NEVER EVER Grill a Steak again - Skillet Seared Steak 

I’m so glad you enjoyed. Thank you for your comment and taking the time to watch.

Rick, I agree with you on the movement. Sometimes in front of the camera you do things you wouldn't normally do.

My 70th birthday is coming in September.....when I was 12 yrs old my mother would have me cook our sirloin steaks in a heavy frypan on our Electric stove. I made steaks that way well into my adulthood until I had access to a grill pretty much year round. Now I'm back to pan frying them on the rare occasions when I have steak. I live alone now so it just isn't worth heating a grill for one steak!

Don't use butter full stop in ANYTHING kills natural flavour of the food

I really enjoyed your video ! ❤️Years ago when I worked in the restaurant,our Chef Barbara could turn out the very best NY steaks or a porterhouse like no other. No Chef could hold a candle to her steaks. The secret was while taking the steaks of off the Broiler or from the cast iron pan, she always put a nice 1/2 teaspoon of non salted BUTTER on the HOT steaks , topped it with little grilled onion or mushrooms. You could see,taste & smell the juice around those steaks.

@pamh.5705 Thanks for your beautiful memories of your childhood to now and I know what you mean for am now 69 yrs old and do miss the good old days

Kosher salt?? 😂😂😂 Pleeezz

Throw them on the barbecue grill they'll definitely taste better

Karl, you can’t go wrong with those 3 points. You are an excellent student. Move to the front of the class, and I appreciate your watching and commenting.

gruispad, thank you for the comment, but please explain your objection to Kosher salt. I hope you do not use table salt on your steaks. Look forward to your reply. Thanks for watching. Also, please excuse the late reply. I really try to get to each comment but sometimes it takes a while. I figure if you take the time to watch and comment, I should take the time to respond.

Victor, you are absolutely correct. Grilling is the ultimate flavor enhancer when properly executed. It is great to have an alternative method when weather or other circumstances forbid us from heading out to the old faithful grill.

Wolfgang (love that name). Thanks for your kind comments. After filming this video and hearing some of the comments, I see that I missed a few things and wasn't completely clear on others. Sometimes standing in front of a camera makes you go brain-dead. I have another similar video coming out in a week or two, but it is more detailed and some of the finer points are clarified. I hope you watch it and comment.

Very informative, and well done

I completely agree with all points. Both methods have their advantages. I guess it all boils down to convenience and preference. Keep grilling, and keep watching. Thank you.

Thanks for sharing!

Thank you and hope you cooked some good ones. The palm trick is an approximation since a ballerina and linebacker have different palms.

Hope its workin out for ya....😍😍

I wish we could reverse sear a few steaks together. I’m sure I could learn something. Thanks for watching.

Thank you, Pearl. Love that name. I look forward to your next comment, good or bad.

EM MCM, I also love to cook them on a cast iron griddle. I keep on my grill at all times, and it is a good, safe way to cook when you have many other distractions going. The older I get, the easier I need to make it. Thank you for taking the time to share your comments.

EM MCM, I keep two cast-iron griddles on my grill at all times, and use them every week, if not almost every night. It sure takes the babysitting out of cooking some items, and the flavor and color are always superb. Thanks for watching.

I now make amazing steaks. Esp when i salt overnight before cooking. That mailard reaction makes me the hero.

Bill, let me know how it turns out. You can't go wrong with this method, especially when you can't get out on the grill and have a desire for a good steak.

Thank you, Stacey.

Thank you Marcell. Point well taken. Thanks for watching and your comment.

Club Mogambo, I agree completely since I grew up cooking steaks on a grill. However, on those occasions when you cannot get out on the grill, my case very bad weather, this method was spot on and very satisfying for the moment.

Different in taste, yes. Love them both. What is better than a thick beautiful rib eye? Thanks for both comments and info.

True.. the smoke rising into the steak from the dripping fat is the essence of the ribeye steak .. maybe not a sirloin with no fat but the ribeye that’s not grilled may as well be boiled

Skillet allows you to baste though and thats huge - to me grilling is great mostly cause less cleanup and makes multiple steaks easier

Also if the steak is marinated, seems to burn in a skillet.

My pleasure 😊

I agree. Thank you in the UK. Come see us in the US. We will cook a steak together.

southfork40, that is a good question. The addition of the Avocado oil kept the butter from burning as it typically would without that addition, and the butter to aid in producing a nutty flavor. Ghee is tremendous, but I did not have any available; Ghee doesn't last long around here. The method described is quite standard and used by many top chefs. Regarding buttering while resting, I do that quite often with compound butter or Ghee when available.

southfork40- you got the answer without even knowing it: it offsets the butter burn thus getting the best of both Worlds and flavour

When you add butter to any kind of oil it doesn't burn when you had to work first get it hot and then add the butter it doesn't burn

Dylan, somehow I missed your message. I noticed that there were several good comments to your question. I don't believe there is a worry within a reasonable time, and if the meat is properly cooked. Please see my comment correction on the video description for additional information.

Robert, I do like those plates.

Mark, thanks for watching. It is really a good method if you can't get out on your grill.

I have read great things about cooking frozen steak. If you think about it, it makes sense. Thank you so much for your observation. Maybe we can do that on a future video.

Thank you fir the kind comment, SuperMaugi. I appreciate each one of you who takes the time to watch my videos.

Keratosis, let me know how it works out for you. Thank you for watching, and I value your input.

Sara, you are so kind. Let me know how it turns out. I’m always interested in my viewers results. I learn from friends like you.

Thank you for asking. They turned out great. My husband and I each had a cast-iron skillet and followed your directions. I had all the ingredients because I have a garden and we both did them together. Ha ha. Thank you again God bless.

I like it for its simplicity and versatility. Thanks for commenting.

Thank you too!

KriSara, thank you. I have a sequel to this video coming out in another week or two with more detail and clearer information. I hope you can watch.

Kevin, I have actually been experimenting with just this point you have brought up in your comment. I am inclined to agree with you 100% after further experimentation. Thank you for your comments.

Thank you 😋

Mike, I am so glad you did. If people can learn just one helpful hint in each video, it makes it worth it to me. Remember, Love to Cook and Cook to Love.

mikesfolder, thank you for your kind comment. I have a sequel to this video coming out in another week or so with more detail and clarification. I hope you can watch, and I look forward to hearing from you again soon.

Isaac, thank you for your comment. I have a better version of this same subject coming out in about another week or two. I hope you get a chance to watch it, and I hope to hear from you again.

I usually throw my butter and herbs in when I place the skillet in the oven if finishing by the oven. Due to editing, a true timeline is not always clear on some things. Thanks for watching and for your great comments.

Thanks for watching!

Stanley, thank yo for watching. One of my first videos was on Sous Vide. I do have another sequel to this video coming out in another week or two. I hope that you can watch it and reply.

Nothing like a Fred Flitsto0ne size steak. I hope it turned out good.

Glad it was helpful!

I like that for a change. What kind of wood do you use?

Thank you for the comment. I do appreciate you watching. Hope to hear from you again.

That is a great question. Give it a try and let me know how it turns out. The answer is yes, but you need a thick chop, and it will be delicious.

You are right on with good quality steaks. I like to mix it up between grill, skillet, oven. Not always practical to light up one of my 5 grills when I want a great steak. The great thing about cooking is that we can always improvise with impressive results. Thank you for your comment, but especially for watching.

It does, Sunset. Love your handle.

Steve, good points. I just filmed a sequel to this video and expand on and clarify some points. I deal with temping steaks as the best way to nail temperature. Some people have a aversion to using a probe thermometer, falsely thinking they will damage or ruin the steak. I hope you get to watch the video when it comes out in a week or two, and I look forward to hearing back from you.

Thank you for watching.

Terry, regarding minimum temperature, it is a matter of preference. I had a friend who only wanted his steaks cooked for thirty seconds on each side for an extremely rare steak. Not my preference or recommendation. There are those who would want us to cook it to 160 degrees, but I have eaten them at 120 degrees without any problem. I would say, go with what you like from rare to well done. Good luck with your experimentation.

Susan, I believe it is a very good option. I have never been disappointed when circumstances necessitated that I use this method. Good luck.

Susan, thank you for your words. Sorry that I am a little behind on my comments. I retired in late June from thirty-three years in the food service business to do RU-vid. It is keeping me quite busy and is much more difficult than one can imagine. Please let me know how your steaks turned out. I have a sequel video coming out in a week or two. I hope that you get a chance to watch it.

Steve, thanks for watching. I have not actually used a grill in any of the videos, but that is to come. The steak in the video was cooked in a cast iron skillet on an open gas flame. On my grill at home, I put a cast iron griddle to do this same thing. It is now one of my favorite ways to cook a steak, and I have always been a grill person.

These videos are very informative. There may be hope for me yet in the kitchen.

Steve, I believe there is hope for almost everybody. Work on the basics. Watch my video on How to Cut an Onion and How to Cut a Bell Pepper.

You are mist welcome, Sherry. Perhaps we are related. I don’t come across the Woods name very often. Keep watching and sharing.

Derek, I am so glad that you were able to pick up a helpful pointer or two. Thank you for watching.

Thanks for the affirmation. I appreciate you sharing.

Pete, thank you for the kind words. I do have video on Sous Vide Steak on my channel. It was actually one of my first videos. They say, "Your first are your worst," but maybe you can pick up a few pointers. I do enjoy SV. After reading comments, and watching my video a time or two, I have made a sequel, to be released in a week or two with clearer and more relevant information. Please watch and write back.

Look up the Rule of 4.

Your are welcome. Thank you for taking the time to watch and comment. I am most appreciative for all.

I agree 100 percent. Thanks for watching.

I appreciate that, Glenn. Keep watching my simple videos, and chime in with the hood and bad.

John, that makes it worth it to me. I have a sequel to this video coming out in a week or two. I have learned a few more things and hope to expand as well as make some points clearer. Hope you get to watch it.

Jamier, interesting thought. I will give it a try.

Great. I hood you enjoy. I actually did it last evening g with steak and double-bone pork chops.

Thank you, Rick. I appreciate you watching.

You deserve it today. Go get a big and juicy ribeye and let me know how it turns out.

@@AllThingsFoodwithJohnWoods you paying?

Did you try a steak?

Patrick, you have versed me on two counts, and probably ninety-nine percent of our viewers. We use the terms synonymously, and rarely use the term Meat Cutter. I am going to have this conversation with the guy behind the counter at the meat market. I will let you know what he tells me. I love Avocado oil and Grape Seed oil and use them every day, I will look into your comment. Thanks.

I think beef tallow or ghee is the best for steak in cast iron.

Thanks, Denise. It was quite flavorful and very tender. Give it a try, and thanks for watchig.

Leon, having cooked steaks with the reverse sear, it is not my preferred method as expressed in the video. For some reason there is a lot of interest in the subject.

Joseph, that is a reward from you that I gladly and proudly receive. Always Love to Cook, But Cook to Love. Keep watching.

Frank, what would we do without cast iron. I find myself cooking more and more with them. Tried and proven over the years.

Tim, that doe3s sound good. I have a friend who pokes, what seems like hundreds of holes in his steak as well. They always turn out so good. It is always great to learn new tricks. Thank you for watching.

You can but sauces with carbs (sugar) can suck out the heat from the surface of the meat so that you end up with a steak with a somewhat boiled surface covered by a somewhat browned sugar solution, but if marinated stakes is your thing it can help to use ghee or tallow instead of oil and letting it lose some moisture in the fridge ahead of time. Do not let it sit in marinade until the last second it's not going to get any meynard reaction.

You should throw it away. Using any kind of marinade, especially overnight will ruin your steak . That being said everyone has their own preference. If you are using a marinade don't marinate more than two to three hours and cook over over gas or charcoal. If you try to cook it on a skillet or a pan it'll will basically steam your steak

Yes you can, but the moisture from marinating will inhibit crisping. You will get a lot of steaming. I like marinades, but wound be careful about marinating too long with such strong ingredients. Thanks for asking.

My pleasure

Lucas, it was quite delicious. Thanks.

I do like skillet steak, but have never had it dry out on the hottest open flame if it is a thick steak. Please comment back.

@@AllThingsFoodwithJohnWoods Your video is excellent and appears to point out the advantages of pan vs open flame cooking for meat. I prefer the pan cooked to open flame cooked by far. My experience from cooking on an open flame grill at home and food grilled in restaurants has been the meat is overcooked on the outside and dried out. Cooking in a pan requires more effort and cleanup but the process is more controllable and the meat retains more of its moisture. I also watched your chopping celery video demonstrating good knife and cutting board techniques. I started out that way but ran into time issues because I cook in larger quantities than most home cooks. My batches typically run using 3 pounds (one bag) of onions, a one pound bag of carrots, an entire stalk of celery and around 10 peppers. Doing this with a knife and cutting board caused time issues so i had to find a faster way to finely mince vegetables for mirepoix. This is how I solved the problem: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5JZz3S7RRb8.html It reduced the prep work from hours to seconds. This is a quick slide show of my kitchen: ru-vid.comXb3scYQfF5w?feature=share

I love Avocado because of its high smoke point. I never pick up sny pungent flavors when I use it. Thanks for watching.

Eldiablo, you bring up some good points, and I have made a note of it for a future video. I do have a sequel to this video coming out in a week or two, and your feedback would be appreciated. I am thankful to viewers like you who bring up these great ideas.

Torri, thank you for your comment, and I completely agree. We are a new channel and are taking things slowly as most do when they begin the journey into RU-vid. We just purchased another camera for overhead shots and will be using it in future videos.

Jackie, let me know how it turned out.

israelch77, you have brought up a good point. I love reading the comments from my viewers and learn much. Thank you.

Landor7610, it is definitely a great volition, especially during inclement weather. I love my steak 365 dpy.

Louis, let me know how it turned out. I can’t wait to hear about the results.

I’m quite fond of them, even though I have been a grill person most of my cooking life. Thank you for commenting.

Thank you, pearlgee5970. I appreciate your watching and commenting.

I’m sure it would. I live marinated flank steak (kikkoman, fresh garlic, oil). Give it a try and let me know.

I would agree, but the point is that is a good alternative on two occasions: inclement weather when you can’t grill, and for the thousands of viewers who do not have access to a grill. That number is more than you can imagine. Thanks for watching and for your comment. Please excuse my late response.

Thank you, Micah.

Eugene, thanks for the comment and question. Pepper burning is a myth, at least at the temps we use. It has never, ever happened to me after thousands of steaks in my restaurants and catering companies. Jacque Peppin, my chef idol, would disagree with you. I really appreciate the debate and your comment. Keeps this old man on his feet. Look forward to hearing your response, though I may be slow to respond.

Sk Ud, that is a tough one to answer without knowing the type or quality steak you purchase. If purchasing a tougher cut of meat, sous vide is a great alternative method. There are many videos available on that subject. If you are using a good cut of meat, overcooking can cause even the more tender muscles to toughen. The heat causes the proteins to firm up and squeezes out the moisture. This always results in dry and tough meat. Let me know your thoughts.

Marinate with ether lemon juice or red wine vinegar, and like our chef said, don't over-cook it.

Are you buying Prime or Choice. And what type of steak do buy. N.Y., Ribeye etc. ?

You are quite correct, but do you know The Four Hour Rule states that foods can not be held at any temperature between 40 and 140 degrees F for more than four hours. Four hours is the amount of time it takes for bacteria to multiply to a level that is considered unhealthy. Have you ever removed a properly refrigerated 1.50 to 2.0 inch steak from proper refrigeration between 33-38 degrees, place on the counter top at the average room temp of 72 f degrees f. Check the internal temperature in 2 hours. I won’t budge much and you will be well within limit within the 3 hours I stated. Now if you stick it in a really hot room, that is a different scenario. Common sense is the best practice. I have never read or known of anyone getting a food borne illness following the above procedure. If there is, please forward and I will stand to be corrected.

Terry, interesting comment. I love butter, and some comments said I used way too much. You can't go wrong with too much butter.

Great! How did it turn out?

Animal cruelty is quite funny. Thanks fir that memorable line. I will use it with great pleasure, Zig. Hope to see some more of your one line zingers again.

clement jean, thank you for your comments. We could debate a few of them, but it is always fun to hear other opinions. I appreciate your points.

Good preference comment. Some people are repulsed and some can’t get enough.

De, thank you for the candid feedback, and I am not offended. We are a new channel, so all of this comes with a learning curve and constructive feedback from viewers like you. I am most appreciative.

Bill, I usually dry brine mine on a rack in the refrigerator for 24 hours. It does make a huge difference. I have not been brave enough to leave one out overnight, but it sounds interesting. As one viewer commented, they did it all of the time in other countries around the world I would love to hear more from you on this subject before I give it a try.

Yes it can

USDA authorizes meat to be out at about 70 degrees F for up to 4 hours in their plants (they recommend no more than 2 hours for standard households)

@@BurtsDesserts Burt, please see my clarification in the description box.

@@zacharyjackson1829 Zach, I did not make that as clear as I should have. Please see my clarification in the description box. thank you for your comment.

In my Country the butchers have the meat all day hanging from big hooks in the market where people come and chose the part they. Besides heat would kill any bacteria... maybe :)

billyman, you do add another good comment. The more I cook steaks and research the subject of tempering, I am beginning to think that much is made of it by many great chefs, but the benefits are minimal. On another note, I did see some research on cooking steaks from a frozen state. I tries it, and the results were quite interesting. I was surprised. Always enjoy your comments.

@@AllThingsFoodwithJohnWoods I've only ever cooked thin steaks from frozen. Works fine. I'm dubious thick steaks would work but I'm willing to experiment. ✌️

Danish guy Food, just looked you up and will watch some of your videos. The pictures look great, and good luck with this venture. It is much harder than most people think. Stay in touch.

@@AllThingsFoodwithJohnWoods yes it is looks so easy when u see other videos :)

I have done both. I prefer my oil to be hot when I place meat in. Notice I said “preference.” I don’t notice much difference. Your feedback appreciated, thought it might take me a while to respond due to the many comments I try my best to read and respond to. Thank you so much.

John, thank you for the comment. Unfortunately, many viewers do not have access to a grill to enjoy a great grilled steak. This method is definitely and alternative.

MC MC, I agree on the effectiveness of the method. It is surprisingly simple and flavorful, as well as a good fallback when you can't get out on the grill. After watching the video after its release, I have made a sequel with clarification and more valuable information. It should be released in a week or two. I hope you get a chance to look, and I hope to hear from you again soon.

Greg, did you try a steak, and it was over seasoned, or do you prefer no seasoning? I would be interested in clarification. I try to be very moderate with seasoning but use adequate amounts to know it is there. Some seasonings are quite powerful, and all seasonings should be used in moderation.

billyman, grandmother can sure teach a thing or two about cooking. So much that they did has been lost in recent years, but thankfully for people like us, we still remember and pass it on. Thanks for watching the channel.

I like it because it adheres to the meat, adds texture due to its coarseness, does not easily dissolve or burn as does table salt. I hood that answered your question.

You are right, but the point is that you can cook a great steak in a skillet if there is 10’ of snow on the ground and your grill is nowhere to be found until the thaw. Thanks for watching. I appreciate all comments.

OxMaster, sometimes things just don't happen as you want when you are in front of a camera and pressed for time. Also, things get inadvertently edited out. WE will try to catch these things the next time but thank you for your keen observation.

Donze, sometimes I get overzealous with my butter. Everything is better with garlic and lots of butter.