The Food Lab: Steak Lies | Serious Eats
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- Опубликовано: 12 июн 2024
- *READ ME*
A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault-due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode of the Food Lab video series, based on one of Kenji's most popular articles ever, we'll run a series of experiments to determine some truths about steak.
We'll test resting steaks at room temperature (a technique that is, as it turns out, like the inside of a Tauntaun: lukewarm). We'll poke holes in the idea that searing locks in juice. You'll flip when you see how many times you should turn your steak while cooking (hint: not just once). What really is the best way to cook a steak? And will Kenji's cholesterol ever return to normal levels again?
FULL STORY: www.seriouseats.com/2019/09/f...
Kenji's channel: / @jkenjilopezalt
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. 
Хобби
This video was awesome. 100% agree on everything said, Now Let’s do it!
Guga Foods ITS AMAAAAAAAAAAAZING
Let's dew ehhh
The Steak God himself! Love your videos, keep it up! I hope to get to your skill level one day
Lol! Guga in da house!
Just keep it really simple with just salt, pepper, and garlic powderrr.
Find a girlfriend who looks as you the way that Katie's looking at Kenji while he was gnawing on that steak bone.
Came here for this comment... she looks in love with him
Well he wrote it apparently.
I was just thinking that when I saw her looking at him while eating on that steak bone
I would have made many mythsteaks.
Heartland Light Mike Tyson? Is that you?
Go to your room.
I think the flipping thing comes from grilling and leaving neat sear marks vs a bunch of different layers of sear marks.
I will always laugh at people who say, "only flip your steak once." This video confirms it.
I’ve been a one flipper for 20 years and it works amazingly for me. It doesn’t really matter how you cook it as long as you get a good sear and cook it to the proper temperature
At least a few comments here seem to be incapable of reading the info box... so...
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"A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault-due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free."
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FTR, these videos were first released on Vimeo On Demand on July 21, 2015 (well... this video was released on September 28, 2015). I know because I purchased them so I could watch them: vimeo.com/ondemand/foodlab
So if you have problems with the audio, or think this is a rehash of stuff Kenji's "already been over", well... yeah.
Nathan Hevenstone Wow. That comment actually helps 👍
Wow! Just read the description...Good for you guys. As a musician, I understand its a bitch when corporations get in the way of sharing creativity and knowledge. Looking forward to this entire series and hoping you will have enough viewership to continue the project for several seasons. Cheers!
no idea why, but im getting so many 2010 vibes off of this
its the stock bg music
Awesome! Well done! Kenji and Katie are the new dynamic duo! I really appreciate all this information because it helps me get better results at home!
"Written by J Kenji Lopez-Alt" we know who wrote those puns
LOL. Who writes this crap? LOL oh wait
..me ;(
It seemed to me that they rehearsed it, too.
@@bwake no shit
I love the foodlab articles, I'm so glad you guys get to release the videos freely now!!! Can't wait to see the rest
A goddamn sin we're only seeing these videos now. And wow, Kenji looks so young!
Finally! Thank you so much for releasing these.
I used to have problems cooking a steak, until I found out about sous vide
The sealing in the juices myth is so pervasive in the industry that even Gordon Ramsay parrots it.
What about the one of "never putting pepper on until serving because it just burns during the sear"
Awesome video. Among a sea of food vids, I'm sure I'm not alone in saying this science based approach is refreshing, relevant, and unique. Keep up the great work.
Reverse searing on a charcoal grill is my all-time favorite method. Perfectly cooked, and that great charcoal flavor.
Thanks for these videos. Your website has been my go-to for information and well-tested recipes for years.
Huge fan of the reverse sear in a 225 degree oven on a rack. Not only do you get more protection from overcooking your steak due to the slow temp rise, but it also helps to dry out the surface for faster browning. If you have the time and patience, definitely better than sous vide.
Such a great show. Easy to understand and the personality of each is wonderful. The two have great chemistry and the information is very valuable to any home chef.
Good tips especially with seasoning a day before and reverse searing after the meats are in the oven at 250 degrees. This is easier than sous vide where you have to bag, water bath, and then paper towel dry for the same reverse searing method.
Kenji, great video, can you please do one about when to season your steak with pepper? Before grilling/frying or after.
Thank youuuu!!!! I found this video incredibly helpful. Wish to keep seeing these types of videos
"That's about 2 degrees".... Is actually 6 degrees different
The temperature continued to go down after the camera cut away (he has a longer article about this). Bad editing, but also irrelevant to the central point - even a 20 degree starting temperature difference is irrelevant when you're putting it in a hot pan.
@@pianoforte611 I would say that's not true. Now I 20 minutes is too short a time, an hour is the normal recommendation I hear. Also, the surface temp matters as much as the internal temp, and the surface temp need matters to the crust. When going from 60 degrees to ~130 degrees 20 degrees definitely makes a large difference. All of that said, if you want your steak very crusty on the outside and much less cooked in the middle, as many do, then it makes sense not to just cook the steak cold, but even frozen. (frozen not necessarily good for pan cooking)
@@paulpeterson4216 so I guess you didn't watch the video
Thought I was going crazy. Poor post production!
I like the video and agree with it overall but prepping a steak on a plate instead of a cooling rack. Science.
HI! I really want to see the impact of resting the steak after it's done.
I remember following Katie years ago! Glad I found her again she's awesome!
@Master M she was doing her own cooking/food thing on Facebook. She's an intern here in the video so she's just helping out
Okay after the READ ME I get it. Such great info and so glad it's coming out. Would love to see more.
Great series. Glad to finally see them
I bought the series and couldn’t figure out how to watch it again so Im glad I can watch it here now :)
"I call it the "reverse sear"! Pretty sure that's what everybody calls it. Anyway great vid.
I know WTH
Brandon Lewis He probably phrased it that way because his name comes up when people ask who “invented” reverse-searing. He’s kind of the pioneer of that method.
@@dylanburnette9781
You make a good point, but the "reverse sear" technique is integral to any Sous Vide meat dish (cook slowly to appropriate temp and then finish with a sear) and that has been around for decades.
Brandon Lewis Sous vide was invented in the 70s, popularized professionally many years later and has only come into the public eye really in the last 10 years. Kenji has been at the forefront of the Sous vide at home movement and I think he did actually coin the term ‘reverse sear’ which is why he mentions that it is what he calls it
That's because he's the one who gave it that name
I dont like cooking steaks in an oven but I respect any man that eats right off the bone.
Loving this show!
Thing is you have Michelin star chefs perpetuating these myths.
its a logical fallacy called "appealing to authority". People blindly believe claims made by experts in a field withoit fact checking.
@@classyjohn1923 it's ethos
These aren't exactly myths though. Take the steak flipping thing, neither approach is wrong, both result in very similar steaks. The grey band visual is far more striking to the eye than to the palate, and made even less relevant if you're butter basting or serving under au poivre. They are each valid techniques to make good food, the only myth is that is substantially better than the other.
Fun fact, I tried the flip test, but with pork chops, and found the multi-flip chops took MUCH longer to cook than the one flippers. Could just be a difference in the meat density, but I'd hazard that he's actually wrong about the multi-flip steaks cooking faster. If you're distributing the heat more evenly by flipping, and thereby "cooking them more gently" it stands to reason that they take longer. Shit, sous vide cooks them very gently, and takes a solid 4 hours. Honest mistake is likely, especially after his "I call it reverse searing" gaff.
To be real though, they lost me salting that heavily just before cooking. I set my steaks out in the fridge, as he described, but modestly salted, and when I cook, I have perfectly seasoned steaks with a nice dry exterior that requires half the salt. I also pepper only the cooked side when I flip, once, as pepper burns. If I want a super peppery steak, I make au poivre sauce afterwards.
Kenji just making a video version of his stellar write-up years back.
I dig it.
Oof, Katie's shirt in the thumbnail looks like steak camouflage. I know it's not, it's just...kinda blends in, ya know?
Same, i was like: why is that woman's head flying?
Wow when I was learning to cook steak at first it was “refrigerate so you get it medium rare with good sear” then it was “lit it get to room temperature so it’s even cook” now it’s “it doesn’t matter”
Depends on the thickness. A thick steak you can get a good sear fine without overcooking. Thin steaks, cook from cold so it doesn't overcook as much.
So I was thought how to cook steaks on a gas grill, and that you only flip once because you leave the lid shut. I would be curious if you are cooking on a grill, with the lid closed, if it is better to flip once or if it matters?
Two thumbs down from dads who insist their well done grilled steak can't be beat
Straight up truth-bombs - nice work, gang. This should be required viewing before anyone even thinks about cooking a steak.
(And you even got the thumbs up from the steak master himself, Guga 👍😁)
I used the reverse sear for the first time this week with a thick porterhouse. Oh my! The steak was big enough to make more than one meal for both my wife and me, and I'm sold on the reverse sear.
Reverse sear is definitely the way to go. Instead of an oven, I do it in my offset. The steak does need to be cold, so it can cook long enough to pick up enough smoke flavor before it comes up to temp.
In average, after putting the steak at 250 in the oven... how long did it take and what thicknesses were they before they reached the 10 degrees before desired temp? can you do a test for one inch, one and a half and 2 inch as an average?
Why don't you ever invite me over when you're making steaks, Kenji?
What about salting? Salt just before cooking or salt much earlier?
I like to cook eye of round for thin (basically shaved) prep for beef sandwiches. Reverse sear eliminates that unappetizing grey edges. BTW I only like eye of round done this way. I often make this, along with really good rolls, for potluck. Always a winner, easy to make the night before if well wrapped.
Whenever i see kenji in a thumbnail i have to click immediately lol
Damn. Good. Video. I wish all the other channels on RUclips showing people how to "properly" cook steaks would watch this.
the moisture reason is why tartare is so amazing, it on average has less moisture than the average supermarket beef, and shrinks up a lot less, and the quality standards allow for it to be consumed raw, so you want that inside to remain red
you gotta do them hot and fast though as they are lean as shit, they dry out like crazy, basting ain't gonna help it raise from the dead if you take them too far
so you only have to really dry out the exterior a tad if you want them nice and colored on the outside
i do like a minute at most on one side, then only 10 seconds on the other side, then pack it in aluminum foil and let the residual heat help to, and the foil pick up all the juices.
it's not even that insanely expensive either, i love tartare, and the fat it's cooked in, is almost as good as steak flavored fat.
so you also have that to work with afterward
tartare is pretty underrated for something that is supposed to be fancy, i think it's great, i don't understand why there isn't more talk about tartare these days
what about salting the steak before cooking? Doesn't the osmose extract the juices from the meat? Just asking.
Boy oh boy 🥵, this video is on 🔥
Also, awesome job Kenzi and Katie!
1:46 shoutouts to cooking with dog (youtube channel)
Ah I knew I recognized the music!
When I can afford a steak like that, I'll let you know.
What a series of interesting tests you guys are conducting. These steaks must taste very different.
One day I will sees a rib-eye in real life ;) .
Thanks for the video, I used to binge you articles insatiably.
This is so cheesy
The info is great but the execution is a little flat
I like the puns too
That's your opinion
Awesome to see these now@ A little funny so much production value but stock music, hehe.
Dropping real science, gj guys.
I'm sure the pan also plays a massive role with even heat distribution... what should you look for in a good steak searing pan?
1stGruhn many many options out there, but a only few things to really avoid. Aluminum or nonstick are never a good idea. Look for materials that retain heat well, stainless, carbon steel, or cast iron. Aluminum will lose heat the moment a cold steak hits the surface, resulting in a lot more grey meat. Nonstick inhibits searing by design, so will prevent the proteins from heating up quickly, and that gets in the way of crust formation. For ease of cleaning/maintenance, stainless steel is a great way to start, and is fairly inexpensive, and I noticed they used stainless in the video. Carbon and cast iron can be finicky to maintain, and quality in either comes at a price, but are also worth getting experience with.
Thickness and resistance to high heat. Although you technically can sear in nonstick, you're not supposed to because you're using it at temperatures higher than what it can handle. Stainless steel is good, but as mentioned before, the thicker the better. Most fully clad stainless steel pans are 2 - 2.6mm thick. You'll still get a fair sear on it like what you see in the video with the Le Creuset stainless pans, but if your stove is poor, you're better off with thicker clad pans like Demeyere's Proline/Atlantis which is 4.8mm thick and performs as well as 3.6mm cast iron. All-Clad seems to have discontinued their D7 line but you can still find less expensive pieces of them on ebay or in Marshalls/TJ Maxx/Homegoods stores. All-Clad D7 is about 3.76mm thick and performs as well as 3mm of cast iron. Carbon steel is also a good option, but like stainless steel pans some are made thinner than they should. It's best if you don't go thinner than 2mm and 2.5 - 3mm is preferable. Any thicker and you might as well just get a cast iron pan which can get as thick as 5mm. Both cast iron and carbon steel do not heat evenly, but they make up for it in steak cooking by having excellent heat retention.
Jesse Cohen is only partially correct. Aluminum losing heat the moment a cold steak hits the surface is only true if the aluminum pan is thin aluminum like what you'd find with cheap nonstick pans. Pound for pound aluminum actually holds heat better than cast iron so it's best to go thick like all the other pans I've mentioned. Four millimeters thick or thicker for aluminum. Some restaurant supply stores offer 4mm thick aluminum pans. Stainless steel pans with a disc based aluminum heat conductor is usually 5mm thick or thicker. Pans like Demeyere Proline/Atlantis the 3.7mm of aluminum is doing at least half the work of the retention as the stainless steel layers is only a total of 1.1mm thick. For disc bottomed stainless pans, the stainless steel is usually no more than 1.2mm thick with 5-7mm of aluminum in it. The aluminum is doing most of the work at that point.
Love her energy!
Thanks I like the reverse way
Did you think about testing when to salt steaks? Right before, hour before, 24 hour before. I have played with this and my family has a clear favorite. Give it a try.
What is your families favourite?
@@victoriahollis3454, everybody seems to like the middle child best.
Is oil really necessary for the sear? I mean what if it's a steak with enough marbling or a nice fat cap?
I am not a top expert but in wy experience, yes the oil is necessary unless you're doing direct contact with flames. That means in pan frying you want to use oil, not rely on the fat.
High smoke temp oil transfers the high heat needed to brown the steak evenly by ensuring full contact at all times-no missed spots from dips and valleys.
When I rely on no or low oil, the cooking is a lot more uneven and lengthy. A hassle to work with.
Thx for the theory
I. Want. More. Of. These.
Shit I paid for them the last time and I will HAPPILY pay for them again! This series was amazing and NEEDS TO COME BACK!
I have a few genuine questions:
1. Do steaks really need to be rested after they are cooked? I saw another channel (Guga) where he says they don't need to be rested, but perhaps I misheard or misinterpreted as well
2. Do you really need to get the pan "screaming hot"? Or will medium-high heat also give you an equally good sear?
3. How long before cooking do you need to salt the steak? In my experience, steaks visibly absorb salt and the salt actually disappears after some time, which indicates that the steak has fully absorbed the salt, giving the steak a more uniform saltiness. But how long does it take for the steak to fully absorb the salt?
So for the resting of the steaks question- The video you were watching was probably used a sous vide method of cooking. Resting isnt necessary with sous vide cooking. Resting matters more with large cuts that have a high temperature gradient. (resting allows the temperature to even out and moisture to redistribute) A sous vide steak doesn't have either issue.
When to salt is a big topic. You can get a good result from different approaches, depending on the type of meat and size. For a roast, salting ahead of time gets a better result, but for a grilled steak, salting just before grilling works very well. I don't like presalting steaks too far in advanced, because the texture changes--it can get too dense a chew for my taste (like a cured meat) .
Another big myth is that medium-rare is the only way to go. It really depends on the type of steak. A filet benefits more from a more rare cook, but a fattier steak like a ribeye is still juicy and delicious all the way up to medium.
Even Kenji mentioned in an article that he prefers medium for fattier cuts of steak.
Colin Like you said, medium is ok, but well done IS NOT
nice. good info
Okay...i watched it. That was good..and she definitely had charisma...damnit....
Season at the bare minimum one hour before cooking. Bring grill to temp. 350 or higher with a cool side. Place steaks on cool side and close grill for four minutes. Flip steaks remaining on cool side and close grill for another four minutes. Sear steaks for a minute over direct flames flipping to create and even color and crust. Let rest for 15-25 minutes.
No one here talking about Kenji playing with raw chicken and a banana.
I heard they made 2 sets of mashed potatoes. One of the pots had some beef bones in the water then they asked people to do an A/B taste comparison. Most people preferred the potatoes that had been made with the bones in the water, but they could not say why. So it is a subtile difference, but noticeable.
I think that's a little different from cooking a steak with a bone in. If the bone is providing flavor it's just the same flavor as the meat itself. Bones in the water for potatoes or using it for stock is different as you're adding flavor from a different ingredient to vegetables.
I loved it awesome video. Could you do one in the future on pizza maybe does salt kill yeast and Autolyse vs non and other baking myths
What about seasoning your steak and letting it sit for 20-30 minutes before cooking it?
My favorite? Boneless ribeye. Smoked at 175-190 for 45 minutes then seared at 650 for 45 seconds or so per side.
I have a complaint about this video. It wasn’t available a very long time ago. I won’t tell you how many steaks I had to make to come to the same conclusions. Excellent video. Totally agree with the info. Great presentation.
Katie, did you pour Bailey in your coffee? Genius!
Missed opportunity: Steak, Lies and videotape.
Can y’all please do an XO sauce video? I feel like that’s all you wrote about during the summer hahaha
Legit on a glance, at first i thought the girl's head were flying in the thumbnail
That's what happens when people don't experiment for themselves and just believe everything they're told. You get people that believe charcoal and peanut butter makes crystals...lol
Exactly lol. Shows that most of you have never worked in a kitchen or cooked meat cause it makes a huge difference how well small a piece of meat rests based on whether it was out of the fridge or not 🤣
I want steak now! Great video.
I see Guga, I therefore subscribe!I bet if I scroll down, there will be a ninja somewhere!
Damn I thought this was a video for steak fries oh well
I like your show, nice to see someone prove what I've always suspected, yet didn't want to sacrifice $25 of meat to prove. Salt pepper garlic, tough of cheyenne, wicked hot grill , 2 min, flip, repeat, repeat, repeat, eat, yum.
This needs more views the production value on This surpasses almost all the other cooking videos on youtube.
How so? I would disagree, I feel it's overproduced
@@Premyy.M Haters gonna hate.
Those puns tho.. it’s like they put a steak thru my heart...
Ohhh great, it's 8.30 am and now I want a steak .. thanks a lot!!!! Lol
Great video, puns aside!!!
Great video! Her naughty smile when adding creamer to her coffee makes me think it was Baileys!!
If you could read you’d clearly see it says BAILEYS on the bottle.
Dipshit.
This show and it's jokes were very well done.
The sarcasm is killing me
125 degrees? Those look way more done than that
Flip every 20 seconds, awesome....check out Heston Blumenthal 🙌🏼
Does the thickness of the steak matter , when it comes to reverse sear?
Yes
I've long suspected that the 'bring up to room temp first' rule is nonsense.
A corollary to that start-in-the-oven, 'reverse sear' thing: for those of us who eat our steaks extremely rare, seared means done. The oven is lit, sure, but that's only for warming the plate...
Sous Vide with a reverse sear for me... Most consistent way I've ever cooked.
can’t believe how much kenji has aged since this video. must’ve been filmed 20 years ago.
Why, after showing the best method as the post cook sear, did you then cook the rest of your steaks by searing only with no pre warming?
sanwin17 to save time I think
Saving time. Reverse sear takes around 40-60 mins to get up to temperature and finish each time.
Un1234l but worth it👍
@@sanwin17 not for filming a video
I love all these puns.
Or just sous vide it and make absolutely perfect steak every time.
Chester Puffington And unfortunately, fill it with synthetic, estrogenic plastic particles. Unless of course you buy a silicone sous-vide bag.
@@hunterbunter6690 which is, what you're supposed to do soo.
Hunter Bunter That’s a bit of a stretch there.
I'd rather have my absolutely perfect steak in minutes rather than hours. So i'll grill mine.
Alex Clark if you have never done sous vide, you cant understand what perfection really is.
guys, guys.... cooking wise it IS important to leave it out a LONG time. If you cook something like a FIORENTINA, if you dont leave that out for a good long time, it will be cold inside.