Exactly my thought too. Should flipped first. Also should have added a little olive oil first before adding butter. Butter couldn't handle that high heat and got burnt up.
Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.
Mott - thanks for the comments, but I don't think you're keeping up with the current thinking on how to sear steaks. Like any practice it evolves over time so let me catch you up. Firstly, let's address the Maillard effect - getting a perfect golden brown crust doesn't require leaving the steak in the pan for 4-5 minutes before flipping. The most common view now (which is held by chefs like J. Kenji Lopez-Alt of Serious Eats or Gordon Ramsey) is to actually flip it as frequently as you like and as often as every 15 seconds. This makes sure you get a more even cook through the center of the steak. The old school view of letting the steak sear for 4-5 minutes on each side comes from line chefs where they were too busy in the kitchen to actually flip the steaks more frequently. Secondly, as for tenting the steak you've got loads of reputable chefs out there that tent - take Steve Raichlen, author of the BBQ Bible - the mother of all BBQ guides - tents his steaks. I'd rather sacrifice a little crust rather than eat a cold steak after letting the steak rest for 10 minutes. But rather than just type this out... you've inspired me to create a series of videos to do side by side experiments so we can check this all out for ourselves side by side.
Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.
Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook. Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested. You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill. Just my opinion Cheers
A commercial grill would be nice! I get my best results with the least hassle with a cast iron skillet in the Cote de Beouf method. I let the skillet soak on medium heat until nice and hot. Then increase the heat a little and throw the steak in there. As long as you’ve let the cast iron soak to absorb the heat the cast iron skillet won’t drop in temperature when you add the steak and you get a nice even sear. I just do one flip and a little thermocouple inserted after the flip till 125 deg F is reached and toss it on the cutting and let rest till the temperature gradient in the steak reaches equilibrium. A common mythology about resting a steak is that it redistribute the juices. It’s not the juices that he redistributed. It’s the heat inside the steak. As an experiment. Cook two steaks of equal size with one to 125 and the other to 135. Then as soon as you’re done cooking cut the 135 deg steak in half across the middle. When you look at the meat inside you will see the temperature gradient in the meat. Vertically The center will be red, the middle pink and the top/bottom a light pink. The other 125 deg steak you let rest till carryover heat brings the temperature up to about 135 deg and a few minutes more for the heat to reach equilibrium. About 10 minutes. When you cut the steak across the center and look at the meat the temperature gradient should be gone or mostly gone and the steak will be a consistent color throughout the steak. So by letting the steak rest you end up with a steak of consistent doneness throughout the steak. It’s not raw in the middle and overcooked on the edges.
I cooked a Porterhouse similar to this earlier tonight it was delicious. My neighbor who I wanted to share part of the very extravagant (I can't afford this usually) steak, whom will tell you he "doesn't eat meat" snagged three quarters of it.😕🙂 I put some herbs, garlic and onion/shallots on top,while it was resting after being seated. Truly so good
@BBQ and Bottles 1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven cooking..... So, personally I'm staying with flip once method so a good crust is developed. 2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again. 3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once. 4- Please Do Not use a fork !!! 5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven. Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes. 6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".
This is a horrible steak cooking video. Bad cut of meat. Peppered the steak before cooking. It will burn and taste bitter. Used light oil that will burn and taste bitter. Put uncrushed garlic, herbs and butter in way too soon. Crush the garlic and add with the herbs and butter at the end when it's almost done. Otherwise all 3 components will burn and taste awful. Steak stuck to the pan instead of waiting for release. Used fork to flip. Steamed the steak in foil when it was supposed to be done cooking. A paragraph on how to not cook a steak.
What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?
The steak would take forever to get to room temperature. 40 min raises it a whopping 1 to 2 degrees and a steak right out of the frig woukd cook just as fast. Try it
There's many ways to prepare a great steak and what is good to one person may not be good to another. I have seen well paid and very good chefs prepare steaks in just opposite ways to each other. Why are so many people saying such harsh and insensitive things to this man? If you think your method is better, go and make your own video and post it so we can view it. I am sure there will be plenty of people with lots of "constructive criticism" for you. I wouldn't prepare my steak using this method, but I am not going to tell this man that his way is wrong and mine is right. He has as much right to his opinion as you and I do. Geezer folks. Get a life.
Let the oil heat up until it's smoking. The big problem is when you turn it over, there's juice coming out, and it cools the pan. I would wait to put the butter in after flipping.
Olive oil??? Canola, safflower, grapeseed or avocado oils. If you use olive oil you will reach the smoke point well before a good searing temp is reached.
Oh darling you need to do more research and cooking time under your belt before you post clips. First and foremost NEVER use a fork while cooking a steak...tong,you should tent & not wrap and seal. Pls understand it's meant as constructive criticism.
Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?
HORRENDOUS...YOU POKING IT WITH A FORK...YOU BURNING THE BUTTER...You should not be allowed to post any videos...what you did to that steak was criminal.
Serano or jalapeno pepper is better than garlic. Try it, you'll like it! Oh, by the way... wash you damn hands between pats! Plus, use a damn egg turner! Know what that is?
EVOO is a finishing oil, not a searing oil, as its smoke point is too low...... You can use regular olive oil, avocado oil, or what i prefer to use, beef tallow... Also, please stop stabbing your steaks to flip them...
I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.
Is that fat-free dog meat? Cooked medium well? With olive oil? Jabbing it with a fork? Tin foil? WTF is wrong with you dude? I guess anyone can post a RUclips video - I'm gonna open a can of Meow Mix and say "And THAT is how you make foie gras terrine from scratch."
First of all that steak looks horrible, almost like it's going bad. Secondly, there's really no reason to let the steak come up to room temperature, and besides, being allowed to sit at that temperature for an hour and a half has a good chance to introduce bacteria into the meat, staphylococcus for one.
Holy crap! Not only is that a shit ton of SALT but why in the hell is that piece of meat friggin BLACK? (*I'm used to getting my steaks pretty pink/red*) 🥩
So I understand that you’re cooking in your own home for yourself...bbbuuuttt this video made me cringe quite a bit. Salmonella and E coli are real, wash your hands in between seasoning/handling meat, rinse your meat smh from the cow to your table that meat has pass through many channels 🙄😑😓 just say
wow!! a little to much over the top with the seasoning etc.......Steak looks like it was left out for several days....never saw a black looking steak...not very appetizing.
Olive oil is a horrible oil to use for searing and you should never use a fork when cooking a steak. Thanks for showing me how to use the fresh garlic and herbs though!
oh man, this was brutal....how old was that steak?? looked like a frostbiten internal organ, ooof gross....paper towel that board first mr. moisture...that pan never even got hot enough to steam water let alone sear a damn thing, esp with the low smoke point olive oil.... and then just started basting before it even had a chance to get a crust, saddest sear i ever saw....the foil sarcophagus, why? this video, why? just why....these damn RUclips Iron Chefs need to be sued for malpractice on rotten, defenseless meats!
Why does that steak look like that? Why does it look like it's a year old? Why is it so dark? Almost black. That seems kind of nasty to me. I prefer it bright cherry-red. That looks like it's been laying around outside of the refrigerator for a week! It's gross! And now we're going to let this sit for at least 40 minutes, so it can grow even more mold mildew and bacteria than it already has! That is disgusting and I would not eat it.
Basically, don’t listen to anything this guy says. That steak looks fucking disgusting. There’s no sear. You don’t stick a steak in aluminum foil. You’ll destroyed any crust there was. You lifted it too early, that’s why it stuck to the pan.
No disrespect but this video should be taken down as a tutorial on how to sear a steak. Watch other vids, read up, and try again. First, that steak was not fresh. It was gray! Second, the basting was way too early. Third, that initial flip should have let you know that your method was all wrong. There was no crust except for the outer edge. The steak stuck to pan. Then, the tenting with foil. Not necessary and counterproductive to the crust you were trying to achieve. I am sure your method has improved dramatically since this video, remove this one and post an updated vid please. People who do not know any better will ruin a good piece of meat doing this. And yes, I've watched other videos on this channel, I am a subscriber so this is constructive criticism.
Turned it over way too early. It should not stick like that, and also that first temperature read of 85 degree is way too low. Visually it just did not look like a well seared steak. By the way, that raw steak looked pretty sick. I bet it would not smell good. Also, I have a Lodge cast iron pan, and this one looks brand new. Don't care what Lodge claim about their pan are "pre seasoned" .... you need to season a cast iron pan, and it takes a while. But it would look black.
I appreciate the video but did you beat the cow to death with a sledgehammer before you processed it. The meat looks like a deer someone hit at 70 mph. I would never add garlic that soon, it becomes bitter. You also punctured the meat several times before it was ready. I believe you can cook a steak with a little more practice. A good steak is a simply prepared steak. Let it sear till it naturally releases and add butter and herbs towards end of cooking. Never puncture cooking steaks or unrested steaks. Did you attempt to dry age this steak yourself? Thanks for video.
Ew! Wtf did that gross looking steak come from? As soon as that came out of the wrapping I was turned off and couldnt watch the rest of this video. Second, whats with the olive oil? That shits gonna burn! 😳
I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)
BBQ and Bottles Thanks for your reply. The strip steak tonight was yummy, but it was grass-fed and not as thick as the previous one I made. I was a little distracted and cooked it too long before turning it, so it was medium instead of medium rare. My bad. But hubby was happy with it and he made roasted veggies to go with it. Spooned the garlic rosemary butter oil from the pan on the veggies and YUM!
I like how he insists on "fresh cracked pepper", but he uses a disgusting old steak that expired last year. His next video should be "how to cure salmonella after eating bad meat".
The steak looks great but all the pseudo scientific stuff with thermometers really put me off. Just put it in the pan and get it cooked and never mind the tin foil bullshit. Its a piece of meat FFS. Can you imagine Fred Flintsone saying pass me the thermometer Wilma?
I don't like adding butter, as it burns and becomes black and essentially comes off the steak looking very "dirty" on the plate...yuck. Instead, stick with using only oil to cook it, but add compound butter on top of the steak when you tent it and let is rest.
Never understand why people add the butter so early in the cooking process. All you're going to do is burn the absolute shit out of it. Flip the steak, let it cook, add butter a minute or two before the steak comes off. Will just start to brown towards the end which is perfect. Won't be black.
Please get yourself a proper mitt. Those fringes near the flame make me nervous. Also, when you handle raw meat it is important not to contaminate things like the jar of salt and the peppermill. Listeria is a killer, and it's invisible to the naked eye. As for the meat, you're doing everyone a service to mention that it needs to be dry, but perhaps you should go a step further and mention that meat of any kind that has been injected with fluid "to keep it moist" is an abomination that the public should have refused to buy since the day it first appeared. If you've ever lifted a gallon of water you know why they do it. It's the equivalent of an anvil on the scale. It ruins the meat, and it's everywhere. We might as well drop a steak into a pot of boiling water if it is the kind available in most grocery stores.
The key point a very hot pan. Put it on five and let the pan get hot.you don’t have to turn the pan down because you let the pan get hot on five. Be patient. Let your pan get very hot.
I thinks you out there are very rude to this man. If you think your better than him, please feel free to be bold and show how your skills . His final result were as good as anyone elses. Be it a masterchef or just a simple cook, l personally think he did good.
That's one ugly looking steak! And extra virgin olive oil is a big, big mistake. Too low burning temperature for steak searing. This steak has very little fat as you can see, That is why it stuck and didn't sear evenly when he turned it. With a steak like this, you need to move the steak around a bit when you first place it in the hot pan so as to get a slight sear on it right at the outset. This will prevent sticking. Finally, it is a big mistake to cover in foil so tightly. This causes it to steam and lose the crustiness that you want.
That skillet is not seasoned looks new.i would have done atleast one coat of oil to season the bottom to cook the first steak I sand mine down then start them from the begging Cowboy Kent Rollings has great cast iron vids check him out to
cooking a steak is like gun debate for americans. look down the comments and you will see bunch steak patriots. however the guy cooked it, it looks great.
There are some mistakes in this video however there are some critiques in the comments that are a little too harsh. First of all yes that steak does look a little too old or maybe it was just left out so long that it oxidized but I’m assuming he wouldn’t use it if it was actually bad. Second extra virgin olive oil actually has a pretty high smoke point and it was perfectly fine using it for this purpose. Third yes he did make a mistake turning it too early if you have to struggle to get it out of the pan then it’s not ready. I also want to point out that some people are saying he used to much salt but that’s not true however the order it should’ve been done is first let it sit for 30 minutes to an hour to get to room temperature then pat it dry and then season it and then let it go right into the preheated pan.
It was a struggle watching the meat struggle as it was attempted to be flipped. It killed me to see it poked with a fork as well. I really had to stop watching after that.
first time ive seen someone start the butter basing procedure before even a single flip
😂
Exactly my thought too. Should flipped first. Also should have added a little olive oil first before adding butter. Butter couldn't handle that high heat and got burnt up.
Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.
Well said. Thank you...
this comment allows me to move on to the next cooking tutorial, as this one appears to be incompetent. Thanks!
Mott - thanks for the comments, but I don't think you're keeping up with the current thinking on how to sear steaks. Like any practice it evolves over time so let me catch you up. Firstly, let's address the Maillard effect - getting a perfect golden brown crust doesn't require leaving the steak in the pan for 4-5 minutes before flipping. The most common view now (which is held by chefs like J. Kenji Lopez-Alt of Serious Eats or Gordon Ramsey) is to actually flip it as frequently as you like and as often as every 15 seconds. This makes sure you get a more even cook through the center of the steak. The old school view of letting the steak sear for 4-5 minutes on each side comes from line chefs where they were too busy in the kitchen to actually flip the steaks more frequently. Secondly, as for tenting the steak you've got loads of reputable chefs out there that tent - take Steve Raichlen, author of the BBQ Bible - the mother of all BBQ guides - tents his steaks. I'd rather sacrifice a little crust rather than eat a cold steak after letting the steak rest for 10 minutes. But rather than just type this out... you've inspired me to create a series of videos to do side by side experiments so we can check this all out for ourselves side by side.
what about poking it...you didn't address that
BluRR79 cutting or poking while being cooked releases the juices inside the steak, throwing off the flavor and fucking your meat up.
That steak looks like it's just about to go bad
Agreed, looks so dead
Ya pay extra for aged beef in a restaurant 😎
@Bortherman it's rotting LOL!
Basically watched this to find out what not to do.
Exactly,steak was stuck and not ready to flip,wrapping no no 😢
Brah That Steak Old As Shit!! ( Kevin Hart Voice)😂😂😂
Yes, it looked spoiled because it had oxidized already.
Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.
It looked great except what you pointed out and ESPECIALLY the piercing of the meat. Definitely made me hungry!😂
When the steak sticks, it ain't ready to flip.
One of the first cooking tips my mom taught me cooking meat. Don't pull on it, lol.
Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook.
Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested.
You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill.
Just my opinion
Cheers
👊👊👊
Thanks for the thoughtful feedback Peter. Appreciate it.
A commercial grill would be nice!
I get my best results with the least hassle with a cast iron skillet in the Cote de Beouf method. I let the skillet soak on medium heat until nice and hot. Then increase the heat a little and throw the steak in there. As long as you’ve let the cast iron soak to absorb the heat the cast iron skillet won’t drop in temperature when you add the steak and you get a nice even sear.
I just do one flip and a little thermocouple inserted after the flip till 125 deg F is reached and toss it on the cutting and let rest till the temperature gradient in the steak reaches equilibrium.
A common mythology about resting a steak is that it redistribute the juices. It’s not the juices that he redistributed. It’s the heat inside the steak.
As an experiment. Cook two steaks of equal size with one to 125 and the other to 135. Then as soon as you’re done cooking cut the 135 deg steak in half across the middle. When you look at the meat inside you will see the temperature gradient in the meat. Vertically The center will be red, the middle pink and the top/bottom a light pink.
The other 125 deg steak you let rest till carryover heat brings the temperature up to about 135 deg and a few minutes more for the heat to reach equilibrium. About 10 minutes.
When you cut the steak across the center and look at the meat the temperature gradient should be gone or mostly gone and the steak will be a consistent color throughout the steak.
So by letting the steak rest you end up with a steak of consistent doneness throughout the steak.
It’s not raw in the middle and overcooked on the edges.
I've been looking for a bluestar or thermador oven for just that reason, but I love how practical your advice is. Thanks a bunch!
I recommend crushing the garlic. No need to cut or mince but crushing it will give you a better garlic flavor.
Good idea... I'll give that a shot.
@@BBQandBottles This video was wack
stephen murphy lol
I was thinking the same
I cooked a Porterhouse similar to this earlier tonight it was delicious.
My neighbor who I wanted to share part of the very extravagant (I can't afford this usually) steak, whom will tell you he "doesn't eat meat" snagged three quarters of it.😕🙂 I put some herbs, garlic and onion/shallots on top,while it was resting after being seated.
Truly so good
@BBQ and Bottles
1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven cooking..... So, personally I'm staying with flip once method so a good crust is developed.
2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again.
3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once.
4- Please Do Not use a fork !!!
5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven.
Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes.
6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".
I was going to leave the exact same No-No’s/suggestions but you did it for me lol
I would have thrown that in the trash the moment I looked at it
had you ever cooked in that pan prior to this?
If you have to scrape the steak off the pan at all, the crust hasn't formed enough. Once you put it down on the pan, don't touch it until flipping it
Damn~~!!! How old is that stake????????? It’s black~!
Its steak not stake and you are right it looks like shit.
woh woh woh. dont say the b word. its african
its probably grassfed organic. google how grassfed steak looks versus cheap cornfed beef from factory farms...
It looked a bit old to me, too! Still there were just too many things wrong with this steak video that I just had to gringe while watching.
Jeanette Armstrong have you ever seen a grassfed steak or are you used to cheap red dyed corn fed steak at Walmart?
This is a horrible steak cooking video. Bad cut of meat. Peppered the steak before cooking. It will burn and taste bitter. Used light oil that will burn and taste bitter. Put uncrushed garlic, herbs and butter in way too soon. Crush the garlic and add with the herbs and butter at the end when it's almost done. Otherwise all 3 components will burn and taste awful. Steak stuck to the pan instead of waiting for release. Used fork to flip. Steamed the steak in foil when it was supposed to be done cooking.
A paragraph on how to not cook a steak.
i never use tinfoil. the reason, the steak is gonna steam inside the tinfoil. So the crust will be not as crunchy anymore. just a tip :)
What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?
Just cause it's well known I assume
The steak would take forever to get to room temperature. 40 min raises it a whopping 1 to 2 degrees and a steak right out of the frig woukd cook just as fast. Try it
We all have our own ways and as long as the end result is as good as this turned out, I wouldn't grumble at all
There's many ways to prepare a great steak and what is good to one person may not be good to another. I have seen well paid and very good chefs prepare steaks in just opposite ways to each other. Why are so many people saying such harsh and insensitive things to this man? If you think your method is better, go and make your own video and post it so we can view it. I am sure there will be plenty of people with lots of "constructive criticism" for you. I wouldn't prepare my steak using this method, but I am not going to tell this man that his way is wrong and mine is right. He has as much right to his opinion as you and I do. Geezer folks. Get a life.
This guy is fkin trolling. You don't baste the steak from the start.
Let the oil heat up until it's smoking. The big problem is when you turn it over, there's juice coming out, and it cools the pan. I would wait to put the butter in after flipping.
ur steaks been oxidizing for too long so its brown
Yep, I was trying to dry age it in the fridge for a while before this video and it didn’t go as planned.
what went wrong with the dry ageing process? Humidity maybe? @@BBQandBottles
Olive oil??? Canola, safflower, grapeseed or avocado oils. If you use olive oil you will reach the smoke point well before a good searing temp is reached.
$10 FOR STEAK,$25 FOR BUTTER
its ok not everyone had money for fancy steak a sirloin is good
Oh darling you need to do more research and cooking time under your belt before you post clips. First and foremost NEVER use a fork while cooking a steak...tong,you should tent & not wrap and seal. Pls understand it's meant as constructive criticism.
He’s learned since then
Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?
We just shot a video to test this out. It's a great question - stick around until the video releases :)
Great stuff! Thanks for the reply - looking forward to your video.
My only worry is using olive oil as the smoke point isnt super high. It does show in your links about avacado oil. That would be a great oil to use
Yep - Avocado oil is the way to go. Much higher smoke point and it’s a neutral flavoured oil.
A few things are wrong here
Dude does not know how to cook
Dam steak looks like a black liver.
Shouldn't it bee red not brown
Moses Reyes 😂😂😅 can’t stop laughing
Moses Reyes I seriously thought it was liver 😕
it was aged really well in a dumpster
I bet your kitchen was smoky as hell after this lol
HORRENDOUS...YOU POKING IT WITH A FORK...YOU BURNING THE BUTTER...You should not be allowed to post any videos...what you did to that steak was criminal.
Serano or jalapeno pepper is better than garlic. Try it, you'll like it! Oh, by the way... wash you damn hands between pats! Plus, use a damn egg turner! Know what that is?
Steak pretty damn dark…
EVOO is a finishing oil, not a searing oil, as its smoke point is too low...... You can use regular olive oil, avocado oil, or what i prefer to use, beef tallow... Also, please stop stabbing your steaks to flip them...
Yes. Olive oil has a low smoking point and gets toxic pretty quickly at higher temperatures as I've mentioned somewhere else in this thread.
was waiting for someone to say this....
WRONGGGGG OLIVE OIL IS OF COURSE WONDERFUL FOR SEARING TOO
how does your oil not smoke like crazy? I'd set off every fire alarm in my house
Try using avocado oil - it’s got a high smoke point.
I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.
I've never seen a nastier looking steak lol is that all silver skin and oxidized?
It had oxidized.
Dont use olive oil.
crush the garlic with a single tap of your chefs knife at least to release the flavors.
He said blood lol 😂
did you mention the temperature and i missed it? HIGH, MEDIUM, MEDIUM HIGH? new at this, was vegetarian for 22 years, now, I'm a carnivore! Yeah!
Is that fat-free dog meat? Cooked medium well? With olive oil? Jabbing it with a fork? Tin foil? WTF is wrong with you dude? I guess anyone can post a RUclips video - I'm gonna open a can of Meow Mix and say "And THAT is how you make foie gras terrine from scratch."
You're boiling the steak in butter, not frying it. Also, you tell us to use salted butter whereas the package says it's unsalted butter.
First of all that steak looks horrible, almost like it's going bad.
Secondly, there's really no reason to let the steak come up to room temperature, and besides, being allowed to sit at that temperature for an hour and a half has a good chance to introduce bacteria into the meat, staphylococcus for one.
Horrible
Holy crap! Not only is that a shit ton of SALT but why in the hell is that piece of meat friggin BLACK? (*I'm used to getting my steaks pretty pink/red*) 🥩
So I understand that you’re cooking in your own home for yourself...bbbuuuttt this video made me cringe quite a bit. Salmonella and E coli are real, wash your hands in between seasoning/handling meat, rinse your meat smh from the cow to your table that meat has pass through many channels 🙄😑😓 just say
wow!! a little to much over the top with the seasoning etc.......Steak looks like it was left out for several days....never saw a black looking steak...not very appetizing.
Olive oil is a horrible oil to use for searing and you should never use a fork when cooking a steak.
Thanks for showing me how to use the fresh garlic and herbs though!
My guy. The steak wasn’t ready to be flipped the first time . And use Tongs bro.
That's why it's sticking. He probably scratch up the pan using tools he not suppose to use.. no metal on non stick pans
oh man, this was brutal....how old was that steak?? looked like a frostbiten internal organ, ooof gross....paper towel that board first mr. moisture...that pan never even got hot enough to steam water let alone sear a damn thing, esp with the low smoke point olive oil.... and then just started basting before it even had a chance to get a crust, saddest sear i ever saw....the foil sarcophagus, why? this video, why? just why....these damn RUclips Iron Chefs need to be sued for malpractice on rotten, defenseless meats!
Why does that steak look like that? Why does it look like it's a year old? Why is it so dark? Almost black. That seems kind of nasty to me. I prefer it bright cherry-red.
That looks like it's been laying around outside of the refrigerator for a week! It's gross! And now we're going to let this sit for at least 40 minutes, so it can grow even more mold mildew and bacteria than it already has!
That is disgusting and I would not eat it.
Basically, don’t listen to anything this guy says. That steak looks fucking disgusting. There’s no sear. You don’t stick a steak in aluminum foil. You’ll destroyed any crust there was. You lifted it too early, that’s why it stuck to the pan.
No disrespect but this video should be taken down as a tutorial on how to sear a steak. Watch other vids, read up, and try again. First, that steak was not fresh. It was gray! Second, the basting was way too early. Third, that initial flip should have let you know that your method was all wrong. There was no crust except for the outer edge. The steak stuck to pan. Then, the tenting with foil. Not necessary and counterproductive to the crust you were trying to achieve. I am sure your method has improved dramatically since this video, remove this one and post an updated vid please. People who do not know any better will ruin a good piece of meat doing this. And yes, I've watched other videos on this channel, I am a subscriber so this is constructive criticism.
Turned it over way too early. It should not stick like that, and also that first temperature read of 85 degree is way too low. Visually it just did not look like a well seared steak. By the way, that raw steak looked pretty sick. I bet it would not smell good. Also, I have a Lodge cast iron pan, and this one looks brand new. Don't care what Lodge claim about their pan are "pre seasoned" .... you need to season a cast iron pan, and it takes a while. But it would look black.
I appreciate the video but did you beat the cow to death with a sledgehammer before you processed it. The meat looks like a deer someone hit at 70 mph. I would never add garlic that soon, it becomes bitter. You also punctured the meat several times before it was ready. I believe you can cook a steak with a little more practice. A good steak is a simply prepared steak. Let it sear till it naturally releases and add butter and herbs towards end of cooking. Never puncture cooking steaks or unrested steaks. Did you attempt to dry age this steak yourself? Thanks for video.
Ew! Wtf did that gross looking steak come from? As soon as that came out of the wrapping I was turned off and couldnt watch the rest of this video. Second, whats with the olive oil? That shits gonna burn! 😳
I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)
Terranjo! That's great to hear. I love hearing about success stories on these cooks and let me know how the second attempt goes too
BBQ and Bottles Thanks for your reply. The strip steak tonight was yummy, but it was grass-fed and not as thick as the previous one I made. I was a little distracted and cooked it too long before turning it, so it was medium instead of medium rare. My bad. But hubby was happy with it and he made roasted veggies to go with it. Spooned the garlic rosemary butter oil from the pan on the veggies and YUM!
I like how he insists on "fresh cracked pepper", but he uses a disgusting old steak that expired last year. His next video should be "how to cure salmonella after eating bad meat".
The steak looks great but all the pseudo scientific stuff with thermometers really put me off. Just put it in the pan and get it cooked and never mind the tin foil bullshit. Its a piece of meat FFS. Can you imagine Fred Flintsone saying pass me the thermometer Wilma?
The color of that raw steak was absolutely horrible. Old horrible meat, already turning.....
I don't like adding butter, as it burns and becomes black and essentially comes off the steak looking very "dirty" on the plate...yuck. Instead, stick with using only oil to cook it, but add compound butter on top of the steak when you tent it and let is rest.
Never understand why people add the butter so early in the cooking process. All you're going to do is burn the absolute shit out of it. Flip the steak, let it cook, add butter a minute or two before the steak comes off. Will just start to brown towards the end which is perfect. Won't be black.
This is hard to watch... I'm sure it's delicious, but you're doing it wrong. You should flip it before you add the butter and start basting.
Please get yourself a proper mitt. Those fringes near the flame make me nervous. Also, when you handle raw meat it is important not to contaminate things like the jar of salt and the peppermill. Listeria is a killer, and it's invisible to the naked eye. As for the meat, you're doing everyone a service to mention that it needs to be dry, but perhaps you should go a step further and mention that meat of any kind that has been injected with fluid "to keep it moist" is an abomination that the public should have refused to buy since the day it first appeared. If you've ever lifted a gallon of water you know why they do it. It's the equivalent of an anvil on the scale. It ruins the meat, and it's everywhere. We might as well drop a steak into a pot of boiling water if it is the kind available in most grocery stores.
hm... even as a chinese.. i think your steak skill could be improved . but still thanks for your sharing.
The key point a very hot pan. Put it on five and let the pan get hot.you don’t have to turn the pan down because you let the pan get hot on five. Be patient. Let your pan get very hot.
There’s a lotta “what the fuck” happening here. Nicely shot video, poorly executed steak.
I thinks you out there are very rude to this man. If you think your better than him, please feel free to be bold and show how your skills . His final result were as good as anyone elses. Be it a masterchef or just a simple cook, l personally think he did good.
First time seeing someone forking a steak over 😂
That's one ugly looking steak! And extra virgin olive oil is a big, big mistake. Too low burning temperature for steak searing. This steak has very little fat as you can see, That is why it stuck and didn't sear evenly when he turned it. With a steak like this, you need to move the steak around a bit when you first place it in the hot pan so as to get a slight sear on it right at the outset. This will prevent sticking. Finally, it is a big mistake to cover in foil so tightly. This causes it to steam and lose the crustiness that you want.
Haha flipped it way to early
This guy must have a 55 gallon drum of butter stashed in the kitchen somewhere .You trying to kill somebody with all that butter and salt !
I don’t understand this. The two fats you use burn so easy. If I follow these exact instructions I’d have burnt mess
I can't believe this guy is doing it seriously, he is probably just messing with us xD
Why waste so much on a sirloin? Do this to a ribeye or NY strip. Do not use extra virgin olive oil, jesus. What is this amateur hour?
That skillet is not seasoned looks new.i would have done atleast one coat of oil to season the bottom to cook the first steak I sand mine down then start them from the begging Cowboy Kent Rollings has great cast iron vids check him out to
cooking a steak is like gun debate for americans. look down the comments and you will see bunch steak patriots. however the guy cooked it, it looks great.
Very true - everyone has their own way.
There are some mistakes in this video however there are some critiques in the comments that are a little too harsh. First of all yes that steak does look a little too old or maybe it was just left out so long that it oxidized but I’m assuming he wouldn’t use it if it was actually bad. Second extra virgin olive oil actually has a pretty high smoke point and it was perfectly fine using it for this purpose. Third yes he did make a mistake turning it too early if you have to struggle to get it out of the pan then it’s not ready. I also want to point out that some people are saying he used to much salt but that’s not true however the order it should’ve been done is first let it sit for 30 minutes to an hour to get to room temperature then pat it dry and then season it and then let it go right into the preheated pan.
Also you CAN absolutely use foil but tent it do not wrap it up
If you are reading this please do not use olive oil on high heat. Your kitchen will smoke like crazy.
How old is that steak? That thing came out green should have let it set out for an hr before video to let it bloom. Ya i was a meat cutter for 6yrs.
It was a struggle watching the meat struggle as it was attempted to be flipped. It killed me to see it poked with a fork as well. I really had to stop watching after that.
Looks great but why in the name of God man did you pierce the streak?! Great video.
Butter goes in after both sides are crusted...butter burns...can't be in that long
so you're by yourself in the kitchen lubricating your 12" pan!
Ummm, yeah... that steak looks rotten. I wouldn't eat that if I were you.
This is the American country grandma way to enclose it in foil so the water steams back into it making it hard eek
You need to watch Guga foods how to pan fry a steal. This is what not to do
Hold up.... did you grab that steak with your bare hands and then stuck your raw meaty hands into the salt container?? Bacteria?
I legit said the same thing. Ugh the spread is real 🤢🤢
He's home cooking. Where are all of your videos of flawless Michelin star cooking?
I’ve never seen a steak 🥩 that dark before. Yikes!
The steak was a bit off colour slightly unwell
After searing the two sides it should have been finished in the oven to avoid the thick brown band that is observed here,
this guy has no clue what he's doing! besides, this is the worst looking steak I've ever seen
I love your recipe. Amazing video. Please make more of these
That steak looks rotten..i will not eat that.
the butter is not browning the steak...in fact its burning. You need to clarify it.
Nice watch
You don't like a good marbled steak huh. . .
poor steak, i was shaking the whole time
you need to rework the whole process omg
Moment he said olive oil im like I already know more than you. 😂