The Art of Cooking a Steak and Chocolate Pairing: A Valentine's Day Experiment

It's Valentine's Day according to the internet, and everybody's doing something with chocolate. Apparently, everyone's doing some mistake, so this year I thought I'll show you a bulletproof way to bring both of them together – chocolate steak valentine's dinner. Steak and soup is a guarantee for perfect results, and you have lots of time to do other things while the steak's cooking.

One of the cool things about induction cooking that you can't do with the gas range is that it cuts down on smoke and splatter. I know it's squeaky here, but just do one of these camera can't see it but it really works like cuts down on the smoke cuts down on the splatter. I do this a lot when I'm searing stuff at home. Let's give it a little peek, oh yeah, getting there, i'm gonna go a little bit more and they don't take much time here at all.

A fresh little herb can go right in the bag. Maybe you're cooking for two, maybe you're cooking for four, maybe it's three, maybe it's five – I don't know what type of relationships you're in, but you can throw two, four in a bag no problem. Right now, i've got like seared off but totally raw like they're so cold on the inside, already set my temperature you just take out the app pick which doneness you want to look at it oh that one go no problem, we did TV time threw these guys in about 45 minutes ago they're ready to go.

Red wine is first thing I'm going to do a little bit of reduction and i've got the exact precise recipe on chefs.com recipes where they say reduce wine they say reduce by half or a third, i'm going to go to one-tenth but i'm going to throw a little bit of sugar in it, that's gonna give the red wine a little bit of body um but it's just gonna help with the flavor.

"WEBVTTKind: captionsLanguage: enit's valentine's day according to the internet everybody's doing something with chocolate and apparently everyone's doing some mistake so this year i thought i'll show you a bulletproof way to bring both of them together chocolate steak valentine's dinner steak chocolate valentine's day sometimes we have bulletproof recipes this is a super bulletproof recipe we're not making like sugary chocolate here it's gonna be like savory something like herby peppery little bitter sweet butter think about it in two parts we're gonna get a steak cooking soup is gonna guarantee perfect results and you have lots of time back drinking wine with your lover or focusing on the sauce or maybe while the steak's cooking you're throwing in a little massage or a little back rub or something real simple i'm gonna go lots of salt and pepper right off the bat big chunky pepper the hotter i get here the more flavor sear and crust i'm gonna get in without overcooking the meat so start nice and hot one of the cool things about induction that you can't do with the gas range i know it's squeaky here we go look just do one of these camera can't see it but it really like cuts down on the smoke cuts down on the splatter i do this a lot when i'm searing stuff at home let's just give it a little peek oh yeah getting there i'm gonna go a little bit more and they don't take much time here at all a fresh little herb they can go right in the bag maybe you're cooking for two maybe you're cooking for four maybe it's three maybe it's five i don't know what type of relationships you're in you can throw two four in a bag no problem right now i've got like seared off but totally raw like they're so cold on the inside i already set my temperature you just take out the app pick which doneness you want you look at it oh that one go no problem so we did tv time threw these guys in about 45 minutes ago they're ready to go so red wine first thing i'm going to do a little bit of reduction and i've got the exact precise recipe on chefs.com recipes where they say reduce wine they say reduce by half or a third i'm going to go to one-tenth but i'm going to throw a little bit of sugar one it's gonna give the red wine a little bit of body um but it's just gonna help like reduce a little bit that tannic craziness you could do a little bit of honey a little bit agave whatever yeah you can use any red wine you want you could even use a white wine and reduce it if you want and if you don't drink wine and you don't want to do the wine part you can skip it almost there yum i'm gonna do just a teeny bit more sugar okay i'm gonna call it i'm gonna throw a bunch of butter in here i'm also gonna throw butter in the pan also a little bit more i want to make more one of my favorite things with chocolate laurel bay leaf i don't know how many times i gotta say it don't use the dry stuff just tastes like nothing meaning like i don't want to go brown butter or anything and it's gonna want to do that i don't want any like popping it looks like it's frying it's not quite fine it's that's still a lot of water and the butter throw a little knob over there here comes the chocolate party this will make sense in just a minute oh looks how pretty looks like an art project already i'm gonna put a little bit of cocoa so depending on the cocoa you have especially if it's like the hershey's stuff super bitter okay i'm just gonna heat it up a little bit but you can see oh dang gooey and i just on the like fresh herb thing if you have dried thyme and dried bay leaf in your cupboard and you're like i'm gonna make this and i don't have the fresh stuff i'm gonna use the dry stuff just don't just skip it i don't think you'd be happy with it okay i'm curious to taste how herby this is i'm gonna go for it i'm gonna also take out the bay leaf you can push it through a strainer i'm just gonna take out i got three of these little guys in there okay so i'm gonna mix them up you guys ready to party oh yeah just like making a ganache it really depends like how cold your bowl is how cold your butter is but i've got just enough heat here to melt it all you can't help but think like oh man it looks like sugary chocolate sauce right but it's not it's not sweet i'm going to double check it plays tricks on you it's very like tangy red wine chocolatey salty i think a little bit more salt pink just a teeny bit more this is yummy yummy yummy savory chocolate sauce my tenon's basically done so what i'm going to do is put this on a little bit of ice and whip it and then you can scoop it and then you can make your little crochet okay guys ready for this this happens quick and the color is going to change just like when you whip anything it starts to get more like opacity to it it refracts light a lot more once you get air in there so it's going to start to get paler and paler maybe like a little light burgundy even light brown that red wine color light purple is going to come out okay it's just starting to get cold oh yeah oh yeah i can come back to the ice if need be but if you go too cold it'll harden up on you too much that's it it's going to continue to kind of set up a little bit as that chocolate and butter hardens and just think about it like a ganache or butter right now in the sense that if i put it in the fridge it's going to get hard if i leave it by the stove it's going to melt if i have that nice little perfect zone it's going to be let's say like you know like creamy look at the color difference air crazy what do you think should we serve it up we've made our savory frosting savory ganache chocolate sauce that we chilled and whipped it's savory looks like frosting i told you but it's super good i like to take my steaks cook it up fry it up get one more nice sear on my steaks this won't take long at all but this is like one of those common things that people complain about sous vide like oh i cooked my seaweed steaks and they were like not that hot well they're perfect 55 celsius right now but once you pull them out of the spam boom 250 degrees on the surface look how fast they go to like a nice little dark crust that second round little worm spoon if you want you can dip it in your jewel run it under the sink it's just like a warm spoon so that's a rocher sometimes if it's ice cream or something you do one of these too just to get like a nice little even smear and spread it's just me with two sticks so i guess i'm gonna have to eat both of them look at that perfectly cooked whoa oh my god oh my god nick you wanna try bite it's kind of trippy right because it looks i like that it's still a sauce like most compound batters it's just a split they split and run huh flavorful a little bit sweet a little bitter very good happy valentine's day yum\n"