As far as I go, the meat U show in the beginning of your video I don't consider to be 'steakes'. They are, at best, beef cutlets. The only beef steak I consider to be steakes are 'filet' steaks, that need to be seared hot, and for a short time each side, so the inside stays red! Than covered with a nice, freshly made Bearnaise sause. its the best way to serve them! And cooking a good quality filet steak 'medium' or 'well done' is straightforward animal abuse! Thank U for your video!👍
The only cut of steak I would sear in a pan altogether is the filet mignon, because I like that specific cut (or any steak from the beef tenderloin) rare. I sear both sides and then baste with butter, garlic, and rosemary and/or thyme. Any other cuts, I cook sous vide or reverse sear.
watched a shitton of guga foods videos and have spent soooo much on sous vide stuff/new grill, and lots of wagyu lately 😂😂 so worth it but man it hurts the pocketbook , just cut a miyazaki A5 picanha up few days ago. Super excited to try
"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.
Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.
2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too. Thanks for all your precious time!!!
@@iambyrdman considering all professional chefs I know season with pepper before searing, I think you’re wrong on this, but like I said, try it for yourself.
@@benhayes5396 Like I said I have. What works for some doesn’t work for others. No big deal. When I put pepper on a super hot fire it turns to ash or close to it. Hit pepper with a blow torch and tell me what happens.
You HAVE to let the meat come to a closely room temperature, because you don't want to burn the outside while undercook the inside. Also.. 20 30 minutes is enough time to not have a cold steak before searing it.
I watched this video just to see how stupid it was going to be and it didn't disappoint. I came here to say the same thing. The whole point of this is to let the inside warm up but it will take forever for that to happen and its just stupid. Try in yourself though let a steak sit for 30 minutes and put a meat thermometer in the center and I guarantee it has changed even ten degrees from the temp of your fridge only idiots believe this because to get the results of room temp in the center of a steak takes hours plus leaves it susceptible to bacteria growing on it!
Amazingribs has debunked this and many other dangerous and foolish myths about meats. Leaving it out long enough to come to “room temperature” allows pathogens to grow and some of them could be leaving toxins on the surface that are not made safe by cooking.
@@christopherestewart I have been leaving my steaks out for hours and never had a problem. I eat beef raw after hours at room temperature as tartare and never had any problems. A rib roast I will leave out overnight for 8-10 hours to truly come to room temperature before roasting. Enjoy meat and don't be afraid of the bacteria that supposedly forms on all of it. The best steak I ever had mold on it that needed to be scraped off. So tender and delicious.
@@christopherestewart first, finish some culinary school , and then spread bullshit. You have 0 ideea that different meats are.... OOOOOOH, different And... Let me tell you a little secret. It's called "tartare" Now. Stop spreading bullshit.
Right. And some miss information. Like cast iron is great for heat retention, but it’s actually bad and distributing it so that was wrong. Half of this is just wrong info that’s went around for decades.
@@mathiaskanuck6759 So far I would agree. I've used it for hole chicken, legs and thighs, it's killer for fries, and I was told the other day it works great for re-heating leftover pizza.
A high quality stainless pan will work just as well as cast iron in my experience..I usually do sous vide for cooking though and just sear in a pan. Also, I use avocado oil because it has a smoke point of 500. Canola is a tad under that I believe
You can get the same thing with a decent carbon steel pan, mine gives the best sear I’ve ever achieved, even better than my cast iron skillet, it does, however, need a lot of care.
*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.
“Let it get to room temperature” I call BS on that. I freeze some steaks in marinade and have put them on the pit or in a skillet straight from the freezer and they’re KILLER.
Ribeye, medium rare, chimichurri sauce. Heaven. We're lucky, where we live in SW England gives us access to the most fabulous produce. Over flame is great for inch thick steals, like a Tomahawk for instance, but if your doing ribeyes for two a screamingly hot pan is the way to go. If you can see across the kitchen it wasn't hot enough!
24 hours, I have heard. But definitely not two hours. 6 minimum. America's Test Kitchen, if I remember correctly. It draws water out for the first while, then the water imbalance pulls the saltwater into the meat, where it starts breaking things down.
@@ChrisF_1982 possibly many got it but never liked or commented. But apparently it did take two years to get a like and comment 😜. Hope it gave you a good chuckle.
When I started to try to cook a perfect skillet steak, it took me about 35 to 40 times to due it right. Temperature and time takes a lot of practice to do it right. Now I can do a restaurant grade meal.
@@jimklemens5018 almost all of the steaks were good. Then you get to very good then great. The crust is a skill which takes time to learn how to do. Getting the perfect medium rare is required and takes time. Deglazing the skillet needs to be done just right. Having eaten in some of the best Bistros in Paris with their steaks was my benchmark. That is the difference between the good tasty pan fried steak and a steak cooked in a world class restaurant. Thus the reason for sooooo many steaks to get to perfect.
*It took me precisely 47 steaks to get it perfect. Course, my standards of 'Perfection' are probably not what most other people's standards are. Ive had gourmet steaks in NY, L.A. TX. PA. Nothing Ive had comes close to mine.*
#1 mistake when pan searing a steak is using a pan. I understand sometimes you just don't have access to a grill but nothing beats a steak cooked over an open flame
So you're saying these tips don't work??? Because otherwise this is a pointless statement. You came here to find out what mistakes not to make while making a steak on the stovetop and pretty much she's letting you know.
I can’t stand how everyone always starts with the right cut of meat. When you go to the grocery store all of the meat is right there it’s not like you’re going to grab a lamb shank called a shit a steak
It's all about the meat you buy, ribeye is a safe bet unless you're on first name terms with your butcher and falling over cash Let the meat get to room temperature, season well on both sides with salt and pepper Put an ounce of butter in the pan, medium heat until it's sizzling, steak in, raise heat, four minutes, turn over four minutes, rest on plate for 4 minutes, serve. That's a medium steak at about half inch thick Obviously you'll have to treat an inch thick one differently (more butter and some basting of the fat.. slightly longer at a slightly lower heat), or if you like it well done or blue.....but that's the basics. The trick is, buy the right meat, cook it hot, and don't f**k about with it If you're a beginner cooking at home, I think it's allowed to put a cut into it to check the centre is how you like it, it's an expensive cut, you should only be eating it the way you want it.
You should offer us a variety of your methods instead then...I'll start.. I use mix of pineapple and pear juice along with teriyaki sauce into the butter. Makes a great teriyaki glaze for those off nights.
@@johnmartin1726- John, I Don't have Any at home. But from Your comment; am I assuming Health Risks ? Regardless, I hate the Taste of it. So I'll be, "Avoiding it "like the Plague" ! Thanks for the Tip ! ;-)
Once she said that you want to put butter in a pan that you intend to sear steak in, I had to turn it off - putting butter in a pan that's too hot we'll make it brown and it'll end up burning while you're trying to cook your steak. Instead, use an oil for lubrication that has an extremely high smoke point like avocado oil. If you're going to make a video about mistakes that people make, please don't post mistakes that people make and pretend that it's okay
If this is in the same vein as your previous videos about selecting steak, I’ll keep doing what I do…..and that’s pretty good. This sounds like “How it’s made.” OK 2 minutes in and done! Bye.
they misspronunced shoe leather as well done. anyone who orders their Steak shoe leather needs to be kicked out of the restaurant or forced to order the Chicken.
