Butcher Reveals How To Cook The Perfect Steak

There is nothing better than a welldone steak. Wait, wait, wait, wait, wait, wait. Not well done steak, a steak done well. Today, I'm going to show you the butcher's version of a perfect steak from start to finish. Let's get going. Our journey to a perfect steak starts right here. You have to cut the meat yourself. That way, it's the freshest and it's the best cut that we can get out of this whole tenderloin. Today we're going to focus on the filet minan and I'm going to show you how to do it. It's super easy. Don't worry about it. I'm going to show you everything. You got this. This is a whole choice tenderloin from Costco. And I'm going to show you how easy it is to break it down. It only takes a few minutes. It's not really that big a deal. So, we're going to go through the entire process from start to finish. We're going to clean the tenderloin. I'm going to show you how to season it, how to cook it. And if you stay to the end of the video, a little bit of a bonus is going to be I'm going to show you how to make that delicious red wine sauce that's going to make this complete dish just unbelievable. So stick around for that. All right, so the first thing we're going to do is do a little identification. So this is going to be the head, this thicker part, and then it goes all the way down to the tail. And this right in the center is where we're going to pull our perfect steak from. So we're going to go ahead and show you how to clean this thing up real quick and then, you know, and cut our steaks. So the first thing we're going to do is find the chain. So the chain is along here, this side. And there is a section right in between. Like it's a different muscle group. So it's not tenderloin meat. It's like it's a little bit tougher. So you're going to want to go ahead and remove this chain first. So again, you find that seam. So much of butchery is all about finding se natural seams and making it work and splitting them up. So we're going to go ahead. A lot of this you can just use your fingers. There's a little bit of silver skin here, so you may have to cut through it, but a lot of it can just be done with your fingers. Help it along with a knife. Now, this chain meat makes great ground beef, great hamburgers, stuff like that. It has a very good flavor to it, so that's also a plus. So, don't throw that away. Definitely don't throw this away. All right. From here, we're going to take a lot of this senue off here. So there's like this plasticky looking like senue and you're just gonna grab it and pull it off. You can't really mess this up. Just pull it off. And now we've kind of uncovered this beautiful tenderloin here. All right. From here we've taken a lot of the senue off and we can get a little bit more of that here in a little bit. But we are going to take off this silver skin next. That's the biggest thing with tenderloins is making sure that this silver skin gets removed. It is elastin. So elastin is a connective tissue that is very very tough and will never break down. So we have to remove it. So the first thing we're going to do is take our knife and you see I cut out like this. And this makes like a little handle. Okay? And we're going to have reverse pressure the other way to hold it taut. And then take your bon knife and slightly angle it upwards to slide down the um silver skin. Again, that goes in our trash bowl because, you know, it's it is not something that we're going to save. Now, the next thing we're going to do is this silver skin goes into this head cut right here. So, it kind of like a V's in there. So, we're going to have to go through and cut some of that out. This allows us to really start taking stakes right here. A lot of people, what they'll do is they'll take off this whole piece, this whole chunk right here, and they won't they'll use it for some other uh use. But if you can go ahead and get vcut this um silver skin out, you can make steak starting from here. So again, what we're going to do is just take your knife and go in and it kind of got to go from one side and then the other side. And then you can go ahead and vcut this silver skin out. The next thing is we do is we flip it over. And right here at the head cut, there's a little piece of silver skin right here. So, we're going to go ahead and take that senue off so we can see it. See, there it is. Pops out. And then you're just going to go ahead and cut that out. We're going to come and just trim up some of this fat right here. Um, you can keep all that on there if you want to, or you can take a little bit off. And, you know, fillets are really lean to start with, so you just kind of like shape it up a little bit. Again, that's kind of a personal preference of how much fat you want to take off. Again, here's our really nice beef tenderloin all cleaned up. It didn't take that long. It's It's really easy to do. What we're going to do is I'm just going to isolate this portion right here because for our perfect steak, we need a perfectly round, beautiful fillet. So, it's going to come from this region right here. So, we can start by just right where this meets right here. You can go ahead and cut right there. We can save this for a tenderloin roast. We can cut it into steaks. Again, for what we're doing today, I want to make sure that we are making just this beautiful steak right here. So, we're going to go ahead and start to cut. Look at that one. Got a little bit of fat in there. You can, like I said, you can cut that off if you want to. You can make it as thick or as thin as you want. That's kind of the benefit of doing this yourself. Look at that one. That one turned out really good. Beautiful. And we'll pick out our best one to go ahead and cook. And again, you just keep cutting steaks. When you get to the tail piece, this is a great um the tail right here is great for different um sauté cooking methods. You want to throw it in some um fried rice. You want to pound it out to make um carpacio. All these things you can do with this. You can do a lot of things with the tailpiece and the head cut as well, but today we are just focusing on these perfect steaks right here. So, I think this one looks the best. So, we're going to pick this one to do our perfect steak dish here. If you like this quick breakdown of how to break down a tenderloin, I want to invite you to join the Primal Cuts Club. Now, the Primal Cuts Club is my private membersonly community in which I teach people how to save money by cutting meat themselves. So, this is only the tip of the iceberg. We go way deeper on not only tenderloins, but ribe eyes and strips and chuck rolls and top sirloins and all the cuts you can think of. We have these culinary school style videos that are top down that really show you how to break down all these cuts of meat. We have a ton of other stuff going on there, too. Two times a month, I go live and we have a Q&A session. Sometimes I'm teaching on how to break something down. Sometimes we're just asking for Q&A. Sometimes we're just hanging out, getting a cup of coffee, and you know, seeing what's going on in your life. It's been so great to see everyone come together over a shared passion like cutting meat. You can also connect onetoone with the other members. It's so great. We have over 200 members right now and it's and growing every day. So, this is my formal invitation. If you want to learn more about cutting meat, go ahead, click the link in the description and go join the Primal Cuts Club. Thank you so much. Let's get back to the steak. All right, I got one more thing. I I want to give you a free gift for signing up to the Primal Cuts Club. If you scan this QR code, you're going to get a free signed cookbook by me. Who's that guy? That handsome guy is me. I made a cookbook that's called Primal Cuts. So, this is all about beef. So, every chapter is a different primal cut. and I give I show you how to break down that primal cut and then also the recipes that are from the meat from that primal cut. So, there's over a hundred recipes in here. This is a must get if you love to cut and cook beef. And again, I'm going to sign it for you. I'm going to autograph it for you. So, that's going to be even a better bonus. I'm going to give this to you for free when you join the Primal Cuts Club. So, go ahead, click the QR code link in the description. This is how you do it. Get you a book. It's going to be great. I thank you so much. Let's get back to the steak. For real this time. For real this time. Back to the steak. All right. So, here are all of our steaks. I know I said I was going to just pick one, but it's like picking your favorite kid. I can't pick which steak I like the best. So, the first bit in our process of cooking a perfect steak is going to be to pre-salt it. Now, I know people like to throw around the word dry brine, and maybe you've heard of that, but I just can't get it in my head. I'm kind of like a dictionary kind of guy or a um a direct meaning kind of guy. And brine I always associate with that mixture of water and salt that is dissolved and you put something in it like you put your Thanksgiving turkey in a brine. So that water is very important if you're going to call it a brine. So I'm going to call it pre-saltting. So maybe we can get this to catch on. Presulting. We're going to put this on a wire rack on a sheet pan. I'm going to heavily salt with kosher salt and put it in the fridge overnight. Now what does this do? So, contrary to popular belief, it does not season the inside of a steak like a brine does. A brine uses the water as a medium to go into the meat. And a dry brine can't do that. And maybe if you set it out for a long period of time, but we're just going to do this overnight. That what happens is that top 16th of an inch of meat releases its water and goes to the surface of the steak. The cool air that's going around and around in your refrigerator will then dry the outside that water is being pulled out. It'll dry it completely. So, you end up with a very dry surface. Why do we need a dry surface? If you're going to get the proper caramelization, you need to have a dry surface. We do not want the water that's trapped in that 16th of an inch to come out when we're searing it because then you're going to have a boiled gray looking cut of meat and you don't get a proper sear. That is one of the reasons we go ahead and we pres. Also, it's going to be salty and we know that salt and meat go together so well. So, hand in hand, salt and meat, it's it's perfect. So, we're going to go ahead and pre-salt these, put them in the fridge, and I will come back tomorrow and cook these steaks. All right. So, after 24 hours, you can see that these steaks have dried out. So, the outside is completely dry. That is what we want so we can get that perfect sear. Let's go to the stove, fire up our cast iron skillet, and get a beautiful sear on these things. We're going to put our cast iron skillet on the on the highest heat and let it really heat up, get screaming hot. Then, I'm going to add a little bit of my homemade beef tallow. Again, that's a neutral like it's high smoke point oil that's going to make it easier to sear. Then we add our steak in there. And then it's going to take a one or two minutes on each side and flip it over and it's going to have a beautiful caramelized crust on it. We're then going to finish in the oven about at 120 or so depending on how you like your steaks cooked. You're going to pull it out. You want to pull it out about 5° before you're that that's the temperature you want to eat it at. And then you're going to pull it out, put a little bit of butter on the top, let it rest. While it's resting, I'm going to make a sauce. Now, I talked about this earlier. This is a beautiful, beautiful sauce. It starts with a high quality beeftock. If you need to see that video on how to make a high quality beeftock, go ahead and check the link in the description. But this is my beefto. I am going to make a beautiful sauce out of it. We're going to basically take a saucepan and we're going to add onions and garlic and sauté those. Let them get a little bit of color. It's going to help you intensify those flavors and those colors in that sauce. Then we're going to add some red wine and reduce that by half. Then we're going to add our beeftock. And you just let it simmer and let it reduce down until it's a thick syrupy delicious goodness. Oh man, you have not lived unless you have taken all that time to make this beautiful sauce. So it takes a lot of time. It's simple to put together, but man, the results are amazing. So, let's cut into this and taste our sauce, and I'll show you the perfect steak from a butcher's perspective. All right, so our steak has been resting with a little bit of butter on top for about 5 minutes. Let's cut it open and see what we got. Don't leave Don't lose any of this butter. All right, definitely not the moment of truth. Woo! Look at that beautiful medium rare. Oh my goodness. This looks great. That outside crust is really, really good, man. This smells good. It looks good. This is going to be amazing. Let's taste it. All right. I cannot wait to taste this. The perfect steak from the butcher's perspective. This is how I would do a perfect steak. So, let's take a beautiful piece. So, what do we do? So, we got to dip it in the sauce, right? So, we're going to dip. Let's dip. Oo, drippy. That is so good. So, we dried out the outside so it's nice and crispy and it contrasts with the inside, the soft and um juicy and luxurious inside this fillet manon. Um, this is amazing. So, this is the perfect way to cook a steak. Again, this is from my perspective, but I think you should definitely give all this a try. This sauce is amazing. Everything is like so so good. Thank you for coming with me on this Perfect Steak Journey. Don't forget the Primal Cuts Club. Get you an autographed book from this guy right here. Um there's a lot of fun happening on the channel. Thank you so much for being here and we'll see you on the next one. Thanks.

Join the Primal Cuts Club Today and receive a FREE autographed copy of my new cookbook Primal Cuts HERE: https://www.primalcutsclub.com/offers/3pdo6yep/checkout ______________________________________________________________ In this video, I will show you the way I as a butcher would cook the perfect steak. I am focusing on the filet mignon in this video. We start out by cutting the meat ourselves. This is the quickest way for you to get the best quality meat. I am going to dry brine or pre salt the steak and sear it in a cast iron skillet. __________________________________________________________ The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com 10” Breaking Knife: https://www.amazon.com/dp/B0D3FH55J2?maas=maas_adg_0EC489A0F19D37ABCE7C7DFBA75923A7_afap_abs&ref_=aa_maas&tag=maas 12” Slicing Knife: https://www.amazon.com/dp/B0DGRL8HFN?maas=maas_adg_ECBED434E85517D17FA418EC44F709CF_afap_abs&ref_=aa_maas&tag=maas __________________________________________________________ The 6” boning knife I used in this video is currently out of stock. But this is a great substitute until the Butcher Wizard knife is back. http://www.amazon.com/dp/B000QCNJ3C/ref=nosim?tag=butcherwizard-20 ___________________________________________________________ If you liked this video check out this one next: Beginners Guide To Making Beef Tallow https://youtu.be/dEZLVmNRs5M Make Your Own Ground Beef At Home (Complete Guide) https://youtu.be/2C2vuxnjdKc Get MORE Of The Steaks You Love For Cheaper With This Method! (How To Cut A NY Strip Loin) https://youtu.be/x8r3H70M4PQ If you are a brand wanting to advertise on the channel please email here: rishab@smallscreenmarketing.com