Grill cook at a popular steakhouse, I cook 200+ steaks a night, every cut, every temp, about 30 at a time. Best advice i can give is this. 1. Use thinner steaks for higher temps, and vise versa. (Thickest for rare, thinnest for well) 2. Keep your pan, grill, flat top, etc. clean and seasoned with clean oil. Bring the oil up to temp before you cook anything with it. 3. If you aren't questioning wether you put too much seasoning on your steaks, you need more. Seriously, you leave most of it in the pan. 4. Only use half of your pan, alternate between each half when you flip it every 4 minutes. That spot the steak was just in is way colder than the rest of the pan. Cooks unevenly. 5. You can always cook something more, but you can't uncook something. If you're unsure, pull it early and use a meat thermometer. Your steaks will be flawless every single time. Doesn't matter of its a 6 oz sirloin or a 22 oz porterhouse.
@@jakemitchell1671 Imagine going to a restaurant and ordering your food and if the food is not what you ordered or you didn’t like the food and you tell the owners of the restaurant and they ask you how long you’ve had a restaurant. Imagine that?
For medium, after searing both sides, it also is helpful to bake it for about 4 minutees at 400 degrees - this works very well for toughrr cuts of steak too, to help keep them tender & cooked through!
To avoid the gray band under the sear, turn meat every 1.5 - 2 minutes per side. That steak is well done, a no no. If you like well done meat then have a bunch of smashburgers. Thin and very well seared/caramelized meat. Steaks have their best beef flavor cooked medium rare to medium. Retired chef.
I get fantastic bark on frozen Angus. I'm from a 7th generation Montana Cattle Ranching family - room temp softens then flexes the muscle too much against the heat.
@@groverearp2600 It's not wrong. You're one of the many people that just takes what other people say and repeat it instead of testing it out on your own. Get out of here.
Not necessary. Also you can flip the steak as many times as you want. Also, salt draws moisture out like she said but it soaks back in. I give this steak video a C- at best.
Is not an expert at practical cooking. It have absolutely 0 talent at cooking. Would you repeat that cooking style again or you can not understand that cooking process and the taste ? You cant cook. Who will ever want such a unskilled cooking style ?
Well. I'd try this with my favorite other meats. Anything you can sear Well. Just thought of Chuck steak. Or thick cut pork steaks in all it's forms. Let your imagination go WILD!!!!! lolol 😇
I've definitely cooked my steak at room temperature for a while now, but I recently watched a chef do a cold sear. It looked and sounded interesting, but I haven't tried it yet. idk new ideas out every day. thanks.
overcooked, when your steak is less than 1 inch thick, is actually better to cook the steak out of the fridge because the cold will keep it from overcooking, yet since you pan is hot enough to give it that nice sear.
All good but pro tip to you all: salt it then leave it in a plate uncovered for at least one hour to allow those juices to re-draw back into the meat then take it out of the fridge for 10 mins. To cook
I use Excalibur Grill in Grill out seasoning. 1. Coat steak on both sides. 2. Refrigerate 12 to 24 hrs. 3. Grill 8 minutes per side for well done. Time depends on steak thickness.
Throw a frozen, brick hard ribeye with salt and pepper in an air fryer for 9 minutes, flip and do another 9 minutes for a medium rare steak. Perfect every time. Compliments of Mikaela Peterson.
9 tips if you include eating it ! Room temp Salt it Dry the steak Warm pan Don't touch it 2 to 4 min Add butter & herbs Baste Let it sit Eat Details Matter !!
I love a well done steak. One thing I noticed about a well done steak is the seasoning goes throughout the meat. Medium usually gives you seasoning on the top, the inside doesn't taste seasoned.
I have watched Guga experiment on steaks for years. The "come up to room temp" advice and the "flip once" thing was proven to have no impact on the steaks. The "let it rest" thing has always seemed unnecessary to me. By the time it is plated with a side enough time has passed. Anything longer and you're just risking a cool steak before it's fully eaten. I won't detract marks for the doneness of the steak here because everyone likes it their own way and she intentionally wanted it this well done. but I will say salt AND pepper minimum and garlic powder if you want to step it up even more.
Thank God someone else said it. There’s an article called the steak resting myth or some such and it also goes on to disprove the need for resting. In my view, steak only needs to be rested if you are adding a thick sauce because all the juice on the plate thins the sauce out. If you make sure there’s none on the plate, the sauce stays thick. Otherwise, it’s not necessary.
She let it rest. There always moisture from a meat no matter if you let it rest or not. Resting has been debunked a while ago. Chris Young did a great video in it. Check it out.
Whomever states that steak is medium rare, isn’t allowed to eat steak anymore. I’ll give credit, tho. It’s the juiciest looking well done steak I’ve ever seen
Cooking a well done steak on RUclips is a death sentence 😂
Yet all the comments will be complaining about it being raw. You just can't win...
A d the juices are flooding out 😮
I like the way she cooked that steak. It's perfect - not too red in the center and not too done.
what type of beef steak is that
Looks good
That steak is so well done it deserves an award
:❤😊
😂😂😂😂 looks tender tho
U mad or na 🤡
Looks perfect to me
@@petersmith7126 you are the Greatest
"All the moisture will come flooding out."
Next shot: All the moisture flooding out.
So you don't know how to cook then?
Just critical of everything you don't understand.
I came to the comments to post this!
Same thought!
Yes because its overcooked
Same thought lol 😂
Grill cook at a popular steakhouse, I cook 200+ steaks a night, every cut, every temp, about 30 at a time. Best advice i can give is this.
1. Use thinner steaks for higher temps, and vise versa. (Thickest for rare, thinnest for well)
2. Keep your pan, grill, flat top, etc. clean and seasoned with clean oil. Bring the oil up to temp before you cook anything with it.
3. If you aren't questioning wether you put too much seasoning on your steaks, you need more. Seriously, you leave most of it in the pan.
4. Only use half of your pan, alternate between each half when you flip it every 4 minutes. That spot the steak was just in is way colder than the rest of the pan. Cooks unevenly.
5. You can always cook something more, but you can't uncook something. If you're unsure, pull it early and use a meat thermometer.
Your steaks will be flawless every single time. Doesn't matter of its a 6 oz sirloin or a 22 oz porterhouse.
I love love these tips. Thank you
Seems like you work at either roadhouse or outback steakhouse?
What's your favorite steak to cook?
I never add salt
Thanks ❤
Now for the sauce! Try this simple one: lightly sauté chopped garlic and shallots, pour in 1/2 cup cream, reduce, add dijon mustard and soy sauce.
It’s rare to see a steak made so well done like this ..! Even a medium couldn’t foresee this !
It wasn't rare it was well done 😆
Ruined.. im out
I've tried steak cooked many ways. I prefer well done. Doesn't have to be burned, just done. No red inside.
@@debcurry5775it’s not wise to display your ignorance for everyone to see.
Congrats on not butchering that comment.
The steak is well done, almost going to congratulate it.
Keep that blood🎉..its perfect
It’s not well done it’s medium rare
@@MM-ly3by :DDD
Looks delicious to me
That’s how my sister likes her steak
That beef jerky is looking on-point
And it was still juicy.
Another pro chef. How long have you been running a restaurant?
@@jakemitchell1671 Imagine going to a restaurant and ordering your food and if the food is not what you ordered or you didn’t like the food and you tell the owners of the restaurant and they ask you how long you’ve had a restaurant. Imagine that?
@@jakemitchell1671 I don’t have a restaurant and I cook a steak better than most restaurants! I all about keeping track of the internal temperature.
@@seamoreplant I was pickin' on ya.
For medium, after searing both sides, it also is helpful to bake it for about 4 minutees at 400 degrees - this works very well for toughrr cuts of steak too, to help keep them tender & cooked through!
I cook with iron skillets too they make a big difference ❤
I actually Cook Mines the Same Way it's Delicious!!!!
Me too it’s great. I never BBQ my steaks any more. They stay really juicy this way.
There's no such word as mines. It's just mine 🙄 Lawd have mercy
Steak makes me so happy!
This actually looks amazing for a well done steak. Good job
To avoid the gray band under the sear, turn meat every 1.5 - 2 minutes per side. That steak is well done, a no no. If you like well done meat then have a bunch of smashburgers. Thin and very well seared/caramelized meat. Steaks have their best beef flavor cooked medium rare to medium. Retired chef.
This is the way my husband makes our steaks and they are delicious. He tried on the bbq, but it’s just not the same. Cooking on cast iron is amazing.
Agreed, but get the cast iron pan nice and hot. That takes several minutes.
Don't care what others say looks good to me.
Don't care what others say, looks like a heart attack in the making to me.
@@cooganalaska3249 🫡
There must be something wrong with us 😄
I love well done steak and it looks delicious
That isn't well done at all. It's only cooked 2 minutes per side. That is medium rare.
@@SolidSiren "Don't touch it 2-4 minutes per side" and THEN basted. That steak ain't just well done, it's halfway to jerky.
@@SolidSiren that ain’t how cooking steak works 2 to 4 minute on each side is burnt
Thank you so much for these valuable tips from someone who knows what she is doing❣️
😂😂
Now that the first time I witness someone on youtube actually cook a steak until it is DONE kudos for you young lady.
My thoughts exactly!😊
yeah it's OVERdone. it's not how you make the steak the best way
Thank you!! I learned great tips 🌷
I just did this yesterday for family, I was so proud of myself, they said it was restaurant quality 😏😋
The steak looks great. The chef is personable and knowledgeable . I would love to take cooking instruction from her.😊
THANK YOU kindly for not making this to complicated!!! Yum!😋
Happy to see my 40,000th video on how to cook a steak! I think I can do it now!
Why did you watch so many? smh.
I thought I was the only one 😂😂😂
Finally I've found a video where someone knows how to cook a steak❤
i thinknof all.steps this is the most spot on and technical informative tnx!
I get fantastic bark on frozen Angus. I'm from a 7th generation Montana Cattle Ranching family - room temp softens then flexes the muscle too much against the heat.
Interesting! You just throw it in a hot pan? How long do you leave before flipping? I’m always cooking these for my dad.
So for 7 generations you people have been doing it wrong.
@@groverearp2600how are they wrong?
@@groverearp2600gotta dry out that beef bro. Otherwise, it might just taste good.
@@groverearp2600 It's not wrong. You're one of the many people that just takes what other people say and repeat it instead of testing it out on your own. Get out of here.
I'm trying this out. The room temperature advice was new to me. I'm doing it.
Look up reverse seer. Best steak I've ever cooked.
@@donaldmcbride3673yup! Slow grill to pan. Really good technique
Not necessary. Also you can flip the steak as many times as you want. Also, salt draws moisture out like she said but it soaks back in. I give this steak video a C- at best.
The temperature of the steak doesn't really make a difference (unless it's frozen).
It’s a myth and it makes no difference.
Lol I had to come to the comments over a well done steak. 😂 I was not disappointed.
That actually looks properly cooked. Thank you
Is not an expert at practical cooking. It have absolutely 0 talent at cooking. Would you repeat that cooking style again or you can not understand that cooking process and the taste ? You cant cook. Who will ever want such a unskilled cooking style ?
Beautiful steak!😊
I rarely have the privilege of steak and that looks so very delicious. One day I will have some again, hopefully. Thank you.
Just do it ! Give something else up so you can buy + enjoy I good steak. You deserve it !
Well. I'd try this with my favorite other meats. Anything you can sear Well. Just thought of Chuck steak. Or thick cut pork steaks in all it's forms. Let your imagination go WILD!!!!! lolol 😇
I've definitely cooked my steak at room temperature for a while now, but I recently watched a chef do a cold sear. It looked and sounded interesting, but I haven't tried it yet. idk new ideas out every day. thanks.
A couple of slabs of butter is key placed on top of the steak!! Delicious
Her steak looks well done. I'm more a medium rare.
I like medium well
No pink. Perfect!
@@eddiet3026 I for one am not a fan of eating hockey pucks but you do you
@@ziggidy_bop7471why do people act like well done steak is burnt to a crisp, it's the same thing as medium rare just not pink lol
YESSSSSS, WELL DONE📌 SO GLAD SHE DID THAT💜
Looks delicious
When you use a cast iron, you will never use the grill again! Game changer, and also so much easier
That is brilliant. Feeling hungry now .. we would never be late for Dinner at your place.
Thank you for showing me the proper way of cooking delicious steak
You’re welcome
It’s really not though…
Overcooking you mean
I’ve used allrecipes on many occasions 👍😎. Thanks for this simple pan frying advice 🇺🇸👍😎
She explained so well. 🎉
Heat up the pan? Medium or high or medium high?
Well done, like the steak
I’ve gotten everything pretty much down.. except the let it rest part. I be too excited🤗
I’m working on it though 😊
Thank you. Great advice. In the UK our steaks are half that size but the same rules apply.
Thank you so much for the step-by-step. Cooking dummies, like me, need that.
Best searing advice ever!!!!
overcooked, when your steak is less than 1 inch thick, is actually better to cook the steak out of the fridge because the cold will keep it from overcooking, yet since you pan is hot enough to give it that nice sear.
All good but pro tip to you all: salt it then leave it in a plate uncovered for at least one hour to allow those juices to re-draw back into the meat then take it out of the fridge for 10 mins. To cook
I will . I like the ribeye . I dont eat meat like that but would lovecto try like you did. Thank you
Yummy! That’s what I’m having for dinner tonight ! Your looks delish!
just the way I like it nice and simple
I love a great steak!!!!!
T-bone, ribeye, strip, filet........
Yummy delicious and thank you for sharing
I want a piece.. frfr. 💯 Looks so good.
Looks amazing. Bravo from 🇨🇦
Yum! Looks so delicious! Thank you for the tip, I can almost smell it. 😁
Me to. 😊
Absolutely perfect steak!!! 👌🏽
All good advice! To take it to the next level, use a high carbon steel skillet. It heats up faster and cools faster.
This is exactly how I cook my steaks actually I did one of these for my birthday when I was camping with my brother 2 weeks ago it was so good
I use Excalibur Grill in Grill out seasoning.
1. Coat steak on both sides.
2. Refrigerate 12 to 24 hrs.
3. Grill 8 minutes per side for well done. Time depends on steak thickness.
Now that's my kind of steak.
Yup
HEAVENS YEAH!!!
Throw a frozen, brick hard ribeye with salt and pepper in an air fryer for 9 minutes, flip and do another 9 minutes for a medium rare steak. Perfect every time. Compliments of Mikaela Peterson.
Temp?
This clown said an air fryer??
9 tips if you include eating it !
Room temp
Salt it
Dry the steak
Warm pan
Don't touch it 2 to 4 min
Add butter & herbs
Baste
Let it sit
Eat
Details Matter !!
How long is the salt stage
You forgot to mention to flip it.😁
Is it necessary or required to use a cast iron pan? Thank you. Steak looks scrumptiously good!
Stainless steel pans work too. Cast iron is better.
Thanks chef! ❤️
Thank you! That looks delish!
Looks amazing! Juicy and delicious! Just the perfect way I enjoy my steaks. Well done 😎
Thanks for choosing Publix over Walmart
Love it. Well done.
I use this method every time I cook a steak😋
That is well done
In a bad way.
Finally a fully cooked steak 🥩
It should be illegal.. A cow died so you can eat like a child😂😂
Overcooked steak.
Rare - under
Med Rare - perfect
Med - fully cooked
Med Well - just over
Well - over
I like mine medium rare! ❤
I love a well done steak. One thing I noticed about a well done steak is the seasoning goes throughout the meat. Medium usually gives you seasoning on the top, the inside doesn't taste seasoned.
Perfect steak? My Balls!
Overcooked big time!!!
Steak sauce! Anyone who overcooks a steak is always reaching for A1. If you love A1, you will love this dish.
*THE TYPE OF CUT OF MEAT IS THE MOST IMPORTANT THING*
Hmmm..nice and overcooked
Never thought of room temperature before cooking. Gota try that.
mmm... nice, thank you!!! I'll try it today =)))
This looks amazing... Yumminess! 😋
I have watched Guga experiment on steaks for years. The "come up to room temp" advice and the "flip once" thing was proven to have no impact on the steaks. The "let it rest" thing has always seemed unnecessary to me. By the time it is plated with a side enough time has passed. Anything longer and you're just risking a cool steak before it's fully eaten.
I won't detract marks for the doneness of the steak here because everyone likes it their own way and she intentionally wanted it this well done. but I will say salt AND pepper minimum and garlic powder if you want to step it up even more.
Thank God someone else said it. There’s an article called the steak resting myth or some such and it also goes on to disprove the need for resting. In my view, steak only needs to be rested if you are adding a thick sauce because all the juice on the plate thins the sauce out. If you make sure there’s none on the plate, the sauce stays thick. Otherwise, it’s not necessary.
There are plenty of side by side comparisons..... theres a night and day difference and your article is wrong.@krisdeaglephotography4539
@@notrbh It’s not my article and it isn’t wrong.
Shout out to another Guga fan lol
From everything I’ve seen, the one flip method is not only unnecessary, but actually is the cause of uneven cooking and a thick gray band.
Tells people to let it rest, clearly didn't let it rest.
She let it rest. There always moisture from a meat no matter if you let it rest or not. Resting has been debunked a while ago. Chris Young did a great video in it. Check it out.
yes i probably wait for a video where a man will tell me how to make it
Fast forward it in your head. You will realize that she did let it rest. 🙄 Use your imagination. 🙄
You’re supposed to let it rest and cover it with aluminum foil- not completely… just covered slightly. Otherwise it steams
Editing
Perfect just the way I like them..thank you for your tips..🙏🙏❤️❤️
Gold star for a job well done!
Heat wasn't high enough. You want that sear WHEN you flip!
The pan was dry and not hot enough.
😂
Thanks Chef HunterWinters. We would be nowhere without your expertise!!
@@jakemitchell1671 Awwww Jaaaake 😍
Looked well done😮
So what
Omgness, thank you so very much. I've been looking for a steak recipe for ever. 😊❤
Thank you for showing me how to cook a steak 🥩 that is beautiful and I bet tastes delicious 😋
Whomever states that steak is medium rare, isn’t allowed to eat steak anymore. I’ll give credit, tho. It’s the juiciest looking well done steak I’ve ever seen
Looks awfully well done.
Cook it for less time, duh
I love medium well
Thank you for cooking your steak thoroughly without of the bloody raw meat..
Only way I would eat one.
that's not blood on a rare steak it's myglobin.
Thank you for sharing your video
Thank you for the tutorial most people don't know that
That steak looks DELICIOUS
Best steak starts and ends with flaming hot grill 🤤
Bullseye 🎯 ! 🔥🔥😂😂👍
If that's a "perfect" steak then I'll stick to my own methods.
This is exactly how I do mine! Perfect!
Can't wait to try .