 Meat Boy is back and today we're keeping a classic pan seared steak recipe so whether you have a ribeye, New York strip, filet mignon, tenderloin, whatever it is I'm going to show you how to get a nice crust on that steak and serve a quick easy simple delicious pan sauce to go with it. Let's take a look at the ingredients. Real quick some of you guys might have noticed we're in a new space. I'll give you guys a tour as soon as you buy enough steak so I can buy my mansion and then we'll show you this place. I'm just kidding guys I would never buy a mansion. I just need a teepee and a beautiful Native American princess. That is all I need. So we have wagyu tenderloin, wagyu beef tallow, salt and collagen broth. So these ingredients are interchangeable. It doesn't matter what steak you have. It could be ribeye, strip as we said earlier. This wagyu tenderloin from Frankie's Engineering honestly is like my favorite steak ever. You know you have the filet which is super super tender and not as flavorful but since it's wagyu it does have a bit more flavor. So so so delicious with that fat and marbling in there. I'm really excited to have this. I had it for lunch last week. I was drooling over it and it sears up really nicely in a pan because it's usually cut very flat and it's pretty pretty small and condensed so it's easy to get the crust on. You could use any sort of oil or cooking fat. I figured since we're doing wagyu beef we'll do the wagyu tallow. Both of these available on frankiesurianjmeat.com and the tallow and salt are available on frankiesurianjfoods.com. This is our latest salt. Really just a simple white salt all-purpose that you can use for everything. Very affordable. I like this a lot. And you could have beef stock, chicken stock, any sort of really. You kind of want beef stock but this is the collagen broth from Frankie's Free Man's Meat. Very very gelatinous, very full of amino acids and protein. We're just going to kind of deglaze the pan with this after we sear the steak. I do have an instant read thermometer. I don't usually use it because I basically eat my steaks raw but if you want rare you want to go for 120 degrees, medium rare, 124 degrees on the inside and then medium is going to be about 128 degrees on the inside. Maybe we'll do an updated steak temperatures video in the near future. So we got our oven preheating to about 400 degrees. I'm going to put our burner for the stove on a medium high heat. I do have a lid here. This is, you know, so you don't set off your smoke alarm and completely smoke out your kitchen when we are searing this. Almost forgot guys, we are going to finish the sauce with some butter. You don't have to necessarily do this but it is going to help create a creaminess and give it a lot more flavor. This is our A2A2 raw butter that we have on Frankie'sFreeMan'sMeet.com. Normally you would want your butter at room temperature just for like spreading and stuff but for the sauce you actually want it to be cold. So we're going to open up our steak. Steak is going to go on a towel. Look at that, huh? It looks amazing. And the reason you want to pat your steak dry is because the moisture and water will prevent you from getting a crust. Then we want a nice, light sprinkling of salt on the outside. The salt that we sell since it's like fresh and natural is very potent so it tastes saltier. Then regular salts, a lot of the time in the regular table salt, you're just like completely dousing the food in it and it still doesn't taste like salty enough. That's because of how much the salt is processed. Put a lid on the sides too. Now ideally you could, you know, let this rest a few hours, let the salt seep in but the theme of this video is quick, simple and delicious getting like the maximum amount for the time invested. So the difference between the wagyu tallow and the regular tallow is the mono and saturated fat content which can change the flavor and texture a little bit. We're just gonna put a little bit, we don't need much in here. These are a green pan non-stick. I have these on my Amazon shop if you guys want these and then we're gonna put our steak in. Pan is a little too hot smoking so I'm gonna lower the heat and honestly if you guys don't have good ventilation in your kitchen like do this outside or use a lid because you're gonna set off your neighbor's smoke alarm. That's how smoky it's gonna be. I need a lot of heat to get a nice crust on this and the reason I like these non-stick pans is because they make it really easy to get a crust. You know the steak moves around really easily and there's a lot of contact with the pan and the oil. Normally I use a fork but we're being professional today so that was no more than 30 seconds in the pan guys and look at that crust. If the surface is dry and the pan is hot enough and there's enough oil in the pan you will get a crust almost instantly which is good for flavor but bad for cooking the inside of the steak which is why we're preheating the oven. We're not looking to cook the steak all the way through in the pan. We just want as good of a crust as possible and then we finish it in the oven. I mean most people are familiar with reverse sear, sous vide and all that type of stuff. You know you could cook the steak in the oven first and then pan sear it but you know in regards to eating and the speed it's this is a bit easier because you can prep your steak, cook it, do all this stuff while the oven's preheating. I mean guys doesn't look much better than that. You want to get really crazy you can start you know searing the sides of the steak too but that's more of a presentation thing. All right there's no reason to get any more of a crust and if anything you're gonna kind of overcook some of the inside of the steak if you keep just searing the outside like this while it was cold from the fridge. So we're gonna take our steak and put it on an oven tray. You could honestly throw the pan in the oven I think these pans are oven safe. Oven's on 375 you could do 400 you could boil it too but we just want to cook the inside so pan off the heat so it doesn't get too hot. We're gonna put the oven up to 400 because we don't want to be here all day. So now in this pan we have you know all the brown bits from searing the steak. We're gonna take a few tablespoons of our stock which deglazes the pan and steams up a whole lot because the pan was so hot. So while our steak is finishing in the oven we have time to reduce this stock. This is another reason why the reverse sear isn't that time-friendly. You couldn't really do this because you don't have the burnt bits in the pan but just a tiny pinch of salt in this. So if we put about half a cup of stock in here we want to reduce it to about three tablespoons. As soon as the fond starts building back up in the pan that's where you want to stop. Like as soon as the brown bits start accumulating in the pan again we stop because we want those brown bits to stay in the sauce which requires a certain viscosity. So downside to gas stove is it does give off a CO2 carbon dioxide with the gas burning in the room. Arguably not as bad as the magnetic fields from an electric stove but you know pick your poison. Collagen broth has really thickened up here. We're gonna turn off the heat. Let this cool off a bit. Now this even just this is delicious but what takes it up a slight notch is we take a nice, without burning my hand, we take a nice nub of butter, cold butter and we slowly melt that cold butter into the pan. You want to keep it moving to form an emulsion with the collagen broth. Hopefully my camera wasn't focusing on my hand there but nice velvety sauce. You don't need flour. You don't need butter. Just some expensive beef stock and a little time to reduce it. So we can check on our steak in the oven. I have an instant thermometer here. We're gonna go in the center. I mean we're at 91 degrees guys like the steak is raw. This is honestly gonna take like probably 10-15 minutes in here. The sauce should be okay to rest until the steak's done. I'm just gonna angle this pan on the cutting board like that so it sits here because there's so little of this sauce it's so concentrated. If I leave it flat on the pan it's gonna be kind of hard to scrape up. Alright Frank let's pay attention and not overcook the Wagyu steak please. Alright we're 120 over there, 113 over there so this should be about perfect where I like it. We'll take it out. Safety first. So some people say to let the steak rest a while to prevent the juices coming out but that doesn't really matter like obviously you can't eat it straight out of the oven because it's too hot but give it a good two or three minutes and then it should be ready. You know you can get your side dishes prepped. I'm having some homemade sourdough bread. Oh guys doesn't that look good? Master Baker Frankie boy better go to frankdashforum.com and buy my stuff so I can open up a bakery before I die and we're gonna have some white beans on the side too. So I got my side dishes ready. Alright it's been a few minutes normally you know you wouldn't really want to just cut the whole steak at once. I mean you can it doesn't really matter you know it stays hotter if you just keep it whole and you eat it as you go because not everyone wolfs down a steak in two minutes like I do. However for the purpose of this video I did want to slice this open just to show you guys the cooking grating and the temperature on the inside. So you know what we're looking for here is this is kind of rare medium rare but the main thing is that you know we didn't overcook the outside there's not too much gray if any at all on the outside so it goes from super nice dark crust straight to pink and red that's gonna be the tastiest juiciest steak. So you know we have some kind of medium rare on the outer edges and then as we get inside this is basically a perfect rare steak. Fan it out a little bit okay this piece is for the chef or if you want to give your dog a real treat or if you don't care you know I mean like this little end piece a little overcooked little fatty gristly but still delicious. So we have our fillet just gonna sprinkle a tiny bit of salt on each piece because you know we didn't let this rest and let the salt really seep in so you'll get a nice amount of salt with each bite and then our collagen butter sauce on top just nice bit of richness and fat for the not bad huh Frankie the chef's coming out of retirement to open his New York City restaurant maybe a few years from now huh I haven't been this excited to do a taste test in a while because as I said I had this Wagyu tenderloin last week all I did was pan seared and salt it was so good now with this preparation I'm super excited it's not that dark in here but I don't think this light works I mean this new house guys I need one of very tradesmen in here to fix this stuff because nothing's working oh this looks so good perfect absolutely perfect it's not that rich it's not fatty it's not greasy you have an amazing amount of beef flavor between the meat juices the actual Wagyu beef itself the reduced collagen broth the fillet just melts in your mouth like if you paid $100 in a restaurant for this dish you wouldn't care you feel like you got your money's worth I'm bro this meat juice I mean dip my bread in this that is phenomenal I don't think I can be much happier than having a Wagyu steak and some homemade bread very good it's like I feel like an Amish with the second job cooking all these meals every day for myself I mean this is phenomenal it's delicious you guys don't make homemade bread definitely make homemade bread although that's unrelated to this recipe and we mentioned where you guys can get everything if you go to frank dish and found out calm you'll see Frankie syringe mean and Frankie syringe foods where we have all these interesting health products guys please support me because at this point I should have been able to afford like a nice Asian videographer so I don't have to lose my mind working 15 hours a day never having a break but hey you know for me even just this like imagine if I went to refilm this for like shorts or tiktok it's there's real there's really so much content to do and put out now that I'm trying my best for you guys you know how to support me and I hope you guys enjoy this delicious recipe I really like it with filet mignon but I think it will be amazing with any steak as long as you have you know the butter the salt the beef stock and you don't cook it too much but as always if you guys can please drop a like on the video leave a comment down below make sure to subscribe and check that notification bell and I'll see you guys soon you know we have a lot more to talk about I'm sure you guys see the water keeper here the beans the bread the meal hopefully we'll do some more Dave eatings over the next few weeks lesson this steak is better than anything on this planet I don't care if your wife is a Russian princess if your girlfriends the baddest Latina girl to ever exist if you have the perfect Asian baby girl straight from Korea I don't care if look even if you're bisexual and you have your femboy fantasy and then some tall goth mommy whatever it is this steak is better than anything you will put your pee pee or have a pee pee put in whatever it is this steak is better you will never think about sex again after you eat this steak guys trust me new Frankie syringe meat slogan Frank's a nut job well you feed this steak to your girlfriend your wife whatever your boyfriend all they'll be talking about is make that steak again they won't even they'll be too busy you could have sex with them and they won't even realize that because they're still thinking about the steak I'm telling you guys I'm telling you guys it's phenomenal it's phenomenal maybe it's maybe my brain is just fried from heat exhaustion so I don't know