How to make Steaks at home better than a steak house
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
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The scope of this video is to give you a fundamental food science understanding of cooking steaks at home and the three most important variables are really just choosing your steak, salting your steak, and applying heat to your steak.
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📚 Sources mentioned:
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- The Science of Great Barbecue and Grilling by Meathead Goldwyn: amzn.to/3dUS0hp
- www.beefitswhatsfordinner.com...
- www.seriouseats.com/2017/03/h...
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0:00 What we are covering in this video
1:02 How to choose a 'good' steak
2:41 What cut should I choose?
4:06 RECAP - Choosing a steak
5:18 What does salt do to a steak?
6:22 When should steak be salted?
8:54 My ranking for salt methods
11:02 RECAP- Salting steak
11:30 How to cook a steak
11:57 Why do people like rare and medium-rare steak?
13:13 What's the best 'doneness'?
14:17 How to cook a steak to a certain doneness
15:28 What is carryover cooking?
16:13 Why do we want a seared steak?
16:56 How do we get a 'good' sear?
19:45 RECAP - Applying heat to steak
20:03 What do I do after cooking the steak?
23:05 Closing thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
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Thanks for all the kind words and reviews on this video y'all! It was definitely a lot more work than a typical video, but I dig how this one came out being a holistic video of the fundamentals.
Again, if you are looking for some high-quality meat (and seafood) use my link to order from Butcher Box and get 2 lbs of ground beef free for life: bchrbox.co/ethanchlebowski
i don't like, rare steaks, because of the possibility of food bugs. there have been more than a few health scares, regarding meat here in the UK. and well, you limit the chances, by it being well cooked
Most comprehensive video on steaks with analysis from data collected. You can become a food data scientist.
the fat isn't the flavour, in fact fat is the only macronutrient that has 0 taste. We cannot feel it at all.
It help the cooking process and the developping of the flavour indeed.
I came for the steak, my girlfriend stayed for the mustache! Damn you Ethan.
Steakapalooza!!!!!!!!! 🥩
Ethan's roomates: I'm tired of steak, can we get some takeo..
Ethan: NO WE'RE HAVING STEAK
Not possible to get tired of steak
@@JohnVanderbeck true
@@JohnVanderbeck true
Especially if they get bored he can make a sauce
@@pate00711 or tie them to chairs
@@paveloleynikov4715 Or force feed them like a mother bird.
The fact you give credit where credit is due and provide links to your sources is such a breath of fresh air. I with more content creators would do the same.
I curse you to receive only Wikipedia citations forever.
First time I’ve seen it from a cooking channel
agreed
It's because he gets a commission from every sale Amazon makes when someone clicks those links. It's not for you, it's to make money.
agree!
One thing you didn't mention when it comes to salting your steak is that an overnight brine leaves a pretty dry surface for searing. All the moisture has usually either absorbed back into the steak or evaporated after 18 hours, so it's easy to get a really good crust. A two hour salt will still season your steak, but you may need dry off the surface of the steak or cook for longer to get a good sear, which is can make a big difference on thinner cuts.
Reverse sear to dry.
@@ShiroKage009 Works well for very thick cut steaks like Ribeye or Strip but for thinner and/or cheaper cuts most of the time reverse sear won't work very well, it's easier to just do it all on the pan
@@kaboomkp of course. Both reverse sear and sous vide suck for thin steaks, I agree.
Hey Ethan!
As someone who took a stab at making a steak tutorial myself, I just wanted to say that I think your video is by far the best composite tutorial on steakcraft available on youtube. Great work, and hope the algorithm treats you super well!
@Repent and believe in Jesus Christ wtf is wrong with you, get a life
I was a meat cutter for 15 years, cutting from hanging beef. You have touched many good points and ideas. Seasoning before cooking, resting, and internal temperature, is the main thing for tasty steak. Now, one you overlooked I thought and was surprised, temperature before cooking. Most people pull a steak straight out of the fridge and season and start cooking, a good way to ruin a steak. Best is to pull the steaks out a few hours before cooking, dry, season and bring to room temperature before cooking. This way the searing takes less time, the internal temperature increases more evenly, and the seasoning has had time to incorporate. Generally I never have a steak on for 5 minutes unless it is a very thick steak. Preparing a steak is important to the best tasting steak, I also use butter to sear instead of oil, and cast iron is always the best choice. Lastly, as a meat cutter, my choice is always Ribeye, then Filet, then strip, though I prefer a T-Bone if I’m going to bother with a strip steak, since I may as well have the tenderloin attached if I’m eating the top half of a T-Bone. PS. Grass fed beef is generally not choice, and the meat tends to be flaccid and stringy. Best to buy choice, or if available, Certified Angus Beef, the original beef cattle. Thanks for the video, by the way, I never order steak in a restaurant, I make better at home.
I find temperature and type of cooking device (grill grate, oven, griddle, etc.), impact cooking time and internal temperature uniformity greatly.
@@thisisyourcaptainspeaking2259 yeah that’s true. If you’re cooking on a big cast iron pan over a little flame vs over a blazing hot charcoal fire you’re going to have two very different steaks. I prefer not to use butter when searing my steaks bc it burns too easily and starts to smoke early. I’m on the avocado/vegetable oil train when searing steaks. I can get it really hot and then sear away, and then baste with butter afterward. Grass fed is definitely less fatty bc, well, it’s grass fed lol. But the fat and beef has a different flavor that some people like. It’s a less beefy flavor and the best way I can describe it is a more earthy, “grassy” lol flavor. I wonder if dry aging a grass fed loin would compensate for that beefy flavor and lack of fat
@@officerpoopnugget9989 Agree. Ages ago while in Mexico, we bought some amount of frozen steaks, don't recall the detail except we were convinced it was donkey.
For just about all cooking, I've been using olive oil, butter is for popcorn. ;)
Normally I cook steak on the gas grill outdoors, no seasonings of any kind. Big fan of tri-tip and brisket as well.
The fact that he is using frozen steaks is all I needed to know. Then he didn't even point out bringing it to room temperature. Then the steaks looked absolutely disgusting when thawed compared to the fresh cuts. I ordered butcher box and all of the steaks smelled of steaks that sat in the fridge a few days past their sell by date after they thawed and that's what these looked like. I don't feel like his theory was correct either with a rare steak, because the muscle fibers break apart with a fork if you cook it correctly. I'm a blue rare lover, 6 hour dry brined, brought to room temp 2 hours, 2.5 mins on each side at 475f either grill or cast iron and rest for 10.
I generally use a cast iron grill plate at 400-425°, brushed with butter just before dropping a 1” ribeye steak. Left to sear untouched for 3 minutes, then flipped and left on for 1 minute, then I cut the heat and cover for about 2 minutes before removing to rest. This gives me usually a perfect medium or just a bit rarer. That’s from room temperature(about 70-80°F. Also, as for butcher box, Omaha steaks, schwann’s frozen meats. The smell is from the cryovac process, Beef will turn black if vacuum packed without argon gas being used, this causes the smell from the retained methane and other gasses in the meat. I have opened many cryovac packing house breaks to this, some very strong smelling, but the smell will dissipate. We had a small vacuum packing machine we used for packaging deli items, and we tried with fresh meats and found the beef would just be ruined, then the rep for the vacuum sealing company told us beef is flushed with argon and flash frozen immediately.
Well, I guess I'm cooking a steak tomorrow...
ok
Why do you hate pink?
Why not now?
Salut
barlad
geez thanks. as a new cook i feel so stupid for looking for these seemingly straightforward how-tos but you made it so clear to follow.
I’m 3 years behind you making this video Ethan, but my feedback is - I LOVE IT ❤
Ethans no longer just a home cooking nerd. He’s evolving
Oh ha ha. That’s an understatement if ever there is one.
I would think he's a food scientist
Everything you need to know bout steak: edible, delicious
No need to cook it either. add a bit of salt if you like then go to town!
@@Solbashio 🤣🤣🤣 That was about how my mom wanted her steak; "give me a knife, and chase the cow past the table".
@@Solbashio don’t forget the pickled onions
I know this is an old video, but wanted to say I really enjoyed all the effort you put into making this. The recaps at the end of each section make it super easy to take notes or screen shots, and your index makes it easy to jump around within the video. Great information! Subscribed.
Another extremely well researched and easy to understand video. I’m detecting a trend here. THANKS!
Ethan, the inclusion of well-vetted sources as well as your own single-variable experiments makes this a highly respectable video, which is a medium rare occurrence.
You say medium rare, I say well done.
@@michaelleue7594 👏👏
@@michaelleue7594 Yet rare at the same time.....
I see what you did there.
Day 1: Ethan what's for dinner?
Ethan: Steak
Ethan Roommates Day 4: Whats for dinner?
Ethan: Steak
Ethan's Roommates: AGAIN?!?
If you're upset by having steak 4 days in a row... you're a monster.
This is a fairly accurate representation. I think we are both a little tired of steak after several days of it...lol.
@@CristiNeagu Eating the same food 4 days in a row will most likely upset anyone regardless of what it is.
@@sem3ndem0n_73 I think i had steak for 4 days in a row once. Absolutely loved it. Of course, that's probably just me.
@@CristiNeagu you probably wanted to :D not sure about ethan and his roommate
Great video and editing. Appreciate the timing marks and the summary sheets. Your thoroughness is awesome.
As a relatively accomplished home cook who’s been at it for the better part of 20 years, I still find value in lots of your videos. Appreciate the content bro, keep it up!!
I can't put my finger on exactly why, but you're my favorite cooking channel on TH-cam by far. Thanks for the content.
Ethan is just such a genuine guy. You get the sense that he's doing this not for show or for money, but because he truly loves cooking and loves sharing it with us.
Genuine. Clear presentation. No fluff. Quality editing. Relaxing voice.
I think that's all of it combined together.
Great editing/production value, science based approach to cooking, and Ethan's just a likeable dude and a great teacher. There's not much to dislike!
I appreciate it!
@@EthanChlebowski i love that you basically explain everything to me and then i can use that knowledge of why something works when im cooking anything
I love how this free educational content is VASTLY more professional and useful than any of my university education atm.
awesome yes please more of these... your reasoning is spot on .... more of this sort of analysis is so needed . Keep up the great work.
Fantastic video! Thanks for going through the basics which no one usually tells you, and explaining the fundamentals of seasoning and cooking. Look forward to more of your educational videos.
I like that you are using the scientific method. It makes your data reliable.
Really well made video!
I think you meant, really _well done_ video
@@jacoblopez8446 ugghh, you beat me by 16 minutes
Hey Nick! I had no idea you were a fan of Ethan's. Awesome to see a favorite complimenting another favorite
Such great work. I love the scientific method, along with the graphs, recaps, and chapters! I've been putting off buying good quality steak because I didn't feel like I knew enough to cook them well. Now I'm ready to tackle it 💪
That worked perfectly. We tried it on a sirloin that had been on my mind, salted it 3 hours before cooking and it was great. I usually have trouble with steak and don't prepare it often but your hard work and straight forward approach has opened the door for me. I am familiar with brining because it is how we do turkey but I had always heard that salt before cooking beef makes it dry or tough. Once I saw what you were doing the lights went on and BOOM, no fear. Bring on the steaks!
Try brining thick pork chops for 6 to 18 hours before you cook them. I think that you'll be pleased. I won't do pork chops if I don't have time to brine them at least half a day. I mix one to two tablespoons of salt in a couple of cups of water. Put the chops and salted water into a zip lock bag and squeeze out as much air as possible to completely submerge the chops. Put them back in the fridge for a few hours or over night. Squish them around once or twice to make sure all the surface has contact with the salty water. Brined pork seems to cook a tad faster than unbrined pork, so don't over cook it.
You can experiment with adding other flavors to the brine, but I found that I didn't see much difference in the final result. I prefer to oil the chops once they are to room temperature and then add my other seasonings, which is usually just Tony's and a little black pepper. I cook on an outdoor gas grill, sometimes on a charcoal grill. Applewood charcoal, or mesquite, adds a nice touch if you can get them. Applewood is more subtle and really better for pork IMO. Mesquite is amazing for steaks.
Surely should have just called this "the steak bible"
I might have to steal that title ;)
@@EthanChlebowski Hhahah and you actually did! Excellent video :)
@@EthanChlebowski u now owe me 5% of all ad revenue ;)
@@nicholasedwards1947 and now he changed it a 4th time
@@EthanChlebowski Steaks: Well Done
I bet Ethan just walks around with that Laser Thermometer checking the temperature of everything he can find. It looks fun!
This was fantastic! The principles behind why you do each phase are tremendously important, but rarely explained so well.
Quite possibly the most well put together video period.
Great job!
Made my first steaks ever pan-sear style last night. They came out great.
I feel like this video has made me even more confident in cooking them.
Usually this channel is full of great content, but this goes above and beyond. This is top tier quality, Ethan, thanks for sharing this with all of us.
Damn this is the most concise, comprehensive, educational steak video I've seen on TH-cam - fantastic work.
Also enjoy the full citations
Yes I like this format seesll the different side by side
But he fils to explain the consequences of eating animal flesh, like artery disease.
Your vids are always so helpful. Great info, easy to follow, and love the way you explain your data.
Love the in depth analysis of cooking that you provide. That is what separates you from other TH-cam chefs. Please keep it up. I have gained so much knowledge from you. I can’t believe I didn’t find you sooner!!
Answer: they're not...after learning how to properly cook a steak (cast iron, pan seared, and butter basted), I've been consistently disappointed at every restaurant. Thanks for posting the video. Hopefully, others will learn, too!
Obviously you did not see the video.
Literally this is the first thing I thought when I read the title of this video. Most restaurant steaks don't have a good sear.
Correct.
So you think you are better a cooking than a professional cook?
Exactly! I've always wondered why I can go buy a big thick ribeye for 7 Bucks at the local IGA and put some salt on it and cook it in my charcoal grill and BLOW AWAY restaurant steaks that cost 40 Bucks plus!
Ethan: I cooked 37 steaks the past 4 days and haven’t had a bowel movement in 5 days🤣
his bowels suffered for us.
that doesnt even make sense? why wouldnt you poop? especially with that much food
@@PhaseSkater steak is hard to break down in the gut, meaning it takes longer and requires more moisture for those processes to occur. Result: longer time between consumption and elimination, and constipation.
@@carbine090909 maybe for someone who has a horrible microbiome. i did the carnivore diet for a month and i still pooped every day. sometimes twice a day. heck joe rogan did it and he said he had crazy diarrhea the first 2 weeks. fiber also requires a lot of moisture and your gut cant even break it down period, you have to rely on your microbes, yet fiber is touted as helping you poop
@@PhaseSkater could be. But how can you tell which day's steak you are pooping? Moisture content ingested, metabolism, age, exercise, etc., also factor in, so personal narratives may lead to areas of study, but they aren't reliable as data.
Fiber promotes faster stool because it can't be broken down, but it absorbs water. Meanwhile, meat and fat can all be broken down, but contains no fiber. And a nice, solidly smooth stool depends on balanced water content. So the former is correlated with baby snakes, and the latter with bowel constrictors.
Thanks for taking the time to teach us and for the thorough comparisons of methods and temperatures!
Buddy all your vids are 120% researched and delivered. A lot of work and much appreciated. Thank you 👍
The amount of quality and detail in your videos has grown exponentially in the past year and I learn something every video. Keep up the good work Ethan you're killing it!
What happens when you drop a steak on the floor?
It becomes ground beef.
:D
Was wondering when the new video is coming out! Not dissapointed!!! Cheers, Ethan!
woof.
How do you turn ground beef back into steak?
You pick it up.
@@bartiz12 hahaha, touche!
holy crap. That was VERY helpful. i just learned more about how to properly cook meat in the last 20 mins from your video than probably any other cooking video, documentary i've ever watched. Concise, break down of different phases and variables in simple terms, and without overexplaining. Thank you Ethan, you've got my sub, ill keep an eye out for more of your videos!
I am going through watching all your old content. You have a really well-done channel. You are very informative, and I like how you approach the science side of cooking.
Chef since the 80s here. Great video. I knew most of this, not 100% and you did maybe the best job I’ve ever seen of explaining some details of fairly well known facts. It’s great to have the background to reinforce knowledge. Thanks!
Man, just found this channel and love it. There are so many 'steak cooking' channels out there but this is by far the best I've come across! I love the detailed experiments - this is my new 'Go To' channel for everything to do with steak!
This was an absolutely fantastic video. Thank you for taking the time to make something so comprehensive and entertaining.
Wow, I am very impressed by the amount of quality information you provided in a relatively short video. I am a recent subscriber and loved this. I will have to look for videos such as you mentioned in the closing comments. I consider myself an amateur chef but know I still have a lot to learn. For me that is a big part of the fun of cooking. The challenge to create high end restaurant quality food at home. Using healthy ingredients at a much better price. Keep up the good work. Thanks.
Thank you for taking the effort in preparing such an in depth video on the fundamentals of cooking steak. Very helpful and insightful. Presentation backed with research and self experimentation knocked this video out of the park. It deserves more than a few million in views!
I've watched a few of your videos but I really appreciated the work that went into this one, referencing and research wise. As an undergrad it's almost like watching someone present a term paper
I love these techniques you teach us… once you start cooking knowing what you’re doing, everything becomes better and better. Thanks!
Bravo. Not only is this info great, but I thoroughly enjoy your style and camera presence! Well done, Ethan!
I love your videos! Most cooking videos just show a recipe being made, and if I follow that step by step I'll probably get a similar result, but it doesn't explain why certain ingredients are combined or why certain cooking techniques are used. Your videos actually teach me how to cook and how to be creative and experiment with ingredients and cooking methods.
Long anticipated steak guide! Let me leave a like, comment and actually watch this when I have time. Godspeed Ethan, let's help this video blow up!
THE MOST INDEPTH STEAK COOKING VIDEO I HAVE EVER WATCHED. LOVED EVERY MINUTE OF IT. LEARNED A FEW NEW THINGS THAT IM GOING TO INCORPORATE INTO MY STEAK COOKING. THANKS FOR THE GREAT VID.
Thanks for the work you do here. Great video. I'm 61 and it's taken me years to pan fry the perfect steak. Watching this video has given me some very good tips to make them even better. Thank you very much!
This is great! I've been improving my steak technique- cooking with thermometer, salting at least 30 minutes before, sear on a hot pan afterwards, but there is a lot more helpful information in this video. Liked and subscribed!
This has GOT to be THE most in-depth video on steaks I’ve ever seen. Wow
Your channel is top tier and I really appreciate the sources, the great video quality, and then saying if it really made much of a difference. That’s big. I want to know if I do a little more or less of something that it won’t completely ruin the final product
This was so educational, Thanks so much for making this! I'm still experimenting with my cooking. But all these videos sure help a lot :)
This was absolutely fantastic! One of THE best and most informative cooking videos on TH-cam! Thank you for this!!!
Just found your channel and after two videos, I subscribed! I love how in-depth you go on WHY this or that works! Thank you!!!
Understanding the science behind the art is the conduit to consistency. Thanks for presenting such a valuable resource.
Nice video, thanks for all of your work. In my family we make "cracklins" from the solid fat on the exterior of the meat and use the rendered beef fat instead of oil to sear the steak. Nice flavor and yummy little crispy fat bits to eat!
Great video. My take-sways: dry the steak; salt 2 hours before at 1.5%; leave out to bring to room temperature; have a hot pan 450 degrees F; sear on the outside and Target 135 degrees F internal using a digital thermometer; rest the steak for 5 min after removal from heat. Eat and enjoy.
when searing the steak do you flip it?
@@Cream_CurdlR yes 2-3 min per side and then 10-15 min in the oven. Add butter to the sear pan at the very end of the sear to add flavor but avoid burning the butter.
@@seantwomey396what temp in the oven would you go fór ?
@@JeyKalda 400F in the oven to finish. Check the steak after searing with a meat thermometer and remove from the oven when the target temp is achieved.
@@seantwomey396 Thank you, sir !
This channel is so helpful. Never thought I'd become interested in food science, but here we are
I like how you dive deep on what you talk about. I feel like I fully understand why you're making the choices you are. Keep up the incredible work, highly under rated.
Recently this is my first experience with cooking anything. My goto is ribeye. Thanks for the info
this came out just in time b/c i was already planning on cooking steak tonight! Your content is so thorough, thank you so much!
This is one of the best videos on steak I’ve seen. Informative and well presented. After years of cooking and trying to master the perfect steak. I learned a lot, especially reasons why and now I sound like a nerd sharing your facts. Great video.
I enjoyed the video. I've been practicing a some of these techniques for about a year since I started taking Steak a little more seriously. This video really helped to explain a lot of what I've been doing and you presented it in easy to understand fashion. Nice Job.
Ethan I just cooked the best steak of my life. I watched your video like 5 times and nailed it first go. Your my favourite cooking teacher but far. Legend
I'm a pharmaceutical chemist who's finally just learning to cook for myself. You, sir, speak my language!
Excellent Video. More thorough than anything I've watched so far. Great job, keep it up!
I love your videos because they are so informative and make me learn details about cooking. I do very much enjoy the learning format you have. Can take screen shots of things I feel like I know but often forget the details. Thank you for teaching me and many others! Subbed this last week!
Great video!! Thanks 😊 now I can stop messing up expensive ribeyes while I'm on my carnivore diet😋
I think something else to consider for resting steak is that there is something to be said about eating a steak hot off the grill or pan. Maybe I'm weird, but I like it sometimes where the extra juices expelled create something of a plate sauce to mop up with potatoes, bread, or vegetables.
Making something like a potato taste better at the cost of the steak is not worth in my opinion, you paid probably 20x as much for the steak
I rest it, and _then_ pour the juice over the steak, or incorporate it into a bordelaise-type sauce. Win win.
Agreed! It also takes more than a few minutes to eat a steak. By the time you get to the second half, it will still be nice and warm, and have the retained moisture benefits as if you had rested it.
Not weird...
Excellent video!!! Thank you so much. A ton of work went into that and it was nice how you systematically explained everything. Thank you! 🇨🇦
Carry over cooking is exactly what cookies do too. A lot of people try to make sure the inside is 100% cooked when it's in the oven, but that outer crust keeps heat in pretty well and cooks the inside so you get a nice almost cakey inside but slightly more dense with crispy edges.
I can't fathom the amount of effort that went into this video. From the bottom of my heart, thank you for doing youtube!
As a home cook, you've taught me so much already I can't thank you enough ❤️
What a video man. I honestly feel like a better cook after watching this. Not just because I can follow these instructions, but because I understand what is happening and can use that new knowledge to experiment on my own.
How do you hide the taste of animal flesh?
totally agree with you that there arent many vids on youtube covering the fundamentals, which is silly because they're the most important part! thank you for making these! would love a video about pans!
Great video. Thank you so much for putting it together. I have been cooking steak forever but learn it at least confirmed a few things. Super useful!
Been cooking steaks for a little while. This video helps me understand more why I do what I do rather than just following instructions! Informative. Great info for experienced cooks as well as beginners. Thanks!
Exactly. Understanding the ‘why” let’s you improve your own results over time.
I love how you covered all aspects and reiterated the conclusion after each section. I kinda miss my keto days, maybe I’ll cook up a steak tomorrow.
Wtf does steak have to do with keto. U can have steak on any non vegetarian diet lol tf
...mmm Weber bbq grill - charcoal - only put coals on one half of the grill - season both sides of the steaks with McCormick steak seasoning - put the stakes on the side without coals for 5 minutes - flip - 5 more minutes - flip 4 to 7 more minutes depending how well you want them = WINNER every time !
Perfect.. clear, concise n well illustrated,, every second used well, and the summary text at end of each section really takes this to another level. Great for taking screenshots to add to my notes. Am now subscribed
excellent video and very informative thank you
Through many years of cooking steaks (and we do NOT typically pan cook steaks in Texas) I agree with all of your statements, the rationales, and cause and effect match my experience quite well. Long ago I began to test doneness by touch as cutting into a steak at the wrong time only drains the moisture. The penetration of salt is spot on! I have always called the result of searing/browning, "giving it character". Quite often we will broil steaks indoors and if there is (as you explained quite well) the danger of having too much liquid, resulting in a washed out insufficient searing. Nice job!
Yeah we don't pan cook steaks where I come from either. We charbroil and bbq. Not just at home, most restaurants too-- any steakhouse ensures you can see the cross hashed grill marks so you know it was broiled properly.
@@captaindred342 The only time I pan cook steak is if it's what's for dinner already, and it decides to rain🙃 Then, I just do my best and throw in a great potato salad😉 Of course, my husband seems to ALWAYS want asparagus with his (wonder why that is🤔)
The production quality in these videos is quite simply outstanding.
Wow! Thank you for doing this video. Such a great education, in such a consolidated and easily understandable way. This was a good video Ethan.
Great video, but I think you may have overlooked the effects of salting on developing a crust. I think that Kenji mentions this but salting it 18 hours before uncovered in the steak dries out the surface of the steak, leading to better crust. I'm sure you are correct in that 2 hrs v. 18 hrs don't make much difference in terms of the saltiness of the steak, but I wonder whether you noticed the difference in the crust of the steak between salting it 2 hrs v. 18 hrs. It may be just that leaving it uncovered in the steak is what makes the difference in the crust.
I doubt it makes that big of a difference when you could just pat dry the steak in the first place and use oil.
Ethan didn't mention specifically, but according to Kenji's testing that you mentioned, as long as you salt the steaks for at least 40 minutes before cooking, the majority of the water is reabsorbed into the steak.
If you have less time than that then you are better off salting immediately before cooking as otherwise your sear will suffer, even with patting dry. Though salting overnight isn't massively more effort when cooking steak and ensures a good crust.
Of course this doesn't matter if you are reverse searing!
I think what he actually overlooked was that he salted the FUCK out of these steaks. I love salt but wasn't that like 4g salt on a 200g steak? Got damn
@@mrbouncelol that was 3g according to his 1.5% formula. It does like too much to my untrained eye.
I have found that the crust actually doesn't taste as good on a dry brined steak. I prefer my seasoning no more than 15 mins before, I feel like still having the seasoning on the steak as it is crusting makes the crust taste much better
I feel like you're really settling into your niche with these kinds of videos. Well controlled and well researched. It was like a scientific report haha the top notch camera work and editing really cement it too. Can't wait to see more like this and more in the travel series too when you're able to!
Thanks for your thoroughness. Your experimental results really help to clarify the interacting factors.
Love your thorough content man! I appreciate the blend of art and science which I feel really is how I learn the best, keep it up. Thanks
This is a quality, accurate video. Thanks for the food science perspective.
This was really helpful to explain why I think of filet as bubble-gum texture and taste. And why I prefer a solid medium NY strip. Now I have fancier words to use when I describe my preferences. Thanks
Excellent job! I love how you cover the why. You use great methodologies and provide great information!!! Thank you! I love your videos.
I really appreciate this video. I'll be subscribing for sure. I'd heard some of these things but you put it all together in a very understandable way. Can't wait to start putting this into action and creating a better steak. Thank you so much.
Personally I'd love to see more of this absolute basics type of video! God knows having this kind of indepth 'What happens if you do it this way vs that way' info before trying something would sooth my anxiety on so many levels.
For the past 10 years I have been cooking my Ribeye's via the Reverse Sear method. Put it in the oven at 350 with thermometer in, cook to 120. Let cool for 10 minutes. Then finish in Cast Iron Skillet a maximum heat with some butter, 1 minute per side. Perfect every time. Like a restaurant.
Butter has a really low smoke point. Wouldn't clarified butter or ghee be better? Burnt butter is really bitter.
@@Iconoclast1919 That or a high smoke point oil like grapeseed or avocado.
@@terrivel11 The smoke point of clarified butter and ghee is 450-480 degrees Fahrenheit and it still tastes like butter. Other oils like the ones you mentioned also have high smoke points but don't have true butter flavor, although avocado oil is somewhat buttery.
I was just surprised they said cook at max heat with butter. It would burn instantly if you try to sear with it since it has a smoke point of only 300-350 degrees Fahrenheit and it would spatter like crazy because of the water in the butter.
@@Iconoclast1919 Why bother phrasing the comment as a question then, if you already know the answer?
You're totally on point though, however if you're looking for butter flavor, it might just be easier/cheaper to baste with garlic and some herbs than buying/making clarified butter or ghee. That could totally be a side-effect of my local market situation too. Ghee and stuff isn't super cheap relatively speaking.
WOW!! Thanks. This is one of the BEST cooking videos I’ve seen. As a retired physician new to cooking, I NEED to know the chemistry of cooking to understand why I’m doing what I’m doing. I’ve never really understood steak before this. I still want to know more about the cow’s anatomy, and the source muscle for each cut. You’re a great teacher and scientist.
Awesome vid, Ethan. Glad I found it! Thank you for creating and posting it!