Totally agree with your final thought. I have and use both frequently depending on whether I want to do anything with the fond. If I will continue cooking with the fond for flavor, I will use SS. For better nonstick properties, I go with CS. But also, when I am lazy or in a rush, or just wanna cook, eat and don’t wash, I will use SS. 😆 It’s also super easy to keep the SS look new, nice and shiny.
I think I would get very similar results from cast iron, carbon steel or stainless steel. I think I’d prefer cooking steak on cast iron, but the other two would be just fine.
Another great video, Tom! I totally agree steaks should be medium rare. I had a similar problem you mentioned about steak thickness. I bought some ribeyes recently that were about 1 inch thick. I got a great sear using my carbon steel pans, but they were pretty much cooked at medium. I like pink in the middle. Thicker steaks are definitely better.
Thanks again for watching Geoff. It was weird that we had a meat shortage here locally. The markets seems to be back to normal so hopefully I can get some thicker steaks in time for the big game on Sunday. Happy cooking!
This video showcases more of the pans than the steak. If you liked this video and are look for more of a “how to” cook a steak, check out my surf and turf video. It’s an oldie but a goodie! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vV25FtxRf1w.html
I prefer using my stainless-steel skillet for most meals because of the sheer versatility of the pan. While an excellent and high-quality stainless-steel skillet like the ones from all-clad and made-in are quite expensive, once you learn how to use it correctly, the things you can make with it is absolutely fantastic, and the best part is that they are low maintenance and super easy to clean. High quality multi ply stainless steel skillets represent the innovation that we've made in food science. And to me, that is just so cool - because it just works!
@@niko1even 'The carbon steel skillet conducts heat slower'. This is factually incorrect. Carbon steel's thermal conductivity is higher than that of stainless.
I think the term stainless steel is a bit misleading to talk about a high variety of pans. By the same logic, an enameled cast iron skillet would have to be called an "enamel skillet". SS can have a an aluminium core, several aluminium cores, copper cores, layers for better induction heating, a disc base of varying quality, or shockingly no core or even teflon coating. Considering how light carbon steel is, a premium 7 ply heavy SS pan would sear even better with better heat retention. A thin 20$ SS would be absolute garbage for that. And anything inbetween will just vary heavily with the material and thickness.
Best technique I’ve found is 1-2min per side at high. Flip it to cook each side twice, alternating sides. Thicker steaks can take the longer times. The total time gives a solid crust while the brief rest prevents overcooking into the middle. Hat tip ATK.
A variant of this is, again, building up the crust for about 2 min per side on high (only once per side) and then removing the steak from the skillet and finishing the cooking in the oven (wrap in aluminium foil) for 6 to 9 minutes at 80°C/180°F (pre-heated, your mileage may vary depending on thickness, etc.). This allows for great control over the desired amount of pinkness while also taking care of the resting period otherwise required. The foil will retain some amount of juice which keeps everything moist and can be used to season sauces.
Costco & Sam's Club steaks (packs) are generally 1-1/4 to 1-1-/2 or thicker everyday and have the whole loin from time to time so you can cut your own steaks anyway ya like
Yes, absolutely! I would let the weight of the press do the work and I wouldn't add any additional force just to insure no juice loss. thanks for watching! Happy Cooking!
Love the channel. It would be great to see you explore enameled cast iron skillets. They are rarely discussed, but learning to use them has improved my cooking. The tight lids and low simmers work wonders. Cook my steaks on CI, but I wonder if the enameled version makes a better fond in your opinion.
Thanks, I’m glad you are enjoying the channel. I would love to do a enameled skillet video. They offer more non stick properties and less maintenance. I’ve done one in a Dutch oven. Check it out in the mean time. Amazon Basics Cast Iron Enameled Dutch Oven | Full Review ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R8yf6A3iBzM.html
I have all three types, but for the best steak, I personally prefer cast iron. Not to mention, it is my least expensive pan, and I've been using it for over 20 years.
@TomWade - have you considered using a round "press" to keep the thinner steaks from bowing when searing? Seems like that would work, although with the thicker steaks, probably not necessary
@@tomwadek That's what I kind of figured; I've not used a press on steaks either, but when you mentioned the bowing, the press was the first thing that came to my mind
Carbon steel over stainless because of evenness of heating due to better heat retention, color gradient when looking at cross section is more consistent on CS. Also, medium rare is easier on CS because it cooks outside quicker again due to heat retention vs stainless. Heavy De Buyer vs a lighter Demeyer 5-ply. Great content on pans!
I get that you call that "Medium well", but to me that looks like plain old Medium. So I guess I'm a bit confused. We get visuals to show what level your meat is cooked to, but I guess that can be subjective. EDIT: The Fond...................... will have to look into that, I like the gravy thing
It was over cooked. I think in the beginning I mentioned they only had 1/2 cut steaks and with filming, by the time they get a good sear, they are over cooked. I prefer a 1-1/2 cut.
I enjoy your channel but as the son of a meat cutter (RIP) Butcher was an insulting label. Butchers work at slaughter houses, meat cutters work at the retail level.
