A chef is preparing a dish of steaks with spicy butter and breadcrumbs. He discusses the different types of meat, including ribeye, tenderloin, and strip loin, and how they are cut and prepared. He also talks about the importance of using high-quality ingredients and cooking techniques to achieve the perfect doneness and crust on the steak. The chef then proceeds to cook the steak, using a medium heat and constantly pouring a mixture of garlic, rosemary, and butter over the meat to add flavor and aroma. He explains how to recognize when the meat is ready, and how to let it rest before serving. Finally, he serves the steak on a board with a special compartment for blood and juices, and offers a classical understanding of how to pair meat with bread or fish.
Here are the key facts extracted from the text:
1. The speaker is cooking steaks with spicy butter.
2. Breadcrumbs are used as a feature in the spicy mass.
3. Classic steaks are made from alternative meats.
4. Ribeye steaks have a thick edge and a thin edge.
5. The fatty layer of a ribeye steak is located on the thick edge.
6. Ribeye steaks come from the shoulder blade to the neck part of a bull.
7. Grain-fed meat is softer than grass-fed meat.
8. Grass-fed meat is tougher and less structured.
9. Dry ripening is a process where meat ripens for 40 days.
10. Important ripening is when meat is packaged in a vacuum bag for 40 days.
11. Tenderloins are considered a T-bone and are more expensive than other cuts of meat.
12. There are only two tenderloins per bull.
13. The size of a tenderloin ranges from 2.5 to 3.5 kilograms.
14. Spicy oil can be used for cooking scrambled eggs and baking chicken.
15. Spicy oil can be stored in the refrigerator for a long time.
16. Garlic affects the quality of spicy oil when it is stored.
17. The speaker uses cling film to shape and store spicy oil.
18. The speaker lights a fire to heat a frying pan for cooking steaks.
19. Salt and pepper are used to season steaks.
20. The speaker checks the doneness of a steak by pressing it.
21. A medium-rare steak is soft and elastic to the touch.
22. The speaker lets the steak rest for 10 minutes before serving.
23. Condensation forms when a steak is covered with foil.
24. The speaker serves steak on a board with a special compartment for blood.
25. The speaker's favorite way to eat meat is with bread.