I'm a retired chef. This is the *only* way to cook a steak. Beautifully done!! For those of you that are having problems with this method, timing and temperature are everything -- the temp of the steak, the temp of the pan, the timing for resting the steak, etc. Also, each time you sear it don't flip it more than once. This is one of the few techniques where you MUST get it right the first time. It seems difficult until the first time you do it right and then it's so easy. Don't stop practicing!
Oh! And also, dry your steak for a good sear. Pat it down with paper towels and air dry while it comes to temp. If the outside is wet it will steam the meat and you won't get that awesome crust.
@@alexandrac6177 It toughens the meat when you repeatedly toss it around the pan. It also hinders the ability of forming a nice crust. Also, flipping it repeatedly tends to let the juice leak out more, causing a drier steak etc while simultaneously steaming the meat in the lost juice. Short answer: It's a textural thing.
Which reminds me -- let your meat rest under foil (or a pan lid) for 10 minutes after you pull it from the heat, so it reabsorbs any juices it may have lost.
@@CleoHarperReturns all of those things have been repeatedly disproven though. More frequently flipping gives a more even cook, smaller gray band, and better crust. I’m like 99% sure Sempai Kai has a video on it also
Bro why have you devolved into click bait titles with barely discernable content because you're trying to force memes and satire into every second? Used to really enjoy your stuff but you've really gone full TikTok nonsense. Best of luck man.
I want to get better meats. How good is the site in the description? What should I look for as a go to steak? And what’s a really nice cut actually worth getting on special occasions?
I once accidentally left a steak in my hot car for over a day. Absolutely opposed to throwing it out, I inevitably cooked it and it was amongst the best steaks I’ve ever eaten!
Just stop using trash steaks? Is it like a meme I am not in on or something? I totally get that he's memeing about the wagyu shit, but tbh pretty much every steak he shows before cooking looks like a pretty trash steak. Like barely choice. Just trashy, low fat steak that should be ground up or pounded down. I make steak all the time. That steak is not "decent" lmao
While it is definitely worth spending more money for a better steak, I don't think it's necessary. The cut is much more important, although how you treat a steak is the most important thing. Proper temperature, proper seasoning, proper resting time, proper sear, and so on.
@@outercore1920 Sure, reagardless, nearly every "steak" he shows is a cut of shitty tri-tip. You can not turn a choice tri-tip into a prime strip. Also, stfu with this weird attempt at flexing the most basic of steak skills. jfc. shut the hell up.
@@outercore1920 Objectively wrong. And A5 wagyu eye round will be better than 100% of Filet Mignon or Ribeyes from a choice grade. You could overcook the shit out of the A5 Wagyu and the same or opposite for the Choice. A5 Wagyu wins 100% of the time. Senpai Kai is constantly over exaggerating his absolutely trash steaks. They suck. Just cause he gets a good sear and slices the steak, this does not mean the meat he is using is anything but bottom tier trash.
"I knew a guy who ate steak once, and he died 60 years later." Yeah, and I'm sure you'll next tell me that everyone who's breathed oxygen will die also.
I use a six prong meat tenderizer immediately after thoroughly washing my steaks in ice cold water. I make sure the prongs go as deep as they can on one side, flip it, do it again on the other side. I then salt, black pepper, shake on my favorite flavors, then cover them up with a clean towel on a raised cookie drying rack, inside of a long roasting pan at room temp about 90mins. At 45min mark I turn steak over, reapply salt, pepper, seasonings again if necessary. (The prong breaks up the fibers well enough to allow the water deliver those seasonings deep inside the meat, thru & thru (don't fret after hanging on each side for 45mins, gravity does an excellent job of getting out ALL of the water, leaving flavors throughout entire steak even the very ends. I then put about the size of a nickels worth of Canola oil in bottom of my cast iron skillet, and use a paper towel to spread the oil evenly & thinly by using a circular motion to distribute it. Any excess oil, just absorb into paper towel. I get skillet to my desired sear heat (which you can tell when pan starts to smoke a little bit) put my steak or steaks in skillet, let them sear that dark, almost crunchy exterior, reduce heat to medium , then put in 1/4 stick of unsalted butter, baste steak with it, while simultaneously putting in onions, mushrooms (peppers if you like that with your steak too. I don't) as the veggies break down, turn heat down a notch also, that way you don't cook the flavor out of them AND when you plate the steak to rest, what's left in the skillet you can top steak with some crumbled blue cheese, and while still very hot from the skillet, scoop from the skillet onion & mushrooms, place on top of blue cheese crumbles and let it meld together. Add a lil A-1 to dip your steak bite into, after your 1st bite of this, you'll leap out the nearest window because you've never had a more hot, fresh, tasty, juicy, soft, flavorful steak in your life. That's it for you, you're done you don't want any other thing🤣🤪😜 If not a fan of blue cheese, that's fine, the onions & mushrooms always make a great steak topping. You could also take what's left in skillet, grab some cornstarch and cold water, and make a nice gravy out of it. When I do make a gravy I also add 1-2dashes of worstershire sauce & 1-2 dashes of La Choy original Soy sauce. Stir together, when gravy thickens to desired consistency, top steak and potatoes with it. Enjoy❤️😎🤠
Why not just microwave it to cook it from the inside out
This is a joke, yeah?
You can't microwave a salad you donut
@@CheesyChez421no
this guy gets it
@@CheesyChez421100% serious of course
I'm a retired chef. This is the *only* way to cook a steak. Beautifully done!!
For those of you that are having problems with this method, timing and temperature are everything -- the temp of the steak, the temp of the pan, the timing for resting the steak, etc. Also, each time you sear it don't flip it more than once. This is one of the few techniques where you MUST get it right the first time. It seems difficult until the first time you do it right and then it's so easy. Don't stop practicing!
Oh! And also, dry your steak for a good sear. Pat it down with paper towels and air dry while it comes to temp. If the outside is wet it will steam the meat and you won't get that awesome crust.
Why wouldn’t you flip more than once?
@@alexandrac6177 It toughens the meat when you repeatedly toss it around the pan. It also hinders the ability of forming a nice crust. Also, flipping it repeatedly tends to let the juice leak out more, causing a drier steak etc while simultaneously steaming the meat in the lost juice. Short answer: It's a textural thing.
Which reminds me -- let your meat rest under foil (or a pan lid) for 10 minutes after you pull it from the heat, so it reabsorbs any juices it may have lost.
@@CleoHarperReturns all of those things have been repeatedly disproven though. More frequently flipping gives a more even cook, smaller gray band, and better crust. I’m like 99% sure Sempai Kai has a video on it also
Reupload?
Yeah. It's a reupload.
sad…defeats the purposes
He’s been nothing but reuploads lately. Pretty close to unsubscribing tbh
Best steak I’ve ever made, thank you
Fuck I wasn’t first
That’s some serious A12 Walmart Wagyu
No need to double sear a steak when its thin as paper like the infamous Asmongold $2.- steaks
Fuck I also wasn’t first
But you were on my screen so 😍😍😍
Bro why have you devolved into click bait titles with barely discernable content because you're trying to force memes and satire into every second? Used to really enjoy your stuff but you've really gone full TikTok nonsense. Best of luck man.
Lol
carrot brush is awesome
I want to get better meats. How good is the site in the description? What should I look for as a go to steak? And what’s a really nice cut actually worth getting on special occasions?
Porterhouse
Try your local butchers?
Repost??
Thanks for giving the doggo some
can you do a video about your cooktop
Bluetooth cooktop
I once accidentally left a steak in my hot car for over a day. Absolutely opposed to throwing it out, I inevitably cooked it and it was amongst the best steaks I’ve ever eaten!
60 years?! I'll stick to my dry chicken breast, thank you! 🐔 🍗
That steak pretty sexy ngl
What is the seasoning you used on the second round of searing?
I tried this earlier this week…. I’ve never had a more dry steak 😢. Must have screwed up somewhere but I don’t think I’ll be trying it again lol
Too thin steak?
Too hot pan?
Too long in pan?
Honestly his steak looked dry too. The grain just wasn’t tender.
@@be.A.bHuh? That does not make any sense
Do not use this method please
You did do something wrong, I followed the directions exactly and made one of the best steaks I've ever had. Keep trying!
Happy New Year Senpai!!! 💖🫶🏽
Personally I would have seasoned before hand to let it sit in to the meat
I ONLY eat double seared steaks 6 times a day.
the internet was right 💪💪
_667 LIKES. YOU'RE WELCOME_
epic yt shorts fail
Nah.
Where do you get the induction burner? I've never seen one like that!
🖤🔪🥩
BURNER ?
💪💪💪
Where did you get the burner
first daddy
Sempai
Will triple searing it make it even better?
No, even numbers only. It’s why double searing is better than once. You could do 4 though
How do you cook on a wooden table?
Bluetooth
@@jamesmcluvlee🤡🤡fr !?
ruclips.net/user/shortsvDvq5Y4YhaQ?si=qm_X5GLrEQXC6x5_
Idek how tf you can get Bluetooth heat tho 💀
@@wani.yengkopiong the mat
Just stop using trash steaks? Is it like a meme I am not in on or something? I totally get that he's memeing about the wagyu shit, but tbh pretty much every steak he shows before cooking looks like a pretty trash steak. Like barely choice. Just trashy, low fat steak that should be ground up or pounded down. I make steak all the time. That steak is not "decent" lmao
Lean steaks are fine if you don’t overcook them
While it is definitely worth spending more money for a better steak, I don't think it's necessary. The cut is much more important, although how you treat a steak is the most important thing. Proper temperature, proper seasoning, proper resting time, proper sear, and so on.
@@outercore1920 Sure, reagardless, nearly every "steak" he shows is a cut of shitty tri-tip. You can not turn a choice tri-tip into a prime strip. Also, stfu with this weird attempt at flexing the most basic of steak skills. jfc. shut the hell up.
@@outercore1920 Objectively wrong. And A5 wagyu eye round will be better than 100% of Filet Mignon or Ribeyes from a choice grade.
You could overcook the shit out of the A5 Wagyu and the same or opposite for the Choice. A5 Wagyu wins 100% of the time.
Senpai Kai is constantly over exaggerating his absolutely trash steaks. They suck. Just cause he gets a good sear and slices the steak, this does not mean the meat he is using is anything but bottom tier trash.
@@outercore1920 No it's definitely the cut you're insane
Total waste of time and overcooked too.
"I knew a guy who ate steak once, and he died 60 years later."
Yeah, and I'm sure you'll next tell me that everyone who's breathed oxygen will die also.
I use a six prong meat tenderizer immediately after thoroughly washing my steaks in ice cold water. I make sure the prongs go as deep as they can on one side, flip it, do it again on the other side. I then salt, black pepper, shake on my favorite flavors, then cover them up with a clean towel on a raised cookie drying rack, inside of a long roasting pan at room temp about 90mins. At 45min mark I turn steak over, reapply salt, pepper, seasonings again if necessary. (The prong breaks up the fibers well enough to allow the water deliver those seasonings deep inside the meat, thru & thru (don't fret after hanging on each side for 45mins, gravity does an excellent job of getting out ALL of the water, leaving flavors throughout entire steak even the very ends. I then put about the size of a nickels worth of Canola oil in bottom of my cast iron skillet, and use a paper towel to spread the oil evenly & thinly by using a circular motion to distribute it. Any excess oil, just absorb into paper towel. I get skillet to my desired sear heat (which you can tell when pan starts to smoke a little bit) put my steak or steaks in skillet, let them sear that dark, almost crunchy exterior, reduce heat to medium , then put in 1/4 stick of unsalted butter, baste steak with it, while simultaneously putting in onions, mushrooms (peppers if you like that with your steak too. I don't) as the veggies break down, turn heat down a notch also, that way you don't cook the flavor out of them AND when you plate the steak to rest, what's left in the skillet you can top steak with some crumbled blue cheese, and while still very hot from the skillet, scoop from the skillet onion & mushrooms, place on top of blue cheese crumbles and let it meld together. Add a lil A-1 to dip your steak bite into, after your 1st bite of this, you'll leap out the nearest window because you've never had a more hot, fresh, tasty, juicy, soft, flavorful steak in your life. That's it for you, you're done you don't want any other thing🤣🤪😜 If not a fan of blue cheese, that's fine, the onions & mushrooms always make a great steak topping. You could also take what's left in skillet, grab some cornstarch and cold water, and make a nice gravy out of it. When I do make a gravy I also add 1-2dashes of worstershire sauce & 1-2 dashes of La Choy original Soy sauce. Stir together, when gravy thickens to desired consistency, top steak and potatoes with it. Enjoy❤️😎🤠