How To Cook A Perfect Steak At Home | Bon Appétit
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- From searing a deeply caramelized crust to achieving that perfectly pink medium-rare temperature, Andy Baraghani shares his favorite method for cooking steak at home. No fancy gadgets or days of advance prep work necessary here - a stove top, a hot pan, and some technique are all you need to see perfect results.
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Director: Dan Siegel
Editors: Joseph Buccini, Andy Morell
Director of Photography: Zach Eisen
Producers: Maria Tridas and Amanda Veitia
Assistant Producer: Halie Aaron
Culinary Producer: Kelly Janke
Culinary Assistant: Jeff Villaruz
Camera Operator: Gunsel Pehlivan
Audio: Rachel Suffian
Production Assistant: Sergio Santos
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Bon Appetit Video Team
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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Good to see Andy again.
Love Andy! His frame looks different tho... like he lived at the gym during lockdown!
I’m so glad to hear the gently delivered data again!
Said the same thing when he came on! Happy to see some of the regular team back after the hubbub with wages, etc...
A sad situation, but hope that BA learns and moves on with a good mix of the new chefs and old.
@@jonaslundholm
More like under a bridge... 😂
I hardly recognized him, but yeah nice to see him. But sad too, to see that BA blanched the personality right out of him. He used to be such fun.
I know how to cook a steak. I just never get tired of watching.
Being hungry and watching people cook delicious food is the vibe
Being high*
I've watched so many "how to cook steak" videos, and they all basically say the same thing. But I'll still continue to watch more "how to cook steak" videos lol
>"(cast iron) just reacts to heat so quickly and it gets hot faster than most other pans."
What? That's the complete opposite of reality. Cast iron has a pretty low thermal conductivity compared to aluminum or copper. On top of that, cast iron skillets are usually very heavy (= have a lot of mass), so they take a long time to properly heat. This property can turn into an advantage later, because that means the pan also keeps the heat better and cools down a lot slower than a thinner one.
You’re right. But this is just one of the bullshits.
That's why some people suggest pre-heating a cast iron in the oven to "soak" some heat for better heat distribution.
@@1D9D8D6D Yeah and those guys are supposed to teach us how to cook. What a shame!!!
@@1D9D8D6D Like that part about slicing the NY strip against the grain, not realizing it is already cut against the grain.
Get your common sense and scientific evidence out of here! /s
Bought a steak. I finally feel confident enough to try cooking one! Thank you, Andy!
I was always told to have a steak at room temp so it cooks more evenly as the middle is more insulated than the outside
it depends. if the steak is pretty thick 1.5" or more, you should let the steak come up to temp so it all cooks evenly. if it's an inch or less, you can do it however you want based on your cooking method. if I'm cooking a 1 inch steak in the pan, I'll keep it a bit colder to help prevent overcooking, but if I'm doing a reverse sear, I let it come up to room temp
@@spamsausage Yer. Totally. I always thought the come to room temp thing was a bit overblown. Generally, I WANT the inside to be more rare than the outside. If I'm not doing something big or bulky, I generally don't stress about it too much.
Guga did side by side room temp vs cold blind test...little if any noticable diff. Cold does allow for better crust.
MeToo 🤔
It's a myth. It takes a long time for steak to get to room temperature (longer then you'd want it sitting out) after being in the fridge and it makes little difference to the end product.
About fricken time Andy came back, I missed his beautiful face.
WTF?? 😅
@@Zipfei_Kloatscher it’s true
@@Zipfei_Kloatscher do you feel threatened HORSE?
@@stateniland
What horse is supposed to feel threatened by whom? 😅😅😅
@@Zipfei_Kloatscher SMH.. your mother never called you SUNNY huh.. maybe cause you weren't (and still aren't) very bright.
I really miss the original test kitchen and cast…
filmed in front of a live audience ...
filmed in front of a live audience ...
Fr, the test kitchen was a whole vibe
Yes, agreed.
Made this. It's simple yet delicious! Adding an herbaceous vinegarette to my repertoire. It takes things up a notch and is super easy to do. *chef's kiss*
Andy is baaaaaaackkkkk!!!!
i miss them in the test kitchen... it was way more fun to watch :(
And then my smoke alarm goes off. I need to get myself an industrial hood one of these days.
I posted about being worried about Andy a few videos ago since we haven’t seen him much since the BA reboot. Now, I’m happy and relieved that he’s not only okay, but sporting an awesome beard. :)
But why isn't his name in the title?
@@Treespiritofficial
You mouthbreathers will complain about anything.
I appreciate that this is simple, yet it works well and gives a lot of information. I hate when people try to do too much to something that is already delicious.
Cast irons do not get hot faster than other pans. Lol
We will miss you Andy!!
great to see Andy I will stick to the reverse sear but that steak look amazing great job
and I set my alarm every time i cook a steak i think it comes with it
Great to see Andy back
@7:20 is that really against the grain? It looks like he’s cutting with with the grain just a little more diagonal
Thank you! I was thinking the same thing.
"Don't cut with the grain, it creates a tougher mouthfeel" *immediately slices along the grain*
The grain: /// Andy's cut: \\\. So not with the grain.
@@jskvaerner no actually his was with the grain. Which is incorrect
It's been a while since I've watched a bon app video all the way thru.
Andy, finally 😌
Who does not love Andy?
We need Amiel Stanek with "Every way..." series back!
I believe he quit at BA
@@IvoTrausch wait, really?
@@delta5210 yeah:(
@@IvoTrausch I expected him to leave even before the blowup once he moved upstate (I think that's where he went.)
YUM. that looks like perfection.
Yay Andy is back!!
I’m pescatarian but I will still watch this man cook a bloody piece of meat 💕
what make and model is that knife?
Sit it on the back fat first, the additional fat in the pan will do wonders for the sear
Looks great. But he forgot to mention you either need to do this in a kitchen with no smoke detectors or to unplug them before you do this cause they would definitely would have been screaming. That's why people cook steaks out on grills....
Yup had to take the battery out the other day because of this…. I typically cook mine on the grill… or if i do want it butter basted with herbs and garlic I’ll put in cast iron on the side burner of the grill. Much less smoke lol
Yummy... the food looks good too. 😆
Its 9 a.m and now I want steak.
The carnivorous way of life. Thats beautiful.
The exact same hour here in France (9:05) and exact same feeling
Do it! Best breakfast!!
We love Andy! ❤️❤️❤️
Baraghani looking gorgeous
The fire alarm should have a steak and toast sensor ;) thank you.
Oh how i looooove stake
that looks fire more andy now!!!
I need to try this next weekend!
Andy, thank you for teaching me how to cook rare 🍖. Seriously.
Can some one pls make these a list
Thank you sooo much. This was amazing
Thanks for sharing! 👍🏾
I missed this face! ♥️♥️♥️
I missed those muscles
yeaaaaaah baby i love a good steak
Cast iron reacts to heat and gets hot faster than other pans? Is this opposite day?
yeah it does cook evenly too.....he plays with the steak wayyyy too much.......
Amazing💖
anyone know who makes that knife?
Andy is just lovely to listen to, he would be a great Food Science professor.
Your videos are 🔥🔥🔥
So is a perfectly cooked steak supposed to be eaten cold, then?
cook it with tallow not vegetable oil
Very nice easy recipe 👍😺😺😺😺😺👍🙂🙂🙂🙂😺
Omg Andy!!! Where you been man?!?
There is no perfect steak without sous vide, which is nothing FANCY. It's cheap and it works. Period. Cast iron does NOT get hot faster.
cast iron doesnt get hot quicker, it changes holds heat and longer and more. it takes agaes to get hot
Unless you have a good range hood, your kitchen will look like willie nelsons tour bus after this
what is the point of using "neutral" oil if it's going to burn anyway?
08:32, 08:43 how long should the steak be at room temp?
Depending on the size , 20 min approx just wanna leave it sit untilll its not real cold
Thats an OK technique if you want a rare steak. 115°f is not medium rare. But a better way is to do a reverse sear. Put the steak in the oven until you reach about 125 internal pat it dry then sear and baste as shown in the video. This will help you have the steak be pink all the way through and avoiding having the gray ring like Andy had. You also should really let the steak sit in the fridge for about an hour after salting. 15 minutes really isn't enough time to let the salt defuse through the steak throughly.
Yeah but it keeps cooking as it rests
@@preetdawgskippy yes but a piece of meat that size would only increase 2 maybe 3 degrees at most as it's resting.
I could be wrong but wasn’t that more rare than medium/rare? Loved the video nonetheless.
Ok...now show me how to make 10 of these at once to feed my dinner party. ;-)
Sounds like you shouldn't be having a dinner party if you don't already know this
@@artfulcookingwithdawn9000 Ya...that wasn't really my point. If you have any cooking skills at all...it's pretty easy to have success making a single serving of something. I would like to see this done on a scale that makes it worth it. Most people (me included) enjoy cooking more of others than themselves.
He said he was going to cut it against the grain, then cut it with the grain...
Was looking for this comment lmao!
i saw this on instagram closed it and came here because I realy missed Andy
What type of spoon was that?
Shouldn’t basting be done off heat?
I was just thinking the other day, I wonder what Andy's been doing?
Looks good but won't it be cold by the time you've sliced it and hung out chatting in the kitchen?
omg- my mouth is salivating hard after watching this. YUM! Will try the sauce too- I grow chives and they get so large I'm always trying to find interesting ways to feature them... I 100 agree with non-stick not allowed!!!
.... i'm not sure I wanna know why you had to specify your mouth
@@jansenart0 lol!!!!
A what spoon?
Ay yo who dis rugged, lumberjack man trying to impersonate Andy?!?!?
Jokes aside I'm liking the beard
For the love of all things wood, season that board :P
🍶🍗👉
" Don't be sending me photos if it's in a nonstick pan"... absolutely. I don't know who these heathens are searing a steak in anything other than a cast iron, but, let's chat. You have a few things to learn.
next do a steak with cajun seasoning
Ok Andy🥩
Is he using an Anderson Copra chef’s knife?
Hi Andy. Andy with the candy. Steak. Balenciagas.
Next video how to make a good toast but I'm eating it this timr
I wonder how many times we’re gonna make this video. Still though I clicked, and I’m still watching after literally cooking thousands of steaks 😂
as many times as it takes people at large to not screw up steak... guess what, we're still in a bad place there soooo, steak videos forever here we come! Also, to your point, I still watched!!!!! lol
Way too rare. But I still love ya Andy.
3:46 lol they edited out "deep kind of browning" and laid on "caramelization" on top
As far spoon
“Olive oil, you don’t really need that flavour in the stake” …………………………………………………………………………………….. if you say so
classic steak salt & pepper you can get all that without adding any oil period. smh 🤦♂️
"temperature searing range is between 400°-500°" Which unit, Useless or °C?
🤍🤍 Andy
Do the big box music people only have a few good songs? Same 2-3 songs in every TH-cam video.
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How to make the same video that's been done 10000x already.
Sous vide 90 min at 120 with salt, dry, pepper, sear 2 min each side, then same process as this. Aromatics but no sauce
All straight men agree that Ryan Reynolds is good looking. As a straight dude, I think Andy is up there.
He’s a great cook. Just giving a compliment to someone I respect
He’s so rugged now
If you’re cooking on a very very hot grill like I do, you want a near room temp steak.
Tsk. Such a waste of good butter and garlic. :p If ya don't feel like making pan sauce, at least toss some par-cooked vegetables/chunky fries in the seasoned butter. Which also gives something to do while eagerly waiting to get to slice&plate the meat. Personally I still prefer to make fast pan sauce.
4:58 The what??? 🤨😳
8:33, wrong
Andy, please. Stop being so attractive, I have a lover
Just gotta ask y’all, don’t u taste too much salt
Why do you always add salt
I'd be curious to see how he'd do it with a regular non-stick pan. I know he said not to but under not so ideal circumstances i'd like to see how he'd do it.
It's exactly the same. The cast iron helps but it's perfectly easy to get great results with a regular pan.
The benefit to cast iron is that it retains heat a lot more than stainless steel, but it takes a lot longer to preheat the pan. So on stainless, when you put your protein in, the temperature of the pan will drop more than cast iron, which means more time to get a sear and potentially overcooking the steak. If I use stainless steel I’ll use a thicker steak (I do the frequent turning method on both cast iron and stainless though)
oh vey, this post gives me a headache, just try it his way instead of insisting you somehow know better!!! Cannot get the same sear means not the same level of maillard reaction which is pure flavor compound development chemical reaction speaking... gah. Stop with the non stick bull- he made his point for a good reason you cannot comprehend
115-120!?!? That very very rare! I’m not a professional chef but I wouldn’t even cook/eat wagyu or Kobe steaks that low.
does that look more rare than medium rare
true... 115-120 said it all, having agreed to that, I also prefer it at this temp!!
@@artfulcookingwithdawn9000 I love medium rare, but cannot get behind rare! It just tastes like raw meat to me!
@@conradcoolerfiend I get that totally... not a steak tartare lover then? For me the rare issue is more about ensuring safety than about flavor! His was a bit too blue for conventional taste though- I would only serve that to people who expressly asked for it.