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Quinn you never fail to impress, I barely eat steak, I dont care about a whole home power solution that costs 2 grand, nothing in this video is for me. And yet I watched the whole thing enraptured, I dont know how you do it but now I want to become a steak chef.
This is fantastic, I’d never thought I’d see a tech UA-cams cover my favourite food 🥩🥩. I love the scope of this channel Quinn. I use lard or beef dripping (tallow) as my cooking oil or butter. I hate seed oils.
Quinn, as a long-time viewer of the channel I have no idea why I clicked on this video (I've been a vegetarian for 4+ years and never plan on cooking a steak in my life ever) but I did. And somehow you kept me along. That just speaks to your impressive presentation skills. Plus, I really like the scientific approach in your videos. Keep it up!
Always enjoy your tech (and especially audio) videos because you actually know what you’re talking about and/or have properly researched the subject you’re talking about. I realise now that it’s not the tech that makes me come back to your channel but your style of presentation and well-researched script. Thanks for the great videos, this was very entertaining and got me interested in cooking steak!
Even though I dont cook much, the entire theory of water content getting boiled rather than heating the innards makes sense everytime I cook frozen stuff. Armed with this knowledge I will definitely pay more attention and be more careful and considerate (like proper defrosting) before cooking something. Would've probably never sought out this content, but since I was subscribed to you, I was like why not. Thanks Quinn!
Sadly the channel is slowly turning into Linus Tech Tips - more about gimicky non-tech products that suddenly need to be 'techy' and awful to review anything that isn't directly tech i.e cars and now cooking equipment. Gordan Ramsey, eat your heart out.
@@snazzy Funny enough, I did do that before commenting and rude as it may be, there's some truth in there. You're not a food scientist - you're a tech reviewer. You review phones, tablets, laptops etc. amazingly well. It's like Pierre White reviewing an iPhone - it just doesn't happen. Stick to what you know Quinn.
@@whaletrain7070Interesting comment because I’m not a tech reviewer and haven’t been in years. I’ve published like 2 reviews in 2023. This is a subject that has absolutely taken over almost all of my interest and free time in the last 2 years. I’ve read countless articles, scientific papers, and books. I’ve cooked dozens of steaks under extremely controlled conditions and repeated them to get data I share here. I’m not a food scientist, but does that disqualify me from learning and sharing that which I’ve learned? Please, identify where this video has led you astray or produced incorrect information. Because I’ve vetted this video probably more than anything else I’ve ever published in my life.
@@snazzy My point on being a 'tech reviewer' was probably too narrow, you're right. What I meant was that you predominantly do tech videos well compared to most out there - infact, really well. This is no exception, the video is well made but I don't feel this is Snazzy Labs. If I want a follow up on the latest WWDC, I know that Snazzy does this to a T and really well polished. I'm certainly not disputing the factuality of the information in the video but if I wanted food science or the perfect-ness of cooking a steak I'd go to Adam Ragusea, you see what I'm saying? As a long term follower, the thing I'd hate to see is this channel turn into a multipurpose channel of sorts.
I stand by the reverse sear method, gives me the best results (as long as you're using a decently thick cut). Simply season the steak with salt for at least 2 hours before (ideally overnight) uncovered in the fridge. The salt and cool air draws the moisture out and results in a beautifully crusted exterior and a nice browning with the Maillard reaction when you sear it. About 30-60 mins before cooking I leave it out to get to room temp before putting it in the oven, resting for ~10 mins once it hits about 45 Celsius. Then get my cast iron pan searing hot with grapeseed oil, then sear the steak for 30-60s max each side with a bit of rosemary and garlic butter, then rest again for another 10 mins or so. Never let me down yet!
The main reason I’ve always respected and looked to Kenji is his ability to integrate science with the art of cooking. Really great job here, Quinn. I appreciate it and will definitely be giving this methodology a try.
Damn this channel sure is something, one minute I’m watching a video on the best iPhone Shortcuts automations and the next I’m watching a video on how to properly cook steak.
I thought I’ve seen every video on steak (huge fan of Chris Young, Kenji, ChefSteps, Ethan, etc), but I always learn something from you, Quinn. The butter tip at the end is a top notch idea to rewarm the steak before serving without drying it out!
Fun fact: light olive oil has a higher smoke point than some "neutral" oils (like avocado oil!). Since I like the flavor, I keep both on hand for different uses.
Please don't be discouraged by UA-cam traction on this video. It was fantastic watching this and I would LOVE to see more! I am one of your subscribers who also avidly watches your tech videos. This one was as meticulously done as the others.
I finally took the time to book an entire day off of work and cook religiously by applying your video tips. The result was incredible, crusty outside and tender inside, and a beautiful pink tint. The butter tip is super cool, and I added a creamy mushroom sauce with small salad on the side. Thanks a lot, I know this video isn’t doing well but it’s one of your master piece !
I've tried all of these at different times over the years. I stopped sous vide b/c it takes awhile and exposes the meat to plastic, and I think your method is great but just takes too much time / prep for day to day cooking. I've found that the easiest by far is to reverse sear using bluetooth temp thermometers to monitor the internal temp Then just remove and sear for 1-2 mins per side, preheat the pan when the steaks are almost ready to be taken out of oven Use a cheap temperature gun to monitor pan temperature and make sure it's in the 300s before you sear the steak to get the Maillard reaction Use grass fed tallow or ghee -- both have a high smoke point and are more stable and healthier than the oils you mention Actual cooking time (not including the 10-30 mins the steak is in the oven) is 5-10 mins
I had started using sous vide and was not seeing that great of an improvement so I'm glad your video agrees. I've always ignored the wait before flipping rule but thought I was just being dumb. Glad you proved it's wrong. Going to try waiting on using butter until the end and switch from olive oil to avocado oil. Thank you for this video!
Great video, but honestly the real secret is kind of glossed over here and it's: probe thermometer. I struggled with steaks for years, whether it was regular cooking, reverse sear, BBQ, whatever. They were always either over or under done. Then I finally got a proper probe thermometer and now my steaks are perfectly cooked every time. I sear in a cast iron skillet for like 2-3 minutes until I have a nice crust, toss it into a 350º oven fitted with my probe thermometer (the oven itself has a built in probe system). Once the steak gets to 126-127 degrees I pull it out, let it rest for ten minutes, and it's good to go.
I can see the passion exuded from this video. I am gonna have to try this for myself. I REALLY enjoyed this content and hope you aren’t discouraged from making more stuff like this just because the algorithm isn’t keen on it yet.
- sous vide and reverse searing takes passive cook time ie it is free time for cooking sides or setting up camera for video. It takes less time than it sounds if one plans ahead. -they also pretty consistent so even in a bad weekday night you could get, maybe not perfect, but decent steak -basting is low(er) temperature cooking after searing, the main purpose is to bring center up to temperature but it also make crust look nicer -put steak in room temp water for 15mins and complain reverse searing take too much time lol
You should just teach youtube how to advertise, you got a whole interesting video, away from your usual topic, advertising a tech product, just perfection. I saw that coming and it was perfect. Great video!
I have this from Serious Eats, but I always salt my steak and leave it in the fridge on a wire rack for a day or more, with chicken too. I find that the crust develops quicker and is crunchier than not doing it this way.
When I grill NY Strip or Sirloin steak I first grill at 225 degrees until internal tempature reaches 135 degrees, then I crank the grill up to 550 degrees and sear on both sides for 3 minutes. And it turns out AMAZING
Actually nice when Tech UA-camrs don’t just film in front of a colored wall but integrate their surroundings into the video. I have only seen this on MacAddress and Snazzy till now
I experimented with a lot of steaks before and for me at least, what works best is to have the steak defrosted and salted for an hour or two. You gotta make sure it’s dry before you sear then sear with cast iron. I think avocado oil is overrated. Corn oil does just fine. It’s got an even higher smoke point. Then toss into an oven at 400 for 10-12 minutes. 10 minutes is for the rare end of medium rare and 12 is medium. And I just have minced garlic on the cutting board as I cut and eat the steak. (I love raw garlic)
That's a pretty common method-and a good one at that-but one that doesn't quite get the even crust I look for. Tends to over-crunch in the oven (of course, a flip can address this but that takes more time.
A good extra virgin olive oil will have a smoke point over 400°F, so it's fine for this purpose. Which is good if it's difficult to find fancier oils where you live.
At 0% efficiency loss the 3.8kWh powerbank can power the equipment for 1.28hours at these power uses: 16002 induction cooktop 700w lights 10w refrigerator 650w Sous vide Not bad, but won't replace the gas/coal grill in larger/catering scenarios.
I usually do the reverse sear with a butter baste, but I may give your method a try. Seems simple enough, and if it gets a good result it’ll save me like half an hour
I was surprised to see a cooking video from you pop up on my suggestions. I wasn't surprised that it was absolute quality! Does this mean that you're going to do a collab with Adam Ragusea?
This is a very drastic change on what I am used to watch in your channel. But you keep your hard data and your effort. Thanks so much for your awesome content!
This is by far the best steak video I’ve ever watched, I LOVE the science to back up each part. It’s way easier to trust than a celebrity saying “trust me bro”
Ok this might sound kind of stupid but about the "sides" of a steak? Should they also be sealed? Do I flip the steak at the end of the cooking process on its side to get a full seal? Does this even matter :D?
You absolutely can! It tends to brown pretty well anyways because it’s the outermost layer and exposed to heat but there’s nothing wrong with searing each side for 20-30 seconds. In fact, if you’re cooking a ribeye, you SHOULD to break down the fat cap and make it buttery. 😋
Man this is awesome, Leave it to Quinn to make any subject interesting. I cook steak several times per week and I’ve had several instances of burning the butter or conversely, not getting the butter hot enough and it basically destroying the crust and boiling the outside. That last tidbit is gonna be a game changer for me.
I won't lie initially I was worried that this would be a poorly thought out sponsorship but I was totally won over by the thought and passion that you have for this subject. I'm sorry I was suspicious and I hope that you feel comfortable sharing other diversions in the future
No, I cooked it until it hit the same internal temperature. Which took the same amount of time. that illustrates that cooking hotter doesn’t cook faster.
Great video! Something I'm a little confused about is when you said don't use olive oil because it has a low smoke point and doesn't add any flavour. However you also said that we shouldn't use a super high setting on the pan, so the olive oil shouldn't really smoke anyway? Also isn't the fact that it adds no real flavour a good thing? Thanks!
Flipping the steak once is about having a good looking crust that's attractive. That first side down is what's presented on a plate to the customer. That induction burner looks really cool. I'm assuming since you are using it that you like it. Do you think it's been worth the cost?
But it's not more attractive. There isn't a difference in crust thickness-all leaving it does is increase the boiling zone size giving a much smaller sliver of at-temperature meat in the middle.
This was the perfect video for me! Lately I’ve been cooking a butter basted ribeye each week and following a very similar process to you. I’m excited to try cooking in a different oil and pouring butter on at the end rather than basting and see if I get an improved result. One question, I’ve always seasoned my steak while it’s resting on the counter prior to cooking. Is there any reason not to season the steak earlier before cooking?
Nah. Lots will recommend much before so the salt penetrates the meat (and it does if you do it a whole 12 hours before), but I find the results are of negligible import and it isn’t worth the hassle.
What are you, Alton Brown now? Nice video.....all stuff i know. I use a wood pellet grill for reverse searing. Solves a lot of the issues regarding pan temp. Don't have to keep flipping.
Great video! Thanks for the advices! I assume that turning steaks often also applies to propane bbq cooking, but it seems different enough from a pan. Will try it for sure.
Have to say that whilst not your normal sort of video, it was bloody brilliant and I will take some of the ideas you have given us and try them next time I cook steak 👍
⚗️Grapeseed oil’s oxidative stability is really low. It creates a lot of trans fat when heated. Most vegetables oils are low in that. EVOO olive oil and avocado oil are some of the safest high heat oil. Although heated EVOO is kind of wasteful, destroying its antioxidant instead does help to not create trans fat. Or use saturated fats (animal or coconut) as their chemical bond is stronger, but limited consumption is suggested as they are still saturated fat.
Honestly, this is a really great video- well researched, well edited, and really interesting. I can speak from experience that I've made a lot of the mistakes Quinn identified, and his fixes are spot on. As a side note, I very nearly didn't watch this. Whenever I see a UA-camr post a seemingly random video, I assume it will be some fancy video advert with little value. While this had a sponsor, it was really well integrated, appropriate, and didn't colour the topic. This video deserves way more views than it's getting.
Hey! The awesome folks at Combusion Inc. are giving away a Predictive Thermometer with Range-Extending Booster & Display ($229)! Enter to win by signing up for my new newsletter here: www.snazzyhappenings.com
Yep, as a chef who’s gone to culinary school and worked in the industry for over a decade, you are spot on w this.
Thanks so much for your kind words-and from an expert!
I've never wanted a steak at 7am MORE than after watching this video. Thanks, Quinn! 🥩
This
He's finally done it. The beard finally reached the point where Quinn became a steak-tuber.
Now all that's missing is a James beard award to complete the whole thing.... 🧔😆
Quinn you never fail to impress, I barely eat steak, I dont care about a whole home power solution that costs 2 grand, nothing in this video is for me. And yet I watched the whole thing enraptured, I dont know how you do it but now I want to become a steak chef.
Thanks so much for the kind words. 🤗
This is fantastic, I’d never thought I’d see a tech UA-cams cover my favourite food 🥩🥩. I love the scope of this channel Quinn. I use lard or beef dripping (tallow) as my cooking oil or butter. I hate seed oils.
Lard is great-watch that smoke point though, it's pretty low.
@@snazzy Yeah of course, thanks for the video Quinn. 🙏
As a noob, what is the problem with seed oils?
@@invisi1407 It is extremely unnatural. The oils did not exist in human diets years ago because it takes such a large quantity of seeds to produce.
This is the video we didn’t know we wanted but the video we needed
Never thought I’d see a cooking video from you but thanks! Answered and demystified a lot about cooking steaks for me
Quinn, as a long-time viewer of the channel I have no idea why I clicked on this video (I've been a vegetarian for 4+ years and never plan on cooking a steak in my life ever) but I did. And somehow you kept me along. That just speaks to your impressive presentation skills. Plus, I really like the scientific approach in your videos. Keep it up!
That is awesome!
@@garrusvakarian8709 That's great to know, thanks!
Completely agree! Vegan for 7 years but I love cooking so I thought this will be great anyway in a Snazzy Style! Wasn’t disappointed!
Always enjoy your tech (and especially audio) videos because you actually know what you’re talking about and/or have properly researched the subject you’re talking about.
I realise now that it’s not the tech that makes me come back to your channel but your style of presentation and well-researched script. Thanks for the great videos, this was very entertaining and got me interested in cooking steak!
Cheers!!
Even though I dont cook much, the entire theory of water content getting boiled rather than heating the innards makes sense everytime I cook frozen stuff. Armed with this knowledge I will definitely pay more attention and be more careful and considerate (like proper defrosting) before cooking something.
Would've probably never sought out this content, but since I was subscribed to you, I was like why not. Thanks Quinn!
A difference it makes indeed! Thanks dude!!
Wow… The algorithm actually showed me something uploaded a minute ago!
Same here! First time I see one of his videos after uploading
Boy this was helpful! We have been trying so many different methods and never been satisfied with the results. I can't wait to try this.
Excited to hear your results! Thanks for watching, dude.
Never thought that I would be learning how to optimally cook steak from a tech UA-camr 💀
Sadly the channel is slowly turning into Linus Tech Tips - more about gimicky non-tech products that suddenly need to be 'techy' and awful to review anything that isn't directly tech i.e cars and now cooking equipment.
Gordan Ramsey, eat your heart out.
@@whaletrain7070Try actually watching the video before commenting something rude and incorrect.
@@snazzy
Funny enough, I did do that before commenting and rude as it may be, there's some truth in there.
You're not a food scientist - you're a tech reviewer. You review phones, tablets, laptops etc. amazingly well.
It's like Pierre White reviewing an iPhone - it just doesn't happen.
Stick to what you know Quinn.
@@whaletrain7070Interesting comment because I’m not a tech reviewer and haven’t been in years. I’ve published like 2 reviews in 2023. This is a subject that has absolutely taken over almost all of my interest and free time in the last 2 years. I’ve read countless articles, scientific papers, and books. I’ve cooked dozens of steaks under extremely controlled conditions and repeated them to get data I share here. I’m not a food scientist, but does that disqualify me from learning and sharing that which I’ve learned? Please, identify where this video has led you astray or produced incorrect information. Because I’ve vetted this video probably more than anything else I’ve ever published in my life.
@@snazzy
My point on being a 'tech reviewer' was probably too narrow, you're right.
What I meant was that you predominantly do tech videos well compared to most out there - infact, really well.
This is no exception, the video is well made but I don't feel this is Snazzy Labs.
If I want a follow up on the latest WWDC, I know that Snazzy does this to a T and really well polished.
I'm certainly not disputing the factuality of the information in the video but if I wanted food science or the perfect-ness of cooking a steak I'd go to Adam Ragusea, you see what I'm saying?
As a long term follower, the thing I'd hate to see is this channel turn into a multipurpose channel of sorts.
I stand by the reverse sear method, gives me the best results (as long as you're using a decently thick cut). Simply season the steak with salt for at least 2 hours before (ideally overnight) uncovered in the fridge. The salt and cool air draws the moisture out and results in a beautifully crusted exterior and a nice browning with the Maillard reaction when you sear it. About 30-60 mins before cooking I leave it out to get to room temp before putting it in the oven, resting for ~10 mins once it hits about 45 Celsius. Then get my cast iron pan searing hot with grapeseed oil, then sear the steak for 30-60s max each side with a bit of rosemary and garlic butter, then rest again for another 10 mins or so. Never let me down yet!
I love this video. Hits on all levels for me as a lover of food and tech.
This seems like simultaneously both the most and least Snazzy Labs video ever.
The main reason I’ve always respected and looked to Kenji is his ability to integrate science with the art of cooking. Really great job here, Quinn. I appreciate it and will definitely be giving this methodology a try.
I love that you make videos on whatever brings you joy. Now I'm going down the cooking rabbit hole...
Thanks!! ❤
This is a good reason to cut a pan in half. I love this. Thanks for sharing your love of cooking steaks with us, haha.
Thanks!!!
Damn this channel sure is something, one minute I’m watching a video on the best iPhone Shortcuts automations and the next I’m watching a video on how to properly cook steak.
I thought I’ve seen every video on steak (huge fan of Chris Young, Kenji, ChefSteps, Ethan, etc), but I always learn something from you, Quinn. The butter tip at the end is a top notch idea to rewarm the steak before serving without drying it out!
Fun fact: light olive oil has a higher smoke point than some "neutral" oils (like avocado oil!). Since I like the flavor, I keep both on hand for different uses.
Please don't be discouraged by UA-cam traction on this video. It was fantastic watching this and I would LOVE to see more! I am one of your subscribers who also avidly watches your tech videos. This one was as meticulously done as the others.
Thanks so much.
Seeing Quinn doing a deep analysis on cooking steak is pretty satisfying.
That pan cut in half is the coolest part of this video!!
I finally took the time to book an entire day off of work and cook religiously by applying your video tips.
The result was incredible, crusty outside and tender inside, and a beautiful pink tint.
The butter tip is super cool, and I added a creamy mushroom sauce with small salad on the side.
Thanks a lot, I know this video isn’t doing well but it’s one of your master piece !
Thank you so much!!
I've tried all of these at different times over the years. I stopped sous vide b/c it takes awhile and exposes the meat to plastic, and I think your method is great but just takes too much time / prep for day to day cooking.
I've found that the easiest by far is to reverse sear using bluetooth temp thermometers to monitor the internal temp
Then just remove and sear for 1-2 mins per side, preheat the pan when the steaks are almost ready to be taken out of oven
Use a cheap temperature gun to monitor pan temperature and make sure it's in the 300s before you sear the steak to get the Maillard reaction
Use grass fed tallow or ghee -- both have a high smoke point and are more stable and healthier than the oils you mention
Actual cooking time (not including the 10-30 mins the steak is in the oven) is 5-10 mins
great video, i always avoided doing stakes because i was scared ill mess up and waste food but after watching this video ill finally give it a try
I had started using sous vide and was not seeing that great of an improvement so I'm glad your video agrees. I've always ignored the wait before flipping rule but thought I was just being dumb. Glad you proved it's wrong. Going to try waiting on using butter until the end and switch from olive oil to avocado oil. Thank you for this video!
Sounds like your technique was already spot on! Sous vide definitely has its place for tougher cuts but for good steaks, nah. Thanks.
This is genuinely helpful. I've been using an airfryer due to fucking up this process with a stove and pan.
Great video, but honestly the real secret is kind of glossed over here and it's: probe thermometer. I struggled with steaks for years, whether it was regular cooking, reverse sear, BBQ, whatever. They were always either over or under done. Then I finally got a proper probe thermometer and now my steaks are perfectly cooked every time. I sear in a cast iron skillet for like 2-3 minutes until I have a nice crust, toss it into a 350º oven fitted with my probe thermometer (the oven itself has a built in probe system). Once the steak gets to 126-127 degrees I pull it out, let it rest for ten minutes, and it's good to go.
Great work here, and I actually didn’t mind this ad. Well done!
(the video, not the steak)
Let him cook!
I can see the passion exuded from this video. I am gonna have to try this for myself. I REALLY enjoyed this content and hope you aren’t discouraged from making more stuff like this just because the algorithm isn’t keen on it yet.
- sous vide and reverse searing takes passive cook time ie it is free time for cooking sides or setting up camera for video. It takes less time than it sounds if one plans ahead.
-they also pretty consistent so even in a bad weekday night you could get, maybe not perfect, but decent steak
-basting is low(er) temperature cooking after searing, the main purpose is to bring center up to temperature but it also make crust look nicer
-put steak in room temp water for 15mins and complain reverse searing take too much time lol
Now you’re a cooker? Quinn you don’t stop amazing us!😅
You should just teach youtube how to advertise, you got a whole interesting video, away from your usual topic, advertising a tech product, just perfection. I saw that coming and it was perfect. Great video!
I learned a lot! For example, "desiccation zone" is my new least appetizing phrase
my go-to method: dry brine, high smoke point oil, crazy thick crust, thick cut
I have this from Serious Eats, but I always salt my steak and leave it in the fridge on a wire rack for a day or more, with chicken too. I find that the crust develops quicker and is crunchier than not doing it this way.
When I grill NY Strip or Sirloin steak I first grill at 225 degrees until internal tempature reaches 135 degrees, then I crank the grill up to 550 degrees and sear on both sides for 3 minutes. And it turns out AMAZING
Okay hear me out… New channel, call it Snazzy Cooking, I want to see more of this!
Great video, loved the outdoor setting too. Nice change of pace from the normal videos!
Actually nice when Tech UA-camrs don’t just film in front of a colored wall but integrate their surroundings into the video. I have only seen this on MacAddress and Snazzy till now
For someone without a thermometer, would it be fine to simply use the same heat each time and test results by timing?
I experimented with a lot of steaks before and for me at least, what works best is to have the steak defrosted and salted for an hour or two. You gotta make sure it’s dry before you sear then sear with cast iron. I think avocado oil is overrated. Corn oil does just fine. It’s got an even higher smoke point. Then toss into an oven at 400 for 10-12 minutes. 10 minutes is for the rare end of medium rare and 12 is medium. And I just have minced garlic on the cutting board as I cut and eat the steak. (I love raw garlic)
That's a pretty common method-and a good one at that-but one that doesn't quite get the even crust I look for. Tends to over-crunch in the oven (of course, a flip can address this but that takes more time.
A good extra virgin olive oil will have a smoke point over 400°F, so it's fine for this purpose. Which is good if it's difficult to find fancier oils where you live.
I have never once searched for a video on steaks but I was thoroughly engaged in this video from start to finish. Great content, Quinn!
At 0% efficiency loss the 3.8kWh powerbank can power the equipment for 1.28hours at these power uses:
16002 induction cooktop
700w lights
10w refrigerator
650w Sous vide
Not bad, but won't replace the gas/coal grill in larger/catering scenarios.
They should use this example in thermo dynamics classes
I usually do the reverse sear with a butter baste, but I may give your method a try. Seems simple enough, and if it gets a good result it’ll save me like half an hour
I was surprised to see a cooking video from you pop up on my suggestions. I wasn't surprised that it was absolute quality!
Does this mean that you're going to do a collab with Adam Ragusea?
I’d love to do something with Adam someday!
Wow, a cooking video from this channel and it’s fantastically informative!? Thank you!
This video reminds me of Good Eats by Alton Brown and I love it. Great video Quinn!
That does look good Quinn, thought I would miss a little smoking with the post oak, remind me to invite you next time we go camping
I like that butter trick at the end. I was always worried about burning the butter.
What's next, video essays on cinematography?
I want you to publish a video essay on steak.
@@snazzy deal
This is a very drastic change on what I am used to watch in your channel. But you keep your hard data and your effort. Thanks so much for your awesome content!
This is by far the best steak video I’ve ever watched, I LOVE the science to back up each part. It’s way easier to trust than a celebrity saying “trust me bro”
Ok this might sound kind of stupid but about the "sides" of a steak? Should they also be sealed? Do I flip the steak at the end of the cooking process on its side to get a full seal? Does this even matter :D?
You absolutely can! It tends to brown pretty well anyways because it’s the outermost layer and exposed to heat but there’s nothing wrong with searing each side for 20-30 seconds. In fact, if you’re cooking a ribeye, you SHOULD to break down the fat cap and make it buttery. 😋
Hey it’s me Andrew Woodford. I like my Steak Well Done with Ketchup. Would this method work well for that?
Man this is awesome, Leave it to Quinn to make any subject interesting. I cook steak several times per week and I’ve had several instances of burning the butter or conversely, not getting the butter hot enough and it basically destroying the crust and boiling the outside. That last tidbit is gonna be a game changer for me.
It’s such a small thing but makes such a big difference. Thanks for watching!
What unit of measurement are you using?
I won't lie initially I was worried that this would be a poorly thought out sponsorship but I was totally won over by the thought and passion that you have for this subject. I'm sorry I was suspicious and I hope that you feel comfortable sharing other diversions in the future
Thanks for giving it a shot.
Damn, Quinn always surprises with his vids. Keep it up man!
Versatility is the word in this channel. Great content!
I don’t get it; you cooked the steak on higher temp for the same amount of time, of course it’s gonna be more well done!
What did you prove there?
No, I cooked it until it hit the same internal temperature. Which took the same amount of time. that illustrates that cooking hotter doesn’t cook faster.
Snazzy! No talk of a good brine? That alone can take a cook to the next level! Like 4 hours brined in the fridge is insanely delicious!
More of this please! Love it!!
Great vid. I'm surprised there is no mention of seasoning the steak wayyy before it goes into the pan.
I love the fact that you even made this video with all the tech edits
This is the video that I didn’t know I needed, thank you!
Great video! Something I'm a little confused about is when you said don't use olive oil because it has a low smoke point and doesn't add any flavour. However you also said that we shouldn't use a super high setting on the pan, so the olive oil shouldn't really smoke anyway? Also isn't the fact that it adds no real flavour a good thing?
Thanks!
Flipping the steak once is about having a good looking crust that's attractive. That first side down is what's presented on a plate to the customer.
That induction burner looks really cool. I'm assuming since you are using it that you like it. Do you think it's been worth the cost?
But it's not more attractive. There isn't a difference in crust thickness-all leaving it does is increase the boiling zone size giving a much smaller sliver of at-temperature meat in the middle.
Honestly, I'm not even a "steak guy" but this is really cool. Kudos for, imo, nailing a video that's outside your normal UA-cam niche.
This was the perfect video for me! Lately I’ve been cooking a butter basted ribeye each week and following a very similar process to you. I’m excited to try cooking in a different oil and pouring butter on at the end rather than basting and see if I get an improved result.
One question, I’ve always seasoned my steak while it’s resting on the counter prior to cooking. Is there any reason not to season the steak earlier before cooking?
Nah. Lots will recommend much before so the salt penetrates the meat (and it does if you do it a whole 12 hours before), but I find the results are of negligible import and it isn’t worth the hassle.
@@snazzy thanks will definitely try it your way!
Love the diversity of your channel lately! ❤
What are you, Alton Brown now? Nice video.....all stuff i know. I use a wood pellet grill for reverse searing. Solves a lot of the issues regarding pan temp. Don't have to keep flipping.
No other has been right on cue as this one. I saw it exactly at the time when I was about start making my steak.
Great vid! Love that you can tell you’re so passionate about this one!
Great video! Thanks for the advices! I assume that turning steaks often also applies to propane bbq cooking, but it seems different enough from a pan. Will try it for sure.
It’s 10 pm here and I don’t know where to buy steak at this hour. Thanks Quinn
I will be watching this video thoroughly, like your steaks
I wonder what Adam Ragusea thinks of this video. He's my favourite cooking channel on YT, and I loved this video
i didn't expect this video on this channel, but i sure appreciate it!
Have to say that whilst not your normal sort of video, it was bloody brilliant and I will take some of the ideas you have given us and try them next time I cook steak 👍
Any advice on cooking meat in a toaster oven?
Yes.
Step 1: no
Ahh a man who acknowledges those who avoid seed oils. Thank you fine sir! A video well done Quinn!
once again I am delighted by your original ideas and delivery, Quinn.
Okay, that cut away pan is freaking cool.
I honestly thought this video was going to be about another smart oven. This was so much better and I am definitely going to give this method a try.
⚗️Grapeseed oil’s oxidative stability is really low. It creates a lot of trans fat when heated. Most vegetables oils are low in that. EVOO olive oil and avocado oil are some of the safest high heat oil. Although heated EVOO is kind of wasteful, destroying its antioxidant instead does help to not create trans fat. Or use saturated fats (animal or coconut) as their chemical bond is stronger, but limited consumption is suggested as they are still saturated fat.
Quinn what Pan do you recommend??? And also do it again but advice for grill cookers.
Great video!
Props on adding sources!
Honestly, this is a really great video- well researched, well edited, and really interesting. I can speak from experience that I've made a lot of the mistakes Quinn identified, and his fixes are spot on.
As a side note, I very nearly didn't watch this. Whenever I see a UA-camr post a seemingly random video, I assume it will be some fancy video advert with little value. While this had a sponsor, it was really well integrated, appropriate, and didn't colour the topic. This video deserves way more views than it's getting.
One of your best videos! Using tech, to work smarter not harder.
This reminds me of the cold sear method that Lan Lam explains over at ATK. Very similar approach.
I’m all for Quinn just making this a cooking channel, love the cooking science
Please add °C as well the rest of the world has no idea what 200F means