Best Way to Sear A STEAK (Using SECRET Ingredient) TESTED!
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- เผยแพร่เมื่อ 4 พ.ย. 2024
- I am always on the search for the BEST Way to sear a STEAK! I want to know and test every method out there. I want to expand my knowledge and share it with you guys. After searching on TH-cam and finding out out this video. I have to put this to the test. I was surprise about this secret ingredient that they used. I would never thought about doing this to a beautiful steak.
America's Test Kitchen Video
• The Best Way to Sear a...
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I have used corn starch to dry the skin on chicken and it does work well for absorbing moisture which will greatly enhance the sear on a steak, but I think their recipe used too much cornstarch. Just my 2 cents! Keep up the great work brother!!!! Cheers to ya!!!
Yea corn starch belongs on chicken, not steak. it's a bit funky there too, but if you're doing marinades it'll help the marinade crisp up way better than without it. Figured this out entirely by accident when I tried thickening a sauce I had over-watered but couldn't boil off due to time issues. If you want to add something powdery to your steak to help with the crust/sear on the outside, just make yourself a good rub beyond just salt and pepper. Cumin is absolutely the first ingredient you should use, and you should use lots of it. It goes better than most anything else on a steak, and if all you have on hand is garlic powder, cumin, and black pepper, you've got yourself a rub. Never add salt to your rub, there won't be enough in some servings and you'll end up with under-salted steak, and thats a big no no. Always salt first before rubbing as well, and if you intend to dry brine I find it best to put the rub on when you put the salt on as well, for the same reasons we dry brine.
I’m so glad to see this because I ran across the corn starch video today and thought the same thing. Why end the video without showing the results? Thank you for keeping me from ruining my steaks 🥩!
MADNESS!! We all know the best way to sear steak is with the flamethrower. 😉 Learned that fron you Guga!
^ This...
LOL! That's what I thought when I first saw the title to the video. I thought it was the Flamethrower!
Charcoal broiler
Wich Flamethrower you are using?
Smoking hot cast iron is my preferred way to cook a steak.
Hi Cuga! You should try Heston Blumental’s method by adding milk powder. He suggests that milk powder really boosts the Maillard reaction, which is what happens when the proteins and sugars in meat react for better sear.
i''d like to see this too
I was going to say the same thing...I use it to help brown chicken bones. I saw the same thing.
Doooo it!
Butter works fine.
Troy Gardner butter can burn
Flavor is more important than a slightly darker sear!
Guga for the win!
Flavor always wins.
Also, searing in a skillet with cornstarch or flour gives it a better crust. That’s all about it. It’s a NO NO to put starch if you grill it over fire!
Yeah this is basically chicken-fried steak light. Tastes better with a pan sauce
I think the general issue with this is that you shouldn't be doing corn starch on a grill. Corn starch will give you a strong crust when including oil. I think thats where this mistake lies.
I'm so addicted to both of your channels, don't stop making any steak videos ever!!
So does this mean that Guga's Test Kitchen is truly America's Test Kitchen, as he actually tests things?
well I guess so
Yeah
LOL, sillyness.
ATK is about useless. Guga is the master.
I love atk
This channel is the college equivalent of steak theory and appreciation. The more i learn the more theory and understanding i gain. The better my steaks get.
I'm a young foodie, I've been watching allot of your videos while at work with nothing else to do and today I thought I'd try the reverse sear method you always use on my propane grill since I don't have a charcoal one yet sadly. I can honestly say I will never cook or cut a steak the same way again. This was the hands down best steak I've ever had. So juicy, so flavourful, it was amazing, I even was less seasonings than I used to to see more how the meat tasted just using the 3 simple ones you do. I will never go back.
The funky taste is breading. Adding CS to the steak is the same as breading it with flour. When the oils and juice from the steak heat, it basically deep fries that breading. It’s a thin layer, but it’s a layer of crispy, beefy, breading that tries to mask itself as the sear and the char of the meat, when in actuality, it’s an invasive flavor component, reminiscent of a country fried steak. So. There you all go.👍🏻
Only salt, pepper, and garlic powder 👍😋
totally agree. sometimes i add a little crushed red pepper for some zing.
I dont salt til after cause it never sticks to the steak... a little goes a long way to get the flavor to pop. Also the steak from the hot south is so much different... the fats are naturally salty compared to cold climate beef.
SPG
@@triggerwarning2439 Or you could salt it when you take it out of the fridge and let it sit for an hour - let the salt get deep. Best for thick cuts. Then just add your ground pepper and garlic powder before searing... Or before reverse searing.
@@michalvalta5231 I was always taught to never salt red meat til after cause it does something to the blood and makes it tough... unless your going to cook it for hrs. My stew meat is done that way but never my steaks. Plus some steaks are naturally salty and theres nothing worse than a over salted steak. The SPG should all work together. Like with garlic toast... you dont want to taste salt, you just want it to make the garlic pop.
Yes..! I love the intro.
"How are you gonna tell people 'this is the best way to sear a steak' if you don't sear a steak..?"
That's only one reason why I love watching all the guga foods videos; your awesome personality..
Cornstarch on meats especially fish is used when your frying that why you got the good brown color, taste really good on pork, and fish-red snapper/ huachinango. It helps lean meats retain thier moisture.
Guga, love your videos man
But could you try pan searing the steaks? Like i bet the guys at the test kitchen would use a cast iron skillet or something.
Because the way i see it, the cornstarch would add like a more crunchy crust on the steak, and searing on the pan would have more contact with the meat, but i dont know
Loved the video man, would love to one day be able to do all those experiments like you
That's exactly what I thought! Pan searing would be better
The idea of the cornstarch seems to be to reduce moisture and the freezer to allow longer time on the grill, Which in theory sounds correct but how much steam is there really coming from the meat - and staying there on the surface? With today's hardware and temperatures? On a cheap grill at relatively low temperature I could see that work - but with your equipment the effect should be minimal.
Yeah. I’ve done this, and got a good but different kind of crust. It had a different feel in my mouth, and added a flavor or fried cornstarch. 👍
Yup, made the ATK version last night. I enjoyed the texture and taste though I slightly over seasoned it. It looked seared w/o the seared crunch.
I saw that very same video and wondered the same thing as you. Thanks for finishing the technique.
in the old days, I pressed garlic salt (liberally) into both sides with 'cracked' peppercorns (that would fall off into the broiler) then add horseradish shavings to the Bernaise Sauce (with some fava beans and a nice Chianti)
Just found you last week, have watched about 10 of your videos and you do a fantastic job on these steaks! Love your music selection too!
A more serious crust would be created if the corn starched steak was cooked in a cast iron skillet. The funk you're tasting is steamed corn starch and not properly browned due to direct contact to the heat.
Could be true however on their video, they say "see you at the grill" so that is what I did.
I understand. I'm a huge fan !!!!
Guga Rules
Guga Foods would it be possible for you to just test this off video in a skillet and see if anything changes?
If you watch their show, they often fry steak in cast iron instead of grilling them.
A lot of their short videos are basically promos for their TV show.
There are some people that contribute to better humanity. You are definitely one of them!
What was the point of the two smaller bowls, Guga? Lmao 🤣
It's a chef thing
Thank you for the video, I recently watched that video you mentioned and thought did I miss the second part.
You are the man! Your choice was spot on! I think corn starch can give a more "crunchy" crust if you use a pan to sear. Anyway it messes with the taste so we don't like! Keep on!
Like I said before Angel is lucky to have a uncle like you Guga
Guga I am a big fan man. I love watching your videos. I have learned so much and now my sous vide and flame torch steaks are the best man.
Would love to grill with you if you are ever in Jersey.
Hey thanks for doing that. I 'm sure you had a lot of people asking you about it. To me, I was thinking flour would be better and help keep the taste if not maybe enhance. Kind of light gravy. Remeber they were using it just to get rid of the moisture.
I would recommend corn starch personally, but only if you are doing everything using a pan or skillet, which is how I prefer to prepare steak since I'm a city boi.
Thanks for actually trying this! :) That video got so much hate from people not even giving it a chance. I think maybe a lighter dusting + pan searing would have had a different result? Regardless, I love that you're always willing to try new stuff on your videos.
Thanks for saving me time and money by testing this. ATK is great, and their video made me curious, but you guys are the steak experts and now I know to stay away from that corn starch for my steak. Great job!
Thanks for filming the results of this searing method. I came across that Test Kitchen video before as well, and it really bothered me that they didn't show the end product (or even the act of searing!)
But, there are a couple things to point out:
1) They did 4 steaks with that amount of "seasoning," where as you caked it onto one steak.
They say it's for drying the surface of the steak to prevent steam, but yours looks more like a batter. This is probably why it burnt on and affected the taste. You used 4x the amount!
2) The time in the freezer is meant to chill the steaks so they can sear longer without overcooking the inside. This is completely negated by doing the reverse sear. If I were to try this method, I'd cook to temperature first (either by sous vide or slow cook in bbq like you do here), then do the corn starch and freezer just before searing them.
I don't know if the results would be any different, but that's my interpretation of how your method differed from theirs.
Either way it was great to see someone calling out America's Test Kitchen on their BS! I hope they post a reply video
I’m with you guys on this one.
I usually put a little bit (or a lot) of starch on chicken for stir fries and stuff like that where it creates a great crust that you normally don't get with chicken.
Great videos, will continue to watch. You say you’ll try ideas, try this... Marinade rib-eye for 1 hour in 1 cup Sherry Aged Wine Vinegar, rinse, season with salt, pepper, garlic and cook with reverse seer, very tender. Would like to know your thoughts on my go to
Hey guga, we also uses cornstarch, but in frying, try it, it gives more crispy
guga ive been following your vids and been subscribed to you for a while and i also watch your sous vide videos. i can honestly say you've made me a better cook. ive been getting compliments on my bbq by my dad and he is one tough guy to impress. that being said i would love for you to do a test on different woods to smoke your steaks and maybe compare side by side. keep it up !!
I tried it tonight before watching your video. I did it with 2 bone-in ribeyes, but added pepper between the freezer and cooking them in a cast iron skillet. I thought it tasted good, but I probably won't do this again. Patting them with pwper towels to remove the excess moisture is a good idea, but I'll pass on the corn starch. The corn starch also caused a lot more smoke than usual.
Guga: Before salting try a thin wet rub of a small mix of oil and Kitchen Bouquet. Start with a teaspoon of each (and later adjust to your liking) and mix thoroughly before applying and rubbing thoroughly into both the steak and fat. Then apply the salt and pepper as usual. The steak should not be wet---so it doesn't prohibit the Maillard browning and, in fact, the KB enhances it. It will absorb nicely into the surface , give a nice kickstart to the color, and help just a bit in allowing the spices to adhere. The finished steak will have a nice even brown/golden color and yet still allows the attractive grill marks to show through. This works on both Sous Vide and Grilled steaks, but in he case of the sous vide I apply the oil/KB mix after the sous vide and before the sear. After patting the steak dry I "paint" the mix on and carefully rub the oil/KB mix into the surface---and then sear it. Just keep the mix coat as thin as possible---the surface should definitely be much less "wet" than when marinating.
I knew this old for a couple of reasons. Guga has hair, cutting knife was ancient and no "Cheers" before eating. Love it the same. 👊😎
Thank you for finishing the video!
do I need to put the salt and cornstarch in separate bowls before combining them into a bigger bowl, or is that for enhancing the dish washing experience later on?
I use cornstarch when I make Asian dishes like beef and broccoli. I’ve never made a crust with salt and cornstarch....the Asian recipes use soy sauce. The corn starch serves a dual purpose of making meat pieces crusty outside but also thickens the juices so you get a thick Asian sauce. It always comes out really tender.
Hey guys, for Sous Vide, you should try spraying some oil on the steak after patting it dry and before searing. It works great! You could try different types of oil, canola, olive, coconut, etc.
vegetable and seed oils were used as motor oil and are pure poison with no benefits to humans.
Olive is okay raw but breaks down with heat and even the fumes are poisonous as well. it's only for raw.
Hi Guga I love your vids. I have a question. Do you let the steak rest when you are reverse searing a steak before you actually sear it? Then do I let it rest after I sear it? What's your process? Thank you for your time and I love your videos!
This channel is so informative!
So glad you did this video... I literally just watched that other video that populated my YT feed and, at the end, I was like... where's the on the grill part? LOL... thanks!
Corn starch is used for thickening up sauces and gravies,
But never by itself,,,it needs to be mixed with some type of flavor such as bullion or a liquid type of seasoning.
But I am with you. Just good old salt ,,,and pepper my taste still
Works the best . Hands down. An they looks awesome none the less.
I've had good success using baking soda to improve browning, but mostly in stir fry type situations. It doesn't take much.
I used to work at a restaurant where they would make crispy beef by taking thin strips of ribeye and dredging it in corn starch and deep frying it. it was phenomenal.
The cornstarch method is used in a lot of Chinese restaurants used to tenderize cheaper cuts and help protect it from the high heat of the wok. A great cut like ribeye def doesn’t need it!
yeah ...I tried the corn starch.. it made a nice crust, but it was more like a breading than a good butter sear. I like sous vide to 133 put in fridge to cool 10mins.. then iron skillet med high heat with avacado oil 1min each side then med low heat 1min each side basted with butter,minced garlic, lemon thyme, and rosemary.
"Will I be doing this again? HELL NO!"
LMAO! Perfect summation! Thanks for the video!
I know WHERE I've been but I'm here now and I'm a fan
*don't
That was funny: "They put it in the freezer...then its done"! Haha, you guys are Great! Thanks for finishing the Test Kitchen Demo! I wondered what happened! Cornstarch is good on meats needed in stir fry cooking in a wok to keep meat tender ( watch Asian Cooking on TH-cam)...maybe that's where the Test Kitchen was heading with it????
you should do a video of all your cooking equipments and what each equipment is good for. I want to set up a "steak cooking kitchen" and want to get an idea what type of "grill" I should buy. thanks for the good content like always
Guga, I am living on a prayer with a very tight limited income, but am not used to it yet, I love good food. Can you please show me the way to make a good but affordable steak tippanyaki . Thanks so much for your time and I look forward to seeing you guys daily I watch your videos over and over they are great!!!!
couple important things when you season your meat don't put in the freezer put it in the refrigerator for about an hour then take it out and let it sit on the counter for about 30 minutes this is important then after you've cooked it however you want to cook it let it rest for 20 minutes then enjoy thank you for your passion
Knowing America's Test Kitchen, they probably are talking about searing a steak on a cast iron skillet. I'm a grill guy but some of the best ribeyes I've ever made were on a HOT cast iron skillet. I have not given this a try yet, but I am going to. Thanks for all the great videos!
Bro, Normally in Asian Cooking corn starch is used to retain moisture in the meat, but totally agree with you to cook steak neh neh corn starch. By the way just bought a circulator after watching your videos on sous vide cooking.
I love the BGM always!
Thanks! I also watched the video where they rubbed steaks with corn starch and salt and noticed they did not cook the steak. The steaks looked great! At about what temperature did you cook the steaks. I use both a Weber gas grill and a Weber Kettle grill. I have thermometers on both so I know the temperature before I put on the food. My home Weber has 3 burners and it will get up to over 600 degrees F on high. Your lump charcoal looks hotter than regular Kingsford charcoal. Is it hotter? What was the internal temperature of the steaks?
Guga foods..... I love your videos. You guys rock.
Please consider the fact those cornstarch steaks are probably meant to be seared in a cast iron skillet with some oil and or butter.
Cornstarch is magic when used with fat. That's why it is often used for frying.
Love all your channels
So, the general consensus is that the difference is that “It’s weird”.
Very helpful video, thanks!
You should do more videos like this it's like a guga myth buster
He called Angel ninja....he misses his boy....great vid once again!!
pretty Kool that u took the time out to do something like this.. thanks.. so ill defintily will be sticking to my original salt pepper on my steak nothing like it ....
Thanks for finishing the video..... Somebody had to do it.....
This channel deserves to hit the 100k sub count as well!
Love this food science you bring to the table!
You should test velvetting. This is when you marinade the meat in cornstarch and egg white for a few hours.
Usually used on chicken. But curious to see what happens to beef
Avocado oil is very good for searing as its smoke point is over 500 Fahrenheit
I saw the video years ago and they just stop without showing results. I always thought that was weird. THANKS for solving the mystery!
This guy needs a show on PBS.
Ok sir
In cooking school they teach us to use a sprinkle of flour for having the best searing, but if you wanna try with other "flour" potato starch could be better since it has less taste and gives a glossy finish, the 30' minutes wait might be part of the problem
love your shows, this was easier, What happens if you put corn starch in a hot iron skillet (with or without grease) it burns!!! (Wierd funky taste). Same with most dry spices. There are exceptions, you know them!
Lmao you called angel “ninja”
Happens all the time....😂😂😂😂
LOL i heard that too, i had to rewind to hear it again.
That's his normal thing calling Angel ninja
Because Angel is a Ninja copycat!
Joseph Parra when?
Beat in flour, salt, garlic and pepper with a meat hammer go low and slow and tell me how you feel. Love the channel by the way!
the guga steak™
😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
just "usual" steak :D not big deal for them.
I usually hand rub my steaks with a half a cup of Bon Ami. Really sharpens up the taste.
Serve with a ramiken of fabuloso
@@deasttn For sure. Extra good
How about a video on all you have learned (so far, being a master you are still learning) to become the master of the grill, as to what grill to use when etc. etc. etc.
Do you think adding other seasonings to the cornstarch mix would improve it or is it just not worth the effort?
Thanks for using gloves. It looks so much more professional The woman with her test kitchen didn't and that surprised me. Your video enticed me to stick around and watch the rest of your video. I'm glad I did. Now the truth comes out about the surprise ingredient.
Thanks, I saw the video you mentioned and thought the same
Really love you videos - on both channels. I understand why you don’t grill on SVE, but does that, GF, indicate that you really prefer grilling and the charcoal flavor?
Hey Guga, Nice experiment! But i have a question: In my hometown they are selling Picanha for €10 p/kilo, which is like $12. Should I give it a shot?
If you're only grilling your steak, you should put pepper on after you sear your steak because all you're doing is burning the pepper when you sear it. Including pepper when you sous vide is ok, but after you take it out of the bag, you usually wipe it off (or the pepper falls of into the juices). You should do a test with pepper, without pepper, and adding pepper after the sear but before the rest. You could do this with sous vide, too. (and use fresh ground pepper)
best sear from my experience is using hardcore carnivore rub, it has food grade charcoal in it.. I sous vide the steaks then rub with it and sear @ 900+ degrees on big green egg... the bark is absolutely amazing
I saw that method on Test Kitchen on cable.
Cornstarch is good for stir frying meat, because it makes the surface dry and protecting coat to meat. For a steak i think you got a dry surface too, but the taste of roasted constarch too. In German recipes for meat often flour is used before frying. Possible this is better ... kindly regards, Rainer
Here is a test I'm curious about. Propane grill vs lump charcoal vs charcoal brickets(kingsford). Pretty sure propane will lose, but interested in seeing which charcoal is preferred if there is any difference other than price.
You guys are hilarious. Keep the vids coming.
You guys are right on .
I didnt think I would risk ruining a good ribeye.
Now thanks to yall I'm definitely not gonna try it.
Hey Guga, a lil difference since one was partially frozen... I think you need to watch the actual TV episode this story came from for the rest of the story... they seemed more concerned with the thickness aspects and getting a medium rare than searing. I'd suggest using less cornstarch, and wiping or even washing the CS/salt off and drying a steak before searing. Have you ever tried the "sugared steak" using the extra fine bar sugar ? It's mixed with salt and pepper immediately before grilling to help browning, and to help make the salt and pepper stick to the steak better.
If you're going to do all that, then why add the cornstarch at all? Is the difference really going to be worth it? I would guess probably not.
I'd say to just make sure the steak is dry before putting it on the grill or in the pan, that's one of the keys to getting a good crust.
But you sound like you know what you're doing, so...
I don't even eat steak, but I love these videos of yours, Guga. Keep 'em coming.
Guga knows best, and pepper is a must!