How to Sear a Steak in a Cast Iron Pan

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Step by step guide to searing a steak in cast iron. This video answers one of the most frequently asked questions we get on social media.
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Опубликовано:

19 июн 2024

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Комментарии : 738

@rtc7788 3 года назад

first time ive seen someone start the butter basing procedure before even a single flip 😂

@alexyu6928 3 года назад

Exactly my thought too. Should flipped first. Also should have added a little olive oil first before adding butter. Butter couldn't handle that high heat and got burnt up.

@Mottleydude1 6 лет назад

Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.

@MrElvisr27 5 лет назад

Well said. Thank you...

@rockchalk2512 5 лет назад

this comment allows me to move on to the next cooking tutorial, as this one appears to be incompetent. Thanks!

@BBQandBottles 5 лет назад

Mott - thanks for the comments, but I don't think you're keeping up with the current thinking on how to sear steaks. Like any practice it evolves over time so let me catch you up. Firstly, let's address the Maillard effect - getting a perfect golden brown crust doesn't require leaving the steak in the pan for 4-5 minutes before flipping. The most common view now (which is held by chefs like J. Kenji Lopez-Alt of Serious Eats or Gordon Ramsey) is to actually flip it as frequently as you like and as often as every 15 seconds. This makes sure you get a more even cook through the center of the steak. The old school view of letting the steak sear for 4-5 minutes on each side comes from line chefs where they were too busy in the kitchen to actually flip the steaks more frequently. Secondly, as for tenting the steak you've got loads of reputable chefs out there that tent - take Steve Raichlen, author of the BBQ Bible - the mother of all BBQ guides - tents his steaks. I'd rather sacrifice a little crust rather than eat a cold steak after letting the steak rest for 10 minutes. But rather than just type this out... you've inspired me to create a series of videos to do side by side experiments so we can check this all out for ourselves side by side.

@BluRR79 5 лет назад

what about poking it...you didn't address that

@Charsi_Escobar 5 лет назад

BluRR79 cutting or poking while being cooked releases the juices inside the steak, throwing off the flavor and fucking your meat up.

@bigal7373 3 года назад

Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.

@TheAlaska07 Год назад

It looked great except what you pointed out and ESPECIALLY the piercing of the meat. Definitely made me hungry!😂

@pt1125 4 года назад

Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook. Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested. You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill. Just my opinion Cheers

@BBQandBottles 4 года назад

👊👊👊

@BBQandBottles 4 года назад

Thanks for the thoughtful feedback Peter. Appreciate it.

@Mottleydude1 Год назад

A commercial grill would be nice! I get my best results with the least hassle with a cast iron skillet in the Cote de Beouf method. I let the skillet soak on medium heat until nice and hot. Then increase the heat a little and throw the steak in there. As long as you’ve let the cast iron soak to absorb the heat the cast iron skillet won’t drop in temperature when you add the steak and you get a nice even sear. I just do one flip and a little thermocouple inserted after the flip till 125 deg F is reached and toss it on the cutting and let rest till the temperature gradient in the steak reaches equilibrium. A common mythology about resting a steak is that it redistribute the juices. It’s not the juices that he redistributed. It’s the heat inside the steak. As an experiment. Cook two steaks of equal size with one to 125 and the other to 135. Then as soon as you’re done cooking cut the 135 deg steak in half across the middle. When you look at the meat inside you will see the temperature gradient in the meat. Vertically The center will be red, the middle pink and the top/bottom a light pink. The other 125 deg steak you let rest till carryover heat brings the temperature up to about 135 deg and a few minutes more for the heat to reach equilibrium. About 10 minutes. When you cut the steak across the center and look at the meat the temperature gradient should be gone or mostly gone and the steak will be a consistent color throughout the steak. So by letting the steak rest you end up with a steak of consistent doneness throughout the steak. It’s not raw in the middle and overcooked on the edges.

@liahfox5840 Год назад

I've been looking for a bluestar or thermador oven for just that reason, but I love how practical your advice is. Thanks a bunch!

@cantrell0817 4 года назад

When the steak sticks, it ain't ready to flip.

@jeanneh.1197 3 года назад

One of the first cooking tips my mom taught me cooking meat. Don't pull on it, lol.

@wadexinduction4234 6 лет назад

I recommend crushing the garlic. No need to cut or mince but crushing it will give you a better garlic flavor.

@BBQandBottles 6 лет назад

Good idea... I'll give that a shot.

@stephenmurphy1003 5 лет назад

@@BBQandBottles This video was wack

@lazyjoe99 3 года назад

stephen murphy lol

@hopeandgracetompkins3707 3 года назад

I was thinking the same

@hopeandgracetompkins3707 3 года назад

I cooked a Porterhouse similar to this earlier tonight it was delicious. My neighbor who I wanted to share part of the very extravagant (I can't afford this usually) steak, whom will tell you he "doesn't eat meat" snagged three quarters of it.😕🙂 I put some herbs, garlic and onion/shallots on top,while it was resting after being seated. Truly so good

@ahmadgeo 3 года назад

@BBQ and Bottles 1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven cooking..... So, personally I'm staying with flip once method so a good crust is developed. 2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again. 3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once. 4- Please Do Not use a fork !!! 5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven. Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes. 6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".

@darthvaydr 2 года назад

I was going to leave the exact same No-No’s/suggestions but you did it for me lol

@johnw391 5 лет назад

That steak looks like it's just about to go bad

@monarchy-5623 2 года назад

Agreed, looks so dead

@shrimpsauce5023 2 года назад

Just oxidized on the outside, doesn't mean it's spoiled

@abbeysomething1352 2 года назад

Ya pay extra for aged beef in a restaurant 😎

@charlespatsky7060 2 года назад

@@shrimpsauce5023 it's rotting LOL!

@Jscon84 6 лет назад

Brah That Steak Old As Shit!! ( Kevin Hart Voice)😂😂😂

@keithspencer3214 5 лет назад

Yes, it looked spoiled because it had oxidized already.

@happyangelina995 4 года назад

I love your recipe. Amazing video. Please make more of these

@padgepadgham3238 5 лет назад

We all have our own ways and as long as the end result is as good as this turned out, I wouldn't grumble at all

@JohnJones-sg6hu 4 года назад

There's many ways to prepare a great steak and what is good to one person may not be good to another. I have seen well paid and very good chefs prepare steaks in just opposite ways to each other. Why are so many people saying such harsh and insensitive things to this man? If you think your method is better, go and make your own video and post it so we can view it. I am sure there will be plenty of people with lots of "constructive criticism" for you. I wouldn't prepare my steak using this method, but I am not going to tell this man that his way is wrong and mine is right. He has as much right to his opinion as you and I do. Geezer folks. Get a life.

@terranjohegrado2350 6 лет назад

I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)

@BBQandBottles 6 лет назад

Terranjo! That's great to hear. I love hearing about success stories on these cooks and let me know how the second attempt goes too

@terranjohegrado2350 6 лет назад

BBQ and Bottles Thanks for your reply. The strip steak tonight was yummy, but it was grass-fed and not as thick as the previous one I made. I was a little distracted and cooked it too long before turning it, so it was medium instead of medium rare. My bad. But hubby was happy with it and he made roasted veggies to go with it. Spooned the garlic rosemary butter oil from the pan on the veggies and YUM!

@TravisTLK 5 лет назад

I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.

@michael82384 5 лет назад

Basically watched this to find out what not to do.

@Detman329 11 месяцев назад

Exactly,steak was stuck and not ready to flip,wrapping no no 😢

@mikahspatzierer4464 2 года назад

If you have to scrape the steak off the pan at all, the crust hasn't formed enough. Once you put it down on the pan, don't touch it until flipping it

@lillpopr 4 года назад

What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?

@IcuJustKon 4 года назад

Just cause it's well known I assume

@frikdt 5 лет назад

Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?

@BBQandBottles 5 лет назад

We just shot a video to test this out. It's a great question - stick around until the video releases :)

@frikdt 5 лет назад

Great stuff! Thanks for the reply - looking forward to your video.

@mariac6340 4 года назад

That steak looks dang perfect to me, pink no blood & perfect crust. I agree tenting it to keep it warm which is more important for me. Love your technique. The result speaks for itself. Thank you. 🙏🏼

@moseszarnighian4204 5 лет назад

Thank you for replying to my question so quickly. The problem is that Ghee is a dairy product as well. I am an Orthodox Jew and we cannot have meat and dairy together, for that reason I asked this question.

@BBQandBottles 5 лет назад

Hum... maybe you could just skip the butter step and use more avocado oil in the pan?

@joeytfrrdqsetujjw8128 5 лет назад

My mouth is watering!

@edwardmahoney5001 3 года назад

I like the way you did that!!!!

@dilippatel3268 4 года назад

looks really good

@ronaldyeater3322 3 года назад

Great video. Like that salt. But I only pepper once turn it. Pepper burns, been grillmaster over 20yrs. But I'm stealing that salt idea, or will grind garlic and course sea salt in mortar and pestle. Looks great for sirloin.👍.

@tiara424777 4 года назад

My only worry is using olive oil as the smoke point isnt super high. It does show in your links about avacado oil. That would be a great oil to use

@BBQandBottles 4 года назад

Yep - Avocado oil is the way to go. Much higher smoke point and it’s a neutral flavoured oil.

@fabianfarias3635 4 года назад

Awesome thank you!!!!!

@natehrabosky 5 лет назад

had you ever cooked in that pan prior to this?

@jurroz1124 3 года назад

I will defenitely try this method.

@bangunganteng9454 6 лет назад

Amazing

@jakekuehl2675 5 лет назад

Thanks for taking the time to create this video! You have your own style of cooking (which is shared by MANY professional Chefs). Keep it up!

@BBQandBottles 5 лет назад

Thanks - really appreciate it.

@catmom1322 2 года назад

On Amazon, I found some smokey salt for my steaks. I like it because I cannot grill outside in my apartment, so this tends to more like grilled.

@vasanasith8306 6 лет назад

Do you turn the the heat down to get that nice crust or leave it on high/medium while cooking? I always seem to almost burn my steaks before I get a nice crust.

@BBQandBottles 6 лет назад

Make sure you're working with a well seasoned back and use olive oil and butter. The steak should release from the cast iron once the crust forms long before it burns.

@richierichardson4877 6 лет назад

Thanks for the vid. Can wait to try this

@MatthiasLenardt 5 лет назад

Really good!

@moseszarnighian4204 5 лет назад

Thank you,

@pinnaclefaith2499 5 лет назад

U explain very well

@chucknorris9511 2 года назад

Ever since I bought my cast iron skillet I have fallen in love. Lol

@Blackdog4818 Год назад

Let the oil heat up until it's smoking. The big problem is when you turn it over, there's juice coming out, and it cools the pan. I would wait to put the butter in after flipping.

@jeannaroman9053 2 года назад

That water tip is everything to me right now lol

@stangbang100 6 лет назад

What instant read thermometer are you using? Where can I get one? Wondering if it's one of those expensive ones or one found at any bed bath and beyond or something.

@BBQandBottles 6 лет назад

It’s one of the instant read ones from Thermoworks. The expensive type but they’re great and incredibly reliable and accurate.

@Gio-nl7eg 6 лет назад

BBQ and Bottles how much?

@BBQandBottles 6 лет назад

$100 - www.thermoworks.com/Thermapen-Mk4

@palangnar3588 5 лет назад

I saw a few video how to cook steak on cast iron, but i tell you, your video is very good.thank you.

@justinbowen3387 4 года назад

I bet your kitchen was smoky as hell after this lol

@AznRuutz 6 лет назад

Awesome to see you on RU-vid and Instagram. Awesome video and even more Awesome sound ... Its a great choice on how to present your cooking action .. BRAVO !!

@BBQandBottles 6 лет назад

Richard Lee Thanks for the kind words Richard! Appreciate the support.

@odubbz35 5 лет назад

He said blood lol 😂

@jetcitysinatra7300 4 года назад

Nice of you to do this for us that do not have a cast iron skillet. If possible could you show us how to do this in a regular skillet? Just askin. . .

@bohon7801 Год назад

That exact pan is $25 at Walmart bro

@jetcitysinatra7300 Год назад

@@bohon7801 can I clean the pan with soap and water?

@edavis7350 6 лет назад

Damn~~!!! How old is that stake????????? It’s black~!

@peterfrandsen1948 5 лет назад

Its steak not stake and you are right it looks like shit.

@zzh315 5 лет назад

woh woh woh. dont say the b word. its african

@PhaseSkater 5 лет назад

its probably grassfed organic. google how grassfed steak looks versus cheap cornfed beef from factory farms...

@porsche944mt 5 лет назад

It looked a bit old to me, too! Still there were just too many things wrong with this steak video that I just had to gringe while watching.

@PhaseSkater 5 лет назад

Jeanette Armstrong have you ever seen a grassfed steak or are you used to cheap red dyed corn fed steak at Walmart?

@ariesgirl54ify 4 года назад

What a TREMENDOUS find! This man's/Chef's depth of knowledge and level of SKILL is phenomenal!...and a gift for ME! A woman who LOVE'S a GREAT steak and ain't afraid of the charred fat, lol!...

@witkreeger6097 2 года назад

The steak looks perfect. How do you keep the whole garlic from burning?

@ZaharahFitness 3 года назад

Absolutely LOVED this video. Perfect steak perfectly explained 👍👍👍 Thank you so much

@svuy9801 3 года назад

Was it cooked for 2 and half minutes for each side? Thanks

@miamiles7996 4 года назад

Looks delicious thanks for the tip regarding the aluminum foil I’m cooking my steak like this tonight with potatoes mixed with onion soup mix

@BBQandBottles 4 года назад

Great, let us know how it goes.

@itopete77 5 лет назад

I have the same pepper grinder!! I love that grinder btw :v

@joshuaroberts4383 4 года назад

please tell me where you can find one of those thats all i want to know. That pepper grinder looks awesome all the ones i buy keep breaking. Or dont work properly. please email me cause I will never be on here again. joshgroberts84@gmail.com I would appreciate it so much thank you.

@internetzvonok420 Год назад

I can't believe this guy is doing it seriously, he is probably just messing with us xD

@momoney2720 6 лет назад

$10 FOR STEAK,$25 FOR BUTTER

@tresjolieme81 3 года назад

its ok not everyone had money for fancy steak a sirloin is good

@rkhusker 5 лет назад

Have you thought about purchasing a Camp Chef or Blackstone griddle?

@BBQandBottles 5 лет назад

Given I have the Traeger, I haven't considered the Camp Chef but I hear the sear station it has is a nice feature the Traeger's are missing. As for the Blackstone, I just don't see myself using it enough. I've got 6 cookers as it is but my next one is going to be a kamado.

@scottluther2091 5 лет назад

Nope, cast iron is the best to cook a steak on

@eddybedder2865 5 лет назад

In other steak videos its recommended that you dont pepper or salt steak til its going on the pan?

@BBQandBottles 5 лет назад

To each his own. I like seasoning my steaks 40 minutes before which is what the science based guys like Alton Brown and Kenji López-Alt suggest... personally I'm a big fan.

@JV-fg9nt 5 лет назад

because of moisture

@alexanderlitvak4560 4 года назад

Seasoning for 40 min makes just dry meat, but NOT JUICY STAKE. Salt takes all juice out of meat. No fork, no olive oil.

@dwaynehendricks7842 2 года назад

Olive oil??? Canola, safflower, grapeseed or avocado oils. If you use olive oil you will reach the smoke point well before a good searing temp is reached.

@deya5619 5 лет назад

Looks lovely .....But you forgot to tell about the flame ,kindly reply ,should it be low ? Or mediam ?

@BBQandBottles 5 лет назад

I put it on medium high. Ideally you should have the surface of the pan be 400F or more... but you can try the trick we talked about with the water droplet to make sure you've got the right temperature.

@globalcitizen176 6 лет назад

Great video keep up the good work

@davids714 5 лет назад

yeah......i saw some nice things done and some missteaks.....lol. over all.....good job.

@Vanalleswa 2 года назад

i never use tinfoil. the reason, the steak is gonna steam inside the tinfoil. So the crust will be not as crunchy anymore. just a tip :)

@peilee5348 4 года назад

I see a few differences in how you cook your steaks now .. Based on the more current videos.. You now use avocado oil for its high smoke point..you use an infra red thermometer... And you add butter and garlic after flipping, and 2mins before the steak is cooked :)

@BBQandBottles 4 года назад

You got it!

@si_vis_pacempara_bellum4906 3 года назад

First time seeing someone forking a steak over 😂

@ddstar 5 лет назад

how does your oil not smoke like crazy? I'd set off every fire alarm in my house

@BBQandBottles 5 лет назад

Try using avocado oil - it’s got a high smoke point.

@BigWigglyStylez 5 лет назад

Yes

@ronchu2034 5 лет назад

you add butter to baste when you flip the steak over once. you don't throw in the butter so early, you baste on the seared side.

@TheManny1108 5 лет назад

Hello . For well done steak what temperature to reach.

@BBQandBottles 5 лет назад

well done is once you hit an internal temp of 165F... but that's going to make your steak taste like leather. But I recognize it's personal preference - I'm a medium rare guy so more around 130F.

@SrTacoman 5 лет назад

There’s something called google bro

@metatonomy 3 года назад

What temp setting should the burner be, or did I miss that part?

@BBQandBottles 3 года назад

I’d go with medium high. Ideally you want your skillet between 450-500F

@SS-lt7lk 3 года назад

I would have thrown that in the trash the moment I looked at it

@marshallcollins8634 5 лет назад

Nice watch

@larry89 4 года назад

I must say, your techniques have gotten a lot better since this first vid! Kudos

@BBQandBottles 4 года назад

Thanks Larry - yes this was the first video that kick started the whole steak experiments series. We had lots to learn back then!!! And we still have more to learn today.

@harryhthenorwegian476 4 года назад

Absolutely wrong! This is horrible!

@christopherrucker6431 5 лет назад

I’m a graduate of the Ellie Mae Clampett School of Cooking and I can tell you I can ruin hamburger helper. I bought a nice USDA PRIME ribeye from Costco and used this method step by step and it was the most mouth wateringly good steak I have had in ages. BRAVO. I only wished the baked potato I made with it had turned out as well.

@BBQandBottles 5 лет назад

Thanks Christopher! Appreciate the kind words my man. If you send us a picture of any of the videos on our channel, we'll give you a shout out on our Instagram page.

@MinavaEvo Год назад

How much heat does the stove use? High or medium heat

@lillpopr 4 года назад

I hope someone will reply to this. The colour of that steak does not look good to me. I'm always worried to buy steak that is starting to get that colour and won't cook it if it's like that and I know that in my fridge it could only take a day or two to turn like that. Any advise or insight?

@xjumpmaster82 3 года назад

You have got better since recording this Video 😊

@BBQandBottles 3 года назад

Yep - we keep this video up as a reminder of how far we’ve come 😁

@rickynovendo6555 5 лет назад

this video helped me a lot! wish me luck! thanks a lot. :)

@celestymecherkany1604 3 года назад

Any video on how to make rib roast?? Possibly medium well ?

@BBQandBottles 3 года назад

Here ya go ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vRmpxGXn0UY.html

@jberenden 3 года назад

Ideally, what temp should the cast iron skillet be Behn searing the steak?

@BBQandBottles 3 года назад

450-500F

@joebobbiggins5046 Год назад

The steak would take forever to get to room temperature. 40 min raises it a whopping 1 to 2 degrees and a steak right out of the frig woukd cook just as fast. Try it

@angryitalian3430 Год назад

Moment he said olive oil im like I already know more than you. 😂

@EverydayBBQ 6 лет назад

Excellent technique and it turned out awesome!

@BBQandBottles 6 лет назад

Thanks Mike! Coming from you that's a big compliment - appreciate it.

@EverydayBBQ 6 лет назад

BBQ and Bottles I’m nobody special, brother. I appreciate that thought but I’m as normal as anyone and that’s all I want to be seen as lol. Thanks 🙏 and great job on the videos. I’m gonna check some more out also.

@rosemiller8425 5 лет назад

Perfect

@MzwandileHarmans 3 года назад

That’s how I like my steak. With hot English mustard, olives and red dry wine. Ohhhhh 😋

@kuanyen36 5 лет назад

nice looking old steak

@dpd1035 5 лет назад

EVOO is a finishing oil, not a searing oil, as its smoke point is too low...... You can use regular olive oil, avocado oil, or what i prefer to use, beef tallow... Also, please stop stabbing your steaks to flip them...

@jaunie8217 5 лет назад

Yes. Olive oil has a low smoking point and gets toxic pretty quickly at higher temperatures as I've mentioned somewhere else in this thread.

@anthonykufta2197 4 года назад

was waiting for someone to say this....

@vpsdww 4 года назад

WRONGGGGG OLIVE OIL IS OF COURSE WONDERFUL FOR SEARING TOO

@350streetracer 4 года назад

Very nice

@BBQandBottles 4 года назад

Thanks

@sjm1396 6 лет назад

Is it the same concept for a fillet? 130 inside temp?

@BBQandBottles 6 лет назад

You bet. If you're searing a thick fillet though you might consider taking the fillet off the pan at 125F. While the fillet is wrapped in tinfoil and resting, the internal temp of the meat will continue to rise. Frankly, this was a fairly thick sirloin and I probably should have done the same here! Thanks for tuning in Steve - appreciate the support.

@keithspencer3214 5 лет назад

NO! 122 degrees and then rest for 3 minutes for medium rare.

@douglasbankston3869 4 года назад

I HATE TROLLS! Thx for taking time to post this. I googled how to do this because I'm a regular guy with a nice kitchen and a new skillet. Let's look at positive points. NICE KITCHEN! EASY RECIPE! No virgin baby seal tears needed! The color of the fresh steak is fine. Adding the whole garlic prevents it from taking over the whole dish. Olive oil at that temp is great. The Lodge brand is purposefully left rough, so until completely seasoned (years) it will 'grab' the steak, no matter how much mallara-blah-blah you wait for. Using a fork like you did is not faux-paus. Ooooh...4 holes in a giant steak....woe is me. Resting the steak in foil, especially lightly sealed, is helpful...ur only retaining heat while it cools nicely. Many restaurants do the same in semi-airtight dishes after cooking while they're getting ur asparagus ready etc. The anti-foil nazis should get a life. If you dont like it, dont use it. The end result is perfect. Regular guy with regular stuff cooks kick-ass steak with no fuss. Thanks for offending so many Nancy-poos.

@lkeve 3 года назад

Isn't pepper burning and it's best to apply it later?

@frankiedueliez6511 5 лет назад

Dude my apartment was filled with smoke last night after using my new cast iron for the first time. How do I avoid this? I had it on high heat.... maybe I should turn it down a notch?

@BBQandBottles 5 лет назад

You could try using an oil that has a higher smoke point than olive oil... such as avocado oil. Regardless of what you do there's going to be smoke coming off the pan though so I'd certainly recommend making sure you've got your stove fan on and crack a window or two open :)

@tuyinc 5 лет назад

It's not smoking, your steak will never have a nice crust. Cook outside.

@porsche944mt 5 лет назад

Unfortunately I live in a condo that doesn't have a window in the kitchen, so I have to be careful not to set off the smoke alarm! I find peanut oil works best (never use olive oil) but you will still get smoke....I just make sure my front door is open before I get started! LOL!

@worldview2888 5 лет назад

like this nice video but i have questions about the meat (what it cost $29?) dont look good. and the cooked product looks very dry.

@BBQandBottles 5 лет назад

Hi Nick - I actually bought a good steak, the problem was I tried to dry age it in my fridge and that just didn’t work out as planned. We’re working on a steak searing video series trying all kinds of different techniques for getting the juiciest steaks in cast iron so stay tuned!

@worldview2888 5 лет назад

@@BBQandBottles wonderful! I would look forward to that. And no worries just my small 2cent observation. We all learning. Hopefully we all get to see many more nicely cooked steak!

@dinaaubrey1953 5 лет назад

How many minutes u should cook this steak each side ?

@BBQandBottles 5 лет назад

It really depends... if you're looking for the most even cook, I'd suggest flipping every minute until the internal temp is 130F (if you're going for medium rare), otherwise, if you want to maximize the crust, I'd suggest only flipping once after 3-4 minutes depending on the thickness of your steak. Always cook to temp though.

@hussainattai4638 5 лет назад

BBQ and Bottles Isn’t 130 a bit high? Wouldn’t the carryover heat raise the temp even further?

@manuelruzza4387 2 года назад

what size is the pan?Thank you

@vinothjijan6114 5 лет назад

I have searched for steak cooking, i have looked in few videos they are cooked the steak before put into the pan..... Your videos putting raw meat (steak) to the pan. Can you explain the difference of both cooking. Thank you and advance mary christmas.

@BBQandBottles 5 лет назад

Maybe some of the videos you're seeing where the steak is cooking before putting it in the pan use a technique called "sous vide" which basically just cooks the steak in a bath of water... but what you miss out on is the crust that you get from cast iron or grilling. So often they'll cook the steak to be 5-10 degrees below the doneness they're looking for and then throw it in the pan to get that sear.

@vinothjijan6114 5 лет назад

@@BBQandBottles Yes your right they used grilling. For my understanding, if we are using cast iron no need of boill the meat before. Thanks for your time to text me.

@vinothjijan6114 5 лет назад

I did got of search about "Sous vide" and came to know it's part of cooking process. Seasoning - - > sous vide - - > searing 👍 Do you have any alternate way to cook meat without sous vide precision. Thanks a lot ☺️

@Sharberboy 3 года назад

Sounds like he's talking about reverse searing. Bring your steak up to about 119° in an oven, Rest it, then sear it in a hot pan until about 130°, rest 5 minutes then eat.

@quinton50h 5 лет назад

There are some mistakes in this video however there are some critiques in the comments that are a little too harsh. First of all yes that steak does look a little too old or maybe it was just left out so long that it oxidized but I’m assuming he wouldn’t use it if it was actually bad. Second extra virgin olive oil actually has a pretty high smoke point and it was perfectly fine using it for this purpose. Third yes he did make a mistake turning it too early if you have to struggle to get it out of the pan then it’s not ready. I also want to point out that some people are saying he used to much salt but that’s not true however the order it should’ve been done is first let it sit for 30 minutes to an hour to get to room temperature then pat it dry and then season it and then let it go right into the preheated pan.

@quinton50h 5 лет назад

Also you CAN absolutely use foil but tent it do not wrap it up

@theguti_man 6 лет назад

Subscribed

@tiara424777 4 года назад

what brand is that salt? gret video

@BBQandBottles 4 года назад

We use Maldon mostly.

@tiara424777 4 года назад

@@BBQandBottles thank you !

@thomashale8063 4 года назад

Where did you get that style pepper mill??????

@BBQandBottles 4 года назад

William and Sonoma’s

@thomashale8063 4 года назад

@@BBQandBottles not on their site😢

@kmacradio 6 лет назад

Other chefs' on RU-vid say that you should not use a prong to flip the steak because it puts holes in the steak the and then the juices escape out of the steak through those puncture holes. Also, other Chef's say that if you use tin foil at all, while the steak is resting, to just "tent" the steak with the tin foil rather than "wrapping" it.

@BBQandBottles 6 лет назад

Tenting or wrapping is fine... basically accomplishes the same thing of retaining the heat so your steak doesn't cool when you take it out of the pan and let it rest. The key is to take the steak off when the temp is a little below (3-5 degrees) what you're ideally looking for because it will continue to cook under the foil for another few minutes post cook. The prong thing is probably true, but I only had these guys handy... maybe next time.

@DecChild12 5 лет назад

I think you'd get a better crust if you didn't let the steak reach room temp before searing. You can have it on high heat longer and still get medium rare for a good crust. I also find crushing the garlic goes a long way, swirling the herbs + garlic in the butter, and I make a point to lift the steak and get the butter underneath it at least 1x per side. I tried some Thyme in there as well and it was really nice!

@BBQandBottles 5 лет назад

These are all really good tips. There are definitely different ways to do this and if you've seen my frozen steak experiment video I think you might be on to something about not letting the steak warm up. Thanks for tuning in!

@sylviacallahan9581 5 лет назад

What temperature? High, medium, low? Thanks

@ii2cky 5 лет назад

Sylvia callahan u want high heat so it’ll sear a nice crust

@BBQandBottles 5 лет назад

High heat. Make sure you get the pan to at least 450-500F

@mattneville2864 5 лет назад

Super high

@Crondar777 4 года назад

@@BBQandBottles Your pan must have been at 300 or less if that olive oil didn't immediately start smoking up your kitchen. If it were at 450 to 600 that butter, rosemary, and garlic would have burned within a min.