Steak 101: How to choose a steak and cook it in a pan (no thermometer) 

Smart 🤝

Nice, pretty clever

lel

Made me laugh

I'm so sad they don't deliver to Europe :(((

Same hear. Cast iron was searing hot. Added oil. Oil turned instantly black.

@Johnny Rocker, like the drink 🤣😂🤣😂 your honesty is fire comedy man. Glad you're eating good steak now my man....I got some coffee to wipe off the floor now LOL. Much love 👍👍

I did it as well. Startled the fuck outta me too because it shot flames up like 4 feet high. Pretty much ruined the pan I was using too.

He’s actually a home cook not a pro chef but he’s very good at cooking

There is a difference in following directions and using common sense

good stuff

I love butter on my steaks!

At about 5.5 minutes you can hold the steak with tongs and brown the fat caps as well as leave fat that bastes the steak for the final turns. One other thing is kitchen paper in Europe on top of the steak with a small saucepan or smaller fry pan it can sit on the steak lightly for an even browning and less curling with less temperature variance. A butterfly tenderloin works that way and tenderloins usually have a sauce as the flavor is not as strong. I saw Martha Stewart do the kitchen paper grill top trick and she used a bottle of olive oil sitting in a sauce pan on top of the paper sheet, on top of the schnitzel or bacon or hamburger or grilled cheese or Reuben

If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9

@@dizo-jp2tdOkay, but what has that got to do with cooking a good steak?

Fucking same

Ethan Cassidy good thing I grill the steaks

Lmao yes

his steak, especially in that bright camera light looks fucking raw

*M A X I M U M - W E L L*

😂😂😂😂😂😂

He still seasoned his plate lol

But he puts oil on the Steak and the seasoning on the plate

Adam Ragusea lore is the best.

Death to the Empire, glory to Stormcloaks, oh wait, wrong universe

What a bother, I guess I'll have to eat steak then...

My grade depends on it and me being Asian that also means my life depends on it also. Easiest assignment ever.

Thank you! Trying to explain this to my wife!

damn why do we always get so much homework! no no its not THAT much 😁

Let me tell you, we have 5oz (granted poor quality) sirloins for 99c at kwik trip up here in wisconsin, and I've bought so many of them to practice cooking my steaks

Same here. I grew up with electric stoves, then moved to a place with a gas stove and was suspicious as to why I wasn't overcooking my steaks as easily. Surely it couldn't have been that I got any better in front of a stove!

On my electric, I rarely go much past medium unless I'm bringing water to a boil.

@@russlehman2070 It's good for stir-frying, too. But yeah, not a ton of uses for that much heat.

@@DannyBeans Yeah, when I'm making egg fried rice in my cast iron, medium high is key.

I was making steak for my family at an air bnb. I'm most used to gas but have some experience with electric. I put my 2 cast iron skillets on high heat to preheat. Got distracted and turned back 5 minutes later and the seasoning was flaking off after the bit of fresh oil had burned away. Even my sister who has a lot of experience with electric stoves said that was insane. It took me a week to get a decent seasoning back in those skillets. So now I always start lower than I think I should with unfamiliar electric stoves.

Same bro lol I only eat my steak rare now

im still eating well done after i discovered what medium rare, rare, medium, medium well taste lile

My dad makes the best Paraguayan steak on the bbq. He does it at a low heat for up to an hour. It's well done but very soft and juicy (you can cut it with a butter knife) Every well done restaurant steak I've had in North America is dry and tough. Medium rare is more tender here, but it's not as flavorful, and my dad only seasons with salt and pepper, so it's not the seasonings. But bbq is a daily thing if you grow up on a South American ranch, so I guess you perfect it after a few generations

Same deal with me, i'll never let my parents near a steak again. I am the meat man of the house now

My dad likes shoe leather too. Once we went to a decent steakhouse (which rarely happened.... Bonanza was a big treat as a kid) and my father ordered a filet mignon and asked for it well done. The waited questioned him. A minute later the waiter came back saying the kitchen just wanted to confirm because they don't recommend it. My dad said he enjoyed his steak.

I agree I always do this

Most good cooks do that

Some people will say that you have to put the oil in first to get it hot, but with steak I think it makes no difference. So much heat, so little oil - it heats instantaneously.

I am definitely gonna be using this

I think he'll be fine; it's not that uncommon to oil the steak rather than the pan. I mean, there'll 100% be meme comments on it, though.

I don't have a smoke detector, so I open all windows and wait for the smoke to dissipate, takes 10-15 minutes. It probably looks very suspicious to anyone outside seeing me open the curtains of a foggy apartment

He said you could go with a thicker steak instead (12:50). We have hope!

Reverse searing might be better as you dont have to sear it for as long. I might be wrong though.

Patrick Waa we can’t afford that tho😭😭😭😭

When I was a kid I lived in an apartment with my mom. She worked at a local meat market and got a lot of free meat so we ate steak a lot for how poor we were. Anyway she used to just take the smoke detector down and put it under a pillow until we were done eating. You could try that.

So is it possible to cook a steak on a electric stove top like the correct way

@@blakeakaLS Of course its possible. You just need a proper pan for it. Cast iron or carbon iron or steel, the point being that it needs to be heavy so it doesnt go cold the second you put the steak on it. Non-stick Teflon pans are not good, theyre very lightweight so they dont have good heat capacity and also the coating will get to your steak since it will burn off at those temperatures. Like Adam shows you can cook ribeyes on the pan since theyre thin enough, but anything thicker than those ribeyes Adam had I'd finish in the oven. Or you can reverse sear which means you first cook them to around rare or a bit below rare then quickly finish on the pan high heat for a crust and desired doneness.

@@rykehuss3435 Or you could use your non-stick pan and "cold sear" your steak. Look it up. Lan Lam did a video on that in her "Techniquely" series of videos.

@@rykehuss3435 oh dayum the pan loosing heat when the steak is added... that is a really good point.

Oiling the steak is normal. Chefs do this.

Century Egg Congee good job, you got the joke

hoshi no that wasn't the joke

@@krkrbbr oh but it was

I don't hate the comment, I hate the replys.

Long live the Empire

It is so so so helpful seriously.

@@TVIDS123 Agreed, it's really helpful 😅

I think its cause the majority of his audience is from the us and uk. Although im from neither country, so neither help :(

Oh nah😭😭 If you can only microwave... do NOT make steak😂😂

Use an irom

@stockart whiteman You forgot the part where we collapse the lofted beds, exposing the weed that the RA stashed in the mattresses to sell over the course of the semester. But I do support the idea of burning the textbooks.

Uhhh🤔🤔

Easy, get too round steak, cook it in a grilled cheese toaster for your microwave. It'll be sad and probably taste like shit, but it's better than nothing.

But he does oil his steak instead of the pan

He’s not “Adam” he’s been kidnapped by Mobsters because he seasons his board and is held hostage

He seasons his plate instead of his steak too....

Am I the only one who does not find these memes funny at all?

@Muzzy Cerdo yes

@@muzzyLimon They were funny once, not anymore, now it's like beating a dead horse

@@septanos you must be new if you like these jokes

@@muzzyLimon its like anthony fantano's comment section, it is no longer funny but you gotta respect the hustle and that they are sometimes clever

That's why I go for super thick 1.5-2 inch steaks. Low and slow heat to develop a good crust without all the smoke and greasy floor.

Same, I don't know if I've just been eating shoe leather all this time or what but it came out the best steak of my life.

It’s a double this time!

Well done

@@aragusea I find it's a rare medium well done sir!

So dumb hahaha love it.

@@aragusea You can't be searious.

I live for my white wine reports. Thank you

@@Jasmine-hw5hf no problem

The real essential worker

memeguy66 Could I recommend adding additional information to the white wine report? Perhaps wet or dry streaks, for consecutive videos mentioning white wine (or lack thereof)?

thanks for the report sir

Ahhhh yes a real simpson fan

Sit perfectly still, only I may dance

Hahahahahahahahhahahahahahhahahahhahahahahahagagagagagagabaahahahhhahahahahahahahha

See you later on top

Here before you get top comment

😂😂😂

@@745morning hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaaha

Happened to me the other way around. I had some steaks and finally decided to cook them yesterday )': . The second one came out excellent though, so no regrets

You should check out Ethan Chlebowski's video where he takes Adam's recipe and tries to improve it with experiments. It's really good. I think he does a fantastic job showing why Adam's works and why his works too.

@@Furen was about to say the same, i really recommend that video

@@Furen I tried his suggestion about putting vinagar in the boiling water and the resulting fries after baking them were garbage. Super tough, I guess that's why you'd wanna break down the pectin.

Update us, Capt. Alex.

Feels nice when a sponsor is actually good.

Your comment made me know it was a good purchase. I guess I need a new stainless pan at some point now too. Great to see this post. TY

I was so hyped up to buy one honestly, but then the inability to ship internationally hit me hard :(

Yeah I have a Misen pan too. Nonstick, it’s very nice with a thick bottom but the coating is a bit different than traditional Teflon and is not ridiculously slick, rather it has a bit of roughness

@@michaelworley6431 maybe it's marble coating - it's more durable than teflon. I now have only marble coated pans and even very cheap ones haven't lose their coating yet.

Nice to see someone know both Adam and that organic chem tutor. Probably two of the most useful youtubers.

I actually thought he looked at comments, and if he saw a lot of common ones, added it to his pin post for that video. I guess he's just too busy now to go through so many comments for all his videos.

Yeah I think his comments got filled with so many "jokes" and stuff he can't find any actual questions

I made a severe and continuous lapse in my judgement, and I don’t expect to be forgiven. I’m simply here to apologise. What we came across in the woods that day was obviously unplanned. The reactions you saw on tape were raw; they were unfiltered. None of us knew how to react or how to feel. I should have never posted the video. I should have put the cameras down and stopped recording what we were going through. There's a lot of things I should have done differently but I didn't. And for that, from the bottom of my heart, I am sorry. I want to apologise to the internet. I want to apologise to anyone who has seen the video. I want to apologise to anyone who has been affected or touched by mental illness, or depression, or suicide. But most importantly I want to apologise to the victim and his family. For my fans who are defending my actions, please don't. I don’t deserve to be defended. My goal with my content is always to entertain; to push the boundaries, to be all-inclusive. In the world live in, I share almost everything I do. The intent is never to be heartless, cruel, or malicious. Like I said I made a huge mistake. I don’t expect to be forgiven, I’m just here to apologise. Im ashamed of myself. I’m disappointed in myself. And I promise to be better. I will be better. Thank you.

@@Liamjlm Dude, what in the flying spaghetti monster fuck are you talking about?

@@kindlin I am apologising

i hope this is a grammar error

sorry?

wh wha-

I think he meant for his family?? If not , welp 😰😰

You got me in the first half😭😭

AUS-10 for those wondering

Don't bother.

The steel type should be in big letters on the front of every knife box. Along with the form, that's the most important part. Instead we get "ShArP RiGhT OuT tHe BoX" as if that mattered once it goes dull after a week of use.

He talks about that in his video "watch before you blow up on the interent" He says it was a clickbait goofy title so of course it got memed

IKR? 👀

🍀

❄️

you will have good luck

I am confusion.

Not really. The less a muscle is used the more tender it becomes, but it also lacks flavour. That's why tough cuts like brisket taste so good, they've been used all the cows life but are super tough unless you cook it low and slow.

They do, for example wagyu cows are lazier

It would not taste "better" per se, but it would be more tender. As a muscle works more, it would become tougher, but it would also develop more beef flavour.

therealxurxx fan I wouldn’t say “lazier” but much more pampered, also the cows are way less crowded and less stressed which can play a factor in tenderness and taste

Tenderness is a factor of how much work a muscle does, flavor profile is a factor of the animal‘s diet.

I came looking for this comment lol

why is the handle of the knife made of pure drink mix, I don't get it!?!?!?!?

Same

hm yum drincc

Poon tang?

And same as a knife and gun collection guy

But he did oil the steak NOT the pan.

Wertsir damnnn

Oh henlo, your highness!!!

@@c-r0w knowing this I will now argue to people that it is indeed possible. I'm not smart enough to understand why or memorize this, so I won't have anything to back it up so I'll look wrong :v but I'll know.

@@c-r0w my bad I don't know why I replied to you meant to reply to the original comment lol

I don't think he meant it was physically impossible

LyricWulf that’s a good point, foods like Philly cheesesteak or Mongolian beef rely on slicing their beef extremely thin on a bias to make it tender. I’m sure you could do something similar with steak, but I’m also positive that I personally don’t have the knife skills to pull it off.

Usually the price in a restaurant is 3x the ingredients price. Your $20-30 per person would have been $60-90 in a restaurant.

He’s not, he’s always going for the best even tho he’s teaching some amateur 20 year olds, I just watch him I don’t do his recipes.

Cheff Pierre taught me how to dice an *OÑO*

@@surrk1057 Yeah, but some people are gonna try and do his recipes at home, no matter how expensive it is or how difficult it is, or whether they can't do it or not. You might as well become a Michelin Star Chef if you wanna make his recipes.

Reminds me when he made videos like “Good back to school kid lunches” and he’s out here making a whole buffet in the morning like who tf gonna do that for their kid especially on a regular basis 😂

You should try to make ram-don, then you can cook som meat, and use your noodles!

i have never related more to a comment, ever!

I just got my tonsils removed and all I want is a juicy medium rare ribeye.

If you save up and get some Kraft Dinner you’re in for a real treat

bump

Do it

bump

Speaking of smoothie, what's the difference between a 'Juice' and a 'Smoothie'?

I’m also interested in seeing Adam’s take on smoothies. In the meantime, internet shaquille’s video on smoothies is pretty good

You ever try the rarest? Like 45 seconds per side?

Speak for yourself lol

I've never ate a steak in my life forget about cooking it.

I’m asian.. m B

@@theepicplays1289 what

I’m guessing he approaches the companies himself and pitches them an idea.

This comment was brought to you by Raid Shadow Legends!

depends of the topic of video, a knife ad in a cooking video is more likely to get people interested in the product unlike a wine ad in a gaming video

Perhaps they choose not to be beholden to anyone?

You should see linus tech tips he gets sooo many sponserships

And debunks the olive oil and roasts the chefs that use the hand trick. Adam you’re a saint!

And now seasons the steak, not the board, oils the steak, not the pan.

I really do hate 2020.

Season his hands eat the steak raw and sets his mouth on fire

Season the pan. Oil the board.

@@schmidth yep the hipocracy is infuriating

And? How did it go? We must know! :-) I hope your bf appreciates you!

@@Ryan_Thompson hope she sees this (she didnt)

Was it good?

I am devastated

hahahahahahhaha

STOP! YOU VIOLATED THE LAW! PAY THE COURT A FINE OR SERVE YOUR SENTENCE, YOUR STOLEN GOODS ARE NOW FORFEIT.

Why I use Knorr instead of salt.

Dave D'Video Maker because I had an italian mother.

Because I watched Marko’s adverts and tried out the method myself, and I found out it was better.