Working in the industry that produces vac bags, it takes 196 degrees to soften the plastic to "break-down" temperature, although the Gub Ment allows the packers to advertise, or label the temp at the breakdown temp of #2 HDPE and #5 PP plastic at 267 F and 340 F respectively. 115 degrees should be fine.
My only concern with that is that water also requires a temperature of 212 F to go from liquid to gas. However, we all know that standing water at room temp will slowly evaporate because a small percent of the water reaches a temp high enough to turn into gas and evaporate. So yes the plastic breaks down at 196 as a whole but what about when the same thing happens here and random plastic molecules reach a temp high enough to break off the original structure? I don't know for certain but the risk is simply too present to be cooking my meat in plastic which is something that humans have never done until just a hundred years ago in a span of millions of years of human ancestral history.
I love a good steak but I can't afford it so my go-to is chuck roast when it's on sale I buy a ton of it and sous vide it anywhere from 32 hours to 42 hours and it comes out like a huge ribeye I cook about 5 or 6 at a time put them in the freezer then pull them out as I need them. That's about all I eat eggs and chuck roast butter, sardines, smoked herring, eating chuck roast allows me to to be carnivore any good food. Enjoy everybody
I need to get back into sous vide! Would you please share what container you use (a cooler?) to cook that many chucks at once? And what sous vide circulator do you have, please? :)
@@Gooey1000 Depends on thickness. For thin steak some people cook it from frozen. Preheat the air fryer for 3-5 minutes if you want to. People tend to cook at 400F or 200C, I use it on 180C/350F. Just experiment, there is no secret. Hope that helps
I & the wife have developed several methods in airfryer. Method #1. Place frozen ribeye directly in airfryer on 400° for 8-10 min per side, depending on thickness. Gives it much better crust/charcon outside due to being frozen. #2 - we always have steaks (Chuck, Ribeye, KC strip, Beef spare ribs, Lamb Chops) on large wire drying racks in refrigerator. We dry age them for days (sometimes up to 4 or 5, depending on thickness & how qwik we get to them) & then cook them at between 240° & 260° (again, based on thickness) for around 3 or 4 min per side, & then do a 1 or 2 minute blast at 400° on ea side. The more days they dry age, the qwiker they cook, obviously. Really condensed the flavor profile when you age them, hut they will not be as tender from aging process. Many high end restaurants dry age, & then cook in cast iron or stainless pan, & we occasionally do that, but air fryer makes a lil less mess vs stove in butter or beef tallow. #3 I use my ole crockpot as a Sous Vide, as I tested & determined that w/lid on, it's ~135° on warm setting, ~160° on the low setting, & ~200° on the high setting. I only use low, & for a decreased temp below 135° , u can manipulate the lid being off most of the cook time. #4 Cook w/ Sous Vide, Air fryer, oven, or our ninja electric smoker- airfryer, low & slow regardless of which method, & then use a large mouth culinary torch (looks like a hand held weed burner 🔥 or sorts) to put a char on the meat after it's been cooks low & slow. Do not get flame to close to meat for to long thou, or it will give it a bit if an odd taste from the propane gas. Many pple use Butane instead of propane, but just like a gas grill, as long as you using the high heat & not the direct flame, it doesn't leave a slightly odd taste on the surface. I have a few other ways beyond the above methods, but I am tired of typin with 1 finger on sml ph key pad. I will try the 32+ hr Chuck-steak idea sometime to see how that works out. I also buy these Ribeyes at a store about 30 mi away that cost $8 or $9 dollars a pound. The butcher calls them Mexican Ribeyes & and says they are fed grass most of their life, with just a few weeks or less of grain. They have fat in them, but not well marbled w/small fat veins like a good Choice or Prime cut would usually have. So they are a bit tougher. I also buy fat in several pound bags from another store butcher to smoke, air fry, & grill on the Ninja electric grill as well, to get enough fat with the leaner protein cuts like the Mex Ribeyes. I am always interested in learning & trying new techniques, so thanks to everyone & and Dr. Baker for sharing these cooking styles and methods. Please be careful if you buy a culinary torch, as they are a bit dangerous & should only be used outside, & away from anything that could catch fire. A pizza stone with tinfoil cover or a grilling rack raised up high is pretty safe to support the meat when searing. Flame is invisible when using a large bezel torch, so u can not see the giant flame in sunlight from torch.
Looks great. For viewers, if you don't want to sous vide for whatever reason, you can heat in a Breville Smart Oven at 250 - 300 deg with a wireless thermometer to hit your desired temp, such as 115. Then sear and enjoy! I'm sure any other oven would work well too. I like the Breville because it's small and efficient.
Or you can use a regular oven with a regular thermometer, and put a timer on your phone to check the meats after an hour to two hours, depending on the amount of meat and how thick you cut them. That said, I use something like 90C / 200F myself, and leave the meat in until it's 55C / 130F in the middle. I also salt and pepper the meat before putting it in the oven.
my breville hit the graveyard. New ones have poor reviews but have my grill to sear each side and let cook on the other and turn out great most the time.
Thank for the explanation! I had no idea what it was and still not real sure I do. However I will look into it but I’m not sure what it does. Again thanks!
@@defeqel6537 ~ Yes a regular oven does work very well, but the only problem is it’s such a big area to heat up and takes more electricity, overkill large size for the small amount of steaks that go in there.
Love it! Reverse sear is the way to go! I do mine similar. In the smoker at 200-220 until 105 internal. Seared in a cast iron pan for 60 seconds per side. I like to salt mine at least 6 hours before cooking. Preferably 12 hours before or more.
I sous vide to 131 for three hours. I chill them down in ice water and keep them in the fridge. Finishing: straight out of the fridge i broil them on high for three minutes a side to get a malliard Browning. Because they are cold to start they retain all their juices when sliced. Speaking of juices i pour all the fat from the pan over the slices before finishing salt. Love the Maldens btw. What's wild is that with a sous vide you can make a chuck roast the texture of prime rib with 24 hours at 131. Cut the finished steak into cubes out of the refrigerator and broil them to a delicious golden brown. It's incredible.
I also sous vide, but 1 hour at 129; usually stick in fridge for a bit to rest; then grill for sear, do this for 1-1" inch thick cuts of ribeye, chuck roasts, etc., Sous vide is OP for consistently delicious results without overcook risks.
I salt/season my steaks the night before and then use my Dreo ChefMaker to cook them to a perfect medium rare. I used to use my sous vide all the time, but I honestly haven't touched it since I got the ChefMaker. I'll occasionally fire up the grill and smoker to change things up, but it's pretty hard to beat something that just works and does all the work for you.
I use a cast iron skillet heated with grassfed butter then rosemary and garlic in pan and comes out fantastic! 5 minutes first side then flip for few more minutes.
@@Jafmanz ~ I find to stop butter from turning brown in a frying pan add a little bit of (no vegetable seeds oils) oil, lard, or tallow to the butter when frying steaks.
Just couple hours ago I was searching Google and TH-cam to find how Dr Baker cooks his steaks, because they always look so delicious in his videos. What a coincidence! I've found his grill's manufacturer website, and shown it to my wife asking her if we can afford such an expensive grill lol.
I do chuck steak on butter and garlic on a cast iron pan everyday. Here in Brazil we really like coals and BBQ grill, my personal fire pit has a preference for beef ribs, skirt, rump (picanha sounds way better) and NY steak on the weekends. Beef tongue, thymus gland and other cuts that do not have a name in english also welcome when available.
I am mostly doing an overnight dry brine on my thick steaks, then avocado oil and a slight amount of seasoning sometimes, sometimes just salt but never salt before you sear., This makes the sear amazing. Then I am doing about 375° on the Blackstone flipping as needed until they are roughly medium if ribeye, possibly medium rare if NY Strip depending. Occasionally I will do a reverse sear in the oven on the really thick steaks and sear them on the Blackstone or cast iron pan. I primarily use bacon grease and butter.
I'll have the turf and turf 👍👍 My personal favorite way is a vertical smoker with lump charcoal. I bathe it in worchester, acv and seasoning salt for 1-3 days uncovered in the fridge first. This all takes time, plus 2-3 hours on the smoke but boy it is better than anything else I can cook!
I cook my steaks , bought at Costco, on the cast iron skillet every day. Bacon grease or beef tallow from Epic. Top with Kerrygold unsalted butter. Perfect every time! I buy Sirloin for breakfast (cheaper) and I have Ribeyes or NY Strip for dinner. Costco has massive cuts for pretty cheap (compared to other places)
Try this! I’ve been cooking my steaks this way for a while now. I sear mine first in bacon grease and then sous vide for at least 5 hours. Then I sear it again (45 seconds on each side)in butter on my carbon steel pan. It leaves a crisp outside and perfect pink inside. The flavor is incredible
Id consider an Otto Wilde grill but just can't get them in the UK. Im going to Germany in June but can't even find them there. The closest i can get is a klarnet electric grill which seems to get to the right temperature and is a fraction of the cost. Ive got a gas pizza oven which is a good compromise. I sous vided 3 rib eyes last night and finished them off in a skillet on my gas Weber but it just cant get anywhere near the temperature.
I use many different cooking methods for steaks , my preferred is grilled over fresh hickory charcoals shoveled out from under a hickory wood fire , I rarely do but it’s great .
Pellet smoker *with Lumberjack pellets* at 220 with high smoke until 115, then reverse sear on cast iron for 60-90 seconds per side (my smoker has a cast iron griddle attached). I've found this to be superior to every other method including sous vide, charcoal grill, pan sear, broil, blazing bull/otto wilde, etc.
I just tried 14 day dry age in the fridge. My 1st attempt dry aging for a week came out okay, but I overcooked the 14 day dry age. I’m not really sold on dry age vs just a reverse sear. The extra work really isn’t worth it for me. Skillet, then in oven for 10 minutes or less, then quick follow up sear for 30 seconds to a minute.
Why am I watching this while fasting? 😂 I guess because it's an area of interest and it does not bother me. Tomorrow morning I get to eat yummy Delmonico steaks. My FAVORITE!!! 🥰
Doc, is the inside hot? Steaks always get cold so fast. The only way I’ve found is Manhattan style. Sear, then in the oven at 500 til rare. Red inside but hot. Serve on heated plates
I need to get that grill thing some day. Now that's a hot sear. All I do is by ribeye roasts, cut them up into 1.5-2in thick steaks, and dry salt brine on a rack in the fridge. So some will have a 1 day brine, others will be dried for up to 3 days if they are thick enough cuts. Then all I do when I get home from work is pop them in a 250 degree oven, once they hit around 110 degrees I pull them out and then sear quick in tallow. Do it basically everyday and the taste is amazing.
I wouldn't have guessed NY Strip. I would have guessed Rib-Eye.... I just grilled a Porterhouse. Pulled it at 130 degrees. Resting in now before I dig in 😁
I'll salt my steak and let it sit at room temp for an hour or two to let the salt dissolve. Dry it with a paper towel, then grill it over lump charcoal (better for searing imo) very high heat about one minute each side, then turn it by 45 degrees and repeat one minute each side. If it's a thick steak, then I'll move it to indirect heat to finish off. Just got a new weber master touch i can't wait to start grilling on. Nothing beats charcoal 😊
With good cuts of steak its always worth it to salt them at least an hour before you cook. The salt deeply seasons the meat and helps it retain moisture. Nothing wrong with adding some crunchy finishing salt at the end though, its a great touch.
I do my steaks in my air fryer. Cooked perfectly every time. Crispy outside with medium rare pink inside. It's great because I live in a condo and I don't have to worry about the "grease cloud" forming all through the place after I sear it on the stove top.
Cannot bring myself to cook in plastic, just me. Best results I've ever had for all steaks has been the Cold Sear. Cold pan, wear a watch, flip every 120 seconds to desired cookedness. Ghee, iron skillet, charcoal Weber.
Hmmmm. I learn something new every day. I've always salted before cooking, so I'll have to try doing it afterwards. My bone-in ribeye that's in the sous vide now, is probably too large for my small searing grill (Inferno), so I'll pan sear it later. I couldn't afford an Otto Wilde or Shwank, so I went with the Inferno. Absolutely no regrets! If I get too hungry before it's done, I'll throw a different steak on the Inferno. I've been cutting my whole NY strips and Ribeyes into various thicknesses, and label the very thick ones for sous vide before I freeze them. This gives me options for work days and days off, where I have more time to sous vide. Last week, I sourced Tri Tip, which is uncommon in my area. I don't have a smoker, so 8 hours in the sous vide and a pan sear made it so unbelievably tender! I hope this helps someone.
I like the side fat a bit more seared by standing on end in the grill or cast iron pan which you can’t get in that device. To me that is where the great flavor comes.
I enjoy searing my steak first super hot for about 1 minute each side, driving the juice into the steak. Then pull them to a less hot portion of the grill off of the direct fire, close the lid and let them slow cook until they are just bouncy but no juice is dripping. Good medium rare everytime
the rarer I eat my steak the less I need in a day. This is something I have noticed over about the last 12 months or so. really hot pan, lots of butter and sear for 1 minute each side and then remove for a rare finish. Let sit for a minute, slice and plenty of salt. In Australia, getting a cook or chef at a pub or eat out to cook a rare steak is almost like impossible. There seems to be an aversion to it that is somehow ingrained in the population that rare red meat will cause an immediate heart attack!!! Ask for blue and most don't even know what to do.
On carnivore I've always liked my steaks med rare but sometimes my taste comes along and tells me to cook it rare or even sometimes medium. I like burger patties just as much as steak but always cooked med well or well done. I make my own so i do 70-30 or more fat.
I grill my steak 4 nights a week and I got to say....they keep looking better and better everytime. I love to put butter on top and let it sear , i pull them off at 135. You just csnt go wrong with beef. Porterhouse, ribeye, New York, T-bone and occasionally sirloin. I've been grilling for 25 year's...it's the way.
Been on the carnivore diet for 1 month exactly. Doing it for desperation from some inflammatory issues. Never liked steak and still don’t, for me it’s about health and I’ve grown to accept eating is a necessity, not a pleasure. It’s great for weight loss.
Does the fat render? I grill my meat up high and then drop to the grill surface when they get to temp. The fat melts and then gets caramelized from the flames. I salt, pepper, and garlic them before they go on
I usually reverse sear my steaks to about 120° internal then pan sear them with Kerry gold Irish butter with salt pepper and garlic powder just started the carnivore diet about 2-3 weeks ago
After more than a decade with carbon steel or cast iron pans I recently switched to stainless steel. Not that the results were bad, but stainless steel has the advantage that I can deglaze it 😋
Thanks Doc. I do something very similar except I use a gas fed sear gun to finish the steaks. Would love to know your general daily eating regimen if you’d share? Thanks
Charcoal gang here 🔥 Twice a day and my Kamado never completely cools. Right over the coals, soapstone, sous vide, cast iron w/ butter, smoked or reverse seared. There’s plenty of ways to keep it interesting
@@chicomarlin1246 ~Thank you, I looked it up and learned something new. Kamado Joe half moon Soapstone cooking surface is a non stick surface and evenly distributes heat, thick Canadian Soapstone slab that can be placed in the dishwasher. It’s also anti bacterial and stain resistant.
What is the make and model of that table top ‘oven’ that the Doctor Shawn is using?? ~ Yes stainless-steel kitchen Tongs are the very best thing to grab and handle Steaks with.
Take it out of the fridge, salt pepper and let sit for 30 minutes. 2 minutes a side on a cast iron skillet med heat to get a nice sear and trap in juices.. 9 minutes a side on the Traeger at 350F. Perfect medium rare every time. Also so juicy the meat almost drowns you when you eat it.
Salt them, let them sit, and fry them in butter. You want a thick brown crust with no black. Don't rest them. It's a waste of time, and you end up with a cold steak. The outside should be hot. Resting is mythology promoted by sheep. Grilling and broiling can't compare to frying. My steaks are way, way better than broiled steakhouse steaks. Here's a great condiment: throw a handful of tarragon, dry or fresh, into a microwave in a cup with salted butter. It's just as good as Bearnaise sauce and takes 90 seconds to make. Add garlic if you want.
Maldon Salt established in Maldon, England in 1882. It's a really good salt and what I use. I live hundreds of miles away in the 'Loch Ness Monster Country.' 😊🤣🤣🏴🇬🇧
Working in the industry that produces vac bags, it takes 196 degrees to soften the plastic to "break-down" temperature, although the Gub Ment allows the packers to advertise, or label the temp at the breakdown temp of #2 HDPE and #5 PP plastic at 267 F and 340 F respectively. 115 degrees should be fine.
My only concern with that is that water also requires a temperature of 212 F to go from liquid to gas. However, we all know that standing water at room temp will slowly evaporate because a small percent of the water reaches a temp high enough to turn into gas and evaporate. So yes the plastic breaks down at 196 as a whole but what about when the same thing happens here and random plastic molecules reach a temp high enough to break off the original structure? I don't know for certain but the risk is simply too present to be cooking my meat in plastic which is something that humans have never done until just a hundred years ago in a span of millions of years of human ancestral history.
Wow give it a rest. Stop going into microdetail
@@lazerbut smoke or bake them to get them to temp before the sear if you're that concerned. They'll still end up delicious.
@@SD-mg7npMaybe your just not to bright
@@supercal333you’re*, too*
I love a good steak but I can't afford it so my go-to is chuck roast when it's on sale I buy a ton of it and sous vide it anywhere from 32 hours to 42 hours and it comes out like a huge ribeye I cook about 5 or 6 at a time put them in the freezer then pull them out as I need them. That's about all I eat eggs and chuck roast butter, sardines, smoked herring, eating chuck roast allows me to to be carnivore any good food. Enjoy everybody
Great idea! Do you defrost them in hot water?
@@portwill just in the refrigerator
Save more money and just stick to burger.
Oh yeah you definitely got the right idea 👍🏼
I need to get back into sous vide! Would you please share what container you use (a cooler?) to cook that many chucks at once? And what sous vide circulator do you have, please? :)
I cook mine in the Air Fryer, eight minutes on each side
DELICIOUS
@@Gooey1000 Depends on thickness. For thin steak some people cook it from frozen. Preheat the air fryer for 3-5 minutes if you want to. People tend to cook at 400F or 200C, I use it on 180C/350F. Just experiment, there is no secret. Hope that helps
@@jeresalo6739 thanks a lot for your answer!
@@Gooey1000one inch thick do 450F
I & the wife have developed several methods in airfryer.
Method #1. Place frozen ribeye directly in airfryer on 400° for 8-10 min per side, depending on thickness. Gives it much better crust/charcon outside due to being frozen.
#2 - we always have steaks (Chuck, Ribeye, KC strip, Beef spare ribs, Lamb Chops) on large wire drying racks in refrigerator. We dry age them for days (sometimes up to 4 or 5, depending on thickness & how qwik we get to them) & then cook them at between 240° & 260° (again, based on thickness) for around 3 or 4 min per side, & then do a 1 or 2 minute blast at 400° on ea side.
The more days they dry age, the qwiker they cook, obviously. Really condensed the flavor profile when you age them, hut they will not be as tender from aging process. Many high end restaurants dry age, & then cook in cast iron or stainless pan, & we occasionally do that, but air fryer makes a lil less mess vs stove in butter or beef tallow.
#3 I use my ole crockpot as a Sous Vide, as I tested & determined that w/lid on, it's ~135° on warm setting, ~160° on the low setting, & ~200° on the high setting. I only use low, & for a decreased temp below 135° , u can manipulate the lid being off most of the cook time.
#4 Cook w/ Sous Vide, Air fryer, oven, or our ninja electric smoker- airfryer, low & slow regardless of which method, & then use a large mouth culinary torch (looks like a hand held weed burner 🔥 or sorts) to put a char on the meat after it's been cooks low & slow. Do not get flame to close to meat for to long thou, or it will give it a bit if an odd taste from the propane gas. Many pple use Butane instead of propane, but just like a gas grill, as long as you using the high heat & not the direct flame, it doesn't leave a slightly odd taste on the surface.
I have a few other ways beyond the above methods, but I am tired of typin with 1 finger on sml ph key pad.
I will try the 32+ hr Chuck-steak idea sometime to see how that works out.
I also buy these Ribeyes at a store about 30 mi away that cost $8 or $9 dollars a pound. The butcher calls them Mexican Ribeyes & and says they are fed grass most of their life, with just a few weeks or less of grain. They have fat in them, but not well marbled w/small fat veins like a good Choice or Prime cut would usually have. So they are a bit tougher. I also buy fat in several pound bags from another store butcher to smoke, air fry, & grill on the Ninja electric grill as well, to get enough fat with the leaner protein cuts like the Mex Ribeyes.
I am always interested in learning & trying new techniques, so thanks to everyone & and Dr. Baker for sharing these cooking styles and methods.
Please be careful if you buy a culinary torch, as they are a bit dangerous & should only be used outside, & away from anything that could catch fire.
A pizza stone with tinfoil cover or a grilling rack raised up high is pretty safe to support the meat when searing.
Flame is invisible when using a large bezel torch, so u can not see the giant flame in sunlight from torch.
That seems like an awful long time even at a low temp to bake the steak, how is it still med rare
Looks great. For viewers, if you don't want to sous vide for whatever reason, you can heat in a Breville Smart Oven at 250 - 300 deg with a wireless thermometer to hit your desired temp, such as 115. Then sear and enjoy! I'm sure any other oven would work well too. I like the Breville because it's small and efficient.
Or you can use a regular oven with a regular thermometer, and put a timer on your phone to check the meats after an hour to two hours, depending on the amount of meat and how thick you cut them. That said, I use something like 90C / 200F myself, and leave the meat in until it's 55C / 130F in the middle. I also salt and pepper the meat before putting it in the oven.
Breville rocks! I do 200F for 28m. Then pan fry it… reverse sear style.
my breville hit the graveyard. New ones have poor reviews but have my grill to sear each side and let cook on the other and turn out great most the time.
Thank for the explanation! I had no idea what it was and still not real sure I do. However I will look into it but I’m not sure what it does. Again thanks!
@@defeqel6537 ~ Yes a regular oven does work very well, but the only problem is it’s such a big area to heat up and takes more electricity, overkill large size for the small amount of steaks that go in there.
Great video for this recovering vegetarian here still learning how to cook steaks. 🥩 💪🏻
😂 recovering vegetarian - vegetarians are just carnivores in training!
enjoy !
Love it! Reverse sear is the way to go!
I do mine similar. In the smoker at 200-220 until 105 internal.
Seared in a cast iron pan for 60 seconds per side.
I like to salt mine at least 6 hours before cooking. Preferably 12 hours before or more.
Same here! This method is superior to all others imo.
I sous vide to 131 for three hours. I chill them down in ice water and keep them in the fridge. Finishing: straight out of the fridge i broil them on high for three minutes a side to get a malliard Browning. Because they are cold to start they retain all their juices when sliced. Speaking of juices i pour all the fat from the pan over the slices before finishing salt. Love the Maldens btw. What's wild is that with a sous vide you can make a chuck roast the texture of prime rib with 24 hours at 131. Cut the finished steak into cubes out of the refrigerator and broil them to a delicious golden brown. It's incredible.
I also sous vide, but 1 hour at 129; usually stick in fridge for a bit to rest; then grill for sear, do this for 1-1" inch thick cuts of ribeye, chuck roasts, etc., Sous vide is OP for consistently delicious results without overcook risks.
I salt/season my steaks the night before and then use my Dreo ChefMaker to cook them to a perfect medium rare. I used to use my sous vide all the time, but I honestly haven't touched it since I got the ChefMaker. I'll occasionally fire up the grill and smoker to change things up, but it's pretty hard to beat something that just works and does all the work for you.
Thanks for the tip on the roast. Gonna try that. just found out that the instapot can sous vide.
Great info. Thanks
I can imagine a bunch of vegans putting this episode on while they are eating, and fantasizing about eating real food! 😂❤
I pan fry a costco ny strip in butter every day before I go to work. Quick, easy & little cleanup
Add a little olive oil to the butter so it doesn’t burn
Bro using a sword to cut the meat 💀
I use a cast iron skillet heated with grassfed butter then rosemary and garlic in pan and comes out fantastic! 5 minutes first side then flip for few more minutes.
You heat your skillet with butter?
Have you tried gas?
@@Jafmanz ~ I find to stop butter from turning brown in a frying pan add a little bit of (no vegetable seeds oils) oil, lard, or tallow to the butter when frying steaks.
To paraphrase Crocodile Dundee, “That’s not a steak knife. This is a steak knife!”
hahahaha good one
Knoif
I just throw my ribeyes on a grill pre heated to over 550 degrees, sear both sides 2 minutes each and medium rare deliciousness.
Same here, I now feel like a total barbarian 😂
Saving for an Otto wild! We dry brine over night then reverse sear on the smoker. Tasty!
Thank you DR Baker!!!!
Shawn seems to be someone awesome to hang out with especially to share a steak with!
I sear mine on the charcoal starter.
Fill it 2/3s full and light it.
10" later, it's shooting flames out the top.
About 45 seconds on each side.
Mmmmm. I am literally salivating watching this.
Like to do mine in a cast iron pan hard n fast in tallow or ghee.
i use that salt also, the smoked one is really good, not to smokey at all.
Perfect! Thank you Dr. Baker!! Sous Vide is amazing. Odd things to try are Beef Ribs and tritips. Keep up the good work.
Just couple hours ago I was searching Google and TH-cam to find how Dr Baker cooks his steaks, because they always look so delicious in his videos. What a coincidence! I've found his grill's manufacturer website, and shown it to my wife asking her if we can afford such an expensive grill lol.
I got a high heat broiler like that but the ottowild seems far superior.
😂😂😂😂 just salt at the end for seasoning is crazy
I CANT BELIEVE A MEDICAL DR IS TEACHING ME HOW TO COOK MEAT!
Orthopedic trauma surgeon, healing hearts at that ❤ assist to the reply below
He's an orthopedic surgeon. He missed his calling, should have auditioned for Jack Reacher.
This is a quack doctor. Amazing you masses are so easily fooled…..
Eat meat and you’ll be healthier and live longer……
Yum. I’m not really wild at cooking in my sous vide with plastic so I bought silicone bags and those were great.
I do chuck steak on butter and garlic on a cast iron pan everyday.
Here in Brazil we really like coals and BBQ grill, my personal fire pit has a preference for beef ribs, skirt, rump (picanha sounds way better) and NY steak on the weekends.
Beef tongue, thymus gland and other cuts that do not have a name in english also welcome when available.
Makes me hungry watching. Too bad I can’t afford steaks. Ground beef for me!
I am mostly doing an overnight dry brine on my thick steaks, then avocado oil and a slight amount of seasoning sometimes, sometimes just salt but never salt before you sear.,
This makes the sear amazing. Then I am doing about 375° on the Blackstone flipping as needed until they are roughly medium if ribeye, possibly medium rare if NY Strip depending.
Occasionally I will do a reverse sear in the oven on the really thick steaks and sear them on the Blackstone or cast iron pan.
I primarily use bacon grease and butter.
I'll have the turf and turf 👍👍
My personal favorite way is a vertical smoker with lump charcoal. I bathe it in worchester, acv and seasoning salt for 1-3 days uncovered in the fridge first. This all takes time, plus 2-3 hours on the smoke but boy it is better than anything else I can cook!
After the temp hits about 130 I put it directly above the fire to sear it
I cook my steaks , bought at Costco, on the cast iron skillet every day. Bacon grease or beef tallow from Epic. Top with Kerrygold unsalted butter. Perfect every time! I buy Sirloin for breakfast (cheaper) and I have Ribeyes or NY Strip for dinner. Costco has massive cuts for pretty cheap (compared to other places)
Try this! I’ve been cooking my steaks this way for a while now. I sear mine first in bacon grease and then sous vide for at least 5 hours. Then I sear it again (45 seconds on each side)in butter on my carbon steel pan. It leaves a crisp outside and perfect pink inside. The flavor is incredible
Id consider an Otto Wilde grill but just can't get them in the UK. Im going to Germany in June but can't even find them there. The closest i can get is a klarnet electric grill which seems to get to the right temperature and is a fraction of the cost. Ive got a gas pizza oven which is a good compromise. I sous vided 3 rib eyes last night and finished them off in a skillet on my gas Weber but it just cant get anywhere near the temperature.
@shawnbakerMD Do you limit yourself to grass fed & grass finished beef? Thanks.
I use many different cooking methods for steaks , my preferred is grilled over fresh hickory charcoals shoveled out from under a hickory wood fire , I rarely do but it’s great .
I love steak and i love CARNIVORE eating!! So good. So healthy!!
I've been diggin' slow cooker meat lately.
Coming into winter where I am. Slow cooker will be on most days
Pellet smoker *with Lumberjack pellets* at 220 with high smoke until 115, then reverse sear on cast iron for 60-90 seconds per side (my smoker has a cast iron griddle attached). I've found this to be superior to every other method including sous vide, charcoal grill, pan sear, broil, blazing bull/otto wilde, etc.
I just tried 14 day dry age in the fridge. My 1st attempt dry aging for a week came out okay, but I overcooked the 14 day dry age. I’m not really sold on dry age vs just a reverse sear. The extra work really isn’t worth it for me. Skillet, then in oven for 10 minutes or less, then quick follow up sear for 30 seconds to a minute.
Why am I watching this while fasting? 😂 I guess because it's an area of interest and it does not bother me. Tomorrow morning I get to eat yummy Delmonico steaks. My FAVORITE!!! 🥰
Doc, is the inside hot? Steaks always get cold so fast. The only way I’ve found is Manhattan style. Sear, then in the oven at 500 til rare. Red inside but hot. Serve on heated plates
I need to get that grill thing some day. Now that's a hot sear. All I do is by ribeye roasts, cut them up into 1.5-2in thick steaks, and dry salt brine on a rack in the fridge. So some will have a 1 day brine, others will be dried for up to 3 days if they are thick enough cuts. Then all I do when I get home from work is pop them in a 250 degree oven, once they hit around 110 degrees I pull them out and then sear quick in tallow. Do it basically everyday and the taste is amazing.
I wouldn't have guessed NY Strip. I would have guessed Rib-Eye....
I just grilled a Porterhouse. Pulled it at 130 degrees. Resting in now before I dig in 😁
I'll salt my steak and let it sit at room temp for an hour or two to let the salt dissolve. Dry it with a paper towel, then grill it over lump charcoal (better for searing imo) very high heat about one minute each side, then turn it by 45 degrees and repeat one minute each side. If it's a thick steak, then I'll move it to indirect heat to finish off.
Just got a new weber master touch i can't wait to start grilling on. Nothing beats charcoal 😊
Thanks for sharing the way you cook and the kind of steak.
With good cuts of steak its always worth it to salt them at least an hour before you cook. The salt deeply seasons the meat and helps it retain moisture. Nothing wrong with adding some crunchy finishing salt at the end though, its a great touch.
I’ve been wondering as every cut open vacuum bag fills the garbage can I’d previously minimized!
I do my steaks in my air fryer. Cooked perfectly every time. Crispy outside with medium rare pink inside. It's great because I live in a condo and I don't have to worry about the "grease cloud" forming all through the place after I sear it on the stove top.
which air fryer do you like best?
@@PaulSchneider-bp2ic I Believe it's NuWave.
Cannot bring myself to cook in plastic, just me. Best results I've ever had for all steaks has been the Cold Sear. Cold pan, wear a watch, flip every 120 seconds to desired cookedness. Ghee, iron skillet, charcoal Weber.
Hmmmm. I learn something new every day. I've always salted before cooking, so I'll have to try doing it afterwards. My bone-in ribeye that's in the sous vide now, is probably too large for my small searing grill (Inferno), so I'll pan sear it later. I couldn't afford an Otto Wilde or Shwank, so I went with the Inferno. Absolutely no regrets! If I get too hungry before it's done, I'll throw a different steak on the Inferno. I've been cutting my whole NY strips and Ribeyes into various thicknesses, and label the very thick ones for sous vide before I freeze them. This gives me options for work days and days off, where I have more time to sous vide. Last week, I sourced Tri Tip, which is uncommon in my area. I don't have a smoker, so 8 hours in the sous vide and a pan sear made it so unbelievably tender! I hope this helps someone.
For me. I salt before and after. Im not cooking with 1500 deg so its ok for me.
I bought the Bighorn 1500 top sear on ebay for under $200 ! highly recommended
I would like that same knife!!!
Thanks for showing us! I make (or used to) a killer lasagna! Steak? Not so much!! #Italian
I couldn't see if you washed the steaks or not.
Would like more info on the Idlewild grill pls.
Air fryer…salt and pepper…….perfection
I like the side fat a bit more seared by standing on end in the grill or cast iron pan which you can’t get in that device. To me that is where the great flavor comes.
I enjoy searing my steak first super hot for about 1 minute each side, driving the juice into the steak. Then pull them to a less hot portion of the grill off of the direct fire, close the lid and let them slow cook until they are just bouncy but no juice is dripping. Good medium rare everytime
i sous vide then do a quick pan sear. I wish I had a cool grill setup like that though
Pink all the way through is best! That’s the beef flavor. The red center has raw meat flavor. Not optimal.
Thank you! Please, what is that grill called?
I end up buying roasts and cut them into little chunks and air fry. Then I can take them to work with me too
A splash of: horseradish, ketchup,and butter makes a nice sauce for your steaks. . . Buttermilk and Blue cheese on your White Rice!!!
I sear my steak hard on each side and ends then 120 degrees for 30 minutes...then 1 hour in the fridge....best steak ever ...
That would keep you going all day.
Ive been using just hot cast iron for a long time, but recently started using reverse searing, especially for really thick cuts.
Butter basting is THE SHIT!
Love me the Sous Vide since going to full blown carneeedevore
Yes coincidentally wearing the shirt for the company he’s being paid to advertise in this video.
Thanks for the information on type of steak and how you cook it.
the rarer I eat my steak the less I need in a day. This is something I have noticed over about the last 12 months or so.
really hot pan, lots of butter and sear for 1 minute each side and then remove for a rare finish. Let sit for a minute, slice and plenty of salt.
In Australia, getting a cook or chef at a pub or eat out to cook a rare steak is almost like impossible. There seems to be an aversion to it that is somehow ingrained in the population that rare red meat will cause an immediate heart attack!!!
Ask for blue and most don't even know what to do.
Seems like the Australian’s soak up government lies pretty well.. look at the Covid response.
On carnivore I've always liked my steaks med rare but sometimes my taste comes along and tells me to cook it rare or even sometimes medium.
I like burger patties just as much as steak but always cooked med well or well done. I make my own so i do 70-30 or more fat.
Doc will you ever put butter on top of the steak, for variety?
I certainly do that. Garlic butter too.
I grill my steak 4 nights a week and I got to say....they keep looking better and better everytime. I love to put butter on top and let it sear , i pull them off at 135. You just csnt go wrong with beef.
Porterhouse, ribeye, New York, T-bone and occasionally sirloin. I've been grilling for 25 year's...it's the way.
I like to cut the fat cap off a NY and let it render the fat in some butter. Then i sear the steak in the butter and fat. Works well and no grisle.
Been on the carnivore diet for 1 month exactly. Doing it for desperation from some inflammatory issues. Never liked steak and still don’t, for me it’s about health and I’ve grown to accept eating is a necessity, not a pleasure. It’s great for weight loss.
I've really been enjoying beef heart lately, more budget friendly too
Does the fat render? I grill my meat up high and then drop to the grill surface when they get to temp. The fat melts and then gets caramelized from the flames. I salt, pepper, and garlic them before they go on
Doctor Baker, I often wonder, “Do you ever treat yourself in a pint of Ben & Jerry’s or other indulgence?”
Sous vide cooking 120f for 1h per inch of tickness ! And i finish the steak with a flamethrower!
Other than thickness, desired doneness (I like a med- med rare), and dryness, that's generally how I do mine.
I usually reverse sear my steaks to about 120° internal then pan sear them with Kerry gold Irish butter with salt pepper and garlic powder just started the carnivore diet about 2-3 weeks ago
After more than a decade with carbon steel or cast iron pans I recently switched to stainless steel. Not that the results were bad, but stainless steel has the advantage that I can deglaze it 😋
Thanks Doc. I do something very similar except I use a gas fed sear gun to finish the steaks. Would love to know your general daily eating regimen if you’d share? Thanks
Charcoal gang here 🔥 Twice a day and my Kamado never completely cools. Right over the coals, soapstone, sous vide, cast iron w/ butter, smoked or reverse seared. There’s plenty of ways to keep it interesting
Very good, but I have never heard of cooking on Soapstone before?
.
@@royjohnson465 It’s super smooth (better sear) holds heat great and I think it’s superior than cast iron for a griddle surface
@@chicomarlin1246 ~Thank you, I looked it up and learned something new. Kamado Joe half moon Soapstone cooking surface is a non stick surface and evenly distributes heat, thick Canadian Soapstone slab that can be placed in the dishwasher. It’s also anti bacterial and stain resistant.
@@royjohnson465 you’re welcome
Sear for 2-3 mins each side. Bake on 350 for 5 mins.
The kitchen aid is going to be the new bananas on the countertop calling it now
Are you referring to a brand-name device? And if so, which one?
Hello Dr Baker -looks yummmyyyyy! What kind of grill are you using? Thank You
What time is dinner?
What is the make and model of that table top ‘oven’ that the Doctor Shawn is using??
~ Yes stainless-steel kitchen Tongs are the very best thing to grab and handle Steaks with.
It is an 'Otto Wilde' grill, but I don't know the model.
@@mikenb11_51 ~Thank you that helps!
Reverse searing 101. I don’t bother to do it but I am aware of it.
try salting a few hours before cooking so the Salt gets into the meat, helps it stay juicyer
BBQ... 500 degrees ... medium rare.
lol...leather.
🎉
I use an implant grade stainless steel pan to cook my steaks - $800 pan - but makes the best steaks ever.
I like your style of steak … and the knife if really cool too 😎👍🏻
Take it out of the fridge, salt pepper and let sit for 30 minutes. 2 minutes a side on a cast iron skillet med heat to get a nice sear and trap in juices.. 9 minutes a side on the Traeger at 350F. Perfect medium rare every time. Also so juicy the meat almost drowns you when you eat it.
Salt them, let them sit, and fry them in butter. You want a thick brown crust with no black. Don't rest them. It's a waste of time, and you end up with a cold steak. The outside should be hot.
Resting is mythology promoted by sheep.
Grilling and broiling can't compare to frying. My steaks are way, way better than broiled steakhouse steaks.
Here's a great condiment: throw a handful of tarragon, dry or fresh, into a microwave in a cup with salted butter. It's just as good as Bearnaise sauce and takes 90 seconds to make. Add garlic if you want.
What is the name of the apparatus you cook them with?
How's this Maulden salt? Haven't heard until now
Maldon Salt established in Maldon, England in 1882. It's a really good salt and what I use. I live hundreds of miles away in the 'Loch Ness Monster Country.'
😊🤣🤣🏴🇬🇧
Our resident vegan, Julien, must be having a cow over this video.
julieann is cringing atm😂😂
😂😂😂😂😂😂😂😂😂😂😂😂😂
Try Chuck roast, sous vide 29hrs 138f comes out like a prime rib
Cool! I devintely give this a try! I've been using your previous method which has been great!
Using my small ones to light the big ones very quickly
th-cam.com/users/shortsKdnT-PeibKM?feature=shared
Do you eat twice or once a day ? Always wondered that 🤔