A few more tips to add, First - Always cook your steak after its warmed to room temperature.. never cook a steak straight out of the refrigerator. the cold steak will prevent it from cooking through evenly and the meat will come out less tender. Seccond - You will need a nice pan with a good weight which can help it retain its heat. i dont recommend aluminum. use a thick stainless steel like in this video. or since those can be quite expensive. you can pick up a great cast iron pan for cheap. i personally find a well seasoned cast iron pan to be the best at pan frying large steaks.
Yeah, i was going to say this but this should be one of the tips. That's very important for even cooking. I also don't like my steak to be wet with water or condensation. I use a paper towel so you are cooking with steam...before it is seasoned prior to putting it in a pan. I have never used anything but cast iron on a steak.
I like to use a butter/oil mix for the pan. Very hot and then get the sear. I do believe in moving it around (not lifting it) so it picks up all that delicious flavoids in the pan. I also like to give the pan a chance to get hot again between flipping. Just 30 seconds or so and back into the pan for the sear.
Great method. My 2c as a retired butcher. Use good quality beef (not cow) frying steak- porterhouse, rib eye- rump. Murray Grey or Belted Galloway breeds are delicious. Make sure steak is at room temp before cooking- remove from fridge a good half hour beforehand. Pat steak dry before seasoning to remove excess moisture. I always use a cast iron pan as it gives even heat. Use a high smoke point oil - avocado oil is great, get it smoking before adding steak gently to avoid a self burn. Don't over-crowd pan as meat can start to stew instead of caramalising- the maillard reaction that is required to create that nice browning. A thicker steak (25mm) is easier to caramalise the outside without overcooking the inner where the desired tenderness and doneness, as has been explained. Use an egg or kitchen timer, 2 and half minutes each side untouched gives close to medium rare (dependant on steak thickness).Half way through the first side I add a large knob of butter and when it melt baste the steak, same other side. As explained always rest the meat.
I like the way the steak turned out! 2 things I would add to your list would be A. Room temp meat before cooking (at least 1 hour out of the fridge) B. Completely dry the steak with paper towels immediately before seasoning and cooking. You don't want any moisture to hit the hot pan. The moisture turns to steam, and steams the steak before it evaporates which I think slows the sear and crust development.
I thought meat starts decomposing 20 minutes after removing it from the refrigerator. It seems a little gross letting it sit out for 1 hr.before cooking.
@@mikedoyle7300 Don't be silly, even if true (which I doubt) it won't affect anything other than improve flavour. Remember, DON'T follow the science unless you're a lockdown fanboy.
@@auxiliary4023 "Lockdown fanboy" hahaha. In any case, there's something to be said for living it instead of studying it. Learn the work, from doing the work.
Coating the steak in oil as opposed to pouring it in the pan will prevent oil splash off and burns. Also, coating the steak itself will help to hold more of the seasoning intact as well as allow the oil and seasoning to penetrate better for a fuller flavor.
@@Mauitaoist wrong, how many 5* steak houses you made steak in??? He should have also used a cast iron pan & rendered the fat off the sides for the pan drippings.
@@Mauitaoist Agreed! Cooking with oils is a horrible mistake. For cooking and heating, always use lard, tallow or ghee! Oils oxidize with the heat, and turn bitter and carcinogenic.
Quick tip I learned from a chef. Instead of throwing the oil in the pan brush the steak with it no splatter and it chars and will not burn the pan and no mess. Great job on the steak looks awesome! Love your videos I have learned so much from you thank you!
Looks good. More tips: -Let that steak come to room temperature. I personally take it out of the fridge at least a couple hours before it goes in the pan. -Pat it dry multiple times. -Get a good quality steak. Fat is your friend. The more marbling the better. -Get a steak that is even in thickness. -Get a steak that is at least 1.5 inches thick. 1.5-2 inches is even better. 2-3 inches requires some skill and special techniques to achieve even doneness. -Salt and pepper ten minutes before it goes into the pan. Use more salt then you would think. -Warm the pan to a very high heat. -Start with oil on the highest heat possible. Wait for it to almost smoke. Only then insert the steak. Obtain as big of a sear on both sides of the steak without blackening. -Do not use Olive oil, instead use Peanut Oil or Sunflower oil. They have a higher smokepoint and are more neutral. -After getting the best sear possible (thick goldenbrown crust) turn down the heat to low-medium and drop some butter in the pan, along with a few crushed garlic cloves and some fresh thime. Using a spoon, for a few minutes spoon the garlic/oil/butter/thime combination over the top of the steak, basking it. While using this technique rare and even medium rare are hard to achieve with steaks thinner then 1.75 inch. -Insert a meat thermometer like shown in the video and take the steak of the fire at around 120F (Rare) or 130F (Medium Rare) -If you have a really thick steak (around 3 inches) you can finish it in the oven at medium temperature even after doing the thime/butter/garlic trick, again, using a meat thermometer. Resting normally will have the core temperature increase by around 5F. Rest 5 - 10 minutes. Resting: Don't let the plate/scale/dish you are resting the meat on cool down to fast by for instance placing it directly on an iron or granite countertop. Use a coaster. On the other hand, don't let the resting turn into cooking by completely wrapping the steak in foil and putting it on a hot plate on a a coaster. Or worse, completely wrapping the steak and pan you baked it in in foil. This most of the time will let the core temperature of the steak rise to high. I mostly put the foil over the steak without wrapping it on a warm plate on a coaster. Keep an eye on that thermometer.
Have been meaning to cook a steak on the stovetop for years, but was always too afraid. Followed your tutorial on a boneless NY strip and it came out amazing, even used a copper pan to sear it. Thanks, man!
Just watched this video, had a pack of steaks just lying around (don't know what cut, they were thick and no bone). I've tried to fry steaks before, and no joy. Watched these 5 tips, and in 15 minutes had a plate of yummy med-rare goodness!!! OMG man, you're a genius! Thank you!!
There are several ways to cook a good piece of steak: Sear the steak in a thick cast iron pan (and by continuously basting it with pan juice gives you that nice butter, garlic and herbs flavors). Grilling it gives you that smokiness flavors and an 'over-rated' diamond grill mark. Sear the steak in a pan then finish it off in a 450 oven, if it's an extra thick cut or if you like your steak well done. This will prevent your steak from drying out. Sous-vide (in a vacuum-sealed bag, then slowly cooked in a temperature controlled water bath, then finishing it off by searing it in a pan). I think it's more important to make sure the meat is well seared all around, and NOT over cook your steak.
I’ve Cooked lots of Various Steaks over the yrs in A Thick Cast Iron Pan, with a little Beef Dripping & Butter. One thing I all-ways do is shake some Worcestershire Sauce over them, once Cooked I make a lovely sauce with the residue in the Pan. ( I was a Scottish Beef Farmer in my Youth) ever once did I have any complaints.
Appreciate everyone who shares their approach to cooking a great steak. Some may disagree. Yet this experience would be "hidden" but for the internet. Only those w/production companies would b heard, thus robbing the public of these cook's voices. "Well done!" 😇🥩
This is more or less how I cook my steaks and I'm always a satisfied customer. The keys are the sear, ample seasoning and not cutting into the steak before it's had a chance to rest.
I've always rushed into eating my steaks thinking that they were juicier the less that they sat but now I'm realizing I'm losing all of my flavor. It's running onto the plate and I have to constantly dip my steak into the corner of MyPlate
I love this video... My Uncle had a restaurant and always believe #1 Never use a FORK to turn the meat... #2 Turn it once... Thank you for sharing this great video...
0:34 - "First rule is: Know your steak." I agree. I took mine out to a movie and then on a moonlit walk on the beach. I hope to meet its parents next week.
Basically a good description of how to cook a steak. A few minor points. Salt. Should be sprinkled from a higher height above the steak to get better coverage without too much in some spots and not enough in others. I noticed that the tip at the top got missed completely while the main body of the steak got well covered. When salting meat like this, it should be given a minimum of 40 minutes to work. I use a very course Sea Salt. I also use a heavy cast iron fry pan rather than a Stainless Steel pan - holds the heat better. Also, consider basting the steak in butter, whole garlic, and some herbs after the first flip.
@John James Rambo Wow... Who pissed in your Cornflakes? If you have ever seasoned meat for cooking in your life, you would know that the standard salt to use is Kosher salt, which is very large grains. I prefer Sea salt, so I get the course Sea salt which is about the same size as Kosher salt. Also, as the juices come out of the meat in a reaction to the salt, the salt dissolves and is pulled into the meat as the juices re-absorb into the meat.
23 years old and I still could barely boil macaroni before you. now, just tonight I made the best T bone steak I ever tasted and it's all because you. Thank you! I thought I was a lost cause but in the few months I've been watching you I have become the best cook in my friend circle ^^
I've watched lots of cooking shows. I always see chefs touching the meat for doneness but never knew how to do it myself. Never seen that finger trick! Thanks for showing us.
Ya know, we all like things a little different from what others may go for. And opinions being different, I'm not surprised that there are a thousand different methods posted here. But Christ, folks, just because he doesn't do steak exactly YOUR way doesn't mean he's wrong. I could bring him here, cook him a prime, dry aged cut my way, and he might just say, "Nah, I like my way better". The proof is in the eating. You want a particular flavor, I want another. If it's not aged, I have to do things a bit different if I want flavor. Meaning different seasoning.
My Wife Uses a 12" Cast Iron Skillet.She Sears them and Finishes In the Oven.We only go to the Steak House on a Special Occasion.She Always Says that she can cook a Steak as Good or Better than they can.Which is true and a lot Cheaper!!She knows how to COOK!!!
One little secret add a small pad of butter in the last few minutes in the oven and it collasces with the juices so that when it rests, you lose none of the flavor once you cut
I've watched many steak videos - yours is superior. I'd like to add my 2¢ worth: After I sear the steak I reduce the heat and cover the pan with a glass lid. This causes the pan to behave similar to an oven and eliminates the oven requirement. I use the same thermometer as you do. Works like a charm. Thanks.
Many of the comments are spot on. I have two to add. First, while seasoning the steak decide the side that's the presentation side. Best side usually is pretty obvious. That is the one you search first. Second, a good steak will have a good amount of fat on the edges. When the pan is hot and using tongs render the fat for a minute or two. Then you can cook it in it's own fat. Way better than oil out of a bottle.
Wow! A lot of people hating in the comments. First of all- "doneness" is a word. It is a term that describes the desired degree to which your good is cooked. Secondly- yes that's a lot of salt because that's a thick steak. And lastly- if you season anything after it's cooked it's too late for flavored to develop. By the way, the steak looks delicious.
Say what you will I have tried several of Dave's dishes and most have been very good. I have chatted with him a time or two and he seem's like a really good guy. I wish we had more people like him out there making video's. Hey Dave, Merry Christmas to you and yours !!!
Thank you for you ur video! My kids love stake preferably NY stake.....I never tried it? Never been a big "meat"eater........but we tried your pointers....and cooked 4 NY stakes! I tried it! And wow I really liked it! So here I am at 53 and have a new love .......thank you again!
good cook on the inside good, crispy sear on the outside but you should try adding some butter and herbs to the pan to baste the steak adds some nice flavor. Also use Avocado, canola or grapeseed Olive oil was burning in your pan and it gives off bitter flavors.
So many people are commenting my same thoughts that he should of used a cast iron, but I must say...I’m impressed he pulled off such a nice sear on that kind of pan! Skill right there! And throwing some butter on it right as he took it off would take that beauty right over the top! ❤️
I pretty much do everything he mentioned except the finishing in the oven. Only kind of steak I would do that with is a London Broil because they are so thick. With anything else putting a lid on your pan will suffice. This allows you to keep all that heat in so it cooks the inside while searing the outside. 3 minutes each side, rest for 5 minutes, perfect medium rare.
Good advice in general, but I like to let the salt and pepper sit overnight, or at least a few hours. The steak will first slowly let out water, then suck it back in, bringing the seasoning with it.
If I have a thick piece of pork or beef I often cut openings in the meat at about inch intervals. It makes a sort of braided look, but allows the water to escape from the cooking, searing the meat more than steaming it. I'll open up the 3-4 inch cuts that are spaced about an inch apart occasionally at the start of cooking to make sure they haven't closed up preventing steam to escape. The cuts don't let the juices out because their surfaces, if done the way I do with pouring on extra hot oil get seared like the outside of the meat. That's just my method of pan cooking thick meat. On a grill with good radiant heat I wouldn't do that. I do this mostly with pork, but a thick steak in a pan with no oven around it works too.
How did you manage? I understand frying one side 4 min and after that frying another side for 4 minutes. Is that everything? Or should the steak after that be additionally cooked in the owen for 8 minutes as author mentioned?
I WILL try this Saturday. Thank you for sharing... WOW... I noticed 2010??? I was working in Baghdad Iraq at the time. 2004-2011... I have the Beef cuts I want now... to learn how not to waste it. I will be cooking for my parents... No Marinading ?? Wow. Just Salt and pepper... And Cumin?
listen, people if you know the principles of what you're doing, theres any number of ways to do it right - salt extracts some liquid, making the outside crispier - high heat develops the crust, and adds complexity to the flavour - tinfoil slightly braises the steak, loosening up the collagen - lower heat / flipping more often would change the heat gradient, and make the insides less rare Theres more than one way to do it!
Very nicely thought out and articulate about the kitchen cook. I'd offer up an optional #6...don't fry a lovely cut of meat like that. Grill it over wood coals...sear 2 minz each side directly over the main heat...then move it off to the side...put the lid on til the meat comes to desired doneness. It will be wonderful.
An advice, when u are resting the meat dont put a aluminium foil or whatever, because the steak will continue to cook with the vapor, you should rest them on a board for ex
The steak looks great I am a medium rare guy & I'm sure it tasted great too the only thing I didn't like was the oil in the pan.. Maybe have been a lil more even with the salt & pepper but other than that it looked like a good basic steak.. Perfect no but what is perfect
Wow, somebody actually prepared a steak correctly! When I saw you cut that with the seared outside and beautiful color inside, I started to salivate, and still am!! LOL. Great job! :-)
One rule you forgot: Take the steak out of the fridge at least (!) 30 minutes before cooking!!! Let it come to room temperature before throwing it into a searing hot pan. Otherwise the outside will be charcoal before the core is perfectly cooked.
I have followed this method and had good results on low to medium quality cuts. But finally after kids are gone on their own and grocery bill much smaller got some very expensive premium ribeye. Man, I never knew what good steak tasted like even using this technique. My only change was not to sear so long as my electric stove is too inconsistent. This is definitely the way to cook steak from my experience.
My dad cooks T-bone steaks to perfection, we have it about once every two weeks. He was a food buyer for a commercial kitchen, know the butchers to get the good stuff. Thick cast iron skillet on maximum heat, smoked up our little home kitchen for hours. T-bone steak so good, never had better and the surrounding translucent fat was the best. His kitchen didn't want chicken wings (the old days where they didn't have a use for it) so he takes it home, five or ten pounds at a time. Those wings were so good (fat and skin) with herbs and spices right out from the broiler. Those were the days we ate a lot of meat and used butter everywhere. Know better now, maybe a steak once every few months, lot more veggies. Don't eat as well but live longer - it's a trade off.
Can't always do that. I rarely have a rib eye, for economic reasons. The sad part is that people have caught up on the idea that chuck (my fave) is better than round, and it's now more expensive than round, which is fair, but didn't used to be. Round must be cooked VERY rare to be good, and it's never as good as the more flavorful cuts. I am not a sirloin fan, either. Too much pepper by this guy, btw.
I always used to use the touch and feel method for doneness until my wife gave me a digital thermometer for my birthday.I tell you what it's the best thing since sliced bread lol
Good and informative video. Bone-in Rib-eye is definitely my favorite cut of beef. I used to cook for a major high-end Steakhouse, these users posting about the amount of S&P you used have no idea.
@@colin-campbell actually its true whether you like it or not. Resting allows the juices to re-distribute thru out the meat. Unless you cook the shit out it then its ruined anyway.
@@colin-campbell Colin, I used to think the same about not needing to "rest" the steak. Then I read that while resting, the tense muscle fibers "relax". This allows the steak to retain more juice, rather than leaking all over the place. Tense fibers push out the juice because they're contracting. When resting, they relax and allow the juice to be retained.
This steak cost about $7.00 dollars when this video was posted in 2010. Now, 2017 same steak about $24.00 bucks.. But yet our wages are the same as 2010.. Shameful really.
Not cast iron? Not a good start. Professionally, I can tell a steaks temp by watching blood pooling on top. Measure of doneness. How do I know? Experience. I can make better off a grill, using a cast iron skillet. Seared as seasoned, butter basted, and oven finished. No blood. MR. Medium done red pooling. M. Well done, clear. Not hard to see. Grill marks a better tell. A skillet steak by temperature probe. About 120 a good start. 🙂👍👍
I am not a certified chef. But been a cook. In many restaurants. I am just an international food logisitics manager now. Also a kitchen manager in my day. I know what is used, by corporations, as ingredients, around the world. Whiteners, yeasts, chemicals, cheeses, seasonings, flavorings, etc. The real. Also I can make a parmesan garlic scampi wing only I know of. Hot wings aren't good for me. But have made the best for others. Adding brown sugar is like crack. No kidding. Always add that to my beef or deer jerky. 😁 Best seller.
@@donaldgoodnight7853 Buffalo wings or hot wings are my favorite, but a really good steak can't be beat. Honestly, like now. Steak is cheaper than wings. Everything is going crszy..so hamburger helper for me! Great Video and thank you for posting!
Teran Lewis Finally someone who agrees with me! lol All evening people have been disagreeing with me on other videos. So I saw the notification and thought "Oh here we go, what do they have to say now." lol But yeah man garlic is awesome. Never tried rosemary though. I assume you just use a very light amount? -unlike garlic which I use liberally?
I am a steak freak and with years of experience of the right all purpose seasonings too .... trust me ! You need to try this seasoning . Its called Goya Sazonador Total . It in a dark green bottle with dark green cap . It good with everything ... guaranteed ! Its got zap & zing ! Lol Once you use it ? You DON'T want to go back to anything else trust me ! You owe it to your self to try it !
Very good to take a little more care I like mine cooked bit more but it worked never thought putting it in the oven made a difference. Lovely with chips.
Looking real good! Personally, I like too add some seasoned butter to the pan and baste my steaks, and then put a small pad on as i let it rest, but that's just personal preference
Cast-iron pan. Medium high heat. Cook 2 minutes per side. Add butter between to keep hydrated. Perfect. Every time. If cooking ribs, 6 minutes per side. Baste with favorite sauce.
I first watched this video around the time he uploaded it and I come back every once in a while. I love those 5 steps, I been making amazing steaks ever since. As I progressed over the years, I wonder why he used that damn frying pan instead of cast iron skillet lol. Love this video!
One thing! The rules are totally correct but you should add a new 1st rule and that is you should have your steak at room temp before you start your cooking and season at the last possible moment to keep the salt from not drawing out moisture :)
Another video on youtube that shows a method that works very well is the "30 second steak," that is cooked all the way on the stove on high, and turned every 30 seconds. It has worked very well for me.
First start out with about 15 steaks because I have tried and tried this method and I cannot get it done ✅ each time it turns out different but they are all good the best way is always have two baked potatoes with a lot of Kroger sour cream
A few more tips to add,
First - Always cook your steak after its warmed to room temperature.. never cook a steak straight out of the refrigerator. the cold steak will prevent it from cooking through evenly and the meat will come out less tender.
Seccond - You will need a nice pan with a good weight which can help it retain its heat. i dont recommend aluminum. use a thick stainless steel like in this video. or since those can be quite expensive. you can pick up a great cast iron pan for cheap. i personally find a well seasoned cast iron pan to be the best at pan frying large steaks.
Yeah, i was going to say this but this should be one of the tips. That's very important for even cooking. I also don't like my steak to be wet with water or condensation. I use a paper towel so you are cooking with steam...before it is seasoned prior to putting it in a pan. I have never used anything but cast iron on a steak.
I like to use a butter/oil mix for the pan. Very hot and then get the sear. I do believe in moving it around (not lifting it) so it picks up all that delicious flavoids in the pan. I also like to give the pan a chance to get hot again between flipping. Just 30 seconds or so and back into the pan for the sear.
Great method. My 2c as a retired butcher. Use good quality beef (not cow) frying steak- porterhouse, rib eye- rump. Murray Grey or Belted Galloway breeds are delicious. Make sure steak is at room temp before cooking- remove from fridge a good half hour beforehand. Pat steak dry before seasoning to remove excess moisture. I always use a cast iron pan as it gives even heat. Use a high smoke point oil - avocado oil is great, get it smoking before adding steak gently to avoid a self burn. Don't over-crowd pan as meat can start to stew instead of caramalising- the maillard reaction that is required to create that nice browning. A thicker steak (25mm) is easier to caramalise the outside without overcooking the inner where the desired tenderness and doneness, as has been explained. Use an egg or kitchen timer, 2 and half minutes each side untouched gives close to medium rare (dependant on steak thickness).Half way through the first side I add a large knob of butter and when it melt baste the steak, same other side. As explained always rest the meat.
I like the way the steak turned out!
2 things I would add to your list would be A. Room temp meat before cooking (at least 1 hour out of the fridge) B. Completely dry the steak with paper towels immediately before seasoning and cooking. You don't want any moisture to hit the hot pan. The moisture turns to steam, and steams the steak before it evaporates which I think slows the sear and crust development.
Vince Amato yes this, 100%
I thought meat starts decomposing 20 minutes after removing it from the refrigerator. It seems a little gross letting it sit out for 1 hr.before cooking.
@@mikedoyle7300 Don't be silly, even if true (which I doubt) it won't affect anything other than improve flavour. Remember, DON'T follow the science unless you're a lockdown fanboy.
@@auxiliary4023 I don't know how we went from cooking steak to lockdowns but okay.
@@auxiliary4023 "Lockdown fanboy" hahaha. In any case, there's something to be said for living it instead of studying it. Learn the work, from doing the work.
Coating the steak in oil as opposed to pouring it in the pan will prevent oil splash off and burns. Also, coating the steak itself will help to hold more of the seasoning intact as well as allow the oil and seasoning to penetrate better for a fuller flavor.
Never put oil on a steak that's the most disgusting stupid thing I've ever heard you put tallow in the pan or lard or ghee animal FAT NEVER "OIL"
@@Mauitaoist wrong, how many 5* steak houses you made steak in??? He should have also used a cast iron pan & rendered the fat off the sides for the pan drippings.
@@Mauitaoist Agreed! Cooking with oils is a horrible mistake. For cooking and heating, always use lard, tallow or ghee! Oils oxidize with the heat, and turn bitter and carcinogenic.
Quick tip I learned from a chef. Instead of throwing the oil in the pan brush the steak with it no splatter and it chars and will not burn the pan and no mess. Great job on the steak looks awesome! Love your videos I have learned so much from you thank you!
Thank you for that
Looks good. More tips:
-Let that steak come to room temperature. I personally take it out of the fridge at least a couple hours before it goes in the pan.
-Pat it dry multiple times.
-Get a good quality steak. Fat is your friend. The more marbling the better.
-Get a steak that is even in thickness.
-Get a steak that is at least 1.5 inches thick. 1.5-2 inches is even better. 2-3 inches requires some skill and special techniques to achieve even doneness.
-Salt and pepper ten minutes before it goes into the pan. Use more salt then you would think.
-Warm the pan to a very high heat.
-Start with oil on the highest heat possible. Wait for it to almost smoke. Only then insert the steak. Obtain as big of a sear on both sides of the steak without blackening.
-Do not use Olive oil, instead use Peanut Oil or Sunflower oil. They have a higher smokepoint and are more neutral.
-After getting the best sear possible (thick goldenbrown crust) turn down the heat to low-medium and drop some butter in the pan, along with a few crushed garlic cloves and some fresh thime.
Using a spoon, for a few minutes spoon the garlic/oil/butter/thime combination over the top of the steak, basking it. While using this technique rare and even medium rare are hard to achieve with steaks thinner then 1.75 inch.
-Insert a meat thermometer like shown in the video and take the steak of the fire at around 120F (Rare) or 130F (Medium Rare)
-If you have a really thick steak (around 3 inches) you can finish it in the oven at medium temperature even after doing the thime/butter/garlic trick, again, using a meat thermometer.
Resting normally will have the core temperature increase by around 5F. Rest 5 - 10 minutes.
Resting:
Don't let the plate/scale/dish you are resting the meat on cool down to fast by for instance placing it directly on an iron or granite countertop. Use a coaster.
On the other hand, don't let the resting turn into cooking by completely wrapping the steak in foil and putting it on a hot plate on a a coaster. Or worse, completely wrapping the steak and pan you baked it in in foil. This most of the time will let the core temperature of the steak rise to high.
I mostly put the foil over the steak without wrapping it on a warm plate on a coaster. Keep an eye on that thermometer.
I love how he explained the "hand test"...finally I know what it means! So easy! This was terrific all the way around. Very helpful! Thank you!
Nothing like hand on meat.
Have been meaning to cook a steak on the stovetop for years, but was always too afraid. Followed your tutorial on a boneless NY strip and it came out amazing, even used a copper pan to sear it. Thanks, man!
Just watched this video, had a pack of steaks just lying around (don't know what cut, they were thick and no bone). I've tried to fry steaks before, and no joy.
Watched these 5 tips, and in 15 minutes had a plate of yummy med-rare goodness!!! OMG man, you're a genius! Thank you!!
There are several ways to cook a good piece of steak:
Sear the steak in a thick cast iron pan (and by continuously basting it with pan juice gives you that nice butter, garlic and herbs flavors).
Grilling it gives you that smokiness flavors and an 'over-rated' diamond grill mark.
Sear the steak in a pan then finish it off in a 450 oven, if it's an extra thick cut or if you like your steak well done. This will prevent your steak from drying out.
Sous-vide (in a vacuum-sealed bag, then slowly cooked in a temperature controlled water bath, then finishing it off by searing it in a pan).
I think it's more important to make sure the meat is well seared all around, and NOT over cook your steak.
I’ve Cooked lots of Various Steaks over the yrs in A Thick Cast Iron Pan, with a little Beef Dripping & Butter.
One thing I all-ways do is shake some Worcestershire Sauce over them, once Cooked I make a lovely sauce with the residue in the Pan.
( I was a Scottish Beef Farmer in my Youth) ever once did I have any complaints.
I always *use* to put the oil in before letting the pan heat up. Learned something today.
For the first time in my whole life... I just made a PERFECT medium well New York strip ( thick). Thank you.
That's cool Raquel but Medium Well is definitely far from perfect. Medium Rare is.
=D I agree... im still a rookie! I was shooting for more rare, but ended up with a perfect med well. Maybe next time. =)
Appreciate everyone who shares their approach to cooking a great steak. Some may disagree. Yet this experience would be "hidden" but for the internet. Only those w/production companies would b heard, thus robbing the public of these cook's voices. "Well done!" 😇🥩
This is more or less how I cook my steaks and I'm always a satisfied customer. The keys are the sear, ample seasoning and not cutting into the steak before it's had a chance to rest.
I've always rushed into eating my steaks thinking that they were juicier the less that they sat but now I'm realizing I'm losing all of my flavor. It's running onto the plate and I have to constantly dip my steak into the corner of MyPlate
I love this video...
My Uncle had a restaurant and always believe #1 Never use a FORK to turn the meat... #2 Turn it once...
Thank you for sharing this great video...
0:34 - "First rule is: Know your steak." I agree. I took mine out to a movie and then on a moonlit walk on the beach. I hope to meet its parents next week.
Always good to be in a committed relationship before you try to eat her. Eat the steak, I mean.
You are good man😂😂😂😂
Karl Hungus hahahaha wtf 😂
She treated me like a piece of meat .
I figure you are trying to say your date is plus size. Anyway you are very creative. Thumb up.
Basically a good description of how to cook a steak.
A few minor points.
Salt. Should be sprinkled from a higher height above the steak to get better coverage without too much in some spots and not enough in others. I noticed that the tip at the top got missed completely while the main body of the steak got well covered.
When salting meat like this, it should be given a minimum of 40 minutes to work.
I use a very course Sea Salt.
I also use a heavy cast iron fry pan rather than a Stainless Steel pan - holds the heat better.
Also, consider basting the steak in butter, whole garlic, and some herbs after the first flip.
@John James Rambo Wow... Who pissed in your Cornflakes?
If you have ever seasoned meat for cooking in your life, you would know that the standard salt to use is Kosher salt, which is very large grains. I prefer Sea salt, so I get the course Sea salt which is about the same size as Kosher salt. Also, as the juices come out of the meat in a reaction to the salt, the salt dissolves and is pulled into the meat as the juices re-absorb into the meat.
@John James Rambo You can get even coverage with large grains of salt just as easily as you can with fine salt.
23 years old and I still could barely boil macaroni before you. now, just tonight I made the best T bone steak I ever tasted and it's all because you. Thank you! I thought I was a lost cause but in the few months I've been watching you I have become the best cook in my friend circle ^^
I've watched lots of cooking shows. I always see chefs touching the meat for doneness but never knew how to do it myself. Never seen that finger trick! Thanks for showing us.
You should season from higher up it helps it spread more evenly.
Yep...that's a great tip! Thanks for sharing!
You have included the most good tips of the 5 videos I’ve watched! Thanks!
Ya know, we all like things a little different from what others may go for. And opinions being different, I'm not surprised that there are a thousand different methods posted here. But Christ, folks, just because he doesn't do steak exactly YOUR way doesn't mean he's wrong. I could bring him here, cook him a prime, dry aged cut my way, and he might just say, "Nah, I like my way better". The proof is in the eating. You want a particular flavor, I want another. If it's not aged, I have to do things a bit different if I want flavor. Meaning different seasoning.
My Wife Uses a 12" Cast Iron Skillet.She Sears them and Finishes In the Oven.We only go to the Steak House on a Special Occasion.She Always Says that she can cook a Steak as Good or Better than they can.Which is true and a lot Cheaper!!She knows how to COOK!!!
Dude, I tried your rules and I got the juiciest and most tender ribeye steak ever. Thanks! :)
One little secret add a small pad of butter in the last few minutes in the oven and it collasces with the juices so that when it rests, you lose none of the flavor once you cut
How to care for basil
A "pat"of butter.
Longwee Go vm
Longwee Go u
@IndustrialBaking Complex it depends on the flow
I've watched many steak videos - yours is superior. I'd like to add my 2¢ worth: After I sear the steak I reduce the heat and cover the pan with a glass lid. This causes the pan to behave similar to an oven and eliminates the oven requirement. I use the same thermometer as you do. Works like a charm. Thanks.
Many of the comments are spot on. I have two to add. First, while seasoning the steak decide the side that's the presentation side. Best side usually is pretty obvious. That is the one you search first. Second, a good steak will have a good amount of fat on the edges. When the pan is hot and using tongs render the fat for a minute or two. Then you can cook it in it's own fat. Way better than oil out of a bottle.
Wow! A lot of people hating in the comments. First of all- "doneness" is a word. It is a term that describes the desired degree to which your good is cooked. Secondly- yes that's a lot of salt because that's a thick steak. And lastly- if you season anything after it's cooked it's too late for flavored to develop. By the way, the steak looks delicious.
Thanks Johnny - you know your stuff!
Say what you will I have tried several of Dave's dishes and most have been very good. I have chatted with him a time or two and he seem's like a really good guy. I wish we had more people like him out there making video's. Hey Dave, Merry Christmas to you and yours !!!
Thank you for you ur video! My kids love stake preferably NY stake.....I never tried it? Never been a big "meat"eater........but we tried your pointers....and cooked 4 NY stakes! I tried it! And wow I really liked it! So here I am at 53 and have a new love .......thank you again!
good cook on the inside good, crispy sear on the outside but you should try adding some butter and herbs to the pan to baste the steak adds some nice flavor. Also use Avocado, canola or grapeseed Olive oil was burning in your pan and it gives off bitter flavors.
You're my favorite chef in the world watch your show all the time thanks chef
Rule number one make sure the steak is at room temperature.
Hi, followed your rules and managed to cook steaks that actually tasted really good for the first time. Thanks so much for the great advice.
Craig Wallace
Becoming a man is such fun LOL
So many people are commenting my same thoughts that he should of used a cast iron, but I must say...I’m impressed he pulled off such a nice sear on that kind of pan! Skill right there! And throwing some butter on it right as he took it off would take that beauty right over the top! ❤️
I pretty much do everything he mentioned except the finishing in the oven. Only kind of steak I would do that with is a London Broil because they are so thick. With anything else putting a lid on your pan will suffice. This allows you to keep all that heat in so it cooks the inside while searing the outside. 3 minutes each side, rest for 5 minutes, perfect medium rare.
Good advice in general, but I like to let the salt and pepper sit overnight, or at least a few hours. The steak will first slowly let out water, then suck it back in, bringing the seasoning with it.
+Tom E
Thats a GREAT technique & I ALWAYS use it.
Once youve tried it youll never do it any other way.
+Tom E salt will 'cure' the meat and will make the meat dry during cooking...
It turned out beautifully, thank you Dave
If I have a thick piece of pork or beef I often cut openings in the meat at about inch intervals. It makes a sort of braided look, but allows the water to escape from the cooking, searing the meat more than steaming it. I'll open up the 3-4 inch cuts that are spaced about an inch apart occasionally at the start of cooking to make sure they haven't closed up preventing steam to escape. The cuts don't let the juices out because their surfaces, if done the way I do with pouring on extra hot oil get seared like the outside of the meat. That's just my method of pan cooking thick meat. On a grill with good radiant heat I wouldn't do that. I do this mostly with pork, but a thick steak in a pan with no oven around it works too.
The classic rules are well summarized in your video but there is one more that needed to be mentioned at the end, cut the steak against the grain.
I use Jamie Oliver's tip of oiling the meat rather than putting oil in the pan. It prevents spattering and saves oil tool
I tried your method, my steak came out awesome! Thank you so much.
How did you manage? I understand frying one side 4 min and after that frying another side for 4 minutes. Is that everything? Or should the steak after that be additionally cooked in the owen for 8 minutes as author mentioned?
I WILL try this Saturday. Thank you for sharing... WOW... I noticed 2010??? I was working in Baghdad Iraq at the time. 2004-2011... I have the Beef cuts I want now... to learn how not to waste it. I will be cooking for my parents... No Marinading ?? Wow. Just Salt and pepper... And Cumin?
listen, people if you know the principles of what you're doing, theres any number of ways to do it right
- salt extracts some liquid, making the outside crispier
- high heat develops the crust, and adds complexity to the flavour
- tinfoil slightly braises the steak, loosening up the collagen
- lower heat / flipping more often would change the heat gradient, and make the insides less rare
Theres more than one way to do it!
Finally! ! ! A recipe I can follow with great results. I will be making this, this weekend - Thank you :)
My mouth is watering soooo much right now! Yummm...and I love all the tips. Cheers from Canada, Dave! :D
P
Idk what it is but the way a chef is tells me a lot about how good the food is going to be, 8 seconds in and I feel this man cooks a mean steak.
Very nicely thought out and articulate about the kitchen cook. I'd offer up an optional #6...don't fry a lovely cut of meat like that. Grill it over wood coals...sear 2 minz each side directly over the main heat...then move it off to the side...put the lid on til the meat comes to desired doneness. It will be wonderful.
An advice, when u are resting the meat dont put a aluminium foil or whatever, because the steak will continue to cook with the vapor, you should rest them on a board for ex
I think he wanted that steak to book a little more.
You should rest it on a Rack, because it will also not cook on the bottom AND it will also keep the juices in better.
Absolutely fabulous Dave! So easy, clear and concise.
The steak looks great I am a medium rare guy & I'm sure it tasted great too the only thing I didn't like was the oil in the pan.. Maybe have been a lil more even with the salt & pepper but other than that it looked like a good basic steak.. Perfect no but what is perfect
No matter what kind of meat I cook...it is tough!!! SAo I really learned something here today!! I am grateful for this!!!
Do you cook it for too long maybe?
Wow, somebody actually prepared a steak correctly! When I saw you cut that with the seared outside and beautiful color inside, I started to salivate, and still am!! LOL. Great job! :-)
+Clear Adventure Thanks!
+Tony Samson I let my ex put me down, sorry, never again. I am going to go forward always picking myself up! Lol, peace to you
+Clear Adventure Totally agree
car games
Clear Adventure
This video really helped me! Thanks Dave, I used the firmness technique and I ended up with a perfect medium :)
Awesome!
Good seasoning recipe i have to reccomend is garlic powder onion powder and seasoning salt add pepper if you want to
Sounds great!
This is the first video in at least 6 that I've seen someone make the steak the right way.
Ty for the video Dave :) I tried it today, was amazing
One rule you forgot: Take the steak out of the fridge at least (!) 30 minutes before cooking!!!
Let it come to room temperature before throwing it into a searing hot pan. Otherwise the outside will be charcoal before the core is perfectly cooked.
That is a myth. The center of the steak will still be cold after 30 minutes out of the fridge
I have followed this method and had good results on low to medium quality cuts. But finally after kids are gone on their own and grocery bill much smaller got some very expensive premium ribeye. Man, I never knew what good steak tasted like even using this technique. My only change was not to sear so long as my electric stove is too inconsistent. This is definitely the way to cook steak from my experience.
My dad cooks T-bone steaks to perfection, we have it about once every two weeks. He was a food buyer for a commercial kitchen, know the butchers to get the good stuff. Thick cast iron skillet on maximum heat, smoked up our little home kitchen for hours. T-bone steak so good, never had better and the surrounding translucent fat was the best. His kitchen didn't want chicken wings (the old days where they didn't have a use for it) so he takes it home, five or ten pounds at a time. Those wings were so good (fat and skin) with herbs and spices right out from the broiler. Those were the days we ate a lot of meat and used butter everywhere. Know better now, maybe a steak once every few months, lot more veggies. Don't eat as well but live longer - it's a trade off.
The most important rule for a perfect steak? START WITH A PERFECT STEAK!!!
Can't always do that. I rarely have a rib eye, for economic reasons. The sad part is that people have caught up on the idea that chuck (my fave) is better than round, and it's now more expensive than round, which is fair, but didn't used to be. Round must be cooked VERY rare to be good, and it's never as good as the more flavorful cuts. I am not a sirloin fan, either.
Too much pepper by this guy, btw.
@@MiserableOldFart That ALWAYS happens when I have an inside track to a good deal. The industry figures it out and the prices rise... Maddening.
golfalot1 Yes doesn’t matter how you cook it if the meat is not good.
Will peanut oil work?
Amen, amen and AMEN!
It's amazing how every world class chef appears in the comments when someone puts up a video of cooking a steak.
Is the guy in the video a world class chef?
I always used to use the touch and feel method for doneness until my wife gave me a digital thermometer for my birthday.I tell you what it's the best thing since sliced bread lol
Wow, that thermometer looks very modern. I am not sure I would know how to use it. Anyway, this young man's got a good recipe. Never fails!
Good and informative video. Bone-in Rib-eye is definitely my favorite cut of beef. I used to cook for a major high-end Steakhouse, these users posting about the amount of S&P you used have no idea.
haha...i know. Common error to under season.
Thank you, these tips are very useful.
This guy knows about steak by reading about steaks, not by his experience with making steaks.
My husband taught me to let a steak rest. Never heard of that before I met him. He was right.
That is perfectly cooked!!
Nicely done.
Personally I use a cast iron skillet but its the same result.
Em Em Em!!!!!
Your making me hungry
I love all the keyboard chefs out there trying to critique this cooking method. He cooked this steak perfectly.
EZ Case
Letting the steak rest is meme advice. “Oh you need to let the juices relax!”. What a fraud!
@@colin-campbell actually its true whether you like it or not. Resting allows the juices to re-distribute thru out the meat. Unless you cook the shit out it then its ruined anyway.
StreetTruckinTitan
Pseudoscience.
@@colin-campbell Colin, I used to think the same about not needing to "rest" the steak. Then I read that while resting, the tense muscle fibers "relax". This allows the steak to retain more juice, rather than leaking all over the place. Tense fibers push out the juice because they're contracting. When resting, they relax and allow the juice to be retained.
@@colin-campbell I heard it from Gordon Ramsey's mouth so that's the only opinion I need
Thanks for the instruction and advice. I feel more confident now, to give it a go.
The firmness finger technique is very helpful, thanks.
Thank you! My steak came out PERFECT!!!
This steak cost about $7.00 dollars when this video was posted in 2010. Now, 2017 same steak about $24.00 bucks.. But yet our wages are the same as 2010.. Shameful really.
Not cast iron? Not a good start. Professionally, I can tell a steaks temp by watching blood pooling on top. Measure of doneness. How do I know? Experience. I can make better off a grill, using a cast iron skillet. Seared as seasoned, butter basted, and oven finished. No blood. MR. Medium done red pooling. M. Well done, clear. Not hard to see. Grill marks a better tell. A skillet steak by temperature probe. About 120 a good start. 🙂👍👍
@@donaldgoodnight7853 28.00 dollars today. Very sad
@@donaldgoodnight7853 Thank you for the advice! I'll definitely give it a shot!
I am not a certified chef. But been a cook. In many restaurants. I am just an international food logisitics manager now. Also a kitchen manager in my day. I know what is used, by corporations, as ingredients, around the world. Whiteners, yeasts, chemicals, cheeses, seasonings, flavorings, etc. The real. Also I can make a parmesan garlic scampi wing only I know of. Hot wings aren't good for me. But have made the best for others. Adding brown sugar is like crack. No kidding. Always add that to my beef or deer jerky. 😁 Best seller.
@@donaldgoodnight7853 Buffalo wings or hot wings are my favorite, but a really good steak can't be beat. Honestly, like now. Steak is cheaper than wings. Everything is going crszy..so hamburger helper for me! Great Video and thank you for posting!
nice doneness. Nice technique
I would never use that much oil. Also, cast iron is preferred to steel or copper, and that pan was a bit small for that steak.
Daymm that steak look yummmy. Gnomm Gnomm
I think this is my first "gnomm gnomm" comment...I like it!
Dave Beaulieu Well here's another gnomm gnomm comment Dave! That steak looks awesome! I learned today. I really did. Thanks man.
No garlic? GARLIC is paramount for a delicious steak, in my humble opinion. Other than that, looks great.
I agree, Garlic makes the steak much more flavorful. I use salt, pepper, garlic, and rosemary
Are you me!? we've got a same taste! rosemary ftw
Teran Lewis Finally someone who agrees with me! lol All evening people have been disagreeing with me on other videos. So I saw the notification and thought "Oh here we go, what do they have to say now." lol But yeah man garlic is awesome. Never tried rosemary though. I assume you just use a very light amount? -unlike garlic which I use liberally?
I always put a dash of garlic on my steaks too
Garlic is for spaghetti or Garlic Bread. God.. Its not for steak. Onions yes. Garlic are actually Italian Suppositories.
I am a steak freak and with years of experience of the right all purpose seasonings too .... trust me ! You need to try this seasoning . Its called Goya Sazonador Total . It in a dark green bottle with dark green cap . It good with everything ... guaranteed ! Its got zap & zing ! Lol Once you use it ? You DON'T want to go back to anything else trust me ! You owe it to your self to try it !
Very good to take a little more care I like mine cooked bit more but it worked never thought putting it in the oven made a difference. Lovely with chips.
Best thing I ever learned was the touch method. I get exactly what I want every time.
I want to learn to cook a steak for my england boyfriend when he will visit me☺️and im excited
Did he visit?
This isn't the best way to cook it
Salt pepper and garlic power is the best!
Also it´s good you wrap it up, because I almost never see that. I want my meat hot, not lukewarm after all
Thank u Dave ! The foil at the end made All the Difference. & the hand gauge.
Thermometer not necessary.
Look at the juice on top of the side that was cooked first. You can tell by the juice.
Dude you're killing me get a cast iron!
scoo2000, I agree, but was impressed how well his turned out in that pan! 😄
Why what difference it makes?
Finally an amateur-friendly steak video who actually slices the steak at the end. Thanks.
Hey! What a novel way to test for doneness! Mine comes out good but yours came out great! I never did the pan temp thing! I will now!
First rule: take steak outside and cook it on the grill.
The worst stake i tasted was that grilled on charcoal
Looking real good!
Personally, I like too add some seasoned butter to the pan and baste my steaks, and then put a small pad on as i let it rest, but that's just personal preference
Cast-iron pan.
Medium high heat.
Cook 2 minutes per side.
Add butter between to keep hydrated.
Perfect.
Every time.
If cooking ribs,
6 minutes per side.
Baste with favorite sauce.
I first watched this video around the time he uploaded it and I come back every once in a while. I love those 5 steps, I been making amazing steaks ever since. As I progressed over the years, I wonder why he used that damn frying pan instead of cast iron skillet lol. Love this video!
like my father would say, the meat closer to the bone taste the best
You're father is a truly wise man. 😊
+JesusIsLoveTR yes he was, my favorite steak is ribeye
JesusIsLoveTR
mycolortv1 if it ain't got no bone you can keep it
mycolortv1 tender with fat
One thing! The rules are totally correct but you should add a new 1st rule and that is you should have your steak at room temp before you start your cooking and season at the last possible moment to keep the salt from not drawing out moisture :)
Another video on youtube that shows a method that works very well is the "30 second steak," that is cooked all the way on the stove on high, and turned every 30 seconds. It has worked very well for me.
It looks really tasty. You definitely got a good sear on both sides. Nice job. Thanks for the video
3:23 he is now allowed to punch each of us one time
I'v always heard that putting the ground pepper on before the sear, will burn the pepper.
Thoughts?
Many people say that. I've never had a problem with it...I'd suggest you try it, and do what you like best! That's the only way!
Wish I had a gas stove! Love your clever tell on how to know the doneness of a steak!!!!
First start out with about 15 steaks because I have tried and tried this method and I cannot get it done ✅ each time it turns out different but they are all good the best way is always have two baked potatoes with a lot of Kroger sour cream