I’ve also tried this experiment . What I found is that the thickness of the meat greatly influences your decision on how high the heat should be. Here in Indonesia, the meat commonly sold in supermarkets for steak is cut quite thin. Thin meat requires higher heat so that a crust forms quickly before the middle part of the meat gets overcooked. For thicker cuts of meat, you have more leeway to wait for the crust to form because the heat has to travel further to reach the middle of the meat.
One thing I learned is that no matter what you are cooking/baking, there is such a thing as too high of heat. Being hot is good, too hot is bad. And sometimes you need to ruin food to learn how to cook properly.
24 hour dry brine in the fridge the night before has basically been a game changer for me. I can get even less quality grades of beef too taste amazing and be more tender with softer fat. I'm about to reverse sear a 28oz ribeye that's been dry brining since yesterday 😋
So I am on the carnivore diet, so I literally cook a steak a day. I use a cast iron skillet at max temp initially... with a lid. I then sear the first side, the as I am about to flip, I turn to low. Flip the steak, and put some lemon juice across the steak and pan. This cools things down quickly, and with a lid, keeps the ambient temp, pretty high. I use the Meater++ sensor to watch my steak temps. I then put on my final seasoning just before I flip one more time (typically 3 min before removal), and season the other side. Now I prefer a medium (140), and it always comes out juicy and perfect for me. (I DO let it rest, but the Meater++ takes out the guesswork on that).
Hi! Love your channel - great choice of a subject matter to really dig in!! :D I'm curious: Did you ever experiment arount cold searing a steak, and how it compares to the "regular" way of using an already hot - or ripping hot as you do here! - pan? I saw an interesting video on America's Test Kitchen; "The Best Way To Cook Steak? | Techniquely with Lan Lam". The cold searing method starts at 5:18 in case you want to check it out. I tried it at home and was positively surprised by the result. I'd love your take - and maybe you'll want to turn this into a side by side comparison video with other method(s)? I'd love to see it! Take care, and keep on cooking! :)
Looks like what I did last year when I cooked my first t-bone at the apartment I was renting in South Dakota. Cast iron and avocado oil, high heat. 2 minutes per side and then into the oven for a little bit. But my landlord was wondering what I was doing when I called him and asked why the smoke wasn't leaving the kitchen / living room (after those 4 minutes, the rooms looked like a testing room for probie firefighters to see how they do in a smoke-filled room without their masks). And we found out the smoke detectors' batteries weren't good. And the kicker was that the exhaust fan over the stove did NOT vent to the outside. I still liked my t-bone. Though until I moved out in Sept, I could not do any more searing like that. Nevertheless, my quarter of a cow was cooked either on the stove top or in the oven and it was all good. I finished the final piece the day before the moving truck came and I moved out. I had my real estate agent confirm that any house I looked at had a working exhaust fan over the stove top. My new house in NY has such a fan. Now I just need to buy another quarter of a cow. I have a request/favor/suggestion for your future videos: Please, pretty please with sugar on top, do not play any music while you are talking to us. It's distracting while we're trying to watch what you're doing and listen to what you're saying. It's also not necessary. Thank you.
Induction cooking had its limitations on how hot the ripping pan got. It was set to max, but the induction burner will cycle to maintain that heat. This test should have been done on a regular electric burner or gas where it has no limitations. That ripping hot steak would have burned on a different burner.
It sounds like you said it yourself. You were doing similar cook times and the high temp one got away from you. Had you pulled it at the right temp, it would have been just as tasty and not burnt. Also, you need to flip your steaks more often. That reduces burning and builds a better crust.
Great to watch the video. Would be good if folks on social security could buy meat. I paid $17 for an arm roast a few days ago. Next week, going to the local food shelf.
Team ribeye all the way. Had the same experience going from the convention of a ripping hot pan to more of a medium- high, good to see it validated! Is the cast iron also seasoned with Avocado oil for this?
I’ve also tried this experiment . What I found is that the thickness of the meat greatly influences your decision on how high the heat should be. Here in Indonesia, the meat commonly sold in supermarkets for steak is cut quite thin. Thin meat requires higher heat so that a crust forms quickly before the middle part of the meat gets overcooked. For thicker cuts of meat, you have more leeway to wait for the crust to form because the heat has to travel further to reach the middle of the meat.
One thing I learned is that no matter what you are cooking/baking, there is such a thing as too high of heat. Being hot is good, too hot is bad. And sometimes you need to ruin food to learn how to cook properly.
Just please don't learn how to cook starting with A5 Wagyu 😂
Why? @@CoryHobbs2178
"Cold Sear" med heat w lots of flipping is the method I prefer as well - no burnt bits, no smoke alarm drama and much easier to clean up afterwards 🥩👏
24 hour dry brine in the fridge the night before has basically been a game changer for me. I can get even less quality grades of beef too taste amazing and be more tender with softer fat. I'm about to reverse sear a 28oz ribeye that's been dry brining since yesterday 😋
Those ribeyes were cut from opposite ends of the loin. The steak cooked w higher heat was an inferior steak to begin with
So I am on the carnivore diet, so I literally cook a steak a day. I use a cast iron skillet at max temp initially... with a lid. I then sear the first side, the as I am about to flip, I turn to low. Flip the steak, and put some lemon juice across the steak and pan. This cools things down quickly, and with a lid, keeps the ambient temp, pretty high. I use the Meater++ sensor to watch my steak temps. I then put on my final seasoning just before I flip one more time (typically 3 min before removal), and season the other side. Now I prefer a medium (140), and it always comes out juicy and perfect for me. (I DO let it rest, but the Meater++ takes out the guesswork on that).
Flat iron, picanha, ny strip are my top three
Hi! Love your channel - great choice of a subject matter to really dig in!! :D I'm curious: Did you ever experiment arount cold searing a steak, and how it compares to the "regular" way of using an already hot - or ripping hot as you do here! - pan? I saw an interesting video on America's Test Kitchen; "The Best Way To Cook Steak? | Techniquely with Lan Lam". The cold searing method starts at 5:18 in case you want to check it out. I tried it at home and was positively surprised by the result. I'd love your take - and maybe you'll want to turn this into a side by side comparison video with other method(s)? I'd love to see it! Take care, and keep on cooking! :)
Looks like what I did last year when I cooked my first t-bone at the apartment I was renting in South Dakota. Cast iron and avocado oil, high heat. 2 minutes per side and then into the oven for a little bit.
But my landlord was wondering what I was doing when I called him and asked why the smoke wasn't leaving the kitchen / living room (after those 4 minutes, the rooms looked like a testing room for probie firefighters to see how they do in a smoke-filled room without their masks). And we found out the smoke detectors' batteries weren't good. And the kicker was that the exhaust fan over the stove did NOT vent to the outside.
I still liked my t-bone. Though until I moved out in Sept, I could not do any more searing like that. Nevertheless, my quarter of a cow was cooked either on the stove top or in the oven and it was all good. I finished the final piece the day before the moving truck came and I moved out. I had my real estate agent confirm that any house I looked at had a working exhaust fan over the stove top. My new house in NY has such a fan. Now I just need to buy another quarter of a cow.
I have a request/favor/suggestion for your future videos: Please, pretty please with sugar on top, do not play any music while you are talking to us. It's distracting while we're trying to watch what you're doing and listen to what you're saying. It's also not necessary. Thank you.
How come you don't use tallow?
With hot pan supposed to keep flipping every 2 minutes until desired doneness.
Induction cooking had its limitations on how hot the ripping pan got. It was set to max, but the induction burner will cycle to maintain that heat. This test should have been done on a regular electric burner or gas where it has no limitations. That ripping hot steak would have burned on a different burner.
It sounds like you said it yourself. You were doing similar cook times and the high temp one got away from you. Had you pulled it at the right temp, it would have been just as tasty and not burnt. Also, you need to flip your steaks more often. That reduces burning and builds a better crust.
Great to watch the video. Would be good if folks on social security could buy meat. I paid $17 for an arm roast a few days ago. Next week, going to the local food shelf.
I use Alton Brown's method, never had a complaint yet. I damned sure have never burnt one.
Team ribeye all the way. Had the same experience going from the convention of a ripping hot pan to more of a medium- high, good to see it validated!
Is the cast iron also seasoned with Avocado oil for this?
All well and good. However, for those of us who like steaks very rare or blue, ripping hot works out well.
the smoke alarm is the true issue, otherwise i won't care how hot it can go
That was hilarious. Thank you.
I love a little "burnt" fat flavor on my steak.
It's only too hot if you set off your neighbor's smoke alarm.
Still no video...
You really didn't help your case at all, looks to me like they both came out perfect. Usually not true if you cook on high heat.
Besides tasting bad, smoking oil oxidizes it and is damaging to the body, and potentially be carcinogenic.
I'm a t-bone fan myself 😋
😂😂😂FIRST AGAIN 😂😂😂