NEVER EVER Grill a Steak again - Skillet Seared Steak
Vložit
- čas přidán 31. 05. 2024
- NEVER EVER Grill a Steak again - Skillet Seared Steak with Garlic Butter and Herbs
#skiletsearedsteak #castironsteak #pancookedsteak #oventopsteak #searedsteakwithgarlicandherbs #therealallthingsfoodchef #allthingsfoodwithjohnwoods #howtosearasteak
Forget the grill. Watch this video and learn to cook the perfect steak that is flavorful, juicy, crusty, and with no fuss. What you are about to learn will revolutionize your steak cooking experience. Pan-seared steak with garlic butter and herbs is a five-star steak experience.
____Here is what is in the video for quick reference___________
00:00 Introduction
01:17 Select A Good Quality Steak
01:45 Take Time to Temper Your Steak
03:01 Remove Excess Moisture
03:26 Adequately Season the Steak
05:17 Select a Heavy Skillet
05:38 Use the Proper Oil
06:32 A Reverse Sear Explained
09:00 Skillet Seared Method
11:28 Checking the Steak Temperature
🔥 Facebook: /allthingsfoodchef
🔥 Instagram: @allthingsfoodchef
🔥 Email (for business inquiries only): therealallthingsfood@gmail.com
🔥 Recipe Web Site: www.allthingsfood.cooking
🎥 www.cinomadiafilms.com - Jak na to + styl
I believe in room temp steak for sure. Drying off the moisture yes. High temp oil yes. Butter burns, don't use until the end. Stop moving the food around in the pan. Let the crust form. Don't move until you flip it, only once, then don't move again until done.
Rick, I agree with you on the movement. Sometimes in front of the camera you do things you wouldn't normally do.
My 70th birthday is coming in September.....when I was 12 yrs old my mother would have me cook our sirloin steaks in a heavy frypan on our Electric stove.
I made steaks that way well into my adulthood until I had access to a grill pretty much year round.
Now I'm back to pan frying them on the rare occasions when I have steak. I live alone now so it just isn't worth heating a grill for one steak!
Don't use butter full stop in ANYTHING kills natural flavour of the food
I really enjoyed your video ! ❤️Years ago when I worked in the restaurant,our Chef Barbara could turn out the very best NY steaks or a porterhouse like no other. No Chef could hold a candle to her steaks.
The secret was while taking the steaks of off the Broiler or from the cast iron pan, she always put a nice 1/2 teaspoon of non salted BUTTER on the HOT steaks , topped it with little grilled onion or mushrooms.
You could see,taste & smell the juice around those steaks.
@pamh.5705 Thanks for your beautiful memories of your childhood to now and I know what you mean for am now 69 yrs old and do miss the good old days
OMG! I just made the version 1 recipe. It was amazing! Seasoned with kosher salt, coarse black pepper, onion powder, and garlic powder. Cooked in oven for 15 minutes then seared with same aromatics for 2 minutes on each side. Served with sweet potato and steamed broccoli. I will make this over and over, especially cooking for guests. SO GOOD!! Thank you!
I’m so glad you enjoyed. Thank you for your comment and taking the time to watch.
Very instructive video John. 3 Things I learned: 1) Take your steaks from the fridge and let them sit at room temperature for at least 2-3 hours. 2) Use kosher salt, not table salt to season, 3) take the steaks temperature from the side, inserting into the middle for at least 15 seconds. Thanks for sharing.
Kosher salt?? 😂😂😂 Pleeezz
Throw them on the barbecue grill
they'll definitely taste better
Karl, you can’t go wrong with those 3 points. You are an excellent student. Move to the front of the class, and I appreciate your watching and commenting.
gruispad, thank you for the comment, but please explain your objection to Kosher salt. I hope you do not use table salt on your steaks. Look forward to your reply. Thanks for watching. Also, please excuse the late reply. I really try to get to each comment but sometimes it takes a while. I figure if you take the time to watch and comment, I should take the time to respond.
Cooking a steak in a skillet or griddle place is a option at times. However grilling, especially over hot coals creates flavors that cannot be duplicated.
Victor, you are absolutely correct. Grilling is the ultimate flavor enhancer when properly executed. It is great to have an alternative method when weather or other circumstances forbid us from heading out to the old faithful grill.
I’m elderly, never considered myself a cook, never tested one cooking method another, except to find the easiest method for me. I air fry frozen rib eyes. When the outside looks done, I know theres going to be some pink inside.
I have read great things about cooking frozen steak. If you think about it, it makes sense. Thank you so much for your observation. Maybe we can do that on a future video.
I'm not a school trained cook or chef or baker but I do it all. I am only going to say that it depends on the cut of meat. I also want to say...hats off to the chefs that I have seen. The best advice comes from the pros 👌
Thanks for sharing!
Great video…I just recently started cooking our steaks on cast iron….I’ve been grilling them for 3 decades, and I must say hands down cast iron, with butter/ olive oil..it cooks soooo perfect and even. My grill doesn’t always cook perfectly but cast iron does every time. Grilling is great if your doing a bunch of steaks though…
Very informative, and well done
I completely agree with all points. Both methods have their advantages. I guess it all boils down to convenience and preference. Keep grilling, and keep watching. Thank you.
Love the tip using your palm to check the desired wellness you want . Steaks looked so delish. Thank you
Love mine medium rare…oh my goodness !
Thank you and hope you cooked some good ones. The palm trick is an approximation since a ballerina and linebacker have different palms.
You use avocado oil for its high smoke point but then add butter which is likely to burn. Why not add ghee/clarified butter which doesn't burn or top the steaks with butter while they are "resting".
southfork40, that is a good question. The addition of the Avocado oil kept the butter from burning as it typically would without that addition, and the butter to aid in producing a nutty flavor. Ghee is tremendous, but I did not have any available; Ghee doesn't last long around here. The method described is quite standard and used by many top chefs. Regarding buttering while resting, I do that quite often with compound butter or Ghee when available.
southfork40- you got the answer without even knowing it: it offsets the butter burn thus getting the best of both Worlds and flavour
When you add butter to any kind of oil it doesn't burn when you had to work first get it hot and then add the butter it doesn't burn
Dylan, somehow I missed your message. I noticed that there were several good comments to your question. I don't believe there is a worry within a reasonable time, and if the meat is properly cooked. Please see my comment correction on the video description for additional information.
Thanks John, you made good common sense in all aspects. You also leave room for options and personal preferences. Very well done.
Wolfgang (love that name). Thanks for your kind comments. After filming this video and hearing some of the comments, I see that I missed a few things and wasn't completely clear on others. Sometimes standing in front of a camera makes you go brain-dead. I have another similar video coming out in a week or two, but it is more detailed and some of the finer points are clarified. I hope you watch it and comment.
Thank you, John... I'm a reverse sear afficionado... Cook steak to 110°F internal temperature on my Traeger grill... Move inside to cast iron to complete the sear... Very consistent especially on the Costco 1 in. thick top sirloin... My favorite cut... Best to you!...
Hope its workin out for ya....😍😍
I wish we could reverse sear a few steaks together. I’m sure I could learn something. Thanks for watching.
Never throw the butter and herbs in until you have seared the fat cap and seared one side. In fact, I’d wait until you’re one minute in on searing the second side of the steak.
I usually throw my butter and herbs in when I place the skillet in the oven if finishing by the oven. Due to editing, a true timeline is not always clear on some things. Thanks for watching and for your great comments.
I've cooked steaks, usually ribeye, many times on both my grill and my cast iron skillet. No doubt the skillet produces a more evenly distributed crust, which of course helps seal in the juices. I might even give an edge, a slight edge, but an edge to the skillet when it comes down to which steak tends to be juicier after being cooked. However, the difference is minimal, and when I factor in the flavor that comes from grilling, it wins hands down. Again, nothing at all against the skillet and there are times when I feel like a skillet-cooked steak. But flavor-wise, give me the grill almost every other time.
Club Mogambo, I agree completely since I grew up cooking steaks on a grill. However, on those occasions when you cannot get out on the grill, my case very bad weather, this method was spot on and very satisfying for the moment.
Different in taste, yes. Love them both. What is better than a thick beautiful rib eye? Thanks for both comments and info.
True.. the smoke rising into the steak from the dripping fat is the essence of the ribeye steak .. maybe not a sirloin with no fat but the ribeye that’s not grilled may as well be boiled
Skillet allows you to baste though and thats huge - to me grilling is great mostly cause less cleanup and makes multiple steaks easier
Also if the steak is marinated, seems to burn in a skillet.
I just cook them on cast Iron gridle medium to high temp for 7 minutes each side plus 1 min on the sides and is always perfect! I use the Montreal seasoning also for burgers, but cooking tome is only 6 min/side.
EM MCM, I also love to cook them on a cast iron griddle. I keep on my grill at all times, and it is a good, safe way to cook when you have many other distractions going. The older I get, the easier I need to make it. Thank you for taking the time to share your comments.
EM MCM, I keep two cast-iron griddles on my grill at all times, and use them every week, if not almost every night. It sure takes the babysitting out of cooking some items, and the flavor and color are always superb. Thanks for watching.
I now make amazing steaks. Esp when i salt overnight before cooking. That mailard reaction makes me the hero.
I've been pan searing steak in the UK for years. It can't be beat.
I agree. Thank you in the UK. Come see us in the US. We will cook a steak together.
Exceptional - appreciate how he gave to total different methods and then make a person 👍🏼
Thank you, Stacey.
Just a coincidence but I own and use the exact square, white, dinner plates that you used in this video. Now I just need to master your steak cooking techniques!
Robert, I do like those plates.
I use skillet, stovetop only simply bc I live alone. And. in the summer, I refuse to cut my oven on.
My opinion it’s just as good, quick & easy. Love it.
I like it for its simplicity and versatility. Thanks for commenting.
Excellent video John. Thanks for sharing. I'm going to try this
Bill, let me know how it turns out. You can't go wrong with this method, especially when you can't get out on the grill and have a desire for a good steak.
Hi John, thank you for this wonderful recipe. I love a good, juicy ribeye steak - Yum! I use the exact same spices and oil that you do. Avocado oil is definitely the best! Have a great day. Happy cooking. Cheers.
Thank you Marcell. Point well taken. Thanks for watching and your comment.
I just came across your channel. I love your skillet cooking of the steak. I’ll definitely do this. Going food shopping soon. Thanks!
Thank you, Pearl. Love that name. I look forward to your next comment, good or bad.
Thank you for sharing this video 😊
My pleasure 😊
Thanks for the video. You were thurough explaining your methods, and the steaks looked good.
Mark, thanks for watching. It is really a good method if you can't get out on your grill.
What data do you have to support your statements that cooking a steak at room temperature vs still chilled out of the refrigerator makes any difference? In fact when I have put this to the test I noticed no difference at all. In fact I found with the chilled steak it gave me a little extra time to develop a nice maillard reaction on the steak before the internal temp reached my target temp. I found the best Maillard reaction/Caramelization takes time. The chilled steak gives me that little extra time. Very important to let steak rest after cooking.
Kevin, I have actually been experimenting with just this point you have brought up in your comment. I am inclined to agree with you 100% after further experimentation. Thank you for your comments.
Thank you . Very good tips. I learned a lot.😋
Thank you fir the kind comment, SuperMaugi. I appreciate each one of you who takes the time to watch my videos.
That was amazing John, i think i will go for skillet seared steak! Thanks .
Keratosis, let me know how it works out for you. Thank you for watching, and I value your input.
Yummy! Great job… thank you!
Thank you too!
KriSara, thank you. I have a sequel to this video coming out in another week or two with more detail and clearer information. I hope you can watch.
NOW THOSE ARE WELL-MARBLED STEAKS. THIS IS WHAT MAKES A GREAT STEAK!!!
I agree 100 percent. Thanks for watching.
This was a fantastic video. I leaned so much
Mike, I am so glad you did. If people can learn just one helpful hint in each video, it makes it worth it to me. Remember, Love to Cook and Cook to Love.
mikesfolder, thank you for your kind comment. I have a sequel to this video coming out in another week or so with more detail and clarification. I hope you can watch, and I look forward to hearing from you again soon.
The only time I use my grill anymore is when I have more than 2 steaks to cook. I use a carbon steel pan and they come out great. The best investment you can make for cooking steaks is an instant read thermometer. I haven't cooked a bad steak since I got one.
Steve, good points. I just filmed a sequel to this video and expand on and clarify some points. I deal with temping steaks as the best way to nail temperature. Some people have a aversion to using a probe thermometer, falsely thinking they will damage or ruin the steak. I hope you get to watch the video when it comes out in a week or two, and I look forward to hearing back from you.
Very clinical approach, nice job. You kept it simple enough for me. Good explanations, learned a few things.
Isaac, thank you for your comment. I have a better version of this same subject coming out in about another week or two. I hope you get a chance to watch it, and I hope to hear from you again.
Awesomeeeee thx so much.
Thank you for watching.
Just found your vid n saved it. You should make a vid on the different steak types. My husband n i don’t cook steaks much but we sure do love them. Thanks to you wonderfully explained methods I think we can take the plunge. Thanks. God bless.
Sara, you are so kind. Let me know how it turns out. I’m always interested in my viewers results. I learn from friends like you.
Thank you for asking. They turned out great. My husband and I each had a cast-iron skillet and followed your directions. I had all the ingredients because I have a garden and we both did them together. Ha ha. Thank you again God bless.
Thanks for the lesson, 👍👍 Cooking about 1" thick T-bone. Fred Flintstone steak.
Nothing like a Fred Flitsto0ne size steak. I hope it turned out good.
great compare..reverse sear (sous vide) or skillet..and i agree given the thickness used
Thanks for watching!
Stanley, thank yo for watching. One of my first videos was on Sous Vide. I do have another sequel to this video coming out in another week or two. I hope that you can watch it and reply.
Thank you
You are mist welcome, Sherry. Perhaps we are related. I don’t come across the Woods name very often. Keep watching and sharing.
Great video! The only steak I like better than pan seared is a smoked steak. I smoke ribeyes to 115F in my smoker and then place right above the coals to sear while butter basting.
I like that for a change. What kind of wood do you use?
Thanks for the camparison.
Thank you for the comment. I do appreciate you watching. Hope to hear from you again.
Thanks😊😊😊
Your are welcome. Thank you for taking the time to watch and comment. I am most appreciative for all.
I just learned something from this video Thanks for Sharing.
Derek, I am so glad that you were able to pick up a helpful pointer or two. Thank you for watching.
Delicious 😋 👍🏽
Thank you 😋
I learned a few good tips. Thanks
John, that makes it worth it to me. I have a sequel to this video coming out in a week or two. I have learned a few more things and hope to expand as well as make some points clearer. Hope you get to watch it.
Should be a delicacy. I rarely eat burger and only order steak when I feel like I deserve one. But when I do, it's expensive. And I deeply enjoy it.
You deserve it today. Go get a big and juicy ribeye and let me know how it turns out.
@@AllThingsFoodwithJohnWoods you paying?
Good Video 📹 👍 👌 👏
Thank you, Rick. I appreciate you watching.
Awesome video. I learnt a lot especially about the temperature of the meat before searing and the use of avocado oil and being generous with the seasoning. My stakes always taste so bland, almost unseasoned and boiled possibly from the moisture to which you referred. Thanks a lot for the video.
Glad it was helpful!
My cast iron pan is my favorite way to cook steak.
Frank, what would we do without cast iron. I find myself cooking more and more with them. Tried and proven over the years.
Yummy
Thanks, Denise. It was quite flavorful and very tender. Give it a try, and thanks for watchig.
I like my steaks grill smoked and well. First the steaks were seasoned at room temperature (next time we'll try the kosher salt). Then, we seared the steaks on a cast iron with some butter and finished on a grilled.
It was tasty well done to perfection. The quality of the steaks makes the world of difference in how the steaks cook and taste.
You are right on with good quality steaks. I like to mix it up between grill, skillet, oven. Not always practical to light up one of my 5 grills when I want a great steak. The great thing about cooking is that we can always improvise with impressive results. Thank you for your comment, but especially for watching.
dont be a cheapsteak . great video John, will do this tonight
Great. I hood you enjoy. I actually did it last evening g with steak and double-bone pork chops.
My method for cooking steaks in the house is to prepare exactly as you do leave them out to room temperature season and then broil them in the oven at the highest setting which always works great.However my oven is acting up and I have 2 rib eyes I want to cook .I'm nervous that I will either burn them or not cook on the right temperature making them tough .I'm going to attempt this method that you've shared . Thank you.
Susan, I believe it is a very good option. I have never been disappointed when circumstances necessitated that I use this method. Good luck.
Susan, thank you for your words. Sorry that I am a little behind on my comments. I retired in late June from thirty-three years in the food service business to do CZcams. It is keeping me quite busy and is much more difficult than one can imagine. Please let me know how your steaks turned out. I have a sequel video coming out in a week or two. I hope that you get a chance to watch it.
I just discovered your channel. Two issues that caught my attention. My father RIP, was a meat cutter not a butcher. Butchers work at the slaughter house meat cutters bring you the final product. These are professional union labels. It would be like referring to an EMT as a physician. As a passionate amateur cook, avocado oil is great if you are using a stainless steel skillet but not good for seasoned carbon steel or cast iron. Fruit oils have a high fiber content and will gum up your surface. I have learned from making this mistake.
Patrick, you have versed me on two counts, and probably ninety-nine percent of our viewers. We use the terms synonymously, and rarely use the term Meat Cutter. I am going to have this conversation with the guy behind the counter at the meat market. I will let you know what he tells me. I love Avocado oil and Grape Seed oil and use them every day, I will look into your comment. Thanks.
I think beef tallow or ghee is the best for steak in cast iron.
Great Video John,
You have a very pleasant demeanor on your video.
I do not eat beef, however can I use your same method when cooking pork chops?
Thank You in advance
That is a great question. Give it a try and let me know how it turns out. The answer is yes, but you need a thick chop, and it will be delicious.
You are right about oil.
Thanks for the affirmation. I appreciate you sharing.
I poke a lot of holes on both sides of my steaks with a fork and then I marinate them in one can of beer, 4 tbl spoons of Montreal steak seasoning, 6 tbls of soy sauce, 2 tbls of olive oil, marinated for at least one hour and reverse seer on my pit boss pellet grill, with competition blend pellets and served rare ! You won't need a-1 or salt or pepper, they turned out perfectly every time!
Tim, that doe3s sound good. I have a friend who pokes, what seems like hundreds of holes in his steak as well. They always turn out so good. It is always great to learn new tricks. Thank you for watching.
Looks very good!
Lucas, it was quite delicious. Thanks.
Thank you for sharing
My pleasure
Excellent video. I love learning about techniques in cooking.
Your video really shows this.
Now I want to try sous vide style and finish the steak on the cast iron pan. Maybe you could comment on this technique? Thank you
Pete, thank you for the kind words. I do have video on Sous Vide Steak on my channel. It was actually one of my first videos. They say, "Your first are your worst," but maybe you can pick up a few pointers. I do enjoy SV.
After reading comments, and watching my video a time or two, I have made a sequel, to be released in a week or two with clearer and more relevant information. Please watch and write back.
I know it smells soooi good in there ❤ looks delicious 🤤
It does, Sunset. Love your handle.
Thank u so much, as a meat lover sometimes my meat doesn't turn out great. If I might i ask what is the minimum temperature for a cooked steak
Terry, regarding minimum temperature, it is a matter of preference. I had a friend who only wanted his steaks cooked for thirty seconds on each side for an extremely rare steak. Not my preference or recommendation. There are those who would want us to cook it to 160 degrees, but I have eaten them at 120 degrees without any problem. I would say, go with what you like from rare to well done. Good luck with your experimentation.
I think complete fry in pan method is best for 1” or less steaks to get medium or medium rare with proper browning/ Maillard effect of outside steak. For 1.5 “ or greater, you need reverse sear method or sear/ oven method. I wonder if health risk leaving meat out 3 hours or more. I will Google that question. Very cumbersome to check temp of steak while in pan.
Look up the Rule of 4.
I sear my steaks before I grill sometimes depending on how much time I have
Jamier, interesting thought. I will give it a try.
THANK YOU SO IV'E JUST LEARNED TO COOK A STEAK PROPERLY GOING OUT TO BUY A COUPLE OF STEAKS (THAT THE BUTCHER RECOMENDS LOL)ON WONDER I NEVER ENJOYED A STEAK I DID IT ALL WRONG😉
Joseph, that is a reward from you that I gladly and proudly receive. Always Love to Cook, But Cook to Love. Keep watching.
Great video!! I have a hard time getting steaks to the medium rare stage and you gave perfect instructions on how to do it.
I am curious about the "grills" you are using in the videos. Would you mind posting information about them?
Steve, thanks for watching. I have not actually used a grill in any of the videos, but that is to come. The steak in the video was cooked in a cast iron skillet on an open gas flame. On my grill at home, I put a cast iron griddle to do this same thing. It is now one of my favorite ways to cook a steak, and I have always been a grill person.
These videos are very informative. There may be hope for me yet in the kitchen.
Steve, I believe there is hope for almost everybody. Work on the basics. Watch my video on How to Cut an Onion and How to Cut a Bell Pepper.
You're an excellent instructor.
I appreciate that, Glenn. Keep watching my simple videos, and chime in with the hood and bad.
Thank you 🙏. Avocado oil. Okay.
I love Avocado because of its high smoke point. I never pick up sny pungent flavors when I use it. Thanks for watching.
Excellent video! It is obvious that you know your way around a cow. Makes me want to attempt cooking a steak.
Did you try a steak?
Isn't reverse seared loose moister and make the steak less juicy ? I thought that beginning with seared seal the moist inside the stake in order to make the steak juicier ?
Leon, having cooked steaks with the reverse sear, it is not my preferred method as expressed in the video. For some reason there is a lot of interest in the subject.
All thing being equal, i'd take a grilled steak 90% of the time. But this is so much easier 90% of the time, and is almost as good.
Landor7610, it is definitely a great volition, especially during inclement weather. I love my steak 365 dpy.
It depends on what you like. If you prefer burned dried out meat, by all means, cook it on an open flame.
I do like skillet steak, but have never had it dry out on the hottest open flame if it is a thick steak. Please comment back.
@@AllThingsFoodwithJohnWoods Your video is excellent and appears to point out the advantages of pan vs open flame cooking for meat. I prefer the pan cooked to open flame cooked by far. My experience from cooking on an open flame grill at home and food grilled in restaurants has been the meat is overcooked on the outside and dried out. Cooking in a pan requires more effort and cleanup but the process is more controllable and the meat retains more of its moisture.
I also watched your chopping celery video demonstrating good knife and cutting board techniques. I started out that way but ran into time issues because I cook in larger quantities than most home cooks. My batches typically run using 3 pounds (one bag) of onions, a one pound bag of carrots, an entire stalk of celery and around 10 peppers. Doing this with a knife and cutting board caused time issues so i had to find a faster way to finely mince vegetables for mirepoix. This is how I solved the problem: czcams.com/video/5JZz3S7RRb8/video.html
It reduced the prep work from hours to seconds.
This is a quick slide show of my kitchen: czcams.com/users/shortsXb3scYQfF5w?feature=share
Some feedback, next time have the camera zoom more in on the food instead of showing you. I would have liked to see the steak cooking in the pan instead of seeing you standing there talking to the camera same for when you cut the steak. It would have been nice for a zoom in on the finished steaks and you cutting into it. I'm trying to learn how to cook so it's better to see the food step by step with a close up in my opinion. I know people want to show themselves but it's more about seeing the food be cooked than the person talking about the food. Hopefully this didn't offend you just wanted to give a bit of feedback.
Torri, thank you for your comment, and I completely agree. We are a new channel and are taking things slowly as most do when they begin the journey into CZcams. We just purchased another camera for overhead shots and will be using it in future videos.
Thank you for your video steak 🙂👍
Jackie, let me know how it turned out.
Good video but the comparisons are not equal. You should have done 1 reverse sear on the cast iron and the stainless steel; same for the full sear & cook - 1 on the cast iron & the other on the stainless steel. This would have given 2 almost equal comparisons (reverse sear cast iron vs. stainless steel and full sear & cook in cast iron vs stainless steel). To make both completely equal, even the burners should be the same.
Maybe you can repeat the video changing only 1 variable each time. Reverse sear, full sear vs. cook; cast iron vs. stainless steel; gas vs. induction. You can have up to 8 comparisons wih only these 3 pairs of variables and it would be great to see them each ranked for flavour, juiciness & texture.
Eldiablo, you bring up some good points, and I have made a note of it for a future video. I do have a sequel to this video coming out in a week or two, and your feedback would be appreciated. I am thankful to viewers like you who bring up these great ideas.
Just a quick question... What if you've Marinated it with Italian Dresses and Worcester sauce over night? Can you still cook it in a pan? What would you do differently?
You can but sauces with carbs (sugar) can suck out the heat from the surface of the meat so that you end up with a steak with a somewhat boiled surface covered by a somewhat browned sugar solution, but if marinated stakes is your thing it can help to use ghee or tallow instead of oil and letting it lose some moisture in the fridge ahead of time. Do not let it sit in marinade until the last second it's not going to get any meynard reaction.
You should throw it away. Using any kind of marinade, especially overnight will ruin your steak . That being said everyone has their own preference. If you are using a marinade don't marinate more than two to three hours and cook over over gas or charcoal. If you try to cook it on a skillet or a pan it'll will basically steam your steak
Yes you can, but the moisture from marinating will inhibit crisping. You will get a lot of steaming. I like marinades, but wound be careful about marinating too long with such strong ingredients. Thanks for asking.
Never put pepper before cooking… It’s a simple rule of cooking… It’s bring bitterness !!! Why you don’t broke your garlic to add more flavour ? You put your butter way too earlier and not enough… And you have to lower the temperature when you had the butter !!!
clement jean, thank you for your comments. We could debate a few of them, but it is always fun to hear other opinions. I appreciate your points.
8:07 DONT MOVE STEAK AROUND...
8:14 PROCEEDS TO MOVE STEAK. 🥴😂
JK
VERY INFORMATIVE WITH GREAT TIPS
Thank you, Micah.
I've never had or fix a steak in a
frying pan that was even close to being good as a grill ...
I would agree, but the point is that is a good alternative on two occasions: inclement weather when you can’t grill, and for the thousands of viewers who do not have access to a grill. That number is more than you can imagine. Thanks for watching and for your comment. Please excuse my late response.
That’s it! Eating a steak tomorrow
Great! How did it turn out?
I like a hybrid of 300 degrees in natural charcoal to 115... finish on white hot cast iron to 127... kosher salt only. (Well done anything is animal cruelty)
Animal cruelty is quite funny. Thanks fir that memorable line. I will use it with great pleasure, Zig. Hope to see some more of your one line zingers again.
The beginning temperature of the steak doesn't matter, although you definitely don't want it to be frozen. You don't need to bring it to room temperature before cooking.
billyman, you do add another good comment. The more I cook steaks and research the subject of tempering, I am beginning to think that much is made of it by many great chefs, but the benefits are minimal. On another note, I did see some research on cooking steaks from a frozen state. I tries it, and the results were quite interesting. I was surprised. Always enjoy your comments.
@@AllThingsFoodwithJohnWoods I've only ever cooked thin steaks from frozen. Works fine. I'm dubious thick steaks would work but I'm willing to experiment. ✌️
You should have put one fresh steak on the skillet and another in the other pan. To see the difference between them
Two .
israelch77, you have brought up a good point. I love reading the comments from my viewers and learn much. Thank you.
Ive always used a skillet they ard best
I’m quite fond of them, even though I have been a grill person most of my cooking life. Thank you for commenting.
Thank you, pearlgee5970. I appreciate your watching and commenting.
Now I gotta run out and get me a fat ribeye, you got my saliva going 😊
Louis, let me know how it turned out. I can’t wait to hear about the results.
My Grandmother cooked steaks in her cast iron frying pan for as long as I can remember.
I reverse sear my steaks on my Rec Teq pellet grill and love them that way.
Good video.
billyman, grandmother can sure teach a thing or two about cooking. So much that they did has been lost in recent years, but thankfully for people like us, we still remember and pass it on. Thanks for watching the channel.
I never understood why would people put pepper on a steak before they grill or fry it? Pepper burns, does it not? Put it on a steak after it is done or when it is almost done.
Eugene, thanks for the comment and question. Pepper burning is a myth, at least at the temps we use. It has never, ever happened to me after thousands of steaks in my restaurants and catering companies. Jacque Peppin, my chef idol, would disagree with you. I really appreciate the debate and your comment. Keeps this old man on his feet. Look forward to hearing your response, though I may be slow to respond.
Would a flank steak work in a skillet ?
I’m sure it would. I live marinated flank steak (kikkoman, fresh garlic, oil). Give it a try and let me know.
I could be mistaking but I thought that if you leave your steaks out for hours at 40+ degrees. Cant that cause harmful bacteria to contaminate the meat due to being in the danger zone for so long?
Yes it can
USDA authorizes meat to be out at about 70 degrees F for up to 4 hours in their plants (they recommend no more than 2 hours for standard households)
@@BurtsDesserts Burt, please see my clarification in the description box.
@@zacharyjackson1829 Zach, I did not make that as clear as I should have. Please see my clarification in the description box. thank you for your comment.
In my Country the butchers have the meat all day hanging from big hooks in the market where people come and chose the part they. Besides heat would kill any bacteria... maybe :)
yummi :)
Danish guy Food, just looked you up and will watch some of your videos. The pictures look great, and good luck with this venture. It is much harder than most people think. Stay in touch.
@@AllThingsFoodwithJohnWoods yes it is looks so easy when u see other videos :)
My steaks are never tender always chewy, any recommendations.
Sk Ud, that is a tough one to answer without knowing the type or quality steak you purchase. If purchasing a tougher cut of meat, sous vide is a great alternative method. There are many videos available on that subject. If you are using a good cut of meat, overcooking can cause even the more tender muscles to toughen. The heat causes the proteins to firm up and squeezes out the moisture. This always results in dry and tough meat. Let me know your thoughts.
Marinate with ether lemon juice or red wine vinegar, and like our chef said, don't over-cook it.
Are you buying Prime or Choice. And what type of steak do buy. N.Y., Ribeye etc. ?
John, you're way to conservative with the butter! Use at least 1/2 stick, and let your herbs cook in in a bit so the herbs leach their flavors, then you can begin basting all that goodness.
Terry, interesting comment. I love butter, and some comments said I used way too much. You can't go wrong with too much butter.
All you taste is the seasoning overkill
Greg, did you try a steak, and it was over seasoned, or do you prefer no seasoning? I would be interested in clarification. I try to be very moderate with seasoning but use adequate amounts to know it is there. Some seasonings are quite powerful, and all seasonings should be used in moderation.
Black pepper tastes awe full for me. Salt is good enough
Good preference comment. Some people are repulsed and some can’t get enough.
Best way to cook an American Steak, the best in the world.
I use all seasons mentioned. We have something in common.
Nice to see a face to the name.
Thank you, John!
MC MC, I agree on the effectiveness of the method. It is surprisingly simple and flavorful, as well as a good fallback when you can't get out on the grill. After watching the video after its release, I have made a sequel with clarification and more valuable information. It should be released in a week or two. I hope you get a chance to look, and I hope to hear from you again soon.
Food out of the fridge poses food hygiene risk after 2 hours, i would say rest steak at room temp for 1 hour to avoid bacteria growth. Look it up, leaving food out of the fridge for over 2 hours is dangerous and a well known food hygiene issue.
You are quite correct, but do you know The Four Hour Rule states that foods can not be held at any temperature between 40 and 140 degrees F for more than four hours. Four hours is the amount of time it takes for bacteria to multiply to a level that is considered unhealthy. Have you ever removed a properly refrigerated 1.50 to 2.0 inch steak from proper refrigeration between 33-38 degrees, place on the counter top at the average room temp of 72 f degrees f. Check the internal temperature in 2 hours. I won’t budge much and you will be well within limit within the 3 hours I stated. Now if you stick it in a really hot room, that is a different scenario. Common sense is the best practice. I have never read or known of anyone getting a food borne illness following the above procedure. If there is, please forward and I will stand to be corrected.
You want to put the butter after the first 3 minutes of cooking? That's just how do it? But why did you not do it on the cast iron reverse sear version??? Lol
OxMaster, sometimes things just don't happen as you want when you are in front of a camera and pressed for time. Also, things get inadvertently edited out. WE will try to catch these things the next time but thank you for your keen observation.
I’ve eaten both. No way a skillet steak can come close to a grilled/smoked cut. I respect everyone’s views and/or tastebuds. This is only MHO.
You are right, but the point is that you can cook a great steak in a skillet if there is 10’ of snow on the ground and your grill is nowhere to be found until the thaw. Thanks for watching. I appreciate all comments.
"Then were gonna put some butter in..." *scrapes 5-6 tablespoons into pan*
Alright... not complaints but DAYUM.
Donze, sometimes I get overzealous with my butter. Everything is better with garlic and lots of butter.
why kosher salt?
I like it because it adheres to the meat, adds texture due to its coarseness, does not easily dissolve or burn as does table salt. I hood that answered your question.
Large blocks of text cover some beautiful
photography in your videos.
Please don't be offended.
I thought you
would want to know.
De, thank you for the candid feedback, and I am not offended. We are a new channel, so all of this comes with a learning curve and constructive feedback from viewers like you. I am most appreciative.
Not only does it temper the steak, but it allows the enzymes break down the meat fibers. Frankly I take them out and leave them on the counter covered with a dish towel for at least a day. Maybe overnight if its not too hot..And the salt will draw down into the met for hours.Montreal is really salty..Avacado oils is excellent, but grape seed is not very healthy for you..
Bill, I usually dry brine mine on a rack in the refrigerator for 24 hours. It does make a huge difference. I have not been brave enough to leave one out overnight, but it sounds interesting. As one viewer commented, they did it all of the time in other countries around the world I would love to hear more from you on this subject before I give it a try.
You did not sear off the fat on the sides.
1st Freedom, i will go back and check on that. Searing the sides is standard procedure for me. May have been edited out, or I might have missed it in my haste. Thanks for letting me know.