The Defrosting Mistake That Makes Steak Chewy
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- Опубликовано: 24 авг 2024
- What if there was one thing standing between a tender, buttery steak and steak with the consistency of a tire? Gordon Ramsay has the answer.
#Steak #GordonRamsay #CookingTips
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What method do you use for defrosting steak?
I put my steaks in a bowl of cold water and then put it in the fridge to thaw. That way you dont have to change out the water. Takes a couple hours
Plan ahead. I move them from the freezer to the fridge 24 hours before needed. The out of the fridge 1 hour before cooking. You loose very little moisture, and the steak comes out perfect. I pull my 1 1/2 inch thick New York of the BBQ at 125f and let rest for 5 minutes. A perfect medium rare stake.
I vacuum seal all our fresh meat before freezing, then allow it to thaw sitting on a countertop sealed up till soft then refridgerate until 1 hour before cooking. Let meat come to room temp remove meat from vacuum seal then proceed to cooking. All planning hours ahead.
I put my frozen steaks on a plate on the counter then use a table fan to defrost them in about an hour. Works like a charm.
Fill up small kitchen sink side with cold water and soak the meat in that until softened, a couple of hours.
A lot of times I’ll throw mine in the grill frozen! It’s actually not so bad. The outside will get nice and crusty and the center will stay cool until a perfect medium rare. 👍👍
Season the meat before freezing, and throw it straight on the heat from the freezer when ready.
Or, season the meat, vacuum pack it, freeze it, then throw it in the sous vide and char it afterwards.
The only way I ever defrost a steak is thawing it in the fridge, but I always use two days to ensure it fully thaws. And when it comes time to cooking it, I always take the steak out of the fridge and leave it out for one hour minimum, which will bring it pretty close to room temperature.
That's the only right way.
Sous Vide. You can start with a frozen steak, just add 40 minutes or so, depending on you final temp.
I vacuum seal my steaks and just pull them out of the freezer and let them defrost on a plate until they reach almost room temperature before I season and grill them. Works fine for me!
Now that is what I am talking about. Always better fresh, but how often do we get truly fresh?
I use the cold water method.
I'm surprized someone hasn't put Ramsay in the freezer.
Never freeze a thick NY Strip and expect favorable results. However a 5/8” strip purchased on sale, defrosted in the fridge and brought to room temp, patted down, sprinkled with Kosher salt (let sit for an hour). Will just about please anybody!
Not Chef Mike !!! 😂🤣😂🤣
I separate and Vac seal all my meats.
Thaw the vac package in a cool sink of water, or on a half inch thick aluminium bbq plate till firm just off frozen, then either into the fridge till dinnertime or straight onto the heat. (cold gives it more time for a nicely seared crust without getting too much heat internal for a juicy medium)
Prefered fav is a good inch thick new york strip. good sprinkle of salt, touch of cracked black pepper then 3 1/2- 4 mins each side.
Aluminium is an excellent heat distributor.
It dissipates the cold, keeping the meat cool and evenly thawed.
Saying the microwave isn't the right tool is so obvious. I'll throw em on the grill frozen and get excellent results.
sous vide.....either cooking straight from frozen, or just thawing in cold circulating water when choosing a different method of cooking is the way to go
You have another option. You can initially cook the steak frozen in a very hot cast iron pan to create the crust and then cook the steak in a conventional oven at 275 degrees until the steak reaches the desired internal doneness which for me is medium rare at 125 degrees. I first dry brine my steaks with kosher salt for 24 hours in the refrigerator before freezing it. I preheat my cast iron pan to 500 degrees, add some peanut oil and use the constant flip method, about 30 seconds on a side before flipping it until I get a nice crust on both sides. I don't add any butter or herbs and spices until the steak is neatly done in the oven to avoid burning them.
I must admit I don't like the way Gordon Ramsey prepares food. In pan searing steak he doesnt even use a cast iron pan which retains heat. I also admit I don't likes his personality or his affectation of omitting words when he speaks. I find that extremely irritating. In general I'm not impressed with the way British cooks prepare food. I don't know what they do well but IMO preparing food isn't one of them. They are self described muddlers and have a culture of alcoholism.
😂😂😂😂😂😂😂😂
🤣 Marvellous! Thank you! 😂
you would probably get yelled at.
Lol you sound butt hurt
The best way to ruins any piece of beef is to put it into a microwave. Toss it onto the grill fully frozen.
I Sous Vide frozen steaks and also grill frozen steaks that turn out amazing.
Don't freeze it. Nothing good comes from freezing a quality expensive steak. It's not ground beef. A fresh steak from the store will last maybe 4 days so plan accordingly. There is an art to cooking a steak. Like building a hot rod or race car. Got to have all the good stuff working together at the right time in sequence to make a winner steak. Room temp steaks are cooked hot and fast as that is how it's done or does not come out right. Longer than 3:30 a side or 135 internal is getting over done and flavor lost as time on heat is flavor lost. Over 4 minutes a side or 140 is well done to ruined. It takes hundreds of steaks to get it all dialed in to be a steak artist because you got to do it all the wrong ways before figuring out the right way and what not to do. Unless a pro is guiding you repeatedly, 27.xx a lb will be your teacher. Why I like Tri Tip in prime as it's half the price. Wonderful flavor and texture. Award winning steaks are not a cheap learn. You pay to earn that trophy.
Anyone who watched Kitchen Nigthmares knew the answer to this one.
The answer is always idiot sandwich
Fresh frozen? 🤣
@@NikoBellaKhouf2 No, microwave.
Thanks for the Great tip!
The STEAKS are high when dealing with safety and proper thawing!
Please keep up the great videos! Blessings!😃👍
No one hangs them for 14 days to bleed them out, no one believes in marbling beef.
Defrost a steak? my steak is never frozen!
“mY STeAK iS NeVEr frOzEn!” No one cares that you’re poor and can’t afford to stock up.
@@kevinpitts22able Maybe I should freeze you "Rich guy Kevin"
@@johnathoncastro My heart is cold enough already.
I threw out my microwave oven years ago. Buy fresh or plan well for defrosting in the fridge starting 2 nights before or the morning before for a 1.25-1.5 inch 20oz rib steak. 3 days for a prime rib roast. You will never be disappointed!
You must be awfully rich. "Buy fresh or plan well" sounds like you are an urban hippy. Yet we "deplorables" use Microwaves to cook MANY foods. We can't go to Wholefoods every other day.
Will I be disappointed when I use your method to cook soup from a can?
What extra benefit is there in cooking it on a stove? Or how about potatoes ---do I have to boil them in water? Or how about starting marinated chicken in a microwave in order to get it started for the grill?
Do I need to keep frozen peas in the fridge for two days before thawing and eating them?
S N O R T
Put your meat in a large heavy skillet. Half- fill a dutch oven with water and place it on top. Meat will be ready pretty quickly. The pans are good conductors of heat, obviously, and the water can provide a lot of heat before freezing.
Vacuum pack your steaks to freeze if you must. Then put them frozen in sous vide and cook for an hour at 131. Sear on the grill or in a hot pan and serve.
Don’t put it in the microwave just cook it in the over reverse sear good to go after you pour butter and seasoning on it. Frozen meat will keep the center a good pink
I have the ultimate storage place. I just keep it at the grocery store.
The best way to defrost a steak is to never freeze it to begin with.
I buy a cow at a time. So that doesn’t work.
@@fivecrosses9040 yep, a steer at a time has to be mostly frozen.
The cold water method works best if you keep the water flowing. All it takes is a moderate drip from the faucet to keep the water flowing. It accelerates the process as well as keeps a constant temperature.
My microwave has a defrost cycle for meat,poultry,seafood, and does it by item weight.
I’ve found an ideal way to cook a refrigerated or frozen steak when I don’t have the time to thaw in the refrigerator is to slowly par cook it in my Phillips airfryer at 200°F for refrigerated and 175° for frozen until the internal temp of the meat is 100-105°F. I then finish in a cast iron range-top grill pan.
Cheap steak that you can’t eat is the most expensive steak that you can buy. Cosco fans take note!
Idk about these reviews lol….My husband and I own a retail meat market and have been in business for 28 years now and he definitely KNOWS a good steak!! I can’t believe they ranked Longhorn Steakhouse BETTER than Saltgrass???!!! Omg….we LOVE Saltgrass and their meat is always GOOD!! We’ve eaten at LongHorn, and believe me, do NOT EAT THERE! Hubby ordered his steak medium, and of course, they over cooked it! The flavor was not even good! Texas Roadhouse, their steaks are good, not GREAT, but decent enough to enjoy! Of course, Wagyu beef is going to be EXCELLENT, but you will definitely PAY EXCELLENT prices! And Wagyu beef is also named Kobe beef at some places. We carry Prime USDA and that’s probably the best bang for your “at home cooked” steaks, BUT that’s ONLY if you know how to cook them! We also cater and hubby cooks LOTS AND LOTS of steaks. We DO LOTS of business not only with our steaks, 😋 😍 but with our cooked Brisket too! ❤️😋 Retail meat markets are a dying breed, BUT we’ve been Blessed and we have the greatest customers ever! ❤️
Texas Roadhouse sucks (at least the ones here in the Bluegrass of Ky). Longhorn is the best for the money. The local famous Malones is a great value on the high end scale and of course, Jeff Ruby’s is prime.
@@billbanta7189 well maybe they do WHERE you are, but not down here in Texas! Of course, Texas Roadhouse is NOT the best, but like I said, “decent enough.” Btw, do you own a meat market or are you a meat connoisseur?
No, I am not a weatherman either, but I know when it is raining.
@@billbanta7189 lol, BUT do you the difference between the rain and a storm? Ha. And you just proved to me about the old saying about an opinion, bc it certainly stands true now! Ha…
Yada yada yada
what about defrosting using those aluminum plates?
If you buy good steak and freeze it in the first place you are nuts!
Who cares? You're supposed to eat bugs now. What's the best way to defrost bugs?
Im an out of town Aussie, so been eatin flys for a lifetime. Lil bastards. 😂
As for other bugs. nahhh, not by choice. Too much good meat running wild here for that.
Next time I have steak, I will ask if it's chewy.
Cause I don't wanna eat food that's chewy and hard to swallow.
Always seems like rump steak
So thaw it in cool water. Should take 40 mins. got it.
I was confused at "overcooked to blue" because I'm like "WTF "blue [actually bleu] means extra rare" so that's an oxymoron; but then I realized he meant the blue team.
I have cooked steak from frozen came out okay
Steak freezer to fridge overnight but I plan ahead.
I ate at Gordon Ramsey Steakhouse in Las Vegas and it was literally the worst steak I ever had. So his opinion isn’t valid for me…
Me too and 4 of us with 1 bottle of wine ($90) and 2 drinks was $1000 total plus tip. Rip off. Food was sub par, service was deplorable and washrooms were dirty.
Same here. I had a bone in ribeye at the one in Vegas and it was nothing but a chore to eat with next to no flavor.
What about defrosting it at room temperature?
You loose too much moisture, and can encourage bacteria.
Fine 😊
Why was it frozen?
He's so ... Whatever! I have crohn's ! I've been taking my steaks out of the freezer for years and defrosting in warm to lukewarm water for years! Never had an incident!!! But the best way to do it... If you have such a pan. It's like a cookie pan,but the steel is much thicker. Put the steak,still in the freezer bag on top,about every 15 minutes flip it to the other side of the pan.then repeat. You can also use a large cast iron skillet. 😋
cook it from frozen and you dont have to defrost it, and its always rare in the middle
Wait, you thaw steak before cooking it?? When did that start?
Wokey BS . Beef cook from the freezer is perfect ! You get a nice crust without overcooking the middle
i lay mine on the counter and have never had a tuff steak.
However I defrost, must be ok. I'm still here.
Low and slow
Don t nuy frozen stakes. Buy them fresh!
Who freezes steak? Oh wait
Throw your microwave out. It is destroying your food
Never freeze a steak.
Ramsay seems to know a lot about frozen steak. Makes me question his restaurants meat.
Yeah like who freezes a good steak? A slow restaurant with no business.
sous vide steak from frozen.
I only buy frozen meat for my dog
First of all never freeze steak unless you can flash freeze it, but if you do have a frozen beef steak, according to America’s test kitchen, you cook it frozen.
Didn't understand shi*
😍👍😋💚
Noooooooooo shit
I would love to meat Gordon Ramsey.
Gordon Ramsay is talking crap. I have slowly defrosted steak in the Fridge, and when defrosted, brought up to room temperature before cooking. Still came out chewy. Best way to have a tender steak, always buy fresh and never freeze.
Whoever you're getting to voice your uploads... please replace. 'Valley Girl-ishness' is SOOOOO annoying.
Agreed. Get someone who doesn't butcher the spoken word with so much DRAAWWLING.