Alton Brown Makes Reverse-Sear Filet Mignon | Worst Cooks in America | Food Network
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- čas přidán 1. 03. 2020
- Alton uses the reverse sear method to cook his steak. He cooks it very slowly and then sears it in the last moment!
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Reverse-Sear Filet Mignon (or Ribeye Filet)
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 5 min (includes resting time)
Active: 10 min
Yield: 1 to 2 servings
Ingredients
One 1 1/2-inch-thick filet mignon (about 8 ounces)
2 teaspoons kosher salt
Peanut oil
Directions
Special equipment: a probe thermometer
Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
Preheat the oven to 200 degrees F.
Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.
Cook’s Note: This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.
"Good Eats: The Early Years" by Alton Brown © Harry N. Abrams 2009. Provided courtesy of Alton Brown. All rights reserved.
Eggplant Pasta with Breadcrumbs
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 5 min (includes resting time)
Active: 35 min
Yield: 2 servings
Ingredients
1 large eggplant (about 1 pound)
Kosher salt
1 tablespoon olive oil
1/4 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon basil, chiffonade
2 tablespoons grated Parmesan
1/4 cup Italian breadcrumbs
Directions
Special equipment: a mandoline, optional
Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.
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Alton Brown Makes Reverse-Sear Filet Mignon | Worst Cooks in America | Food Network
• Alton Brown Makes Reve... - Jak na to + styl
He’s one of my favorite chefs. So talented so professional so focused so good at what he does but also knows that at the heart of it all his role on these shows is to be a teacher and he’s just so good at that
He was the best thing on the food network which is otherwise filled with garbage.
so would you say he's "so so"
Seriously "kind teacher AB" is just great.
Yes and no.
Video Title: Alton Br-
Me:CLICK.
he is one of the best chefs in america, the oldest greatest and freest country on earth. we have the best foods like steaks, pizza, nachos, hot dogs, burgers and altitude brown is one of the best cooks a live
The most IMPORTANT part of cooking this recipe: HAVE A PIECE OF STEAK YOURSELF
Especially if it is filet mignon there won't be left overs so be sure to exercise your chef's privilege.
Always taste what you cook...unless for some reason you're cooking something you're allergic to.
For the chef
My FAVORITE lesson, so far... patience ( I like the count ).Ease and technique makes sense and seems flawless
Great chef and awesome teacher. Love his show above all others. About to make Steak Au Poive from his recent show with updated recipes. Keep it going Alton!
I have always loved watching this guy cook. my favorite tv chef ever......
Wow, I love your specific instructions. You are the best teacher! Thanks
He had so many exacting, small, impactful tips packed into such a small amount of time. Awesome video.
He makes cooking so fun and simple…love him
I don't know why I never in my life thought about ridding a tomato of the seeds and pulp before using it.
known as concasse in classic French coolking; skin comes off also
Just another way cooks and chefs throw away food
@@TruckTaxiMoveIt removal of seeds makes whatever you cook slightly less watery and skin improves texture for quick cooked dishes, use food how you want....
My favorite chef on my second favorite food show. (Good Eats was, is and always shall be number one!!) Anne is my wife's favorite so, this season has been a real treat for us! Hope it's not Alton's last!
this is a good one - will do the eggplant....already do the rev sear - thanks AB
Just made the reverse-sear Ribeye and it worked great. You have to plan the time it takes to get that steak up to the temperature to sear. Took over 30 min at 200 to 118. Let sit for 5 then the quick sear. Beautiful steak!
This meal looks amazing! I will be trying
Been doing reverse sear and SV for 2 years now. Will never switch back. Just made lamb feta burgers reverse tonight. Delicious.
OMG, this is perfection!
To me, this video was actually very eye opening. We watched the season of Worst Cooks with him in it and it really made me not care for him as much as before. I thought, now I know incorrectly, that he wasn’t really teaching the participants. I’m really glad I saw this and now my opinion of him has improved again.
I recognize lots of your #GoodEats techniques in this whole series
Thanks for sharing this wonderful fillet mignon recipe.
Thank you for watching! 💕
You can do this with any cut and it comes out great. I've done this with Ribeye, Chuckeye, and Petite Sirloins. Comes out so tender every time.
This reminds me of the book Alton did on Heat and he had a book signing in Ohio and He signed my book. I was so mad I lost that book in a flood years later
I think that book got me to where I am now as far as using heat the way it should be used. Now I am constantly experimenting with many methods unknown to me as I did after I read that book. It taught me that if I try new things it can be a breakthrough to even more methods and more knowledge
Alton, I made your pan seered steak for Valentines and it was the best steak I have ever had. Cant wait to try the reverse now!
Let us know how it goes! 💕
Great Job Alton.. Thanks...
Love seeing Mr.Brown looking so dapper.
i am sure there are a lot of not well known chefs all over the world that knows how to cook meat right, but in my opinion alton is one of the very few celebrity chefs, or well known chefs that know how to cook meat right, all meat.his methods are spot on
He used cast iron which is horrible for steak, and used salt to draw water out of the steak (but not using that water to draw the salt back into the steak effectively steaming the steak). Alton isn't a chef, and chef doesn't imply anything other than 'chief'. A good cook can cook circles around some chefs.
@@madthumbs1564 awesome opinion, ill disagree with everything you said, except for a good cook can cook circles around some chefs, i agree
@@lead5s Not opinion. I don't compare them to teflon pans.
The Lofi background musiccccccc 💕
Looks delicious Alton!!
Anyone know the name of the first song with the chilled vibe?
Everytime I watch a cooking video I find another kitchen instrument to go purchase.
I have seen the reverse sear recipe a few times, but I would like to know how I adjust it for people who like their steaks to me more done. I know a lot of people go for rare to medium-rare, but my wife likes her steak more on the well-done side. I don't really have the resources to try many steaks so hoping someone else might already have a test kitchen. :)
I am thinking of setting the temperature probe to 130.
edit: found this elsewhere: "Cook it until it's about 10 to 15°F below your desired serving temperature" so for a well-done steak, that would be about 140-145 which presumably heats up by 10-15 degrees during the short searing process. I will find out!
You ask her politely, yet firmly, to leave.
@@TheHomerowKeys, Priceless !!
Did you try it?
This guy is not a cooking teacher... he is a cooking professor. I would love to learn how to cook from him.
Have you ever watched good eats?? That was his cooking show back in the day- moreso on the scientific side
I made the Eggplant Pasta - dam that is good...I did double the parm and half the garlic
I am so gonna try that eggplant "noodle" parm.
Well?
Not cool, that you did not answer questions below about: "What temperature desired for steaks in oven."
Awesome Mr Brown 👍
I always use the "dancing water" trick to test my pans. I thought it was just a home cook thing.
Do you just put it on the highest?
The 'mad scientist' of the kitchen. don't doubt his power simply becuae he was kind today.
Been doing reverse sear for a bit now thanks to Alton and the good eats reloaded but that eggplant recipe looks amazing!
Delicious when done on the smoker.
@@bigta1982 lLllLllLLllllllllLLllLLLlllllllLLllLllLllLlLLLllllLlLlllLLLLLLLLLLLLLLLLlLllllllllllllLLLLLLLLlLlLlllllllllLLLLlLlLLLLllLLLlLllLlLlllLlLllLLLlllLlllLllLLlllllllLlLLLlLlLLLllllllllllLlLLlLllllllLlllLLllllllLLLLLLLLlLllLlLlllLlLLLlLlLLllllLLLlllLLLLLllllLlLllllLlllLlllllllllLLLlLlllLLLLlllLLLlllLLlllllLLlllllLLLlLlllLLlllllLLLLLLLLLlLLLLLLLLlllllllllLLLllLlllLLLLL😡😊😊LLLLllllLLLLllLLLll
The eggplant parmigiana was one he had made on good eats though
I make this all the time minus bread crumbs (I use crushed pork rinds instead) fantastic keto meal.
Sorry, you support fad diets.
Great teacher
Underrated ... Love Alton Brown.
Thank you Alton for helping to "bust" this *stupid* myth about not salting a steak until ten seconds before cooking it. Salting it 15 to even 60 minutes before cooking draws out myoglobin and other protein complexes and ensures a good sear crust that won't stick to the pan and will hold up to manipulation. You can even get a good sear from a - lower quality- nonstick pan using that method (high quality nonstick won't give a strong sear, but cheap NS pans will once they're broken in. Somedays I use cast iron, stainless or NS, it just depends on the day).
Salting will NOT dry out a steak unless you leave it there for three days or something... Which would be almost as stupid as the idea of salt drying meat out in minutes. Ever made jerky? Yeah, meat won't dry in 30 minutes will it? I've done this with everything from cube steak to top-notch choice filet (another stupid myth is that there aren't different levels of quality within a grade of beef; I've cooked prime ribeye that wasn't as good as top shelf choice sirloin) and prime ribeye.
What do mean draws out the myoglobin? Myoglobin doesn’t get “drawn out” or else there would be a red liquid around the steak, living the steak dry. Salting for 60 minutes to even 2 days is dry brine, which results in more flavor because the salt penetrates the meat. This allows for water to be retained and pulled from the surface, making the surface nice and dry for a good sear while conserving the juices inside.
Delicious
The Yoda of culinary world Alton is.
Does he ever mention what the temp of the steaks are when he takes them out?
I could watch Alton cook all damn day long
His Holiday Prime Rib video is in regular rotation. 😮
Alton my man!!!!! What temp are those, 95°f? Help a brother out...I've never reverse seared filet mignon.
Who knew that counting to 10 is the best way to cook food.
He's a very good teacher, just like on his show.
He looks more like a lawyer than a cook. A cook should have a tummy
He used to have a tummy lol. He lost 50lb 10 years ago.
Elizabeth Brown would’ve been like: let’s add kale
Yes yes she would indeed
This *might* get me to try eggplant, done this way. Usually, I'm not a fan. Don't hate me! 😅
Did I miss it or does Alton NOT say what temp to cook the steak too in the oven?
120
@@Hillbillyspree I'm pretty sure it was 200
You are the only American chef I watch anymore.. most of the others got really cocky as their subs went up. (I love Laura but I'm off dairy and carbs so..) I've watched you various platforms enjoy how fast you deliver and your dry sense of humor.
What’s the internal temp he cooks to in the oven? Thanks
~120
They should take someone like me who can cook it and have me cook alongside, only I don’t get to win or lose. They just get to compare me to everyone else
I wish I liked eggplant! You make it look so good
well you look fine
Oh I guess it's time to BROWN it! 😉
Stupid pun. Thumbs up.
@@RonPaulOrElse ya he's a wiener
2:30
Alton has that rolling experience
What’s that watch he’s wearing?
couple weeks ago I made Muscles Marsala. 2lbs of frozen muscles (best I could find at the time), 2tbsp butter, 1/4 cup Marsala fortifide wine, 1 rounded tbsp garlic powder, and a pinch of cayenne pepper. served in a mixing bowl, with a second bowl for the shells. Awesome stuff. My brother and I split this while watching a movie, and I soaked a couple pieces of bread in the sauce that was left in the bowl.
What has this got to do with the video?
@@JakeLovesSteak that it doesn't take much to make Awesome food. Alton would appreciate how easy it was to make those muscles, and he'd have probably enjoyed them!
@@TheStraycat74 mussels
@@jimdamiani1823 Dylexic, sorry.
Did Alton say what temperature he cooked the steaks to in the oven?
Not that I could see!
It’s in the description. He took them out at 120.
AB's on top of it all. Sorry not to see him more often in place of some others that 'dominate' this venue.
Funny how critical Gordon Ramsey is yet he can’t make a grilled cheese. Alton I just several layers better of a cook than he is yet he’s extremely humble and friendly.
clever tomato trick
imagine Alton brown goes to your house to eat, no pressure!
I wouldn't let him eat ANYTHING from my kitchen! I am not worthy...
@@torgiebride8558 Right? I feel like he would be analyzing every bite!
You need to base it with butter and herbs like rosemary or thyme as per Gordon Ramsey.
Alton, teach me to chiffonade Italian Parsley.
Not much flavor with the steak there. (Garlic, butter?) But I guess you don't need much when it's primo steak.
I had NO IDEA I can do that with eggplant!!!!!!!!!!!!!!!!
Really? I mean it's kind if common sense and also delicious.
How to turn an art into a science.
This is the only way I cook steaks now. Beef, Pork, Chicken. All works great. What would normally be tough becomes tender. Of all sources, I heard about this method through the Joe Rogan Podcast.
That looked like regular table salt judging by the size of the granules. Alton must’ve been so pissed about that
Different manufacturers of Kosher salt produce different sized granules. Thats why Diamond Crystal is so prized in all the kitchens I've worked in
Admittedly I don’t have Alton’s resume, but I wouldn’t cut tenderloin.
I fan them out and the last piece, I'd just eat it! :-)
Maybe I'm not focused enough but I've gone back multiple times trying to find the temperature to heat the steak to using the damn meat thermometer? I hate that he keeps switching to the eggplant when what I care about here is how to perfect the damn steak.
Oh yessss
Idk... that looks kinda blue to me. I'm more of a medium rare kinda guy; Nothing like a fire kissed medium rare. But I guess I'd have to try it then I can give my honest opinion.
How long did he cook the steak at 200 degrees?
Until it reaches an internal temperature of 120 degrees F, about 30 minutes! Then it's sear time 💥
Don't run on time for this; use temperature. The time to cook to correct doneness depends on the size, weight and shape of the cut of meat.
@@FoodNetwork 30 minutes for a fillet that thick? with a fillet that thick it's going to be well over an hour at that low of a temperature. I do mine at 250 for just about an hour and it comes out a perfect medium.
How do the pulled out liquids help searing? That's the opposite of what you want
Matz G it’s the protein in that pulled out liquid which sears. It isn’t straight water but a mix.
@@patrickkelly8095 Lol, it's supposed to pull the water out and draw the salt back in with it. You don't want steamed steak. -It's bad enough he used cast iron when he had clad pans available.
Normally, when you salt a steak it brings out the moisture through osmosis, then when the salt is dissolved into the water it gets reabsorbed into the steak giving you a homogenous seasoning. Then you would usually pat down the steak before dropping it into the pan. But since he reverse seared the steak, bringing the moisture to the surface also allows some of the water to get evaporated during it's time in the oven. A secondary benefit to letting it rest after heating it is allowing any left over moisture to be reabsorbed before searing.
@@madthumbs1564 the cast iron is the better option on a home stove it holds the heat better
As long as water is between meat and pan, temperature is limited to boiling point (212 degrees). Once evaporated, temp can rise to allow searing(browning). Removing moisture before cooking prevents this delay.
This is a super complex recipe for a person who cannot even make a grilled cheese.
It's not, the techniques are actually easy. Just make sure that your mise en place is ready
Check out his Grilled Grilled Cheese, 2 cheeses, a grill, thick toast, melting boats, ect. Delicious.
That eggplant recipe was not eggplant Parmesan. It looked good though.
no u
Did anyone else notice that when he is cooking the steaks the eggplant dish is cooked and on white plates, but then he goes to cook the eggplant and it is back in the clear bowl, uncooked!
this is the least amount of grey strips I've ever seen.
resting between oven and searing is key
but how do you add garlic and herbs this way? it stays wayy to short of a period in the pan to add garlic and herbs, doing it in the oven the herbs won't fuse with the oil?
Very amateur but aspiring cook here so take what I say loosely, but I would think a marinade would suffice. Couple hours to (preferably) overnight in your choice of marinade will seal in the flavor so you can just pat it dry with a paper towel to remove the excess moisture when you go to sear it. I've used both minced garlic and garlic powder and they both work in a marinade for a steak, but i'mma say garlic powder is more prominent in the end, to do in a marinade. You get better flavor from Minced/chopped/crushed garlic from cooking it in the pan with the steak, in my personal experience. Like I said, I'm an amateur, but hope I helped!
This video could do without the music. I prefer my Alton unaltered.
How long do you let meat rest before searing?
Thanh Thai i think he said 30 min
@@QueenKRo Not even that long and techicallly with reverse searing you don't need it to rest even that long or at all
Did he actually say how many degrees the inside of the meat should have?
Alton Brown 🍗🍤🍖👍
Definitely gonna try the egg plants, looks like it'd be really good with any grilled meat as well.
good video but pretty annoying to show the temperature probe & talk about the importance of it and then never mention anything about temperature after that
No butter basting is sacrilege
The eggplant dish would have been better with a squeeze of fresh lemon
What was the temp?
Wondering the same thing lol. I'd imagine it was between 120 and 130 before he let them rest but it'd be nice to know the exact goal there
@@RichieAnthonyGuitar yeah, 128.
How Long on 200F?
AgentSix Bloodsaw You can also be super lazy and cook it in a water bath with an immersion heater, takes longer but it'll be 120 end to end guaranteed and you can start it at noon, go to work and have it ready to sear as fast as you can dry and season it
@@Robert-qm7yi Beef filet is best cooked sous vide-style for 90 minutes to 3 hours. Starting it at noon and leaving it in the bath until one comes home from work -- assuming one works an 8-hour shift -- would result in a mushy texture. If you're cooking your meat for more than 3 hours, you're better off cooking a large piece of meat like a roast for 6 to 14 hours, or a tough piece of meat like a brisket for 24 to 48 hours.
I liked AB being in worst cooks...hes not a restaurant chef and these contestants arent trying to be restaurant chefs..unlike Anne Burrell and all the others before this...home cooking is what these people want
Notice how he starts with a thermometer and then doesn't bother to tell you what the temperature was when he pulled it out. That explains the #WorstCooks
Generally pull the steak from the oven when the internal temp is between 115 - 120 F
3:56 he smushed the steak
That's a cool idea Alton, to cook make-shift Fettuccini noodles, out of sliced eggplant. Ingenius. I bet it tastes delishious.
why do my steaks drop blood? how to avoid that? thanks