How to Pan-Sear Steak with Samin Nosrat
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- Опубликовано: 16 окт 2024
- "Salt, Fat, Acid, Heat" author Samin Nosrat shows how to get the perfect sear on a steak. SUBSCRIBE TO FOOD52 ►► bit.ly/2f1wNmq
Check out more here: f52.co/samin-no...
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I've fallen down the Samin Nosrat youtube rabbit hole!
Usual Weirdo seriously same here
Oh dear, me too!
Me too!!! ♥️♥️♥️
Same haha
I'm late to the game.
This lady is amazing. Try using grape seed oil for steaks, it's smoke point helps the crust form without burning.
Charles, thanks for the tip!
Or avocado oil
She’s such a beautiful person. Love how she teaches.
Glad you enjoyed watching, Beverly!
OMG! I just watched your show on NETFLIX! I'm not fan of watching cooking shows at all, But yours caught my attention.
Great tip about putting the pan in the oven, I only started cooking steaks recently (seems too scary to do) and I will definitely be trying this next time
A non-meat eater, non-judgmentally participating in a cooking show about pan-searing steak. What a gem of a human.
Meat is murdering innocents and every meat eater is a default savage. Period end of story.
@@yusefkhan1752 k
Hypocrisy everywhere
I’m a non penis sucker but if I got a chance to cook and spend the day with Samin.... well
@@yusefkhan1752 savage is my middle name, yusuf. I take a shot of rendered beef fat first thing every morning.
We cannot announce a vegetarian in the beginning of a mouthwatering steak video!
Delicious! I knew about preheating the pan, but judging through the sizzling adds another new sensorial dimension. :-)
Underrated superb cooking channel, amazing content
She's so beautiful and charismatic. Samin❤
You invited a vegetarian to cook steak? Balls. You have balls. I like balls.
How can I get more Samin Nosrat in my life?
Haha, the eternal question! You can find more of our Kitchen Confidence Camp series with Samin here: ruclips.net/video/4NfQofzEwio/видео.html
Hope this helps!
Im a huge Samin fan...i have her terrific book...but extra step of cast iron in oven not required. High...or med high heat on stove top will get the preheat you need to get the same beautiful crust.
Thanks for posting this. I am afraid of high heat, especially taking it out at 200 degree celsius in a 20min oven...
What’s Jojen from GoT doing here?
No basting?
Can we use a stainless steel pan for this? Do we need to use some kind of fat for the searing?
When you put the room temperature steak in the pan, stainless steel will take a while to come back up to temperature. That's the only caveat.
No extra fat is needed; the meat will happily sear on its own. Just resist the urge to mess with it too much. Give the pan a gentle shake after three or four minutes. If a good sear has developed the steak will shift around a little bit. If not, wait another minute or two before trying again.
@@JohnBodoni You're talking cheap stainless. For a comparable price to cast iron; we can get a composite (multi-ply), disk bottom, or heavier stainless pan. We would save heat energy as they're ready to go much sooner. Aluminum in the core can hold as much heat for almost half the weight of iron, and it distributes that heat so much better. My results in a Tramontina tri-ply pre-heated on a stove are better than hers, and stainless is better for making pan sauce.
Or just go to your local Ace Hardware and spend $20 on a Lodge cast iron skillet. It will last you forever.
There's absolutely nothing wrong with using a stainless steel pan for searing steak; I've made some of my best steaks using mine. As someone else said, you do want to use a heavy, tri-ply one. The main reason for this is that cheaper, thinner, disc-bottomed pans tend to contain too much of either aluminium or steel, which makes it harder to control the heat. Too much aluminium, it'll overheat and scorch your food; too much steel, it'll lost heat when you add food and will be slow to recover. With tri-ply though, it's hard to go wrong. A stainless pan will come to temperature faster than a cast iron, but won't retain it as well when you add food, so make sure to get it slightly hotter than you want it to account for the heat loss. Do the water test: flick some water into the hot pan and watch what the droplets do. If the pan is hot enough to cook with, the droplets will "dance around" for a few seconds before evaporating. For steak though, you want to let the pan heat for another minute or two past this point. Stainless steel pans can't be seasoned, so will grab onto the steak more than cast iron will. As Samin mentioned, the steak will start to lift away from the pan once a crust has formed, but you do need to be careful not to let it burn. Using tongs, gently try to move the steak every 30 seconds or so. Once it starts to come away, and you can lift it off the pan with little resistance, it's time to flip. You should always use a high-heat oil (I use grapeseed) for two reasons: 1, to create a barrier between steak and the pan, which will help ensure even browning, and 2, to help prevent the fond from burning. Oil will also help prevent sticking, but if you want to create good fond to make a pan sauce with, you do need the steak to stick a little bit. Always oil the meat, not the pan. If you oil the entire surface to sear one steak, the oil not covered by the meat will overheat and create smoke - but this is a good tip no matter what type of pan you're using.
(Tl;dr: stainless steel pans are great for searing steaks, but do require a different approach. Cast irons are great too, but don't buy one just for this if you already have a good SS)
yum!!!!
I like ur show SFAH although I disagree, med well is perfect 👌 imo
Glad you enjoyed, Josue!
❤️
is cast iron really necessary? people yammer about it everywhere and yet when you're a poor student and got non-stick only, I can't imagine you can't make it hot enough to burn the meat, let alone to sear it properly
Yes cast iron is absolutely necessary. You can get a lodge cast iron skillet on Amazon for $15 and it will last you your entire life
A solid cast iron pan is surprisingly cheap. Take care of it and it will outlast 10 non stick pans
You can also find vintage cast iron which I love (old pans have a super smooth surface!) at flea markets and antique stores for really cheap too. Just keep your eyes peeled. Non-stock pans may be cheap but you’ll end up replacing them all the time so they’re not really cheap.
@@Chris-is1rd, way more than ten. A well maintained cast iron pan gets better with every use, whilst even the best maintained plastic coated "non-stick" deteriorates with every use. I have iron cookware that have passed multiple generations, and will in turn be passed on to the children when the time comes.
There is quite a difference n the end result, especially on thick cuts. Non-stick pans are normally made from aluminium which tends to heat up fast but does not retain the heat as well. When you dump a thick slab of meat onto the aluminium pan it dumps the energy into the meat and cools down rapidly. A screaming hot aluminium pan can burn the meat and steam it in the same cook. A cast iron pan takes longer to get to cooking temp, but acts as a large reservoir of energy that gets delivered at about the same rate as it is being taken up (which is why Samin can pre-heat in the oven and maintain the heat on her weak home range, something that won't work with Al).
The plastic coatings on the non-stick pan also deteriorates faster at higher temperatures. Barring the presence of a ferromagnetic insert or adapter plate Al pans do not work on an induction stove.
where's the butter, the garlic,? the parsley -I think this chef is great but those steaks are not doing it for me at all
1:35 just use a thermometer, we're not in the stone age and there are more useless kitchent appliances you might have purchased anyway so whats $20 or $30 for a thermometor you can use for not just steak but pulled pork, chicken breast (needs to be at a safe internal temp or salmonella city🤮), can't do this poke test with a pork shoulder now can you? Every time I've tried doing a steak like this though I never can get a meduim rare, because every person's hands are different in stinginess, an old woman's hand will be much more frail than lets say a Strongman's hands so there for you get inconsistent results.
When you use different fingers to touch your thumb and use the other hand to touch the fleshy part under your thumb, regardless of age, the tension changes. Hence the texture of doneness for steak. No one is talking about chicken or pork, she’s talking about steak. Instead of trying to mansplain how to “properly” determine doneness, perhaps you should take the actual message from this video that samin is ultimately trying to teach people: you don’t need a whole lot to cook good food, and the only way you’re going to feel truly comfortable making it so, and consistently, is to involve all 5 senses (or as many as you have bc we aren’t ableist here 💁🏽♀️) to immerse yourself into the process.
Jesus Christ! What an absolute bore you are....
These two are cute and I'm low-key hoping they're lovers
lol I was thinking the same thing
same. tho i got a little jelly
There's definitely vibes
B Hi
Ironically her students steak wouldve had a better crust if she moved the steak around and flipped it more. Food touching the pan decreases temperature of that part of the pan, move it to a hotter part = more heat to tackle those grey spots.
Who’s the girl with the glasses? She’s cute.
Hi Jacey, that's Caro, one of our writers! You can find more of her work here: food52.com/users/186158-caroline-lange/articles
I'm getting the vibe this is a lesbian cooking channel lol...
burnt
...not