This is everything you need to know about pan-searing steak. From buying the right steak, to choosing the right pan, to selecting the right cooking oil, and more… by the end of this video, you will become a steak searing master!
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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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#ribeye #mediumrare #cooking #steakdinner #howto #howtocook #striploin #filetmignon
45 Comments
Perfect video!! After dry brining, to you recommend letting steak get to room temp, right out of fridge. Thank you
that gray 'butter' meat at the end looked worse than boiled chicken. lol
Cold butter does not magically make steak look like that. It's obvious it wasn't cooked before the butter entered the pan
ngl bro all these shits are overcooked
Well done video, I also appreciate the recommended temperature to begin basting.
However I’ve always felt that the ribeye is more tender and less flavorful than the strip. More flavor from the fat maybe, but the strip has a “better” flavor to me. YMMV
You need to do a video on getting the smoke out , especially for apt renters who don't have optimal ventilation to properly sear on cast iron. When I had a apt a small gas grill on the balcony was the only option but that cast iron sear is the best option for good crust.
You damn genius! I have just ordered for the second time from MaxJerky! So frigging awesome! My favorite is the Sweet Heat Beef Sticks! My son even likes it and that's saying a lot
What would be some tips for cooking multiple steaks in succession? Anytime we have steak in the house, we always decide to make it a family affair which means I’m cooking 3 or 4 steaks minimum and we’re talking big boys that take up over half the space in my pan. By the time I get to steak three, I’m concerned about the butter that I used to baste my first steak as it’ll have been in the pan for a while. To prevent burning, I always add more oil and more butter but having to do that over three or four cooks just creates a massive pool of oil/fat by the time the last steak goes in. Swapping pans means more cleanup and waiting for the new cold pan to heat up again. Washing the one I’m using in between cooking just seems impractical as I’m already cooking these one at a time and don’t want my family to wait longer to eat than they already are. Also, I have to wait for the pan to heat up again. Using two or even three pans simultaneously also is tricky because on my stove, only one burner is large and powerful enough to heat a 10-11” pan consistently through a steak cook. Using a smaller burner means I have to adjust the cooking time and not to mention… we’re back to the extra cleanup issue.
😮FYI, unsalted butter d oes not burn
foolproof way is to sous vide it. then do a quick sear.
Excellent explanation
Carbon steel pans are only good on gas cook tops and definitely not on induction unless the induction burner is the exact same size at the bottom of the pan otherwise the pan will warp.
Beef tallow has the same smoke point as the fat on the steak and it increases beef flavor.
This guy need to start a jerky company and call it Monkey Jerk
One thing that I always notice on videos, for cooking steaks or chops, is that one steak or chop is always cooked. How about one for cooking several at a time?
resting is a myth
Why do all these food-tube people wear this stupid nitrile gloves? Literally no one does this in any real restaurant, and no one does it at home.
Just wash your hands before touching and wash after if youre worried about cross contamination.
Its such a poser move and they all do it. Why?
Ну все, сегодня вечером попробую сделать так же)
I am just a home cook but I have been cooking steak since 1997 and by far this is the best video I have seen. This is exactly how I came to do it after all those years of different methods.
Beef Tallow is goated.
Ive watched a lot of these videos and this is by far the best one I’ve ever seen.
I've never seen this much animations on a food tutorial… 🤨🤨
Skirt/Churrasco is my All Time Favorite. The crust I get on them is Divine 🤤
Specific scenario:
Steak comes out of refrigerator. You season it with salt to dry brine. Can you leave it out of the refrigerator for the entire hour during brining so that it can be room temperature for cooking? Or do you have to put it back into the refrigerator?
My cast iron gets so Smokey in my apartment at high temps. And the smoke detector always goes off. Any one know if I’m doing anything wrong
Resting for a ridiculous amount of time, even 5 minutes, is also a myth that has been busted.
The best steaks around the world are served searing hot right off the broiler or grill.
Nobody likes a cold steak.
What setting did you preheat the skillet on? And approximately how long did you cook the steak? Thank you
What about garlic powder??
Have to point out that it is the milk solids in the butter which has a low smoke point, not the fat in the butter, as proven by that ghee (Which is clarified butter) has ha very high smoke point.
Please don't use seed oils. This is a terrible mistake as the oils break down and sit in your cells for over three years. These are industrial machine oils and you should never use them.
that super thick bottom 🥵
Step one:
Throw out all vegetable oils, seed oils, and any other processed garbage!!!!
Step two:
Plain old butter baby!!!!!!
LOL!!!
Love the vid.
If you can't sear a steak, then stay out of the kitchen.
Aye yo, show me how you flip that pepper grinder. I wanna flex a bit next time I'm cooking
1500 degrees for cast iron but ignition point for cooking oil is half that
the amount of brainrot sfx is ridiculous
Great video, but 110 is WAY too early for a medium rare. 120-125 range would come out a perfect medium rare.
Perfect.
I've made this 3 times in 2 weeks.
Every time it's perfect.
Thank you.
What about the combo version of the trinity – THE Porterhouse? Well misses on the Ribeye but I think the Ribeye sometimes is too fat and overrated compared to the strip porterhouse and/or the T Bone
so you cooked one steak in one pan, then finish with butter. I have a family of 7. what is the best option to sear that many steaks and not have one cold when the others are not yet ready?
Left New York… grass fed.. right New York. Grain fed… either way. Max the meat guy taught me a lot about steak.
I don't know. Hard to trust someone who continuously blinks intentionally slow. It screams insincerity
The resting part is the most confusing to me. I like my steak hot and resting it for 5 to 10 minutes will make it cold won’t it?
It’s herbs not eerrrbs,
Did I miss the total cook time for that beauty of a steak?
Agree. Expect last stage of putting brandy in and not burning the alcohol off. Is supper important. Can add some red wine, shallots etc but deffo needs cooking time. Is good as matches the correct resting time for the steak when doing the sauce. My secret recipe is to use cider for the sauce. Try it. Is absolutely unreal. But again needs reducing. Not wam bam premature flash in the pan! 😉