Hi , my name is Patrick Uber .
I'm going to demonstrate how to prepare two stack , two different ways .
One pan seared and one grilled .
I'm going to be using an then goose 200 days green fat rib eye from Australia .
So beautiful meat , superb quality that I've been using in my restaurant over the last 10 years , hot frying pan .
Make sure it's hot and just slightly smoky .
Let's the sack seed on the bottom of the pan .
Do not shake the pan .
You want to achieve a nice crust on your sack .
So you let the sack caramelize by themselves .
How to check the doughnut of your sack .
It's always a bit tricky .
The point of sometimes the aging of the sack .
The quality of the sack , the thickness of the sack it comes with , it should take about two minutes on each side .
If it becomes too smoky means too hot , you can bring down the heat .
At this stage .
We're going to add some butter .
The butter will help us caramelize the meat .
Get a nice nutty roasted taste to the meat and make it nice , lovely brown color .
I am using a US prime corn fed silo steak , which came out top of uh our last comparison video we did , um , recently season the steak with Australian sea salt , crushed black pepper corn and fine chopped rosemary .
Turn it over and do the same on the other side .
The is an easier , uh , cut to get a nice green marks , uh , very uniform with a even thickness .
They warm up the grill pan on a high heat , make sure it's really hot .
Add the stack already preseason on a grill without any extra oil or butter directly on the grill and grill it about 2 to 3 minutes on the one side , 2 90 degrees to cross mark the stack and let it brown another 2 to 3 minutes to another and do the same on the other side , remove , remove the beef from the pan place it on a meat rack to allow the juices to drip off .
Generally five minutes .
It's enough time to , to raise the meat .
Now I'm gonna prepare a garage that goes with , uh mostly older version of beef stacks , which is salted onions , bacon and mushrooms .