Once you try this, YOU WILL NEVER COOK A STEAK ANY OTHER WAY. No, Really!
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- We carnivores eat a lot of steak and a priority, of course, is to make it as tasty, tender, and delicious as is possible. My priorities are quick with as little mess and cleanup as possible. This method fills the bill on both requirements.
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Disclaimer: I am not a Doctor or Nutritionist and nothing in this video constitutes medical advice in any way. I am giving only my opinions based on my own personal journey and experiences. - แนวปฏิบัติและการใช้ชีวิต
I've cooked my steak this way so many times I can't count. There's just one more thing that sets it one step higher. You see those meat juices in the bag? Don't throw them. They're full of flavor. After searing the steak, I put the juices in the pan and allow them to caramelize. It's just gold! Once they are fully caramelized, I turn off the pan and put a couple ice cubes in the pan. This causes the pan to cool and provides enough liquid to deglaze the pan. Next, I take 2 -3 Tbsp. cold unsalted butter. (The fond in the pan is already salty from the meat.) When there is only about 1 Tbsp. liquid in the pan, I place the butter in the pan and stir to emulsify the juices and butter. Once the butter is emulsified, I pour it over the steak. It's a wonderfully delicious addition to the steak and ups your fat intake for the meal.
🫡 outfknstanding
I was with ya right up to the frying pan. I sear outside over charcoal. My Weber can reach 4-500 degrees. No exhaust fan, no smoke in the house, no cleanup.
@rbmeyers, I too do not have a ventilation fan that exits my kitchen to the outdoors. Builders suck! Corner cutting makes the kitchen much more unusable. In my opinion, that should be a code that is 100% enforced at all times. Especially when you have a gas stove. I use my outdoor grill for many cooking adventures such as frying bacon and now searing sous vide steaks.
for a perfect steak: take a 2 inch steak. (get your steel pan hot with butter ready.) in the air fryer on high for 2 minutes either side. place your 2 inch steak straight into the pan - careful - hot fat! cover. cook for 1 minute either side to achieve crust: done! gorgeous every time.
I recently tried Michaela Peterson’s recommendation where you air fry a frozen steak for 9 or 10 minutes per side. I
like it better than the sous vide method which I have been doing for the last 6 months.
I have videos where I've done that, and it comes out great and I do that from time to time. I just like this method better. To each his own
Maybe she got the idea from you. On my Ninja I use the grill setting and I think the crust and juicyness is better.
ZStar from frozen is my new favorite method.
@@azchillers which ninja?
Looks delicious. For those of us with little counter space and low funds this method may be too much of a commitment of counter top space and funds ☹️
Hi Mitch. Steak looks damn good…picked up an AARP magazine as I was caregiving today with an elderly friends Dad. Of course there was an article how meat contributes to cardiac problems. No wonder so many are scared to try carnivore.
Seems to me that most of the people doing carnivore are over 50! The youngsters all think they don't need carnivore because they are young and healthy and will live forever. Give 'em time!!!
Don't get me started!
I throw AARP stuff in the trash now!
@@marybeth6676 I don’t get it, it was at a home I was at today
AARP way to liberal for me. But they can't help that they've been lied to and believe it, after all, I did for 73 yrs...it's never too late to learn!
Yes! That's the way I have been cooking our steaks for the last few years. I leave it on each side for no more than 1 minute at a time. BTW, ever since I purchased the Ninja DG551 using the link from your website, I start ALL my Amazon purchases from your link. Hope it helps!
Thank you so much for that, yes, it absolutely helps and is much appreciated.
Lol! 🤣 You have so many kitchen gadgets you set up a power strip on the counter and said, "to hell with reaching for the wall outlet"!
Hello Mitch, I absolutely love cooking steaks like this. Haven’t used my grill since I started making them this way. Thanks again for all you do! I’m now up to day 70.
You bet
Steak looks great and not a lot of mess to clean afterwards. Good work Mitch
Thanks 👍
Electric cooktops are a dream to clean up!
Love all your gadgets Mitch and your videos
Thank you, Anne
I’m sorry mate, but the bbq is king. You can’t get more primal than cooking steak over charcoal.
You could build an open fire, stab the meat with a sharp stick and hold it in the fire. Cave men didn't have BBQ grills or briquettes. LOL
@@OldGuyCarnivore as the young folk say "not gonna lie"... that sounds amazing. Gotta try that, wooden skewers and a fresh kill!
You've haven't been primal until you're cooking a steak over the bones of your enemies!
Flame grilled on a rocket stove over lychee wood!
@@markwestphalen6008 sounds interesting mate.
For tenderizing, yes a person can put ‘coarse salt’ on both sides of a steak and leave it cold in the refrigerator ahead of time for 2 hours or overnight then rinse the salt off.
~~The very simplest method to cook a steak(s) that I have found is take a wide bottom stainless-steel pot (or sauce pan) with a lid. Boil about 2” (two) inches of water, add some salt, then add the steak(s), put the ‘lid on’. Let the steak(s) steam-boil for under 5 minutes and it’s done ready to eat. This takes very, very little time this way, sometimes only about 3 minutes. Yes there’s no searing but I like it that way. Also you can save the water broth, the steak does not stick to the stainless-steel because of the water, and it is very easy to clean-up.
That's it. "Eat MEAT" I LEARN A LOT FROM YOUR VIDEOS.
That's great to hear, Joyce, thank you
Me too
You’ve got my dream kitchen!
Good Job! Looks delicious!
Fried up a ribeye yesterday; half of it for lunch, half for dinner. So, so good! ❤
Thanks again Chef. Aussie Bob ❤❤❤
Hello Mitch have a wonderful day Everyone!.
Thank you, william, you too
Excellent Video. Finally I have been given the oppourtunity to make a perfect steak which has always escaped me ❤Thanks young man
My pleasure
I just ordered the souse vide Arrives Sunday so I took a chuck-roast out of the freezer . Can't wait to try that puppy out!
Let me know how it turns out, Bernadette. I do chuck for at least 36 hours at 145 degrees.
I had a chef that my grand dad supplied beef, to freeze the steak after letting it turn grey in the frig from aging, took about a week. Most tender steaks you will eat and we like Medium rare...center does not over cook when cooking frozen.
Thanks Mitch!
You bet!
Okay. I have an idea for a new machine for your collection. You need the one that vacuum seals and does the sous vide in one unit. The pro model will also open the sous vide bag and seat it. That will clear out a lot of counter and storage space. Please let me know when you find this appliance and I’ll use your link to buy it.
That would be great, wouldn't it.. LOL
Any link to that?
Wow, You have all the fancy stuff. NICE! 😁👍
Hi, Mitch!
I think I will do the same tonight! Looks so good!
‘Home Defense’. 😂😂😂. Aussie Bob ❤
Thanks for the nice video and cooking advice! Also, can you tell me the make and model of the watch you're wearing? That watch looks great.
My watch is a Samsung watch 5
Hello Mitch, and all the viewers, from Copperhill Tn. 😊
Looks delicious! ❤
I’ve learnt a lot from Mitch and have adapted his advice to achieve very good, reasonably priced results in the UK. I buy 2 Big Daddy rump steaks from Aldi, ( thick and sometimes a bit tough if just fried) cut them in half and vacuum seal them separately. I then sous vibe all 4 in one go at 55 degrees C for 60 minutes and cool them before storing in the fridge. For the next 4 meals I take one vacuum packaged steak from the fridge, leave it at room temp for a few hours, dry it REALLY well, then flash fry high heat in cast iron frying pan yo create a good crust. Cheap and delicious 😋
That steak is a work of art!!! 😋
Thank you, I appreciate that
It's way over cooked!! But everyone must eat what makes them happy.
@@meatdog Is that a joke?
Hi Mitch❤ I think you might just be my new best friend this suvi method of cooking meat it's fabulous it doesn't come out bloody you don't have to then cook it in the oven and you don't have to let it rest it's perfectly precooked in the middle so there's no bloody juices running out all over the cutting board and you don't have to wait that 10 minutes for it to rest while you are starving I think I love you❤❤ thank you so much I'm going to continue watching all of your videos I hope that's okay😊😊
Exactly
My method is to dry brine like you, sous vide, and then refrigerate it before smoking it. Cold meat better absorbs smoke. I put in a temp probe to bring it up the desire temp, and when done I throw the steak back in the fridge to cool down. And then I sear it on a charcoal grill to finish it off, followed by a compound butter and Normandy pepper sauce. Plus a nice cold one to wash it all down!
I have a similar method but don't use all of the gadgetry. I have an old barrel smoker, I dry brine and then add garlic powder and black pepper. I usually use a combination of Pecan and Hickory logs. I let it burn down pretty well and then put on the steaks until about 120 degrees internal temp. Then I come back and pull it, pop it in a cast Iron skillet with a tablespoon of bacon grease and sear both sides.
Very good video indeed!
Thank you very much!
I ordered my sous vide, the clear container with rack and two xl applekoreliving silicone bags. Looking forward to a perfectly cooked medium rare steak to sear on my De Buyer skillet. I also ordered the meat grinder!!! I wanna be just like Mitch when I turn 77 in 25 years
Well, andy, they say imitation is the sincerest form of flattery, thank you
All you are missing is a wooden steak board. I spent a little less on the food saver device and got myself a top of the line Smithey carbon steel pan. In the past I got somewhat tastier result using a salamander grill (skipping sous-vide step) but got back to same method as yours to cut back on cleaning. On days when sous-vide is not an option I opt for my DREO cooking device. Days without steak are exceptions.
I've been sous vide cooking for a lot of years, but I've never had an issue with small pockets of air in the bag or even leaving a quarter inch of meat above the waterling. Meat always cooks to set temp. It's even better in a charcoal grill. Get lump charcoal and put the steak directly on them aka Alton Brown.
Can I invite myself for dinner? I don’t have a sous vide so use the air fryer. Except if hubby barbecues. Looks scrumptious. 😋
Air fryers are great too, Anne. Just ask me, I have 5 of them ... LOL
I’ve tried both carbon steel and cast-iron on the stove and camping both work great but at home on the glass cooktop I find the mess frustrating and end up using the air fryer which I’m totally happy doing since it does a great job and when the weather warms up in the summer. It’s out on the patio to the barbeque at high heat. EMA Eat Meat Always
I must have a magic cooktop, because you saw I cleaned it with a quick simple wife of a dish towel. The whole searing process took less than 3 minutes, not a lot of time for a lot of splatter. If I cook burgers from raw on the cooktop, there is a much bigger mess which is why I like using the air fryer for that most of the time
@@OldGuyCarnivore is your cooktop induction ?
@@rpreece1477 No, it's not, but carbon steel works great on induction cooktops.
😂looks amazing old timer 😊
Hi Mitch❤ I've noticed in your videos that you use the sous vide method almost every time what exactly does that do does it just cook the steak internally so it's not burnt on the outside and Raw on the inside and when you go to sear it it comes out perfect every time😊
When you cook meat, the internal temperature determines the doneness, whether rare medium or well done. By cooking the meat in a precisely controlled temperature, you can precisely control the doneness without having to worry about how long it has cooked. If you like medium rare, 128°, if you like medium 130 to 35°, and that means your steak will always be exactly like you want it with no chance of overcooking or under cooking it. Then, a quick seer
Looks great Mitch. Are there any advantages of carbon steel over cast iron?
I have a few cast iron pans which can scratch my glass cook top and are harder to clean. Other than that, carbon steel holds heat and cooks like cast iron and works great, but it is a little lighter in weight.
I love a good Rib Eye/Scotch Fillet. I freeze all my meat in single steak servings in plastic and frozen flat. Then I just cook it from frozen on High heat with a tbsp mixture of 50/50 dripping fat and butter. Just keep turning the steaks and moving them in the pan for about 12 to 15 minutes for medium rare(remember, its frozen, so it takes longer to cook through, but because of that, the fat on the outside renders down and adds to the flavor, while the surface is seared brown and firm). There should be a good tablespoon of buttery fat sizzling. Just lift the pan to control the heat when it gets too hot and keep moving the steaks around and around the pan, don't turn the heat down, but don't get the fat smoking, close, but not smoking. If there's smoke in the kitchen, ya burning it, nor searing it. Always have plates warming in the oven. I don't mind a bit of boiled cabbage and broccoli with my meat, so it all starts, finishes and comes together at the same time. Whoa to go, dinner is cooked, eaten and washed up in 30 mins. (the 50/50 dripping fat and butter mixture helps stops the butter from burning if you're wondering)
If you like it like this but more rare, try 125 su vide, and dollup the top with compound butter and broil it on high. You get a much stronger seer that way. It gives the steak an amazing crust but steak is more rare.
I still prefer hot charcoal.
Or wood fire
Pan sear it’s okay and definitely quick
Perfectly cooked Mitch!!! By the way, it doesn't look like your oil splashes when you fry. For some reason I make a huge mess when I fry my steak or bacon. I have oil everywhere, all over my stove, the fan, my cupboards. How much butter do you put in the pan? Maybe I just don't know how to cook properly . 😂
I don't think it's a matter of cooking properly, and it may boil down to the amount of butter that I use. I use about a half inch Pat from a quarter pound stick of butter. Also, you're actually only searing the steak for 2 or 3 minutes total the collective amount of the splatter is going to be less than if you fry something for 30 or 40 minutes in a frying pan.
Your pan isn't hot enough if you are making a mess. Also cook in a sry pan. That steak gas plenty of fat and adding butter just makes a mess. Melt the butter in the pan after you cook the steak, no splatter!!
I've switched to a stone coated wok which has high sides. It cuts down grease spatter on stove top & backsplash quite a bit...not completely, but much better.
@@TheMoirae09 Thank you for this!!! :)
@@OldGuyCarnivore Gotcha!!! Thank you so much Mitch!!! 💖💖
Mouthwateringly delicious!
Thank you 😋
God bless ya I've never sous video yet but I got a say I just grilled a ribeye that's just as pink as yours in side and grilly and eh kinda charry outside. Not what I'd like tho.
I don't like cleaning up messes. Cook almost everything in a small AirFryer now. Delish and easy clean up
Clean up is one of my main considerations.
Hi Mitch quick question can you cook other meats with the sous vide method like chicken
Yes you can!
Idk I sure Love mine Broiled 1st side 4 & 5 minutes on the 2nd, Or Sometimes 5 on 1st side & 2nd side 7minutes on each side, depending on the thickness. Leave the oven door cracked open a little bit, So the broiler stays on. Your not trying to bake it. 😊
However I am more than willing to learn & try new things. 😊
I fried a rib eye in my carbon steel pan; very hot, for three and one half minutes per side. Perfect medium rare and it was at least two hours faster than your method and used at least $500.00 less in gadgets. PS - my counter tops don't look like a coming garage sale.
Yep, 16-20 oz steak 3-4 mins per side, steam some veggies in the microwave (covered bowl with a couple tbsp of water, quick and nutritious), dinner is served in less than 15 mins and for less than a double quarter-pounder meal. I use cast iron and it's dedicated to steaks because I've found that a DRY 500* pan has the best maillard reaction and makes the nicest crust, so it's not intended to be non-stick like my other pans.
Mitch do you know if the wevac bags could work with a foodsaver ? Thanks
Yes, absolutely
You have to get the textured bags for it to work with your foodsaver. The smooth bags are for chamber vac sealers. The smooth bags will NOT work for a foodsaver.
😂😂 and home defense love it❤😂😂😂😂
Glad somebody noticed my attempts at humor ... LOL
I use for steak only my air fryer and is always delicious…keep it simple I s the best !😊
I gotta go for a flame or charcoal outside.... if I'm feeling fancy, I'll sous vide it first, then take it outside to finish it.
That absolutely works
@OldGuyCarnivore The Dreo airfryer has a pretty good program on the sous vide setting too, then finish outside.
I wanted to try this but couldn't afford the equipment.
I get some butter hot in a cast iron skillet, salt pepper job done.
yummy !
Yummy!
❤Mitch, I don’t know, I just don’t know or see the advantage of a sous vide. Won’t just frying the steak in the pan do just as good of the job?? Or what about using the air fryer?
Yes, I fry every steak in a pan. That's all 😊
I sere (brown) all steak edges, both sides, in butter and finish the cooking in a 400 degrees oven attaching my MEATER thermometer to it. The steak is done in approximately 10 minutes. Delicious every time!
Sous Vide excels with tough cuts. Brisket, chuck roasts, low and slow over many hours (36-48) and they come out like a ribeye with a much lower cost.
Sorry but not in my opinion. The advantage of CV
Julie, that's an individual thing I guess. Long sous vide cooking is great for tough cuts of meat, but it is without a doubt there was foolproof way to cook a steak that will be perfect every time. Everyone is free however, to do whatever they like the best!
Is carbon steel safe? Easy to clean? I need a new pan. Do eggs stick to it? Thank you!
They do require seasoning. I would watch a few videos about carbon steel pans. I only cook meat in mine and use the Mueller stone ceramic non-stick for everything else.
Yeah…small kitchen full of too much junk. I have been searing on the stovetop then finishing in the oven…400F for 10min per inch. Pretty darn good.
I prefer the air fryer method ,12 minutes on each side at 400° . Perfect 🥩 1-1/2” 12 oz ribeye .
Or sear them at high temp for a few min each side then air fry for the finish . No time for sous vide cooking . But whatever works for you, man, salt it,cook it and eat it.
Either method is great, and I do both, but the sous vide method is so much less work and clean up, as long as you don't forget to throw it in the sous vide a couple hours before you want to eat it
Steak and eggs for the win! 🥩🥚🥓🍗🍖🧀🍶
Happy day Mitch. EAT MEAT. Aussie Bob 😊
Same to you!
I find a lot better to use lard to Sear real butter just burns up then I throw some butter on it when it's done everybody has their own way but it won't burn on you
Bon appetit.
I guess I should buy a sous vide machine....😊
I don't think you would regret it, especially for tougher cuts of meat like chuck or brisket.
Oh lord; another pan i must have 😂
Searing in a carbon steel or cast iron pan tasts slightly better, but I'm plain too lazy to clean and care for the pan, so I just torch the steak with my Searzall, throw some butter on it and torch the butter.🤣
I do that as well sometimes, but I find the car is still pants just require a little wiping out when I'm done. Very simple once they're seasoned
I wouldn’t sous vide below 131F for pasteurization. It’s risky as bad bacteria can grow rapidly. Even in a vacuum bag
Ok
NEW MIXER? Is MUSCULAR MITCH becoming a BAKER? Has he given up CARNIVORE? Or, has he taken up BAKING Bread and Cookies as a SIDE HUSTLE to support his KITCHEN GADGET addiction???
Audio mixer for livestreams ... LOL
@@OldGuyCarnivoreHe’s a little slow Mitch. He needs to be spoon fed!!!😂 your newest troll
Greetings from Brazil☀️☀️☀️☀️🌴🌴🌴⛱️⛱️⛱️🎶🎶🎶🕊️🕊️🕊️
Hello 👋
Love ya Mitch but that is wayyyyyyyyyyy too much work for me. I just throw it in a black iron skillet, flip it a few times and wa-laa you got yourself a nice juicy Ribeye.. Thanks..
I get my cast iron pan screaming hot and dry then throw in the room temp dry aged meat for 1 minute each side. Remove it, rest whoke I throw some cold warer and butter on that screaming hot pan abd maje a real fast au jus thrn ENJOY that rare tender meat. For me I only sous vide large tough beef roasts then sear very fast so I do not lose my rare meat. Cooked meat is ruined meat.
But how can I get that charbroiled flavor without charcoal?
Maybe by using some commercially available poisonous chemical called "liquid smoke" or something like that. DON'T!
Well and good if you have all those gadgets OGC !
Well, that goes without saying.. LOL
I want that steak!!!
i've had souvide steaks but they never taste better than when i grill. maybe just me
It may be the charcoal flavor that you like.
Mitch, you burn my damn steak,fix me another one..😊😊😊
Lol
I have to be honest, if I don’t start losing the weight I need to, nit sure what I’m going to do. So many claim to lose so much on carnivore even a month into it. Not me, not an ounce. I have to be honest, I’m becoming very discouraged since no loss, and my body is in such pain still.
I'm sorry to hear that, but that is an impossible question for anyone to answer without knowing everything about you and what you're doing
The weight-loss happens as a result of the healing having taken place on the inside. Dr Chaffee talks about one of his clients that had an incredible amount of healing to go through before they lost an ounce. They didn't lose weight for almost 6 months. BUT, then all of a sudden, their excess weight fell off at a rapid pace.
The moral of the story, everyone's starting position is different but it's an absolute certainty that EVERYONE lands in the same place - healthier inside and out.
Keep focused, keep going. It will happen if you're doing it strictly. It may just take a minute longer. Be patient with your body and let it go through the healing that it requires.
You've got this.
@@youarnb Thank you so much for responding.
@@M.Sforza my pleasure. Stay plugged in to the community. We're all here for one another.
Read “Fast like a Girl” recommended by a few carnivore TH-camrs. I’m finally starting to lose after 400 days carnivore.
I do 36 day age rump steaks, Salted, straight into a hot cast iron pan. 3 min eat side. hmmmmmmmm
Just read a post in a FB Sous Vide group indicating taking out of the Sous Vide tub when done and dropping in an ice bath for 15 minutes. He didn't explain why. Hehehe
Ice baths are usually to quickly stop the cooking process. If that's why he's doing it, doesn't make sense. He seemed kinda a dick 😅 Anyway...😂
I agree, Boyd, that makes no sense, especially if you go right to the sear. You want the center to be at the optimal temp. duh!
That Rib eye is 20 dollars a pound, Can I try this with hot dogs. LOL
I don't think you need to, as hot dogs are already pre-cooked. But you could if you wanted to
@@OldGuyCarnivore Thanks, good luck with your cooking it looks delicious.
My cast iron pan at four hundred and something degrees 30 seconds on the side and it's already dark brown my myself I never sous Vide a good steak. You can cook it so fast on the stove top and it's just as good a cheap steak maybe you will need to sous vide It. i'm just saying Mitch it's all your prerogative. Eagle
I use my Ninja Foodi Grill, nothing is better than that. Set it at 500* 3-4 minutes each side depending on size of steak, comes out perfectly medium, fat is crunchy and yummy, no muss no fuss, no grease all over the kitchen and it washes up in the dishwasher! I would never use another method, how can you improve on perfection? I use Braswells Robust Ribeye seasoning, scrumptious perfection. I tried Sous Vide, too convoluted, too much effort, time and trouble, results weren't as yummy good as the grill because of the crispy fat. and only 6-8 total minutes start to finish...mmmmmmm. Anyway Whatever floats your boat. I always watch you and get great advice, but I beg to disagree on this one Mitch .
Air fryers are a great alternative, but I give the edge to the sous vide method in my opinion. But you know what they say about opinions ...LOL
i don't eat steak. I prefer chicken. Steak is too problematic. Harder to digest. and it gets between my teeth. i end up using a harp toothpick and get gum bleeds. Not worth the effort. If the meat was free I would eat it. But I would not buy steak?
Sorry, but steak on the grill tastes better than the pan ....
Who got 2 hrs to cook a steak. I’ll cook my steak in carbon steel, DeBuyer or Matfer, then get it hot sear the steak on both sides and then turn down the heat for about 10 mins. Total time 15 mins. Let’s eat some meat.
Do it however you like, joe, i, on the other hand, take about 30 seconds to throw it in the sous vide. That's doesn't seem like a whole lot of work to me. I can do that because I'm home all the time... LOL
You don’t rest your steak??
Not necessary with sous vide in my opinion
Ha! I don't cook steak anyway as its completely unaffordable..
And you have plant in your user ID
Why not just grill it ? Seems a lot easier.
MOUTHY MITCH, do you ever grill outside? Seems like Florida would be great GRILLIN COUNTRY? I love a charcoaled steak! Yum!!
You do You…Mitch does Mitch! Have a nice day
The last time I grilled outside was when we had a power failure.. LOL it's just really not my thing, too messy, too much clean up, neighbors complaining I'm smelling up the neighborhood, and always having to buy a new expensive Grill because the old one just rotted outdoors in the Florida humidity. But other than that I love grilling... LOL. It's great if you have 30 people over for dinner. For just me it is way too much work.
@@Tatman1212 Are you his Mother?
@@OldGuyCarnivore Great Explanation. Makes perfect sense.
@@casmithc2 Now you can stop trolling. We are all friends now!
Coo
You shouldn't move the steak around when searing it.
Who says?.. LOL
😮Omg, Mitch is the expert👍
sous-vee
Just put the steak in the crockpot 😮