Steak 101: How to choose a steak and cook it in a pan (no thermometer)
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- เผยแพร่เมื่อ 8 ก.ค. 2020
- Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen’s amazing knives and cookware. Get 20% off your first order: Misen.co/ragusea
My video about why olive oil can be used for searing: • Is olive oil safe at h...
My video about warming plates: • How to Warm Dinner Pla...
Kenji article about why taking a steak out of the fridge 20-30 minutes before cooking probably does nothing good: www.seriouseats.com/2013/06/t...
NPR article on the tricky question of whether grass-fed beef is more sustainable: www.npr.org/sections/thesalt/... - แนวปฏิบัติและการใช้ชีวิต
I’m so glad I’m not the only person that followed a professional chef’s steak guide and lit a pan on fire.. This made me feel so much better
Same hear. Cast iron was searing hot. Added oil. Oil turned instantly black.
@Johnny Rocker, like the drink 🤣😂🤣😂 your honesty is fire comedy man. Glad you're eating good steak now my man....I got some coffee to wipe off the floor now LOL. Much love 👍👍
I did it as well. Startled the fuck outta me too because it shot flames up like 4 feet high. Pretty much ruined the pan I was using too.
He’s actually a home cook not a pro chef but he’s very good at cooking
There is a difference in following directions and using common sense
Adam: seasons his steak, not his cutting board
Me: Long live the empire!
😂😂😂😂😂😂
He still seasoned his plate lol
But he puts oil on the Steak and the seasoning on the plate
Adam Ragusea lore is the best.
Death to the Empire, glory to Stormcloaks, oh wait, wrong universe
15:49 “it’s your steak cook it however you want”
My mother: L E A T H E R
Fucking same
Ethan Cassidy good thing I grill the steaks
Lmao yes
his steak, especially in that bright camera light looks fucking raw
*M A X I M U M - W E L L*
You weren’t kidding with this one. I went on medium heat, flipped every 30 seconds, butter basted, and poked before and after it was cooked. 6.5 minutes later, I’m eating the best ribeye I’ve ever made.
good stuff
I love butter on my steaks!
At about 5.5 minutes you can hold the steak with tongs and brown the fat caps as well as leave fat that bastes the steak for the final turns.
One other thing is kitchen paper in Europe on top of the steak with a small saucepan or smaller fry pan it can sit on the steak lightly for an even browning and less curling with less temperature variance. A butterfly tenderloin works that way and tenderloins usually have a sauce as the flavor is not as strong. I saw Martha Stewart do the kitchen paper grill top trick and she used a bottle of olive oil sitting in a sauce pan on top of the paper sheet, on top of the schnitzel or bacon or hamburger or grilled cheese or Reuben
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
@@dizo-jp2tdOkay, but what has that got to do with cooking a good steak?
I got a Misen chef's knife. Because of German style handle and the Japanese steel, I call it my Axis knife
Smart 🤝
Nice, pretty clever
lel
Made me laugh
I'm so sad they don't deliver to Europe :(((
Professor Ragusea's homework: "Buy a bunch of steaks on sale, cook em and eat em all yourself" *WELL IF I MUST*
What a bother, I guess I'll have to eat steak then...
My grade depends on it and me being Asian that also means my life depends on it also. Easiest assignment ever.
Thank you! Trying to explain this to my wife!
damn why do we always get so much homework!
no no its not THAT much 😁
Let me tell you, we have 5oz (granted poor quality) sirloins for 99c at kwik trip up here in wisconsin, and I've bought so many of them to practice cooking my steaks
My mom learned to cook the way my dad liked to eat, so I grew up thinking that "steak" meant "shoe leather." It was only when I got out on my own that I discovered what medium-rare tasted like.
Same bro lol I only eat my steak rare now
im still eating well done after i discovered what medium rare, rare, medium, medium well taste lile
My dad makes the best Paraguayan steak on the bbq. He does it at a low heat for up to an hour. It's well done but very soft and juicy (you can cut it with a butter knife)
Every well done restaurant steak I've had in North America is dry and tough. Medium rare is more tender here, but it's not as flavorful, and my dad only seasons with salt and pepper, so it's not the seasonings. But bbq is a daily thing if you grow up on a South American ranch, so I guess you perfect it after a few generations
Same deal with me, i'll never let my parents near a steak again. I am the meat man of the house now
My dad likes shoe leather too. Once we went to a decent steakhouse (which rarely happened.... Bonanza was a big treat as a kid) and my father ordered a filet mignon and asked for it well done. The waited questioned him. A minute later the waiter came back saying the kitchen just wanted to confirm because they don't recommend it.
My dad said he enjoyed his steak.
Been a home cook for 2 years now, and this is the first time I've heard that an electric stove's medium high is the same as a gas stove's high. I thought I've been doing something wrong. Thank you so much!
Same here. I grew up with electric stoves, then moved to a place with a gas stove and was suspicious as to why I wasn't overcooking my steaks as easily. Surely it couldn't have been that I got any better in front of a stove!
On my electric, I rarely go much past medium unless I'm bringing water to a boil.
@@russlehman2070 It's good for stir-frying, too. But yeah, not a ton of uses for that much heat.
@@DannyBeans Yeah, when I'm making egg fried rice in my cast iron, medium high is key.
I was making steak for my family at an air bnb. I'm most used to gas but have some experience with electric. I put my 2 cast iron skillets on high heat to preheat. Got distracted and turned back 5 minutes later and the seasoning was flaking off after the bit of fresh oil had burned away. Even my sister who has a lot of experience with electric stoves said that was insane. It took me a week to get a decent seasoning back in those skillets. So now I always start lower than I think I should with unfamiliar electric stoves.
You’re probably going to get memed for it, but I actually think that oiling the steak and not the pan is a genius move
I agree I always do this
Most good cooks do that
Some people will say that you have to put the oil in first to get it hot, but with steak I think it makes no difference. So much heat, so little oil - it heats instantaneously.
I am definitely gonna be using this
I think he'll be fine; it's not that uncommon to oil the steak rather than the pan. I mean, there'll 100% be meme comments on it, though.
Adam: "Does that mean you can't cook a good steak in a pan if you live in an apartment building with poor ventilation?"
Me: This is it; the tip that changes my life! I didn't think it was possible! Oh, happy day!
Adam: "Yeah, maybe not, honestly."
Me: ... *Single tear*
I don't have a smoke detector, so I open all windows and wait for the smoke to dissipate, takes 10-15 minutes. It probably looks very suspicious to anyone outside seeing me open the curtains of a foggy apartment
He said you could go with a thicker steak instead (12:50). We have hope!
Reverse searing might be better as you dont have to sear it for as long. I might be wrong though.
Patrick Waa we can’t afford that tho😭😭😭😭
When I was a kid I lived in an apartment with my mom. She worked at a local meat market and got a lot of free meat so we ate steak a lot for how poor we were. Anyway she used to just take the smoke detector down and put it under a pillow until we were done eating. You could try that.
You are the first person I've seen correctly warn about using an electric cooktop when heating a pan for steaks. I listened to one of my cooking heroes, Alton Brown, who talked about getting that pan rocket hot. I use my cast iron and gas stove this way with great effect. When I went to my dad's home and did this with his electric cook top, I filled the house with smoke very quickly, and that was oiling the steak and not the skillet, another good idea from both Alton and you. Thanks for all of your work and videos.
So is it possible to cook a steak on a electric stove top like the correct way
@@blakeakaLS Of course its possible. You just need a proper pan for it. Cast iron or carbon iron or steel, the point being that it needs to be heavy so it doesnt go cold the second you put the steak on it. Non-stick Teflon pans are not good, theyre very lightweight so they dont have good heat capacity and also the coating will get to your steak since it will burn off at those temperatures.
Like Adam shows you can cook ribeyes on the pan since theyre thin enough, but anything thicker than those ribeyes Adam had I'd finish in the oven. Or you can reverse sear which means you first cook them to around rare or a bit below rare then quickly finish on the pan high heat for a crust and desired doneness.
@@rykehuss3435 Or you could use your non-stick pan and "cold sear" your steak. Look it up. Lan Lam did a video on that in her "Techniquely" series of videos.
@@rykehuss3435 oh dayum the pan loosing heat when the steak is added... that is a really good point.
Me watching this video as a college student:
"So, how can we do this in 10 minutes with a microwave on a $3 budget?"
Oh nah😭😭 If you can only microwave... do NOT make steak😂😂
Use an irom
@stockart whiteman You forgot the part where we collapse the lofted beds, exposing the weed that the RA stashed in the mattresses to sell over the course of the semester.
But I do support the idea of burning the textbooks.
Uhhh🤔🤔
Easy, get too round steak, cook it in a grilled cheese toaster for your microwave. It'll be sad and probably taste like shit, but it's better than nothing.
Adam: “I actually like to oil the steak, not the pan.”
Memers: *Write that down! Write that down!*
Oiling the steak is normal. Chefs do this.
Century Egg Congee good job, you got the joke
hoshi no that wasn't the joke
@@krkrbbr oh but it was
I don't hate the comment, I hate the replys.
Adam “brits call it...” Raguesa
Long live the Empire
It is so so so helpful seriously.
@@TVIDS123 Agreed, it's really helpful 😅
I think its cause the majority of his audience is from the us and uk. Although im from neither country, so neither help :(
My wife and I are new subscribers. Old people, but new viewers. Retired now, and able to leisurely cook, rather than making sure kids are fed. At first I thought "who is this snarky guy?" But if you aspire to snarkiness, you must first be good, and Adam, you are exceptional. I look forward to every new post, and learn something new each time. I am learning the answer to questions that I have wondered about my whole life. Thanks Adam, for teaching these old dogs new tricks.
That seasoning the plate next to the steak so you only have to wash your hands once trick is gold. Adam is a home cooking genius.
"Why I poke my steak, not my hand"
Am I the only one who does not find these memes funny at all?
@Muzzy Cerdo yes
@@muzzyLimon They were funny once, not anymore, now it's like beating a dead horse
@@septanos you must be new if you like these jokes
@@muzzyLimon its like anthony fantano's comment section, it is no longer funny but you gotta respect the hustle and that they are sometimes clever
Adam: Doesn't season the cutting board.
Me: That's impossible.
But he does oil his steak instead of the pan
He’s not “Adam” he’s been kidnapped by Mobsters because he seasons his board and is held hostage
He seasons his plate instead of his steak too....
Just made my first steak. Mom was mad about all the smoke, but it came out good! Thank you.
That's why I go for super thick 1.5-2 inch steaks. Low and slow heat to develop a good crust without all the smoke and greasy floor.
Same, I don't know if I've just been eating shoe leather all this time or what but it came out the best steak of my life.
I like seeing constant flipping covered. I know it's common for people to think you're screwing up a steak or even a burger if you flip it multiple times, but it definitely helps get the middle cooked to the right doneness without overcooking the outside. I've never really timed it, but it also seems to finish cooking faster when doing the constant flipping.
There's a lot at *steak* when it comes to beef puns..
Especially when they are *widely panned.*
It’s a double this time!
Well done
@@aragusea I find it's a rare medium well done sir!
So dumb hahaha love it.
@@aragusea You can't be searious.
White wine report:
There has been no mention of White Wine in this video.
This has been ur White Wine report :)
I live for my white wine reports. Thank you
@@Jasmine-hw5hf no problem
The real essential worker
memeguy66
Could I recommend adding additional information to the white wine report?
Perhaps wet or dry streaks, for consecutive videos mentioning white wine (or lack thereof)?
thanks for the report sir
Adam, you’re amazing! The key to my subscribing to your channel was how you can read the common folk’s mind, per say. Questions like “why do you need to cook a steak on high heat?” are usually overlooked by other food enthusiast TH-camrs. It’s ABSOLUTELY key to becoming a better cook to know WHY you do things one way and not another. Hardly anyone goes beyond telling you how to do things. Your edge is that you instinctively know-the way a good teacher does-how to not just instruct, but to give the REASONS why we do things the way we do. Love your content and thank you!
Just cooked my first Filet Mignon after watching this and a couple other videos on your channel and it was probably the best steak I've ever cooked, appreciate all the help across countless videos man!
Milhouse: "Say the line, Adam."
Adam: "I actually like to oil the steak rather than the pan."
The class: "Yay!"
Ahhhh yes a real simpson fan
Sit perfectly still, only I may dance
"This muscle is great because it does nothing"
Huh, who knew I'd make for a great steak
Hahahahahahahahhahahahahahhahahahhahahahahahagagagagagagabaahahahhhahahahahahahahha
See you later on top
Here before you get top comment
😂😂😂
@@745morning hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaaha
This is a perfect example how to do TH-cam videos. Tons of awesome information, no bs talking and apologizing for some unnecessary things. Video, lights, editing-superb.
Love it! I like and subscribe.
So I made the last steak recipe tonight for dinner. I sautéed some green beans in all that garlic buttery steak juice and served it with garden tomatoes and pizza bread. It was hands down the single best meal I’ve ever made. Thanks for demystifying steaks for us newbs! I’ve failed miserably every other time I’ve tried cooking it before, now it’s going to be a weekly staple!
This video is such a convenient coincidence - I wanted to cook steak tomorrow, funny enough with oven fries after your recipe as a side dish. That will be a good opportunity to try out and apply your advices!
Love your videos! They're always so well researched and structured and a pleasure to watch! 💖
Happened to me the other way around. I had some steaks and finally decided to cook them yesterday )': . The second one came out excellent though, so no regrets
You should check out Ethan Chlebowski's video where he takes Adam's recipe and tries to improve it with experiments. It's really good. I think he does a fantastic job showing why Adam's works and why his works too.
@@Furen was about to say the same, i really recommend that video
@@Furen I tried his suggestion about putting vinagar in the boiling water and the resulting fries after baking them were garbage. Super tough, I guess that's why you'd wanna break down the pectin.
Update us, Capt. Alex.
I miss the days when Adam would make a comment preemptively answering 5 questions.
I actually thought he looked at comments, and if he saw a lot of common ones, added it to his pin post for that video. I guess he's just too busy now to go through so many comments for all his videos.
Yeah I think his comments got filled with so many "jokes" and stuff he can't find any actual questions
I made a severe and continuous lapse in my judgement, and I don’t expect to be forgiven. I’m simply here to apologise.
What we came across in the woods that day was obviously unplanned. The reactions you saw on tape were raw; they were unfiltered. None of us knew how to react or how to feel. I should have never posted the video. I should have put the cameras down and stopped recording what we were going through.
There's a lot of things I should have done differently but I didn't. And for that, from the bottom of my heart, I am sorry.
I want to apologise to the internet. I want to apologise to anyone who has seen the video. I want to apologise to anyone who has been affected or touched by mental illness, or depression, or suicide. But most importantly I want to apologise to the victim and his family.
For my fans who are defending my actions, please don't. I don’t deserve to be defended. My goal with my content is always to entertain; to push the boundaries, to be all-inclusive. In the world live in, I share almost everything I do. The intent is never to be heartless, cruel, or malicious.
Like I said I made a huge mistake. I don’t expect to be forgiven, I’m just here to apologise.
Im ashamed of myself. I’m disappointed in myself. And I promise to be better. I will be better. Thank you.
@@Liamjlm
Dude, what in the flying spaghetti monster fuck are you talking about?
@@kindlin I am apologising
You are definitely one of the best and most effective educators on youtube, up there with Organic Chem Tutor. This video was incredibly well done and it’s honestly rare to see something like this. Thanks!
Nice to see someone know both Adam and that organic chem tutor. Probably two of the most useful youtubers.
Best explanation for beginners I've ever seen. Especially the parts about the oil and the electric stove top heat. I also appreciate the comparisons between the steaks, Thank You!
I’ve had a Misen knife for a while, and I cannot recommend it enough honestly. Also, I bought it with the Stainless Pan and that pan is really nice too.
Feels nice when a sponsor is actually good.
Your comment made me know it was a good purchase. I guess I need a new stainless pan at some point now too. Great to see this post. TY
I was so hyped up to buy one honestly, but then the inability to ship internationally hit me hard :(
Yeah I have a Misen pan too. Nonstick, it’s very nice with a thick bottom but the coating is a bit different than traditional Teflon and is not ridiculously slick, rather it has a bit of roughness
@@michaelworley6431 maybe it's marble coating - it's more durable than teflon. I now have only marble coated pans and even very cheap ones haven't lose their coating yet.
Thanks, I was looking how to prepare my family members!
i hope this is a grammar error
sorry?
wh wha-
I think he meant for his family?? If not , welp 😰😰
You got me in the first half😭😭
Hello Adam! This is Brennan. I got your Cameo video today of you wishing me a happy birthday, and I just wanted to say thank you so much!! I made this steak for myself today, and it’s still resting. I used my brand new cast iron skillet to cook it! Thank you for inspiring me to pursue my dreams of cooking. Much love ❤️
Oh man, this video is absolute gold and I’ve watched many.
Adam: Why I season the sun before the grass photosynthesizes
I am confusion.
Hey Adam! Can you do a video on your take on making a smoothie?
bump
Do it
bump
Speaking of smoothie, what's the difference between a 'Juice' and a 'Smoothie'?
I’m also interested in seeing Adam’s take on smoothies. In the meantime, internet shaquille’s video on smoothies is pretty good
Man, what a great video 😑🤌🏻 I love it when you tell me WHY it works! Can’t believe how many videos on cooking steak I’ve already been through...
Thank you!!
I did ribeyes last night for Valentines day. I wish I had seen this before cooking. Hind sight.
My Wife was quite happy and the steaks were like butter. They were not perfect, but every time you cook, you learn something.
Adam, how do you prepare physically, emotionally, and spiritually for a video like this when you absolutely KNOW that as soon as you upload it, it'll be met with "Why I season my X and not my Y" memes?
He talks about that in his video "watch before you blow up on the interent" He says it was a clickbait goofy title so of course it got memed
Adam: "Check out this knife."
Me: Instantly starts looking for what kind of steel is in it.
AUS-10 for those wondering
Don't bother.
The steel type should be in big letters on the front of every knife box. Along with the form, that's the most important part.
Instead we get "ShArP RiGhT OuT tHe BoX" as if that mattered once it goes dull after a week of use.
I just watched this. Went out and bought tenderloin. I used your method. Oh my goodness! So good! Thank you!
i actually grew up with my dad oiling the steak and not the pan. and he’s always been a really good cook, his food was always delicious.
I feel kind of betrayed that there was no seasoning-the-cutting-board action.
But he did oil the steak NOT the pan.
Wertsir damnnn
That “good luck” at the end makes me soo anxious
IKR? 👀
🍀
❄️
you will have good luck
Hi Adam! My home ec. teacher showed me this video during class and I really loved it! Keep up the good work!
Thank you, just thanks. I love cooking because of how easily you make it to learn.
For you cooks who also like math: Just a super quick correction on 11:49. No, the most you can cut the fibers is not in half.
If your cuts are thinner than your steak's thickness than you would be cutting each fiber more than once (assuming 45° bias). In fact, the number of cuts to each fiber (on a 45° bias) will be equal to the thickness of the steak divided by the thickness of your slice. (eg if your slices are half as thick as your steak then you will be cutting each fiber 2 times, resulting in each fiber being 1/3 the intial length, on average)
For any uniform cutting you will be cutting each fiber this number of times:
tangent (angle between knife and grain) * (thickness of steak) / (thickness of cut).
I don't know if it will make a difference in the texture of the steak, but, surely, it is physically possible to cut each fiber more than 1 time :P
Oh henlo, your highness!!!
@@c-r0w knowing this I will now argue to people that it is indeed possible. I'm not smart enough to understand why or memorize this, so I won't have anything to back it up so I'll look wrong :v but I'll know.
@@c-r0w my bad I don't know why I replied to you meant to reply to the original comment lol
I don't think he meant it was physically impossible
LyricWulf that’s a good point, foods like Philly cheesesteak or Mongolian beef rely on slicing their beef extremely thin on a bias to make it tender. I’m sure you could do something similar with steak, but I’m also positive that I personally don’t have the knife skills to pull it off.
Adam: I oil the steak and not the p-
Everyone: MEME TIME BABEH
I came looking for this comment lol
Excellent video !!!
Explanation as well as your
Voice carries an influence that motivates me to cook a steak
On a pan and not the grill.
BRAVO !!!!
One of the best cooking videos I've ever seen. Thanks Adam.
You mention a few times that the muscles in the cow that do the least work are generally the most tender. That's really interesting!
I wonder if lazy cows have meat that tastes better? (because they've used their muscles less?)
Not really. The less a muscle is used the more tender it becomes, but it also lacks flavour. That's why tough cuts like brisket taste so good, they've been used all the cows life but are super tough unless you cook it low and slow.
They do, for example wagyu cows are lazier
It would not taste "better" per se, but it would be more tender. As a muscle works more, it would become tougher, but it would also develop more beef flavour.
therealxurxx fan I wouldn’t say “lazier” but much more pampered, also the cows are way less crowded and less stressed which can play a factor in tenderness and taste
Tenderness is a factor of how much work a muscle does, flavor profile is a factor of the animal‘s diet.
"Chef's aren't the best at teaching home cooking"
Gordon Ramsay is notorious for this. He makes amazing looking recipes, but majority of them are not practical for the masses in their homes. There was that one video about cooking a dinner party on a budget, and the ingredients would make it like $20-30 per person, which is basically restaurant prices but you have to prepare, cook, and clean yourself and nowhere near as good as a cook. Not really helpful.
Usually the price in a restaurant is 3x the ingredients price. Your $20-30 per person would have been $60-90 in a restaurant.
He’s not, he’s always going for the best even tho he’s teaching some amateur 20 year olds, I just watch him I don’t do his recipes.
Cheff Pierre taught me how to dice an *OÑO*
@@surrk1057
Yeah, but some people are gonna try and do his recipes at home, no matter how expensive it is or how difficult it is, or whether they can't do it or not.
You might as well become a Michelin Star Chef if you wanna make his recipes.
Reminds me when he made videos like “Good back to school kid lunches” and he’s out here making a whole buffet in the morning like who tf gonna do that for their kid especially on a regular basis 😂
Thank you Adam Ragusea! Fantastic video; one of the best I have seen on this subject.
I find your videos incredibly informative and well explained. This one is one of the best ones of a very good bunch.
Aaaaand subscribed! There was nothing in this video I didn't already know but the presentation of it was both informative and not long, drawn-out lectures. While I am a medium-rare person, I also loved the fact that you said "this is your steak, cook it how you want". Can't wait for the 201, and to see how you do sous vide preparation, which is my absolute favorite way to make steaks. My fiancee's father simply cannot believe a steak made in a pan and not on a barbecue grill can be good. His daughter wholeheartedly disagrees! Thank you for this great video
Let's all be honest, most of us know how to cook steak, we just want to hear Adam talk
You ever try the rarest? Like 45 seconds per side?
Speak for yourself lol
I've never ate a steak in my life forget about cooking it.
I’m asian.. m
B
@@theepicplays1289 what
Man your videos are awesome! Very educational without the BS you find in many cooking videos. Keep it up!
Thanks for detail you put in, love the video’s man!
9:27 " Don’t laugh, that’s what it’s called. Look it up, *full tang.* "
Me, a sword enthusiast: *Wait, this isn’t common terminology?*
why is the handle of the knife made of pure drink mix, I don't get it!?!?!?!?
Same
hm yum drincc
Poon tang?
And same as a knife and gun collection guy
The most comprehensive cooking video I've watched. You answered a bunch of questions I forgot I was asking
lol i can cook steaks in my apartment just gotta unplug those fire alarms
Thank you so much for making this video. I have to make steak for the first time tonight, and having an idea of how to start is going to help.
I got a pantry full of ramen noodles but all I watch is how to perfectly cook steak
You should try to make ram-don, then you can cook som meat, and use your noodles!
i have never related more to a comment, ever!
I just got my tonsils removed and all I want is a juicy medium rare ribeye.
If you save up and get some Kraft Dinner you’re in for a real treat
Damn! how can he get all these different companies sponsoring his video? I have never seen another youtuber with such variety in sponsorship. Well done my comrade
I’m guessing he approaches the companies himself and pitches them an idea.
This comment was brought to you by Raid Shadow Legends!
depends of the topic of video, a knife ad in a cooking video is more likely to get people interested in the product unlike a wine ad in a gaming video
Perhaps they choose not to be beholden to anyone?
You should see linus tech tips he gets sooo many sponserships
This came on while I was getting changed this morning and couldn't get it out of my head, tonight I'm sitting eating rib eye with a garlic aioli - they were a bit thick so went with a medium-high setting instead of full blast, came out perfect, also did the multiple turns and got great results with a bonus criss-cross grill pattern, perfect crust, and juicy interior - love your stuff it just makes sense!
Love your videos - helped me get thru the pandemic. I've never cooked before but you saved me while restaurants were closed in LA!
I appreciate the pointers for people like myself who live in a poorly ventilated apartment with extremely sensitive smoke detectors. Cooking in here is a nightmare so any tips to reduce my anxiety are super helpful. As usual, great stuff Adam!
Hey! I used these tips when i cooked steaks today, and it turned out amazing! Thanks for the great advice, and please keep making videos om how to cook great steaks, they really help!
I'm an inexperienced cook and decided to try steak for the very first time. (I'm very familiar with pan chicken by this point.) I knew just where to turn for info and tips. Thanks, Adam!
I have never heard cooking steak explained quite in such an actually easy to understand and applicable way before. 10/10 would recommend.
you have good insights into cooking. Your strategies and techniques are unique and work trying them first hand. Another banger!
This is the most informative cooking video I have ever seen. Subscribed.
I've been cooking for a couple of years now learning almost exclusively from TH-cam
This is literally the best steak video I have ever seen on TH-cam
4:20-4:48, i seriously love that you mention this Adam. i made exactly the same mistake in front of my entire family!! lol i felt so horrible for lighting the oil on fire but it really is such a huge thing that most people forget that not all people own gas burning stoves!! my stove gets insanely hot ion max, to the point that i COMPLETELY ruined a teflon pan by forgetting i had it on max to boi soup
next thing i know i go back to the pot only to see no water and a seriously overheated teflon surface
Ok but how do you season your cows Adam I don’t know how much salt and pepper I should feed it
Wow so funny so original joke
@@carstrom9032 okay?
A pound might be enough for mild taste
Adam Ragusea:
Oils his Steak, NOT the pan
BUT
seasons the board, NOT the steak!
And now seasons the steak, not the board, oils the steak, not the pan.
I really do hate 2020.
Season his hands eat the steak raw and sets his mouth on fire
Season the pan.
Oil the board.
@@schmidth yep the hipocracy is infuriating
So informative! The best cooking tutorial I’ve seen.
I've cooked two steaks now using this method, and they've come out perfect both times. Thank you!
I’ve watched this video so many times, I just find it so satisfying for some reason 😂
The whole prep for the steak was just full of asterisks and footnotes and I love it.
Put the Misen knife on my Christmas wishlist because of this video. Highly recommend, you won’t regret!
I just want to say thank you your alot of the reason I decided to become a chef now thank you for you your advice its helped me so much throughout this journey
I call that trio of cuts "The Three Kings" My guess is the Brisket would be Jesus but not to sure
Who's the Father and Holy Spirit then?
Brisket is the best when it's thinly sliced and grill on charcoal. Just put it on for a few second and straight into your mouth. Super tender, always my first choice when going to some korean bbq place.
@@PaulNapkinds Oh hell yeah man, I love Brisket, I'm Texan so our BBQ Brisket is out of this world that sounds fantastic too
@@blackjack2526 Good question
@@PaulNapkinds
>tender grilled brisket
HAHAHAHAHAHA
Adam: 5:39
Adam's meme team: _"write that down WRITE THAT DOWN"_
Wow, this was GREAT! I'm gonna try this out.
Most informative video I've seen, debunking many of myths.
Very informative, thank you. I followed the "max" heat advise from chefs ... with an induction. The thing was so hot my entire apartment was filled with smoke and my gas alarm went off that's 2 rooms away. I had to ventilate the apartment the entire day.
Somehow, in a world full of steak videos, you managed to create something very unique and it taught me alot of useful things.
Thank you! I cooked USDA Prime Ribeye and Filet Mignon for Christmas dinner for my family tonight. Used your technique and everyone was so impressed! Came out perfect
Tried my first time to cook a steak, ribeye to be exact. Thank you a lot for these tips, because if not You, it probably would've ended up worse. Cooked it to rare level, which isn't really what I was aiming for, but still came out good
"Why I season my tongs, not the steak"
hahahahahahhaha
STOP! YOU VIOLATED THE LAW! PAY THE COURT A FINE OR SERVE YOUR SENTENCE, YOUR STOLEN GOODS ARE NOW FORFEIT.
Why I use Knorr instead of salt.
Dave D'Video Maker because I had an italian mother.
Because I watched Marko’s adverts and tried out the method myself, and I found out it was better.
I bought a chef knife from Misen. Thanks for the recommendation!
Was it good?
Wow! -- EXCELLENT video! Great narration, great photography, great audio! Bravo!
This guy is so intuitive and senses what people should know....Now I know the difference between cuts and can make informed choices of the meat .....way to go...
I’m so glad you mentioned that you don’t need to pull your steak out 20 min before. There’s so much balogna that pro chefs have just passed on to each other over the years
And debunks the olive oil and roasts the chefs that use the hand trick. Adam you’re a saint!
Tldr: "Why i baseline poke my beef not my palm"
So simple yet why i never thought about it before...
This is proper informative. Love it
Adam ragusea, I just wanted to say thank you i cooked a prime ribeye and it was the best one I've ever made thank you for teaching 2.8 million people how to cook really good steaks please keep up the good content and thank you!