first time ive seen someone start the butter basing procedure before even a single flip 😂
@alexyu6928
3 жыл бұрын
Exactly my thought too. Should flipped first. Also should have added a little olive oil first before adding butter. Butter couldn't handle that high heat and got burnt up.
@marshallcollins8634
5 жыл бұрын
Nice watch
@pinnaclefaith2499
5 жыл бұрын
U explain very well
@malcomjones2857
5 жыл бұрын
The key point a very hot pan. Put it on five and let the pan get hot.you don’t have to turn the pan down because you let the pan get hot on five. Be patient. Let your pan get very hot.
@Requiescat_in_pace
5 жыл бұрын
I love old black steaks like this. I use to sit on one when my hemorrhoids were flaring up. Once my hemorrhoid pain was under control we would donate the steak to the city mission.
@Requiescat_in_pace
4 жыл бұрын
@Real Dudes Party Nude You're a classy guy for putting others 1st.
@miamiles7996
5 жыл бұрын
Looks delicious thanks for the tip regarding the aluminum foil I’m cooking my steak like this tonight with potatoes mixed with onion soup mix
@BBQandBottles
5 жыл бұрын
Great, let us know how it goes.
@douglasbankston3869
4 жыл бұрын
I HATE TROLLS! Thx for taking time to post this. I googled how to do this because I'm a regular guy with a nice kitchen and a new skillet. Let's look at positive points. NICE KITCHEN! EASY RECIPE! No virgin baby seal tears needed! The color of the fresh steak is fine. Adding the whole garlic prevents it from taking over the whole dish. Olive oil at that temp is great. The Lodge brand is purposefully left rough, so until completely seasoned (years) it will 'grab' the steak, no matter how much mallara-blah-blah you wait for. Using a fork like you did is not faux-paus. Ooooh...4 holes in a giant steak....woe is me. Resting the steak in foil, especially lightly sealed, is helpful...ur only retaining heat while it cools nicely. Many restaurants do the same in semi-airtight dishes after cooking while they're getting ur asparagus ready etc. The anti-foil nazis should get a life. If you dont like it, dont use it. The end result is perfect. Regular guy with regular stuff cooks kick-ass steak with no fuss. Thanks for offending so many Nancy-poos.
@tiara424777
4 жыл бұрын
what brand is that salt? gret video
@BBQandBottles
4 жыл бұрын
We use Maldon mostly.
@tiara424777
4 жыл бұрын
@@BBQandBottles thank you !
@magmoreoakblaze1959
Жыл бұрын
Please invest in a good pepper grinder.
@moseszarnighian4204
5 жыл бұрын
What can I substitute butter with?
@BBQandBottles
5 жыл бұрын
You can substitute in ghee.
@dinaaubrey1953
6 жыл бұрын
How many minutes u should cook this steak each side ?
@BBQandBottles
6 жыл бұрын
It really depends... if you're looking for the most even cook, I'd suggest flipping every minute until the internal temp is 130F (if you're going for medium rare), otherwise, if you want to maximize the crust, I'd suggest only flipping once after 3-4 minutes depending on the thickness of your steak. Always cook to temp though.
@hussainattai4638
6 жыл бұрын
BBQ and Bottles Isn’t 130 a bit high? Wouldn’t the carryover heat raise the temp even further?
@bangunganteng9454
6 жыл бұрын
Amazing
@itopete77
5 жыл бұрын
I have the same pepper grinder!! I love that grinder btw :v
@joshuaroberts4383
4 жыл бұрын
please tell me where you can find one of those thats all i want to know. That pepper grinder looks awesome all the ones i buy keep breaking. Or dont work properly. please email me cause I will never be on here again. joshgroberts84@gmail.com I would appreciate it so much thank you.
@sjm1396
6 жыл бұрын
Is it the same concept for a fillet? 130 inside temp?
@BBQandBottles
6 жыл бұрын
You bet. If you're searing a thick fillet though you might consider taking the fillet off the pan at 125F. While the fillet is wrapped in tinfoil and resting, the internal temp of the meat will continue to rise. Frankly, this was a fairly thick sirloin and I probably should have done the same here! Thanks for tuning in Steve - appreciate the support.
@keithspencer3214
6 жыл бұрын
NO! 122 degrees and then rest for 3 minutes for medium rare.
@edwrd1990
5 жыл бұрын
9:44 please don’t say ‘blood’ as that is not true and it’s the major factor as to why so many people are afraid to try medium rare steaks. Other than that great video. I already know how to cook in a cast iron but I always want to watch others to see if there’s any tips I can pick up.
@michael82384
6 жыл бұрын
Basically watched this to find out what not to do.
@Detman329
Жыл бұрын
Exactly,steak was stuck and not ready to flip,wrapping no no 😢
@bigal7373
3 жыл бұрын
Good sir! Do not baste until after the first flip as you lose all that heat you just built up. In fact don't add aromatics into the pan until after the first flip. Do not use a FORK to turn any meat especially steak as you lose the juices from it. Do not flip the steak until if FREELY moves from the bottom of the pan with no resistance.
@TheAlaska07
2 жыл бұрын
It looked great except what you pointed out and ESPECIALLY the piercing of the meat. Definitely made me hungry!😂
@johnw391
5 жыл бұрын
That steak looks like it's just about to go bad
@monarchy-5623
3 жыл бұрын
Agreed, looks so dead
@abbeysomething1352
3 жыл бұрын
Ya pay extra for aged beef in a restaurant 😎
@charlespatsky7060
3 жыл бұрын
@Bortherman it's rotting LOL!
@Jscon84
6 жыл бұрын
Brah That Steak Old As Shit!! ( Kevin Hart Voice)😂😂😂
@keithspencer3214
6 жыл бұрын
Yes, it looked spoiled because it had oxidized already.
@Mottleydude1
6 жыл бұрын
Three serious mistakes by the Chef here. He turned the steak before the maillard affect had completed. Notice the steak stuck to the pan? When the Maillard affect is completed the steak will release from the pan, about 4-5 minutes for a steak that size. Second mistake. Never poke a steak with a fork to turn it. You’ll lose a lot of the juices. Third mistake was the worst. Never, ever, ever rest a steak by tenting in aluminum foil. You will steam the steak and destroy the flavorful crust you built on the outside of the steak. All the flavor from the caramelization, butter, seasoning, herbs and garlic completely wasted cause he steamed it in aluminum foil. When the steak is done put on a cutting board and don’t do a danged thing to it, don’t even look at it till rested.
@MrElvisr27
6 жыл бұрын
Well said. Thank you...
@rockchalk2512
6 жыл бұрын
this comment allows me to move on to the next cooking tutorial, as this one appears to be incompetent. Thanks!
@BBQandBottles
6 жыл бұрын
Mott - thanks for the comments, but I don't think you're keeping up with the current thinking on how to sear steaks. Like any practice it evolves over time so let me catch you up. Firstly, let's address the Maillard effect - getting a perfect golden brown crust doesn't require leaving the steak in the pan for 4-5 minutes before flipping. The most common view now (which is held by chefs like J. Kenji Lopez-Alt of Serious Eats or Gordon Ramsey) is to actually flip it as frequently as you like and as often as every 15 seconds. This makes sure you get a more even cook through the center of the steak. The old school view of letting the steak sear for 4-5 minutes on each side comes from line chefs where they were too busy in the kitchen to actually flip the steaks more frequently. Secondly, as for tenting the steak you've got loads of reputable chefs out there that tent - take Steve Raichlen, author of the BBQ Bible - the mother of all BBQ guides - tents his steaks. I'd rather sacrifice a little crust rather than eat a cold steak after letting the steak rest for 10 minutes. But rather than just type this out... you've inspired me to create a series of videos to do side by side experiments so we can check this all out for ourselves side by side.
@BluRR79
6 жыл бұрын
what about poking it...you didn't address that
@Charsi_Escobar
6 жыл бұрын
BluRR79 cutting or poking while being cooked releases the juices inside the steak, throwing off the flavor and fucking your meat up.
@cantrell0817
4 жыл бұрын
When the steak sticks, it ain't ready to flip.
@jeanneh.1197
3 жыл бұрын
One of the first cooking tips my mom taught me cooking meat. Don't pull on it, lol.
@pt1125
4 жыл бұрын
Personally, my advise is when you initially sear the steak, move it to the edge of the pan. Don’t leave it in the middle. You have a similar gas stove setup as mine and most of the heat will be at the outer edge of the pan. Cooking your steak on the outer edge of your pan will provide more even cooking as evident when you first flip the steak, the center was less brown than the edges of the steak when you initially dropped the steak in the middle of the pan. Leaving it in the center not only over cook the edge of the steaks but also takes longer to get the center to the right doness. You need a gas stove with a “star” pattern like most commercial stove to get an even cook. Second, when resting your steak, just let it sit out in the open. Don’t wrap it in foil as the steam will produce a soggy texture once the steak is rested. You will notice letting it rest out in the open produces very little juice run off as most of this juice gets redistributed back into the meat making it more juicy when it’s cut. And don’t worry about it getting cold. Even letting it sit for 10 mins, the center is still piping hot when you cut it. I have done this a hundred time so I have load of exp cooking steaks, pan fried, rev seared, home bbq grills and even gas grill in commercial kitchen. My favourite of all methods is cooking it on a commercial grill. Just my opinion Cheers
@BBQandBottles
4 жыл бұрын
👊👊👊
@BBQandBottles
4 жыл бұрын
Thanks for the thoughtful feedback Peter. Appreciate it.
@Mottleydude1
2 жыл бұрын
A commercial grill would be nice! I get my best results with the least hassle with a cast iron skillet in the Cote de Beouf method. I let the skillet soak on medium heat until nice and hot. Then increase the heat a little and throw the steak in there. As long as you’ve let the cast iron soak to absorb the heat the cast iron skillet won’t drop in temperature when you add the steak and you get a nice even sear. I just do one flip and a little thermocouple inserted after the flip till 125 deg F is reached and toss it on the cutting and let rest till the temperature gradient in the steak reaches equilibrium. A common mythology about resting a steak is that it redistribute the juices. It’s not the juices that he redistributed. It’s the heat inside the steak. As an experiment. Cook two steaks of equal size with one to 125 and the other to 135. Then as soon as you’re done cooking cut the 135 deg steak in half across the middle. When you look at the meat inside you will see the temperature gradient in the meat. Vertically The center will be red, the middle pink and the top/bottom a light pink. The other 125 deg steak you let rest till carryover heat brings the temperature up to about 135 deg and a few minutes more for the heat to reach equilibrium. About 10 minutes. When you cut the steak across the center and look at the meat the temperature gradient should be gone or mostly gone and the steak will be a consistent color throughout the steak. So by letting the steak rest you end up with a steak of consistent doneness throughout the steak. It’s not raw in the middle and overcooked on the edges.
@liahfox5840
Жыл бұрын
I've been looking for a bluestar or thermador oven for just that reason, but I love how practical your advice is. Thanks a bunch!
@wadexinduction4234
6 жыл бұрын
I recommend crushing the garlic. No need to cut or mince but crushing it will give you a better garlic flavor.
@BBQandBottles
6 жыл бұрын
Good idea... I'll give that a shot.
@stephenmurphy1003
5 жыл бұрын
@@BBQandBottles This video was wack
@lazyjoe99
4 жыл бұрын
stephen murphy lol
@hopeandgracetompkins3707
3 жыл бұрын
I was thinking the same
@hopeandgracetompkins3707
3 жыл бұрын
I cooked a Porterhouse similar to this earlier tonight it was delicious. My neighbor who I wanted to share part of the very extravagant (I can't afford this usually) steak, whom will tell you he "doesn't eat meat" snagged three quarters of it.😕🙂 I put some herbs, garlic and onion/shallots on top,while it was resting after being seated. Truly so good
@ahmadgeo
3 жыл бұрын
@BBQ and Bottles 1- For the flipping part, there are indeed two known methods (Flip once, and Flip often methods) ...these indeed affect evenness of the final steak, yet that won't be a big deal for a medium rare steak as it won't stay that long to yeild an uneven cooking..... So, personally I'm staying with flip once method so a good crust is developed. 2- You needed to dry the steak again before searing, as salt in seasoning gets out moisture again. 3- Adding butter for butter pasting drops the pan temperature, so you don't want to add butter before flipping the steak at least once. 4- Please Do Not use a fork !!! 5- Tenting with foil is for reserving heat, not for trapping the steam... So if your kitchen isn't hot enough and will cool it rapidly, you can place it into a warm oven. Note; direct contact with foil when enveloping it will accelerate the heat transfer and cool it faster... The correct way is to make a top vented umbrella with foil so it keeps the heat and let steam escapes. 6- The pan isn't ready when water instantly evaporate. It is ready when water droplets dances in the so called "Mercury Effect".
@darthvaydr
2 жыл бұрын
I was going to leave the exact same No-No’s/suggestions but you did it for me lol
@mikahspatzierer4464
2 жыл бұрын
If you have to scrape the steak off the pan at all, the crust hasn't formed enough. Once you put it down on the pan, don't touch it until flipping it
@natehrabosky
5 жыл бұрын
had you ever cooked in that pan prior to this?
@padgepadgham3238
5 жыл бұрын
We all have our own ways and as long as the end result is as good as this turned out, I wouldn't grumble at all
@JohnJones-sg6hu
4 жыл бұрын
There's many ways to prepare a great steak and what is good to one person may not be good to another. I have seen well paid and very good chefs prepare steaks in just opposite ways to each other. Why are so many people saying such harsh and insensitive things to this man? If you think your method is better, go and make your own video and post it so we can view it. I am sure there will be plenty of people with lots of "constructive criticism" for you. I wouldn't prepare my steak using this method, but I am not going to tell this man that his way is wrong and mine is right. He has as much right to his opinion as you and I do. Geezer folks. Get a life.
@edavis7350
6 жыл бұрын
Damn~~!!! How old is that stake????????? It’s black~!
@peterfrandsen1948
5 жыл бұрын
Its steak not stake and you are right it looks like shit.
@zzh315
5 жыл бұрын
woh woh woh. dont say the b word. its african
@PhaseSkater
5 жыл бұрын
its probably grassfed organic. google how grassfed steak looks versus cheap cornfed beef from factory farms...
@porsche944mt
5 жыл бұрын
It looked a bit old to me, too! Still there were just too many things wrong with this steak video that I just had to gringe while watching.
@PhaseSkater
5 жыл бұрын
Jeanette Armstrong have you ever seen a grassfed steak or are you used to cheap red dyed corn fed steak at Walmart?
@lillpopr
4 жыл бұрын
What do you guys think about avocado? I hear it has a higher burn temp. Where my stove vents are not the best it works really great. Any reason why everyone uses olive oil?
@IcuJustKon
4 жыл бұрын
Just cause it's well known I assume
@SS-lt7lk
4 жыл бұрын
I would have thrown that in the trash the moment I looked at it
@Vanalleswa
2 жыл бұрын
i never use tinfoil. the reason, the steak is gonna steam inside the tinfoil. So the crust will be not as crunchy anymore. just a tip :)
@4191Andrew
5 жыл бұрын
This is a horrible steak cooking video. Bad cut of meat. Peppered the steak before cooking. It will burn and taste bitter. Used light oil that will burn and taste bitter. Put uncrushed garlic, herbs and butter in way too soon. Crush the garlic and add with the herbs and butter at the end when it's almost done. Otherwise all 3 components will burn and taste awful. Steak stuck to the pan instead of waiting for release. Used fork to flip. Steamed the steak in foil when it was supposed to be done cooking. A paragraph on how to not cook a steak.
@joebobbiggins5046
Жыл бұрын
The steak would take forever to get to room temperature. 40 min raises it a whopping 1 to 2 degrees and a steak right out of the frig woukd cook just as fast. Try it
@pattypalermo3891
5 жыл бұрын
Oh darling you need to do more research and cooking time under your belt before you post clips. First and foremost NEVER use a fork while cooking a steak...tong,you should tent & not wrap and seal. Pls understand it's meant as constructive criticism.
@christisking4581
5 жыл бұрын
He’s learned since then
@terryshin4948
6 жыл бұрын
ur steaks been oxidizing for too long so its brown
@BBQandBottles
6 жыл бұрын
Yep, I was trying to dry age it in the fridge for a while before this video and it didn’t go as planned.
@christiandelgado3543
5 жыл бұрын
what went wrong with the dry ageing process? Humidity maybe? @@BBQandBottles
@Blackdog4818
Жыл бұрын
Let the oil heat up until it's smoking. The big problem is when you turn it over, there's juice coming out, and it cools the pan. I would wait to put the butter in after flipping.
@frikdt
6 жыл бұрын
Hi, regarding the initial preparation: If you are going to season the steak and then leave it out for 40+ minutes, is there really a need for patting it dry initially? Wouldn't it actually be better to pat it dry just before you start searing it (possibly adding a little more seasoning to make up for what you're removing in the process)?
@BBQandBottles
6 жыл бұрын
We just shot a video to test this out. It's a great question - stick around until the video releases :)
@frikdt
6 жыл бұрын
Great stuff! Thanks for the reply - looking forward to your video.
@dwaynehendricks7842
3 жыл бұрын
Olive oil??? Canola, safflower, grapeseed or avocado oils. If you use olive oil you will reach the smoke point well before a good searing temp is reached.
@momoney2720
6 жыл бұрын
$10 FOR STEAK,$25 FOR BUTTER
@tresjolieme81
3 жыл бұрын
its ok not everyone had money for fancy steak a sirloin is good
@deafrican5141
Жыл бұрын
This guy is fkin trolling. You don't baste the steak from the start.
@ddstar
5 жыл бұрын
how does your oil not smoke like crazy? I'd set off every fire alarm in my house
@BBQandBottles
5 жыл бұрын
Try using avocado oil - it’s got a high smoke point.
@TravisTLK
5 жыл бұрын
I saw your steak stick in the pan. I knew that was going to happen to moment I saw the pan. It has a rough "truck bed liner" texture to it when they're new; Lodge especially. It took a bit of work, but I got mine seasoned up with cycles of heating in the oven with thin coats of high quality flaxseed oil, and put it away with a thin coating of olive oil in it when its hot. Now I can fry an egg in it with zero sticking.
@dpd1035
5 жыл бұрын
EVOO is a finishing oil, not a searing oil, as its smoke point is too low...... You can use regular olive oil, avocado oil, or what i prefer to use, beef tallow... Also, please stop stabbing your steaks to flip them...
@jaunie8217
5 жыл бұрын
Yes. Olive oil has a low smoking point and gets toxic pretty quickly at higher temperatures as I've mentioned somewhere else in this thread.
@anthonykufta2197
4 жыл бұрын
was waiting for someone to say this....
@vpsdww
4 жыл бұрын
WRONGGGGG OLIVE OIL IS OF COURSE WONDERFUL FOR SEARING TOO
@justinbowen3387
5 жыл бұрын
I bet your kitchen was smoky as hell after this lol
@mosesreyes1850
5 жыл бұрын
Dam steak looks like a black liver. Shouldn't it bee red not brown
@lennygiambalvo6971
5 жыл бұрын
Moses Reyes 😂😂😅 can’t stop laughing
@MiamiPush2theLimit
5 жыл бұрын
Moses Reyes I seriously thought it was liver 😕
@mikeserdenserden2105
4 жыл бұрын
it was aged really well in a dumpster
@tiara424777
4 жыл бұрын
My only worry is using olive oil as the smoke point isnt super high. It does show in your links about avacado oil. That would be a great oil to use
@BBQandBottles
4 жыл бұрын
Yep - Avocado oil is the way to go. Much higher smoke point and it’s a neutral flavoured oil.
@wparo
3 жыл бұрын
A few things are wrong here
@garundip.mcgrundy8311
4 жыл бұрын
Serano or jalapeno pepper is better than garlic. Try it, you'll like it! Oh, by the way... wash you damn hands between pats! Plus, use a damn egg turner! Know what that is?
@eaglesfan21964
Ай бұрын
First of all that steak looks horrible, almost like it's going bad. Secondly, there's really no reason to let the steak come up to room temperature, and besides, being allowed to sit at that temperature for an hour and a half has a good chance to introduce bacteria into the meat, staphylococcus for one.
@ronchu2034
6 жыл бұрын
crush the garlic with a single tap of your chefs knife at least to release the flavors.
@terranjohegrado2350
6 жыл бұрын
I'm allergic to pepper, so I used a rub that didn't have pepper in it. Hubby hates cooking steaks because he's never happy with the way they turn out, (either on a grill, skillet or oven), so I get to make them. I've tried numerous ways, always using my cast iron skillet, and after watching this video, I bit the bullet and made it. It turned out awesome. Hubby said it was better than any steak from any restaurant, including Bern's Steak House in Tampa. Very high praise, indeed. I'm going to attempt to make it again this evening. Wish me luck! ;)
@BBQandBottles
6 жыл бұрын
Terranjo! That's great to hear. I love hearing about success stories on these cooks and let me know how the second attempt goes too
@terranjohegrado2350
6 жыл бұрын
BBQ and Bottles Thanks for your reply. The strip steak tonight was yummy, but it was grass-fed and not as thick as the previous one I made. I was a little distracted and cooked it too long before turning it, so it was medium instead of medium rare. My bad. But hubby was happy with it and he made roasted veggies to go with it. Spooned the garlic rosemary butter oil from the pan on the veggies and YUM!
@welcome872
4 жыл бұрын
Dude does not know how to cook
@flt528
5 жыл бұрын
Is that fat-free dog meat? Cooked medium well? With olive oil? Jabbing it with a fork? Tin foil? WTF is wrong with you dude? I guess anyone can post a KZitem video - I'm gonna open a can of Meow Mix and say "And THAT is how you make foie gras terrine from scratch."
@denisesmith7636
2 жыл бұрын
Holy crap! Not only is that a shit ton of SALT but why in the hell is that piece of meat friggin BLACK? (*I'm used to getting my steaks pretty pink/red*) 🥩
@pierremercier7315
5 жыл бұрын
You're boiling the steak in butter, not frying it. Also, you tell us to use salted butter whereas the package says it's unsalted butter.
@dani19541
2 жыл бұрын
did you mention the temperature and i missed it? HIGH, MEDIUM, MEDIUM HIGH? new at this, was vegetarian for 22 years, now, I'm a carnivore! Yeah!
@sherinabruce3155
6 жыл бұрын
So I understand that you’re cooking in your own home for yourself...bbbuuuttt this video made me cringe quite a bit. Salmonella and E coli are real, wash your hands in between seasoning/handling meat, rinse your meat smh from the cow to your table that meat has pass through many channels 🙄😑😓 just say
@IcuJustKon
4 жыл бұрын
I've never seen a nastier looking steak lol is that all silver skin and oxidized?
@BBQandBottles
4 жыл бұрын
It had oxidized.
@tjumo
3 жыл бұрын
No disrespect but this video should be taken down as a tutorial on how to sear a steak. Watch other vids, read up, and try again. First, that steak was not fresh. It was gray! Second, the basting was way too early. Third, that initial flip should have let you know that your method was all wrong. There was no crust except for the outer edge. The steak stuck to pan. Then, the tenting with foil. Not necessary and counterproductive to the crust you were trying to achieve. I am sure your method has improved dramatically since this video, remove this one and post an updated vid please. People who do not know any better will ruin a good piece of meat doing this. And yes, I've watched other videos on this channel, I am a subscriber so this is constructive criticism.
@fluorcyl6112
5 жыл бұрын
Why does that steak look like that? Why does it look like it's a year old? Why is it so dark? Almost black. That seems kind of nasty to me. I prefer it bright cherry-red. That looks like it's been laying around outside of the refrigerator for a week! It's gross! And now we're going to let this sit for at least 40 minutes, so it can grow even more mold mildew and bacteria than it already has! That is disgusting and I would not eat it.
@andresbarajas5851
5 жыл бұрын
oh man, this was brutal....how old was that steak?? looked like a frostbiten internal organ, ooof gross....paper towel that board first mr. moisture...that pan never even got hot enough to steam water let alone sear a damn thing, esp with the low smoke point olive oil.... and then just started basting before it even had a chance to get a crust, saddest sear i ever saw....the foil sarcophagus, why? this video, why? just why....these damn KZitem Iron Chefs need to be sued for malpractice on rotten, defenseless meats!
@flookie6283
2 жыл бұрын
Basically, don’t listen to anything this guy says. That steak looks fucking disgusting. There’s no sear. You don’t stick a steak in aluminum foil. You’ll destroyed any crust there was. You lifted it too early, that’s why it stuck to the pan.
@martell203
3 жыл бұрын
Olive oil is a horrible oil to use for searing and you should never use a fork when cooking a steak. Thanks for showing me how to use the fresh garlic and herbs though!
@jasonhull2163
4 жыл бұрын
I appreciate the video but did you beat the cow to death with a sledgehammer before you processed it. The meat looks like a deer someone hit at 70 mph. I would never add garlic that soon, it becomes bitter. You also punctured the meat several times before it was ready. I believe you can cook a steak with a little more practice. A good steak is a simply prepared steak. Let it sear till it naturally releases and add butter and herbs towards end of cooking. Never puncture cooking steaks or unrested steaks. Did you attempt to dry age this steak yourself? Thanks for video.
@dannygo4230
5 жыл бұрын
Turned it over way too early. It should not stick like that, and also that first temperature read of 85 degree is way too low. Visually it just did not look like a well seared steak. By the way, that raw steak looked pretty sick. I bet it would not smell good. Also, I have a Lodge cast iron pan, and this one looks brand new. Don't care what Lodge claim about their pan are "pre seasoned" .... you need to season a cast iron pan, and it takes a while. But it would look black.
@dubsupport4435
5 жыл бұрын
Ew! Wtf did that gross looking steak come from? As soon as that came out of the wrapping I was turned off and couldnt watch the rest of this video. Second, whats with the olive oil? That shits gonna burn! 😳
@mooster47
5 жыл бұрын
Please get yourself a proper mitt. Those fringes near the flame make me nervous. Also, when you handle raw meat it is important not to contaminate things like the jar of salt and the peppermill. Listeria is a killer, and it's invisible to the naked eye. As for the meat, you're doing everyone a service to mention that it needs to be dry, but perhaps you should go a step further and mention that meat of any kind that has been injected with fluid "to keep it moist" is an abomination that the public should have refused to buy since the day it first appeared. If you've ever lifted a gallon of water you know why they do it. It's the equivalent of an anvil on the scale. It ruins the meat, and it's everywhere. We might as well drop a steak into a pot of boiling water if it is the kind available in most grocery stores.
@charliemcclelland4428
5 жыл бұрын
Never understand why people add the butter so early in the cooking process. All you're going to do is burn the absolute shit out of it. Flip the steak, let it cook, add butter a minute or two before the steak comes off. Will just start to brown towards the end which is perfect. Won't be black.
@peterfrandsen1948
5 жыл бұрын
The steak looks great but all the pseudo scientific stuff with thermometers really put me off. Just put it in the pan and get it cooked and never mind the tin foil bullshit. Its a piece of meat FFS. Can you imagine Fred Flintsone saying pass me the thermometer Wilma?
@Long_Tail_of_Finance
4 жыл бұрын
I don't like adding butter, as it burns and becomes black and essentially comes off the steak looking very "dirty" on the plate...yuck. Instead, stick with using only oil to cook it, but add compound butter on top of the steak when you tent it and let is rest.
@Oni4Life99
5 жыл бұрын
He said blood lol 😂
@newbtuber333
5 жыл бұрын
My guy. The steak wasn’t ready to be flipped the first time . And use Tongs bro.
@lateyayoung1615
4 жыл бұрын
That's why it's sticking. He probably scratch up the pan using tools he not suppose to use.. no metal on non stick pans
@rickcat1258
3 жыл бұрын
wow!! a little to much over the top with the seasoning etc.......Steak looks like it was left out for several days....never saw a black looking steak...not very appetizing.
@AdamMontgomery1
3 жыл бұрын
This is hard to watch... I'm sure it's delicious, but you're doing it wrong. You should flip it before you add the butter and start basting.
@patsyfernandes638
3 жыл бұрын
I thinks you out there are very rude to this man. If you think your better than him, please feel free to be bold and show how your skills . His final result were as good as anyone elses. Be it a masterchef or just a simple cook, l personally think he did good.
@lourak613
5 жыл бұрын
That's one ugly looking steak! And extra virgin olive oil is a big, big mistake. Too low burning temperature for steak searing. This steak has very little fat as you can see, That is why it stuck and didn't sear evenly when he turned it. With a steak like this, you need to move the steak around a bit when you first place it in the hot pan so as to get a slight sear on it right at the outset. This will prevent sticking. Finally, it is a big mistake to cover in foil so tightly. This causes it to steam and lose the crustiness that you want.
@haraldodunkirk1432
2 жыл бұрын
Steak pretty damn dark…
@mechanicalmanny494
4 жыл бұрын
This guy must have a 55 gallon drum of butter stashed in the kitchen somewhere .You trying to kill somebody with all that butter and salt !
@aaronlawonn392
4 жыл бұрын
There’s a lotta “what the fuck” happening here. Nicely shot video, poorly executed steak.
@happyangelina995
4 жыл бұрын
I love your recipe. Amazing video. Please make more of these
@coolnetboy
2 жыл бұрын
hm... even as a chinese.. i think your steak skill could be improved . but still thanks for your sharing.
@ericbell7529
3 жыл бұрын
I don’t understand this. The two fats you use burn so easy. If I follow these exact instructions I’d have burnt mess
@4191Andrew
5 жыл бұрын
Why waste so much on a sirloin? Do this to a ribeye or NY strip. Do not use extra virgin olive oil, jesus. What is this amateur hour?
@chrisdarrow1980
3 жыл бұрын
That skillet is not seasoned looks new.i would have done atleast one coat of oil to season the bottom to cook the first steak I sand mine down then start them from the begging Cowboy Kent Rollings has great cast iron vids check him out to
@Robert-iv8vc
5 жыл бұрын
The color of that raw steak was absolutely horrible. Old horrible meat, already turning.....
@internetzvonok420
Жыл бұрын
I can't believe this guy is doing it seriously, he is probably just messing with us xD
@jonathanhosier7847
3 жыл бұрын
How old is that steak? That thing came out green should have let it set out for an hr before video to let it bloom. Ya i was a meat cutter for 6yrs.
@mattweinberger1452
5 жыл бұрын
If you are reading this please do not use olive oil on high heat. Your kitchen will smoke like crazy.
@Ameriken91
4 жыл бұрын
It was a struggle watching the meat struggle as it was attempted to be flipped. It killed me to see it poked with a fork as well. I really had to stop watching after that.
@geepeeone
4 жыл бұрын
Dont use olive oil.
@TheAlaska07
2 жыл бұрын
Looks great but why in the name of God man did you pierce the streak?! Great video.
@christopherdelozier323
Жыл бұрын
Horrible
@squirrelavengerr31
5 жыл бұрын
Hold up.... did you grab that steak with your bare hands and then stuck your raw meaty hands into the salt container?? Bacteria?
@MsSanette16
5 жыл бұрын
I legit said the same thing. Ugh the spread is real 🤢🤢
@dendog21
4 жыл бұрын
He's home cooking. Where are all of your videos of flawless Michelin star cooking?
@si_vis_pacempara_bellum4906
3 жыл бұрын
First time seeing someone forking a steak over 😂
@tresjolieme81
3 жыл бұрын
This is the American country grandma way to enclose it in foil so the water steams back into it making it hard eek
@tkguha6918
Жыл бұрын
After searing the two sides it should have been finished in the oven to avoid the thick brown band that is observed here,
@universalcitizen7544
5 жыл бұрын
this guy has no clue what he's doing! besides, this is the worst looking steak I've ever seen
@roberthoule9693
5 жыл бұрын
so you're by yourself in the kitchen lubricating your 12" pan!
@joearmstrong4150
4 жыл бұрын
Haha flipped it way to early
@BBQandBottles
5 жыл бұрын
After creating this video, we got a lot of comments on different approaches to use. So we thought we'd create a series where we'd test out different tips and techniques to go on a journey to sear the perfect steak in cast iron. Check out the next video in that series - kzitem.info/news/bejne/qYOA3Iyok3lpZGU
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