Learn how to cook a perfectly seared bone-in ribeye steak finished with classic French maître d’hôtel compound butter using professional chef techniques like proper seasoning, pan searing, butter basting, and resting meat for maximum flavor and juiciness.
In this episode, Josh walks through how professional chefs cook steak in restaurants and explains the classic French finishing butter known as maître d’hôtel butter.
You’ll learn how to build a flavorful compound butter with shallots, garlic, lemon, parsley, Dijon mustard, and Worcestershire sauce, then use it to elevate a beautifully seared bone-in ribeye.
Along the way, we break down key culinary techniques including proper seasoning, controlling pan heat, achieving deep caramelization, butter basting, and why resting steak is essential for juicy results. If you’ve ever wondered why restaurant steak tastes better, this video shows you the exact methods chefs use in professional kitchens.
Whether you’re an amateur cook, culinary student, or aspiring chef, this is a must-know technique that will instantly upgrade your steak game.
Save the full recipe here! https://gronda.link/o2T2BiDrs1b
2 Comments
Always a pleasure watching you two. Funny and always so informative; it all looked absolutely delicious 🔥
i like your guest asking a lot of questions! good video