Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit

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  • Published on Mar 19, 2019
  • This recipe is from Carla's new cookbook, out today! amzn.to/2Y60isv
    Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
    Check out the recipe here: www.bonappetit.com/recipe/brown-butter-basted-steak

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    Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit
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Comments • 1 499

  • Bon Appétit
    Bon Appétit  7 months ago +837

    Carla's book is out today! amzn.to/2Y60isv

    • CaptainDuckman
      CaptainDuckman Month ago

      would be nice to have a metric version of the book for the rest of the world.

    • Jalila Razaqi
      Jalila Razaqi 2 months ago

      HJ K make a chicken fried steak 🥩

    • Robert Herrera
      Robert Herrera 3 months ago

      Very disappointed on her take of how to cook and serve a steak.

    • Sergio Chávez
      Sergio Chávez 6 months ago

      Bon Appétit Dude this one was below you BA

  • Pedro Rivas vlogs

    is anyone else bothered that she had her ring on while tossing the salad? asking for a friend lol

  • Damion Doan
    Damion Doan 3 days ago

    How come people get rid of the fat? I low key love that fat on a steak

  • Cody Piche
    Cody Piche 4 days ago

    this was the most informative cooking youtube episode ive ever watched great job

  • Jacob
    Jacob 4 days ago

    i've always wanted to learn how to make steak with book!!!

  • Skooby Suby
    Skooby Suby 7 days ago

    This is the years of experience and R&D of a girl who grew up in a small town

  • Brenda Lambert
    Brenda Lambert 7 days ago

    It takes one to know one. I think Carla is the best cooking teacher of all the chefs. She explains things very clearly and emphasizes the important parts in such a way that one remembers what she says. I do hope she continues teaching culinary arts. It is her calling. (I am a former science teacher.)

  • Chris Perkins
    Chris Perkins 12 days ago

    It's not the "decal" it's the spinalis dorsi, the decal is the "point" on a brisket.

  • robert anglin
    robert anglin 12 days ago

    “Sarah Silverman cooks steak”

  • Mikaila Kelly
    Mikaila Kelly 14 days ago

    She’s so awesome hahaha I love her content!

  • TRISTONTON
    TRISTONTON 16 days ago

    good steak needs no salad or liquid souce :/

  • TRISTONTON
    TRISTONTON 16 days ago

    Thats a bad way to make a 40 dolars steak. (facepalm)

  • WhiteSpatula
    WhiteSpatula 20 days ago

    The acidity of the WOO! you mentioned, Carla, the one that gets you back behind your jaw, I call that “biting you back”. Like when I bite into a sour candy or a rich dessert or a perfect fennel salad (wink wink) and the tangy, with the yummy wow makes the glands in the back of my jaw go ZING!, I’ll say, “OH! It bit me back! I love that. Gimme another!” Good stuff. -Phill, Las Vegas

  • matt moots
    matt moots 24 days ago +1

    Am i the only one who doesnt like cooking steak in olive oil? I always end up with that burned olive oil taste even if its on medium heat

  • James Palma
    James Palma 25 days ago

    You don’t know about this as much as u think u do

  • john alt
    john alt 26 days ago +1

    CARLA, WHY ARE YOU COOKING RAW MEAT?

    • Daniel T
      Daniel T 25 days ago +1

      So… should she be cooking cooked meat?

  • Henry
    Henry 26 days ago

    Somehow feels like this woman is an amateur

  • Hero Hour
    Hero Hour 26 days ago

    That's really bloody. Is it safe to eat???? I'm afraid you'll get sick

    • Daniel T
      Daniel T 25 days ago

      There is nothing wrong with how the steak was cooked. Go to any high-end steakhouse. When asked, all of them will recommend rare-med rare as their preferred doneness. Unless you're immunocompromised, rare medium-rare steaks are perfectly safe to eat.

  • david david
    david david 26 days ago

    World's greatest tossers: the human hand. A little Carla Entendre, perhaps?

  • david david
    david david 26 days ago

    How about one of those skinny steaks like I can afford?

  • Sam M
    Sam M 27 days ago

    “Salty, sassy”


    So she’s calling me out personally.....

  • Dylan REES
    Dylan REES 29 days ago +3

    Carla: nobody wants to bite into raw garlic
    Brad: Hold my fermenting jar

  • Schismatic
    Schismatic Month ago

    I love how cooks always say "funky" when what they really mean is, "slightly rotten." People don't like to admit we like the taste of stuff that's slightly gone off.

  • Cat James
    Cat James Month ago

    Why do you score the fat before cooking?

  • karen brower
    karen brower Month ago +1

    I can taste this from here.

  • chrisgcc
    chrisgcc Month ago

    This is good, but use fresh thyme instead of rosemary. It's better.

  • MsMrFz
    MsMrFz Month ago

    she didn't say bingo bango in this one?!?!

  • ryannewt
    ryannewt Month ago

    what about a steak i can afford lol

  • InTurtleBleeting
    InTurtleBleeting Month ago

    Does anyone else here who doesn’t have an older sister wish that Carla was their older sister. I do.

  • James Vickers
    James Vickers Month ago

    I think carla is just amazing

  • cgirl111
    cgirl111 Month ago +3

    I normally sous vide steaks but when I pan fry them I use avocado oil for it's higher smoke point.

  • Rigoberto Gervacio
    Rigoberto Gervacio Month ago

    That kind of steak isnt meant to be shared

  • Parvathy Sarat
    Parvathy Sarat Month ago

    Honestly I could just keep listening to Carla's instructions and chatter while (she's) cooking. Too pleasant and nice and you just wanna listen to what she has to say!

  • __________________________________

    Perhaps she mis spoke, but you dont rest a steak to "get the juices flowing". Its the opposite. You rest a steak so the juices start the process of solidifying and they stay in the steak instead of running all over the cutting board or the plate. You want them in your mouth.

  • CGS S
    CGS S Month ago

    Yenta Steak

  • chody
    chody Month ago

    7:40 I cooked professionally for a decade, and this feeling still happens every time I cook a steak. Mounting dread and horror that you might have somehow cooked it to well done leather, despite the fact that you did it the same way as the thousands of other steaks you've successfully cooked to medium rare.

  • volts- ѧ
    volts- ѧ Month ago +1

    "65 degrees is like a warm spring breeze."
    Only New Yorkers and San Franciscans could utter those words.

  • Eunice Lacaste
    Eunice Lacaste Month ago

    This woman always burns food but that doesn't make her less awesome.

  • Oot spagoot
    Oot spagoot Month ago

    "I overlooked the steaks... I hate myself"
    Never related to anything Carla said more

  • Paul Bunker
    Paul Bunker Month ago

    wow wow wow! perfectly cooked steak right there. I'm popping into the butcher tomorrow

  • Angus Murray
    Angus Murray Month ago

    You know you've made it when you start the steak on the fat cap and it doesn't fall over.

  • Jhon Roe Rejas
    Jhon Roe Rejas Month ago

    GAAAHD you talk way too much.

  • Amberscion
    Amberscion Month ago

    Why not clarified butter for the basting, so the butter doesn't burn?

  • Nicholas McLoughlin

    I'm really not a fan of rare meat but I'm here for Carla.

  • Katy Denby
    Katy Denby Month ago

    looking amazing! I love steak

  • M
    M Month ago

    This would blow up an apartment. Heads up.

  • heavyset0223
    heavyset0223 Month ago

    I don't trust you because you don't know how to cook a steak

  • Cliff Lu
    Cliff Lu 2 months ago

    9:04 brad does lol

  • [100] RauTheCow
    [100] RauTheCow 2 months ago

    You take the core out because it doesnt cook at the same rate, noob

  • Jordan Douglas
    Jordan Douglas 2 months ago

    Why is it always rosemary? I've never seen a different herb used. Can someone explain? Why not a garlic dill basted steak?

  • Dean O.
    Dean O. 2 months ago

    I didn't even noticed that she said bone a lot of times until she pointed it out in the end. :-I

  • William Walsh
    William Walsh 2 months ago

    I don't mean to be sexist but Gordon Ramsay and Jamie Oliver are better than she is.

  • cosplay kittyn
    cosplay kittyn 2 months ago +1

    LOL she thinks that the jokes are going to be about her saying bone but obviously the jokes are going to be about her hands that were made for tossing salads! 😂🤣😂🤣

  • Golden Suga Kookie with Tae

    She didn’t throw out the fat on the steak right!?

  • Elfina Murni Awangahad
    Elfina Murni Awangahad 2 months ago

    I saw Carla on The Dish On Oz and I just had to come back here to watch this 🥰

  • Martin Jönsson
    Martin Jönsson 2 months ago

    Love the "Still get tan metaphor".

  • Fck NSA
    Fck NSA 2 months ago

    Cutting the eye from the rib eye away wtf that's the best part omegalul

  • Samuel Valdez
    Samuel Valdez 2 months ago

    I thought that you can eat steaks with pink in the middle because Bacteria can’t get through the streak. Doesn’t poking it with a knife screw with that?

  • kelsey torres
    kelsey torres 2 months ago

    Why does she score the fat on the steak? what does it do

  • Josef Antonio
    Josef Antonio 2 months ago

    Love how not so serious these American cooking channels are compared to Aus, refreshing and different