I've tried both letting the steak warm up to room temp and straight from the fridge. What happens is the inside is too cold so I end up having a good char on the outside but the inside is super rare because it was so cold. But when I leave it out the meat cooks evenly and quickly and perfect medium cooked throughout. I think the most important thing is letting the steak rest and breath and relax after you get it off the grill. That's the most important thing
I agree. Im in the process of trying to learn about steak and how to cook it. This is the first and only time that I have EVER heard of cooking steak right from the fridge. Everything I have ever read or watched always recommends letting steak sit out at least 30 minutes before you start cooking it.
Why try it myself ill just listen to a clown on youtube.. Uhhh guga can be wrong lololol u cant even think for yourself on steak how do u do in real world?
Ramsay has unloaded a bunch of bad advice over the years to be honest. He is a Michelin star chef that is whored out to television dollars. In this video alone you can see him attempting to judge the temperature of a steak by poking it. Actual chefs use thermometers.
@@drk321 When you're good enough to know if a steak is done by touch along, you don't NEED a thermometer. You're talking out of your rear and you know it.
@@bryal7811 You just revealed how little you know about culinary preparation. What are your credentials? We'll compare them to mine. Let me guess: you are a chef because you watch a lot of celebrity chefs on tv? How close am I?
@@drk321 Instead of a strawman argument or a quick deflection away from the point, how about this: Why must you use a thermometer? Many chefs on TV and not, are able to tell when a steak is done without it. You claim however, they're not chefs specifically because of the tools they're using. I don't think the tools make the chef but you're claiming so. Thermometers didn't even exist until the late 1600s yet people clearly cooked beef far before that. I bet they cooked it correctly too, though I bet none of them were REAL chefs am I right?
@@bryal7811 You are monumentally stupid, and here is how I will disassemble you: First, I did not deflect, but your claim that I did was a deflection. You could have simply stated your credentials. The fact that you didn't leads to the obvious: you couldn't. "Many chefs on TV..." You proved my suspicions correct: You think TV is real and you actually get your "knowledge base" from it. Not culinary classes, not certifications, not huge manual and culinary formulas honed over decades of culinary preparation by masters in the field beginning with Escoffier. You are more a Rachel Ray, Martha Stewart kind of a moron. "You claim however, they're not chefs specifically because of the tools they're using.". I never made such a claim, that makes you a liar and one who is prone to deflection. " people clearly cooked beef far before that." No shit Sherlock. Beef cooked rare and medium rare is a much more recent trend...AAAANNNNDDDD culinary preparation does nothing but get better and smarter as more advanced method become available to us....just like almost everything in life. "I bet they cooked it correctly too". There is no such thing as one correct way to cook something. Things are cooked to the liking of the chef or guest. Period. " I bet none of them were REAL chefs am I right?". My gut suspicions are that you are rarely right. Again, you are trying to twist my words into your mumbo jumbo. I worked with a few chefs that used the "pinch" method. These were lower end chefs that had not made it far and were prone to believing old wives tale methods of cooking. They had never really proven themselves and were just happy with where they were at in their career. Sous chefs. Cook 3's. Cook 2's. Professionals knew better and used thermometers. You see, everyone's hand is different. Some have more muscle and some are more flabby. This alone make this method unreliable. Boom! That was your head exploding. You can actually waste less of your time on here getting smacked around by me and go to other places on the internet that will explain these principles. AVOID celebrity chef hogwash, and that means RUclips. Jamie Oliver is a complete talent-less hack. Chef John has a lot of personality and credentials but is no match for an actual culinary textbook. I suggest you investigate the principles of Sous Vide cooking because this very precise technique RELIES on exact temps for exact doneness. Now have fun and run along!
The biggest mistake when cooking steak would be watching this video. Never freeze a steak. if you're going to use a thermometer use one of the leave-in thermometers. Do not constantly flip the steak unless you are already done with the sear or you will end up without a good crust and likely will have a very thick grey zone.
Files Shared you can, but you shouldn’t. The ONLY advantage to cooking a steak frozen is not having to take it out from the freezer earlier in the day/night before. Which takes maybe 10 seconds. Other than saving 10 seconds and having to plan, no other benefits.
Joe C Jesus Christ, I seriously don’t need a rookie like you telling me what I don’t know. I’ve seared steaks for over 20 years. Do some research before you you make an ass of out of yourself. Searing a frozen steak won’t give you gray meat.
@@alexojideagu actually comes out a little better if salted at least 1 hour prior l. So, might as well least it rest in microwave or counter while waiting that hour. Personal experience verifies steaks come out a bit juicier using that method and it's not psychological either. But, you're free to keep believing someone else's testing and making normal steaks if you wish. I personally actually avoid some restaurants (none steakhouses) because some cook steak straight from fridge and always leave disappointed because mine come out way better. Mostly because I'm able to choose the cut and the method I use to cook it.
alex ojideagu why not just buy the steak on the day you intend to cook it..either way if you leave it in a cool spot away from sunlight it should be fine since bacteria won’t develop until after it’s reached room temp
Everyone knows, Room temp (1) Sear on high on both sides until a nice caramelization (2) Depending on thickness 2-4 minutes in a 350 degree oven to finish, All done preferably in a cast iron pan. Best steak ever :)
"We're fixing mistakes everyone makes cooking steak" "Start your steak cold instead of raising to to room temperature" please stop claiming you know what you're talking about.
@Gavin Singh Ha. Have you ever worked in a steakhouse Gavin? Because regardless of wanting or not, steaks do rest before they are served. How/why? Well, there is always a delay between your steak being ready and it being served. Also, there are plenty of videos on youtube of chefs in high end restaurants resting their steaks. And if the steak is properly cocked, there shouldn't be any harmful bacterias on it. Seems to me like YOU feel insecure about your cooking.
@Gavin Singh I thought you were talking about resting the steak after cooking it. And the reason you leave the steak get to room temperature is not for internal temperature. That is obviously retarded. The reason you do let it rest is because if you don't, you get a tougher steak. If you cook it straight from the fridge, the steak is shocked from the sudden change of temperature and that makes it slightly tougher. I mean, worst case, just do the test yourself. Maybe you won't see a difference. Maybe you will. I tried both and I did notice a tougher steak when I did not let it rest. I also find that it makes it easier to cook but I realize that that's just my preference and not because the steak is ''warmer''.
I've always heard you should let the steaks rest for 20-30 minutes. And I'm no Chef, but cooking a frozen steak is just retarded, and this video literally contradicts itself. On one hand it tells you the best way to cook a steak is frozen, then the next clip they tell you to wipe the moisture away from the steak... which is it? Do we want to cook of the moisture like you would thawing out a frozen steak through the cooking process, or should we pat the meat?... Also any time you freeze then thaw any food it looses some of its flavor.
I used to grill my steaks as soon as I took them out of the fridge. The steaks always ended up being tough and shoe leather like even grilling them medium rare. I don't do that way any more. After taking advice from experienced grill masters years ago, I let the steaks get to room temperature first. They have come out tender EVERY time. Mashed...bad advice on that one.
I live in Michigan where I can buy a cow from a local farmer. Usually I split it with a few other people but we end up with huge amounts of really high quality beef for a great price. The only option is to freeze it as I'm not going to eat a couple hundred pounds of meat before it goes bad. It still comes out really good! I thaw it out though. I'll have to try cooking one from frozen. Seems weird?
if you're cooking in a pan start on a higher heat and once you achieve the color you want, turn down heat and baste with butter seasoned with garlic(and even thyme/rosemary if you want to go up a notch) until you reach desired internal temp. the hot butter will cook both sides equally
Or and this is good way also just sear at very high heat with a grapeseed oil and throw into 500 degree oven pan and all till you reach your internal temp to 119 take out and let rest it will come up to desired Rare in about 5 minutes if you maintain the weight of the steak at about 1lb-1lb 1/2
Pan seared over medium heat, sauteed in butter and garlic with salt, pepper, garlic salt and onion powder. Touch of Worcestershire towards the end. Flip the meat every 30 seconds to a minute cooking to desired doneness. Here's my secret/preferred method. After resting your steak a few minutes slice into 1/2 inch cuts. Return the steak back to the pan along with any juices and use the pieces to deglaze any bits left stuck to the pan. Flip quickly removing any pink and pour milk to finish deglazing and capture all the butter, garlic, seasoning and steak juice. May need to remove the steak for a second resting period while the milk reduces to a sort of flourless gravy and to ensure it doesn't over cook. Once it's thickened return the steak to the sauce and simmer. The result, a perfectly cooked "well done" steak that isn't dry or tough or over cooked and is bursting with flavor from the juices being cooked instead of running red. Never liked pink steak or the chewy undercooked texture it brings. Every steak I had was either that or over cooked and dry. Finally cooked a few sirloin strips myself with this method cause I've always loved the flavor of steak and the texture of the fully cooked edges and figured I could flash sear strips to remove the pink and it turned out perfectly. Takes a lot of attention flipping constantly. I read online that flipping constantly keeps it from drying out and it really does. I know why people think well done ruins it but that's because most cook their steaks on high heat to sear it. Medium low adding butter if needed achieves the same thing and IMO even better because the juices that are typically left red actually cook too give the steak flavor we all love. I'm confident that if everyone who claims to love their steaks medium rare to medium well tried this a vast majority would change their mind.
If you don’t know how to pick meats at the grocery and their butcher is clueless, wait until an elderly lady walks through. Chances are They have cooked more meat in more ways than anyone else in the store, and can make any cut taste amazing. I once had a lady explain how to cook 5 different types of roast when I asked for some help.
I just finished two steaks with a perfect crust, medium rare, coated in garlic and rosemary butter... I did this by not following this video. - room temp - salt and pepper rub - olive oil on the flesh right before cooking - cook on an iron skillet 3mins both sides - 1min before finish butter garlic and rosemary into pan - baste with butter and oil and juices until the last minute is done. - ate with a thick salty gravy on a bed of mashed sweet potato. - pressing the meat slightly to check I wasn’t over cooking.
Medium rare ..charcoal cooked ..my family owned a restaurant... that's how I like it ..and that's how my family did.. especially a standing rib roast extraordinarily delicious.. Use a pat of butter no oil!!
For the Anglo Saxon countries out there, "Kosher" salt is just what we know as coarse salt, mineral salt or sea salt derived. It has a lower melting point in water than table salt because it's coarser. You get different kinds of coarse salt, some is flaked, others lumpy crystals. For a nice sear the lumpy crystals like coarse sea or rock salt are the best on meat, roasts in particular, with steak slightly less coarse. Just adjust your grinder. Flake salt is more a finishing salt not a cooking salt as it has a very low melting point, almost instant, the better quality ones like Maldon UK and Jacobsen USA, Fleur de Sel Fr should be used as a light seasoning just before eating, they're less harsh and don't linger on the tongue and over power the food. Pure rock or coarse sea salt is used for cooking and indeed "Koshering" meat which is the Jewish practise of removing blood from meat. Coarse salt is needed in cooking because heat, oil and other moist ingriedients dillute the salt in the cooking process. For Koshering because it's more effective at drawing out the moisture or blood because it takes longer to dissolve. Ordinary table salt is just the same basic Sodium chloride but much finer and with additives to keep it dry and flowing, often enriched with things like iodine for health reasons. Americans have it slightly confused and call flake salt koshering salt, but it's not of course.
I'm a professional chef with 7 years of cooking experience and I can most certainly cook a great steak. Two things that I can say is that I would NEVER recommend cooking a steak from frozen that is absolute nonsense and absolute disrespect to the meat. Also it is a lot better to bring you steak to room temperature as you will have a way better internal colour on your meat if you cook it from cold you will develop a gray ring in the inside and only the middle will be pink which results in a improperly cooked piece of meat. PLEASE DO YOUR RESEARCH BEFORE TELLING PEOPLE HOW TO MESS THEIR STEAKS UP!
When I cook my steak on the stove, it's always so damn bloody despite being done. OK not bloody, but alot of red juice comes out and it makes my plates watery. What am I doing wrong? How can I prevent that?
I cook frozen steaks that are uniformly pink throughout when done. Proper use of sous vide allows this. I finish over charcoal. FWIW, I had a sirloin this evening. Sirloin is $2 less per pound than tri-tip and hanger.
@@MikeBNumba6 If you are fine with the doneness and just don't want to lose the juice, make sure you are letting it rest long enough. When cooking, the juices move, and resting it allows the juices to redistribute adequately.
I like to use clarified butter rather than any conventional oil, as it has a high enough smoke point to tolerate the heat, and it still imparts the yummy, buttery flavor.
I apply corn starch and kosher salt. Then I rub it on all sides of the steak I let it sit out until it’s room temperature and then I seared the steak on all sides. The corn starch helps give it a beautiful crust. Then I apply McCormicks steak seasoning.I put it in the oven at 350 until an internal temperature of 130° for medium rare. It comes out perfect.
There are many mistakes by watching this video. Peanut, canola, extra light olive oil as mentioned in this video, are all some of the worst oils you can possibly use to cook steak. The extra light olive oil is the best of the bunch but its still not right for cooking steak. I like to use avocado because of the high smoke point, very mild flavor, and lower omega-6 content than oils like peanut, canola, and corn. And I also use Australian extra virgin macadamia nut oil because of its mild buttery nut flavor, high smoke point, and also its very low, almost no omega-6 content, which is what is wrong with the standard American diet of having way too much omega-6 in everything, which oxidizes over high heat. I have used an avocado/macadamia nut oil mix for steak and it produced wonderful results. This mix also dilutes the omega-6 content of the avocado oil even more. Try it for yourself!
After taking them off the grill, I do let them rest for 10 minutes under foil and that works. Putting a pat of butter on them and letting it melt over them helps too.
I actually put my larger steaks in the oven at 250 for about 10mn before i throw them on the grill. Make sure the grill is extra hot, and it will give it that nice pittsburgh rare sear, and keep it mouth wateringly juicy on the inside. Cooking a colder steak will actually make it cook more. Leaving a larger " brown ring " to rare meat ratio.
For anyone that immediately toss out the idea of cooking cold or frozen steak, you guys can check the "American Test Kitchen" on the "frozen steak vs chilled steak" experiment, i'm sure you will be surprised with the outcome.
a halal or kosher butcher shop is also a great place to buy steaks. the price is not bad and you can make requests to the butcher for special cuts. just mentioning as supermarkets have run lot of regular meats shops out of business. the halal and kosher shops are still profitable enough to exist.
Never could convince a nephew that A1 steck sauce was to be used to salvage a bad steak....I just think he preferred the sauce to the actual steak......
I rinse the steak and pat dry. The water pressure is not high enough high enough to blast anything out of the sink. After patting dry I season the steak. But I use the rub in method and not a light sprinkle (I use the back of a normal spoon to rub it in). Then I get a one gallon zip lock back and put about 2 tbls of olive oil in it. Throw in the steaks and toss. Then I light the charcoal and it will take 30 minutes for it to be ready. That gives the meat time marinade and absorb some of the oil.
Basically, if you want to learn how to cook a steak like these guys, you learn from these guys. If you want to learn how to cook a steak like Gordon Ramsay, you learn from Gordon Ramsay. Pretty much sums it up.
You're right about olive oil its got a lower smoking point than say butter which is the only substance that should be used for frying. Frying in oil destroys your steel pans irretrievably. Use olive oil for salad not frying.
Quick tutorial always allow your steak to reach room temp first and foremost Pat dry season to taste very important for a good sear always use a hot clean surface to cook on no matter which cooking method u choose once you have achieved your desired internal temp allow your meat to rest in room temp for about 15minutes this is just a simple crash corse but still more advice here than above
You can cook your steak at any temperature, just not freezing. You should either use a thermometer or time method if you’re looking at preferred doneness. Also wtf are those clips? They barely seasoned the meat!
Cooking depends on the cut. For LONDON broil I sear each side the flip regularly. Filets sear heavily then flip three times. The most important and overlooked feature is always get a thick cut,, 1” minimum.
Avocado oil has a smoke point of around 500 making it ideal for steak, and letting it rest for "10 to 15 minutes" is insane. Let your steak rest for 5-7 minutes and it'll still be hot when you cut into it.
the poke test that gordon ramsey talks about is only if you're a chef with as many years experience as he has.... because of the hundreds of steaks he's cooked, a combination of a refined sense of smell, touch, feel...a chef like him knows exactly when it's cooked "just right"
I season my steak put it on a rack put it in the fridge for 24 hours then when I'm ready to cook it it's already seasoned and I let it sit for about an hour to come to room temp
you got the cold steak part right, but ya some spices will burn, but when it comes down to the word of a chief whose tongue is insured $1.3m USD, whom also has 17 Michelin stars with 1 restaurant having 3 stars for 17 years straight , who says to put pepper on a steak before cooking....im going to side with him.
You can put pepper on a steak before cooking. Don't listen to everything on this video. It's made for home cooks. Professional cooks are laughing at this video.
So to clarify for everyone, you can do either for cooking steaks. It depends on you, so if you like the taste of pepper when its freshly ground you can put it after youve rested and cooked the steak. if you like your pepper more subtle and taste more uhh idk how to describe it but cooked lol put it before you cook your steak. This kind of thing only really matters with salting. If you salt your steak before cooking, leave the steak with the salt for at least 30 mins before cooking so that the salt can penetrate through the meat. But if you dont want to wait or you dont like the spices evenly spread and like variation in taste go ahead and salt the steak after its cooked. Well thats all i have to say for yall so thank you if you actually read all this lol.
One common mistake is salting in advance. Salt extracts the moisture from the meat. If you wanna season in advance, make a seasoning paste with Knorr beef stock cube and olive oil. Plus, it doesn’t wash off when cooking, and won’t overpower the flavour of the beef whatsoever or affect the texture of the beef.
beef stock cube is basically sodium i.e. salt. I salt mine in advance with Kosher sea salt, sometimes overnight. And even though I'm not an expert steak-maker yet, it does make the steak tender and does not extract moisture if you leave it on long enough. Yes, initially it extracts moisture but if you leave it alone, it will not only reabsorb the moisture but also the sale, resulting in a tender, seasoned steak
I've been to restaurants where the steak was either too tough, lacking flavour, or just too dry. That happened all too often, pretty well every time I had gone out for steak, a few times a year, that I have given up on restaurant steaks. I do my own at home and they generally turn out exceptional. home cooked food has always be better and cheaper than restaurant food.
A. Barnard are you stupid? How do you know my cooking methods? You don't, you are only making assumptions. I know what a good steak tastes like, I know what a mediocre and a bad steak tastes like.
@@a.barnard3205now that is a stretch. how likely do you think any one person has gone to every steak house in existence? imagine that a steakhouse serves more than just steaks, how about that. they can stay in business when they don't have just a steak on the menu. don't know shit about cooking a proper steak? really, I agree with hunter that you are in no position to judge shit without ever trying what is made by any one person. let me guess, you are the type of person who shouts " we're number one" USA is the best country in the world, you live in the best city in the world." I can jump to conclusions too, I can just as easily assume anything without any facts, but I am basing it on your nonsensical response to lack of comprehending the statements made. I guess we all have faults except you who knows where every good steak is made on the planet. Right?
@@ECP90 in my area most of it is imported from a foreign country that gets subsidezed 38billion US tax follars every SINGLE year... I believe thats more tha enough money for them
@@rronaldreagan You couldn't tell Himalayan salt from plain sea salt. You are stupid if you are paying for pink salt. But I just noticed your screen name and it explains everything.
I still let my steaks get close to room temperature before I cook them. I still use the poke test as well and only turn them once on the grill. My steaks always come out fantastic as long as it’s a quality cut of beef. I guess I have to do some more research
I would never do this but I think ATK did a test cooking from frozen with good results. If you want your steak uniform doneness it's best to reverse sear..
If you can spare 45 mins to an hour, purchase a well marbled rib-eye or striploin thick cut(1.5 - 2 inches) and a good heavy bottom pan you should do the "reverse sear" method and you will have perfect results guaranteed. This is assuming you want perfect mid rare or rare or even "blue" temp throughout the whole steak from edge to edge. If you do tis method you don't even need to rest the meat after cooking.
I was puzzled, didn't even know why she brought temperature up... Thanks to your comment I now understand what she was trying to say.... I was laughing before, now I'm not sure if I should start to cry instead.
I really don't care for others to try to tell me how the best way is to cook a steak. I had a fantastic rib eye tonight. It was too cold to mess with the grill, and I ran out of gas, so I broiled it in a cast iron skillet in the oven. Just a bit of beef seasoning, olive oil, and garlic powder. It was definitely in the top 5 best steaks I've ever eaten. Tender, juicy, and full of flavor, cooked VERY rare. Home made baked beans (with crispy bacon, of course), and brussel sprouts. Great meal, and I didn't require any assistance.
there's a cut of beef commonly known in supermarkets as "petite sirloin" it's the cheapest "steak" you could get. it's what you get when you order a "sirloin" from a steakhouse. it's from bottom sirloin which you can also purchase and portion yourself even cheaper. if cooked properly, it's a delicious and tender piece of beef. talk to your butchers!
What's your preferred cook of steak?
Well done, two scoops.
Number 9 large
medium rare
no u
@@bobbiusshadow6985 I thought he was talking about the video being well done or put together! Lol!
I learned more from the comments than from the video. So there's that.
Agree. The video is horrible.
Bill Schlafly haha same here
Thank you for the laugh!
she SOUNDS like she knows steak but I think she missed steak 101 class.
Am more interested with the comments than with the video! 😄
I've tried both letting the steak warm up to room temp and straight from the fridge. What happens is the inside is too cold so I end up having a good char on the outside but the inside is super rare because it was so cold. But when I leave it out the meat cooks evenly and quickly and perfect medium cooked throughout. I think the most important thing is letting the steak rest and breath and relax after you get it off the grill. That's the most important thing
I agree. Im in the process of trying to learn about steak and how to cook it. This is the first and only time that I have EVER heard of cooking steak right from the fridge. Everything I have ever read or watched always recommends letting steak sit out at least 30 minutes before you start cooking it.
It doesn’t breath pal it’s dead
@@Chef2866 like your mom
@@joesmith201212 😂😂 you must be aged 13
I can already feel something is wrong by hearing this souless narrator's vouce
You talk too fast, and no thank you I won’t put my frozen steak on the grill. Im going back to Guga. . . So Les dew edttt !!!
bro his voice is hypnotic. love that dude
Why try it myself ill just listen to a clown on youtube.. Uhhh guga can be wrong lololol u cant even think for yourself on steak how do u do in real world?
Hahahahahahahahaha. Struck a nerve there
Yes!!!
Sean Jones Gugu can be really wrong, he let the fire on a grill touch the steak
This video is completely opposite from what I learned from Ramsay.
Ramsay has unloaded a bunch of bad advice over the years to be honest. He is a Michelin star chef that is whored out to television dollars. In this video alone you can see him attempting to judge the temperature of a steak by poking it. Actual chefs use thermometers.
@@drk321 When you're good enough to know if a steak is done by touch along, you don't NEED a thermometer. You're talking out of your rear and you know it.
@@bryal7811 You just revealed how little you know about culinary preparation. What are your credentials? We'll compare them to mine. Let me guess: you are a chef because you watch a lot of celebrity chefs on tv? How close am I?
@@drk321 Instead of a strawman argument or a quick deflection away from the point, how about this: Why must you use a thermometer? Many chefs on TV and not, are able to tell when a steak is done without it. You claim however, they're not chefs specifically because of the tools they're using. I don't think the tools make the chef but you're claiming so.
Thermometers didn't even exist until the late 1600s yet people clearly cooked beef far before that. I bet they cooked it correctly too, though I bet none of them were REAL chefs am I right?
@@bryal7811 You are monumentally stupid, and here is how I will disassemble you:
First, I did not deflect, but your claim that I did was a deflection. You could have simply stated your credentials. The fact that you didn't leads to the obvious: you couldn't.
"Many chefs on TV..." You proved my suspicions correct: You think TV is real and you actually get your "knowledge base" from it. Not culinary classes, not certifications, not huge manual and culinary formulas honed over decades of culinary preparation by masters in the field beginning with Escoffier. You are more a Rachel Ray, Martha Stewart kind of a moron.
"You claim however, they're not chefs specifically because of the tools they're using.". I never made such a claim, that makes you a liar and one who is prone to deflection.
" people clearly cooked beef far before that." No shit Sherlock. Beef cooked rare and medium rare is a much more recent trend...AAAANNNNDDDD culinary preparation does nothing but get better and smarter as more advanced method become available to us....just like almost everything in life.
"I bet they cooked it correctly too". There is no such thing as one correct way to cook something. Things are cooked to the liking of the chef or guest. Period.
" I bet none of them were REAL chefs am I right?". My gut suspicions are that you are rarely right. Again, you are trying to twist my words into your mumbo jumbo.
I worked with a few chefs that used the "pinch" method. These were lower end chefs that had not made it far and were prone to believing old wives tale methods of cooking. They had never really proven themselves and were just happy with where they were at in their career. Sous chefs. Cook 3's. Cook 2's. Professionals knew better and used thermometers. You see, everyone's hand is different. Some have more muscle and some are more flabby. This alone make this method unreliable. Boom! That was your head exploding.
You can actually waste less of your time on here getting smacked around by me and go to other places on the internet that will explain these principles. AVOID celebrity chef hogwash, and that means RUclips. Jamie Oliver is a complete talent-less hack. Chef John has a lot of personality and credentials but is no match for an actual culinary textbook. I suggest you investigate the principles of Sous Vide cooking because this very precise technique RELIES on exact temps for exact doneness. Now have fun and run along!
The biggest mistake when cooking steak would be watching this video. Never freeze a steak. if you're going to use a thermometer use one of the leave-in thermometers. Do not constantly flip the steak unless you are already done with the sear or you will end up without a good crust and likely will have a very thick grey zone.
WHO IN THEIR RIGHT MIND WOULD COOK A STEAK FROZEN
You actually can with good results, look it up.
Files Shared you can, but you shouldn’t. The ONLY advantage to cooking a steak frozen is not having to take it out from the freezer earlier in the day/night before. Which takes maybe 10 seconds. Other than saving 10 seconds and having to plan, no other benefits.
Joe C Jesus Christ, I seriously don’t need a rookie like you telling me what I don’t know. I’ve seared steaks for over 20 years. Do some research before you you make an ass of out of yourself. Searing a frozen steak won’t give you gray meat.
FifsterLukester
I take steak out of the freezer and right to the pan
After it’s ruined I order pizza
My kids like it that way
Eskimos?
DO NOT COOK A STEAK WHILE IT'S YOUR COLD. IGNORE THIS TERRIBLE ADVICE.
Tests have been done and there is no difference whether steak is chilled or room temperature. It takes hours outside to reach room temperature.
ruclips.net/video/uLWsEg1LmaE/видео.html
I like a rare steak. I like cooking certain cuts from frozen. Run it under water briefly then season it, then throw it on a high heat.
@@alexojideagu actually comes out a little better if salted at least 1 hour prior l. So, might as well least it rest in microwave or counter while waiting that hour. Personal experience verifies steaks come out a bit juicier using that method and it's not psychological either. But, you're free to keep believing someone else's testing and making normal steaks if you wish. I personally actually avoid some restaurants (none steakhouses) because some cook steak straight from fridge and always leave disappointed because mine come out way better. Mostly because I'm able to choose the cut and the method I use to cook it.
alex ojideagu why not just buy the steak on the day you intend to cook it..either way if you leave it in a cool spot away from sunlight it should be fine since bacteria won’t develop until after it’s reached room temp
Everyone knows, Room temp (1) Sear on high on both sides until a nice caramelization (2) Depending on thickness 2-4 minutes in a 350 degree oven to finish, All done preferably in a cast iron pan. Best steak ever :)
Title should be, "how to cook steak for the idiots" or "dont listen to us, we are doing it wrong"
You always want to let the meat come to room temperature if you put the stone cold meat on a very high heat it will result in a much tougher steak.
FUCKING THIS^ This is where I stopped watching this video. Never cook a cold steak.
Get ya tits out
@@gabrieljacobs6090 fr its bullshit
@@gabrieljacobs6090 Agreed, I've done that mistake myself once with a frozen steak and it was horrible....
@@AfricaGeo well wasn't that a frozen steak? One that isn't thawed out?
"We're fixing mistakes everyone makes cooking steak"
"Start your steak cold instead of raising to to room temperature"
please stop claiming you know what you're talking about.
Caladrius they’re right tho and there’s a lot of studies about it
@Gavin Singh Ha. Have you ever worked in a steakhouse Gavin? Because regardless of wanting or not, steaks do rest before they are served. How/why? Well, there is always a delay between your steak being ready and it being served. Also, there are plenty of videos on youtube of chefs in high end restaurants resting their steaks. And if the steak is properly cocked, there shouldn't be any harmful bacterias on it.
Seems to me like YOU feel insecure about your cooking.
"cook steak from room temperature" is a myth almost on the level of "searing seals in the juices"
@Gavin Singh I thought you were talking about resting the steak after cooking it. And the reason you leave the steak get to room temperature is not for internal temperature. That is obviously retarded. The reason you do let it rest is because if you don't, you get a tougher steak. If you cook it straight from the fridge, the steak is shocked from the sudden change of temperature and that makes it slightly tougher.
I mean, worst case, just do the test yourself. Maybe you won't see a difference. Maybe you will. I tried both and I did notice a tougher steak when I did not let it rest. I also find that it makes it easier to cook but I realize that that's just my preference and not because the steak is ''warmer''.
I've always heard you should let the steaks rest for 20-30 minutes. And I'm no Chef, but cooking a frozen steak is just retarded, and this video literally contradicts itself. On one hand it tells you the best way to cook a steak is frozen, then the next clip they tell you to wipe the moisture away from the steak... which is it? Do we want to cook of the moisture like you would thawing out a frozen steak through the cooking process, or should we pat the meat?... Also any time you freeze then thaw any food it looses some of its flavor.
I used to grill my steaks as soon as I took them out of the fridge. The steaks always ended up being tough and shoe leather like even grilling them medium rare. I don't do that way any more. After taking advice from experienced grill masters years ago, I let the steaks get to room temperature first. They have come out tender EVERY time. Mashed...bad advice on that one.
Amen brother
Never cook a steak from frozen
@JDP Plays! *steak
you should never freeze your steak, it will lose so much quality
I live in Michigan where I can buy a cow from a local farmer. Usually I split it with a few other people but we end up with huge amounts of really high quality beef for a great price. The only option is to freeze it as I'm not going to eat a couple hundred pounds of meat before it goes bad. It still comes out really good! I thaw it out though. I'll have to try cooking one from frozen. Seems weird?
Cooking from frozen may be the best option.
Sear both sides in a pan then finish in the oven.
Best ever!
pitbull holger no, it just looses color
if you're cooking in a pan start on a higher heat and once you achieve the color you want, turn down heat and baste with butter seasoned with garlic(and even thyme/rosemary if you want to go up a notch) until you reach desired internal temp. the hot butter will cook both sides equally
Or and this is good way also just sear at very high heat with a grapeseed oil and throw into 500 degree oven pan and all till you reach your internal temp to 119 take out and let rest it will come up to desired Rare in about 5 minutes if you maintain the weight of the steak at about 1lb-1lb 1/2
Pan seared over medium heat, sauteed in butter and garlic with salt, pepper, garlic salt and onion powder. Touch of Worcestershire towards the end. Flip the meat every 30 seconds to a minute cooking to desired doneness.
Here's my secret/preferred method. After resting your steak a few minutes slice into 1/2 inch cuts. Return the steak back to the pan along with any juices and use the pieces to deglaze any bits left stuck to the pan. Flip quickly removing any pink and pour milk to finish deglazing and capture all the butter, garlic, seasoning and steak juice. May need to remove the steak for a second resting period while the milk reduces to a sort of flourless gravy and to ensure it doesn't over cook. Once it's thickened return the steak to the sauce and simmer.
The result, a perfectly cooked "well done" steak that isn't dry or tough or over cooked and is bursting with flavor from the juices being cooked instead of running red.
Never liked pink steak or the chewy undercooked texture it brings. Every steak I had was either that or over cooked and dry. Finally cooked a few sirloin strips myself with this method cause I've always loved the flavor of steak and the texture of the fully cooked edges and figured I could flash sear strips to remove the pink and it turned out perfectly. Takes a lot of attention flipping constantly. I read online that flipping constantly keeps it from drying out and it really does. I know why people think well done ruins it but that's because most cook their steaks on high heat to sear it. Medium low adding butter if needed achieves the same thing and IMO even better because the juices that are typically left red actually cook too give the steak flavor we all love. I'm confident that if everyone who claims to love their steaks medium rare to medium well tried this a vast majority would change their mind.
If you don’t know how to pick meats at the grocery and their butcher is clueless, wait until an elderly lady walks through. Chances are They have cooked more meat in more ways than anyone else in the store, and can make any cut taste amazing. I once had a lady explain how to cook 5 different types of roast when I asked for some help.
I just finished two steaks with a perfect crust, medium rare, coated in garlic and rosemary butter... I did this by not following this video.
- room temp
- salt and pepper rub
- olive oil on the flesh right before cooking
- cook on an iron skillet 3mins both sides
- 1min before finish butter garlic and rosemary into pan
- baste with butter and oil and juices until the last minute is done.
- ate with a thick salty gravy on a bed of mashed sweet potato.
- pressing the meat slightly to check I wasn’t over cooking.
Thanks for this!!
I still go with Gordon.. I'd tried his recipe many times and it works for me
Medium rare ..charcoal cooked ..my family owned a restaurant... that's how I like it ..and that's how my family did.. especially a standing rib roast extraordinarily delicious..
Use a pat of butter no oil!!
DR_Virulent Epidemic I like mine flash fried👍
@@ajgaming113 that's how I pop open cherry clams 😁
@@ECP90 thanks for the reply 😁
Wooden charcoal grill or hot iron plate are best ways to make a good steak.
And just a bit of butter.
@@simonspacek3670 Happy Easter🐰
I made a rib roast 4 easter
Judging by the dislike ratio, I'm guessing this video was a mis-STEAK?😆
Lol maybee
I hate you ☹️
For the Anglo Saxon countries out there, "Kosher" salt is just what we know as coarse salt, mineral salt or sea salt derived. It has a lower melting point in water than table salt because it's coarser. You get different kinds of coarse salt, some is flaked, others lumpy crystals. For a nice sear the lumpy crystals like coarse sea or rock salt are the best on meat, roasts in particular, with steak slightly less coarse. Just adjust your grinder. Flake salt is more a finishing salt not a cooking salt as it has a very low melting point, almost instant, the better quality ones like Maldon UK and Jacobsen USA, Fleur de Sel Fr should be used as a light seasoning just before eating, they're less harsh and don't linger on the tongue and over power the food. Pure rock or coarse sea salt is used for cooking and indeed "Koshering" meat which is the Jewish practise of removing blood from meat. Coarse salt is needed in cooking because heat, oil and other moist ingriedients dillute the salt in the cooking process. For Koshering because it's more effective at drawing out the moisture or blood because it takes longer to dissolve. Ordinary table salt is just the same basic Sodium chloride but much finer and with additives to keep it dry and flowing, often enriched with things like iodine for health reasons. Americans have it slightly confused and call flake salt koshering salt, but it's not of course.
Thank you for your information. Not to be rude but can you back up this information maybe a link?
Not being rude but try and look it up yourself. Plenty of information on salt out there. @@countzhi1490
You àn asshole AND incorrect as well.. Congratulations !
I'm a professional chef with 7 years of cooking experience and I can most certainly cook a great steak. Two things that I can say is that I would NEVER recommend cooking a steak from frozen that is absolute nonsense and absolute disrespect to the meat. Also it is a lot better to bring you steak to room temperature as you will have a way better internal colour on your meat if you cook it from cold you will develop a gray ring in the inside and only the middle will be pink which results in a improperly cooked piece of meat. PLEASE DO YOUR RESEARCH BEFORE TELLING PEOPLE HOW TO MESS THEIR STEAKS UP!
When I cook my steak on the stove, it's always so damn bloody despite being done. OK not bloody, but alot of red juice comes out and it makes my plates watery.
What am I doing wrong? How can I prevent that?
I cook frozen steaks that are uniformly pink throughout when done. Proper use of sous vide allows this. I finish over charcoal. FWIW, I had a sirloin this evening. Sirloin is $2 less per pound than tri-tip and hanger.
@@MikeBNumba6 If you are fine with the doneness and just don't want to lose the juice, make sure you are letting it rest long enough. When cooking, the juices move, and resting it allows the juices to redistribute adequately.
@@joshuahuff607 haha cool. Thank you. OK so it sounds like I should let the steak rest for a bit. I'll try that
I like to use clarified butter rather than any conventional oil, as it has a high enough smoke point to tolerate the heat, and it still imparts the yummy, buttery flavor.
God this video is so wrong....
"it's ok to cook a frozen steak" Bitch GTFO
god thank you russel !! i was so worry everyboby would like that so wrong video!!!
remove video sooo bad !!!!!!!
To be fair she is just reading a script provided by some 25 year old that did a few google searches.
Philip Fabian I think cooking frozen steak can work if you use the reverse sear method
Whoever produced this, never EVER cook a steak for anyone.
The most important thing is to realize what's at steak.
Thanks for sharing
Very useful video
Biggest mistake when cooking steak: Cook it well done and served with ketchup haha
Couldn't agree more.
The Greek channeling our inner Sepultura are we lol?
what
The Greek what? I thought you was referencing a song by Sepultura
That's how Trump likes his steak actually.
I apply corn starch and kosher salt. Then I rub it on all sides of the steak I let it sit out until it’s room temperature and then I seared the steak on all sides. The corn starch helps give it a beautiful crust. Then I apply McCormicks steak seasoning.I put it in the oven at 350 until an internal temperature of 130° for medium rare. It comes out perfect.
Avocado oil has a high smoke point of around 450 and it's not poison like canola oil and peanut oil.
Your comment caught my eye and I tried it and have been loving cooking with it since. Thank you!
@@rafaelcarrera9436 You're welcome! My favorite cooking oil!
There are many mistakes by watching this video. Peanut, canola, extra light olive oil as mentioned in this video, are all some of the worst oils you can possibly use to cook steak. The extra light olive oil is the best of the bunch but its still not right for cooking steak. I like to use avocado because of the high smoke point, very mild flavor, and lower omega-6 content than oils like peanut, canola, and corn. And I also use Australian extra virgin macadamia nut oil because of its mild buttery nut flavor, high smoke point, and also its very low, almost no omega-6 content, which is what is wrong with the standard American diet of having way too much omega-6 in everything, which oxidizes over high heat. I have used an avocado/macadamia nut oil mix for steak and it produced wonderful results. This mix also dilutes the omega-6 content of the avocado oil even more. Try it for yourself!
Ooeeni want to try
The Maillard reaction doesn't start "at about 300 degrees". It starts at 356 degrees.
After taking them off the grill, I do let them rest for 10 minutes under foil and that works. Putting a pat of butter on them and letting it melt over them helps too.
Don't put them under foil, it causes them to cook even more than just another 5 degrees
NEVER EVER cook a steak like this!! Where do you people come from?
what about motor oil? is that good for cooking?
No
How to tenderize steak
Throw it onto your driveaway
Back your car over it
Presto
Marinate in sour cream for an hour, best method ever.
That got a legitimate laugh out loud.
Stab it with a fork all over on both sides perfect
I actually put my larger steaks in the oven at 250 for about 10mn before i throw them on the grill. Make sure the grill is extra hot, and it will give it that nice pittsburgh rare sear, and keep it mouth wateringly juicy on the inside. Cooking a colder steak will actually make it cook more. Leaving a larger " brown ring " to rare meat ratio.
For anyone that immediately toss out the idea of cooking cold or frozen steak, you guys can check the "American Test Kitchen" on the "frozen steak vs chilled steak" experiment, i'm sure you will be surprised with the outcome.
If you aren't dry brining then using the reverse sear with cold grate technique, you're really missing out.
Look it up!
3:23 omg what movie is that from?
Hanger, tri-tip and short rib are not cheap anymore.
But they are so GOO-GOO-GOO-GOOOOOD... 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩
CD Snider If you could even find them. The ones in my local grocery store cuts most of the meat off, so they are slim pickings.
I agree they are soooooo good, short rib is one of the best cut on the cow. They are differently harder to find.
a halal or kosher butcher shop is also a great place to buy steaks. the price is not bad and you can make requests to the butcher for special cuts. just mentioning as supermarkets have run lot of regular meats shops out of business. the halal and kosher shops are still profitable enough to exist.
Never could convince a nephew that A1 steck sauce was to be used to salvage a bad steak....I just think he preferred the sauce to the actual steak......
I rinse the steak and pat dry. The water pressure is not high enough high enough to blast anything out of the sink. After patting dry I season the steak. But I use the rub in method and not a light sprinkle (I use the back of a normal spoon to rub it in). Then I get a one gallon zip lock back and put about 2 tbls of olive oil in it. Throw in the steaks and toss. Then I light the charcoal and it will take 30 minutes for it to be ready. That gives the meat time marinade and absorb some of the oil.
9:45 "check out some of our other videos...." After screwing up so badly on this video, who would want to ?
How long should you cook steak on 1 side ?
#1: It's not a Pizza! It doesn't need toppings, that's why they're called Sides. If you have a steak to be proud of, don't cover it up.
lol, "local teenager in a bloody apron".
Aaron B thafuq?
I felt called out by that.
Those were Gordon Ramsay featured young Butchers
So the person who wrote this video?
Basically, if you want to learn how to cook a steak like these guys, you learn from these guys. If you want to learn how to cook a steak like Gordon Ramsay, you learn from Gordon Ramsay. Pretty much sums it up.
You're right about olive oil its got a lower smoking point than say butter which is the only substance that should be used for frying. Frying in oil destroys your steel pans irretrievably. Use olive oil for salad not frying.
Wow... This couldn't be anymore wrong on how to prepare and cook the perfect steak...
Quick tutorial always allow your steak to reach room temp first and foremost Pat dry season to taste very important for a good sear always use a hot clean surface to cook on no matter which cooking method u choose once you have achieved your desired internal temp allow your meat to rest in room temp for about 15minutes this is just a simple crash corse but still more advice here than above
3:35
"Cooking steaks straight from frozen is better than thawing to retain moisture"???
*_SHUT IT DOWN NOW_*
Hey mashed, I poke to test firmness to check how done it is, not the temp.
Imagine unironically thinking you should cook steak cold
You can cook your steak at any temperature, just not freezing. You should either use a thermometer or time method if you’re looking at preferred doneness. Also wtf are those clips? They barely seasoned the meat!
Yeah this is garbage you aren’t checking temp with your finger you ate checking firmness and it does work
Cooking depends on the cut. For LONDON broil I sear each side the flip regularly. Filets sear heavily then flip three times. The most important and overlooked feature is always get a thick cut,, 1” minimum.
9:17 ITS STILL RUNNING AROUND THE FIELD
Avocado oil has a smoke point of around 500 making it ideal for steak, and letting it rest for "10 to 15 minutes" is insane. Let your steak rest for 5-7 minutes and it'll still be hot when you cut into it.
Yep! I always rest for 7. Gives me some time to prepare some sides and still is nice and hot.
5-10 min is fine!
the poke test that gordon ramsey talks about is only if you're a chef with as many years experience as he has....
because of the hundreds of steaks he's cooked, a combination of a refined sense of smell, touch, feel...a chef like him knows exactly when it's cooked "just right"
Being 59 Not a Pro Chef as G.Ramsey is, The poke test works great for me
Good pointers.........
Is this a steak video or a diss to Gordan Ramsay? How dare you
Ramsay is a fucking joke and he proves it right here in this video. Did you miss it?
Great tips!
Funny, everybody knows about hanger steak. Now, I see hanger steak at Whole Foods for $13 or $14 a pound, while sirloin goes for $8.
Does Vegetable oil have high heat point
8:00 umm sure Gordon Ramsey is wrong and you are right... you aren’t feeling for temperature you are feeling the firmness.
Oh wow. I’m learning about steaks today.
Beef its whats for dinner who else got that ad?
Same here, I thought that was odd lol
Right here
Glad that there are no vegetarians on this post writing about the sins of eating meat.
vorpal scene Beef,,, It's what's for Dinner,,, I love that too!!!!
I season my steak put it on a rack put it in the fridge for 24 hours then when I'm ready to cook it it's already seasoned and I let it sit for about an hour to come to room temp
Nino would have cooked a steak with no mis *steaks*
Spongebob SquarePants You beat me to it
I love a good steak pun. That's a rare medium well-done
shut up with your stupid fucking nino comments. You're an idiot
Saw what you did there, good steak jokes are RARE these days
I prefer to do Souse Vide and a chef's torch to finish with the Millard reaction. Perfect every single time.
Love that this is just over 10 minutes of BS
i like my steaks rare... i always put them to room temp too, i've NEVER heard of putting cold meat on heat
Do not add pepper to your steak before cooking. Spices burn. Save it for after cooking.
Also, DO NOT cook your steak cold. Worst advice here
you got the cold steak part right, but ya some spices will burn, but when it comes down to the word of a chief whose tongue is insured $1.3m USD, whom also has 17 Michelin stars with 1 restaurant having 3 stars for 17 years straight , who says to put pepper on a steak before cooking....im going to side with him.
You can put pepper on a steak before cooking. Don't listen to everything on this video. It's made for home cooks. Professional cooks are laughing at this video.
So to clarify for everyone, you can do either for cooking steaks. It depends on you, so if you like the taste of pepper when its freshly ground you can put it after youve rested and cooked the steak. if you like your pepper more subtle and taste more uhh idk how to describe it but cooked lol put it before you cook your steak. This kind of thing only really matters with salting. If you salt your steak before cooking, leave the steak with the salt for at least 30 mins before cooking so that the salt can penetrate through the meat. But if you dont want to wait or you dont like the spices evenly spread and like variation in taste go ahead and salt the steak after its cooked. Well thats all i have to say for yall so thank you if you actually read all this lol.
One common mistake is salting in advance. Salt extracts the moisture from the meat. If you wanna season in advance, make a seasoning paste with Knorr beef stock cube and olive oil. Plus, it doesn’t wash off when cooking, and won’t overpower the flavour of the beef whatsoever or affect the texture of the beef.
beef stock cube is basically sodium i.e. salt. I salt mine in advance with Kosher sea salt, sometimes overnight. And even though I'm not an expert steak-maker yet, it does make the steak tender and does not extract moisture if you leave it on long enough. Yes, initially it extracts moisture but if you leave it alone, it will not only reabsorb the moisture but also the sale, resulting in a tender, seasoned steak
I've been to restaurants where the steak was either too tough, lacking flavour, or just too dry. That happened all too often, pretty well every time I had gone out for steak, a few times a year, that I have given up on restaurant steaks. I do my own at home and they generally turn out exceptional. home cooked food has always be better and cheaper than restaurant food.
That's the only way I'll eat steak anymore, almost every time I order a steak, it's not as good as cooking them at home.
@@woohunter1 BOTH of you are TROLLS.
If steak was THAT much of a failure "eating out' there would be no steak houses left, according to you......
And the way you're cooking them at home is NOT better, because both of YOU don't know shit about cooking a steak proper....
A. Barnard are you stupid? How do you know my cooking methods? You don't, you are only making assumptions. I know what a good steak tastes like, I know what a mediocre and a bad steak tastes like.
@@a.barnard3205now that is a stretch. how likely do you think any one person has gone to every steak house in existence? imagine that a steakhouse serves more than just steaks, how about that. they can stay in business when they don't have just a steak on the menu. don't know shit about cooking a proper steak? really, I agree with hunter that you are in no position to judge shit without ever trying what is made by any one person. let me guess, you are the type of person who shouts " we're number one" USA is the best country in the world, you live in the best city in the world." I can jump to conclusions too, I can just as easily assume anything without any facts, but I am basing it on your nonsensical response to lack of comprehending the statements made. I guess we all have faults except you who knows where every good steak is made on the planet. Right?
Thank you
Salt and pepper is mandatory, optional is garlic powder. that's it
Never use kosher salt though...
Best alternative is the rose salt (himalayan salt)
I like salt, pepper and a little rosemary.
@@ECP90 in my area most of it is imported from a foreign country that gets subsidezed 38billion US tax follars every SINGLE year...
I believe thats more tha enough money for them
@@rronaldreagan You couldn't tell Himalayan salt from plain sea salt. You are stupid if you are paying for pink salt. But I just noticed your screen name and it explains everything.
What is so wrong with fresh garlic?
I still let my steaks get close to room temperature before I cook them. I still use the poke test as well and only turn them once on the grill. My steaks always come out fantastic as long as it’s a quality cut of beef. I guess I have to do some more research
Im a beginner steak cooker. I hope to someday learn to use the poke test but at least I do use a meat thermometer.
Mistake Number 1 - They watch a 'Mashed' video.
I would never do this but I think ATK did a test cooking from frozen with good results. If you want your steak uniform doneness it's best to reverse sear..
yeah throw that shortrib on the grill and let me know how that turns out for you.
If you can spare 45 mins to an hour, purchase a well marbled rib-eye or striploin thick cut(1.5 - 2 inches) and a good heavy bottom pan you should do the "reverse sear" method and you will have perfect results guaranteed. This is assuming you want perfect mid rare or rare or even "blue" temp throughout the whole steak from edge to edge. If you do tis method you don't even need to rest the meat after cooking.
Was this video made by Bizarro? Literally the opposite of what you should do with half of these tips
Marbling is key to quality. Set out and let it reach room tempature . Pat it dry and S&P
Did a vegan create this?
8:09 WTF youre not trying to feel the temperature by hand but the TEXTURE (even though a meat thermometer isnt bad)
I was puzzled, didn't even know why she brought temperature up... Thanks to your comment I now understand what she was trying to say.... I was laughing before, now I'm not sure if I should start to cry instead.
Oh the “F” bombs I can hear from Gordon now.....
Medium rare , but also depends on the cut . Even a great burger,,if you over cook it , YOU EAT IT ! Happy 4th ! Stay safe , Cheers 🇦🇺🏴🇺🇸
Had a steak ad before the video
Had a steak during the video. A perfectly cooked to mid rare wing steak(strip steak witth the bone-in). It was heaven on a plate.
No shit the ads are not random.
I really don't care for others to try to tell me how the best way is to cook a steak. I had a fantastic rib eye tonight. It was too cold to mess with the grill, and I ran out of gas, so I broiled it in a cast iron skillet in the oven. Just a bit of beef seasoning, olive oil, and garlic powder. It was definitely in the top 5 best steaks I've ever eaten. Tender, juicy, and full of flavor, cooked VERY rare. Home made baked beans (with crispy bacon, of course), and brussel sprouts. Great meal, and I didn't require any assistance.
Cook a steak frozen? Seriously?
absolutely the best.
I noticed room temp stakes cook better because I used to keep in fridge but put room temp comes out better in my opinion.
Salt pepper garlic powder onion powder brown sugar rub... And a few other ingredients, so good
Turned this video off when it said tak it out the fridge and grill it
I learned this in home economic to bad they do have that class anymore. Learn so much.
Missed opportunity: misteak
there's a cut of beef commonly known in supermarkets as "petite sirloin" it's the cheapest "steak" you could get. it's what you get when you order a "sirloin" from a steakhouse. it's from bottom sirloin which you can also purchase and portion yourself even cheaper. if cooked properly, it's a delicious and tender piece of beef. talk to your butchers!