I am just a home cook but I have been cooking steak since 1997 and by far this is the best video I have seen. This is exactly how I came to do it after all those years of different methods.
Max..... DUDE!!!..... I have been following your videos for quite awhile. THIS VIDEO is a keeper for sure. I have it saved in its own special folder to rewatch every single time I plan on cooking a steak dinner for family and guests. Thank you kind sir!!
I don’t usually leave comments on videos but I followed this video step by step and I cooked the BEST steak I’ve ever cooked! I was seriously impressed I pulled this off. This guys KNOWS his stuff. THANK YOU
I just made a steak using this method. I have always screwed up pan searing steaks. I was missing a lot of key knowledge you put together in this video. OMG this was so freaking delicious. Will be pan searing steaks more often now that I have had a successful run. Thank you
For thinner steaks try to cook directly from the freezer, or at least very chilled. That way the outside has much more time to develop crust before the inside is overcooked.
With a well-seasoned cast iron pan and a well-marbled steak, I've found that it will sear just as well without any oil. The rendered fat and the butter finish are enough for an amazing crust.
Man, I wish you'd come out with this like... two months ago. The first steak I ever made was for my therapy dog's last day with me. I helped select steaks based off of what I learned from you and Guga, but for learning how to pan sear I had to rely on a different video that didn't explain all the details nearly as well. I think I did a decent job, but this video would've been fantastic at the time.
I’ve been working on my steak game for 2 years. You covered everything I learned watching dozens of videos and can finally make the best ribeyes my family has had! Excellent video! In fact best steak tutorial I’ve ever seen! Bravo 👌🏻
You need to do a video on getting the smoke out , especially for apt renters who don't have optimal ventilation to properly sear on cast iron. When I had a apt a small gas grill on the balcony was the only option but that cast iron sear is the best option for good crust.
Carbon steel pans are only good on gas cook tops and definitely not on induction unless the induction burner is the exact same size at the bottom of the pan otherwise the pan will warp. Beef tallow has the same smoke point as the fat on the steak and it increases beef flavor.
Love this video, super informative for a novice mean man like myself. Two questions: 1.) What temp do you cook at? Do you have that sucker turned up to high or are you cooking at medium-high? 2.) How do you check your internal temps? I find when I poke my steaks with a meat thermometer, I lose some internal juices, which makes me sad... but I also don't want blue steak, so... is there a brand you would recommend for accurate temp checks or a good way to check that temp without stabbing the steak?
You actually made me wonder about both of these things and here’s what Google told me To check a steak with a meat thermometer without losing juice, use a fast, instant-read thermometer and insert it into the thickest part of the steak, avoiding bone and fat, quickly piercing the center to get a reading from the coolest part of the meat; the minimal puncture from a quick insertion won't result in significant juice loss No, you cannot accurately read the internal temperature of a steak without physically probing it with a meat thermometer; while there are "hand feel" methods to estimate doneness based on the texture of the steak by gently pressing on it, these are not precise and can vary depending on the individual and the cut of meat, making a thermometer the most reliable way to check the exact temperature
As a novice, I think look at cooking is an art not a science. Leave the thermometer out of it. His instructions are great, a bit of practice with have you making the best stakes. My 0.01% knowledge share.
As a Chef who's cooked steaks to temp for a living this man knows what hes talking about. I have always put my steaks right in the hot pan after seasoning and tbh I forgot all about a dry brine. Ill be dry brining some steaks tonight!
8:17 Filtered olive oil has a much higher smoke point, but extra virgin is a waste because all those delicious flavors you want from a good extra virgin olive oil are destroyed by heat. (Although I wouldn't consider the Costco private label to be a particularly good example.)
Agree. Expect last stage of putting brandy in and not burning the alcohol off. Is supper important. Can add some red wine, shallots etc but deffo needs cooking time. Is good as matches the correct resting time for the steak when doing the sauce. My secret recipe is to use cider for the sauce. Try it. Is absolutely unreal. But again needs reducing. Not wam bam premature flash in the pan! 😉
It's hard to find, and it's highly expensive, but pecan oil is EXCELLENT for pan-searing. It has a smoke point of about 465°F while offering a flavor very similar to olive oil
Great instructions. For really thick steaks like a nice thick filet, after I get a good crust I transfer directly to the rack in a 250 degree oven to slowly bring the center to medium rare, for a more even cook.
The fail safe way to get wall to wall pink is reverse sear. It's even easier to sear once the whole cut is brought up to like 115-120. Couple of minutes a side in a ripping hot cast iron skillet and you'll achieve perfect medium rare. It's really, really easy and you can use your oven or grill to do the slow cooking bit first.
Absolutely! It’s been hit and miss for me though. How many minutes do you think on each side for a medium doneness after taking it out of the oven at 115-120?
@@TONYT725 I would make sure to pat the outside. Sometimes juices are there that can prevent browning. Make sure you have a good high heat oil when searing, you shouldn't need too much. Make sure the pan and oil are up to temp before searing and then when you put the meat in the pan I would start with a minute a side. If it is mostly brown, I will add a little butter and finish for another minutes on each side. Works pretty consistently for me.
The reason you use a Stainless pan is TO make a pan sauce. If you are only searing, carbon steel and cast iron are the move. If you are planning on doing a pan sauce… you want to deglaze with an acid, which is a no no for a pan with any kind of seasoning (aka CS or cast iron pans) unless it’s a super developed seasoning. I mean you CAN deglaze w a seasoned pan but the more you reduce the sauce the more the acid attacks your seasoning. You can also deglaze with water or stock alone, but if your pan is super seasoned, you might end up getting bits of your seasoning into your sauce along with the fond from the seared meat. Another argument can be made for the smooth floors of carbon steel and SS pans searing better than the rough floors of the cast iron pan.
Nah cast iron is perfectly fine for sauce, you wont ruin the seasoning that easily. The reason to use stainless steel instead is it doesnt transfer over the same metallic flavor to a delicate pan sauce that a cast iron would. But if you dont mind the flavor it doesnt matter
I hit that hurricane rip when it was at the PCB ledge in October a day before the full moon. It was the best and most definitive rip all year. I caught the biggest Blackfin of my life and have yet to see a pic of one bigger. The tuna were skyrocketing out of the air around noon. The water looked like a washing machine all around the boat on the clean side. Also picked off a nice wahoo. Not bad for a 24 foot boat within 40 miles or so. I filled up one of my boxes and went home. The family ate like kings.
I use both white and black pepper for various things. But always white pepper on steak and pork chops. I find it a better match than the dried husk that is on black pepper, the white huskless being more earthy.
Thank you you seriously have given a bunch of really good tips in this video a lot of them I knew but for anyone trying to figure it out you are a genius thanks for the great videos
One thing that I always notice on videos, for cooking steaks or chops, is that one steak or chop is always cooked. How about one for cooking several at a time?
One thing I was hoping to hear: What temperature should we set the stove to? High? Medium High? That’s what I don’t know if I’ve gotten right or wrong.
Unfortunately, I've learned that that's entirely based off your equipment. And a normal 4-burner stovetop found in the US can often have 1 "maximum output" burner for searing and other high-heat uses, 1 "maximum control" burner for a lower maximum but finer gradation between numbers, and the remainder are somewhere between. When you're developing the crust, highest heat should work for you unless it burns too quickly in your experience. When you're basting with butter, you might keep it high if you're moving the butter enough, or you might want to go down to medium-high if the butter is browning.
just bc he mentions the smoke point of oils im going to through in that the flash point for vegetable oil is 600 degrees. i caught my cast iron skillet on fire. i preheated the pan to med. high and added the oil and turned down to just above medium. After moving the oil back in forth across the pan the oil ignited in the pan.
Well done (the video, not the steak) Max! Tough to find a thick steak here in Tokyo, but this pan-frying episode was a good refresher for us high-rise dwellers with electric stove tops. I'm inspired to re-live the days of back-yard grilling... after I find where we put that cast iron pan...
I think the myth of the single flip came from was from thinner steaks. You really only have one chance to get any kind of crust on a steak if it is thin. You will ruin that chance if you flip to early but with thicker steaks it is actually a little bit more forgiving as if you flip too early you can just keep it on that side and the loss of heat is not as big of a deal.
There’s not a single steakhouse chef in the country that would advocate for the constant flipping method. Well, other than the you tube content people. Real line cooks know the deal.
@@keseysvenisonchili Line cooks are trying to minimize time spent hovering over each dish. That's why they go off feel, color, and other "good enough" metrics. If you've got the time, frequent flipping basically becomes rotisserie--even cooking from all sides. I don't know why that seems so sacrilegious, other than the perceived waste of time/effort for the scope of how much/little it improves the end result.
@@Gruncivalnot saying it’s a waste of time. All I’m saying is that most line cooks that work the grill or broiler will be able to accomplish the same result by letting the steak sit and cook as someone who wants to stand there constantly flipping it over and over. Think about it- if letting a steak sit and cook on one side resulted in the awful grey lines, how come most steakhouses don’t wind up putting out steaks like that? End of the day, whatever works for you is fine. All I’m saying is that provided that you take the proper steps (making sure your grill temp is correct, using the right type of oil/clarified butter), then you can easily cook a perfect steak without all the flipping that this dude here is suggesting
Have to point out that it is the milk solids in the butter which has a low smoke point, not the fat in the butter, as proven by that ghee (Which is clarified butter) has ha very high smoke point.
Best video i’ve heard on this topic. There are several steps he detailed that i think have been skipped that I believe are about to take my steaks to the next level
Thinner steaks are perfect for the air fryer. 5-6 minutes perfect medium rare. I make one every other day for breakfast before working construction all day with 4 eggs scrambled. Off days I do sausage patties or bacon
You can use pretty much any seasoning (even with sugar) and can still develop a great crust. You just gotta know what you’re doing, sometimes you gotta turn the heat down or a do a shorter sear time. Plain salt and pepper on a steak is fine but it gets pretty boring after a while
I sometimes overcook my steaks to medium/ medium well when I butter baste them. Thanks for showing the proper temps to add the butter and pull it off the pan, I'll give it a shot next time I can afford a nice steak dinner
This is exactly the way I make my steaks. There's one glaring problem with this technique: it's only sufficient for 1 steak. With a wife and 2 kids, one steak is not enough. So you either have to have multiple cast irons and set ups, which not only makes timing difficult but absolutely destroys the kitchen. Or you have to do what I eventually gave in to, which is to make 2 steaks on the cast iron at once. This always results in a great crust on one side and less impressive on the other as the there are no hot spots left on the cast iron when you are ready to do your first flip. It's a compromise but at least I can have dinner read for the hungry mouths waiting. Obviously in a gourmet restaurant, they are using new pans and multiple burners at once. Grilling steaks for years, I finally realized the cast iron sear is the ideal way to make a steak. Now someone just needs to invent a clean way to make 2 at a time.
What is your opinion on cooking from frozen? You pre-season it, then You freeze the steak flat on a sheet pan with weight on it. Then you shallow fry it so you have good contact, while the center remains basically frozen. Then you put it in the oven or better, on the smoker. At the end once you reach temp you put the steak in the fridge 15-20 mins the refresh the crust in the pan
I started to add a thin dusting of cinnamon over the top of my salt and pepper, makes for an incredible crust and a hint of sweetness with the savory steak. Now I do it every time.
Guga said that there is no difference in result if you pour the herb and garlic butter over the cooked steak rather than basting a steak in a pan. I've had the same result. Will you put that to the test?
I’ve definitely tried both and you can taste the difference. You can still taste both on either method, but I feel like the flavor is a lot deeper when it’s basted
i had found that dry brining with more than just salt and pepper and then doing a reverse sear doesn't result in the seasoning burning. there's a coffee rub i really like works great with a reverse sear and it doesn't burn like that if you're pan searing and butter basting.
great video, how do you cook 2 steaks to be served at the same time? 1 pan? My wife & I enjoy a steak every now & again although she prefers hers more done than mine.
You damn genius! I have just ordered for the second time from MaxJerky! So frigging awesome! My favorite is the Sweet Heat Beef Sticks! My son even likes it and that's saying a lot
I am just a home cook but I have been cooking steak since 1997 and by far this is the best video I have seen. This is exactly how I came to do it after all those years of different methods.
This guy should start a jerky company, and call it Max Jerky
👊🏾👊🏾
Genius
Fr fr
Great idea 👏🏽👏🏽
Max taking notes rn
You've convinced me, im going to boil my steaks from now on
No way. Microwave is the best method by far
@@arizonatea3734 no cause it'll sear when the microwave eventually catches fire
@@micahgeorge3435 damn you got me there. Make sure to marinate your steak with sink water before boiling also.
Throw it in a sous vide with no bag. Works great.
@@sammccory1330 no cause the steak might come out with a tinge of pink i want mine cooked fast and extremely well done
Max..... DUDE!!!..... I have been following your videos for quite awhile. THIS VIDEO is a keeper for sure. I have it saved in its own special folder to rewatch every single time I plan on cooking a steak dinner for family and guests. Thank you kind sir!!
After seeing 10,000 steak videos. I think this is one of the best.
All the things I wish I knew.
Condensed knowledge & advice.
Finally
Gold standard 🏆
Really glad to hear it’s helpful!
@@MaxtheMeatGuy 1 reply? lemme change that
@@Laggyless_techbot
@@Cameraman_army420 if you say so
@@Laggyless_tech nevermind
I don’t usually leave comments on videos but I followed this video step by step and I cooked the BEST steak I’ve ever cooked! I was seriously impressed I pulled this off. This guys KNOWS his stuff. THANK YOU
I just made a steak using this method. I have always screwed up pan searing steaks. I was missing a lot of key knowledge you put together in this video. OMG this was so freaking delicious. Will be pan searing steaks more often now that I have had a successful run. Thank you
this video was awesome im 12 years old and enjoy cooking just cooked my first steak and everyone in my family loved it
Keep up the good work kiddo! 👍
It’s so weird how adults pretend to be kids on the Internet for attention
Id love to see this style of video but with other types of cooking. Charcoal, sous vide, reverse sear etc.
One of the best steak tutorials. Used these tips to improve what I already considered a great steak and it took it over the top! You’re an angel.
For thinner steaks try to cook directly from the freezer, or at least very chilled. That way the outside has much more time to develop crust before the inside is overcooked.
ooooh makes sense!
@@HaritsElfahmi It doesn't, you will always end up with either a grey line, odd well done/rare mix or just overcook it on rest.
Good way to stress the meat the most...
@@bentheaquaman9436 it passed tru the slaughter house, nothing can possibly be more stressful than that
Don't do this with stainless
With a well-seasoned cast iron pan and a well-marbled steak, I've found that it will sear just as well without any oil. The rendered fat and the butter finish are enough for an amazing crust.
Man, I wish you'd come out with this like... two months ago. The first steak I ever made was for my therapy dog's last day with me. I helped select steaks based off of what I learned from you and Guga, but for learning how to pan sear I had to rely on a different video that didn't explain all the details nearly as well.
I think I did a decent job, but this video would've been fantastic at the time.
I’ve been working on my steak game for 2 years. You covered everything I learned watching dozens of videos and can finally make the best ribeyes my family has had! Excellent video! In fact best steak tutorial I’ve ever seen! Bravo 👌🏻
By far the most simple but comprehensive video on how to cook a steak.
Ive watched a lot of these videos and this is by far the best one I’ve ever seen.
You need to do a video on getting the smoke out , especially for apt renters who don't have optimal ventilation to properly sear on cast iron. When I had a apt a small gas grill on the balcony was the only option but that cast iron sear is the best option for good crust.
Carbon steel pans are only good on gas cook tops and definitely not on induction unless the induction burner is the exact same size at the bottom of the pan otherwise the pan will warp.
Beef tallow has the same smoke point as the fat on the steak and it increases beef flavor.
The frequent flipping really helps keep the gray at bay. I feel it allows the inside to not build up heat and overcook.
It really does not. You use the right pan. The right oil and the right steak and you do not need to flip it
@@TheSilvercueexactly. I have no idea where these you tubers came up with this flipping over and over concept. Damn internet ruins yet another thing.
@@keseysvenisonchili is three michelin star chef Heston Blumenthal a UA-camr?
@@keseysvenisonchili Gordon ramsay also flips the steaks a few times if you check his vid
The very best tutorial on steak I’ve ever seen and I’ve seen dozens. Very well done and thank you. Really great format and presentation.
Love this video, super informative for a novice mean man like myself. Two questions:
1.) What temp do you cook at? Do you have that sucker turned up to high or are you cooking at medium-high?
2.) How do you check your internal temps? I find when I poke my steaks with a meat thermometer, I lose some internal juices, which makes me sad... but I also don't want blue steak, so... is there a brand you would recommend for accurate temp checks or a good way to check that temp without stabbing the steak?
had the exact same questions. This guy x2
Would also like to know
@@Davetheguitarhero108me too
You actually made me wonder about both of these things and here’s what Google told me
To check a steak with a meat thermometer without losing juice, use a fast, instant-read thermometer and insert it into the thickest part of the steak, avoiding bone and fat, quickly piercing the center to get a reading from the coolest part of the meat; the minimal puncture from a quick insertion won't result in significant juice loss
No, you cannot accurately read the internal temperature of a steak without physically probing it with a meat thermometer; while there are "hand feel" methods to estimate doneness based on the texture of the steak by gently pressing on it, these are not precise and can vary depending on the individual and the cut of meat, making a thermometer the most reliable way to check the exact temperature
As a novice, I think look at cooking is an art not a science. Leave the thermometer out of it. His instructions are great, a bit of practice with have you making the best stakes.
My 0.01% knowledge share.
As a Chef who's cooked steaks to temp for a living this man knows what hes talking about. I have always put my steaks right in the hot pan after seasoning and tbh I forgot all about a dry brine. Ill be dry brining some steaks tonight!
8:17 Filtered olive oil has a much higher smoke point, but extra virgin is a waste because all those delicious flavors you want from a good extra virgin olive oil are destroyed by heat. (Although I wouldn't consider the Costco private label to be a particularly good example.)
Perfect video!! After dry brining, to you recommend letting steak get to room temp, right out of fridge. Thank you
Agree. Expect last stage of putting brandy in and not burning the alcohol off. Is supper important. Can add some red wine, shallots etc but deffo needs cooking time. Is good as matches the correct resting time for the steak when doing the sauce. My secret recipe is to use cider for the sauce. Try it. Is absolutely unreal. But again needs reducing. Not wam bam premature flash in the pan! 😉
I’ll try that 👌
4:50 was that an Adam Ragusea reference 😂
he will never live that one down LOL
It's hard to find, and it's highly expensive, but pecan oil is EXCELLENT for pan-searing. It has a smoke point of about 465°F while offering a flavor very similar to olive oil
I love edging my steak to Max
Wtf
Wth
Your wird bro wtf
Real. *does the german stare with red eyes* you better run untill i egde my doingaloing off
same
Great instructions. For really thick steaks like a nice thick filet, after I get a good crust I transfer directly to the rack in a 250 degree oven to slowly bring the center to medium rare, for a more even cook.
I do this in reverse and on a smoker/grill.
How long at 250? I have been doing 450 for 8 minutes and it is a nice medium.
@@guibox3 depends on how thick the steak is, usually around 5-10 mins for medium rare
Very well done. Thanks for all the great details.
This video is amazing! I've always been dissapointed by every steak I've eaten but after watching this and making my own, I was blown away! Thank you!
As someone who doesn't have access to a grill this was super useful, thanks Max!
The fail safe way to get wall to wall pink is reverse sear. It's even easier to sear once the whole cut is brought up to like 115-120. Couple of minutes a side in a ripping hot cast iron skillet and you'll achieve perfect medium rare. It's really, really easy and you can use your oven or grill to do the slow cooking bit first.
That's the only way i have achieved a good crust
Absolutely! It’s been hit and miss for me though. How many minutes do you think on each side for a medium doneness after taking it out of the oven at 115-120?
@@TONYT725 I would make sure to pat the outside. Sometimes juices are there that can prevent browning. Make sure you have a good high heat oil when searing, you shouldn't need too much. Make sure the pan and oil are up to temp before searing and then when you put the meat in the pan I would start with a minute a side. If it is mostly brown, I will add a little butter and finish for another minutes on each side. Works pretty consistently for me.
Reverse sear with a sous-vide is currently the ultimate foolproof way to cook a steak. Until we can find a better method.
@ 1-2 minutes
Great video. Dry brining is even better if you season the steak and leave it in the fridge over night.
The reason you use a Stainless pan is TO make a pan sauce. If you are only searing, carbon steel and cast iron are the move. If you are planning on doing a pan sauce… you want to deglaze with an acid, which is a no no for a pan with any kind of seasoning (aka CS or cast iron pans) unless it’s a super developed seasoning. I mean you CAN deglaze w a seasoned pan but the more you reduce the sauce the more the acid attacks your seasoning. You can also deglaze with water or stock alone, but if your pan is super seasoned, you might end up getting bits of your seasoning into your sauce along with the fond from the seared meat. Another argument can be made for the smooth floors of carbon steel and SS pans searing better than the rough floors of the cast iron pan.
Nah cast iron is perfectly fine for sauce, you wont ruin the seasoning that easily. The reason to use stainless steel instead is it doesnt transfer over the same metallic flavor to a delicate pan sauce that a cast iron would. But if you dont mind the flavor it doesnt matter
Perfect.
I've made this 3 times in 2 weeks.
Every time it's perfect.
Thank you.
Definitely the best video I've seen when it comes to how to pan-sear a steak, thank you.
Thank you for not blathering, just straightforward information. 👍
Gold standard oil for searing is beef tallow imo!
I hit that hurricane rip when it was at the PCB ledge in October a day before the full moon. It was the best and most definitive rip all year. I caught the biggest Blackfin of my life and have yet to see a pic of one bigger. The tuna were skyrocketing out of the air around noon. The water looked like a washing machine all around the boat on the clean side. Also picked off a nice wahoo. Not bad for a 24 foot boat within 40 miles or so. I filled up one of my boxes and went home. The family ate like kings.
honestly, best steak searing video I’ve ever seen. Hit all the questions I had 🙌🏽
I use both white and black pepper for various things. But always white pepper on steak and pork chops. I find it a better match than the dried husk that is on black pepper, the white huskless being more earthy.
Do you suffer from gout?
@@alienasoul What's gout to do with white pepper?
I love using a cast iron for steaks ❤
Probably the best perfect pan seared steak tutorial I have ever seen!
Thank you you seriously have given a bunch of really good tips in this video a lot of them I knew but for anyone trying to figure it out you are a genius thanks for the great videos
One thing that I always notice on videos, for cooking steaks or chops, is that one steak or chop is always cooked. How about one for cooking several at a time?
One thing I was hoping to hear:
What temperature should we set the stove to? High? Medium High? That’s what I don’t know if I’ve gotten right or wrong.
Unfortunately, I've learned that that's entirely based off your equipment. And a normal 4-burner stovetop found in the US can often have 1 "maximum output" burner for searing and other high-heat uses, 1 "maximum control" burner for a lower maximum but finer gradation between numbers, and the remainder are somewhere between.
When you're developing the crust, highest heat should work for you unless it burns too quickly in your experience. When you're basting with butter, you might keep it high if you're moving the butter enough, or you might want to go down to medium-high if the butter is browning.
Bro, thank you. You added in so many little points of info that are rarely ever brought up. Very well done and super helpful. 👊🏽👍🏽
I am still very much learning even simple things about cooking so to show this was very helpful. Thank you for an awesome video
just bc he mentions the smoke point of oils im going to through in that the flash point for vegetable oil is 600 degrees. i caught my cast iron skillet on fire. i preheated the pan to med. high and added the oil and turned down to just above medium. After moving the oil back in forth across the pan the oil ignited in the pan.
Well done (the video, not the steak) Max! Tough to find a thick steak here in Tokyo, but this pan-frying episode was a good refresher for us high-rise dwellers with electric stove tops. I'm inspired to re-live the days of back-yard grilling... after I find where we put that cast iron pan...
Love the video. I’ve been cooking steaks for years, and this is going to take my crust over the top
One of the best how to steak videos I’ve seen 🔥
We need more of this. It's been like a year or more since Max did this.
big fan of this kind of educational video!
bro this guy knows his job!
I think the myth of the single flip came from was from thinner steaks. You really only have one chance to get any kind of crust on a steak if it is thin. You will ruin that chance if you flip to early but with thicker steaks it is actually a little bit more forgiving as if you flip too early you can just keep it on that side and the loss of heat is not as big of a deal.
Pro chefs single flip.
They use the tongs to squeeze the meat to judge doneness.
There’s not a single steakhouse chef in the country that would advocate for the constant flipping method. Well, other than the you tube content people.
Real line cooks know the deal.
@@keseysvenisonchili Line cooks are trying to minimize time spent hovering over each dish. That's why they go off feel, color, and other "good enough" metrics. If you've got the time, frequent flipping basically becomes rotisserie--even cooking from all sides. I don't know why that seems so sacrilegious, other than the perceived waste of time/effort for the scope of how much/little it improves the end result.
@@Gruncivalnot saying it’s a waste of time. All I’m saying is that most line cooks that work the grill or broiler will be able to accomplish the same result by letting the steak sit and cook as someone who wants to stand there constantly flipping it over and over.
Think about it- if letting a steak sit and cook on one side resulted in the awful grey lines, how come most steakhouses don’t wind up putting out steaks like that?
End of the day, whatever works for you is fine. All I’m saying is that provided that you take the proper steps (making sure your grill temp is correct, using the right type of oil/clarified butter), then you can easily cook a perfect steak without all the flipping that this dude here is suggesting
This video really helped me thanks max
Have to point out that it is the milk solids in the butter which has a low smoke point, not the fat in the butter, as proven by that ghee (Which is clarified butter) has ha very high smoke point.
Best video i’ve heard on this topic. There are several steps he detailed that i think have been skipped that I believe are about to take my steaks to the next level
Stainless is great for me because you can totally ravage it in the washer and it's fine. Easy cleanup is my #1 thing
I feel this the pain of cleaning a cast iron 🤦🏿♂️
When resting, do you just leave it out in the open? What about using foil?
Either works! I usually just leave it uncovered
@@MaxtheMeatGuy thanks!!!
I eat beef and I always thanks max for teaching me stuff to make
It better :)
Very good vid, i think it is important to mention to let it rest at room temperature after you took it out of the fridge
Thinner steaks are perfect for the air fryer. 5-6 minutes perfect medium rare. I make one every other day for breakfast before working construction all day with 4 eggs scrambled. Off days I do sausage patties or bacon
This is the most American thing I’ve read today
@@TedBarton91 not sure how to take that lol
Heck yeah dude keep on rocking
Amazing honestly
@@TedBarton91 What do you use thin steaks for? beans on toast?
these guide vids are fun and good tips thank you
Dude this is the best video you’ve ever made thank you
Of all the steak tutorials, this one is the most comprehensive and best one yet.
I learned so much from this video. Great job!
Exactly yhe video i was looking tor, alllllll the tips ❤
Excellent video. You nailed it.
You can use pretty much any seasoning (even with sugar) and can still develop a great crust. You just gotta know what you’re doing, sometimes you gotta turn the heat down or a do a shorter sear time. Plain salt and pepper on a steak is fine but it gets pretty boring after a while
10:34 It's important to note that unsalted butter foams better.
I sometimes overcook my steaks to medium/ medium well when I butter baste them. Thanks for showing the proper temps to add the butter and pull it off the pan, I'll give it a shot next time I can afford a nice steak dinner
This is exactly the way I make my steaks. There's one glaring problem with this technique: it's only sufficient for 1 steak. With a wife and 2 kids, one steak is not enough. So you either have to have multiple cast irons and set ups, which not only makes timing difficult but absolutely destroys the kitchen. Or you have to do what I eventually gave in to, which is to make 2 steaks on the cast iron at once. This always results in a great crust on one side and less impressive on the other as the there are no hot spots left on the cast iron when you are ready to do your first flip. It's a compromise but at least I can have dinner read for the hungry mouths waiting. Obviously in a gourmet restaurant, they are using new pans and multiple burners at once. Grilling steaks for years, I finally realized the cast iron sear is the ideal way to make a steak. Now someone just needs to invent a clean way to make 2 at a time.
What is your opinion on cooking from frozen? You pre-season it, then You freeze the steak flat on a sheet pan with weight on it. Then you shallow fry it so you have good contact, while the center remains basically frozen. Then you put it in the oven or better, on the smoker. At the end once you reach temp you put the steak in the fridge 15-20 mins the refresh the crust in the pan
I learned something. Max is the man 👊🏾👊🏾👊🏾
Fr
I started to add a thin dusting of cinnamon over the top of my salt and pepper, makes for an incredible crust and a hint of sweetness with the savory steak. Now I do it every time.
This was so helpful❤ thanks
1500 degrees for cast iron but ignition point for cooking oil is half that
This video was so informational! Thank you for sharing.
Guga said that there is no difference in result if you pour the herb and garlic butter over the cooked steak rather than basting a steak in a pan. I've had the same result. Will you put that to the test?
I’ve definitely tried both and you can taste the difference. You can still taste both on either method, but I feel like the flavor is a lot deeper when it’s basted
The basting is fun though.
Great video. Love not only the content but the execution was fantastic as well. Style.
Excellent video, exactly what I wanted to see 👌🏻
THIS* is the pan-sear video ive been looking for!!!
i had found that dry brining with more than just salt and pepper and then doing a reverse sear doesn't result in the seasoning burning. there's a coffee rub i really like works great with a reverse sear and it doesn't burn like that if you're pan searing and butter basting.
Just what I needed. Great vid thanks.
Best instructions for steak’s cooking
What temp is it on ?
idk what you're talking about... I pan sear short rib steaks all the time. They come out extremely tender and are one of my favorites.
Excellent explanation
Another great and informative video. Cheers max 😎👍🏽
Thank you Sir!!!!!!
great video, how do you cook 2 steaks to be served at the same time? 1 pan? My wife & I enjoy a steak every now & again although she prefers hers more done than mine.
You damn genius! I have just ordered for the second time from MaxJerky! So frigging awesome! My favorite is the Sweet Heat Beef Sticks! My son even likes it and that's saying a lot
Dang, i need to get my dad's skillet out and season it... my trick with butter is to add a smidge of olive oil, juicy AF!
I Love Max the Meat Guy Vids 💜
THIS IS THE WAY!!
Such a great job providing so much information thank you for the valuable resource
Wonderful presentation!!