Revolutionize Your Steak Game | A Mind-Blowing New Method
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- čas přidán 1. 12. 2020
- This on-the-heat-off-the-heat method for steak achieves a wonderful edge-to-edge color and also makes the steak unbelievably tender. I used a bone in Tomahawk Ribeye for this video but this technique will work on any thick-cut steak.
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My husband raves to everyone about how I cook a steak...all bc of you! Thank you!
thats awesome!! so happy to help
@@thatdudecancook why did you punch your refrigerator lol 😂.
@@danielb27 shes out there somewhere with someone
Same girl! (:
🧢🧢🧢
My day is better because that fridge knows it's place
😂😂😂😂😂😂😂😂
Its.
Lmao
My whole life is better
I was waiting for him to move his head, I wanted to see the dent in the fridge
My Dad was a chef who taught me a lot about cooking. He passed away 2 years ago and I did not cook again until I found your content and enthusiasm. Thank you Sonny!
Thanks for sharing Bryon! I'm sure your dad is happy you're cooking again
You Dad sounds great. Sorry for your loss......
So what. You just been eating McDonald’s for 2 years?
@@dubla321 When I say cook, I mean cooking with passion because of a love of food and a love of sharing what you’ve created. Anyone can boil a hotdog. I was cooking in the technical sense without being creative. Now I feel like I’m creating something more; kind of a living painting so to speak or maybe a sculpture that breathes.
Check out Kent Rollins on CZcams. He is a genuine southern outdoor chef!!! I'm highly recommending!
Beautifully prepared, Chef. My wife has perfected the reverse-sear method... it's not quite as fussy as the awesome process you detail here (but we're still going to try your multi-rest technique!). After tempering the steak, she bakes it in the oven at about 250 for between 20 and 35 minutes, depending on thickness (it's all about the internal meat temp, as you said). When it hits her number (120 internal, I believe), she pulls it out and rests it for 15 minutes. Then, she finishes it in the cast iron pan on high heat just as you demonstrated. A couple of minutes on each side to warm it through and serve. I love that it's hot when it hits the table.
Food should be hot, not lukewarm!! Cold things should be cold, warm food should be hot and piping. Food that isn't warm enough is kind of like... Stale beer. Not that bad, but you get my point
One thing that I really like is to salt the steak and leave it in the fridge for 1 to 2 days then proceed to cook. Simply dry off meat, salt it, and loosely cover with paper towel. I have cooked steaks a multitude of ways and there are small differences in each method, but pre salting for a day or two makes a significant difference
Dry brining is great. Helps the steak be well-seasoned. It also helps with the sear, since the outside dries off so thoroughly.
absolutely. i go for 1,5-2% salt to meat and24 hpurs mostly. it is so damn good
If you're trying to Impress that special somebody definitely try this method!!! I wasn't joking when I said you'll never want to spend your hard earned money at a steak house ever again!!
Your right👍
I don’t have access to natural gas for cooking, could I get the same results with a super old coil stove top?
@@ELiTeFriendly yes just get the cook you want rare well ect ,the meat is hard to ruin unless you over cook it and dry it out 😉
@@ELiTeFriendly Electric stoves actually tend to get much, much hotter than gas stoves, they're just harder to control. I use a coil stove and cook 2.5in steaks at medium for searing then at low/medium-liw for basting.
I will keep these techniques in mind if I ever have a special somebody
I love this man. I cooked a fantastic birthday steak dinner for my closest friends with the skills I learned from your videos! There's no better feeling then being able to spoil yourself with a great dinner. Just like you said better than restaurant quality and without leaving the house or breaking the bank.
That’s what’s up!!
Out off all the chefs on yt.. This guy is my fav. Not only because his recipes are great but he is entertaining. Great stuff Dude
I followed these instructions EXACTLY and cooked the best steak ever! Thank you Chef.
Him: starts cooking
His fridge: 😳
Hahahaha
I believe his fridge's a masochist at this point
What the fuck kind of joke is this,terrible
Hahahahahahaha
@@KRoNos___iX if you know you know
I first found you on Tictoc, but left that platform. I'm happy I found you here.
Thanks to you, I have become very good at cooking a steak, and my family just wants me to cook for them now. The steakhouses have completely lost our business.
You are without a doubt the best cooking channel out there. Last week, my wife and I made your steak Oscar style. It would have shamed my mother’s cooking. And she’s French. Amazing. Thank you.
„Butter is life.“ - I couldn’t agree more.
If I didn't find this comment, I would have left it
Butter shorten life
Yes its life it makes all food juicy and it used for eating it not making but it makes things juicy and tasty that is great
@@jasontaylor1627 vegetable oil shortens life, not real butter.
Oh my gosh what a statement!!! My Doc even says forget "an apple a day crap, it's a stick of butter a day keeps the Doctor away!" ;
ThatDudeCanCook: Lets give that a taste
The fridge: 😔
My time has come...
@@worldaswar3784 fuck i was about to say that lmao
😂🤣😂🤣
There are not very many videos on CZcams that I have ever watched where I could honestly say they TOTALLY CHANGED MY LIFE! This has become one of them.
Technique heavy chefs are my favorite, this guy's a killer
I have cooked steaks a hundred different ways. Sous Vide, Cast Iron, Kamado, Hot gas grille, Reverse sear, but this method really makes sense and appeals to me.
Thank you,
John M
Your channel reminds me of old school CZcams and how personal and warm it is. I learnt a lot while feeling comforted.
I can't begin to tell you how much you've raised my cooking game! Thanks dude!
Tried It ! Absolutely Awesome 👏!!! And again, do not become “egoic” Please keep teaching the way you do. Simple, no fancy words. Just like a friend.
You are so awesome. I have become a better cook because of you and it was when my family needed it most: quarantine. AND my 4 and 6 year olds love your phrases. “Sergeant Gilbert reporting for duty!” “You know I love you and I’m out!” Thank you for being excellent!
That is awesome! thanks for sharing!
Yeah, when I cook a food I always call my seasoning sgt gilbert. My wife would call me crazy for yelling in kitchen 🤣
@@neilgaming2127 apologize to her and then round house kick the fridge immediately after.
@@Michael_______ she would smack me if I kick her fridge😂
Parents: Where you learn to cook so good!?
Me: It's a secret (Beats the fridge up)
So many chefs talk in detail on why it’s so delicious and his face literally says it all.
I made this two nights ago with a really thick ribeye. Had to watch the steps four times to make sure I remembered them all and time each step in turn. But it worked! It came out perfectly done and absolutely delish. And as a bonus, there was enough flavored butter left over in the pan to sauté a big batch of vegetables for a side dish. Thanks for sharing!
My steak game has changed ever since I started watching you on TikTok
I cooked 2 ribeyes following your directions , without a doubt the best steaks 🥩 I ever cooked and the best tasting by far . THANK YOU ‼️
You are the best chef and teacher I have seen on CZcams. You are amazing. Thank you for sharing your talents.
You have no idea how much better about myself and my skills I feel after 2:52. I've never seen another channel show that honest part of cooking. Thank you for leaving that in, and showing us plebians that if anything, we're probably doing it right.
I always appreciate someone who loves what they do! Great job. I’m going to get one now
Im 17 in quarantine and learned more here than i ever could in school
I actually just tried this before my work shift tonight, and it blew my mind how well this worked and how good it tasted! I always made my steak sous vide, but I think I might switch to this method
The punch to the fridge did it for me, had no other choice than to slap the like button after that relatable outburst of joy
You can do about the same thing with an inexpensive beef roast. Trimming off the silva skin is optional. Season heavily with salt and pepper. Heat up your heavy pan and sear all surfaces of the roast. This should take about 2-4 minutes per side. After searing, add more seasoning as desired (garlic powder, rosemary) place on a rack in a roasting pan or your searing pan and bake in a pre-heated 275F oven until an internal probe registers 140 degrees F. Let rest 5-10 minutes. Carve very thin slices across the grain.
So I just tried this and that was the best steak of my life... Thank you for doing Gods work.
That dude can cook! Thank you for sharing your knowledge. You have helped me up my cooking game tremendously. Keep well. Stay strong and creative.
The karate fridge punch is what sells this video. 👊
Key points:
2" thick steak
Room temp.
Hot skillet.
He has few key points also proper rest I saw where they turn every 2 min I think this method of 3 rests a little over the top, I like technique of searing fat cap first especially on thick cut. Great steakhouse your definitely getting USDA Prime dry aged or wet but most importantly right steakhouses using 1800° salamanders then finish with butter and meat juice. I like my cast iron at home that pan he had is nice. Also resting on rack not soaking that crust. If you don't have to remove smoke detector your pan ain't hot enough just like wok sear in great chinese food.
Baste😂😂
And a dented refrigerator
Thisdudecancook: starts cooking
Fridge: ah sh*t, here we go again
Best, most professional, most humorous, most enjoyable videos on the net. Love all of them.
I'm so glad I came across this channel. Been watching it constantly everyday
You need a padded fridge!🤣🤣
Love your videos, my kids do too!
Keep em coming!
Great idea!!
That is done exactly right. Not just the temp, the way he did it. That’s super close to how I do mine. Good job.
Brilliant lesson passed on,look forward to more clips from you.
Unless you’re spending $70+ in a good steak house (even that’s no guarantee) you can always do it better yourself. It’s not rocket science but it is work.
LEARN TO COOK, YOU’LL NEVER REGRET IT!
THIS! It is not hard to learn how to cook a good steak. You pay for the quality of beef at a good steak house. I have trouble nailing the Chilean seabass like the steak houses. I'm working on it though!
I will be sure to try this, thank you. Always top tier tips!
I have GOT to give this a try! I love your energy!
A truly meticulous chef giving thorough explanations on pan steak making to a wide audience!! Don't see this every day!! Great video, Mbravo!!!
Thank you for this alternative method. I don't buy many 2 inch thick steaks, but I will try it as a great indoor method when I do!
We are all on a path to become better cooks. Thank you for showing your skills brother
Thank you for all your tips! Excellent video!!
The punch on the fridge at the end got me. You earned my respect sir.
Reverse sear seems much simpler with what seems like a more even edge to edge medium rare.
Thats how we do it in the steakhouses. Goodluck doing it any other way when you're serving 300 people in 5 hours
It's definitely not evenly cooked, by continuously taking it out of the pan you're not putting anymore heat into the steak allowing the centre to cool down the parts around it, some parts in the middle are completely raw.
Also what's the fascination with bringing the steak up to room temp, goes against all the advise you are taught with safe food handling.
Reverse sear or souse vide the way to go.
@@Junkhead817 I would guess that 98% of viewers here are not serving 300 people in 5 hours.
Finally, someone searing a steak acknowledged the smoke alarm situation lol.
It's a pain I swear lol I even found a use for some $20 decorative spoon we have, it's now the smoke detector resetter...
Finally!
Simple but brilliant ideas thank you so much
The dude is amazing. Always great tips as he is going along. One of the best cooking channels for sure
This recipe is so buttery, I'm feeling pain shooting up my left arm just from watching this video! 😜
💔
Well..eat a salad instead...🤣🤣🤣🤣🤣
Actually; Grass-Fed cow butter, made into ghee, is one of the few 'fat' superfoods that is healthiest to cook your pan-seared steak in. No vegetable oils or margarine should get close to red meat, especially if that meat itself came from Grass-Fed cows. Grass-Fed Beef, Veal, Lamb and Pork are all healthy meats to consume in addition to free-range, organically fed chicken and turkey.
@@mitchreed5000
Smoked Waygu beef tallow.. ‘nuff said…..
Tried this technique tonight to make surf and turf with my wife for Valentines day. I used this technique to cook a 2" New York Strip steak and it came out amazing. I have to say I was a little skeptical, but it turned out exactly as his did in the video. Thank so much for the video.
glad it worked out!!
I have been watching for a while and finally made it to my introduction to Sgt Gilbert - my day just got great.
OMG, I made 3inch thick tomahawk steaks last night with this recipe and my mind was 🤯 with the final product. My children loved it! Each $25 steak tasted like a $85 steak from a steakhouse. I will never make steak any other way...EVER!
THANK YOU FOR THIS VIDEO!
I’m here for the punching of the fridge.
Same. I like the variety of combos
Least your honest lol
I love the way you explain why you do the things you do. I can’t believe the simple explanation of not using Course Ground Pepper. Never in 50 years did I ever think of the pepper raising the steak above the pan. So simple yet so logical. Again, love, love your show. Ted
If you believe that BS, I've got ocean-front property in AZ to sell you. Don't believe me? Try cooking two steaks with course vs. fine pepper and see if you can tell the difference. Top YT influencers are salespeople
Awesome vid! Thanks.
I dont think many people want to go thru so many steps to cook a steak. Very entertaining and looks great. But i will use my simple method to do it and get a great result😊😊
Looks absolutely delicious 🤤
Please, do open your windows and doors like he said. Started off my smoke alarm at 10 last night.
Lol me too!!! Best steak tho right?
It was really good! I’ve literally been opening every window in my kitchen as well as putting the vent fan on high. I guess the smoke alarm is a sign of a good sear😂
@@henryjonesboxing i’ve had to stop making steak because of that exactly.
That’s what an overhead fan is for.
@@breanneblaquiere2002 honestly forgot to turn on the fan
Love love love your channel!
This blew my wife’s socks off. Thanks for the excellent instruction!
So good! I did fillets like this based off your vids!! Best steak ever!
I got more out of watching your appreciation for how well it tasted, and when you smacked the refrigerator I became a disciple. Thanks Dude with your cookin ass!
I tried this method and I can confirm it came out amazing, of all my steaks cooked this is the easiest and easily best tasting steak method
looks great have to try it that way .
Found your videos on TicTok and I’m glad you’re on CZcams too. Thank you for the excellent cooking tips!
You are so welcome!
I found you on Instagram a couple months ago and I love all your videos. Please make more lengthy youtube videos!
im on it!!
I’m a guy who loves to know the philosophy behind a technique, and I love how Sonny always gives us the detailed reasoning for why and how he does things a certain way.
Another awesome video. Thank you! I'm getting better at cooking steak because of your excellent videos.
This is how my dad taught me to cook a steak (if a grill isnt an option) over 20 years ago... Except hed use bacon grease or rendered fat hed saved from other steaks. That was always next level.
The 45 minute steak you eat in 45 seconds.
Ok
If I rest my steak for 10 minutes open like that, the steak will be cold... how does it stay warm after 10 minutes?
45 seconds damn
45 min... lol... you are dreaming.
@@LibsSuck ?
Great tutorial. I learned some things here. Thank you and I do feel the love.
Where have you been all my life?! Love this guy!
Who else loves when he does the finger flourish thing
"You've Never Seen a Steak Cooked Like This"
Guga: *D O U B T*
Wow that’s simply awesome
I use this recipe of cooking and gosh it’s so good it made me hit my fridge
I'm not gonna lie I knew most of this stuff already from years of trial and effort but your quirkiness and personal nuances makes me want to make rosemary salt and try it your way. Keep up the content!
Have you measured the actual temperature change of a steak left at room temperature for an hour? It goes up by only a few degrees. Also, a 2.5 lb steak is not going to be lifted off the pan by course pepper. It's far more important to buy a good cut of steak and follow your procedure.
Ok, I am drooling!! Going to do this !
This recipe is life!
Love this recipe. Also love the pine cabinets. Very mid century. Reminds me of the home I grew up. Thanks Dude. Getting a big steak this weekend.
Best looking steak I have ever seen. I can't wait to try it, and love the entertainment while he cooks. Got to love CZcams
How did your recipe turn out Mike ?
@@kimberlyalesley1772 best ever, probably not as good as the pros but I had to give it a whirl since it looks delicious and the best thing since handle in an out house door lol
And I don't eat steak out unless it's just a spur of the moment convenience or you twist my arm!
And it's early and I'm coffee'd up but a shame on me moment because I'm a lazy cook and; I didn't follow the receipt to the tee 😕
@@sonliving At least it came out better than any steak you've made lol
Just tried this tonight. Unreal and the rosemary salt was clutch. Thanks for this technique!
I have to try this. My mouth is watering
Fridge: stop cooking and order out im tired of the abuse
Chef : do as your told
Sgt. Gilbert looks like an old Bob Belcher
haha!!
This guys is just best ! He does not waste words or one’s time, perfect. Many thanks dude
The pepper tip is truly next level. You know your stuff! Like really understand the deeper theory as well as the practical application.
I love how this dude always absolutely freaks out over how good his own food tastes 😂😂😂😁
I agree! Dude is not conceited. Just fun & excellent! I even watch some of his other videos. And, I’m carnivore. But, like to cook for others. Saving the steak juices to sauté your vegetables- brilliant! You are amazing, Dude
This guy has the strongest refrigerator in the world😂😂 he smacks👊 it in every videos and it doesn't bend
I just tried this method,
OMG 🤤 PHENOMENAL!!!
Thanks👍
I just discovered and LOVE this channel. Hi energy, hi end content and technique. Big new fan!
"You'll never wanna spend money at a steak house" he's right once your steaks are good enough THIS IS GOSPEL!