Exactly. I was complaining the last month about Julia cooking some complicated dishes. People started bashing me. I'm glad that this was a 'makeable' non complicated dish.
Ahh yes ! Thank you Lan! She posted this method last year or so and I've never cooked steaks any other way !! Perfect every time Thank you Julia for making the steak this way to reiterate this great method ❤
Like Julia (and Bridget about 3-4 years ago), Lan (in her first Techniquely video) was presenting the 'cold sear' method which was the work of their former colleague, Andrew Janjigian.
Hi everyone, welcome back Bridget. Good to see up see you again. But medium-rare... Nah, medium-to-well please. Thanks Julia, love me my spuds and steak
Watch these two together cooking anything. That said, their version of weeknight dinner is, well, ambitious for many. I’ll stick to carbon steel at very high heat, I don’t like getting food processor out at the best of times and it certainly isn’t happening during the week - sauce should be redundant anyway.
@@arturoaquino6768 Social media. 🤷♂It was also recorded originally for broadcast on PBS as part of a half-hour TV episode. It aired there first aired around 10 Feb 2024.
Straight from the fridge is fine. "Room temperature" is not achieved by letting a steak like that sit on the counter. A half hour or even an hour doesn't move the temperature needle as quickly or as high as you think it does. Kenji López-Alt wrote about this in his book The Food Lab almost ten years ago. He also took his "room temperature" steak (~50F after 2 hours on the counter in a 70F kitchen) and cooked it off side-by-side with an identical one straight from the fridge. The two steaks reached an internal temp of130F around the same time with the same evenness of cooking throughout.
ATK has entire cookbooks dedicated to cooking for two. They published one containing over 650 recipes over ten years ago and recently released its 10th anniversary edition with over 700 recipes. There's also a (much smaller) Dinners for Two, Vegan for Two and the upcoming Baking for Two.
Looks tasty; I don't think I could ever be a vegetarian, and yes, I know that some people are for moral, religious, or health reasons; but for now I am not ready to join them. RogerC 10/14/24
I would use pure olive oil not evooon the red potatoes & for searing the steak , pure olive oil is the 2nd press , but is better to cook with as it has a higher degree smoking point , asparagus spears with evoo & lawry's garlic salt on them roasted is a perfect side with this meal. I prefer a ribeye vs NY strip steak though, the evoo is good for the sauce which is the 1st press. Good job ladies , God Bless
Further to @NolaDeb's response - take carryover cooking into consideration and aim for the lower end of the temperature range for well done or even a few degrees under for medium well. Also, color does not dictate doneness. Your meat can read in the medium well/well done range and still have some pink to it.
Odd that she didn't sear all 4 sides and don't add pepper to a steak before cooking because it will burn. Add it once the steak is resting. And obviously don't risk your health by using nonstick cookware. If you season a cast iron or carbon steel pan correctly, food will not stick as long as it's heated up until it almost smokes.
Heating the pan until it almost smokes is one way of cooking a steak, but that's not the technique presented here. In a smoking hot pan, you're more likely to get an overcooked grey band. The non-stick pan is unheated (cold) when the steak is added so, together with the cold steak(s) those four minutes over high heat are not the same as a pan that ripping hot from the get-go. You could also do this technique with a carbon steel pan - the recipe says either non-stick or carbon steel. You might be able to do it with cast iron, but given the time it will take to heat the cast iron pan from cold, the timing will likely have to be adjusted and the pan likely won't react the same when turned down to medium.
I don't own a non-stick pan. I'll have to see if this will work on stainless steel. It probably takes too long to heat the mass of cast iron for this technique, but maybe the stainless will work.
Lan, why? 🤨 If it's because you recall seeing Lan demonstrate this technique in her Technique-ly series a couple of years ago, you're right - she did. So? Bridget also featured this "cold sear" method in a previous season of ATK even before that where she gave the credit where it was due - to their former colleague Andrew Janjigian. Not the 'gotcha' drama you though it was. (I was actually a bit surprised when I checked Lan's video that she hadn't also credited Andrew - she's done it with other recipes - but not that one. 🤷♂)
@@charlieharris3240great point. But why would you be surprised before, but not now? Just saying/asking. I personally don’t understand the feeling that a lot of commenters on here think these individual videos are some sort of competition.
As a retired oncology RN, I would not be using a non-stick pan on high heat. I do not have anything non-stick in my house. Forever chemicals are forever.
@leslieramee5104 the only safe ones are ceramic and they don't work as well as well seasoned carbon steel or cast iron. Tri-ply stainless steel is great with proper cooking technique.
The pan starts from cold, with a cold steak in it, on high for only 4 minutes. It doesn't reach the temperatures that are known to be dangerous for nonstick pans.
I definitely don’t agree with placing a non-stick pan on high heat. That could be dangerous and also make the non-stick coating disappear. Why not just use cast iron? ATK is such a big proponent of cast iron usually, and those pans can take all kinds of heat! Plus, why is nonstick even needed for this recipe?
If you're wary of using a non-stick pan, the better alternative would be a carbon steel pan. You might be able to use cast iron, but the idea behind the technique is to start with a cold pan. A cast iron pan would take quite a bit longer to heat up compared to non-stick or carbon steel. Also, consider that the non-stick pan is cold (room temp) when both the steak and the burner enter the picture. The pan is only on high for the first 4 minutes before it's lowered to medium to finish cooking the steak.
Would be nice to name the sauce and pay respects to its country of origin! South americans really can cook a great stake with the perfect chimichurri sauce to go along with it!
My QUESTION IS Why have you not considered cooking for a smaller group in the past, Most of YOUR Recipes are a lot of food Mostly for 4 Four or more which is a lot of grocery’s to buy 💲💲💲, Money is tight These Days, And are very expensive 💲💲💲 to purchase . Do I have to get a bank loan just to shop for groceries????? …
🤨ATK published an entire "For Two" cookbook over decade ago containing over 650 recipes and recently published an updated 10th anniversary edition with 700 recipes. They also published a smaller Dinners for Two cookbook a few years later, followed by a Vegan For Two a couple of years ago and have a Baking for Two cookbook coming out in early 2025. ATK's Cooking for One was also published a few year ago.
Is it just me? It’s bugging me that she didn’t cut the steak evenly with the pepper. And I see no reason not to use cast iron… little tip for me,try smoked sea salt and or truffle salt on your steak.
This technique works best with a non-stick pan or carbon steel pan. Cast iron would take far longer to heat in this "cold sear" situation so it might be trickier to achieve a similar outcome.
I never get bored with ATK's video techniques...keep showing more healthy and delicious recipes please!!
I appreciate how simple this is!!
Exactly. I was complaining the last month about Julia cooking some complicated dishes. People started bashing me. I'm glad that this was a 'makeable' non complicated dish.
The two best gals!!! Thanks for making me a better boyfriend, chef, and cook. Love you ladies!!!
A perfect pair to demo American Cuisine! Loved.🥰😘
They SO overdramatize things.
I love America's Test kitchen❤😢
I miss Chris Kimball, the original host ATK!
Looks GREAT! Didn't know potatoes could be that easy. Thanks Julia, Bridget and ATK for sharing! ❣️🎥
Looks phenomenal. Fairly simple ingredients, and a nice thick steak 👌
I truly love to see you guys cooking together!!!
I love seeing Bridget and Julia together and the meal looks delicious too. Great job, Ladies 😊
Ahh yes ! Thank you Lan!
She posted this method last year or so and I've never cooked steaks any other way !! Perfect every time
Thank you Julia for making the steak this way to reiterate this great method ❤
Like Julia (and Bridget about 3-4 years ago), Lan (in her first Techniquely video) was presenting the 'cold sear' method which was the work of their former colleague, Andrew Janjigian.
@@charlieharris3240ha I didn't realize that 😮
Love this, thanks ladies!
All I need is some asparagus 👌🏽beautiful
❤❤❤❤ i always use non stick pans
Bridget and Julia warm my heart when I see them on screen 😭
Nothing is better than chimichurri sauce!
I would much rather use a cast iron . Don’t like cooking on high with non-stick
Hi everyone, welcome back Bridget. Good to see up see you again.
But medium-rare...
Nah, medium-to-well please.
Thanks Julia, love me my spuds and steak
Love you girls always perfect food recipes
Absolutely Julia and Bridget ❤❤❤😊
Watch these two together cooking anything. That said, their version of weeknight dinner is, well, ambitious for many. I’ll stick to carbon steel at very high heat, I don’t like getting food processor out at the best of times and it certainly isn’t happening during the week - sauce should be redundant anyway.
"Demure" potato hot-takers: This video was recorded in April 2023. 🙄🤦♂
How do you know?
@@arturoaquino6768 Social media. 🤷♂It was also recorded originally for broadcast on PBS as part of a half-hour TV episode. It aired there first aired around 10 Feb 2024.
should the steak be at room temp or out of the fridge for this method?
Straight from the fridge is fine. "Room temperature" is not achieved by letting a steak like that sit on the counter. A half hour or even an hour doesn't move the temperature needle as quickly or as high as you think it does. Kenji López-Alt wrote about this in his book The Food Lab almost ten years ago. He also took his "room temperature" steak (~50F after 2 hours on the counter in a 70F kitchen) and cooked it off side-by-side with an identical one straight from the fridge. The two steaks reached an internal temp of130F around the same time with the same evenness of cooking throughout.
Yum. I love steak and potato3s. Will definitely be giving this one a try.
Today, I'm having a huge steak for dinner, because my primary care provider said that I am slight anemic.
We need more recipes for 2 servings, like this and Julia's lasagna!! Thanks!!😊😊😊
ATK has entire cookbooks dedicated to cooking for two. They published one containing over 650 recipes over ten years ago and recently released its 10th anniversary edition with over 700 recipes. There's also a (much smaller) Dinners for Two, Vegan for Two and the upcoming Baking for Two.
@@charlieharris3240 I know! I own Cooking for Two!!🤓🤓🤓
You are a great team
This is an EASY RECIPE for 2 !! Looks delicious !!
That’s a classic chimichurri sauce! Perfect with steak
The plan:
Trick the girls into eating the ny strip so I can have all the ribeye
I love you ladies!
Bridget and Julia … best ever ❤
Thanks for the video 👍 🥩🥔
Like steak and potatoes go together so do Bridget and Julia! TY ❤ and 😂
🔥🔥🔥🔥🔥🔥🔥
Definitely not how I would do it but it looks relatively quick and easy and tasty!
❤ yum 😋
Looks tasty; I don't think I could ever be a vegetarian, and yes, I know that some people are for moral, religious, or health reasons; but for now I am not ready to join them. RogerC 10/14/24
Thanks for sharing this easy recipe for searing steak. What brand & model is that cute little food processor u used to make the sauce?? Thx!
Cuisinart
Nooo not Julia with the demure potatoes lmao
So?
Hey Ashley made the same sauce on another video!
I like the positive comments BUT LOOK AT THAT DISH
I'm stealing these techniques. Thanks!
Good living ❤
FINALLY they listened and hopefully starting to put more practical dishes where the regular non chef person can make.
More videos with Bridget, please...
I would use pure olive oil not evooon the red potatoes & for searing the steak , pure olive oil is the 2nd press , but is better to cook with as it has a higher degree smoking point , asparagus spears with evoo & lawry's garlic salt on them roasted is a perfect side with this meal. I prefer a ribeye vs NY strip steak though, the evoo is good for the sauce which is the 1st press. Good job ladies , God Bless
Ty , God Bless
What temp would you recommend for medium well to well done?
Medium Well 🌡️ Internal Temperature 145°-155°
Further to @NolaDeb's response - take carryover cooking into consideration and aim for the lower end of the temperature range for well done or even a few degrees under for medium well. Also, color does not dictate doneness. Your meat can read in the medium well/well done range and still have some pink to it.
@@NolaDeb thank you 😊
@@charlieharris3240 thank you
@@charlieharris3240 Thank You!
No no no that steak serves me
Ah the Chris young flip. Every 30s is his recommendation but that’s such a pain. Two minutes seems reasonable.
What mini food processor is that?
Did Julia really say demure??
Yes. So?
You didn't bother searing the sides of the steak, really?
Looks good to me
MOOOOORRRRRREEEEEE!!!!
Odd that she didn't sear all 4 sides and don't add pepper to a steak before cooking because it will burn. Add it once the steak is resting. And obviously don't risk your health by using nonstick cookware. If you season a cast iron or carbon steel pan correctly, food will not stick as long as it's heated up until it almost smokes.
Heating the pan until it almost smokes is one way of cooking a steak, but that's not the technique presented here. In a smoking hot pan, you're more likely to get an overcooked grey band. The non-stick pan is unheated (cold) when the steak is added so, together with the cold steak(s) those four minutes over high heat are not the same as a pan that ripping hot from the get-go. You could also do this technique with a carbon steel pan - the recipe says either non-stick or carbon steel. You might be able to do it with cast iron, but given the time it will take to heat the cast iron pan from cold, the timing will likely have to be adjusted and the pan likely won't react the same when turned down to medium.
At 2:28 - how NOT to pepper a steak
I use cast iron for the steak. I don’t like Teflon
❤
Julia used the word demure 🤦🏻♂️
And?
Miammm !
DEMURE potatos
So?
The sauce is chimichurri but it shouldnt be blended. The best way is to cut it all by hand. The blender will give you the wrong texture.
😂
I personally prefer it blended smoothly.
A nonstick pan on high heat?? You're eating PFAS, and if you don't care about that, you're destroying your nonstick pan . Why can't you use cast iron?
I don't own a non-stick pan. I'll have to see if this will work on stainless steel. It probably takes too long to heat the mass of cast iron for this technique, but maybe the stainless will work.
no mention of lan lam? just the "updated method" hmm...
Lan, why? 🤨 If it's because you recall seeing Lan demonstrate this technique in her Technique-ly series a couple of years ago, you're right - she did. So? Bridget also featured this "cold sear" method in a previous season of ATK even before that where she gave the credit where it was due - to their former colleague Andrew Janjigian. Not the 'gotcha' drama you though it was.
(I was actually a bit surprised when I checked Lan's video that she hadn't also credited Andrew - she's done it with other recipes - but not that one. 🤷♂)
They all work for the same organization. It’s not a game or competition.
@@charlieharris3240great point. But why would you be surprised before, but not now? Just saying/asking.
I personally don’t understand the feeling that a lot of commenters on here think these individual videos are some sort of competition.
❤❤❤❤❤
👋
🎉🎉🎉🎉🎉🎉
As a retired oncology RN, I would not be using a non-stick pan on high heat. I do not have anything non-stick in my house. Forever chemicals are forever.
Have you tried the new non-stick pans without the chemicals?
@leslieramee5104 the only safe ones are ceramic and they don't work as well as well seasoned carbon steel or cast iron. Tri-ply stainless steel is great with proper cooking technique.
The pan starts from cold, with a cold steak in it, on high for only 4 minutes. It doesn't reach the temperatures that are known to be dangerous for nonstick pans.
@@itsthebrodthey still don’t reach the heat you want to sear a steak properly
I’m surprised they are using a non stick pan at all, especially for this meal.
As good as it looks, an uncooked steak is not healthy. Lots of blood 🩸 still in that steak. 🥩
There is no blood in that steak. 😒
How did the city inspector allow a dangerous microwave oven to be installed that high up? Where is OSHA? Where is ATK's insurance company?
I definitely don’t agree with placing a non-stick pan on high heat. That could be dangerous and also make the non-stick coating disappear.
Why not just use cast iron? ATK is such a big proponent of cast iron usually, and those pans can take all kinds of heat! Plus, why is nonstick even needed for this recipe?
If you're wary of using a non-stick pan, the better alternative would be a carbon steel pan. You might be able to use cast iron, but the idea behind the technique is to start with a cold pan. A cast iron pan would take quite a bit longer to heat up compared to non-stick or carbon steel. Also, consider that the non-stick pan is cold (room temp) when both the steak and the burner enter the picture. The pan is only on high for the first 4 minutes before it's lowered to medium to finish cooking the steak.
Would be nice to name the sauce and pay respects to its country of origin! South americans really can cook a great stake with the perfect chimichurri sauce to go along with it!
My QUESTION IS
Why have you not considered cooking for a smaller group in the past, Most of YOUR Recipes are a lot of food Mostly for 4 Four or more which is a lot of grocery’s to buy 💲💲💲,
Money is tight These Days,
And are very expensive 💲💲💲 to purchase .
Do I have to get a bank loan just to shop for groceries????? …
🤨ATK published an entire "For Two" cookbook over decade ago containing over 650 recipes and recently published an updated 10th anniversary edition with 700 recipes. They also published a smaller Dinners for Two cookbook a few years later, followed by a Vegan For Two a couple of years ago and have a Baking for Two cookbook coming out in early 2025. ATK's Cooking for One was also published a few year ago.
@@JohnCipriano-nl8cp You know you can just halve recipes, right? 🙄
Is it just me? It’s bugging me that she didn’t cut the steak evenly with the pepper. And I see no reason not to use cast iron… little tip for me,try smoked sea salt and or truffle salt on your steak.
This technique works best with a non-stick pan or carbon steel pan. Cast iron would take far longer to heat in this "cold sear" situation so it might be trickier to achieve a similar outcome.
First
Skip the microwave thats just silly😊
It helps to give root vegetables a head start.