This Steak Searing Method Actually Worked
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Thank you, Made In, for sponsoring this video! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624...
This new school cold sear steak recipe is started in a cold pan and heated until the steak develops a beautiful brown sear for a foolproof procedure. You will love how easy this cooking technique is and how quickly it cooks.
→ Recipe: PRINT THIS RECIPE: www.billyparis...
→ Ingredients
• 2 12-16 ounce New York Strip Steaks at least 1 ½ inches thick
• coarse salt and freshly cracked pepper to taste
• optional maître D’ butter
Watch more recipe videos:
Reverse Sear Steak: • THIS is the BEST Way t...
Sous Vide Steak: • This is the BETTER Way...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Hi it’s Luca
Chef Parisi, I have some Maid In pans. Slowly but surely, I’m building my collection. Like you said, they’re so well made, I love the design and the quality is amazing. You can tell real cooks use them by the thoughtfulness of the design and the quality. Bravo Made In! Thank you chef for your excellent cooking instructions and inspirations.
Dry brining is always better. There are people out there who are constantly trying to disprove this method. It works !!
I’m sold
Dry brining is the standard.
Thanks for presenting this option, Chef. I'm a ribeye steak girl who loves cooking it in a well seasoned cast iron skillet. I love the compound butter. 😋
Your reaction to the second one told it all. I can tell that it was absolutely divine.
Dude, I LOVE your videos. Thanks for creating this simple, easy-to-follow content
Same time on medium heat and way less brown band. Works really well with thick steaks.
Hmmm I think I'll have to give this a try. I'm not usually a huge fan of New York strip, but I have a couple in the freezer. Perfect opportunity for an experiment!
You could use this technique for a lot of different steaks, but I’ve done quite a bit of steak method testing and I always think the New York strip is best for it.
We need a video on which microwave is best for pork chops.
❤️ love my carbon steel pan gets better with use
1) “Looks over cooked to me”
2) I always salt prior to cook…
Perfection…👏👏
Guessing you missed where I said that?
I have the same Made In pan, but I have no plans to get rid of my All Clad cookware.
Love my AllClad carbon Steel
This is a great method. To avoid the gray band, you flip the steak every 30 seconds (after 2 minutes on each side), until you get to 125 internal temperature. Also, you should start on medium high instead of high for the initial 2 minutes per side, then to medium for the 30 second intervals. If you pan smokes heavily like yours did here, or the sizzle is too aggressive and loud, then you have the pan too hot.
The whole point of cold sear is not to have any smoke. With the amount of smoke coming out, you might as well cook it the regular way. Watch Lan Lam do it.
Oh I’ve seen it, I actually thought a good amount of smoke was coming out of her pan. To me the bigger goal was to reduce oil splatter.
@@ChefBillyParisi A variation I like to use is medium/medium low heat all the way on a non-stick pan, flipping every minute. The low heat from the start makes the steak sweat out the oil quicker, and builds a really crispy crust. The result is no smoke, no splatter, and IMO virtually indistinguishable from reverse sear.
I’ll have to give that a try. I went in this one without testing anything because I wanted to see what it was about.
I don't like all the smoke I see curling off this pan.
Smoke or steam?
I know thickness plays a role. I do 8 mins for medium rare. try ribeye with this method! great job on the seasoning 24 hrs before.
Looks like home cooks will have to turn off their smoke alarms for this one.
You aren’t lying!
😅😅
Reverse sear FTW
Reverse sear is very very good. To this point though sous vide still has the edge for me. However, it all goes back to personal preference, what you like, and most importantly, how much time do you have to prepare it.
I have no idea what FTW means, but Souv is the greatest way to cook a steak.
For the win*
I've been puzzled by that video Cooks Illustrated did because I'm not sure what the advantage is over the other methods (Less oil splatter isn't that big of a deal IMO).
After watching your video, Chef, I now think the premise of this technique is to help beginners cooks make amazing steaks on a pan that a lot have relegated to just making eggs (Non-sticks). Almost all of us have a non-stick in our kitchen, but I almost forget how many do not have stainless steel, carbon steel, or even cast iron pans.
I think it's great this technique takes a pan that's usually not rated for searing (Unless you go with top of the line models from All-Clad, Made-In, etc), and allow people to make something they get from a fancy restaurant. How awesome would that be for a undergrad student, in their first apartment, with some cheap nonsticks, impress their date with this technique? I'm all about it.
Personally not for me though. I learned how to make a steak via cast iron, and I've always enjoyed adding aromatics into the pan.
Love the format though, Chef. Also appreciate how this fosters an open discussion and allows us to learn together.
Congrats on the Made-In sponsorship too! That's huge -- may pick up a huge rondeau to make your carnitas recipe🙂
Thanks for the kind words. Much appreciated.
I agree, oil splatter has never really bothered me. My guess is because I learned everything I know in a restaurant kitchen and well there’s oil everywhere.
I’m a huge fan of sous vide, but honestly as long as the meat has been pre seasoned, a sear in a good carbon steel or iron skillet basted with herbs, butter, shallot and garlic is just superb in my book.
This technique almost reminds of a beginner cooking method of just putting things in a cold pan constantly flipping it. Regardless, I kept getting the call to test it after I tested all the other ones so it was time.
Chef, I do not have a gas stove top. Electric is much slower to respond to changes in temperature. Your timing is based upon the rapidity of a gas burner. How would you suggest that I need to adjust the timing for an electric stove top? Thanks!
I’m no chef and no nothing about carbon steel pans but have you tried cast iron?
Thanks for doing this so I don't have to. Sticking with the reverse sear and Sous Vide methods for my red meat.
Both of those are my favorite and go-tos.
I still prefer Alton Brown's method--never fails! Perfect medium rare!
"I'm not fat, it's just marbling running throughout the middle"
😂😂 Excellent!
5:27 internally I can hear my high school math teacher yelling lol
That was some poor English on my part lol.
I am not a fan of this cold sear method. My alarms were po'd 😂
I just like starting it off on medium-high heat, CI or CS pan, and letting it go. Dry brine before. I put a nickel-sized amount of neutral oil on one side of the meat, if it's lean, and then rub it all over. A press really helps to get the meat flat on the pan for even beautiful maillard! I flip once, temp check all the way through.
I just stick to the tried and true classic method. I always dry brine overnight. The difference is amazing! Some things ain't broke and don't need fixin! 😊
And technically, if you think about it, what you did with the ribeye is not cold sear. You rendered the fat, starting in a cold pan, but by the time you flipped it over, after 2 minutes, the pan was hot by then 😂 I'd love to see some more breakfast videos from you billy! Been watching you for forever. I like the laid-back, simple style of your videos.
Mine has never smoked like this. You are supposed to do 4 min on high, then flip four min on high, then reduce to medium and turn every two minutes until desired temperature.
That’s exactly what I did :-)
You don't like covering your steak with a foil "tent" to keep it hot? Or would that cook it too much? Also, why not put the compound butter on top right after taking it off the pan? Thank you chef!
You could, but I don’t wanna soften the crust right away by adding that butter on immediately.
What about sous vide for the main cooking... and a short cold sear for a finishing "crust"?
It’s a great way to do it and posted a video on that a few months ago.
Can you use a carbon steel pan on a glass top oven? I tried to season mine on at least 6 occasions, doing at least 3 seasonings, using multiple methods: potato skins in salt and oil, only oil, traditional oven at 350, at 500…. I used avocado oil, linseed oil, canola oil… It NEVER hold. It looked fantastic! But as soon as I did an egg in low heat, just washing it after with a paper towel, not even water, and the bare metal would appear everywhere. I ended up throwing it, I was so frustrated….
I have a glass top, and I cook with my carbon steel and cast iron pans on top of my stove. You just must be very careful because they are heavy. I seasoned all of my pants in the oven, avocado oil, 550 degrees no less than 1 hour. And I did them a total of three times back to back, a complete cool down in between each reseason. To get that non-stick surface still takes a little bit of time even after perfect seasoning. Have to build up the seasoning layers & patina, that will basically make it like a nonstick pan.
Most of all it requires patience. These pans are a labor of love. Had my newest carbon steel pan for about 2 months, and it is just now getting to the point where I can drop an egg in the pan, cold even, and it just skates around in there like a puck on ice.
Keep trying, you'll get there! Channel I love for solid advice on these types of pans, Uncle Scott's kitchen. Gd luck, keep at it. It's worth it!
I think a problem with these recipes is that "high" and "medium" temperature are meaningless terms relative to the stove being used. Even the cook times relate to the stove being used.
Agreed!
You use a thermometer to measure the temperature of the meat. Obviously the temperature is actually of the food. Everyonehas different power outputs and thicknesses of materials. Check the internal temperature.
I heard pepper burns. There is too much smoke for me.
Boxers VS briefs cooking techniques
Temperature was way to high. There is not supposed to be any smoke at all.
i just followed directions of what CI said. pan over high heat.
Appreciate your videos. What is that metal cover on your stove? It looks useful
Just covers up a griddle and a grill.
@@ChefBillyParisi Where can someone buy something like that? I searched and found some, but they cost $200+
It’s built into the stove actually.
I think with a cold sear you use medium heat not high. That’s probably how it got over cooked.
according to the procedures of it, it's high for 4 minutes and then medium flipping every two minutes until it's done. I suspect it's over cooked because it's been over really high heat for 11-12 minutes and because of that during the resting period it shot up quite a bit in carry over.
i think it should not be started off on high heat.
I agree. Always go medium-high heat. Found that's the sweet spot for me.
Looks like you went to sizzler. 😂
I've heard of cooking in a cold pan when using duck, after hearing steak I was kind of skeptical at first lolol
Me too!
So it's not really cold.
Too hot, not supposed to smoke like that. Regular non stick pans wont give you the rainbow steak.
Just following the written rules of the technique. As I said in the video, I went in blind and followed what they told me to do. Had much more success on the second one. Honestly, a thin gray band doesn’t bother me overly that much.
I don't mind smoke and make sure to not put too much oil for fattier steaks. I'll stick with the traditional method.
You actually don’t put any oil in it.
You need better music for your videos. I haven’t got any for sale but just saying. Give us more Irish recepies. If you could get those old recepies which have been written down in old Irish language that be a topseller ❤
Shave off 2 minutes of cook time, you'll get better results
100%, and I did that on the second steak I cooked. Still crazy for a steak that small to pump up 10 to 15° on a rest. Never seen that.
Your overalls are holding a knife to your neck in the thumbnail!! 🔪
😂😂 did not notice that!
Early
That looks terrible
damn, I cannot eat well done steak!
Yeah, I'm gonna stick with a ribeye steak cooked in my cast iron skillet.
First off you can have your New York Strip steak. Never been a fan of them. Second if you're cooking a piece of steak for what is 12+ minutes you're doing something wrong.
Now we can argue about this forever but I'm taking my 10 years as a Chef and another 35+ years as a competitive barbeque cook knowledge and well probably cooked over 10,000 steaks I tend to stick with what I know
Do what works! I’m not saying I like New York strips the best, but I like them when it comes to testing out cooking methods.
Sounds boring. You have cooked that long and don't appreciate new ways to cook? There is food science that is happening with a cold pan.
"If you're cooking a steak for over 12+ minutes you're doing something wrong"
You have never heard of sous vide? Braising? And you are a chef? I would think that as a BBQ chef, you would appreciate long and slow cooking methods?