Hi , my name is Alvin .
I'm a tasty producer and I love steak .
Steak is by far my most favorite thing to eat and cook in the entire world .
It's indulgent .
It's beautiful .
It's juicy and when it's done right , it is impressively delicious .
And I just want to share my love of steak with you guys .
So I'll be cooking you guys three steak dishes for you to make at home , whether you have five minutes , 50 minutes or even five hours to make something special .
So let's get cooking , whether you're super busy or really lazy , you got five minutes to cook for this scenario .
We'll be cooking , hang your steak .
So hanger steak is a really nice cut of steak .
It's super , super tender .
Has nice marbling cooks really quickly .
If you want .
You could also swap this out for a skit steak first things first .
You always have to prep , put your pan on , start heating it right away .
Make sure you use a vegetable oil , measure out your soy sauce and your honey in the same bowl .
This will eventually be the finishing glaze for the steak season .
Your steak liberally with salt .
We're gonna do pepper .
Later season both sides , grab your cutting board and your knife .
Take the plate that you'll be eating off of and throw some greens on it .
I like arugula .
You can use whatever greens you want .
This pan is , you know , super hot , but I'm not a wrapper .
All right .
Time to cook .
I'm gonna lay in this beautiful steak .
The steak is gonna cook for about 1.5 minutes per side .
I'm gonna be cooking the steak to medium rare .
All right , let's give it another chick .
Oh , look at that crust .
If there's any gray area on a steak that's just untapped potential right there .
I think it's time to flip .
Oh man , to finish .
We're gonna add in the soy honey glaze that we made .
It's gonna reduce and get all nice and beautiful .
Look at that .
This is where it gets sexy shakes that around a bit with glazes and bubbles like that .
Yo , that's nice I think is pretty much done .
So we're gonna take it out to rest , rest it for about 1 to 1.5 minutes .
It's like the toughest minute of this entire process .
I promise .
But it'll all be worth it .
See where we're at .
Looking nice .
Just look at that piece for me .
It was nice and pink .
All right .
Time to play .
So you might have some extra sauce in this pan from that glaze .
We're not gonna let that go to waste bread it in a nice little pool for the steak to sit on .
Then we're going to get it all under the knife and go over here .
You also wanna make sure you fend out a bit too .
Some pepper , all these steak juices .
A little bit of salad dressing and there you have it .
This is a five minute soy honey hanger steak with some a on the side .
Maybe you have a bit longer to cook like 50 minutes to an hour .
So for the second time scenario , we will be cooking a bone in rib eye .
Probably one of the most popular cuts of steak .
Look for really , really nice marbling , which is fat in between the muscle rib eye is comprised of the eye area as well as the cap area .
That's the best part of the rib eye .
We're gonna be doing what's called a reverse sear .
First cook it in an oven at a very low temperature and then you sear in the pan .
First thing always gotta season your steak .
So a nice amount of salt that'd be pretty generous .
It because I wanna have enough seasoning for everything .
We're gonna put it on a baking sheet with a rack because the rack will allow air to circulate underneath .
This goes in the oven for about 40 minutes until internal temperature will read 125 degrees and then we'll cook the rest of it .
I love garlic bread .
I love steak .
Why not have them together ?
You got some time to make a meal .
Might as well do it .
First thing we're gonna do , we're gonna let our butter hang over here to get really soft mince some garlic .
We're gonna actually do this trick .
Coarse salt press crush it .
Use the salt is like an abrasive so it gets even finer and more like a paste .
I'm gonna chop up some parsley for some green , gonna grate some cheese .
It's worth having two cheeses because in your garlic bread it's gonna taste a lot better and we're gonna cut our bread in half .
Let's make this thing the same bowl .
I shredded the cheese in .
I throw in the butter , put in all this nice parsley garlic and we're just gonna give it a really nice mix .
Nice and generous .
Ever get garlic bread with too much bread .
Not enough garlic .
Well , I'm here to tell you that you can do what you want .
So we're gonna wrap this in foil is a way for the steak to be done and we'll keep cooking .
All right , let's do temperature like around 1 20 or so .
So we're gonna pull it .
Garlic bread goes in crank the temperature up to like 350 degrees .
So I wanna get the pan heated with a little bit of oil .
This is the steak after it's been cooked in the oven doesn't look too great .
The surface is kind of gray .
The inside , I promise you was pink all the way through .
Only thing that it's missing is a nice , beautiful crust jacket .
I'm gonna stop talking so we can cook the steak because this pan is really hot .
Look at that .
We're going to do a flip .
Look at that .
So we gotta go in with everything , the butter , the rosemary , the garlic .
This honestly smells ridiculous right up in here .
So what we're gonna do is we're gonna move this to the top .
So it doesn't overcook .
This is the best part .
You take all these little good bits .
You put it on top of the steak and you base .
Look at that .
What this does is that infuses the surface of the steak with all these great flavors .
That's just , that's just so awesome .
All right .
So we don't want to overcook it .
So we're gonna take this , gonna render the fat on the side .
We wanna get as much out of it as we can .
All right , let's stop cooking it and let's take it out .
Don't forget about the stuff in the pan as the steak rests .
I like to actually fry this garlic .
Everything is just gonna come together pretty awesome .
First , you gotta slice along the curvature of this bone as close to the bone as possible .
So we don't lose any of that delicious meat .
All right .
So here we go .
Look at this .
Oh man .
Look at this , y'all missing out .
Uh go in with all the pieces .
Transfer that fan it out for presentation .
Follow the way the bone is going around it .
It smells amazing .
It looks amazing .
Garnish a little bit of rosemary .
This is amazing .
Garlic butter that's still left in here .
We're gonna take a little bit and our garlic bread .
Let's cut this up there .
You have it 50 minute reverse seared bone in rib eye with garlic butter and cheesy garlic bread .
I'm gonna need a few moments if you have five hours and really wanna make something special .
This is in my personal opinion , the best cut of steak .
It is called the rib eye cap .
It's like if filet mignon and rib eye had like a baby , it's super , super tender , but actually has a lot of fat and a lot of flavor .
If you have a lot of time and you wanna make something really special .
This is the perfect steak for that .
I'm gonna season this with some salt and pepper both sides .
This is like usually a pretty thick steak .
It's got like three season it .
So you gotta season a lot to make sure you don't miss any of the sides .
We're gonna be cooking the steak .
So and so is basically a term that describes cooking food at a very low temperature in a circulating water bath because the temperature is so low , it's gonna take a long time .
This is a machine that will essentially circulate the water as well as maintain temperature at whatever you want it to be .
I'm gonna set this machine to 100 and 26 F and it's gonna cook for four hours because we have a lot of time to give the steak a lot of love and attention .
We're gonna go and make some other stuff to go with it .
We're gonna make a red wine sauce to go with the steak .
You don't need the most expensive wine ever .
Just make sure that it is a wine that you like to drink .
First thing you gotta do , you gotta pour yourself a glass of wine .
This will be your cooking companion .
Cheers to steak .
One and a half cups of wine .
Save the rest for yourself .
And you're also gonna do equal parts beef stock .
So another 1.5 cups , nice white sauce pan over medium , medium high heat until it starts to bubble and it's going to reduce by half while we wait for the wine sauce to cook .
We're just gonna drink some more wine .
This is how it to enjoy my weekends .
A couple of tablespoons of flour , I'm gonna throw in some softened butter , mash it together and kind of get it evenly incorporated until it becomes a paste .
Get your whisk ready and because your sauce is almost , there could take a big spoonful of this and you're gonna want a whisk like immediately .
So we're gonna go in and we're just gonna get in there .
You wanna make sure there are no lumps because it ain't that kind of sauce .
It's getting really nice and bright and thick in color .
Now , I think it's time to season .
So we're gonna first add a couple of tablespoons of brown break this down too .
No lumps again .
Kind of wanna season salt and you wanna season it taste really important to keep tasting as you're going .
Oh , it's good .
This is pretty much there .
I'm gonna take this off the heat .
Final thing that we're gonna do is add more butter because more butter is more better .
And the butter also helps pull the sauce down and if you're on a diet , you probably should .
I'm watching this video like three minutes ago .
Silky smooth red wine sauce .
I'm gonna set this aside and we're gonna work on some potatoes while the steak cooks we're gonna make some creamy mashed potatoes .
Got about a pound of really nice golden potatoes first .
We're just gonna cook them until they're super tender .
10 , 15 minutes .
See you guys when you're soft .
Bye bye .
So the potatoes are ready gonna scoop .
I'm gonna scoop them out into a bowl to mash .
So you just really gotta get in there .
Keep going ham until we know that there's no lumps left .
Mashing these potatoes in itself is already a great workout .
So now this may seem like a lot of butter and the reason for that is because it is if you're making this for a special , someone just do not tell them how much butter you put in it and do not let them see this video .
My favorite part .
Make it rain butter and look just like magic .
The butter is seemingly disappearing into the potatoes .
Gotta go pretty ham .
We're also gonna add some milk to give it really creamy .
It's gonna season to taste .
So we're gonna pass it through a sieve to make sure this is ultra creamy .
Get all this to here , pass this through pretty much all of it has come out .
Look at that .
Look how silky that is .
So these are done and the steak is pretty much ready .
This steak has now been in the water for about four hours .
Internal temperature is around 125 1 26 .
So we're just gonna take this on some paper towels .
It doesn't look very appetizing , right .
It's kind of brown , it's kind of gray .
This is not how it's gonna look in the final form .
So we're just gonna pat this dry moisture .
Is your enemies dry the surface as much as possible to get that really hard sear , then heat our oil .
This pan is smoking .
It's ready for the meat .
I'm gonna go ahead and do my favorite part , which is sear .
The steak close down .
Yeah , this is already cooked all the way through .
So the only thing that we're trying to do now is get a really nice , super golden brown crust .
This will need us here for only like 20 seconds per side and that's gonna be it for the steak .
The look .
Oh , let's go .
All right .
Look at that crust .
Gotta make sure we get the size as well .
So we're gonna take this guy out , let him rest .
You know , we've got a lot of nice beef fat just gonna throw in some asparagus little Boj vegetable .
I'm gonna toss that in the beef fat .
Can't let all that flavor go to waste some salt , some pepper .
I'm gonna take that out , hang out over here and we're getting close .
So we have our wonderful potatoes .
Our red wine sauce , make sure you have like everything ready because time to cut the steak .
So there's actually a string , use clean kitchen scissors to cut the string off .
Take it out .
All right .
That's the string .
Let's cut this steak .
Hear that ?
This is the best day ever .
It's the last piece .
Oh my God .
Look at this steak and I think it's time to plate .
If you need to , you can rewarm the potatoes or the sauce in the microwave or in the pan .
And if you're spending five hours on a steak , you might as well go all out and every one of these sides really does help take that steak to the next level .
The red wine sauce just brings that nice acidity and sweetness .
You got the creaminess from the mashed potatoes , nice snap and crunch from the asparagus .
Of course , the star of the show , the steak , all that rich beefiness and juiciness just really goes together with everything that's on the plate .
Yes , there it is .
This is our five hour prime rib eye cap with creamy mashed potatoes , grilled asparagus and a red wine sauce .
So , ok , I'll see you guys later .
Whether you have five minutes , 50 minutes or even five hours to cook .
Steak is something I think that you can enjoy at home no matter what .
So hopefully the three dishes that we made today show you that no matter how busy or till your day might be , there is always time to cook and until next time , peace .