Here are my two cents: 1. Use a meat thermometer, 2. Cook steak at high heat for short time instead of low heat for a long time. 3. Add butter when the steak is almost done and temperature reduced to prevent burning the butter.
Integrity. This guy is genuine and, I must say, helpful. Julia Child sometimes 'fixed it in the mix'. I applaud him leaving in the video, that which might easily be edited out. In fact, I find his approach more inviting for that and his easiness. We all get too caught up on the idea of what something should look like over, what is helpful. This is his taste, here at this taping. Bravo sir. Bon Apetit
Try to avoid metal tongs on cast iron , even if it is the quality of enamel Le Creuset grill pan. Its key that that the metal tongs was not used as i take it the purpose of your video was the Le Creuset grill pan and not the steak.
Thank you for the tips! I ended up using my trusty iron skillet rather than my grill pan, but I let it heat up slowly like you did and it really helped create a nice crust on the outside! Also, you can use ghee instead of regular butter . It has a higher smoke point, and it's just clarified butter!
Thanks Plaid dad! Wife is outta town and I’ve got a date with two of those New York strip steaks tonight! A date with two steaks…not another lady! Hahaha! Great video, and I can’t wait to try this technique brother! 🥩 Cheers!
Awesome real world video! To the point and helpful tips on using the cookware. We just picked 2 rectangular pans for 3$ a piece at Goodwill and am looking forward to putting them to use. Thanks!
The ideal way to cook a steak in a Le Creuset grill pan is to first par-cook the steak in an air fryer @ 200° F until the internal temp is 100°- 105° then finish in the pan. The lower temp par cooking in the air fryer cooks and melts the fat and seals the external surface similar to dry aging. The result is a perfect rare to med-rare steak even with very thick steaks. It also works with frozen steaks, just taking longer for the par cooking stage. I wait to season the steak until after the par-cooking stage.
Thank you for your video, your steak looked amazing!! I actually stumbled upon your video because I was interested in getting the Le Creuset Bistro Grill pan. I normally either cook steaks on a grill or in my cast iron!! I test steaks using the method where I take my fingers and press my palm right below my thumbs, it always turns out perfect, pink on the inside seared in the outside. Also, I always bring my steaks up to room temperature. At least 30-40 minutes.
Thank you. I like a NY strip medium rare. I rubbed 2 rbs of olive oil then seasoned with salt and pepper at room temp while heating a L.C. Skinny griddle to 460F on the oven. I then transferred the hot griddle to the stove on medium and seared the steak on one side for two minutes. Then I flipped it, covered the steak with roasted garlic cloves smashed down with a spatula, a few sprigs of thyme and a sprinkle of cayenne. Then put it in the oven 460F for 5 minutes to sear the underside. The result was a nice sear but no grill marks. I then transferred the steak to a scanpan haptig ns skillet pre-heated on low, topped the steak with butter spooning the butter over the steak for two minutes finishing with with whiskey. The final temperature was above my target at 138F so it was medium well rather than m rare but still tasty. I do not own a grill pan but would buy the Lodge for $20 if I ate steak more often because I see no advantage in the L.C. grill pan. I do swear by my L.C. and Staub enamel cast ovens though. I sourced the L.C. griddle at a steep discount from Williams-Sonomaas as a display. I don't see value at the $100 reg price. Hope this helps.
Please don't keep pushing down on it, squeezing all the juices out. Once or twice okay but constantly made me want to take your tongs away! lol The meal looks great! 😁
Thanks for writing in. I do like to press the steak down a bit (lightly) to ensure good contact and grill marks, but I will try to be sensitive to not smoosh out the juices. As you suggest, I could probably back off a bit. At least, in this case, the steak was quite juicy. I hope I can keep my tongs! I appreciate your comment.
@@plaiddad5492 Lol! Yes, you'll get grill marks without pressing at all. The meat makes contact with the raised grill bars. Also, if you time it, you need not flip but 3 total times. You can sear both sides then let cook longer to finish. You will then have the hatch criss cross grill marks as in restaurants. "If" you want to try it, that is! lol You're a great sport and my mouth was watering!
Thanks for writing in, BearCat. The steak rested for about 6 minutes while I cooked the mushrooms. I only briefly mentioned this at about 9:45 ... I should probably stress a little more the value of resting your steak after cooking. Cheers!
A steak that size i will sous vide for 1 hr and 20 minutes at 132 degrees and finish it. Off in a grill pan with butter or out side on green egg, perfect every time.
Thanks for writing in Greg. The steak rested for about 6 minutes while I cooked the mushrooms. I only briefly mentioned this at about 9:45 ... I should probably stress a little more the value of resting your steak after cooking. Cheers!
Nice effort. But why don’t you have a thermometer? You wouldn’t have to cut it and put it back on if you had a thermometer. And if the meat doesn’t release, don’t pull it off. That means that it’s not ready yet.
Surprised by how rare that steak was! A thermopen will solve your steak doneness guessing prob. Also why not put the butter on the steak rather than between the ridges.
The starting temperature of the steak makes a big difference. This one must have still been a little cold in the middle when I started ... that's great if you like rare steaks. Giving your steak time to come up to room temperature before cooking will help produce a medium result.
@@rexiioper6920 I'm not sure it's correct either, Rex ... my experience is that I have more success getting medium when I let the steak come up in temperature ... I encourage cooks to experiment to find out what works best for them.
Thanks for the question, Aku ... I let it pre-heat for about 10 minutes ... it takes a while for the Le Creuset pan to get to temperature, but then it stays there
Thanks for your question, Rex. I use a good, stout scrubbing sponge or non-metal scouring pad. I don't feel the need for steel wool. If there are stubborn spots, I sprinkle ~ 1 tsp baking soda in the pan and drizzle a little hot water in it (make a paste or slurry of baking soda). Let that soak for 30 minutes, then rinse. When clean, I set it on a warm (not hot) stove to dry and then wipe the inside with vegetable oil before storing. Cheers!
I just bought my first set of Le Creuset pans and now reading reviews about it ruining their flat top stoves. Have you had any issues or is it just about not scraping the pan across the stove? Great looking steak by the way
Sara, we have three Le Creuset pans: ... the grill pan, a large saute pan, and a French oven. None have caused scratches or damage to the glass cooktop. I think if I ever dropped one of the heavy pans on the cooktop, that would be bad. I'd say I try not to drag or scrape them across the cooktop, but I probably do sometimes ... no ill effects thus far (5+ years). Thanks for watching and writing!
I got frustrated once and put my fist through a glass cook top...very stupid, it looked like I stuck my hand in a blender full of razor blades and I had to buy a new one.
Le Creuset has redesigned some of their pans to have smoother bottoms, but if you have old ones that have rough bottoms you just need to be careful not to drag them across the glass cooktop; always lift them to move them.
It's called combination cooking. Grilling followed by pan frying. Personally, I prefer to cook my steaks sous vide or in the oven, and put the grill marks on at the end, but either way works.
@@freakdever Thanks for writing in. I'm not sure what you mean by "wrong hotplate" ... I'd love to have a gas stove, but, to paraphrase Donald Rumsfeld, "you cook with the stove you have, not the stove you want." I'm a big fan of pre-seasoning, but also of liberty ... I heartily defend your right to not pre-season. God bless!
Here are my two cents: 1. Use a meat thermometer, 2. Cook steak at high heat for short time instead of low heat for a long time. 3. Add butter when the steak is almost done and temperature reduced to prevent burning the butter.
I agree! :) That's how I do my meats as well. All 3 points you made.
Integrity. This guy is genuine and, I must say, helpful. Julia Child sometimes 'fixed it in the mix'. I applaud him leaving in the video, that which might easily be edited out. In fact, I find his approach more inviting for that and his easiness. We all get too caught up on the idea of what something should look like over, what is helpful. This is his taste, here at this taping. Bravo sir. Bon Apetit
Try to avoid metal tongs on cast iron , even if it is the quality of enamel Le Creuset grill pan. Its key that that the metal tongs was not used as i take it the purpose of your video was the Le Creuset grill pan and not the steak.
Thank you for the tips! I ended up using my trusty iron skillet rather than my grill pan, but I let it heat up slowly like you did and it really helped create a nice crust on the outside!
Also, you can use ghee instead of regular butter . It has a higher smoke point, and it's just clarified butter!
Thanks for the reply, Meredith. Since recording that video, I have learned about ghee and am using it frequently. Good stuff!
Thanks Plaid dad!
Wife is outta town and I’ve got a date with two of those New York strip steaks tonight!
A date with two steaks…not another lady! Hahaha!
Great video, and I can’t wait to try this technique brother! 🥩 Cheers!
Awesome real world video! To the point and helpful tips on using the cookware. We just picked 2 rectangular pans for 3$ a piece at Goodwill and am looking forward to putting them to use. Thanks!
Thanks, Jim!
The ideal way to cook a steak in a Le Creuset grill pan is to first par-cook the steak in an air fryer @ 200° F until the internal temp is 100°- 105° then finish in the pan. The lower temp par cooking in the air fryer cooks and melts the fat and seals the external surface similar to dry aging. The result is a perfect rare to med-rare steak even with very thick steaks. It also works with frozen steaks, just taking longer for the par cooking stage. I wait to season the steak until after the par-cooking stage.
Sounds like a great option!
Thank you for your video, your steak looked amazing!! I actually stumbled upon your video because I was interested in getting the Le Creuset Bistro Grill pan. I normally either cook steaks on a grill or in my cast iron!! I test steaks using the method where I take my fingers and press my palm right below my thumbs, it always turns out perfect, pink on the inside seared in the outside. Also, I always bring my steaks up to room temperature. At least 30-40 minutes.
Thank you. I like a NY strip medium rare. I rubbed 2 rbs of olive oil then seasoned with salt and pepper at room temp while heating a L.C. Skinny griddle to 460F on the oven. I then transferred the hot griddle to the stove on medium and seared the steak on one side for two minutes. Then I flipped it, covered the steak with roasted garlic cloves smashed down with a spatula, a few sprigs of thyme and a sprinkle of cayenne. Then put it in the oven 460F for 5 minutes to sear the underside. The result was a nice sear but no grill marks. I then transferred the steak to a scanpan haptig ns skillet pre-heated on low, topped the steak with butter spooning the butter over the steak for two minutes finishing with with whiskey. The final temperature was above my target at 138F so it was medium well rather than m rare but still tasty. I do not own a grill pan but would buy the Lodge for $20 if I ate steak more often because I see no advantage in the L.C. grill pan. I do swear by my L.C. and Staub enamel cast ovens though. I sourced the L.C. griddle at a steep discount from Williams-Sonomaas as a display. I don't see value at the $100 reg price. Hope this helps.
Great method, M!
Please don't keep pushing down on it, squeezing all the juices out. Once or twice okay but constantly made me want to take your tongs away! lol
The meal looks great! 😁
Thanks for writing in. I do like to press the steak down a bit (lightly) to ensure good contact and grill marks, but I will try to be sensitive to not smoosh out the juices. As you suggest, I could probably back off a bit. At least, in this case, the steak was quite juicy. I hope I can keep my tongs! I appreciate your comment.
@@plaiddad5492 Lol! Yes, you'll get grill marks without pressing at all. The meat makes contact with the raised grill bars. Also, if you time it, you need not flip but 3 total times. You can sear both sides then let cook longer to finish. You will then have the hatch criss cross grill marks as in restaurants. "If" you want to try it, that is! lol You're a great sport and my mouth was watering!
@@whocanitbenow5368 Yes he is..., he's also quite good looking.
Thanks. I think I’ll get one of those skillets.
It looks so delicious 😋!!❤️❤️❤️
great video! just got a pan today, excited to try it out :-)
Don’t use stainless tongs, it scratches the enamel of your pan
Not sure how you manage to damage the enamel of coated cast iron pan with tongs.
Using them for years with my Le Creuset pans, no damage of any kind.
Scraping the enamel coating with those metal tongs is a great idea! I hadn't thought of trying that yet. Thanks for the tip.
🤣🤣
The enamel coating in on the underside of the pan in this pan, not on the grill face..
Looks delicious!
tks
Great video! Nice steak.
Thanks Plaid Dad 😀. Now I’m going to be able to cool a steak 🥩 with out the fire 🔥 department showing up.
Let that steak rest sir
Thanks for writing in, BearCat. The steak rested for about 6 minutes while I cooked the mushrooms. I only briefly mentioned this at about 9:45 ... I should probably stress a little more the value of resting your steak after cooking. Cheers!
Way more salt on the steaks ahead of time! Hard to over salt a decent sized strip! Looks really good
So what makes the ridges better than a regular skillet?
Thanks for the question. I wouldn't say the ridges are better. I also enjoy cooking steaks in a traditional cast iron skillet. Cheers!
@@plaiddad5492 Cool. So there is no reason for that skillet to exist?
You had me at holocaust - great video mate!
A steak that size i will sous vide for 1 hr and 20 minutes at 132 degrees and finish it. Off in a grill pan with butter or out side on green egg, perfect every time.
Omg didn’t even rest the steak..
Thanks for writing in Greg. The steak rested for about 6 minutes while I cooked the mushrooms. I only briefly mentioned this at about 9:45 ... I should probably stress a little more the value of resting your steak after cooking. Cheers!
@@plaiddad5492 you do well! Thank you :)
Jeez man, stop poking your steak!
Nice effort. But why don’t you have a thermometer?
You wouldn’t have to cut it and put it back on if you had a thermometer.
And if the meat doesn’t release, don’t pull it off. That means that it’s not ready yet.
Has your glass top stove exploded yet using cast iron on it or scratched the glass top?
Nope
I invite you to see in this Playlist: n9.cl/7mct different ways of roasting bifes.
The video you are watching is included.
Might want to choose a different way to describe flesh burning other than "holocaust," too.
Thanks, J N ... I'll see if we can dub over that.
@George Kam 🤦🏾♂️
Totally dizzy after the camera sailor operator. Nice presentation, but less ship affect, please. Thank you for good instructions, it must be yummy.
Thanks for the feedback ... we'll aim toward a more stable video experience.
Plaid Dad I’m impressed how you deal with feedback. Great reaction, thank you. Fingers crossed for your future ptojects 🤞🏼
Surprised by how rare that steak was! A thermopen will solve your steak doneness guessing prob. Also why not put the butter on the steak rather than between the ridges.
Butter on the steak is a great option! Thermopen sounds like a good idea for those who want zero guesswork.
The starting temperature of the steak makes a big difference. This one must have still been a little cold in the middle when I started ... that's great if you like rare steaks. Giving your steak time to come up to room temperature before cooking will help produce a medium result.
@@plaiddad5492 I'm not sure thats correct. U may want to check out Kenji Lopez Alt & Serious Eats on this point.
@@rexiioper6920 I'm not sure it's correct either, Rex ... my experience is that I have more success getting medium when I let the steak come up in temperature ... I encourage cooks to experiment to find out what works best for them.
@@rexiioper6920 letting a steak come up to room temperature is a pretty common technique.
Avocado oil coz of high smoke point, but then u Chuck butter in ?🤔🤔
Hi, how long did you heat up the pan at 2?
Thanks for the question, Aku ... I let it pre-heat for about 10 minutes ... it takes a while for the Le Creuset pan to get to temperature, but then it stays there
@@plaiddad5492 Thank you for the reply.
I'm hungry
Not kidding, I almost smelled that steak at 7:40 😋
That's a great comment for the cook to read ... thanks for posting!
Any tips on cleaning the pan after use?
Thanks for your question, Rex. I use a good, stout scrubbing sponge or non-metal scouring pad. I don't feel the need for steel wool. If there are stubborn spots, I sprinkle ~ 1 tsp baking soda in the pan and drizzle a little hot water in it (make a paste or slurry of baking soda). Let that soak for 30 minutes, then rinse. When clean, I set it on a warm (not hot) stove to dry and then wipe the inside with vegetable oil before storing. Cheers!
Hot water and baking soda, leave it for a while, then wipe it with a smooth towel.
@@plaiddad5492 Thanks for that answer, I use a cast iron griddle pan for steak but have problems cleaning and seasoning the grooves
I just bought my first set of Le Creuset pans and now reading reviews about it ruining their flat top stoves. Have you had any issues or is it just about not scraping the pan across the stove? Great looking steak by the way
Sara, we have three Le Creuset pans: ... the grill pan, a large saute pan, and a French oven. None have caused scratches or damage to the glass cooktop. I think if I ever dropped one of the heavy pans on the cooktop, that would be bad. I'd say I try not to drag or scrape them across the cooktop, but I probably do sometimes ... no ill effects thus far (5+ years). Thanks for watching and writing!
I got frustrated once and put my fist through a glass cook top...very stupid, it looked like I stuck my hand in a blender full of razor blades and I had to buy a new one.
Le Creuset has redesigned some of their pans to have smoother bottoms, but if you have old ones that have rough bottoms you just need to be careful not to drag them across the glass cooktop; always lift them to move them.
Bunch of Gordon Ramsey’s in the comment section here LOL. Steak looks awesome, thanks 👌🏻
This is frying, you are not grilling it anymore.
It's called combination cooking. Grilling followed by pan frying. Personally, I prefer to cook my steaks sous vide or in the oven, and put the grill marks on at the end, but either way works.
Horrible cooking technique
I assume the pan is a cast iron pan?
That's correct, Charles. It has a black enamel coating on the interior.
Excuse me.. Where is the kitchen hood??
Above the stove, under the microwave
Mon dieu!
Why you don't hit that crazy stake not with hammer before?
I definitely am going to do some study and practice with tenderizing ... thanks for the comment!
@@plaiddad5492 Nice,hope your steaks get even better.
Onions would have been a good choice as well.
I agree, Charles, but the diner specifically requested, "no onions."
@@plaiddad5492 Well. We know not to invite the diner over for a meal anymore. . HA!
Thermopen MK4
I was waiting for that whiskey to flame up. Weird video... From Holocaust to just poking at the meat too much. Looked good in the end, though.
Buy a Instant read thermometer
Done ... arrives Friday!
@@plaiddad5492 cool, enjoyed your video
Oh god....false false false
?
@@plaiddad5492 ok not all false😀, but wrong hotplate, not season bevorhand, pepper burns...enjoy💁♂️
@@freakdever Thanks for writing in. I'm not sure what you mean by "wrong hotplate" ... I'd love to have a gas stove, but, to paraphrase Donald Rumsfeld, "you cook with the stove you have, not the stove you want." I'm a big fan of pre-seasoning, but also of liberty ... I heartily defend your right to not pre-season. God bless!
That steak is still raw and unseasoned. smh