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Velvet Steak – Food Wishes ctm magazine

This delicious, and juicy “velvet steak” was inspired by a technique used to prep meat for stir-frying, which features an unusual, but very effective marinade that locks in moisture, and produces a very “velvety” texture.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Velvet Steak recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • Karen Mkrtchyan on December 24, 2020

    boys during quarantine: 1:40

  • GhostLady Darkling on December 26, 2020

    Looks yummy, as always, I am hungry.

  • wozzlepop on December 26, 2020

    Not hating but for the love of goodness stop using plastic in food prep. You literally coated that thing in cancer.

  • Jonathan Kayne on December 26, 2020

    Velveting doesn't lock in the moisture. You even proved that it doesn't in the video when you said that there was juice pooling on the surface.

  • Matt Chittle on December 27, 2020

    Honest question. Would adding a little of the Korean butter to the pan as you cook the steak be benificial? Would the butter burn because of the spices or is the egg yolk going to keep the butter out and best served on top as you eat? Just curious.

  • David Valentine on December 28, 2020

    1:07 blanched in oil😶😶😶😶 wait for it to rain

  • Girlonfire 2.0 on December 28, 2020

    This is how they tenderize beef for Chinese dishes

  • James barbato on December 30, 2020

    I love watching your videos I just wish you would do more fish dishes. Please chef

  • Common Tater on December 31, 2020

    Placebo steak! I want my placebo steak!

  • Common Tater on December 31, 2020

    4:43 He says the goal is to "lock in that moisture". I always heard that's a myth. There is no way to seal in the juices. At least, searing a steak doesn't seal in the juices. Does this technique do it?

  • temmy9 on January 4, 2021

    I use this technique with stroganoff

  • Laurel on January 5, 2021

    Cannot wait to try this! I don't dine at franchise restaurants much but I do like a certain Italian chain which does NOT begin with O. Anyway, the "spicy butter" with the steak is delicious and I think this is it!

  • Auntie Margie on January 5, 2021

    Control, not placebo

  • ThePLOMB on January 7, 2021

    ta tellement une voix de criss de frais chier que sa me donne le gout de vomir. ok bye!

  • Andrew W Foster on January 9, 2021

    You said "pound your meat".

  • Patrick Durham on January 9, 2021

    I'm picturing chef John tipping that plate up and drinking those juices off camera.

  • peacekkqmark on January 11, 2021

    Control steak…?

  • bord124 on January 14, 2021

    Not a placebo, a control 🙂 nice

  • Chris Keck on January 16, 2021

    The honorable Sir Loin is actually my least favorite mainstream steak. That doesn't mean that I don't like it. But when given the choice, I will take many a steak cut over this one. Hence, if you improved on that cut of meat in any way, than I must give it a try. I'll let you know with a reply to my own comment on how it goes. I will say though, I think that it will go very well based on what I've just seen here. Thanks as always!!!

  • Diane Greene on January 16, 2021

    I wish Chef would tell us when salt is necessary to the cooking or is used just for flavor. I can't stand salt but here it is again.

  • kryptocurrency on January 24, 2021

    I like to velvet chicken breasts when I throw em in the pan. Comes out super moist!

  • Jim M on January 26, 2021

    LOL – Placebo Steak!

  • acoow on January 28, 2021

    If you leave out the egg, your velvet steak will be vegan.

  • Ent 007 on January 28, 2021

    Hi Chef, what kind of pan ate you using in this video? Thanks!

  • 和食歌 on February 13, 2021

    Yo chef I LOVE YOU!

  • Edmund Pankau on February 19, 2021

    Mmmmm. Placebo steak.

  • Heather Sumner on February 24, 2021

    Hi John! My niece should be heading for college next year and I am thinking of giving her my pans to start of her kitchen collection. I have had most of my since I left for college and those were hand me downs from my Grandpa when he passed. I love to cook and I figured its time to start collected some nice pans that will last a long time. Over the years I have learned I want things like all metal handles that can be started on the stove and finished in the oven. Any suggestions on brands. We have a US Foods store in OKC that I have gotten to go to a few times. I didnt make it through to their restaurant supply side yet. I get side tracked with all the goodies like I do at the asian market. I may only need a couple of things but
    I can spend hours in that store. I never realized how expensive good pans and knives were. The only pans we really ever replaced where non-stick and knives, who got new knives. You just sharpened them. I have my Gpa's knives from when he worked at a meat packer and I figured if my Gma's were good enough for her they are for me. My brother sharpened them for me recently and man do they work good now. They dont look so pretty but they work good.

  • Bruce Wayne on March 8, 2021

    I hate you.

  • Adam Scott on March 23, 2021

    Watch you every single night.

  • Lawrence Taylor on March 28, 2021

    I like my steaks before blood rare, in French we call it bleu. So I would have a Blue Velvet Steak.

  • Brew City Boat Club on April 16, 2021

    Thank you chef john. That looks absolutely delicious, I will definitely be trying this one out

  • Losttoanyreason on April 28, 2021

    I can hear your steak mooing. LOL Well done is not overcooked. Sticks tongue out at Chef. One needs to know when to pull the meat when still a little pink so that the residual heat finishes cooking the meat leaving it both well done and juicy.

  • Michael Tellurian on May 6, 2021

    I experimented with this technique a few days ago, based on the same idea…Chinese stir-fry recipes…with meatloaf. I let it marinate for about 30 minutes before forming the loaf and putting it in the oven. Everything else was exactly the same as I usually do it. The result was the most disgusting meatloaf I have ever made. The texture was indescribably bad and I couldn't even swallow my first bite. This does not work with ground meat!

  • Anthony Losego on May 13, 2021

    You are dancing circles around yourself…(like)

  • marcus cicero on May 15, 2021

    it's good to experiment, if you got the experience to forecast how things will probably go

  • Ozark Lisa on May 16, 2021

    Also known as overcooked. Yes sir you are correct. Couple of weeks ago I had guests, one of which asked for well done on the beautiful ribeye I had. I did it but it was painful. I apologized to the steak.

  • 5850terry on June 30, 2021

    My grandfather always referred to beef liver as velvet steak.

  • Peter Doe on July 9, 2021

    I'm gonna try this right now: I've got some beautiful steaks here, just slowly defrosted overnight. I'm gonna "velvet" one.
    The other one, I wanna salt today and fry tommorrow. That should make a perfect comparison. (Yes: I'm quite experimental at times, too!)
    Greetings from the far north of Germany!

  • jeannie bell on July 22, 2021

    Looks so easy and delicious !

  • jenkings guteater on August 6, 2021

    Chef John, can i substitute the Sake for Mirin?

  • William Zimmer on September 21, 2021

    What brand of fry pan did you use in this recipe?

  • Rod Turgid on October 9, 2021

    This was names after Velvet Jones.👩🏿‍🦲

  • Roger R on November 3, 2021

    You are the Boss of using a bowl that's too small. 😛👍👍

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