It Took Me 20 Years To Master This Steak Technique
HTML-код
- Опубликовано: 8 июн 2023
- You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0623-thatdudecancook
⬇️ Get my new Cookbook ⬇️
Master in the Making E-Book-www.thatdudecancook.com/
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Slow 'N Sear® Deluxe Kettle Grill- amzn.to/3PXAOdt
My portable gas cooker- amzn.to/3Ce49JI
Microplane- amzn.to/3B8pGnp
My Mortar and Pestle- amzn.to/3XfXBTp
Tojiro Bread Slicer 270mm- amzn.to/3PRpE7E
SHOP MY MERCH STORE- thatdudecancook.teemill.com
FOLLOW ME:
Snapchat- / g6zr4trr
Instagram- / thatdude_cancook
TikTok- www.tiktok.com/@thatdudecanco...
Facebook- / thatdudecancook
Kitchen Products I own and love:
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Slow 'N Sear® Deluxe Kettle Grill- amzn.to/3PXAOdt
My portable gas cooker -amzn.to/3Ce49JI
Tojiro Bread Slicer 270mm- amzn.to/3PRpE7E
My Mortar and Pestle- amzn.to/3XfXBTp
D5 All-Clad Pan- amzn.to/3IZ71ME
Made In Cookware nonstick pan- amzn.to/3OusGxs
My Zojirushi Rice Cooker- amzn.to/3aZLqXT
Benriner extra wide Mandoline slicer- amzn.to/3b07K3u
Microplane- amzn.to/3B8pGnp
Vitamix Blender- amzn.to/3opQNmo
Cuisinart Food Processor- amzn.to/3Oy61jz
KitchenAid Stand Mixer- amzn.to/3zqIJYE
Breville Barista Express Espresso Machine- amzn.to/3PN3Nhn
My Le Creuset pot- amzn.to/3NTT1V6
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera- amzn.to/3v9UQqG
Sony Alpha a6400 Mirrorless Camera- amzn.to/3OsLjBK
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens- amzn.to/3PsESA8
Sigma 16mm f/1.4 DC DN Contemporary Lens- amzn.to/3B7EVwQ
Sony 18-105mm F4 G OSS- amzn.to/3v9li3E
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal- amzn.to/3Ps7I3q
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0423-thatdudecancook
What happened to "50 states, 50 plates"????
Sonny!!
Come over sometime. I’ll cook you a nice steak dinner utilizing all these tips!!
It was my boys last day of school today 5thgrade . He usually cooks his own steak ( he's really good at it) Ribeye for him today. My boy CAN cook. ❤
Where can I find that seasoned salt recipe? Sounds amazing!
Steak looks great! The only critique is rubbing with oil before salting, since salt is not soluble in oil, you are putting on a barrier inhibiting salt from absorbing into the steak. I like adding salt, let it sit a while until you no longer see the salt crystals before adding any oil.
Been cooking steaks in cast iron pans for many years and thought i had nothing to learn, and here I just picked up a great tip that for some reason always escaped me: remove the steak from the pan and turn down the heat very low before adding the butter and aromatics! You'd think that was obvious, but no....I've always fought to baste my steak fast enough to keeep my butter and garlic from burning. Now I see this super easy step of taking the steak out to rest a bit while reducing the heat in the pan. FANTASTIC!!
Exactly what I thought.
Not only in cooking. Those who are in control of a process make it look too simple to believe.
Oh yeahhhhh bro, turn down, wayyy down.
Dude, cold butter will bring down the temp of your iron. You don't want to burn your butter. I don't remove the steak anymore, I use the frozen butter and remove the pan from heat.
Start the delicate part of basting and poke the steak, over and over until it's gets to be done. When it feels like it has bounce, it's finished when it pokes you back. Raw steak has no bounce or recoil, it's like a flabby feeling. You want to keep your butter from burning. Can't ruin a raw steak, but steakhouses serve lots of raw steaks and burnt.
@@dwayneelizondomountaindewh1465 Thanks. I'll try that. But I have to say the last 3-4 steaks I made were the best ever. Seems like both techniques are similar in that the goal is to reduce heat after the sear. I'm open to all ideas.
I really hope you picked up a tip or two in this video my friends and I sincerely hope that the next steak you cook is your best yet! HAPPY COOKING!
you should have sprinkled some salt off you're forearm on the fridge 😅
My kid jack, must have been watching you, cuz he made a steak, then went Bruce Lee on my fridge. Love it!
Great advice to use the on/off method. This makes it so much easier to cook many stakes.
Steak on/off the heat is a great tip. I’ve overcooked steaks trying to do everything at once. Seems like cooking one steak at a time is best.
Where’s the link to the rosemary salt recipe? Thank you.
This is how I cook my steaks. I’ve been doing this for many many years. This man has got it to perfection. This is absolutely perfect.
This is exactly the way I make my steaks minus the shallot. I’m definitely trying the shallot now. My wife tells me it’s the better than any steakhouse we’ve been to. Ribeye and rib caps are the best. Thanks Sonny!
shallots are one of my favorite parts of this experience for sure
@@thatdudecancook definitely trying now! Thanks dude!
Shallots have no flavour.
She just wants you home early 😂
I love your “in and out the pan” technique, Sonny. Those in between rests really allows the surface of the steak to cool off while the rest of the heat penetrates in. That’s most likely why you have that beautiful pink color throughout the steak with no gray bands. This is almost similar to the “constant flipping” technique shown in America’s Test Kitchen.
You truly are one of the best this platform has, Sonny! Keep these amazing recipes coming!
Those of us who have been watching the channel for about a year or more now, between the shorts, collabs, and standalone videos, we KNOW Sonny can cook the fuck out of a steak. But.. we still watched the whole thing here AGAIN because there is something about watching a MASTER work his craft. I made my first Sonny Steak this past winter after summoning the courage and i literally cried at how it was the best steak I've ever made. Thank you Sonny, again, for everything!!
Thanks for the kind words William! I may have cooked a lot of steaks but I will always be a happy and curious student of cooking.
Plus, I never get tired of fridge abuse
I've watched every steak video he's made and I will continue to watch every steak video he makes in the future haha
You cried?
I can't thank this dude enough... made the rosemary salt, the first time I made a ribeye this way, it was truely freedom... best steak I've EVER had, hands down.
Interestingly, I've done it 7-10 more times since, and it hasn't been as good as that first time. Maybe it's just me, but it's like that first love that you can never replace!
If I never have that taste again, you know what "Dude", it's better to have tasted it once then never have tasted it at all! Cheers and happy grilling everyone
Ever since I've seen your other, older video about basting a steak cooked on a stainless pan, I've never cooked steak better than I do now. This technique has impressed my entire family anytime I cook dinner for them. Thank you so much, dude!
I just knew that fridge was going to *get* it after seeing how delicious the steak came out! Lol! This looks amazing Sonny, thank you!! 💖🥰
Dude, I followed your 10,000th Filet video to the letter several months ago, which is basically the same as this video and it blew my freaking mind how damn good it was. I can only imagine how much more elevated the flavor is with a Prime Ribeye. Can't wait to try. Love your channel !
I almost never eat out, and never order a steak if I do because I can cook it better than most places. I love ribeye, but recently bought chuck eye steak from Porter Road, one of the best steaks I have ever had. Great video as always!!
Chuck eye is basically discount ribeye! Love that cut so much
Omg I love you! Just finished my steak, was following your recipe (and it was actually my first attempt at cooking steak, the meat was just some regular nice beef, not black angus or something). It was mind blowing, and my wife said it was the most delicious thing she had ever eaten. You are a rockstar, thank you!
You might think Sonny is exaggerating about this being better than a steakhouse, but my wife and I can attest to it after perfecting this over the last few months. I just got myself a 12" pan too, so I'm excited to make it even better shortly (thank you Sonny for the discount!). Seriously a life-changing way to make steak. I'll be making this when I'm 88 and for every new person I cook it for who thanks me for the deliciousness, I'll respond with "If you know, you know!"
I’ve made this steak and it was phenomenal❣️I made the rosemary salt using the rosemary in my garden and Redmond real salt. Same with the thyme~went out and picked it out of the garden. Planting my garlic and shallots this fall ♥️between that and finding a cattle rancher to get grass fed finished beef YES it’s better than anything you can get in a restaurant. Thank you so-much! I watched many videos including Gordon’s but chose yours. Used Kerigold butter but will make my own next for the full experience ♥️
Thank you for pumping out all this awesome content! I can’t wait to get in the kitchen and try this one.
You explain things brilliantly, Sonny.
Top man 👍🏽
Here is my tip if you are in a rush. If your steak is stone cold, submerge it in warm water cca 40 °C in a large bowl and warm it up to room temperature. Obviously, make sure the steak is sealed in the bag. You are going from 4 °C to about 20-30 °C just a little bit faster than leaving it outside and waiting. The water will start cooling down so you should end up with a room temperature of that steak in about 5-7 minutes. Make sure the water is not too hot. Then do whatever you want with it.
We all do it, but careful with the heat, it will start the cooking process. Especially with fish and seafood.
I will believe pulling the steak out ahead of time to temper it helps when you have a side-by-side comparison checking surface temperature, inner temperature, sear quality, and ease of cooking to proper doneness. Until then, I've tried both methods and they both make amazing steaks, so I'm going with the option that doesn't potentially have food sitting in the danger zone temperature range and takes less work.
Just tried this method, and I’ve had one of the best steaks I’ve ever cooked myself. Still need some practice to get it up to a good steakhouse level, but already very happy with the results!
You are the Master of how to cook a steak on RUclips. I have been using this method from a previous RUclips video you made. Keep on doing what you are doing your content is always useful and enjoyable.
An american who can pronounce the word herb. Outstanding.
Your recipes always make me excited to go try them; and they never disappoint!
Just made this and you are 100% correct, this is the best steak recipe I’ve ever made. Did everything to a tee. Amazing!! Thank you brother!
Another slam dunk video...job well done! Thanks for all the great information you share with us...much appreciated 🙏👍
Never a dull vid dude, you've made me an awesome home cook, greatly appreciated.
Been making my filets the way you do in other videos and best steak I’ve ever had. Been smoking stuff a lot and grilling lately, but when I hit the cast iron, I use your technique my friend.
same here! I've got some grilling type content coming out here soon as well
@@thatdudecancook can’t wait man🤝🏻
Love my cast iron pan as well, but steel does seem to give a better sear.
I actually had an extra "Choice" Filet in the fridge leftover from the weekend. It was only 1" thick so I was very careful not to over cook it. I stopped and got a shallot on the way home. I had thyme, "gaahlic" and everything else. They steak was simply fantastic! I have grilled and broiled Filet Mignons and Ribeye steaks for 40 years and this was really one of the best ever. I can't wait to try this on a 1 1/4" Ribeye. Thanks for the video!!!!!!!
Love your videos... especially this one. I love the challenge of perfecting great beef at home. Pan, grill, smoker. Thanks for sharing your expertise. 🥩
This has to be one of the greatest cooking videos I've ever watched. Perfection, Chef.
So beautifully cooked ribeye steak to perfection!.. I so love it! It seems so easy but for beginning to cook like me its a lot of things to learn before doing that.. Thank you for sharing this video !..
So much great information! Thank you!
This will be my project next week!😋
My friend, you continue to impress me. I’m a self proclaimed steak aficionado and I still learned something from this vid. Amazing! I’m a follower for life.
Thanks for helping me start my journey to steak mastery!
Thank you!
Sonny you Absolutely Killed it on this one, And you’re Spot on about Learning to cook a Good Steak at home, you’ll never Wanna Drop A Bunch a Cash at A Steak House Cuz You’ll only be Disappointed! Nice Work Again Brother🔥🔥🥩🥩🥩🍺🍺
Thanks for sharing this. I learned a few tricks today! 😊
LOVE your videos, Sonny! Always full of great info and lots of fun! The new 'look' is great, too ☺
Here's to MANY more years of you educating and entertaining!! 🍻 (and 'fridge slaying 😂😂)
After watching the video with Guga I tried the on off on method with butter and it definitely works. However, I have nonstick pans (no oil needed) and am normally cooking two steaks so I just grab some tongs and do a flip & drag method through the butter while leaving the pan flat. I have been too lazy to try the shallots, garlic, and thyme since I have spice bottles :). If I am feeling like it I will make a mushroom cream sauce w/ worcestershire, dijon, garlic, etc., and it is one of my favorites.
Nonstick pans are not good for steaks, they're not designed for higher temperature cooking and release toxic chemicals at the kind of temperature you need to get a really good sear on your steak. Cast iron or stainless steel are much better for cooking the steak itself and for making a good pan sauce.
@@pandadoublexl while mostly true, there is actually a way to cook a steak in a nonstick pan, and that’s through the constant flipping method. Do give it a view in America’s Test Kitchen. I’m sure the presenter, Lan Lam, will help change your mind.
@@wiltmarlonelao you can cook a steak in a nonstick pan, but it simply will never be as good as the others mentioned, and it's toxic if you do it wrong (i.e. high heat). You also do not get the same levels of fond for a pan sauce.
A good stainless steel pan can be picked up cheaply, there's no reason to be using non stick. My preferred method is straight on to a BBQ/grill though.
Thank you man. I started my steak business with a lot more confidence watching your videos. I started with zero knowledge on how to cook them but I knew what good steak tasted like. Cheers to more videos! 🥳
P.S. Rosemary salt FTW!
Oh, oh my, oh my goodness! I just did exactly what you said and showed, to a rib-eye steak and I have never tasted a steak better than this in my life. This was my absolute first attempt at ever cooking a steak. I can’t believe this! 🤯 That was so easy! Thank you so much!!! I’m doing this at least once a week.
Now imagine cooking a wagyu ribeye like this.
@@keshavrao212 That will be next for sure.
Really good video, well explained, lots of experience and enthusiasm. Can’t really fake those!❤
First American I've ever heard pronounce "herb" correctly. Well done Sir!
Martha Stewart pronounces the “H”
Sounds like you might not get out much.
Finally learned something from a steak cooking video on YT. I'll be using the string idea and also the moving around the pan to get the extra heat - nice one.
Also, in the UK, all our steaks are grass fed, whereas in the US, it's mostly corn fattened, so the meat is different. Pepper will burn after about 6 mins - maybe sometimes add the pepper half way through to be safe..
I've done this , shallots and garlic are amazing, the sauce you get in the end is mind-blowing
I really appreciate this. Always looking for a super in depth to get the sear and perfect cook. I have yet to find a video that works but I know this method will lol
Hey Dude! This was a fun watch! Congrats to you and your team!
Out here in the real world, my family can no longer afford to eat steak much, especially a beauty like the one that you played around with in this youtube, but I did enjoy watching you enjoy yourself. And when we do next splurge on doing a steak on the grill, I will do it in exactly the same way that you did, but with baked beans in the skillet and some fresh herbs and slices of fresh tomatoes! Happy cooking!
Might I suggest one of the cheaper more unknown cuts as listed in the video for a very tasty alternative my friend.
Look for deals (also the chuckeye that dude mentioned is super cheap). I found a standing rib roast on sale at Publix last month for 30$. That's 4 whole 1.5inch thick ribeye steaks, plus bones for stock. 7$ for a huge piece of steak if you happen to find a sick deal like this. If you go to a Mexican grocery you can usually find picanha for super cheap.
Picanha is a great choice to cook.
Next election Michael, choose your president with the same discretion.
Way to go dude, made me hungry!!! Off to buy me some steaks 💪🏻
I am beyond proud that I have found an American who pronounces the H in herbs. The H is there for a damn reason. Thank God you pronounce it
my steak is 300% better since I started following you, and the heat on and off is by far the best way to cook a great med-rare steak.
I have 2 requests though:
I cook for a family of four, we all love steak and each enjoys a sizable piece, any advice on how to cook and serve multiple pieces at the same time?
second, it's summer dude, through us a grill video, please.
Unless you’re proficient at multi tasking and have pans large enough to cook 2 steaks per, you are better off searing each steak and then putting them all in the oven until your desired temp.
You can put them out at rare and then baste with butter in a couple pans as well.
I got some grilling recipes on the way no worries! and I would sear each steak first and then baste them all at the same time using 2 pans to feed a family of four
Tempering is very important. Especially if you’re using standard nonstick or steel kitchen pans. Cast iron is a little more forgiving as you can get it hotter and it retains more heat simply because of the mass of metal. You should definitely be seasoning with salt whilst tempering to draw out moisture which is also an enemy of good crust. On heat off heat is also an effective method. Basting is also key. And… Never, never skip resting. Good job sir.
I have used this technique over 10 times and they have all turned out perfectly. Great recipe.
This looks totally awesome 👌 cannot wait to try it. You are the best on RUclips ❤
Question:
One of the things that always bug me about your awesome steak videos is that you're only cooking one.
How do I cook THREE steaks at the same time for my family dinner?
YES!!!
3 pans, cook one, wait a few minutes, start the next and so on
Nailed it. My father was extremely sick for over a year, could not eat and lost a lot of weight. The first meal I cooked for him when he was starting to feel better was a basted steak, fondant potatoes, and basted asparagus. It was better than nearly any restaurant I had been to. Anyone can do this.
I just followed this video as closely as I could (I even have the same burner!) and it may possibly be the best steak I've ever made. Thanks Dude!
@thatdudecancook Love your videos. As a Canadian living in the US I get a kick out of your comments about the subtle differences between the US and other countries in the cooking world. I was wondering about the best way to put heat back into a big cut of steak, like a ribeye, or a tri-tip after a long resting period, without ruining your cooking job. You are my favourite online cooking tutorial!
My good man I must ask you - how can a simple person make four steaks the way you have done this for my family so we can eat at the same time? Perhaps cooking two in the same pan? Your steak looks fantastic but hard to accomplish for the family. Please let us know.
Broiler
amazing video sonny, always love me a good steak video. a good tip for the homies out there that pick up a select grade steak (hardly any intramuscular fat) do the butter baste, it will still make the steak taste great if you're looking to cook a steak on a budget.
edit: also cooked a ny strip last night lol
Butter always saves the day
Just to add that if there’s hardly any fat in the steak, it’s better to go for rare than mid rare.
Thank you for changing my steak experience. I never eat steak because it's either to dry or though or raw!! this tutorial is the best! now I eat steak every day and it tastes exactly how i like it!! fan for life
I love watching your videos!!! I always learn something.
I did make a ribeye like this the other night, with a little modification. I didn’t make your rosemary salt, but I have a lime-cilantro salt & used Zalt; a salt I bought in Africa. It was great!!
I had some left over & made fajitas 🥰
It's also great the next morning with eggs and hashbrown potatoes😍
7 years ago I figured out how to make steak and haven’t been to a steakhouse since. Hopefully everyone can experience that.
Indeed. I've only eaten steak from a restaurant twice in the last year or two and both times weren't even planned that way. In the meantime I've made a good 50+ steaks at home and keep getting better at different cuts/grades.
I rarely get steak out myself after learning my own way of cooking it to my liking. Much cheaper and to me tastes better.
I wanna know what it is but I'm scared to google flap meat.
Fantastic technique. Thank you for sharing
Great vid Sonny! I’ve learned so much from your vids. Thanks!
Take Sonny’s advice. I’ll never not make a steak like this. You can add steps too. I use a meatpress myself, but besides that I’ve not changed much except experiments with seasoning the steak. Sonny knows. Trust this man.
C'mon guys he crushed this steak. Let's bump up the likes for him.
I’m gonna do something I normally don’t and like it before I watch. Because, I know That Dude Can Cook! and I love steak! 👍🏼
no
Is that your criteria? I'm here for flying kicks to refrigerators
r u his burner or something
He pronounced the h in erbs.
Some great tips and the video was rolling on a wave.
Thank you.
My favorite cut is a flat iron, it's easy, it's cheaper, it's tender and has amazing beefy flavor
Thanks. Can't wait to try these new tips
THANK YOU for saying herbs properly.
The science he uses makes perfect sense and makes it easy for everyone to understand.
I tried this for the first time and it was fantastic! Great video mate 👏
No oil if you got good marble all you need is a dry brine salt pepper and graduated garlic
Been cooking your edition of how to make a steak this last year and it is by far my favorite. Just made a ribeye the other night in fact
OMG! Loved the video!
Tried it!!! It was amazing🔥🔥😊
My Grandpa was a butcher and he made mustard steaks. Basically steaks put in a plastic bag with a ton a mustard and left overnight. Best steaks I ever had.
The sequence of adding the basting items in is something new I'm taking away from this. Thanks for that
Luv the tech talk. And sgt Gilbert
You deserve every bit of this like my friend.. bravo.
Great recipe and instruction! I like how you mention “freedom” often in your videos. Great stuff!
I Reverse seared a 18 oz ribye and used butter, garlic Rosemary to baste it with. I'm here to tell you that it makes the steak go up a whole bunch of notches! It's a completely different taste very, very good!!
Perfection. Absolutely nailed it
Excellent video! Ordering that pan!!!❤❤❤
I agree! I would never put a cold steak in a cold pan. This recipe is amazing,thank you!
looks good. gonna try thanks!
Many people go to the top end steakhouses for the experience. I love dry brining my steaks overnight. Another educational video for those that only think of grilling a steak.
Made this today and yep *chefs kiss*, it was delicious!! 🤤 Tried to make steak before, it never tasted like from a steakhouse and I always thought they had better / different meat… turns out, doing it like this is the key!! Amazing!!
Sensational sear. Informative video. Incredible steak hands down
When he started beating down the fridge LMFAO!!! I kinda actually felt that 🤣😭 looks great!
Absolutely amazed - an American chef that knows that herbs starts with an "h" and can also say "Worcestershire sauce" !!!!
0:47 for those who are wondering, intermuscular is the fat that runs in between the muscle groups, and intramuscular is the fat within the muscle type itself.
So in this case he is referring to intramuscular.
My grandfather was one of the chef's at the Detroit Country Club some 100 years ago and said the best way to tell the level of doneness of steak is to touch it and feel how firm the meat is- the softer it is, the more rare it is. After some experience you get to know the touch you like best.
A good meat thermometer is even more accurate because not all cookware (or cooktops) are the same.
You technique is intriguing. Im definitely motivated to try this….and I’m going to this week.
Hell yeah! Love that I found you dude
This has been the most condensed, informative and well put together video about cooking "steak", not to mention it's direction and camera-shot usefulness in terms of being able to internalize the information delivered. This should be on a damn wikipedia page!
easily one of the best cooking channels online, guy is funny and really talented. cooked my first perfect steak after watching one of his videos, first try.
Been binging videos… I love This Dude! Can’t decide if I’m trying this steak or the peri peri chicken or the Memphis BBQ or… subscribed
I slightly over cooked my steak, my husband said it was really good! Thank you for your great videos and the laughs!
I watch a lot of RUclips videos. I never ever comment on them. I followed this video to the T. Awesome!! Beyond!! Thank you so much.