The Best Way to Sear a Steak (Hint: We Use a Secret Ingredient)
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- เผยแพร่เมื่อ 11 ก.ย. 2024
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Getting a perfect sear without overcooking a steak can be tough. Bridget Lancaster shows how to sear steak & with the Test Kitchen's secret technique for perfectly seared steaks. Learn more in the Cooking School: onlinecookingsc...
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The Best Way to Sear a Steak:
To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes.
Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the wood chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.
How to Cook Steak:
Season the steaks with black pepper. Place the steaks on the grill, cover, and cook until the steaks begin to char, 2 to 3 minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to 3 minutes. Flip one last time and continue to cook until the second side is well charred and the center of the steak registers 115 degrees for rare (about 2 minutes) or 120 degrees for medium-rare (about 4 minutes) on an instant-read thermometer. Transfer to a large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve.
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I'm starting to think this method wont work, my steak has been in the freezer for six years now and still isnt seared, can you advise what I'm doing wrong?
😂
😂😂😂
You probably neglected to "sear" the ice cubes without any butter!
You made my day. The video ended and...???
Very funny!
Who else was looking for part 2??
I was looking for part 2😂😂😂😂
Me !!!
I know right? I was waiting for the grilling instructions. I guess you just have to read the rest below the video.
th-cam.com/video/QoqM9IZslFE/w-d-xo.html&feature=emb_logo
Cesar Sandino Thank you
i've always found the steaks cook better when you put them over some heat instead of putting them in the freezer.
+furroy2 good one lol
lol
+furroy2
I haven't tried this method myself, but if you actually pay attention you might understand what the respective purposes of the various things they do are. The salt and cornstarch dry the steaks' surfaces out (the salt draws moisture out which the cornstarch then absorbs). When the surface has been dried out, it's easier for the outside to get hot, which is necessary for browning. The freezer cools the interior (though if it's only in the freezer for 30 minutes, I wonder how cold the interior would get relative to the exterior, which we want to get extremely hot) meaning that the steaks are able to be on the grill for a longer period of time and the surface can have more heat (more browning) applied to it without the interior overcooking.
(of course a simple reverse sear dries out the surface fairly effectively than any of this and can easily be executed on a grill).
hahaha i shit myself .lmao.
+furroy2 jajajajajajajaja. very clever XD
This is the first time that I've heard someone say to put the steaks in the FREEZER before grilling. All the grill masters that I've read say get them to room temperature.
This came across to me as an experimental video. Did it occur to that the chilling was an attempt to get a very browned outside and rare inside?
@@louf7178 yes, i've heard many times to leave a steak either in the freezer or fridge and start cooking it when it's still cold. that way it'll take longer to get up to desired inside temp and will brown the outside a bit more. I've done this myself many times and it works great.
Absolutely, I have proven through my own experience that it is 100% better at room temp first. I don't understand this video
@@levioliver3794 why not cook steak first, then cool / freeze and sear later
Yeah, I think it was Kenji that debunked the 'bring to room temperature first' myth. It turns out it doesn't matter. Though I don't know about this freezer method.
corn starch and flour is great for a crispy chicken wing.
"Best Way to Sear a Steak" yet there was literally no searing in the video
This was back when the algo favoured shorter vids
I checked the date on the video and it was posted in April, but not April 1st. Something else must be going on here 😂
Hmmm a video of how to freeze steaks,well done!
Nobody has an empty freezer like that in real life 😂
I usually hand rub my steaks with a half a cup of Bon Ami. Reals sharpens up the taste.
I stopped when she said cornstarch.
*****
I will use toe nails then next.. not toxic either :/
For indoor cooking I use a griddle pan, olive oil, & sear 3-4 minutes on each side then finish in a 325 deg. F. oven. Once done, cover loosely with foil and rest for 10 min. I saw this method on food network and it works great. Cooking time varies but approx. 10-12 min. in the oven for medium for an 1.5" thick strip steak.
Place the steaks outside in direct sunlight for 3-4 days to take away all of that unwanted moisture then pan fry the steaks on full heat for 30-35 on each side for a better charred crust!
lol 😂 😂😅
Put the meat in the freezer.
Don't show end result.
Total fail video.
If you ever have a steak with a nice piece of fat like these steaks, do yourself a favor and cook the steak by holding it up on it's edge, so the fat can get a head start at cooking out - at least one minute before you cook the other sides. Then you will have a lovely crisp piece of fat, assuming you like to eat fat!
Wow great tip , i love the fat !!!
I love coulotte(Rump cap, Picanha) and the fat on it could be as much as one inch....and this is exactly what i do...let that fat melt and crisp before the heat touches the actual meat.
absolutely.. cooking a steak with oil and butter and whatever that crap that bitch was using is ridiculous...
I've always noticed the steaks will dry out by simply racking them as you did without anything applied except time. Thanks!
mmmm...charred corn starch. Sounds luscious
I think a rib eye outshines a strip any day.
Only if you like more fat. I personally prefer Picanha steaks, full of flavour and amazingly tender without too much fat other than the cap.
What a shame we didn't see the result!! That was silly of you not to show the cooked stakes in the end.
Why cook a stake?
taz6122 You don't want your Vampires to be rare. Could get E. coli.
kourosh1959 Learn how to spell before you post. Steaks!!!!!!!!!!!!!!!!!!!!
Kelvin Holland I guess you could say this person made a mis-steak!
knifeforkandaspoon lmao 😂😂
Rather than go through adding CORNSTARCH to a good steak, simply "dry age" it for 3 to 4 days, using paper towels in the fridge.
In short, you dry the steaks with paper towels, and then wrap them in same, allowing the juices to come out, which drys the meat, and concentrates flavors a bit. This method will dry the meat, slightly tenderize it, concentrate flavors and also create a good surface for browning. NOTE: it is Important that you "Dry Age" your meat on a rack or some way allowing air to SURROUND the meat. This is IMPORTANT because you WANT the meat to dry, hence drain-off juices into the paper towel(s). You might also need to change-out the paper towels once a day to continue the juice drying process! IT'S WORTH the effort!
Try this with a decent Porterhouse, or a good RibEye, (bone-in)...
America's Test Kitchen... testing the patience of food lovers everywhere...
Tucked Up Facts! Mim
Enjoyed this! Thank you for the tip with the corn starch. Every “expert” I have heard says to bring the meat to room temperature. My best steaks only partially defrosted, salt and pepper or montreal steak seasoning...put on hot grill...outer has beautiful browness, inner just perfect for medium rare and very juicy and tender. You don’t lose the juices. Hope more people will try something different. Have been cooking and preserving food over 50 years.
id agree. room temperature is great for a chicken, or a brisket you want to make sure reaches temp in its core, and dont want the outside to be overcooked, but its kind of counterproductive when you want a really seared outside and an almost raw inside, like a medium rare also chicken wings where you want the crispy skin, tend to be better from frozen and salted.
Partially defrosted is questionable. The point of the freezer is to get the outside cold so it takes longer. The inside is ideally less cold.
I want that 2 minutes and 42 seconds of my life back!
Wow the best way to sear a steak, i have always wanted to know how to best sear a steak. Thank You lady for teaching me how to sear the steaks of America
not sure about the cornstarch. but getting the outside of the steak VERY cold is actually a very good idea. it gives you more time for a deep dark sear without overcooking any of the meat below. you will have to finish cooking on a very low heat (oven or sous vide) for the inside to come up to the desired core temp evenly
The corn starch is really nice, if too much is not applied.
have tried this on steaks, it does work very nice for putting a nice crust on.
I went to dislike the video... turns out i already had watched this video before and disliked like it previous. good to know i agree with myself on how horrible this is.
same
fucking test kitchen ....
bs11100010 amazing
Best steak ever? Best crust ever? Try a #DeepFriedSteak
What do you expect from a TEST KITCHEN
Eh
If the steak stays in the freezer long enough to start to freeze solid, the ice crystallization in the meat (water expends when it freezes) tears it up some. Called molecular shearing. Its why you get a puddle of blood when you thaw meat frozen in a normal manner - not flash frozen commercially in liquid nitrogen. Makes the meat more tender/mushy and less juicy. Restaurants often due this to tenderize inferior cuts of meat. Some freezer time is okay but I would not go mare than a half an hour.
I was learned that stakes should be in room temp before cooking
1. Pat dry and season steak.
2. Preheat oven to 300 degrees.
3. Heat cast iron pan until smoking hot.
4. Add 1 Tb spoon of oil to pan.
5. Place steak in pan for 1 minute, flip and sear other side for 1 minute.
6. Place pan in oven. 3 minutes for rare, 4 minutes for medium rare. This will vary due to steak thickness. Use thermometer for more accurate cooking.
7. Flip steak 3 - 4 minutes. Or until done to your taste.
The last thing I want on my steak is corn starch. Pretty sure you could achieve the same drying effect with just salt.
Plenty of salt in piss, and seeing cornstarch is "the last thing" you want on your steak, you should be happy with it.
Pretty sure you don't know what you're talking about.
I would have put the corn starch and salt in a slightly larger bowl (bigger than the spoon)!
Oh I get it - this is a satirical site! Well done! You had me going!
I’m just hitting a visual thumbs up for all of the great comments listed for this video. The comment section is better than the video itself.
Caucasian juicy lamb shashlik😋th-cam.com/video/8u6mGnFvR1s/w-d-xo.html
I'm guessing the steak looked so bad after cooking that they decided not to show it.
Probably
Tell me about it!
yep how disappointing and waste of my time..
lmao what a shame, they must'd burnt them to tar xD
Seen the full show on create tv and it was a very good looking steak, and they don't usually show the whole video on youtube because they want you to watch their show. But it did look good-IMO
Fun fact- those 4 steaks will run you about $20 each in 2021. Be interesting to see the price in another 10 years.
In 2024 those 4 steaks would be closer to $50.00! She said about a pound each, times 4. @ just $12.50 a pound and it's 50 bucks!
Tried the corn starch with salt thing inside in a pan on high heat little olive oil. It was okay but basically all it did was turn the corn starch into a crust on the steak kind of the same thing as breading it. I don't recommend this method and it's definitely not what steakhouses do because they just season the steak and throw it on their grill idk if their grills cook at higher temperature or if it's just better meat that they use but probably both. I'm going to look into getting a cast iron pan that I can get really hot and go down to my meat market and pick up a nice NYstrip and see how it turns out.
Galactigus Real steakhouses (expensive) never freeze steak. The "real one" I learned to cook at bought huge pieces of meat, cut the meat into steaks by hand, approximately 1.5 inch steaks, and cooked them on a gas fired grill (hearth). They used the sprinkle-on steak-salt. Like "Johnny's". The place was call "John Laffrey's Steaks on the Hearth" It was like a steakhouse, for the wealthy people, in a city, the name I will not speak. Cornstarch? Freezers? OMG!!! FRANKENSCHTEIN SCHTEAKS !!!
+Galactigus cook steaks in a cast iron skillet with lard butter garlic and rosemary ..plus season with crushed instant coffee and salt n pepper plus a little paprike .. now thats a good steak
Olive oil isn't a high heat oil and will smoke at high tempatures. 2. This is for the grill and will not cook the same as a pan fry. Just as putting them in the oven wouldn't turn out the same as frying them as you did. 3. I would side with the guy that worked at the fancy restraunt method. Bought a fifty dollar steak from a restraunt like that one time at my sister's 21st. Yeah, best steak I ever had by far. Actually worth every penny.
+blahh blah
Well, it depends on what type of olive oil you are using. Extra virgin has low smoke point but refined ones like "light" have very high smoke point.
robertoppenheimer true
Yeah; they will char, and probably blacken. I was taught that the heart foundation considers burnt carbohydrates as carcinogenic - that includes burnt toast and starch dusting over a grill; and quite unnecessary if you let the steak dry naturally. Rub them with a black pepper based spice rub - if you want, no salt yet, then place them on the wire rack in a cold room or roomy fridge, not freezer, for at least 12 hours(overnight). Let them sit lightly covered on the counter until they reach ambient temperature - very important! Salt them by pressing the salt into the now dry steak just before they hit the grill. Try this once; its been working very well in South African braais for ages.
Disliked for posting an incomplete video that doesn't show the whole process and finished result.
Same here
I think America's Test Kitchen is just ads for certain products.... when they do the reviews. Why would you have a cooking video (technique) and not show the finished product.
They probably didn't get a sear.
Thanks for sharing the best way to SEAR a steak. Very helpful.
it's interesting to read the comments from all the haters. Of course not one of them have actually tried it. I have and it works very well. Bridget Lancaster has forgotten more than any of you could ever hope to know.
And that is how to suck up. Cornstarch on steak, thumbs down.
The problem is they didn't care to show how it looks and if its worth it for a normal person to even try
Bone in Strip Steaks cut 1.5 - 2 inch thick: On a wire rack for an hour at room temperature then pat dry and fresh grind very corse Kosher or Himalayan salt on both sides (any amount you want) and let set for whatever time it takes to bring your grill or cast iron surface to hot as it can get but not past 750 degrees F...
Sear each side to whatever amount of char color appeals to your eyes then stand it up with the bone side on the bottom (hold with long tongs if needed) for 5 minutes and move your steak to a spot where you can tell the temperature changes and lay down on it's side with the bone towards the heat...
Season with anything that you know you love with steak (I prefer melted butter with minced garlic, onion powder and coriander) and finish with corse ground black pepper. If you like your steak rare then remove from the heat and you are set and no need to let your steak rest. For medium rare just keep it on heat for 5 more minutes and so forth for each level of doneness but remember to let it rest a few minutes after removing from the cooking surface before you start cutting into it :)
Is there a part 2 on this? We're missing the finished product
th-cam.com/video/uLWsEg1LmaE/w-d-xo.html
I use the back of a spoon to rub in the spices etc. That way no cross contamination.
You don't leave them in there long enough to actually freeze anything. You put them in there because the dry enviroment helps to quicken the evaporation process of the moisture that the salt and corn starch draws out. It also lets you cook them a bit longer to develop the crust like she says.
@@AlphaOmegaSigma07? I was clarifying for the idiots like you in the comments. Everything mentioned in this video actually works. GL
There is a balance of cooking heat and steak's temp. If we go by this video, then the room temp of the meat over high heat to create a perfect crust is out of the window.
Cooking with "high heat" on a cold steak would produce either "perfect crust & raw steak" or "burn crust & perfect cook steak".
With that being said, this video should suggest that you can cook with lower temp heat at longer period to create a perfect crust and inner steak!
Now throw in the mix with all the criteria mentioned above is "the thickness of your steak!!!!"
Another video for a "Top 10 Worst Video Endings" video.
OMG, Bridget looks like a teenager! No idea why this popped up pn my feed today '23, but I see no reason this can't be used for searing Sous Vide steaks. Many thanks! 💕
Thank you for the video. I'm really digging the cornstarch idea! You are absolutely right about the meat steaming if it's still wet. I'm going to give the cornstarch a try. However I'm going to wait on the salt until it's ready to go on the grill just for the simple fact it draws the moisture out of the meat. Perhaps the freezer slows that process down? I don't want to mess with perfection. I have my steaks down perfectly as to how I cook em. Now with your cornstarch idea I think I may have total utter complete perfection.
I find it's not good to keep flipping a steak. Here is my method...
If I'm feeling lazy, it's the cast iron skillet I use. Wash a 16 oz container of portobello mushroom off in a strainer. Let them dry while slicing a large yellow onion. Add 3 tbsp of extra virgin olive oil to the cast iron skillet. Heat the skillet over medium high heat ( about 1 minute). Don't let the oil smoke!! Slice the mushrooms while the cast iron skillet is heating up. I lay my seasoned onion slices ( Montreal steak seasoning, garlic powder, sea salt, and fresh cracked pepper) flat in the hot cast iron skillet. I like my onion blackened, about 2.5 to 3 mins then flip the onion slices carefully so they don't fall apart. Then dump the mushrooms over top of the onion. The heat will steam em until the 2nd side of onion slices are blackened. Then I take a fork and pull the onion all apart and mix the mushrooms and onion together. Then i clear a spot in the center of the cast iron skillet by pushing the mushroom and onion to the outer edges of the skillet and add 2 tbsp on unsalted sweet cream butter to the center of the pan. I season my steak with the same seasoning I use on the onion slices. Then put the steaks in the middle of the skillet. 4 mins per side for rare, 5 mins per side for medium, 6 mins per side for well done. Once I cook both sides of the steak for equal amount of time. I take a spatula and remove the steaks and plate them. DO NOT stab the steak with a fork to remove them from the pan. The steak has to rest so all of the juices flow back through the steak. I let the steaks rest about 5 mins. Take 1 tbsp of rea sweet cream butter and put it on top of the steak and let it melt all over, add the onion and mushroom over the steak. You will heave a perfect crusted juicy steak every time. I use Filet, strip steak, or porter house.
If I do them on the grill, Fire up the grill on medium heat. I prepare the onion, mushroom, seasoning, and 2-3 table spoons of extra virgin olive oil. Mix onion, mushroom, season, and oil in a bowl. Then make a aluminum foil pouch, dump the contents of the bowl into the foil package and crimp the sides all the way around to form an airtight seal. Wire brush the grill grates and close again for another minute. Now that the grates are cleaned and disinfected, spray grates with high heat oil (I use pan grilling spray) Cover and lt heat up another minute. Put the steak on the grate and set the timer for 2 mins. close the lid and pop open your favorite beverage and turn some tunes on. When the 2 min times goes off, open the grill lid and grab the steaks with a pair of tongs, lift up, and turn the steak a quarter turn. DO NOT FLIP THE STEAK YET. This will give you sexy sear lines in the steak that are diamond shaped. Set timer for 2 more mins. Then turn the steak over after the second 2 min time goes off. Set timer for 2 mins more. Then lift the steaks up, turn a quarter turn and set time for 2 more mins. Once times goes off, turn the propane tank off at the source, then turn the furthest burner away from the propane tank off first, then the next closest burner and repeat until you turn the last burner off. It prevents air from getting stuck in your heat tubes, which causes moisture and then rots out your gas tubes.
Follow the same steps, remove the steak, plate it, let it rest and butter it upo, open foil package and dump over steak, let rest 5 mins. THe mushrooms and onions will keep your steak hot! Enjoy!! I like to cut corn off 3 or 4 ears of corn, then I will put the corn in the cast iron skillet while steaks are resting. Fry that corn in some real sweet cream butter and scrape all them burned bits off the cast iron skillet from the steaks, onion, and mushroom. I like to burn the corn a tad bit. Then dont forget the baked potato. I clean, poke holes, butter the baked potato, season it the same way I do the onion and wrap it in foil and grill for 30 mins, or cook in microwave in 3 minute increments until soft.
Ricky Ric Recently discovered "ribeye cap" steak. Very expensive but what a piece of meat! Been using avocado oil and black truffel sea salt for seasoning. All that's missing then is a good wine of your choice.
tldr
Salting steaks 30 minutes before cooking does draw some moisture out, but not enough to dry the meat. The salt breaks down the tissue and tenderizes it, giving it a better texture. Getting a hot, fast sear is what seals in the juices.
My method:PORTERHOUSE with a big loin! Coat both sides with a mixture of butter/bacon grease/garlic, maybe a little salt. Coals super hot! Steak room temp. When the steak goes on it will flame like crazy, let it for a minute. Cover
it so smoke builds up for a couple minutes. Same with other side. Fuggetaboutit!
How long in the freezer? From my experience, frozen steaks has a lot of moisture
Zero minutes in the freezer. Make sure your steak is room temperature before grilling.
Cooking frozen steaks is the new thing at ATK right now. The results are pretty good.
I didn’t watch the whole vid, but I’ve been doing that with burgers for years. I I don’t freeze them completely; after I grind (custom grind, 50% sirloin 50% short rib) and form them, I put them in the freezer for about 45 minutes before cooking them over the hardwood fire. It helps the outside hold together without any extraneous ingredients, and chills the inside just a bit. Result: a perfect rare or medium-rare masterpiece. Seared on the outside with nice grill marks.
For steak? Corn starch? Nope. My steaks are aged, 1.25” thick on cold days and 1.5” on warmer days. Nothing but salt and pepper, LIGHT on both, then again over hardwood (except in winter when I use the gas grill - but I do add wood chunks to the grill for smoky flavor).
I cried for those poor steaks. Steak abuse matters!
It sounds silly but to actually works.
This isn't a new method, it's very common in a French restaurant how they've make steaks especially with Filet Minion they always dust it with corn starch and season and hammer it a few times to get the meat to tender up before searing. Most people never wack their steak but it's important to get the juices in the meat flatten a bit so the meat is more even when it's cooked. Sometimes when you cook the steak it's not cooked evenly because some parts have more juices and cause the meat in some parts to be dried cooked too quickly.
While preparing the steaks she suddenly turned vegan and couldn't complete the video???
Little brown sugar, kosher salt, garlic, black pepper, and dark ground coffee. Mix well. Olive oil on the steak the rub the rub on. Good hot grill. Oil the grill and apply the steak! Oh YESSSS!
seems like corn starch has been a secret tip to a lot of your recipes. Didn't know it was so versatile and useful!
GREAT 3 minute video. Pay attention content developers. This is how it's done.
I need to see your results, miss! I can’t risk a perfectly marbled, $12-$15 piece of meat on these theories!
They forgot to tell you to set your freezer to 500°f.
Wow, all my life I have been learning the wrong way to cook any meat - every other source says for best results cook at room temperature, but here we are being told to stick them in the freezer for 30 minutes before cooking! Mind boggled!
As a former broiler line chef the real secret to cooking a great steak is having a great grill. If we're doing this at home that is where the first problem begins, if at work where we have a real nice grill there is a world of difference but then all you french trained and culinary magicians already know what I mean but for the person who wants to know how to do this at home is who I am posting this for.I don't go along with the cornstarch bit but what the hell, you can try anything, secondly she is wanting time on the grill to get a deep sear, so first buy the right grill for at home, one where each burning is 12-15,000 BTU's and get at least 4 burners. With room temp meat salt & pepper first while you have all burners on max and get the inside under the lid temp to 800 degrees or as close to that as possible, then put your meat on the grill, I like the angle method best for appearance, flash sear for 1 minute each side on a 1 inch thick steak... turn the heat down to low and flip the 3rd time to criss cross the burn marks and cook each side for another 3 minutes..... for rare the feel of the meat should be like the the dense part of your thumb where it's attached to your hand, medium like the palm of your hand under your ring finger and well almost like your wrist. Total turns on a steak are 4... 2 searing and 2 cooking...... Ok why am I a former line chef? I want a life and I have a family and not enough money to build an empire in the culinary world ;)
wow, man. some of us have a simple apartment sized stove with no backyard or outdoor to cook BBQ on. you know?
HighAway You can always purchase a cast iron skillet/plate with the raised bits to mimic a grill or just a regular ass cast iron skillet. You should look up the alton brown method.. pre heat oven to 500 with cast iron skillet inside.. then put skillet on stove top for 2-3 more mins.. place steak on for 30 seconds.. flip for another 30.. flip and move skillet into oven for 2-3 mins.. flip again and wait 2-3 mins..
Perfect !! There will be a lot of smoke though and seem all bad but it's all good.. I've done this method a few times and it comes out great and a basic Lodge company cast iron can be purchased at walmart for like $20...
I have done the Alton Brown method and it's pretty good
mixwell1983 have the lodge one myself and cooked steak recently and came out great tho i m not a chef but did had a bad steak though out of a several cook, it was great.
practice makes perfect!
HighAway Right on bro !! A good cast iron will yield a great steak.. I like grilling mine but honest you cant get the sear like you can on cast iron Glad yours came out good.
The corn starch will keep the meat moist and they will brown sooner so they won’t over cook or get burned. I will do my steaks this way!
I wish I could have seen the comments before watching. Someone owes me 2:43.
Airbrushing Tips 外襪我擁有
I figured it out at 40 seconds when she ingeniously thought covering the steak with....I cant even say it.... starch😂
this show analyze's the how and why of cooking and though I've yet to try this I trust what she says. They try things and see what works, they dont just make things up.
Not a single sear was seen that day.
Like how you handle that meat, good hand skills.
I missed the part that said "do not try this at home"
to bad, you like missing out
chefaaron77
😂🤣🤣
👍🏼🤣🤣🤣🤣🤣🤣!!! Love it! “Do not try this at home!” ... even outside!!! Why is cooking a steak becoming so complicated!!!??
My freezer is packed. I don't have room to put anything in there. When these recipes call to freeze before cooking (30 mins.) my heart drops.
(Hint: SHOW THE RESULTS OF THE COOK!!!)
I use the old fashioned cast iron skillet. A few tbls.of high heat oil in the pan. Get the pan very hot and throw in the steak and sear on every side. I mean it is smoking hot. Then throw on the grill until the steak is al dente.
i have sold steaks for a living and this video is just funny. if using a frozen steak cook from frozen, dont thaw. if steak has only been refrigerated, bring to room temp. coat steak with olive oil, oil and water dont mix and this is the first step to keeping all the juices in the steak. season steak. i use just salt. then cook the way u want. bam , u r good. enjoy.
You may have sold steaks for a living but telling people to use olive oil, which has way too low of a smoke point, when cooking steaks makes me think you've never cooked them.
Shamma Lammadingdong yes, olive oil.
Shamma Lammadingdong
I always use olive oil. Not the fancy stuff - just straight up olive oil. It has a higher smoke point and adds flavor. You should try it.
I was distracted by that girl in the background by the stove. She stood there for a while, checked in the oven, took a sip of her drink, stood around some more, texted on her phone (or was maybe looking at a timer), pulled something out of the oven, then disappeared. My eyes were drawn to her the whole time.
I think the point of this wasn't to freeze the steaks, but to chill them quickly, allowing you to leave the steaks cooking longer, for that nice crust
I actually cook steak, and I can tell you from experience that you need cook them over high heat. Resting time after getting the sear on both sides and burning off some of the fat from the edges is the key to taste, so let it rest for five minutes before cutting into them and you’ll be pleasantly surprised.
Weird. I've always heard to let the meat get near room temp before cooking, like most steakhouses do. I always coat mine with seasonings, sear both sides a bit on my grill, then turn the heat down a little for cooking. I mostly grill sirloins, but this has worked well with tri tip (coulotte) steaks, ribeye, and even London broil (grilled instead of broiled). Someday i'll try olive oil coating and searing it in a cast iron skillet. My 2 cents worth. Happy grilling!
Letting steaks sit out is unnecessary. It takes a very, very long time to come from 36 degrees to 65. Use an instant read thermometer and test it for yourself. You dont seer with olive oil. Choose clarified butter for flavor, health, and the high smoke point. Dry age overnight and reverse seer is a fantastic mehod for 2" steaks. To reverse seer you roast the steak at a low temperature until a probe thermometer tells you its near mid-rare temp and then its seered at screaming high heat to finish it. That's what Alton Brown taught on Good Eats.
Chef Jean-Pierre on youtube is waiting for you.
@@colekter5940 I will have to try that. Thanks for the tip
I dry my cold steaks from the fridge with copious paper towels (which I save for clean up), smear with olive oil, and put over hot charcoal
for two minutes (ugly side down). Then I flip them and put over less heat for five minutes to give cosmetic sear and cook to medium rare.
Now salt ans pepper and you're through.
I wanted to know the result- had to Guga it.
In my humble opinion, the best way to cook a steak is to take it out of the fridge and season it (at least salt and pepper. I like some paprika and garlic powder, too, maybe one more herb or spice sometimes), let it sit 20-30 minutes at room temp while I build a fire (low intensity heat, about 200-250 F, from natural lump hardwood charcoal, off to one side of the bbq). Then just before cooking, rub the steaks with a high quality cooking oil and add a lump of fresh hardwood to the fire for its smoke. Plop the steaks down on the side away from the charcoal, let the sit 10-15 minute, flip and turn, let go another 10-15, then check temp. Aiming for 130 F on instant read (5-10 degrees high if left in during cooking). Pull the off the grill and rest them 10-20 minutes covered loosely by a foil tent. Turns a $5 steak into something you couldn't find in a restaurant for less than $50.
I guess. I am more concerned about my steak being medium rare and tender than it having a crispy crust.
Dry brine steak then season with my special blend of 1 part sea salt, one part fresh ground pepper, 3 parts garlic powder, 3 parts onion powder. Sear over lump charcoal flipping often. Then, cook to 123 degrees on the indirect side with lid closed. Best steak ever…
"It's always wet when it comes out of the package..." Oh my.
She must have known that "moist" is my favourite word! lol
Better even, put the stakes on the wire rack and leave them in a fridge for 72 hours flipping them every 12 hours, or so. There is no need for corn starch, because the steaks dry up naturally and become more tender as well. Tastier too.
Where's the rest of this video?
th-cam.com/video/uLWsEg1LmaE/w-d-xo.html
Damn. This is on par with the best corn tortilla video where they only tested flour tortillas 🤦♂️
I will try this and let you know my results
jummy neww - I’m still waiting for a reply, or did you waste $50 bucks to try it out.
They never talk about a good cut of meat, well marbled, on the way to cook it. If you freeze it at all, it will not cook properly. You would sear the meat, but with the center of the meat ice cold, it won’t let the connective fiber cook right. The steak looks good outside, but if you order this steak medium or down to rare, the center will not cook properly and will still be cold in the center and somewhat tough. The reply’s from a few tried to quote certain High level chefs methods of cooking the steak. But their is one problem, they are European chefs. They are cooking it the way their customers like to eat it. Show a Texan Steak Cook-off winner and feed it the elite in England, they will never go back to their way of cooking. I have been a judge for the SCA, Steak Cook-off Assc. for years and have tasted some of the best of USA and about 20 countries entries. You don’t have a clue on how well these steaks taste. It’s on a level higher than any Resturant and sadly, better than I ever cooked. Try to judge a steak cook off somewhere in the country or even a BBQ competition. Most of their type of meat the smoke is pork, ribs, chicken. They will leave a smile on your face for days. You get in free and eat free.
jummy neww....the slowest cook in the entire culinary world. Hurry up hommie, and perhaps you can comment on your results before the 2-year anniversary of your original comment.
Somehow putting a coating of flour or cornstarch on a steak is counterintuitive.
Unless you're making meat for stew and want to brown/sear it before putting in the pot for some slow cooking. because then the flour becomes part of the gravy of the stew.
America's Test Kitchen is one of my favourite shows.....I don't know what this video was though.
.
Not only was it remarkably incomplete, I don't anyone who at least has a passing taste for meat who would do what was done to this steak in the video.
.
Incredibly disappointing. :(
No
Cu fyiopvupvuip
I'm willing to bet that when I go to look at this with my ATK subscription they will claim it's a special video and I need the to subscribe to all their other channels before they'll show it to me (even though it's on TH-cam). Not that I'm bitter or anything...
People plz look in to sous vide cooking. You still get to grunt over a grill but the results are phenomenal.
well there's 2:42 minutes i'll never get back. where's your freaking result?
Hot cast iron skillet+butter+seasoned Ribeye.
Burnt cornstarch doesn’t sound the least bit appealing.
Where's the result? Are we eating salty raw steak?
Video probably meant to be published on April 1st but for some reason it went out 25 days later
I was sure she was going to cook it in the microwave.
Infrared grill is a great investment too. That's why restaurant steaks always are better.
When I cook steaks other than rib eyes, I call it Mis-Steaks!!!
Hint: the way to sear a steak is to use a very high temperature and a cast iron grill. You dont need to use corn starch for christs sake
Never done that in my life? And I’m still not going to😄
nothing better than a steak , burnt to a crisp on the outside , frozen on the inside .... yum yum , and coating it with baby powder is the bomb .... be sure to have a LOT of steak sauce , yer gonna need it
Oooo good I get to use some creative thinking to imagine what the steaks look like when cooked to perfection mmmmmmm mmmmm mmmmmm my imagination tells me they smell really good too! Lol
I do a LOT of bbq and grilling. First off, pound for pound, a ribeye will always beat a NY strip for flavor and tenderness. Second... did you really just expound upon how important it is for the steak to be dry, then rub it with salt and put it in the freezer for 30 minutes?? (Salt will pull out moisture and leave the surface wet, which will be absorbed by the corn starch making a wet paste or glaze.) PLUS, best results on good cuts of steak are usually from starting at room temperature. If you aren’t getting sufficient crust, your heat source and/or cooking surface aren’t hot enough. To get a good crust on a ribeye, I want the surface over 700 degrees Farenheit. Then it’s only 3-4 min per side for a crust. .
Ummmm, no finished product? Not even a part 2 to this! What a waste of 4 pounds of beautiful strip loins!!
Never salt raw meat. As you cook salted meat, the salt and heat suck the juices right out. Brining controls meat moisture, it first removes a lot of meat juice but then the meat takes most of it back in. It becomes balanced. Try brining with garlic salt. Using corn starch can make a hard surface. I wouldnt like a crunch in my steak. Corn starch is great for your homemade french fries and onion rings tho.