0:00
If you were going to cook this at home,
0:01
yeah, for our readers, how would you go
0:03
about it? Are you oiling the pan first?
0:04
Are you seasoning it first?
0:05
>> If I have a melted beef fat, as here, I
0:08
would use a melted beef fat. Basically
0:11
It's a natural product, but as soon as
0:13
you put it on a very high temperature
0:14
start to be smokey and it start to
0:17
>> How do you avoid that? Cuz that's what I
0:18
get at home when I'm cooking a steak.
0:20
Suddenly the whole kitchen and the whole
0:21
house is full of smoke and the alarms
0:23
>> Um if you have a whole loin, if you take
0:26
it from the butcher shop, just cut off
0:29
>> Keep it in a jar, in the fridge.
0:31
Whenever you need take a spoon of it,
0:33
put it on the pan, cook your steak.
0:35
But if I don't have that, if I'm cooking
0:37
with oil, you just have to accept
0:41
Uh as soon as you put the steak on, you
0:43
just have to flip it constantly.
0:45
And you have to reduce a little bit the
0:46
temperature as soon as the pan is really
0:48
really hot. You got to reduce the
0:49
temperature. The steak would will absorb
0:51
the heat a little bit from the pan.
