Hello Marion, you forgot the most important pan, which is the multi-clad stainless steel pan. A sturdy, thick multi-clad pan offers the same heat retention as cast iron and carbon steel, but without the same disadvantages. Steaks naturally release once a crispy crust has formed, and you can make delicious pan sauces from the drippings. With cast iron and carbon steel, you always have to be cautious because acids can damage the seasoned surface. Additionally, cast iron and carbon steel require a lot of care, whereas stainless steel can simply be placed in the dishwasher. Consider brands like Demeyere (Proline is recommended) or All-Clad.
this is exactly what i was thinking and wondering why it was not featured, plus the water beading technique to see if the pan is hot enough for non stick to be effective properly, rules out having to have a separate device to know when the pan is hot enough to cook on.
Wow, Marion! This video is an absolute game-changer for anyone who's ever dreamed of mastering the art of cooking the perfect steak at home. Your meticulous breakdown of each step, from achieving that mouthwatering crust to ensuring ideal cooking through the center, is incredibly informative and inspiring. I love how you dive deep into the science behind different cooking methods and pans, giving us the knowledge we need to elevate our steak game to restaurant-quality levels. And your dedication to testing and experimenting shines through, making it clear that you're truly passionate about helping us achieve steak perfection. Plus, your charming personality and witty commentary make the video not only educational but also incredibly entertaining to watch. Thank you for sharing your expertise and empowering us to create culinary masterpieces in our own kitchens. Can't wait to try out your tips and techniques for myself! Keep up the amazing work, Marion!
What a kind and thoughtful comment Kelvin. Thank you so much :-) Sometimes you wonder if all the details are worth going into and this makes me feel so appreciate and I know my team will appreciate it too!! Thank you thank you!
What a great guide to cooking steaks. I’ve evolved from using a griddle pan to just cast iron and now use a combo of sous vide followed by a very quick sear in a super hot cast iron pan (If I don’t want a screaming fire alarm going off, I frequently go outside and use a gas burner to avoid this!) Very happy with the results I’m getting and now I find that I frequently am buying cheaper cuts of meat (chuck/blade) and cooking in the sous vide for 24-48hrs. These come out really well and have my guests believing they’re eating a much more expensive steak. Love to see you try more Sous Vide dishes.
Vraiment intéressant …merci pour cette belle expérience qui permet à ceux qui veulent évoluer leurs pratiques à la maison, d’en apprendre d’avantage! 🙏🥂
Your show and the total presentation was marvelous. It's Super Bowl Sunday and I will be serving a myself a steak dinner. Reversed Seared by way your oven method. Thank you
Thank you for another fantastic video with lots of useful tips. I was wondering if you had any cooking method you would recommend for a steak blue ( French way) ? Many thanks!!
Just my personal opinion but if I'm spending 40mins on a reverse sear I might as well just do the 2hr sous vide, since 1) you can pre-program it ahead of time and 2) there's 0 clean up, toss away the bag and empty the water and that's it. You can also free up your oven for other dishes. You're also not at the mercy of a spotty oven and a meat thermometer. So season and seal over night, sous vide for 2hrs, sear for 2mins and you get best of all of the above.
Ace Vid.... 9.8/10.... we know there were 11 steaks cooked...at least...youdidnteat them all... maybe an out takes of the crew acting the tester steaks...just for that extra bit of personal touch...so next to my Jaimie Oliver red dot...and my Gordon Ramsey Hexaclad...I'm adding a Marion Mako...great Ad btw
Good video, thanks!! What about the 'steak on a stone' method? I cannot get my fillet steaks to cook anywhere near as good as the restaurants in Scotland do it, on a stone - very tender, flavoursome and juicy!!. I wonder what their secret is?? Great video. Much love from Scotland, ❤ X ...
Greetings! I’m a new subscriber and have been watching so many of your videos! Can you please tell us what the oven temperature is for the reverse sear and how long to cook it for medium rare. I don’t have a reliable digital thermometer. Can you recommend one? Thank you in advance for your time! Jan❤
OMG I was at a BBQ class a few weeks ago with a bigwig from Food Network who's in my city! He opened his restaurant here. It does great! His place is enormously popular! Community members were doing a Q&A session with him & the MR topic came up!! I wasn't really sure then what they meant by that then, but now I get it lol 😆
Okay. I fixed steaks tonight, Angus strip steaks, about half inch thick. Seasoned & fried in ceramic skillet, about a minute or so per side one-flip. Centers were mid-rare to medium & beautiful! But the outer crust was not getting MR reaction at all.
Sous vide (followed by searing) is the only way to get a perfect steak. No need to rest it, tuck in right away. From edge to edge the colour is perfect, no heating gradients or lines.
I really did like the sous vide. I happen to have one in the studio so it’s pretty convenient. But I’m not sure I would invest in one at home. It really was delish though!!! And very precise 👍
I invested in a sous vide immersion heater awhile ago and I use it weekly for so many different dishes. Mine is the more common stick type which can simply be placed on the side of a large pasta pot, or even simply a plastic tub. Not only is it excellent for steaks, I find it amazing for so many other proteins. It is supreme in how it cooks, chicken and pork with the results being so moist and succulent. I tend to cook a number of meals at the same time and when the meat is done, I plunge it into an ice bath and then either keep in the fridge to eat a few days later or the freezer to keep for several weeks. The combination of cooking the protein to the exact known “doneness” followed by a sear finish has won over.. I even use the sous vide vide to finish off a meat that has been in my smoker for several hours such as when I cook briskets or ribs. Lastly, I find that I’m often buying cheaper cuts of meat, such as blade steaks and roasts and cooking them in the sous vide for an extended time, often 20 to 30 hours and the results often rival that of a much more expensive steak. Because it uses pots that I already own, it doesn’t take up any more space in my cupboards.
you didn't specify what temperature you used in the sous vide ... it should be the same as the reverse sear to be a decent comparison. I can't see the issue with taking 2 hours to Sous Vide if you're spending a lot on a really good piece of meat.
For me, sous vide means more kitchen gadgetry plus consumables that I have to replenish. I'd rather rely on an oven, a stovetop and a pan because no special equipment is required to get outstanding results.
Love the channel. But scoring the sear without looing inside is pointless! A great sear is important, but if the steak is gray and dry, then what is the point? Slice it in half and let us see the real outcome.
Beef tallow stay away from vegetable or canola oil. There’s no perfect method as it depends on the thickness of the meat. Thin cuts ie less than 15-20mm direct cook, thick cuts ie 25-30mm or more eg like a tomahawk steak 1.2 kg reverse sear.
It depends on how you like your steak........ If anything cooking is cultural and artistically creative and the tastes and textures are subjective. TO even talk about perfection in cooking a steak is meaningless and arrogant
Right, but the point is to find the best way to get the results you want, consistently. If you spend the money for a good piece of meat you want it to come out exactly according to your preferences.
@@calvinsbnb76 again it’s too subjective. Smoked indirect with cherry wood chunks with charcoal in a Weber kettle or on a rotisserie with flames licking a lovely sliced picanha thinly sliced or using a Santa Maria over wood with a thick tbone
Hello Marion, you forgot the most important pan, which is the multi-clad stainless steel pan. A sturdy, thick multi-clad pan offers the same heat retention as cast iron and carbon steel, but without the same disadvantages. Steaks naturally release once a crispy crust has formed, and you can make delicious pan sauces from the drippings. With cast iron and carbon steel, you always have to be cautious because acids can damage the seasoned surface. Additionally, cast iron and carbon steel require a lot of care, whereas stainless steel can simply be placed in the dishwasher. Consider brands like Demeyere (Proline is recommended) or All-Clad.
this is exactly what i was thinking and wondering why it was not featured, plus the water beading technique to see if the pan is hot enough for non stick to be effective properly, rules out having to have a separate device to know when the pan is hot enough to cook on.
Love this, ive always had a hard time knowing how to cook the steaks "perfectly". So thank you for this so so so much
OMG you taught me so much. Thank you
Another great video Marion! By watching your videos, you single handedly taught me how to cook. Thank you and keep it up!
So well done 😍👏🏻
Thanks Marion!!! Mmmmm!!! Hungry now! 🤣
Wow, Marion! This video is an absolute game-changer for anyone who's ever dreamed of mastering the art of cooking the perfect steak at home. Your meticulous breakdown of each step, from achieving that mouthwatering crust to ensuring ideal cooking through the center, is incredibly informative and inspiring. I love how you dive deep into the science behind different cooking methods and pans, giving us the knowledge we need to elevate our steak game to restaurant-quality levels. And your dedication to testing and experimenting shines through, making it clear that you're truly passionate about helping us achieve steak perfection. Plus, your charming personality and witty commentary make the video not only educational but also incredibly entertaining to watch. Thank you for sharing your expertise and empowering us to create culinary masterpieces in our own kitchens. Can't wait to try out your tips and techniques for myself! Keep up the amazing work, Marion!
What a kind and thoughtful comment Kelvin. Thank you so much :-) Sometimes you wonder if all the details are worth going into and this makes me feel so appreciate and I know my team will appreciate it too!! Thank you thank you!
What a great guide to cooking steaks. I’ve evolved from using a griddle pan to just cast iron and now use a combo of sous vide followed by a very quick sear in a super hot cast iron pan (If I don’t want a screaming fire alarm going off, I frequently go outside and use a gas burner to avoid this!) Very happy with the results I’m getting and now I find that I frequently am buying cheaper cuts of meat (chuck/blade) and cooking in the sous vide for 24-48hrs. These come out really well and have my guests believing they’re eating a much more expensive steak. Love to see you try more Sous Vide dishes.
Hello Marion, how do you do a the reverse sear without setting off your fire alarms though? It creates so much steam when I do it 😭
Great job, really enjoyed it, learned a lot and getting hungry to cook a wreath! Love your shows.
Vraiment intéressant …merci pour cette belle expérience qui permet à ceux qui veulent évoluer leurs pratiques à la maison, d’en apprendre d’avantage! 🙏🥂
The reverse sear for the win !!!
Drooling video 🤤
Marion may I please ask what digital meat thermometer you’re using?
Your show and the total presentation was marvelous. It's Super Bowl Sunday and I will be serving a myself a steak dinner. Reversed Seared by way your oven method.
Thank you
Woohoo! Enjoy! Hope your team wins!
Thank you , Marion! Just what I needed. Ready to use my new mako pan 😊
You are so welcome! Enjoy your pan!! :-)
Thank you for another fantastic video with lots of useful tips. I was wondering if you had any cooking method you would recommend for a steak blue ( French way) ? Many thanks!!
Brilliant video. So helpful. I couldn't help thinking " The Rested Steak" would be a great name for an English pub.😁
I love your cooking Marion. Always looks delicious! I am just starting a cooking channel myself. Hope I do as well as you do!
Just my personal opinion but if I'm spending 40mins on a reverse sear I might as well just do the 2hr sous vide, since 1) you can pre-program it ahead of time and 2) there's 0 clean up, toss away the bag and empty the water and that's it. You can also free up your oven for other dishes. You're also not at the mercy of a spotty oven and a meat thermometer. So season and seal over night, sous vide for 2hrs, sear for 2mins and you get best of all of the above.
I love U Marion 😊
Have to cook that outside. It gets SO Smokey
No room temp or straight out the fridge testing?
Ace Vid.... 9.8/10.... we know there were 11 steaks cooked...at least...youdidnteat them all... maybe an out takes of the crew acting the tester steaks...just for that extra bit of personal touch...so next to my Jaimie Oliver red dot...and my Gordon Ramsey Hexaclad...I'm adding a Marion Mako...great Ad btw
I love my cast iron pans. Yes, they hold heat well. This is why once I am done cooking in one, I will move it off a burner.
Made a skirt steak tonight, wish I could send you pics! It turned out so pretty ❤🥩🍽️
Wonderful!
Good video, thanks!! What about the 'steak on a stone' method? I cannot get my fillet steaks to cook anywhere near as good as the restaurants in Scotland do it, on a stone - very tender, flavoursome and juicy!!. I wonder what their secret is?? Great video. Much love from Scotland, ❤ X ...
Greetings! I’m a new subscriber and have been watching so many of your videos! Can you please tell us what the oven temperature is for the reverse sear and how long to cook it for medium rare. I don’t have a reliable digital thermometer. Can you recommend one? Thank you in advance for your time! Jan❤
OMG I was at a BBQ class a few weeks ago with a bigwig from Food Network who's in my city! He opened his restaurant here. It does great! His place is enormously popular!
Community members were doing a Q&A session with him & the MR topic came up!! I wasn't really sure then what they meant by that then, but now I get it lol 😆
Okay. I fixed steaks tonight, Angus strip steaks, about half inch thick. Seasoned & fried in ceramic skillet, about a minute or so per side one-flip. Centers were mid-rare to medium & beautiful! But the outer crust was not getting MR reaction at all.
I may have missed it, but how many minutes between the flips? 🤔
What abt stainless steel.
Can you baked or roast in oven for that even seared?
Thank U so much for ur great video 👌👍🤩🤗😘
My pleasure 😊
Very intresting👍
Glad you think so!
Sous vide (followed by searing) is the only way to get a perfect steak. No need to rest it, tuck in right away. From edge to edge the colour is perfect, no heating gradients or lines.
Trusting that the leftovers weren’t wasted 😊
Of course not! My whole crew enjoyed steak lunches dinners for days! 😆😆
@@Marionskitchen thought as much 😁
You're too cute with a heat gun!!! Jus got the Mako Black Steel Skillet and I'm excited to cook the 1st steak! I like the fast flip method. 😀 👍 🙏
Awesome!!! Enjoy your skillet! I love mine sooo much!
I pray that vegetable oil is actually avocado oil
Ik it's normally reserved for military, but u went thru $300 worth of steak soooo.... thank you for your service!😂❤
Reverse sear for me so far, with my Meater block sensor... but I am looking at getting a Sous Vide
I really did like the sous vide. I happen to have one in the studio so it’s pretty convenient. But I’m not sure I would invest in one at home. It really was delish though!!! And very precise 👍
I invested in a sous vide immersion heater awhile ago and I use it weekly for so many different dishes. Mine is the more common stick type which can simply be placed on the side of a large pasta pot, or even simply a plastic tub. Not only is it excellent for steaks, I find it amazing for so many other proteins. It is supreme in how it cooks, chicken and pork with the results being so moist and succulent. I tend to cook a number of meals at the same time and when the meat is done, I plunge it into an ice bath and then either keep in the fridge to eat a few days later or the freezer to keep for several weeks. The combination of cooking the protein to the exact known “doneness” followed by a sear finish has won over.. I even use the sous vide vide to finish off a meat that has been in my smoker for several hours such as when I cook briskets or ribs. Lastly, I find that I’m often buying cheaper cuts of meat, such as blade steaks and roasts and cooking them in the sous vide for an extended time, often 20 to 30 hours and the results often rival that of a much more expensive steak. Because it uses pots that I already own, it doesn’t take up any more space in my cupboards.
you didn't specify what temperature you used in the sous vide ... it should be the same as the reverse sear to be a decent comparison.
I can't see the issue with taking 2 hours to Sous Vide if you're spending a lot on a really good piece of meat.
Steaks day so many to finish it off!
I think the grill marks only really mean something when you know the steak was actually cooked on a grill (ideally charcoal).
How about butter, rosemary, and garlic?
Woohoo 😂🎉
Was the weight for the steak and the type of steak all the same? If so what was it? The looked like ribeye.
Most important is choosing the correct piece of meat. My only rule is good marbling and don't over cook.
Legend in portuguese please !!!!!
For me, sous vide means more kitchen gadgetry plus consumables that I have to replenish. I'd rather rely on an oven, a stovetop and a pan because no special equipment is required to get outstanding results.
Me too. I liked the sous vide but not enough to invest in the equipment and time 👍
Reverse steak….what about the clean up for the pan and rack..handwashing/scrubbing take time!
Dax has a lot of steak to eat.
Reverse sear is way better and perfectly tender. For me the sous vide bleeds out and looses flavors and precious juices . ✌️
stop it
cast iron rules
Promo>SM
Love the channel. But scoring the sear without looing inside is pointless! A great sear is important, but if the steak is gray and dry, then what is the point? Slice it in half and let us see the real outcome.
Rare... No, thank you. Only well-done.
That wasn't rare. And well-done is gross
Your pan got two meat taps!
Omg I have spent a fortune on pans from a particular company and they didn’t last, particularly the griddle pan, such a waste of a few hundred dollars
Beef tallow stay away from vegetable or canola oil. There’s no perfect method as it depends on the thickness of the meat. Thin cuts ie less than 15-20mm direct cook, thick cuts ie 25-30mm or more eg like a tomahawk steak 1.2 kg reverse sear.
Choose between thick earrings and thick glasses 🕶️. Because both together is ridiculous 😅
It depends on how you like your steak........
If anything cooking is cultural and artistically creative and the tastes and textures are subjective.
TO even talk about perfection in cooking a steak is meaningless and arrogant
🥂 I concur
Right, but the point is to find the best way to get the results you want, consistently. If you spend the money for a good piece of meat you want it to come out exactly according to your preferences.
@@calvinsbnb76 again it’s too subjective. Smoked indirect with cherry wood chunks with charcoal in a Weber kettle or on a rotisserie with flames licking a lovely sliced picanha thinly sliced or using a Santa Maria over wood with a thick tbone
1st comment?
First!!!
You are clearly pregnant in this video so I am assuming it is old footage