In this video I demonstrate how to perfectly cook a tri tip roast on any grill using the reverse sear method.
In this video, I demonstrate how to cook any thick steak on a grill, using the reverse sear cooking technique. While I demonstrate this technique using a ribeye on a Weber kettle, this technique will work with any grill or thick cut steak.
This same technique can also be done inside, using a 225F oven and then searing on the stove top to finish.
I demonstrate how to cook sliders (mini hamburgers) in your home oven. These little hamburgers are easy to produce in bulk, which make them great for parties.
How do You Like Your Burger?
I demonstrate how to cook a double meat double cheeseburger on the stove top using two, 4 oz hamburger patties that we formed in a separate video. Because these hamburger patties are thin, remember that the trick is the sear hot and fast, whether you're cooking them in a cast iron skillet on your stove top, flat top griddle, or on a grill outside.
If you love to cook and eat thick, juicy hamburgers, then try out this reverse sear method. It works great on the stove top or out door grill, and is perfect for large parties or a simple dinner for 1-2.
The thermometer used in this video is a ChefAlarm, but any realiable thermometer that is capable of monitoring items while they cook and beeping at you when done will work.
How do You Like Your Burger?
In this video, we'll go over how to properly form a hamburger patty from freshly ground beef. It's important to use proper technique when making your own hamburger patty so it doesn't become chewy and dry during the cooking process. Using the tips and tricks shown in this video will yield a juicy hamburger that will give you great results no matter what hamburger recipe you're using.
Meat Weights and Diameters
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com.
Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.
There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.
Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.
In this video we make beef bourguignon using an immersion circulator to get a controlled braise. If you don't want to use sous vide, you can easily braise it the old fashion way too.
This process is all about handling the vegetables and meat differently, to give you complete control over the flavor structure and presentation.
If you're interested in the F-STEP Curriculum, as mentioned in this video, you can find out more .
Please refer to the bottom of this post for related video techniques and podcasts.
In this video, I demonstrate how to de-bone and tie a beef short rib for braising. This is commonly seen in higher end restaurants and is done for presentation purposes only.
When serving a large short rib, it is sometimes difficult to have a tight, clean presentation, especially when a round plate is used. The short rib can often look awkward and unbalanced. Rolling and tying the short rib will allow for a tighter plate presentation.
When using this technique, make sure you still include the bones in the braising liquid.
In this episode, I answer Danny's question about how to cook a tender rump steak.
Here is the Wikipedia page with the diagram I reference in the podcast if you'd like to follow along.
Chef Jacob is joined in studio with Ben to answer Michael's questions about ground meat including: What type of meat is best for grinding, How to make and cook meat balls, and Sous vide hamburgers.
Brining beef is discussed, including what cuts you should brine, and why some cuts are best left alone.
In it’s most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables and fresh herbs; this mixture is then cooked in a low oven until they becomes tender. The connective tissue responsible for the chewy texture is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Rib Eye is one of my favorite steaks to cook and eat. In this video, I show you a simple preparation that calls for pan searing the steak on both sides, and then we end the video with a simple, mushroom reduction sauce.
This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.
In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.
