Steak | Basics with Babish Live

what city or you. I know, yeah, I don't know many cities that well, so tell me what kind of date you want to go on. Tell me what kind of girl she is. What does she like? What is she? Do you know what kind of boy she is? Tell me what. kind of guy is, I understand guys too, she's a prostitute, you know, you gotta go to the brothel, you gotta go straight to the source if you're in Harlem, men, if you're ever in Harlem, go to the house of Bill, it's okay. around 130 2nd Street is a real speakeasy from the Prohibition days and Billie Holiday sang there when she was 13 14 and it's like a 30-person seat, you know, in this old railroad apartment and it's BYOB and you look like an insider, go to Bill's house, if you ever go to Harlem, go to Bill's house, that's a great first day, there you go to season Mike again, very rarely, Reese is in my cast iron because I try to do the right thing, which is after you cook it clean. put it on quickly and then hit it with oil immediately while it is still warm, hit it well with oil which will polymerize and build up layer upon layer upon layer.

This is not perfectly seasoned, although there is some problem, so you know. I'm not. I'm not the best thing about this is that there is a structural weakness here, but I'm getting to it, it's a learning, it's a learning curve, you know, bring your own drink, yeah, that's why I called BYOB, you have to bring your own drink, it can't, it can't be. I poured a drink. I was a little nervous streaming on Twitch the first time, but now I feel like I know you guys a little bit and I realize that you know we're having a little fun here and there are people cooking along with you.

I'm cooking. I would like to offer you any advice in the world. If these. But. I'm here to chat. You know, that's what it's about. My cookbook will be restocked very soon. I have been told. there are many copies that have been ordered and will be, yes, how do I store knives? Well that's a good question, this guy keeps the knife separate, he keeps the actual blades the same way he balances them. The blade doesn't actually rest on anything and all the weight rests on the handle, so they just stay apart and the blade doesn't really touch anything, like it's just floating above the bottom.

Great, I don't know what it's called and I'm just looking for something that looks like this on Amazon. I'm sure it will work. I recently put my knives in there because it's nice to have them right next to everything. It's good to be able to do it. grab a knife ready to go my

steak

is moving and making a barking sound what i do i just call it bucolic new york i have made a couple im going to make a few more in the future how do i sharpen my knives? Stones I like to use stones and I take advantage of them to get to drink.

My knives are professionally sharpened every couple of months just when they feel like they can't be repaired because I don't know right now. You know, I know a little bit about how to use a whetstone, but I'm not an expert or anything, let's see. visiting the west coast yes, I'm going to LA next week maybe I should try to set up a meeting. I don't know, we'll see, you know? This is actually a good question. Someone asks. What do we publish? win to show what we did together with you to potentially win prizes and that's something I talked about when I first described the scare in the series and it's not something we've worked out yet how about now we brainstorm on the community about a hashtag? thick guys no, no, I'm not chasing guys, but tell me, tell me a hashtag that you think would work well for if you cooked with me and you want to see, you want to post your creation, you want to potentially win some prizes, basic hashtag

basics

. with

babish

it makes sense okay of course FAT FAT the

babish

I like that one there's something about that I like to have some guys like extra tenacious

steak

come to babish dad I need my second friend Mario okay I mean I just appreciate the

basics

with babish makes love sense bone bone apple teeth would be so much fun bone apple babish are you kidding me? we have a marketing genius in here you still have some Chex Mix left in there well I'm making it work no Apple babish bone Apple Apple okay then I'll make it official guys and make this a tweet and an instagram too if you cooked with me tonight if you're cooking with me you posted it on Instagram Facebook or Twitter with the hashtag basics with babish or stone apple teeth if you make stone apple teeth I'll see it I'm sure just tag me and I'll laugh and it'll be funny and whatever, but official is basic with babish if you tag based on babish I'll do it, I'll do it you're like Rasheed has been laughing for an hour straight because he loves this and anyway official is basic with hash tags with babish.

If you've made something, you want to show it if you made something different with what we're learning, if that's okay with you, I made a different type of steak where I made a different type of sauce someone was asking, make a white wine sauce if you branched out, that it's something that I'm really looking for something that I really admire you're looking at the technique and how you can change it to make it work for you so hashtag basics with hashtag babish bone apple teeth and and do that and well and I'm going to I'll be giving away some things like copies of my book or useful kitchen tools or when babish equipment is available, so keep an eye out for that, okay, no, I didn't go to culinary school.

I'm self-taught, so whatever you see me do, do it. can do with that is something I want everyone to take note of that if I can do it you can do it check the snake okay let's check the stick we thanks for reminding me I trust you how to make your grandfather's mother's lasagna I honestly don't I don't know, just FYI, for those who want me to check the steak, we're at 107 degrees, which means I'm going to take it off to about 115 max because that's where I want to be, this is such a thick steak. there's no way I'm going to overcook it, it's very thick, I can brown it really badly, it's still going to be half cooked in the center, so that's what I want, I want a good, I know, I know sous vide is all about getting.

It's uncommon edge to edge, but I like a gradient. I like that it's absolutely rare there and then medium rare and then you know a little bit of gray up here and I like that. I like the texture contrast. I like that you're still getting the weird texture without it being overwhelming without the meat feeling slippery on your teeth. I like it, I think it's a great place to be, which is why you know I have a sous vide and two reasons why I don't use it. The thing about this episode is that, first, most people you know don't have one because it's kind of a specialty, and second, because I really like the way the steak comes out for reverse sear.

I really think it turns out very well. we're getting really close now we're finally getting close we're at 107 degrees which means we're probably 5-10 minutes away from browning which means we're 10-15 minutes away from eating. I heard something funny there. How did you learn to cook? You know so many things about cooking Maxximum Zebra. That's Kuhlman. You know, I respect and admire all forms. I just read a lot and you know, I read a lot of blogs. J Kenji López, all with serious meals. overall it was instrumental in learning how to cook America's Test Kitchen, you know, country cooking, these are all um pillars of modern American cuisine.

America's Test Kitchen I think, in particular, it's an amazing learning resource because they show you how food works, that's who I am. What I'm trying to do here, I want to show you how food works and why it behaves that way and I hope that you guys are getting something out of this and you know, for example, what we're going to throw away. I thought this was kind of Honestly, when I first learned about this, when you're basting butter on it first, you know you have a steak here, it's at an immense, high heat and then you pour butter on top of it, what difference could it make? that possibly does it, but the butter that is the secret to enjoying a great steak is butter like you put butter on your steaks and it just adds this whole new level of anxiety and richness and then you add garlic and rosemary to it. that butter and it infuses the butter with those flavors it just infuses the butter with those flavors and I just said at Pregnant's and I know that's going to explode right now and and you're just spooning it over the top of the steak and then letting it rest , let those put on top, you pour the butter on top, butter, butter, babish, spread with babish, oh my god, really, and pregnant is automated.

I'm sorry for anyone who says and pregnant, apparently she's being caught, but the automatic filter, I apologize. I forgot, okay, I'll check no, I'll be there in two or three more minutes. I'm going to check the steak again because we're getting to that point where we're going to start checking it each time relatively frequently. because we don't want to, we want to overcook this last thing in the world, we want you to better undercook it at this point because it's hard to monitor. I made, I made potatoes before, no, no, if you're around, but I made potatoes like on the side and we've been chewing on those that I wanted to make so they came out at the same time as the rib eye, but the rib eye has so much effect that, in fact, he's taking his sweet time there.

Hey, let's take a look, let's take a look, hello, hello, 100, we still have a little way to go. It's so fun that every time I check the temperature it goes up a big notch and then I wait 10 minutes and check it again. and he's in exactly the same place it's funny how he's playing with me right now playing with all of us really yeah, no, $60 is about exact, I mean, he's aged in his prime, it's um, that's about a cut of $60 worth of meat and it's because hey, like I told you, we're hanging out with the boys right now, you're playing with the boys right now and it's the boys' birthdays right now, okay, we're Doug on the birthday boys, okay, so we are. we're eating we're eating skirt steak and we're eating rib eye we're eating you know potatoes we're eating you know what I actually have I have you know well I'm going to I think I could I have an idea for an activity that I could try to get kennels but they were fresh out so we will have to pretend that there are candles lit on this happy birthday, happy birthday, happy birthday, dear boys, dear.

The thick bull is happy birthday to you every birthday, guys, come on, you can come for a cake. I don't want to, I don't want to pressure you, we have a cake that loves things like that, okay guys, I want you to be welcome with the thick boys. this is Sawyer here, though watch out, this is Rashid here these are my darling, my nearest, my dearest, welcome guys, happy birthday, big boy, bunnies, this boy, now let's go ahead and take the plastic over this Mmm, oh, I didn't do this. cake I was going to make you a cake and I said now Fareway make this cake this is a chocolate ganache cake Hello guys welcome welcome to I'm going to take on camera okay thick gloves sent to me by a dear friend and London, watch out, here we go, oh, I bit my lip, happy birthday noises, it was amazing, let's do it with the boys, you know, come on boys, damn boys, let's chase the boys right now, done with the thick boys.

I want to hear something talk. another thick boys right now okay thick boys, what is that we ate? The man's steaks are gone, except the new one, which hasn't been eaten yet, still, let's make a good point, so let's eat, see how those snakes are gone, man. Look how it went, it's a lovely 72 70 degrees in this room, it's very comfortable, 70 degrees, right 111 once they come out at 113 I think that's my magic number tonight 113 thick six, birthday was okay, I can't , I don't know. I rinsed my hands, no kick in the oven, Loven, except he ate the cake with some oven mitts on, maybe that's why I was scared, my goodness, it's already been a gift done right.

I like it. I'm telling someone to tune in. Come in now to say hello. That's good. Sanrak three one two three Who is it? Thank you Center three one two three Cape Town with the boys Thick pie time Who is Jess? He get out of here if you don't know. Jess, thank you, thank you, checker, way to include Jess in the guys, just our mom, okay, so we're just shaking the steak, okay, Jess is a hero, she was the breadcrumb and the heroine pasta and one of the most difficult thing, oski, was that she was actually here that night, she, she, she made sure that everything, nothing was burned, nothing, everything was cooked well, she had the weight of the steak and she It was like he kept himself in shape.

Steak, wait, let me tell you the steaks. Wait, I mean, I'm not doing this until the steak is ready to cook, it's close, this close, it's very, very close, Jess, okay, okay, here two, two, point two, eight pounds , that's what I could, that's what I was, so I can. get rid of these two point two eight pounders, okay, they wash their hands after going through the trash like that's a bad thing, okay, the stakes shouldbe close now, let's take a look ooh, I like where that is right now, yeah, a third, what did I do? let's say about 113 look at that 113 yeah, yeah, no, I'm not telling lies, we're scorching, let's do this, finally, you guys are dealing with a bunch of kids here, because here we go, this is, we're finally on the cusp of what we're at. . at the height of the drama we are burning the carving we are eating that is what matters in this world those three things you take out a little more rosemary to decorate later it is always good the pretty curly rosemary ooh look that is perfect for garnishing right there and not this guy with this nasty little bastard right oh yeah that's already small huh I want it hot thank God legalize thank you captain that hashtag cabinet guys I want to see a cabinet with bone ziplocs in there that have.

The ziplocs team, this guy, these psychic movie guys, they see that smoke that you see in front of my apron, but it's uneven because of this induction stove, so I really want to try to get the heat to distribute. The oil is distributed underneath, it's not even smoke anymore because Honestly, this induction cooktop is not as smooth as the cabinet boards could be. What do they give me? Give me some heat. Let's see some smoke. Give me some smoke. Here it comes guys, let's see here we go, I want this steaming. Try putting a scab on it. the spicy steaks, come on, come on, give me more, give me more, you're ready, okay, I think you're right, yeah, I mean, yeah, okay, you're putting a crust on one side, we're flipping the butter and then. we're going to burn off the layer of fat right here, okay, the world is playing with the edges of the pan and turning it a little to redistribute it, here we go crispy guys, it's finishing just in time, I'm finishing my new grunt, here it will be. making this for a long time at home while making this, who else makes a tomahawk or a bone-in rib eye or any type of reverse seared steak?

Sorry, elsewhere, this is the man. I've heard his name a couple of times, only in a positive way, okay? Don't believe me that this is going to end up with us just doing a little bit, making sure that the little boils get underneath and start to form a very deep brown crust on that side before we flip and what I'm going to do now is preemptively. Turn the heat down a little bit because once we have the butter we don't burn it, so we need this to not be as hot, so I'm lowering the temperature because there's a lot of residual heat.

This is cast iron. pan so it holds onto the heat and there's plenty of residual heat to go around, so everything will be fine. I think we're probably ready to flip here oh yeah, now let's start drizzling butter guys, let's do it now. to try to do this with you so you can see what's thereWhat I'm going to do is drop a healthy dollop of butter in there, like three tablespoons of that garlic clove and rosemary, okay, this blue mango got warm eventually, it's not high right now for anyone who's curious, that's what I want and then we'll be.

Let's let everything cool on the bottom, okay, make this butter completely melt, we have to get this knowledge of frying a little bit and it's also made of shit, it smells amazing, kind of amazing, here we go, it's starting to enter the point. where can I start spraying it, here we go, this is what we're looking for here, something butter based, it's not a little bit, that's the only disadvantage of induction is that if I lift it, if I lift it like this to show you what it is . At this point it stopped heating because it needs to be in contact with the man he eats well, so that is a drawback of induction.

You can do this. We'll put it back in the heat. Press what we have. Guys, look. It's just flavors, that's my reaction, that work, we have something beautiful happening on this side. I just want to show you quickly, let me get it back. Baptist home. Oh, watch out, man, tilt the pan, look at the puddle of butter at the bottom. spread it on top all you have to do is just coating the steak with flavor and fat the best things in the world there are two things okay guys let's get half back and then what I think we're done here, right here, get that that fat cat is well cooked.

Oh, it smells like fried garlic and rosemary, it's amazing. Turn right to where you see what is happening. This won't overcook because it's not about applying as much heat to the actual center of the meat and make some space on this cutting board because that's where I'm going to drop it right now, it's done, here we go. I'm happy with that put in here, oh hey, here, garlic, putting it on top, rosemary, just giving it one last massage. a final summary take garlic, do the same and the reason why I'm not covering this aluminum foil. I know I did it in the video, you can cover it with aluminum foil, but since it browns upside down like I said in the video, the muscle fibers aren't all tense like they would be if you just grilled it or if you had fried it, all the muscle fibers would be tense and if you cut them they would simply shoot juice and they are not there at the moment.

They're all relaxed, they've just been hit with a little bit of heat, so if you cut this it won't lose too much juice, but I like to let it sit for a little bit, just five minutes, not even and oh that. Missy is now warming up, oh, so this was going to pull a little bit of these butts, there's nothing wrong with that, look, how it stops like this, let's get this ready to put another plate on. Come on, I'll just let this sit a little longer. doing good, it's nice, you know it and now take these off and not because you're afraid of me because I love you, but because it's still very hot, I'm going to put on some gloves because that will help me carve this faster and easier. the heat is real this is a very hot piece of meat right now put on these medical examination gloves I usually don't use them because they are blue a little unpleasant a little clinical but my whites are buried in the box above there I'm not going to take them out now same, but these will protect me a little from the heat.

I'll pick this guy up and carve them along the bone, and I like to save the bone for presentation, go ahead. and just start putting slices on this guy, oh mom, I mean, let me show you the inside of that, oh my gosh, this is perfect, it's perfect and it takes all this meat, this is too small a plate for this, but it's well, we will do it. It works, it's been a long night, let's make it work, that's how it works, yeah, there we go, we've got a half-cooked ribeye, there's so much steak it's hanging off the edge, half-cooked bone-in ribeye and I'm about to go serve my boys, too thick boys, they're about to please us some more, this is some big boy stuff, look closer, thick boldness, what's up, big boy, there you go, big boys, Right there, that's what it was all about back, okay, guys? that's it we finished just an hour late uh-hum thank you guys for staying I can't thank you enough wow the audience increased 400 people 500 yes guys thank you very much for staying thank you very much for cooking together with I, if you did, thank you very much for the thick boys, thank you very much for the bones, Apple's teeth, thank you for naked Mario, thank you for everything.

I love you, you know, yeah, I'm going to get depressed. I love this apartment, guys I love hanging out with. and cooking with you, no matter how crazy and derailed it gets, but there's also a dialogue there, we still talk about food from time to time and I appreciate it and thank you for coming here and spending time with me and me. I'm looking forward to next time. See you next time, okay?