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In iraq if the steak in one bit one pixel pink/red it's raw return it it's raw you don't get the choice of "how would you like your steak" nope people would call health care and would get food poisoning
@@jamesawwyea they are prolly indian like me, i can tell that by their name and in india beef is not eaten as we worship cows.....I get so tempted watching her steak videos as i am a meat lover but i can't try it😩
I salt my steaks the day before, elevate them on a rack and leave them in the fridge over night. I take them out an hour before cooking on a cast iron skillet. The flavor that develops is fantastic verses salting just before cooking. My family hasn't been to a steak house in years since I figured out proper prep.
@@pandoraspocks4102 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
@@sabir1208 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
That's good. I cook mine straight out of the fridge because I like them black and blue. I like the butter, rosemary and thyme at a lower heat. That's quite a pure and simple flavour. I usually add a marrowbone steak butter at that point. The only issue I have is resting it for eight minutes. By that time, it will be too cold for me, but if you like it medium rare, you have more time to play with.
My mom would soak the steak in a combination of sauces and spices like soy sauce, garlic, lemon juice etc and since the first time she made it for me I’ve never liked anyone else’s steak. I never order steak if I go out to eat because no one can top my moms cooking :)
My mom has always marinated galbi but since she didn’t like a month ago, I thought of butter because why not. It made the meat a bit more savory and tasted really good👍
Lisa you should do the ramen the way I do it First boil the water until you see small bubbles then put in the ramen after you see that the ramen is ready put the chicken seasoning then put some cumin powder some chili powder and a little bit of curry then put in a bowl AND ENJOY 😊
Pro tip: In a pot, add 3-4 packs of butter, crushed garlic, fresh thyme and rosemary. Let the butter melt on low heat for 20-30 minutes, while the garlic and herbs get infused into it. Strain the mix in a container and put it in the fridge. Add a tablespoon of that to your steak, when you want to base it. Saves a ton of time and mess 😄
I cooked steak with a spicy compound butter yesterday with inspiration from you Lisa. It went very well but I did forget to dry off the steak. And I cooked it to a perfect well done on my first try ✨✨ thanks for being such a positive role model Lisa :)
I do about the same, although I score the fat cap to accelerate the fat rendering and prevent it from shrinking, since I don't have the weights. Beautifil steak here, congrats and enjoy! Thumbs up!
As a previous butcher. You don’t really need to worry about “cutting against the grain” with higher end cuts of meat. New York, Rib-eye, even Chuck Eye Steak you can cut it anyways you want and it won’t be tough.
@@ONELOVE-bk7tx get your pan really hot, oil in, steak in, sear each site for one minute on full heat, turn down to medium high and turn every minute, butter in after the third turn and baste your steak (you can also add a whole garlic and thyme like in the video), six turns in total and your steak of average thickness is a good medium, rest for at least five minutes, enjoy
That's a beautiful steak right there, I just made one and I need the burger press type situation you've got going because I used a cheap cut that got more twords the medium well end of things on part of it where the rest was a solid medium.
Really good, probably not hot enough when the butter went in, it should be bubbling and a golden brown so you know it's caramelizing. But still looks like it came out perfect
Hii Lisa please try cooking your steak in beef dripping, it may be called beef shortening or lard or tallow where you are or another name... Honestly it makes a massive difference in the taste and texture of your steaks
Soldier here. I turn my stove up to maximum heat, slap my 12 dollar pan on top, once I smell the oil heat up while playing call of duty, I slap a steak on it, add too much salt and not enough pepper, then proceed to let it cook for longer than desired because I was carrying my match in call of duty. Then I follow the steak up with a few strong beers and wonder why I have a head ache in the morning. Any ways, I forget the question
Salt your steak a day before and leave it uncovered in the fridge. The salt will pull the moisture out but then it will go back in thus allowing the salt to season the entire steak. Love your videos.
I worked at a food show years back and John Torode (master chef) did a demonstration on how he cooked steak. He scored the fat every inch or so. It rendered perfectly and didn’t shrink so much. Luckily we got to try it and it was incredible! Try it next time! I’ve done it ever since and it’s well worth it
I usually dry brine. just add a little pepper, high heat, render fat cap, seer one side and reduce the heat once I flip. (the second side will crust from residual heat) after 30 seconds add butter and baste.
I usually trim the fat off the steak till 1/8 inch thickness, and throw the scraps in the pan to render. That way all the fat on the steak cooks the way I like it.
You should try reverse searing. Since I discovered this method, my wife won’t let me cook steak any other way haha. It’s a game changer. ESPECIALLY with a good strip or T-Bone 👍🏻
It’s really a full circle moment when growing up I was always told order a fillet it’s the best cut of steak because there’s no fat but it’s super tender and literally melts in your mouth like butter however it’s also expensive and growing up in my early mid-20s not really on my budget to order a fillet to make it home so I had to find a new cut of steak that was equally flavorful to me but also in my price budget and that’s when I discovered New York strips or in your case at Casey strip I’m not a big fan of fat on my meat however I learned that fat on meat equals more flavor so cooking the meat renders the fat which I’ve learned from your videos as well! Hence why I now love New York strip steaks and I now realize ones with the bone in I have also more flavor although I’m not that great at cutting the meat off the bones but it’s all a learning process! And I love when people can share their experiences on what they learn or what they know on here so we can all learn together 😂
Very technical and well executed. Way more patience than me lol. I'm more of a take out the package and a heavy rub of whatever premixed steak seasoning I buy and slap on the charcoal grill. Flip here it n there till its crusts. Than slice n chow I don't even wait to rest. I eat so fast, the juices can't escape my pallet lmao.
It sounds like you have a cold I hope you're okay! I like a ribeye myself. I cut it in smaller pieces I don't leave it in a big piece. I also use smoked flavored seasoning and then I brown it all over on every side briefly and it Cooks much faster that way. And it's also ready to add to salads it's really much easier to do it this way
i Kinda do the same but i dont do the 30 min before cooking i just rest it a lot so it gets heat redistribution properly and its fully pink inside just the way i like it.
How do you like cooking your steak? (If you do)
I summon a small segment of your soul when cooking my steak. Helps it turn out well. Yes I mean your soul, Lisa…
I like mine medium well done because I don’t trust it when my steak is still bright red 😭
Hm
In iraq if the steak in one bit one pixel pink/red it's raw return it it's raw you don't get the choice of "how would you like your steak" nope people would call health care and would get food poisoning
I cut them up into smaller pieces before cooking it. Yes, I’m a monster.
I've never cooked a steak in my life but I've had dreams about it since watching your content. 😂
Same 😭🖐🏻
Steak looks amazing, too bad i can't probably eat it my entire life
@@vinayjaiswal1387 why not?
@@jamesawwyea they are prolly indian like me, i can tell that by their name and in india beef is not eaten as we worship cows.....I get so tempted watching her steak videos as i am a meat lover but i can't try it😩
@@khushisharma4965 same. Steak's probably the first thing I'm trying whenever I visit another country
Crazy seeing how you’ve gotten so much better your steak game is after a year 😭 this is like the perfect steak
Right!!!!! It's lovely to watch
This is leggit the way everybody cooks it
A year. You can teach this in 5 minutes.
@@oui2826 But nah, she's amazing she's gone from overcooked to medium rare /s
@@absoluteclutch4585 dont be a fanboy man that's gay
I salt my steaks the day before, elevate them on a rack and leave them in the fridge over night. I take them out an hour before cooking on a cast iron skillet. The flavor that develops is fantastic verses salting just before cooking. My family hasn't been to a steak house in years since I figured out proper prep.
I’ll try this but salt takes all the moisture out of the meat, do you marinate your steak before cooking?
@pandora spocks yeah the fridge also pulls moisture, sounds like dry meat
@@pandoraspocks4102 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
@@sabir1208 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
Your steak looks good but it is a little rare for me. 😊
No one talks about how long you have to let your pan sit and get hot. It’s usually high heat for like 10 mins before you put the steak on
Yep, pan/grill gotta be ripping hot to achieve that Maillard reaction
This video was more educational than ones that are 10x longer 😭❤️
That's good. I cook mine straight out of the fridge because I like them black and blue. I like the butter, rosemary and thyme at a lower heat. That's quite a pure and simple flavour. I usually add a marrowbone steak butter at that point. The only issue I have is resting it for eight minutes. By that time, it will be too cold for me, but if you like it medium rare, you have more time to play with.
My mom would soak the steak in a combination of sauces and spices like soy sauce, garlic, lemon juice etc and since the first time she made it for me I’ve never liked anyone else’s steak. I never order steak if I go out to eat because no one can top my moms cooking :)
We don’t waste fat in Lisa’s Kitchen :)
*Flashbacks to the duck fat…*
Who?
The fat is the most tasty part lol but should also be a treat not a regular thing
@@poopoogamer1232 Fym “Who?”
lol
@@theinvisiblewoman5709 I hate the fat
So much steak wisdom in 1 short. Watched multiple times. Worthy of a full vid 😲💞
Same here lolll ❤❤❤
My mom has always marinated galbi but since she didn’t like a month ago, I thought of butter because why not. It made the meat a bit more savory and tasted really good👍
I recently cooked my first steak and it didn’t turn out very well 😅 these are some awesome tips I’ll save this for later. Thanks Lisa!
love lisa's voice
Right it’s so calming
I watch in spite of her voice. She sounds like she constantly needs to blow her nose. Very mucousy
i agree. it's actually so soothing lol.
Sounds like she's holding her nose lol.
I can listen to her voice all day
Lisa you should do the ramen the way I do it
First boil the water until you see small bubbles then put in the ramen after you see that the ramen is ready put the chicken seasoning then put some cumin powder some chili powder and a little bit of curry then put in a bowl AND ENJOY 😊
😂😂😂😂
So just completely regular ramen…..
What’s special about that
Pro tip:
In a pot, add 3-4 packs of butter, crushed garlic, fresh thyme and rosemary. Let the butter melt on low heat for 20-30 minutes, while the garlic and herbs get infused into it.
Strain the mix in a container and put it in the fridge. Add a tablespoon of that to your steak, when you want to base it.
Saves a ton of time and mess 😄
You’ve come so far since you first started posting! It’s great to see how much you’ve learned along the way.
I cooked steak with a spicy compound butter yesterday with inspiration from you Lisa. It went very well but I did forget to dry off the steak. And I cooked it to a perfect well done on my first try ✨✨ thanks for being such a positive role model Lisa :)
When talking about steak, “perfect” and “well done” don’t belong in the same sentence.
Nice job!
@@LisaNguyen thank you so much ^~^
@@norsequeenastrid2059 you overcooked the hell out of it on your first try?
Day 12 of asking Lisa to play “blessed cursed “as her background music for her next video
Love you Lisa
I support this idea
What that
@@poopoogamer1232 a kpop song by a group called enhypen and I want Lisa to play the song for one of her videos
@@kactus1889 thank you
I loooove blessed cursed
your voice is the only reason i watch. its just pleasant
Looks great, only thing is your butter should be foaming when you baste, turn up the heat a little, other than that perfect.
You’ve come such a long way. This looks amazing!! 😍😍
wow, yammi, ❤ you can explore the Bangladeshi foods too ❤ Visit My Channel
I love your glasses in some the videos!!! Like the one where You did the 7 leaves spiciest noodles btw you are the best food CZcamsr!!!!! 😁😁😁
I do about the same, although I score the fat cap to accelerate the fat rendering and prevent it from shrinking, since I don't have the weights. Beautifil steak here, congrats and enjoy! Thumbs up!
Beautifully done and even explained the Guga way 🤝🏼
Great video, thank you!
Yup great video, you D best !
Great recipe! If only i had a steak...
спасибо, попробовал сегодня в первый раз приготовить стейк.
по вашему рецепту получилось отменно
“huu but the fat huu “
that’s the best part of it 🤤🤤
Dudeee your steak looked absolutely perfect! You've been getting better at it and it shows 😊
Did you mean for us to read dudeeee or duuuude? There's a difference.
SHE BASHTED THE SHTEAK
Valid comment
Love how soothing her voice is ! 👏🏼👏🏼👏🏼
That sear is so perfect and satisfying!
Ok side note, that steak was cooked perfectly Lisa!!!!
it's not a side note, the video was about cooking steak
I love your content! That steak looks delicious!
As a previous butcher. You don’t really need to worry about “cutting against the grain” with higher end cuts of meat. New York, Rib-eye, even Chuck Eye Steak you can cut it anyways you want and it won’t be tough.
Thanks, Thanks & Thanks!! I followed your way and I made the most moist and best-tasting steak!
Finally someone who knows how to cook a steak
looks good
Agreed. ☺
Everything is perfect! Excellent job!
Clear, concise, and fun. Thanks for saving dinner!
You sit it out to avoid shocking the meat cold in a hot pan. So sitting out 30 to 45 minutes before cooking is ideal for tenderness
That looks like the best steak you have ever cooked on your channel 🤤😋
I just love your voice ❤️
Finally. A steak that actually looks like it’s cooked perfectly
Why was this quick but when my parents make a stake it takes 30 minutes 😂
Because this is a youtube short
@@blackenedfeatherz9503 ok I did not release that
@@tamaratomic5073 😅😂
I wonder the same. How long is too long? How quick is not enough ? All I really need to know so I will no longer be intimidated by steaks.
@@ONELOVE-bk7tx get your pan really hot, oil in, steak in, sear each site for one minute on full heat, turn down to medium high and turn every minute, butter in after the third turn and baste your steak (you can also add a whole garlic and thyme like in the video), six turns in total and your steak of average thickness is a good medium, rest for at least five minutes, enjoy
I like no pink BUT I realize I'm a rare bird in that regard.
Me too!
That's a beautiful steak right there, I just made one and I need the burger press type situation you've got going because I used a cheap cut that got more twords the medium well end of things on part of it where the rest was a solid medium.
Really good, probably not hot enough when the butter went in, it should be bubbling and a golden brown so you know it's caramelizing. But still looks like it came out perfect
"Let it rest for 8 minutes"
Let's just throw digits out there.
I feel like 8 minutes is too long. It would run cold no?
@@Rizzy_K yeah, it will be cold.
@@CrashBashL It Will be cold of you put It on a cold plate. However, if you put It on a cutting board you'll be fine
Lol I'm a vegetarian but I still enjoy watching all your steak videos 😂✨
FAKE VEGETARIAN
HATE
Hii Lisa please try cooking your steak in beef dripping, it may be called beef shortening or lard or tallow where you are or another name... Honestly it makes a massive difference in the taste and texture of your steaks
That looks really good. Thanks for sharing your current cooking method.
Soldier here. I turn my stove up to maximum heat, slap my 12 dollar pan on top, once I smell the oil heat up while playing call of duty, I slap a steak on it, add too much salt and not enough pepper, then proceed to let it cook for longer than desired because I was carrying my match in call of duty. Then I follow the steak up with a few strong beers and wonder why I have a head ache in the morning.
Any ways, I forget the question
Lmfao
epic
soldier in cod right
@@primabarney2156 lol. Both I guess
The hardest part is to rest it for 8 mins😩
that is why you leave some of the fat on it for when its sitting. always some desert before dinner
Excellent job!
You should use a little bit more butter when basting
Just a friendly tip, when basting the steak make sure the butter foams before you start basting, or else it’s not really true basting.
Salt your steak a day before and leave it uncovered in the fridge. The salt will pull the moisture out but then it will go back in thus allowing the salt to season the entire steak. Love your videos.
How does the moisture go back in?
That’s not how it works 😂
Looks wonderful!
BRO THAT LOOKS SO GOOD 🤤
Fun fact: leaving the steak out actually does nothing.
If you’re reverse searing this is true, will just take a bit longer. It has an impact when cooking it on the stovetop.
Wrong.
I worked at a food show years back and John Torode (master chef) did a demonstration on how he cooked steak. He scored the fat every inch or so. It rendered perfectly and didn’t shrink so much. Luckily we got to try it and it was incredible! Try it next time! I’ve done it ever since and it’s well worth it
This is one of many right ways to cook a steak. As long as we collectively agree to avoid the wrong ways, we can respect one another's right ways.
I do sea salt, and pepper (large shards, ancho chille powder, and small amount of espellatte, fresh garlic, over oil, then baste in butter
Looks perfect. I like med rare as well.
Ever think of grilling on a quality grill? It makes it sooooo much tastier! Trust me Lisa!
Thanks for making this video, I'm not good I'm cooking but... I had a dream I'm good at cooking anything ❤❤
Oh! That looks perfect!🤩
MASTERFULLY DONE 👏👏👏
Very impressive 🔥
Omg that looks so good at the end yum 😋
I love your food content although I am a vegetarian but I adore this and I still like them!
Looks so GOOD!!!👍👍👍
I usually dry brine. just add a little pepper, high heat, render fat cap, seer one side and reduce the heat once I flip. (the second side will crust from residual heat) after 30 seconds add butter and baste.
Ok you nailed that streak
I'm about to try this now
Nice preparation and great outcome!! Beautiful steak!! Thanks for sharing!!
I usually trim the fat off the steak till 1/8 inch thickness, and throw the scraps in the pan to render. That way all the fat on the steak cooks the way I like it.
Good job lisa. You’ve come a long way
Thank you for your tips! 😊
Lisa! You got skills!
You should try reverse searing. Since I discovered this method, my wife won’t let me cook steak any other way haha. It’s a game changer. ESPECIALLY with a good strip or T-Bone 👍🏻
It’s really a full circle moment when growing up I was always told order a fillet it’s the best cut of steak because there’s no fat but it’s super tender and literally melts in your mouth like butter however it’s also expensive and growing up in my early mid-20s not really on my budget to order a fillet to make it home so I had to find a new cut of steak that was equally flavorful to me but also in my price budget and that’s when I discovered New York strips or in your case at Casey strip I’m not a big fan of fat on my meat however I learned that fat on meat equals more flavor so cooking the meat renders the fat which I’ve learned from your videos as well! Hence why I now love New York strip steaks and I now realize ones with the bone in I have also more flavor although I’m not that great at cutting the meat off the bones but it’s all a learning process! And I love when people can share their experiences on what they learn or what they know on here so we can all learn together 😂
Very technical and well executed. Way more patience than me lol. I'm more of a take out the package and a heavy rub of whatever premixed steak seasoning I buy and slap on the charcoal grill. Flip here it n there till its crusts. Than slice n chow I don't even wait to rest. I eat so fast, the juices can't escape my pallet lmao.
Thanks!
Strips are my favorite too!
Lisa you just blew my mind
That looks damn near perfect, I like it peppered with coarsely ground pepper & lots! High heat takes much of the sting out of it... 😋
It sounds like you have a cold I hope you're okay! I like a ribeye myself. I cut it in smaller pieces I don't leave it in a big piece. I also use smoked flavored seasoning and then I brown it all over on every side briefly and it Cooks much faster that way. And it's also ready to add to salads it's really much easier to do it this way
i Kinda do the same but i dont do the 30 min before cooking i just rest it a lot so it gets heat redistribution properly and its fully pink inside just the way i like it.
I just love your voice so much 🥺
Chile, them nails look MARVELOUS😍
Looks soo yum
Absolutely perfectly done. ❤
That was absolutely perfect.
That makes my mouth water!!
Use more salt and also use pepper you can also use garlic powder too
I like the cooking walk through 👍
3:55 tere liye aaaaa.tere liye ooooo
Uff atif aslam❤🎉
That looks so good
Thanks Lisa for the video