With the way beef prices have jumped in the last couple months, I've been challenging myself to find great steaks by avoiding the black Angus or choice cuts and going through the cheaper versions at the supermarket and picking the best marbled versions...I've been getting great results...sure. I may have to pick through 40 steaks to get 2. But at $9.99/pound versus $19.99, it's been well worth it.
I love a good flat iron steak. Seasoned well, cooked medium rare and sliced thin against the grain, it rivals some of the better cuts at less than half the price.
@@MrMZaccone Yes, medium rare is the only way to eat a steak it's a sin to cook a steak any longer people think they will get sick from eating a medium rare steak not true more so with ground beef because it sits out longer .
@@jsr-uz3oj Certainly no more than medium, depending on the type of steak. It's not because it sits out longer but because the surface of the meat where the bacteria are, ends up on the inside when ground.
They're right about this. I've been cooking for 53 years, and love my steaks "blue rare". I've never gotten sick on anything I've made. We owned a pizzeria for 15 years, and NO ONE got sick on our food either. One does have to be careful about hamburger, poultry and chicken. I almost always fry my steaks in a cast iron pan. I usually use beef fat, but I just tried avocado oil with some butter at the end. The steaks were juicy, tender, and delicious. I must credit Chef Jean-Pierre with the recipe. He has MANY videos on TH-cam.
An alternative to chimichuri as a steak sauce is a light dressing of Worchestershire Sauce. It's an umami rich sauce with a bit of sweetness and acidity that helps cut through the fat on a steak without being an overpowering flavour bomb. It's a personal favorite whenever I have a fattier steak. For something like filet where it's quite lean, a little english mustard goes well with it.
Took me until age 30 when one time I didn't marinate the steak with Worcestershire before cooking, but put the Worcestershire sauce on after cooking when resting. Holbrooks. Bang, right back to being 6yo and what my first taste of steak was exactly!
Nothing beats a raw sirloin... but in the interest of sharing; salt, pepper, sage and then sear for 90 seconds a side and any fat on the edges, then finish in the oven at 250 until medium rare.
My mom once told me that, "everyone says a good steak doesn't need A1 sauce. But I just like it!" And that simple statement has defined steak for me. I love the sauce, even if everyone else says I shouldn't go there. I just like it that way. Thanks mom for the advice! You shaped me in many ways, including steak sauce.
free range and grass fed are the same flat ironsteaks come from the upperblade. u can use duck fat to coat your beef steaks with with; however i find a pat of real butter works just fine im a retired butcher of 30yrs
Do you miss carrying the 120 to 160 lb. beef quarters into the cooler and throwing them up onto the hooks every time the truck came in years ago? The company I started working for in the late 70s phased out swinging beef for boxed beef by the early 90s, but I still have a massive chest and forearms from that. I still have all ten too. ; ) For those unfamiliar with the process, the butcher crew would line up at the loading dock, the quarters were either put at the end of the trailer for you to grab, or dropped onto a tire for you to pick up, you picked it up and carried it by yourself into the cooler. The guy in front of you, after throwing his quarter on a hook, would grab a hook that has a wheel attached to it, out of a bucket, put it up on the rail so the wheel rides it, then hold the hook while you lifted your quarter and brought down upon the hook to catch. Then you grabbed a hook, for the next guy behind, then you repeated the process. That was just the incoming part, then you had to break them down with a knife and hand meat saw while hanging, to be carried in and processed further in the cutting room. The work was physically demanding and done at a good pace under tough conditions.
@@frankkolton1780 Lol.....no. Hanging beef is extremely common these days in order to age it. Sure, we don't have to do it anymore. But an aged steak is easily worth 10 times a not aged one.
Not a good butcher I see as you don't know what fat does what. Grass fed beef is more expensive but tastes terrible. Unfortunately a few lies by various medical doctors have people thinking its more healthy. It's not. If you are coating your steaks with stuff you need better steaks. UDDA prime ribeye is what you want. And don't trim these like too many inexperienced chefs do. A flat iron "steak" is not actually a steak. It's a roast. It has flavor but the texture is unacceptable for use as a steak. Use these in stews. You slow cook this cut of meat.
Don't be afraid of a steak turning dark under refrigeration but not spoiled It will be more tender and flavorfully even a cheaper cut of beef. Sometimes darker cuts will be on sale get them!! Also my go to seasoning is Johnnie's available on line or west coast area. Great on anything. So if you by a steak try to leave it in the fridge 2 or 3 or 4 days before cooking. Enjoy
salt well an hour or so before. Hot pan, flip every minute and halfish. till cooked how you like. 3-4 flips each for medium. more if you like a little more done. Heat drives the juice out the top side. if you flip before it comes out, that juice stays in the meat. Comes out just bloody lovely if you ask me lol.
@@yername31 The Old 96er. It's loosely based on a Steak house in Amarillo Texas. If you can eat the whole thing 72oz, plus a lotta sides, it's free. Otherwise it costs you $72.
Worked in restaurants for 15yrs never needed a meat thermometer to know when a steak is ready. Also wouldn't see any in any restaurants as you will literally be telling someone you don't know how to cook if you did
Restaurant cooking is significantly more complex than home cooking, hence why thermometers would be slightly impractical in that environment in regards to time. More power to you if you can determine doneness by feel, but it doesn't hurt for most amateur cooks to benefit from the assurance of mechanical accuracy.
@@KPMOgre Retired chef here. Thermometers are used almost exclusively for temp control of foods in steam tables, as well as temp checks for cooling hot foods down that are going into a walk-in. The other biggie is checking the temp of either large roasts (prime rib, for example), or whole birds. You learn to know the temp of steaks/chops/chicken breasts by feel, literally. Try the following next time you're cooking a steak: Hold our your left hand, palm up, and relax it, with your fingers lightly curled. Poke the meat of your palm at the base of your thumb. That's what a Rare steak should feel like. Touch the tip of your 'pointer finger' to the tip of your thumb. Just touch them, dont squeeze. Poke that spot on your palm again. That's Medium Rare. Now touch thumb and middle finger. Poke. Medium. Thumb and ring finger. That poke is Medium Well. And for those barbarians who hate steak and should just order the damn chicken instead, pinkie to thumb is Well. After a few months (and literally thousands of steaks in a typical steak restaurant, you just know how to do it right.
@@arklytte I know the "hand test" for steak doneness feel. Maybe I should've been more specific with my comment. I was referring to the restaurants not having thermometers comment. I use my own method to know when it's time to pull my steak; toss steak on grill, drink a beer, flip steak, drink another beer, steak is done... gets pretty fuzzy when cooking for a lot of people.
@@KPMOgre Sorry, wasn't trying to be condescending or anything. Not everyone knows the hand test. :) Though...I do rather like your method. Though, with the way I like my steaks, I'd probably have to shotgun the beer, so I'd certainly be risking alcohol poisoning if i were cooking for a crowd. :]
Oven cooked ribeye steak is amazing. Rest steak until ready to cook (minimum1 hour) Preheat fan oven to 160 (moderate heat) Dust steak with pepper steak seasoning and lay garlic butter on top Line roasting tin with foil allowing enough to cover tray and enclose over steak and drop a tiny amount of garlic oil where your steak will cook then spread the oil so the steak will cook with the oil Place the steak in the tray and enclose in foil, ensure the ends are sealed together Cook the steak to your preference around 30 minutes will give you medium Once cooked remove from oven keeping the foil sealed wrap the steak tightly then wrap a tea towel (dish cloth) around the foil and allow the parcel to rest for 10 minutes Unwrap the parcel and serve pouring the trapped juices over the steak. The resting in foil and tea towel will keep the meat warm and all the juices in tact. The low cooking heat reduces evaporation and the indirect heat of the oven reduces shrinkage and shock to the meat giving a more tender and relaxed steak.
That's pretty similar to my recipe. However, I would recommend adding a sear to it. A ton of magic happens right there on the surface with a sear.Take 5 mins off the cook time get your grill as high as possible or cast iron skillet up to 450 or 500 ( in the oven) While it rests. If need be, pat the steak dry, light coat of avocado oil on your pan or grill grates and toss the steak on for about 30 to 45 seconds. If you're on the grill you can brush with garlic butter, or your juice in the foil. No need to rest again. Plate, drizzle reminder of juice. Done. It adds 2 mins of cook time but will turn it up to 11.
@@spyda1857 so are you saying to search it in the oven after it has cooked in the oven ? Like take it out of the foil and put it in a hot pan back in the oven ?
I use a Ninja air fryer and griller to grill my steaks. I never have to flip because the air fryer cooks all sides. The steaks from this machine are amazing. Best investment I made for food.
Ummm…I 100% disagree on the “cutting to check for doneness” while still cooking. Letting your UNCUT steak rest on a rack for 6-7 minutes (I take mine from grill to a 125 degree oven and still leave the door cracked) after cooking is known to allow the juices to redistribute. If you cut it while on the grill, they will run out and the meat will not be as juicy or flavorful.
Resting is pointless, and possibly harmful. It's pointless because most steaks are plenty juicy already, so much so that there's generally juice all over the plate that never gets eaten. No need to preserve something that you will have plenty of either way. Resting can be harmful because while it's sitting there it's still cooking, so it might get overdone. Yeah, you could theoretically compensate for that by undercooking it first, but that's complicated and error prone.
While the grill marks don't change anything, they occur because a steak should be turned as well flipped. Making sure the steak does a complete turn can be important if your grill has hot and cold spots. If your cooking one in a frying pan it's not as important, but if you're cooking multiple steaks outdoors in the winter, turn them, flip them, and move them around so they all get cooked evenly.
"You can never really know if your steak is done right without cutting it open" yeah no... there are multiple ways to tell where your steak is without cutting it or using a thermometer. Practice makes perfect and you can tell how done a steak is by how it feels.
You can get close, but nothing is ever better than a thermometer. Also, every specific cut of meat will feel different. Heck, even the same cut of meat will feel different at the exact same temperature depending on that specific cow, marbling, any aging, amount of crust, dry brine vs no salt, etc. Again, you can certainly get pretty close by feel.
@Jeffrey Herman I'm almost there, I can eye out up to medium but I need to give them a touch with my tongs to figure out medium+ and medium well. My buddy is a long time grill guy and he can just look and tell, hes the only person I personally know who can just look and tell.
@Jeffrey Herman Agreed, I was on the cooking staff at the Kona Hilton for years and I'd prepare dozens of steaks on a daily basis -You will eventually learn, from touch to eying it...the way my grandmother would cook without ever measuring anything...
I see a lot of talk about salt and not pepper ? I use equal amounts just after I brush a little butter on the steak to help them both stick . please try this 🤤
Old Americans used an assortment of steak sauces, because they cooked their steaks well-done. Many of them would swear they just liked well-done, but most were afraid of eating rare meat, and to be fair, they ate more temperature compromised meat than we have today.
you realize that 75% (data released by longhorn steak house) of people cook their meat over mediuim-rare... Thus to a "safe temperature"... Its crazy to me how many people think rare and medium-rare are somehow the majority of people's preferences...
Everyone puts too much oil in cast iron. Put a little then wipe most of it off and leave your steak several mins without touching. It will stick at first, then release from the pan when it is heavily seared.
@@pigbenis2812 no it isn't. You aren't using high enough heat. A pan at 500+ degrees can sear a steak under 2 minutes per side no problem. Depending on the thickness of your steak that could already get you to rare or medium rare. If your steak is really thick, you may need to cook it more, but that isn't done on the stove top. In that case you should use an oven or a sous vide. When I use cast iron the steak has already been sous vide. It only needs like a one minute sear per side. If I didn't sous vide it, then i would have either started in the oven or finished in the oven. You aren't using your cast iron correctly. I don't think you are getting it hot enough, and I don't think you are using a proper cooking technique. Also to what temperature do you cook your steak? I cook my steaks to 133F, so that they come out to no more than 135 after searing. That is not raw. A lot of people eat steaks under 1" thick. You see how long it takes to cook a less than 1" thick steak to medium rare using a cast iron at 550F. It's not several minutes.
I like A-1 on my over-easy eggs and even meatloaf, I just love it. I don't use it on my steaks though. You know how all meatloaf recipes call for ketchup? Try substituting A-1 instead. It really is quite delicious. Ketchup has that sweetness to it that I don't care for. A-1 has a nice tang that is perfect for meatloaf. If this comment converts one meatloaf eating person, my life will be complete! Have a great day!!
Professionally trained Chef here, with industry experience. All of these things are absolutely true and correct, except the one about pricking with a fork to check done this. Absolutely, under no circumstances, should you ever do that! These people can say what they want, but it is a cardinal, Meat Lover's Thin. Learn to tell doneness by gently giving the meat a squeeze to see how soft it is. The softer and more easily you can squeeze it, the more rare it is. Take a steak and put it into two or three smaller States, then start testing cooking times. I guarantee you will be able to feel the difference. And once the steak is done, always let it rest on a wire rack for about 5 minutes before you cut into it. You definitely want those juices inside the meat.
I find it better to cook it more rare than preferred, then let it rest closer to 15-20 minutes but wrapped in foil. It will keep cooking a tad while resting and incredibly juicy. Thoughts?
@@TonightWeGrill but my thoughts are that wrapping it in foil moistens. Nice crust on the outside of the meat by the time you get it sliced and on your plate. So I personally don't do it that way. But your method is sound.
@@MichaelRei99 I admit that I have always been a little wary of the reverse Sear method of cooking steaks and other cuts of meat. But this sous vide movement really appears to be taking off, and there is no way to get a crust on the outside of a steak when it is cooked that way, unless you reverse sear at the end. Thing is, people have always been able to figure out how to get that perfect balance between a good crust on the outside of a state, while keeping the inside perfectly cooked to their liking. I don't see why we have to start adopting Voodoo methods of cooking in order to achieve that. I admit I do not have one of these machines, but perhaps I will borrow one, sometime, and give it a try for myself. But my method of cooking steaks generally works well for me, so I don't really see a need to change my methods in order to achieve, supposedly, the same result.
Clarification on why chicken is dangerous undercooked: it comes mostly from how they are slaughtered and the precautions they take. The butchering of a cow, being such an expensive and complex source of meat has far more precautions in place for health safety and preservation of the meat. Otherwise you could lose thousands of dollars, where as a chicken is butchered far more indiscriminately. There is also no culinary advantage in undercooking a chicken… It does not improve the taste or texture (in fact it worsens it )
I've had very rare chicken breast in Japan at a good yakitori restaurant, and it's really not bad at all. That said I would never trust just any restaurant to serve me that. It's a thing in Japan, which is why I would trust a high quality, reputable restaurant there to serve it without killing me.
Well, this is partially true. Mostly true these days. But that is because we actually medicate/vaccinate our chickens. Otherwise, Fowl tend to be extremely dirty, even when butchered in the proper settings. They also spread disease easier because they quite literally eat each others feces and the likes. Given modern medicine/technology, this is mostly a non-issue though, but it was true in the past.
@@Butchsiek Yes... Yes they are my guy. I've raised chickens myself. They get vaccinated. And it is entirely unheard of, them not getting vaccinated in the larger companies. They are dirt cheap vaccines too. Not reason for them to not get vaccinated. "Conventional poultry are usually vaccinated against a variety of diseases including Marek's disease, Newcastle disease, infectious bronchitis, Infectious laryngotracheitis, fowl pox, and fowl cholera. Since these diseases can also infect organic poultry, a routine vaccination program is recommended."
@@SomeGuy-qh6rwthe last part, I like your copy and paste from the first article popped up during your search.. You also failed to acknowledge that all chickens arent vaccinated.. Its recommended but not all are vaccinated.. That's why on chicken labels it has no hormones or antibiotics..
Howdy mashed! great video as always. I have paused the video at the 3:19 mark, because there are several factors to prepping the plate. the added grill marks add visual appeal to the dish. Some of us are willing to lose a small amount of flavor, to increase the visual appeal. But to each his own, keep the mouth watering videos coming!
I don't know any of the miths about a steak. I just like mine medium with the fat seared on an open pit grill. I love a 3 inch thick porterhouse with a tail on it. The seared fat gives it a baconny flavor. I like barbeque sauce on mine with butter melting on top. Aslo a baked potato smothered with sour cream and butter on the side. With Apple pie for desert. The good old American dinner. An ice cold beer goes well with it.
One correction. Many stores, such as Costco, "blade tenderize" their steaks. That means they're stabbed by many pins, which could trnsport surface contaminants to the interior.
Dry brine 40 minutes to 2 hours? Hell no, you want at least a couple hours if possible (2) but up to 24 for me, once you go over that things can get... interesting, but 12-24h dry brine is ideal for me and many others, try it.
The red juice on the plate from a medium rare steak almost caused an argument in my house. My wife really thought i was wrong and that i am being lied to.😑
I thought most of this was just common knowledge. 🤷♂️ I guess my late grandfather was a good teacher! Also, ALL THE YES to chimichurri! Unlike traditional steak sauces, the contrast between the fresh, herbal flavor of the chimichurri complements and brings out the deep, malty flavor of the steak. It was a complete game changer for me and my cooking skills. If you haven’t tried a good, grilled ribeye with chimichurri, DO IT. Serve it with some grilled vegetables on the side. Best meal you’ll ever eat.
What about a dollop of pungent horseradish, or pile of blue cheese crumbles? Like chimichurri, I like those as an adjunct, not a sauce to nearly baste the steak in.
@@malthuswasright hang on, i was reliably informed by expert celebrities on twitter like Lizzo and blue haired feminists that you can indulge in whatever you want and still be healthy and beautiful…..
My cat "Tuna" was a steak expert. She said no salt on the steak before or after cooking. I salted mine after cooking anyway. Steak was more affordable when Tuna was alive so we had steak at least 3 times a week or more. I'd walk in the local meat market and they would tell me Tuna called in an order... I took what ever she had requested. Tuna preferred the strip side of a porterhouse steak. I think she had that 100% correct. Don't think I've had a steak in 6 months or so now... current cat is just not into them... she like brie cheese.
I agree. As a chef of 20 years. Every steak and flat or char grill, has it's own personality. Experience makes all the difference. The cut also makes a big difference. For example, high fat bone on rib eye needs to be treated differently to lean eye fillet.
I suspect steaks were more commonly cooked well done back in the past. If that's the case, then adding a sauce like A1 would add flavor. I have a friend who only liked well done meat. His favorite steak was Teriyaki, again, probably because it added taste that a well done steak no longer had. Now medium rare is the most common doneness so steak sauces are redundant. I still like a bit of compound butter though, and yes, chimichurri is great. Be sure to make it yourself though for best taste.
... Fake news! a 2017 release by longhorn steak house shows that Rare and Medium Rare account for just 25% of steaks, Medium alone accounts for 37.5% of steaks, and the rest (37.5%) is medium well and well... Medium rare accounts for 22.5%, and is the 3rd most common doneness...
He probably liked the taste of teriyaki. I love my steaks very well done, and back off on the steak sauce. Except western Sizzlin steak sauce, that stuff is delicious, And even then, I only eat it on every other bite of steak, because I want that amazing steak taste all by itself.
Sous vide allows for rare meat inside that has been tenderized by keeping it at an elevated temperature for hours, then the outside can be seared for flavor.
@@drob841 I agree. It's best for thicker cuts where you want thorough cooking at a lower temp and a sear on the surface, which is near impossible in an oven or on a grill. It's also good for keeping chicken moist.
Thanks for the salt tip!! All Blood type "O" should see this. As far as "B" they should apply to the wild meat of venison and bear etc. A's and AB's should stay away from red meat! It has to do with stomach acid! The best rule is flip every two minutes on the third or forth check not more than 125 degrees and remember it still cooks when off the fire so consume as soon as possible. Also the animal fat does not increase cholesterol it is the carbs you eat with it like potatoes and bread. Never drink for an hour before, Eat the meat first then some greens like spinach salad you will walk away hungrier than when you started it goes that fast.
I am blood group O and I can't think of anything worse than putting salt on steak. In fact I only ever use salt on a boiled egg or chips. Never on anything else, ever. And people wonder why they have high blood pressure. I am sure my salt intake is only about 1 ounce per year.
First, it all depends on the quality of the meat. If your meat is certified prime you can in fact eat it completely raw. Steak tar tar & carpacio are good examples of this. Only cheap quality meat is dangerous when under-cooked. Pro Tip: Never cook your steak on a grill, way too easy to dry it out. I always cook my filet's on an iron skillet with one slice of cut up bacon (the bacon fat really flavors the meat nicely and prevents burning), then add some chopped fresh garlic in the skillet once the majority of the cooking is done (don't burn the garlic). Also, I season with garlic powder, pink sea salt, and coarse fresh ground pepper. Absolutely medium rare perfection!
@@rolandlee6898 Nope, in fact, don't take my word for it, go to a butcher shop (not a grocery store, they do not have butchers anymore) and ask a butcher.
@@tedwojtasik8781 You mean I should ask a butcher about bacterial growth rates on raw flesh at refrigeration temperatures? Does the butcher sterilize the beef personally and runs a DNA test on it or how does it work exactly? How would he know whether the meat has bacteria on it or not? I can assure it has plenty on it. Not only bacteria but feces and urine as well. I dont know you have seen a slaughterhouse but its not exactly what one would describe as "clean". Prime beef is a meaningless term that serves primarily a marketing purpose. Secondly, a living animal is teeming with all sorts of microorganisms, around 10 cells for every cell of the animal itself. Those dont disappear when the animal is killed. They get spread around. Which is why its not advised to wash meat before cooking, youll just spread it around. Three, beef carries a large number of parasites that can infect humans. Which is why farms typically pump the animals full of drugs. Yes, you CAN eat raw meant, but you shouldnt. Millenia of cooked diet as made human stomach acid fairly weak and it no longer kills pathogens and parasites (hence the point above). Which is why even mildly spoiled food typically results in a major ass-water case and no one ever has said eating raw meat is a good idea, even in survival situations.
You want a tender piece of meat try using a fresh pineapple, not canned. Break down the fresh pineapple and place the pieces in a blender. Put the liquid in a zip bag with the steak and let stand in the refrigerator for 1 and not more than 2 hours. Rinse the pineapple away, then season as usual and cook. There will be no pineapple taste and a tender steak will result.
At first I thought she was saying using A1 and steak sauces were fine. Thankfully she brought up chimichurri... it's my absolute favorite to put on steaks recently.
Very light dabs of A1 are fine personally. It's like someone who likes ketchup or cheese on their burger. You only drown it in the sauce if you're trying to make something like eye of round palatable, and at that point you might as well not bother unless you're on a ramen diet.
Yes I also Boil my steak with some mineral salt and any cheap cuts I soak in baking soda and mineral water! when making a Casserole Beef steak casserole!
Thick cut 1" ,.... Medium rare rib-eye steak cooked on a cast iron skillet and thick cut , pan fried French Fries with Heinz 57 Ketchup as dipping sauce !......yummy !
@@thejokkerulez2446 True. I would still suggest they learn the other ways to tell well done, medium rare and rare, though. Makes my heart weep for the steak when it's cut open before it sits :(
2:00 Well, there are absolutely no reason to salt it prior to frying either. Salt the meat after cooking, while the meat is resting. Simple, easy and tasty.
There is a very good reason to salt WELL BEFORE the cooking process. Namely, salt causes denaturation where long protein strands are broken down into short ones, thus making the meat significantly more tender. Additionally, this allows cells to retain more water which makes the meat more juicy. This is a fact of organic chemistry and not mere hear-say.
@@PeterHonig. This is exactly right. We even experimented on super tender cuts like ribeye and tenderloin and there was a definite difference in tenderness, juiciness, and flavor when we dry brined.
@@PeterHonig. The salt draws out moisture and hinders a proper browning process, making the meat cook instead. Very bad idea, if what you want is fry the meat. If you want to use salt to break down cell-walls and proteins to tenderize your meat, you will need to saturate the whole meat piece in a salt-marinade for several hours. It is mostly used for preservation, because that is mostly what this method is good for. If you need salt to tenderize your meat prior to frying, it means you have bought a low quality piece of meat. Don't be stingy when you buy steak, or make something else for dinner.
A friend of mine loved his steak rare, we went to a high-class restaurant once and he was asked hów do you like you stake cooked? His reply was " Wipe it's arse and walk it past the grill" 🤣🤣🤣🤣🤣
I have no idea who thought that a1 steak sauce would improve the flavor of any steak. It tastes like sour BBQ sauce. I also don't understand the hype with rare steak. I find that cooking mine medium cooks in more flavor while still being tender.
Yep...that's how I do it these days. Kosher salt brine on both sides for a half hour to tenderize; then slow cook in the oven at 250, followed by a blasting hot sear in a pan.
It has been a while since I did a reverse sear on a tomahawk steak. Yummy. Most recent awesomeness we’ve found is Berkshire bone-in pork ribeyes. Better than some of the steaks I do and I can beat all except for very high end steakhouses on my kamado.
@@incisor78 No it's not. This is one of those "myths". It's actually a lie. Vegans for various malevolent reasons constantly spread such lies in an attempt to get others to join the cult of eating terrible foods not biologically compatible with human physiology.
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Salt before or after doesn’t matter. It’s the PEPPER that you don’t put on before a skillet because pepper burns salt doesn’t.
I've never understood the logic in putting a hot or strongly-flavored sauce on a good piece of steak. I do it only with cheaper meats (including pork) that have very little flavor of their own.
I just really love the taste of A1. It may be my favorite condiment. It's made for meat. I want to eat it on meat. Idk why ppl judge me for putting meat sauce on meat.
@@tymjones They shouldn’t!! Everyone’s tastes are different. I’m a professional Chef, and my opinion is, to each their own!!! I want my customers to enjoy their meal and not be “forced by trend” to eat a specific way🤷♀️ Ya know??! If you like A-1...then you USE A-1😉👍
@@tymjones As an old cook I knew that my job was to cook what the customer wants. It is no one's job to tell you how it 'supposed' to be eaten. Trying to tell someone else how to eat is childish and ridiculous. That being said... I prefer Lea & Perrin's over A-1 ha ha
Searing caramelizes the surface of the meat, providing a satisfying FLAVOR. Adding salt MAY do the same(Flavor) depending on your Taste Buds. If YOU like it that is ALL that counts. You pays your money, you are in charge.
Thanks for the tip. I'm still figuring out how to make a steak I can actually eat. I'm starting to do my research now. I'm so tired of paying good money for a steak and it turns out bad.
As a child, my family cooked pork chops until they were well well done black and hockey pucks. Somewhere in the dark past, someone in our family must have had a terrible medium pork chop.
I heard someone espouse the "searing locks in juices" theory, then turn around and say that the steak can reabsorb the drippings. I didn't call him on his idiocy because he was performing DOT tests on the company trucks.
"If it's not a filet, it's not even worth eating"... you're kidding right? I will take a Ribeye, or NY Strip any day of the weak. Filets are so damn bland which is why most fancy restaurants serve some type of sauce with it. Very tender but lacking in flavor. All the flavor is in the fat.
Another myth is you have to grill. I’ve been using stovetop (you don’t need a cast iron skillet, either) for almost a decade and after practice I can make a damn good one. More important is the cut/quality and the prep. Med rare ribeyes are best imo and you only need salt, pepper, possibly herbs if you want, and butter (I use garlic butter). Mushrooms and/or sauce is optional but can work great too.
@Charles Quinn Actually, there are benefits from both. Unless you want the smoke taste, there is very little reason to cook your steak on a grill. The maillard effect from a pan will be much stronger, and is generally considered the better technique. Also, the majority of the top chefs in the world, do in fact cook their steak in a pan for that reason. You don't really get enough of the smoke effect from the grill. It isn't like ribs where you might slow cook them for hours. And if you are using a gas grill, or even charcoal really, there is almost no reason to use your grill over a pan at all. The pan also gets the benefit of cooking the steak in it's own fat drippings, and if you use butter, you can spoon it up onto your steak as you cook it.
@@SomeGuy-qh6rw It really depends - grills can provide more flexible maillard coverage with open firing, and more even cooking over embers compared to a cast iron. Open firing provides heat intensity, contact and coverage that is impossible with a pan, and embers are able to heat the steak with a much more even gradient (almost like an oven). Guga Foods demonstrates the flexibility of grilling over the pan perfectly - his low heat reverse sear starts with a very even cook covered over embers, then his sear entails the steak being basically engulfed in flames ensuring an unmatched crust. Add to that the flexibility of application of smoke flavour - whether minimal, using a low-smoke charcoal like binchotan, or an intense apple, maple, mesquite etc blend, briquettes for maximum heat output versus the consistent heat of lump charcoal; I personally feel like grilling is the most flexible method for making good steaks. Of course, cast irons can make incredible steaks too; it's just not my preferred method. Especially as I am not such a fan of adding flavour with 'wet' components like butter, oil, tallow etc as I feel they can compromise the crust quality. But if you are, the pan has its definite benefits.
@@ntnchua Most of this is common misconception. A pan has more surface contact with the meat. Same reason you will get better umami flavoring with a burger in a pan, than on a grill and literally NO ONE in the industry cooks it any other way. Thus, it gives a better milliard effect. If you want heat intensity to the extreme, you can just blow torch your steak. Smoking steak is an option, but unless you plan to slow cook it for an hour, it is a waste of time. Also you have to sear it after that, which is generally done in, you guessed it, a pan. That said, to my knowledge there is no way to re-create this with a pan, other than putting the pan in the grill. So, this will always be a strong suit for a grill. Ah, and finally. If you want a reverse sear, you can do that in your oven for the same effect. Don't get me wrong. You can get a fine steak from a grill, but you can get just as good from a pan, and better. Again, this is why pretty much every top chef you'll ever see, uses a pan, from Bobby Flay, to Gordon Ramsey. And that isn't because they don't have grills. Butter and what not is definitely a preference thing. I prefer it. But you are correct, that it effects the crust. I'll take the extra flavor, over a bit of crust though. If you are doing a reverse sear, you'd obviously not use any butter, as the entire point of the sear is to make the surface of the meat, dry. My experience includes not only watching tons of videos, but cooking thousands of steaks myself, as my job. In nearly every way imaginable. Most techniques with the grill, can be copied with a pan, or oven. Grills are of course, quite popular at homes, because unless you have a really good fan, there is a ton of smoke. Which is why people like myself, with often cook outside on the grill anyways when it comes to a steak. One other thing. Unless you can afford super expensive steak, like Guga, you are generally better off using techniques like pineapple, which I know he uses. And the process generally makes getting those crusts you like, rather difficult. In a situation like this, I think the tenderizing effect is a far better trade off. I am not sure if you have ever looked at the price of the steaks Guga cooks these days but I am guessing most people won't be eating those steaks.
Steak sauce is a crime. A good steak only needs salt, and potentially spices. I, personally, like salt, freshly ground peppercorn medley, and a little onion, garlic and crushed red pepper. This is essentially what's in Montreal Steak Seasoning, but it also has seed oils and additives. The best oil to finish a steak is (wait for it) tallow (beef fat.) The next is lard (pork fat.) Ghee works well, too (the proteins in butter burn, so ghee is better.)
If you want a filet, cook it in butter, very lightly, then when it is just done to your taste, kiss it with good brandy, flame. I taught gourmet cooking for 8 years.
Get pan hot with oil, tenderise steak with proper tenderiser, salt and pepper steak, put in pan and leave until you see juice starting to from on the top, flip and leave until you see juice forming on the top again, take out and let rest for 5 minutes then enjoy a perfectly cooked steak. This has worked for me every single time I've ever cooked a steak. You're welcome.
It cooks the bacon, then it cooks the steak in the bacon stuff. Then it minces the bacon, and puts it on the steak. I will also accept a patty of breakfast sausage. Same same.
I keep jars of bacon grease. Keep it stored in a cool dark place and I've never kept any long enough for it to go bad. We tend to cook a pound of bacon at a time in the oven. Then just drain grease into jars. Keep the cooked bacon in the fridge ready to go for whatever.
Kudos to all the comments here: the consumer isn't the idiot so many marketers think they are. As a cattleman that has won EVERY carcass competition my uncle and I ever entered, it's a relief that most people actually KNOW how to cook a steak. So many myths out there, perpetuated by cattlemen pushing a breed AND marketing.
I hate the myth that you "can't ever use anything but salt to season it". Because frankly, I love the taste of "pure steak" as much as anyone, but after a while your palate can get too used to it, and then even the most exquisite cut of meat can seem bland. So having different flavor options, can be good to keep the palate excited. If done right, the flavorings won't "overpower" the meat and hide it's natural flavors. Rather, it'll give it a real nice accent, that can keep your palate from getting bored. Plus, I just find it fun to experiment with different flavors and combinations. Like "garlic and lemon pepper", or "bourbon and brown sugar". Even a real nice spicy kick of cayenne pepper and paprika, or Cajun seasoning. Even just a light dabbing of Dr Pepper near the end of cooking sometimes. Don't be afraid to find a few recipes that really resonate with you. The world is full of flavors for you. Other than that tidbit of personal advice, I maintain that the only "wrong" way to eat a steak, is any that you do not prefer. It's your mouth. You know what you like, and you do not owe anyone their preference over your own. I know people who will only eat steak "shoe leather tough" well done, drowned in A1. I know other people who will not even look at the steak if it's past medium rare, with anything more than salt to season. And you know what? Neither of them are wrong, because they're eating it the way they like it. For reference, I prefer medium. Because I don't mind medium rare or medium well. So if I order it medium, It'll easily fall within that range, and I'll probably enjoy whatever I get. And as mentioned above, I thoroughly enjoy jazzing up the meat with some exciting additional flavors.
I think the thing with super well done steak isn't that it's no good, it's that you can achieve the same result with other cuts. It's like coffee. A lighter roast taste more of the bean. A darker roast taste more of the roast. Would you rather taste the ingredient or the process? They can both be good, but the latter can be utilized on something that isn't a $50 age ingredient that you might not get again for a while.
A-1 and other sauces must hate me ..... since I can remember , around 1965 or so , I’ve always hated sauces , I want to taste and enjoy my medium rare steak , porterhouse or t-bone and ribeyes are my favorites .
Honestly it's great to eat a steak with no sauces, but if you want a little bit of more flavor have some compound butter which is butter mixed in some herbs/spices
@@bradleychilds4387 Try other sauces and you might just change your mind. You also have to consider the sodium content of it, you may not be able to use A-1 forever.
i only flip once, 500 degrees at 7 minutes a side, rest in a covered pan for 10 minutes and have not yet have a steak fail. Guess it's all dependent on your method. no such as an expert on anything, just those who pursue further knowledge.
7 minutes a side at 500!? I like my steaks rare-medium rare... And rest in a covered pan? It's not really "resting" if it's still in the pan... It's still cooking slowly.
“The present society is not a golden land, but a hell. It is not a civilization. After reaching the pinnacle of barbarism, it is a land of beasts killing and eating all living things without a second thought. IF LEFT AS IT IS, THIS WORLD WILL HAVE TO BE RUINED AND DESTROYED FOR THE SAKE OF MEAT-EATING.” - Seishi Onisaburo Deguchi (vegetarian) -
Another myth is that searing a steak "seals in the juices", not true. Alton Brown tested it on his show and the non seared and seared both lost the same amount of moisture during cooking.
Steak of choice with pepper, salt. garlic powder and paprika cooked in a hot airfryer for between 7 - 10 mins = juicy tasty steak. Doesn't get easier than that.
Being a fan of ribeye makes cooking in beef fat easy. Trim a little fat from the steak and dice it up and rend in a hot cast iron skillet. Do not toss those little bits of crispy fat, they are like bacon bits and accent a vegie really well. As far as sauce goes I stand by either traditional pan sauce or a deglaze and reduction of wine.
This is more of about alternative suggestions. I can't see it as the steak bible. For example, a sous vide steak is very tasty and browned after cooking. I sear a filet mignon on all sides and call it good. no complaints so far. I love to salt the steak as well. To each their own
Although tenderloin is tender, it is also lacking in flavor, for a tender and flavorful cut that is economical try a flat iron. I've worked as a butcher for 14 years and in my honest opinion the flat iron is hands down the best cut out there.
I sous vide my steak before grilling them and serving them . At times I freeze the sous vide steak for future steak dinners but the fattier marbelized texture of the meat the better.
With the way beef prices have jumped in the last couple months, I've been challenging myself to find great steaks by avoiding the black Angus or choice cuts and going through the cheaper versions at the supermarket and picking the best marbled versions...I've been getting great results...sure. I may have to pick through 40 steaks to get 2. But at $9.99/pound versus $19.99, it's been well worth it.
I love a good flat iron steak. Seasoned well, cooked medium rare and sliced thin against the grain, it rivals some of the better cuts at less than half the price.
@@MrMZaccone 111i
@@MrMZaccone Yes, medium rare is the only way to eat a steak it's a sin to cook a steak any longer people think they will get sick from eating a medium rare steak not true more so with ground beef because it sits out longer .
@@jsr-uz3oj Certainly no more than medium, depending on the type of steak. It's not because it sits out longer but because the surface of the meat where the bacteria are, ends up on the inside when ground.
Try the Aldi big boy steak 🥩 it's mmmm
Waitress: Do you need steak sauce?
Me: I hope not.
They're right about this. I've been cooking for 53 years, and love my steaks "blue rare". I've never gotten sick on anything I've made. We owned a pizzeria for 15 years, and NO ONE got sick on our food either. One does have to be careful about hamburger, poultry and chicken. I almost always fry my steaks in a cast iron pan. I usually use beef fat, but I just tried avocado oil with some butter at the end. The steaks were juicy, tender, and delicious. I must credit Chef Jean-Pierre with the recipe. He has MANY videos on TH-cam.
Tallow, maldon salt, fresh ground black pepper. All a steak really needs lol
Let the beeve walk up to your plate and sit on it
Blue rare is my fave. But sadly no one else likes in my family.
@@odinsson204- I only make it that way for myself, or order it that way in a restaurant.
An alternative to chimichuri as a steak sauce is a light dressing of Worchestershire Sauce. It's an umami rich sauce with a bit of sweetness and acidity that helps cut through the fat on a steak without being an overpowering flavour bomb. It's a personal favorite whenever I have a fattier steak. For something like filet where it's quite lean, a little english mustard goes well with it.
In Canada and UK, we have something called HP sauce and it is exactly as you describe. I don't think it's sold in US though
Worcestershire sauce is a great way to ruin any steak.
Took me until age 30 when one time I didn't marinate the steak with Worcestershire before cooking, but put the Worcestershire sauce on after cooking when resting. Holbrooks. Bang, right back to being 6yo and what my first taste of steak was exactly!
Nothing beats a raw sirloin... but in the interest of sharing; salt, pepper, sage and then sear for 90 seconds a side and any fat on the edges, then finish in the oven at 250 until medium rare.
Have you ever tried reverse searing?
My mom once told me that, "everyone says a good steak doesn't need A1 sauce. But I just like it!" And that simple statement has defined steak for me. I love the sauce, even if everyone else says I shouldn't go there. I just like it that way. Thanks mom for the advice! You shaped me in many ways, including steak sauce.
If only your mom kept her legs closed we would have been spared the long post
free range and grass fed are the same flat ironsteaks come from the upperblade. u can use duck fat to coat your beef steaks with with; however i find a pat of real butter works just fine im a retired butcher of 30yrs
Do you miss carrying the 120 to 160 lb. beef quarters into the cooler and throwing them up onto the hooks every time the truck came in years ago? The company I started working for in the late 70s phased out swinging beef for boxed beef by the early 90s, but I still have a massive chest and forearms from that. I still have all ten too. ; )
For those unfamiliar with the process, the butcher crew would line up at the loading dock, the quarters were either put at the end of the trailer for you to grab, or dropped onto a tire for you to pick up, you picked it up and carried it by yourself into the cooler. The guy in front of you, after throwing his quarter on a hook, would grab a hook that has a wheel attached to it, out of a bucket, put it up on the rail so the wheel rides it, then hold the hook while you lifted your quarter and brought down upon the hook to catch. Then you grabbed a hook, for the next guy behind, then you repeated the process. That was just the incoming part, then you had to break them down with a knife and hand meat saw while hanging, to be carried in and processed further in the cutting room. The work was physically demanding and done at a good pace under tough conditions.
Aaaaah...
Butcher. Man’s best friend after the dog.
@@frankkolton1780
Thanks!😃😎
But hey!
Did folks really punch sides of beef, like Rocky?
For how much beef costs, I always doubted it.
@@frankkolton1780 Lol.....no. Hanging beef is extremely common these days in order to age it. Sure, we don't have to do it anymore. But an aged steak is easily worth 10 times a not aged one.
Not a good butcher I see as you don't know what fat does what.
Grass fed beef is more expensive but tastes terrible. Unfortunately a few lies by various medical doctors have people thinking its more healthy. It's not. If you are coating your steaks with stuff you need better steaks.
UDDA prime ribeye is what you want. And don't trim these like too many inexperienced chefs do.
A flat iron "steak" is not actually a steak. It's a roast. It has flavor but the texture is unacceptable for use as a steak. Use these in stews. You slow cook this cut of meat.
Don't be afraid of a steak turning dark under refrigeration but not spoiled It will be more tender and flavorfully even a cheaper cut of beef. Sometimes darker cuts will be on sale get them!! Also my go to seasoning is Johnnie's available on line or west coast area. Great on anything. So if you by a steak try to leave it in the fridge 2 or 3 or 4 days before cooking. Enjoy
Agree about the darker cuts found on sale. I let the supermarket age my steaks for me.
salt well an hour or so before. Hot pan, flip every minute and halfish. till cooked how you like. 3-4 flips each for medium. more if you like a little more done.
Heat drives the juice out the top side. if you flip before it comes out, that juice stays in the meat.
Comes out just bloody lovely if you ask me lol.
Experiment with compound butters after you cook your steak to change things up.
In a word, no. Compound butters are for London broil, not steak.
Good vid. You included movie clips but didn't use the greatest steak eating scene in Cinema history....John Candy in 'The Great Outdoors'
Facts!!!
He's not done yet!
@@brianmather9074 The only thing left on the plate is the fat and gristle.
lol was it the ole 96 or something !!
@@yername31 The Old 96er. It's loosely based on a Steak house in Amarillo Texas. If you can eat the whole thing 72oz, plus a lotta sides, it's free. Otherwise it costs you $72.
Worked in restaurants for 15yrs never needed a meat thermometer to know when a steak is ready. Also wouldn't see any in any restaurants as you will literally be telling someone you don't know how to cook if you did
That's ridiculous. Plenty of professional chefs and restaurants use them.
Restaurant cooking is significantly more complex than home cooking, hence why thermometers would be slightly impractical in that environment in regards to time. More power to you if you can determine doneness by feel, but it doesn't hurt for most amateur cooks to benefit from the assurance of mechanical accuracy.
@@KPMOgre Retired chef here. Thermometers are used almost exclusively for temp control of foods in steam tables, as well as temp checks for cooling hot foods down that are going into a walk-in. The other biggie is checking the temp of either large roasts (prime rib, for example), or whole birds.
You learn to know the temp of steaks/chops/chicken breasts by feel, literally. Try the following next time you're cooking a steak:
Hold our your left hand, palm up, and relax it, with your fingers lightly curled. Poke the meat of your palm at the base of your thumb. That's what a Rare steak should feel like.
Touch the tip of your 'pointer finger' to the tip of your thumb. Just touch them, dont squeeze. Poke that spot on your palm again. That's Medium Rare.
Now touch thumb and middle finger. Poke. Medium.
Thumb and ring finger. That poke is Medium Well.
And for those barbarians who hate steak and should just order the damn chicken instead, pinkie to thumb is Well.
After a few months (and literally thousands of steaks in a typical steak restaurant, you just know how to do it right.
@@arklytte I know the "hand test" for steak doneness feel. Maybe I should've been more specific with my comment. I was referring to the restaurants not having thermometers comment. I use my own method to know when it's time to pull my steak; toss steak on grill, drink a beer, flip steak, drink another beer, steak is done... gets pretty fuzzy when cooking for a lot of people.
@@KPMOgre Sorry, wasn't trying to be condescending or anything. Not everyone knows the hand test. :)
Though...I do rather like your method. Though, with the way I like my steaks, I'd probably have to shotgun the beer, so I'd certainly be risking alcohol poisoning if i were cooking for a crowd. :]
Oven cooked ribeye steak is amazing.
Rest steak until ready to cook (minimum1 hour)
Preheat fan oven to 160 (moderate heat)
Dust steak with pepper steak seasoning and lay garlic butter on top
Line roasting tin with foil allowing enough to cover tray and enclose over steak and drop a tiny amount of garlic oil where your steak will cook then spread the oil so the steak will cook with the oil
Place the steak in the tray and enclose in foil, ensure the ends are sealed together
Cook the steak to your preference around 30 minutes will give you medium
Once cooked remove from oven keeping the foil sealed wrap the steak tightly then wrap a tea towel (dish cloth) around the foil and allow the parcel to rest for 10 minutes
Unwrap the parcel and serve pouring the trapped juices over the steak.
The resting in foil and tea towel will keep the meat warm and all the juices in tact. The low cooking heat reduces evaporation and the indirect heat of the oven reduces shrinkage and shock to the meat giving a more tender and relaxed steak.
That's pretty similar to my recipe. However, I would recommend adding a sear to it. A ton of magic happens right there on the surface with a sear.Take 5 mins off the cook time get your grill as high as possible or cast iron skillet up to 450 or 500 ( in the oven) While it rests.
If need be, pat the steak dry, light coat of avocado oil on your pan or grill grates and toss the steak on for about 30 to 45 seconds. If you're on the grill you can brush with garlic butter, or your juice in the foil.
No need to rest again. Plate, drizzle reminder of juice. Done. It adds 2 mins of cook time but will turn it up to 11.
@@spyda1857 so are you saying to search it in the oven after it has cooked in the oven ? Like take it out of the foil and put it in a hot pan back in the oven ?
Thanks for the tips I'll give them a try.
I use a Ninja air fryer and griller to grill my steaks. I never have to flip because the air fryer cooks all sides. The steaks from this machine are amazing. Best investment I made for food.
Ummm…I 100% disagree on the “cutting to check for doneness” while still cooking. Letting your UNCUT steak rest on a rack for 6-7 minutes (I take mine from grill to a 125 degree oven and still leave the door cracked) after cooking is known to allow the juices to redistribute. If you cut it while on the grill, they will run out and the meat will not be as juicy or flavorful.
This comment👏🤌
Exactly
@Lou Corona You like dry steak?
@Lou Corona Then beef jerky should be your choice. No point in eating steak if it doesn’t matter.
Resting is pointless, and possibly harmful. It's pointless because most steaks are plenty juicy already, so much so that there's generally juice all over the plate that never gets eaten. No need to preserve something that you will have plenty of either way. Resting can be harmful because while it's sitting there it's still cooking, so it might get overdone. Yeah, you could theoretically compensate for that by undercooking it first, but that's complicated and error prone.
While the grill marks don't change anything, they occur because a steak should be turned as well flipped. Making sure the steak does a complete turn can be important if your grill has hot and cold spots. If your cooking one in a frying pan it's not as important, but if you're cooking multiple steaks outdoors in the winter, turn them, flip them, and move them around so they all get cooked evenly.
"You can never really know if your steak is done right without cutting it open" yeah no... there are multiple ways to tell where your steak is without cutting it or using a thermometer. Practice makes perfect and you can tell how done a steak is by how it feels.
You can get close, but nothing is ever better than a thermometer. Also, every specific cut of meat will feel different. Heck, even the same cut of meat will feel different at the exact same temperature depending on that specific cow, marbling, any aging, amount of crust, dry brine vs no salt, etc. Again, you can certainly get pretty close by feel.
@@calvinye9853 yeah like 2c +/- will ruin your steak right?...meanwhile how's the rest of the things you're cooking?
@Jeffrey Herman I'm almost there, I can eye out up to medium but I need to give them a touch with my tongs to figure out medium+ and medium well. My buddy is a long time grill guy and he can just look and tell, hes the only person I personally know who can just look and tell.
@Jeffrey Herman Agreed, I was on the cooking staff at the Kona Hilton for years and I'd prepare dozens of steaks on a daily basis -You will eventually learn, from touch to eying it...the way my grandmother would cook without ever measuring anything...
@Jeffrey Herman No you cant. Even gordon ramsay pokes each piece. I'm calling bullshit.
Dry aged ribeye, seared then cooked in a garlic, parsley butter on a medium heat, mid rare, perfection
Yup it is I dry age my own using umay bags or however the heck u spell it
Perfect except for half the steak you threw away :(
I see a lot of talk about salt and not pepper ? I use equal amounts just after I brush a little butter on the steak to help them both stick . please try this 🤤
Indeed. Salt AND pepper are the classic seasonings for steaks.
@@xs10z yeah
6 seconds in I’m nearly screaming Sharpen your Knives!!!
its stock footage
You do not want a sharp knife for cutting most steak, lol.
@@nonenone4461 the duller the better. I cut my steak with a warhammer.
@@nonenone4461 Yes you do. You always want a sharp knife for everything. A dull knife is always bad.
@@gabejohnson97 Then you aren't cutting it, you're mangling it.
Old Americans used an assortment of steak sauces, because they cooked their steaks well-done. Many of them would swear they just liked well-done, but most were afraid of eating rare meat, and to be fair, they ate more temperature compromised meat than we have today.
Truth!
you realize that 75% (data released by longhorn steak house) of people cook their meat over mediuim-rare... Thus to a "safe temperature"...
Its crazy to me how many people think rare and medium-rare are somehow the majority of people's preferences...
Everyone puts too much oil in cast iron. Put a little then wipe most of it off and leave your steak several mins without touching. It will stick at first, then release from the pan when it is heavily seared.
No need for oil in a cast iron pan. Sprinkle some salt, preferably kosher salt, in the pan. The steak will not stick and will sear perfectly.
Several minutes in cast iron is already a burnt steak. Your cast iron should take under 2 minutes per side.
@@cbernier3 unless you’re frying steakumm, 2 mins is a raw steak.
@@pigbenis2812 no it isn't. You aren't using high enough heat. A pan at 500+ degrees can sear a steak under 2 minutes per side no problem. Depending on the thickness of your steak that could already get you to rare or medium rare. If your steak is really thick, you may need to cook it more, but that isn't done on the stove top. In that case you should use an oven or a sous vide.
When I use cast iron the steak has already been sous vide. It only needs like a one minute sear per side. If I didn't sous vide it, then i would have either started in the oven or finished in the oven.
You aren't using your cast iron correctly. I don't think you are getting it hot enough, and I don't think you are using a proper cooking technique.
Also to what temperature do you cook your steak? I cook my steaks to 133F, so that they come out to no more than 135 after searing. That is not raw.
A lot of people eat steaks under 1" thick. You see how long it takes to cook a less than 1" thick steak to medium rare using a cast iron at 550F. It's not several minutes.
I like A-1 on my over-easy eggs and even meatloaf, I just love it. I don't use it on my steaks though. You know how all meatloaf recipes call for ketchup? Try substituting A-1 instead. It really is quite delicious. Ketchup has that sweetness to it that I don't care for. A-1 has a nice tang that is perfect for meatloaf. If this comment converts one meatloaf eating person, my life will be complete! Have a great day!!
That sounds amazing
That's good advice, thanks!
I never cared for A1, it has a medicine taste to it.
Professionally trained Chef here, with industry experience. All of these things are absolutely true and correct, except the one about pricking with a fork to check done this. Absolutely, under no circumstances, should you ever do that! These people can say what they want, but it is a cardinal, Meat Lover's Thin. Learn to tell doneness by gently giving the meat a squeeze to see how soft it is. The softer and more easily you can squeeze it, the more rare it is. Take a steak and put it into two or three smaller States, then start testing cooking times. I guarantee you will be able to feel the difference. And once the steak is done, always let it rest on a wire rack for about 5 minutes before you cut into it. You definitely want those juices inside the meat.
I find it better to cook it more rare than preferred, then let it rest closer to 15-20 minutes but wrapped in foil. It will keep cooking a tad while resting and incredibly juicy. Thoughts?
@@TonightWeGrill but my thoughts are that wrapping it in foil moistens. Nice crust on the outside of the meat by the time you get it sliced and on your plate. So I personally don't do it that way. But your method is sound.
@@twosocks1976 It makes sense that not wrapping it would keep the outside more crispy. I’m gonna try it next time! IE tomorrow lol
Also reverse searing does not produce a better steak. I always sear my steak first!!
@@MichaelRei99 I admit that I have always been a little wary of the reverse Sear method of cooking steaks and other cuts of meat. But this sous vide movement really appears to be taking off, and there is no way to get a crust on the outside of a steak when it is cooked that way, unless you reverse sear at the end. Thing is, people have always been able to figure out how to get that perfect balance between a good crust on the outside of a state, while keeping the inside perfectly cooked to their liking. I don't see why we have to start adopting Voodoo methods of cooking in order to achieve that. I admit I do not have one of these machines, but perhaps I will borrow one, sometime, and give it a try for myself. But my method of cooking steaks generally works well for me, so I don't really see a need to change my methods in order to achieve, supposedly, the same result.
Clarification on why chicken is dangerous undercooked: it comes mostly from how they are slaughtered and the precautions they take. The butchering of a cow, being such an expensive and complex source of meat has far more precautions in place for health safety and preservation of the meat. Otherwise you could lose thousands of dollars, where as a chicken is butchered far more indiscriminately.
There is also no culinary advantage in undercooking a chicken… It does not improve the taste or texture (in fact it worsens it )
I've had very rare chicken breast in Japan at a good yakitori restaurant, and it's really not bad at all. That said I would never trust just any restaurant to serve me that. It's a thing in Japan, which is why I would trust a high quality, reputable restaurant there to serve it without killing me.
Well, this is partially true. Mostly true these days. But that is because we actually medicate/vaccinate our chickens. Otherwise, Fowl tend to be extremely dirty, even when butchered in the proper settings. They also spread disease easier because they quite literally eat each others feces and the likes. Given modern medicine/technology, this is mostly a non-issue though, but it was true in the past.
@@SomeGuy-qh6rw chickens aren't medicated nor vaccinated..
@@Butchsiek Yes... Yes they are my guy. I've raised chickens myself. They get vaccinated. And it is entirely unheard of, them not getting vaccinated in the larger companies.
They are dirt cheap vaccines too. Not reason for them to not get vaccinated.
"Conventional poultry are usually vaccinated against a variety of diseases including Marek's disease, Newcastle disease, infectious bronchitis, Infectious laryngotracheitis, fowl pox, and fowl cholera. Since these diseases can also infect organic poultry, a routine vaccination program is recommended."
@@SomeGuy-qh6rwthe last part,
I like your copy and paste from the first article popped up during your search..
You also failed to acknowledge that all chickens arent vaccinated..
Its recommended but not all are vaccinated..
That's why on chicken labels it has
no hormones or antibiotics..
I’ve never understood people spending upwards of 25 dollars on a steak and making it taste of a 2 dollar sauce
Howdy mashed! great video as always. I have paused the video at the 3:19 mark, because there are several factors to prepping the plate. the added grill marks add visual appeal to the dish. Some of us are willing to lose a small amount of flavor, to increase the visual appeal. But to each his own, keep the mouth watering videos coming!
I don't know any of the miths about a steak. I just like mine medium with the fat seared on an open pit grill. I love a 3 inch thick porterhouse with a tail on it. The seared fat gives it a baconny flavor. I like barbeque sauce on mine with butter melting on top. Aslo a baked potato smothered with sour cream and butter on the side. With Apple pie for desert. The good old American dinner. An ice cold beer goes well with it.
@Bob Watters yeah off the grill barbecue sauce is great but not for pan fried. I love them off the grill 3inch thick Porterhouse is worth a mans soul.
One correction. Many stores, such as Costco, "blade tenderize" their steaks. That means they're stabbed by many pins, which could trnsport surface contaminants to the interior.
There's not a high end restaurant that buys meat from Costco.
@@HH-le1vi Ok. And?
The larger packs say 10lb of strip or rib eye etc is not tenderized. And ya. That blade crap ruins it. Can’t cook it under well
Dry brine 40 minutes to 2 hours? Hell no, you want at least a couple hours if possible (2) but up to 24 for me, once you go over that things can get... interesting, but 12-24h dry brine is ideal for me and many others, try it.
The red juice on the plate from a medium rare steak almost caused an argument in my house. My wife really thought i was wrong and that i am being lied to.😑
If you let the steak rest 15-20 minutes after cooking, it should not do it.
wife is idiot
I thought most of this was just common knowledge. 🤷♂️ I guess my late grandfather was a good teacher!
Also, ALL THE YES to chimichurri! Unlike traditional steak sauces, the contrast between the fresh, herbal flavor of the chimichurri complements and brings out the deep, malty flavor of the steak. It was a complete game changer for me and my cooking skills. If you haven’t tried a good, grilled ribeye with chimichurri, DO IT. Serve it with some grilled vegetables on the side. Best meal you’ll ever eat.
What about a dollop of pungent horseradish, or pile of blue cheese crumbles? Like chimichurri, I like those as an adjunct, not a sauce to nearly baste the steak in.
Lie & act like she solves the salting controversy
@Bob Watters
Ok.
The biggest false fact about steak is the meat is bad for your health, when in reality it’s the most nutritious food we can eat
@samantha tang I lost 40 pounds and reversed my high blood pressure by eating nothing but steak and eggs, so he doesn’t get much say about my diet
We've only been eating meat for several 1000s of years. Cant be that bad.
@@greatplainsman3662 Which is far longer than flour and carbs
As with most things, eating some meat is fine. It's an excess of it that's bad - but then the clue is in the word "excess".
@@malthuswasright hang on, i was reliably informed by expert celebrities on twitter like Lizzo and blue haired feminists that you can indulge in whatever you want and still be healthy and beautiful…..
My cat "Tuna" was a steak expert. She said no salt on the steak before or after cooking. I salted mine after cooking anyway. Steak was more affordable when Tuna was alive so we had steak at least 3 times a week or more. I'd walk in the local meat market and they would tell me Tuna called in an order... I took what ever she had requested. Tuna preferred the strip side of a porterhouse steak. I think she had that 100% correct. Don't think I've had a steak in 6 months or so now... current cat is just not into them... she like brie cheese.
Every steak is slightly different, even if they're the same cut. Cook steak enough times and you'll just know what to do with that piece of meat.
tehehe
I always beat my meat.....
“That’s what she said”
I agree. As a chef of 20 years. Every steak and flat or char grill, has it's own personality. Experience makes all the difference. The cut also makes a big difference. For example, high fat bone on rib eye needs to be treated differently to lean eye fillet.
I suspect steaks were more commonly cooked well done back in the past. If that's the case, then adding a sauce like A1 would add flavor. I have a friend who only liked well done meat. His favorite steak was Teriyaki, again, probably because it added taste that a well done steak no longer had.
Now medium rare is the most common doneness so steak sauces are redundant. I still like a bit of compound butter though, and yes, chimichurri is great. Be sure to make it yourself though for best taste.
... Fake news!
a 2017 release by longhorn steak house shows that Rare and Medium Rare account for just 25% of steaks, Medium alone accounts for 37.5% of steaks, and the rest (37.5%) is medium well and well... Medium rare accounts for 22.5%, and is the 3rd most common doneness...
He probably liked the taste of teriyaki. I love my steaks very well done, and back off on the steak sauce. Except western Sizzlin steak sauce, that stuff is delicious, And even then, I only eat it on every other bite of steak, because I want that amazing steak taste all by itself.
@@chrismcaulay7805 You can't base that off one restaurant. You need a broader spectrum.
I hate when steak is smothered with any kind of sweet sauce! Stay the hell away from my steak!
How about a nice demi-glace? Yummm
S&P is the choice for me. Also, didn't realize filets were what everybody wants. For me and my friends the ribeye is king without question.
Amen to Ribeye Steaks.
I’m with you, F fillet, that dry tasteless cut. Ribeye all the way for me also.
@@spankynater4242 fillet is for women.
Sous vide allows for rare meat inside that has been tenderized by keeping it at an elevated temperature for hours, then the outside can be seared for flavor.
Yep!!!! I was just going to say that but you beat me too it. Well done
I did a bone in rib-eye in my sous vide the other day. It does a great job at cooking red meat to a perfectly even rare cook.
I only Sous Vide with thick cut of steaks, most of the time I feel like reverse sear or butter basting works best for thinner cuts.
@@drob841 I agree.
It's best for thicker cuts where you want thorough cooking at a lower temp and a sear on the surface, which is near impossible in an oven or on a grill.
It's also good for keeping chicken moist.
I no longer have steak any other way, and I'm too spoiled to eat it at a restaurant.
Thanks for the salt tip!! All Blood type "O" should see this. As far as "B" they should apply to the wild meat of venison and bear etc. A's and AB's should stay away from red meat! It has to do with stomach acid! The best rule is flip every two minutes on the third or forth check not more than 125 degrees and remember it still cooks when off the fire so consume as soon as possible. Also the animal fat does not increase cholesterol it is the carbs you eat with it like potatoes and bread. Never drink for an hour before, Eat the meat first then some greens like spinach salad you will walk away hungrier than when you started it goes that fast.
I am blood group O and I can't think of anything worse than putting salt on steak. In fact I only ever use salt on a boiled egg or chips. Never on anything else, ever. And people wonder why they have high blood pressure. I am sure my salt intake is only about 1 ounce per year.
I prefer a nice Ribeye , but a nice Medium Rare Porter House is tasty too!! No sauce!!
First, it all depends on the quality of the meat. If your meat is certified prime you can in fact eat it completely raw. Steak tar tar & carpacio are good examples of this. Only cheap quality meat is dangerous when under-cooked.
Pro Tip: Never cook your steak on a grill, way too easy to dry it out. I always cook my filet's on an iron skillet with one slice of cut up bacon (the bacon fat really flavors the meat nicely and prevents burning), then add some chopped fresh garlic in the skillet once the majority of the cooking is done (don't burn the garlic). Also, I season with garlic powder, pink sea salt, and coarse fresh ground pepper. Absolutely medium rare perfection!
Youre joking, right?
@@rolandlee6898 Nope, in fact, don't take my word for it, go to a butcher shop (not a grocery store, they do not have butchers anymore) and ask a butcher.
@@tedwojtasik8781 Ask him what?
@@rolandlee6898 Obviously reading comprehension is not your strong suit. Maybe red light, green light is more your speed.
@@tedwojtasik8781 You mean I should ask a butcher about bacterial growth rates on raw flesh at refrigeration temperatures? Does the butcher sterilize the beef personally and runs a DNA test on it or how does it work exactly? How would he know whether the meat has bacteria on it or not?
I can assure it has plenty on it. Not only bacteria but feces and urine as well. I dont know you have seen a slaughterhouse but its not exactly what one would describe as "clean". Prime beef is a meaningless term that serves primarily a marketing purpose.
Secondly, a living animal is teeming with all sorts of microorganisms, around 10 cells for every cell of the animal itself. Those dont disappear when the animal is killed. They get spread around. Which is why its not advised to wash meat before cooking, youll just spread it around.
Three, beef carries a large number of parasites that can infect humans. Which is why farms typically pump the animals full of drugs.
Yes, you CAN eat raw meant, but you shouldnt.
Millenia of cooked diet as made human stomach acid fairly weak and it no longer kills pathogens and parasites (hence the point above). Which is why even mildly spoiled food typically results in a major ass-water case and no one ever has said eating raw meat is a good idea, even in survival situations.
You want a tender piece of meat try using a fresh pineapple, not canned. Break down the fresh pineapple and place the pieces in a blender. Put the liquid in a zip bag with the steak and let stand in the refrigerator for 1 and not more than 2 hours. Rinse the pineapple away, then season as usual and cook. There will be no pineapple taste and a tender steak will result.
I am going to try this!
I also watch Guga Foods.
That is a myth, enzymes in pineapple "eat" the meat on the surface making it mushy but inside is still the way it was.
At first I thought she was saying using A1 and steak sauces were fine. Thankfully she brought up chimichurri... it's my absolute favorite to put on steaks recently.
Very light dabs of A1 are fine personally. It's like someone who likes ketchup or cheese on their burger. You only drown it in the sauce if you're trying to make something like eye of round palatable, and at that point you might as well not bother unless you're on a ramen diet.
I fully cook my steak on lower heat. It doesn't burn, and it's incredibly juicy.
Yes I also Boil my steak with some mineral salt and any cheap cuts I soak in baking soda and mineral water! when making a Casserole Beef steak casserole!
Well that’s your first error: fully cooking it.
Thick cut 1" ,.... Medium rare rib-eye steak cooked on a cast iron skillet and thick cut , pan fried French Fries with Heinz 57 Ketchup as dipping sauce !......yummy !
Hamburger: what bacteria in the middle can come from the outside so cook it to well done . You can never know .
Mix the salt with your other seasonings. Dry both sides. Rub seasoning mix on steaks.
I stopped when they said you could cut your steak open or use a thermometer before it rests. smh, how dare you!!!
In all fairness, I believe she said "amateurs" could do that until they learn how to do it right.
@@thejokkerulez2446
True. I would still suggest they learn the other ways to tell well done, medium rare and rare, though. Makes my heart weep for the steak when it's cut open before it sits :(
Absolutely!
Later she contradicts what she said earlier about cutting it to early.
05:00 Save the bacon fat and use that. NEVER use a vegatable oil.
Never use vegetable oil _for anything._
I flip steaks multiple times all of the time and I’ve never had a steak that was too dry.
More opportunities to get that wonderful Maillard reaction. Brown=flavor.
More you flip the more the juice!
Jess Pryles calls it JKF.
Just Keep Flipping. It works great.
Sam the Cooking Guy flips steaks a BUNCH and always has amazing looking results.
I do too. I think it helps push the juices to the center
2:00 Well, there are absolutely no reason to salt it prior to frying either.
Salt the meat after cooking, while the meat is resting. Simple, easy and tasty.
There is a very good reason to salt WELL BEFORE the cooking process. Namely, salt causes denaturation where long protein strands are broken down into short ones, thus making the meat significantly more tender. Additionally, this allows cells to retain more water which makes the meat more juicy. This is a fact of organic chemistry and not mere hear-say.
@@PeterHonig. This is exactly right. We even experimented on super tender cuts like ribeye and tenderloin and there was a definite difference in tenderness, juiciness, and flavor when we dry brined.
@@PeterHonig. The salt draws out moisture and hinders a proper browning process, making the meat cook instead. Very bad idea, if what you want is fry the meat.
If you want to use salt to break down cell-walls and proteins to tenderize your meat, you will need to saturate the whole meat piece in a salt-marinade for several hours. It is mostly used for preservation, because that is mostly what this method is good for.
If you need salt to tenderize your meat prior to frying, it means you have bought a low quality piece of meat. Don't be stingy when you buy steak, or make something else for dinner.
A friend of mine loved his steak rare, we went to a high-class restaurant once and he was asked hów do you like you stake cooked?
His reply was
" Wipe it's arse and walk it past the grill"
🤣🤣🤣🤣🤣
I also like mine rare, my usual statement is "I like so that a competent doctor could walk him home"
I like mine grazing on my vegetables!😁
I have no idea who thought that a1 steak sauce would improve the flavor of any steak. It tastes like sour BBQ sauce. I also don't understand the hype with rare steak. I find that cooking mine medium cooks in more flavor while still being tender.
The reverse sear is great method for cooking steaks. Has yet to fail
Yep...that's how I do it these days. Kosher salt brine on both sides for a half hour to tenderize; then slow cook in the oven at 250, followed by a blasting hot sear in a pan.
Smoke and sear - nothing beats a good reverse dear!
The best.... absolute best way to cook it.
Just had reverse seared a t-bone a few days ago, absolutely delicious!
It has been a while since I did a reverse sear on a tomahawk steak. Yummy. Most recent awesomeness we’ve found is Berkshire bone-in pork ribeyes. Better than some of the steaks I do and I can beat all except for very high end steakhouses on my kamado.
grill marks is burned meat and not good on any level, char from heat is different
I’ve never cared about grill marks. I have a friend who’s obsessed with presentation and I get anxiety watching him grill steaks.
Agree. Aslong as its med rare, I don't care how it looks.
For those more culinarily savvy we know you also eat with your eyes
I actually cut away the grill marks , it carcinogenic
@@incisor78 as long as the steak isn't charred black, it's fine. So, lighten up and step outside your vacuum sealed bubble and live a little!
@@incisor78 No it's not. This is one of those "myths". It's actually a lie. Vegans for various malevolent reasons constantly spread such lies in an attempt to get others to join the cult of eating terrible foods not biologically compatible with human physiology.
Salt before or after doesn’t matter. It’s the PEPPER that you don’t put on before a skillet because pepper burns salt doesn’t.
I've never understood the logic in putting a hot or strongly-flavored sauce on a good piece of steak. I do it only with cheaper meats (including pork) that have very little flavor of their own.
I just really love the taste of A1. It may be my favorite condiment. It's made for meat. I want to eat it on meat. Idk why ppl judge me for putting meat sauce on meat.
@@tymjones They shouldn’t!! Everyone’s tastes are different.
I’m a professional Chef, and my opinion is, to each their own!!! I want my customers to enjoy their meal and not be “forced by trend” to eat a specific way🤷♀️
Ya know??!
If you like A-1...then you USE A-1😉👍
@Mr. Cool well, they did an excellent job of concocting a delicious condiment. Mmmm, I put it on hamburgers too.
@@tymjones As an old cook I knew that my job was to cook what the customer wants. It is no one's job to tell you how it 'supposed' to be eaten. Trying to tell someone else how to eat is childish and ridiculous. That being said... I prefer Lea & Perrin's over A-1 ha ha
because they like the flavor
Searing caramelizes the surface of the meat, providing a satisfying FLAVOR. Adding salt MAY do the same(Flavor) depending on your Taste Buds. If YOU like it that is ALL that counts. You pays your money, you are in charge.
Steak sauce was made for USDA Select and Choice steaks, if your Prime steak needs sauce, something is wrong.
I can make a USDA Choice steak just fine sous vide, and it needs no sauce. Who eats Select?
@@CarbageMan I surely don't eat Select, dont need sous vide either.
@@casinosnoopy9900 Nobody "needs" sous vide, but it makes things super simple and super tasty, and makes marginal beef way better.
Tried the reverse sear this year and the results were amazing. Wow
Thanks for the tip. I'm still figuring out how to make a steak I can actually eat. I'm starting to do my research now. I'm so tired of paying good money for a steak and it turns out bad.
I knew a guy that ate raw hamburger. It killed him of cancer at 87.
Yeah I knew a guy like that too...he ate raw steak and then got run over by a car as he left the restaurant
Taken so young, tragic! LOL. I hope he had a shot of bourbon with his steak at every meal.
@@asmith7876 yeah he was 104 so he had a good innings! 🤣
In a busy restaurant kitchen you don’t have time to flip anything more than once.
Porterhouse! 1/2 Filet + 1/2 NY Strip! 2 steaks in 1
Or a t-bone which is basically a thinner porterhouse
Except a filet is serverely lacking in taste compared to the strip part... or most other steaks for that matter. Ribeye all the way!
As a child, my family cooked pork chops until they were well well done black and hockey pucks. Somewhere in the dark past, someone in our family must have had a terrible medium pork chop.
Agreed. Pork chops cook very quickly.
and anyone who eats his steak well done with ketchup is a psychopath
You got that right, I'm a Texan and I got a rope
@@karlc8808 no fact
@@cowboywoodard2569 Did you ever here the Texas shoebox story?
Agreed
Perhaps you'd rather have it with a nice kee-antee.
I love a splash of Worchestershire Sauce, yummy. Had a steak last night, it was tender & flavorful.
Tent you steak under foil for 5-7 minutes And see what happens then.
I heard someone espouse the "searing locks in juices" theory, then turn around and say that the steak can reabsorb the drippings. I didn't call him on his idiocy because he was performing DOT tests on the company trucks.
When salted, meat releases the water, when it's left alone in that state, it absorbs it back on the principle of osmosis which seasons the meat inside
Filet is great but you can't beat a 2 inch thick Ribeye slow smoked to medium rare.
"If it's not a filet, it's not even worth eating"... you're kidding right? I will take a Ribeye, or NY Strip any day of the weak. Filets are so damn bland which is why most fancy restaurants serve some type of sauce with it. Very tender but lacking in flavor. All the flavor is in the fat.
Agreed. The same holds true for hamburgers as well hence the reason 75/25 or 80/20 ground beef is the way to go. They can keep the 90/10, 93/7 crap.
Another myth is you have to grill. I’ve been using stovetop (you don’t need a cast iron skillet, either) for almost a decade and after practice I can make a damn good one.
More important is the cut/quality and the prep. Med rare ribeyes are best imo and you only need salt, pepper, possibly herbs if you want, and butter (I use garlic butter). Mushrooms and/or sauce is optional but can work great too.
@Charles Quinn Actually, there are benefits from both. Unless you want the smoke taste, there is very little reason to cook your steak on a grill. The maillard effect from a pan will be much stronger, and is generally considered the better technique.
Also, the majority of the top chefs in the world, do in fact cook their steak in a pan for that reason. You don't really get enough of the smoke effect from the grill. It isn't like ribs where you might slow cook them for hours.
And if you are using a gas grill, or even charcoal really, there is almost no reason to use your grill over a pan at all. The pan also gets the benefit of cooking the steak in it's own fat drippings, and if you use butter, you can spoon it up onto your steak as you cook it.
@shad rokxx Make sure you have a strong fan, if you have a sensitive smoke detector.
@@SomeGuy-qh6rw It really depends - grills can provide more flexible maillard coverage with open firing, and more even cooking over embers compared to a cast iron. Open firing provides heat intensity, contact and coverage that is impossible with a pan, and embers are able to heat the steak with a much more even gradient (almost like an oven). Guga Foods demonstrates the flexibility of grilling over the pan perfectly - his low heat reverse sear starts with a very even cook covered over embers, then his sear entails the steak being basically engulfed in flames ensuring an unmatched crust.
Add to that the flexibility of application of smoke flavour - whether minimal, using a low-smoke charcoal like binchotan, or an intense apple, maple, mesquite etc blend, briquettes for maximum heat output versus the consistent heat of lump charcoal; I personally feel like grilling is the most flexible method for making good steaks.
Of course, cast irons can make incredible steaks too; it's just not my preferred method. Especially as I am not such a fan of adding flavour with 'wet' components like butter, oil, tallow etc as I feel they can compromise the crust quality. But if you are, the pan has its definite benefits.
@@ntnchua Most of this is common misconception. A pan has more surface contact with the meat. Same reason you will get better umami flavoring with a burger in a pan, than on a grill and literally NO ONE in the industry cooks it any other way. Thus, it gives a better milliard effect.
If you want heat intensity to the extreme, you can just blow torch your steak.
Smoking steak is an option, but unless you plan to slow cook it for an hour, it is a waste of time. Also you have to sear it after that, which is generally done in, you guessed it, a pan. That said, to my knowledge there is no way to re-create this with a pan, other than putting the pan in the grill. So, this will always be a strong suit for a grill.
Ah, and finally. If you want a reverse sear, you can do that in your oven for the same effect.
Don't get me wrong. You can get a fine steak from a grill, but you can get just as good from a pan, and better. Again, this is why pretty much every top chef you'll ever see, uses a pan, from Bobby Flay, to Gordon Ramsey. And that isn't because they don't have grills.
Butter and what not is definitely a preference thing. I prefer it. But you are correct, that it effects the crust. I'll take the extra flavor, over a bit of crust though. If you are doing a reverse sear, you'd obviously not use any butter, as the entire point of the sear is to make the surface of the meat, dry.
My experience includes not only watching tons of videos, but cooking thousands of steaks myself, as my job. In nearly every way imaginable.
Most techniques with the grill, can be copied with a pan, or oven. Grills are of course, quite popular at homes, because unless you have a really good fan, there is a ton of smoke. Which is why people like myself, with often cook outside on the grill anyways when it comes to a steak.
One other thing. Unless you can afford super expensive steak, like Guga, you are generally better off using techniques like pineapple, which I know he uses. And the process generally makes getting those crusts you like, rather difficult. In a situation like this, I think the tenderizing effect is a far better trade off. I am not sure if you have ever looked at the price of the steaks Guga cooks these days but I am guessing most people won't be eating those steaks.
I can’t say I’ve ever heard “you have to grill“ as one of those myths.
What about marinades for steaks? Is thst considered a crime these days like steak sauce?
Dry rub is the way to go.
There's a good reason for not salting a steak, at least for me and others like me who are on a sodium restricted diet.
Drink more water.
That's not the reason they were talking about but good for you for purposely misunderstanding.
@@weaponizedanonymity4624 She clearly says " no good reason ". Apparently you don't think that is all inclusive.
Steak sauce is a crime. A good steak only needs salt, and potentially spices. I, personally, like salt, freshly ground peppercorn medley, and a little onion, garlic and crushed red pepper. This is essentially what's in Montreal Steak Seasoning, but it also has seed oils and additives. The best oil to finish a steak is (wait for it) tallow (beef fat.) The next is lard (pork fat.) Ghee works well, too (the proteins in butter burn, so ghee is better.)
I like some A1 to dip my steak fries in but yea,don’t need it for a good steak.
Miss me with that filet mignon and bring me a nice buttery NY Strip or a nice ribeye.
I love ribeye. Seems to have more flavor than other cuts.
If you want a filet, cook it in butter, very lightly, then when it is just done to your taste, kiss it with good brandy, flame. I taught gourmet cooking for 8 years.
NY Strip is my absolute favorite.
You can't beat a nicely marbled ribeye or KC Strip
Yesssss. Started cooking almost exclusively ribeyes and haven't looked back. Wish I knew about them years ago.
Get pan hot with oil, tenderise steak with proper tenderiser, salt and pepper steak, put in pan and leave until you see juice starting to from on the top, flip and leave until you see juice forming on the top again, take out and let rest for 5 minutes then enjoy a perfectly cooked steak. This has worked for me every single time I've ever cooked a steak. You're welcome.
Please do a video on Kobe steaks!
Too soon.
Did Kobe Bryant like Kobe beef?I wonder if he even ate it before
@@nicktaylor2657 I know some idiot that still thinks Kobe Beef is named after him. Like why was it called Kobe beef even before he was born.
Costco has A5 Wagyu for $200 to $250. Matsusaka is consider better than Kobe
A1 sauce and well done! That's the only way to eat a steak! I'll go as far as medium well. But that's my limit.
It cooks the bacon, then it cooks the steak in the bacon stuff. Then it minces the bacon, and puts it on the steak. I will also accept a patty of breakfast sausage. Same same.
I keep jars of bacon grease. Keep it stored in a cool dark place and I've never kept any long enough for it to go bad. We tend to cook a pound of bacon at a time in the oven. Then just drain grease into jars. Keep the cooked bacon in the fridge ready to go for whatever.
Kudos to all the comments here: the consumer isn't the idiot so many marketers think they are. As a cattleman that has won EVERY carcass competition my uncle and I ever entered, it's a relief that most people actually KNOW how to cook a steak. So many myths out there, perpetuated by cattlemen pushing a breed AND marketing.
I hate the myth that you "can't ever use anything but salt to season it". Because frankly, I love the taste of "pure steak" as much as anyone, but after a while your palate can get too used to it, and then even the most exquisite cut of meat can seem bland. So having different flavor options, can be good to keep the palate excited. If done right, the flavorings won't "overpower" the meat and hide it's natural flavors. Rather, it'll give it a real nice accent, that can keep your palate from getting bored. Plus, I just find it fun to experiment with different flavors and combinations. Like "garlic and lemon pepper", or "bourbon and brown sugar". Even a real nice spicy kick of cayenne pepper and paprika, or Cajun seasoning. Even just a light dabbing of Dr Pepper near the end of cooking sometimes. Don't be afraid to find a few recipes that really resonate with you. The world is full of flavors for you.
Other than that tidbit of personal advice, I maintain that the only "wrong" way to eat a steak, is any that you do not prefer. It's your mouth. You know what you like, and you do not owe anyone their preference over your own. I know people who will only eat steak "shoe leather tough" well done, drowned in A1. I know other people who will not even look at the steak if it's past medium rare, with anything more than salt to season. And you know what? Neither of them are wrong, because they're eating it the way they like it.
For reference, I prefer medium. Because I don't mind medium rare or medium well. So if I order it medium, It'll easily fall within that range, and I'll probably enjoy whatever I get. And as mentioned above, I thoroughly enjoy jazzing up the meat with some exciting additional flavors.
You need salt to bring the myosin to the surface, creating atmosphere to seal outer surface.
I think the thing with super well done steak isn't that it's no good, it's that you can achieve the same result with other cuts. It's like coffee. A lighter roast taste more of the bean. A darker roast taste more of the roast. Would you rather taste the ingredient or the process? They can both be good, but the latter can be utilized on something that isn't a $50 age ingredient that you might not get again for a while.
@@dinhnguyen2110 Interesting point, but the way I see it, they're paying for it, so who cares what else they could do?
you're pallet is bad
seek medical care
There is no rift or wrong it’s whatever flavor you prefer. I like evoo salt pepper garlic Break the rules. Enjoy
Many amateurs think that searing is the same as cauterizing. Nope. Not the same.
S & P, 4 minutes, flip twice for the grill marks, and down the hatch.
LMAO! Ruined by Letterkenny.
By s & p I assume you mean salt and pepper
To hell with the grill marks!
Only 'Berta beef
r/unexpectedLetterKenny
We buy some of the cheaper cuts of meat such as London Broil and Chuck and put them in the Sous Vide cooker to soften them up.....works great
Every once in awhile you guys actually do a decent video. Thanks 🙏
this aint it man
“Every once in a while“, LMAO
@@jaymesgraham1013 “This ain’t it man“, even more LMAO
@@spankynater4242 actually they got this one right!! ROTFLMAO!
@@jamesboswell530 Both of y’all cracked me up here.
I'm no scientist but we use salt to remove liquid from pork to make ham and bacon. Wouldn't it pull the juice out of steak also?
It's about the time of salting .
A-1 and other sauces must hate me ..... since I can remember , around 1965 or so , I’ve always hated sauces , I want to taste and enjoy my medium rare steak , porterhouse or t-bone and ribeyes are my favorites .
Honestly it's great to eat a steak with no sauces, but if you want a little bit of more flavor have some compound butter which is butter mixed in some herbs/spices
Everybody is different. I have to have A-1 on my sirloin
@@bradleychilds4387 Try other sauces and you might just change your mind. You also have to consider the sodium content of it, you may not be able to use A-1 forever.
i only flip once, 500 degrees at 7 minutes a side, rest in a covered pan for 10 minutes and have not yet have a steak fail. Guess it's all dependent on your method. no such as an expert on anything, just those who pursue further knowledge.
7 minutes a side at 500!? I like my steaks rare-medium rare... And rest in a covered pan? It's not really "resting" if it's still in the pan... It's still cooking slowly.
@@all_invite_0hm I know, right? Have a little beef with your charcoal!
There is no such thing as a false fact ! This is a contradiction in terms. A fact is by definition true!
“The present society is not a golden land, but a hell. It is not a civilization. After reaching the pinnacle of barbarism, it is a land of beasts killing and eating all living things without a second thought. IF LEFT AS IT IS, THIS WORLD WILL HAVE TO BE RUINED AND DESTROYED FOR THE SAKE OF MEAT-EATING.” - Seishi Onisaburo Deguchi (vegetarian) -
Another myth is that searing a steak "seals in the juices", not true. Alton Brown tested it on his show and the non seared and seared both lost the same amount of moisture during cooking.
Which is mentioned in this video at 5:32 ;)
@@sketin I was commenting for people like me who don't watch the whole video 😉
Yeah but you skimp on the maillard reaction without the heat. It creates flavor and has an eye appeal.
Steak of choice with pepper, salt. garlic powder and paprika cooked in a hot airfryer for between 7 - 10 mins = juicy tasty steak. Doesn't get easier than that.
Putting steak sauce on a great piece of meat is like whitewashing the Mona Lisa.
Which Mona Lisa Are You Talking About? There Are Dozens Around The Globe.
Don’t you love the color white 😂
I have never had a steak that could not be improved on by adding Lea & Perrin's
@@TitoTimTravels Seek help.
Mona Lisa is already white
Being a fan of ribeye makes cooking in beef fat easy. Trim a little fat from the steak and dice it up and rend in a hot cast iron skillet. Do not toss those little bits of crispy fat, they are like bacon bits and accent a vegie really well. As far as sauce goes I stand by either traditional pan sauce or a deglaze and reduction of wine.
Prime rib, baby.
Yeah!!! If it’s 1985🤣🤣🤣
@@joancarlson5218 people still cook prime rib
This is more of about alternative suggestions. I can't see it as the steak bible. For example, a sous vide steak is very tasty and browned after cooking. I sear a filet mignon on all sides and call it good. no complaints so far. I love to salt the steak as well. To each their own
Filet is stupidly overrated.
Ribeye or nothing for me.
It’s the worst cut on the animal.
Although tenderloin is tender, it is also lacking in flavor, for a tender and flavorful cut that is economical try a flat iron. I've worked as a butcher for 14 years and in my honest opinion the flat iron is hands down the best cut out there.
I sous vide my steak before grilling them and serving them . At times I freeze the sous vide steak for future steak dinners but the fattier marbelized texture of the meat the better.