Why You SHOULDN'T Sear Steaks (too hot)
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- Опубликовано: 18 дек 2023
- #food #easyrecipe
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Bluetooth burner is endgame
Fr
I still want one tho!?
Wireless heat is the best heat
Or just flip more often to avoid the grey ring around the outside while maintaining the crust
I'm guilty of searing too hot, so thanks!!!
Where did you get your pan?
The og burner is back
I am so hapoy
What kind of pan are you using?
"regular old A5 wagyu picanha" 😂
Please kind, sir author of this magnificent video I would be forever indebted to you. If you could tell me where one could purchase this Bluetooth burner you possess?
Could just not use seed oil so when after your done cooking make the remanence into a sauce while your steak rests and you have an excellent topper. :)
Preach
Hi I have a question. My friend reverse sears ribeyes @400 degrees (12 minutes) and then sears on hot cast iron.. I'm just wondering is there any REAL benefit from reverse searing low and slow, vs high and fast? He said they came out incredible and tender.. but then he also mentioned it was a good cut of ribeye nice marbling. So I'm just wondering your input on it!
Reverse sear means you evenly cook the whole steak as desired (rare-well done), AND get a great crust on it with a high heat sear. To me it’s the best way to cook a thick steak, ideally all on a bbq for the serious flavour, and get that fat rendered down nicely. Hot and fast can create uneven cooking which can mean it’s not as tender or the fat fully rendered; I’d stick to this method for thin steaks.
less than 1.5inches probably. It's a typical grocery store steak@@Benvos
Making picanha in a pan makes my brazilian soul hurt deep inside
It'll taste like any other steak that you make in a pan pretty much
1 minute in microwave before frying
oh you crazy boat man!
😂
Where do you get your wagyu from?
From Crowd Cow a Seattle-based meat shipping company.
Whooo is eating all this steak you’re cooking, Kai? Damn, share my guy 😢
The dongo he’s got must eat good when he films
i sous vide and freeze so much lol
Why did you press on it in the pan 💀
My friend like it’s like that. Pittsburgh style.
EDGING ITSELF 🤣😂😅
Bruh my dad stole my high pressure propane regulator from my forge one day and slapped it on the BBQ. He seared the steak when the grate was cherry red. Worst steak of my life lol.
Ik i didnt just hear bluetooth burner. I gotta be dreaming
The fat on the end looks pretty solid at the end is it edible or is it more of a tissue you'll want to cut off by the end?
The problem with me is the opposite, no matter what heat it is, my steak won’t sear. Either it’s grey and dry or it’s unevenly browned, why is that? Please help
Either too much oil(way too much), or not enough heat. In both cases getting a better pan will fix ur problem.
Where can i buy bluetooth burner
That's a joke. It's just a regular wooden trivet that he's resting the pan on while it's on camera. The pan is heated on the stove, then placed on the trivet for the camera.
How you get sear at low temp? Isn’t mallaird impossibru at low temp?
He said medium, not low
Medium is enough for a Maillard reaction
Well if it isnt the meat man Senpai Kai😶
Why would you press wagyu????
💀
Did you switch out the steaks in the end. Steak at the end of the cook was definitely over cooked.
Dude I am tripping. How did you heat that pan up? I am so high. Someone tell me the wizards secrets.
He said bluetooth burner
He’s a pyromancer? He goes over it all the time
@@samurai-jachnice try. B-tooth burner
Probably clever cuts... its a cast iron skillet, he heats it up on fire real hot and does the clips on the cutting board.
Where can i find this burner???
I need to know else that thing he's cooking on is, for real!
@@thezachman1it’s an illusion
I don’t like the outside of my steak burnt. Maybe barely browned.
0:37 … excuse me?
It's terminally online sense of humor
i'd like guga foods to fact check this
He means -a5 wagyu
Wtf is a bluetooth burner? How does it work? Does he just heat up the pan off cam and puts it on the table to film? Wtf im confused
That's a joke. It's just a regular wooden trivet that he's resting the pan on while it's on camera. The pan is heated on the stove, then placed on the trivet for the camera.
I understand cooking the fat in lamb cutlets because one actually eats it. But why cook the fat here?
thats not a 15 wagyu. you can just look at it and tell.
i think they are called induction not bluetooth
That's a joke. It's just a regular wooden trivet that he's resting the pan on while it's on camera. The pan is heated on the stove, then placed on the trivet for the camera.
🤣😂 i thought its one of those new technology cooktops
@@syd.a.m
How you be getting these crusts
@@DivvayKhatri no shit
@@drod7774such a stupid question. Watch the video
You need high heat and enough oil. On my stove if I don't use the highest setting the inside is overcooked before I can even get a crust
Depends on steak thickness too
so is he telling jokes that this is A5 or he is saying it serious
I wouldn’t be surprised you’d beat Guga on a steak battle.
I would like to see that
Guga sucks
Just Sous vide
But do you have a video for the thin supermarket steaks that I can afford? Having both a crust and a medium rare seems impossible.
1 inch+ steaks are out of my budget
I had this issue too, I don't know where you're from, but here in the UK getting thick cuts of steak is difficult. Though, I realised you could get thicker cuts of the "lower quality" steaks like rump, so I started going for those. All I will say is with a thin cut of meat so long as you butter-based it and make sure you get a nice crust, it doesn't matter if the inside looks as good as these thick cuts it will still taste amazing.
Bro said "cook lower, warm slower" as some game changing tip. Some super factoid that high heat cooks faster than low heat
🦧
Where did i see this video before hmmmmm
wait id it possible that's you are not the real one 😮
that is NOT a5
I love how people buy “A5 Wagyu” in Walmart of all places and the shit literally has less marbling than a select London broil. That shit ain’t wagyu. Especially if you’re not paying $100+ per pound for it. Y’all gotta stop lying to these people.
It's picanha. Picanha doesn't have marbling
@@pollaxtfuck if it doesn’t. I have a case of prime picanha in my freezer right now that says otherwise.
Have you watched this channel before? He’s being facetious.
@@valdeezycleaverI have not. That would make total sense then. If that is the case than I apologize for my statement. I just see people all the time on here buying Walmart “wagyu” and claiming it’s A5 when clearly it’s not.
@@TuscanyFTX yes, he says it as a bit. Many of the videos where he's actually using A5 he remarks that it's just a random cheap cut he found.
That is not A5
Those are also not A5 Wagyu. Way too red, barely see any marbling...
He is joking
Disgusting , that isn’t cooked & used cheap oil
Grow up
Ngl, that stuff is just raw. It isn't pink. Steaks with no marbling should not be eaten medium rare, they taste like shit.
Wrong. Sear it as hot as you can.
I hate all this streak stuff. The rain forest is being chopped down to feed this overrated item
What is THE rain forest? The Amazon rainforest? Because wagyu comes from Japan, not Brazil 😂
And if you think steak is overrated then wtf do you eat?
@@iGoku1 it's all part of the relentless beef propaganda machine
you have mental deficiencies @@jimmylaze