Mistakes Everyone Makes When Pan Searing Steak
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- When it comes to pan searing a steak, every stage requires timing. Every stage is important, even the length of time you heat your cast iron pan for. Pan searing may not be an easy skill to master compared to grilling a steak, but it does yield a better crust and texture on the steak.
However, turning a steak on each side isn’t the end of searing, because having the patience to let it rest before cutting is also a key step.
The best way to perfect your steak pan-searing skills is by eliminating mistakes. Practice makes permanent, and here are some mistakes everyone makes when pan searing steak.
#Steak #Cooking #Mistake
The right cut | 0:00
Heating things up | 0:57
'Tis the season | 1:59
The golden coat | 2:38
Sear those sides | 3:35
The second season | 4:09
Flip it | 4:54
The doneness question | 5:26
Let it rest | 6:10
Cut and serve | 6:57
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How do you like to pan sear steak?
As far as I go, the meat U show in the beginning of your video I don't consider to be 'steakes'. They are, at best, beef cutlets. The only beef steak I consider to be steakes are 'filet' steaks, that need to be seared hot, and for a short time each side, so the inside stays red! Than covered with a nice, freshly made Bearnaise sause. its the best way to serve them! And cooking a good quality filet steak 'medium' or 'well done' is straightforward animal abuse! Thank U for your video!👍
The only cut of steak I would sear in a pan altogether is the filet mignon, because I like that specific cut (or any steak from the beef tenderloin) rare. I sear both sides and then baste with butter, garlic, and rosemary and/or thyme.
Any other cuts, I cook sous vide or reverse sear.
watched a shitton of guga foods videos and have spent soooo much on sous vide stuff/new grill, and lots of wagyu lately 😂😂
so worth it but man it hurts the pocketbook , just cut a miyazaki A5 picanha up few days ago. Super excited to try
Any kind cause I’ve never had a pan seared steak
With a little apple juice. mmm-mmmm good
"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.
Mistake #1 before making a food video - make sure there are no flies in the kitchen. 1:10
Ewwww what a spot
Mistake #2, don't show searing chicken breast when you are making a video about pan searing steaks.
Pull the wings and legs off and call them capers!
@@davidnieve6444 lol!
I had to scroll down too far to see this.
Ever since seeing the show Dexter this is the only way I cook a steak lol. Love it pan seared
MiSTEAKS were made.
Dollar Tree "Parmesan Cheese Topping" is mostly a finely ground powder of whey and starch with a hint of cheese... My point is that dusting a steak after drying and even putting in a bag with said topping before cooking acts to really help develop that crust.... cheap and amazing.....
Or just cook it properly and it will develop the crust naturally…
@@thumpsmcgee6899 Hes talking about a carmelizing agent.
Shut up..PLEASE SHUT UUUUPPPPP!!!!!!
I wish I could watch a single cooking video without feeling like I am being fed nothing but wives' tales and hunches passed as facts.
I agree.
Right. And some miss information. Like cast iron is great for heat retention, but it’s actually bad and distributing it so that was wrong. Half of this is just wrong info that’s went around for decades.
@@jeremiahjohnson4583 Nearly every expert chef I've ever watched cook steak, has done so in a cast iron pan or skillet.
Just got here. All I gotta say is: I. Love.
Steak.
This video is for newly former vegans who have never cooked a steak in their life.
Cast iron or carbon steel ripping hot with a thick ribeye.
Good thick filet mignon is excellent also.
Clarified butter works best for me.
Thick is the key.. I'd rather cut the steak after it cooked and rested.
Yep, real men use cast iron & blue steel, they last forever. I’ve got a skillet my GGrandmother got for a wedding present in the 1890’s.
Clarified butter instead of oil?
Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.
Great Lessons! Thanks~
This was a great tutorial. 👍
No to Canola oil. Use Avocado oil.
Yes, because avocado oil is much healthier and natural. Completely agree!
Actually Gordon Ramsay says “literally oil the pan”
*If you steam broccoli in wine, butter and garlic you can use the juices to pour over you steak when you begin resting it. Ya, I know how it sounds. Try it. Or you can just pour the juices into your plate and set your steak right on top.*
No steak will come to room temperature in 20-30 minutes. It needs to sit out 2 hours +.
You HAVE to let the meat come to a closely room temperature, because you don't want to burn the outside while undercook the inside. Also.. 20 30 minutes is enough time to not have a cold steak before searing it.
I watched this video just to see how stupid it was going to be and it didn't disappoint. I came here to say the same thing. The whole point of this is to let the inside warm up but it will take forever for that to happen and its just stupid. Try in yourself though let a steak sit for 30 minutes and put a meat thermometer in the center and I guarantee it has changed even ten degrees from the temp of your fridge only idiots believe this because to get the results of room temp in the center of a steak takes hours plus leaves it susceptible to bacteria growing on it!
Amazingribs has debunked this and many other dangerous and foolish myths about meats. Leaving it out long enough to come to “room temperature” allows pathogens to grow and some of them could be leaving toxins on the surface that are not made safe by cooking.
@@christopherestewart I have been leaving my steaks out for hours and never had a problem. I eat beef raw after hours at room temperature as tartare and never had any problems. A rib roast I will leave out overnight for 8-10 hours to truly come to room temperature before roasting. Enjoy meat and don't be afraid of the bacteria that supposedly forms on all of it. The best steak I ever had mold on it that needed to be scraped off. So tender and delicious.
@@christopherestewart first, finish some culinary school , and then spread bullshit.
You have 0 ideea that different meats are.... OOOOOOH, different
And... Let me tell you a little secret.
It's called "tartare"
Now. Stop spreading bullshit.
1:09 - Might wanna put in a different clip there...
Have you never cooked outdoors...it happens.
@@JB-171 This is filmed indoors.
That's a sweeping statement 🤣
Dinner for tonite!
2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too.
Thanks for all your precious time!!!
It really doesn’t, if you don’t believe me do a blind taste test with and without
@@benhayes5396 I have. If it's not burning your fire isn't super hot. Super hot burns dry pepper. To a crisp...
@@iambyrdman considering all professional chefs I know season with pepper before searing, I think you’re wrong on this, but like I said, try it for yourself.
@@benhayes5396 Like I said I have. What works for some doesn’t work for others. No big deal. When I put pepper on a super hot fire it turns to ash or close to it. Hit pepper with a blow torch and tell me what happens.
@@iambyrdman Big difference between direct flame and hot pan.
Don't use canola oil. Use Avocado Oil better for high temperature cooking.
At least clarify the butter
Or use lard or tallow
I love your video that was an awesome steak video excellent details and right to the point yummy delicious STEAK 🥩
Impressive
Ideally, what temp should the cast iron skillet be when searing the steak?
the cast iron skillet should be around 420 to 450f
Now I definitely want “STEAK”. 🥩 😁😁😁😁
I tried a cast iron v. air fryer demo...cast iron won...and does most every time. Thanks for the info!
Honestly air fryer is good for a little healthier option.... Works great for wings... But I don't see the obsession with air fryer.
@@mathiaskanuck6759 So far I would agree. I've used it for hole chicken, legs and thighs, it's killer for fries, and I was told the other day it works great for re-heating leftover pizza.
@@mathiaskanuck6759 I think it works good as a replacement for a deep fryer.
Can you grill the steaks the sear it with butter or do you sear the steak then grill ut
Was that 1 of those infamous Mexican flying peppercorns @ 1:10? 😂
I prefer cast iron because of the mass once you but in anything else it cools the pan down constant high heat is important !
I actually like the steel pan I got. I was pleasantly surprised.
You can get the same thing with a decent carbon steel pan, mine gives the best sear I’ve ever achieved, even better than my cast iron skillet, it does, however, need a lot of care.
1:09 Waiter, there's a fly on my steak!!
lol at the fly at 1:09
Is that a little fly at 1:09?
Yes it is.
What temperature on the stove is normally best when cooking though?
525 for me
3:48, those are pork chops.
What's up with the fly hovering over the meat!!! @ 1:09
What does cross grain mean? Across? The short way?
I make it to my taste ❤️
Nothing like a perfectly cooked steak
This guy cooks
Hello my friend how are you doing?
@@VillageFoodFactoryAsia Very well and you?
Agreed! You reminded me of a funny saying, "being vegan is a huge missed steak"! 🤣
Seasoning IS key but I also like a great cut of beef cooked in its own juice.
Ribeye, medium rare, chimichurri sauce. Heaven. We're lucky, where we live in SW England gives us access to the most fabulous produce. Over flame is great for inch thick steals, like a Tomahawk for instance, but if your doing ribeyes for two a screamingly hot pan is the way to go. If you can see across the kitchen it wasn't hot enough!
Sweet! How about the recipie on that chimichurri sauce?
@@chasvonplatten1298 *Typical Brit*
@@thetruthchannel349 explain yourself
@@danm8004 *No need*
@@thetruthchannel349 please do it anyway?
I think the most important is the thickness, cut and size. You don't want it raw in the centre.
I do!
I do!
Best steak I ever had, my dad cooking sirloin on grill he made out of my brothers old wagon.
The said chef recommends resting time at 2 minutes, another (professional's) video I watched said 8-10 which didn't appeal to me bcuz my steak would then be cold. The same with cutting the whole steak at once; by the time you are half way through all the meat is cold. I like my steak hot to at least warm.
I rest my steak for about 15 mins. It does cool down but I pop it into the microwave for 20 to 35 seconds. Its something I did by accident once and after tasting it realized its juicier than if I let rest for 8 mins and then eat it. Sounds ridiculous but it works.
@@thetruthchannel349 did you just say you microwaved your steak?
@@saviourr69 *After Ive seared it on both sides and basted it in butter and juices I let it rest for 15 mins. Then I put it in the microwave for 20 seconds or so.*
That’s why you make a gravy, it warms it back up. Alternatively you can wrap it in foil, that will keep it warm while the juices settle.
You have to try to season meat just right,a lot of great ideas.
The fly at 1:10 feenin
Only heard recommendations and not explanations as to what a mistake is.
My son Julian makes delicious steaks. 😋
In general, I don't usually like my steaks in long thin strips. When I am in the mood for fajitas or jerky I'll give your son a call. ;)
@@MushInSkull I hope it didn't take 2 years for somebody to get this joke.
@@ChrisF_1982 possibly many got it but never liked or commented. But apparently it did take two years to get a like and comment 😜.
Hope it gave you a good chuckle.
Watching that dull kitchen knife attempt to saw its way through a steak is like nails on a chalkboard.
Her voice soothes me.
2:55 I live in an apartment and the fan above my stove sucks. No butter for me 😂
Than broil it in the oven topped with Irish butter. Best temp and right butter deployment will give you the best sear with out any smoke but heat is a must
You pay the rent, you have every right to cook as you please.
@@tiptopmcgoo427 Yeah but I don't want the place filled with smoke.
@@QuadinarosLS Open a window..
@@tiptopmcgoo427 Doesn't help
Saying constant flipping is wrong.... IS WRONG
1:10 its like real life, they caught a gnat landing on the food.
That knife in the intro is dull though.
When I started to try to cook a perfect skillet steak, it took me about 35 to 40 times to due it right. Temperature and time takes a lot of practice to do it right. Now I can do a restaurant grade meal.
Due?
@@jimklemens5018 almost all of the steaks were good. Then you get to very good then great. The crust is a skill which takes time to learn how to do. Getting the perfect medium rare is required and takes time. Deglazing the skillet needs to be done just right.
Having eaten in some of the best Bistros in Paris with their steaks was my benchmark. That is the difference between the good tasty pan fried steak and a steak cooked in a world class restaurant.
Thus the reason for sooooo many steaks to get to perfect.
@@texasboy5117 U due them thangs
*It took me precisely 47 steaks to get it perfect. Course, my standards of 'Perfection' are probably not what most other people's standards are. Ive had gourmet steaks in NY, L.A. TX. PA. Nothing Ive had comes close to mine.*
@@thetruthchannel349 These days 47 steaks are going to be expensive.
Cooking the sides of a steak, is ussualy done with the pan's back side.
Salting ahead of time absolutely draws out moisture, but then the salted moisture seeps back in to the steak seasoning it internally.
yeah idk why "the expert" would suggest something as facile as "it doesnt draw out moisture".
such an easy thing to disprove.
how about that fly at 1:10? lol
*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.
@Lou Icious the Werewolf *THERE'S YOUR PROBLEM! Quit smoking all them herbs foo!*
@Lou Icious the Werewolf *not if you are using your best chicano accent foo*
@Lou Icious the Werewolf *AWWWW and you picked me out of several billion people online to argue with. That must make you the dumbest SOB alive.*
No
You're a clown
Canola oil is terrible for you! Glad you aren’t cooking my steak. And a steak doesn’t get to room temperature in 20-30 minutes.
Exactly why is canola oil terrible for you?
I think the goal is to get the outer surface to room temperature to get a better sear.
The secret to cooking your steak perfectly... is to cook it perfectly.
Facts.
I just do a reverse cook until my internal temp comes up to 120-125. Then I sear them on the outside, perfectly done to a Med Rare EVERY time.
Was that a fly at 1:11
It's all about the meat you buy, ribeye is a safe bet unless you're on first name terms with your butcher and falling over cash
Let the meat get to room temperature, season well on both sides with salt and pepper
Put an ounce of butter in the pan, medium heat until it's sizzling, steak in, raise heat, four minutes, turn over four minutes, rest on plate for 4 minutes, serve.
That's a medium steak at about half inch thick
Obviously you'll have to treat an inch thick one differently (more butter and some basting of the fat.. slightly longer at a slightly lower heat), or if you like it well done or blue.....but that's the basics.
The trick is, buy the right meat, cook it hot, and don't f**k about with it
If you're a beginner cooking at home, I think it's allowed to put a cut into it to check the centre is how you like it, it's an expensive cut, you should only be eating it the way you want it.
What do suggest if you are on low sodium diet?
Make sure the amount you are putting in are staying within the range of the diet. I have to manage the same thing.
did anybody else notice the fly buzzing around?
Im about to cook a big 18oz 2" thick T bone
fk I need a steak now!
Has no one noticed the fly @ 1:10?
How many people saw the fly on the steak at 1:11?
“Let it get to room temperature”
I call BS on that. I freeze some steaks in marinade and have put them on the pit or in a skillet straight from the freezer and they’re KILLER.
How long do you cook the frozen steaks ??
Ramsey puts oil in the pan
#1 mistake when pan searing a steak is using a pan. I understand sometimes you just don't have access to a grill but nothing beats a steak cooked over an open flame
A hot cast iron pan and a ribeye is magic. Try it.
@@jimklemens5018 especially if you baste with butter, crushed garlic cloves, and rosemary in the pan.
@@christopherestewart I don't use butter, rosemary, or garlic.
There are more different ways to cook a delicious steak than there are mouths to flap uselessly about what "nothing beats."
@@jimnasium452 What is your favorite steak? How do you like to cook it?
This is completely wrong info!!!... take like 3 to 4 of the tips and your good... have fun figuring out the right ones, that's what its about...👍
So we're just ignoring the fly in the shot at 1:09?
There are as many ways to cook steak as there are people who eat steak.
Anyone else notice the bug at 1:10?
Umm ya no famous/successful chef ever said to salt your steak 2 hours ahead of time… that’s bs.
24 hours, I have heard. But definitely not two hours. 6 minimum. America's Test Kitchen, if I remember correctly. It draws water out for the first while, then the water imbalance pulls the saltwater into the meat, where it starts breaking things down.
Did anyone else see the fruit fly at 1:10?
Never made a steak in a pan. Always on the grill.
You should try a pan seared steak, nice during the winter to not go out in the cold to cook.
@@janicemartin2556 I'd rather broil it in the oven, then top it with sauteed onions and mushrooms.
I can’t stand how everyone always starts with the right cut of meat. When you go to the grocery store all of the meat is right there it’s not like you’re going to grab a lamb shank called a shit a steak
But it's important to grab a cut of ribeye instead of, say, a chuck. Chuck can be a good steak, but it's cooked far differently.
No to canola oil.
This girl is talking from reading a script not from experience.
So you're saying these tips don't work??? Because otherwise this is a pointless statement. You came here to find out what mistakes not to make while making a steak on the stovetop and pretty much she's letting you know.
and who wrote the script?
Avoid canola (Canadian Oil) oil, a little Virginia olive oil burns higher with less smoke, seed oils(sunflower, vegi oil) are unhealthy. Butter is great after to baste.
I guess since chef Ramsey taught everybody how to use garlic cloves and rosemary that’s the only recipe basic butter that anyone on TH-cam knows
You should offer us a variety of your methods instead then...I'll start.. I use mix of pineapple and pear juice along with teriyaki sauce into the butter. Makes a great teriyaki glaze for those off nights.
@@mexzcanninja7412 soy sauce and avocado oil mix, with salt/pepper and thats it. Ohh, and make a fond afterwards.
Just look up steak marinades. Plenty of ideas, and marinating makes steak 10x better than seasoning on the spot.
I could swear he used thyme as well, but thyme works well if he used it or not. You could adapt that any number of ways.
Why is there only audio and no video?
Cuz your screen is broke
Who are these people who can't get there hands on a cast iron pan?
They're literally $15 at Walmart and even less at a thrift store.
That random as pork chop
You dont need to let your steak come to room temp and 30 mins arent enough to come to room temp
Is me and my family strange, but I have never had a pan seared steak
Grilled is better IMO and less hastle,I'm super picky tho and love pan searing mine as a treat just gets smokey lol
LOL Every one of their videos says something different!
Anyone else notice the fly?
My Caveat on CANNOLA Oli ... It tends to leave a "bitter fishy" after taste ... just sayin' ;-)
Try watching Dr Mercola & Tucker Goodrich on linoleic acid on TH-cam - you might not want to eat cannola oil at all after that!
@@johnmartin1726- John, I Don't have Any at home. But from Your comment; am I assuming Health Risks ? Regardless, I hate the Taste of it. So I'll be, "Avoiding it "like the Plague" ! Thanks for the Tip ! ;-)
Now i am Hungry, i prefer 5 degrees before desired temp and Not 10 deg .
What’s ‘Erbs.’
I disagree with resting, I have always preferred my steak without the rest and I am more happy with it that way and I know I am not alone.
EVERYONE? 🤣
That nasal voice! I feel like the video is being narrated by an SNL cast member.
You all should have consulted J. Kenji López-Alt before making this fact based video. There are a few things to question here.
Go to america's test kitchen for the best advice
Canola?/ just lost me🤮