I just discovered Andrew and I really love his presentation style. It's just so engaging and also immensely informative. I like this approach of "how to get it wrong" before "how to get it right." Because we've all made cooking mistakes. And we learn by them.
Common misconception but the Maillard reaction is distinctly separate from caramelization. Caramelization is the pyrolysis of sugars, breaking them down and then forming them into complex polymers while creating flavor compounds such as maltol (toasty), furans (nutty), diacetyl (buttery), and ethyl acetate (fruity). The Maillard reaction occurs between amino acids (the building blocks of proteins) and sugars during heating, leading to the production of melanoidin compounds, which can taste biscuity, caramel-y, and roasty. So they are similar but distinct, and can occur individually or simultaneously depending on the ingredients and cooking process. Thank you for coming to my TED Talk. --MSc. Brewing and Distilling Science
@@Clockenvar yes. any given food item is likely to have dozens, if not hundreds, of flavor compounds. our taste buds and olfactory organs are essentially chemical receptors that sense certain compound classes and send the signals to the brain where you perceive them as flavor. While our sense of taste is fairly limited to general flavor sensations, like "sweet" or "sour", our olfactory senses are extremely sensitive to individual differences in these thousands of unique flavor compounds, and our sense of smell heavily informs our perception of flavor. In the case of anchovies, they are rich in fats and fatty acids, and proteins and amino acids. The savory characteristic is most often attributed in this case to the amino acid glutamate. You may have heard of this compound in reference to MSG (monosodium glutamate), which is a salt form of this amino acid and contributes savory "umami" to dishes.
MY PARENTS MARINATED LONDON BROIL IN ITALIAN DRESSING AND COOKED IT WELL DONE. Thanks for awakening the ancient memories of back when I thought I hated steak.
Lol. My parents were firmly in the well-done steak camp. It was gray. I thought I hated steak until I tried one as a teenager that had been cooked properly 😂
5:12 "Everything matters, relatively. Nothing matters, absolutely." was the Realest quote, even phrase I've ever heard, come out of anyone's mouth. I had to add this quote with your full name, and time stamp. Not only that, I also added this to my home screen, because of how much that made me actually sit, and think, about life. Thank you
I stopped watching after being told that “A1 steak sauce outpaced gasoline last year.” I’m going to share that detrimental knowledge with all my friends and who told me. Andrew is always such a reliable source.
one of the best pieces of advice I ever got from a chef around cooking steak, that has helped me, was with resting, I was always worried that the steak would get cold during this time, he told a simple thing in hindsight, but something you never see in cooking shows. If you are resting a thicker cut that needs 10+ minutes resting, 400g+ etc you can always throw it back in a medium to high heat pan for 30sec or so each side after resting to bring it back up to temp, and doesn't ruin the resting effect, and you have a hot steak
I cover it during resting. Covering with something like an electric heating cover for extra points, or just a metal bowl that had been heated on you induction stove for 30 seconds.
These are my favorite videos that Babish has done recently because he’s teaching a skill rather than a recipe. And now, I can better experiment than just following a recipe. Thanks, Babish!
The way this video was formatted is amazing, for myself who has autism and needs very specific instruction, this helps alot to help me learn how to properly prepare a steak without being overloarded with information. Thanks babish!
You missed the one where the steak falls out of the grocery bag as your buddy is giving you a ride home and it sits under his car seat for 3 weeks before anybody realizes. This is not dry aging, by the way.
Reverse searing a dry-brined steak makes a better crust than pan searing. Also, toaster oven with a proper broiling rack and a convection setting works perfectly well. It's cooking it on a piece of foil and boiling it in its juices that ruins it.
Glad you mentioned ghee! I use it often for cooking steak, either alone or mixed with olive oil. Ghee (clarified butter) for cooking, regular butter for finishing: delicious.
I cannot describe how happy I am you mentioned the thumb trick is unreliable. I have suspected this for YEARS but literally everyone around me swears by it. I always use temps to make sure.
That muscle is the "artists muscle". If you play an instrument, hold a paint brush for long periods of time, or even play a lot of video games with a controller you exercise that muscle and make it stronger. If one or more of those things are hobbies of yours you'll overcook a lot of steak using that method.
@@eldoradocanyonro I think its only reliable in the 50 steaks per night scenario due to the intense practice. The belief that anyone else can accurately tell those subtle pressure differences when poking something hot has always been outrageous to me... like I can tell the difference between wood and jello, but squishy and slightly also still squishy?
My two sons are of the age where they are beginning to want steak on their own. Whatever Dad (I) say doesn't always stick. So I've sent this to them, in the hopes that your (my) lessons actually help. Thanks for ending with the rib-eye, since that's always my "Steak Dinner" go-to. Having a pro echo my lessons should help tremendously.
Love this series! Watching someone make a recipe is completely useless if you don't understand WHY they're doing it the way they're doing it. I feel this series has improved my cooking skills more than any normal cooking show could. Thanks for all your hard work!
@@angterrastriker Are you implying that Gatorwine, our elixir of the gods, was a MISTAKE?! I’m going to say that’s not what you were implying, for the sake of my mental health.
@@angterrastriker No, gatorwine came from the "Ranking Your Strangest Recipes" video. It did _not_ come from the "Fixing the Suggestions Made in 'Ranking Your Strangest Recipes'" video, which is a video that Babish has not yet made.
I've been gun shy on trying to butter baste a steak but after going through this video start to finish I think you've given me the false sense of confidence to give it a go!
My brother in law insists on marinating steak with a mixture of thousand island and Italian dressing that he learned while deployed in Afghanistan back in the mid 2000's. I haven't the heart to tell him how vile it is because it is likely one of the few happy memories of his otherwise s***storm deployments. He is also a cut into the steak to check doneness while still on the grill guy.
It took me the longest to get steak done right. Did a 1" thick ribeye near perfect last night. Electric grill will griddle top set to 400 degrees, a bit of butter to help the maillard along, some salt, pepper, and umami for seasoning, and cooked until both sides were browned and it was medium, rest, and served with rice. So many steaks overcooked inside over the years, but now I got it. The less you want it done inside, the higher the cooking top temp.
My man, THANK YOU for this video. I was completely immersed in your presentation and music in this production. Dude, I like your style. Please keep producing videos like this. I learned so much of what I was doing wrong and why these meat disasters happen. The "pooling" of juices of an unrested steak at the plate was one that happened to me every 'thyme'. Now I know why.
More of a "yes, and..." than anything, but the Mallard reaction is much more complex than just the carmelization of sugars. The Maillard Reaction refers to a bunch of chemical changes that occur on the surface of a food when you apply fast, high heat. It does include the caramelization of sugars, but it also accounts for the denaturing of proteins, as well as the creation of nearly a hundred or more new molecules entirely that weren't there before the searing, all of which contribute to an excellent flavor for a seared food.
You can't say something is a "Yes and" but then start the thought off with "No, but". Be proud of your nerd urge to correct, or at least don't pretend you're doing something else entirely
I went to a fairly nice steakhouse a while ago and my dad asked for some steak sauce. Not because he dislike the steak but because he just genuinely enjoys steak sauce on his steak. Within 5 minutes we had 5 dudes at our table, a waiter, the chef, the manager, and two others(I can’t remember what their roles were.) asking us what was wrong with the steak. It took several minutes for my dad to explain that he just enjoys sauce on his steak and there was nothing wrong with it. I think someone was crying because they thought that they would be fired. Moral of the story, don’t ask a fancy steak house for A1. Edit: Many mis-steaks were made in this video. Goodbye.
So I watched a video of a guy who did experiments with resting steaks by weighing them to see if they're actually "retaining" water when you don't cut them. Turns out, they don't. Whether you cut them or let them rest, that water is going to be lost no matter what you do- the only difference is whether it ends up leaking on the plate or evaporating into the air.
This also means that resting is more or less not strictly necessary (though it can be helpful if you're preparing other stuff alongside the steak; give yourself a bit of time to get everything ready to go). But if you want to eat that steak straight off the pan, you can very well do so- just make sure it gets to THE temperature cuz once you cut it and the water leaks out immediately it won't do the internal cooking thing that resting steaks usually does.
@@FiraFlame True to a degree, but at the same time they do then end up in the Juice which you can then use... as a juice. Goes great if theres mash tatoes on the same plate. I actually like putting my steak on a bed of onions I caramelize slightly while its in the oven, and the onions absorb all the goodness.
Can't believe I had to scroll so far to find this. Resting doesn't do anything for lost water/juice in steaks; it's still such a largely believed myth. Eating it hot and as soon as possible is the best way to enjoy steak!
Lard is my substitute for oils refined in factories out of stuff I wouldn't eat. Once the seer is happy butter it up. I was told only use salt after cooking as it tenses the muscle and draws out moisture. I seer the edges then the top and bottom. I use the thumb test but by making a small cut on the most cooked bit to calibrate. I learned steak working as a porter/helper. I hated the "neutral "cooking oil they used that turns to plastic. I enjoyed this video, reminded me of home cooking when growing up.
I legit thought you were going to say microwave not toaster oven 😆 My best steaks are thick-cut , grain-finished marbled ribeye covered with cracked pepper and salt, cooked on a hot grill for 3-1/2 minutes per side while squirting vegetable oil over the lava rocks to create continuous flames to char the outside and pink in the middle.
The tip on starting out getting a temperature probe to check steak doneness is something I preach all the time. Everytime a chef says, "Use the finger rule" never ever worked when I did a steak. To me that rule only works when you been working with steak for a long while.
It's a shame that temperature control and patience are such rare skills, so millions of people don't even realise that a tender juicy well done steak is amazing. It's pretty much only ever done with a sous vide, not by cooking slowly on a grill.
My toaster oven has a feature where it's temperature can go quite low. Prior to my current before&after sear in ghee with sous vide in between, this actually allowed surprisingly precise temperature control. The only thing I don't have now is the ability to do a really high temperature sear. But I've nearly melted down a couple of grills while literally using a stopwatch to time events. But regardless of the tools at hand, three principles have stood out. Dry brine the steak, get a proper starting temperature of the meat, and lastly use two heat levels to minimize the grey band.
Alvin every episode: Don't worry guys we on the show are eating all of this food we made, we don't let anything go to waste here Andrew: I'm going to destroy 20 steaks for a gag
The mentality with these episodes is probably something along the lines of "We'll waste about 20 steaks but save the steaks of the hundreds of thousands of people who watch this for the rest of their lives"
Jumping off of the pepper experiment, I think a great idea for Babish Ranks would be trying various kinds of steak seasonings, specifically Montreal Steak seasoning! They’re everywhere and used in restaurants and bbqs alike. Some interesting cooking history too. Butchers often have their own house versions. My personal philosophy is the worse the label the better the seasoning. My favorite Montreal seasoning is the “Real Man” steak seasoning from the hidden gem Green Valley Meats near Seattle! The name is not great, the label looks like it was printed on an old HP dot matrix printer, and it is incredible.
im not much of a "country" guy, i dont like country music, cowboy hats/boots, and i dont like horses, but i was born and raised in cattle country so i have some pretty strong opinions on steak (and food in general, some people assume im Italian) and im glad to know babish and i are pretty much on the same page
I've never had an issue with pepper, I always salt and pepper my steaks before cooking them, and they're consistently delicious, especially with the Babish-approved red wine steak sauce
@@martinlarangeira1444 Or a blackened pepper steak that I discovered from a Southern US recipe book over 30 years ago (yeah, I'm old). Loads of cracked peppercorns, really high heat and then bourbon to deglaze the pan. Add cream or creme fraiche or whatever your tongue ( or diet) desires. Just make sure that your steak is really thick and share it. Thick, small circumference steak is so much better than a big, thin steak. Also, baste it with butter while it's cooking in a really hot pan. Rest it afterwards before serving. If I'm not using the peppercorns and cream then I love a bearnaise sauce
@@toppkaffe527 I'd never use HP on a steak. That's reserved for a bacon butty. If you want to keep something in the cupboard/pantry for a quick steak sauce then get a bottle of anchovy sauce
04:22 Basic of all cooking, pre-heating 07:57 I let it sit on pan until other side starts "sweat" and then flip over. After that in oven low heat it goes. Wrapped in aluminum foil.
Whenever I think the steak is done, I cut it halfway through, halfway down (from outside edge to middle, slicing back to go halfway down) and then spread the cut to look... cause seeing it is the only way to know for sure. Glad to be confirmed that there is no way to know other than to see it; as I don't have a thermometer I will stick to cutting it.
20:50 I’ll be honest in regards to that tip I actually kinda like cutting into my steak too soon so all those juices are on my plate and I can mix it into my Mac and cheese or mashed potatoes. It makes those sides taste even better
This is easolu the best single video on cooking steak on the internet, as far as information density. So many videos are just like "do this." But that leaves no room for adjusting to different materials, tastes, etc. By covering all the mistakes, I feel like I now have buily up more intuition on the topic so I can just jump in. FAR more confidence inspiring than a how-to video. 10/10
I learned so much from this video while at the same time being thoroughly entertained. Some of the best content youve done, and also some of the best content on youtube! Excellent!
Thabk you for teaching me that flank and skirt steaks are done more well than other steaks. I am a no-pink person and those happened to be my favorite steaks anyway. Glad to know theres a reason
All throughout my childhood my mother told me that her father was rolling in his grave with how I destroyed my steaks that were cooked for me. He was a butcher. Then my father passed away 4 years ago, and it was up to me to do the grilling. My mother dropped her fork when she took a bite of the steak I made for her. She asked me what I did. I told her that I pan fried it in butter, gave it a salt rub and kneaded msg into it. Then I sprinkled garlic, cumin, pepper, paprika and cayenne. She said it was the best steak she ever had. Turns out that if you add flavor to things they taste better!
How did you 'destroy' them beforehand if they were being cooked for you? Were you just a 'douse in ketchup' person because they cooked your steaks badly?
I pepper my steak prior to searing, then apply celery salt & garlic on seared side. with butter, flip and apply celery and garlic again on the other seared side. Take off and rest with butter and a lil' bit of salt. I know it's not everyone's thing but the crust that forms from the meat as well as seasoning is something I enjoy.
My favorite steak is a rare ribeye dry rubbed with salt, garlic, fennel, and pepper. 2-3 minutes a side on very high heat. Goes down easy, digests easy.
"Everything matters relatively, nothing matters absolutely." I randomly found your channel and I'm an instant fan now. Thanks for all the deliciously inspiring tips (dad pun intended)!
First video for me and honestly... Thank you. where I live it rains and is gloomy most of the year, so a grill is less than optimal most of the time though I have had great success with little experience on a grill. I had always seared and then butter basted but on a higher heat like medium/ medium-high and definitely noticed butter burning by the time the steak was done. I also always rested covered for 5 which, seeing now, makes sense why it would overcook sometimes and leak a lot of juice. Awesome video!
Guga already did his own, a bit more concise. Less entertaining, perhaps, but more straight forward and similar information. I do hope Guga reviews this though...
I gotta admit, as someone who likes seasoning I was getting a little worried until we got to the butter basting step. The British conquered the world looking for spices because they were sick of bland food, you'll never convince me to not season my food (which seems to be some sort of trend right now), but that butter baste looks like it will get that steak delicious. I'll be trying that.
When I buy steak, it’s filet mignon and I use butter, fresh garlic with a pinch of pepper & salt (sometimes soy sauce) and it always melts my soul into perfect bliss.
I love A-1 Steak Sauce for everything EXCEPT steak. Nothing but salt on my medium rare Porterhouse. But as with anything, to each their own. Enjoy it however you want.
Thank you for describing in detail basting, I did not know the heat should remain under the steak. Nobody ever points out details like that, thank you!
Salting steak changed my life and I can never go back. A layer of salt on top and let it sit at room temperature for 30-45 minutes, wash it off, heat up that [CAST IRON] skillet, sear two minutes on each side during which time you throw in a pat or two of butter, fresh rosemary (hopefully) and some smashed fresh garlic (not thoroughly peeled), use those tongs liberally and seriously... I need a palate cleanser after watching those mistakes. People might mistake this for an instructional video and come after you. Marinated London Broil bringing back painful childhood memories...
I love that this episode comes out the day after my wife grilled the most beautifully crusted, delicious look, but most well done steak I've had in a long time lol. It was still delicious tho.
If I had a steak for all the times I tried to sear a steak in cast iron and ended up with a fire in my kitchen from the oil getting way too hot... I'll try once again because that ribeye was beautiful. Great video!
I just stumbled on your page today for the first time and I just love the whole presentation on steak and the hilarious comments throughout the whole video I've been doing it all wrong my whole life thank you for showing me the error of my ways and now i'm a new fan and subscriber oh! and even though i live in Chicago I'm a New Yorker at heart.
I find it very interesting to see different cooking habits between countries. Where I live (Western Europe) your undercook steak is almost severely overcooked. I personally eat it blue rare, sometimes rare, medium rare is too cooked for my taste and anything above is a crime against bovine dignity. Seems to be the same for a lot of beef enthousiasts around me (people from France, Belgium, Italy, etc). Friends from south east Asia or North Africa eat it a lot more cooked though… To each their own which is, in my opinion, what makes cooking so great
Key points Don't be afraid of heat Dont over flip or underflip. Different cuts are best at different temperature. Pull steak 5-10° before you need. Never marinate Make a thick crust Cut across the grain Let the steak rest Season before Use neutral oil Cast iron is best, non stick but not teflon is 2nd Let steak sit after seasoining Pat dry before searing.
I finally figured out why yours is the only cooking channel I can actually watch. It’s the chat with the camera man. Other channels are as dry as my mum’s steak murders,
This series is honestly so much more informational than just doing the recipe correctly. Love it.
it's so hard to watch, especially if it brings back memories of learning all this "the hard way" xD
I think you mean informative, but yea.
I just discovered Andrew and I really love his presentation style. It's just so engaging and also immensely informative. I like this approach of "how to get it wrong" before "how to get it right." Because we've all made cooking mistakes. And we learn by them.
Me too. I did many of those mistakes. But not the toaster oven. I mean, who does that? :D
Common misconception but the Maillard reaction is distinctly separate from caramelization. Caramelization is the pyrolysis of sugars, breaking them down and then forming them into complex polymers while creating flavor compounds such as maltol (toasty), furans (nutty), diacetyl (buttery), and ethyl acetate (fruity). The Maillard reaction occurs between amino acids (the building blocks of proteins) and sugars during heating, leading to the production of melanoidin compounds, which can taste biscuity, caramel-y, and roasty. So they are similar but distinct, and can occur individually or simultaneously depending on the ingredients and cooking process. Thank you for coming to my TED Talk. --MSc. Brewing and Distilling Science
This was eloquently written
yoooooooooooo are you telling me flavours have official scientific names? What do you call the deep savouriness of anchovies?
@@morganwebb1568 thanks!
@@Clockenvar yes. any given food item is likely to have dozens, if not hundreds, of flavor compounds. our taste buds and olfactory organs are essentially chemical receptors that sense certain compound classes and send the signals to the brain where you perceive them as flavor. While our sense of taste is fairly limited to general flavor sensations, like "sweet" or "sour", our olfactory senses are extremely sensitive to individual differences in these thousands of unique flavor compounds, and our sense of smell heavily informs our perception of flavor. In the case of anchovies, they are rich in fats and fatty acids, and proteins and amino acids. The savory characteristic is most often attributed in this case to the amino acid glutamate. You may have heard of this compound in reference to MSG (monosodium glutamate), which is a salt form of this amino acid and contributes savory "umami" to dishes.
Carmelxing is different than Mallardizing 🦆
One is when you burn stuff to make it taste karmelly
One is when you burn stuff to make it taste karmelly
Not the gator wine episode. You're on thin ice, Andrew
Singing "gatorwine" to the tune of "silver bells"
Hold your horses, fellow councilman; We must only comment about our lord and savior, Gatorwine, on Ranked with Babish videos, as they have a schedule.
he’s marinating the steak in gator wine as we speak just for that upcoming episode
Sorry, got a little excited. Will keep in mind! GLORY TO GATORWINE! @@Nilejavxip
We've got one meme
MY PARENTS MARINATED LONDON BROIL IN ITALIAN DRESSING AND COOKED IT WELL DONE. Thanks for awakening the ancient memories of back when I thought I hated steak.
Lol. My parents were firmly in the well-done steak camp. It was gray. I thought I hated steak until I tried one as a teenager that had been cooked properly 😂
I feel like we might be related.
I'm so sorry, to you AND the cow
@@RochelleBayne "I died for THIS?!"
I used to love well done until I tried medium rare. I only prefer those really thin steaks well done.
5:12 "Everything matters, relatively. Nothing matters, absolutely." was the Realest quote, even phrase I've ever heard, come out of anyone's mouth. I had to add this quote with your full name, and time stamp. Not only that, I also added this to my home screen, because of how much that made me actually sit, and think, about life. Thank you
I though the exact same thing....
Welcome to existentialism friend, enjoy your stay
I stopped watching after being told that “A1 steak sauce outpaced gasoline last year.” I’m going to share that detrimental knowledge with all my friends and who told me. Andrew is always such a reliable source.
😊
Should've watched for 10 seconds longer
And yet A1 is not a reliable sauce.
@@artypyrec4186JOKE.
😵💫
*reliable sauce
one of the best pieces of advice I ever got from a chef around cooking steak, that has helped me, was with resting, I was always worried that the steak would get cold during this time, he told a simple thing in hindsight, but something you never see in cooking shows. If you are resting a thicker cut that needs 10+ minutes resting, 400g+ etc you can always throw it back in a medium to high heat pan for 30sec or so each side after resting to bring it back up to temp, and doesn't ruin the resting effect, and you have a hot steak
Resting is a myth.
10 minutes resting is way too much for any steak
I cover it during resting. Covering with something like an electric heating cover for extra points, or just a metal bowl that had been heated on you induction stove for 30 seconds.
hot plate, hot food
I wrap mine in tin foil. Keeps it warm
These are my favorite videos that Babish has done recently because he’s teaching a skill rather than a recipe. And now, I can better experiment than just following a recipe. Thanks, Babish!
Agreed
Facts
your absolutely right he is teaching a skill and I learned soo much.
Great comment, also saved a fortune in bad result's.
precisely why I tolerate things like using the wrong side of the grill to make a whole video...
The way this video was formatted is amazing, for myself who has autism and needs very specific instruction, this helps alot to help me learn how to properly prepare a steak without being overloarded with information.
Thanks babish!
same for me! he made it look way easier than i thought.
As said by many others, this 8s so much more informative than a single recipe done right. The world needs more of these type of videos on every topic.
You missed the one where the steak falls out of the grocery bag as your buddy is giving you a ride home and it sits under his car seat for 3 weeks before anybody realizes. This is not dry aging, by the way.
I take it alcohol was involved in this venture.
Incoming Guga video: "I forgot my steak in my friend's car for 3 WEEKS and this happened!"
We left a half full bag of frozen burger patties out by the grill for a week or so.
That was the first time I ever saw maggots.
That’s a pretty big misteak..
This is the most first-world problem I've ever heard. Steak is expensive, how do you just lose one without noticing?
This is the last straw, Rea. The Gatorwine council will not take further delays lying down.
You know, I think the cameo of the box of Franzia might be some foreshadowing...
I love the eldritch co-host that only speaks in orchestra music with subtitles
i need to know the songs name
Reverse searing a dry-brined steak makes a better crust than pan searing. Also, toaster oven with a proper broiling rack and a convection setting works perfectly well. It's cooking it on a piece of foil and boiling it in its juices that ruins it.
Dry brining is the best. 1h isn't ideal... it's the minimum. I prefer 12-16 for most cuts.
@@starkraft2506I do only room temperature dry brining as I prefer that. I usually let the meat sit for 3-5 hours.
Glad you mentioned ghee! I use it often for cooking steak, either alone or mixed with olive oil. Ghee (clarified butter) for cooking, regular butter for finishing: delicious.
Some of the humor in this hits just right, Andrew testing the pan's heat 15 times and then the "Andrew?" and his "huh?" got me for some reason
I have cackled more in this video than i have in a while so HARD AGREE lol
Same!
I cannot describe how happy I am you mentioned the thumb trick is unreliable. I have suspected this for YEARS but literally everyone around me swears by it. I always use temps to make sure.
That muscle is the "artists muscle". If you play an instrument, hold a paint brush for long periods of time, or even play a lot of video games with a controller you exercise that muscle and make it stronger. If one or more of those things are hobbies of yours you'll overcook a lot of steak using that method.
The thumb trick is very reliable, if you are cooking 50 steaks a night, from the same supplier over the same heat source. Otherwise, it's a crapshoot.
@@eldoradocanyonro I think its only reliable in the 50 steaks per night scenario due to the intense practice. The belief that anyone else can accurately tell those subtle pressure differences when poking something hot has always been outrageous to me... like I can tell the difference between wood and jello, but squishy and slightly also still squishy?
@@Billionth_KevinCalibration isn't just practice.
Bobby “what do we do if someone wants their steak cooked well done?”
Hank “we ask them politely, but firmly to leave”
You literally touched on all the problems I've faced and I started to get frustrated. This video shall be my new guide in life!
This is superior - not only to show what works but also what does not work and explaining the WHY !!!!
My two sons are of the age where they are beginning to want steak on their own. Whatever Dad (I) say doesn't always stick. So I've sent this to them, in the hopes that your (my) lessons actually help. Thanks for ending with the rib-eye, since that's always my "Steak Dinner" go-to. Having a pro echo my lessons should help tremendously.
Yeah - not sure why but children have forever disdained their parent's advice yet have been quite happy to take 'random expert' as gospel :)
Love this series! Watching someone make a recipe is completely useless if you don't understand WHY they're doing it the way they're doing it. I feel this series has improved my cooking skills more than any normal cooking show could. Thanks for all your hard work!
Day 2 of asking for a video called "Botched by fans" where Andrew tries to fix the suggestions the fans made in "Ranking your strange recipes"
He already did that, he didn't call it that but its been done. That's where gatorwine came from
@@angterrastriker then i want him to do a second one >:D
@@angterrastriker I can't find it, do you remember how it's called?
@@angterrastriker Are you implying that Gatorwine, our elixir of the gods, was a MISTAKE?!
I’m going to say that’s not what you were implying, for the sake of my mental health.
@@angterrastriker No, gatorwine came from the "Ranking Your Strangest Recipes" video. It did _not_ come from the "Fixing the Suggestions Made in 'Ranking Your Strangest Recipes'" video, which is a video that Babish has not yet made.
This is some of the funniest and most well-made educational content I've ever seen. You've really upped your game, I'm beyond impressed!
I've been gun shy on trying to butter baste a steak but after going through this video start to finish I think you've given me the false sense of confidence to give it a go!
My brother in law insists on marinating steak with a mixture of thousand island and Italian dressing that he learned while deployed in Afghanistan back in the mid 2000's. I haven't the heart to tell him how vile it is because it is likely one of the few happy memories of his otherwise s***storm deployments. He is also a cut into the steak to check doneness while still on the grill guy.
*Pained screaming*
He is punishing himself for his crimes
This just sounds like a Guga vidoe
Wait im new is cutting while cooking bad
Not if you are Emo .
Oh , wait ...
the comment "add some vegetable stock, if you are vegetarian" - broke me xD
Love the little pause as he realized how dumb that was to say
@@AlexAegisOfficial And the fact that it all was left in is why we love the editor
I have a jar of steak seasoning that proudly declares that it is "VEGAN" on the back...🤔
@@markbeiserI mean it’s seasoning so you can prolly use it on a variety of meals including vegan steak spoofs
It took me the longest to get steak done right. Did a 1" thick ribeye near perfect last night. Electric grill will griddle top set to 400 degrees, a bit of butter to help the maillard along, some salt, pepper, and umami for seasoning, and cooked until both sides were browned and it was medium, rest, and served with rice.
So many steaks overcooked inside over the years, but now I got it. The less you want it done inside, the higher the cooking top temp.
I laughed almost the entire way through, and picked up some steak cooking tips, so a win, win really. Thanks Babish.
My man, THANK YOU for this video. I was completely immersed in your presentation and music in this production. Dude, I like your style. Please keep producing videos like this. I learned so much of what I was doing wrong and why these meat disasters happen. The "pooling" of juices of an unrested steak at the plate was one that happened to me every 'thyme'. Now I know why.
A scary dish for you to make on Halloween or any day in October is The Nasty Patty from Spongebob
Love this suggestion
I feel like he made the pretty patty before so why not?!
For fellow apartment dwellers, try Lam Lams cold sear method, barely any smoke, best steak I ever had
What does that mean?
Thanks for the tip. I found her video on America's test kitchen.
@@joedoe7572
Go to the TH-cam search feature and just type “Lan Lam cold sear method”. It should be one of the first videos that pops up.
I love it - it’s foolproof.
More of a "yes, and..." than anything, but the Mallard reaction is much more complex than just the carmelization of sugars. The Maillard Reaction refers to a bunch of chemical changes that occur on the surface of a food when you apply fast, high heat. It does include the caramelization of sugars, but it also accounts for the denaturing of proteins, as well as the creation of nearly a hundred or more new molecules entirely that weren't there before the searing, all of which contribute to an excellent flavor for a seared food.
You can't say something is a "Yes and" but then start the thought off with "No, but". Be proud of your nerd urge to correct, or at least don't pretend you're doing something else entirely
@@Konarcoffeebro’s just calling people nerds and refusing to elaborate. Bot behavior
I went to a fairly nice steakhouse a while ago and my dad asked for some steak sauce. Not because he dislike the steak but because he just genuinely enjoys steak sauce on his steak. Within 5 minutes we had 5 dudes at our table, a waiter, the chef, the manager, and two others(I can’t remember what their roles were.) asking us what was wrong with the steak. It took several minutes for my dad to explain that he just enjoys sauce on his steak and there was nothing wrong with it. I think someone was crying because they thought that they would be fired. Moral of the story, don’t ask a fancy steak house for A1.
Edit: Many mis-steaks were made in this video. Goodbye.
The fact that you suggested vegetable oil is mine blowing to me 31:02
That’s what I said “not vegetable oiiiill. 😂
Right??
Yes, never vegetable oil!
Personally, I'm seasoning myself when cooking steak
I like to do lines of salt and pepper instead of seasoning my food. It sure is an experience...
fr, it’s just like the real man’s way of making ramen
@@hammerth1421 You are wasting your S&P. If you want to get the full effect you gotta go IV.
Adam Ragusea vibes
I'm licking a pile of salt off my hand then taking a bite of steak like a tequila shot
Hank Hill is somewhere experiencing cardiac arrest.
As someone actively rewatching King of the Hill this absolutely sent me 😂😂😂
So I watched a video of a guy who did experiments with resting steaks by weighing them to see if they're actually "retaining" water when you don't cut them. Turns out, they don't. Whether you cut them or let them rest, that water is going to be lost no matter what you do- the only difference is whether it ends up leaking on the plate or evaporating into the air.
This also means that resting is more or less not strictly necessary (though it can be helpful if you're preparing other stuff alongside the steak; give yourself a bit of time to get everything ready to go). But if you want to eat that steak straight off the pan, you can very well do so- just make sure it gets to THE temperature cuz once you cut it and the water leaks out immediately it won't do the internal cooking thing that resting steaks usually does.
But if it's evaporating into the air the seasonings and flavor stay in the steak instead of leaking out everywhere, so there's some benefit there.
@@FiraFlame True to a degree, but at the same time they do then end up in the Juice which you can then use... as a juice. Goes great if theres mash tatoes on the same plate. I actually like putting my steak on a bed of onions I caramelize slightly while its in the oven, and the onions absorb all the goodness.
Can't believe I had to scroll so far to find this. Resting doesn't do anything for lost water/juice in steaks; it's still such a largely believed myth. Eating it hot and as soon as possible is the best way to enjoy steak!
Yes. This.
Lard is my substitute for oils refined in factories out of stuff I wouldn't eat. Once the seer is happy butter it up. I was told only use salt after cooking as it tenses the muscle and draws out moisture. I seer the edges then the top and bottom.
I use the thumb test but by making a small cut on the most cooked bit to calibrate. I learned steak working as a porter/helper. I hated the "neutral "cooking oil they used that turns to plastic.
I enjoyed this video, reminded me of home cooking when growing up.
I legit thought you were going to say microwave not toaster oven 😆
My best steaks are thick-cut , grain-finished marbled ribeye covered with cracked pepper and salt, cooked on a hot grill for 3-1/2 minutes per side while squirting vegetable oil over the lava rocks to create continuous flames to char the outside and pink in the middle.
The tip on starting out getting a temperature probe to check steak doneness is something I preach all the time. Everytime a chef says, "Use the finger rule" never ever worked when I did a steak. To me that rule only works when you been working with steak for a long while.
For a long while *and* remembering how each type of steak and its thickness correspond to its doneness.
When I am grilling chicken I always marinate it in Italian dressing. Grilling chicken can easily be dry but marinating it helps.
well chicken and steak are very different
I'm glad you made a video that can help us with all of our mis-steaks.
Please laugh.
HAHAHAHAHA
You get a smirk and a nose exhale that's the best your getting from me
No.
“When I make mistakes, I use a lot of salt, cuz salt makes mistakes taste great.” Barenaked Ladies, “Raisins”
**Cue 90's laugh track**
It's a shame that temperature control and patience are such rare skills, so millions of people don't even realise that a tender juicy well done steak is amazing. It's pretty much only ever done with a sous vide, not by cooking slowly on a grill.
My toaster oven has a feature where it's temperature can go quite low. Prior to my current before&after sear in ghee with sous vide in between, this actually allowed surprisingly precise temperature control.
The only thing I don't have now is the ability to do a really high temperature sear. But I've nearly melted down a couple of grills while literally using a stopwatch to time events.
But regardless of the tools at hand, three principles have stood out. Dry brine the steak, get a proper starting temperature of the meat, and lastly use two heat levels to minimize the grey band.
Alvin every episode: Don't worry guys we on the show are eating all of this food we made, we don't let anything go to waste here
Andrew: I'm going to destroy 20 steaks for a gag
hey now how do you know the crew didnt eat those 20 awful steaks
The mentality with these episodes is probably something along the lines of "We'll waste about 20 steaks but save the steaks of the hundreds of thousands of people who watch this for the rest of their lives"
Jumping off of the pepper experiment, I think a great idea for Babish Ranks would be trying various kinds of steak seasonings, specifically Montreal Steak seasoning! They’re everywhere and used in restaurants and bbqs alike. Some interesting cooking history too. Butchers often have their own house versions. My personal philosophy is the worse the label the better the seasoning. My favorite Montreal seasoning is the “Real Man” steak seasoning from the hidden gem Green Valley Meats near Seattle! The name is not great, the label looks like it was printed on an old HP dot matrix printer, and it is incredible.
I love Montreal steak spice….
im not much of a "country" guy, i dont like country music, cowboy hats/boots, and i dont like horses, but i was born and raised in cattle country so i have some pretty strong opinions on steak (and food in general, some people assume im Italian) and im glad to know babish and i are pretty much on the same page
I love the background music you use in these videos, it is comedic, but in a more old timey way.
I've been watching Babish for a while, this might be my favorite video. The humor is so on point it's amazing.
I needed this one desperately. I've tried making steak like six times and it's never come out right
If you want to know exactly how to make a perfect steak, watch Chris young on TH-cam.
I've never had an issue with pepper, I always salt and pepper my steaks before cooking them, and they're consistently delicious, especially with the Babish-approved red wine steak sauce
also, Steak au Poivre, which is my favourite way to eat steak, is literally steak with a pepper crust, it honestly only makes it better
Nothing beats HP sauce
@@martinlarangeira1444 Or a blackened pepper steak that I discovered from a Southern US recipe book over 30 years ago (yeah, I'm old). Loads of cracked peppercorns, really high heat and then bourbon to deglaze the pan. Add cream or creme fraiche or whatever your tongue ( or diet) desires. Just make sure that your steak is really thick and share it. Thick, small circumference steak is so much better than a big, thin steak. Also, baste it with butter while it's cooking in a really hot pan. Rest it afterwards before serving. If I'm not using the peppercorns and cream then I love a bearnaise sauce
@@toppkaffe527 I'd never use HP on a steak. That's reserved for a bacon butty. If you want to keep something in the cupboard/pantry for a quick steak sauce then get a bottle of anchovy sauce
@@toppkaffe527UK spotted! But seriously, steak sauce is for old/bad steaks.
I believe the term is reverse osmosis, where the salt pulls moisture from the meat which then renters the meat
I think that’s water purification
It's just regular osmosis.
nothing reverse about it, that is in fact osmosis
04:22 Basic of all cooking, pre-heating
07:57 I let it sit on pan until other side starts "sweat" and then flip over. After that in oven low heat it goes. Wrapped in aluminum foil.
Whenever I think the steak is done, I cut it halfway through, halfway down (from outside edge to middle, slicing back to go halfway down) and then spread the cut to look... cause seeing it is the only way to know for sure.
Glad to be confirmed that there is no way to know other than to see it; as I don't have a thermometer I will stick to cutting it.
20:50 I’ll be honest in regards to that tip I actually kinda like cutting into my steak too soon so all those juices are on my plate and I can mix it into my Mac and cheese or mashed potatoes. It makes those sides taste even better
I always leave it to rest loosely wrapped in foil, and then pour the juices out into whatever sauce I’m making. NO WASTE
You need to come to Spain an eat Txuletón. Your concept of undercooked will change forever.
So, this beef is essentially Jamon Iberico on steroids
Ahh yes, the babish botched format: Comedy, learning, comedy, learning, existential crisis, learning, comedy. Love it!
This is easolu the best single video on cooking steak on the internet, as far as information density. So many videos are just like "do this." But that leaves no room for adjusting to different materials, tastes, etc. By covering all the mistakes, I feel like I now have buily up more intuition on the topic so I can just jump in. FAR more confidence inspiring than a how-to video. 10/10
So satisfying when you get the first one just right for yourself. Occasionally you'll get one that goes sideways.
I learned so much from this video while at the same time being thoroughly entertained. Some of the best content youve done, and also some of the best content on youtube! Excellent!
I absolutely love this new series! To make it right, you have to know how it can go wrong
Thabk you for teaching me that flank and skirt steaks are done more well than other steaks. I am a no-pink person and those happened to be my favorite steaks anyway. Glad to know theres a reason
All throughout my childhood my mother told me that her father was rolling in his grave with how I destroyed my steaks that were cooked for me. He was a butcher. Then my father passed away 4 years ago, and it was up to me to do the grilling. My mother dropped her fork when she took a bite of the steak I made for her. She asked me what I did. I told her that I pan fried it in butter, gave it a salt rub and kneaded msg into it. Then I sprinkled garlic, cumin, pepper, paprika and cayenne. She said it was the best steak she ever had. Turns out that if you add flavor to things they taste better!
How did you 'destroy' them beforehand if they were being cooked for you? Were you just a 'douse in ketchup' person because they cooked your steaks badly?
@@BioYuGi something like that
MSG should be grounds for instant disqualification. :D
@@moozooh shame on thee
I pepper my steak prior to searing, then apply celery salt & garlic on seared side. with butter, flip and apply celery and garlic again on the other seared side. Take off and rest with butter and a lil' bit of salt. I know it's not everyone's thing but the crust that forms from the meat as well as seasoning is something I enjoy.
My favorite steak is a rare ribeye dry rubbed with salt, garlic, fennel, and pepper. 2-3 minutes a side on very high heat. Goes down easy, digests easy.
Down the hatch! =)
Babish's voice is so bass-heavy that my room is trembling while I’m watching this on the speakers right now.
Tell me about it, I had my subwoofer turned up and the vibrations knocked my water glass off my desk
Dubbed by James Spader I think
Botched is my favorite series!
That fillet at the 8 minute mark was not undercooked, it was perfect.
Nice job sir.
"Everything matters relatively, nothing matters absolutely." I randomly found your channel and I'm an instant fan now. Thanks for all the deliciously inspiring tips (dad pun intended)!
The only steak “sauce” that is acceptable, in my opinion, is a fresh made chimichurri
"i like my romantic partners rotund" so you're saying i have a chance 😳
**Insert Debby Ryan meme**
A woman that's rotund,
Will always be so-fun.
Day 237 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.
are you having a baby?
@CATech1138 Not yet. But if the plan goes through then Babish will be.
Best video ever made. I like the cooking competence and the humor! Great!
First video for me and honestly... Thank you. where I live it rains and is gloomy most of the year, so a grill is less than optimal most of the time though I have had great success with little experience on a grill. I had always seared and then butter basted but on a higher heat like medium/ medium-high and definitely noticed butter burning by the time the steak was done. I also always rested covered for 5 which, seeing now, makes sense why it would overcook sometimes and leak a lot of juice. Awesome video!
I await the Guga video covering this.
Guga already did his own, a bit more concise. Less entertaining, perhaps, but more straight forward and similar information.
I do hope Guga reviews this though...
9:35
The spirit of Pierce Bronson has entered Babish
I gotta admit, as someone who likes seasoning I was getting a little worried until we got to the butter basting step. The British conquered the world looking for spices because they were sick of bland food, you'll never convince me to not season my food (which seems to be some sort of trend right now), but that butter baste looks like it will get that steak delicious. I'll be trying that.
When I buy steak, it’s filet mignon and I use butter, fresh garlic with a pinch of pepper & salt (sometimes soy sauce) and it always melts my soul into perfect bliss.
Take a shot every time Andrew says “steak”
I want to live.
Who is Andrew?
he says it 6 times in the first 30 seconds, you not gon make it gang
@@brettheath2561 idk if that was supposed to be a joke or not
Duide immfine thiss is neasy
The Ryan Reynolds of cooking. I love that his kitchen looks like a garage workshop. Don't know how I've never watched this guy before.
And the crazy part is he never had a background as a professional chef before starting Binging With Babish
I love A-1 Steak Sauce for everything EXCEPT steak. Nothing but salt on my medium rare Porterhouse. But as with anything, to each their own. Enjoy it however you want.
A1 is great for steaks that aren't that great on their own, but if the steak is cooked and seasoned well it stands by itself
@@Prettydays_ Whenever my family went out to eat and the server asked my dad if he wanted steak sauce, he'd always say the same thing: "I hope not!"
Thank you for describing in detail basting, I did not know the heat should remain under the steak. Nobody ever points out details like that, thank you!
Salting steak changed my life and I can never go back. A layer of salt on top and let it sit at room temperature for 30-45 minutes, wash it off, heat up that [CAST IRON] skillet, sear two minutes on each side during which time you throw in a pat or two of butter, fresh rosemary (hopefully) and some smashed fresh garlic (not thoroughly peeled), use those tongs liberally and seriously... I need a palate cleanser after watching those mistakes. People might mistake this for an instructional video and come after you. Marinated London Broil bringing back painful childhood memories...
I love that this episode comes out the day after my wife grilled the most beautifully crusted, delicious look, but most well done steak I've had in a long time lol. It was still delicious tho.
As punishment for this not being the gatorwine episode Andrew should have to rank all the steak sauces
The council is growing tired of waiting for the gatorwine episode Andrew. Be careful.
There's a box of Franzia in this episode, I smell foreshadowing...
If I had a steak for all the times I tried to sear a steak in cast iron and ended up with a fire in my kitchen from the oil getting way too hot...
I'll try once again because that ribeye was beautiful. Great video!
I just stumbled on your page today for the first time and I just love the whole presentation on steak and the hilarious comments throughout the whole video I've been doing it all wrong my whole life thank you for showing me the error of my ways and now i'm a new fan and subscriber oh! and even though i live in Chicago I'm a New Yorker at heart.
You should probably watch the Chris Young video on flipping steaks
(Looks up from ledger) No gatorwine…I must commune with the council to dictate terms for Mr Rea.
I find it very interesting to see different cooking habits between countries. Where I live (Western Europe) your undercook steak is almost severely overcooked. I personally eat it blue rare, sometimes rare, medium rare is too cooked for my taste and anything above is a crime against bovine dignity. Seems to be the same for a lot of beef enthousiasts around me (people from France, Belgium, Italy, etc). Friends from south east Asia or North Africa eat it a lot more cooked though… To each their own which is, in my opinion, what makes cooking so great
Key points
Don't be afraid of heat
Dont over flip or underflip.
Different cuts are best at different temperature.
Pull steak 5-10° before you need.
Never marinate
Make a thick crust
Cut across the grain
Let the steak rest
Season before
Use neutral oil
Cast iron is best, non stick but not teflon is 2nd
Let steak sit after seasoining
Pat dry before searing.
Please tell me you made a beef stew with all of those messed-up steaks!
Shout out to all the rotund partners Andrew has been with
Hear me out. Gatorwine pairings. Pair a Gatorade with a wine, then pair a snack for said gatorwine!
There is a box of Franzia that shows up, FORESHADOWING, perhaps?
I love it - an exposition of mis-steaks. I have probably done them all, and some even more creative ones.
I finally figured out why yours is the only cooking channel I can actually watch. It’s the chat with the camera man. Other channels are as dry as my mum’s steak murders,
me a vegetarian who never plans on cooking steak watching the entire video✍️📝
Hope you recover from your eating disorder
i misread vegetarian as veterinarian and was incredibly confused as to how that was relevant
At least you get a red wine reduction with vegetable stock for dinner
I like to use animal fats instead of seed oils, luckily got a bunch of beef tallow but bacon grease is nice sometimes
I love the impromptu humor and the fact that I'm learning so much! Thanks!