For sure, cast iron is the way to go. That beef tallow helps the sear and adds richness. And then basting becomes an option. Only thing better is charcoal grilled, and that’s mostly because of that added smokiness.
It comes with experience too, a lot of these restaurants come up with fancy ideas and shit when really by now, I am an expert on all my cuts of meat in the super marker i can tell you when theyre done around its mad i obviously keep a time on them flippin every min or min an half but only for about 5 minutes depending on the size of the cut obviously more, i love meat😂❤
Stop killing animals. They deserve to live. U people are crazy. Turn to Hinduism and see the real world om namo narayanaya JAI SRI RAM VICTORY TO LORD RAMA ❤❤
Restaurants typically will either start the steak in a pan or on a plancha, then salamander, then top with butter, or start salamander, and finish in pan basted with butter. Doing it all in the salamander is why it was over cooked. Both look amazing btw love the channel
I bought a cheap stainless grill rack and cut it up into a couple 9 to 10" pieces, I set my steak on the rack and then set the rack directly on lump charcoal/applewood coals that are rippin hot. I use the rack like a pan with strategically placed vice grips. It sears the steak almost caveman style, but without the direct coal contact (debris) and you also can't beat the flavor of good coal cooked beef.
I've been a chef for 12 years and we have never cooked a single steak in the salamander in any of the restaurants I've worked in. We use cast iron pans or regular nonstick pans to sear steaks and finish them in a hot oven.
I've worked at a couple steakhouses, and only one of them used a broiler. Thing is, it was much hotter than a salamander, like 1800 degrees at max. And there was a ripping hot griddle on top for getting a sear on more rare steaks.
I’ve worked at high end restaurants my entire adult life, with the last decade being a GM. I’ve have never seen a chef cook an entire steak in the salamander.
Exactly, he even said "the fancy steakhouses' which means he was the line prep at Texas Roadhouse watching the "chef" (cook) cook 10 steaks at once on a Friday night rush.
You cannot get anything better than a grilled steak. My preference is over an open wood fire. If the flames actually touch the steak that will be one of the best ones you’ll ever have
@@VanSanProductions sous videing isn't that common in restaurants because it takes time compared to a salamander + pan. Regardless, I don't think any fancy restaurant will cook a steak with just a salamander like this video.
Do yourself a favor and stop watching over-produced channels like this one. Experiment and learn at your own pace, this is the last channel I would recommend someone watch for actual cooking advice
You can make a phenomenal steak in an apartment. Look up reverse sear in oven. The oven does most of the work to get the meat to temp. Then you put it in a piping hot pan for 30 seconds per side and you have yourself a perfectly cooked steak and an apartment that isn't full of smoke.
I’ve seen some very good recipes that say to start with par frozen steaks because it will help maintain a better red/pink center to your desired doneness.
I have a friend that owns a bunch of steak houses and I told him my steaks on cast iron are great. He said the reason they do it the other way isn’t because it’s better it’s because you can cook way more steaks that way
The steakhouse i work we get the char on the grill after the steak is done cooking we let most steaks rest for 5-10 minutes then after all that when we are ready to sell the food we put the steak in the broiler which is the 1500 degree oven for about 45 seconds to get the steak hot again after resting
Steak looks delicious but I've never had it. When I do, I'm going to get a medium well or medium, because I like more cooked food e.g. hard boiled > soft boiled imo
also depends on the setting, ur outside in the cold so the oven's sear would be affected, wwhereas the cast iron was meant to be used on fires and shit outside.
I’ve worked in like 6 different high end restaurants and none of them I’ve seen cook a steak like that. Usually what is used is a clamp grill to sear both sides at the same time and it cooks a steak fully in about 3-5 mins depending on size, cut, and temperature
I do the exact same thing when I use waguy tallow, not A5 but it makes any steak damn good. I did a Dry aging with it was not too bad did not loose much meat very tender and juicy.
Don’t put salt on 20 minutes before and then dry off all the moisture that you drew out of the meat. That’s why these steaks were so tough. Allow the salt to get drawn into the meat along with the moisture, then pat dry.
@@ayosgsaucethe early salt is called a dry brine. It draws moisture out then soaks back into the meat. He only did 20 minutes so it drew moisture out of the steak then he patted it off the meat
Add real butter to the top when you grill a steak when it's almost done. You let the butter melt and flame up to get the crust then yank it off and butter again.
M8 only thing is that the restaurants that cook their steaks like that cook like 2-3 inch steaks rather than 1 inch or less steaks. But regardless keep up the fire content my g!
We never used the the salamander for it, but we cooked our strips and ribeyes on the flat top to get that crust to it. Unless the person called for it to be grilled.At home I use cast Iron instead, works great for blue steaks.
To be honest here, I think cuso opening a fast food restaurant would be a good idea, I watched like 26 of his most popular videos, and everything looks good.
The Millard reaction (searing) does not increase with temprature. Increasing temprature only makes the internal cooking faster. Also after a while searing turns into burning which is not delicious. So that's why the case iron is better because it has enough temprature for a great searing without overcooking inside.
i might be weird but i think theyre both just a little overcooked. usually cuso is great with the temp but i guess its the cooking method? or maybe the lighting idk
U can coat it in fat for the restaurant crust, fat transports heat faster giving you the crust faster so it won't be overcooked, always did this when a oder for a rare steak came in, never got a complaint for that
For sure, cast iron is the way to go. That beef tallow helps the sear and adds richness. And then basting becomes an option. Only thing better is charcoal grilled, and that’s mostly because of that added smokiness.
I think he does charcoal grill sometimes
Basting steaks with some garlic , rosemary, and butter is an absolute game changer in the cast iron
You could also use cast iron on the charcoal grill
It comes with experience too, a lot of these restaurants come up with fancy ideas and shit when really by now, I am an expert on all my cuts of meat in the super marker i can tell you when theyre done around its mad i obviously keep a time on them flippin every min or min an half but only for about 5 minutes depending on the size of the cut obviously more, i love meat😂❤
@@ThePiratePaddyi always wonder if I should be flipping it more.. i flip 4 times usually
The beef tallow is a cheat code. Cast iron was always going to win this one lol
Steak people actively confuse me.
@@Zal-TheBugyou are choosing to be confused, you always have the option to go away?
@@luism8130chill snowflake
Cast iron is superior in crust though.
Those BOTH look amazing
304 likes and no comments lemme fix that
@@temarstewart5434ok buddy
Stop killing animals. They deserve to live. U people are crazy. Turn to Hinduism and see the real world om namo narayanaya
JAI SRI RAM
VICTORY TO LORD RAMA
❤❤
@@gamingwithmangoandrrr8304yummy meat yummy in my tummy
@@gamingwithmangoandrrr8304if not food, why are they made of meat
As soon as I heard “beef tallow” I knew it was game over
A bit overcooked? Bruh that’s perfect
Restaurants typically will either start the steak in a pan or on a plancha, then salamander, then top with butter, or start salamander, and finish in pan basted with butter.
Doing it all in the salamander is why it was over cooked. Both look amazing btw love the channel
Thought this too 100%
🦎
They also use much larger steaks. No steakhouse worth its weight is serving that tiny strip. Doesn’t overcook nearly as quick.
@@IEdjumacateExcellent point
It’s called a flat iron.
I need to stop watching you at 9 PM I get way to hungry from seeing how good these steaks are
I bought a cheap stainless grill rack and cut it up into a couple 9 to 10" pieces, I set my steak on the rack and then set the rack directly on lump charcoal/applewood coals that are rippin hot. I use the rack like a pan with strategically placed vice grips. It sears the steak almost caveman style, but without the direct coal contact (debris) and you also can't beat the flavor of good coal cooked beef.
Caveman style rarely leaves debris in my experience but if anything that probably gets slightly more even heat
I've been a chef for 12 years and we have never cooked a single steak in the salamander in any of the restaurants I've worked in. We use cast iron pans or regular nonstick pans to sear steaks and finish them in a hot oven.
I've worked at a couple steakhouses, and only one of them used a broiler. Thing is, it was much hotter than a salamander, like 1800 degrees at max. And there was a ripping hot griddle on top for getting a sear on more rare steaks.
I’ve worked at high end restaurants my entire adult life, with the last decade being a GM. I’ve have never seen a chef cook an entire steak in the salamander.
Yeah, not at all.
You've never lived my friend
Yeah this cuso bro is always cappin
Yeah we’ve always used copper core.
Exactly, he even said "the fancy steakhouses' which means he was the line prep at Texas Roadhouse watching the "chef" (cook) cook 10 steaks at once on a Friday night rush.
Most restaurants sous vide cook steaks to optimal temperatures to avoid fluctuations, then finish on a grill
You cannot get anything better than a grilled steak. My preference is over an open wood fire. If the flames actually touch the steak that will be one of the best ones you’ll ever have
this is like the 20th type of "this is how fancy resturant cooks your steak" short I've seen.
And he's wrong too, because no fancy restaurant cooks a steak with just a salamander.
@@mobius4860 I thought it was pretty common now to just sous vide/quickly sear in resustrants.
@@VanSanProductions sous videing isn't that common in restaurants because it takes time compared to a salamander + pan.
Regardless, I don't think any fancy restaurant will cook a steak with just a salamander like this video.
That looks so good it’s so satisfying when you cook😊😊😊
bro you got a cook book? i be drooling everytime i watch one of your vids😭
His cook book is his channel but I’m sure he could write it all down watching his videos and sell that too
Damn both look amazing regardless that’s good work! I noticed even on chicken I get a way better crust on the cast iron over a grill or oven!
I'm a simple man, I like cast iron skillets and flame grills.
One of the things I want to learn the most when I have a house is to make amazing meat like this.
Do yourself a favor and stop watching over-produced channels like this one.
Experiment and learn at your own pace, this is the last channel I would recommend someone watch for actual cooking advice
@@buttscarlton1490 Thanks dude. I’m not using it for cooking advice though I just got one video on my recommended I wasnt watching his channel.
You can make a phenomenal steak in an apartment. Look up reverse sear in oven. The oven does most of the work to get the meat to temp. Then you put it in a piping hot pan for 30 seconds per side and you have yourself a perfectly cooked steak and an apartment that isn't full of smoke.
@@Propane_Acccessories Thanks man I’ll try this soon
Overcooked that’s perfect 🤩
No.
I don’t care how people like medium rare it’s literally still pink
@@BlueStar99 you have no clue what your talking about lmao
@@getgotornot I’m not talking to you
I’m just saying it in general
I’ve seen some very good recipes that say to start with par frozen steaks because it will help maintain a better red/pink center to your desired doneness.
Looks like you put the gold on both! I love your content.. truly inspiring 🎉❤
That piece from the grill is exactly how I like it, no rare meat.
Cooked an American Wagu on the same grill last night, and wow it was by far the best home cooked steak I have ever had!
Cast-iron for the win _always._ Makes great homemade pan-pizza too.
Those both look insane
I have a friend that owns a bunch of steak houses and I told him my steaks on cast iron are great. He said the reason they do it the other way isn’t because it’s better it’s because you can cook way more steaks that way
1st one looked more appealing and I'm a medium guy.
Every time I watch your channel you make me hungry asf. You earned a sub.
The steakhouse i work we get the char on the grill after the steak is done cooking we let most steaks rest for 5-10 minutes then after all that when we are ready to sell the food we put the steak in the broiler which is the 1500 degree oven for about 45 seconds to get the steak hot again after resting
You made them both look crazy bro
Steak looks delicious but I've never had it. When I do, I'm going to get a medium well or medium, because I like more cooked food e.g. hard boiled > soft boiled imo
also depends on the setting, ur outside in the cold so the oven's sear would be affected, wwhereas the cast iron was meant to be used on fires and shit outside.
I’ve worked in like 6 different high end restaurants and none of them I’ve seen cook a steak like that. Usually what is used is a clamp grill to sear both sides at the same time and it cooks a steak fully in about 3-5 mins depending on size, cut, and temperature
A REAL cast-iron.
thats perfect for me! love it almost well done.
I worked in fine dining restaurants across the country ..only ever used different grills ..wood burning mostly..and cast iron
Im slowly going in the direction of the cast iron over grilling. So much more control over the crust and no lost juices
Second is PERFECTION. How long did you cook it on each side and at what temp?
I make stir-fries on a regular basis, and just recently bought a cast-iron wok. I could not believe how much better the food tasted.
Should do Cast Iron vs Stainless Steel or something similar
I do the exact same thing when I use waguy tallow, not A5 but it makes any steak damn good. I did a Dry aging with it was not too bad did not loose much meat very tender and juicy.
Don’t put salt on 20 minutes before and then dry off all the moisture that you drew out of the meat. That’s why these steaks were so tough. Allow the salt to get drawn into the meat along with the moisture, then pat dry.
What are you saying? so then that means steaks should be salted longer? and then dried off?
@@ayosgsaucethe early salt is called a dry brine. It draws moisture out then soaks back into the meat. He only did 20 minutes so it drew moisture out of the steak then he patted it off the meat
YOO chef cuso i love your videos and keep doing what your doing
I’ve never seen someone be so gentle with salt 🧂
Please try cast iron or even stainless but with low and slow technique to build up the crust, a la Lan Lam of Techniquely (Cooks Illustrated).
Wow that looks delicious
Beautiful steaks again ❤
Looks bussin ngl
Add real butter to the top when you grill a steak when it's almost done. You let the butter melt and flame up to get the crust then yank it off and butter again.
At the restaurant I work at I sear on a flat top then finish it under broil with butter
Your the reason I started cooking food and now I get paid to cook stakes for neighborhood barbecue
My feed will not stop serving me videos of this guy cooking stakes
M8 only thing is that the restaurants that cook their steaks like that cook like 2-3 inch steaks rather than 1 inch or less steaks. But regardless keep up the fire content my g!
Loved the cast iron but the other one is for those who want it more than medium or well done
Im still seasong my cast iron but i cant wait till its well seasoned enough to be essentially non stick
poor bills hope you guys get it next year
Do a Pittsburgh style black n blue
Second is better outside but raw inside
Hey could you possibly make a low sodium meal like pizza or Mac and cheese
Full contact is always the way to go
Been using cast iron and sou vide. Never turning back on that combo
The restaurants that I worked at, we always cooked our steaks on cast iron skillets, never in a salamander.
my bro got me some of your spice mixes for xmas 🔥🔥🔥
W bro
We never used the the salamander for it, but we cooked our strips and ribeyes on the flat top to get that crust to it. Unless the person called for it to be grilled.At home I use cast Iron instead, works great for blue steaks.
You need to start your own steak house I would go crazy to try one of your steaks!🥩
Well done is the way to go
Beautiful 😻
Guys I’m so fucking hungry now I stg 😂
To be honest here, I think cuso opening a fast food restaurant would be a good idea, I watched like 26 of his most popular videos, and everything looks good.
*sees someone make good looking food*
"Have you considered opening a restaurant??"
@@luftwaffle4156fast food too? Like what tf😂
“it’s a lil cold, cold outside” reminded me of a…damn am I still high ?
the one down side to cast iron is that its much harder to clean and if you try to eat anything else like eggs it tastes like metal
The Millard reaction (searing) does not increase with temprature. Increasing temprature only makes the internal cooking faster. Also after a while searing turns into burning which is not delicious. So that's why the case iron is better because it has enough temprature for a great searing without overcooking inside.
I love my cast iron skillet. The best way to cook food imo
direct vs indirect heat, an example
I’m not even making a joke but I can fucking smell it through the screen.
Oh good, a video to show my statistics students the perils of faulty experimental design.
we use a broiler for some steak and cast iron for others
Cast iron with the addition of fat/oil contacts more surface and transfers heat way better. The superior method.
That looks so good q😢😢😢😢😢😢
In restaurants they get the crust in the pan and then finish the internal cooking in the salamander…they don’t cook it all the way in there.
can u show pls the entire cook on cast iron, newbie steak guy here
Now that is perfect steak
Roses are red violets are blue, I liked my own comment cuz no one wanted to
I did
@@shekshek137 you had to prove a point didn’t you 😂😂😂
@@i_stories1738you the one begging for likes what you mean
Perfectly cooked
I go for the cast iron (or just a pan) because its easier. Idc how much better it taste.
How much would u charge me to come to Ms and cook bc that shit looks good
i might be weird but i think theyre both just a little overcooked. usually cuso is great with the temp but i guess its the cooking method? or maybe the lighting idk
Do a video where you make the browns food
Not overcooked.. its just right 👌🏾
Im still colorblind after that salt-steak earlier
Nothing better than a big charcoal and wood grill to smoke steaks in!
“Taste vs texture”
That first one looked like the perfect steak
The restaurants always put 5 pounds of pepper on theirs
Looks delicious
I use cast iron and let me tell you it is hands down awsome especially over coals after a fire
What's the temp you use on the cast iron?
U can coat it in fat for the restaurant crust, fat transports heat faster giving you the crust faster so it won't be overcooked, always did this when a oder for a rare steak came in, never got a complaint for that
Wow no matter how bad the weather is this guy still cooks under poor weather.😮
First one was perfect for me but I'd eat either ngl.