I've always been overly self conscious anytime I've cooked steak, but tonight I followed your direction to a tee and I'm blown away with the results. Thank you so much for helping make my wife and I's valentines day that much more special!
I always appreciate seeing someone start there Strip by searing the Fat Cap. It's not necessary with all cuts but for a nice thick strip it's the difference between a good and great steak
Great Video to build upon! As with everything, it takes practice. Here's what I did. I seasoned two steaks and let them rest at room temperature for about 30 mins. Chopped and stirred some fresh rosemary into some softened butter, than put butter back in refrigerator. Fired up two burners and placed cast iron on for about 15-20 minutes. Coated the bottom of the skillet with 2 TBSP of olive oil and heated for about a minute (enough time for oil to be hot). Seared the fat cap for 1 min, 3 mins on one side, flipped cooked for one minute before adding TBSP of butter and fresh rosemary sprigs and cooking another 2 minutes (basting with the butter). I had preheated the oven to 375. Topped the steaks with the mixed chopped rosemary/butter and placed skillet in oven for 4 minutes. Rest steaks for 5 minutes. They were very juicy and tender and just a tad under medium. Share your experiences!
Any advice if I am cooking twelve of these babies for Christmas dinner? I have an iron skillet or two but not enough to fit 12 at a time. Have a natural gas Weber Grill that is a bit old but does the job. Thanks!!!
Thank you sooo much, followed your exact instructions and my entire family went wild: "Dad, this is the best steak I've ever had!" You upgraded me from a mediocre chef to a specialist. Thanks again...
Instead of garlic powder, use dehydrated minced garlic. Sprinkle a little in where you'll be tilting the pan to baste the steak with the butter. It gets rehydrated with the butter and fats from the steak, the flavor penetrates into the steak, and the differenc in flavor as compared to powder is huge. Tastes fantastic. That is, if you don't want to use fresh garlic.
You'll lose the garlic in the pan. Not worth it. What he needed to do was toss in a few cloves of garlic. Then at the end just spread them across the steak and smash em.
2 things. 1. Dehydrated is not "fresh". And 2. Minced or chopped will burn very easy, whole cloves or smashed will be a lot more forgiving. Just a suggestion!
Hi colocker18! Great suggestion about using whole garlic cloves! Here is another- Do Not grill a great steak to a medium rare. A steak of the quality shown in this youtube, will continue to cook and go way past medium rare, as is evident here! The slice that he is showing us in this youtube is at medium, not medium rare. IMO! To enjoy a great steak at medium rare, and you should, pull the steak off the grill (or out of the skillet) 15 degrees before your 145 F target, and wrap it and rest it for 15 minutes, and then slice it, remembering to slice across the grain. You will thank me. You are welcome. Happy Holidays! .
Thanks for the video! I am very new to cooking steaks. I think, for amateurs like myself, it would have been helpful to give specific timeframes (I.e. cook the fatty side for 1 minute, cook on the first side for 3 minutes, flip and cook for another 4 minutes, etc.). Otherwise, it was helpful. Thanks!
I’m still kinda new to cooking, so this steak was definitely intimidating! But thanks to this demonstration it turned out great!! Very satisfied w the turnout :)
I am a huge fan of the outdoor pan fry! Excellent technique, my only suggestion is to add rosemary for extra flavor and garnish. Also found that the 30 second flip minimizes the internal banding in the steak and produces a more even doneness throughout. Years of pan frying and am constantly learning new techniques. Thanks for posting and sharing your knowledge.
I've been cooking for myself or my family for over 30 years, and tonight I made my first ever New York Strip with help from this video. It came out excellent! The only change I made was that I did it on the stove top rather than in a cooker with a cast iron pan. But it still came out perfect and wonderful! You also have a new subscriber!
Awesome! I’m so glad it came out awesome! I am about to do the same!! I am a cook and bake and can cook and bake everything under the sun with my eyes closed, I’m just afraid of New York strips. I am so nervous. 😬🙈
I like the way it came out and I do mine the same way. I was a bit lost on no 'time per side' to shoot for or stove top settings for those NOT in the know.
Hi, thanks so much for uploading this video! I pan-seared my first ever NY strip for my husband today by following your tips and it worked so well! Husband really likes it, and I also made the sauce by using the leftover juice in the butter. Thank you again!
At Longhorn Steakhouse and Jeremiah’s in Dallas, that’s and the Steakout in Lubbock Texas where I’ve waited, that’s a medium. Cool red center is medium rare, warm pink center is medium.
it's not medium rare because you took it off the heat at your desired temp when you should take it out about 7 degrees before. the steak still continues to cook once you take it off.
@@420boxingnetwork7 huh? That's not even close to medium well. You folks have been watching too many TH-cam videos where people are claiming that rare steaks are medium rare. That steak is medium rare for the most part. Might be medium around the edges. He pulled it at 125 assuming his thermo is right. Medium rare is 135 internal. You folks are like my brother in law... Don't really know what degrees are doneness are. My brother in law thinks a rare steak is medium rare and a blue rare steak is rare. Medium rare folks is pink and warm not red and cool.
I do mine the same way. I used to grill. Then one day it rained and I had these steaks ready to grill. So I ended up doing them on the skillet. Best steak I ever cooked.
I followed step by step and let me tell you! THANK YOU SO MUCH. My last NY strip I cooked was not it came across this video and BOOM cooked to perfection! Big THUMBS UP on this video! Along with my mashed potato’s. Was so good
- Dry steaks with paper towel, season with kosher salt and pepper. Let rest for 30 minutes to come to room temp. - Fire up burner and place cast iron on medium low heat for 10 minutes. Then when ready to cook, turn up to medium high heat for 5 minutes. - Coat the bottom of the skillet with 2 TBSP of olive oil and heat for about a minute (enough time for oil to be hot). - Sear the fat cap for 1 min - cook for 3 mins on one side, - flip and cook for one minute before adding TBSP of butter and fresh rosemary sprigs and then cooking another 2 minutes (basting with the butter). - preheat the oven to 375. Top the steaks with the mixed chopped rosemary/butter and place skillet in oven for 4 minutes. - Rest steaks for 5 minutes.
Looks good. I like to marinade mine in soy sauce for about 12 hours. And about 8oz of Pineapple juice. Salt pepper. Garlic powder. Always use about twice as much as you think you need because half comes off when it’s on the grill. Unless you use a skillet like this guy.
Just made a strip streak for the first time and it came out well done wanted it a little pink but it was really GOOD still had juice pouring out of it not a lot but just enough , tasted amazing
Used your technique tonight, best NY i’ve ever made. It was amazing, wife loved it too. Never knew about the ‘fat cap rendering.’ They were better than the ribeyes i had last week. Thanks man.
I am late to the party but I was always a nervous wreck making steak but this video was amazing and helping me want to attempt it myself. My question though is would you recommend the steaks be room temp before cooking?
I recommend just cutting a small piece of butter and throwing it on top of the steak before loosely tenting it and letting it rest. You’ll get a much better flavor out of that as opposed to melted butter mixed with olive oil, and it will spread over the steak more evenly.
You really can’t cook by minutes because each steak is different. Checking temperature and meat fitness is the way to go. About 3-4 minutes though for your first side before flip should get you some color.
Everybody’s a critic. Good technique and use of cast iron. Brown food is better food for sure. A little well for my tastes but still looks damn good. Good video bud. Keep grilling👍🏼🇺🇸
Ssmuel Juarez - I’m just saying it was a good video and good technique. It was over and closer to medium. If he would’ve pulled it a minute or two earlier.
@@mikeross1378 I saw a comment earlier saying the sunlight has an effect on how the meat looks, that’s why steakhouses don’t have windows normally. Not sure though I agree it did look medium but it did look soft enough when he picked it up to be medium rare so who knows lol
THIS LOOKS AMAZING 😍😍😍🔥🔥🔥🔥 I CANNOT WAIT TO COOK TONIGHT ! YOU HAVE ME EVEN MORE HUNGRY ! I'M TRYING TO DO SOME LAUNDRY GET THE HOUSE CLEAN AND THEN IT'S STEAK TIME 😋
I need to just reiterate what everyone else is saying - followed what this guy did and made the best steaks at home we've ever had! From Sam's Club by the way, their Member's Mark is golden *chef's kiss*
Great video bro! I am picking up a slab of uncut New York strips as we speak. I think everybody who gives a thumbs down on any of these videos should have to put up a video of their best stuff LOL keep cooking and best of luck to you!
@@saltyark7564 probably also bc there’s no instruction on cook times. It looks so good but I have no idea how long to cook mine for. I didn’t thumbs down for it but I can see that as being a reason for someone I would think.
Indeed that is medium well. Good guide for seasoning and searing fat cap but heat was a low and cooked much too long. If 125 is your desired doneness you want to pull at 110-115 before resting.
@@frank0092 Like medium, rare, well, etc. Each has an internal temp you want to shoot for. I like mine rare about 125f so I pull at 115-120 and let it rest to 125.. You need really high heat to get the outside nice and seared fast enough that the internal temp doesn't go to high and you get minimal grey around the edges. The goal is nice crust on the edge, straight to pink meat inside. Easily accomplished with a screaming hot grill or cast iron pan, and an instant read thermometer. Or my new favorite appliance the ninja foodie grill: does the same thing as my grill and cast iron pan, but with no smoke.
I tried your method today, seasoned it like you said, It was very good and perfectly cooked but it was too salty for my husband and almost to salty for me. So I recommend to watch how much Kosher salt you put on it. For me I will do half that much next time.
I have completely ruined expensive steaks following these TH-cam cooks recipe advice . . I love salt, but these guys must be on crack to add so much salt. Add some yes, you can always add more after it's cooked. There's a reason for table salt n pepper on every restaurant table
Truman Zerse how the hell does that make any sense?? Yes the steak is medium. Anything in sunlight show’s you it’s true color, not change the damn color
Ugh! This looks soooo good! I'm getting ready to cook some strips, but I'm on the eighth day of my diet and can't have butter. Sucks to be me : ( Thanks for the video sir : )
Checkout how to make an AWESOME Tomahawk Steak: th-cam.com/video/Xyzfm4WQ4h8/w-d-xo.html
Thought that said tony hawk I was like damn this is a diverse channel
Thank you for patting it dry. It’s the key! I see so many “perfect steak” videos that never mention it.
YESSSS that gives it a sear. Where did you learn that?
I've always been overly self conscious anytime I've cooked steak, but tonight I followed your direction to a tee and I'm blown away with the results. Thank you so much for helping make my wife and I's valentines day that much more special!
LETS GO!!! SO GLAD THIS HELPED:) Please subscribe for more steak videos
0:07 must be a women
Hopefully I can recreate this feeling today - valentines 2023
@@sal9871 good luck sir, let's see how this works out as I am doing this as well. 👍🏿
My turn
I always appreciate seeing someone start there Strip by searing the Fat Cap. It's not necessary with all cuts but for a nice thick strip it's the difference between a good and great steak
@Cocomelon-Nursery Rhymes .
“You have to let your meat rest.” Wise words.
Hahahaha
Same as your woman.
lol, 69 likes.
Never lol 😂
@@IAmMisterSipho900 R
For everyone saying it’s overcooked, the sunlight makes steaks look different. That’s why steakhouses don’t typically have windows.
Did you learn that from Adam ragusea lol
@@coolperson4170 I learned that from guga
@@coolperson4170 😂😂😂
I didn't know that. Learn something new everyday.
I love cooking steaks & pork chops too
Great Video to build upon! As with everything, it takes practice. Here's what I did. I seasoned two steaks and let them rest at room temperature for about 30 mins. Chopped and stirred some fresh rosemary into some softened butter, than put butter back in refrigerator. Fired up two burners and placed cast iron on for about 15-20 minutes. Coated the bottom of the skillet with 2 TBSP of olive oil and heated for about a minute (enough time for oil to be hot). Seared the fat cap for 1 min, 3 mins on one side, flipped cooked for one minute before adding TBSP of butter and fresh rosemary sprigs and cooking another 2 minutes (basting with the butter). I had preheated the oven to 375. Topped the steaks with the mixed chopped rosemary/butter and placed skillet in oven for 4 minutes. Rest steaks for 5 minutes. They were very juicy and tender and just a tad under medium. Share your experiences!
Yup, that makes for an excellent steak.
Any advice if I am cooking twelve of these babies for Christmas dinner? I have an iron skillet or two but not enough to fit 12 at a time. Have a natural gas Weber Grill that is a bit old but does the job. Thanks!!!
Yes, this was delicious! Cooked perfectly! Thank you
You had the cast iron sitting on the burner for 15-20 minutes? Was it at medium high temp?
Bruh what’s with the nat geo music😂
It's literally the entrance music to Disney's Animal Kingdom lol
Sam Roble it’s kinda chill tbh
Ctfu
I think the music is from Tarzan
More like The Lion Kingm
who searched this up to make for dinner??
Yup😂
Me,just now!!!!!!!!!
Lol make that 3
I bought steak on sale for the first time and I didn’t know how to prepare it LOL
David Climaco yes same, 16 year old trying to cook a steak for the first time lol.
Thank you sooo much, followed your exact instructions and my entire family went wild: "Dad, this is the best steak I've ever had!" You upgraded me from a mediocre chef to a specialist. Thanks again...
NY Strip is my personal fav, thanks for the rendering tip.
Instead of garlic powder, use dehydrated minced garlic. Sprinkle a little in where you'll be tilting the pan to baste the steak with the butter. It gets rehydrated with the butter and fats from the steak, the flavor penetrates into the steak, and the differenc in flavor as compared to powder is huge. Tastes fantastic. That is, if you don't want to use fresh garlic.
You'll lose the garlic in the pan. Not worth it. What he needed to do was toss in a few cloves of garlic. Then at the end just spread them across the steak and smash em.
@@therealunclassified Yes or smash them and add it to butter with thyme
2 things. 1. Dehydrated is not "fresh". And 2. Minced or chopped will burn very easy, whole cloves or smashed will be a lot more forgiving. Just a suggestion!
I've been using minced and if you don't add it in too early, the garlic doesn't burn. I don't think you need it to mix long to get the flavor.
Hi colocker18! Great suggestion about using whole garlic cloves!
Here is another- Do Not grill a great steak to a medium rare. A steak of the quality shown in this youtube, will continue to cook and go way past medium rare, as is evident here! The slice that he is showing us in this youtube is at medium, not medium rare. IMO!
To enjoy a great steak at medium rare, and you should, pull the steak off the grill (or out of the skillet) 15 degrees before your 145 F target, and wrap it and rest it for 15 minutes, and then slice it, remembering to slice across the grain. You will thank me. You are welcome. Happy Holidays! .
I actually tried this and my steak came out full of flavor and super tender!
I just tried this too and mine came out great. Salt, pepper, garlic, butter; it's all you need!
A good steak shouldn’t need any seasoning
@@wrangler5729 you mean after it is cooked right
@@wrangler5729 maybe it doesnt NEED it, but it fuckin makes it even better lol
@@ManG1aze totally disagree. Have you ever had a great cut???
Thanks for the video! I am very new to cooking steaks. I think, for amateurs like myself, it would have been helpful to give specific timeframes (I.e. cook the fatty side for 1 minute, cook on the first side for 3 minutes, flip and cook for another 4 minutes, etc.). Otherwise, it was helpful. Thanks!
Well, doesn’t that depend on the thickness of the steak?
Using butter or beef tallow is like a step up in flavor. Both are really good.
I’m still kinda new to cooking, so this steak was definitely intimidating! But thanks to this demonstration it turned out great!! Very satisfied w the turnout :)
Lets goo!! Glad I can help. Ill make more steak videos so make sure you subscribe! What else do you need help with that I can make?
@@ryanmayacooks ribs please
I am a huge fan of the outdoor pan fry! Excellent technique, my only suggestion is to add rosemary for extra flavor and garnish. Also found that the 30 second flip minimizes the internal banding in the steak and produces a more even doneness throughout. Years of pan frying and am constantly learning new techniques. Thanks for posting and sharing your knowledge.
Who searched this up to make a nice Friday night dinner for the family? 🙋♂️
I used it for steak Alfredo
@@Vaughn-jl4xn nice
More like doing it for myself because my fiancé is pregnant and she’s on a diet got diagnosed with diabetes. 😔
@@juancarlosguillen593 so sorry to hear that may god bless you her and the family brother🙏
Date night for me and the wife
I've been cooking for myself or my family for over 30 years, and tonight I made my first ever New York Strip with help from this video. It came out excellent! The only change I made was that I did it on the stove top rather than in a cooker with a cast iron pan. But it still came out perfect and wonderful! You also have a new subscriber!
Awesome! I’m so glad it came out awesome! I am about to do the same!! I am a cook and bake and can cook and bake everything under the sun with my eyes closed, I’m just afraid of New York strips. I am so nervous. 😬🙈
woooohoooo!
Where’s the garlic?
Butter and tyme added to the olive oil for the velvet and a few capers and your rock n brother!👍
I like the way it came out and I do mine the same way. I was a bit lost on no 'time per side' to shoot for or stove top settings for those NOT in the know.
Yes, what good is a recipe without cooking times! Mine are thin cuts and I’m about to cook them but I’m so nervous I’ll overdo it!
DEFINITELY ,..medium in my world
Yup yup.
Nah, rare for me
Rare is the way to go
That’s medium well
I go raw
Hi, thanks so much for uploading this video! I pan-seared my first ever NY strip for my husband today by following your tips and it worked so well! Husband really likes it, and I also made the sauce by using the leftover juice in the butter. Thank you again!
Cooked my very first steak today because quarantine says I can’t go to outback but this video is perfect. Cooking IS easy
Doing same thing, only we are told stay at home if we can.
Cooking is easy lol 😂 maybe at home 🏡. Try cooking on a Saturday at a busy restaurant when you got 20 steaks 🥩 on the grill.
At Longhorn Steakhouse and Jeremiah’s in Dallas, that’s and the Steakout in Lubbock Texas where I’ve waited, that’s a medium. Cool red center is medium rare, warm pink center is medium.
Bingo!
it's not medium rare because you took it off the heat at your desired temp when you should take it out about 7 degrees before. the steak still continues to cook once you take it off.
Yeah it looked more like medium well
@@420boxingnetwork7 huh? That's not even close to medium well. You folks have been watching too many TH-cam videos where people are claiming that rare steaks are medium rare. That steak is medium rare for the most part. Might be medium around the edges. He pulled it at 125 assuming his thermo is right. Medium rare is 135 internal. You folks are like my brother in law... Don't really know what degrees are doneness are. My brother in law thinks a rare steak is medium rare and a blue rare steak is rare. Medium rare folks is pink and warm not red and cool.
@@Rulusan facts that just medium people just always have something to say, it's just a tiny bit over cooked that's all.
And he put foil over it that also helps the heat stay in and keep cooking.
@@Rulusan you can’t see in the video what temp he took it. It looks medium at best.
Hell yeah!
I tried it, and it's my 1st time ever cooking a NY steak
I do mine the same way. I used to grill. Then one day it rained and I had these steaks ready to grill. So I ended up doing them on the skillet. Best steak I ever cooked.
Definitely medium. Still looks great! Having a NY strip steak for dinner tomorrow (Thanksgiving)
Can’t wait!
Medium would have pink solely in the center. The pink ran throughout most of the meat besides the ends and with it much redder in the center.
I wouldn't say medium. What do you consider medium rare?
@@ryanmayacooks its def medium, medium rare is red center with pink outside
I followed step by step and let me tell you! THANK YOU SO MUCH. My last NY strip I cooked was not it came across this video and BOOM cooked to perfection! Big THUMBS UP on this video! Along with my mashed potato’s. Was so good
LETS GO!! THAT MAKES ME SO HAPPY. Make sure you subscribe ill be making more vids like this!
@DJ Kentrelll69 Real question, is that your ape lol
- Dry steaks with paper towel, season with kosher salt and pepper. Let rest for 30 minutes to come to room temp.
- Fire up burner and place cast iron on medium low heat for 10 minutes. Then when ready to cook, turn up to medium high heat for 5 minutes.
- Coat the bottom of the skillet with 2 TBSP of olive oil and heat for about a minute (enough time for oil to be hot).
- Sear the fat cap for 1 min
- cook for 3 mins on one side,
- flip and cook for one minute before adding TBSP of butter and fresh rosemary sprigs and then cooking another 2 minutes (basting with the butter).
- preheat the oven to 375. Top the steaks with the mixed chopped rosemary/butter and place skillet in oven for 4 minutes.
- Rest steaks for 5 minutes.
Just made my homemade steakhouse dinner tonight and it turned out delicious! Awesome tips you provided! Thank you!
Dude i never made a steak in my life. Did this, was surprised at HOW damn good this was. I added some rosemary, was really good as well.
Simple efficient instructions, easy to remember and follow. A great template for all instructional videos. Like your style too. Cheers.
Never had a thick steak like this before. You helped me make a great meal today! Loved how you grill the fatty parts first! Thanks again
it would be great to have time and Temps (for grill)
Looks good. I like to marinade mine in soy sauce for about 12 hours. And about 8oz of Pineapple juice. Salt pepper. Garlic powder. Always use about twice as much as you think you need because half comes off when it’s on the grill. Unless you use a skillet like this guy.
Yummy would you like to know how I cook mine?
Just made a strip streak for the first time and it came out well done wanted it a little pink but it was really GOOD still had juice pouring out of it not a lot but just enough , tasted amazing
lets go!!!
Use a digital thermometer. Takes out the guesswork.
Used your technique tonight, best NY i’ve ever made. It was amazing, wife loved it too. Never knew about the ‘fat cap rendering.’ They were better than the ribeyes i had last week. Thanks man.
I know this video is old, but this is probably one of the most👌 natural intros iv ever heard.....if that makes sense.
You did the fat justice. I see so many people lay it in the hot pan and they burn the fat and never render it. Nicely done.
Looks more medium than medium rare but looks good regardless! 🔥
That’s what I was thinking also! It looks amazingly delicious but it definitely does not look medium rare. 🥩
Most photos on the internet would disagree with you.
Cooking twelve of these for Christmas dinner. Any advice on cooking that many at one time with the grill?
Followed every step. Damn! It looked and tasted perfect. It was easy and the best steak I have ever cooked. Thank you!
Thank you for posting this!! I had no idea I needed to render the fat😅! Loved all the details 😁. Happy Steak 🥩😋!
I am late to the party but I was always a nervous wreck making steak but this video was amazing and helping me want to attempt it myself. My question though is would you recommend the steaks be room temp before cooking?
Ideally yes, it’ll be much easier to cook evenly that way.
I never tell a man how to cook his steak but Montreal steak seasoning with onion powder gets me all the love.
I recommend just cutting a small piece of butter and throwing it on top of the steak before loosely tenting it and letting it rest. You’ll get a much better flavor out of that as opposed to melted butter mixed with olive oil, and it will spread over the steak more evenly.
Salted or unsalted butter? 😅
@@mcalann If you went heavy on the salt before cooking the steak I would go unsalted, if not, either is fine!
@@NightimeDan much appreciated! 👍
I did it today . The recipe is excellent!!! My family and me say’ thanks 👍👍👍
salt and pepeer is what u call receipe ?
What temp were you cooking on? How long were you cooking (in minutes)?
You really can’t cook by minutes because each steak is different. Checking temperature and meat fitness is the way to go. About 3-4 minutes though for your first side before flip should get you some color.
I used this method for the first time and was one of the best steaks ever
Using a mix of applewood and Montreal seasoning is a amazing combo for cooking steak
Yes Montreal is my fav
You're awesome... I've gone to culinary school and I watch and watch....I put in my love... thank you sooooo much for your wisdom!!!
sure thing!
With that music I was expecting a baboon or a zebra to pop out of nowhere.
😂😂😂😂😂😂lmao!!!!!
🤣🤣🤣
🤣🤣🤣🤣
This guy is more than a pro,, he really knows what he is doing,.. 👍
Everybody’s a critic. Good technique and use of cast iron. Brown food is better food for sure. A little well for my tastes but still looks damn good. Good video bud. Keep grilling👍🏼🇺🇸
Theres a diffrence between being a critic nd being correct...
Ssmuel Juarez - I’m just saying it was a good video and good technique. It was over and closer to medium. If he would’ve pulled it a minute or two earlier.
@@mikeross1378 I saw a comment earlier saying the sunlight has an effect on how the meat looks, that’s why steakhouses don’t have windows normally. Not sure though I agree it did look medium but it did look soft enough when he picked it up to be medium rare so who knows lol
If you’re broiling it in the oven put one cap full of an oil of your choice on both sides before you put it on it makes a HUGE difference
ooooo I gotta try that!
THIS LOOKS AMAZING 😍😍😍🔥🔥🔥🔥
I CANNOT WAIT TO COOK TONIGHT !
YOU HAVE ME EVEN MORE HUNGRY !
I'M TRYING TO DO SOME LAUNDRY GET THE HOUSE CLEAN AND THEN IT'S STEAK TIME 😋
May I suggest omitting the frying pan. Put your steak directly on the cooking grates.
Nah, there would be less crust.
Hello, what is the cooking time per each side? Will be trying this out tomorrow and my steaks are about an 1" 1/2
Hope you answer I’m trying to do this for tomorrow thanks giving dinner is it the same thing ?
why am I watching this at 10 am. I have things to do. Ug, now the rest of my meals will be ruined today.
Me watching at 958 am 😂
I need to just reiterate what everyone else is saying - followed what this guy did and made the best steaks at home we've ever had! From Sam's Club by the way, their Member's Mark is golden *chef's kiss*
I like seeing different ways of cooking steak 😍
First time i did this recipe an i freaking loved it 👍👍👍👍👍👍
Doing this tonight, adding rosemary and thyme from the garden during basting.
This is therapy for me
Add some McCormick spicy Montreal steak seasoning, and it is spot on! 😋
This guy inspired me to make my steak this way . Think I nailed it Chef Carlton thanks man
Appreciate you for the steak tonight bro. It was cooked to perfection.
I would say that’s a great medium well steak 🥩
Medium well!! Are you fucking hi
The in the wild music lol 😆...brings out the primal instinct
Great video bro! I am picking up a slab of uncut New York strips as we speak. I think everybody who gives a thumbs down on any of these videos should have to put up a video of their best stuff LOL keep cooking and best of luck to you!
The thumbs down was because that stake was medium and he said medium rare, as well as occasional haters for whatever reason.
@@saltyark7564 probably also bc there’s no instruction on cook times. It looks so good but I have no idea how long to cook mine for. I didn’t thumbs down for it but I can see that as being a reason for someone I would think.
My kid loves steak and I’m going to make this for his birthday!
awesome!! let me know how it comes out!!
Dang that’s looks more done that medium rare
True, but it also looks like both Medium and Medium Well too the two others compared to the other two Well Done and Medium Rare.!!! (Y)
Indeed that is medium well. Good guide for seasoning and searing fat cap but heat was a low and cooked much too long. If 125 is your desired doneness you want to pull at 110-115 before resting.
@@nekomancey4149 doneness?
@@frank0092 Like medium, rare, well, etc. Each has an internal temp you want to shoot for. I like mine rare about 125f so I pull at 115-120 and let it rest to 125.. You need really high heat to get the outside nice and seared fast enough that the internal temp doesn't go to high and you get minimal grey around the edges. The goal is nice crust on the edge, straight to pink meat inside.
Easily accomplished with a screaming hot grill or cast iron pan, and an instant read thermometer. Or my new favorite appliance the ninja foodie grill: does the same thing as my grill and cast iron pan, but with no smoke.
I'll be trying this in about 3 hours.
Can you please drop the name of the background music? It’s so soothing, great vid btw! Awesome steak!
Here you go. Saoul of the World by Stefano Bonacina
th-cam.com/video/bMoiYrJL8H4/w-d-xo.html
Thanks to this video. I just made my best steak ever. . Still got a lot to learn but it was good .
I tried your method today, seasoned it like you said, It was very good and perfectly cooked but it was too salty for my husband and almost to salty for me. So I recommend to watch how much Kosher salt you put on it. For me I will do half that much next time.
I have completely ruined expensive steaks following these TH-cam cooks recipe advice . . I love salt, but these guys must be on crack to add so much salt. Add some yes, you can always add more after it's cooked. There's a reason for table salt n pepper on every restaurant table
I’m about to make these, thank you for making this comment! I will be careful with the salt.
This has become my go-to NY strip recipe, thanks for the overview
thats more medium than mid rare
True
yep this is no medium rate lmao
Facts
To me it’s medium well, over cooked, I don’t like
😂❤
Nom nom! Haven’t cooked steak in awhile since I have a large family it’s not in the budget. However, I got some today & wanted a review. Thank you!
I use Montreal Steak Seasoning after a pat down. It’s the best seasoning imo...
I agree, but I also like the Weber Chicago Steak seasoning.
Nice! Not too raw or bloody. Looks medium well, which is 👌🏾 perfect
My mouth is watery 😋 Thanks for sharing
Thanks for posting. Seems like thick steak, HOT cast iron, and rest is key..... which I’m gonna try.
Dude that’s medium already
Would been medium rare if he didnt tin foil. Close enough
It’s not medium it’s in direct sunlight and any steak will look grey/brown in direct sunlight
Aswell as closing the lid during the searing. No point if your searing one side and the top is cooking over a closed lid
Yep! I thought the same thing. Had he stopped 3 minutes earlier it would have been MR. And don't cover it!
Truman Zerse how the hell does that make any sense?? Yes the steak is medium. Anything in sunlight show’s you it’s true color, not change the damn color
I’m going to try that recipe tonight. Super excited
Ugh! This looks soooo good! I'm getting ready to cook some strips, but I'm on the eighth day of my diet and can't have butter. Sucks to be me : ( Thanks for the video sir : )
you dont need butter
Loved the foil idea. My steak fresh from the butcher came out 10/10. Thanks man!
Why do I feel like this is the music from Blood Sport or something. Lol.
That's what I was just thinking
Bro thank you so much for making a video and not editing tf outta it like its an action movie 😂😂
Thank you so much for the great tips. Just enjoyed a fantastic New York steak dinner with my love. Came out fantastic and absolutely delectable.👌
Just bought four beautiful 1 and a 1/4 thick steaks...And will be doing this on my gas grille as soon as the weather breaks...
if you say "golden brown" one more time, i will scream.
Shower until it's golden brown
He really did overuse that dam term.
That’s already burned!
Golden brown
th-cam.com/video/z-GUjA67mdc/w-d-xo.html
followed your directions exactly as a first time steak cooker and holy shit this tastes amazing!! Thank you show much from the tutorial
Definitely medium.. I love it!!!
I like how he finger bangs the meat then pats it down when he’s done
The steak whisperer does it again! Another great video with easy to follow instructions!
Hahah you are awesome man thank you
This piece how much time to cook
Not sure why he left it out . Kinda important info.
Temperature is more important, invest in a thermometer
Thank you . This is my first time making steak for my love