15 MiSTEAKS Most Beginner Cooks Make

Share
HTML-code
  • Published: 31 July 2019
  • for Episode 3 of one dish breakdowns, I was back in the kitchen with my friend Juan (beginner cook) teaching him all the in's and outs of a complete steak dinner. Cooking steak was a huge skill to learn in the early days on my culinary journey, especially when I was throwing dinner parties for my friends at Uni. Master steak preparation, and you're well on your way to becoming a pro home cook.

    Episode 1 -https://www.youtube.com/watch?v=TCVTOa01uN8
    Episode 2 -https://www.youtube.com/watch?v=6bN_crxaVsg

    ProHomeCooks.com
    Follow me at @lifebymikeg on Instagram
    Help support Pro Home Cooks! - https://www.patreon.com/KitchenStudio

    Music Provided Royalty Free by Epidemic Sound
  • Hobbies and Style Hobbies and Style

Comments • 1 196

  • Erich Schmidt
    Erich Schmidt  6 hours back

    Not a bad video... But I would say this:

    1) Although steaks do typically come farthest from the hoof, they don't have to. The best advice is to talk to your butcher and let him know how much you want to spend and how fatty you like your steak. I'm a rib-eye guy. But that's just me.

    2) if you don't like the fat you should trim it after cooking not before. It will baste the steak as it cooks

    • Paige Murray
      Paige Murray  19 hours back

      Your videos make cooking fun! These skills seem difficult but you break it down in an easy way. Thank you!

      • LeeHardcrafting
        LeeHardcrafting  23 hours back

        You use "aluminium foil".... Tin foil was superseded after World War II by cheaper and more durable aluminium foil

        • Becky A
          Becky A  2 days back

          I always peel the stem of broccoli, but I usually do eat it raw

          • Mary Jane
            Mary Jane  6 days back

            I love that fat flavor mmmm😍

            • Alex Sherman
              Alex Sherman  1 weeks back

              You donkey! You fookin made chicken

              • TALIAMO65
                TALIAMO65  1 weeks back

                Salt.... Only minutes before cooking!

                • Michael Daniel
                  Michael Daniel  2 weeks back

                  Thank you. Seriously. I made an actually delicious meal and I never cooked steak before.

                  • Magnus Nilsson
                    Magnus Nilsson  2 weeks back

                    Tip1:
                    Don't put a pan with a plastic handle in the oven.

                    • Andrew Arch
                      Andrew Arch  2 weeks back

                      Nice entry level cooking video , good job mate ! It’s really overcooked . Nice that we agree on that . I would be glad to find your channel 1000 hours of research and study ago ))) you are a time saver actually. You’re a kind person also.

                      • KeepCookinKC
                        KeepCookinKC  2 weeks back

                        dude good job. anytime somebody is rockin the kitchen in front of a camera deserves props.

                        • Jean Pierre
                          Jean Pierre  2 weeks back

                          I was told that you should really only salt your steak once it's cooking since the salt tends to remove a lot of moisture.

                          • Mickael
                            Mickael  2 weeks back

                            i was waiting for that super tip of keeping the fat of the steak all the video..
                            just to find out that you just use it to cook the SAME PEACE OF STEAK
                            gosh...

                            • samuel rivera
                              samuel rivera  2 weeks back

                              yes i found that odd as well. It doesnt give it any new flavor

                          • 4Realzeaz
                            4Realzeaz  2 weeks back

                            those potatoes look amazing. I'm going to try that with a little rosemary.

                            • Seth Horn
                              Seth Horn  2 weeks back

                              First...cook it whole! Cut the fat off after it's cooked and give it to me! lol So tasty! 😁

                              • Lunibruniful
                                Lunibruniful  2 weeks back

                                Great knife skills

                                • Igor Ziman
                                  Igor Ziman  2 weeks back

                                  don't "feel" the steak, use a thermometer. when searing a non stick pan is the last one u wanna use. cast iron, staiess steel etc. is what u wanna use. dont have to bring to room temperature just make sure there is no moisture (you can put it in the fridge to dry it off for couple hours. uncovered). also kind of obvious thing, make sure your pan doesnt have a plastic/wooden handle when putting it in the owen.

                                  • Gary Firzon
                                    Gary Firzon  2 weeks back

                                    Nice job, thank you!

                                    • dankie poo
                                      dankie poo  2 weeks back

                                      As someone mentioned before, and I must reiterate, you missed teaching a very crucial point about why cold food in general should never be cooked. A beginner absolutely has to know to avoid heating cold foods from the fridge because it causes a heat-shock reaction in the food itself, in addition to lowering the temperature of the pan. It's just as crucial as your tip about removing moisture from steaks before panfrying. You can't emphasize these two points enough. They are absolutely fundamental to cooking in general. I'm not sure why you weren't aware of this before, considering your experience with cooking.


                                      While salt enhances savory flavors, it should not be the main flavor enhancement. Don't rely on it and certainly don't teach beginners to use it as the only seasoning on steak. Salting prior to searing is great, but you don't need to salt so heavily. It's not healthy and completely turns off a lot of people from enjoying a meal. A thin layer of salt over 30 minutes does plenty for sweating. Adding garnishes and aromatics during the sear is easy and enhances the flavor of steak far more than salting.


                                      Grind peppercorns onto the steak. Remove pepper from the broccoli. I don't suggest peppering vegetables in general unless the entree you are making lacks any kind of spice or punch to it. Crunchy, buttery vegetables like broccoli and brussels sprouts, along with creamy whipped potatoes, make for a good contrast to a well-peppered, savory steak. Adding pepper to the vegetables does not make sense when you already have steak. Instead, melt butter with a bit of the leftover virgin steak fat (not salted) and dress the broccoli and potatoes with that. Offer sour cream and chives on the side with the baked potato for that steakhouse feel. Mashed potatoes are absolutely not complex to make, especially compared to searing a steak. I've messed up way more steaks over the years than I have messed up pots of mashed potatoes.


                                      During the 30-minute wait for the steak to reach room temperature, a person can finish making a family-gathering size pot of mashed potatoes. Mashed potatoes consists of peeling, slicing, and boiling, followed by whipping with butter, milk, and seasoning. These are all beginner fundamentals that should be taught from the beginning, and improved upon over time, rather than saved for later lessons.


                                      About your use of steak fat as a frying oil. While it is very efficient and good for flavor, a beginner can easily burn trimmed steak meat-fat over its smoke point (around 330-350 degrees F) and if that happens, game over. Beginners tend to use too little heat, causing little to no Maillard reaction, or too much heat to the point of blackening the oil, both of which can completely ruin a steak before it even begins. The worst thing that can happen is blackening oil in the middle of a sear. They need more room for error. It's best to suggest a highly-refined oil that has a smoke point of 400F or higher, and to avoid dirt cheap oils like Mazola, Crisco, etc. and to not use low-smoke-point unrefined or extra virgin olive oil.

                                      • Tomasz Marciniszyn
                                        Tomasz Marciniszyn  2 weeks back

                                        cool

                                        • itildude
                                          itildude  2 weeks back

                                          No offense, but you sound a little arrogant as you ruin a steak in a pan. Never, ever ruin a steak in a pan. Grill...charcoal...the only way to ever cook a good steak (with the one exception being right over firewood).

                                          • dankie poo
                                            dankie poo  2 weeks back

                                            Sorry but the smell of charcoal on a steak turns a lot of people off. My brother tends to fuck up a lot of steaks while grilling to the point that it tastes like I'm eating charcoal oil and not meat. Also, this video is for beginners just starting to cook. Grilling with charcoal and firewood can be very dangerous to someone who is only starting to learn about cooking and will most likely underestimate how fat drippings can cause massive, sudden eruptions in a grill / pit. Finally, you're assuming that people even have a grill or pit to begin with, or care for that style of cooking.

                                        • JammieJam
                                          JammieJam  2 weeks back

                                          Yes let's take cooking advice from a man who overcooked his steak and undercooked his potatoes

                                          • Joshua de Boer
                                            Joshua de Boer  2 weeks back

                                            You get more surface area to cook using the oven? Yeah, because the air is hot and in contact with the whole broccoli, not because you're using a bigger pan. Plus the thin sheet isn't going to conduct heat very well at all. I stopped listening at that point.

                                            • Jaret T.
                                              Jaret T.  2 weeks back

                                              I wouldn't have even used an oven. JS

                                              • alansonit
                                                alansonit  2 weeks back

                                                I like the adaptation of the potato but my mum always said to pierce a jacket potato a few times, wrap it in paper towel and then microwave for about 8-10 mins. Then put it in the oven to crisp to your liking. It has never let me down!

                                                • Andrzej Rozenfeld
                                                  Andrzej Rozenfeld  3 weeks back

                                                  This is nice.
                                                  But how do You do all this, few elements in the same place (the oven here), at different temperatures and still deliver a fully warm/hot meal to Your guests?

                                                  • zomaartje18
                                                    zomaartje18  2 weeks back

                                                    He didn´t, the broccoli was probably very cold when he served it.

                                                • HOWRD HIGH
                                                  HOWRD HIGH  3 weeks back

                                                  I guess the steak was medium-well because you put it in the oven with the hot pan. Just put it on the grid to have it evenly cooked. To avoid the grey part, just sear it shorter and have it in the oven for longer.

                                                  • lotharPPT
                                                    lotharPPT  3 weeks back

                                                    Why would you leave the salt on the steak? Isn't it better to leave steak in the room temperature and add salt just before you sear it?
                                                    Salt dehydrates and makes steak tougher doesn't it?

                                                    • lotharPPT
                                                      lotharPPT  2 weeks back

                                                      @dankie poo oh gee. There are many tutorials that specifically ask to add salt before searing. Rather than reolying sarcastically wouldn't you rather explain difference between leaving the salt and creating salty crust?

                                                    • dankie poo
                                                      dankie poo  2 weeks back

                                                      It is neither dehydrating nor toughening. You might need to brush up your knowledge of what salting actually does

                                                  • Sluggogle
                                                    Sluggogle  3 weeks back

                                                    My only concern is that now, the brocolis are cold and the steak is cold...

                                                    • Xavier
                                                      Xavier  3 weeks back

                                                      Pre-heat will always annoy me.. when did he prepare heat the heating?

                                                      • Xavier
                                                        Xavier  3 weeks back

                                                        Wasn't his point about the satay that he couldn't fit the stalks in the pan? He cut them off anyway..

                                                        • Brent Pasquarella
                                                          Brent Pasquarella  3 weeks back

                                                          Meat thermometer and you never overcook a steak. Same way you did, but add a meat therm.

                                                          • Chris Earnshaw
                                                            Chris Earnshaw  3 weeks back

                                                            dude, boil the potato or microwave it with some water for a bit first...

                                                            • Robert Schlenzer
                                                              Robert Schlenzer  3 weeks back

                                                              i just had dinner and im now hungry again thanks dude xD but great vid

                                                              • TheAverageGamer
                                                                TheAverageGamer  3 weeks back

                                                                Man has Jesus for a patreon, nice

                                                                • Bjorn B
                                                                  Bjorn B  3 weeks back

                                                                  Isn't putting salt on the steak drying out the steak, also removing all the moisture/taste? Also, the crust on a steak comes from seasoning it with pepper. Season the steak with salt/pepper before putting it in a pan. You need to leave it longer than 30 min. to get it to room temperature if you got the steak out of a fridge. So I watched 5 min. of this and I'm gonna leave with this comment. If I didn't notice the 1,49 mln subs I would've thought this channel was trolling people by teaching them wrong things. I mean look at how he's cutting the steak in smaller pieces @3:16 . Anyways, I'm off.

                                                                  • Bjorn B
                                                                    Bjorn B  1 weeks back

                                                                    @Xavier Alright, you got me. I thought this was going to be constructive. But now I'm sure you're just trolling.
                                                                    Have a nice day.

                                                                  • Xavier
                                                                    Xavier  1 weeks back

                                                                    @Bjorn B Amazing even with such an obvious implication you still don't understand.

                                                                  • Bjorn B
                                                                    Bjorn B  1 weeks back

                                                                    @Xavier Smart people rarely do stupid things, hence the adjective: smart. I mean they are opposites. But if insulting is "your thing", then I'm sure that with practice, you might be able to insult more smart people in your life.

                                                                  • Xavier
                                                                    Xavier  1 weeks back

                                                                    @Bjorn B It's easy to not insult smart people, they don't do stupid things as often as idiots.

                                                                  • Bjorn B
                                                                    Bjorn B  2 weeks back

                                                                    @Xavier I see that not insulting people is hard for you. Also, you said that I should watch a professional because they all use salt. While I suggested to use salt. So you were defending a statement that was never made, which made me think you are a subscriber. Again, this is totally normal behaviour and certainly not delusional.

                                                                    Feel free to copy/paste the parts that made you think I was making conclusions with no proof. Because I don't think I did, but I'm open to learn from my mistake(s).

                                                                • Jacob Markussen
                                                                  Jacob Markussen  3 weeks back

                                                                  I dont agree with you patting the steak. As Gorden Ramsey would say, you are removing flavor

                                                                  • Dancealot
                                                                    Dancealot  3 weeks back

                                                                    not to be rude or anything, but why salt the meat before cooking? it drys up the meat, so unless the goal is to achive a dry meat (i assume it's not) why salt before? sure the salt goes better inn, but you trade it for drying the meat out? or am i totally wrong...?

                                                                    • Xavier
                                                                      Xavier  3 weeks back

                                                                      I'm sick of correcting these stupid comments, go watch professional steak chefs.

                                                                  • Robert
                                                                    Robert  3 weeks back

                                                                    Some people throw away the best part of the broccoli
                                                                    *Surprised pikachu*

                                                                    • Greg
                                                                      Greg  3 weeks back

                                                                      The steak needs to ooz red juices when it's done. Makes a great sauce for the potatoes.

                                                                      • Ashcandy
                                                                        Ashcandy  2 weeks back

                                                                        and to anyone reading this that is NOT blood!

                                                                    • Typho0n
                                                                      Typho0n  3 weeks back

                                                                      Med-rare will have bit of red. You have over cooked Med-rare! Looks like you cooking on Teflon too... :(

                                                                      • Terial
                                                                        Terial  3 weeks back

                                                                        That steak was a medium well not medium... I mean good on you admitting you overcooked it. But a medium would be mostly pink on the inside... That thing was borderline well done. o_o

                                                                        • acreasey
                                                                          acreasey  3 weeks back

                                                                          LOVE the last tip. Very refreshing nowadays and a good way to get the jump on all those commenters who are all too eager to point out your flaws. Nice work.

                                                                          • unplayednamer 01
                                                                            unplayednamer 01  3 weeks back

                                                                            I actually like my steak (normally filet) cooked just on a really hot pan without oil (yeah, you shouldnt do that to often because it ruins your pan) and then just in the oven at 120 degrees for 3-5 min. the i just put some sweatwatersalt at the end , nothing more. And then serve it with some sauce bernaise or redwine sauce and ovenpotatoes with thyme.




                                                                            if someone even cares.

                                                                            • Setolo
                                                                              Setolo  3 weeks back

                                                                              I was about to comment "uhh, that's medium well, not medium rare." just as I was about to get mad, you admitted to it, that takes some balls man. Thanks for the vid

                                                                              • Ashcandy
                                                                                Ashcandy  2 weeks back

                                                                                I was going to do the same thing lol. Gotta respect someone that owns up to their mistakes.

                                                                              • goluclear
                                                                                goluclear  2 weeks back

                                                                                People learn more from mistakes than perfection. One craft that really requires mistakes is cooking!

                                                                            • Acey Kerr
                                                                              Acey Kerr  3 weeks back

                                                                              This dude is garbage...rename video "15 mistakes i always make while cooking cause im trying to be a pretentious and over the top at home cook." Your trying way to hard dude, cooking a steak isnt hard.

                                                                              • Acey Kerr
                                                                                Acey Kerr  2 weeks back

                                                                                poo  get a propane or charcoal grill.

                                                                                You bypass literally everything he said in this video by grilling your steak. Cast iron cooking is old, pointless and pretentious as shit. Just cause some people cling to it doesnt make it good and you do a major disservice to people learning how to cook by telling them to pan cook their steaks.

                                                                              • dankie poo
                                                                                dankie poo  2 weeks back

                                                                                The point is not about whether steak is hard. Steak is EASY TO SCREW UP, especially for beginners, and even people like you who might have a lifetime of experience can screw up a steak if you forget to remove moisture from it, or don't let it drop in temperature, or blacken the oil during a fry, or any other number of mistakes. What seems easy to you is overwhelming to someone who is just trying for the first time. Hope you realize how pretentious you are for bashing on someone who is actually helping people just starting out.

                                                                            • funlovincop
                                                                              funlovincop  3 weeks back

                                                                              the french way: add a knob of salted butter on the steak while it rests. Using the meat juice to cook something else is always a success!

                                                                              • Gabriele Palma
                                                                                Gabriele Palma  3 weeks back

                                                                                Cook with 1.5 million subs who can't cook a steak. Living proof anyone can be a professional Youtuber of anything.