쉐도잉 연습: The Best Steak Frites At Home - 영상으로 영어 말하기 배우기

연습 모드 선택

각 모드는 전체 화면 연습실로 열립니다.

123 문장

문장이 너무 짧거나 길면 Edit를 눌러 조정하세요.

If your steak doesn't look like this, and your fries don't sound like this, you didn't really make steak frites.

We'll begin by seasoning our steaks.

Here I've got a couple beautiful ribeyes that I'm going to cover generously with salt, making sure to flip them in the process so we cover both sides, even propping them up like this to make sure I season the edges as well.

The amount of salt you use will differ depending on what cut of steak you're using.

For instance, if you decide to make make your steak frites with a hanger steak, which actually happens to be my favorite cut of meat in the entire cow, you'd want to salt it more since hanger is a leaner cut of beef than a ribeye.

But today I thought we'd go fancy for all of you watching and use a couple beautiful ribeyes.

Once our steaks are fully seasoned we'll place this into the fridge overnight

which will give them flavor and dry out the crust so we can get a better sear.

While our steak is brining let's move on to make our fries.

First fill a bowl with cold water and set it off to the side, then cut a thin slice off your potato

so you can lay it flat like this

and then using a ruler as your guide cut a slice of potato that's a quarter of an inch thick.

Normally when food gets stuck to your knife like this your first instinct is usually to take it off

but here you want to leave it.

You can use it as a guide to cut your next

slice giving you the perfect built-in measurement tool for every single cut.

Once you've fully sliced a potato grab the ruler once again

and use it to cut a fry that's a quarter of an inch thick on all sides.

And now just follow that exact same technique using each fry you cut as a guide for cutting the next one.

And as you cut, toss those fries in the cold water to prevent them from browning.

As a next step, we're going to give our french fries an extra quick rinse.

This is to get off any excess starch before cooking, and you can see what already came off at the bottom of the bowl here.

And then into a big pot they go along with some water, a big handful of salt, and a sprinkle of baking soda.

Once it eventually comes to a boil, turn off the heat and let this sit for three minutes.

The goal with this step is to partially cook the fries, but the baking soda in there also does some fancy science to give you crispier fries later.

After three minutes have passed, transfer the fries to a paper towel lined baking sheet

and then carefully spread them all out to give them even space to cool down.

I thought I'd have some fun and give you a really cool french fry time lapse.

When your fries are done, place these in the fridge for 30 minutes or preferably overnight, left uncovered.

While our fries and steak are in the fridge, we're going to move on to make our sauce.

Classic french bistros often serve a sauce with their steak frites and for me, it's not complete without the sauce.

The sauce is really what brings the entire plate together.

For our sauce, we'll add some mayonnaise to a blender along with some sour cream, Dijon mustard, that, believe it or not, I brought back for my last trip to Paris, as well as a few cloves of garlic.

Now, we'll blend this up, making sure that garlic is completely blended into the sauce.

You'll probably need to scrape down the edges of the blender a couple times to make sure

that garlic really gets fully mixed.

Now, we add in my favorite part of the sauce, these beautiful fresh herbs.

We'll use a combination here of fresh parsley, fresh chives, and fresh tarragon.

Then, we'll add in some fresh lemon zest.

This, along with those herbs and everything else we're adding, is going to make a sauce that has everything that our steak frites doesn't.

It's why I think a sauce is so important with steak frites.

You can customize and add whatever you want in there to perfectly balance out the flavor of the steak and the fries.

Last but not least, make sure to use all that lemon juice, as well as some fresh cracked pepper, and a little pinch of salt.

Now, just blend it up until smooth, giving it a quick taste to make sure it doesn't need more seasoning, and you'll be left with a beautiful, balanced, vibrant green sauce.

This will go into the fridge until you're ready to use it, which reminds me, it's finally time to fry our french fries.

We'll cook our fries in batches and fry them not once, but twice.

This first fry is at a lower temperature, and it's what I call the cooking stage, with the goal being to cook our fries most of the way through.

We're not going to get too much color on the fries during this phase.

We'll get that later when we fry again.

Making french fries at home is one of those things that's actually not easy.

Getting a crispy french fry is difficult.

So I will admit, I usually have a couple bags of frozen french fries in

my freezer since it's harder to make them than you might think.

And because some of these can be pretty darn good i should also mention

that we fry these in two separate batches each time so

that we don't overcrowd the pot

when frying looks like my second batch here is done they're not quite fully crispy yet

but i can't wait for you to hear what they sound like

when we actually finish them we need to give our oil a bit of time to heat up to

that higher temperature now so i'm going to move it off to the side

while we make our steak to cook our steak we'll go oil into a cast iron pan

and get that oil ripping hot get it to the point that you see very light smoke Just before searing, we'll add black pepper to each of our steaks.

My friend Babish gave me this pepper mill as a present, so every time I use it, I think of him.

If you're watching, Babish, thank you.

I love this thing.

Alright, time to cook.

Right as that steak goes down, I'm gonna press it down in every little corner to make

sure it's making full contact with the whole bottom of the pan, and if you like, you can add on a couple weights to make sure it really gets that hard sear.

After I feel an initial crust has formed on the bottom, I'm gonna constantly move my steak around, just to make sure I let the oil climb up into every nook and cranny to get us the perfect crust.

Once you feel like you've gotten the perfect crust, go ahead and flip.

Once we've flipped our steak, we're going to turn down the heat and add in some butter, some crushed cloves of garlic, a little bit of thyme, and a squeeze of lemon, which we're going to throw in there to get some extra flavor too.

When butter basting, I like to push all the aromatics above the steak

so they stay up there as I spoon

that flavorful butter all across the steak to finish cooking it and give it that incredible flavor.

Butter basting is absolutely something you should learn if you cook a lot of steaks.

I've done it so many times now that I can literally just do it with my eyes closed.

Maybe I'll do the rest of the video with my eyes closed.

Actually, I won't because I have to fry those french fries in a second, and I think that doesn't set a very good example.

I've cooked enough steaks now that if I just poke it a few times, I can generally tell if it's done or not.

And I can tell that after resting, this one's going to be perfect medium.

I know, I know.

I'm supposed to like medium rare, I get it.

But I like medium, it's good.

One of the best things Gordon Ramsay ever taught me was

to rest those aromatics on top of the steak once you finish cooking, and then hit it with a few nice spoonfuls of that hot, delicious butter.

I'm not going to cook this second steak.

I'll save that for one of you if you decide to come over later for steak frites, but for now, we need to get back to those French fries.

Actually, we might have to wait a little bit because I forgot to turn on my heat.

We'll be right back.

With our beautiful steak resting off to the side, it's time to finish the fries.

In we go into our hotter oil.

This time, we're frying at a much higher oil temperature, and we don't have to fry in batches.

For this step, you shouldn't need to fry for too long.

I barely had time to say anything and already mine are ready.

Listen to this.

Nice.

Quickly, while the fries are still hot, hit them with your favorite seasoning

and make sure they get a generous sprinkle of salt and then give them a nice toss.

I'm just going to play some nice music for you for a second

100

and let you watch this because how great did those look?

101

One more thing with the french fries before we plate.

102

I need you to listen to this crunch.

103

Fries done.

104

Let's cut our steak and plate.

105

Even though I've probably cooked thousands of steaks, I still get nervous every time when I go to cut into one.

106

I get nervous mostly that it'll be medium rare instead of medium.

107

I'm just kidding.

108

I like medium rare too.

109

I'm going to slice the whole ribeye all the way down at a nice angle

110

because I think that'll look pretty for our plating.

111

But let's see how we did on the cook.

112

That is as perfect medium as I think I've ever seen on a steak.

113

I'll let you be the judge of that.

114

All right, time for plating.

115

I'll leave this here for my sauce and as for my steak I'll curl it nicely around the side of my plate.

116

We still got plenty of scraps over here for snacking on.

117

Wow!

118

And then on go my fries in a nice big pile.

119

Here let me turn that for you so you can actually see what's going on.

120

And to finish you can't forget about that green sauce.

121

And there it is everybody the best steak frites you will ever see.

122

Well maybe outside of France.

123

I'd say something if my mouth wasn't so full right now.

앱 다운로드

유창하게 말하는 데 필요한 모든 것

AI 발음 평가문장마다 점수 확인

IPA 발음 연습모든 소리 마스터

단어 학습나만의 단어장 만들기

단어 게임놀면서 외우기

QR 스캔

Download on theApp Store Get it onGoogle Play

같은 채널

FOR YOU

이 레슨의 어휘와 말하기 포인트

이 B1 수준 말하기 레슨은 영상 “The Best Steak Frites At Home”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: steak, fries, fry, sauce, cut. 이 영상에는 섀도잉할 문장 123개와 단어 1862개가 있습니다. 말하는 구간의 길이는 7:22입니다. 화자는 분당 약 253단어로 빠르게 말하므로 연음과 약하게 발음되는 소리가 많습니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 79%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
steak 명사	/steɪk/	스테이크
fry 동사	/fɹaɪ/	튀기다
slice 명사	/slaɪs/	부분, 몫
garlic 명사	/ˈɡɑɹlɪk/	마늘, 대산
flavor 명사	/ˈfleɪvə/	향미, 풍미
bake 동사	/beɪk/	굽다
lemon 명사	/ˈlɛmən/	레몬
potato 명사	/pəˈteɪ.təʊ/	감자
pepper 명사	/ˈpɛp.ə/	고추, 후추
aromatic 형용사	/ˌɛɹ.əˈmæt.ɪk/	향이 좋은, 향긋한
blender 명사	/ˈblɛn.dɚ/	블렌더, 믹서
clove 명사	/kloʊv/	정향나무
sprinkle 동사	/ˈspɹɪŋkəl/	뿌리다
herb 명사	/hɜːb/	향초
ruler 명사	/ˈɹulɚ/	자, 눈금자

영상에 나오는 구동사

단어	발음	뜻
cool down 동사	/kuːl ˈdaʊn/	식다, 식히다
go down 동사		내려가다
stay up 동사		새우다
turn off 동사		끄다, 턴오프하다

따라 말해 볼 만한 문장

영상에 나오는 짧고 완결된 문장으로, 일상 대화에서 그대로 쓸 수 있습니다:

We'll begin by seasoning our steaks.
Then, we'll add in some fresh lemon zest.
We'll get that later when we fry again.
I'm supposed to like medium rare, I get it.
I'm not going to cook this second steak.

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	you've fully sliced · have passed · has formed
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	are fully seasoned · is completely blended · be left
“should” 조언 should + 동사 — 하는 것이 좋은 일을 말할 때	should also mention · should learn · shouldn't need
“might / may” 가능성 might/may + 동사 — 가능하지만 확실하지 않은 일	might think · might have

주의할 발음

화자는 we'll, I'm, we're 같은 축약형과 약화된 형태를 67번 사용합니다. 들리는 대로 짧게 발음하세요.

“sh”와 “zh” 소리: measurement /ˈmɛʒ.ə.mənt/, crush /kɹʌʃ/, partially /ˈpɑɹʃəli/

한국어 화자가 어려워하는 소리:

/f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: fry /fɹaɪ/, flavor /ˈfleɪvə/, flip /flɪp/, spoonful /ˈspuːnfəl/, freezer /ˈfɹizɚ/
/v/ — ㅂ(/b/)과 구별하기: flavor /ˈfleɪvə/, clove /kloʊv/, overnight /əʊvə(ɹ)ˈnaɪt/, uncover /ʌnˈkʌvɚ/, vibrant /ˈvaɪbɹənt/
/z/ — ㅈ이 아니라 성대를 울리는 /s/: customize /ˈkʌs.tə.maɪ̯z/, mayonnaise /ˌmeɪ.əˈneɪz/, freezer /ˈfɹizɚ/, squeeze /skwiːz/, freeze /ˈfɹiːz/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
자신의 목소리를 녹음해 원본과 비교하고, steak, fry, slice 같은 단어에 특히 주의합니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

섀도잉 방법: 단계별 전체 가이드 읽기 →

쉐도잉 연습: The Best Steak Frites At Home - 영상으로 영어 말하기 배우기

연습 모드 선택

앱 다운로드

How To Make Perfect New York Pizza

How To Make The Perfect Brownies

Make Soup Dumplings Like A Chinese Restaurant

How To Make Authentic Spanish Paella

Why France Has The Best Steak

Every Way To Cook Chicken

How To Make The Best Fried Chicken

Perfect Pancakes

How To Make Authentic Banh Mì

The Cheesiest Chicago Deep Dish Pizza

The Best Burger You'll Ever Make

Hot Honey Chicken Tenders

How To Bake Sourdough Like A Pro

Every Way To Cook an Egg

The Best Restaurant-Style Ramen At Home

Best Way To Make Sushi At Home

The Best Spaghetti & Meatballs You’ll Ever Make

Best Fettuccine Alfredo You'll Ever Make (Easy)

The World's Best BBQ Ribs

The Best Vietnamese Pho Made At Home

Ordering a Steak: Rare, Medium or Well Done?

BBQ Burgers | Buddy Oliver

Journée à Paris [FRENCH VLOG w 🇫🇷 SUBS] Oldest pâtisserie in Paris, île de la Cité & St Michel

Dua Lipa Makes Roasted Sea Bass Dinner | Now Serving | Vogue

Master Cooking In Under 20 Minutes

Fish and Chips by the Sea

How to Cook Steak in the Air Fryer

How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality

How To Make Peppercorn Sauce | Cookery School | Waitrose

Improve your Speaking and Conversational skills at Home: English speaking practice