thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.
@@ssthapit I'm just exploring this idea with you in my head. the first difference that occurs to me is that the cold cast iron pan may take a bit longer to heat up, so that initial sear on the first side may need to be left a bit longer ... maybe three to four minutes? you would find this out easily with a bit of experimentation. also, the heat retention of your pan will be greater, so when you change the heat down to medium the cast iron pan may stay hot for a bit longer. but again, this is a variable that you can easily sort out and regulate through experimentation with the technique.
Thank you. Really learnt a lot from this. I did the dry brine. Salted the steak an hr before and used the cold searing method. The steak came out absolutely perfect. Keep up the wonderful work, you have a real way of teaching and getting the audience to understand clearly.
Wow! I have been a chef/restaurateur for the past 27 years and this is easily the greatest new technique I’ve seen. Period. I love preparing steaks at home, but you are correct...hood has to be at max power, windows open, yet I STILL smoke up the house! Bottom line...how I do it at the restaurant simply doesn’t translate to the home kitchen. First attempt using THIS method and I’ll never do it any other way. See? You really CAN teach an old dog a new trick! Thank you!
You have to heat the PAN for at least 3 minutes.Put a drop of water and if it dances.It's ready for cooking THEN you put light oil in the pan. Then the steak Trust me. @@HK4RV
@@HK4RV to answer you, it doesn’t work as well on a stainless steel pan mate. The reason why this will only work with nonstick is because you want all the “sugar” to stick on the meat not the pan. Hope that helps. I’ve tried it with a good triply stainless steel pan and rather than the fond sticking to the meat. It sticks to the pan. Although, you can use to make a sauce out of it.
This has turned out to be everything that I have ever wanted out of a cooking channel. Nothing silly; just good information and lots of it. ....and so nicely presented as well. Thank you so much.
It's been said by everyone else, but want to throw my hat in for support of Lan Lam. What a wonderful chef she is. She's well-spoken and makes the video super informative and engaging! Would absolutely love to see more of Lan Lam!
@@randomcheese1719 That is not longer a cold sear! I would suggest just a thin layer of oil or clarified butter on a cold stainless steel pan… Between that, and the salt and pepper, you pretty much have a non stick using a cold sear (provided you don’t peak)…
This video is pure gold. I'm the average home cook that enjoys a steak cooked pink. Been buying all types of steak from cheap cuts to expensive japanese a5 wagyu ones and cooking them at home for the last decade or so. Cooked them the traditional way and ALWAYS had the problem of the uneven grey outside and pink middle. I tried this method and it has completely changed my life - will definitely use it for the rest of my carnivore years. Only thing I would do different from this video is at the end to blast the heat and get an even sear on all sides of the meat, not just the top and bottom.
Lan is the best personality “food presenter” of the hundreds I’ve seen. This cold sear method hits all the buttons, from perfect sear to minimal clean up. Fabulous in every way. Only way to cook a steak. THANK YOU LAN.
I really appreciate the overview of the other techniques for cooking a steak! This makes it a great reference to share with others, not just as a how-to
She's THE BEST from this channel. Clear, eloquent, and scienc-y. Haha I love a good traditional steak but the number of times I've set off my fire alarm and also the amount of cleaning you have to do after (I walk around barefoot and you can feel the steak grease on every surface within an 8ft radius) is 💀. I find cold sear almost like a spit roast, but you do still get a bit of a crust from the pan. And definitely a lot less messy.
I've watched a stack of contradicting steak videos - and this would have to be the best I've seen. Terrific explainer, slickly produced... and it actually focuses on the CLEANING aspect! Subscribed. PS: Tried this tonight - Best method yet:)
@@adrianbarac3063 For flavor... cook low and slow on a ceramic cooker (think Big Green Egg) or an offset smoker, rest it, and sear it. For ease... this cold searing seems like a great option. It depends on what you're going for, the best possible taste, or a steak that is still really good with little fuss?
Until I watched this video, I was an ardent cast iron proponent,but I tried a cold sear this evening and, WOW, what a difference. Not only was cleanup so much easier, but the steak was absolutely the best that I have ever produced. I'm convinced!
@@Kechiohit wouldn't work with cast iron, b/c cast iron is very good at retaining high heat longer, even off the burner. Cold searing involves low heat, that's why a non stick pan is used.
@@ssab9063 I learn from both. I expect overlapping. For heaven’s sake, how many ways can you make bread? So many, but flour seems to be an ingredient that’s repeated.
The presenter is engaging and informative! And unlike a lot of chemists who’ve gone from the lab to the kitchen, she gives us the science in a relaxed way that’s fully in the context of the problem - no “this is an example of” pontification.
I cooked two different cuts, a tri-tip steak and a boneless ribeye; each was just borderline 1". The cold-sear method was very effective, but because of the barely 1" thickness, I cut the flipping intervals to 1 minute 10 secs. Didn't take many intervals and I cooked them to 124F internal. They came out FANTASTIC and my guests couldn't believe it when I told them I "cold-seared" them. At least two of them went home and tried it and told me they're now believers in "cold-searing". Thanx very much for a great technique!!
This right here. ATK has always been great, but this is the pinnacle of the format. Science, education, logic, technique, and a fantastic, down-to-earth, charismatic host/instructor. And I would have thought of Lan or Dan for this kind of video. Chef's kiss for this installment.
I wanted to personally thank you. I went and bought a thermometer. I did everything exactly the way you said to do it. My wife and I are very pleased on this memorial day weekend. Best steak I’ve ever made. Thank you
I tried this today and it was the best stove top steak I ever cooked. Straight out of the fridge. No need to wait until meat is room temperature. I have cast iron and stainless steel but the non stick works great. No mess! Will be my go to method from now on!
I tried cold searing a few times and I've finally nailed it down to exactly how our family likes our steaks, and it is SO MUCH BETTER than how I used to cook them! I don't set off the fire alarm constantly and have to open the windows anymore. Everything cooks exactly to temp for every person's preferences. Thank you so much for all your help, Lan Lam!!! ❤❤
This looks amazing! It checks all the boxes for me…easy, not messy, perfectly cooked. Thanks Lan. You’re a pleasure to watch. You’re so clear and easy to follow; a wonderful teacher.
Hello 👋 Kathleen. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
First, so glad i found Lan Lam - great teacher! Second, I tried this method and a couple comments - listening is key! My stove gets very hot and the initial 2 minutes / side is too much. My steak started to spatter at 60 seconds so i turned down the heat to medium to sear the other side. I keep listening and turning down the heat as i flipped, eventually landing on low. It took about 10 minutes total time, rested steak for 5 minutes. The results were as advertised - good crust, uniform color, good flavor and very juicy. More importantly SO MUCH easier and more pleasant than the traditional restaurant style (ie Gordon Ramsey).
Been following America's Test Kitchen for years. Have to say that these clips with LL in them are way better than they have been in the past. Keep up the great work!
Thank you! I’m a single mom who thought me and my daughter would just have to go without steak unless bought at a restaurant but the way you cooked this is right up my alley!!! She’s going to love it 😍
It is the best technique ever - no mess, super easy. I even used it for a butter basted with herbs and garlic by adding room temp butter half way through and then basting and flipping till done.
Excellent instructional video from a pro! Lan you are informative, passionate and genuine. With a pinch of wit. Love it. Opens my eyes to new methods of cooking. Thank you for sharing your knowledge.
Initially saw this video a few months ago and have been using the cold sear ever since. Best steaks I have ever cooked. Thank you, Lan Lam. You have such a pleasant demeanor and are so easy to watch and understand. Big fan!
The cold sear technique was superb. Apart from the fact that the steak was perfectly cooked, it’s the first time I’ve made steak where the smoke alarm didn’t go off and the stove, and the area around the stove, wasn’t splattered with grease, for which my wife thanks you. (I cook, she cleans.)
I absolutely love how this was filmed and edited. Old school with no stylized cuts or anything. This is the first Lan Lam video I've watched and she was great. I love how, like Kenji she has a background in the sciences so she approaches cooking in that way. As for the content, this was an awesome watch. I sous vide occasionally, grill usually and never cook indoors because of the mess and smoke. I would use this method if the steaks I bought were thick and uniformed like that.
I used this tonight on a 1.5 inch ribeye and it was everything claimed in this video. The steak cooked pink edge to edge without any mess at all. Next time I'll throw some butter and garlic in for the last four minutes, but I am a convert!
I just tried this cold sear method twice on a cast iron skillet and the steaks came out perfect each time. Thanks for teaching me this new method. No more smoke in the house! ❤
What I love about this video is that you showed us different techniques before showing and explaining why a cold sear is better. We got to actually see the benefits instead of just being told. I wasn't sure what to make for lunch but I think I'll have steak and try a cold sear. If it's successful for me, it could be my new method of cooking steak.
@@melanp4698 Sous vide equipment allows you to cook other stuff than just steak too. I've made lamb roast to perfection, chicken breasts and so on. That being said I'll try this anyway because there's no downside in knowing various cooking methods, especially since sometimes I get a small steak because it was on discount and just want to cook it up when I get home.
@@ivanlagrossemoule I know :) I find a downside to Sous Vide to be that the fat isnt rendered as well and the meat becomes too uniform. If you dont get steak very often, Sous Vide is probably better, but if you cook a lot of meat, it might get a little bit boring in my humble opinion.
6:42. Love that you mention, "hearing" the cooking process. The food is telling you what stage of cooking it is at right in front of you. Instantly subscribing to this channel now, as the best cooks/chefs/grillers/bbq folks, listen, taste and see, to better understand and control cooking their meat proteins.
It's a good point you make, because when I visit family I go from has to electric, and electric, I find, is so hard to gauge, either it's 100 percent on, or 100 percent off, then it cycles, so you really do have to go by sizzle sound, rather than the heat dial on your burner, which kind of becomes just a ballpark idea of how hot you are, and the rest is up to the cook...
This method which was named cold seared in the video is what has been traditionally used to cook stakes for over 150 years in Argentina. The only slight difference is that the steaks are usually salted with big-grain salt 1hr+ in advance, something that is also mentioned in the video. It is very good, I've been cocking my stakes this way since I was 15 years old.
@@cmalchik In the olden days, it was just a flat iron skillet. Since the non-stick materials didn't exist, a nifty trick is to use a small cut piece of the steak's fat and move it over a hot pan (with a pair of tongs or a knife) to create a small layer of melted fat that prevents the steak sticking to the pan/skillet at the beginning of the cooking process. Once the steak begins cooking, the natural fat of the steak does the trick (this and the fact that you move your steak while cooking). Nowadays, with non-sticking pans available, this is no longer necessary.
I cold seared a NY strip and it came out PERFECT! This is definitely my new 'go-to' way of cooking a steak. And the fact that there is no splatter and minimal cleanup needed is an added bonus.
Tried this method for the first time last night and could not believe my results - everything worked out exactly as shown in the video. Perfectly cooked steak to exactly the desired temperature, flavorful crust, beautiful color, absolutely no oil splatter, minimal pan clean up, and best of all - NO smoke filling up my small apartment kitchen. I haven’t cooked meat (much less steak) on a stovetop in YEARS because of the mess and smoke and blaring fire alarm it always caused. Trying to get a nice crust on anything always caused me so much stress that I just stopped trying. This has literally changed the way I’m able to cook and eat - THANK YOU!!!
Forgot to mention how EASY it also was!! I tend to get panicked in the kitchen trying to make multiple things and somehow I was able to make a perfect steak and still pay attention to my other items. I can’t say enough good things about the entire experience!
I constantly struggle with the steak cooking on the pan. Tried this method today and I can say, this is incredible. I ended up with great steak and no smoke and burning kitchen. Few things to keep in mind, though (everything is mentioned in the video, but I didn't pay much attention): 1. Use this method for boneless steak. I tried T-Bone and while it was evenly cooked, the bone was little bit thiker and prevented meat from fully contacting the pan. So at the end, the meat had very little crust and had feeling of boiled, rather than fried. 2. The thickness of the meat is very important. While I used quite thick meat, it was not still enough. Problem with the thin meat is lack of time to develop a crust. If the meat is not thick enough, you have max 2 flips on each side and while the steak is already medium well, crust is not yet fully developed. So if you want really crusty surface and jucy inside, go for a good, thick steak. Other than that, that's just the best home steak cooking video, thank you!
I don't even eat steaks, but Chef Lan is delightful to watch and listen to :) I appreciate dealing with regular home cook pros and cons (like the smoke and cleaning aspect). Great video!
So glad I found Lan! Love her method of instruction, sharing of her expertise in technique, and her demeanor. So pleasant to listen to. All that and beautiful to boot! I'm a Lan fan for sure!
I saw your video about cold searing a steak about a couple weeks ago. I had to try it. I bought a nice rib eye and cooked it the way you said. It was delicious! Beautiful crust and pink all the way through. I cooked it to 130 and it was great. I have to admit that I have a rule in my house . I don't cook a steak without sharing with my dogs. They loved it too. LOL. Mike
Just tried this with a rib eye. Took just a few minutes. Straight from the refrigerator to the pan. I didn't apply any pepper because a previous commenter said it could burn. This was one terrific steak. Thanks for the video.
@@Troispistols letting it come up to room temp is pure fiction, this video is just more evidence to support that. FYI don't just take what others say as truth, even if it's accepted by the masses.
Great debut Lan. You surely know your business - how to cook, with some good observations. I love your touch of humour too - bring in the laptop, fold some table linen, etc.. Good, clean script, efficient editing, scientic setting. I see all these as your signature style. Well done.
Hello 👋 Alice. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
This is the third video of yours that I will employ to change the way I cook. I was really happy with the one about "overcooking" vegetables, and using water to caramelize onions was an eye opener for me. I'm so happy to see your videos turn up on my desktop! Thank you!
Lan, this is an excellent video! You captured my attention from the very start and held it to the end of the video. I like the comparison and progression of various cooking methods along with the pros and cons of each. Also, as a retired engineer, I appreciate the fact that you've carefully seasoned this learning experience with some science.
I love Lan. Her recipes and techniques are so great! So often, I'll see Dan or Bridget or someone showcase a recipe that Lan developed. But it is so much nicer to have her do it herself.
OMG all thoe years attempting to cook steak and finding THIS is the way. No smoke, no spatter, no blood, just the most perfect steak. Thanks, big time.
I’ve been pan frying steak for a while now and this is all I’ve ever wanted in a cooking method. Simple, easy and methodical. Doing it this way from now on! Thank you!
I tried this cold sear method tonight, and although the steak wasn't quite 1.5 inches thick (closer to 1 inch), it was fantastic, moist with a well developed crust and delicious. Thanks for making this available, love your videos, keep it up. I've been using sous vide, but this is simpler and much faster...
Used this method last night on a 1.5 inch thick Porterhouse, cooked in my giant cast iron skillet, per Chef's instructions. Fabulous. One of the best steaks I have ever made with just a fraction of the smoke and splatter I usually get with the more conventional method of very hot skillet and oil added. And the salted steak went into skillet after being on a rack in the fridge for four hours. Just patted it dry and laid it in. Flipped every two minutes, then every minute as we approached the doneness we wanted. There was not a morsel left on anyone's plate. Clean up was simple: wipe with paper towel, scrape residue, wipe again. Done. Will try next with flattened chicken breasts, burgers, and salmon filets. Thank you, Chef!
This is what I want to try (cast iron or carbon steel), but I wonder how the heat retention of the cast iron will impact this method - Lan was using a much lighter, most probably cast aluminum nonstick skillet with much lower thermal mass.
Changed to cold sear cooking. No longer have to open all the windows, max power on the overhead fan and taking down the fire alarm. Perfect steak and easy clean up. Was considering doing sous vide but didn't want my dinner guess to wait till 2 am for dinner.
I absolutely LOVE the way Chef Lan teaches!!! I don't even eat red meat and yet she just made me excited to use the cold searing method to make one for my Dad on our next visit. Thanks!!
Wow, this just straight up changed my life. I've always cooked steaks in the traditional method, but wanted to try this out. Bought a nice NY strip and went with the cold sear method. I like my steaks fairly rare to medium rare, and was able to hit this temp perfectly in about 7 minutes. Just absolutely floored at how well this method worked out, couldn't ask for a better steak. I even gave a sample to someone that likes well done steaks, and they loved it. This is absolutely my go to method for cooking steaks at home from now on.
I have cooked steaks many ways, including reverse sear, sous vide, pan sear, traditional front sear, and more. I tried the cold sear on two ribeyes today and was VERY pleased. With two young kids, a quick, no-mess cooking method was the way to go, and I thought it would be a compromise. It was legitimately one of the best steaks I’ve made! Despite a small gray band, the flavor and ease were unmatched.
Just tried the cold sear last night and it's a life changer! Cooked it on an induction cook top, so I had to accelerate the times a bit. But, the steak was favorable, perfectly cooked medium rare, with an amazing sear on both sides! Thank you for the comparisons and the tips!
Lan Lam! I'm at 5:23 and actually very excited to learn this new method. Cold seared! I've cooked steaks, and, well, just about every other kind of meat using all the methods you mentioned and many others, including smoking, using many methods for that. Big fan of ATK, and have learned so much from you all over the years, not to mention the recipes. Some of which are some of the best things I've ever made. Much to my enjoyment of watching friends and family eating in silence. No better complement than that. Now, on with the show.
So I tried the cold sear and reverse sear side by side for my family and in-laws and I managed to pull this off with a stainless steel pan but I seasoned the pan beforehand and was cooking with fairly high grade wagyu so there was ample oil from the fat to help with sticking. There was some very minor sticking but it was not an issue with some delicate spatula work. Definitely prefer the cold sear for taste and convenience!
I LOVE cooking, as someone here in the restaurant industry. This was incredibly satisfying to watch. I have never heard of cold-searing but I cannot wait to utizile that technique for a late, post shift, dinner!!
You have converted me Lan! I have never in my life cooked a steak from a cold pan, but it makes total sense in my kitchen brain. When I cook steaks or grill red meat, I salt my steaks with a Brazilian churrascaria salt about 30-40 minutes before cooking (depending on if I get distracted). They turn out super juicy and in my opinion it really focuses the natural meat flavor, which us carnivores should always strive for.
Excellent video!. The only thing extra I’d do is put in a little butter towards the end with some fresh Tyme and rosemary, maybe garlic, and tilt the pan to collect it in a pool and then constantly spoon it over the steak every min or so. But that doesn’t suit everyone, would be slightly messier but not too bad when heat is lower.
Hobby-chef here with a passion for food / I learned the 1st method but got fed up with the smoke and varied results. Sous vide was my way to go but yeah, all that plastic waste was ridicilous. Tried this method today and this worked flawlessly! What a "hack" so my thanks 👏🏼
I finally got a chance to use this method on a snake river farms gold New York strip. It worked as perfectly as she demonstrated. My steak was a little thicker so the cook time was a little longer, but having used the reverse sear method for years I’m hooked on cold sear. Much faster and now my wife won’t complain about me hogging the oven. Thank you!
I was a bit skeptical about the cold-searing method, but it works amazingly. I have great steaks, it's much healthier without oil and the kitchen is much cleaner. Thank you very much for a great method:)
@@ikkiiiieee as long as the chemicals stays in the pan and does not contaminate the steak, you're not consuming them. Also, everything is chemical, even cast-iron is Carbon, Silicon and Iron
@@linhhoang1725 I think that they're talking about PFASs (forever chemicals) found in non-stick coating that are known to cause problems. Heating above a certain point already causes them to break down and some degrade/break down at or arpund the smoking point of many oils. Almost everything is a chemical, but some are more harmful to humans (and potentially other species) than others. A cast iron skillet isn't know for leaching chemicals that can cause hormone problems and become carcinogenic during regular use.
@@linhhoang1725 I will say that some people use "chemicals" to freak people out to push "natural" bs. They'll sell you the same thing, but just use a naturally derived source of the same chemical.
@@n8an811 the surface of the skillet is not going to reach those high temperatures with the steak in there if you're following the method correctly. That's only really an issue if you're preheating an empty nonstick skillet on high for too long
I like the way this video is shot--feels more natural without the chef's outfit. More conversational and personality/passion coming through. Continue with this approach. But mainly, I cannot wait to try this technique. It makes sense, but have never thought of it! Thank you!
What an amazing method! So much more practical for the home cook. I don't own any nonstick pans so I tried this last night with a stainless steel skillet (a Demeyere 5-ply, which has a 'Silvinox' finish that is fairly non-stick for stainless) and it worked perfectly.
Thank you Lan I love the way you explain every step and what’s going on with the steak As a man of science, the added “chemistry” is amazing …… I wish I could do an internship with you during my holiday breaks
Thank you very much for sharing your preferred method of cooking steak, starting with the cold pan. I just cooked a really good steak using this method, and it was the best ever. Also I used a well seasoned cast iron pan instead of the nonstick.
This is amazingly explained. When I was in my early teens (and just learning about cooking), I would cook my steaks almost exactly like it was done in the Cold Searing method....(I was fearful of high heat)...my parents often came in scolding me, telling me I was doing it wrong...I stopped trying to cook steaks altogether 😔...that was over 40 years ago!...now, @58y/o, I learn this and I must no longer Fear the Sear!!! Thanks for sharing and explaining other methods as well! - Be safe and take care😎
Unpretentious, science based but with a joy for cooking and targeting the best outcomes with the least hassle, there's quite a few 'celebrity chefs' out there that can learn a thing or two from you. Thank you!
The most honest TV chef ever? No other chef warns of a smoke inhalation risk and potentially ruined day spent cleaning the skillet 😂 awesome, thanks Lan
Tonight I cooked four ribeye steaks for some friends. I used this method shown by Lan Lam and it came out beautifully! Everyone was raving about the flavor as well as the doneness and the juiciness. Thank you so much for a great video!
I just tried this method over the weekend. I was skeptical (about my ability to time it correctly), but it was simpler than expected. I had my thermometer at the ready and kept an eye on the temp when I was getting close. This steak came out so tender and pink almost completely to the edges. Best way to cook a steak IMO!
Great video. Lan Lam is a great host. One pro of reverse sear and sous vide not mentioned is it's easier to do multiple steaks. They obviously still require a pan for the sear but the time in the pan is much shorter so you can serve more steaks faster. A nice pro for a dinner party.
I tried this yesterday, was a little worried because my steaks were less than 1 1/2". Used my own seasonings and refrigerated it for 1 hr.. They were delicious!! Perfectly medium rare. Juicy, and tender! Thanks, Lan!
I’ve converted! Fried four ribeyes this way this week and it’s killer. Easy to clean, but I add garlic powder when I pepper the steak at the beginning! So good!
She did mention she uses this method as it is simpler, and required no additional equipment… However, You can get the same taste, if not better, with Sous Vide and chuck eye (with that cut costing half as much)… If you cook 10+ steaks a month like I do, your return on investment is rather quick…
@@niuean3000 true, but IMO everyone should have one. It's only about a hundred bucks, is incredibly convenient, produces great results with basically no effort and zero risk of making a mistake, and is a tiny stick that takes no space.
the look of joy on her face at 11:10 and 12:08 when she samples her product made me laugh out loud. she's cooked it 1000 times - she's on camera - but she still shows a childlike glee at her result. priceless. thanks
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.
The biggest con of this method is that you don't deliver!😉
Will the method work on cast iron skillet as well?
I really liked this video Lan, hope to see more from you like this! I always have a hard time making steaks and this should help a lot
@@ssthapit
I'm just exploring this idea with you in my head. the first difference that occurs to me is that the cold cast iron pan may take a bit longer to heat up, so that initial sear on the first side may need to be left a bit longer ... maybe three to four minutes? you would find this out easily with a bit of experimentation. also, the heat retention of your pan will be greater, so when you change the heat down to medium the cast iron pan may stay hot for a bit longer. but again, this is a variable that you can easily sort out and regulate through experimentation with the technique.
Thank you. Really learnt a lot from this. I did the dry brine. Salted the steak an hr before and used the cold searing method. The steak came out absolutely perfect. Keep up the wonderful work, you have a real way of teaching and getting the audience to understand clearly.
Wow! I have been a chef/restaurateur for the past 27 years and this is easily the greatest new technique I’ve seen. Period. I love preparing steaks at home, but you are correct...hood has to be at max power, windows open, yet I STILL smoke up the house! Bottom line...how I do it at the restaurant simply doesn’t translate to the home kitchen. First attempt using THIS method and I’ll never do it any other way. See? You really CAN teach an old dog a new trick! Thank you!
I wonder will this work with stainless steal pan ?
You have to heat the PAN for at least 3 minutes.Put a drop of water and if it dances.It's ready for cooking THEN you put light oil in the pan. Then the steak Trust me. @@HK4RV
tmy nkm for k
@@Godskeikithen that’s not a cold sear. He’s asking if the cold sear would work on stainless steel.
@@HK4RV to answer you, it doesn’t work as well on a stainless steel pan mate. The reason why this will only work with nonstick is because you want all the “sugar” to stick on the meat not the pan. Hope that helps.
I’ve tried it with a good triply stainless steel pan and rather than the fond sticking to the meat. It sticks to the pan. Although, you can use to make a sauce out of it.
This has turned out to be everything that I have ever wanted out of a cooking channel. Nothing silly; just good information and lots of it. ....and so nicely presented as well. Thank you so much.
A bai
B we bqhhhh we😊
Lan has to have her own channel! So clear, organized, plus I love her calm assured personality.
It's been said by everyone else, but want to throw my hat in for support of Lan Lam. What a wonderful chef she is. She's well-spoken and makes the video super informative and engaging! Would absolutely love to see more of Lan Lam!
Is it possible to cold sear with a stainless steel/sticky pan?
@@thesiker99 stainless you can make nonstick by heating it up until water beads and rolls on it. But, even then it might still stick a little.
Yes, Lan Lam is my new fav chef particularly after she helped me get my first confit right (the 6 day turkey thigh confit).
@@randomcheese1719 That is not longer a cold sear! I would suggest just a thin layer of oil or clarified butter on a cold stainless steel pan… Between that, and the salt and pepper, you pretty much have a non stick using a cold sear (provided you don’t peak)…
@@EarlHaywardnot "peaking" (it's peek) would also mean you're not following the illustrated method.
This video is pure gold.
I'm the average home cook that enjoys a steak cooked pink. Been buying all types of steak from cheap cuts to expensive japanese a5 wagyu ones and cooking them at home for the last decade or so. Cooked them the traditional way and ALWAYS had the problem of the uneven grey outside and pink middle. I tried this method and it has completely changed my life - will definitely use it for the rest of my carnivore years. Only thing I would do different from this video is at the end to blast the heat and get an even sear on all sides of the meat, not just the top and bottom.
I've never heard better explanations for cooking. This presenter's skills and background knowledge are remarkable. Thank you 🙂
Calm down bub.
You're welcome😁
Lan is the best personality “food presenter” of the hundreds I’ve seen. This cold sear method hits all the buttons, from perfect sear to minimal clean up. Fabulous in every way. Only way to cook a steak. THANK YOU LAN.
I really appreciate the overview of the other techniques for cooking a steak! This makes it a great reference to share with others, not just as a how-to
She's THE BEST from this channel. Clear, eloquent, and scienc-y. Haha
I love a good traditional steak but the number of times I've set off my fire alarm and also the amount of cleaning you have to do after (I walk around barefoot and you can feel the steak grease on every surface within an 8ft radius) is 💀. I find cold sear almost like a spit roast, but you do still get a bit of a crust from the pan. And definitely a lot less messy.
Her voice is hard to listen to
To each their own. I love her voice, it’s calm and clearly enunciated. None of the mumbling or loud fake bubbliness.
Spot on with the greasy floor!
I've watched a stack of contradicting steak videos - and this would have to be the best I've seen. Terrific explainer, slickly produced... and it actually focuses on the CLEANING aspect! Subscribed.
PS: Tried this tonight - Best method yet:)
@dada dadidadu Link to better ones?
@dadadadidadu8601 Can you link to a better method please.
@@adrianbarac3063 For flavor... cook low and slow on a ceramic cooker (think Big Green Egg) or an offset smoker, rest it, and sear it. For ease... this cold searing seems like a great option. It depends on what you're going for, the best possible taste, or a steak that is still really good with little fuss?
What’s an “explainer?” It sounds terrific! (Wait. Is that like George W’s “I’m the DECIDER!?”) 🤔
@@gregusmc2868 Dubya had some good ones, didn’t he?
Until I watched this video, I was an ardent cast iron proponent,but I tried a cold sear this evening and, WOW, what a difference. Not only was cleanup so much easier, but the steak was absolutely the best that I have ever produced. I'm convinced!
I’m going to try this with my cast iron just to see how it comes out
Did it work with cast iron @@Kechioh
@@Kechioh did it work with cast iron
@@Kechiohit wouldn't work with cast iron, b/c cast iron is very good at retaining high heat longer, even off the burner. Cold searing involves low heat, that's why a non stick pan is used.
@@georgel.3357 yah it definitely didn’t work lol
Lan is awesome! She is very good at explaining the pros & cons, and her warm personality shows through! More, please!
Love this new format, I hope this becomes a series! Lan Lam is a star!!
Exactly my sentiments. Lan is a delight to learn from. Love how she explains the science behind the method.
@@ssab9063 I learn from both. I expect overlapping. For heaven’s sake, how many ways can you make bread? So many, but flour seems to be an ingredient that’s repeated.
Mmm.. looks tasty!
It's just too bad that strip or salmon steaks aren't in my budget in this bidenflation economy😞
@@Adrian-zw6sc Why not? Just buy a great steak, and get half as much!
@@Adrian-zw6sc Too bad you feel the need to politicize a cooking video... and blame the wrong person for the current political environment.
The presenter is engaging and informative! And unlike a lot of chemists who’ve gone from the lab to the kitchen, she gives us the science in a relaxed way that’s fully in the context of the problem - no “this is an example of” pontification.
Yes she's very professional and it's weird she's actually been a cook instead of public speaking
I cooked two different cuts, a tri-tip steak and a boneless ribeye; each was just borderline 1". The cold-sear method was very effective, but because of the barely 1" thickness, I cut the flipping intervals to 1 minute 10 secs. Didn't take many intervals and I cooked them to 124F internal. They came out FANTASTIC and my guests couldn't believe it when I told them I "cold-seared" them. At least two of them went home and tried it and told me they're now believers in "cold-searing". Thanx very much for a great technique!!
Lan is so polished and well spoken. Great presenter and the kitchen also looks fab. More of this please, ATK!
This right here. ATK has always been great, but this is the pinnacle of the format. Science, education, logic, technique, and a fantastic, down-to-earth, charismatic host/instructor. And I would have thought of Lan or Dan for this kind of video. Chef's kiss for this installment.
i agree completely. also it wasn't overly long. perfect mix of description/action and result. oh and the content was great too
I wanted to personally thank you. I went and bought a thermometer. I did everything exactly the way you said to do it. My wife and I are very pleased on this memorial day weekend. Best steak I’ve ever made. Thank you
I tried this today and it was the best stove top steak I ever cooked. Straight out of the fridge. No need to wait until meat is room temperature.
I have cast iron and stainless steel but the non stick works great. No mess! Will be my go to method from now on!
Nothing better than hanging out in the kitchen with Lan and learning how to cook better. Love this series.
I know... cooking OR chemistry👩🔬
Dan. All of you guys are FANTASTIC!
I am surprised when there is a response. You guys are TV stars.
I love Lan Lam. Her methods and delivery of the message is easy to follow. I love that she explains the why. Thank you Ms Lam
I tried cold searing a few times and I've finally nailed it down to exactly how our family likes our steaks, and it is SO MUCH BETTER than how I used to cook them! I don't set off the fire alarm constantly and have to open the windows anymore. Everything cooks exactly to temp for every person's preferences. Thank you so much for all your help, Lan Lam!!! ❤❤
After this, definitely cold sear from now on. Ms. Lam is so delightful, great teacher, and fun to watch!
This looks amazing! It checks all the boxes for me…easy, not messy, perfectly cooked. Thanks Lan. You’re a pleasure to watch. You’re so clear and easy to follow; a wonderful teacher.
Hello 👋 Kathleen. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
First, so glad i found Lan Lam - great teacher! Second, I tried this method and a couple comments - listening is key! My stove gets very hot and the initial 2 minutes / side is too much. My steak started to spatter at 60 seconds so i turned down the heat to medium to sear the other side. I keep listening and turning down the heat as i flipped, eventually landing on low. It took about 10 minutes total time, rested steak for 5 minutes. The results were as advertised - good crust, uniform color, good flavor and very juicy. More importantly SO MUCH easier and more pleasant than the traditional restaurant style (ie Gordon Ramsey).
Stove here gets super hot as well. Unless getting water started for boiling, I never use much over medium.
Been following America's Test Kitchen for years. Have to say that these clips with LL in them are way better than they have been in the past. Keep up the great work!
Thank you! I’m a single mom who thought me and my daughter would just have to go without steak unless bought at a restaurant but the way you cooked this is right up my alley!!! She’s going to love it 😍
One of the best videos ever presented by ATK. Super helpful format.
It is the best technique ever - no mess, super easy. I even used it for a butter basted with herbs and garlic by adding room temp butter half way through and then basting and flipping till done.
Excellent instructional video from a pro! Lan you are informative, passionate and genuine. With a pinch of wit. Love it. Opens my eyes to new methods of cooking. Thank you for sharing your knowledge.
Lan Lam is such a great coach. Clear and to the point. More please!
Initially saw this video a few months ago and have been using the cold sear ever since. Best steaks I have ever cooked. Thank you, Lan Lam. You have such a pleasant demeanor and are so easy to watch and understand. Big fan!
The cold sear technique was superb. Apart from the fact that the steak was perfectly cooked, it’s the first time I’ve made steak where the smoke alarm didn’t go off and the stove, and the area around the stove, wasn’t splattered with grease, for which my wife thanks you. (I cook, she cleans.)
I absolutely love how this was filmed and edited. Old school with no stylized cuts or anything. This is the first Lan Lam video I've watched and she was great. I love how, like Kenji she has a background in the sciences so she approaches cooking in that way.
As for the content, this was an awesome watch. I sous vide occasionally, grill usually and never cook indoors because of the mess and smoke. I would use this method if the steaks I bought were thick and uniformed like that.
nathan, i'm so glad you noted the production! i'm so lucky to get to work with super-talented, thoughtful, fun people both in the kitchen and out!
And none of that annoying side camera showing us the profile of the person talking to the camera in front of them. That trend needs to die.
Love that it's not splashing and messing up things!!! The meat looks so good in the end! Definitely will save this recipe and try it!
I used this tonight on a 1.5 inch ribeye and it was everything claimed in this video. The steak cooked pink edge to edge without any mess at all. Next time I'll throw some butter and garlic in for the last four minutes, but I am a convert!
My goodness. You are easily the best chef / presenter on RUclips as you are so engaging and interesting. I learned a ton of new info here. Thank-you.
We need a Lan cooking show! She’s wonderful!
I just tried this cold sear method twice on a cast iron skillet and the steaks came out perfect each time. Thanks for teaching me this new method. No more smoke in the house! ❤
My grandma was ahead of her time - this is exactly how she cooked her steaks in the 60s for us. Yummy memories!
This. I mean same here. this method isn't new.
What I love about this video is that you showed us different techniques before showing and explaining why a cold sear is better. We got to actually see the benefits instead of just being told. I wasn't sure what to make for lunch but I think I'll have steak and try a cold sear. If it's successful for me, it could be my new method of cooking steak.
If you have time (and money for it ofc), Sous Vide is always better. But yeah this was definitely a good method.
@@melanp4698 Sous vide equipment allows you to cook other stuff than just steak too. I've made lamb roast to perfection, chicken breasts and so on. That being said I'll try this anyway because there's no downside in knowing various cooking methods, especially since sometimes I get a small steak because it was on discount and just want to cook it up when I get home.
@@ivanlagrossemoule I know :) I find a downside to Sous Vide to be that the fat isnt rendered as well and the meat becomes too uniform. If you dont get steak very often, Sous Vide is probably better, but if you cook a lot of meat, it might get a little bit boring in my humble opinion.
you are my favorite ATK host This series is full of "ah ha" moments and real cooking shops techniques Thank you
6:42. Love that you mention, "hearing" the cooking process. The food is telling you what stage of cooking it is at right in front of you. Instantly subscribing to this channel now, as the best cooks/chefs/grillers/bbq folks, listen, taste and see, to better understand and control cooking their meat proteins.
It's a good point you make, because when I visit family I go from has to electric, and electric, I find, is so hard to gauge, either it's 100 percent on, or 100 percent off, then it cycles, so you really do have to go by sizzle sound, rather than the heat dial on your burner, which kind of becomes just a ballpark idea of how hot you are, and the rest is up to the cook...
Not only is this great information, it is so well presented, and the reaction at the end brings smiles! Thank you!
This method which was named cold seared in the video is what has been traditionally used to cook stakes for over 150 years in Argentina. The only slight difference is that the steaks are usually salted with big-grain salt 1hr+ in advance, something that is also mentioned in the video. It is very good, I've been cocking my stakes this way since I was 15 years old.
Awesome !!
What type of pan is traditionally used for this method in Argentina?
I think she mentioned pre salting 45 mins more more as an option
@@cmalchik In the olden days, it was just a flat iron skillet. Since the non-stick materials didn't exist, a nifty trick is to use a small cut piece of the steak's fat and move it over a hot pan (with a pair of tongs or a knife) to create a small layer of melted fat that prevents the steak sticking to the pan/skillet at the beginning of the cooking process. Once the steak begins cooking, the natural fat of the steak does the trick (this and the fact that you move your steak while cooking). Nowadays, with non-sticking pans available, this is no longer necessary.
I cold seared a NY strip and it came out PERFECT! This is definitely my new 'go-to' way of cooking a steak. And the fact that there is no splatter and minimal cleanup needed is an added bonus.
Tried this method for the first time last night and could not believe my results - everything worked out exactly as shown in the video. Perfectly cooked steak to exactly the desired temperature, flavorful crust, beautiful color, absolutely no oil splatter, minimal pan clean up, and best of all - NO smoke filling up my small apartment kitchen. I haven’t cooked meat (much less steak) on a stovetop in YEARS because of the mess and smoke and blaring fire alarm it always caused. Trying to get a nice crust on anything always caused me so much stress that I just stopped trying. This has literally changed the way I’m able to cook and eat - THANK YOU!!!
Forgot to mention how EASY it also was!! I tend to get panicked in the kitchen trying to make multiple things and somehow I was able to make a perfect steak and still pay attention to my other items. I can’t say enough good things about the entire experience!
I constantly struggle with the steak cooking on the pan. Tried this method today and I can say, this is incredible. I ended up with great steak and no smoke and burning kitchen. Few things to keep in mind, though (everything is mentioned in the video, but I didn't pay much attention):
1. Use this method for boneless steak. I tried T-Bone and while it was evenly cooked, the bone was little bit thiker and prevented meat from fully contacting the pan. So at the end, the meat had very little crust and had feeling of boiled, rather than fried.
2. The thickness of the meat is very important. While I used quite thick meat, it was not still enough. Problem with the thin meat is lack of time to develop a crust. If the meat is not thick enough, you have max 2 flips on each side and while the steak is already medium well, crust is not yet fully developed. So if you want really crusty surface and jucy inside, go for a good, thick steak.
Other than that, that's just the best home steak cooking video, thank you!
If your steak is thin, I'd suggest going with the method half-way and doing a high heat blast for 30 seconds each side to finish for the crust.
Your fire alarms didn’t go off using this method? I haven’t cooked steak in years because I have a microwave vent 😂
I don't even eat steaks, but Chef Lan is delightful to watch and listen to :) I appreciate dealing with regular home cook pros and cons (like the smoke and cleaning aspect). Great video!
So glad I found Lan! Love her method of instruction, sharing of her expertise in technique, and her demeanor. So pleasant to listen to. All that and beautiful to boot! I'm a Lan fan for sure!
I saw your video about cold searing a steak about a couple weeks ago. I had to try it. I bought a nice rib eye and cooked it the way you said. It was delicious! Beautiful crust and pink all the way through. I cooked it to 130 and it was great. I have to admit that I have a rule in my house . I don't cook a steak without sharing with my dogs. They loved it too. LOL. Mike
I was finally able to make caramelized onions because of Lan due to her last video and now I'm really excited to try this method of cooking a steak.
Just tried this with a rib eye. Took just a few minutes. Straight from the refrigerator to the pan. I didn't apply any pepper because a previous commenter said it could burn. This was one terrific steak. Thanks for the video.
Not sure but I'Ve been tought it's good to let the steak came to room temp before hitting the pan, or like a 20-30 minutes rest on counter let say
@@Troispistols letting it come up to room temp is pure fiction, this video is just more evidence to support that. FYI don't just take what others say as truth, even if it's accepted by the masses.
Great debut Lan. You surely know your business - how to cook, with some good observations. I love your touch of humour too - bring in the laptop, fold some table linen, etc.. Good, clean script, efficient editing, scientic setting. I see all these as your signature style. Well done.
Hello 👋 Alice. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
This is the third video of yours that I will employ to change the way I cook. I was really happy with the one about "overcooking" vegetables, and using water to caramelize onions was an eye opener for me. I'm so happy to see your videos turn up on my desktop! Thank you!
Lan, this is an excellent video! You captured my attention from the very start and held it to the end of the video. I like the comparison and progression of various cooking methods along with the pros and cons of each. Also, as a retired engineer, I appreciate the fact that you've carefully seasoned this learning experience with some science.
thanks steve! i love science (in and out of the kitchen) and it's such a pleasure to get to interact with others who feel the same way
I love Lan. Her recipes and techniques are so great! So often, I'll see Dan or Bridget or someone showcase a recipe that Lan developed. But it is so much nicer to have her do it herself.
It’s a pure pleasure listening to her explaining the different types of techniques
OMG all thoe years attempting to cook steak and finding THIS is the way. No smoke, no spatter, no blood, just the most perfect steak. Thanks, big time.
At 11:20 she sounds so happy. I love when professionals still appreciate their results.
I’ve been pan frying steak for a while now and this is all I’ve ever wanted in a cooking method. Simple, easy and methodical. Doing it this way from now on! Thank you!
I tried this cold sear method tonight, and although the steak wasn't quite 1.5 inches thick (closer to 1 inch), it was fantastic, moist with a well developed crust and delicious.
Thanks for making this available, love your videos, keep it up. I've been using sous vide, but this is simpler and much faster...
One of the best channels. Excellent technique and immaculately cleaned kitchen.
Lan is a shining star in this series! I’m drooling looking at those steaks 🥩
Used this method last night on a 1.5 inch thick Porterhouse, cooked in my giant cast iron skillet, per Chef's instructions. Fabulous. One of the best steaks I have ever made with just a fraction of the smoke and splatter I usually get with the more conventional method of very hot skillet and oil added. And the salted steak went into skillet after being on a rack in the fridge for four hours. Just patted it dry and laid it in. Flipped every two minutes, then every minute as we approached the doneness we wanted. There was not a morsel left on anyone's plate. Clean up was simple: wipe with paper towel, scrape residue, wipe again. Done. Will try next with flattened chicken breasts, burgers, and salmon filets. Thank you, Chef!
This is what I want to try (cast iron or carbon steel), but I wonder how the heat retention of the cast iron will impact this method - Lan was using a much lighter, most probably cast aluminum nonstick skillet with much lower thermal mass.
@@dimaangert The heat retention of cast iron doesn't impact this method at all. It works out perfectly every time. You're welcome! 👍
Did you let the meat come up to room temperature first or put it in the pan straight from the fridge?
This is such a great video! Lan brings so much incredible experience and expertise and presents it in such a digestible way. So good!
Changed to cold sear cooking. No longer have to open all the windows, max power on the overhead fan and taking down the fire alarm. Perfect steak and easy clean up. Was considering doing sous vide but didn't want my dinner guess to wait till 2 am for dinner.
I absolutely LOVE the way Chef Lan teaches!!! I don't even eat red meat and yet she just made me excited to use the cold searing method to make one for my Dad on our next visit. Thanks!!
Thank you Lan!
I love that you went through all of the other techniques and then landed on this one. I am absolutely trying this my next steak!
Wow, this just straight up changed my life. I've always cooked steaks in the traditional method, but wanted to try this out. Bought a nice NY strip and went with the cold sear method. I like my steaks fairly rare to medium rare, and was able to hit this temp perfectly in about 7 minutes. Just absolutely floored at how well this method worked out, couldn't ask for a better steak. I even gave a sample to someone that likes well done steaks, and they loved it. This is absolutely my go to method for cooking steaks at home from now on.
Did you use non-stick?
Can a cast iron pan be used?
@@MEF7 Yes. By all means. I just posted a review about doing this in cast iron.
Why does the steak have to be 1 1/2 inches thick?
@@seahedge68 If its too thin it'll cook too fast, most butchers will cut the steaks thick, 1 1/4ish is fine
I have cooked steaks many ways, including reverse sear, sous vide, pan sear, traditional front sear, and more. I tried the cold sear on two ribeyes today and was VERY pleased. With two young kids, a quick, no-mess cooking method was the way to go, and I thought it would be a compromise. It was legitimately one of the best steaks I’ve made! Despite a small gray band, the flavor and ease were unmatched.
Just tried the cold sear last night and it's a life changer! Cooked it on an induction cook top, so I had to accelerate the times a bit. But, the steak was favorable, perfectly cooked medium rare, with an amazing sear on both sides! Thank you for the comparisons and the tips!
Did you start with a cold or room temp steak?
@@natmillyouI’m wondering the same thing.
@@natmillyou room temp. if you start with a cold steak, you're just going to steam your steak
Lan Lam! I'm at 5:23 and actually very excited to learn this new method. Cold seared! I've cooked steaks, and, well, just about every other kind of meat using all the methods you mentioned and many others, including smoking, using many methods for that.
Big fan of ATK, and have learned so much from you all over the years, not to mention the recipes. Some of which are some of the best things I've ever made. Much to my enjoyment of watching friends and family eating in silence. No better complement than that.
Now, on with the show.
So I tried the cold sear and reverse sear side by side for my family and in-laws and I managed to pull this off with a stainless steel pan but I seasoned the pan beforehand and was cooking with fairly high grade wagyu so there was ample oil from the fat to help with sticking. There was some very minor sticking but it was not an issue with some delicate spatula work. Definitely prefer the cold sear for taste and convenience!
I LOVE cooking, as someone here in the restaurant industry. This was incredibly satisfying to watch. I have never heard of cold-searing but I cannot wait to utizile that technique for a late, post shift, dinner!!
You have converted me Lan! I have never in my life cooked a steak from a cold pan, but it makes total sense in my kitchen brain. When I cook steaks or grill red meat, I salt my steaks with a Brazilian churrascaria salt about 30-40 minutes before cooking (depending on if I get distracted). They turn out super juicy and in my opinion it really focuses the natural meat flavor, which us carnivores should always strive for.
Excellent video!. The only thing extra I’d do is put in a little butter towards the end with some fresh Tyme and rosemary, maybe garlic, and tilt the pan to collect it in a pool and then constantly spoon it over the steak every min or so. But that doesn’t suit everyone, would be slightly messier but not too bad when heat is lower.
Hobby-chef here with a passion for food / I learned the 1st method but got fed up with the smoke and varied results. Sous vide was my way to go but yeah, all that plastic waste was ridicilous. Tried this method today and this worked flawlessly! What a "hack" so my thanks 👏🏼
I finally got a chance to use this method on a snake river farms gold New York strip. It worked as perfectly as she demonstrated. My steak was a little thicker so the cook time was a little longer, but having used the reverse sear method for years I’m hooked on cold sear. Much faster and now my wife won’t complain about me hogging the oven. Thank you!
I was a bit skeptical about the cold-searing method, but it works amazingly. I have great steaks, it's much healthier without oil and the kitchen is much cleaner. Thank you very much for a great method:)
idk about healthier when you're using a nonstick pan coated in chemicals
@@ikkiiiieee as long as the chemicals stays in the pan and does not contaminate the steak, you're not consuming them. Also, everything is chemical, even cast-iron is Carbon, Silicon and Iron
@@linhhoang1725 I think that they're talking about PFASs (forever chemicals) found in non-stick coating that are known to cause problems. Heating above a certain point already causes them to break down and some degrade/break down at or arpund the smoking point of many oils.
Almost everything is a chemical, but some are more harmful to humans (and potentially other species) than others. A cast iron skillet isn't know for leaching chemicals that can cause hormone problems and become carcinogenic during regular use.
@@linhhoang1725 I will say that some people use "chemicals" to freak people out to push "natural" bs. They'll sell you the same thing, but just use a naturally derived source of the same chemical.
@@n8an811 the surface of the skillet is not going to reach those high temperatures with the steak in there if you're following the method correctly. That's only really an issue if you're preheating an empty nonstick skillet on high for too long
I like the way this video is shot--feels more natural without the chef's outfit. More conversational and personality/passion coming through. Continue with this approach. But mainly, I cannot wait to try this technique. It makes sense, but have never thought of it! Thank you!
What an amazing method! So much more practical for the home cook. I don't own any nonstick pans so I tried this last night with a stainless steel skillet (a Demeyere 5-ply, which has a 'Silvinox' finish that is fairly non-stick for stainless) and it worked perfectly.
I came here to find exactly this: "I don't own any non-stick pans." Thanks for sharing your experience
Thank you Lan
I love the way you explain every step and what’s going on with the steak
As a man of science, the added “chemistry” is amazing ……
I wish I could do an internship with you during my holiday breaks
Thank you very much for sharing your preferred method of cooking steak, starting with the cold pan. I just cooked a really good steak using this method, and it was the best ever. Also I used a well seasoned cast iron pan instead of the nonstick.
Thank you for this comment, I was questioning myself. TRYING THIS TONIGHT!!!
Thanks, I was wondering if I can use my cast iron pan. How do you make sure it's well seasoned I'm a newbie.
Thanks for posting this! Just gave it a try, and it's absolutely magical! Never thought cooking steak can be this easy and tidy!
This is amazingly explained. When I was in my early teens (and just learning about cooking), I would cook my steaks almost exactly like it was done in the Cold Searing method....(I was fearful of high heat)...my parents often came in scolding me, telling me I was doing it wrong...I stopped trying to cook steaks altogether 😔...that was over 40 years ago!...now, @58y/o, I learn this and I must no longer Fear the Sear!!! Thanks for sharing and explaining other methods as well! - Be safe and take care😎
I have done all methods and was reverse searing and now you showed me this method, I love it and I now only use this method, your the best.😘
Unpretentious, science based but with a joy for cooking and targeting the best outcomes with the least hassle, there's quite a few 'celebrity chefs' out there that can learn a thing or two from you. Thank you!
The most honest TV chef ever? No other chef warns of a smoke inhalation risk and potentially ruined day spent cleaning the skillet 😂 awesome, thanks Lan
This is probably the best video that has come out of ATK in a very long time. Do more of these.
Tonight I cooked four ribeye steaks for some friends. I used this method shown by Lan Lam and it came out beautifully! Everyone was raving about the flavor as well as the doneness and the juiciness. Thank you so much for a great video!
I just tried this method over the weekend. I was skeptical (about my ability to time it correctly), but it was simpler than expected. I had my thermometer at the ready and kept an eye on the temp when I was getting close. This steak came out so tender and pink almost completely to the edges. Best way to cook a steak IMO!
Wow this is the 1st time hearing about cold searing. It is clean and sweet! Thanks a lot!
Great video. Lan Lam is a great host.
One pro of reverse sear and sous vide not mentioned is it's easier to do multiple steaks. They obviously still require a pan for the sear but the time in the pan is much shorter so you can serve more steaks faster. A nice pro for a dinner party.
how did i leave this little tidbit out!? i'm pretty sure this is the big reason that sous vide is so popular in restaurant kitchens
I tried this yesterday, was a little worried because my steaks were less than 1 1/2". Used my own seasonings and refrigerated it for 1 hr.. They were delicious!! Perfectly medium rare. Juicy, and tender! Thanks, Lan!
I’ve converted! Fried four ribeyes this way this week and it’s killer. Easy to clean, but I add garlic powder when I pepper the steak at the beginning! So good!
instead of garlic powder at the beginning, put real garlic in with butter for finishing and basting
@@darkiepoo8949 bingo!
She did mention she uses this method as it is simpler, and required no additional equipment… However, You can get the same taste, if not better, with Sous Vide and chuck eye (with that cut costing half as much)… If you cook 10+ steaks a month like I do, your return on investment is rather quick…
@@EarlHayward Most people do not have sous vide...However, most people do have a nonstick pan
@@niuean3000 true, but IMO everyone should have one. It's only about a hundred bucks, is incredibly convenient, produces great results with basically no effort and zero risk of making a mistake, and is a tiny stick that takes no space.
I love Lan Lum, so smart and understandable.
the look of joy on her face at 11:10 and 12:08 when she samples her product made me laugh out loud. she's cooked it 1000 times - she's on camera - but she still shows a childlike glee at her result. priceless. thanks
Another excellent explanation. No hand waving. Just facts. Love how you consider the whole process of minimising cleanup and equipment.