We met at The Culinary institute of America. I asked you about the ideal gas law and how it relates to cooking temperature when the pressure is varied and if a steak be cooked at room temperature. The next test should be a porterhouse. This will allow for the comparison of 2 cuts of meat at the same time, my hypothesis is that the composition of the steak is another variable that is overlooked. Some cuts of meat have more connective tissue than others. Do higher connective tissue cuts benefit from temperature spikes in terms of toughness. The filet doesn't suffer from issues regarding connective tissue, it is naturally tender.
While science is becoming more prevalent in cooking, there is still this stigma from renown chefs of "this is how we've done it for 200 years, and that's why it's The Right Way." I think it holds cooking back, and I'm glad videos like these are here to give home cooks more techniques to try.
I've always flipped my steaks fairly frequently (every 2-3 minutes) defying conventional wisdom and I've had great results. Turns out I'm not crazy. Good to hear.
Great video. The amount of carry-over really surprised me, especially in the 1-inch thick steak. I've always used about 10 degrees as an approximate value in my head. I'll definitely be changing that.
I've struggled with this as well. 10 degrees often isn't anywhere near enough if it's a hot surface you're cooking on, and as a result I keep going way over my 135 target.
I tried cooking a 1 1/2-inch Strip yesterday with the cold sear method flipping every 2 minutes for a total of 11 minutes and it came out perfect. I learned this from the ATK video with Lan Lam.
Wonderful! I remember Blumenthal recommending a 30 second flip in one of his TV series and the logic made sense but your explanation is much deeper. Great idea with the predictive thermometer! Australian resident unfortunately so I’ll just have to figure out a way to justify the expense to myself (and my wife!).
Finally!! I’ve done frequent flips and one flip. Frequent flipping has always given me a better steak, and now I know why. Really cool! I did not know about how much raise in temp would happen after you pull it off the heat. Rey useful!
10:18 Hurt my eyes to see the energy bursting into the meat, make it blooming and all the protein just flowed out. Thank you for the in-depth explanation in how applying a different technique contributes not only leads to a more even distribution of energy within the product but also explains the science behind the necessity to have your steak rest before cutting and serving.
I think your argument for internal temperature gradient being significant in the evenness of the cook "vertically" across the steak is generally reasonable, despite the great number of other factors that you aren't able to address in three minutes of explanation. However, I would add that the difference in crust you observe around 4:30 is surely due to the differences in moisture loss. The frequently-turned steak has much greater opportunity for evaporation between successive 30-second instances of direct cooking. Not to mention you're able to dab the face-up surface with a towel. Moisture is so impactful on browning that my instinct tells me that, at least with respect to the crust, any temperature gradient effect is second order at best.
I love that you actually tested it. So many theoretical approaches don't work in practice due to confounds that weren't accounted for. Great validation. Love your work!
Was at JWU when you and your crew was training our chefs. Was a part of the small team of TA’s that had the pleasure of serving you. Learning from you all was certainly one of the highlights of my short culinary career.
Actually frequent flipping has one huge advantage not mentioned. Consider the first flip. The side that has just been heated is now on top, away from the heat. But the heat transfer from that side continues. Basically a form of carry over cooking. This is why flipping minimizes the over cooked gray area. I have become a total convert to frequent flipping. The cooking is more consistent and even.
I have not tried this yet, but I will. I typically pull my steaks out for an hour before cooking (then I usually cook them on the grill). Standing in front of the grill and flipping continuously may be a bit tedious and I would not be able to close the lid for more than a few seconds. So I am going to try this hybrid method: (1) temper the steak on the counter for an hour, or in a room temperature water bath (in a bag) for 15 - 20 minutes, (2) put on the grill and flip every 30 seconds for 3 minutes, (3) finish with 2-3 minutes per side (or whatever makes sense with thickness of the steak and desired doneness), (4) rest for a few minutes, and (5) plate and top with a sauce (sauce optional). I think this combines the best of several techniques. I may figure out it's just not right for whatever reason, but if I do it a few times I think there is a good chance I can perfect it. I don't have the multiple thermocouple setup you have yet, but I have developed a really good sixth sense on grilling temperature for steak over the years. Using a new method will force me to adjust, but I think I can. As a chemical engineer I do appreciate the tech but I also am going to spend the very least amount I can to change the world. 🙂 Very much appreciate this video.
Your thermometers and predictive timer display are genius. Nobody really thinks about whether they're actually on the core when they probe. Everything thinks about in a fleeting abstract thought and decides they're done when they've measured some part of the meat. People care about the core but no one really does something so simple to realize whether they're on the core or not. Genius👍
I cooked two new york strips last night, flipping every one minute. Took about 7 minutes to get them where I like them (about 135 after carryover) and they were amazing. I had never tried that before and I'm sold.
Before the video starts I want to leave a comment. When I used to work grill, I always used grill weights to initiate anything on the grill. My rule was to try to ever flip only once. My thinking was, the quicker I get whatever I'm cooking off of the grill, the juicier it will be and every time you flip what you're cooking, you're starting the cooking process over again, since the heat of an open grill is highly directional. Also, my trick with the grill weights was to learn when to remove the weights. After the center starts to come to temp, I remove the weights. This way, once the juices start flowing, the pressure is off. Think of it like releasing a sponge after wringing it out. The sponge will soak up a lot of fluid that way. same with protein after you remove the weight. I've had people say that my grilled chicken is was the tastiest and juiciest chicken they've ever had and all I used was salt, pepper, a little oil and the weights. I swear, done right it feels like landing a plane with a three point landing. =)
Really interesting video. I think another factor that contributes to the frequently-flipped steak cooking faster and having more carryover is that surface on the side of the steak that's not currently in contact with the pan is still quite hot, and some heat is traveling from that top side down to the core. A once-flipped steak has a completely cold top side for the first half of cooking, then a just-warm top side for the last couple of minutes of cooking.
I absolutely love your content. Could you do a video on calorie labels / calories in general and how they may change throughout the cooking process? Perhaps not up your alley, I just enjoy your scientific approach.
Thanks Chris. Being a Science teacher and a foodie (not in that order) I love your content! When can we expect the Combustion Inc thermometer to hit the UK?
The main thing that stands out to me is I need to pull my steaks a lot cooler than I have been! I thought carry over was only like 5-10 degrees, not 20+... PS - Small video production note, a lot of the shots look straight out of the camera still in log (eg pretty muted and grey). I know that's a look some people go for intentionally, but if not a specific choice I always find throwing a lut on the video improves legibility and makes it punchier.
Yeah, the color grading needed more work, but wanted to get this out before the weekend, so some sacrifices had to be made. Practice makes perfect, right? As for the carry over, yeah, it surprised me too. I cooked a couple dozen steaks off camera, and found this to be pretty consistently true.
@@ChrisYoungCooks Mostly stood out because of how high caliber the rest of the production quality was. It's great seeing more content from you, I look forward to the next video.
I know it’s not the intent but the thermometer needs some sort of attachment to hold to a bowl or pot for checking oil temp, tempering chocolate, etc For the cost I’d rather replace all my thermometers than keep a candy thermometer, thermopen, etc for individual tasks.
If I recall correctly, Jaime Oliver says to flip the steak every minute. Gordon has you stay on one side BUT also says to baste, which aids in getting an even cook and keeping the meat at temperature while it rests.
Love the experiment, it is always great to see an actual cook that validates the simulation results. Minor detail on measuring thickness - unless it is a frozen steak cut using a band saw, the caliper only provides the illusion of accuracy.
Love the video, Chris. Your point about peak power overcooking is interesting - what do you think would happen if you combined frequent flipping with Andrew Janjigian's cold sear? The heat transfer would be slower as the pan heats up (though you'd save the time preheating), but I'd guess that the steak would heat more gradually into the center avoiding overcooking, while still reaching a temperature at the surface high enough to form a crust.
I never make steaks but i'm very curious if you've had good results doing this? It makes logical sense but sometimes logic and reality are not so close to each other
On the bbq, every 2 minutes I flip and rotate 90 degrees to get the nice hatch marks. I've found the 2 minutes get the nice crispy outside without burning and avoids the doneness gradation. 1.5" steaks - pork or beef.
glad to know I'm not the only one who does this! I always wondered why people leave it there for r minutes on one side for so long when the purpose of searing a steak is to simply create the crust and slightly cook the inside?
Wow i find a youtuber that fit my wishs. I am suscriber to many food videos,but very glad to see the guy wo write the modernist cuisine that i have and love . As a tools maker for research i know the value of science.
I appreciate the science. What I'd like to see is a taste test. Can a person with an ordinary palette and a person with an educated palette (you, for instance) distinguish between the different methods in a blind test?
For a thick Steak I used to cook for ~5min per side turning only once, but never like the appearance of the grey meat ring. That is why I switched to souse vide and swore to never cook a steak any other way. Until today, I have to try this. Thanks for the advice
happy to have found your channel. i started flipping steaks because of j. kenji lopez-alt and tempering steaks as an experiment on my own. but still enjoy learning about the science of cooking
"hurrdurr you flip too often!" people would tell me... and I would just be sitting there thinking about every other time I cooked a steak and it was perfect. Good to finally have something to hand to them... bonus you did a credentials drop! Yes. That fixes a lot of hater responses like "some rando on youtube blah blah blah"
You know what else people don't do, they don't think about consistent surface contact and pressure to achieve a consistent sear. Also, does moisture buildup happen in surface areas that can contribute to blonding? Is that also why you should flip because it helps to dry the surface?
Pretty interesting video! Not that I disagree with the outcome or the experiment, I wonder if the special induction burner played a part in the frequently flipping (FF) winning. As outlined at the end there is more energy flowing in the the steak with FF, that energy is coming from the pan/stove. A normal burner will be outputting the same amount of energy into the pan regardless of what's in it or how much energy is used up. But it sounds like the smart burner will increase the amount of energy being put into the pan to compensate for the drop in temp of the pan/burner. It seems possible that the that this increase in energy output helped contribute to FF winning.
I've been watching plenty of steak vids any which way it can possibly be cooked but this one stood out. Not only the techniques are explained but the science behind it. I've also read about THAT cookbook written by Nathan but ddint take the time to buy or read it its coz kinda expensive and like a lab experiment masquerading.....as a cookbook. But hey, I like this similar "bite sized" chapter perhaps lifted from that tomes by Chris. Definitely 💯!!
The CIA textbook had a blurb about flipping your steak. They ran a computer simulation finding that the ideal sear was by flipping your steak every 15-20 seconds. However, the temperature was about 700 degrees.
I’m fairly certain that reference is to the simulation I mentioned Harold McGee ran with a couple of physicists back in the late 90s and published in Physics Today. Knowing several of the folks at the CIA I can’t think of who would have done that kind of research at the CIA. Harold’s work found around every 30 seconds was optimal for speed and evenness. BUT the simulation didn’t account for evaporative cooling. Nathan Myhrvold simulated it again with evaporation when we were writing Modernist Cuisine and found you can flip even more frequently and improve. Indeed, there doesn’t seem to be an optimal rate, just that more frequently will cook more evenly and also faster.
I've found that, when grilling over mesquite lump charcoal, flipping frequently results in juicier meat. I call it "The Rotisserie Effect." I've always wondered about letting steak "rest" before serving it. I've heard that it allows the juices to redistribute throughout the meat, but I think that it results in a steak that's cooled down, and IMO a steak is at its most flavorful right off the grill, while it's still hot. I'd love to see you test resting to see if it truly results in juicier steak.
and just as i was about to mention confit cooking i pause the video on an image of you doing it. yes. if you are basting with oil continuously this will get heat on both sides, which brings me to gas or wood/charcoal vs induction. cant tilt the pan on the side to get the oil where you can get enough on a spoon to baste when using an induction cooker cause it senses the disconnection with the inductionable pan and shuts off the power
Constant flipping always made sense to me since it seems to be the best way to keep the temperature more even during cooking. I get very good and consistent results that way. Always like to get my steaks pink all the way thru.
Aha, what a perfect technique. Browning the butter closer to serving time for a sauce + convenient warmer vs. basting as you cook the steak. Clever change and I imagine you don't lose any flavor not basting since you are adding the butter to the steak anyways.
Flipping also has the added benefit of better fat rendering, also lets excess moisture evap from the surface so you so you know, don't steam the center.
Thick steaks: Low temp (250) in oven on rack, or a grill on indirect heat. Flip every 10 minutes or so. Cool for about 10-20 minutes; then nuke it with a hot sear. It takes time, but you need to make the rest of dinner anyway, right? I put a large ribeye on the grill two nights back and cooked it about 30 minutes, then cooled it and put it under an indoor broiler with butter for a few minutes each side. Perfect. The wood charcoal and a touch of cherry wood adds a nice touch.
I just bought a Beeville Joule and was searching info and found you. I love the science and cooking. I went and watch several of your videos! Keep charging. (I think your thermometer is too expensive)
I agree! If that price gets down to $99 I'll be interested. I'd rather flip a coin than spend that much. I recently had an issue with the meater so if that price becomes reasonable I'll be interested
I noticed that you started cooking the steaks at about 37°. If the steaks were sitting at room temperature for 20 minutes or so I wonder how that would affect the results. Some people start at room temperature also
If you let it sit a room temperature for 20 minutes, the core would be 38-39 degrees. 20 minutes does nothing to increase core temperature. The let the steak come to room temp advice has also been debunked many times.
Shooter and editor Canh was at ChefSteps with me, and music is his selection. Original composer for ChefSteps was Hans Twite, who I would love to work with again.
@@ChrisYoungCooks I ordered my dad the Combustion thermometer and timer....Mine ships early August. Actually, I found you through James Hoffman retweeting your launch product tweet. I found your videos, and your lead on the project...excited the see what applications this device brings to everyday cooking. 🔥 🤙
Here because of a discussion/ argument with my best mate while bbqing...i was dumb founded with what seemed like such a logical cooking technique to me only to find it was contrary to popular belief... cant argue with science...will definitely be forwarding the link! 💪🤣
If you cook your steak in a pan to the desired doneness, depending on its thickness you HAVE to flip it a lot otherwise it will burn. Flipping it gives the other side a chance to cool down. But since I don't use non-stick pans, I can't flip the steak until a maillard reaction has occurred because until then it sticks to the pan. If I try to flip it then, I will rip it apart. This is the reason why I changed my method to reverse searing because then all I need is the crust and I'm done.
Question: Based on the graph, at some point there is actually are diminishing returns to flipping. What if you flipped every 30 seconds initially, then dropped that to 2 minutes per flip or more halfway through the cook? Would that not give similar results given the fact that the internal temp of the steak is now much closer to the heat being applied?
maybe a stupid question/suggestion, because a warmer environment has a smaller spike, is it an option to put a lid half over the pan, so the moisture can leave, but the environment is hotter surrounding the meat?
I’ve experimented a bit with this, not as scientifically as your approaches but … For large group of people or if want minimum fuss at serve time I go sous vide; but I prefer pan fried results. But usually my steaks are only 1” thick. I experimented with 15 sec, 30 sec and 1 minute flips. I found 15 sec is most even cooking but tedious and sear is maybe not as good. 30 sec is generally what I use now, although pretty happy with 1 Min. I use the MEATER wireless thermometer although their app does tell you when take meat off heat it’s not accurate when using the multiple flip method so require learning from exp when to take it off the heat. Searing the sides of steak I’m still not 100% satisfied with on my gas stove, but over hot charcoals it’s easy. Biggest challenge for me is not so much cooking the steak but finding the quality meat in the first place. I live in country town in Australia and although it’s a beef producing region most of our local butchers and supermarkets go for low cost steaks and the best get sent to restaurants or elsewhere …
@@primegm1he is very exp with sous vide, but for me having used by sous vide, pan fry, wood fire oven, air fryer, deep fryer, charcoal bbq, gas bbq, etc to cook steaks for me the best method for flavour is pan fried, although some skill and attention to perfect. Sous vide is best way for minimal skill/effort/attention
I turn my steak with a frequency of 9000 hertz, at that point the steak starts humming an forbidden song and the Ancient Ones bless my steak with a perfect crust and doneness.
Hope you guys learn from Meater's mistakes and make your thermometer app for chefs and not first-timers. I had to send them a mile-long list to fix a bunch of stuff, which they are 80% through now, but it took them 2 years before app and thermometer were usable.
As a former chef, I built this to work the way I wished other thermometers work. It’s a lot thinner, works as a fast instant read, doesn’t need the app, and finds the true core with all those sensors.
@@ChrisYoungCooks, sure, that's great for a prototype stage, but to sell in numbers one must try and capture a wide range of cooking experiences. The app is super useful when perfecting a recipe or going back and forth on things you don't make all the time. It really helped me with BBQ, where end-temp is a tiny bit of the process. App being weak made it more difficult. 😁 Ppl who just want to cook steaks will likely stick to Thermapen. Long cooks of large items - you want wireless, connectivity, alarms, apps. Also... You should add a humidity sensor outside, muahahaha. Game changer!
Amazing video - will you be making many more videos that will give thermometer+timer owners instructions and ideas as to how to make full use of their capabilities?
What about cooking from both sides at once, like what George Foreman grill does? Why not use two additional cast iron pans (more thermal mass than high carbon steel pans) and use them to cook the stake from both sides at the same time, flipping the steak and replacing the top pan every minute?
Thank you for the video! This is the first time I have seen such an explanation of why steak should be turned frequently. In another video I have watched that the heat that accumulates on the very surface of the meat after turning the meat has time to spread more evenly into the meat while some heat disappear into the air. Does this also have an effect or is there no logic in this? I will be very grateful for your answer!
It's not really accurate to say that heat "accumulates" on the surface, although it sounds like they are mostly correct. Frequent flipping does allow more time for the excess heat energy near the surface to diffuse into the meat and, also, for some of it to convect back into the surrounding air.
I love the science going on here. This is a science fair experiment for any 6th grader so cool! But for real let's just make a hypothesis, test experimentally, record results, and try another time or two, then make some conclusions, and be willing to adjust our theories based on experiment with an open mind
Saw this video earlier today and I was really curious about how it affects the temp increase of the meat during the resting period. I cooked a 1 inch piece of top sirloin, flipped every 30 seconds, and pulled it at 100F. I let it rest for 10 minutes and it coasted all the way to 137.8F, which to my layman self was crazy.
@@ChrisYoungCooks It's a really eye opening experience and knowing exactly the why behind it, in my opinion, is super important even for the average home cook.
Chris, what impact would a hooded barbecue like a Weber Q have on the change in temperature gradient and would you also flip say once per minute on a 25mm fillet steak I thoroughly enjoyed in a scientific method. Cooking is thermodynamics in action and the change of state in the steak or vegetable being cooked, thankyou
We met at The Culinary institute of America. I asked you about the ideal gas law and how it relates to cooking temperature when the pressure is varied and if a steak be cooked at room temperature. The next test should be a porterhouse. This will allow for the comparison of 2 cuts of meat at the same time, my hypothesis is that the composition of the steak is another variable that is overlooked. Some cuts of meat have more connective tissue than others. Do higher connective tissue cuts benefit from temperature spikes in terms of toughness. The filet doesn't suffer from issues regarding connective tissue, it is naturally tender.
This is brilliant. Love when science is brought into cooking. I work in marketing research and worked with Chris’ dad, who is also brilliant.
While science is becoming more prevalent in cooking, there is still this stigma from renown chefs of "this is how we've done it for 200 years, and that's why it's The Right Way." I think it holds cooking back, and I'm glad videos like these are here to give home cooks more techniques to try.
I've always flipped my steaks fairly frequently (every 2-3 minutes) defying conventional wisdom and I've had great results. Turns out I'm not crazy. Good to hear.
Well, not crazy about this, anyway ;)
Flip every 2-3 minutes? Can't remember the last time I cooked a steak for much more than three minutes.
@@andyhart5669 He doesn't prefer well done, he prefers charcoal flavored beef jerky🥩🔥🔥🔥
@@andyhart5669 get thicker steaks? Lol
@@sackout2947I don't like steaks more than an inch thick.
Great video. The amount of carry-over really surprised me, especially in the 1-inch thick steak. I've always used about 10 degrees as an approximate value in my head. I'll definitely be changing that.
I've struggled with this as well. 10 degrees often isn't anywhere near enough if it's a hot surface you're cooking on, and as a result I keep going way over my 135 target.
It IS 10 degrees......celsius 😁
I just cut it thinner and cook it faster and hotter so there's more surface area for seasoning and more delicious browned meat. 👌🏼🔥
That was my first takeaway as well
I thought the same, then again I don't leave the thermometer in the meat. So maybe that explains it
This is what I had subscribed to ChefSteps for. I miss these kinds of in-depth science videos. Thanks for making them on this channel. Just subbed.
I tried cooking a 1 1/2-inch Strip yesterday with the cold sear method flipping every 2 minutes for a total of 11 minutes and it came out perfect. I learned this from the ATK video with Lan Lam.
Wonderful! I remember Blumenthal recommending a 30 second flip in one of his TV series and the logic made sense but your explanation is much deeper. Great idea with the predictive thermometer! Australian resident unfortunately so I’ll just have to figure out a way to justify the expense to myself (and my wife!).
Yes, Heston and Harold are very close (I met Harold while working for Heston) and that’s how Heston learned about the technique.
I just stumbled upon this channel and am hooked on the combination of science and cooking and history! Keep the content coming :)
Finally!! I’ve done frequent flips and one flip. Frequent flipping has always given me a better steak, and now I know why. Really cool! I did not know about how much raise in temp would happen after you pull it off the heat. Rey useful!
10:18 Hurt my eyes to see the energy bursting into the meat, make it blooming and all the protein just flowed out.
Thank you for the in-depth explanation in how applying a different technique contributes not only leads to a more even distribution of energy within the product but also explains the science behind the necessity to have your steak rest before cutting and serving.
I think your argument for internal temperature gradient being significant in the evenness of the cook "vertically" across the steak is generally reasonable, despite the great number of other factors that you aren't able to address in three minutes of explanation. However, I would add that the difference in crust you observe around 4:30 is surely due to the differences in moisture loss. The frequently-turned steak has much greater opportunity for evaporation between successive 30-second instances of direct cooking. Not to mention you're able to dab the face-up surface with a towel. Moisture is so impactful on browning that my instinct tells me that, at least with respect to the crust, any temperature gradient effect is second order at best.
I like that you also addressed how to keep warm or re-warm a resting steak
I love that you actually tested it. So many theoretical approaches don't work in practice due to confounds that weren't accounted for.
Great validation. Love your work!
I've learned more about steak cooking from a couple of your videos than 35 years of cooking....
Was at JWU when you and your crew was training our chefs. Was a part of the small team of TA’s that had the pleasure of serving you. Learning from you all was certainly one of the highlights of my short culinary career.
OMG this is the best video I've watched on this topic. Chris is a real scientist and foodie. Keep updating this channel.
Awesome work Chris! Loved this video and they way you delivered the information. Great structure as well.
Great video Chris. Had no idea a steak so small could have such significant carry-over. Ordered the thermometer.
Actually frequent flipping has one huge advantage not mentioned. Consider the first flip. The side that has just been heated is now on top, away from the heat. But the heat transfer from that side continues. Basically a form of carry over cooking. This is why flipping minimizes the over cooked gray area. I have become a total convert to frequent flipping. The cooking is more consistent and even.
That's what Chris said, it's the point of this video.
I have not tried this yet, but I will. I typically pull my steaks out for an hour before cooking (then I usually cook them on the grill). Standing in front of the grill and flipping continuously may be a bit tedious and I would not be able to close the lid for more than a few seconds. So I am going to try this hybrid method: (1) temper the steak on the counter for an hour, or in a room temperature water bath (in a bag) for 15 - 20 minutes, (2) put on the grill and flip every 30 seconds for 3 minutes, (3) finish with 2-3 minutes per side (or whatever makes sense with thickness of the steak and desired doneness), (4) rest for a few minutes, and (5) plate and top with a sauce (sauce optional). I think this combines the best of several techniques. I may figure out it's just not right for whatever reason, but if I do it a few times I think there is a good chance I can perfect it. I don't have the multiple thermocouple setup you have yet, but I have developed a really good sixth sense on grilling temperature for steak over the years. Using a new method will force me to adjust, but I think I can. As a chemical engineer I do appreciate the tech but I also am going to spend the very least amount I can to change the world. 🙂 Very much appreciate this video.
Glad I have found this channel, this is all tip top information, very well presented and easily understood. Love it
Your thermometers and predictive timer display are genius. Nobody really thinks about whether they're actually on the core when they probe. Everything thinks about in a fleeting abstract thought and decides they're done when they've measured some part of the meat. People care about the core but no one really does something so simple to realize whether they're on the core or not. Genius👍
I cooked two new york strips last night, flipping every one minute. Took about 7 minutes to get them where I like them (about 135 after carryover) and they were amazing. I had never tried that before and I'm sold.
Before the video starts I want to leave a comment. When I used to work grill, I always used grill weights to initiate anything on the grill. My rule was to try to ever flip only once. My thinking was, the quicker I get whatever I'm cooking off of the grill, the juicier it will be and every time you flip what you're cooking, you're starting the cooking process over again, since the heat of an open grill is highly directional. Also, my trick with the grill weights was to learn when to remove the weights. After the center starts to come to temp, I remove the weights. This way, once the juices start flowing, the pressure is off. Think of it like releasing a sponge after wringing it out. The sponge will soak up a lot of fluid that way. same with protein after you remove the weight. I've had people say that my grilled chicken is was the tastiest and juiciest chicken they've ever had and all I used was salt, pepper, a little oil and the weights. I swear, done right it feels like landing a plane with a three point landing. =)
Really interesting video. I think another factor that contributes to the frequently-flipped steak cooking faster and having more carryover is that surface on the side of the steak that's not currently in contact with the pan is still quite hot, and some heat is traveling from that top side down to the core. A once-flipped steak has a completely cold top side for the first half of cooking, then a just-warm top side for the last couple of minutes of cooking.
Yes, that’s correct, the more frequently you flip it, the more it’s like you’re cooking from both sides at once.
You are incredibly smart.
Those graph animations are awesome. Subbed!
I absolutely love your content. Could you do a video on calorie labels / calories in general and how they may change throughout the cooking process? Perhaps not up your alley, I just enjoy your scientific approach.
Thanks Chris. Being a Science teacher and a foodie (not in that order) I love your content!
When can we expect the Combustion Inc thermometer to hit the UK?
We ship to the UK already, although it does ship from our warehouse in Utah. Orders placed now should ship in September.
Just checked out the breville control freak. Quite amazing but at a price.
The main thing that stands out to me is I need to pull my steaks a lot cooler than I have been! I thought carry over was only like 5-10 degrees, not 20+...
PS - Small video production note, a lot of the shots look straight out of the camera still in log (eg pretty muted and grey). I know that's a look some people go for intentionally, but if not a specific choice I always find throwing a lut on the video improves legibility and makes it punchier.
Yeah, the color grading needed more work, but wanted to get this out before the weekend, so some sacrifices had to be made. Practice makes perfect, right?
As for the carry over, yeah, it surprised me too. I cooked a couple dozen steaks off camera, and found this to be pretty consistently true.
@@ChrisYoungCooks Mostly stood out because of how high caliber the rest of the production quality was. It's great seeing more content from you, I look forward to the next video.
Fantastic video quality. Asking the detailed questions, and answering them, that nobody else does.
I know it’s not the intent but the thermometer needs some sort of attachment to hold to a bowl or pot for checking oil temp, tempering chocolate, etc
For the cost I’d rather replace all my thermometers than keep a candy thermometer, thermopen, etc for individual tasks.
If I recall correctly, Jaime Oliver says to flip the steak every minute.
Gordon has you stay on one side BUT also says to baste, which aids in getting an even cook and keeping the meat at temperature while it rests.
Love the experiment, it is always great to see an actual cook that validates the simulation results. Minor detail on measuring thickness - unless it is a frozen steak cut using a band saw, the caliper only provides the illusion of accuracy.
Great video. I love empirical demonstrations of food science like this.
Love the video, Chris. Your point about peak power overcooking is interesting - what do you think would happen if you combined frequent flipping with Andrew Janjigian's cold sear? The heat transfer would be slower as the pan heats up (though you'd save the time preheating), but I'd guess that the steak would heat more gradually into the center avoiding overcooking, while still reaching a temperature at the surface high enough to form a crust.
I never make steaks but i'm very curious if you've had good results doing this? It makes logical sense but sometimes logic and reality are not so close to each other
The quality of your videos is superb. I love the scientific approach to cooking. I’ve learned a lot from just a few of your videos
On the bbq, every 2 minutes I flip and rotate 90 degrees to get the nice hatch marks. I've found the 2 minutes get the nice crispy outside without burning and avoids the doneness gradation. 1.5" steaks - pork or beef.
glad to know I'm not the only one who does this! I always wondered why people leave it there for r minutes on one side for so long when the purpose of searing a steak is to simply create the crust and slightly cook the inside?
That's an impressive resumé
At first thought he's a food-tuber albeit a very techy one
Wow i find a youtuber that fit my wishs. I am suscriber to many food videos,but very glad to see the guy wo write the modernist cuisine that i have and love . As a tools maker for research i know the value of science.
Brilliant! Now I know why I have been flipping my steaks every 30 sec for a while.
Having already had familiarity with Pulse Width Modulation the 30s flipping producing a more evenly and faster cooked steak immediately makes sense.
Yup. And it's also why there is more carry over cooking-your average heat flux is higher by flipping frequently.
I saw Heston demonstrate this technique many years ago and I’ve used it ever since. Perfect steak every time.
I appreciate the science. What I'd like to see is a taste test. Can a person with an ordinary palette and a person with an educated palette (you, for instance) distinguish between the different methods in a blind test?
For a thick Steak I used to cook for ~5min per side turning only once, but never like the appearance of the grey meat ring. That is why I switched to souse vide and swore to never cook a steak any other way. Until today, I have to try this. Thanks for the advice
Do you ever feel that SV
Makes steaks less flavorful or kind of “boiled”?
happy to have found your channel. i started flipping steaks because of j. kenji lopez-alt and tempering steaks as an experiment on my own. but still enjoy learning about the science of cooking
"hurrdurr you flip too often!" people would tell me... and I would just be sitting there thinking about every other time I cooked a steak and it was perfect. Good to finally have something to hand to them... bonus you did a credentials drop! Yes. That fixes a lot of hater responses like "some rando on youtube blah blah blah"
Really clean and concise show. The perfect advertisement vessel for your book and thermometer. Though I do think the content stands on it's own.
Great video! Love the data visualization! I think your sets seem a bit dimly lit though.
Started doing this very recently, good result. I swear, biting my nails for 4 minutes per side UNTOUCHED! Glad that’s over.
You know what else people don't do, they don't think about consistent surface contact and pressure to achieve a consistent sear. Also, does moisture buildup happen in surface areas that can contribute to blonding? Is that also why you should flip because it helps to dry the surface?
This is some of the most useful and informative cooking content I've ever seen 👌 💯 well done 😉
Glad you enjoyed it.
I don’t know how I only just found this channel. This guy is legit!!
I have no idea why this channel hasn't explode in popularity, it's simply awesome
Realistically it's because Chris doesn't have a regular upload schedule.
Fantastic explanation Chris, thank you very much 👍👍👍
Precisely the video I was looking for. Thanks much.
Pretty interesting video! Not that I disagree with the outcome or the experiment, I wonder if the special induction burner played a part in the frequently flipping (FF) winning.
As outlined at the end there is more energy flowing in the the steak with FF, that energy is coming from the pan/stove. A normal burner will be outputting the same amount of energy into the pan regardless of what's in it or how much energy is used up. But it sounds like the smart burner will increase the amount of energy being put into the pan to compensate for the drop in temp of the pan/burner. It seems possible that the that this increase in energy output helped contribute to FF winning.
I've been watching plenty of steak vids any which way it can possibly be cooked but this one stood out. Not only the techniques are explained but the science behind it. I've also read about THAT cookbook written by Nathan but ddint take the time to buy or read it its coz kinda expensive and like a lab experiment masquerading.....as a cookbook. But hey, I like this similar "bite sized" chapter perhaps lifted from that tomes by Chris. Definitely 💯!!
The CIA textbook had a blurb about flipping your steak. They ran a computer simulation finding that the ideal sear was by flipping your steak every 15-20 seconds. However, the temperature was about 700 degrees.
I’m fairly certain that reference is to the simulation I mentioned Harold McGee ran with a couple of physicists back in the late 90s and published in Physics Today. Knowing several of the folks at the CIA I can’t think of who would have done that kind of research at the CIA. Harold’s work found around every 30 seconds was optimal for speed and evenness. BUT the simulation didn’t account for evaporative cooling. Nathan Myhrvold simulated it again with evaporation when we were writing Modernist Cuisine and found you can flip even more frequently and improve. Indeed, there doesn’t seem to be an optimal rate, just that more frequently will cook more evenly and also faster.
Amazing video. I'm learning so much about cooking.
I've found that, when grilling over mesquite lump charcoal, flipping frequently results in juicier meat. I call it "The Rotisserie Effect."
I've always wondered about letting steak "rest" before serving it. I've heard that it allows the juices to redistribute throughout the meat, but I think that it results in a steak that's cooled down, and IMO a steak is at its most flavorful right off the grill, while it's still hot. I'd love to see you test resting to see if it truly results in juicier steak.
and just as i was about to mention confit cooking i pause the video on an image of you doing it. yes. if you are basting with oil continuously this will get heat on both sides, which brings me to gas or wood/charcoal vs induction. cant tilt the pan on the side to get the oil where you can get enough on a spoon to baste when using an induction cooker cause it senses the disconnection with the inductionable pan and shuts off the power
Constant flipping always made sense to me since it seems to be the best way to keep the temperature more even during cooking. I get very good and consistent results that way. Always like to get my steaks pink all the way thru.
Aha, what a perfect technique. Browning the butter closer to serving time for a sauce + convenient warmer vs. basting as you cook the steak. Clever change and I imagine you don't lose any flavor not basting since you are adding the butter to the steak anyways.
Flipping also has the added benefit of better fat rendering, also lets excess moisture evap from the surface so you so you know, don't steam the center.
Thick steaks: Low temp (250) in oven on rack, or a grill on indirect heat. Flip every 10 minutes or so. Cool for about 10-20 minutes; then nuke it with a hot sear. It takes time, but you need to make the rest of dinner anyway, right?
I put a large ribeye on the grill two nights back and cooked it about 30 minutes, then cooled it and put it under an indoor broiler with butter for a few minutes each side. Perfect. The wood charcoal and a touch of cherry wood adds a nice touch.
I just bought a Beeville Joule and was searching info and found you. I love the science and cooking. I went and watch several of your videos! Keep charging. (I think your thermometer is too expensive)
I agree! If that price gets down to $99 I'll be interested. I'd rather flip a coin than spend that much. I recently had an issue with the meater so if that price becomes reasonable I'll be interested
I noticed that you started cooking the steaks at about 37°. If the steaks were sitting at room temperature for 20 minutes or so I wonder how that would affect the results. Some people start at room temperature also
If you let it sit a room temperature for 20 minutes, the core would be 38-39 degrees. 20 minutes does nothing to increase core temperature. The let the steak come to room temp advice has also been debunked many times.
Oh my... you are bright as a button. Learned something today 😉 thanks.
Music sounds very familiar. Same composer as OG ChefSteps?
Very cool experiment and video. The explanation & graphs were very enlightening.
Shooter and editor Canh was at ChefSteps with me, and music is his selection. Original composer for ChefSteps was Hans Twite, who I would love to work with again.
Always the best analysis.
Loving the knowledge drop Chris, this awesome stuff
I love your data driven approach. "Nerd Cooking" should be the name of the channel
If you've used a sous vide and you're already at temp can you keep cooking more to the edges by flipping even more frequently?
great video / can’t wait to order the thermometer when it out. ( i worked with you in the Fat Duck back in the day)
I was literally clapping while listening to some of these points he made, so happy yt recommended this!
This guy is the James Hoffman of cooking meat 😂😂😂
I will take that complement 😉🥩
@@ChrisYoungCooks I ordered my dad the Combustion thermometer and timer....Mine ships early August. Actually, I found you through James Hoffman retweeting your launch product tweet. I found your videos, and your lead on the project...excited the see what applications this device brings to everyday cooking. 🔥 🤙
Here because of a discussion/ argument with my best mate while bbqing...i was dumb founded with what seemed like such a logical cooking technique to me only to find it was contrary to popular belief... cant argue with science...will definitely be forwarding the link! 💪🤣
If you cook your steak in a pan to the desired doneness, depending on its thickness you HAVE to flip it a lot otherwise it will burn. Flipping it gives the other side a chance to cool down. But since I don't use non-stick pans, I can't flip the steak until a maillard reaction has occurred because until then it sticks to the pan. If I try to flip it then, I will rip it apart. This is the reason why I changed my method to reverse searing because then all I need is the crust and I'm done.
Get a cast iron pan for the best of all steak worlds!
Question: Based on the graph, at some point there is actually are diminishing returns to flipping. What if you flipped every 30 seconds initially, then dropped that to 2 minutes per flip or more halfway through the cook? Would that not give similar results given the fact that the internal temp of the steak is now much closer to the heat being applied?
Less flipping would slow the heating even more.
OK, you're good. Subscribed
🙏
I really like the music in the experiment section
maybe a stupid question/suggestion, because a warmer environment has a smaller spike, is it an option to put a lid half over the pan, so the moisture can leave, but the environment is hotter surrounding the meat?
I’ve experimented a bit with this, not as scientifically as your approaches but … For large group of people or if want minimum fuss at serve time I go sous vide; but I prefer pan fried results. But usually my steaks are only 1” thick. I experimented with 15 sec, 30 sec and 1 minute flips. I found 15 sec is most even cooking but tedious and sear is maybe not as good. 30 sec is generally what I use now, although pretty happy with 1 Min. I use the MEATER wireless thermometer although their app does tell you when take meat off heat it’s not accurate when using the multiple flip method so require learning from exp when to take it off the heat. Searing the sides of steak I’m still not 100% satisfied with on my gas stove, but over hot charcoals it’s easy. Biggest challenge for me is not so much cooking the steak but finding the quality meat in the first place. I live in country town in Australia and although it’s a beef producing region most of our local butchers and supermarkets go for low cost steaks and the best get sent to restaurants or elsewhere …
The fact he didn't even mention sous vide speaks volumes. I've watched a few of his videos and found him lacking. Not someone to follow IMO.
@@primegm1he is very exp with sous vide, but for me having used by sous vide, pan fry, wood fire oven, air fryer, deep fryer, charcoal bbq, gas bbq, etc to cook steaks for me the best method for flavour is pan fried, although some skill and attention to perfect. Sous vide is best way for minimal skill/effort/attention
I turn my steak with a frequency of 9000 hertz, at that point the steak starts humming an forbidden song and the Ancient Ones bless my steak with a perfect crust and doneness.
Great video! Please also provide Celsius values
Hope you guys learn from Meater's mistakes and make your thermometer app for chefs and not first-timers. I had to send them a mile-long list to fix a bunch of stuff, which they are 80% through now, but it took them 2 years before app and thermometer were usable.
As a former chef, I built this to work the way I wished other thermometers work. It’s a lot thinner, works as a fast instant read, doesn’t need the app, and finds the true core with all those sensors.
@@ChrisYoungCooks, sure, that's great for a prototype stage, but to sell in numbers one must try and capture a wide range of cooking experiences. The app is super useful when perfecting a recipe or going back and forth on things you don't make all the time. It really helped me with BBQ, where end-temp is a tiny bit of the process. App being weak made it more difficult. 😁
Ppl who just want to cook steaks will likely stick to Thermapen. Long cooks of large items - you want wireless, connectivity, alarms, apps.
Also... You should add a humidity sensor outside, muahahaha. Game changer!
That thermometer looks great!
Amazing video - will you be making many more videos that will give thermometer+timer owners instructions and ideas as to how to make full use of their capabilities?
Yes.
I had no idea that you could get anything more than 6 or 7 degrees of carry-over cooking.. I've gotta have one of these thermometers.
What about cooking from both sides at once, like what George Foreman grill does? Why not use two additional cast iron pans (more thermal mass than high carbon steel pans) and use them to cook the stake from both sides at the same time, flipping the steak and replacing the top pan every minute?
Thank you for the video! This is the first time I have seen such an explanation of why steak should be turned frequently. In another video I have watched that the heat that accumulates on the very surface of the meat after turning the meat has time to spread more evenly into the meat while some heat disappear into the air. Does this also have an effect or is there no logic in this? I will be very grateful for your answer!
It's not really accurate to say that heat "accumulates" on the surface, although it sounds like they are mostly correct. Frequent flipping does allow more time for the excess heat energy near the surface to diffuse into the meat and, also, for some of it to convect back into the surrounding air.
@@ChrisYoungCooks Thanks for your response!
I love the science going on here. This is a science fair experiment for any 6th grader so cool! But for real let's just make a hypothesis, test experimentally, record results, and try another time or two, then make some conclusions, and be willing to adjust our theories based on experiment with an open mind
Great analysis Chris! 30-sec flip it is from now on ...
I really need this tips , you are the best ...
Saw this video earlier today and I was really curious about how it affects the temp increase of the meat during the resting period. I cooked a 1 inch piece of top sirloin, flipped every 30 seconds, and pulled it at 100F. I let it rest for 10 minutes and it coasted all the way to 137.8F, which to my layman self was crazy.
Kind of mind blowing, right?!
@@ChrisYoungCooks It's a really eye opening experience and knowing exactly the why behind it, in my opinion, is super important even for the average home cook.
25f carryover on a 325f pan is crazy! Most authors that talk about carryover mention 5-10f 😮
Chris, what impact would a hooded barbecue like a Weber Q have on the change in temperature gradient and would you also flip say once per minute on a 25mm fillet steak
I thoroughly enjoyed in a scientific method. Cooking is thermodynamics in action and the change of state in the steak or vegetable being cooked, thankyou
Waht about cooking from both sides the same time?!