Finding The BEST Steak Method
Вставка
- Опубліковано 17 тра 2024
- Let's follow along some of my favorite UA-camrs and pick our favorite steak method.
Goldilocks Link: cookgoldilocks.com/futurecanoe
Medium Rare Steak: 135F
Merch: futurecanoe82.com/
Original Video
Joshua: • How To Cook A Perfect ...
Adam: • Why I Season My Cuttin...
Babish: • Steak: Filet, NY Strip...
Follow me on:
TikTok: / futurecanoe82
Instagram: / futurecanoee
#recipereview #steak #ribeyesteak #beef #easyrecipe
Chapters:
0:00 Intro
0:44 Joshua's Method
2:41 Goldilocks
3:16 Review
4:04 Adam's
7:11 Babish's
10:38 Country Fried
👓 "Midnight Lovers"l by Kicktracks
fanlink.to/midnightlovers
👓 All music by Kicktracks is here -
fanlink.to/kicktracks - Навчання та стиль
i have autism
Me too
Nice!
Skill issue
Ok good for you.
Same 💀
About the blue spot, its ink used to mark meat. It's usually made out of some fruits that have a really potent and vibrant blue color, it can also get purple when it mixes with the red meat.
thank you random person :)
We need to pump this up some more because this is the actual answer.
You sure it's not cause it's radioactive or sumthn?
Here they use edible synthetic food coloring markers 💀
excuse me for my ignorance but what's the purpose of marking it?
Former meat cutter here.
The blue is from the ink they mark the meat with. It's usually made from blueberries but occasionally other fruits too.
I've seen green meat but never blue. Thank you.
You were a mohel?
Why is it marked?
@@rese9016 It got tested aka safe to eat.
@@rese9016for food safety reasons it shows that it’s USDA approved.
If you think about it, Goldilocks is actually pretty damn ingenious at marketing. Their pots and pans must be high quality if they can withstand all that radioactive nightmare brewing inside them
I love how Goldilocks is still sponsoring you after you destroyed their pot
It’s kinda iconic
I don’t need an expensive pot but I do like them for for this 😂
what video did he destroy that pot like that 😂
@@agathar7115it was from the 5 best apple recipes for the fall. It 2 videos ago so it’s easy to find in his uploads. Also, if you’re impatient, it happens towards the end of that video 😂
@@agathar7115Apple butter
@@agathar7115 the one with the apples
@@agathar7115check video about making apple recipe or the latest short for apple butter
Come for the jokes, stay for the innuendos, leave when you see the food ❤
11:34 bro just added something naughty to his steak
Grapefruit 😂
I don't hate on the guy but these are jokes mostly 12 year olds make and laugh at. These jokes would make me cry for laughter when I was young not now though.
must be sad@@Christina..22121
@@Christina..22121im 27 and still chuckle
Can’t believe our boy Canoe is almost at 1 million subs. He was under 50k when I was introduced to his soothing monotone and radioactive chicken. Thanks Canoe for breathing some low energy fresh air into an overcrowded and too similar corner of UA-cam.
I believe it. There are a zillion cooking channels out there with glossy production values and the host playing a character, it's nice to see someone real making real food and being honest when stuff doesn't go right.
Thats what I loved about him when i first started seeing his videos lmfao like this mf is so relatable @@sapphail2410
Yeiaaaaaaah
@@sapphail2410 futurecanoe is definitely playing a character, but it's a funny and relatable one so it's definitely at least correct that he's breathing some fresh air into the space
RIGHT
The grey band in the reverse sear (Babish’s) appeared from cooking it at too low heat on the pan for too long. It has to be RIPPING hot and you want a quick sear to develop crust and prevent cooking of the steak any further.
Agreed, another thing that can be done to minimize the grey band is to rest the dry brined steak out of the fridge for 1-3 hours until the middle is near room temp, that way it spends minimum amount of time in the oven coming up to 115°F.
@@tcjoyce11getting it up to room temp before hand makes no difference. Think about it, the steak is doing that already inside the oven - just much faster
@@DWardington The oven heat has to penetrate the outer layer of the steak to heat the inside. It takes longer to heat the inside from 37° to 115° than it does from 70°-115°. In that extra time you are going to develop a wider outer grey band as more of the outer part of the steak will reach well done.
I've tried both ways and I get better results with my setup by resting my steaks for 2-3 hours before reverse searing.
No it’s actually the dry brine. From personal experience idk why EVERYTIME I dry brine when I pan sear theres a grey band
@@hyfishboiboi2664 Nah it's not the dry brine. I dry brine contstantly and that never happens.
bro this dude is the most sympathic person in the whole internet im serious. why ever you take your break enjoy it an come back the same as you left
No one is talking about how that knife just went through that parsley so nicely
I was waiting for it and i was dammnnnn
8:27
About the grey ring on the steak, that happens when your pan is too hot. You will evaporate the water on the surface and make a good crust, but below the surface, where water can't escape fast, the meat will just boil at 100°C until there is water in there. You should flip your steak often and keep a more mild temperature on the pan to avoid it.
I hope futurecanoe is OK since he said he would not be posting for a while. Take care my friend.
FutureCanoe never fails to find the most radioactive meat
Edit : Yo this is my most liked comment thanks y'all
bro got the ivermectin beef
We all fear for his health. It’s like watching Gordon in kitchen’s nightmare at the beginning of every episode where he had to eat the crappy stuff.
Real
@DontReadMyProfilePicture.57 ok
i have radioactive meat :)
At last, a cook that watches YSAC. Pepper, pepper, pepper. I think the blue might be he ink from the stamp the slaughter house puts on the carcasses. I hope that's what it is.
That's what I thought it was because beef goes green when it's bad
I am definitely not the target demographic for this channel but it is so refreshing from the shiny cooking channels. First video i saw was like eh... Not my style. Yet i continued watching and am now quietly smirking along and enjoying watching someone actually make fancy recipes with realistic ingredients spices and tools. Awesome job👍👍👍
For whatever reason you're not posting for a while. Just hope everything is okay and hope you come back. Seriously your content is helpful and entertaining and helps my anxiety and depression. I'm being serious. Take your time and do what you gotta do. I appreciate you.
This man is going places.
Maybe not the kitchen, but places indeed! 🎉
The ER
@@TheLastCrankersmaybe that's the reason he's taking a break
Nah he’s going to the kitchen despite everyone’s protests
Every second you are not looking, he is only getting better at cooking, just like he always was.
honestly, every video is a step forward in progress
@@Rain_K1ss true
5:36 can’t hide it anymore
Why did I laugh so much at that ribeye joke😭 5:22
Cooking videos are boring but FC gets me laughing😂
You say they are boring wouldn't you say its just you who is boring tho pathetic
ok @@DontReadMyProfilePicture.57
They’re not if you actually care about food and weren’t born in 2015
Infact i dont really cook at all just watch him for the jokes
Since I'm here early I will take the chance to tell you that you are great at what you do and I hope that you reach as high in your career as you truly deserve
I love what I do but I hate who I do it for. How do I move laterally?
@@AW-nz4gl lol
@@AW-nz4glIdk
Needed that today, thanks
Thanks for making all the great videos Canoe, I hope you have a nice break and anything you gotta do goes well.
The Raclette curse is a unexplainable phenomenon that occurs when you buy a big chunk of raclette cheese to eat it for UA-cam videos. Scientists explained that strangely the raclette loops itself to make it like there is a never ending quantity but after examinations it's just get unfinishable for sometimes.
Nah we were joking about the radioactive chicken but blue is ACTUALLY the colour radioactivity creates, my guy actually found irradiated meat this time
Never in my life have I seen BLUE on a piece of meat. Usually the exotic colors are reserved for the mold in my compost pile...
@@muffinman3052it's just ink uses for marking stuff in production thankfully
It's edible ink used for marking meat
not following guga’s steak method gotta be a crime
It’s like the death sandwich from regular show. You need to follow it 100% otherwise you die
@@MinecraftManageramazing reference
Yeah but he'll notice him one day
It should be. I finally got around to trying his seasoning method, which I never used to do before, and followed Josh's advice on letting it rest a little longer and the results were amazing.
.
Man made a steak method video without including Guga
" If you're here for a fun time and not a long time, do this every day. "
As a Texan - damn right.
The blue thing on the steak is usually where they stamp it after it passes quality control
yes the stamps. it could also be trapped blood or lymph if it's in the skin or fat but either way it's no issue
even his steak is radioactive 💀💀
7:43 the blue part of the meat can mean two things either it's gone bad or the more likely answer is from a plant based water soluble ink that USDA inspectors use to grade meat. The colour just means the cut was just close to the stamp
It probably the water ink
The viewerbase of this channel really made my day multiple times. Thank u guys I need that a lot : )
YSAC reference!!!! finally at 5:10
3:00 get that bag king
Bros cow is a Chernobyl survivor
i think my favourite thing about this channel is how he describes the food very thoroughly and in-depth
Butter basting always turns out well. 3 minutes for one side seemed pretty long to me though and you can see the sear is thinner on the 1 minute side.
The blue comes from the blueberry juice ink they use for marking the carcasses...hopefully.
You might be able to reduce the grey band for the reverse sear by letting the steak cool down in the fridge for some time (after it rests normally). At least 20 minutes. The blue should be fine.
Epic troll
@@resentfulsoulofthetoilet589???
Stay well while you're away from posting for a while - hope nothing serious is up & you're just taking a well-deserved break after the insane growth your channel's gained lately
You're one of the best & genuinely relatable creators making stuff on UA-cam right now - love ya & take care Canoe~
14:04 Lol that between the prongs cutting method, so relatable.
The blue-purpleish fat on your steak, that is probably just ink from the grading stamp
idk how but bro became my fav cooking channel💀
4:30 adding salt does give even browning since salt attracts moisture and goes inside the meat after it rests, so the meat would have a drier exterior, so it browns more easily
Also remember that in the searing process, the hotter the pan, the faster the outside cooks and the sooner you see more grey band on the inside.
So to have a sear with little to no gray band, requires you to understand the process of forming crusts without overcooking it.
Dry surface, and Sugars can form crusts.
Oil on the pan, actually works against forming of crusts since it redistribute the heat elsewhere other than the steak.
This is why people use seasoned cast iron pans with little to no oil used, so the meat gets seared on the edges asap without oil mixed in between.
I think, the gray band on the babish side is either because your pan was maybe not hot enough too "only sear without cooking the steak" or, what I think could also have been is that the oven was too hot leading to a lower cooking-time so, that the outside is already done while the inside is on the raw side. Maybe try sous-vide with the reverse sear!
I believe the Grey band comes from cooking on the stove top. Hotter stove plus less time on contact to get your sear equals less Grey band. Usually why reverse sear has a smaller one.
seasoning a steak before AND after frying it is the correct way to do it.
If you season it beforehand and let it rest, some juice will come out but the salty juice will enhance the inner parts of the steak, it will be a little salty on the inside then.
If you use freshly grounded pepper and some other stuff, as well as flaky salt after cooking the steak then you will get deep flavour and some tiny crunchy salt bites with your steak.
To prevent the grey band in reverse sear, get your pan as hot as possible. I'm talking the highest heat setting you have, not med-high heat. Then take your rested heated steak and PRESS it into the pan for about 30s. Flip and do the same for each side. The grey band is well done steak, so the higher heat you have the lower amount of time required to sear and the less heat will penetrate into the meat. The only issue is that it's very easy to burn the crust using that high a temp but so long as you pay attention it shouldn't be an issue
THIS. I'm surprised how far down I had to scroll to see this. Thank you.
The subtle humor is what i most like about your videos.
canoe uploading right in time for my lunch, a true american hero
They way he takes the recipes so literally kills me man😭
That gray band when you did reverse sear is an indication that your pan wasnt hot enough, you need a scorching hot pan to sear the outside of the meat as quick as possible or the meat starts to overcook and gets that gray band
I love your channel. It's really funny and I learn some cook techniques
Did you rest the NYStrip (reverse method) till it reaches room temperature before you start cooking or did you start it right after you took it from the fridge?
The gray band could be from the outside of the steak cooking faster than the inside which happens when the steak is too cold. If the steak is at room temperature before you began baking, it cooks more evenly throughout.
11:33 ayo 💀💀
Y'know, these videos always make my day better without a doubt. 10/10
LOL THE PRINCETON LSAT PREP BOOK, "give it a nightmare".
In Brazil we eat a lot of breaded steak, but we tend to use very thin tenderized cuts and we serve it alongside soft foods like rice or mashed potatoes to contrast with the crispy breading.😊
Sounds delicious. Can't go wrong with steak and potatoes, in any form
Bife a milanesa?
Creo que en toda latinoamérica hay alguna versión de la Milanesa, tanto de pollo como de res, de cerdo no tengo idea si habrá.
When I heard you were gonna make a country fried steak with a whole ass strip instead of cubed I thought "wtf" but I was pleasantly surprised and it turned out great. Good job!
please post regularly i enjoy your content the most.
wow almost at 1 million subs! Great job man
Congrats for your sponsorship!
Watching this reminds me of the time when I took home eco class. I followed all the instructions to making a stew but mine came out with a soapy flavor and very runny rather than a bit viscous than the teacher’s
Brooo you're almost at 1M subs in just 9 months that's crazy! 🎉🎉 amazing work!
Watching you try to use that bent fork in every video is just hilarious. The commitment you put into not admitting that you are just using a bent fork is amazing.
I can actually answer this as a butcher. The blue is from the stamp they use when stamping the primal for its certified grade and all. That's all. It's totally fine. I do cut it away because of this very reason though. 😊
"season it with fresh crack"
Note to everyone: Canoe is too poor to get crack. it's just seasoning he didn't want to name correctly.
Wow. Thank you for clearing that one up.
@@AdogFTW you're welcome 👍
I'm sad that most people skip the sponsor cause burning the apples in the sponsor's Dutch oven is genuinely the funniest thing you have ever done
As someone who trims meat every deer season, I can confirm that the grey band is just a natural part. I wouldn't suggest eating it, but it won't hurt you
This is one of the steak method to ever exist
Corn starch
@@nitemare3904ya
the blueness is fine. Its what farmers use for inspection. its safe to eat.
Take care man, i hope you have fun in your break ❤️❤️❤️
FIIRE job on the Edit. Good Content!
I was hungry now i dont even wanna look at food thank u so much😊
8:40 "I thought that was just a list of Babish's ex-girlfriend names."
That was great!
Fun fact all, America's Test Kitch and Cook's Illustrated recommend letting the steak rest BEFORE searing for a reverse sear. It's a benefit of that method.
Hope youre well my guy, take your time with the break, i hope you get some rest!
2:10 what was that sound..?
that ribeye looks so good
Because you put the timestamp to the end of your ad, I will watch your ad. Much respect!
I was here since 20k Ty for the great vids
We’ll miss you, FC. Enjoy your break- however long it is.
I don't know why but a 8:50 i thoought You would say "after mixing it all together let's give it a taste and rate it through 1 to teen" and started laughing my ass off. What the fuck is wrong with me
Bro fr
your videos make my day a lot
This content is the reason I get on UA-cam . Good shit.
13:24 Justin really said 🌜
That chicken fried steak is the first stable food you have made. Congrats Canoe.
it looks pretty good.
I watch your videos before sleeping everyday because they just make me sleepy
Wow this channel grew so fast! I know you already had a 1mil on Insta and stuff but this grow so quickly since it was only at 300 thousand when I got here but now it’s so close to a million*! Love your videos you deserve that break.❤
*For reference he’s now up too 943k at the time of this comment. 🎉
It’s almost like he’s still here 😔🪦
Who
@@aynain1810your mom
@@Linominholeeknowhi well yeah she's here but anyway.
Be careful, my guy. Guga is to steaks that fried rice is to Uncle Roger.
The color you see is food safe ink. The ink is typically used to mark the beef for grading and certification purposes.
I was not expecting the "pepper pepper pepper" but it made me so damn happy
YSAC has been an absolute favorite youtube channel of mine for years now, and hearing them referenced in a video from a newer-to-me YTer that I've been greatly enjoying put the biggest, doofiest grin on my face
He even manages to make steak radioactive somehow 😂
13:38 GYYYYAAAAATTTTTT
I knew somebody would say this 😂
I'm so glad to see advertising in your video!
Keep going man
But I'm sad about the last perfect dry aged cut :(
Helpfull! Could you make another video like this but with steak?
Also homie got sponsorship. Congrats 🎉
Futurecanoe never fails to disappoint us
have you ever tried making brazillian food? i would love to see you making feijoada (with farova and brazillian rice pls) or moqueca. Love your work so much!
Aw tysm
Such a good recipe