This idea for this video came from one of the comments in this channel. We love reading all of the comments across our video whether there positive or negative. Let us know if you have any idea for future videos below!
Yeah, that why I mentioned in the video that next time we do this we’ll try to keep the temp of the pan closer to 500F which is just under the smokepoint for avocado oil. I wanted to post this as is because it’s important for people to know that it’s alright to make mistakes and everyone does. Life is about learning and getting better is about learning from your mistakes so you don’t make them again.
Pro tip: cast iron reverse sear. Place steak in oven on cooling rack at 250°. Bring up to about 120. Then sear it in a ripping hot cast iron, finish with quick butter baste until desired temp. This method eliminates the gray band and can be done without a grill.
it works, but I prefer the reverse sear with smoking it first rather than placing it in an oven. Best of 3 worlds -- smokey flavor which you can only get from grills, nice crust which you can only get from cast iron, and reverse sear which cooks throughout better.
Having just used this skillet for the first time, ruclips.net/user/postUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
Safety alert! It would be pretty easy to get that cast iron pan truly "ripping hot" so that when you add the oil 8:53 the oil instantly catches fire. Yes, even for Avocado oil. I've done it, more than once. Not all of us are going to be pulling out our handy dandy IR thermometer to check first. Thank you for your video.
Wow, that pan was too hot. Pan about 400-450 is plenty. Also no need to ad all that oil if you have the right steak with good marbling and a fat cap. A simple sear 2-3 minutes a side for a 2" thick cut is all thats needed. Also sear fat edge before turning. Its ads great flavor along with garlic and rosemary, butter. Keep it simple. Both examples are cooked too much.
I think the pan seared steak was just cooked more than the reverse seared steak. Pan seared was medium, reverse seared was medium rare. So less time per side on the seared steak would be a good comparison. Also, you put soooo much butter in that you weren't searing on the second flip and with the reverse sear, you were frying.
Reverse sear is best for much thicker steaks taking their sweet time breaking down their protein in the gentle heat. It also dries out the outside for a better crust.
Yeah, when he said it was at 128 degrees and then he was going to sear on both sides for 4 minutes, I immediately knew he was making a glob of expensive charcoal...
@@lathspell87 He didn't sear the 128° steak for 4 minutes, that was the second steak he put off to the side at the beginning of the video. He added the 128° steak when the second steak was close to temperature. He actually explained that in the video: 09:43.
Yes, that is medium well, I only do it 1½ min per side, for my one inch cut, to have it medium rare, I love medium rare, the steak show is over cook to me. I learn something from the experiment but won’t agree this is medium rare 🤣
Yes got some avacodo oil here...has a smoke point of around 500°..whats this 680°? YES lets put it right in the pan...then call it nicely charred😂 i would still eat it happily but this was hard to watch as it was happening. " Lets shoot for 118 to 120....oh well 128° lets burn this on the sear and see if that makes it more rare maybe 🤪
I like how you form and wrap the compound butter but when you to cut it, instead of removing the parchment paper, just slice through the cylinder making your little disks that you remove the paper from individually. That way, you keep your nice package of butter to put back in the fridge/freezer.
Thanks man. Will try this. I usually pan sear a 3 inch thick cut of American angus. And then finish in the oven. I’m going to try cast iron pan with cover in the oven and then finish on a pan for this reverse dear method.
THIS IS SUPER COOL! I subscribed because im getting in the cast iron steak game here at home and at camp.... I want to try the 48hr seasoning, then bring it in a cooler and cook in an open fire first night of the portage trip. Any suggestions or tips?
Just make sure you only use as much salt as you normally would season your steak with. All of the salt gets absorbed in so I don’t want you to get out there and fine your steaks are too salty.
Thanks for the hard work that you put into generating all of this content. I'd be interested in hearing a deeper discussion on using butter during your cook. For example, with butter's smoke point at ~300 F, I wonder if putting the butter in too early can cause the steak's flavor to change as the butter burns or affect the sear on the second side. On the other hand, using the butter at the end allows the butter to soak into the steak differently and at a lower temperature over a longer period of time.
Great questions. When we're exclusively searing a steak in cast iron (and not doing the reverse sear) we add the butter in with about 3 minutes left in the cook (generally right after the flip) so that it doesn't burn. The burnt milk solids and whey in the butter will add an off taste to your steak for sure. We also made a video on how to make your own clarified butter at home (ruclips.net/video/75tePOBXm10/видео.html) which increases the smoke point of your butter up to 480F by removing the milk solids and whey. I haven't tried it but I suspect we could add the clarified butter in right from the start and not have it burn. You still get that rich buttery flavor after clarifying it too.
Yes. for me is looked like to much heat for the meat and Especially for the butter.... I would just added at the end when resting the steak. The crispy layer lokked rather burned then an even layer I'm just a cook, not a steak expert,though. I still likes his videos and learning.
Reverse seared recently. Slightly different process, but came out perfectly medium rare. Almost cried at how beautiful it was. meat was absurdly tender. Thanks for tthe tip.
Great video. I have watched a few of your videos and will continue watching. May I ask what heat resistant gloves you were using? The gloves are not bulky in profile but can stand up to about 600°F? Good ones!
Thanks Ian and welcome to the channel. Here are the gold standard gloves that claim they’re rated up to 1472F but I haven’t tested them that high! - amzn.to/2xqHVCL
@@BBQandBottles Don't think it matters much, you're just cooking for yourself anyway, I assume. Was wondering if there was some other motive aside from hygiene.
@@BBQandBottles thanks for the response! So you just use the compound butter on top after the steaks were done cooking, right? I have been wanting to try making some compound butter and the way you Sean seemed pretty simple.
How much lead is in this Sea Salt? Does the company care? With that said, I want a steak that doesn’t taste like salt. I’ve not tried this yet but I’ll try. Thanks for doing a video.
Follow up question: why can't one use the regular sear order with slow cooking? I.e. sear the steak (not for too long, so it stays raw/rare inside), and then slow cook it on low heat? I guess the theory is that it would be less ideal for getting an even cook, since with the reverse sear one is searing the outside of already cooked meat, rather than raw meat, which ought not to let the cook penetrate as deeply. Someone should test this however to see if it bears out (please link videos if anyone knows of any good experiments already done). Evenness of cook aside though, the sear first then slow cook method might also work for getting more smoke flavor in the meat. I guess the idea is the crust prevents the smoke from entering? That also needs to be tested. Again, please link any relevant examples.
I did a dry brine with two NY Steaks. I laced them both with kosher salt, did not appear to use too much. However my 48 hours dry brine produced steaks way too salty. How can I avoid this?
The best method IMO is to use your BBQ in a two step method. Put the heat as high as possible to sear it on your BBQ then reserve the piece of meet while you cool down the heat. Then you put your meet back. Its longer and it is harder to do then reverse searing but the taste totally worth it.
Reverse sear in a proper oven (not a smoke pit) with a remote thermometer. That way, you'll get the correct temperature and the correct doneness. Searing on a pan should be done only quickly and evenly just to get the surface seared nicely. Otherwise, using a torch can also be done. I gave up on pan searing as the thick grey walls on the steak is getting the meat way over-cooked and losing all the tenderness and flavour of the steak. You can't do them side by side alone and expect the correct cooking outcome for both of them. Your reverse sear is slightly overdone, and your pan seared one was way overdone, it went more to medium. (personally, I would send it back if I got it at a restaurant and I asked for medium rare.)
You should watch the movie called waiting. They highlight what happens to food sent back to the chef. My guess is you have had many spit steaks in your day…..
I reverse sear steaks in a cast iron skillet all of the time. Best of both worlds and you get that delicious crust and the butta , rosemary and garlic flavor. Am i wrong?
@@CRASHHEADHUNTERz oh....ok Yeah I was told to completely cover the steak with sea salt both sides and then after an hour or so wipe it off. Sounds like I used too much.
Covering your steaks works if you’re only brining it for an hour but if you’re doing a 24-48 hour dry brine then just use your intended amount to season the steak.
I think everyone on here should show how to do reverse seared steak a simple way for us folks that don't have all the fancy equipment and have 3hrs to cook a steak. Other than that it looked AWESOME.
might not want to close the lid with your glove hand that you touched the meat with cause then you come back and grab the handle bare handed. Love the video. Came over from Guga. Subbed.
Itll be absolutely fine. Your only risk of food borne illness with steak is after its ground up. The surface of the steak doesn't have any harmful bacteria or e-coli. Its only from the inside of the meat which gets cooked
Why wouldn't shorter time on higher heat be as good or better than having the skillet be cooler? I've always thought that the secret to steakhouse quality steak was 800+ degrees F. Going past the smoke point (especially for a short time) doesn't necessarily affect flavor (adam ragusea has a video on this), although, given the high heat, I would use clarified butter next time (rather than whole butter). I don't follow your logic that a less hot pan would give a better sear; if anything I would think the opposite, provided the searing/cooking time is right (brief).
Too high a heat can burn the steak, it’s demonstrated (by accident in the video) and he even speaks to having made that mistake. If you rewatch, when he put the non reverse seared steak in first at a reading of 685 degrees and flipped it, you see parts of the steak were burnt. The reason the second steak didn’t burn and had a perfect sear is because the pan had come down in temperature from the first steak cooking, then adding the second brought them temp down even more. So when the second steak went in, the pan was probably around 550 degrees. There is a perfect temp to sear meat, it can’t be too high or too low.
Nice vid. I would have been tempted to have just let the reverse sear steak cook on the grates. Different flavor profile and not as much surface area for the sear, but still wonderful flavor
Looks good, I'll probably try it, but of course for these videos they go above and beyond what the average person can afford, not everyone is running out to by "MALDON" sea salt, and Avocado oil. and specially designed drying racks... it's probably more like mortons kosher salt, some wesson canola and a couple of pans from the $0.99 store!
I really wouldn’t suggest that. You need fresh beef to start a dry aging process otherwise I think you’re really running the risk of getting people sick.
I usually have both available, but, ive never used unsalted butter for basting. Im usually heavy with the salted butter, I also throw in fresh thyme, rosemary, garlic and ground white pepper when basting...do you recomend any extra spices herbs to throw in or keep it as minimal as possible? (You mostly do rosemary garlic and butter)
@@BBQandBottles All of them really. When comparing two protocols the idea is to keep conditions as similar as possible so you can rule out error as a source of the significant difference. The temp. of the skillet here, reverse searing the steak above the desired temp., etc. It just makes the final product less reliable and you can be less confidence in any conclusion you draw from the results.
So never use olive oil for cast iron searing. It has a very low smoke point. If you want to start a fire, that's how. Use something neutral with a high smoke point like avocado oil instead. Also, if you plan on making compound butter, don't use chives, use herbs that won't expire, and that way you can keep it around for much longer than a week. I'm not sure how much steak this guy is eating, but he used 4 sticks of butter for his blend. Seems like a waste to me if it truly expires in a week. Edit: Another pro tip for cast iron searing... If you're cooking a new york strip like this guy with a great fat cap, cook it for 30-60 seconds on that side first. It'll render the fat down into the steak, and the fat that melts off goes immediately into your pan, and you're now cooking your steak in beef fat.
You're fired....pointless comparison between a decent steak and one completely destroyed. Also, why do you need the compound butter when you have all that goodness left in the pan? Oh, you burned the crap out of the avocado oil and the butter!
Did you happen to read the instructions that were included with that thermometer by chance? The angle that you took the temperature there almost certainly rendered you an irrelevant reading.
This experiment was so botched you shouldn't even have posted the video, dude. You were almost over 200 degrees past the smoke point of avocado oil at the time you put the first steak in. This cooled the pan down a bit when you introduced the 2nd steak, which cooled the pan down even more when you added the butter and herbs. The 2nd steak was cooked much more properly than the first -- possibly fried considering the amount of butter you added. Not complaining about how you like your steaks; do your thing, but if you're going to exhibit two different cooking methods in an attempt to determine the better one, at least do it properly. You turned one steak into Joan of Arc and nurtured the other. This appears as if you clearly have a bias and would go to any lengths (even sabotage) to prove a point, and could potentially make people believe that this was nothing more than a paid shill trying to promote a product. If this were presented to publishers of an academic journal, it would be thrown out immediately; at least the professors know how to botch their results without raising suspicion. Good video, unfair experiment.
I like my pellet grill but it doesn't give anywhere close to the smokiness of an egg or bullet smoker. What I do is put a smoke tube in the grill and add chunks of wood to help. Pellets are just saw dust, they dont give good smoke flavor. They are convenient though.
I wouldn’t take this test as gospel, the traditional sear seemed like an afterthought with none of the variables controlled in my opinion. They both ended up overcooked, the traditional naturally suffering more because it had to endure the insane heat you subjected it to for longer. That’s the difference in the 2 steaks here, not reverse sear vs traditional sear. In my opinion of course.
This comparison is totally flawed. He over cooked the reverse seared steak in the first place, then pretty much just boiled it in butter. Waste of good meat. The other steak looks medium to well, again waste of good meat.
Fail…. With that cast iron at 700 degrees, you could pull the skillet out, put the ribeye in for 2 minutes with a compound disc for 2 minutes per side, and be done…. You can damn near take the tongs and wave it over the coals…. Nice medium well steak though.
I think that if you all could create the best ways for cooking after choosing a great ingredients of meats and vegetables .This could make you all get health and make smart in your brain. Chinese cooking ways almost meat is pork meat is different from American people favorite foods
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
This idea for this video came from one of the comments in this channel. We love reading all of the comments across our video whether there positive or negative. Let us know if you have any idea for future videos below!
you burned the traditional! You burned steak! monster!!!!!!!!!
Yeah, that why I mentioned in the video that next time we do this we’ll try to keep the temp of the pan closer to 500F which is just under the smokepoint for avocado oil. I wanted to post this as is because it’s important for people to know that it’s alright to make mistakes and everyone does. Life is about learning and getting better is about learning from your mistakes so you don’t make them again.
@@BBQandBottles Okay
Pro tip: cast iron reverse sear. Place steak in oven on cooling rack at 250°. Bring up to about 120. Then sear it in a ripping hot cast iron, finish with quick butter baste until desired temp. This method eliminates the gray band and can be done without a grill.
That’s exactly what I do. Whipping up elk ribeyes that way tonight
Exactly. Whoever reads this comment and wonders. YES. this is how you do it.
it works, but I prefer the reverse sear with smoking it first rather than placing it in an oven. Best of 3 worlds -- smokey flavor which you can only get from grills, nice crust which you can only get from cast iron, and reverse sear which cooks throughout better.
Having just used this skillet for the first time, ruclips.net/user/postUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
Safety alert! It would be pretty easy to get that cast iron pan truly "ripping hot" so that when you add the oil 8:53 the oil instantly catches fire. Yes, even for Avocado oil. I've done it, more than once. Not all of us are going to be pulling out our handy dandy IR thermometer to check first.
Thank you for your video.
Thanks Tony. Solid point.
Wow, that pan was too hot. Pan about 400-450 is plenty. Also no need to ad all that oil if you have the right steak with good marbling and a fat cap. A simple sear 2-3 minutes a side for a 2" thick cut is all thats needed. Also sear fat edge before turning. Its ads great flavor along with garlic and rosemary, butter. Keep it simple. Both examples are cooked too much.
Yep, and he also burned the butter, it shouldn't be as dark as it was during basting.
He acknowledged that the pan was too hot but yeah I agree
You got a vegetarian out here questioning his life decisions
It takes a brave, wise man to acknowledge his cooking errors, esp steak.
I think the pan seared steak was just cooked more than the reverse seared steak. Pan seared was medium, reverse seared was medium rare. So less time per side on the seared steak would be a good comparison. Also, you put soooo much butter in that you weren't searing on the second flip and with the reverse sear, you were frying.
Joe Donahue it could be the lighting
Reverse sear is best for much thicker steaks taking their sweet time breaking down their protein in the gentle heat. It also dries out the outside for a better crust.
That full cast iron steak is NOT medium rare IMO.
@Chief Handler right? Who says brown can't be medium rare? We accept all colors
Yeah, when he said it was at 128 degrees and then he was going to sear on both sides for 4 minutes, I immediately knew he was making a glob of expensive charcoal...
@@lathspell87 He didn't sear the 128° steak for 4 minutes, that was the second steak he put off to the side at the beginning of the video. He added the 128° steak when the second steak was close to temperature. He actually explained that in the video: 09:43.
Yes, that is medium well, I only do it 1½ min per side, for my one inch cut, to have it medium rare, I love medium rare, the steak show is over cook to me. I learn something from the experiment but won’t agree this is medium rare 🤣
Yes got some avacodo oil here...has a smoke point of around 500°..whats this 680°? YES lets put it right in the pan...then call it nicely charred😂 i would still eat it happily but this was hard to watch as it was happening. " Lets shoot for 118 to 120....oh well 128° lets burn this on the sear and see if that makes it more rare maybe 🤪
Ya that pan was way too hot
I too, prefer a some steak with my butter.
It's 10:20am as i watch this and I really want a steak right now.
It's 02:05am as I watch this and I badly want a 🥩.
Great job. Revers sear is a recent discovery and go-to for me. Love your channel
That reverse seared streak looked so so so good. Love your grill setup.
Thanks Paul. Appreciate the kind words. 🙏
I like how you form and wrap the compound butter but when you to cut it, instead of removing the parchment paper, just slice through the cylinder making your little disks that you remove the paper from individually. That way, you keep your nice package of butter to put back in the fridge/freezer.
Good idea Tony and welcome to the channel.
Super appreciate and enjoy your thoroughness as much as your candor. Rock on!!!
You cut the best part of the chives off....
They both look awesome. Thx for posting!!
Thanks man. Will try this. I usually pan sear a 3 inch thick cut of American angus. And then finish in the oven. I’m going to try cast iron pan with cover in the oven and then finish on a pan for this reverse dear method.
Sounds amazing.
5:01 you already had a massive slab of butter in the glass container, why did you have to add more? were those different types of butter?
Awesome video. Full of tips. Thank you!
THIS IS SUPER COOL! I subscribed because im getting in the cast iron steak game here at home and at camp.... I want to try the 48hr seasoning, then bring it in a cooler and cook in an open fire first night of the portage trip. Any suggestions or tips?
Just make sure you only use as much salt as you normally would season your steak with. All of the salt gets absorbed in so I don’t want you to get out there and fine your steaks are too salty.
Thanks for the hard work that you put into generating all of this content. I'd be interested in hearing a deeper discussion on using butter during your cook. For example, with butter's smoke point at ~300 F, I wonder if putting the butter in too early can cause the steak's flavor to change as the butter burns or affect the sear on the second side. On the other hand, using the butter at the end allows the butter to soak into the steak differently and at a lower temperature over a longer period of time.
Great questions. When we're exclusively searing a steak in cast iron (and not doing the reverse sear) we add the butter in with about 3 minutes left in the cook (generally right after the flip) so that it doesn't burn. The burnt milk solids and whey in the butter will add an off taste to your steak for sure. We also made a video on how to make your own clarified butter at home (ruclips.net/video/75tePOBXm10/видео.html) which increases the smoke point of your butter up to 480F by removing the milk solids and whey. I haven't tried it but I suspect we could add the clarified butter in right from the start and not have it burn. You still get that rich buttery flavor after clarifying it too.
Yes. for me is looked like to much heat for the meat and Especially for the butter.... I would just added at the end when resting the steak. The crispy layer lokked rather burned then an even layer I'm just a cook, not a steak expert,though. I still likes his videos and learning.
Hard to make a bad steak with that much butter
I see you are no longer saying mallard(duck?) reaction! LOL!
I’m learning every day too 😁
Reverse seared recently. Slightly different process, but came out perfectly medium rare. Almost cried at how beautiful it was. meat was absurdly tender. Thanks for tthe tip.
Great to hear it turned out GK!
Great video. I have watched a few of your videos and will continue watching. May I ask what heat resistant gloves you were using? The gloves are not bulky in profile but can stand up to about 600°F? Good ones!
Thanks Ian and welcome to the channel. Here are the gold standard gloves that claim they’re rated up to 1472F but I haven’t tested them that high! - amzn.to/2xqHVCL
Serious question: what's the point of the nitrile glove on one hand if you touch it with your bare hand anyway?
My bad. I should have been more careful I guess.
@@BBQandBottles Don't think it matters much, you're just cooking for yourself anyway, I assume. Was wondering if there was some other motive aside from hygiene.
Even directly after a meal, this channel makes me freaking hungry again 😅
You are great BBQ & Bottles !
Thx 🙏
I belive that you can achieve delicious taste on both methods. It's on your touch of cooking
Did you use the compound butter in the pan when you were searing them?
No, just straight salted butter.
@@BBQandBottles thanks for the response! So you just use the compound butter on top after the steaks were done cooking, right? I have been wanting to try making some compound butter and the way you Sean seemed pretty simple.
Exactly Justin. Compound butter right at the end while the steak is resting.
How much lead is in this Sea Salt? Does the company care?
With that said, I want a steak that doesn’t taste like salt.
I’ve not tried this yet but I’ll try. Thanks for doing a video.
Follow up question: why can't one use the regular sear order with slow cooking? I.e. sear the steak (not for too long, so it stays raw/rare inside), and then slow cook it on low heat?
I guess the theory is that it would be less ideal for getting an even cook, since with the reverse sear one is searing the outside of already cooked meat, rather than raw meat, which ought not to let the cook penetrate as deeply. Someone should test this however to see if it bears out (please link videos if anyone knows of any good experiments already done).
Evenness of cook aside though, the sear first then slow cook method might also work for getting more smoke flavor in the meat. I guess the idea is the crust prevents the smoke from entering? That also needs to be tested. Again, please link any relevant examples.
That's actual the traditional way for steak on a grill.
Legitimate question: How did you not end up burning your butter black with the pan so hot? That was hot enough to make the avocado oil smoke.
You add it in at the end with only 2-3 minutes left in the cook. Doesn’t have time to burn.
I did a dry brine with two NY Steaks. I laced them both with kosher salt, did not appear to use too much. However my 48 hours dry brine produced steaks way too salty. How can I avoid this?
I would suggest using less salt. Narrow in on what you prefer and stick with that!
To get the right amount, imagine salting the entire layer of the steak rather than just covering the entire surface with salt
Perfect Steaks!
The best method IMO is to use your BBQ in a two step method. Put the heat as high as possible to sear it on your BBQ then reserve the piece of meet while you cool down the heat. Then you put your meet back. Its longer and it is harder to do then reverse searing but the taste totally worth it.
That’s the traditional way of making steaks.
I’m aging ribeye roast for 35 days. Is it a good or bad idea to do a 2 day dry brine on it or would it make the steak too dry?
Unless you’re going to sear your roast somehow I wouldn’t recommend doing the dry brine.
Reverse sear in a proper oven (not a smoke pit) with a remote thermometer. That way, you'll get the correct temperature and the correct doneness. Searing on a pan should be done only quickly and evenly just to get the surface seared nicely. Otherwise, using a torch can also be done.
I gave up on pan searing as the thick grey walls on the steak is getting the meat way over-cooked and losing all the tenderness and flavour of the steak.
You can't do them side by side alone and expect the correct cooking outcome for both of them. Your reverse sear is slightly overdone, and your pan seared one was way overdone, it went more to medium. (personally, I would send it back if I got it at a restaurant and I asked for medium rare.)
You should watch the movie called waiting. They highlight what happens to food sent back to the chef. My guess is you have had many spit steaks in your day…..
Awesome way Congratulations 👍🥰🤘
I reverse sear steaks in a cast iron skillet all of the time. Best of both worlds and you get that delicious crust and the butta , rosemary and garlic flavor. Am i wrong?
Put the cast iron pan upside down, you'll get the smoke and the crust!
Hank and Bubba's Wagyu Beef in South Texas. Delivered to your door.High Quality.
After the dry brine do you wash or wipe the salt away?
Jon Adam no that’s your salt for the steak, you should aim for 1 tbsp of salt to every pound of beef
@@CRASHHEADHUNTERz oh....ok
Yeah I was told to completely cover the steak with sea salt both sides and then after an hour or so wipe it off. Sounds like I used too much.
Covering your steaks works if you’re only brining it for an hour but if you’re doing a 24-48 hour dry brine then just use your intended amount to season the steak.
Reverse sear only for me, got to have the smoke!
If you don't like the charcoal/smoke flavor of a reverse sear, just sous vide the steak to 115-120° and then sear it in the cast iron.
Ripping hot, bro!
Please do a brisket video 😊
We have a whole brisket series on our channel if you want to check them out.
I think everyone on here should show how to do reverse seared steak a simple way for us folks that don't have all the fancy equipment and have 3hrs to cook a steak. Other than that it looked AWESOME.
i have a dome electric bbq bc association doesn’t allow me. can i put an iron cast inside it?
100%
might not want to close the lid with your glove hand that you touched the meat with cause then you come back and grab the handle bare handed. Love the video. Came over from Guga. Subbed.
Thanks for coming over and welcome to the channel!!
Itll be absolutely fine. Your only risk of food borne illness with steak is after its ground up. The surface of the steak doesn't have any harmful bacteria or e-coli. Its only from the inside of the meat which gets cooked
@wyatt Riley You’re the voice of reason.
@Obelisk Tekhenu Yeah you're right I had that totally backwards. It made sense in my head and I typed it wrong.
I wonder about the final temp of the reverse sear
came from guga :) gonna binge watch your videos :)
Is that a submariner on your wrist?
I would eat either one of those steaks, but I think the reverse seared wouldn't looked a little better.
I’m with you on that one.
Why wouldn't shorter time on higher heat be as good or better than having the skillet be cooler? I've always thought that the secret to steakhouse quality steak was 800+ degrees F. Going past the smoke point (especially for a short time) doesn't necessarily affect flavor (adam ragusea has a video on this), although, given the high heat, I would use clarified butter next time (rather than whole butter). I don't follow your logic that a less hot pan would give a better sear; if anything I would think the opposite, provided the searing/cooking time is right (brief).
Too high a heat can burn the steak, it’s demonstrated (by accident in the video) and he even speaks to having made that mistake.
If you rewatch, when he put the non reverse seared steak in first at a reading of 685 degrees and flipped it, you see parts of the steak were burnt. The reason the second steak didn’t burn and had a perfect sear is because the pan had come down in temperature from the first steak cooking, then adding the second brought them temp down even more. So when the second steak went in, the pan was probably around 550 degrees. There is a perfect temp to sear meat, it can’t be too high or too low.
Something weird going on here, but I can't put my finger on it. Is this Canadian?
I’m Canadian and yes! Good catch!
I heard it with the "oot"
He literally said that he is Canadian in the video
Why would anyone take cooking advice from a Canadian?
@@jasonmorrow6367 because you value top advise
Nice vid. I would have been tempted to have just let the reverse sear steak cook on the grates. Different flavor profile and not as much surface area for the sear, but still wonderful flavor
That's what I thought the comparison would be at the beginning; reverse-sear and then sear on grates vs sear on iron pan then indirect heat.
Looks good, I'll probably try it, but of course for these videos they go above and beyond what the average person can afford, not everyone is running out to by "MALDON" sea salt, and Avocado oil. and specially designed drying racks... it's probably more like mortons kosher salt, some wesson canola and a couple of pans from the $0.99 store!
Would it be a bad idea to cold or hot smoke beef before an extended dry age (35 days +)?
I really wouldn’t suggest that. You need fresh beef to start a dry aging process otherwise I think you’re really running the risk of getting people sick.
where are the comments - tried Chrome and Safari and they don't show in either?
Unsalted butter or salted?
Does the salt brine on steak if using salted butter to baste, make it saltier?
I haven’t noticed a real difference. Use whatever you have available but we tend to use salted.
I usually have both available, but, ive never used unsalted butter for basting.
Im usually heavy with the salted butter, I also throw in fresh thyme, rosemary, garlic and ground white pepper when basting...do you recomend any extra spices herbs to throw in or keep it as minimal as possible? (You mostly do rosemary garlic and butter)
@@BBQandBottles I'm just an oven and stove chef. No grill no smoker. All gas. Also, shoutout to Canada.
From me in Cali
I like garlic and rosemary. Or garlic and thyme but I don’t go further than that.
Subbed!!!!!
Welcome!!
👍
Brisket please ❤️❤️
I would love to see a repeat of this video under more controlled conditions.
What conditions specifically? I was just thinking of making another one of these videos.
@@BBQandBottles All of them really. When comparing two protocols the idea is to keep conditions as similar as possible so you can rule out error as a source of the significant difference. The temp. of the skillet here, reverse searing the steak above the desired temp., etc. It just makes the final product less reliable and you can be less confidence in any conclusion you draw from the results.
That butter must have burnt?
Let steak rest on a small plate place upside down it allows for juices to run off and not pool under the steak
No wood chunks? Gotta add the wood for the real smoke flavor.
That pan seared looked way over done why is it black a dark brown seems more fitting
So never use olive oil for cast iron searing. It has a very low smoke point. If you want to start a fire, that's how. Use something neutral with a high smoke point like avocado oil instead. Also, if you plan on making compound butter, don't use chives, use herbs that won't expire, and that way you can keep it around for much longer than a week. I'm not sure how much steak this guy is eating, but he used 4 sticks of butter for his blend. Seems like a waste to me if it truly expires in a week.
Edit: Another pro tip for cast iron searing... If you're cooking a new york strip like this guy with a great fat cap, cook it for 30-60 seconds on that side first. It'll render the fat down into the steak, and the fat that melts off goes immediately into your pan, and you're now cooking your steak in beef fat.
We used avocado oil in this video
You're fired....pointless comparison between a decent steak and one completely destroyed. Also, why do you need the compound butter when you have all that goodness left in the pan? Oh, you burned the crap out of the avocado oil and the butter!
Did you happen to read the instructions that were included with that thermometer by chance? The angle that you took the temperature there almost certainly rendered you an irrelevant reading.
I'm tired of cooking shows using the highest quality of meat when I'm here using choice meat
Great content. Gotta get you a microphone though...
yeah, I'm still investing in equipment for the channel.
Just FYI, those with birds; DO NOT use avocado oil with your bird inside the house. You can kill your birds.
So hungry now
Both steak were cook about the same, you need cook them med rare. You are almost well done
This experiment was so botched you shouldn't even have posted the video, dude. You were almost over 200 degrees past the smoke point of avocado oil at the time you put the first steak in. This cooled the pan down a bit when you introduced the 2nd steak, which cooled the pan down even more when you added the butter and herbs. The 2nd steak was cooked much more properly than the first -- possibly fried considering the amount of butter you added.
Not complaining about how you like your steaks; do your thing, but if you're going to exhibit two different cooking methods in an attempt to determine the better one, at least do it properly. You turned one steak into Joan of Arc and nurtured the other. This appears as if you clearly have a bias and would go to any lengths (even sabotage) to prove a point, and could potentially make people believe that this was nothing more than a paid shill trying to promote a product.
If this were presented to publishers of an academic journal, it would be thrown out immediately; at least the professors know how to botch their results without raising suspicion. Good video, unfair experiment.
I don’t know anyone who knows what they’re doing who would cook the steak in a cast iron skillet for the entire cook.
Looks good, but more like a medium +, not medium rare
3 minutes sear killed both steaks. Maybe 1 minute each side.
Does everyone have a comchado? I don't
I'm so glad I kicked my egg to the side in favor of a pellet grill.
I like my pellet grill but it doesn't give anywhere close to the smokiness of an egg or bullet smoker. What I do is put a smoke tube in the grill and add chunks of wood to help. Pellets are just saw dust, they dont give good smoke flavor. They are convenient though.
I wouldn’t take this test as gospel, the traditional sear seemed like an afterthought with none of the variables controlled in my opinion. They both ended up overcooked, the traditional naturally suffering more because it had to endure the insane heat you subjected it to for longer. That’s the difference in the 2 steaks here, not reverse sear vs traditional sear. In my opinion of course.
Dude... you burnt the first steak.. not a surprise with the results.
those are def NOT medium rare. I'd say medium well.
I eat my meat blue, i.e. extremely rare. Most of the videos are showing medium rare at best.
Como se dice ....overcooked?
go eat the cow alive
Looks like the butter burned when you basted
yeahyeah #1000!
Canadian?
Medium rare? That's more like medium to medium well.....
This comparison is totally flawed. He over cooked the reverse seared steak in the first place, then pretty much just boiled it in butter. Waste of good meat. The other steak looks medium to well, again waste of good meat.
Sure anything tastes good with butter and garlic. Grill me a bone-in ribeye. rare. Seasonings are salt, pepper and veg oil. GO!
❤️
There is a bit of steak under your butter
Fail…. With that cast iron at 700 degrees, you could pull the skillet out, put the ribeye in for 2 minutes with a compound disc for 2 minutes per side, and be done…. You can damn near take the tongs and wave it over the coals…. Nice medium well steak though.
So let me get this correct!
You used 4 packs of butter &
3lbs of charcoal,
Just for 2 small NY strips?
Allllrightythen🤦🏾♂️
It’s for a video that you watched and commented if you didn’t notice.
I think that if you all could create the best ways for cooking after choosing a great ingredients of meats and vegetables .This could make you all get health and make smart in your brain. Chinese cooking ways almost meat is pork meat is different from American people favorite foods
his pan is always a too hot to start with, looks fine though but taste will suffer.