Steak Experiments - Should you use a Steak Iron? (S1.E12)
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- เผยแพร่เมื่อ 11 ก.พ. 2025
- Getting the perfect sear is all about having a perfect connection between the surface of your steak and the cast iron skillet. One idea that popped into our mind was whether using a steak iron would help maintain that connection through the entire cook.
#SteakIron #Steak #CastIron
Want to see all of the videos in this steak searing journey:
► Should you sear the Fat Cap? • Steak Experiments - Sh...
► Direct vs Reverse Sear Steaks? • Steak Experiments - Di...
► Should you Rest your Steak? • Steak Experiments - Sh...
► Should you Test your Steak? • Steak Experiments - Sh...
► Should you Dry Brine your Steak? • Steak Experiments - Sh...
► How Frequently Should you Flip a Steak? • Steak Experiments - Ho...
► Do you need to warm up a Steak to Room Temp? • Steak Experiments - Sh...
► When Should You Salt Your Steak? • Steak Experiments - Wh...
► The original video that set us on this journey. • How to Sear a Steak in...
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Someone likely already mentioned this, but you should have weighed the steaks before and after. If we're relying solely on your opinion, well, you already know which steak you think will be juicer. This of course will bias your findings. Having an objective measure to compare seems the clearest way to answer this question. Thanks for all of the videos. I do appreciate your work.
That must be the best seasoned Lodge I have ever seen. I've been ruining steak after steak on this journey. Unfortunately, I've been working with an electric stove and it gets HOT very quickly and has been burning my steaks in a bad way. I think I will try getting thick steaks like yours and drying them out using the 48 hr process you demonstrated. Thanks much for restoring my faith in this process.
I just picked up some avocado oil due to your suggestion! I was having a lot of problems burning oil and smoking whenever I used my cast iron but the avocado oil really makes a difference. I wouldn't call it cheap (at all) but it is definitely an improvement.
just wondering if you should leave the iron in the pan(to heat up) whilst the pan is warming up. If you don't then you are keeping the topside of the steak cool, both before and especially after you flip it. I also noticed that when you initially placed the iron on the steak you pressed the iron down onto the steak rather than just leaving its weight to do the job. This would have thinned the steak as was shown at the end. In the UK Avocado oil is at least triple the price of Rapeseed(Canola) oil so it's not inexpensive here.
Love these experiments, Jared! Great technique and perfectly cooked. I was skeptical about those weights. Seems like it does reduce the juiciness. Great video. Cheers 🍻
He got the best steak channel!
Thanks Benny!!
I found your channel because i wanted to buy a pan. I’m leaning towards All Clad. Not sure about Cast Iron because there’s all kinds and u known what to buy. I just want an all clad with a see through lid.
The All Clad D3 pans are top shelf!
BBQ and Bottles thanx to your videos, im ready to cook.
I use avocado oil for everything.
If you use steak press you should reduce cooking time because it receive more heat. the pressed steak is overcooked if it cook the same time with the unpressed steak
Love it! Gonna try with my "bacon press."
Also, you look like you're closely related to my favorite bodybuilder, Jay Cutler. Haha
Didn’t even render down the (huge) fat caps on those strips, what a shame…
So, for what would you recommend us to use the weight for?
GREAT video really enjoyed it!
I’d use it for smash burgers or bacon
I just picked a steak iron up 2 days ago. I got it for frying bacon and for frying bologna. Smash burgers are a great idea too. As for the difference in the steaks, the higher contact and thinner steak may require less time to cook. I'd cut at least a minute off the cooking time if using a steak iron.
At least here in Europe avocado oil is - by far - the most expenisve oil you can buy for money.
it it a little more expensive - but worth it for the high smoke point, it's a 'good fat' and if you made homemade mayo it's the BEST!!
Great video. I'd never even heard of a steak iron before. What about using it on a spatchcocked chicken?
Not a bad idea!!!
Is it better to pepper the steak when you go to do the dry brine or is it better to pepper it right before you cook it?
Good question. We have always done it after just so your pepper is nice and fresh but it’s a good question.
But did you preheat the grill press? It looked like you used it cold.
Preheat it to between 450-500F
The pressed one was not medium rare ,
Can you add ALL of your seasoning during the dry brine? (garlic powder, pepper, etc.) Seems like the osmosis would also carry some of these flavors into the meat as well.
I don’t see why not.
Your steak iron was too cold, first you should've pre-heated the iron in the cast iron pan or on the stove to the same 450 degrees temp. Then put the HOT iron on top of the steak at the same time when you add the steak to the pan. That way you would have been able to simultaneously sear both sides of the steak & seal in the juices.
The one without the press is RAW look in the middle, it is still mooing!