Cooking Steak in Cast Iron | The Constant Flip Method
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- Опубліковано 13 жов 2013
- In this video, I cook an extra-thick ribeye in a Lodge cast iron skillet using what I call 'The Constant Flip Method.' It is a method used by some chefs in which the steak is flipped every 30 seconds until a beautiful brown crust is formed.
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I love when chefs continually compliment their own creations, not from arrogance, but from genuine delight at what they're about to eat
+Kevin Gao I would not call them chefs
+ROAD WARRIOR 1967 MUSTANG why not? Nobody would call you a Road Warrior. Maybe a Colon Conquistador.
+hyenaswine He states on his profile that he is not a chef. A chef is someone who is trained by a culinary school or by a professional. A chef is a professional. The guy in the video is a cook. I love to cook, and people say my food is really good, but I haven't gotten education or training directly from a professional, nor I would like to do that for a living. I'm a cook, not a chef.
i think its cringey
Jenny Figmar Jenny, this method is steak house good, steaks at home. Ive been doing this for over a year! Now, most steak house steaks arent as favorful. Swear. You have to try this!
I don't make many steaks, so I was afraid of adding the coffee grounds. But I did used your method of adding the spices later and also flipping constantly. I also did the butter, garlic, and rosemary like you directed. It was the best steak I've ever made. Thank you for sharing your amazing skills!
I'm so glad you're flipping this piece more than once for so many people think it's blasphemy if this is done this way !!!
A steak only needs to be flipped once. If u know what you’re doing that is
i flip...glad to see this...black iron skillet...tomahawk ribeye...ev olive oil then garlic butter after its almost done...sea salt...yummmmmmy.......texas blackjack angus
I thought this looked delicious, so I tried it, and it's been one of the best steaks I've ever had. 2 thumbs up, way up.
The butt.
I like this method best! Thanks!
Now here’s a man who knows how to COOK.
Thanks for the heads up, gonna try it next time.
When I was a young lad, my dad told me the best steak he ever ate was cooked by a black sailor nicknamed "Hershey" on the USS Ticonderoga (1960's).
He used the same method you do on a shipboard stovetop in a cast iron pan.
Was his ship an aircraft carrier? My father served on the Ticonderosa in WWII. I've never met anyone who served on his ship. Obviously they would have served 15-20 years apart.
I use almost the same seasonings, but i use a different method. I set the salt, steak seasoning and the steak aside. Then I take the coffee grounds, and here's the important part, I run boiling water through them. I then take and filter the grounds out of the water. The water should be a very dark brown at this point.
Now simply drink this water. I call it steak water. I find it to be really good in the morning.
Your steak water recipe looks easy and tasty!
kevin cody - Here's a fun fact: A lot of gas stations are now serving this steak water. It's really convenient!
I love steak water. Sometimes I use a little cream in it.
Anthony Delamont - That's a GREAT idea! I'll have to try!
I think this Steakwater idea could catch on. I'll bet in a couple years you'll see places like SteakBucks on every corner.
LOL you guys are a bunch of Clowns, LOL
was skeptical, tried it, followed directions to a T, absolutely loved it.
My Mother used to cook steals ( filet mignon ) fry them, all the time. My uncle Ben her brother supplied the Steak. Saturdays Rocked.
Great video - clear instructions, good progressive shots, but no wasted time just watching it cook. Excellent job - look forward to seeing more!
This is my third time cooking this, me and my wife loved it. Thank you for this recipe and technique!
Best steaks ever! Ive been using your method for ar least a year, and it fabulous to have steak house style steak at home! Anf guess what? No need for steak sauce! I cant thank you enough! Amazing!
When you cut down the middle it took my breath away. Whoa!! Perfection.
Followed your video for dinner tonight! Success! Very happy family. Thanks!
***** - Thank you for trying it out!!
My favorite part is when he flipped it
Indeed... fucking hilarious
I don't know why it's so funny but damnit it is.
Joshua Hanks lolllll!
Joshua Hanks do you have a time stamp? I seemed to have missed it
alex santiago 🤦♀️
Jeffrey, I've never tried the constant flip method but after viewing this video, and seeing your results, I'll definitely try it in the near future. Thanks also for your videos on caring for cast iron. Keep up the good work!
man Cast Iron is the BESSST to cook on! i cook almost everything in my cast iron!!
My man, looks delicious. This is one of my favorite ways to cook a steak. I have a couple of recommendations. First, try lowering the heat just before you put the butter in, it seems too high and the butter has a very low smoking point, even lower than the olive oil the you mentioned. By that pinpoint, you have already a great crust and don't need the heat that high anymore, the garlic also burns at that temperature in about 30 seconds, do not peel the garlic, you still get plenty of flavor. The other thing that was hurting me was looking at the metal tongues scraping at that beautiful shin you had on your cast iron pan, they make plastic coated tipped tongues. Great vid though.
Also, season well ahead of cooking - at least an hour, 24h for best results.
I've never had a problem losing my patina from moderate metal on metal contact like what I see here.
And I think I'd prefer that to making contact with plastic on a pan that hot.
Just my opinion, not trying to be contentious:)
very good video on cooking steak one of the best intruction videos ive seen thanks for sharing
I watched this vid a few days ago. Most people tell you to only flip ONCE..... but I tried the 30 sec-ish flip that I learned here and I got a PERFECT medium rare with a nice crust and evenly cooked. I on behalf of my taste buds and stomach thank you Sir!
This needs to be more popular. That dry rub sounds amazing. Thank you, sir. Blessings!
You do make very much sense putting salt only at first and then adding the spices and herbs towards the end. Salt, being inorganic, does not burn, but the spices and herbs, being organic, will burn when heated for a long time.
science bitch. learn it.
You can’t do this with certain herbs and spices such as garlic. Raw garlic is not even healthy to consume it needs to be cooked thoroughly. I found this out the hard way.
LIFE HACK: never watch cooking videos of your favorite food before grocery shopping.
I appreciate that you called it medium. Good looking steak, love ribeye. That one had a nice cap.
I never get tired of watching this excellent video @The Culinary Fanatic. Had a small boneless chuck steak in the tiny fridge freezer too long. Took it out to thaw in the fridge and will cook it in my Lodge skillet on the electric barbecue grill out on the balcony so there'll be no splatter issues in the kitchen. ;)
That looks so good!!!!
Perfectly cooked with properly used techniques. I'm very impress! Most home videos are BSers who don't do things correctly. Great job my friend. =^]
first of all, thank you so much for this video. Not only did it look amazing, but I had to try it. It turned out just great, and I'll be sure to keep making it more often in order to tweak it a little to my liking. Again thank you Jeffery B. Roger's, and I'll be waiting for you're new videos for more great dishes.
Thank you. Perfect descriptions.
I recently tried a similar method but set the microwave timer and flipped every minute. For a steak your size, I would set the timer for around 13 minutes. I also used a lid on the cast iron skillet. Add butter and seasoning at the end, great suggestions.
Good job!!
My mouth is watering and my stomach is growling!!! :-))
Coffee Ground rub is very common, I'm surprised people are freaking out lol. Golden Corral and Home Town Buffet do it, most people are eatin it without even knowing xD
Izlude Tingel no wonder I get the shits whenever I eat at those 2 places!
lol golden corral. sounds like some fine dining.
I love your seasoning technique as well as your cooking of this steak! I will be trying this one! Thanks!
I tried this method and I agree, one of the best steaks I have ever had. Thank you!
Never heard of coffee grounds in the steak season.. I want to try this yum!!!
Thank you for sharing!
Sara Miller - Thank you for watching!
As a chef I believe in breaking the rules as much as following them when it comes to cooking. You need to do both in order to keep tradition and make new breaking ground for something revolutionary. Don't knock something until you try it people.
That steak look assume I am going to try this . Thanks for the great recipe and Good job on the video.
Thanks for posting. Looks fantastic! Can't wait to give it a go!
damn that looks pretty damn good.
just did this. It was so good. Didn't have any kosher salt so I used sea salt, didn't have his rub so I used a little McCormick Montreal Steak seasoning
KontryBoy706 Try McCormick's California style garlic pepper. It's phenomenal on steaks!
+hatethinkingofnames
I heard that and I will try that sometime. I change my favorite spice a few times a year. Change is nice. That is why I am here. I need more change.
+KontryBoy706 the Montreal is solid. My brother got me into that a few years ago.
Wow, I never knew you could cook it this way. What a great method. Can't wait to try it.
Thank you for everything on your channel. Great stuff and you got me lovin that fish pan.. I’ve had a Lodge 13 inch pan for 25 years now, thing is a monstrosity and I have fried everything in it, cook steaks, perfect eggs, bacon all day, roast beef, leg of lamb, ribs, Shepherd’s pie, etc.....I’ve recently grabbed a few 6.5 inch Lodge and a pair of 9 inch skillets.....looooooking at that fish pan!!!!
finally someone makes a how to cook a steak video and doesn't use a trash piece of meat
. . . couldn't have done it any better! The only thing different I'm used to do is: at the very beginning I give some 30-sec.-seal to all the edges of such a beautiful rib-eye steak before I start to flip it over and over . . . usually a good (aged) piece of meat does not need too much of seasoning because of its own superior flavor, but for sure I will try your very special: a small addition of ground coffee - sounds ( I nearly can smell it already) good to me ! Many thanks from Germany . . .
Carmen Schumann - Thanks!
great looking steak. Just purchased and seasoned my first cast iron pan, and now I think I know what I'm going to use it for tonight!
Awesome! I hope mine comes out as well. Thanks for the video and for the lesson.
Wow...hating on a man cooking a steak...that takes a sad person. Steak looked great sir. I've been cooking the same method after seeing Gordon Ramsey, with slight differences, but each to his own!!! Food, like everything else is subjective!
I have my cast iron pan seasoned pretty well, once the pan gets searing hot, I put my steak on. I flip mine every minute, and just go by the way it looks, usually about 3 minutes each side on a steak that thick.
I've never tried that rub, but I will to see how I like it. I use just salt, with garlic and butter added about midway through the cooking process. The butter is the magic on these steaks I have found.
Thanks again for your video and keep on sharing if you have other ideas👍 God bless!
What a Great Demonstration on How to Cook a Perfect Steak, You did a very professional Job. and I might say I do appreciate the patients you have in cooking this steak. It not only takes skill but patients to do the steak justice and to bring out the flavors of the meat. WELL DONE SIR. I have read the other comments , and I find that some of these so called comments are from people who don't know what the hell they are talking about. YOU have done them a favor and they don't even know it. Thanks Again, Steak Lover.
+Tom Scott Do you need to admit those "patients" at the hospital after?
@JIREH, hahaha, why don't you go and vote for Hillary, Your the kind of Person who sell your own mother to make a Point. If you had one.
*You're, *who'd
+Jireh Climaco Actually, it would be you're* not You're* because it was after a comma and not to be capitalized. So you are just as wrong. Oh, and nice period after you wrote *Who'd. (If you want to be a grammar cop, at least be good at it, lol).
Blind much? Besides it's the beginning my sentence, therefore it should be capitalized. Nice try though.
I have tried this method. Absolutely wonderful. Thank you so much
Awesome video - tried this tonight - came out AWESOME!
B-E-A utiful!! my man!
He flipped that steak so many times , I thought I was watching a gymnastics meet 🤦🏾♂️🤣
That looks amazing 😉 Great 👍🏾 job! Thumbs up 👍🏾
Wow! Looks great. Thanks for the video!
I started to cook steaks like this because it was easier, and have been cooking my steaks like this ever since, this is the way to go. Man, I can smell that steak your cooking right now, .The rub is great, but so is regular bbq sauce, poured on at the end.
Chuck eyes are my favorite cut, because they are cheaper, and still very tender when cooked like this. Although the price has doubled for the Chuck eye over the past few years, still cheaper than the rib eyes. I used to get 2 huge chuck eyes at safeway for about $6 now that same thing is $12. Wow! The dollars has lost 1/2 it's value over the period of 3 or 4 years. Milk is double over the same period. People should be freaking out about this. All that money in the bank is only worth half of what it was worth 4 years ago. Sorry I have to keep telling myself this, because it's almost unbelievable? I'd really be mad if I had a large savings.
Moon Hitsearth The value of the dollar hasn't dropped in half. Over the last few years there has been agricultural problems that has caused the price of produce to go up. Last year, the nationwide drought caused many products to go up in cost such as milk.
Just watched your superb videos on cast iron. Very informative, helpful and a pleasure to watch. Also thanks to your son for the great camera work!
I have a question: when heating your cast iron skillet do you start with high heat immediately or do you have to let it heat up slowly?
looking forward to more videos!
that is such a good question, I'm being serious!
I was looking for a solid video on how to cook a delicious steak and your video popped up. Even though it was posted 5 yrs ago it was the main video that peaked my interest 😉 So, I'm trying this out tonight and I'll leave a comment to let you know how it turns out. Thank you for sharing your technique with all of us 👍🏿
Man, you're an amazing cook/chef! That steak looks so perfect! Thank U for sharing!
This steak is like sheer perfection. I can't even begin to understand how you got over 400 thumbs down for this video (maybe they're all animal rights activists lol)! Im deff gonna try this method out this weekend...Cheers sir!
C'mon, you know why it got over 400 thumbs down. Because youtube is full of experts. Cooking a steak? You did it wrong. Making a fire pit? You're a jackass .. do it right. Building a time machine? Never seen a crappier one in my life, you don't know what you're doing. And god help you if you show how you like to cooker your burger or a make a pizza. You'd be better off dipping yourself in blood and jumping into the shark tank at your local aquarium.
Amen to that!!! There are some very rude people who comment on videos out there.
+Ken A Ha! Please don't get me started on that topic Ken! Other than genetics, I just can't figure out why they're so angry!?! Must be a lack of meat protein in their diets lol!
perfection ? This ?
roberto abrams the thumb downs are prob from people that know how to cook a steak proper, he is fkn it all up flipping it like that
I cant believe I have NEVER ever seen this method before, and I have to admit the results look absolutely incredible.. I am dying to try this, especially with the Garlic and Rosemary and butter , that was a nice touch...
The cast Iron skillet is very much underrated I agree.. I think your just proved that in your video..
Well Done...
Jeff from Jersey - Thank you so much!!
There are many variations to use, I prefer thyme, garlic and butter.
Oh, dear Lord, that looks so good. Thank you for sharing. I will have to give this a try.
I'll be 44 this month and have enjoyed steal all my life. Followed your recipe tonight with a t-bone and I absolutely fell in love with the flavor of my steak!! Maybe the best steak I've ever had in my life! It was so juicy!! THANKS!!!!!
Too much seasoning is overkill. Coffe grinds don't belong on a nice rib eye, just some salt and pepper
+kalik314 have you actually tried it?
+Vasupol Chatmethakul tried*
+meaturama Oh, never thought of that, thanks, I'm gonna try that, salt first
+kalik314 the wheels on that 5 series (maybe, the backs look identical these days) are overkill. Standard Bmw wheels are all that is required and look better on the vehicle.
@@andyouf both of you are right.
Tried the constant flip...just salt and pepper, then added butter at the end...best method, IMHO.
I will try out tomorrow
Love it , thanx for sharing your method.
Awesome, well played sir. Thank you for your time and effort
i want this man to live with me and just cook steaks all day
Thanks for this tutorial! What I really learned is about not putting the rub on until later... I experienced the same burning problem when I did this, so it makes perfect sense. The continual flipping technique idea really helped, too. More work, but how else to prevent the outside to not get burned and the middle to be cooked through enough?? Great idea.
One minor tip from Yours, Truly... I notice that Chinese cooks always use peanut oil when wok frying at maximum heat. I'm going to try using it along with your tips. Thanks again.
tiffsaver - Just started using peanut oil a couple of months ago. I love it!
The Culinary Fanatic
That's great. I just figured that if the Chinese have been using it all this time, they must be doing something right :-)
I was wondering... have you ever tried cooking with a Lodge Dutch Oven?? I just bought one from a sporting good store, along with "Dutch Oven Cooking for Dummies," of which I certainly am! I'm going to try using it the next time I go camping this spring. Some of the recipes really look mouth-watering, can't wait.
tiffsaver I was always under the impression Peanut Oil wasn't very neutral, in your experience does it not make a huge impact on the steak?
E Ford
When affected by the high temps of frying, the essence of peanut oil is totally neutralized. I just deep fried my first whole turkey this Thanksgiving, and it imparted ZERO flavor profile to the bird. Hope that helps.
Second time I watched it. Second time I cooked it, with extra thick strip steaks instead. One word describes it. SUPERB.
OH MAN that looks FANTASTIC!!! Perfectly cooked!!! I need to try the flipping method next time. Thanks for the video!!
i knew this was a brotha when he put that extra rub on it....i see u, fam!
Ahmed Toma. Lol
lol
Bruh that’s what I was saying ... 😂😂
😂😂😂
@@ahmedtoma6963 facts 😂😂😂😂
drinking game, take a shot every time he flips it.
Worked perfect for me. Many ways to cook a great steak. Added this one to my arsenal. Awesome job. Thanks so much.
Awesome video! Thank you!
Going to send this video to my GF right before March 14 (steak and BJ day).
Would you mind telling where to get that handle cover?
I have several and love them. Go to Amazon and query "silicone handle cover" and you'll find 'em.
1320trail Thank you very much. They appear to be a perfect complement to cast iron.
hah, that's the first thing i noticed. i thot, now he's got another weird pan, this one with a crazy wide handle. then i thot, ya know, a wider handle would really be helpful to hold a heavy cast iron pan as opposed to the silly little things they put on them. then i realized it is a handle cozy!
You can get them @ Sportsman's Warehouse
Thank you. Don't think I would ever thought about looking there.
Great demonstration. Thank you for providing the info.
this is perfect... he did a really good job. i love that char on the outside , thats ALOT of flavor
Sounds like Al Roker
Try crushing the garlic before adding it... Trust me ;)
That makes the flavor pop out 10000000000% more when you crush!
No... The garlic would burn that soon in.... what the hell is wrong with you people. Never put garlic in at beginning. Will burn.
STOP SIMPIN' In simple terms... if you add Garlic to a hot pan when the steak cooks the Garlic will burn. You add it towards the end....
STOP SIMPIN' Yes I was commenting to someone else. I must of hit the wrong reply box.
Some people like it
one of the few "how to cook a steak" videos that impressed me... gonna try it this week.
I adopted this method about a year ago, after watching this video, and my ribeye game is dialed in now. I just do black pepper and a butter patties at the end. Thanks. Good stuff.
its a pretty good method, now try a reverse sear.
looks pretty fucking good bruh!
Torture
I want a bite
Just one goddam bite
donnan huggler lol Me too
LMAO...me too...
No need to use the lords name in vein
@@justinballard7242 vain
man just tried your recipe and it was great! this was my first steak on cast iron. thanks for sharing this.
Awesome info. Thx for sharing!
And crush up some garlic and time and butter in the skillet and bast the steak in the mixture
time lol
Time
Time is on my side ....
Time? You mean thyme
Actually I thought your steak was a small roast. How many times did you turn it? Looks scrumptious
Awesome, will try tomorrow. Thank you!
I will be doing this! That looks great
What's the overall time for cooking the steak?
he don't know
Hayden Philbert About 5 minutes total
kayBTR 👍
seemed like eternity...way too long imo
This has been consistently proven to be the best way to cook red meat other than sous vide. People who say otherwise are uneducated. Flipping once leads to uneven cooking, less sear, and crust. Constant flipping gives you a steak that is similar to sous vide in that roughly 80-90% of the meat is at the desired doneness (med rare-rare) where as 1 flip usually only leads to the center being a med rare to a rare, with roughly 30% of the steak cooked close to well done if a proper sear is desired.
WholeToast Agree. Constant flip works the best for cast iron cooking
Been cooking a ton of my steaks in the cast iron recently, and I have to say that I agree. Best steak I've had was seared hot on a stainless steel and cooked to perfect doneness in the oven.
Totally makes sense why this would work
WholeToast t
I am only 71 years old, what I'd sous vide?
the steak is in a vacuum packed bag and you cook it in water until the internal temp gets to the right amount for the level of doneness you're after. once done, you take it out and sear it.
that looks amazing, I might want mine a little pinker. great video man!
Thank you for sharing your method. It looked great at the end.
this looks good. but to each its own. i would of started basing it with butter earlier and took it of the heat earlier then poured the rest of the butter in the pan onto the steak which would of been resting on a plate or maybe in foil. i like my steak a little more pink inside!!!
I find that resting it on foil and covering it up makes all the juices run out
Artkidtek
All these people who don't even know how to cook talking... it's just pathetic honestly. Flipping at least every 30 seconds is the preferred method by many modern chefs including Heston Blumenthal and Gordon Ramsay. When Gordon talks about how you can't season after the food is cooked, he's mostly talking about salt. World's very best chefs add black pepper or other seasonings later when they are cooking with very high heat to prevent them from burning and giving undesired taste. Again, Heston Blumenthal and Thomas Keller and many other great chefs don't put seasonings other than salt when they know it's going to burn.
He did a good job on cooking that steak.
I literally JUST watched a video with Gordon Ramsey saying "DONT FLIP IT MORE THAN ONCE" and the video was only 2 months old... so... ya.
Joe Kazaker there’s actually another video of Ramsay saying to constantly flip
kenneth1win ok, then it means even HE doesn't know what he is talking about and you can cook a steak any f'ing way you want and it could out due a professional
I’ve watched almost all of Gordon’s media online and I can confidently say that he does not condone if this method. He prefers a sear-bake method. There’s no “one right way” to cook something: there are tons of techniques.
Gordon Ramsay sucks
touchdown sizzle !!! beautiful
great vid man !
Looks Fantastic ! I will be using this method on my next steak.
I'm trying to figure out what made U wanna season your steak with...coffee?!?
very classic preparation actually. guessing you have never tried it
+Lord Mary No!...I can't imagine eating a steak seasoned with ground coffee.
Memphis Ben Israel try it,its nice
its pretty common lol
Salt, pepper, garlic and butter that's all you need.
John Lucero It's a rub. Dry rub recipe. They are different. Rubs are meant to be strongly seasoned. That's the whole purpose of a dry rub.
Looks so good!!!
+John Lucero
A big Amen to that. I am learning more and more every day. I was born in '45 so I never stopped learning.
+Mark Anthony that's right sir. Indeed we have to keep an open mind and try new ideas. Awesome to learn something new. I can smell that steak hehe.
John Lucero don't forget Deez Nuts!
that looked crazy....I'm gonna try this 👍
At first I thought what the heck! I tried it and you are 100% right about flipping it and adding the butter towards the end. Perfect steak!!!