How to Make the Ultimate Cast-Iron Steak with Herb Butter
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- Опубликовано: 2 окт 2024
- Julia shows Bridget how to make the ultimate Cast-Iron Steak with Herb Butter.
Make Our Cast-Iron Steak with Herb Butter: cooks.io/2FiTjG3
Buy Our Winning Cast Iron Skillet: cooks.io/2DKcPZ4
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I used this technique today and my steaks were awesome. I think that pre-salting added so much flavor and the sear was beautiful!
I love the fact that y'all are working with the good old fashioned cast iron skillet! I can't wait to give this a try.
Just a word of advice to the new grill masters out there… Cooking a steak "perfectly" does not mean you'll always get a perfect steak every time. There have been many times where I have simply just got a bad cut of meat. So, if you are new to the scene, do not be discouraged. However, more often than not, your steaks will turn out just fine. For best flavor, always season before cooking or sous vide. Lastly, I highly recommend using time and temperature to check the doneness of your meat as opposed to all these fancy tricks where are you touch it with your finger. Leave that to the "pros." lol Using a meat thermometer ensures perfect internal temperature and time ensures even cooking. Bon appétit!
The time they wasted with the pan in the oven could have been spent on slower cooking the steak for less grey. They didn't sell me on cast iron.
Good points!
@@madthumbs1564 A cast iron pan is a really handy pan from roasting a chicken to baking corn bread. But as a westerner, I agree, steak tastes
best on a grill!
I learned to trust the thermometer as a young boy watching my parents cooking turkeys and roast beef...
good points. i'm too lazy to use a thermometer.
Cast Iron is my go-to in the winter when I don't feel like going outside & getting the charcoal grill going, for you know, one steak. Did a 2.5lb Porterhouse last night in my cast iron; it was pretty phenomenal.
Try cast iron on the grill! Get the cast iron skillet extremely hot and sear your steaks then move them to direct coal heat for the grill flavor and to finish cooking. While the steaks are finishing on the grill use the skillet to make a brown butter sauce for the steaks when done.
The temperature of the cast iron is difficult for me, got a pan Monday. How long did it take your pan to adjust to a lower setting?
@@c_farther5208 my suggestion is to start off using the oven method for preheating cast iron. Put the pan in a cold oven and turn the oven on to 500 degrees Fahrenheit. When the oven is to temperature so is the pan and it is ready to cook with. If using a grill outside preheating can be done but it takes some practice if you don't already know how your pan cooks when properly preheated.
@@rogerpemberton79 Good advice but I don't have an oven. You know your stuff. I was just curious about how long it takes the cast iron skillet to switch to different temperatures. Thanks for responding.
@@c_farther5208 Here's how you tell. If you use Avocado oil, it will smoke at 520 degrees. So you know you're at 520. Take it off the gas for about a minute, then put it back on you should be at 500. I'm guessing it will take about 5-10 minutes, depending on the power of your gas burner and the size of your cast iron skillet (10" vs. 12") But time doesn't matter b/c you're waiting for the smoke from the Avocado oil.
Really like these 2 ; they ar responsibly for the increase in my kitchen skillz. But gotta say that Julia's knife skills are extraordinary.
I found my grandmothers old cast Iron skillet and tryed this with a cheep stake, WoW it was wonder full. Next time I getting prime.
Love you two together from so many years ago. Your great 😊
Great video. Cast iron is my favorite way to cook steak. After 50 years of only cooking steak on a grill, changed to this method a few years ago. One suggestion, salt the steak for at least an hour up to a couple days on a rack and place in refrigerator. Salt draws out the juices. By salting well in advance, the juices will be drawn back into the steak through osmosis. Half hour is probably not enough time. When you pat the meat dry before placing into the pan, you're removing some of those delicious juices. If the steak is allowed to sit for (I use a minimum of 3 hours) the juices will be drawn back into the meat and the outside will be dry. Also, on a thicker steak, I like to cook it in a very hot pan, as you did, for a couple minutes on each side to establish a nice crust then place in a 400 degree oven for another couple minutes each side (for medium rare), or about an internal temp of about 120 degrees. Then, I finish it on the stove, basting with butter, garlic and thyme sprigs (just a matter of preference). This method allows the formation of a nice outer crust (but too much crust in order to cook the inside to the desired wellness). I'm sure that your method of turning down the heat accomplishes the same.
Great knowledge..trying this!
Try Taragon and chives too!
Great tips, I would try it the next time when I'm cooking steak.
Ive always used cast iron to cook steak and it’s always been “meh”. This method these two lovely ladies did turned out perfect for me. Thanks gals!
Aaaaaaagh I didn't know you couldn't cook steak on anything else but a cast iron (non advertising ) skillet /pan such a genuine video. Thanks
LMAO!!!
Notice how they never show how to season an all-clad, never pit all clad against cast iron, but almost always push all-clad as the best. I love my all-clad frying pan, but Tramontina and cook's standard can do the job and aren't significantly inferior like cast iron is.
Yes, I loved this recipe. It's very easy. I must agree, the fat cap along the steak edges should be seared as well. I rest the steak piled with heavy garlic butter on the individual serving plate and tent it for 5 minutes. I want the butter mixture to be totally melted before serving.
I tried this method tonight. Oh My. The best steaks I've had in years.
It's great to see Julia and Bridget, my favorite America's Test Kitchen hosts. I have been watching the show on television for years. Now that my television set is broken, I am happy that I can continue to follow the show on RUclips.
Ironically, We just cooked this, the night before, this aired! But I had premade a compound butter of Garlic & Rosemary. And Oh Dang... it was Awesome! One of the best Birthday dinners I'd ever had. I love compound butter! Your cooking method is spot on!
Julia to Bridget: "You are no stranger to butter"
Bridget rolls her eyes to camera...
Me: 😂
Love these ladies!
she was throwing some shade!
..and while brandishing a large knife. Yikes!
Lmao 😂
@@mmedeuxchevaux Bridget didn't deny it tho 😂😂
True friends! 💕
Been watching these ladies since 2001 and I think it’s fair to say, culinary wise-they raised me.
Wow, just made these and they were amazingly juicy and perfectly medium rare. I will never cook my steaks any other way. Thank you!
Nobody: Nothing
Steak: This crust isn't even my final form.
Delicious ..I used My Le Creuset Dutch Oven and Added Mushrooms near the end.. Turned out great I watch both of You, all the time on CREATE
A running joke whenever my old friend, Gary, and I saw a huge meal, one was that one of us would ask, "Do you know how many people that'll feed?" The answer from the other one of us was always, "ONE."
I like how this chef is explaining it all in detail and says why she is doing so.
I ran into this video researching pans. I use my cast iron for everything. My significant other wanted non stick. Anyhow I tried this method mixed with a dry brine...whoa!
You are so right about shallots. I was late to the game on them. Now I use them all the time. Great work on this one. So glad you two are not vegans. Your videos are super fun!
Just when I thought I had Steak figured out...they pull me back in! :)
I got my cast iron skillet during the Holidays and made this on NYE 2020. It was the absolute best steak ever. My husband said we no longer need to spend $$$$ at a steakhouse. It’s worth it 💯 %!👍🏻p.s the butter concoction is soo Good! 😋
In the 70s my sisters suntanned and used butter. They developed a substantial crust.
Looks awesome, but I'm wondering why they didn't sear the edges, especially the fat cap. I dislike the texture of flabby fat. It's much better when crispified.
I agree. I love a little crispy fat with each bite; so much flavor! ;)
Flabby fat is very unappetizing, that's why I bake myself in a tanning bed. 😁
@@lauraclark4390 🤣😂
You are my hero for using the word "crispified."
Preheating the pan heats the tall walls of the pan unlike heating the pan on the stove. So that may apply more heat to the side of the steaks removing the need to sear the edges... but I'm spitballing
You can use it on the grill as well using the skillet or flat steak skillet ...works every time, just make sure to turn it often. I like well done, and that even turns out tender.
Good idea. Get a cast iron crust but still have the grilled taste. Thanks.
Looks good. Alternate/faster recipe is Steak au poivre from Joy of Cooking. Heat pan on stovetop. Sprinkle Salt in the heated pan, press coarse ground pepper into steak. When pan is piping hot, place steaks in pan, turn every two minutes. Works with any thickness or cut of steak. For last one minute, add 2 tablespoons butter, 2 tablespoons of worcestershire sauce to the pan. Turn steak to coat both sides. Delicious IMO.
I love this technique for making a strip steak. I have my Grandmothers cast iron pan so I have been using it for many years. I also love the laughter that Julia and Bridgette bring to the table with plenty of butter.
My mouth is watering just looking at this! Yuuummmy!!! I'm going to make this for my family soon! Thank you so much for all of your GREAT recipes and videos! Ladies, you are brilliant! Love this show!
I just made this with thinner steaks. Adjusted the time. pretty delish.
Was planning steak and eggs for dinner. Two strips just like yours. My wife may have to cook her own. After this I don't know whether I can wait.
I love how she was speechless and kicked the floor after the first bite.
Good food needs no words when actions will do!
My kitchen doesn't have the ventilation needed for this.
Winkie Man Skip the vegetable oil and butter and you don't need vents; you will get perfect steak without smoke. Just turn your steak sideways and sear the side fat first to put beef fat in the pan and then sear your meat. Beef fat doesn't smoke all over like oil or butter does.
Living in a condo this method would be a nightmare. Chef Magnus Nilsson has a completely opposite method of cooking steak via a cast iron that produces zero smoke and still achieves that crust. It takes more time but worth the effort IMO.
High smoke point oil (like avocado), vegetable like carrot as heat sink (and side dish), and skip the cast iron / preheat in oven nonsense. - A good clad pan can be seasoned and heated up on the stove much quicker. They must like global warming.
This is why when we were finally redoing our kitchen, I insisted the stove be on an outside wall, even though that made everything exponentially more difficult. The whole setup is weird now, but I had to have good ventilation to the outside, not just for dishes like this but because I so often burn stuff.
If you have windows and doors you have plenty of ventilation. When I use cast iron the oven produces enough heat that even in the winter time I can afford to open the window and door in the kitchen for ventilation if needed. A good range hood doesn't hurt either.
I love this recipe, I love the presenters, and I love ATK. Thanks so much for all of the excellent info.
I tried this today and it was absolutely delicious. The best steak I ever made. I like my steak medium so I let it cook a little longer. Totally yummy. Thanks.
I have been watching your show for the last 100 years. In my opinion the best cooking show ever made. Love it!! Keep going for another 100!
YOU girls ROCK!!! (but i do miss Chris sometimes).... I cook my steak exactly like you show. I add butter to the skillet and braze a bit using a spoon to lift the melted butter on top. Mmmmmmm-so good!! okay....now lets watch some brownies cook..!
These 2 are my favs!!
Good knife skills Julia.
OMG my perfect steak. My mouth is watering
Looks good ladies!
When Bridgett stomped her foot on the floor...HYSTERICAL!!
Could not agree more. Cast iron is bomb diggity!
"actually this would serve 4 people"
I disagree.
Lol that’s barley enough for me and I don’t eat a lot
8 oz. serving per person is considered sufficient and healthy.
No steak should ever serve more than 1 person.....enough said
😂
I usually order a 14oz NY Strip rare. Start with Caesar Salad and end with Cheesecake
Does the steak need to be at room temperature before you start?
Yes always bring steak to room temp before cooking with the exception of sous vide cooking where you can add a half frozen steak to the water bath and reverse sear, just add an extra hour to the sous vide cooking time it can't over cook the steak that's the great thing about sous vide ✌️
Thank you i use a cast iron pancake griddle on my outdoor grill and do similar recipe. This way i add smoke flavor to meat. I use bacon oil and butter... yeah
My favorite is tri tip in a square cast iron with ridges on the bottom. Brown it good on 3 sides then flip on the 4 side and put in the oven at 350 until 130 degrees. Let it rest in the pan for 15 minutes.
You must like your steak medium to medium-well? I like mine Medium-Rare and I always take it out of pan at internal temp of 120 and let it rest for 10 minutes... perfection
OH DEAR LORD
I'M IN HEAVEN!
You have helped me decide what I'll be cooking this week. Looks fantastic.
Didn't have a 1-1/2" thick steak, a little overdone but very tasty.
Love it! Thank you!
Been using this method for years. I recommend skipping the heating cast iron in oven part. I don't think it is really needed. Especially if you have a Gas Range. Just put it over medium high heat for five to ten minutes to preheat.
When I used to do the oven preheat it was a guaranteed smoke fest once steak hit the pan
Making this tonight with cowboy ribeyes, using my great grandmother's iron skillet! Thank you!
Cast iron for the win. (and that size is perfect for cornbread, too ...or bread pudding ... or a pound of bacon and a dozen eggs) ...
That steak looks delicious. Is it safe to use a cast iron pan on a glass top electric range? Thanks for all the great recipes, ATK.
You can. Le Creuset says when you do to lift the skillet to move it, rather drag the skillet across a glass top electric range. Pots and pans can scratch your glass, although I think the better brands are less likely to do so. I saw some real complaints about some stainless steel cookware from Curtis Stone causing scratches on glass top electric ranges.
Could you please do an experiment on whether it should be 2 or 1.5 mins, please? Thanks.
Also, for a thick steak like this shouldn't one brown the 2 sides (1.5*2=3mins) and then finish in an oven, so that there is the least of the grey band?
Yum yum ladies!
I used the same prep and finished it in oven. The butter rue was magic!
7:00 That moment when it's so good your knees go weak, lol.
I tried this method and my results weren't quite as good as yours. However now I dry brine my steaks with kosher salt in the refrigerator for 24 hours and use the constant flip method for about 30 seconds on each side. That works best for me.
1:33.was that shade
Very good information!
Hey thanks for the advice
They're selling cast iron to people that don't need it showing a bad cooking method, and you're thanking them?
Thanks for the hack to use the oven to heat the pan. I'm always afraid to brake my induction stove trying to get the pan that heat
Get a better pan, and use something other than induction. This screamed 'commercial'. Disk bottom, or clad pans can produce better results with less time global warming.
@@madthumbs1564
Cast iron is better.
@@madthumbs1564 Global cooling
Cast Iron Steak is the Best.
Excellent video
Made this for Valentines supper. Turned out great!
@@scottishcelts2040
😵😵😵
amazing video , only additional tip I have is : Render that fat by putting it on it's side for ~30 secs
1:33 lmao
I’ve watched this video10 times now, because I’m going to use this technique tonight!!! However ...... am I the only one who didn’t see a flame when she added the oil/steak??
Which cast iron skillet does America's Test Kitchen recommend? Please advise!
This is almost funny! I just saw a video of Julia saying (and demonstrating) cooking steaks starting out in a cold skillet. And it was non-stick. She did, however, turn it every two minutes. I guess things have to change!
That's really interesting. I have heard of duck breast in a cold skillet to render out the fat, but steak in a cold skillet would be a first.
Hello
I’ve watched this like five times ..... and I keep commenting because they are an amazing kitchen duo, and I trust them !!!!! ;)
Handle cover is a great idea. You may remember not to bare hand the pan, but someone else may not.
I don't understand how you did this. You cooked each side of that steak for several minutes, and even let it rest under foil. Yet, when you cut into it, there's virtually no gray band and it looks like a sous vide steak. I can never get a steak to look like that without using sous vide.
I love steak specially ribeye or porterhouse but I can’t eat meat if I see blood on it. To me only wildlife animals eat raw meat. That’s me. That’s all
I truly enjoy ATK, but I love seeing you both and especially the food in Cook's Country! Anyway you could bring us CC so we can have both? P.S. steak looked Incredible!
As soon as she said vegetable oil I turned it off. No one in their right mind when you vegetable oil anymore. Just my opinion.
What mitts are those? I need a pair of industrial grade ones
Does anyone think heating the pan for thirty minutes in the oven is ridiculous? Why not five -or whatever - minutes on the stove.
I should point out that my father cooked many steaks in a cast iron pan. He heated it on the stove and the steak cooked perfectly.
I just heat mine on stove top. On low to medium for 5 to 10 whenever the sides get hot. Then turn it up to med high when I throw steaks in.
Catherine Chamberlain To do it on top of the stove in five minutes, turn the pan upside down on the burner, then put the burner on 'High' for 3 to 4 minutes. Use a thick mitt to grab the handle and turn the pan over and finish heating it one additional minute. Your pan is searing hot.
For lower temps, it is still better to do this 5 min heat prep with cast iron. Just use med or low, depending on which you want the pan to be, because it takes time to get the whole pan heated and upside down to spread the heat efficiently throughout the pan. My mom knew everything about cast iron.
Because cast iron SUCKS at heat distribution. It holds heat merely because of it's thickness, and it's only consistently thick because it's brittle. Get a good disk bottom pan, or clad pan, season it if you want and ignore this cast iron religion that believes in about 20 myths. I get better results w/o that crap. They aren't even the first to come up with this fail method.
@@madthumbs1564 I don't see your point. Cast iron is indeed a poor conductor, but that's the entire reason why its good at retaining heat and resisting heat drop-off when you throw a thick steak on it. A clad pan is NOT thick enough to compete with cast iron on searing, and only some brands of disk-bottom offer a thick enough disk to get even close, and the disk-bottoms will also underperform when using them for anything else than searing. Not to mention that unless you pay an arm and leg for an All-Clad or other high-end brands, plenty of stainless pans run the risk of warping if you heat them too much. The amount of scrubbing you would have to do to clean a stainless steel pan after a good searing is also pretty much as much trouble as cleaning a cast iron.
Cast iron is cheap, sturdy, infinitely re-seasonable, and gets more non-stick than a stainless steel pan. It's true that a ton of myths pop up around cast iron, but if you can't be bothered to adapt your kitchen routines to a few basic rules for the trade off offered by cast iron, you don't have to knock on those who can. I own both a cast iron and a clad pan, and I use each of them for what they're best at. There's no need for all this feuding over the "one true pan".
@@Boyetto-san Aluminum holds almost 2x the heat at half the weight, so the pan doesn't have to be so heavy. Because aluminum distributes heat much better; you can use a wider clad pan for holding more heat / avoiding drop off (or simply turn the heat up and have it absorb that heat faster to recover). I have 3 different clad pans and in practicality the 2 knock offs are not so much different (mostly the handles are). -Differences in cast iron can vary widely. No scrubbing needed on stainless - release fond and make a sauce, or season the pan.
Cast Iron is not cheap; it's on par in price with clad pans. Stainless is also seasonable, and no CI doesn't get more non-stick. -Spatula free omelette first try (ever) in stainless came out perfect with a single layer of polymerized oil, even 4 uses and washings later (made 1 four days in a row). There are plenty of steak cooking videos using all-clad on youtube with comparable results. One is 'How to perfectly cook steak on a stainless skillet without sticking' by Upscale Cookware.
Is it okay to use olive oil or butter instead of (crappy) seed oil? Or if it must be seed oil. Is sesame okay?
What would be Appropriate or Approximate tim to Pat Dry eaks after salting to put in Pan?
Your link to best cast iron skillet on Amazon takes me to butcher's twine!
Is it me or a mistake on you or Amazon?
Maybe butcher's twine is the new cast iron?
@@bentleyr00d
Good possibility.
Wow! Made this tonight with a ribeye... and it was sensational! That herb butter is straight magic! One thing I noticed is their cut of steak did not smoke at all. Mine smoked like a chimney! Also make sure your steak thickness is like the video says, 1 1/2 inch thick. If they are typical supermarket smaller sized , then watch that 2 minute increment. Mine came out nice and juicy, not as mesmerizing as the video, but lovely.
I had mine with oven roasted corn, and used the rest of the dill, to make garlic parmesan mashed potatoes w dill. Topped it off with a C'nB real sugar extra ginger drink, and in all honesty, that is a time when you can stand up and truly say, God bless America's Test Kitchen, and God bless the United States of America!!
Can I come for supper from now on, I have similar tasted and that sounded good to me! Kidding but awesome accompaniments.
Gracias lindas ladies!!! Rico la carne. So Mickey Mouse instructions.
Ya'r two cool ladies!
Might want to loose the vegetable oil and go with a real avocado oil. Much healthier.
Been using this technique for decades with wild meats-including ducks and geese!--Awesome!!!
Try these on an air fryer 390f 5mins a side! Magic!
I'm going to fix a ribeye and mash potatoes, great video.
go figure im doing a steak today in my cast iron today , 3 minutes 20 seconds each side and boom done !
Love it 👍👍🍽👌👌💃🏻
Definitely gonna change from a don’t touch that steak to a flip it every two minutes because that evenly pink interior was a glorious sight.
I flip mine even more and move them across the skillet to the hottest spot, you'll hear the familiar searing sound as you move them.
What I also do differently, sear, turn, then salt, and repeat for the other side.
That way the salt burns into the meat and fat if you turn the steak on its side.
I've seen people only turn their steak once, can't say I've ever been impressed by that method which is to wait for blood to come through before turning and then off.
The more the merrier in my opinion. Shhsizzleshhsizzle.
Only thing missing from this very informative video was .....the cut of steak to purchase. I appreciate this program
Paul Rampon At about 1:15 into the video she said that the steaks were New York strip steaks
Julia actually sprung for a $20 Cast Iron skillet?
Gobsmacked!
I've got at least 8, and 3 of them are 12 inchers.
(Regular 12 inch, a 12 inch with a "!" on the bottom,
and a 12 inch Deep. Try to find a CI skillet with a !
or, holding the other way, an "i" on the bottom.)
steve
Why did you have to use the oven for heating the skillet?
Love it been making steak like that since I saw this video
LOL Bridget is no stranger to butter! The steaks are perfectly rare, but Bridget got roasted!😂
Still love you both!