How to Cook a Perfect Steak at home, according to science.
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- Опубліковано 12 тра 2024
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📃 RECIPE Link:
📚 Videos & Sources mentioned:
▪ On Food & Cooking* (Book) by Harold McGee
▪ Steaks 101: How to make restaurant-quality steaks at home ➔ • How to make Steaks at ...
▪ Chris Young: Does basting work? ➔ • Does Basting Work? | T...
▪ Wagyu experimenting: Is “wagyu” ground beef a scam?➔ • Is "Wagyu" ground beef...
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⏱ TIMESTAMPS:
0:00 Intro
2:35 1 - Maillard Reaction
9:42 2 - Internal Temperature
18:26 3 - Salt
22:07 4 - Added Aromas
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
Videos like this are really fun (and also challenging) to think through at the fundamental level. Everytime I make one I have many breakthroughs myself...so what food should we do next?
Also another thank you to Porter Road for supplying me with the outrageous number of steaks I cooked for this video: porterroad.com/steakaromas
More of a blind test video idea, but I'd like to see one comparing the different types / form factor of store bough broth / bouillon.
You need to send your cooking to me, that is all. If you think I'm kidding, turn around right now.
@@juliencharbonneau2404 A deep dive on stock in general would be really great. Store bought versus home made, versus bouillon, but then also when making stock, optimal times/temperatures to cook to extract the most flavor, if/when to add vegetables and/or aromatics(is there any value to adding flavors to stock, versus adding after, during use), some sort of exploration around optimal salt levels(when to add salt?), effects of meat, fat and bone on flavor and body, does skimming actually do anything? Does clarification affect flavor? etc... There's so many levers there to explore.
I agree, a review of store broth, homemade broth, and what aromatics make a broth would be great.@@juliencharbonneau2404
Different oil types and qualities. Things like smoke point, heating cadence, flavor, infusion, etc. why is olive oil the default. Why is it virgin. Why is it EXTRA virgin.
"If you want to see a video where we test what is the best way to brown a steak, let me know." A thousand times yes, Ethan! Great video, thank you!
Make that two thousand! 🙋♀️
Deep fry it
@@kxjx Would love to see that. My guess for the best method is sous vide then deep fry for the sear.
yes please!
This would be especially helpful for anyone who wants to cook the stake with a sous vide machine, since they''ll need to intentionally choose a browning method.
I'd like to see a deep dive on the common grocery store onions. Red, white, yellow, Vidalia. Taste differences and how interchangeable they are in recipes.
Yes! I wrote a similar comment on another video. I want to see a head to head of all them when they are raw, cooked translucent, then caramelized. And then throw in shallots and green onions as fun wild cards! The applications could be, using them raw in a salad or burger, then maybe a stir fry, and then if there's any difference if they're used in a French onion soup.
Helena Renie has a great video on this if you want to see that!
@@kastro8065 Leeks would be an interesting wild card too
@@Zaibech Leeks and shallots, side by side with all the different types of onion. Maybe even green onion, some of the little bulb chopped up.
make Ethan eat them raw without slicing first, for the final boss test LOL
Ethan is this generations' Alton Brown, but the director's cut version. The way he explains food science is absolutely top notch! His blind taste tests are excellent ways to prove the science. Great work sir!!
Thank you!
I wouldn't say he's comparable to Alton Brown in term of knowledge, which what makes him a better as a youtuber, Alton had lots of knowledge from his past years of research and experimentation, he can use it well, in make a recipe, but Ethan's channel is about his journey learning one thing at a time making it a lot easier to follow along and learn instead of having loads of different thrown at you at once
Alton also often did instruct in ways that only catered to his specific tastes where as Ethan gives as options to choose from, don't get me wrong LOVE Alton, probably wouldn't be even watching this right now if not for him, but they have different approaches suited to their mediums
Thankfully, Ethan has never said anything stupid like "Black GIs taught Koreans how to make fried chicken"
@@EthanChlebowskiwhat is the plastic or glass box you used for suis vid ? Have a link?
Title checks out for a guy who eats most of his food blindfolded 😂
why I blindfold my cutting board, not myself
absolutely golden comment mate!! 😂😂
@@TheoneandonlyTB135Ragusea?
My yard Mot may 😢
My yard Not may yard!!!!!!
I feel like you at this point have a degree of knowledge of science and cooking that rivals professors, your style of video has improved so much, i wonder if they show your videos in college or school. As a graphic designer student, i really admire your graphic work. Good job! Keep it up!
Nice cheat is to start your sear in animal based fats be it bacon/ lambchops fat, tallow, ghee or a slab of "Superfry" or equivalent.
Last year I stopped basting for the reasons discussed in the video. Instead I started making compound butter and use a mini torch and melt it on at the end right before slicing, that way each piece gets a bit of it and it never disappoints.
It's also way easier to clean up.
just watched a 43 minute video about steak and my ancestors could'nt be more proud.
Absolutely love the long form food science videos. You're really good at explaining things in an easily understandable way. It's a huge benefit to a fledgling home cook like myself to get WHY to do something, so I can apply it to more freeform, off recipe cooking.
Oh man, loving the long-form content! Time to get educated on meat!
Didn't hold back in this one!
Pause, tho I love the content
@@EthanChlebowski Can you try smoking other types of things; say alcohol, breads, jerky.
I think this is really good advice for a true foodie. Took me years to learn and understand what you have achieved to summary in mere 40 minutes.
What advice is that
@@abedalam8072smell is really important even though it isn't common sense.
@@abedalam8072get a good crust, bar none. Use aromatics, be generous with salt
One thought: traditional basting allows the butter to pick up some of the aromas of the toasty rendering beef fat. Melting a bit of butter into the same pan works too.
If you infuse aromatics in that butter while the steak rests then drizzle them on, it's really good.
You said the most important thing at the beginning: knowing "how does it work and why does it matter" is the most important part of learning how to cook. That's something that seems so obvious to me but I realize many people approach cooking techniques without knowing nothing about the chemical and physical processes that occours in our food and make it good or bad. Thank you for this video, good job!
A 45 minute presentation on steak. I love it! Well done! (Pun intended lol) seriously though the effort is insane and I'm sure I speak for a lot of us when I say that we appreciate it!
He's kind of getting a raw deal.
@@riccocool 😂😂😂😂
Its quite rare to see one like this
Absolutely amazing! Congratulations on the content you have been recently providing us with. I instantly clicked on this video when I saw it and didn't even notice it had just been uploaded, I thought this was an older one from this series that I hadn't watched yet. Thanks again, you are delivering pure gold to us.
Just wanted to say, your wraps videos changed my work lunches forever. So easy, nutritional, and filling. Really digging shredded chicken/turkey with greens/tomatoes/misc. sauce combo. A lot of good low carb/keto/etc wrap options widely available too.
This is something I've been thinking about for quite some time, honestly. People way overcomplicate cooking steak, I think. The two basics that are more important than anything else, in my opinion, are also probably the easiest to do intuitively. Those being salting and getting a crust on the steak. As you noted, the real key for salting is just to add salt! The second part being crust is really quite easy to do whether you flip only one time or twenty times. Just keep an eye on it. In my experience, if you hit those parts right but your temperature is anywhere between about 125-145 degrees, you are going to have a delicious steak and juicy steak (I learned this as I got better and better at hitting a particular temp while cooking steak). Having additional aromatics is purely down to preference. A steak that's just salted is still absolutely delicious if you do everything else right.
Exactly. I actually don't like to put aromatics on my steak, i just love to focus on that beef taste and aroma.
My parents love putting garlic salt in melted butter and putting that on a steak when it's on your plate. It works pretty well honestly.
These videos are just right for me. They don't explain to me what I should do, but why. That's why I can easily remember things I saw in one of your videos after years, whereas I quickly forget "normal" recipe videos.
Thank you Ethan! Keep up the good work.
Bro this is such a great video. I feel like I kinda knew a lot of it from watching other videos, but this explains the WHY so well and condenses it all together in one nice package.
It also confirmed a lot of theories i had while making/trying steaks at restaurants.
Love these deep dives dude 👍 I learned a lot on this one, and I've been cooking steaks commercially and at home for 25 years 😄 super cool comparisons and data. Thanks for all the effort you put into these videos Ethan ✌️
Glad to hear it! Anytime I do these, I learn a ton myself.
We need Guga to comment on this
I was freaken thinking the same thing! Guga would beg to differ when shunning the Sous Vide steak. Some of my best steak is Sous Vide and then dried left to return to room temperature, cooked with butter, time, rosemary, butter, butter, more butter and yes garlic. I lastly follow up with my SearPro.
I loved how excited you got during the basting segment :) its cool to see someone share the same level of enthusiasm with the things you love
I really appreciate your channel. Your content just gets better and better. You do all the things I wish I had time to do and share it with the rest of the world. Thanks a million!
Seeing all those steaks made me so hungry 🤤 But what an informative video! I love that you explain the reason behind why and how food and cooking works. It's easy to just follow what someone else says, but by being informed like this, we can decide for ourselves what works best for us.
Awesome video. I am sure most of us can not even come close to guessing how many hours it took you to make this video. Expert explanations and I love your content. Viewer for life...
These detailed videos are so great. I didn't go to school for cooking nor do I cook professionally but I love cooking at home. I love trying to figure out the best way to do things and understanding the why is important. I have watched your video on pizza crust multiple times and it's great. Thanks for the great content!
You got me with the photo comparison and you kept me with your awesome in-depth analysis. I'll never say no to more steak videos! Thank you and keep them coming!
As someone who learned to cook through Alton Brown's Good Eats, I love your more abstract investigation of cooking. It's great to see a more scientific investigation of why we tend to think the correct way is the correct way.
I LOVE these scientific videos you do; i feel like it makes me better at cooking because it teaches us WHY certain techniques and things have an effect on food, rather than just teaching us a new trick in the kitchen
I really love your exploration videos of breaking down and identifying when, where, and why do use/do various things like this. Keep up the awesome work! ^^
This guy’s tenacity, organization and communication are borderline unparalleled.
When people ask me why I don’t do a UA-cam cooking show, guys like this are the main reason.
Rare to find this kind of quality in this medium. Well done!
How long did it take you to cook that one up?
Traditional basting is better cause the butter rosemary topping or thrashing is too much rosemary flavour - it subdues the beefy flavours. My guess is Ethan really likes the rosemary flavour, but I would recommend traditional basting to have a nice compliment, but the focus is on the quality beef.
Really appreciate the analytical and explanatory approach to cooking. Understanding the why behind all of the hotly debated, and even mandated, techniques used to cook steak to "perfection" greatly helps in demystifying the swirling confusion that too often accompanies this beloved food. Knowing there is a significant degree of subjectivity behind these choices that all amount to improving the aroma of the finished product truly bolsters my confidence in approaching my next meal. :)
Loved to learn more about the food science elements! Makes cooking not only make more sense, but more fun! Hope that you will make more videos like this one. Thanks!
As a well done steak man, I see this as an absolute win.
Should've used tallow/lard to compare with peanut oil rather than butter mixed with peanut oil
Wow. I always love your deep dives into a culinary topic. But this one was extra special. Your approach, blind-taste testing, analysis, and presentation are the best. More of what you do best!
great vid as always, thanks for putting these long ones out.
I would love a video on the best way to brown steaks, especially since I'm considering buying a food torch
Torching is nice as it doesn't smoke out the house, but it takes longer than I usually have patience for (and a goodly amount of butane). Perhaps I just need a bigger torch.
It is also very hard to torch if there is any surface moisture at all.
I like to think torching gives you more control over cooking only the crust and not the inner layers as much. This is especially my concern if I've cooked it sous vide and am looking to brown it after.
One thing with butter that's important to remember is that it tastes better when it hasn't split. You still get that creamy taste before then, so basting with fully split butter of course will taste less intensely of butter.
First time I heard this term, so looked it up and butter splits @160F. So aeromatic butter sauce will have to be made separately from cooking the steak.
These are my favorite of your food videos, not only because steak, but more so because it breaks down to the science of cooking. And that is actually what got me so into cooking many years ago, besides just loving to eat good food :)
Thanks for the incredible work and video. I've been perfecting my steaks lately, with precise salting, drying, pan temps, internal temps, flipping times, plate heating, etc. lately. I'm preparing to cook steaks for my mom's birthday coming up and definitely going to keep even more of these factors in mind. I always try to experiment with at least 1-2 new variables each time.
Thank you so much Ethan. I love having all this information on the why of cooking steak. It feels good to have vindication on how I am not "doing it wrong" or "ruining" my steak when I have it how I like it. I can and always have just told those people to go to hell, but now I have the knowledge to tell them why their assertions that there is only one way to do it is wrong.
I’ve never cared for the butter baste thing. Melting seasoned butter over it after cooking has always been better to me. Now I understand why. Great video!
I have always been apprehensive about cooking steak for myself at home. Your way of demystifying the processes behind good steak helped me think I can now try to do it at home.
Absolutely amazing video. I've seen a couple of your videos but this one and watching it completely through in one sitting made me make sure I am subscribed. I am now!
Why does no one ever consider Medium Well as a "doneness" for steak? It's still super juicy but just so not pink , so it actually has good texture and flavor.
Because people that can't handle pink only do well done. And people that can handle pink will get it medium or less. It's just in a weird grey zone
Medium well is my favourite.
@@Ash_Wen-li I usually ask for medium well because restaurants will er on the side of overdone rather than undercooking in most cases. Some will also be spiteful if you ask for well-done and I dislike char much more than if they make it a bit underdone.
And it's not that I "can't handle pink", I just dislike the flavor and texture of pink meat. Low-and-slow makes it fully-cooked without being briquette'd. That is my ideal, where the collagen has broken down and the meat just falls apart in your mouth.
I'm early and I'm here to learn all about Ethan's meat
I might have thought some of these things, thank you for saying it out loud so we can relax a bit and enjoy our steak!
I love how you show the science of how things work. I'm 61 yr and never liked cooking, which is prob bc I only cooked recipes exactly from my elders. I look forward to putting this science to work. Thank you and yes please continue the science part of cooking. 😊
This is why i season my nostrils instead of my steak
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
I like the cut of your jib, sir!
who asked
Personally, I like to comment on videos the instant they're uploaded, posting some asinine joke instead of engaging with the video's content, because being an early high-voted comment is more important to me than supporting the channel or turning the comment section into an interesting discussion 😇
@@SirBrandonKing or a life
I'd love a deep dive video ok cooking with and flavour profiles of different onions. Thanks for the video, it was phenomenal!
Love this! I love the food science type stuff you do and always looking forward to more!
Sweet Jesus, thank you. I'm so tired of steak snobs acting like medium rare is the only way. I intuitively know that medium rare doesn't taste or smell as good, because if it did, there wouldn't be such a focus on using high heat to form a crust.
Cantankerous French guy here: Maillard is pronounced ma-yar, not may-ar. There is no ‘eh’ sound in the first syllable!
Thanks for the fantastic videos and your scrupulously systematic approach to investigating and demonstrating domain knowledge!
Didn't have to declare you're French. We already knew. Jk.😜
The aromatics test (traditional vs infused oil vs brushed) really shows why compound butters added right before serving are so popular.
Dude, you rock. You keep helping me learn things I thought I had a pretty good understanding of, and I have some newfound passion after 29 years as a professional and home cook. thank you so much for that 👊
Only recently discovered your channel. But it has quickly become my favorite food-science foodie channel. Loved the video. Couple of questions that remain for me:
1) Regular sear vs reverse sear.
2) Clad vs Carbon steel vs cast iron.
Thanks so much for your videos!
Sad to see this video didnt get to many views. You inspire me to keep on making amazing food and it honestly helps my mental health a lot. Appreciate Ethan. Keep on killing it!
I love this video. Im a software engineer so taking a systematic approach to each step and the different variables to play with in each step was hugely informative
Great video! I appreciate the graphs and charts. Definitely paused on those to take a look.
Great video as usual! Old habits die hard. It will be difficult for me to stop basting my steaks. It’s just so satisfying.
I once found your channel with the braising 101 topic. Noone had ever explained that to me this profound. I'm into more like this!
Greetings from the far north of Germany1
2 months ago, my boyfriend shared with me your "garlic science" video, and I loved it! I've been watching your videos since then , I absolutely love them 👏🏼🤩
I love these videos, this type of information is how you actually learn to cook instead of just following a recipe which is more about learning how to follow directions in a kitchen. I have played around these things quite a bit and can definitely say that even though I prefer steak medium-rare to medium, I have cooked them to well done and still had great results. I love doing a dry brine in the fridge overnight and up to a couple of days, that helps dry out the surface even more. Charcoal is also definitely the way to go, but you can still get great results, especially if you have a cast iron skillet on the stove.
If you had a show on Food Network when I was a kid, I would've definitely watched it! Love the deep dives which provide so much practical knowledge that I can apply to my day to day cooking!
These types of videos are your best by far, Love your work Ethan
These are the best cooking vids! So valuable.
Thank you so much for taking the time and adding Celsius degrees as well. Much appreciated!
Amazing as always, Ethan!
Awesome video, great scientific approach to the tests! Yes please do more videos like this. Would like to see you take the best from each of the 4 and put them all together, and test against others that are missing 1 of each to see the differences.
GRAET VIDEO! I really enjoyed this in-depth dive into steaks! Keep up the good work!
Ever since I first saw Alton Brown’s show Good Eats, the original one in the late ‘90’s or early ought’s, I have loved learning about food science.
KEEP THESE COMING!!!
Love this type of videos. Please keep making them. I learn so much from them/you. Thanks so much 😊.
Perfect timing! I will be cooking steaks tomorrow, so now I know what to improve. Thank you Ethan!
Yet another excellent deep-dive!! You are quickly turning into the go-to guy for food science.
Ethan, you are GOATED.
Your editing preferences, style, etc. is so special, entertaining, and relatable.
Hall of Fame of food UA-camrs
Excellent as always - thanks!! I really enjoy the thoroughness of your approach!
Great video, Ethan! Very interesting tests here; I had a hunch butter basting was similar to just drizzling it over the meat and you confirmed it!
Thank you for doing these videos. I will for sure test the methods myself. Trying and understanding the difference in real life and not just the accepting your findings is important for me. But I have tried similar tests before and I am sure you are on top of this! Keep on doing what your are doing! Best regards from Sweden!
Your channel it's really special, Ethan. Thank you for interesting and usable content
Yooo. Ethan. You are hands down one of the best places to refer people to who are into the cooking hobby and would love to know more, while simultaneously thinking books like Harold McGee's "on food and cooking" or Kenji Lopez Alt's "the food lab" are too daunting to even start. You've managed to cook up the best broth of information density, rigourous testing and the everyday cook's perspective with that crisp humour on the side that really ties the thing together perfectly.
You've effectively made many homecooks boldly go where they have not gone before, and this is such an amazing teaching + inspiring talent that you've developed over the years. I love how you've grown over the years and honestly, I'm struggling to think of ways you can improve still. But I thought the same thing about a year ago and even since then, your growth has been astonishing.
Keep grilling it, Sir Stache.
Great Ethan, thanks so much, is my first video ever of more than 30 minutes than I watch from beginning to end in UA-cam ever.
Fascinating and informative. Thanks. Great channel.
So I super love the aromatics part, I've actually come to that exact same conclusion with my sous vide steaks without understanding the science behind it. Love the explanation! It's why sauces are so important!
Outstanding. All your stuff is great but this video is even more better! Continue to do a mix of short medium long format.
Thank you! I was looking for these kinds of scientific explanations for a while, especially for steaks! Just perfect.
Amazing video, I love your approach of "why" and "to what degree."
So much good info in this vid. Had to involve a lot of steak cooking/eating
Great video, I always learn something from you videos. Cheers.
Definitely like this style video and prefer longer content over shorts... keep up the great work!
Thanks for your video! I like the comparisons, and they help me own my cooking choices, so I can produce the food the way I want to!
Excellent content as per expectation. You do great work. ❤
Love these videos! Thanks for sharing
Incredibly great production Ethan!
Chef; thank you for your hard work
Wonderful insight, thank you. I'm a real foodie and I've have made loads of lovely meals and occasionally the results have been spectacular. This will enable me to understand what works and why. I've never seen anyone dissect Mcgee and Nostrat on video. Video is my most favoured medium for learning. Cooking is my most flavoured medium for learning.