F&W Classic in Aspen 2015: When to Flip Your Steak

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So we're about three and a half minutes into this, right? And now we're gonna turn it. Oh. Wow! The weird part about this **** is I've done it once before so it turns out good every time. So, what you're seeing here is- see these edges that look extra quote unquote burnt? [BLANK_AUDIO] What's happening is, the little fat particles on the edges of the steak. So this part. [BLANK_AUDIO] Right here. Once that gets crispy, that's when it's time to turn. Now that's why we cut the steak so thick, all right? Because we have to be able to get a good sear, a crust on this meat, so we have texture in the steak. Because we've got this beautiful meat, velvety inside, we have to have texture on the meat. The only way to do that is by patience on a very, very hot pan or a grill. [BLANK_AUDIO] [APPLAUSE] [LAUGH] [BLANK_AUDIO]
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F&W Classic in Aspen 2015: When to Flip Your Steak
F&W Classic in Aspen 2015: When to Flip Your Steak


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