The Perfect Steak: In Under 30 Minutes!
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- Опубликовано: 23 авг 2024
- ButcherBox makes it simple with these 6 steps to cooking the perfect steak from frozen in under half an hour.
1. Place steak in a bowl under running water.
2. Turn oven to 400 and preheat pan on high heat with 2 tbsp cooking oil
3. Remove steak from package, salt and pepper all sides.
4. Place in pan and sear for 3 minutes, on one side.
5. Flip steak and place pan with steak in oven for 15 minutes or until steak reaches desired internal temperature.
6. Remove steak from oven when it reaches desired temp, remove from pan and set aside to rest
Wait 5 minutes for the juices to reabsorb then slice against the grain.
7. Bon Apetite
I tried this. Two and a half minutes each side of searing was too much. I should have done a minute, maybe a minute and a half. I set the oven on 300 because I wanted medium rare. Came out perfectly done in 9 minutes. The texture cooking from frozen wasn't as good as coking from raw, but, on the whole, it was a really good steak cooked just right. Thanks!
Thanks so much Kent - it's awesome that your steak turned out well from frozen. Every steak is different in terms of size and thickness, so it's great that you kept an eye on it the way you did!
Ho-lee COW. No pun intended. I got my first Butcher Box today. I ordered some steaks, in addition to a lot of chicken, with lackluster hopes that the meat would be so fine as to survive my complete inability to cook a steak :-(. As soon as I piled it all into my freezer, just by how wonderful it all looked, I took out a sirloin steak. I thought, might as well find out if I am a total steak-cooking loser. Minutes later, I got a confirmation email from Butcher Box: Your box was delivered! AND here's a way to cook the perfect frozen steak (etc...). I threw the sirloin back in the freezer, and watched Yankel's video. Way too simple, I thought. Plus, it's ME, I thought. Fast-forward after following the easy instructions to a T-bone.....I will follow you anywhere, Obiwan Yankel!! TEACH me!! I just ate a mouthwatering steak that was exquisitely tender and delicious, and I know I brought very little to the table on this deal!! I took pitchers, but it seems I can't post them. Too bad, would if I could, because I still can't believe this was not a once-in-a-decade treat visit to a renowned steak restaurant!!! I still can't believe I did this in my humble kitchen. I have ultimate confidence when cooking or baking anything, but beef and steak have always alluded me. I haven't even attempted to buy or cook a steak for over 25 years. I will be having carmelized, B12, juicy, omnivore dreams for 2 weeks on this cute little 10 ounce sirloin. For the person who posted that the steak is small....You are seriously under-experienced, as was I, in the impossible impact of an extraordinarily well-raised, well-cooked "little" steak. It's probably true that a feedlot, mass-produced, grain fed steak would have to be 30 ounces to approach the wonder of this little powerhouse...but those parameters mentioned, I realize it couldn't compete with appropriately raised beef, even at 130 ounces!!! Not one thing small about this steak :-). Size of a hockey puck, treat of a lifetime :-).
He ended up with medium well steaks. The sear time seems right but I’d reduce the oven time especially for smaller steaks like these.
Finally got a cast iron, followed the directions to the T except I added some butter to the pan, only had it in the oven for ten minutes and the steaks were hockey pucks, basically turned them to beef jerky.
This is good to know. Thanks for all the great videos. My husband and I are loving our Butcherbox delivery’s. You guys are awesome 🙏🏼
Thank you for your wonderful comments!
Just tried this with two of my top sirloin rounds that came. BEST STEAK EVER!
Thank you ...uve made me decide to add it to our menue at the resturant. Simple to cook! Its the cost of the meat going bad that put me off incase we didnt sell many...but from frozen? Problem solved now
Thanks Sun Shine! We'd love to hear how it goes at the restaurant!
Love your ribeyes.
Need one of these vids for the chicken too. I just got my box and used this method for a steak, it was great! Thanks.
If finding great meat in your neighborhood is like finding tits on a buzzard, subscribe to this service. I was skeptical after getting gifted another online meat company's product and was unimpressed. The first item I pulled from the box and consumed convinced me I'm a customer for life. This service is worth it for me for sure.
What brand is that cast iron? Looks fantastic. Thanks for sharing this technique, will try it soon!
Learned something new today! Thanks 😊
This technique really worked out well for me, thanks for all your great tips. I really love your videos.
Thanks for always watching, Manny!
I want this kitchen!!
We really like it, too!
that kitchen probably cost more than my House! But I agree, that one fine kitchen!
TOTALLY AWESOME...
This is so helpful! Thank you for sharing tips like this!
What's the oven and cooktop you use in your video's they are beautiful equipment please let me know
Chef Y, we love BB & your videos. We made this from frozen a few times, adjusting here & there, but then we made them from defrosted. The difference was pretty dramatic; the ones from frozen were just a little tougher, stringier. Any idea what we did wrong? Love your tats, too. Do I see the 10 C's?
What kind of cook surface are you using for the iron skillet?
That looked delicious. Can you also do this grilling.
I just order my first box with the free 7lb of meat. Custom box ship was $169.
The videos are not playing accurately. I get sound but no picture.
AWESOME, THANK YOU.
Let's say you're entertaining in 40-50 min. That's a bit better and you can make 2 sides and a sauce. 🤘💯🔥
How about if you have a thinner steak? To me if going by these times say with a steak less than 1 inch, it would be well done.
Has anyone modified this for an air fryer? I can't fit my cast iron pan in there (obviously) so I wonder if just putting it on a stainless steel rack would work. The temperature is the big question for me. I would guess 350-375 F range. If anyone has tried this I'd love to hear about it before I try my experiment.
Is grill marks that go blacker than a flat pan sear, any advantage for flavor or is it just appearance it changes? I sear, rotate, sear some more, flip and repeat. The crosshatch pattern is my favorite method.
I am currently learning to use a Foodi Grill Pro with the temp probe.
Good video. What kind of steak was it?
Great video
Great informative video but when the music comes on, it's way too loud and doesn't fit with the rest of the sound of the piece, especially Yankel's voice.
Awesome
if you have more time definitely at least let it thaw all the way in the water first. Best to get in the habit of salting everything in advance.
Can I use vegetable oil? That's all I have atm and I've just realized that Olive oil in my cast iron is the reason my smoke alarms have been screaming at me when I cook 🤦♀️ just thawed these steaks and I'm soo ready to season and get pre-heating!! What temp would you reccomend on the oven for thawed?? Bake or Broil? I'm 27 and a terrible cook but I'm'm trying real hard 😂
What I never quite understand is the hygiene part and if you need to wash your hands a lot? I normally make sure that after I've handled raw meat, I put the packaging in trash and wash my hands. Is that not necessary with beef/steak? With raw fish or chicken certainly it seems like a borderline 'food poisoning or not' issue. If you do wash your hands but you've already been touching other stuff like the pan/plates/counter beforehand, the washing part seems redundant because any germs will already be all over the other surfaces anyway.
Have you ever hear of tartare? It's made of ground up steak, seasoned with salt, pepper, Worcestersire Sauce and capers, and served raw. It basically tastes like raw meatloaf. -not a fan.
And then there's Sashimi, is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Also Sushi is raw.
There is risk to getting Salmonella with chickens, and worms with pork 🤢, but I'm learning that pasture raised pork is not the worm risk that industrialized pork is. I ordered acorn fed roasted pork at Michael Chiarello's restaurant, Bottega, and it was served medium rare. 😳 It was absolutely delicious, like no other pork I'd eaten.
Can anyone tell me how to prevent smoke/steam? My house is a fog factory.
Make sure you are using an oil with a high temperature smoke point. I recommend refined avocado oil, but you can also use almond oil, canola oil, grapeseed oil, etc... Also, make sure your oven is clean so there's nothing else in there causing the smoke. Hope it helps.
@@livthev Thanks - must have been the oil? started in the skillet and carried over into the oven.
Wait, why did you start eating before the VIPs came?? How are you doing to serve these now?
Which "high temperatire" oil did you use?
I like grape seed oil.
Avocado oil is great
Then I add butter and baste before putting it in the oven. I'm a die-hard griller and this way of cooking steaks is so much better!
Can it be in the oven longer for well done (no pink)? If so, how long?
Why bother buying grass fed meats if you’re going to char the steak to a crisp?
I was wondering the same thing. If I was an animal in the jungle, it wouldn't be a problem. But, I'm not. Thanks for asking the question...well done.
What is the finished product? Medium?
I bet you this guy does Brazilian jiu jitsu. I see a minor cauliflower ear on his left ear from takedowns and blistered knuckles from gi burns. Or blistered from mma/boxing gloves lol
Ummm...what else are they eating besides steak?
can you do a flatiron video?
We will check in with Chef Yankel if we can make this happen! Thanks for your feedback!
Have no idea how it worked out for me........yet, as I just got my BUTCHER B--O--X delivered and the email telling me it was delivered is genius !! From this video, looks like we are going to have some fun, you and me !!
I cooked 2 ribeyes with this method and they came out over done. 168 when I pulled it out after 10mins. Way too long for med rare.
What pan did you use? What brand?
Hi Graciela, this is a Nest Homeware pan.
What temperature are you looking for out of the oven for medium rare? I always over cook meat- and it keeps cooking once you take it out!
135 degrees Fahrenheit
I love your videos but the background music in this one was so distracting it made it hard to watch. Great info though.
Thanks for your feedback, Tara! Was it too loud, or do you mean it should have cut out more often?
@@ButcherBox I'm admittedly pretty sensitive to sound. I'm okay with a bit of music in an intro but if my attention has to compete between music and listening to Chef I probably won't watch an entire video again.
We'll pass it along to our video team, thank you for letting us know!
I will say it was too loud. The music itself was ok. Just too loud compared to your speaking voice.
I agree. I prefer no music. Maybe just in the intro.
Butcher box do you have prime rib?
We do not currently offer prime rib! If we ever do, we'll be sure to announce it! Thanks for your question and have a great day!
What kind of stove is that :O
Chef Yankel is using a Thermador 36 inch induction cooktop :)
When you say 400 f or c ?
Sun Shine F
🤦🏻♂️
@@JorgeRodriguez91 not everyone is American, you know.
@@ttyngordon what kind of bnb fuck8ng icon goes to 400 °c?
@@ttyngordon That's true, but there's not a cooking oven in existence that goes to 400°C! That would be over 750°F! One needs to use a little common sense.
First the video said 15 minutes exactly for steak cook time in oven. Then you actually cooked it for 10. Why the change?
He put them in the oven at the 9 minute mark, and took them out almost at the 24 minute mark. 24-9 =15 minutes. Where are you getting 10 minutes?
@@dosmaiz7361 Chef Yankel mentioned in the video that the steaks were in the oven for ten minutes.
We’ve really reached the age of waiting for you stove to boot up. Smh I hate humans
Nevermind.those are the smallest steaks I've ever seen
Why not run the frozen steak under hot water?
HUNEY you don't run Any meat under hot water. 😷🤒
I would be happy to eat that but my wife does not want pink inside the steak.
WHY are you cooking frozen steak???
Why are "VIPs" mentioned? Who cares? F' that.
I can't watch this because of the cross contamination... so much dirty steak hands.
All chefs make there steaks raw. Hate seeing red meat. As for it being juicy. It's because it's not cooked.
Butcher box is fake. Fails to be grass finished.
so DISSAPOINTED IN YOUR COMPANY! very dishonest!
How do you trust a cook who buys pre packaged steaks???