Velvet Steak - Food Wishes
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- čas přidán 12. 09. 2024
- This delicious, and juicy “velvet steak” was inspired by a technique used to prep meat for stir-frying, which features an unusual, but very effective marinade that locks in moisture, and produces a very “velvety” texture.
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
www.allrecipes.com/recipe/279995/velvet-steak-with-korean-chili-butter/
How does the flavor and consistency compare to velveting by using baking soda?
What happened is the egg batter kept the moisture in, which is a real blessing for a sirloin, much as is sous vide (and even a little extra beef fat or ghee in the bag, which is sorta like how I sous vide chicken breast, with olive oil.)
This is not like anything resembling velveting as I’ve seen it before during my years in professional kitchens, which involves lower temperature oil being spooned from the side of the pan over the top of the velveted food. I just think folks should know you’re using the word differently than other professionals use it. And this pan seared steak is probably delicious, but the label is a teensy bit deceptive.
Velvet steak; a delectable treat
One of the all-time best things to eat
You pound it out thin
And then throw it in
A nonstick on medium high heat.
He abonded his family
Best paired with compound butter
Gives a taste like no other
Put a dollop on top
Let it melt while it's hot
In your fridge it's anything but clutter
What kind of troglodyte cooks a steak in a non-stick?
@@keysersozae Someone who doesn't want to lose the batter crust on their steak?
@@keysersozae Did you even watch the video?
Keep the content coming Chef. We’ll keep watching it.
Alexis Cedano And cooking them!
Mr. Gregory Lol
"Its time to pound our meat"
- Chef John, FoodWishes.Com
Aaron Turner he said it so many times, and I laughed each time. Because I am apparently a 13 year old boy inside.
I was looking for this.
I thought it was just me. I also noticed him saying "so I pulled it out" and "gushing with moisture" too. The whole thing had me in fits of laughter
Food porn
Been doing that for the last 6 weeks.
My mom's birthday always falls on mother's day weekend.
We love making Chef John's recipes together :))
I'll be preparing her a food-wishes extravaganza for the upcoming occasions
There's no possible way your mom's birthday always falls on Mother's Day weekend. Unless you're using a different calendar than the rest of us.
@Kandin Kogler maybe they just shift the actual party to whichever weekend mother's day is on for convenience. not really much of an "ah-ha" moment.
Velveting has far less to with "locking in moisture" than it does with manipulating pH. The egg white is the alkaline ingredient (baking soda works just as well or even better) which opens up the muscle fibers to keep meat nice and tender. If anything helps to keep things moist it is the starch.
Besides the marinating time it's somewhat similar to...
en.wikipedia.org/wiki/Pariser_schnitzel
I'm a disabled vet so my cooking is usually limited to microwaving a frozen dinner or boiling water for rice BUT, just watching your shows it feels as though I GAIN 15-20grams protein, 100-200grams carbohydrate and 110% of all my daily needs of vitamins & minerals! My VA docs may disagree but watching your shows fully satisfies me! Live long and prosper Dr. Chef John. a constant drooling (only when watching) viewer
Thanks! And thank you for your service!
Charles Miller: Thank you for your service and sacrifice, Mr. Miller. I am very appreciative.
I have not read the previous comments. but a great tip is to save your cereal bags. The bag inside the box. They work great to flatten the meat. Better than plastic wrap by far.
A few years ago I was in Maine and went to a restaurant famous for their surf and turf. This is almost exactly like the steak I had there! I’ve been looking for a recipe like it for so long! I will definitely be trying this! Thank you!
i love the way he talks, cant get enough of his vids
I think that the magic ingredient in this recipe is the corn starch. For example, when I have been stir frying, I have been coating thin peices of chicken or steak with corn starch, then sauteeing.. It always comes out much more tender and juicey than without
Imagine being quarantined with Chef John.
Hello? My name is Chef John? I will cook for you? And it will be nice? And, your entire life? Will become more uncertain? Because I will make you question everything? By making everything a question? Till you go insane? Because, no matter what you say? I will only speak with questions? Forever and ever? Till you loose your mind?
I have it on good authority that he only talks like that for his videos.
@@ejejej9200 what if you already lost your mind?
Minh Nguyen - I’d have gained even more weight.
@@ejejej9200 Are you alright bro?
It wouldn't be a "placebo steak", it would be a "control steak". But there is no need for an apology for your velvet terminology... that's just you cooking.
a placebo steak would be an imaginary steak of some kind, i'm having trouble picturing it, like a steak shaped sugar-pill
(a vegan steak wouldn't work, because the reaction would just be like 'ew vegan "steak")
@@austinfernando8406 Or a vegetarian steak.
im pretty sure its a joke referencing the Vegas mayor
@@TheLegendofQ 👏🏼😂
He could make it a placebo steak if he made a second marinade that has similar appearance and texture without any velvet materials
This is what I was looking for! Lots of videos on how to velvet strips of meat - but not a whole steak. I have part of a top sirloin steak - the other half was so tough you couldn't chew some of it. I am now encouraged to try this - rather than just throw it away. Thank you for this informative video!
I used to wonder why Chef John always used such large mixing bowls even for small amounts of things.
Then I saw him try to mix compound butter in that tiny thing and understood.
It's better to go too big than too small. lol
Rem I’ve always done the same thing. I have a tiny cup like he used in this, and I have some huge mixing bowls for batters. The only “medium” bowls I have are the ones I eat out of, and I hate to use those for cooking because they’re for eating.
With exception of his ridiculously small wooden spoon, in which case it’s better to go small than big...
Size matters.
It is so much easier to use a bigger bowl. You can just mix away and not worry about spilling instead of taking these tiny little movements.
honestly one of my biggest failings as a cook is I _always_ under size my bowls, pans, pots, and plates! Just earlier today I did an omelette, and since I'm not a small guy, neither was my omelette, so I ended up sauteing a small to medium sized potato, half a small onion, and half a bell pepper in a small non stick pan and then added 5 eggs to that and by the time I was finished the omelette was about a quarter inch from the top of the pan.
When I see Chef John posts a recipe, I click immediately! ❤️😋 So simple to make and soooooo delicious! I am hungry now!
If you want to screw with steak, create a dry rub of finely-ground salt, pepper, garlic, onion powder, and half a teaspoon of flour. Coat your steak and let it sit at room temp before frying, then let it rest after frying at an angle so the juices don't ruin your crust.. You get a well-browned steak with a paper-thin crust of crispy fried beef gravy.
Honey, isn't that old-fashioned chicken fried steak? Make a gravy out of the pan juices, serve it with mac&cheese (considered a green vegetable down South), biscuits!
I laughed at the pale spot comment. Ive tried several times to use a velveting technique for fried chicken over the last few years. It is difficult to get the corn starch to crisp if not in absolute contact with metal or in deep oil. This is why it works so well for stir fry, everyone gets in the pool. Anyway, unless I am deep frying I dont use corn starch as I dislike that slimy uncooked feel. Love the channel.
Your videos always make me smile. Thank you, chef John.
Wow, this looks absolutely incredible! I have never seen a steak that juicy before. Thank you for showing us this techniques!
"It is time to pound our meat. Then, we can cook some steaks."
I came to the comment section just for this. Thank you for not letting me down.
Same here!
perfectly timed pause
looking for this one, aaaaannd ... found it!
quarantine be like.
And put a towel in between your counter top and cutting board to absorb shock and the whole thing slipping off the counter
I learned that trick from Frankie Celenza.
or just use a wooden mallet and go nuts on the granite
Mr Chef John! been a fan of yours for many years, I absolutely love how you don't over-exaggerate, and just give your honest down-to-earth opinion about the food.
The food looks great and your channel is awsome.
You are a model to follow for myself and for the generations to come. You inspire people to cook healthy and to be ingenious.
You also inspired me to open my own channel, where I give life advices through cooking. I am just in the beginning but I promise I will get at least 1% as good as you. With respect, Paul
My mother uses a similar cornflour slurry to coat strips of meat when she makes Cantonese beef, the mouthfeel and tenderness from this technique is incredible.
I used this technique with kangaroo steak, being Australian. It worked amazingly well and the meat was super tender and juicy.
me 2
I have velveted beef with just baking soda sprinkled for 30 -60 mins and rinsed, dried and seasoned. Then reversed seared with great success baking soda tenderizes well. Did it tonight with pork
Ok, I wasn’t hungry a minute ago. I am now! Stay safe Chef John we love you.
I think I have been in lock down too long. Everytime he said pound your meat, I giggled.
This is a wonderful idea. One of my favorite dishes is stir fried velvet chicken. It comes out juicy and tender unlike any other recipe.
I only found this CZcams channel a few weeks ago; great cooking with easy to follow recipes and techniques for great dishes, keep it up chef John.
I'm sure Chef John had been asked this question a million times but... What editing software do you use for your videos? My wife and I love your channel. Thanks for the great work.
So I just got gochujang for the first time.
I never tried it before and I think this will be my first application. Chef was dabbing the beef in that delicious butter
6:47 Actually, that would have been called a "control" steak. A "placebo" steak would be a regular steak given to the tester as a velvet steak.
And after, we would have to hold a double-blind steak test, with a minimum of 100 tasters to produce a valid analysis that could be extrapolated to the entire human population. Everyone would only get a tiny piece, though.
Scientists🙄
@@trublgrl Or we could analyze the steaks in a lab to determine water content etc. Might be easier, though I wouldn't mind testing a steak "for science"
He's Chef John, not Science John.
It's a placebo steak because we're not telling the steaks which one is velveted and which one isn't, so they won't know
Ok... I live in Costa Rica where the cattle are grass feed and are on small farms... no feed lots... The beef here has no fat to speak of so any cut of meat is tough as shoe leather. Salting helps but it’s still salty. Long story short, this silking technique really tenderized the meat, gave it incredible flavor and was running with juice. I used filet Mignon, pounded it to about 2 inches thick and cook it medium rare. This works !
I've been making your chicken picatta recipe for years because I love how simple and delicious it is. This looks even more simple to make, and possibly just as good - a must try!
I’m so glad you did this experiment.... I’ve wonder about velvet in a steak myself! You’re the best.
I just made this with a side of mashed potatoes and it was SO GOOD! 10/10 highly recommend. Thank you Chef John!
I love it when you do experimental recipes Chef John.
I really apriciate how you are easy to critizice yourself. Looks delicius
“It was gushing with moisture.” - chef John (straight faced)
I think thats why we never see his face, he's spent his life being able to sound serious while he's probably forcing back a grin and giggling like a schoolgirl inbetween takes
I love Chef John's videos. Love the unique way he talks and that classic intro music hahaha. You're one of my inspirations to start documenting what I cook as well. Love your vids! 😍
If you love him so much why don't you marry him?
I’d be basting on that thing on heat with the Korean chili butter.... Onward to my version! Thanks for the inspiration....!
Well; I tried out this "Experimental" steak a few days ago and it worked out beautifully. Thanks a bunch for this, I'm sure I will use it again,
Great recipe chef John love that technique.
This an interesting take on velveting. Something I need to try. 🤔
This looks amazing. The crust on that steak must have been awesome. 😊 That compound butter sounds incredible too. 😋
Thank you!
💜💚
Chef John I'm in a hospital and have to eat airline catering food. You are figuratively killing me!
AquaCulinarius get better soon!
U ll be out soon inshallah. And u ll enjoy these recepies even better
Get better AquaCulinarius, wish you all the best.
Get out of there FAST! Well wishes to go with your Food Wishes!😊
@@moimeme627 yes انشالله
I made this for my mother on Mother’s Day- it came out fantastic! I had trouble finding regular top sirloin, but found New York strip steaks and it worked just as well. The pepper butter also added a really nice pop to a super-tender, super-juicy steak. And it was so easy to make, we both really enjoyed it. Thanks so much, Chef!
Chef John! Given the uncertainty you mentioned, how about a comparison video - "control" vs "velveting" results? I know that's not your usual thing BUT how about mixing it up a bit, sort of like a "coronavirus special" haha. "The 'lockdown juices' special"..!!
Can’t wait to try this and love the idea for the butter many thanks Dave UK be safe
I love your channel!! Love your food and especially all your little quips!! What I don't like is going to allrecipes-their website is so slooooow!
Keep up the great work!!! You always make me smile. 😁💕
Samjang is the king of Korean sauces. That makes a great compound butter.
I'm gonna try this right now: I've got some beautiful steaks here, just slowly defrosted overnight. I'm gonna "velvet" one.
The other one, I wanna salt today and fry tommorrow. That should make a perfect comparison. (Yes: I'm quite experimental at times, too!)
Greetings from the far north of Germany!
Velvet steak requires 1 egg white, Chef John's mayonnaise technique requires 1 egg yolk. I think the universe is trying to tell us something. ..oh and fries
I cooked this last night and it was awesome. Moist with a nice searing on the outside. Best way to cook this cheaper cut of steak. And yes, i did beat my meat. Lol
And as always~~ enjoy~~
Thanks for my Sunday project!!!
I wonder if this would work for a tougher cut of meat ~ such as a thin slice of chuck? I learned the velveting technique years ago in a Chinese cooking class and marveled at how it transforms the mouth-feel of stir-fried meat: amazing!
Thank you chef john. That looks absolutely delicious, I will definitely be trying this one out
Chef John, why didn't you baste the steak with that Korean chili butter?
He wanted the steak to have its own simple flavor and texture, and for the butter to be like a sauce.
I like it this way with a butter ...never too much or too less ...just like in France with the herb butter
The gochujang would likely scorch if cooked in a fat at a high temp.
I'd rather be Binging with Chef John!
Or a slab of crusty homemade bread to sop up those juices. Yummmm.... Thanks, I'll be trying this.
Hi Chef John, I'm a great fan of yours and use your recipes frequently. I understood velveting as being a two step process: 1. marinate 2. brief boiling in water. Perhaps a better test is to boil the steak first then pan fry. I would like to see that.
I’ve watched u Since I was younger n years later still come for cooking indoors ily :)
I'd say what the velveting did was coat the meat with egg proteins that'll brown faster at lower temperatures than the bare meat. The meat itself isn't browning, but rather the velveting marinade. That'd allow the meat to avoid as much as possible any of the very high heat that's normally necessary for a seared steak, and hence why it retains so much of its juices. The other flavoring components of the velveting marinade probably compensate for the lack of direct maillard browning on the meat itself. So as it turns out, it looks as if everything came together just right to make this work.
Hey, Chef, hope you are staying healthy. This recipe is not on All Recipes yet. Any idea when it will be published there? Thanks for all you do and stay safe.
Never mind, I found it. Mea culpa, Chef.
very cool approach...definitely gonna try it.
Just cooked it according to your recipe. Superb! That’s how I cook the steak from now on
You are the king of cooking🌼🌷🌼🌷
I really want to try this. I am a Filipino and have been watching your channel for as long as I can remember. :) I just recently started a cooking channel and upload home-cooked meals. :) I often refer to your channel if I want to make something fancy for lunch or dinner.
First view and comment! I enjoy your humorous narration, Chef John!!
Love all the recipes!!!!!!
Gochujang!! Glad to see this in one of your recipes. Yum!
Thanks for this one John. It's on my list to try. Have you ever considered side dish suggestions and wine pairings for your recipes?
Cannot wait to try this! I don't dine at franchise restaurants much but I do like a certain Italian chain which does NOT begin with O. Anyway, the "spicy butter" with the steak is delicious and I think this is it!
Looks amazing. I’m not familiar with this technique but am going to give it a try.
Um is it just me or did Chef John miss a golden opportunity for a "freakishly small glass bowl" reference????
In all seriousness this looks delicious. I've made several of your recipes and they are ALL delicious! Thanks for the incredible education Chef John.
Mike T.
Thanks Chef John
G'day Chef John, You, sir, are a genius of the highest culinary kind! Now, I've used that 'velveting' method before on strips of stir fry beef and pork but, as Asian style cookery is not my specialty, I never gave the wider possibilities a thought. I happened upon this brilliant video of yours because I needed some positive inspiration. I've just been over on a CZcams BBQing site administering a slight slap on the wrist to a bloke for 'deep frying' (AKA burning) garlic in smoking avocado oil (?) while cheerfully overcooking a brace of Porterhouses OMCookingGs it was hell in there!
Now that I've got my regular fix of Chef John expertise all is 'right' in this crazy, crazy world.
Don't get me wrong, I love cooking at home but, jeeze, what I wouldn't give for just one of my favourite restaurants to be open. Upon winning lotto, I think I'll book an entire restaurant for two, as my wife and I sit 1.5 metres (whatever that is) apart from each other.
You are the next best 'Covid washout' therapy! I swear I never washed my hands so much even when I was cooking commercially... did I just say that out loud... Cheers and bye for now.
You and Mrs FW stay happy and well! BH
Looks great 👍...will try it soon.
Interesting! I'll definitely be trying this unique recipe! Thanks ❣
4am and here I am lying in bed and drooling, this looks great!
Looks delish! 🤤 Will you make cacio e pepe with handmade pasta next? Por favor
Most likely the culprit for all that juice was the fact that the meat was cooked so fast the proteins didn't have time to expel all their moisture. Combined with the velveting to keep the surface from pushing too much out, it makes sense that there would be so much juice on such a lean cut.
Can you do a video on knife sharpening tips, tricks, do’s, don’ts ect.? Thanks!
I love watching your videos I just wish you would do more fish dishes. Please chef
This is actually a really good idea because some parts of beef loin tend to get really chewy if cooked in larger pieces.
Omg that looked fantastic. So juicy yummyness. I've never made any kind of velvet meat but I sure would like to taste that 😋👌
I just hit thumbs up when I start these videos. It's a foregone conclusion they will be good.
my favorite guy on youtube to listen to
What pan is that you're using? It looks wonderful.
Good to see you again, chef!
Honest question. Would adding a little of the Korean butter to the pan as you cook the steak be benificial? Would the butter burn because of the spices or is the egg yolk going to keep the butter out and best served on top as you eat? Just curious.
Today I tried velvet pork tenderloin, I sliced it down the middle, pounded and salted just like the steak, and pored the velveting concoction over it.
It is now in fridge marinating. I’ll let you know
Ok!! I believe I'm going to Velvet all my tougher cuts of steak. Im a senior now, and chewing steak is often a challenge. So, because of you, I can now buy round and loin without worrying about spending most of the time chewing it!!! Yaaaay!🥩
One of the best..I started watching his pizza recipe Wolf Gang one of the best and easiest so far to do Ill add a video with some of my items on the menu made from chef John one of the best 🙂
Also try lava cake recipe from chef John very easy and verrryy delicious
Greetings from Denmark. :)
Looks delicious. I might have to try this. :)
2 questions...
1. Green onion - Spring Onion - Scallions... Same thing, right?
2. Any reason for unsalted butter? Why not just regular salted butter? Is it just so it won't be TOO salty, with the salt and the soy? (You end up saying this could use a little extra salt, so I'm thinking regular butter could be fine? :) )
Chef john, this looks good, never seen this technique before & not familiar with the korean paste added to the butter, anyone know of a sub?, i'm not sure i can get that paste where i live. Anyway, looks tender & delicious, roasted taters & asparagus on the side makes it perfect.
That’s looks mouth watering good ...
Time for Guga to test this out!
"And, as always, John, You beguile me with your insight into food!"