🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande

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  • Published: 28 June 2011
  • 🔥 OVER 3.9 MILLION VIEWS!!! Learn HOW to GRILL a STEAK by Master Chef Robert Del Grande. Works for Ribeye, Filet Mignon, Tenderloin, T-Bone and almost any cut of Beef. This technique works over wood, charcoal, gas and even a camp fire.

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    Bon Appétit & God Bless!

    🔪 The knife Chef Robert uses to slice the steak at 7:16 of the video is AMAZING & has almost 1,500 FIVE ⭐ Reviews!

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    Please comment back on how you like the knife after you use it.

    One of the most frequently asked questions master chef Robert Del Grande receives is, "How do you grill a really good steak"?

    James Beard Award Winning Master Chef Robert Del Grande answers this question in an informative video that can be applied to virtually any grilling scenario. This tasty technique will show you how to cook ribeye steaks, tenderloin, t-bone, filet mignon and other cuts of beef. Sear the ribeye steak grill to perfection.

    If you would like Chef Robert to do the grilling for you in his kitchen, we welcome you to stop by his top-rated restaurant, The Annie Cafe & Bar.

    1800 Post Oak Blvd
    Suite 6170
    Houston, TX 77056

    Website: http://www.theanniehouston.com

    Phone: 713-840-1111

    🔥 Please Subscribe 👉 https://www.youtube.com/optfood?sub_confirmation=1

    #Grill #GrillingSteak #HowToGrillASteak

Comments • 5 137

  • 100forks
    100forks  1 weeks back

    I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan. The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande.

    • Stan Smith
      Stan Smith  2 days back

      i suggest you get a gas stove... they cook sooo much better.....(in there is no gas available, you can get propane, the company should hook it up for free , i had it , worked good, and cheaper than electric ! ) GOOD COOKING !

    • Percy Phelps
      Percy Phelps  3 days back

      @tiarnan Bloody luxury! I haven't eaten for 12 months!

    • tiarnan
      tiarnan  3 days back

      I also watched this video last night and like you, I also did not have a wood burning stove, a propane BBQ or even an electric stove or a cast iron frying pan....all I had was a flashlight a magnifying glass an old shoe (to cook things on) and some pigeon roadkill. I probably wont be making a video about this recipe.

    • Percy Phelps
      Percy Phelps  4 days back

      @BluesDude Yes, I wouldn't be able to get a deal like that but buying in bulk is certainly cheaper except for the cost of the freezer and running it.

    • bigdog8882
      bigdog8882  5 days back

      @rob1958bc Thats right dont wash it. Cast Iron is like a smoker. The previous oils, grease, or fats seals and permeates in the flavor through longevity of cooking on it. Keep it away from that dishsoap and the Wifey!

  • Thomas P O’Brien
    Thomas P O’Brien  1 hours back

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  • Nigel May
    Nigel May  4 hours back

    PLANT CHIEF FTW

  • hugoforth
    hugoforth  5 hours back

    I would NEVER eat meat like this....its pink which means that it is UNCOOKED, these so called top Chefs could not compete with my Daughters Beef, she COOKS hers and it melts in the mouth, the ones that are pink are like trying to bite through a rubber band.

    • OPTFOOD
      OPTFOOD   1 hours back

      AWESOME! Your daughter sounds like an amazing chef!

      Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX.

      Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.

      Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures:

      • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States.

      • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas.

      Robert has received numerous culinary awards and honors including:
      • Food & Wine – Best Restaurant Houston 1999
      • Food & Wine – Best Wine List Houston 1999
      • America's Top Tables – Gourmet 1999, 1998 and 1997
      • Chef of the Year – 1998 Culinary Award
      • The DiRoNa Award – Distinguished Restaurants of North America 1997
      • The James Beard Award 1992
      • The Ivy Award – Restaurant and Institutions 1992
      • Fine Dining Hall of Fame - Nation's Restaurant News
      • Who's Who of Cooking in Texas
      • Honor Roll of American Chefs – Food & Wine

      Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child.

      Numerous publications have featured Robert including:
      • "Cooking with Master Chefs", Julia Child
      • Bon Appétit, December 1998
      • Food & Wine, July 1997
      • Condé Nast Traveler, January 1995
      • Wine Spectator, December 1993
      • Gourmet, April 1993
      • Bon Appétit, April 1993
      • Restaurant Hospitality, March 1993

  • bleek blaw
    bleek blaw  6 hours back

    mine are better

  • Seedthedrummer
    Seedthedrummer  7 hours back

    I didn't know Jerry springer worked in the kitchen. 😄

  • R B
    R B  14 hours back

    NO NOT USE OLIVE OIL FOR HIGH TEMP!!!! It turns carcinogenic!!!
    Use a high-temp oil like peanut or sesame.

  • jahcreator
    jahcreator  14 hours back

    I sometimes like to smoke my steaks before searing and that is with the lid on then off to sear. Would the steak pick up the smoke flavor by doing this instead?

    • OPTFOOD
      OPTFOOD   14 hours back

      @jahcreator Yes. There have been many viewers that commented they will use maple, hickory or mesquite to give it a smoke flavor. 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Seksi Wellness
    Seksi Wellness  15 hours back

    That's amazing,🤔😍😘

    • OPTFOOD
      OPTFOOD   12 hours back

      @Seksi Wellness Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • A. W.
    A. W.  15 hours back

    Did he just pick his nose?

  • E Kop
    E Kop  16 hours back

    STEAK IS TOO RED
    I LIKE IT WELL TO MEDIUM WELL

    • OPTFOOD
      OPTFOOD   15 hours back

      @E Kop Cook it longer to your desired medium well. 👨‍🍳 Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • terence marsden
    terence marsden  19 hours back

    I got into a lot of trouble for rubbing my meat with Olive Oil .

    • OPTFOOD
      OPTFOOD   18 hours back

      @terence marsden 🤣 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Richard Foxworth
    Richard Foxworth  20 hours back

    How do you cook it at home?

    • OPTFOOD
      OPTFOOD   19 hours back

      @Richard Foxworth Great Question! Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Neil V
    Neil V  21 hours back

    Use different cooking utensils on raw and finished cooked foods to limit cross contamination.

  • Gus Ibrahim
    Gus Ibrahim  1 days back

    Medium reared rib eye? No way!!!
    It looks medium to me..

    • OPTFOOD
      OPTFOOD   14 hours back

      @Gus Ibrahim AMEN! Thank you!

    • Gus Ibrahim
      Gus Ibrahim  18 hours back

      @OPTFOOD
      Different people have different taste, the steak looked fantastic. Well done😉

    • OPTFOOD
      OPTFOOD   24 hours back

      @Gus Ibrahim 3% of the commenters say it is under cooked, 3% say it is over cooked and 94% say it is perfect. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Ricky Montano
    Ricky Montano  1 days back

    Steaks tonight.

    • OPTFOOD
      OPTFOOD   21 hours back

      @Ricky Montano AWESOME! Thank you!

    • Ricky Montano
      Ricky Montano  1 days back

      @OPTFOOD love Wagyu Beef . My favorite. Love Shiraoi Wagyu.

    • OPTFOOD
      OPTFOOD   1 days back

      @Ricky Montano Thank you! Please let us know how they turn out if you use Chef Robert's technique. 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • eieio
    eieio  1 days back

    Step 1: Get a haircut

  • jj cc
    jj cc  1 days back

    2:28 yeah that steak is delicious with a pinch of dandruff from this fucker.

  • Terry Baxter
    Terry Baxter  1 days back

    That looks real tasty and season

    • OPTFOOD
      OPTFOOD   1 days back

      @Terry Baxter That is AWESOME! Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX.

      Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.

      Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures:

      • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States.

      • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas.

      Robert has received numerous culinary awards and honors including:
      • Food & Wine – Best Restaurant Houston 1999
      • Food & Wine – Best Wine List Houston 1999
      • America's Top Tables – Gourmet 1999, 1998 and 1997
      • Chef of the Year – 1998 Culinary Award
      • The DiRoNa Award – Distinguished Restaurants of North America 1997
      • The James Beard Award 1992
      • The Ivy Award – Restaurant and Institutions 1992
      • Fine Dining Hall of Fame - Nation's Restaurant News
      • Who's Who of Cooking in Texas
      • Honor Roll of American Chefs – Food & Wine

      Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child.

      Numerous publications have featured Robert including:
      • "Cooking with Master Chefs", Julia Child
      • Bon Appétit, December 1998
      • Food & Wine, July 1997
      • Condé Nast Traveler, January 1995
      • Wine Spectator, December 1993
      • Gourmet, April 1993
      • Bon Appétit, April 1993
      • Restaurant Hospitality, March 1993

    • Terry Baxter
      Terry Baxter  1 days back

      @OPTFOOD I will be looking forward to watching your new grill videos I am a grill cook in Charleston SC may be I can learn a few more things to make. My grilling. Even better

    • OPTFOOD
      OPTFOOD   1 days back

      @Terry Baxter Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Alberto Cortez
    Alberto Cortez  1 days back

    I suggest him to go to argentina and he will lear how to cook a real stake

  • warwick23
    warwick23  1 days back

    sir i dont know who you are but you no how to cook i nice steak

    • OPTFOOD
      OPTFOOD   1 days back

      @warwick23 Thank You! Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX.

      Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.

      Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures:

      • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States.

      • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas.

      Robert has received numerous culinary awards and honors including:
      • Food & Wine – Best Restaurant Houston 1999
      • Food & Wine – Best Wine List Houston 1999
      • America's Top Tables – Gourmet 1999, 1998 and 1997
      • Chef of the Year – 1998 Culinary Award
      • The DiRoNa Award – Distinguished Restaurants of North America 1997
      • The James Beard Award 1992
      • The Ivy Award – Restaurant and Institutions 1992
      • Fine Dining Hall of Fame - Nation's Restaurant News
      • Who's Who of Cooking in Texas
      • Honor Roll of American Chefs – Food & Wine

      Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child.

      Numerous publications have featured Robert including:
      • "Cooking with Master Chefs", Julia Child
      • Bon Appétit, December 1998
      • Food & Wine, July 1997
      • Condé Nast Traveler, January 1995
      • Wine Spectator, December 1993
      • Gourmet, April 1993
      • Bon Appétit, April 1993
      • Restaurant Hospitality, March 1993

      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Victor Bocanegra
    Victor Bocanegra  1 days back

    Mmmmmm😋

    • OPTFOOD
      OPTFOOD   1 days back

      @Victor Bocanegra Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Bong Salvador
    Bong Salvador  1 days back

    what if we cover it while grilling?

    • OPTFOOD
      OPTFOOD   1 days back

      @Bong Salvador Depends on several factors. Type of cooking device, temperature outside, desired finished temperatures, etc. Try with the lid closed to get it extra hot, then with the lid open so you can monitor while cooking. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Adam W
    Adam W  1 days back

    Ffs you didn’t said nothing new chef 🤦🏻‍♂️

  • Toolmybass
    Toolmybass  2 days back

    It's easier to grill a steak than make a breakfast

    • OPTFOOD
      OPTFOOD   2 days back

      @Toolmybass Steak for breakfast? 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Moto Guzzi
    Moto Guzzi  2 days back

    Thank you chef. Sound advise for those vandals with little knowledge, like myself, who cook everything to death and ruin a fine piece of meat.

    • OPTFOOD
      OPTFOOD   2 days back

      @Moto Guzzi 🤣 You are welcome! It can be easy to cook a great steak. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Vita Leonis
    Vita Leonis  2 days back

    This guy is WAY easier to listen to than the narcissistic, pretentious, prick G Ramsey

    • OPTFOOD
      OPTFOOD   2 days back

      @Vita Leonis 🤣 Thank you! 👨‍🍳 Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX.

      Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.

      Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures:

      • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States.

      • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas.

      Robert has received numerous culinary awards and honors including:
      • Food & Wine – Best Restaurant Houston 1999
      • Food & Wine – Best Wine List Houston 1999
      • America's Top Tables – Gourmet 1999, 1998 and 1997
      • Chef of the Year – 1998 Culinary Award
      • The DiRoNa Award – Distinguished Restaurants of North America 1997
      • The James Beard Award 1992
      • The Ivy Award – Restaurant and Institutions 1992
      • Fine Dining Hall of Fame - Nation's Restaurant News
      • Who's Who of Cooking in Texas
      • Honor Roll of American Chefs – Food & Wine

      Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child.

      Numerous publications have featured Robert including:
      • "Cooking with Master Chefs", Julia Child
      • Bon Appétit, December 1998
      • Food & Wine, July 1997
      • Condé Nast Traveler, January 1995
      • Wine Spectator, December 1993
      • Gourmet, April 1993
      • Bon Appétit, April 1993
      • Restaurant Hospitality, March 1993

  • Geezus
    Geezus  2 days back

    Would you like a chef touching your steak with his fingers ..?

    • Geezus
      Geezus  4 hours back

      OPTFOOD yeaa I wasn’t really referring to you

    • OPTFOOD
      OPTFOOD   2 days back

      🤣 It is a demonstration video.

  • Brian Greenwood
    Brian Greenwood  2 days back

    Don't know about everyone else but I don't want someone fingering my steak before I eat it lol

    • Brian Greenwood
      Brian Greenwood  1 days back

      @OPTFOOD Really? I never would have guessed that. Ever heard of a double entendre? I'm guessing not🤣

    • OPTFOOD
      OPTFOOD   2 days back

      🤣 It is a demonstration video.

  • Fred Azbell
    Fred Azbell  2 days back

    Outstanding video. This guy is a pro.

    • OPTFOOD
      OPTFOOD   2 days back

      @Fred Azbell Thank You! Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX.

      Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest.

      Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures:

      • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States.

      • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas.

      Robert has received numerous culinary awards and honors including:
      • Food & Wine – Best Restaurant Houston 1999
      • Food & Wine – Best Wine List Houston 1999
      • America's Top Tables – Gourmet 1999, 1998 and 1997
      • Chef of the Year – 1998 Culinary Award
      • The DiRoNa Award – Distinguished Restaurants of North America 1997
      • The James Beard Award 1992
      • The Ivy Award – Restaurant and Institutions 1992
      • Fine Dining Hall of Fame - Nation's Restaurant News
      • Who's Who of Cooking in Texas
      • Honor Roll of American Chefs – Food & Wine

      Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child.

      Numerous publications have featured Robert including:
      • "Cooking with Master Chefs", Julia Child
      • Bon Appétit, December 1998
      • Food & Wine, July 1997
      • Condé Nast Traveler, January 1995
      • Wine Spectator, December 1993
      • Gourmet, April 1993
      • Bon Appétit, April 1993
      • Restaurant Hospitality, March 1993

      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Don Berry
    Don Berry  2 days back

    Man i want a steak that you park on my plate. Lucky I'm a low carb eater so this is for me.

    • OPTFOOD
      OPTFOOD   2 days back

      @Don Berry Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Bev Bahamian
    Bev Bahamian  2 days back

    On a propane BBQ, do you grill the steak with the lid closed or open?

    • OPTFOOD
      OPTFOOD   2 days back

      @Bev Bahamian Try with the lid closed to get it extra hot, then with the lid open so you can monitor while cooking. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Bev Bahamian
    Bev Bahamian  2 days back

    on a propane bbq do you grill the steak with the lid closed or open?

    • OPTFOOD
      OPTFOOD   2 days back

      @Bev Bahamian Try with the lid closed to get it extra hot, then with the lid open so you can monitor while cooking. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Mr. Nibble Nips
    Mr. Nibble Nips  2 days back

    O FUCK! GIVE ME A BITE.

    • OPTFOOD
      OPTFOOD   2 days back

      @Mr. Nibble Nips Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • andy b
    andy b  2 days back

    You fingering the steak is very unprofessional. Wouldn't eat at your restaurant!

    • OPTFOOD
      OPTFOOD   2 days back

      🤔

    • andy b
      andy b  2 days back

      Then demonstrate correct food hygiene!!!!! PS the bucket with the sauce is now contaminated ???

    • OPTFOOD
      OPTFOOD   2 days back

      🤣It is a demonstration video.

  • Casey Skipper
    Casey Skipper  2 days back

    reverse sear it in a dry pan (oven 275 till steak hits 125 and pan sear 1 minute each side) no oil with sea salt and pepper and it will come out perfectly every time. Better than this method for sure. Its idiot proof

    • OPTFOOD
      OPTFOOD   2 days back

      @Casey Skipper Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Harun KILIÇ
    Harun KILIÇ  2 days back

    İzninizle bi tadına bakıyım demek yok mu..

    • OPTFOOD
      OPTFOOD   2 days back

      @Harun KILIÇ Evet, bir lezzetin tadını çıkarabilirsiniz ...

  • spraynpray
    spraynpray  2 days back

    Thanks for confirming just about everything I thought I knew about grilling a steak. The only difference is I don't oil or baste. I don't oil because I feel it isn't necessary, and I don't baste because I'm fat enough as it is. Basting adds really great flavor, I just forgo it.

    • OPTFOOD
      OPTFOOD   2 days back

      @spraynpray Thank you. Yes, the oil is a personal preference. Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • rofyle
    rofyle  2 days back

    I fry in a pan over high heat for a couple minutes on each side, then toss it into the oven for about 15-20 minutes to finish it. Comes out tender and juicy.

    • OPTFOOD
      OPTFOOD   2 days back

      @rofyle That is AWESOME! Thank you for sharing! Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande."
      👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Edmond Taverdyan
    Edmond Taverdyan  2 days back

    not sure why this is in my reccommended but let c whats up

    • OPTFOOD
      OPTFOOD   2 days back

      @Edmond Taverdyan AWESOME! Thank you! for watching! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • barry barnard
    barry barnard  2 days back

    Awesome, thanks , also love your knife, like a razor 😀

    • OPTFOOD
      OPTFOOD   2 days back

      @barry barnard Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. The Knife Chef Robert used to slice the steak at the end of the video is AMAZING & has almost 1,500 FIVE ⭐ Reviews! You may purchase the knife at 👉 https://amzn.to/361C8Cg Please comment back on how you like the knife after you use it. Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 👨‍🍳 Bon Appétit & God Bless!

  • Hozumi Kanai
    Hozumi Kanai  2 days back

    He really know how do it in the proper way

    • OPTFOOD
      OPTFOOD   2 days back

      @Hozumi Kanai Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • ほっとなびチャンネル 【Outdoor Cooking & Campfire Cooking】

    It must be good delicious.

    • OPTFOOD
      OPTFOOD   2 days back

      Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • Wendy Chamber
    Wendy Chamber  2 days back

    Man this is a vegans nightmare.....bring it on

    • OPTFOOD
      OPTFOOD   2 days back

      @Wendy Chamber 😂Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • beyondfirstclass
    beyondfirstclass  2 days back

    1.9k vegetarians/vegans and cows disliked this video.

    • OPTFOOD
      OPTFOOD   2 days back

      @beyondfirstclass 😂Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Steak tutorial video and leaving a positive comment. Since you like Steak, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • beerborn
    beerborn  3 days back

    I like mine "Well Done"

    • OPTFOOD
      OPTFOOD   2 days back

      @beerborn Well Done can be Done Well....well done for you it is. Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Burger tutorial video and leaving a positive comment. Since you like Beef, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

  • nineball26
    nineball26  3 days back

    hot and fast.. sear it off, the searing creates a skin on the outside and prevents leakage of the juice and fats.. a flame is best as a flame will sear off the edges as well.. retain the oils.. your brain needs them

    let rest for 12 minutes or so depending on size, yes keep warm... bast whatever, oh boy but the main thing is HOT AND FAST sear it off and rest, of course the selection helps, look for fat, marbling is best not just fat on the edge or a pocket of fat.. I wont buy it if its not premium marbled I just wait till it is, freeze if I am not in the mood... beef freezes well, bring to room temp before searing off

    one thing I don't do that this guy does is let my steak get wet, I want it dry as it can be so I get a real good bark on it the meat.. I like a real crusty crisp bark, burnt even in spots is good for me..

    a dry steak will bark up better.. try it all ways see what you like the best, marinate, oil bath, seasoned..

    • OPTFOOD
      OPTFOOD   2 days back

      @nineball26 Thank you for the RESPECT! Chef Robert Del Grande's technique of heat distribution works on backyard charcoal grills, gas grills, stove tops, pans, iron skillets, even camp fires. We recently Pinned a Subscriber's Comment that reads, "I watched this video last night and decided to see if his way worked. Unfortunately I did not have a wood burning stove, or even a propane BBQ. All I had was an electric stove and a cast iron frying pan.The pan did have ridges, making it sort of like a BBQ grill. And instead of a really good piece of steak, I used a piece of boneless sirloin that cost $3.98 per lb. I put the burner on high, let it get really hot and then put on the frying pan and let that get totally hot before putting on the steak; which I had salt and peppered. I did exactly as Robert said, seared both sides before lowering the heat and then letting it gently cook before removing and letting it sit for about 3 minutes. This inexpensive piece of steak turned out very tender, perfectly cooked and truly delicious. Thank you Chef Del Grande." 👨‍🍳Bon Appétit & God Bless!

    • OPTFOOD
      OPTFOOD   2 days back

      @nineball26 Thank you! 👨‍🍳 We sincerely appreciate you watching our How to Grill a Burger tutorial video and leaving a positive comment. Since you like Beef, you will enjoy the video we recently produced with Ranger Cattle. They are a ranch in Austin, Texas that raises Japanese Wagyu Beef. You may view the Ranger Cattle video at: https://youtu.be/VkpovmAL_3k Please help us create new informative episodes by subscribing to our channel and sharing our videos with everyone you know. 🥩 Bon Appétit & God Bless!

    • nineball26
      nineball26  3 days back

      he cooked that steak PERFECT.. man I bet that was good.. also another way, take your rib eye and slice it like he sliced it after he cooked it, but slice it before you cook it, then over a real hot fire or even curl up on a steel skewer and cook in flame like a hot dog... man oh man, that's how I do camp fire steak, that way I get more crispy bark, pull it off onto some pita bread with lettuce onions and some sauce, or even make a nice taco right on the spot, you can pre do all this at home and put in small containers for your camp trip.. no plates to clean, easy easy.. yo can skewer chicken pork anything and cook like this on a camp fire... its how our ancestors did it.. RESPECT!

  • cmc44
    cmc44  3 days back

    gloves?