Five Rules For a Perfect Steak
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- เผยแพร่เมื่อ 6 ก.ค. 2024
- Don't sweat cooking steaks...they are really pretty easy. Here are 5 rules that I follow for just about every steak I cook to get them to come up perfect every time.
1) Know your steak: Filet, New York, Ribeye, etc, all have different qualities and subtleties that you should account for to cook them perfectly
2) Season the Steak well: Most people don't use enough salt & pepper. Don't skimp
3) Get a good sear on both sides: Use a hot pan to get the steaks browned on both sides, without over cooking the center
4) Know your doneness: Use the hand pressure technique to gauge how cooked the steak it. Or a meat thermometer. Don't cut it open.
5) Let it rest: Gotta give the steak some time for the juices to settle before you cut into it.
There's lot of other tips and tricks...but these 5 rules are pretty universal for cooking a steak on the grill, in the pan, in the oven.
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A few more tips to add,
First - Always cook your steak after its warmed to room temperature.. never cook a steak straight out of the refrigerator. the cold steak will prevent it from cooking through evenly and the meat will come out less tender.
Seccond - You will need a nice pan with a good weight which can help it retain its heat. i dont recommend aluminum. use a thick stainless steel like in this video. or since those can be quite expensive. you can pick up a great cast iron pan for cheap. i personally find a well seasoned cast iron pan to be the best at pan frying large steaks.
Yeah, i was going to say this but this should be one of the tips. That's very important for even cooking. I also don't like my steak to be wet with water or condensation. I use a paper towel so you are cooking with steam...before it is seasoned prior to putting it in a pan. I have never used anything but cast iron on a steak.
You have included the most good tips of the 5 videos I’ve watched! Thanks!
I love how he explained the "hand test"...finally I know what it means! So easy! This was terrific all the way around. Very helpful! Thank you!
Nothing like hand on meat.
Absolutely fabulous Dave! So easy, clear and concise.
Finally! ! ! A recipe I can follow with great results. I will be making this, this weekend - Thank you :)
It turned out beautifully, thank you Dave
Thanks for the instruction and advice. I feel more confident now, to give it a go.
My mouth is watering soooo much right now! Yummm...and I love all the tips. Cheers from Canada, Dave! :D
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I tried your method, my steak came out awesome! Thank you so much.
Quick tip I learned from a chef. Instead of throwing the oil in the pan brush the steak with it no splatter and it chars and will not burn the pan and no mess. Great job on the steak looks awesome! Love your videos I have learned so much from you thank you!
Thank you for that
I like to use a butter/oil mix for the pan. Very hot and then get the sear. I do believe in moving it around (not lifting it) so it picks up all that delicious flavoids in the pan. I also like to give the pan a chance to get hot again between flipping. Just 30 seconds or so and back into the pan for the sear.
Thank u Dave ! The foil at the end made All the Difference. & the hand gauge.
Coating the steak in oil as opposed to pouring it in the pan will prevent oil splash off and burns. Also, coating the steak itself will help to hold more of the seasoning intact as well as allow the oil and seasoning to penetrate better for a fuller flavor.
Never put oil on a steak that's the most disgusting stupid thing I've ever heard you put tallow in the pan or lard or ghee animal FAT NEVER "OIL"
@@Mauitaoist wrong, how many 5* steak houses you made steak in??? He should have also used a cast iron pan & rendered the fat off the sides for the pan drippings.
@@Mauitaoist Agreed! Cooking with oils is a horrible mistake. For cooking and heating, always use lard, tallow or ghee! Oils oxidize with the heat, and turn bitter and carcinogenic.
Have been meaning to cook a steak on the stovetop for years, but was always too afraid. Followed your tutorial on a boneless NY strip and it came out amazing, even used a copper pan to sear it. Thanks, man!
I always *use* to put the oil in before letting the pan heat up. Learned something today.
I like the way the steak turned out!
2 things I would add to your list would be A. Room temp meat before cooking (at least 1 hour out of the fridge) B. Completely dry the steak with paper towels immediately before seasoning and cooking. You don't want any moisture to hit the hot pan. The moisture turns to steam, and steams the steak before it evaporates which I think slows the sear and crust development.
Vince Amato yes this, 100%
I thought meat starts decomposing 20 minutes after removing it from the refrigerator. It seems a little gross letting it sit out for 1 hr.before cooking.
@@mikedoyle7300 Don't be silly, even if true (which I doubt) it won't affect anything other than improve flavour. Remember, DON'T follow the science unless you're a lockdown fanboy.
@@auxiliary4023 I don't know how we went from cooking steak to lockdowns but okay.
@@auxiliary4023 "Lockdown fanboy" hahaha. In any case, there's something to be said for living it instead of studying it. Learn the work, from doing the work.
Just watched this video, had a pack of steaks just lying around (don't know what cut, they were thick and no bone). I've tried to fry steaks before, and no joy.
Watched these 5 tips, and in 15 minutes had a plate of yummy med-rare goodness!!! OMG man, you're a genius! Thank you!!
Ty for the video Dave :) I tried it today, was amazing
Great method. My 2c as a retired butcher. Use good quality beef (not cow) frying steak- porterhouse, rib eye- rump. Murray Grey or Belted Galloway breeds are delicious. Make sure steak is at room temp before cooking- remove from fridge a good half hour beforehand. Pat steak dry before seasoning to remove excess moisture. I always use a cast iron pan as it gives even heat. Use a high smoke point oil - avocado oil is great, get it smoking before adding steak gently to avoid a self burn. Don't over-crowd pan as meat can start to stew instead of caramalising- the maillard reaction that is required to create that nice browning. A thicker steak (25mm) is easier to caramalise the outside without overcooking the inner where the desired tenderness and doneness, as has been explained. Use an egg or kitchen timer, 2 and half minutes each side untouched gives close to medium rare (dependant on steak thickness).Half way through the first side I add a large knob of butter and when it melt baste the steak, same other side. As explained always rest the meat.
It looks really tasty. You definitely got a good sear on both sides. Nice job. Thanks for the video
Dude, I tried your rules and I got the juiciest and most tender ribeye steak ever. Thanks! :)
For the first time in my whole life... I just made a PERFECT medium well New York strip ( thick). Thank you.
That's cool Raquel but Medium Well is definitely far from perfect. Medium Rare is.
=D I agree... im still a rookie! I was shooting for more rare, but ended up with a perfect med well. Maybe next time. =)
I've watched lots of cooking shows. I always see chefs touching the meat for doneness but never knew how to do it myself. Never seen that finger trick! Thanks for showing us.
Thank you, these tips are very useful.
This video really helped me! Thanks Dave, I used the firmness technique and I ended up with a perfect medium :)
Awesome!
looks so good!!! LOVE IT!!!
The firmness finger technique is very helpful, thanks.
thanks for the tips!!! love this!
Looks good. More tips:
-Let that steak come to room temperature. I personally take it out of the fridge at least a couple hours before it goes in the pan.
-Pat it dry multiple times.
-Get a good quality steak. Fat is your friend. The more marbling the better.
-Get a steak that is even in thickness.
-Get a steak that is at least 1.5 inches thick. 1.5-2 inches is even better. 2-3 inches requires some skill and special techniques to achieve even doneness.
-Salt and pepper ten minutes before it goes into the pan. Use more salt then you would think.
-Warm the pan to a very high heat.
-Start with oil on the highest heat possible. Wait for it to almost smoke. Only then insert the steak. Obtain as big of a sear on both sides of the steak without blackening.
-Do not use Olive oil, instead use Peanut Oil or Sunflower oil. They have a higher smokepoint and are more neutral.
-After getting the best sear possible (thick goldenbrown crust) turn down the heat to low-medium and drop some butter in the pan, along with a few crushed garlic cloves and some fresh thime.
Using a spoon, for a few minutes spoon the garlic/oil/butter/thime combination over the top of the steak, basking it. While using this technique rare and even medium rare are hard to achieve with steaks thinner then 1.75 inch.
-Insert a meat thermometer like shown in the video and take the steak of the fire at around 120F (Rare) or 130F (Medium Rare)
-If you have a really thick steak (around 3 inches) you can finish it in the oven at medium temperature even after doing the thime/butter/garlic trick, again, using a meat thermometer.
Resting normally will have the core temperature increase by around 5F. Rest 5 - 10 minutes.
Resting:
Don't let the plate/scale/dish you are resting the meat on cool down to fast by for instance placing it directly on an iron or granite countertop. Use a coaster.
On the other hand, don't let the resting turn into cooking by completely wrapping the steak in foil and putting it on a hot plate on a a coaster. Or worse, completely wrapping the steak and pan you baked it in in foil. This most of the time will let the core temperature of the steak rise to high.
I mostly put the foil over the steak without wrapping it on a warm plate on a coaster. Keep an eye on that thermometer.
Hi, followed your rules and managed to cook steaks that actually tasted really good for the first time. Thanks so much for the great advice.
Craig Wallace
Becoming a man is such fun LOL
I first watched this video around the time he uploaded it and I come back every once in a while. I love those 5 steps, I been making amazing steaks ever since. As I progressed over the years, I wonder why he used that damn frying pan instead of cast iron skillet lol. Love this video!
Thank you for you ur video! My kids love stake preferably NY stake.....I never tried it? Never been a big "meat"eater........but we tried your pointers....and cooked 4 NY stakes! I tried it! And wow I really liked it! So here I am at 53 and have a new love .......thank you again!
Appreciate everyone who shares their approach to cooking a great steak. Some may disagree. Yet this experience would be "hidden" but for the internet. Only those w/production companies would b heard, thus robbing the public of these cook's voices. "Well done!" 😇🥩
Say what you will I have tried several of Dave's dishes and most have been very good. I have chatted with him a time or two and he seem's like a really good guy. I wish we had more people like him out there making video's. Hey Dave, Merry Christmas to you and yours !!!
I love this video...
My Uncle had a restaurant and always believe #1 Never use a FORK to turn the meat... #2 Turn it once...
Thank you for sharing this great video...
Great video. I learned new techniques from it, keep up the awesome work amigo and gracias :)
Thank you for sharing these secrets! You are the best! Cheers :)
There are several ways to cook a good piece of steak:
Sear the steak in a thick cast iron pan (and by continuously basting it with pan juice gives you that nice butter, garlic and herbs flavors).
Grilling it gives you that smokiness flavors and an 'over-rated' diamond grill mark.
Sear the steak in a pan then finish it off in a 450 oven, if it's an extra thick cut or if you like your steak well done. This will prevent your steak from drying out.
Sous-vide (in a vacuum-sealed bag, then slowly cooked in a temperature controlled water bath, then finishing it off by searing it in a pan).
I think it's more important to make sure the meat is well seared all around, and NOT over cook your steak.
I’ve Cooked lots of Various Steaks over the yrs in A Thick Cast Iron Pan, with a little Beef Dripping & Butter.
One thing I all-ways do is shake some Worcestershire Sauce over them, once Cooked I make a lovely sauce with the residue in the Pan.
( I was a Scottish Beef Farmer in my Youth) ever once did I have any complaints.
Hey! What a novel way to test for doneness! Mine comes out good but yours came out great! I never did the pan temp thing! I will now!
Great advice. Thanks!
You should season from higher up it helps it spread more evenly.
Yep...that's a great tip! Thanks for sharing!
23 years old and I still could barely boil macaroni before you. now, just tonight I made the best T bone steak I ever tasted and it's all because you. Thank you! I thought I was a lost cause but in the few months I've been watching you I have become the best cook in my friend circle ^^
I've watched many steak videos - yours is superior. I'd like to add my 2¢ worth: After I sear the steak I reduce the heat and cover the pan with a glass lid. This causes the pan to behave similar to an oven and eliminates the oven requirement. I use the same thermometer as you do. Works like a charm. Thanks.
Awesomely explained....never new about that finger trick though
Wow, somebody actually prepared a steak correctly! When I saw you cut that with the seared outside and beautiful color inside, I started to salivate, and still am!! LOL. Great job! :-)
+Clear Adventure Thanks!
+Tony Samson I let my ex put me down, sorry, never again. I am going to go forward always picking myself up! Lol, peace to you
+Clear Adventure Totally agree
car games
Clear Adventure
0:34 - "First rule is: Know your steak." I agree. I took mine out to a movie and then on a moonlit walk on the beach. I hope to meet its parents next week.
Always good to be in a committed relationship before you try to eat her. Eat the steak, I mean.
You are good man😂😂😂😂
Karl Hungus hahahaha wtf 😂
She treated me like a piece of meat .
I figure you are trying to say your date is plus size. Anyway you are very creative. Thumb up.
thanks for the tips
great film, thanks will use this info tonight!
Wow! A lot of people hating in the comments. First of all- "doneness" is a word. It is a term that describes the desired degree to which your good is cooked. Secondly- yes that's a lot of salt because that's a thick steak. And lastly- if you season anything after it's cooked it's too late for flavored to develop. By the way, the steak looks delicious.
Thanks Johnny - you know your stuff!
That is perfectly cooked!!
Nicely done.
Personally I use a cast iron skillet but its the same result.
Em Em Em!!!!!
Your making me hungry
Great video! Thanks!
very informative..thanks for a great steak video.. running up to the butcher now!
Oh man, that looks delicious, thank you for the tips !
This is more or less how I cook my steaks and I'm always a satisfied customer. The keys are the sear, ample seasoning and not cutting into the steak before it's had a chance to rest.
I've always rushed into eating my steaks thinking that they were juicier the less that they sat but now I'm realizing I'm losing all of my flavor. It's running onto the plate and I have to constantly dip my steak into the corner of MyPlate
Wish I had a gas stove! Love your clever tell on how to know the doneness of a steak!!!!
That palm trick! Sir you are ingenious!
One little secret add a small pad of butter in the last few minutes in the oven and it collasces with the juices so that when it rests, you lose none of the flavor once you cut
How to care for basil
A "pat"of butter.
Longwee Go vm
Longwee Go u
@IndustrialBaking Complex it depends on the flow
Ya know, we all like things a little different from what others may go for. And opinions being different, I'm not surprised that there are a thousand different methods posted here. But Christ, folks, just because he doesn't do steak exactly YOUR way doesn't mean he's wrong. I could bring him here, cook him a prime, dry aged cut my way, and he might just say, "Nah, I like my way better". The proof is in the eating. You want a particular flavor, I want another. If it's not aged, I have to do things a bit different if I want flavor. Meaning different seasoning.
Fabulous. Excellent. I cook a lot and this is excellence. Good job. Just found your channel... subscribed.
I gotta say thanks men your method is the best my family was amazed how good the steak was
That finger trick.. well done my friend. and amazing video. helped me cook an amazing steak!
thank you for sharing,
Love from Sydney, Australia.
Very well cooked piece of " Côte de Boeuf" there.
Looks very delicious. ! :)
Thanks Dave...this works!
Basically a good description of how to cook a steak.
A few minor points.
Salt. Should be sprinkled from a higher height above the steak to get better coverage without too much in some spots and not enough in others. I noticed that the tip at the top got missed completely while the main body of the steak got well covered.
When salting meat like this, it should be given a minimum of 40 minutes to work.
I use a very course Sea Salt.
I also use a heavy cast iron fry pan rather than a Stainless Steel pan - holds the heat better.
Also, consider basting the steak in butter, whole garlic, and some herbs after the first flip.
@John James Rambo Wow... Who pissed in your Cornflakes?
If you have ever seasoned meat for cooking in your life, you would know that the standard salt to use is Kosher salt, which is very large grains. I prefer Sea salt, so I get the course Sea salt which is about the same size as Kosher salt. Also, as the juices come out of the meat in a reaction to the salt, the salt dissolves and is pulled into the meat as the juices re-absorb into the meat.
@John James Rambo You can get even coverage with large grains of salt just as easily as you can with fine salt.
Thank you! My steak came out PERFECT!!!
Ty for the tips
No matter what kind of meat I cook...it is tough!!! SAo I really learned something here today!! I am grateful for this!!!
Do you cook it for too long maybe?
Good and informative video. Bone-in Rib-eye is definitely my favorite cut of beef. I used to cook for a major high-end Steakhouse, these users posting about the amount of S&P you used have no idea.
haha...i know. Common error to under season.
You did a nice job on that beef chef, it was cooked perfectly!
great video thanks!
Worked perfectly!
This steak cost about $7.00 dollars when this video was posted in 2010. Now, 2017 same steak about $24.00 bucks.. But yet our wages are the same as 2010.. Shameful really.
Not cast iron? Not a good start. Professionally, I can tell a steaks temp by watching blood pooling on top. Measure of doneness. How do I know? Experience. I can make better off a grill, using a cast iron skillet. Seared as seasoned, butter basted, and oven finished. No blood. MR. Medium done red pooling. M. Well done, clear. Not hard to see. Grill marks a better tell. A skillet steak by temperature probe. About 120 a good start. 🙂👍👍
@@donaldgoodnight7853 28.00 dollars today. Very sad
@@donaldgoodnight7853 Thank you for the advice! I'll definitely give it a shot!
I am not a certified chef. But been a cook. In many restaurants. I am just an international food logisitics manager now. Also a kitchen manager in my day. I know what is used, by corporations, as ingredients, around the world. Whiteners, yeasts, chemicals, cheeses, seasonings, flavorings, etc. The real. Also I can make a parmesan garlic scampi wing only I know of. Hot wings aren't good for me. But have made the best for others. Adding brown sugar is like crack. No kidding. Always add that to my beef or deer jerky. 😁 Best seller.
@@donaldgoodnight7853 Buffalo wings or hot wings are my favorite, but a really good steak can't be beat. Honestly, like now. Steak is cheaper than wings. Everything is going crszy..so hamburger helper for me! Great Video and thank you for posting!
Rule number one make sure the steak is at room temperature.
nice doneness. Nice technique
So many people are commenting my same thoughts that he should of used a cast iron, but I must say...I’m impressed he pulled off such a nice sear on that kind of pan! Skill right there! And throwing some butter on it right as he took it off would take that beauty right over the top! ❤️
lovely I will be doing this with my Omaha Steak...thank for the info ..
Daymm that steak look yummmy. Gnomm Gnomm
I think this is my first "gnomm gnomm" comment...I like it!
Dave Beaulieu Well here's another gnomm gnomm comment Dave! That steak looks awesome! I learned today. I really did. Thanks man.
thanks for the tips!
well done, cheers!
9
Good advice in general, but I like to let the salt and pepper sit overnight, or at least a few hours. The steak will first slowly let out water, then suck it back in, bringing the seasoning with it.
+Tom E
Thats a GREAT technique & I ALWAYS use it.
Once youve tried it youll never do it any other way.
+Tom E salt will 'cure' the meat and will make the meat dry during cooking...
My Wife Uses a 12" Cast Iron Skillet.She Sears them and Finishes In the Oven.We only go to the Steak House on a Special Occasion.She Always Says that she can cook a Steak as Good or Better than they can.Which is true and a lot Cheaper!!She knows how to COOK!!!
Thanks for that it came out well n my family respects my cooking now specially steaks
Dave, Great job on the steaks. What brand of pans are you using?
Thanks, a hand tenderizer & coarse salting works well. I like the George Foreman Grill, no flipping or flopping, yummy! :)
You really helped me a lot👍👍👍👍👍👍👍👍
Idk what it is but the way a chef is tells me a lot about how good the food is going to be, 8 seconds in and I feel this man cooks a mean steak.
Looks delicious! ☮️🖖🏽
nice video yum yum.. Perfect!..
Very good to take a little more care I like mine cooked bit more but it worked never thought putting it in the oven made a difference. Lovely with chips.
Looks amazing!!
that's a beautiful steak man, thanks for the video!
Misspell any other word in the English language, but NEVER spell “steak” incorrectly; it is a rule that must be observed. 🥂
@@joelalexander5338 I don't know what I was thinking, forgive me for my sin
Rules! Quite a big word!
Wow, that thermometer looks very modern. I am not sure I would know how to use it. Anyway, this young man's got a good recipe. Never fails!
Detailed and perfect 👌
An advice, when u are resting the meat dont put a aluminium foil or whatever, because the steak will continue to cook with the vapor, you should rest them on a board for ex
I think he wanted that steak to book a little more.
You should rest it on a Rack, because it will also not cook on the bottom AND it will also keep the juices in better.
DAMN that looks SO good! Nicely done dude!
Shut up
Robert Moore ???
Great video! Thank you!!!
Awesome video
Best thing I ever learned was the touch method. I get exactly what I want every time.