Grill cook at a popular steakhouse, I cook 200+ steaks a night, every cut, every temp, about 30 at a time. Best advice i can give is this. 1. Use thinner steaks for higher temps, and vise versa. (Thickest for rare, thinnest for well) 2. Keep your pan, grill, flat top, etc. clean and seasoned with clean oil. Bring the oil up to temp before you cook anything with it. 3. If you aren't questioning wether you put too much seasoning on your steaks, you need more. Seriously, you leave most of it in the pan. 4. Only use half of your pan, alternate between each half when you flip it every 4 minutes. That spot the steak was just in is way colder than the rest of the pan. Cooks unevenly. 5. You can always cook something more, but you can't uncook something. If you're unsure, pull it early and use a meat thermometer. Your steaks will be flawless every single time. Doesn't matter of its a 6 oz sirloin or a 22 oz porterhouse.
For medium, after searing both sides, it also is helpful to bake it for about 4 minutees at 400 degrees - this works very well for toughrr cuts of steak too, to help keep them tender & cooked through!
@@jakemitchell1671 Imagine going to a restaurant and ordering your food and if the food is not what you ordered or you didn’t like the food and you tell the owners of the restaurant and they ask you how long you’ve had a restaurant. Imagine that?
Well. I'd try this with my favorite other meats. Anything you can sear Well. Just thought of Chuck steak. Or thick cut pork steaks in all it's forms. Let your imagination go WILD!!!!! lolol 😇
Not necessary. Also you can flip the steak as many times as you want. Also, salt draws moisture out like she said but it soaks back in. I give this steak video a C- at best.
Is not an expert at practical cooking. It have absolutely 0 talent at cooking. Would you repeat that cooking style again or you can not understand that cooking process and the taste ? You cant cook. Who will ever want such a unskilled cooking style ?
I get fantastic bark on frozen Angus. I'm from a 7th generation Montana Cattle Ranching family - room temp softens then flexes the muscle too much against the heat.
@@groverearp2600 It's not wrong. You're one of the many people that just takes what other people say and repeat it instead of testing it out on your own. Get out of here.
To avoid the gray band under the sear, turn meat every 1.5 - 2 minutes per side. That steak is well done, a no no. If you like well done meat then have a bunch of smashburgers. Thin and very well seared/caramelized meat. Steaks have their best beef flavor cooked medium rare to medium. Retired chef.
overcooked, when your steak is less than 1 inch thick, is actually better to cook the steak out of the fridge because the cold will keep it from overcooking, yet since you pan is hot enough to give it that nice sear.
She let it rest. There always moisture from a meat no matter if you let it rest or not. Resting has been debunked a while ago. Chris Young did a great video in it. Check it out.
So how many cuts did this take? Why did you pat it dry after brining it? When you flipped and said almost done there was absolutely no crust on that steak, then miraculously you had crazy crust. Then you refused to zoom in and you could tell it was well done from afar.
9 tips if you include eating it ! Room temp Salt it Dry the steak Warm pan Don't touch it 2 to 4 min Add butter & herbs Baste Let it sit Eat Details Matter !!
Throw a frozen, brick hard ribeye with salt and pepper in an air fryer for 9 minutes, flip and do another 9 minutes for a medium rare steak. Perfect every time. Compliments of Mikaela Peterson.
I've definitely cooked my steak at room temperature for a while now, but I recently watched a chef do a cold sear. It looked and sounded interesting, but I haven't tried it yet. idk new ideas out every day. thanks.
I have watched Guga experiment on steaks for years. The "come up to room temp" advice and the "flip once" thing was proven to have no impact on the steaks. The "let it rest" thing has always seemed unnecessary to me. By the time it is plated with a side enough time has passed. Anything longer and you're just risking a cool steak before it's fully eaten. I won't detract marks for the doneness of the steak here because everyone likes it their own way and she intentionally wanted it this well done. but I will say salt AND pepper minimum and garlic powder if you want to step it up even more.
Thank God someone else said it. There’s an article called the steak resting myth or some such and it also goes on to disprove the need for resting. In my view, steak only needs to be rested if you are adding a thick sauce because all the juice on the plate thins the sauce out. If you make sure there’s none on the plate, the sauce stays thick. Otherwise, it’s not necessary.
