How the hell have you gone this long without cooking a steak 😂 love the vids watching food come together is oddly satisfying, cant wait for the future vids with more fancy dishes when youre a chef!
@@GHOST-cs5gz and me personally, I find some enjoyment in remedying the mistakes I make when I’m cooking. It’s similar to chess for me, where failing is how you learn, and I enjoy improving at things
Im so glad that you found out what you needed to do and learned from your experience, thats what being a Chef is about, always constantly learning no matter how many years you've been in the game!
I'm not that good at cooking but I've heard you'll get a better sear if you use oil instead of butter. A good cooking oil can get hotter, whereas butter will burn easily if it gets too hot. But don't get me wrong, that steak looks fantastic, and you've absolutely nailed it's doneness.
Key is to use oil or the fat from the steak at medium high to sear then reduce the heat and add butter to where it’s bubbling and add your aromatics like garlic and thyme or rosemary or whatever you like and baste the steak the rest of the way to your desired temp.
A tip! Pat the steaks down with some paper to dry them up, and then use cooking oil to sear with very little butter, the milk solids on the butter burn down on the temperature the steaks need to sear, so it can get a little bitter.
@@XHellPriestghee works great, I like to start with oil and finish with butter basting. Something about that carmelized lactose flavor on a steak Is phenomenal.
If that’s your first time doing steak, I’d say you did a pretty fantastic job. I’m more of a ribeye and sirloin type of guy though. Round is a little tough for me.
@@superdannny na actually i do ur referring to a lady who show cases extremely unhinged cooking videos, they r usually awful and gross or just straight up disgusting. In this case we have a pretty normal cooking video with standard techniques idk what planet u live on where this belongs on the “everybodys so creative shorts” nice try though. Ratio+L+ u THOUGHT Keep it up chef Thomas ur killing it
I was gonna say there’s no chance dude has never cooked a steak before. Then he proceeded to buy an eye of round and boil it in butter. Good lord almighty. Only thing done correctly was getting the pan hot.
Dude seriously said to himself, "you know what would be really interesting? I'll go ahead and cook a steak, then honestly critique my own work like i didn't just do it myself." Total Chad
Hey man, as someone who spent two years as head chef of a steakhouse and is now current head chef of a different steakhouse, I love this kind of content. I love your videos and I know that you have a lot of genuine care for food and I love that. I can see a lot of my early culinary self in your videos and I appreciate it. Ignore the haters man they're just jealous because they didn't have your idea first...
For a good sear, season with kosher salt, use a little olive oil and let it sit for at least 5 minutes on each side. Add your butter at the very end and baste with garlic and herbs if you so desire. I like watching this channel because it reminds me of when I first started being a home cook 5 years ago.
Hey good first attempt! Cooking steak is a huge journey. Great temp on it, high heat with a high smoke point oil and you'll be golden. Good luck, excited to see how it comes out
The fact that the steak was not overcooked is a big win. Nice job!! Better cut would be NY Strip, or better yet Ribeye steak! More fat means more flavor 👌 Tips for next time 1. Use a neutral high temp oil (vegetable/avocado oil). Butter has a low smoking point so it will burn before you’re able to create a nice seared crust on your steak 2. Make sure your pan (cast iron, if possible) is piping hot. This helps create that sear and lock in the juices of the steak 3. After searing on both sides (maybe 2 minutes each side for med.rare), lower your heat all the way down and throw in your butter. Add crushed garlic, fresh rosemary and thyme for even more flavor. Baste with the biggest spoon you have 4. Let it rest, don’t slice to early! (5-10 min) Keep on cooking ! 🥩
I’d recommend leaving them out to room temp for about 30 mins, then pat dry with some paper towel. Will help your sear. Also use an oil that can withstand a high temp for searing. Like you said, add some butter and baste towards the end. Even add some garlic or aromatics like rosemary etc. Nice cook on the inside though.
Love your content, love the excitement and joy I see when you learn something new.. keep the fire man, stay true to your passion and dont let anyone take it from you ❤
Man i love your channel. Watching you learn has been a joy. Ive neen cooking for most of my adult life in kitchens and short order restaurants and am working at a golf course kitchen currently where i have reignited my passion for food experimenting. Great job man.
if you leave the steak down on a hot pan for 2 to 3 mins with out moving at all, you'll get a great sear every time. finish it off in oven at 350 for 3 mins each side with fresh rosemary, it's amazing
Wow! I’ve been cooking steak in restaurants for over 15 years, and you cooked it just a good as I would have on your very first one! Good job man. Been watching for a few months now.
You can spend the same amount of time except with a few changes. - salt and pepper: more generous. You lost a lot in the pan. - let steak come to room temp - use a cast iron pan. You can get one for $15. Doesn’t matter if it’s hot enough. With the electric heater, if your cookware don’t retain heat, it’ll come down in temp fast. - reach a higher temp on the cast iron and use purified butter or ghee. It has some easily combustible hydrocarbons removed so it can achieve a higher boiling point and won’t burn as easily. - get the sear on the crust. Leave it on high temp and don’t flip. Just bring the corner up a little bit and see the brown or char before you flip. - if you’re gonna baste, throw some aromatics in there, like garlic, thyme, or rosemary. Go fresh. - rest the steak half the time you cooked it for.
Temp looks fantastic brother, as others have said a cut with higher fat content will be less chewy. Standard process: Pat dry, s&p garlic powder, sear that fucker on both sides then add the butter and garlic/thyme/rosemary/etc and baste it (I'm usually lazy and not stocked so skip the herbs, butter works just fine) As someone whose been in the industry awhile I really enjoy watching your progress Chef.
My husband is a chef, use a butter and oil mix. Just enough oil to keel the steak from sticking and butter for the flavor! And the was more of a rare then medium rare.
Quick tip to get going, season generously prior and add a drop of oil when using cuts with less fat/marbling will help with the sear. Add the butter just before the flip and throw in some aromatics of your choice (most go with garlic and thyme sprigs, but you cant really go wrong)
Look great man, couple things from someone who cooks steak all the time. Season with salt like 30 minutes before. Pat dry after the salt dissolves into the steak. And the higher quality your steak the better it will be! Have fun, love your videos
Thats so cool! Ive always wanted to cook steak but where i am its way to difficult to come across like actual steak and not just beef. You cooked it masterfully
I would try adding olive oil or a neutral oil first and searing in that, it will get way hotter and sear better than butter without burning. Looks great though!
I understand about enjoying the flavor of the steak itself but some fresh garlic and fresh thyme it really makes a huge difference and better experience
Ah yes a great first steak! One of the reasons you sear the steak with oil instead of butter is that oil can go up to a higher temp without burning. Buuuuutttt, that being said, a steak with minimal marbeling wont benefit as much from doing so than a steak with more marbeling. It will still get a better sear than with butter but if you're feeling lazy its fine as long as the butter doesnt burn Keep up the amazing work 👍
Nice video! Good idea picking the cheaper steak to start off lol but you have the right idea with getting the pan super hot first and like you said try using oil (ideally a neutral flavoured one) first for a good sear and it’ll make even a cheap cut taste better :D
Also, get a top sirloin cap steak (aka picanha). It's almost as tender as a filet but way cheaper. You'll be surprised at how amazingly deep the flavor is and how tender it is!
@Scott-hp5io I always want to love ribeye more than I actually do. I think it's the fat. One of the reasons I haven't rushed out to try A5. I'm mote interested in Australian Wagyu because it's less fatty overall.
If you rub the steak on a little oil before it hits the pan, that's the perfect amount of oil, then you are correct add the butter and some garlic and rosemary after and baste. But thats a lovely medium steak there Chef ❤
Here’s a tip for searing cheap and thinner steaks, sear on a stupidly hot temperature for about 30-1 minute depending on the thickness of the cut on each side, take it off and let it rest for a while (2-3 mins if it’s a cheap steak like that) then proceed to repeat that step over till a nice crust forms, if you do it too many times it might over cook the steak though so keep that in mind
for a thin steak like this i would leave the pan on medium until it starts smoking, no oil, dab the steak dry and put a drop of oil on it, then sear flipping every 30s. maybe 4-5 mins total. for the last 2 flips you can butter baste, but you dont have to (recommend chris youngs channel if you disagree)
I once stopped a kid buying round steak at the supermarket. I could tell he was going to an end of year barbecue and was buying a steak to take along. Steered him in the right direction. He was only about 10.
Just a little bit of extra virgin oil, about 5 minutes each side, add the butter after the first 5 and bast. Recommend a New York strip or a ribeye. I personally use salt pepper and garlic powder
Eye of round is a tough steak for a first time cook, but any steak can be decent if cooked properly. I like to season well with salt overnight to help break down the muscle fibers, sometimes a good marinade. I roast onions, mushrooms and garlic in the pan first and remove. For the steak, 2-3 minutes per side first in a hot pan with avocado oil then finish at 275 degrees in an oven while basting with butter. Finish with the onions, mushroom and garlic with the butter on top. It’s a lot of work but this could make a piece of leather look appetizing.
Try this. Use a high heat oil (not olive as the smoke point is too low). Get the oil ripping hot if you want a good sear. The butter won't get hot enough before burning itself. At the end, take it off the heat, add butter, garlic, thyme and baste with that. Also use a more coarsely ground black pepper at the beginning, it contributes to the crust/sear.
Nice job for the first attempt. Here are a couple of tips: 1, get your pan to a smoking hot, not less than that, before you put in an oil with a very high smoke point. 2, move your steak around in the pan for an even sear as your pan will have hot and cold spots, even an induction pan. 3, add garlic and herbs just before you start to baste with butter. You do not want that butter any more than very foamy as it'll be burnt once past that.
The way I learned techniques is watching people like babish, josh Weissman and Kenji.. but no matter how much you watch and learn it's always best to practice yourself
I recommend trying top sirloin if you can get them to practice making steaks. Not as expensive as the top cuts. Sometimes striploin goes on sale too and thats better.
Looks great imo. You're supposed to use a clear oil like canola for the sear, since butter will burn at temepratures high enough to produce that crusty, slightly sweet sear that would take this to another level.
If you have the time I think dry brining your steak next time could help with a good crust/sear. Also, if you want to butter baste your steak, it is a good practice to hold off until you've already gotten a good sear on the steak. Bonus points if you include garlic and herbs when you butter baste. Fantastic job not overcooking the steak! I still struggle with that, one time I got a steak so well done that it was drier than a desert 😅 the leftover butter kinda saved it
For a first steak the temp is spot on! Great job! The sear is like 2/5. It's pretty terrible, but it's because you cooked in butter. The water in it will kill ANY chance of a good crust forming. You'd need to use clarified butter to get a sear. I'd eat it happily! If I got it in a restaurant, I'd get my money back though. No worries, though my man! Like I said, if that's your very first steak, and it was THAT kind of cut, you are on the fast track to perfection 🤌🏻
Seems like you figured everything out yourself! Just add garlic powder for most cuts and you'll be golden. Also after you add the butter, add some thyme and baste after the butter absorbs that flavor. I like to use the oven for temperature control after my sear too, but thats just personal preference.
Use a high temp oil next time to get the sear (Avocado oil) then reduce the heat and add the butter to bast. Butter burns and smokes also season more than you think you need cause you lose some of that seasoning during cooking
1000 times better than when i cooked my first steak so many years ago without any knowledge. Started working in hospitality soon after and was told very quickly and sternly how steak can taste fantastic.
Yeah personally I use oil first and then add butter towards the end like you said. Butter has water in it and burn faster so it doesnt sear as well. Good luck!
Scorching hot pan is always the trick. Lightly oil steak and season with salt pepper and garlic rest steak for about 15 minutes to half an hr then cook high heat first side then flip and turn down temp to medium add butter and garlic cloves and a herb or 2 if you fancy. Bast and cook until your doneness temp you like. For me blue rare but i don't mind a medium rare. Always rest for atleast 5 minutes after.
I'm far from an expert, but after seasoning well with a mix of salt, pepper, garlic powder & paprika, I sear it on high heat then put the frying pan/skillet into the oven to finish cooking. I'm not a big steak eater, but a nice eye fillet is a fantastic meal. People will hate that I cook it well done, but I just don't like the taste of red meat. I cook it until it is brown all the way through (not dried out and burnt though).
This is it guys, this is his first step into the chefiverse and outside of his traditional menu. Now all he has to do is get in shape and start perfecting his recipes so he can become one of those shirtless TikTok cooks that molest their food
Would recommend using a high temp oil (or preferably beef tallow) for the initial sear. I don't usually butter baste, instead I make a compound butter and slather it onto the steaks when they rest. No risk of burning the garlic or herbs.
Great job man! I live in moncton aswell! I like the fact that your expiramenting with cheap meat im also suprised you haven done this before! You did great :)
Get the pan ripping hot and cook it in oil. You'll get a better crust and it should develop faster due to the high temp, which should also help prevent the steak from getting too much of that grey ring on the inside. Then you throw in the butter to baste after you flip the steak to cook on the other side. People often put a sprig of rosemary and thyme as well as a crushed garlic clove in with the butter to flavor it, but you can totally roll with your preference on that one.
if the heat was high enough the butter would burn before the steak was cooked through. use oil to sear so you can use higher heat and get a better crust. if you want butter add it when you baste and with aromatics, but i usually skip this cause idc for it. i use way more salt and pepper than that but that’s also up to you. if you want it to be perfectly cooked every time, look into reverse sear or sous vide
When i was about 12, my parents gave me a cook book about beef. The one thing i remember from it, is that if you dont set the smoke alarm off, you aren't cooking a steak properly. And i live by this. Use an oil at high heat, salt, and dry the cut. Then sear one side to your liking, you can turn it down after a couple minutes. When you flip it, add butter to the pan, as well as any herbs/garlic. Paste until seared and done to your standards. Cast iron tops all Pans, and even a BBQ, not a fire though. God, I'm pretty hungry.
Wow that's cheap steak.
Not to be rude to our favourite glorified lunch lady but better buy a cheap steak as your first one in case you fail it
@@foxterbyexactly what I was thinking when I was in the store!
@@foxterbyI learned that the hard way.
How the hell have you gone this long without cooking a steak 😂 love the vids watching food come together is oddly satisfying, cant wait for the future vids with more fancy dishes when youre a chef!
Ahaha he’s not gonna start with a pricey steak
Thai is my favorite part about cooking right here. Just trying something and then thinking to yourself “how can I do that again but better”.
Yep and sometimes it doesn't go as well as you thought it would
@@GHOST-cs5gz and me personally, I find some enjoyment in remedying the mistakes I make when I’m cooking. It’s similar to chess for me, where failing is how you learn, and I enjoy improving at things
Experimenting and being your own critic like this is the best way to learn your craft my guy. Looking forward to seeing the next steak 👊
Im so glad that you found out what you needed to do and learned from your experience, thats what being a Chef is about, always constantly learning no matter how many years you've been in the game!
Yeah I loved how he already knew what change up
No way this guy is a chef
He's not, he's a line cook, he makes simple stuff, his RUclips channel name is a joke
@@stevebryden3184 he is now. Check out his recent stuff
I love you line cook Thompson. Keep it up you beautiful bastard
I enjoy that you’re documenting the process of your learning. Entertaining and informational to watch, keep it up!
I'm not that good at cooking but I've heard you'll get a better sear if you use oil instead of butter. A good cooking oil can get hotter, whereas butter will burn easily if it gets too hot. But don't get me wrong, that steak looks fantastic, and you've absolutely nailed it's doneness.
Key is to use oil or the fat from the steak at medium high to sear then reduce the heat and add butter to where it’s bubbling and add your aromatics like garlic and thyme or rosemary or whatever you like and baste the steak the rest of the way to your desired temp.
That does not look fantastic bro… and it’s quite a stretch to even call eye of round “steak.”
Well to get a good sear and crust you aren't supposed to add the butter immediately, you add it after the crust is developed.
Hopefully it's olive oil and not trashy seed oils you use
Not overcooking a steak for your first time is surprisingly difficult, so you did a great job!
It's not difficult
Way to go man I love that you did it for the first time and learned from your mistakes
A tip! Pat the steaks down with some paper to dry them up, and then use cooking oil to sear with very little butter, the milk solids on the butter burn down on the temperature the steaks need to sear, so it can get a little bitter.
The water in the butter cools down the pan a lot too.
Use ghee.
@@XHellPriestghee works great, I like to start with oil and finish with butter basting. Something about that carmelized lactose flavor on a steak Is phenomenal.
The sear is straight up horrible but the inside looks amazing actually
Love watching this journey, Chef!
If that’s your first time doing steak, I’d say you did a pretty fantastic job. I’m more of a ribeye and sirloin type of guy though. Round is a little tough for me.
He must be joking...
Eye of round is jerky meat 😂
Certainly doesn’t help the toughness to boil it in butter to a gray 😅
You two never made food that didn’t turn out perfect? It’s a learning experience. Be supportive. Be humble.
Don’t be an asshole.
he works as a “chef” and never cooked a steak wtf??
“EVERYBODY’S SO CREATIVE.”
LMAOOOOOOO 🤣🤣🤣🤣🤣🤣🤣
This is pretty normal my guy
@@bobbylambe4218 you don’t get it. it’s ok
@@superdannny na actually i do ur referring to a lady who show cases extremely unhinged cooking videos, they r usually awful and gross or just straight up disgusting. In this case we have a pretty normal cooking video with standard techniques idk what planet u live on where this belongs on the “everybodys so creative shorts” nice try though. Ratio+L+ u THOUGHT
Keep it up chef Thomas ur killing it
@@bobbylambe4218 EVERYBODY’S SO CREATIVE!!!!! 🤣🤣🤣
I was gonna say there’s no chance dude has never cooked a steak before.
Then he proceeded to buy an eye of round and boil it in butter. Good lord almighty.
Only thing done correctly was getting the pan hot.
Should’ve just stuck it in the microwave
LMAO@@jackvacuum619
Love it bro! Keep it up
Love the "it's cooked", sounded so happy!
Dude seriously said to himself, "you know what would be really interesting? I'll go ahead and cook a steak, then honestly critique my own work like i didn't just do it myself."
Total Chad
Do you not critique what you do so you can do it better next time? You just say everything was perfect I am perfect.
@@taahasiddiqui1071 I have no choice, I am perfect.
I couldn't possibly do anything wrong. Therefore there is nothing to improve.
Hey man, as someone who spent two years as head chef of a steakhouse and is now current head chef of a different steakhouse, I love this kind of content. I love your videos and I know that you have a lot of genuine care for food and I love that. I can see a lot of my early culinary self in your videos and I appreciate it. Ignore the haters man they're just jealous because they didn't have your idea first...
For a good sear, season with kosher salt, use a little olive oil and let it sit for at least 5 minutes on each side. Add your butter at the very end and baste with garlic and herbs if you so desire. I like watching this channel because it reminds me of when I first started being a home cook 5 years ago.
Cooking on 5 mins each side is way too long for the steak he just cooked. That truly depends on how this the steak is
Don't use olive oil for cooking a steak as it has a low smoke point and will burn quickly. Use a higher smoke point oil like avocado oil
3 minutes not 5. Well done steaks are trash.
@@criticalmanic1563 agreed
I agree, butter after the sear. Put in some fresh Rosemary and thyme with the butter... You did a really good job.
Love how you reflect on what to do better next time - you list exactly what you should do! :-)
Good luck next!
Hey good first attempt! Cooking steak is a huge journey. Great temp on it, high heat with a high smoke point oil and you'll be golden. Good luck, excited to see how it comes out
I love all of your videos man keep up the good work
Another cooking RUclipsr fallen into the steak trap. RIP
The fact that the steak was not overcooked is a big win. Nice job!! Better cut would be NY Strip, or better yet Ribeye steak! More fat means more flavor 👌
Tips for next time
1. Use a neutral high temp oil (vegetable/avocado oil). Butter has a low smoking point so it will burn before you’re able to create a nice seared crust on your steak
2. Make sure your pan (cast iron, if possible) is piping hot. This helps create that sear and lock in the juices of the steak
3. After searing on both sides (maybe 2 minutes each side for med.rare), lower your heat all the way down and throw in your butter. Add crushed garlic, fresh rosemary and thyme for even more flavor. Baste with the biggest spoon you have
4. Let it rest, don’t slice to early! (5-10 min)
Keep on cooking ! 🥩
I’m watching this with the volume down!!! Good job 👏🏾
I’d recommend leaving them out to room temp for about 30 mins, then pat dry with some paper towel. Will help your sear. Also use an oil that can withstand a high temp for searing. Like you said, add some butter and baste towards the end. Even add some garlic or aromatics like rosemary etc. Nice cook on the inside though.
This is the first time im watching a RUclips video. Amazing!
Looks good man! Good job!
I love how you're on your journey. I hope you have a lot of fun and I love that we're part of it. Thanks for sharing this ❤
I’ve been following you a while, your a legend i think you connect well with brits because your humour is dry top job
Love your content, love the excitement and joy I see when you learn something new.. keep the fire man, stay true to your passion and dont let anyone take it from you ❤
Not a good choice of steak. I recommend watch a Video about the different cuts of the cow
The pride I feel is unmatched
For the first steak you EVER cooked that’s an amazing job! Looks like a perfect mid rare.
Man i love your channel. Watching you learn has been a joy. Ive neen cooking for most of my adult life in kitchens and short order restaurants and am working at a golf course kitchen currently where i have reignited my passion for food experimenting. Great job man.
if you leave the steak down on a hot pan for 2 to 3 mins with out moving at all, you'll get a great sear every time. finish it off in oven at 350 for 3 mins each side with fresh rosemary, it's amazing
The worst part in my opinion is the fact that he has an induction stove.
Gas Stoves forever
Cooked inside perfect medium rare but yeah butter after the sear plus add some crushed garlic and thyme it would taste incredible
Compound butter is also a great option.
Solid first attempt man! I’ve been cooking steaks for like 15 years and I still mess it up sometimes.
You could marinate the steak the night before. So many different options! Awesome job. It’s hard to not overcook a steak and it looked great
Wow! I’ve been cooking steak in restaurants for over 15 years, and you cooked it just a good as I would have on your very first one! Good job man. Been watching for a few months now.
You can spend the same amount of time except with a few changes.
- salt and pepper: more generous. You lost a lot in the pan.
- let steak come to room temp
- use a cast iron pan. You can get one for $15. Doesn’t matter if it’s hot enough. With the electric heater, if your cookware don’t retain heat, it’ll come down in temp fast.
- reach a higher temp on the cast iron and use purified butter or ghee. It has some easily combustible hydrocarbons removed so it can achieve a higher boiling point and won’t burn as easily.
- get the sear on the crust. Leave it on high temp and don’t flip. Just bring the corner up a little bit and see the brown or char before you flip.
- if you’re gonna baste, throw some aromatics in there, like garlic, thyme, or rosemary. Go fresh.
- rest the steak half the time you cooked it for.
Gordon Ramsay would be crying a tear of joy. For first try, that was 💯
It's really good but you should put butter after and add some vegetables in the butter when you bast the steak
Don’t be hard on yourself, you did great!
Temp looks fantastic brother, as others have said a cut with higher fat content will be less chewy.
Standard process:
Pat dry, s&p garlic powder, sear that fucker on both sides then add the butter and garlic/thyme/rosemary/etc and baste it (I'm usually lazy and not stocked so skip the herbs, butter works just fine)
As someone whose been in the industry awhile I really enjoy watching your progress Chef.
I would also like to mention that the process works really well for any other steak-like cuts; think pork chops and chicken breasts.
great job! looks good! keep it up!
My husband is a chef, use a butter and oil mix. Just enough oil to keel the steak from sticking and butter for the flavor! And the was more of a rare then medium rare.
Quick tip to get going, season generously prior and add a drop of oil when using cuts with less fat/marbling will help with the sear. Add the butter just before the flip and throw in some aromatics of your choice (most go with garlic and thyme sprigs, but you cant really go wrong)
Fade the haters. Keep it up. You have a good vibe about you & that matters just as much. We all started somewhere.
The food you make slwoys looks so good
Look great man, couple things from someone who cooks steak all the time.
Season with salt like 30 minutes before.
Pat dry after the salt dissolves into the steak.
And the higher quality your steak the better it will be!
Have fun, love your videos
Looks great chef. I’d recommend adding some seasoning on the outside like Salt, Pepper, and Garlic Powder
Thats so cool! Ive always wanted to cook steak but where i am its way to difficult to come across like actual steak and not just beef. You cooked it masterfully
I think it looks amazing for your first time !!! 🥩 is one of my favorite things to make I love getting a good thick crust on it.
I would try adding olive oil or a neutral oil first and searing in that, it will get way hotter and sear better than butter without burning. Looks great though!
I understand about enjoying the flavor of the steak itself but some fresh garlic and fresh thyme it really makes a huge difference and better experience
Ah yes a great first steak!
One of the reasons you sear the steak with oil instead of butter is that oil can go up to a higher temp without burning.
Buuuuutttt, that being said, a steak with minimal marbeling wont benefit as much from doing so than a steak with more marbeling.
It will still get a better sear than with butter but if you're feeling lazy its fine as long as the butter doesnt burn
Keep up the amazing work 👍
First time ever pretty good my guy. You should try reverse searing on steak #4
Nice video! Good idea picking the cheaper steak to start off lol but you have the right idea with getting the pan super hot first and like you said try using oil (ideally a neutral flavoured one) first for a good sear and it’ll make even a cheap cut taste better :D
Also, get a top sirloin cap steak (aka picanha). It's almost as tender as a filet but way cheaper. You'll be surprised at how amazingly deep the flavor is and how tender it is!
I really love top sirloin. When accounting for price I actually prefer it over filet mignon. Can’t beat a ribeye though
@Scott-hp5io I always want to love ribeye more than I actually do. I think it's the fat. One of the reasons I haven't rushed out to try A5. I'm mote interested in Australian Wagyu because it's less fatty overall.
As some have said that streak cut kind of sucks but you are well on your way sir! Good instincts you highlighted at the end.
She can make her redemption get her singin Mariah on a Christmas Eve flight to Atlanta 😂
If you rub the steak on a little oil before it hits the pan, that's the perfect amount of oil, then you are correct add the butter and some garlic and rosemary after and baste. But thats a lovely medium steak there Chef ❤
Great job!
Here’s a tip for searing cheap and thinner steaks, sear on a stupidly hot temperature for about 30-1 minute depending on the thickness of the cut on each side, take it off and let it rest for a while (2-3 mins if it’s a cheap steak like that) then proceed to repeat that step over till a nice crust forms, if you do it too many times it might over cook the steak though so keep that in mind
A tip for you guys: cooking oil will make the perfect sear, butter will be added later for basting
for a thin steak like this i would leave the pan on medium until it starts smoking, no oil, dab the steak dry and put a drop of oil on it, then sear flipping every 30s. maybe 4-5 mins total. for the last 2 flips you can butter baste, but you dont have to (recommend chris youngs channel if you disagree)
Eye of round tho... 😂😂
I once stopped a kid buying round steak at the supermarket. I could tell he was going to an end of year barbecue and was buying a steak to take along. Steered him in the right direction. He was only about 10.
Just a little bit of extra virgin oil, about 5 minutes each side, add the butter after the first 5 and bast. Recommend a New York strip or a ribeye. I personally use salt pepper and garlic powder
That looks yummy!
Eye of round is a tough steak for a first time cook, but any steak can be decent if cooked properly. I like to season well with salt overnight to help break down the muscle fibers, sometimes a good marinade. I roast onions, mushrooms and garlic in the pan first and remove. For the steak, 2-3 minutes per side first in a hot pan with avocado oil then finish at 275 degrees in an oven while basting with butter. Finish with the onions, mushroom and garlic with the butter on top. It’s a lot of work but this could make a piece of leather look appetizing.
Try this. Use a high heat oil (not olive as the smoke point is too low). Get the oil ripping hot if you want a good sear. The butter won't get hot enough before burning itself. At the end, take it off the heat, add butter, garlic, thyme and baste with that. Also use a more coarsely ground black pepper at the beginning, it contributes to the crust/sear.
Nice job for the first attempt. Here are a couple of tips: 1, get your pan to a smoking hot, not less than that, before you put in an oil with a very high smoke point. 2, move your steak around in the pan for an even sear as your pan will have hot and cold spots, even an induction pan. 3, add garlic and herbs just before you start to baste with butter. You do not want that butter any more than very foamy as it'll be burnt once past that.
The way I learned techniques is watching people like babish, josh Weissman and Kenji.. but no matter how much you watch and learn it's always best to practice yourself
I recommend trying top sirloin if you can get them to practice making steaks. Not as expensive as the top cuts. Sometimes striploin goes on sale too and thats better.
Looks great imo. You're supposed to use a clear oil like canola for the sear, since butter will burn at temepratures high enough to produce that crusty, slightly sweet sear that would take this to another level.
Aside from needing a nice crust on that (which is difficult to do without over cooking that kind of steak), you did a good job
If you have the time I think dry brining your steak next time could help with a good crust/sear. Also, if you want to butter baste your steak, it is a good practice to hold off until you've already gotten a good sear on the steak. Bonus points if you include garlic and herbs when you butter baste. Fantastic job not overcooking the steak! I still struggle with that, one time I got a steak so well done that it was drier than a desert 😅 the leftover butter kinda saved it
For a first steak the temp is spot on! Great job! The sear is like 2/5. It's pretty terrible, but it's because you cooked in butter. The water in it will kill ANY chance of a good crust forming. You'd need to use clarified butter to get a sear.
I'd eat it happily! If I got it in a restaurant, I'd get my money back though.
No worries, though my man! Like I said, if that's your very first steak, and it was THAT kind of cut, you are on the fast track to perfection 🤌🏻
Seems like you figured everything out yourself! Just add garlic powder for most cuts and you'll be golden. Also after you add the butter, add some thyme and baste after the butter absorbs that flavor. I like to use the oven for temperature control after my sear too, but thats just personal preference.
Use a high temp oil next time to get the sear (Avocado oil) then reduce the heat and add the butter to bast. Butter burns and smokes also season more than you think you need cause you lose some of that seasoning during cooking
1000 times better than when i cooked my first steak so many years ago without any knowledge. Started working in hospitality soon after and was told very quickly and sternly how steak can taste fantastic.
Yeah personally I use oil first and then add butter towards the end like you said. Butter has water in it and burn faster so it doesnt sear as well. Good luck!
Scorching hot pan is always the trick.
Lightly oil steak and season with salt pepper and garlic rest steak for about 15 minutes to half an hr then cook high heat first side then flip and turn down temp to medium add butter and garlic cloves and a herb or 2 if you fancy. Bast and cook until your doneness temp you like. For me blue rare but i don't mind a medium rare. Always rest for atleast 5 minutes after.
Not the worst thing ever man! Great first shot at it, butter at the beginning really messes with that sear but you’ll get that shit next time
I'm far from an expert, but after seasoning well with a mix of salt, pepper, garlic powder & paprika, I sear it on high heat then put the frying pan/skillet into the oven to finish cooking.
I'm not a big steak eater, but a nice eye fillet is a fantastic meal. People will hate that I cook it well done, but I just don't like the taste of red meat. I cook it until it is brown all the way through (not dried out and burnt though).
How is someone that old and also a cook in a golf course and STILL never not once cooked a steak? Lmao
This is it guys, this is his first step into the chefiverse and outside of his traditional menu. Now all he has to do is get in shape and start perfecting his recipes so he can become one of those shirtless TikTok cooks that molest their food
Would recommend using a high temp oil (or preferably beef tallow) for the initial sear. I don't usually butter baste, instead I make a compound butter and slather it onto the steaks when they rest. No risk of burning the garlic or herbs.
For a cheap steak and first time, that shit looked scrumptious
Great job man! I live in moncton aswell! I like the fact that your expiramenting with cheap meat im also suprised you haven done this before! You did great :)
Baby steps brother. You'll get there.
Another thing that helps with a good sear is dry the outside of the steaks before you season them. Helps crisp it up
Get the pan ripping hot and cook it in oil. You'll get a better crust and it should develop faster due to the high temp, which should also help prevent the steak from getting too much of that grey ring on the inside. Then you throw in the butter to baste after you flip the steak to cook on the other side. People often put a sprig of rosemary and thyme as well as a crushed garlic clove in with the butter to flavor it, but you can totally roll with your preference on that one.
bro that's raw
if the heat was high enough the butter would burn before the steak was cooked through. use oil to sear so you can use higher heat and get a better crust. if you want butter add it when you baste and with aromatics, but i usually skip this cause idc for it. i use way more salt and pepper than that but that’s also up to you. if you want it to be perfectly cooked every time, look into reverse sear or sous vide
When i was about 12, my parents gave me a cook book about beef. The one thing i remember from it, is that if you dont set the smoke alarm off, you aren't cooking a steak properly. And i live by this. Use an oil at high heat, salt, and dry the cut. Then sear one side to your liking, you can turn it down after a couple minutes. When you flip it, add butter to the pan, as well as any herbs/garlic. Paste until seared and done to your standards. Cast iron tops all Pans, and even a BBQ, not a fire though. God, I'm pretty hungry.