Cook a PERFECT STEAK to RESTAURANT QUALITY with NO MESS in less than 15 minutes.
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- เผยแพร่เมื่อ 11 มี.ค. 2024
- If you have not prepared a thing and want to have a perfectly cooked steak in less than 15 minutes, this method is the way to accomplish that. Carbon steel pan sear with oven finish using a bluetooth thermometer to insure perfect doneness. Little clean up afterward. Perfect method for the #carnivorediet.
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Disclaimer: I am not a Doctor or Nutritionist and nothing in this video constitutes medical advice in any way. I am giving only my opinions based on my own personal journey and experiences. - แนวปฏิบัติและการใช้ชีวิต
Safety tip here. When you have a pan out of the oven with a hot handle, it is easy to absent mindedly pick it up while it is still hot. Anyone else in the house could touch it unknowingly. When you take it out of the oven, immediately place a towel or oven glove on the handle as a reminder or warning. You will only have to burn your hand once to wish you had taken this advice.
Here here! I've gotten into that habit now too. Excellent advice!
And if you do burn your hand, put honey on it and a thin rubber glove. It works better than anything else I have tried.
True. They have little silicone sleeves that fit those hot handles now. I’ve also seen the regular quilted pot holders made to fit them, too. Definitely worth getting something like that.
True, I’ve don’t it before, but I just started using an iron pan. Takes a while getting used to not grabbing the handle😳
Been there, done that more than once... sad, I know.
Excellent video. I'm always impressed and elated to see our elders taking advantage of modern technology, love it.
If you're open to feedback (from a restaurant chef), I suggest making some slight modifications to improve your cooking experience (since your video title alludes to it).
- Butter has a low smoke point, hence all the smoke in your video (plus burnt butter adds a bitter taste to food). If you took the same butter and simmered it until the water has evaporated and the milk solids have browned and rests at the bottom of the sauce pan, you then strain everything in a cheesecloth and what remains is clarified butter (also known as ghee). This process raises the smoke point of the butter by around 100 degrees and sautees your food cleanly.
- Allow your pan to get hot before adding the fat. If you sprinkle a few drops of water on your pan and it evaporates immediately, your pan is not hot enough. If you wait a few more minutes and try again, water beads should dance around the pan, that's when you know it's hot and can then add your fat of choice. This process will get you a better sear, crust and flavor on your steak.
- During the searing phase, if you flip your steak over every 30 seconds (for the same amount of time you originally designated), the finished product would result in uniform edge-to-edge doneness vs. experiencing that grey ring on the outside (well done area) which creates a bullseye target effect as you get less done towards the center.
- I know you were making a video in real-time and would have rested the steak longer, but a good rule of thumb is to allow the steak to rest half the amount of time it took to cook in the oven. This allows for the fibers to relax, the juices to distribute throughout the steak and allows the carry-over cooking to finish and reach perfect doneness.
- When you cut your steak into slices, pour the butter from the cooking pan over the steak for amazing flavor (butter and beef juices combined), which includes more fat in your diet.
Otherwise, you have a great handle on preparing steaks and I agree that the only thing better would have been a dry brine, but in a pinch, your cooking method is spot on.
Great additional tips!
@@dewijones1584 Good tips. Thanks
Thank you for these tips. They all make sense and not difficult to do. Going to give them a try.
Some great tips, ty. I've switched from butter to tallow, and this way eliminating burning and smoke, still good flavor too imho.
I once sat next to Wolfgang Puk on flight from Denver to Las Vegas having no idea who he was. He was reading food magazines, just a kind, friendly chubby gentleman with a German accent. I told him about adding spicy Italian sausage to lasagna sauce and the way my family makes the best baby back ribs known to mankind. He replied..."oooh I give dat a try". He gave me his card and treated me to a wonderful meal at his restaurant on the Strip. I was embarrassed when I found out he is a World Class Chef...but overwhelmed by his kindness.
Mitch I appreciate your dedication to demystifying all things carnivore 🎯 great video my friend 😊 I’m up to day 63 today and it’s had its moments but nothing unbearable - I’m a recovering full blown chocoholic… it’s my kryptonite however I haven’t weakened to the song of that siren lol… not even once, I’m all in and keen to stay true to the course… I think I’ve learnt somethings ie. eating to live is better than living to eat… eating the ultimate elimination diet with very few rules apart from the obvious is low drama - low waste - low fuss shopping - low cooking efforts- can be low cost etc. 😊 I like the way you remind me to keep it simple yet efficient and effective 🙏💪 thank you 😊
Timmy, those cravings should really be subsiding by now, stop thinking about it.. LOL
Something to help keep you on your path; Consumer Reports successfully sued a number of large chocolate manufacturers for high levels of lead and cadmium in their chocolate. It's in the cocoa itself so no, dark chocolate isn't better for you. The report itself is damning, it's a known secret within the industry and they don't talk about it. I highly recommend you look into it.
Beautiful meat, no mess, no fuss. Well done Sir. I’m a carnivore too. Vegans need not apply.
Can we not enjoy meat without sneering at vegans?
@@davidfields5375 right? If someone actually thrives as a vegan, more power to them. Who cares what others eat. I respect their empathy for animals and quite frankly don’t understand anyone who doesn’t share it, I just find I need meat to thrive.
Good process, I like to take mine out of the fridge 30 minutes before cooking. Gets more even in the center of the steak.
That's a good idea!
Good instructions. Good video. I’ve enjoyed the simplicity of my carnivore lifestyle as well as all its benefits. Now I’m going to go make my steak😊
I hope you enjoy it
Hi Mitch❤ I have to say I'm very impressed you know so much about cooking meat did you used to be a restaurant chef I was blown away to see that you had a thermometer app on your phone that is so hot thanks for sharing until next time
I owned a restaurant for a while, and did learn something about cooking
Hi Mitch. Love your videos - from a Brit living in Bangkok. One additional tip I found that enhances the joy of eating steak is as follows. As I rest my steaks for around 6 minutes (amongst other things it prevents a pool of watery blood accumulating on the plate whilst eating) I cover the steak in foil which means it's still hot after sufficient resting. Keep up the great work that you do. All the best.
Great tip, thank you
I need to start doing this.
I started doing this. I hate a cold steak!
Mitch, I have to say thank you for all the links on your website. I have a couple of meat thermometers, but that meater+ is a game changer. I could never seem to get steaks just right in the oven before. Now I love cooking them in my cast iron skillet in the oven even more than on the grill.
I'm very happy to hear that, thank you
All of a sudden, I need an electric salt grinder lol. Love the videos, Mitch!!
LOL I know we're spoiled rotten aren't we?
@@OldGuyCarnivore lol yep! Love it.
Mitch, good evening. Now that is a knife. I like the simple approach to fix a great steak. I don’t know if you have a video already about how to dry brine a steak. I appreciate you showing us the whole process. I have a forged steel pan that I got from the “Bearded Butchers” that I use. Very nice steak- eat meat. thank you.
Dry brining is very simple Randy. Basically you solve both sides of a steak, put it on some kind of rack in the refrigerator so the air can circulate around it, and leave it anywhere from an hour to overnight.
@@OldGuyCarnivore I’m wondering if you meant to say solve, or salt? I’m confused about that.
he meant good coarse kosher salt. throw the iodized salt in the trash.
Thanks Mitch... Pan-frying is my personal favorite for steaks.
After 5 minutes I an see why I only buy hamburger for patties lol. I am NOT a kitchen cook kinda person. This is already too much tedious work 😂
I just dry brine set out 45 minutes before dinner and sear 1 min on each side then rest for ten and bon appetit that makes perfect Pittsburgh rare the way i was taught to eat steak but thats me thanks for the presentation!
Absolutely nothing wrong with that William
My son talks about how much he likes your videos, and suggested that I take a look ( I'm 77,) and I must say I like your videos also.
Thanks
Checking back in to the channel to thank you for the Maldon's smoked sea salt tip. SO GOOD! I didn't like the idea of buying liquid smoke for ribs (and never did), but the smoked salt has really improved my ribs and steaks. It's subtle, but I love it. Thanks!
I'm glad you like it
Absolutely perfect and great to see a steak cooked quickly and to perfection. Excellent
Thank you, Jason
What i do is just hammer it out to tenderize , olive oil rub, salt pepper, a touch of gravey master on each side,and sear it, then put it in a pan put butter on it, cover with foil 30 minutes
I'm usually pretty confident with my iron cast cooking but I tried your method tonight with an 1in thick new york as well and it turned out pretty good. And no thermometer!
You can certainly use any meat thermometer you just have to check it every minute or two
Very much admired Mitch, exemplary cooking skills & advise in front of his audience! Bravoo!!!
Thank you very much!
Frozen steaks come out well in the airfryer. It crisps the outside about perfect.
Looks great thanks 👍🇺🇸
Ghee can take a higher temperature than butter without burning. My first choice for searing, however, is beef tallow. Looks like a nice steak. I too am a fan of carbon steel pans. Thanks for the video.
My pleasure, I also like to use bacon grease
Inspiring, can't thank you enough for this great easy cooking lesson, Cincinnati here.
My pleasure
I would never cook a cold steak. I either let them set out to room temperature (75 F) or put them in the microwave on defrost for a few minutes. I then get my cast iron skillet to 600 F and flip them every minute for 4 times and never worry about internal temps so nix on the oven. I actually love to use my gas grill on my back deck.I preheat it to 600 f and follow the same process of flipping it every minute and turn it 90 degs to get perfect cross hatch sear marks and the smoky flavor adds to the flavor.The grill keeps the smoke and mess out of the house as well so makes for a much easier clean up. Even then I would never cook just one steak. So much easier to cook 3 or 4 so I can eat them for a couple days as I don't mind the steak cold from the fridge. I can alway warm it up with the skillet or the microwave but not to the level it would start to cook it. Warming the cold grilled steak if having it with egg yolks is a no brainer but if chowing down before that 5 mile forest trail hike the cold ones work fine.Let it warm up in my belly.
"And now, the obligatory taste test and chewing that you've grown to love." That had me laughing.
That's my go-to method for a quick steak.
It's the easiest
Looks so good! Thanks! Enjoy!
Thanks, I certainly did!
An excellent tutorial. Thanks! 🤩
You're very welcome!
Hey Mitch, I enjoyed this video. You have a way of simplifying things. I like the gadgets you use also as I am a bit of gadget man myself. Thanks for sharing your experiences with us, everyone is different and has individual ideas and that's where we can learn from others. Keeping it simple makes the whole carnivore lifestyle a pleasure rather than a task. Have a great day or evening. Old guy from downunder.
Thank you, Greg I appreciate that
Thanks for the video Mitch. It's good to have the process documented for those that are new to the correct way of eating.
As an aside, we've started looking at Walmart early in the morning for clearance meats, and any time they have a tri-tip roast on sale we grab them. They have such a great flavor and texture. I'm all for ribeye, but the tri-tip is a very close second. We usually hit Walmart at 7am and travel to the next town up to get to Sam's by 8 each Saturday. We are creatures of habit.
Sounds like you've got this down to a science. I'll have to try that tri-tip
GREAT JOB !!!
Great video Mitch! Looked delicious!
Thanks so much!
Love your videos but I like them cooked 2 min on each side. And it's raw in the middle it is so good
Thanks for sharing
My pleasure
That’s right. No washing. Not neccesary. Just wipe it off 😉
I do the same, but I’m not as good you at making steaks. I like the knife too 🤩🤩
That's right, Hannah
Hi Mitch Love you video when I take something out of the oven, one great tip you take the oven mitt put it on the frying pan handle so you don't burn yourself believe me I've done it plenty of time.❤
Great tip!
Thanks Mitch, great looking steak.
Great Video!!! Thank you for sharing. We Appreciate you.
My pleasure!!
Thankyou for sharing your knowledge......good life
I appreciate that, thank you
Looks great Mitch. Your method cuts down on the smoke in the kitchen. Aussie Bob 😊
Yes it does
Great Video! Thanks for sharing!
My pleasure
You can always tell , a chef because he got the stainless steel pan.
Don't forget carbon steel
Thanks Mitch!
You bet!
Thank you!
You're welcome!
I’m going to try your method tomorrow !! It’s cooked just the way I like to eat steak.
It's such an easy way to make a great steak. Just make sure you monitor the internal temperature. If you don't have a Bluetooth thermometer check it fairly often with a regular meat thermometer
Freakin awesome. Yum
I do about the same method as you did. And it always turns out perfect. Also, I have a carbon steel pan (it might be the same brand as yours by the looks), and it's a wonderful thing. Everyone should have one. I use mine for chicken and Cod too. For steak and chicken, sear it in the pan and finish it in the oven. ❤it! Great video.
Very cool!
I love my carbon steel skillets, they do everything the cast iron does without the weight!
Looks delicious! I’m gonna need that thermometer!
Thanks Robyn, I had a great time with you on the live stream tonight. I really like that thermometer because it keeps me from overcooking and expensive steak.. LOL
This method is exactly how I make my rib eye. So easy and quick. Now I did buy the sous vide and the water bath you suggested about 2 months ago and I haven’t used it yet… guess I’m intimidated by it 😂
Don't be intimidated by the sous vide, it's this simplest thing ever. You just can't screw it up
Easy as pie….good video….you need some great tunes in the back.
Good inside method, but smoking and reverse sear is awesome, especially for thick cuts.
Good afternoon Mitch. My hero of logic.
Afternoon to you too
Love your steak so I subscribed. Happy Eating.
Thanks and welcome
Been using this method for long time only i use my toaster oven...its great
I'm sure that works great as well
I would love to support your channel by buying the thermometer through Amazon
Thank you for that. The link is on my website on the stuff I use page. Oldguycarnivore.com
Thanks Mitch! sub’d
Welcome!
Excellent 👍
why don’t you use plate to season the meat?
Mitch, I've never seared in butter because I've been afraid the butter would burn, but I'm gonna try this...the steak looked wonderful!
It always comes out great, Ken
You could try ghee.
It’s very easy just add a good amount of butter! You aren’t gonna eat all the butter but it’s good to use no less than half a stick to sear it! I recommend if you are trying to get a good sear use a cast iron skillet , add oil to it with the steak while it cooks and use your butter type and garlic on the last minute or 2 of cooking your steak. Let rest for 5 minutes and man you’ll get a amazing crust and sear
Great video, no speeding up.. perfect timing
Glad you liked it!
I'm having ribeye too but I cook mine on my smokeless indoor grill which is Moy totally smokeless 😅but still like it😊
Hey Mick I agree that is one perfect looking steak and so quick. I am not a technological cook like yourself but I enjoy watching how you do things. I started using the oven for steaks a couple of months ago with generally very good results. I don't tend to buy New York steaks here as they seem to be rather lacking in fat although they are one of the cheaper cuts I think.
Have you ever done a video on the pros and cons of different cuts of steak? I would certainly appreciate your knowledge on the subject as I'm sure you would have a lot to say on the topic.
Also have you ever cooked 'short ribs'?
It's evening here so too late to take the day off but thanks for the kind invitation anyway 😁
No, I haven't made short ribs yet. I tend to leave those cuts of meat comparisons to the butchers who know a lot more about that stuff than I do
Just finished a 42 hr fast in solidarity with my significant other as she had a medical procedure, the 2 meals you eat per day I do at one sitting!
I did omad for a while, Andrew, but I found it was hard for me to eat enough food at one meal
Love the content! We use a George forman grill but cleanup is a bit tedious. Thanks.
My pleasure
Ahhhhhh, so tasty! ! Thank you so much Mitch for a perfect strip steak ! ! ! !
My pleasure
The Meater is an awesome device!
I love your videos. Cook my steaks this way, also! I could eat steak only, every day, if I didn't have family and friends, lol. Fortunately, I don"t need to lose weight but would love to become 100% carnivore.
Go for it!
Hi mitch can you make a video about the fried pork rings? And the health benefits. Thks for your awesome videos!
That's a good idea
Oh gawd.
I like how you say I'm A carnivore lol me too
👍
Mitch, please put that big knife away when I stop by your house for steak dinner one of these days soon.....YUMMMM
Lol
If I finish cooking a pan in the oven when the pan is cooling down I will set a pot holder over the handle or a dish rag so that anybody that didn't realize that it was ridiculously hot won't grab for the handle.
That's a great tip
Afternoon guys
Great video! Thank you. Quick question, is your oven convection or is it just a regular oven? Cuz I know convection can speed up cook time but didn't want to be guessing...
Just regular oven
Nice tips need the app
The app comes with the meater digital thermometer.
A great looking steak Mitch enjoy and take the rest of the day off
Thanks, that sounds like a plan
I am wondering if maybe overheating the butter.?maybe add a little Avacodo oil to keep the butter from burning?
Basically how I cook steak. Except I use a cast iron skillet - it's what I have - and it sears great. I use lard at first and finish with butter after it's cooked - lard in the skillet - cuz I burn butter. But what you do works, too. Thanks.
Sounds great!
as a carnivore, you could get a mini fridge and save a little $
Thanks for the suggestion but I don't think that would work for me. I need the bigger freezer, room for all the san Pellegrino, at a place to temporarily store food after shopping and before I put it in the freezer. Besides, my refrigerator cost so little to run it's not a consideration. But thanks for the concern, I appreciate it
Steak🥩 is great ❤
👍
Brother mahalo thank you for sharing… But you’re making a MESS & reverse searing is much better with hardly no mess without the gadgets.
Thank you, i always say keep it simple yet today i learned after cooking my steaks with Olive oil they tasted awful
, never again will i do that.. what is your opinion of the best Butter to use? Thank you and i enjoyed your video.
I don't sample a lot of different butters, but I have settled on kerry gold.
I would have had the steak resting outside of refrigerator for at least 1 hour before cooking, just my opinion.
Try having out of fridge for one hour before putting on the stove. Enjoy
Okay, thank you
There’s a much easier and faster way to cook ribeye.
Buy a $80 to $100 ribeye at Costco. Cut it to half the thickness of the precut ribeye that’s sold at Costco to make 15 to 16 ribeye steaks. Seal in Food Saver vacuum sealed plastic and freeze. The half thickness ribeye steak cooks perfectly with no raw or pink center, with no cleanup mess.
Transfer the ribeye from the freezer to the refrigerator night before you plan to eat it. In the morning take the ribeye out of the refrigerator in the morning a few hours before you plan to eat.
Make a paste to season the ribeye. Mix one small spoon of Aldi’s onion powder with one small spoon of Aldi’s garlic powder and Aldi’s traditional soy sauce. Spread both sides of the ribeye with a thin layer of that seasoning paste.
Line the air fryer with aluminum foil. Cook in the air firer for 9 minutes at 400 degrees. No pre heating necessary. Flip over the ribeye to cook the other side for 8 minutes at 400 degrees. The meat will be cook perfectly every time in only about 17 minutes. Throw away the aluminum foil. The air frier needs no cleaning. The cooking mess is thrown away with the aluminum foil.
Thanks for the tip.
I cook my ribeye in the air fryer at 400F for 5 minutes on each side, maybe 6 if it’s a bit thicker. It comes out medium rare every time! Maybe your ribeye is thicker than how I cut mine:) I usually pre-heat it for a few minutes, and allow the salt to melt into the steak. I buy mine at US Chef. I like having a bit of a crust on it, but I hate cleaning up the mess, so I air fry!
You may have already answered this question, but have you tried reverse searing? I haven't, but I was thinking I would give it a go. Thanks!
His sous vide is basically a reverse sear.
Hi Mitch! I’m wondering how high the temp is in the pan when you’re searing, and how you’re keeping the butter from burning? Also, I have a gas stove, and when I sear meat the butter grease ends up everywhere. I don’t know how you’re keeping the splattering to a minimum without a splatter screen? Thanks for your great videos! So appreciated! 😊
I don't seem to burn the butter, it just browns. The temperature in the pan generally between 450 and 500 Degrees, but I only do about 1 minute per side.
@@OldGuyCarnivore Maybe it’s getting too hot. Thanks!
I would suggest room temperature meat, and use clarified butter.
Overall, great video! SUBSCRIBED 👍
Thanks for the tip!
I cook steak in cast iron on a burner outside or in my detached garage. Minimal mess. Very hot pan. Two big ribeyes 3 to 4 minutes on a side. Dont grease up the house. Never was a gas grill guy.
I have tried dry aging in the fridge 24 to 48 hours and prefer that.
Sounds great!
Love your channel! Do you eat chicken or pork?
Yes about once a week I may eat chicken wings or baby back ribs
if I ever need a phone to cook a steak, I'm throwing in the towel
LOL
How do you control splatter? Also, I would wash my hands with soap after handling raw meat and before handling any utensils or oven mitts.
Ok
What size cut, 1/4 or 1/2" thick? Nicely done. Thank you.
It was well over an inch thick
@@OldGuyCarnivoreThank you. That was a nice boneless cut. Any cooking variations with a bone-in?
@@thomasc4777 Not if you are using a thermometer to monitor internal temp
@@OldGuyCarnivore Got it. Thank you very much.
Could you do this in heavy 18/10 stainless steel fry pan?
Sure, you can do it in any pan, but the heavier the better as it holds heat and heats evenly
Hey Mitch, what's your recipe for steak Diane?😊
LOL. I don't have one
Glad you have a sense of humour. Surely a little pepper some dijon mustard, cream, butter and wine wont trigger a carb binge as long as you lay off the mushrooms. You don't even use pepper or oregano, no lettuce or onion. But I see you have sardines in olive oil, naughty naughty😊❤👍
@peterlearner8594 sardines are packed in water
@@OldGuyCarnivoreI definitely saw in one of your other videos holding a can of sardines in.olive oil.
Anyway I saw your interesting video explaining why you went carnivore and it kind of makes sense. Maybe I'll try it as an experiment
I do just the opposite, reverse sear, 20 min at 250 in oven, then sear in cast iron skillet, 1 min on each side, top with butter then rest
I do take out of refrigerator an hour before
That's the the same Principle as when I sous vide. Cook it first sear it afterwards. Either way works fine
Nice steak machete! 😀
Thanks 👍
I think it would be ready to eat after the frying pan, my friend. Would it be rare at that point?
If you just shared it in the frying pan, it would be too raw in the center. Finishing it in the oven is a very common restaurant technique to make sure the outside isn't overly done.
Hey Mitch problem with steak is there tuff at times
I never have that problem with Sam's USDA choice rib eye or NY strip cooked to 130 degrees internal temp.
I like mine rare. Probably won't even need the oven. All that spatter inside the oven would not be good for my ocd. Looks delicious though.
My ocd couldn’t get past the not sanitizing the salt mill or countertop!
So which is the juiciest tasting steak 🥩 ? The Zstar way or this way sir ? Which do you prefer?
As far as how the steak came out, I would say it's pretty much a tie
Does that carbon steel pan need to be seasoned in the oven before using the first time? I'm asking because I clicked the link for your Amazon page and my virus software said that page/link was "infected" and would not allow me to open it. I don't know if anyone else ran into that.
There is no virus. I have had one other person tell me that, but he had some kind of wonky anti-virus scam sofyware that wanted him to upgrade. No one has a problem with these links. They are supplied by Amazon. Trys a different device and let me know what happens. Thanks Try this link too: amzn.to/4abL6hw
@@OldGuyCarnivore Thanks. This link worked. Just ordered it.
@@kefirheals7383 Thanks, enjoy it. If you need to know how to season it for the first time, email me. It's very easy.