How to Sear a Steak in a Cast Iron Pan
ฝัง
- เผยแพร่เมื่อ 8 ก.ค. 2024
- Step by step guide to searing a steak in cast iron. This video answers one of the most frequently asked questions we get on social media.
Subscribe to our channel ►►►bit.ly/2GfDfmD
Items you'll need for searing the perfect steak:
► Cast Iron Skillets - amzn.to/2NsDC3R
► Silicon Hot Handle Protector - amzn.to/2Syu5Hm
► Instant-Read Thermometer - bit.ly/3caEjcS
► Avocado Oil - amzn.to/2PtTuQA
► My go to Salt (Fleur de Sel) - amzn.to/2poRRbC
► Freshly Cracked Black Pepper - amzn.to/2NE0k4q
► Infrared Thermometer - amzn.to/2MNarTX
► Stainless Steel Tongs/Tweezers - amzn.to/2ETBWMl
► Black Disposable Gloves - amzn.to/2xoyJPd
► Cooling Racks - amzn.to/3cOLVzx
► Aluminum Baking Tray - amzn.to/3bSwepV
Our Cookers:
► Gas grill - amzn.to/2NqrxMM
► Charcoal grill - amzn.to/2DfMCVw
► Pellet grill - amzn.to/2OPcwls
► Griddle - amzn.to/2rttCgO
► Kamado grill - amzn.to/2Cu8glH
► Rotisserie - amzn.to/34TkQXU
► Smoker - amzn.to/2xqadgL
► Salamander - amzn.to/2XTAeRz
Fuels:
► Premium Lump Charcoal - amzn.to/2OEhFLZ
► Lump Charcoal - amzn.to/2OKm27W
► Pellets (Traeger Signature Blend) - amzn.to/2xx6MEh
► Pellets (Hickory) - amzn.to/2xuYIUk
► Apple wood chunks for smoking - amzn.to/2QJuTID
Accessories:
► Grill Cleaning Tool - amzn.to/3a0LHDs
► Black disposable BBQ gloves - amzn.to/2xoyJPd
► Heat resistant dragon knuckle gloves - amzn.to/2xqHVCL
► Wireless & Bluetooth Thermometer - amzn.to/2DfbyfB
► Infrared Thermometer - amzn.to/2MNarTX
► My go to salt (Kosher) - amzn.to/2RFN83S
► My go to Salt (Fleur de Sel) - amzn.to/2poRRbC
► 9.5" Chefs Knife - amzn.to/36dlUHG
► Cutting Board (with drip groove) - amzn.to/2xxKsKP
► Butchers Block - amzn.to/2QItG4a
► Cast iron skillets for searing steaks - amzn.to/2NsDC3R
► Pizza Stone for the BBQ - amzn.to/2yrpFN7
► Smoker box for a gas grill - amzn.to/2QMvhG6
► Electric BBQ Lighter - amzn.to/2NpDFNT
► Charcoal chimney - amzn.to/2QIcI6h
► Charcoal baskets - amzn.to/2xmOBBS
► Favorite BBQ Cookbook - amzn.to/2popKcp
Don't forget to follow us on:
Website: bbqandbottles.com
Instagram: bbqandbottles
Facebook: bbqandbotles
Twitter: bbqandbottles
Snap Chat: @BBQandBottles
![ภาพนี้ก็ฮาเหมือนกันนะเนี้ย #2 SS8 [ พากย์นรก MEME.EXE ] | easy boy](http://i.ytimg.com/vi/RMhUgxxD49Q/mqdefault.jpg)
![[FULL EP.14] เซียนหรั่ง สอน มาร์ชจุ จับปูนา ฮากระจาย | เฮ็ดอย่างเซียนหรั่ง | One Playground](http://i.ytimg.com/vi/M8mPjd_T2lo/mqdefault.jpg)
first time ive seen someone start the butter basing procedure before even a single flip
😂
Exactly my thought too. Should flipped first. Also should have added a little olive oil first before adding butter. Butter couldn't handle that high heat and got burnt up.
Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.
Well said. Thank you...
this comment allows me to move on to the next cooking tutorial, as this one appears to be incompetent. Thanks!
Mott - thanks for the comments, but I don't think you're keeping up with the current thinking on how to sear steaks. Like any practice it evolves over time so let me catch you up. Firstly, let's address the Maillard effect - getting a perfect golden brown crust doesn't require leaving the steak in the pan for 4-5 minutes before flipping. The most common view now (which is held by chefs like J. Kenji Lopez-Alt of Serious Eats or Gordon Ramsey) is to actually flip it as frequently as you like and as often as every 15 seconds. This makes sure you get a more even cook through the center of the steak. The old school view of letting the steak sear for 4-5 minutes on each side comes from line chefs where they were too busy in the kitchen to actually flip the steaks more frequently. Secondly, as for tenting the steak you've got loads of reputable chefs out there that tent - take Steve Raichlen, author of the BBQ Bible - the mother of all BBQ guides - tents his steaks. I'd rather sacrifice a little crust rather than eat a cold steak after letting the steak rest for 10 minutes. But rather than just type this out... you've inspired me to create a series of videos to do side by side experiments so we can check this all out for ourselves side by side.
what about poking it...you didn't address that
BluRR79 cutting or poking while being cooked releases the juices inside the steak, throwing off the flavor and fucking your meat up.
Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook.
Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested.
You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill.
Just my opinion
Cheers
👊👊👊
Thanks for the thoughtful feedback Peter. Appreciate it.
A commercial grill would be nice!
I get my best results with the least hassle with a cast iron skillet in the Cote de Beouf method. I let the skillet soak on medium heat until nice and hot. Then increase the heat a little and throw the steak in there. As long as you’ve let the cast iron soak to absorb the heat the cast iron skillet won’t drop in temperature when you add the steak and you get a nice even sear.
I just do one flip and a little thermocouple inserted after the flip till 125 deg F is reached and toss it on the cutting and let rest till the temperature gradient in the steak reaches equilibrium.
A common mythology about resting a steak is that it redistribute the juices. It’s not the juices that he redistributed. It’s the heat inside the steak.
As an experiment. Cook two steaks of equal size with one to 125 and the other to 135. Then as soon as you’re done cooking cut the 135 deg steak in half across the middle. When you look at the meat inside you will see the temperature gradient in the meat. Vertically The center will be red, the middle pink and the top/bottom a light pink.
The other 125 deg steak you let rest till carryover heat brings the temperature up to about 135 deg and a few minutes more for the heat to reach equilibrium. About 10 minutes.
When you cut the steak across the center and look at the meat the temperature gradient should be gone or mostly gone and the steak will be a consistent color throughout the steak.
So by letting the steak rest you end up with a steak of consistent doneness throughout the steak.
It’s not raw in the middle and overcooked on the edges.
I've been looking for a bluestar or thermador oven for just that reason, but I love how practical your advice is. Thanks a bunch!
When the steak sticks, it ain't ready to flip.
One of the first cooking tips my mom taught me cooking meat. Don't pull on it, lol.
Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.
It looked great except what you pointed out and ESPECIALLY the piercing of the meat. Definitely made me hungry!😂
I recommend crushing the garlic. No need to cut or mince but crushing it will give you a better garlic flavor.
Good idea... I'll give that a shot.
@@BBQandBottles This video was wack
stephen murphy lol
I was thinking the same
I cooked a Porterhouse similar to this earlier tonight it was delicious.
My neighbor who I wanted to share part of the very extravagant (I can't afford this usually) steak, whom will tell you he "doesn't eat meat" snagged three quarters of it.😕🙂 I put some herbs, garlic and onion/shallots on top,while it was resting after being seated.
Truly so good
That steak looks like it's just about to go bad
Agreed, looks so dead
Just oxidized on the outside, doesn't mean it's spoiled
Ya pay extra for aged beef in a restaurant 😎
@@shrimpsauce5023 it's rotting LOL!
@BBQ and Bottles
1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven cooking..... So, personally I'm staying with flip once method so a good crust is developed.
2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again.
3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once.
4- Please Do Not use a fork !!!
5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven.
Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes.
6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".
I was going to leave the exact same No-No’s/suggestions but you did it for me lol
I love your recipe. Amazing video. Please make more of these
Brah That Steak Old As Shit!! ( Kevin Hart Voice)😂😂😂
Yes, it looked spoiled because it had oxidized already.
I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)
Terranjo! That's great to hear. I love hearing about success stories on these cooks and let me know how the second attempt goes too
BBQ and Bottles Thanks for your reply. The strip steak tonight was yummy, but it was grass-fed and not as thick as the previous one I made. I was a little distracted and cooked it too long before turning it, so it was medium instead of medium rare. My bad. But hubby was happy with it and he made roasted veggies to go with it. Spooned the garlic rosemary butter oil from the pan on the veggies and YUM!
We all have our own ways and as long as the end result is as good as this turned out, I wouldn't grumble at all
There's many ways to prepare a great steak and what is good to one person may not be good to another. I have seen well paid and very good chefs prepare steaks in just opposite ways to each other. Why are so many people saying such harsh and insensitive things to this man? If you think your method is better, go and make your own video and post it so we can view it. I am sure there will be plenty of people with lots of "constructive criticism" for you. I wouldn't prepare my steak using this method, but I am not going to tell this man that his way is wrong and mine is right. He has as much right to his opinion as you and I do. Geezer folks. Get a life.
I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.
I will defenitely try this method.
looks really good
Basically watched this to find out what not to do.
Exactly,steak was stuck and not ready to flip,wrapping no no 😢
My mouth is watering!
I like the way you did that!!!!
Awesome thank you!!!!!
Amazing
U explain very well
If you have to scrape the steak off the pan at all, the crust hasn't formed enough. Once you put it down on the pan, don't touch it until flipping it
had you ever cooked in that pan prior to this?
Thank you for replying to my question so quickly. The problem is that Ghee is a dairy product as well. I am an Orthodox Jew and we cannot have meat and dairy together, for that reason I asked this question.
Hum... maybe you could just skip the butter step and use more avocado oil in the pan?
Thank you,
Thanks for taking the time to create this video! You have your own style of cooking (which is shared by MANY professional Chefs). Keep it up!
Thanks - really appreciate it.
That steak looks dang perfect to me, pink no blood & perfect crust. I agree tenting it to keep it warm which is more important for me. Love your technique. The result speaks for itself. Thank you. 🙏🏼
Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?
We just shot a video to test this out. It's a great question - stick around until the video releases :)
Great stuff! Thanks for the reply - looking forward to your video.
What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?
Just cause it's well known I assume
Really good!
Thanks for the vid. Can wait to try this
Very nice
Thanks
Great video. Like that salt. But I only pepper once turn it. Pepper burns, been grillmaster over 20yrs. But I'm stealing that salt idea, or will grind garlic and course sea salt in mortar and pestle. Looks great for sirloin.👍.
Have you thought about purchasing a Camp Chef or Blackstone griddle?
Given I have the Traeger, I haven't considered the Camp Chef but I hear the sear station it has is a nice feature the Traeger's are missing. As for the Blackstone, I just don't see myself using it enough. I've got 6 cookers as it is but my next one is going to be a kamado.
Yes
Ever since I bought my cast iron skillet I have fallen in love. Lol
On Amazon, I found some smokey salt for my steaks. I like it because I cannot grill outside in my apartment, so this tends to more like grilled.
The steak looks perfect. How do you keep the whole garlic from burning?
Do you turn the the heat down to get that nice crust or leave it on high/medium while cooking? I always seem to almost burn my steaks before I get a nice crust.
Make sure you're working with a well seasoned back and use olive oil and butter. The steak should release from the cast iron once the crust forms long before it burns.
Nice watch
My only worry is using olive oil as the smoke point isnt super high. It does show in your links about avacado oil. That would be a great oil to use
Yep - Avocado oil is the way to go. Much higher smoke point and it’s a neutral flavoured oil.
That water tip is everything to me right now lol
I have the same pepper grinder!! I love that grinder btw :v
please tell me where you can find one of those thats all i want to know. That pepper grinder looks awesome all the ones i buy keep breaking. Or dont work properly. please email me cause I will never be on here again. joshgroberts84@gmail.com I would appreciate it so much thank you.
Let the oil heat up until it's smoking. The big problem is when you turn it over, there's juice coming out, and it cools the pan. I would wait to put the butter in after flipping.
What a TREMENDOUS find! This man's/Chef's depth of knowledge and level of SKILL is phenomenal!...and a gift for ME! A woman who LOVE'S a GREAT steak and ain't afraid of the charred fat, lol!...
Was it cooked for 2 and half minutes for each side? Thanks
Great video keep up the good work
Looks lovely .....But you forgot to tell about the flame ,kindly reply ,should it be low ? Or mediam ?
I put it on medium high. Ideally you should have the surface of the pan be 400F or more... but you can try the trick we talked about with the water droplet to make sure you've got the right temperature.
Nice of you to do this for us that do not have a cast iron skillet. If possible could you show us how to do this in a regular skillet? Just askin. . .
That exact pan is $25 at Walmart bro
@@bohon7801 can I clean the pan with soap and water?
I saw a few video how to cook steak on cast iron, but i tell you, your video is very good.thank you.
What instant read thermometer are you using? Where can I get one? Wondering if it's one of those expensive ones or one found at any bed bath and beyond or something.
It’s one of the instant read ones from Thermoworks. The expensive type but they’re great and incredibly reliable and accurate.
BBQ and Bottles how much?
$100 - www.thermoworks.com/Thermapen-Mk4
Awesome to see you on TH-cam and Instagram. Awesome video and even more Awesome sound ... Its a great choice on how to present your cooking action .. BRAVO !!
Richard Lee Thanks for the kind words Richard! Appreciate the support.
Looks delicious thanks for the tip regarding the aluminum foil I’m cooking my steak like this tonight with potatoes mixed with onion soup mix
Great, let us know how it goes.
yeah......i saw some nice things done and some missteaks.....lol. over all.....good job.
nice looking old steak
Subscribed
In other steak videos its recommended that you dont pepper or salt steak til its going on the pan?
To each his own. I like seasoning my steaks 40 minutes before which is what the science based guys like Alton Brown and Kenji López-Alt suggest... personally I'm a big fan.
because of moisture
Seasoning for 40 min makes just dry meat, but NOT JUICY STAKE. Salt takes all juice out of meat. No fork, no olive oil.
I’m a graduate of the Ellie Mae Clampett School of Cooking and I can tell you I can ruin hamburger helper. I bought a nice USDA PRIME ribeye from Costco and used this method step by step and it was the most mouth wateringly good steak I have had in ages. BRAVO. I only wished the baked potato I made with it had turned out as well.
Thanks Christopher! Appreciate the kind words my man. If you send us a picture of any of the videos on our channel, we'll give you a shout out on our Instagram page.
$10 FOR STEAK,$25 FOR BUTTER
its ok not everyone had money for fancy steak a sirloin is good
You have got better since recording this Video 😊
Yep - we keep this video up as a reminder of how far we’ve come 😁
Absolutely LOVED this video. Perfect steak perfectly explained 👍👍👍 Thank you so much
Any video on how to make rib roast?? Possibly medium well ?
Here ya go th-cam.com/video/vRmpxGXn0UY/w-d-xo.html
I must say, your techniques have gotten a lot better since this first vid! Kudos
Thanks Larry - yes this was the first video that kick started the whole steak experiments series. We had lots to learn back then!!! And we still have more to learn today.
Absolutely wrong! This is horrible!
What temp setting should the burner be, or did I miss that part?
I’d go with medium high. Ideally you want your skillet between 450-500F
Ideally, what temp should the cast iron skillet be Behn searing the steak?
450-500F
how does your oil not smoke like crazy? I'd set off every fire alarm in my house
Try using avocado oil - it’s got a high smoke point.
Damn~~!!! How old is that stake????????? It’s black~!
Its steak not stake and you are right it looks like shit.
woh woh woh. dont say the b word. its african
its probably grassfed organic. google how grassfed steak looks versus cheap cornfed beef from factory farms...
It looked a bit old to me, too! Still there were just too many things wrong with this steak video that I just had to gringe while watching.
Jeanette Armstrong have you ever seen a grassfed steak or are you used to cheap red dyed corn fed steak at Walmart?
what size is the pan?Thank you
Is this a chuck roast?
How much heat does the stove use? High or medium heat
Hello . For well done steak what temperature to reach.
well done is once you hit an internal temp of 165F... but that's going to make your steak taste like leather. But I recognize it's personal preference - I'm a medium rare guy so more around 130F.
There’s something called google bro
I see a few differences in how you cook your steaks now .. Based on the more current videos.. You now use avocado oil for its high smoke point..you use an infra red thermometer... And you add butter and garlic after flipping, and 2mins before the steak is cooked :)
You got it!
what brand is that salt? gret video
We use Maldon mostly.
@@BBQandBottles thank you !
you add butter to baste when you flip the steak over once. you don't throw in the butter so early, you baste on the seared side.
Perfect
He said blood lol 😂
i never use tinfoil. the reason, the steak is gonna steam inside the tinfoil. So the crust will be not as crunchy anymore. just a tip :)
Where did you get that style pepper mill??????
William and Sonoma’s
@@BBQandBottles not on their site😢
like this nice video but i have questions about the meat (what it cost $29?) dont look good. and the cooked product looks very dry.
Hi Nick - I actually bought a good steak, the problem was I tried to dry age it in my fridge and that just didn’t work out as planned. We’re working on a steak searing video series trying all kinds of different techniques for getting the juiciest steaks in cast iron so stay tuned!
@@BBQandBottles wonderful! I would look forward to that. And no worries just my small 2cent observation. We all learning. Hopefully we all get to see many more nicely cooked steak!
Olive oil??? Canola, safflower, grapeseed or avocado oils. If you use olive oil you will reach the smoke point well before a good searing temp is reached.
Isn't pepper burning and it's best to apply it later?
Is it the same concept for a fillet? 130 inside temp?
You bet. If you're searing a thick fillet though you might consider taking the fillet off the pan at 125F. While the fillet is wrapped in tinfoil and resting, the internal temp of the meat will continue to rise. Frankly, this was a fairly thick sirloin and I probably should have done the same here! Thanks for tuning in Steve - appreciate the support.
NO! 122 degrees and then rest for 3 minutes for medium rare.
I can't believe this guy is doing it seriously, he is probably just messing with us xD
I need to cook to done or well done. What do I do? Help please. Thanks
If you’re looking for well done then cook your steak to and internal temp of 160F
Okay, thanks
this video helped me a lot! wish me luck! thanks a lot. :)
I bet your kitchen was smoky as hell after this lol
How do make backin
What can I substitute butter with?
You can substitute in ghee.
What temperature? High, medium, low? Thanks
Sylvia callahan u want high heat so it’ll sear a nice crust
High heat. Make sure you get the pan to at least 450-500F
Super high
@@BBQandBottles Your pan must have been at 300 or less if that olive oil didn't immediately start smoking up your kitchen. If it were at 450 to 600 that butter, rosemary, and garlic would have burned within a min.
@@Crondar777 right !! When I try to add oil in after my pan gets real hot , I get a instant flame ….. hmm. I wonder what temp he was at
I have searched for steak cooking, i have looked in few videos they are cooked the steak before put into the pan..... Your videos putting raw meat (steak) to the pan. Can you explain the difference of both cooking. Thank you and advance mary christmas.
Maybe some of the videos you're seeing where the steak is cooking before putting it in the pan use a technique called "sous vide" which basically just cooks the steak in a bath of water... but what you miss out on is the crust that you get from cast iron or grilling. So often they'll cook the steak to be 5-10 degrees below the doneness they're looking for and then throw it in the pan to get that sear.
@@BBQandBottles Yes your right they used grilling. For my understanding, if we are using cast iron no need of boill the meat before. Thanks for your time to text me.
I did got of search about "Sous vide" and came to know it's part of cooking process.
Seasoning - - > sous vide - - > searing 👍
Do you have any alternate way to cook meat without sous vide precision.
Thanks a lot ☺️
Sounds like he's talking about reverse searing. Bring your steak up to about 119° in an oven, Rest it, then sear it in a hot pan until about 130°, rest 5 minutes then eat.
How many minutes u should cook this steak each side ?
It really depends... if you're looking for the most even cook, I'd suggest flipping every minute until the internal temp is 130F (if you're going for medium rare), otherwise, if you want to maximize the crust, I'd suggest only flipping once after 3-4 minutes depending on the thickness of your steak. Always cook to temp though.
BBQ and Bottles
Isn’t 130 a bit high? Wouldn’t the carryover heat raise the temp even further?
Seasoning while bringing to room temperature? I'm probably wrong, but wouldn't the salt pull extra moisture away from the meat in that time? Wouldn't you want to season right before hitting the pan to maintain as much moisture inside (not outside) the steak as possible?
We made a steak experiment video to test this exact point. th-cam.com/video/cECKlsTIIP4/w-d-xo.html
I would have thrown that in the trash the moment I looked at it
I hope someone will reply to this.
The colour of that steak does not look good to me.
I'm always worried to buy steak that is starting to get that colour and won't cook it if it's like that and I know that in my fridge it could only take a day or two to turn like that. Any advise or insight?
First time seeing someone forking a steak over 😂
Do you not crush the garlic cloves?
The steak would take forever to get to room temperature. 40 min raises it a whopping 1 to 2 degrees and a steak right out of the frig woukd cook just as fast. Try it
Dude my apartment was filled with smoke last night after using my new cast iron for the first time. How do I avoid this? I had it on high heat.... maybe I should turn it down a notch?
You could try using an oil that has a higher smoke point than olive oil... such as avocado oil. Regardless of what you do there's going to be smoke coming off the pan though so I'd certainly recommend making sure you've got your stove fan on and crack a window or two open :)
It's not smoking, your steak will never have a nice crust. Cook outside.
Unfortunately I live in a condo that doesn't have a window in the kitchen, so I have to be careful not to set off the smoke alarm! I find peanut oil works best (never use olive oil) but you will still get smoke....I just make sure my front door is open before I get started! LOL!
That’s how I like my steak. With hot English mustard, olives and red dry wine. Ohhhhh 😋
Myoglobin. Not blood. But great video. Thanks.
We’re all learning 😁
BBQ and Bottles : no problem, pretty much everyone assumes it’s blood. Lol.