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Batted Steak Diane for expensive cuts?

post #1 of 5
Thread Starter 

I was watching this Marcus Wareing video where he cooks steak diane by batting steak so it cooks faster...

 

At 50 seconds:

 

 

I was wondering if this is considered a good practice in American style of cooking? or if its even considered a good practice for expensive steaks? 

I do like this style of cooking meat and sauce in the same pan as i like some amalgamation of my food but wondering if it will ruin the steaks structure and juiciness?

post #2 of 5

Oh my Chef Brah:

 

Where do I start?  

First, I must admit that as a Chef, I can not stand cooking programs.

I could allow myself to watch but the sound has to be off.

I didn't at first understand what "batting" a steak was until I watched the video. I call it pounding.

 

As to your question Brah, yes pounding a steak makes it cook faster, but technique is paramount to keep the steak from over cooking.

Adding the steak to the sauce at the end coats the steak in the sauce.

Again, technique is important here to keep the steak from overcooking.

 

I could go on more about the video and Steak Diane but I'll only get agitated.

post #3 of 5

I bat baseballs an pound steaks and other cuts of meat.  Steak Diane was prepared table side. The steak is pounded so it would cook quickly.

post #4 of 5

So is table side dish prep coming back or has it just been hiding in those restaurants I can no longer afford (I guess I COULD but the long lazy summers at the beach have my attention now).

Just IMO but I miss those days when dining out meant that's what you did for a good 4 hours on a Saturday nite....when you were naked without the pearls and dainty but oh so expensive diamond earrings and JUST the right amount of scent on your wrists and behind the ears....

Oldtimer alert lol.

 

mimi

post #5 of 5
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

So is table side dish prep coming back or has it just been hiding in those restaurants I can no longer afford (I guess I COULD but the long lazy summers at the beach have my attention now).

Just IMO but I miss those days when dining out meant that's what you did for a good 4 hours on a Saturday nite....when you were naked without the pearls and dainty but oh so expensive diamond earrings and JUST the right amount of scent on your wrists and behind the ears....

Oldtimer alert lol.

 

mimi

 

 

i hope it comes back.

 

interactive cooking concepts are fun for customers.

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