TESTED: The Best Way to Sear a Steak
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- Опубліковано 30 тра 2024
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Those steaks were mad tasty
Dude! I was watching this video and was like I know that man!! Hope you are well my friend!
Yadkin county
A real scientist would've clinked the tongs before every flip. ;)
Very true
Pro move - clink the tongs at the dog and chase him around the yard with them a bit
Torch is my favorite, but takes some practice. Saves some extra clean up. I've also used it as a reverse sear stand in. Smoke it at 225 until it gets to 120 internal, then hit with the torch. Get the smoke and the torch sear.
Yoooo, my thoughts exactly!
Never tried it but I definitely will!!
i love my harbor freight $20 torch. Superfast. I can sear anything regardless of shape. Easy, Quick, no cleanup. Hands down the Champion.
Same. Guga Foods/Sou Vide Everything did a similar test and the flamethrower/large propane torch won out. I also got the Harbor Freight torch and every steak I've served after using it has garnered rave reviews.
Got a link to the torch?
@@Gadget424 I always kinda doubted him because I'm somehow biased to wanting to like charcoal, I think because like his wife commented: "reminds me of summer". But this proves it! I'm sorry for doubting you papa Guga!
@@marlostanfield1087 Here's the one I use: www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html
@@Gadget424 What do you sear on? The grill grate of an empty charcoal grill? Thanks for sharing! This is much more affordable than the Su-V-Gun.
Another great method is searing in a pizza oven. I use my Ooni Karu (with a mix of wood and charcoal for the fuel), I get it up to temp (around 400-500C) primarily using charcoal, then add a few wood sticks to get the fire wafting over the steak/out the chimney. Sears in seconds.
Cast iron plus torch at the same time. Crazy quick and delish
Love your videos! Do you take requests? Would love to see you do a science breakdown of how the shape of the smoker affects cooking and your expert advice on how to adjust. (round vs. square/box offsets, drum, verticals, etc.) Keep doing what you do!!
MY MAN! When you went live I was asking about your take on sous vide/IC and voila you create this gem! Awesome work Mad Man, thank you thank you thank you
I really liked the experiment, I was really surprised and impressed by how well the propane blow torch seared, I always sear my steaks in cast iron, Thanks for the video I’m learning a lot on your channel.
Another excellent video!!
I have been experimenting as well, and so far, my favorite is flipping my Grill Grates upside down and "griddling" my steaks. They get a nice solid sear and everyone has been very pleased.
Great video as usual. Liked the editing and slow mo !! Definitely going to try the cast iron skillet !!
I've never beat my cast iron for sear. There's no comparison for flavour and consistency. What a great piece of equipment.
Love the Video. Haven't ever seen the method above the fire chimney. Loved that one and immediately tried it for today's grilling. Worked like a charm and gave an amazing sear. Also afterwards the coal was still piping hot so I was still able to grill everything else I had in mind which was a great side bonus. Love this and I'll implement it more.
Yet another great video from Mad Scientist BBQ and another reason to share your channel.
I am one that will fire up my vertical offset to smoke a couple of steaks to 120° and then sear them on a scorching hot 4 burner griddle (I get an extremely fast sear this way). When cooking inside I use cast iron (I have a great exhaust fan). I'm going to have to try the torch method. I was really surprised by your results. Keep up the great work.
This was hands-down the best taste test I’ve ever seen. I’m totally surprised that the propane torch was so good. I thought my favorite was the chimney but I do do it a little different. I put two metal skewers through the steak and suspended it over the coals so that there are no sear marks. Gonna break out the torch for my next steak cook. Thanks!
Let me know how it goes!
That's the way I do it now, saw this method on America's Test Kitchen and you need to flip about every 30 seconds. The sear marks are aesthetic but taste bitter.
I thought for sure the propane torch would produce a somewhat "off" flavor, even thought you don't get it from a grill. I may have to try this method as well. Maybe even crisp up some wings :P
Love the impressions!! You are very talented.
Liked your "Walking with Jesus" song!! Oh, and the steaks were great too! ;)
I am so glad to see this.. We just purchased an circulator and a torch. Like you a cast Iron is my Fav but I thought the torch would be great also..
Can't wait to try. Like the tip on the Lid it makes perfect sense... I've been closing mine so I'm going to try it open next time
Great video
Holy shit Alan Thrall commented on your video. A Viking!!
Thanks man.
Holy, alan thrall watches mad scientist too?!
Great job! Love the outcome, very informative!
That was a good Gee Dubya impression.
Thanks!
I appreciated everything about this video. I learned a lot. Thank you so much, Jeremy!
Great video! I have tried 4 of the 5 you tested (yes, I sous vide the steaks).... I’ve not tried placing it directly on coals. My favorite, and my wife’s, is like your test over the chimney... but I built a fire in my Oklahoma Joe firebox and added a small chunk of mesquite.. it was maybe 3 inches above the fire and turned out the tastiest. The hardest part is not overcooking the steak... basically turning every 30 seconds until it was nearly blackened. Honestly, I gave up on the sous vide and went back to charcoal grilling... now playing on a Kamado Joe by searing directly over the fire until I get the sear I want then moving the steak to indirect until I hit 133 degrees... perfect!
I love the impressions...and the content. Thanks!
I have used a cast iron pan since the day I first tried it. I heat it over a propane burner, outside. That keeps the smoke away from the smoke detectors. But my approach is just like yours… each face, then around the edges. Love it!!
Ok Jeremy i must say i always give you a thumbs up before video over cause i know it's going to be great.I watch and have learned alot from you.I use my su ve gun for alot of searing from garlic bread to steak i love the flavor it puts.
I finally found my favorite way to sear my sous-vide steaks.
Usually, I cook 2" thick ribeyes, so, we make 3 of them for a diner of four. I cook all of them at the same time : on the gaz BBQ, the side burner heats up the cast iron pan, on the other side, I have a powerful sear grill with a perforated ceramic slab that become very hot, and then, on the main grill, I actually will use the torch for the third steak. All 3 will be seared in less than 3 minutes, so I can serve the steak on a wooden plank right away. Each time, we enjoy 3 different styles of steaks that are equally warm.
This deserves so many views. Editing and content on point.
Thanks for the great comparrison, also thanks to your friend and your wife for helping out.
I enjoyed watching.
A year later and I just came across this. When I sous vide a steak I sear it with a torch in a cast iron and add a compound butter to it to enhance the maillard and the flavour. Every one I serve a steak to that way says it's the best steak they've ever had. Keep up the awesome content! Between you, Chud's, and STCG, I've learned a ton. Even after years of cooking.
I did what you said for the chicken and ribs on my vertical offset. Couldn't have been more pleased with the results. Definitely my go to guide for anything bbq. Keep em coming buddy 🇨🇦
yeah, those videos looked GUUUUD!
Welcome back to Louisville! My 1 comment would be for the chimney method. It didn't look like you had it hot enough. I typically fill mine up about half way with charcoal, then wait for the fire to reach it's max height and temp. 30 seconds a side seems to do the trick. I think that would result in less of a "charcoal-ly taste". Cheers!
Ive always been a big cast iron fan for steak. So as i watched the video i was rooting for it. And i was happy to see it be one of the winners it just confirms what ive always known. cast iron is a great way to cook a steak. And its a good option year round because the same results can be had on the stove top when there's 2 ft of snow on the ground.
Loves these videos Jeremy. I have learned so much.
That torch next to the spray can had my anxiety on high alert 🤣
Fair enough. You and my wife both
I was thinking the same thing, lol.
Loving your impressions of Jeremy, Mr. Bush.
Bush was absolutely priceless too BTW 🤣
Great video!! Cast iron is my "go to" also. Loved the appearance of the Mrs. too. She's definitely got good taste...in steaks
When I sous-vide steaks I typically sear on a hot cast iron WITH a blow torch. Not sure if this is better than either individual option but it's helpful if you don't have an outdoor grill to blowtorch the steak on. It also finishes faster as you're heating from both sides. I constantly flip and use the blowtorch to brown any spots that aren't browning as well from the cast iron.
LOL much better video than i thought it would be. i love the blind taste testing, your buddy is really funny, and you asked great questions. another great video. well done Jeremy
Awesome experiment and extremely informative, I really learned alot ...thank you very much
Great video! I'm not going to do propane torch just because it seems more work for my situation. Like you, my preference is cast iron. When you are doing it for real and baste with butter, garlic and rosemary it produces fantastic steak.
Great Video...The Reactions Of Each Rocked...Cheers Brotha......
Pretty cool with the torch. I should try it. My favorite searing method is actually not here. I have a gravity fed grill in which I load with lump charcoal and wood. The grate is thick, wide cast iron grates I have seasoned well. That makes the best tasting sear at 700 degrees. They key I found is the heavy cast iron grate. I loved it so much that I bought a cast iron grate for my Weber grill also.
Loved this video! I’ve seen the torch in steak houses and always wondered why?
Great content Jeremy! Keep ‘em coming!
Just the insight I needed. Thanks one more time. Don't stop.
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Very high quality and entertaining video!
I’m very intrigued by the torch method. I’ve never tried that before. I would had thought the charcoal chimney would had done better. Thanks for the video! Keep up the good work, brother!
Cheers from NC!
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First off I want to say I love your work, I always learn a ton from watching, so thank you!
I have a hybrid way of making steaks you might want to try, using a smoker and a gas grill searing burner. I have "grill greats" added over my searing burner for a better sear/grill marks but a cast iron pan could also be used.
Most great BBQ guys will tell you, before you grill let the steak sit out covered with seasonings waiting for the meat to be room temp. I NEVER seem to have time for that or I never plan ahead, so what do you dohere's
1. preheat the smoker to 200 and add your favorite wood (I like apple so it doesn't over power the meat flavor).
2. while preheating the smoker add your seasonings to your steak as they will become infused with the meat as the meat heats up in the smoker. (salt & pepper for me)
3. put the meat in the smoker with a temp probe in the center, your looking to reach an internal temp of 90-110 depending on how well done you like your steak, I personally like 95-100 for Med/rear. (note: meat right out of the fridge into the smoker takes about 35-50 minutes to heat to 95-100)
4. while steak is in the smoker, preheat grill to 450ish.
preference/doneness
6. sear for 60-90 seconds depending on how think of a cut and how done you like it, flip the meat 3 times to sear/add gill marks. at this point you have grilled each side at least 2-3 minutes or you have made a 4 to 6 minute steak.
increasable Au Jus!
i used to use the after burner method (on the charcoal chimney) but recently i have been using a small cast iron planchet i put on the hot side of my grill while im cooking the steaks (revers sear method). ive been more pleased with the way the sear is on the cast iron as its more even and you dont get flair up burning the fat.
I used the Sear Gun as well. Love it. Quick and easy. And Sous vide is the only way I cook steaks as well. You must Sous vid a brisket. It is amazing.
Very nice and very surprising results! Will be doing some NY strips tomorrow so you gave me some good ideas.
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I do 2.5 hours with a tube pellet smoker in my traeger and the temperature doesn't go above 100 degrees depending on ambient temp. Then throw it in a 550 degree 14.5 lodge skillet 1.5 minutes a side. My idea of medium rare perfection.
2.5 hours at under 100°? Seems like that would be bacteria heaven, but I guess it works!
In Texas we just call that leaving it outside
WTH
I loved this review. I clocked my RecTec bullseye Rt-380 pellet grill with seat plates at 980 degrees F with thermoworks infrared. I wonder how a steak seared that high temp with wood pellets would have faired
Lovely video! To the point and separates the essentials from the hodgepodge. Very very informative.
You really kicked it up a notch with this vid. Great job!!!
Thanks!
I try hard not to miss anything you put on UA-cam..I've learned so much
This was a wonderful idea, love your thorough approach.
Thanks!
The same result as Guga came to. I'm loving the propane torch!
Very interesting experiment. Thanks for doing.
Great test had watching
Great video! I just purchased my first coal bbq and am dying to do my first pan-fried steak on a charcoal grill! Dying to expieience the flavour profile with the sear profile of the pan fry!
I've only had them cooked over charcoal, cast iron and Blackstone. My favorite is over charcoal. Since it's been cold and crappy out I've been doing all my grilling in my fireplace. I've always heard if you use a torch you get a propane taste but both your tasters said there was no off-putting taste. So I might have to try that. Thanks Jeremy 👍👍
You only get that with a normal torch and only if you is the short blue flame. Start on the long lighter flame and you won't get it
Awesome Man!!! Thanks for doing this experiment- I’m trying Cast Iron Next!! 😊👍👍
Great video. I will say this, the slight amount of oil in the pan makes a difference. Try a very small amount of oil rubbed on the steak after you pat it dry. Then give the chimney and flame thrower another try. I have also had best results with the chimney when the coals are ashed over at their hottest.
Great way to compare searing method. Thanks for sharing!
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Just got a SearPro torch delivered a couple of days ago and used it for the first time today. All I can say is Wow! Excellent sear on sous-vide steaks and given that it's -32C where I live right now, going outside to sear steaks just isn't a practical option. In the Summer, I can fire up the Yoder 640 pellet smoker and use the grill grates to sear steaks which works like a dream. The SearPro is compact and safe enough to use indoors and put an excellent crust on my steak in a couple of minutes. This is a game changer for me.
I've tried lots of searing methods, from throwing a steak under a broiler to using a heat gun.
I've pretty much settled on propane torches. The first torch I tried was your basic Bernzomatic TS4000 with no attachments. Then I upgraded to a Searzall. The problem with both of these torches is that it took way too long to get a good, even sear.
Now, I use a torch similar to the one you used (is that a SU-Gun?), but cost less than $30. This thing rocks. It puts a great char on my steaks in less than a minute per side, and I love the way it puts a nice crust on the meat without overcooking it.
I will use cast iron from time to time, because I love the flavor imparted by basting the steak with butter, thyme, and maybe other herbs, but I'm too lazy to drag out my pan and then clean it after I'm done.
Ballin' video, absolutely stellar. From one engineer to another.
Fellow Brazos owner... I smoke the meat until it reaches desired temp (for me, that's around 125...usually less than an hour, depending on the cut), then I use the grate in the firebox to sear the meat over the live fire. (I mostly use Pecan, but sometimes I use Oak) The smoke flavor is just enough to NOT drive my kids away, and the sear works like a champ every time.
Awesome video! You mentioned you usually add butter and herbs to the pan when you sear. What herbs do you typically use?
I cook all my Steaks on the grill using charcoal on a sear plate. they are excellent and cooked to perfection, I use Pineapple for a tenderizer in a zip lock for about 30 to 45 minutes, then I take them out and pat dry them with a paper towel, Season them and when the characole is ready at 400 degrees I cook the steaks for 2:00 minutes per turn, then flip then over and do the same, Perfect steaks everytime Med Rare! YUM!
I do both the propane torch and cast iron. Family likes them either way. Cast iron is my go to with butter basting and rosemary/thyme.
Great video Jeremy!
Boom another great video!!!!!! I like the variety 👍
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Great Video... And I got to say you step up your game on the production quality. That was fantastic. And I never knew about patting dry my Steak... I am going to say though I bet the best steak would be to reverse sear with your smoker then use the torch for the sear... Do that with some thick tomahawks. Meat heaven... Awesome, Keep up the great work.
I discovered the charcoal chimney method a few years ago from Adam Savage (Myth Busters) on a UA-cam video. I have modified the method slightly and it is by far my favorite. I place the chimney directly over a vent in my kettle. After the charcoal is burning on its own, I place a fan under the kettle blowing directly into the vent. When the charcoal on top is burning, this thing sounds like a jet engine! The steak goes on for 45 sec and is flipped. After another 45sec, I flip and give a quarter turn. Repeat once more and the steak is done. For a 1-1.25” steak, it’s rare-med rare. The crust doesn’t compare to cast iron, but the flavor is the best IMO. If the steaks are over 1.25, I will cook them indirect to roughly 105-110 and then use the same method above but 30 sec instead of 45.
Great bush impression. Love the vids
Much thanks, Mad Scientist, So far, personally, my best results have been with cast iron. I have used a propane torch and found it left a taste on the meat. Now, that said, it was a smaller torch than the flame thrower you used. Perhaps my torch was less efficient than yours and the flavor I noticed was unburned propane, where as, your torch might have been more efficient, leaving less or none of the gases in the process. Thanks again for great real world content in all of your videos.
I was told you need to hold it far away from the meat so only the end of the flame touches the meat as that is where the gases are burnt up completely and thus not leaving that unwanted taste behind!
But I’m no expert! Definitely worth a try though..
@@meals24u you are correct, if you hold the torch too close, you're just throwing unburned propane at it. Hold it back and magic happens. I use the torch every time I cook steak because I don't have to really clean up after it, just put it away
Wow I didn’t see that one coming. I typically just use a cast iron or the grill but you have definitely enlighten me on the torch. I will try the torch next time. Keep up the great work I have learned some tips from you. Also thank you for the discount on skill share.
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Love the music! And the video as always
My favorite is my Weber kettle with a set of grill grates using B&B lump charcoal and a few hickory chunks
My goodness what an excellent video!! I am a huge steak test kinda guy too!! I absolutely agree that using a torch leads to a superb crust........and of course cast iron is legendary 😜
This was a great video beautifully done great content and awesome video and editing
Wow really great skills and also very nice detailed video… subscribed
Good info! Love CI! Love lump in a chimney! You do need to add Erica in more.
I use a Bernzomatic map gas torch usually. I can control the entire sear better that way without affecting the internal temp. Turns out great every time.
I use a torch while on a hot propane grill that has had the regulator changed to give more BTU's (retired gas fitter) so it can get as hot as you want to go. You get the grill marks from the grill on one side while you torch the other side and flip a couple times to get the cross hatch marks. My steaks are normally very marbleized so I also get flare ups all at the same time that also helps fill in between the hatch marks.
I sous vide all my steaks now, and I sear them with a bernzomatic ts8000 and a small camp style tank. Its small, fits on top of the fridge so my kid can't reach it, and I can do this on a rainy or snowy day without ever leaving the house...... was told though, be careful not to let the blue part of the flame touch the steak because that will give it that weird flavor you were asking about........ get you a small cooler I think they're made by coleman and cut a small circle at one end. It will insulate it mutch better than your plastic container
This is the method that I have been using for years and love it. I didn’t bother with the Coleman lid but use a piece of heatproof foam cut to the size of the cooler. Have tried so many different methods over the years and this is so utterly reliable and perfect.
Great video! I use either the close to the coals (not caveman) method, or, brown butter infused with rosemary in a cast iron (basting method). Jeremy, you ARE a bbq scientist!
I do a lot of sous vide cooking and the two your tasters liked best are my two favorite ways also you were spot on with this experiment
Thanks!
100% agree on the cast iron. When I cook steaks in my BBQ I always place them on a flat iron skillet. Personally I like to cook steak with the lid down and with sausages on at the same time on the grid/rack - they drip fat and create a nice smoke that improves everything that is currently cooking.
I have seared with a charcoal chimney before. Well cooked fully that way by putting the fully lite chimney filled with a good quality large lump charcoal over the top of steak. It took about a minute to 90 seconds per side, the steaks were about a inch and a half thick. They came out a perfect medium rarer and fully seared.
Great video, any chance you can try 4 and 5 together? just out of curiosity to see if searing with a torch, when it's been sear with iron from the other side give you a better result
Very Interesting Jerremy. I love bluegrass and bluegrass gospel. So I enjoyed the music as you cooked the steaks. I also prefer a cast iron steak. I was surprised the flambeau method was so favored among your taste testers, compared to an infrared sear burner on the gas.
Cast Iron FTW!
Great video.
Definitely agree with the cast iron.
Love cast iron but also cold grate method over charcoal. I use charcoal chimney from time to time but less charcoal and let it get all the way ash white beforehand
Love the songs and impressions…and the steaks!!
I sear over charcoal that is red hot and flaming, completely lit. I also spray the steak with duck fat to help boost the sear and get it going faster as opposed to waiting for fat from the steak to melt into the fire. Basically searing in a flare up, a minute or so each side. I also do cold grate sear so there are no grill marks.
We have this same debate with every time I cook immersion. Your results are identical to ours. We have settled on the torch because its delicious, fast, no clean up, and , who doesn't like to play with a blow torch? I will say, your torch is much nicer than mine. Guga did a similar study but your approach was more methodical. Thanks for the video