Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit

could you fennel

steak

from let's say Quickbook um guys, I wrote a book and it has a

steak

recipe, no, actually that's exactly what happened. I wrote a book and it has the steak recipe and I watch a great video, roll up the finite bumper, this is a giant steak. I'm going to cook it in a way that I may have already demonstrated before. It is called frequent flipping method. It's just a steak seasoned with salt and pepper. This is one of those recipes that you make when you have a great steak, something like this, which is about two inches thick, a beautiful marbled ribeye, it's kind of a special occasion, so if you come to it and think about it in advance, season your steak like crazy, we did it and I'll do it again because something With this thickness you really need a good amount of seasoning on the surface because think about meat that's not just on the surface but goes all the way down, you need to season all the way down. steak so it has a good amount of marbling, but then there are these other little pockets of fat, so one of the things I do sometimes when I get something like this is I actually just show the fat.

I'm simply dragging the knife across the surface of the fat itself, not into the meat. and sometimes I even like to take the knife and just poke it, there's a little cap of fat right in a little pocket of fat in the eye, that's what you have to do with the steak and if you think about seasoning it, put it in the refrigerator. Put it in the refrigerator overnight for a couple of hours and it will help it absorb the seasoning. Let's cook it right, so I have a reliable cast iron skillet here. I'm just going to put enough oil in the bottom of the pan to cover one.

One of the things I like to do when I have a nice fat bar like this is I'll actually start it in the fat layer. Basically, I get the render of fat from that edge and the fact that the renders become the fact that the stench is cooking on the cover, which is like that strip of meat that runs around the eye, it's incredibly tasty, It's got fantastic marbling, a perfect amount of, so I really want to get some action against the devil, and I hope you can see. since there's just more fat in the pan and it's starting to take on a little color you can see where I squirt it in if you want to make a steak if you're craving a steak then talk to the butcher and the recipe says ribeye but what would you like? seems good?

I have a nice color, they are starting to appear and I notice some smoke. Placing the steak on the meaty side will lower the temperature of the pan. I would also like that to be another way to do it, the philosophy behind frequently turning large caps like this is that instead of hitting it very hard on one side and then very hard on the other, when you turn it forward and back several times, gives it a chance to cook evenly. and you won't get that kind of big thick gray band on both sides with medium rare in the middle, this way you'll get more like a well cooked strip where it's charred and then a more even heat all the way through the middle, imagine you're taking the sun. and you said to get the most amazing epic eyelash I need four hours of sunbathing, if you are out in the sun for two hours and then go and have lunch and then come back you will still get a tan I'm getting a good amount of grease in the bottom of this pan , which is very important to me because as it cooks, the edges start to curve back a little bit, so part of what happens is that it naturally shrinks because the proteins contract is that there is a part of the surface that now no longer touches the pan because it curls back the fat that is there and has like a small puddle of fat at the bottom of the pan to bridge the space between the cooking surface and the protein itself, this side It looks good, but they like their little gray spots on there that aren't quite as brown and now when I turn it over, I'm being a little careful, there's a lot of grease in the pan if I just threw this guy in on the second side to let the oil splash, just out of curiosity.

I feel like it's very bouncy and elastic. I think it's still very weird, but we don't really need to guess, we just use the digital thermometer and I don't want to go here because the outside edge will always be hotter than the middle. I want to make sure that when I put the thermometer in there that it's hitting dead center, so just to visualize where I'm going and also make sure that you're not in a fat pocket, yeah, this is what you would think would be over 65 degrees, it was like a warm spring breeze, remember that I always don't like the internal temperature curve, it is very kind. of gradual rise gradual rise gradual rise and then there is a temperature that you reach and things start going very fast so it won't increase in degrees at the same rate all the time the hotter the state the faster it will increase so be careful. of that just because it took maybe five or six minutes to get to 70 doesn't mean it's going to take the same amount of time to get twice as hot, that

makes

sense Holy Mother okay let's get down from there oh my god wait.

It's better, it was close to the bone and it was Kido that went up to 125, so I'm going to take this guy out, it was right around 110 112 and I'm using a paper towel to wipe off some of that salt, pepper, just because No. I want it to burn, let's do the basting with

butter

part. The

butter

is involved in basting this garlic and rosemary with butter and most of this will stay in the pan and that will be like a little bath bomb. on the stake so that it returns to the pan. I'm just tilting a pan up to make this little butter pull and I'm scooping up that butter that's now infused with the flavor of garlic and rosemary and I'm spooning it in.

It's over and done, you just have to finish cooking it those last few degrees this steak is very thick it's very hot inside you need to rest the beach all day you're exhausted the rest is an opportunity for it to finish cooking there is some leftover but it's also a chance for the proteins to relax again, allowing the juices to flow again, meaning it will be juicy in the centre. I overcook my steak. I hate myself. I don't want to go back in time, but I overcooked a couple. I'm running out of steaks and then we can make our salad.

I have two fennel bulbs. I love fennel. It's licorice. II. It's crunchy. It has the kind of water content that celery or cucumbers have. I'm going to use it all. this salad is ok so open it usually with fennel it's like cabbage most of the outer layer is usually a little tough tough and fibrous it's ok to just remove it and then inside you can see it has multiple layers that become getting thinner towards the center and everything is edible, in fact I think we've given everyone the impression all this time that the core is no good, I'm trying to tell you guys right now there's nothing wrong with cork .

It had a totally different density, crunchy and delicious, so what I'll get when I make this is kind of a bigger crescent from the outer layer and a little bit of crispy tender Biddle from the crunchy middle noodles that last. clove of garlic we started with four three went to the pan. I'm going to grate it finely because no one wants to bite into a piece of raw garlic. Okay, so this is white wine VIN is in the original version of the recipe. a couple of anchovy fillets, some people hate these things, you could use a few drops of fish sauce, if you didn't have anchovies you could omit them.

I wouldn't do it, but you could, maybe you could add a little bit of grated parm instead, which has a little bit of that salty flavor and a little bit of something that's not just like dairy parmesan has a salty flavor that would be really good. with the fennel, I like the Chobe, so it has cheese in it. I know the Aleppo is for the top of the steak, but if I was at home and I was making this, sometimes I could put a little lipo on it and the boy, so I'm doing that and it won't actually be fully emulsified and that's okay and this is extra virgin olive oil.

I'm just going to beat it. I definitely want it to be a little salty and a little tart. The steak will have a lot of fat and richness so you'll want that to be R a little heavy we actually added more vinegar we deserve more vinegar maybe it's just my taste buds today but I feel like I could use more vinegar so this raises an important point you need to try your food, not as much as you want To trust me, you can't trust me and you can't trust anyone else when you're cooking a recipe that needs to please you.

Virtually any author, any recipe developer, will tell you that you have to taste your food however you want. go and you have to take it to a place where you like the taste of it now that we have a little life back here. I'm getting the heartburn like courtship and that's why I want it, so make sure of this. The steak is fine before adding the fennel to the dressing. The steak has rested very juicy and looks very good. A little fat. I'm going to add a little bit of salad, so don't throw it away, so I'll do the cutting in a couple of steps. so just starting from the top, okay, so you can see there's like the self, there's the self, there's that cover, a little nerve cover there and then we have the triangle under the channel, the tribe under the train, it goes under of the bone and then the only heart. think about the rest of this, cutting the steak is finding the grain and cutting against it, which means there are proteins that are on these strips and you need to find which direction they go and take a look to make sure you like it. make some meanders, they are not perfectly straight, but the grain goes in this direction.

I don't want to cut this way because then I'll end up with long stringy fibers or proteins that you want to cut, you're cutting those strands. into smaller pieces which

makes

it really tasty there will be two but not chewy if you know what I mean so I'll have my knife there and start cutting it oh it's lovely and then when I get here I usually just because there's that little There's a fat ring there. You could cut it, but it ends up on the cutting board, so what usually happens in the

kitchen

is that at this point there are like four different people who are perfectly happy to risk bodily injury to get on the bonfire. so this is the deka it also has a green color and I'm going to cut them into the perfect little scooby snax okay grab our Mixy Mixy seasoning yeah before you do that a little bit of flake salt and as soon as you cut the steak , it's going to start to oxidize and cool down, this is Aleppo pepper, which I like, to heat it up a little bit, you can use a little bit of crushed red pepper flakes and a little bit of black pepper, unless you don't like it, in in which case do not use fennel.

I'm going to use the salt in the world today, even salt for dressing, oh my goodness, now that I think about it, it may not surprise me, it tastes a little flat, the best salads in the world, the human hand, I don't know if I really want to cover that steak. I'm feeling really proud, so maybe we'll just serve a butter-smothered ribeye salad on the side with a crispy fennel salad. I think that's what I called it, whatever you do if you're the human that cooked the steak and did it correctly. you're the Cuban that gets the deck and the bone, so tell everyone while you sit at the table, so I'll take this guy and then I'll go over here to deckle Mountain, take one of those guys and a little of salad I want to eat a little and a little and I'm eating a little salad with my best steak mm-hmm quite a big bite crunchy fatty rich fresh salty bold tasty together really work out who wrote this cookbook what is this from a book of cooking, oh my goodness, whoever cooks like this really understands the classics of crunchy, fatty and juicy, fresh Edna and leaves.

I love fennel it's not lettuce it stands up and fights back oh I'm just trying to Imagine if someone watching this isn't making a crude joke about all the times I said bone yeah so I know you're out there and I think you're being a little gross.