プロの本気ステーキ【保存版】スーパーで手に入る塊肉をおうちで美味しく焼く方法！

プロの本気ステーキ【保存版】スーパーで手に入る塊肉をおうちで美味しく焼く方法！

Cook it up slowly so that it warms up throughout. Look! It’s cute and plump! Isn’t it round? And when I press the meat again, its supple and bounces back a bit more. Wow! Just like this…crispy! Hello! I’m Chef Fabio.
Today we’re going to grill a chunk meat! Okay, for the ingredients we have a block of thigh meat, (ingredients for the sauce) soy sauce, red wine, onions, garlic, black pepper, mirin, and salt. In this episode of our popular Steak Series, I want to introduce you to a spectacular way to grill chunks of meat! Since the meat has some marbling, we’ll also make a delicious and refreshing sauce to go with it! So without further ado, let’s get to cooking this super deluxe marbled steak.
[I took the plunge and bought it at a local supermarket!] I took this out of the refrigerator and allowed it to come to room temperature for about 30 minutes.
[Point 1: Let the meat come to room temperature for 30 minutes] First, let’s do some starting prep. The meat is wrapped and liquid is coming out like this, so when you buy the meat, first take off the wrap. When I opened the plastic wrap and turned it over, there was this sheet spread out, and the meat was dripping all over it. If you grill it like this, the meat will end up smelling really bad, so first wipe supermarket meat thoroughly with a paper towel.
[Point 2: Wipe off meat liquid] Look! So much liquid!
[This alone will instantly improve the quality of the meat] So today I’m grilling a 370g to 380g chunk of thigh meat, almost 400g, but it doesn’t have that much marbling. When cooking Wagyu beef, sprinkle with a little more salt, about 1% of the meat’s weight, all over the surface.
[Point 3: Sprinkle a little more salt on the meat] After salting all over, I want to add a little seasoning to the inside as well since it’s tall and chunky. Let it sit for at least 10 to 15 minutes to let the flavor infuse. Okay, after about 15 minutes, the meat is now shiny. Now, since the salt has absorbed, wipe off the water thoroughly once again, and now we can start cooking! Now we’ll get cooking, but I think there’s a problem with frying pans when grilling meat. Do you use a Teflon-coated, stainless steel, or iron pan? If anything, stainless steel and iron are better at storing heat and can cook with very high heat, so when grilling meat, pros often use one of these. But at home, I think most people use Teflon. Teflon can’t store heat, but you can add a lot of oil to make it similar to a restaurant, so today we’re going to use that method. First, while the pan is cold, turn on the heat. The key is to add a little extra oil. Begin cooking the meat while the pan is still cold. Sprinkle some salt on the pre-salted Wagyu beef, Start grilling with the salted side down. Today there isn’t that much marbling, but the more marbling there is, the more fat there will be, so we need to add a lot of salt, or it will taste bland. Therefore, it is important to sprinkle plenty of salt. I’m going to cook it over medium heat, but the temperature is still rising a bit. Now, heat the meat slowly like this. After heating this top side for 10 seconds, heat the back side for 10 seconds as well. Then grill one side as well. Then, cook the other side, too. Now all sides are cooked. We’ll repeat this process of carefully cooking each side little by little. So when cooking meat, we’re often told not to touch the pan, but in reality, this is not the case; instead, we’ll just roll the meat around and cook it. By rolling the food, the heat source enters from various sides, both vertically and horizontally, resulting in well-balanced and beautiful heating. Once it’s cooked all over, I’m going to gradually raise the temperature of the oil, which is on about medium heat right now. Now, I’m going to turn the heat up to medium-high and cook it in the oil, imagining that I’m frying it.
[Turn the meat while frying for 30 seconds on each side] So now that we’ve cooked it for about 30 seconds, we’ll flip it over. Now take a look! It’s gradually turning brown. At the final stage of cooking, the meat is already crispy and colored. Now that I’ve cooked it for about 30 seconds, I’ll fry the sides next. Now, cook the other side for about the same time. And turn it over. When you do that, the meat starts out soft and flat, but then it gradually expands like a balloon. If it’s expanding, it means there’s heat inside, so try pushing it like this. When I pressed it, the bounce is still weak. This means that the meat is still raw inside. And then flip it again. Now, it’s gradually becoming a delicious brown color! Now, look at the browning on the surface of the meat! It has nice a color! It has the same brown color all over. This is because we cooked it this way the same number of times. So, I think it’s still a little slow to bounce back when I press it. When it bounces back quickly, it’s already cooked all the way through. Once we get to this point, we’ll let the meat rest here, even though we’ve just cooked it for about 6 minutes. When resting meat, I think people who like cooking know that restaurants use a tray and with a rack. With this, the side of the meat doesn’t come into direct contact with the tray and cooks softly. So, this is how professionals rest things in a tray. However, if you don’t have a tray and rack, you can do the same thing by randomly crumpling some aluminum foil and placing the meat on top of it. Then, gently cover the top with more aluminum foil to keep it warm. I baked it for about 6 minutes, so I’m going to let it rest like this for the same amount of time.
[Point 4: Let the meat rest for the same amount of time as it was cooked] If we do that, since the meat itself has heat, it will cook slowly and carefully using its own heat source. Now let the meat rest for 6 minutes. Also, the key to taking the meat out is the color, when the inside of the pan is brown but not yet burned. Also, this oil is oxidized, so throw it away. So I threw away the oil, but the flavor of the salt and the flavor of the meat are still on the pan. Please don’t wash this. By making our sauce with this, you can make it delicious and impart the flavor of the meat! Now, while the meat is resting, I’m going to make the sauce. First, turn on the heat, To enhance the flavor of the meat, add 25ml of red wine and 50ml of mirin. After adding the red wine and mirin, boil it over high heat to evaporate the alcohol. Next, let’s scrape off the bottom with the leftover flavor of the meat and add flavor to the wine. Now, it’s somewhat thickening. Now add 50g of grated onion and 10g of garlic. Now add 25ml of soy sauce, and add as much coarsely ground black pepper as you like. And then mix these together. All you have to do is simmer it slowly over medium-low heat, and you’ll have a delicious meat sauce! I’m going to add the spicy coarse pepper and some refreshing onions to create a sauce that goes well with Wagyu beef. Okay, now it has thickened, and our pulpy onion sauce is ready. Now I’ll turn off the heat. I can already smell the delicious sauce. It smells like a steakhouse! The sauce is now complete, but when you grill a chunk of meat, the juices from the meat will add to the sauce. [6 minutes later]
Let’s start with the meat for the first time after it’s been rested. From here, I’m going to cook it one more time, but I’ll check once to see how hot it is. Press. The bounce is still a little weak, so the inside is still raw. At this stage, we’ll cook it for a second time. But add some more oil. Cooking it for the second time, let the oil get to a certain temperature before adding the meat. Okay, with my hand I can tell the frying pan got a little hot, so we’re going to put in the meat that we rested. Once you add the meat, roll it around as you did before, turning it over frequently to cook it evenly. It’s now cooked to a certain degree, but the more marbled the meat is, the more crispy the surface will be, a contrast with the soft meat inside. That’s why chefs grill meat intensely until it’s just on the verge of being burnt. Okay, so I just grilled it for about 3 more minutes, but when I turned it over like this, it was obvious that the meat was… Look! It’s cute and plump! Isn’t it round? And when I press the meat again, its supple and bounces back a bit more. Now that we’ve created a heat source again, we’ll let the meat rest once more and it should be about 80% done. Now, let’s add the meat to the tray one more time and let it rest. Let’s let it rest.
[Let the meat rest for about 3 minutes this time for the same amount of time as you cooked it.] [3 minutes later]
Now that the meat has rested properly, let’s open the aluminum foil. Now, when I press the meat, it bounces back a lot. This means that it’s cooked. We’ll cook the meat one last time to give it a nice brown color, but there’s some juice left after the meat rested, so we’ll add it to the sauce. At last, turn up the heat to high and once the pan is warm enough, start cooking.
[Final touches!] Now, let’s grill the surface of this meat until crispy. At the end, turn the meat little by little as you grill. The temperature has risen steadily. Wow! Now that it’s crispy and grilled like this, it’s time to arrange it! This doneness is nice! Our Beef Block Steak is now complete! Itadakimasu! Wow…! Yeah!
[Amazing food!] Steak is the best after all! I got carried away cooking the meat and cut it so thick, so it feels like I’m eating meat! When cooking Wagyu beef like this, the thing you want to do at the end is cook the surface until it’s crispy, which makes it delicious in combination with the juiciness of the meat, so today’s cooking method is truly the best! When you go to a yakiniku restaurant, the top or extra high-grade ribs have a lot of marbling, which is fine, but if you eat too much, you may get a little sick, and I don’t think many people have a good impression of oil, but actually, the better the Wagyu beef is, the less it will weigh you down because it contains omega fatty acids, just like fish! Thank you for the meal! I don’t think people cook blocks of meat on a daily basis, but for special days, anniversaries, and so on, please get a block of Wagyu beef at the store and cook it, and please try today’s technique! Thank you as always for your comments!
I always look forward to reading them! Well then, see you in the next video! Bye~! “Ricette a base di carne” is available at bookstores nationwide. Please check it out on Amazon!

和牛の塊肉を自宅で美味しく焼く為の火入れ方法動画です🥩それに合わせたさっぱりソースも絶品です。なんか良いことがあった日や特別な日に是非焼いてみてくださいね✨

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材料　約2人前
和牛もも肉　約400g
塩・胡椒　適量
油　適量

【さっぱりソース】
玉ねぎ　50g
ニンニク　10g
みりん　50cc
醤油　25cc
赤ワイン　25cc
粗挽き黒胡椒　たっぷり

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【チャプター】
0:00 オープニング
0:20 材料紹介
0:32 今日の料理説明
0:44 肉の下処理
2:22 フライパン選び
2:57 【1回目】肉の火入れ
7:17 肉を休ませる
8:29 ソースを作る
10:43 【2回目】肉の火入れ
12:23 肉を休ませる
12:56 【3回目】肉の火入れ
13:31 完成・盛り付け
13:54 実食🍴

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#ステーキ #肉の火入れ #肉の焼き方