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The Best Way To Cook Steak? | Techniquely with Lan Lam 

America's Test Kitchen
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Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In the first episode, she shows you the best way to cook steak.
Get our Pan-Seared Strip Steak recipe: cooks.io/3R8gOm5
Learn more about cold-searing: cooks.io/3E5aJnJ
Click here for more Techniquely content: cooks.io/3faeGNe
Buy our winning carbon steel fry pan: bit.ly/3UvAQuA
Buy our winning non-stick skillet: bit.ly/44Aoy8K
Buy our winning tongs: bit.ly/3UPAvE6
Buy our winning Instant-Read Thermometer: bit.ly/3wC8RBc
Buy our winning chefs knife: bit.ly/3JSdaeP
Follow Lan on Instagram: / lan_cooks
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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10 май 2024

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Комментарии : 4,2 тыс.   
@lanlam8767
@lanlam8767 Год назад
thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.
@bradleynoneofyourbizz5341
@bradleynoneofyourbizz5341 Год назад
The biggest con of this method is that you don't deliver!😉
@ssthapit
@ssthapit Год назад
Will the method work on cast iron skillet as well?
@Crimsaur
@Crimsaur Год назад
I really liked this video Lan, hope to see more from you like this! I always have a hard time making steaks and this should help a lot
@randy472
@randy472 Год назад
​​@@ssthapit I'm just exploring this idea with you in my head. the first difference that occurs to me is that the cold cast iron pan may take a bit longer to heat up, so that initial sear on the first side may need to be left a bit longer ... maybe three to four minutes? you would find this out easily with a bit of experimentation. also, the heat retention of your pan will be greater, so when you change the heat down to medium the cast iron pan may stay hot for a bit longer. but again, this is a variable that you can easily sort out and regulate through experimentation with the technique.
@TheKriptikGamer
@TheKriptikGamer Год назад
Thank you. Really learnt a lot from this. I did the dry brine. Salted the steak an hr before and used the cold searing method. The steak came out absolutely perfect. Keep up the wonderful work, you have a real way of teaching and getting the audience to understand clearly.
@kristianmn
@kristianmn Год назад
Wow! I have been a chef/restaurateur for the past 27 years and this is easily the greatest new technique I’ve seen. Period. I love preparing steaks at home, but you are correct...hood has to be at max power, windows open, yet I STILL smoke up the house! Bottom line...how I do it at the restaurant simply doesn’t translate to the home kitchen. First attempt using THIS method and I’ll never do it any other way. See? You really CAN teach an old dog a new trick! Thank you!
@HK4RV
@HK4RV Месяц назад
I wonder will this work with stainless steal pan ?
@Kaiulani87
@Kaiulani87 Месяц назад
You have to heat the PAN for at least 3 minutes.Put a drop of water and if it dances.It's ready for cooking THEN you put light oil in the pan. Then the steak Trust me. ​@@HK4RV
@nile7999
@nile7999 Месяц назад
tmy nkm for k
@butter2099
@butter2099 9 месяцев назад
She's THE BEST from this channel. Clear, eloquent, and scienc-y. Haha I love a good traditional steak but the number of times I've set off my fire alarm and also the amount of cleaning you have to do after (I walk around barefoot and you can feel the steak grease on every surface within an 8ft radius) is 💀. I find cold sear almost like a spit roast, but you do still get a bit of a crust from the pan. And definitely a lot less messy.
@lc7210
@lc7210 6 месяцев назад
Lan is the best personality “food presenter” of the hundreds I’ve seen. This cold sear method hits all the buttons, from perfect sear to minimal clean up. Fabulous in every way. Only way to cook a steak. THANK YOU LAN.
@LBurou
@LBurou Год назад
I've never heard better explanations for cooking. This presenter's skills and background knowledge are remarkable. Thank you 🙂
@juggerswood
@juggerswood 5 месяцев назад
Calm down bub.
@DJVARAO
@DJVARAO 3 месяца назад
You're welcome😁
@adrianbarac3063
@adrianbarac3063 Год назад
I've watched a stack of contradicting steak videos - and this would have to be the best I've seen. Terrific explainer, slickly produced... and it actually focuses on the CLEANING aspect! Subscribed. PS: Tried this tonight - Best method yet:)
@adrianbarac3063
@adrianbarac3063 11 месяцев назад
@dada dadidadu Link to better ones?
@MEF7
@MEF7 10 месяцев назад
@@dadadadidadu8601 Can you link to a better method please.
@strouth64
@strouth64 10 месяцев назад
@@adrianbarac3063 For flavor... cook low and slow on a ceramic cooker (think Big Green Egg) or an offset smoker, rest it, and sear it. For ease... this cold searing seems like a great option. It depends on what you're going for, the best possible taste, or a steak that is still really good with little fuss?
@gregusmc2868
@gregusmc2868 8 месяцев назад
What’s an “explainer?” It sounds terrific! (Wait. Is that like George W’s “I’m the DECIDER!?”) 🤔
@jimgarrett1894
@jimgarrett1894 9 месяцев назад
Until I watched this video, I was an ardent cast iron proponent,but I tried a cold sear this evening and, WOW, what a difference. Not only was cleanup so much easier, but the steak was absolutely the best that I have ever produced. I'm convinced!
@MLFranklin
@MLFranklin 5 дней назад
You're a national treasure. Thanks so much for presenting these.
@chrisdelgado3473
@chrisdelgado3473 Год назад
This has turned out to be everything that I have ever wanted out of a cooking channel. Nothing silly; just good information and lots of it. ....and so nicely presented as well. Thank you so much.
@walidakbar7660
@walidakbar7660 9 месяцев назад
A bai
@walidakbar7660
@walidakbar7660 9 месяцев назад
B we bqhhhh we😊
@jonathanp5125
@jonathanp5125 Год назад
It's been said by everyone else, but want to throw my hat in for support of Lan Lam. What a wonderful chef she is. She's well-spoken and makes the video super informative and engaging! Would absolutely love to see more of Lan Lam!
@thesiker99
@thesiker99 Год назад
Is it possible to cold sear with a stainless steel/sticky pan?
@randomcheese1719
@randomcheese1719 Год назад
@@thesiker99 stainless you can make nonstick by heating it up until water beads and rolls on it. But, even then it might still stick a little.
@aravartanian7578
@aravartanian7578 Год назад
Yes, Lan Lam is my new fav chef particularly after she helped me get my first confit right (the 6 day turkey thigh confit).
@EarlHayward
@EarlHayward Год назад
@@randomcheese1719 That is not longer a cold sear! I would suggest just a thin layer of oil or clarified butter on a cold stainless steel pan… Between that, and the salt and pepper, you pretty much have a non stick using a cold sear (provided you don’t peak)…
@danm8004
@danm8004 11 месяцев назад
​@@EarlHaywardnot "peaking" (it's peek) would also mean you're not following the illustrated method.
@user-bs5it1qd7m
@user-bs5it1qd7m 9 месяцев назад
I love Lan Lam. Her methods and delivery of the message is easy to follow. I love that she explains the why. Thank you Ms Lam
@giorgobiani
@giorgobiani 11 месяцев назад
I constantly struggle with the steak cooking on the pan. Tried this method today and I can say, this is incredible. I ended up with great steak and no smoke and burning kitchen. Few things to keep in mind, though (everything is mentioned in the video, but I didn't pay much attention): 1. Use this method for boneless steak. I tried T-Bone and while it was evenly cooked, the bone was little bit thiker and prevented meat from fully contacting the pan. So at the end, the meat had very little crust and had feeling of boiled, rather than fried. 2. The thickness of the meat is very important. While I used quite thick meat, it was not still enough. Problem with the thin meat is lack of time to develop a crust. If the meat is not thick enough, you have max 2 flips on each side and while the steak is already medium well, crust is not yet fully developed. So if you want really crusty surface and jucy inside, go for a good, thick steak. Other than that, that's just the best home steak cooking video, thank you!
@damienpoyo
@damienpoyo 10 месяцев назад
If your steak is thin, I'd suggest going with the method half-way and doing a high heat blast for 30 seconds each side to finish for the crust.
@bangbang6317
@bangbang6317 4 месяца назад
Your fire alarms didn’t go off using this method? I haven’t cooked steak in years because I have a microwave vent 😂
@dostevenk
@dostevenk Год назад
Love this new format, I hope this becomes a series! Lan Lam is a star!!
@SusanBinks
@SusanBinks Год назад
Exactly my sentiments. Lan is a delight to learn from. Love how she explains the science behind the method.
@noracharles80
@noracharles80 Год назад
@@ssab9063 I learn from both. I expect overlapping. For heaven’s sake, how many ways can you make bread? So many, but flour seems to be an ingredient that’s repeated.
@Adrian-zw6sc
@Adrian-zw6sc Год назад
Mmm.. looks tasty! It's just too bad that strip or salmon steaks aren't in my budget in this bidenflation economy😞
@tom2207
@tom2207 Год назад
@@Adrian-zw6sc Why not? Just buy a great steak, and get half as much!
@jjsmith3302
@jjsmith3302 Год назад
@@Adrian-zw6sc Too bad you feel the need to politicize a cooking video... and blame the wrong person for the current political environment.
@RocketSlug
@RocketSlug Год назад
I really appreciate the overview of the other techniques for cooking a steak! This makes it a great reference to share with others, not just as a how-to
@dr.braxygilkeycruises1460
@dr.braxygilkeycruises1460 11 месяцев назад
I absolutely LOVE the way Chef Lan teaches!!! I don't even eat red meat and yet she just made me excited to use the cold searing method to make one for my Dad on our next visit. Thanks!!
@saint5203
@saint5203 11 месяцев назад
I wanted to personally thank you. I went and bought a thermometer. I did everything exactly the way you said to do it. My wife and I are very pleased on this memorial day weekend. Best steak I’ve ever made. Thank you
@DanielJSouza
@DanielJSouza Год назад
Nothing better than hanging out in the kitchen with Lan and learning how to cook better. Love this series.
@mel-nq6re
@mel-nq6re Год назад
I know... cooking OR chemistry👩‍🔬
@tom2207
@tom2207 Год назад
Dan. All of you guys are FANTASTIC!
@noracharles80
@noracharles80 Год назад
I am surprised when there is a response. You guys are TV stars.
@Bigdaddyinyourarea
@Bigdaddyinyourarea Год назад
This video is pure gold. I'm the average home cook that enjoys a steak cooked pink. Been buying all types of steak from cheap cuts to expensive japanese a5 wagyu ones and cooking them at home for the last decade or so. Cooked them the traditional way and ALWAYS had the problem of the uneven grey outside and pink middle. I tried this method and it has completely changed my life - will definitely use it for the rest of my carnivore years. Only thing I would do different from this video is at the end to blast the heat and get an even sear on all sides of the meat, not just the top and bottom.
@angrypotato_fz
@angrypotato_fz 10 месяцев назад
I don't even eat steaks, but Chef Lan is delightful to watch and listen to :) I appreciate dealing with regular home cook pros and cons (like the smoke and cleaning aspect). Great video!
@khannafamily3052
@khannafamily3052 9 месяцев назад
Used this method last night on a 1.5 inch thick Porterhouse, cooked in my giant cast iron skillet, per Chef's instructions. Fabulous. One of the best steaks I have ever made with just a fraction of the smoke and splatter I usually get with the more conventional method of very hot skillet and oil added. And the salted steak went into skillet after being on a rack in the fridge for four hours. Just patted it dry and laid it in. Flipped every two minutes, then every minute as we approached the doneness we wanted. There was not a morsel left on anyone's plate. Clean up was simple: wipe with paper towel, scrape residue, wipe again. Done. Will try next with flattened chicken breasts, burgers, and salmon filets. Thank you, Chef!
@dimaangert
@dimaangert 4 месяца назад
This is what I want to try (cast iron or carbon steel), but I wonder how the heat retention of the cast iron will impact this method - Lan was using a much lighter, most probably cast aluminum nonstick skillet with much lower thermal mass.
@brimminy
@brimminy 4 месяца назад
@@dimaangert The heat retention of cast iron doesn't impact this method at all. It works out perfectly every time. You're welcome! 👍
@imtiol
@imtiol 20 дней назад
Did you let the meat come up to room temperature first or put it in the pan straight from the fridge?
@slowerpicker
@slowerpicker Год назад
The presenter is engaging and informative! And unlike a lot of chemists who’ve gone from the lab to the kitchen, she gives us the science in a relaxed way that’s fully in the context of the problem - no “this is an example of” pontification.
@MikeTheD
@MikeTheD Год назад
Yes she's very professional and it's weird she's actually been a cook instead of public speaking
@thomasrutledge354
@thomasrutledge354 Год назад
One of the best videos ever presented by ATK. Super helpful format.
@456myer
@456myer 8 месяцев назад
Thank you! I’m a single mom who thought me and my daughter would just have to go without steak unless bought at a restaurant but the way you cooked this is right up my alley!!! She’s going to love it 😍
@Nicholas-yi6rl
@Nicholas-yi6rl 11 месяцев назад
I'm really happy I saw this video. No oil, cold pan. This is magic!
@nathanp2007
@nathanp2007 Год назад
I absolutely love how this was filmed and edited. Old school with no stylized cuts or anything. This is the first Lan Lam video I've watched and she was great. I love how, like Kenji she has a background in the sciences so she approaches cooking in that way. As for the content, this was an awesome watch. I sous vide occasionally, grill usually and never cook indoors because of the mess and smoke. I would use this method if the steaks I bought were thick and uniformed like that.
@sandrah7512
@sandrah7512 Год назад
FWIW, this "cold sear" method was developed by Lan's former colleague Andrew Janjigian. But it's all right! According to *his* bio, Andrew started out as an organic chemist and has a master's degree in mycology. 🍄🙂 🤔 Fun guy! 😄
@lanlam8767
@lanlam8767 Год назад
nathan, i'm so glad you noted the production! i'm so lucky to get to work with super-talented, thoughtful, fun people both in the kitchen and out!
@imtiol
@imtiol 20 дней назад
And none of that annoying side camera showing us the profile of the person talking to the camera in front of them. That trend needs to die.
@masoodrazaq
@masoodrazaq Год назад
Lan is so polished and well spoken. Great presenter and the kitchen also looks fab. More of this please, ATK!
@johners2006
@johners2006 6 месяцев назад
Lan Lam is such a great coach. Clear and to the point. More please!
@Thinman63
@Thinman63 11 месяцев назад
I watch this yesterday and tried the technique last nite on a basic, no frills steak that needed to be used. Long story short, perfection. It came out so good and made the steak taste like a good steak. It didn't take a long time and it didn't make a mess. Fantastic!
@welbow
@welbow Год назад
Lan is awesome! She is very good at explaining the pros & cons, and her warm personality shows through! More, please!
@chidianuforo3670
@chidianuforo3670 Год назад
What I love about this video is that you showed us different techniques before showing and explaining why a cold sear is better. We got to actually see the benefits instead of just being told. I wasn't sure what to make for lunch but I think I'll have steak and try a cold sear. If it's successful for me, it could be my new method of cooking steak.
@melanp4698
@melanp4698 Год назад
If you have time (and money for it ofc), Sous Vide is always better. But yeah this was definitely a good method.
@ivanlagrossemoule
@ivanlagrossemoule 9 месяцев назад
@@melanp4698 Sous vide equipment allows you to cook other stuff than just steak too. I've made lamb roast to perfection, chicken breasts and so on. That being said I'll try this anyway because there's no downside in knowing various cooking methods, especially since sometimes I get a small steak because it was on discount and just want to cook it up when I get home.
@melanp4698
@melanp4698 9 месяцев назад
@@ivanlagrossemoule I know :) I find a downside to Sous Vide to be that the fat isnt rendered as well and the meat becomes too uniform. If you dont get steak very often, Sous Vide is probably better, but if you cook a lot of meat, it might get a little bit boring in my humble opinion.
@prietom1031
@prietom1031 8 месяцев назад
After this, definitely cold sear from now on. Ms. Lam is so delightful, great teacher, and fun to watch!
@LeighWinspear
@LeighWinspear 9 месяцев назад
6:42. Love that you mention, "hearing" the cooking process. The food is telling you what stage of cooking it is at right in front of you. Instantly subscribing to this channel now, as the best cooks/chefs/grillers/bbq folks, listen, taste and see, to better understand and control cooking their meat proteins.
@debg8329
@debg8329 Год назад
We need a Lan cooking show! She’s wonderful!
@sandrah7512
@sandrah7512 Год назад
This *is* a Lan cooking show...
@q45ij54q
@q45ij54q Год назад
I used this tonight on a 1.5 inch ribeye and it was everything claimed in this video. The steak cooked pink edge to edge without any mess at all. Next time I'll throw some butter and garlic in for the last four minutes, but I am a convert!
@s.s.athome7982
@s.s.athome7982 8 месяцев назад
This is the third video of yours that I will employ to change the way I cook. I was really happy with the one about "overcooking" vegetables, and using water to caramelize onions was an eye opener for me. I'm so happy to see your videos turn up on my desktop! Thank you!
@douglasesselink1615
@douglasesselink1615 9 месяцев назад
I could look at you and listen to your voice all day! ❤ so much Information and Instruction, I can't wait to see more of your content!!! My favorite chef!!!!
@dfitzger
@dfitzger Год назад
Wow, this just straight up changed my life. I've always cooked steaks in the traditional method, but wanted to try this out. Bought a nice NY strip and went with the cold sear method. I like my steaks fairly rare to medium rare, and was able to hit this temp perfectly in about 7 minutes. Just absolutely floored at how well this method worked out, couldn't ask for a better steak. I even gave a sample to someone that likes well done steaks, and they loved it. This is absolutely my go to method for cooking steaks at home from now on.
@andressalessa
@andressalessa Год назад
Did you use non-stick?
@MEF7
@MEF7 10 месяцев назад
Can a cast iron pan be used?
@khannafamily3052
@khannafamily3052 9 месяцев назад
@@MEF7 Yes. By all means. I just posted a review about doing this in cast iron.
@seahedge68
@seahedge68 8 месяцев назад
Why does the steak have to be 1 1/2 inches thick?
@TheMetalCrafter
@TheMetalCrafter 7 месяцев назад
@@seahedge68 If its too thin it'll cook too fast, most butchers will cut the steaks thick, 1 1/4ish is fine
@Tornvongeldern
@Tornvongeldern Год назад
I was a bit skeptical about the cold-searing method, but it works amazingly. I have great steaks, it's much healthier without oil and the kitchen is much cleaner. Thank you very much for a great method:)
@ikkiiiieee
@ikkiiiieee Год назад
idk about healthier when you're using a nonstick pan coated in chemicals
@linhhoang1725
@linhhoang1725 Год назад
@@ikkiiiieee as long as the chemicals stays in the pan and does not contaminate the steak, you're not consuming them. Also, everything is chemical, even cast-iron is Carbon, Silicon and Iron
@n8an811
@n8an811 Год назад
@@linhhoang1725 I think that they're talking about PFASs (forever chemicals) found in non-stick coating that are known to cause problems. Heating above a certain point already causes them to break down and some degrade/break down at or arpund the smoking point of many oils. Almost everything is a chemical, but some are more harmful to humans (and potentially other species) than others. A cast iron skillet isn't know for leaching chemicals that can cause hormone problems and become carcinogenic during regular use.
@n8an811
@n8an811 Год назад
@@linhhoang1725 I will say that some people use "chemicals" to freak people out to push "natural" bs. They'll sell you the same thing, but just use a naturally derived source of the same chemical.
@mikecournoyer1605
@mikecournoyer1605 Год назад
@@n8an811 the surface of the skillet is not going to reach those high temperatures with the steak in there if you're following the method correctly. That's only really an issue if you're preheating an empty nonstick skillet on high for too long
@rebeccashelton3552
@rebeccashelton3552 8 месяцев назад
Love that it's not splashing and messing up things!!! The meat looks so good in the end! Definitely will save this recipe and try it!
@pezzodipunto2239
@pezzodipunto2239 8 месяцев назад
Unpretentious, science based but with a joy for cooking and targeting the best outcomes with the least hassle, there's quite a few 'celebrity chefs' out there that can learn a thing or two from you. Thank you!
@pepprdgefarm
@pepprdgefarm Год назад
Been following America's Test Kitchen for years. Have to say that these clips with LL in them are way better than they have been in the past. Keep up the great work!
@duanedelestienne2997
@duanedelestienne2997 Год назад
Not only is this great information, it is so well presented, and the reaction at the end brings smiles! Thank you!
@michaellane4762
@michaellane4762 7 месяцев назад
I saw your video about cold searing a steak about a couple weeks ago. I had to try it. I bought a nice rib eye and cooked it the way you said. It was delicious! Beautiful crust and pink all the way through. I cooked it to 130 and it was great. I have to admit that I have a rule in my house . I don't cook a steak without sharing with my dogs. They loved it too. LOL. Mike
@kaegancasey5291
@kaegancasey5291 9 месяцев назад
Obsessed with how you explain everything in such an intuitive way! Hooked on this series now.
@robertdavies1608
@robertdavies1608 Год назад
First, so glad i found Lan Lam - great teacher! Second, I tried this method and a couple comments - listening is key! My stove gets very hot and the initial 2 minutes / side is too much. My steak started to spatter at 60 seconds so i turned down the heat to medium to sear the other side. I keep listening and turning down the heat as i flipped, eventually landing on low. It took about 10 minutes total time, rested steak for 5 minutes. The results were as advertised - good crust, uniform color, good flavor and very juicy. More importantly SO MUCH easier and more pleasant than the traditional restaurant style (ie Gordon Ramsey).
@DVRBLKWLF
@DVRBLKWLF Год назад
This right here. ATK has always been great, but this is the pinnacle of the format. Science, education, logic, technique, and a fantastic, down-to-earth, charismatic host/instructor. And I would have thought of Lan or Dan for this kind of video. Chef's kiss for this installment.
@AllanRisk
@AllanRisk 7 месяцев назад
Love Lan Lam's videos ... practical, scientific and clear!!
@jeremiahbullfrog9288
@jeremiahbullfrog9288 10 месяцев назад
Lan Lam is fantastic, I learn so much science from each of her videos. Thank you!
@N2Dressage001
@N2Dressage001 Год назад
My grandma was ahead of her time - this is exactly how she cooked her steaks in the 60s for us. Yummy memories!
@DAG_r8
@DAG_r8 Год назад
This. I mean same here. this method isn't new.
@SteveBryant2
@SteveBryant2 Год назад
Lan, this is an excellent video! You captured my attention from the very start and held it to the end of the video. I like the comparison and progression of various cooking methods along with the pros and cons of each. Also, as a retired engineer, I appreciate the fact that you've carefully seasoned this learning experience with some science.
@lanlam8767
@lanlam8767 Год назад
thanks steve! i love science (in and out of the kitchen) and it's such a pleasure to get to interact with others who feel the same way
@peterdobol6662
@peterdobol6662 9 месяцев назад
Love your delivery and knowledge. My new favorite "how to cook" series and I'm as old as dirt but still learning.
@jjm4life692
@jjm4life692 6 месяцев назад
Love the break down of the how to’s and why’s! So much useful information in a short time with these videos. Thank you!
@GSHalperin
@GSHalperin Год назад
The cold sear technique was superb. Apart from the fact that the steak was perfectly cooked, it’s the first time I’ve made steak where the smoke alarm didn’t go off and the stove, and the area around the stove, wasn’t splattered with grease, for which my wife thanks you. (I cook, she cleans.)
@RoseColoredIris
@RoseColoredIris Год назад
I was finally able to make caramelized onions because of Lan due to her last video and now I'm really excited to try this method of cooking a steak.
@ZengoMay
@ZengoMay 11 месяцев назад
Cooked today for the first time in 7 years. Followed your Cold Sear instructions to the letter. 100% success. Crusted outer, pink inside, no grey. Thank you
@KristofferYiFredriksson
@KristofferYiFredriksson 11 месяцев назад
Just tried the cold sear method in a well seasoned carbon steel pan and it worked great. I went a bit too hot out of habit so there's room for improvement, but this will definitely be the way I cook steak from now on.
@katrinav8142
@katrinav8142 Год назад
I tried cold searing a few times and I've finally nailed it down to exactly how our family likes our steaks, and it is SO MUCH BETTER than how I used to cook them! I don't set off the fire alarm constantly and have to open the windows anymore. Everything cooks exactly to temp for every person's preferences. Thank you so much for all your help, Lan Lam!!! ❤❤
@bobbystrickland
@bobbystrickland Год назад
I like the way this video is shot--feels more natural without the chef's outfit. More conversational and personality/passion coming through. Continue with this approach. But mainly, I cannot wait to try this technique. It makes sense, but have never thought of it! Thank you!
@ReeRau
@ReeRau 9 месяцев назад
You have DEFINITELY convinced me to use the cold sear method! It makes a FABulous steak!!! Thank you!
@dlv9707
@dlv9707 10 месяцев назад
Oh wow… in my (as it seems) never ending quest to make the best possible at-home steak, this is a MILESTONE! Thank you for this, amazingly explained, well executed. I cooked as shown and it came out wonderfully, cooked to the point (using a thermometer) with beautiful crust - perfect! Five stars!
@kathleengerber5696
@kathleengerber5696 Год назад
This looks amazing! It checks all the boxes for me…easy, not messy, perfectly cooked. Thanks Lan. You’re a pleasure to watch. You’re so clear and easy to follow; a wonderful teacher.
@zackhudson5172
@zackhudson5172 Год назад
Hello 👋 Kathleen. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
@dirkgraham665
@dirkgraham665 Год назад
Excellent instructional video from a pro! Lan you are informative, passionate and genuine. With a pinch of wit. Love it. Opens my eyes to new methods of cooking. Thank you for sharing your knowledge.
@marcellef8302
@marcellef8302 7 месяцев назад
Perfect! Can't wait to try this method. Clean, smokeless, Perfect! Thank you, Lan Lam
@jayuthman
@jayuthman 4 месяца назад
Thank you Lan I love the way you explain every step and what’s going on with the steak As a man of science, the added “chemistry” is amazing …… I wish I could do an internship with you during my holiday breaks
@dianadambrosio1
@dianadambrosio1 Год назад
Thank you Lan! I love that you went through all of the other techniques and then landed on this one. I am absolutely trying this my next steak!
@josephgitter
@josephgitter Год назад
This is such a great video! Lan brings so much incredible experience and expertise and presents it in such a digestible way. So good!
@jims3276
@jims3276 9 месяцев назад
I finally got a chance to use this method on a snake river farms gold New York strip. It worked as perfectly as she demonstrated. My steak was a little thicker so the cook time was a little longer, but having used the reverse sear method for years I’m hooked on cold sear. Much faster and now my wife won’t complain about me hogging the oven. Thank you!
@daelster
@daelster 7 месяцев назад
It's not just that this method works. It's that you explained it so well.
@tjnaevans
@tjnaevans Год назад
you are my favorite ATK host This series is full of "ah ha" moments and real cooking shops techniques Thank you
@acerpa
@acerpa Год назад
This method which was named cold seared in the video is what has been traditionally used to cook stakes for over 150 years in Argentina. The only slight difference is that the steaks are usually salted with big-grain salt 1hr+ in advance, something that is also mentioned in the video. It is very good, I've been cocking my stakes this way since I was 15 years old.
@kaylabryson1932
@kaylabryson1932 Год назад
Awesome !!
@cmalchik
@cmalchik Год назад
What type of pan is traditionally used for this method in Argentina?
@AmbicionEterna
@AmbicionEterna Год назад
I think she mentioned pre salting 45 mins more more as an option
@acerpa
@acerpa 11 месяцев назад
@@cmalchik In the olden days, it was just a flat iron skillet. Since the non-stick materials didn't exist, a nifty trick is to use a small cut piece of the steak's fat and move it over a hot pan (with a pair of tongs or a knife) to create a small layer of melted fat that prevents the steak sticking to the pan/skillet at the beginning of the cooking process. Once the steak begins cooking, the natural fat of the steak does the trick (this and the fact that you move your steak while cooking). Nowadays, with non-sticking pans available, this is no longer necessary.
@nuvigroovi
@nuvigroovi 5 месяцев назад
I tried this today and it was the best stove top steak I ever cooked. Straight out of the fridge. No need to wait until meat is room temperature. I have cast iron and stainless steel but the non stick works great. No mess! Will be my go to method from now on!
@jeannez2573
@jeannez2573 6 месяцев назад
Lan explained every process so clearly! Definitely want to try making this cold sear steak myself. Beautiful steak!
@officiaImomdad
@officiaImomdad Год назад
Lan is a shining star in this series! I’m drooling looking at those steaks 🥩
@NeroHeresy
@NeroHeresy Год назад
I’ve been pan frying steak for a while now and this is all I’ve ever wanted in a cooking method. Simple, easy and methodical. Doing it this way from now on! Thank you!
@RMSUkraine
@RMSUkraine 11 месяцев назад
I just tried this. Worked great and super easy to do. Thanks so much. This should definitely be the first thing beginners see. Love it!! Never thought steak could be so easy
@roynexus6
@roynexus6 9 месяцев назад
A chef, a chemistry major and beautiful. Perfect.
@Isahedron-1967
@Isahedron-1967 Год назад
It’s a pure pleasure listening to her explaining the different types of techniques
@jomarereso9990
@jomarereso9990 Год назад
It is the best technique ever - no mess, super easy. I even used it for a butter basted with herbs and garlic by adding room temp butter half way through and then basting and flipping till done.
@dennisleonetti1198
@dennisleonetti1198 7 месяцев назад
I have done all methods and was reverse searing and now you showed me this method, I love it and I now only use this method, your the best.😘
@joshuapinter
@joshuapinter 11 месяцев назад
You're a fantastic teacher. And you just blew my mind. I'm a big sous vide guy but I'm going to try this when I forget to prep ahead of time.
@gsuderman
@gsuderman Год назад
My goodness. You are easily the best chef / presenter on RU-vid as you are so engaging and interesting. I learned a ton of new info here. Thank-you.
@carisbrookefinefurniturean5653
So glad I found Lan! Love her method of instruction, sharing of her expertise in technique, and her demeanor. So pleasant to listen to. All that and beautiful to boot! I'm a Lan fan for sure!
@donnaaugustine7995
@donnaaugustine7995 11 месяцев назад
Just used your method and it’s the best. Thanks for a perfectly detailed explanation on how to cook using the cold seared.
@ixamedia6572
@ixamedia6572 3 месяца назад
Lan has to have her own channel! So clear, organized, plus I love her calm assured personality.
@philraymond2543
@philraymond2543 Год назад
Initially saw this video a few months ago and have been using the cold sear ever since. Best steaks I have ever cooked. Thank you, Lan Lam. You have such a pleasant demeanor and are so easy to watch and understand. Big fan!
@alicelawson
@alicelawson Год назад
Great debut Lan. You surely know your business - how to cook, with some good observations. I love your touch of humour too - bring in the laptop, fold some table linen, etc.. Good, clean script, efficient editing, scientic setting. I see all these as your signature style. Well done.
@zackhudson5172
@zackhudson5172 Год назад
Hello 👋 Alice. How are you doing ? Hope are you fine. I'm Zack Hudson and am from Denver Colorado, where are you from. You seem like a real country girl
@thedon95376
@thedon95376 6 месяцев назад
This is the only steak cooking method where I can get consistent results, thank you so much!
@lonniedeckermusic
@lonniedeckermusic 9 месяцев назад
I love Lan Lam. Best explanations ever.
@theturk3006
@theturk3006 Год назад
I love Lan Lum, so smart and understandable.
@paulb9453
@paulb9453 Год назад
The most honest TV chef ever? No other chef warns of a smoke inhalation risk and potentially ruined day spent cleaning the skillet 😂 awesome, thanks Lan
@ItIsColdHere
@ItIsColdHere 5 месяцев назад
I love your little expressions of delight at certain points! 😊
@HimejiEndless
@HimejiEndless 7 месяцев назад
Very informative and i like how specific you are and how you explain things as well while staying objective and focused! I will definitely try this method now!
@veronicaalvarez3378
@veronicaalvarez3378 Год назад
I’ve always had a hard time cooking steaks but now I’ve got my confidence back! Thank you for this video 🙏🙏❤️❤️
@douglaswynn9668
@douglaswynn9668 Год назад
Finally, a chef that makes things clear, quick and simple!
@WJSpies
@WJSpies 9 месяцев назад
Cold sear makes all kinds of sense. I've done an unscientific version of it by trial and error for a while, by trial and error kinda. Your instruction has clarified a lot of what I was unknowing about and sketchy on. Great lesson 😊
@katharinet213
@katharinet213 2 месяца назад
Best. Method. Ever!!! Worked perfectly and virtually no splatter to clean up. Thanks!
@danieltepper9918
@danieltepper9918 Год назад
I cold seared a NY strip and it came out PERFECT! This is definitely my new 'go-to' way of cooking a steak. And the fact that there is no splatter and minimal cleanup needed is an added bonus.
@musicofDK
@musicofDK Год назад
Wow this is the 1st time hearing about cold searing. It is clean and sweet! Thanks a lot!
@AnthonyHoweThinkHowe
@AnthonyHoweThinkHowe 3 месяца назад
Props to you for this great method! I”ve been wasting time for years lathering steaks in butter etc…. This method is so simple and has revolutionised my steak cooking! Such a great learning experience. Thank you!
@milkjugs4771
@milkjugs4771 2 месяца назад
I always used to have such trouble cooking steak, but this way is truly foolproof. Thank you for developing this method and sharing it with us!
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