2 important tips... 1. Never flip towards you. It can splash cooking oil causing extreme burns. Don't be afraid to use your free hand to carefully place your meat AWAY from you. 2. As you mentioned, cook about a minute per side, but that changes depending on thickness of cut of meat. The steak you choose could have gone at least 3 to 5 minutes per side. Also having a pair of tongs will help to sear the sides of your steak to complete your crust.
I think he cooked it the right amount of time. I would have recommended that the oil be a little hotter though. My steaks (which are usually a little thinner) I sear at a very high temperature for around 45 seconds on each side.
Coconut oil burns at 350, that's why it's smoking. Only use it at low temps with veggies and save the high heat meat cooking for avocado or grapeseed oil.
Omg PEOPLE, this is SUSHI GRADE TUNA you are only suppose to sear it that's it. You never ever want to over cook this simply because it's expensive an best eaten raw or seared only, an to achieve this your pan MUST be on high or it'll be gross.
I love your channel - I’m doing this right now.. I am following your instructions.... lil let you know how mine came out - I did add garlic cuz I love garlic...
Wasabi vinaigrette. Soy sauce sesame oil wasabe paste lemon juice and a lil bit of apple cider vinegar. BUT before you add that crust them with salt pepper and paprika:)
It's always funny how confidently people say ignorant shit on RU-vid videos. People complaining the tuna isn't brown all the way through or the amount of times I've seen people comment on steak videos calling medium rare raw is just hilarious
High heat.. I usually put mine on med high. He like his a little less crusty on top. I like mine crusty and super rare inside so I do med- high heat.. Also no non stick.. Either cast iron or a good steel pan.. He does his a minute each side but im a savage.. I like mine 20 sec each side.. Easy peasy..
Personally his steak looked medium to me, whatever you prefer is fine, I like it more rare, but fit it to your tongue, try it with some brown butter and light garlic salt it is amazing👍
It's on sale here in Tennessee at my local Kroger store for $9.95 a pound. I almost got some, but I've never had it and didn't know if I would like it.
I recently read, unless you live RIGHT by the ocean, frozen is preferred. The "fresh" stuff is just previously frozen fish that's been thawed and now sitting on ice. Go for frozen if you're getting from a grocery store.
Phil isn’t a real chef, he’s a cook at Marco’s Italian Eatery in Sheboygan Wisconsin, I work with him... he started as the dishwasher and the Mexicans taught him how to cook.. damn fine cook but definitely not a chef...
It's suppose to Cooke rare or medium much more yummy,maybe avocado oil is good to used so its not gonna smoke the pan.But I like the guy looked macho!! Hehehe
