Ribeye or Filet seared on the outside and rare inside. Cook over a very hot flame until 100-105f. Let rest covered in foil with butter. Should end about 115f-120f.
We all know to get the pan or grill super hot before throwing the steak in, however, depending on what you do with the cooking oil or butter, your results will be very different. If you coat the steak with oil FIRST and then throw it into a hot pan, this results in the steak being grey. This is because even though the pan is hot, the oil coating the steak is cold and effectively acts as an insulation, causing the steak to boil instead of sear. Sure, the oil will eventually get hot too, but you will have grey areas on the surface of the steak. If you add oil to the pan first and then let it heat up before you throw your steak in, this results in a very hard crust that is golden brown. Some people may like this, but I don't like a very hard sear since it's too much of a crust for me. What I do is throw the steak into a hot pan without any oil or butter, then after I flip once, I will start turning down the heat and throw in the butter. This creates a golden brown steak that has a nice crust but not a crunchy crust.
Thanks for the great tips. I have two top sirloins 1" thick, so I'm going to keep your advice in mind when cooking them. These were a Christmas gift from my son; beef prices need to come down before I can afford good steaks.
Invest in a set of grill grates the aircraft grade aluminum ones that interlock and have a rail side for competition and a flat side for you weber. They get super hot and make perfect grill marks.
A real cook is someone like a woman in Peru who can take an ear of corn and make a three course dinner of it. If you can't make a $35 steak taste good, you're hopeless! Let someone else do the cooking!
How does that make sence? Fine salt covers more evenly. You literally see in the video when she drops kosher salt most of the salt chunks bounce off. lol
Kosher salt, fresh cracked pepper and butter in in a skillet. that's all you need. If you need steak sauce you ruined your steak or have no clue what a steak is supposed to taste like and likely don't know if you even like it. How ever you may like A-1 sauce. so buy a bottle.
Just did a flank steak. No wet marinade. The key is a light glaze of avocado oil and garlic salt. Sear for 2 min each side on a high temp grill. Transfer to upper deck turning twice until 130 degrees. Rest for 20-30 min. IMPORTANT: slice PAPER THIN (1/16 or 1/32 inch) across the grain with a sharp knife. Finish with kosher salt. It takes for ever to slice a 2 pounder but it’s worth the effort. Every bite will be tender with a fairly tough cut of meat. Works with sirloin steak as well.
Guys let's all come together on this one please...did we all just scratch our heads when it got to the point where women were showing us men how to make a steak?
Do not let your steak sit around for 40 to 50 minutes ! This ia a total myth. Do you think the worlds most famous steakhouses have a bunch of plates of raw meat sitting all around their kitchen? They want to have the steak cold so the meat can stay on the grill/broiler as long as possible in order to develop the best crust.
Marinade flank and skirt - yes. But NOT hanger steak! Just salt it, let it sit in the fridge for about 24 hours and then fry it in cast iron with clarified butter and rosemary...it isn't tough at all if you slice it correctly.
Marinade for steak Soy sauce:1 tablespoon,1 teaspoon Olive Oil:2 tablespoon Vinegar and lime juice mixed:1tablespoon Freshly Crushed Pepper:1 teaspoon Minced Garlic:1 teaspoon Chopped Parsley:1 teaspoon Crushed Shallots:1 Lemon Zest:a pinch Chopped Bell pepper:1 teaspoon Coriander powder:1/2 teaspoon Mustard seeds:1/4 teaspoon This is a marinade recipe that i created by myself,haven’t tried it yet.can anyone say if i have any mistakes or something.HAVE A GOOD DAY😊
if you need a video like this for cooking a good steak on a bbq and or a pan you need help. maybe get some one else cook it for you that knows. big texas 10-4 folks.... mess it up i will strike you... do not mess up my diner!!
There is a reason why salt and pepper containers are on tables world wide ………………………… salt and pepper are ADDED TO FOOD AFTER IT IS COOKED … …NOT BEFORE………… UNLESS YOU are boiling cabbage, potatoes etc. or are making corned silverside. Among other things SALT is used to preserve food such as smoked cod.
Pepper yes, because you can burn pepper during cooking. Salt, not so much. Better to dry brine, cook to get an amazing crust, and then add pepper just before resting the steak.
What is your favorite way to prepare a steak?
Grilled I haven't pan fried a Steak in years.
Almost snow shovel season.
Ribeye or Filet seared on the outside and rare inside. Cook over a very hot flame until 100-105f. Let rest covered in foil with butter. Should end about 115f-120f.
Add Beef to salt
Reverse sear on smoker/oven/souve, then finish in searing hot cast iron skillet with beef tallow.
Depends on my mood. Pan seared, on the pit, pressure cooker, deep fried or a 500° convection oven.
We all know to get the pan or grill super hot before throwing the steak in, however, depending on what you do with the cooking oil or butter, your results will be very different. If you coat the steak with oil FIRST and then throw it into a hot pan, this results in the steak being grey. This is because even though the pan is hot, the oil coating the steak is cold and effectively acts as an insulation, causing the steak to boil instead of sear. Sure, the oil will eventually get hot too, but you will have grey areas on the surface of the steak. If you add oil to the pan first and then let it heat up before you throw your steak in, this results in a very hard crust that is golden brown. Some people may like this, but I don't like a very hard sear since it's too much of a crust for me. What I do is throw the steak into a hot pan without any oil or butter, then after I flip once, I will start turning down the heat and throw in the butter. This creates a golden brown steak that has a nice crust but not a crunchy crust.
Dry Brine: season and back in the fridge overnight. meat will sweat & soak up the seasoning. perfect steak
Overnight is WAY too long. 1-1.5 hrs, oven at 220, hit 130, let rest 10-15 mins, sear on hyper hot. Everything else is just theater
@@markstivrins295 based on your logic, explain why dry aging is amazing.
That meat at 1:30 was raw af damn
Thanks for the great tips. I have two top sirloins 1" thick, so I'm going to keep your advice in mind when cooking them. These were a Christmas gift from my son; beef prices need to come down before I can afford good steaks.
Hope you enjoy!
Invest in a set of grill grates the aircraft grade aluminum ones that interlock and have a rail side for competition and a flat side for you weber. They get super hot and make perfect grill marks.
A real cook is someone like a woman in Peru who can take an ear of corn and make a three course dinner of it. If you can't make a $35 steak taste good, you're hopeless! Let someone else do the cooking!
How does that make sence? Fine salt covers more evenly. You literally see in the video when she drops kosher salt most of the salt chunks bounce off. lol
Kosher salt, fresh cracked pepper and butter in in a skillet. that's all you need. If you need steak sauce you ruined your steak or have no clue what a steak is supposed to taste like and likely don't know if you even like it. How ever you may like A-1 sauce. so buy a bottle.
Just did a flank steak. No wet marinade. The key is a light glaze of avocado oil and garlic salt. Sear for 2 min each side on a high temp grill. Transfer to upper deck turning twice until 130 degrees. Rest for 20-30 min. IMPORTANT: slice PAPER THIN (1/16 or 1/32 inch) across the grain with a sharp knife. Finish with kosher salt. It takes for ever to slice a 2 pounder but it’s worth the effort. Every bite will be tender with a fairly tough cut of meat. Works with sirloin steak as well.
Guys let's all come together on this one please...did we all just scratch our heads when it got to the point where women were showing us men how to make a steak?
I always hear people say season the steak generously with salt .... I once did that and it was way too generous. So how generous should i be then?
This is the kind of thing you need to learn from trial and error. Just progressively use less until you find the sweet spot.
Yeah I don't like salty steak.
The price of beef is outrageous
True !!!!
It's crazy expensive and sucks for people like me who don't or can't eat pork or seafood.
40 different opinions will not make a steak better.
What about the pepper?
Good point. It is actually better to add the pepper later if you are pan searing the steak. Burnt pepper gets bitter.
To tenderize a cheaper, tougher cut of meat, coat all sides in salt and refrigerate overnight.
Um what yall put butter on steak, SALT? WHAT ARE YALL DOING 😳
Do not let your steak sit around for 40 to 50 minutes ! This ia a total myth. Do you think the worlds most famous steakhouses have a bunch of plates of raw meat sitting all around their kitchen? They want to have the steak cold so the meat can stay on the grill/broiler as long as possible in order to develop the best crust.
You’re a bit late. Guga Foods has been doing this for a while now.
Narrator sounds snarky CHANGE THIS PERSON PLEASE !
Marinade flank and skirt - yes. But NOT hanger steak! Just salt it, let it sit in the fridge for about 24 hours and then fry it in cast iron with clarified butter and rosemary...it isn't tough at all if you slice it correctly.
Now I'm craving some steak 🥩🥩😋😋 I always wanted to learn how to make a steak myself and now this is giving me some ideas 💡
I can't afford steak anymore, in this Let's Go Brandon economy,,,
Trump lost. Stfu
@@swacman04 Dems cheated. STFU😁
@@maryschmitz7817 Trump is trying his best to make people believe his lies.
@@diannt9583 oh well you loose 🤖
@@maryschmitz7817 lose*. You’re a typical dumb tRump supporter.
Thanks for the tips. Very informative!
Geez, I think cows are only grown to accompany the Salt according to this video. Can't they just invent beef flavoured salt?
Salt NEVER touches my steaks. Overrated seasoning.
people with functional tastebuds disagree with you. Probably eat bur.. I mean well done.
Several contradictory lines of advice...Thanks for nothing, LOL.
Everything you discussed is a matter of preference, nothing more.
If every one stoped eating stake for a couple of month s the price would go down
You go 1st 😆
Who's eating steak? Too expensive.
Good luck with that.
Why isn’t Gordon “Pan Down” Ramsay giving this instruction? 🧑🏼🍳
Is westchester sauce for marinating ,for who long , and what type of meat can it be cooked with.
Hi friend
Marry Christmas 🎄
This doesn't make a lot of sense.
Marinade for steak
Soy sauce:1 tablespoon,1 teaspoon
Olive Oil:2 tablespoon
Vinegar and lime juice mixed:1tablespoon
Freshly Crushed Pepper:1 teaspoon
Minced Garlic:1 teaspoon
Chopped Parsley:1 teaspoon
Crushed Shallots:1
Lemon Zest:a pinch
Chopped Bell pepper:1 teaspoon
Coriander powder:1/2 teaspoon
Mustard seeds:1/4 teaspoon
This is a marinade recipe that i created by myself,haven’t tried it yet.can anyone say if i have any mistakes or something.HAVE A GOOD DAY😊
It's a trap!
WTF?
Sounds slightly like the ingredients for Birria beef tacos.
if you need a video like this for cooking a good steak on a bbq and or a pan you need help. maybe get some one else cook it for you that knows. big texas 10-4 folks.... mess it up i will strike you... do not mess up my diner!!
Trying to avoid excess fat, I baste my steaks with beer after they get turned on the grill.
I use Guinness Stout
And this why high blood pressure exists..
There is a reason why salt and pepper containers are on tables world wide ………………………… salt and pepper are ADDED TO FOOD AFTER IT IS COOKED … …NOT BEFORE………… UNLESS YOU are boiling cabbage, potatoes etc. or are making corned silverside. Among other things SALT is used to preserve food such as smoked cod.
Pepper yes, because you can burn pepper during cooking. Salt, not so much. Better to dry brine, cook to get an amazing crust, and then add pepper just before resting the steak.
Yikes you’re a terrible cook. Salt is added to virtually everything before cooking.