As far as I go, the meat U show in the beginning of your video I don't consider to be 'steakes'. They are, at best, beef cutlets. The only beef steak I consider to be steakes are 'filet' steaks, that need to be seared hot, and for a short time each side, so the inside stays red! Than covered with a nice, freshly made Bearnaise sause. its the best way to serve them! And cooking a good quality filet steak 'medium' or 'well done' is straightforward animal abuse! Thank U for your video!👍
The only cut of steak I would sear in a pan altogether is the filet mignon, because I like that specific cut (or any steak from the beef tenderloin) rare. I sear both sides and then baste with butter, garlic, and rosemary and/or thyme. Any other cuts, I cook sous vide or reverse sear.
watched a shitton of guga foods videos and have spent soooo much on sous vide stuff/new grill, and lots of wagyu lately 😂😂 so worth it but man it hurts the pocketbook , just cut a miyazaki A5 picanha up few days ago. Super excited to try
Avoid canola (Canadian Oil) oil, a little Virginia olive oil burns higher with less smoke, seed oils(sunflower, vegi oil) are unhealthy. Butter is great after to baste.
"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.
Right. And some miss information. Like cast iron is great for heat retention, but it’s actually bad and distributing it so that was wrong. Half of this is just wrong info that’s went around for decades.
*If you steam broccoli in wine, butter and garlic you can use the juices to pour over you steak when you begin resting it. Ya, I know how it sounds. Try it. Or you can just pour the juices into your plate and set your steak right on top.*
You HAVE to let the meat come to a closely room temperature, because you don't want to burn the outside while undercook the inside. Also.. 20 30 minutes is enough time to not have a cold steak before searing it.
I watched this video just to see how stupid it was going to be and it didn't disappoint. I came here to say the same thing. The whole point of this is to let the inside warm up but it will take forever for that to happen and its just stupid. Try in yourself though let a steak sit for 30 minutes and put a meat thermometer in the center and I guarantee it has changed even ten degrees from the temp of your fridge only idiots believe this because to get the results of room temp in the center of a steak takes hours plus leaves it susceptible to bacteria growing on it!
Amazingribs has debunked this and many other dangerous and foolish myths about meats. Leaving it out long enough to come to “room temperature” allows pathogens to grow and some of them could be leaving toxins on the surface that are not made safe by cooking.
@@christopherestewart I have been leaving my steaks out for hours and never had a problem. I eat beef raw after hours at room temperature as tartare and never had any problems. A rib roast I will leave out overnight for 8-10 hours to truly come to room temperature before roasting. Enjoy meat and don't be afraid of the bacteria that supposedly forms on all of it. The best steak I ever had mold on it that needed to be scraped off. So tender and delicious.
@@christopherestewart first, finish some culinary school , and then spread bullshit. You have 0 ideea that different meats are.... OOOOOOH, different And... Let me tell you a little secret. It's called "tartare" Now. Stop spreading bullshit.
24 hours, I have heard. But definitely not two hours. 6 minimum. America's Test Kitchen, if I remember correctly. It draws water out for the first while, then the water imbalance pulls the saltwater into the meat, where it starts breaking things down.
Dollar Tree "Parmesan Cheese Topping" is mostly a finely ground powder of whey and starch with a hint of cheese... My point is that dusting a steak after drying and even putting in a bag with said topping before cooking acts to really help develop that crust.... cheap and amazing.....
Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.
The said chef recommends resting time at 2 minutes, another (professional's) video I watched said 8-10 which didn't appeal to me bcuz my steak would then be cold. The same with cutting the whole steak at once; by the time you are half way through all the meat is cold. I like my steak hot to at least warm.
I rest my steak for about 15 mins. It does cool down but I pop it into the microwave for 20 to 35 seconds. Its something I did by accident once and after tasting it realized its juicier than if I let rest for 8 mins and then eat it. Sounds ridiculous but it works.
@@saviourr69 *After Ive seared it on both sides and basted it in butter and juices I let it rest for 15 mins. Then I put it in the microwave for 20 seconds or so.*
*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.
So you're saying these tips don't work??? Because otherwise this is a pointless statement. You came here to find out what mistakes not to make while making a steak on the stovetop and pretty much she's letting you know.
Corse salt will do the job dont mind that kosher salt 😂 kosher salt is just corse salt for jews...corse rock or sea salt will do the job... Why do american cook shows keep pushing kosher salt instead of giving the right name fir the salt ie corse salt...
they misspronunced shoe leather as well done. anyone who orders their Steak shoe leather needs to be kicked out of the restaurant or forced to order the Chicken.
Than broil it in the oven topped with Irish butter. Best temp and right butter deployment will give you the best sear with out any smoke but heat is a must
#1 mistake when pan searing a steak is using a pan. I understand sometimes you just don't have access to a grill but nothing beats a steak cooked over an open flame
A high quality stainless pan will work just as well as cast iron in my experience..I usually do sous vide for cooking though and just sear in a pan. Also, I use avocado oil because it has a smoke point of 500. Canola is a tad under that I believe
2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too. Thanks for all your precious time!!!
@@iambyrdman considering all professional chefs I know season with pepper before searing, I think you’re wrong on this, but like I said, try it for yourself.
@@benhayes5396 Like I said I have. What works for some doesn’t work for others. No big deal. When I put pepper on a super hot fire it turns to ash or close to it. Hit pepper with a blow torch and tell me what happens.
You can get the same thing with a decent carbon steel pan, mine gives the best sear I’ve ever achieved, even better than my cast iron skillet, it does, however, need a lot of care.
@@mathiaskanuck6759 So far I would agree. I've used it for hole chicken, legs and thighs, it's killer for fries, and I was told the other day it works great for re-heating leftover pizza.
I can’t stand how everyone always starts with the right cut of meat. When you go to the grocery store all of the meat is right there it’s not like you’re going to grab a lamb shank called a shit a steak
@@johnmartin1726- John, I Don't have Any at home. But from Your comment; am I assuming Health Risks ? Regardless, I hate the Taste of it. So I'll be, "Avoiding it "like the Plague" ! Thanks for the Tip ! ;-)
@@ChrisF_1982 possibly many got it but never liked or commented. But apparently it did take two years to get a like and comment 😜. Hope it gave you a good chuckle.
How do you like to pan sear steak?
As far as I go, the meat U show in the beginning of your video I don't consider to be 'steakes'. They are, at best, beef cutlets. The only beef steak I consider to be steakes are 'filet' steaks, that need to be seared hot, and for a short time each side, so the inside stays red! Than covered with a nice, freshly made Bearnaise sause. its the best way to serve them! And cooking a good quality filet steak 'medium' or 'well done' is straightforward animal abuse! Thank U for your video!👍
The only cut of steak I would sear in a pan altogether is the filet mignon, because I like that specific cut (or any steak from the beef tenderloin) rare. I sear both sides and then baste with butter, garlic, and rosemary and/or thyme.
Any other cuts, I cook sous vide or reverse sear.
watched a shitton of guga foods videos and have spent soooo much on sous vide stuff/new grill, and lots of wagyu lately 😂😂
so worth it but man it hurts the pocketbook , just cut a miyazaki A5 picanha up few days ago. Super excited to try
Any kind cause I’ve never had a pan seared steak
With a little apple juice. mmm-mmmm good
MiSTEAKS were made.
Mistake #1 before making a food video - make sure there are no flies in the kitchen. 1:10
Ewwww what a spot
Mistake #2, don't show searing chicken breast when you are making a video about pan searing steaks.
Pull the wings and legs off and call them capers!
@@davidnieve6444 lol!
I had to scroll down too far to see this.
This video is for newly former vegans who have never cooked a steak in their life.
Avoid canola (Canadian Oil) oil, a little Virginia olive oil burns higher with less smoke, seed oils(sunflower, vegi oil) are unhealthy. Butter is great after to baste.
"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.
I wish I could watch a single cooking video without feeling like I am being fed nothing but wives' tales and hunches passed as facts.
I agree.
Right. And some miss information. Like cast iron is great for heat retention, but it’s actually bad and distributing it so that was wrong. Half of this is just wrong info that’s went around for decades.
@@jeremiahjohnson4583 Nearly every expert chef I've ever watched cook steak, has done so in a cast iron pan or skillet.
best to watch on mute
Haha so true
Word...
I should have taken your advice.
i’d love to see the face this voice belongs to
Why? How would you learn her advices
Actually Gordon Ramsay says “literally oil the pan”
*If you steam broccoli in wine, butter and garlic you can use the juices to pour over you steak when you begin resting it. Ya, I know how it sounds. Try it. Or you can just pour the juices into your plate and set your steak right on top.*
No to Canola oil. Use Avocado oil.
Yes, because avocado oil is much healthier and natural. Completely agree!
Canola oil is terrible for you! Glad you aren’t cooking my steak. And a steak doesn’t get to room temperature in 20-30 minutes.
Exactly why is canola oil terrible for you?
I think the goal is to get the outer surface to room temperature to get a better sear.
Just got here. All I gotta say is: I. Love.
Steak.
No steak will come to room temperature in 20-30 minutes. It needs to sit out 2 hours +.
You HAVE to let the meat come to a closely room temperature, because you don't want to burn the outside while undercook the inside. Also.. 20 30 minutes is enough time to not have a cold steak before searing it.
I watched this video just to see how stupid it was going to be and it didn't disappoint. I came here to say the same thing. The whole point of this is to let the inside warm up but it will take forever for that to happen and its just stupid. Try in yourself though let a steak sit for 30 minutes and put a meat thermometer in the center and I guarantee it has changed even ten degrees from the temp of your fridge only idiots believe this because to get the results of room temp in the center of a steak takes hours plus leaves it susceptible to bacteria growing on it!
Amazingribs has debunked this and many other dangerous and foolish myths about meats. Leaving it out long enough to come to “room temperature” allows pathogens to grow and some of them could be leaving toxins on the surface that are not made safe by cooking.
@@christopherestewart I have been leaving my steaks out for hours and never had a problem. I eat beef raw after hours at room temperature as tartare and never had any problems. A rib roast I will leave out overnight for 8-10 hours to truly come to room temperature before roasting. Enjoy meat and don't be afraid of the bacteria that supposedly forms on all of it. The best steak I ever had mold on it that needed to be scraped off. So tender and delicious.
@@christopherestewart first, finish some culinary school , and then spread bullshit.
You have 0 ideea that different meats are.... OOOOOOH, different
And... Let me tell you a little secret.
It's called "tartare"
Now. Stop spreading bullshit.
1:09 - Might wanna put in a different clip there...
Have you never cooked outdoors...it happens.
@@JB-171 This is filmed indoors.
Cast iron or carbon steel ripping hot with a thick ribeye.
Good thick filet mignon is excellent also.
Clarified butter works best for me.
Thick is the key.. I'd rather cut the steak after it cooked and rested.
Yep, real men use cast iron & blue steel, they last forever. I’ve got a skillet my GGrandmother got for a wedding present in the 1890’s.
Clarified butter instead of oil?
Umm ya no famous/successful chef ever said to salt your steak 2 hours ahead of time… that’s bs.
24 hours, I have heard. But definitely not two hours. 6 minimum. America's Test Kitchen, if I remember correctly. It draws water out for the first while, then the water imbalance pulls the saltwater into the meat, where it starts breaking things down.
Don't use canola oil. Use Avocado Oil better for high temperature cooking.
At least clarify the butter
Or use lard or tallow
Ever since seeing the show Dexter this is the only way I cook a steak lol. Love it pan seared
What's up with the fly hovering over the meat!!! @ 1:09
Is that a little fly at 1:09?
Yes it is.
Do Americans really like being spoken to like this?
This is completely wrong info!!!... take like 3 to 4 of the tips and your good... have fun figuring out the right ones, that's what its about...👍
3:48, those are pork chops.
Saying constant flipping is wrong.... IS WRONG
That nasal voice! I feel like the video is being narrated by an SNL cast member.
Dollar Tree "Parmesan Cheese Topping" is mostly a finely ground powder of whey and starch with a hint of cheese... My point is that dusting a steak after drying and even putting in a bag with said topping before cooking acts to really help develop that crust.... cheap and amazing.....
Or just cook it properly and it will develop the crust naturally…
@@thumpsmcgee6899 Hes talking about a carmelizing agent.
Shut up..PLEASE SHUT UUUUPPPPP!!!!!!
Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.
The said chef recommends resting time at 2 minutes, another (professional's) video I watched said 8-10 which didn't appeal to me bcuz my steak would then be cold. The same with cutting the whole steak at once; by the time you are half way through all the meat is cold. I like my steak hot to at least warm.
I rest my steak for about 15 mins. It does cool down but I pop it into the microwave for 20 to 35 seconds. Its something I did by accident once and after tasting it realized its juicier than if I let rest for 8 mins and then eat it. Sounds ridiculous but it works.
@@thetruthchannel349 did you just say you microwaved your steak?
@@saviourr69 *After Ive seared it on both sides and basted it in butter and juices I let it rest for 15 mins. Then I put it in the microwave for 20 seconds or so.*
That’s why you make a gravy, it warms it back up. Alternatively you can wrap it in foil, that will keep it warm while the juices settle.
Sorry, Honey. Some of the grossest cuts of meat I've ever seen. Never, I mean never, pierce a piece of meat while it's cooking. Use tongs
*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.
@Lou Icious the Werewolf *THERE'S YOUR PROBLEM! Quit smoking all them herbs foo!*
@Lou Icious the Werewolf *not if you are using your best chicano accent foo*
@Lou Icious the Werewolf *AWWWW and you picked me out of several billion people online to argue with. That must make you the dumbest SOB alive.*
No
You're a clown
This girl is talking from reading a script not from experience.
So you're saying these tips don't work??? Because otherwise this is a pointless statement. You came here to find out what mistakes not to make while making a steak on the stovetop and pretty much she's letting you know.
and who wrote the script?
Ideally, what temp should the cast iron skillet be when searing the steak?
the cast iron skillet should be around 420 to 450f
Canola?/ just lost me🤮
yum
Watching that dull kitchen knife attempt to saw its way through a steak is like nails on a chalkboard.
Only heard recommendations and not explanations as to what a mistake is.
anyone see the little fly at 1:11? gross 😆
Corse salt will do the job dont mind that kosher salt 😂 kosher salt is just corse salt for jews...corse rock or sea salt will do the job...
Why do american cook shows keep pushing kosher salt instead of giving the right name fir the salt ie corse salt...
There is no correct temperature for a well done steak. A well done steak is garbage.
Nothing like a perfectly cooked steak
This guy cooks
Hello my friend how are you doing?
@@VillageFoodFactoryAsia Very well and you?
Agreed! You reminded me of a funny saying, "being vegan is a huge missed steak"! 🤣
Canola oil is so wrong. It will stink like fish!
This lady's voice and inflections are really annoying. I couldn't even watch the whole thing.
Now I definitely want “STEAK”. 🥩 😁😁😁😁
Jesus Christ, stop calling them _'Erbs!_
Herbs. They're *_herbs!_*
Yeah, the actual mistake is frying a steak. If you can't broil it or grill it, then just throw it to the dog.
Cooking the sides of a steak, is ussualy done with the pan's back side.
What does cross grain mean? Across? The short way?
they misspronunced shoe leather as well done.
anyone who orders their Steak shoe leather needs to be kicked out of the restaurant or forced to order the Chicken.
There are as many ways to cook steak as there are people who eat steak.
So we're just ignoring the fly in the shot at 1:09?
Gosh, her voice gives me headaches 😩 the constant up and down in tone is so uncomfortable to listen to
The only mistake is putting it in a pan in the first place. That should be the video.
You dont need to let your steak come to room temp and 30 mins arent enough to come to room temp
No new info. How about how to search without making the apartment into a chimney.
Mislabeled video gets thumbs down every time.
did anybody else notice the fly buzzing around?
good video, but that voice, almost unstandable
Now i am Hungry, i prefer 5 degrees before desired temp and Not 10 deg .
'vegetable oil', the words I do not want to hear cooking steak
"Mongo cook meat with fire"- it's best not to over think this.
2:55 I live in an apartment and the fan above my stove sucks. No butter for me 😂
Than broil it in the oven topped with Irish butter. Best temp and right butter deployment will give you the best sear with out any smoke but heat is a must
You pay the rent, you have every right to cook as you please.
@@tiptopmcgoo427 Yeah but I don't want the place filled with smoke.
@@QuadinarosLS Open a window..
@@tiptopmcgoo427 Doesn't help
1:09 Waiter, there's a fly on my steak!!
#1 mistake when pan searing a steak is using a pan. I understand sometimes you just don't have access to a grill but nothing beats a steak cooked over an open flame
A hot cast iron pan and a ribeye is magic. Try it.
@@jimklemens5018 especially if you baste with butter, crushed garlic cloves, and rosemary in the pan.
@@christopherestewart I don't use butter, rosemary, or garlic.
There are more different ways to cook a delicious steak than there are mouths to flap uselessly about what "nothing beats."
@@jimnasium452 What is your favorite steak? How do you like to cook it?
How annoying is the woman's voice
How many people saw the fly on the steak at 1:11?
some of those are definitely pork.
I think the most important is the thickness, cut and size. You don't want it raw in the centre.
I do!
I do!
Her voice soothes me.
EVERYONE? 🤣
Go to america's test kitchen for the best advice
A high quality stainless pan will work just as well as cast iron in my experience..I usually do sous vide for cooking though and just sear in a pan. Also, I use avocado oil because it has a smoke point of 500. Canola is a tad under that I believe
The secret to cooking your steak perfectly... is to cook it perfectly.
Facts.
Did anyone else see the fruit fly at 1:10?
2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too.
Thanks for all your precious time!!!
It really doesn’t, if you don’t believe me do a blind taste test with and without
@@benhayes5396 I have. If it's not burning your fire isn't super hot. Super hot burns dry pepper. To a crisp...
@@iambyrdman considering all professional chefs I know season with pepper before searing, I think you’re wrong on this, but like I said, try it for yourself.
@@benhayes5396 Like I said I have. What works for some doesn’t work for others. No big deal. When I put pepper on a super hot fire it turns to ash or close to it. Hit pepper with a blow torch and tell me what happens.
@@iambyrdman Big difference between direct flame and hot pan.
mashed made a mistake in making this video.
Whiney voice, arrggggh!
Erbs or Herbs? 😂
Im about to cook a big 18oz 2" thick T bone
You all should have consulted J. Kenji López-Alt before making this fact based video. There are a few things to question here.
Has no one noticed the fly @ 1:10?
I prefer cast iron because of the mass once you but in anything else it cools the pan down constant high heat is important !
I actually like the steel pan I got. I was pleasantly surprised.
You can get the same thing with a decent carbon steel pan, mine gives the best sear I’ve ever achieved, even better than my cast iron skillet, it does, however, need a lot of care.
You say Herbs like a Rasta
There is a fly in the kitchen 0/10
That voice…WTF???
I tried a cast iron v. air fryer demo...cast iron won...and does most every time. Thanks for the info!
Honestly air fryer is good for a little healthier option.... Works great for wings... But I don't see the obsession with air fryer.
@@mathiaskanuck6759 So far I would agree. I've used it for hole chicken, legs and thighs, it's killer for fries, and I was told the other day it works great for re-heating leftover pizza.
@@mathiaskanuck6759 I think it works good as a replacement for a deep fryer.
Interesting video, but the constantly-playing techno dance music in the background is offputting and unnecessary.
I make it to my taste ❤️
That's a sweeping statement 🤣
"Kosher" salt??
Ramsey puts oil in the pan
A lot of flaws here
I can’t stand how everyone always starts with the right cut of meat. When you go to the grocery store all of the meat is right there it’s not like you’re going to grab a lamb shank called a shit a steak
But it's important to grab a cut of ribeye instead of, say, a chuck. Chuck can be a good steak, but it's cooked far differently.
Was that a fly at 1:11
My Caveat on CANNOLA Oli ... It tends to leave a "bitter fishy" after taste ... just sayin' ;-)
Try watching Dr Mercola & Tucker Goodrich on linoleic acid on RUclips - you might not want to eat cannola oil at all after that!
@@johnmartin1726- John, I Don't have Any at home. But from Your comment; am I assuming Health Risks ? Regardless, I hate the Taste of it. So I'll be, "Avoiding it "like the Plague" ! Thanks for the Tip ! ;-)
This was a great tutorial. 👍
My son Julian makes delicious steaks. 😋
In general, I don't usually like my steaks in long thin strips. When I am in the mood for fajitas or jerky I'll give your son a call. ;)
@@MushInSkull I hope it didn't take 2 years for somebody to get this joke.
@@ChrisF_1982 possibly many got it but never liked or commented. But apparently it did take two years to get a like and comment 😜.
Hope it gave you a good chuckle.
What’s ‘Erbs.’
dont try to cook Elk that way
No to canola oil.
Salt and pepper is boring, throw some Weber Chicago steak on there