Having cooked ribeye steaks a number of different ways (including this one), as a matter of personal preference give me a pan that's scorching hot right from the git-go every time.
Just try this method. You will never know how great a technique this is unless you do. THEN if you prefer you other method, fine. But this cold-searing is a game changer and my steaks come out tender, delicious and perfectly cooked every time.
Honestly, I recommend looking at his reverse sear method (I haven't seen it to be honest, but he mentions it, I'm assuming it's a standard reverse sear) or using a hot pan. The problem with this method of starting out with a cold pan is that the steak will warm up way too slowly. That means you will get lots of banding in the steak. You'll notice when the steak here is cut there's a thick gray area around the outside of the steak and a thin pink area in the middle. The probe was put in the middle and he set it to be pink, except the outside will overcook. You are better off with the steak NOT being cold but being at room temperature, and you are better off with a HOT pan. This allows you to get a good sear and cooking getting the steak to come out with a better sear and less banding like this. A reverse sear is great cause you get almost no banding at all (like sous-vide), but it does take a very long time. A reverse sear is where you first cook the steak in the over at very low heat for a LONG time, then you finish it with a sear in a very hot pan.
He says, "Let's get started," and STARTS! Thank you, so many others say let's start, then they have 20 minutes of graphics, music, chatter about stuff competed unrelated. Oh and thanks for the technique
Another way to cook steak. I’ve been a reverse sear fan but it takes a long time and needs some planning when you want your dinner on time. I’ll try this method. Thanks!
I think it is fair to mention Lan Lam for being the first from my knowledge to mention this technique on UA-cam. It is perfect for home cooks and it gives a consistent result all the time. Other than that, thanks for spreading the word on it!
Thank you so much for this method! I have always thought I had to grill a steak to get a good result,.....but too often over cooked them. I live in central Texas, and it just gets too dang hot to grill outdoors in the summer. I tried this tonight on a T-Bone in my dry carbon steel pan. The steak was perfect after 8 minutes,...maybe a bit more towards Rare instead of the usual medium rare I shoot for. Did the salting an hour before,....took it off the medium heat when my probe showed temps from 118 to 130. Let it rest 5 minutes and rubbed a pat of butter around the top. Looked great with a nice browned crust,....and rare inside. Delicious! This is my new preferred way to cook a steak!!!
As a professional chef of over 20 yrs, I had never heard about a cold sear method. Very insightful and I most certainly enjoyed your presentation. I have subscribed and look forward to hearing and watching more!❤
I reverse sear alot using a pellet grill (smoker) and then a 26" Blackstone flat top. I cook all of my steaks MR and reverse sear to 120°before hitting the screaming hot flat top for 1 minute each side. If that was a 1" steak he cooked he definitely overcooked it on the finish most likely trying to get some color into the steak. If not it would have been an ugly grey. His heat ring on each side tells no lies. They were at least twice as thick as mine. Maybe 75% thicker not leaving about 30% of MR on that one side and the rest visibly overcooked. 80% of the inside of a steak should be what you want it to be MR. That leaves 10% per side to put a screaming hot crust on it using flavored butter or your choice of oils. I use homemade flavored butter myself. I personally wouldn't use this method and would do a proper reverse sear. Yes this is faster for 1 or 2 steaks but the outcome isn't great IMO The awesome thing about using a pellet smoker is you can use different types of pellets for different smoke profiles and you can have your smoker and your flat top cleaned and inside just a tad after the steaks are done resting. And by reverse searing in a pellet grill it'll take 45 minutes to an hour depending on how large and thick the staff are. I've actually had 2.5" Tomahawks take 1.5 hours to come up to 120°. I normally cook 4-10 at a time and the only special tools you need to have is wired or wireless thermometers for the meat and 1 for the smoker. *Always double check you grill thermometer if it comes with one as many can be off as much as 100° Your grill may say it's 250 but in reality it's 350. Most can be calibrated but the wired unit I use has one for the grill and 4 for meat so I bypass the one that came with mine. I did check it against the other and it's 30° high. Anyway, hopefully I'm not barking at a wall and you get some ideas from this. No fuss and no muss cooking outside and very easy clean up! Be blessed! ✌️
@@AzTurboMini u mentioned above that u get 10% on each side for grey band for searing? If you're getting that much per side then your def not searing correctly. I can get a nice dark crust and still have wall to wall redness!
Another pro chef here. The cold sear method is absolute gold. I off center the lid and the sound and smell is when I know to flip it. Temp down to low with the lid askew again for a short couple minutes and rest. 20 Oz ribeyes perfect every time. I'll likely never use a grill again.
I season with kosher salt; cracked black pepper; use cast iron skillet; add butter fresh rosemary; and fresh thyme and baste with butter sauce while cooking! Flavor is superb! Also add some butter on top while it is resting.
First, thanks for watching. I love using my air fryer instead of my oven for doing a reverse seared steak. I normally put a probe thermometer into the steak, stick it into the air fryer at 400 degrees F for about 10 minutes. The steak normally comes up to my set temperature ( 115 - 118 degrees F) before the 10 minutes are up. If you don't have a probe thermometer, I would pull the steak at about 8 minutes and check it with a regular meat thermometer. Let the steak rest for about 10 minutes, and finish with a sear in a skillet until it reaches your liking. I normally do mine until about 125 - 130 degrees internal temp for medium rare. I find that the hot air fryer does an awesome job of even cooking, but will lack the sear. If you don't mind the sear missing, you could just leave it in the hot air fryer until it's done to your liking.
Me too! I love to dry with Sea, Kosher, or pink Himalayan and also way before cooking. No other spice until after cooking. Also a bit of butter when resting! Great video!
Hello Ralph. Looks like great method for sure. I'm just wondering though , once you stuck that probe in the steak , you never went back to it to check the temp. You only flipped it every 2 minutes without mentioning the probe. Also after sitting for 5 min, the steak I would think is almost not so warm anymore. Thanks for your channel.
Thanks for leaving a comment and for watching. This was one of the first videos where I used the Meater probe. I was tracking the temperature the whole time, but didn't mention it much. In Later videos I tend to refer to it more often.
I've just Subscribed, just personally subscribed about 4 or 5 minutes ago, this is pretty awesome and you've actually got the perfect relaxational mood boosting music in the background.!!! 💙💚💜❤👩❤👩
@ArsonHQ Thanks, even though I know the music was probably pretty bad and depressing. Lol. That's what happens when you've been editing all night, it's 4am, and it's sounding pretty good to me at the time. I'm really glad you liked it in spite of the music. Thanks for the subscription.
@@ralphknowsfood: Seems more than fine to me and I like and Love the melody flow of the tune of it.!!! The reason being was because when and while I was watching and viewing your personal youtube steak video here on UA-cam, well it actually sounds more like a Tribute and Motivational Mood Boosting melody tune to the tune's flow such as in referring to motivating people to make their local community what it is today and motivate farmers and countryside individuals to let their tv commercials and dairy farms motivate both tv and youtube viewers to actually get involved in their local community type of tune to it.!!! The Music also sounds like Tribute to Success, like it and Love it...Yeah, Great Tutorial with an Excellent UA-cam Experience. Great Music, oh yeah...You're very most welcome by the way Ralph.!!! Sincerely And Yours Trulyman: Mark:) Filipino Canadian from upper North America, Canada.
Very cool simple method for searing steaks. I am a professional cook, most people who don't cook or don't like to cook think it's always so difficult and complex. This is a simple method for a quick steak that just about anyone can do. Love it!
I never heard of a cold sear before today. Watching your video. Wow Ralph, awesome but keep up the good work. I can almost smell it from here smelling it is only part of the battle. I want to taste it. It looks so tasty and ribeyes are not my favorite steak but you sure did make this one look delicious. Thank you again sir
Interesting maybe I'll try it? Thank you for taking the time to share the video! I usually season my steaks S&P vacuum seal Sous Vide pat down and give it a Maillard reaction with a deep crust Rest for five on my steak
Sous Vide can work really well, but can take a lot of time. If for some reason you don't have as much time that night, this can work out. Is it my preferred method, no, I still usually go to using a reverse sear.
@@ralphknowsfood Makes sense. I hear you I started prepping our food when we had 8 kids @ home and I guess old habits die hard? I have a vacuum sealer and include seasoning for each prepped meal. I drop it in the sous vide and remotely turn it on via Apple Viola it is super passive. Through A sear on it. Am I always prepared heck no so I'll be trying yours soon. Thank you. The sous vide setup is pretty cheap and convenient. If you haven't already done a video maybe it is worthy of a video?
I do think there is a bit too much grey from either side of the steak before the pink middle. This is how I cook steak, giving me a thin sear and then a perfekt pink between (medium rare). I usually get steaks that are slightly less than 1 inch thickness. - Dry off the steak, season with salt and pepper - In pan, high heat, 45 seconds searing on each side, and also sear the sides - Put in oven at 400 F for 7 minutes, Take out of oven and let rest under foil for 30 min - Put back in oven for another 7 minutes, take out and enjoy! It is perfect every time! :)
The best way to make steak is salt and pepper at least 2 hours before cooking, get the pan hot as hell with olive oil and put the strip of fat down first, let the fat render and melt into the pan and I mean really almost burn the fat, put the steak down and let it sear for like 2-3 minutes depending on thickness. Flip the steak and throw in a thick chunk of butter, a clove of crushed garlic and some rosemary on the stick. Move the butter around the outside of the pan so it melts around the steak and absorbs the flavors, then get a spoon and tilt the pan a bit so the butter goes to one side, and toss the butter all over the steak with the spoon over and over again for the rest of the 2 minutes of that side. Then flip the steak one more time and throw the butter on it again for about 10-15 seconds. Turn off the pan and flip the steak presentation side up onto a plate. Then pick up the charred rosemary sticks and place them on the steak so it’s flavors melt into the steak as it rests. Let it rest for minimum 7-10 minutes. Best steak you’ll ever have.
@@tictac4949 I have made my steaks in the past the way you describe and it is very delicious. Now I do it the same way except when I baste the steak in butter I only use thyme, garlic cloves, and sliced shallots. That’s my favorite way.
My favorite way to cook a ribeye is on a super hot grill. 1:15 turn it 45 degrees, cook another 1:15 flip and repeat. That’s for a 1 1/2 inch thick steak. Shorter cook time for a thinner steak. I like ribeyes done at medium, melt the fat into the steak. The most important part of cooking any steak is letting it rest for about ten minutes covered in a foil tent.
I use the same method but I flip it ever 30sec. On med-high heat for the first 3mins then on low-medium for the final 3mins, it cooks more evenly creating a perfect wall to wall medium steak
I also do first high heat, then medium-low, then maybe a short high heat session at the end if needed, for the crust. Don't use a thermometer, I can tell by touch what's happening inside the steak.
I normally salt it the same, no matter the thickness. I usually like to salt it and put it in the fridge for anywhere from 1 to 8 hours. I know a lot of people say overnight, but when I have done that, it seems to have too much of an overpowering salty taste.
What's your temp at? I set my burner to 5.5 or 6 out of 10. I cook for 1 min on each side 2x. I spoon butter on it after the first flip. Any longer then that I'm scared ill over cook it. I've only been doing this for a short amount of time. I'm trying to up my steak game😂
@@curtisheath-x8x I use gas and turn it on high until the pan smokes. Then oil until it shimmers and then meat. If you don't want to over-cook, start at flipping it, 2 minutes per side (depending on thickness). Slice it to check. Sometimes you may have to add 30 seconds per side.
@godfreyjones4428 you should never slice a steak to check the temp. You do that before it rests and you'll lose a lot of the moisture in the steak. You either need to learn how to touch it to tell or get a thermometer.
@@AviatorChef This advice isn't for someone cooking for someone else. He's eating it. And this person may not have a meat thermometer. This is how I did it until I learned to measure it by touch. Calm down Chef Boyardee.
Love me some "Hanger Steak" whole loin to trim. Tid bits & scraps for best tacos & fajitas. Medalions for garlic toasted french bread sand w/ mush, onion , pep, & cheese. Loins = dinner time char broiled w/ grilled aspar & rice pilaf or fondant potatoes Rib is grand. Hanger is leaner & cheaper & considered personally one step above the ribeye Worth the effort
One thing I've learned over the years cooking steak, is that I like a good sear. The reverse sear method is perfect for me even though it takes a little while longer. But I am convinced that if smoke isn't rolling out of my kitchen, then I haven't done a good job searing LOL! I would be cautious if you're using a Teflon pan and heating it on high. As long as you don't get distracted, I'd say you'd be okay with the short amount of time it's on high. Just thought I would throw that out there. Thanks for the idea😁
Rib eye, Chuck eye, Top Sirloin. I cook ALL steaks by cold searing method. I also set my timer at 1:55 as I find it takes about 5 seconds between flipping and starting the timer. I love this method and it cuts cooking time in half.😊
I think it would be harder to do in a cast iron pan because the cast iron will hold on to the high heat longer. Cast iron would be ideal for the Reverse Sear Method though. Check out my video on Reverse Sear. Thanks for watching.
Cold sear in cold cast iron is my go-to. Cook on medium low until the steak releases from the pan on each side for medium rare (3/4 to 1 inch steak). Nice sear, tender, not undercooked.
I have never seen that cooking method, but I am definitely trying that tonight. Thank you for this channel and showing me what I have been doing wrong.😢
that's a really good tip about looking for the ribeye with the biggest cap, never heard that before. At thirty five bucks a pound I want the biggest bang for my buck! 🥩
, Thank you for teaching your methods of cooking. Today I earned not only how to properly cook a ribeye, but also that the ribeye had a cap. I remember when I was stationed at Yokota AB Japan in 1977-80, I could buy ribeye by the case at the PX. Funny part is all the caps were missing! 20 lbs of ribeye and no caps. Seems I and many others were cheated out of the best part. Keep up the good work and I will see you later.
Interesting technique. I prefer a hot pan to start myself. I find it develops a much better crust as it's not essentially simmering in its own juices at the start. Also, the well-done ring, grey part, is to thick bringing the temperature up slowly from a cold start. Just my take and preference
It is worth mentioning that this method probably works best on a cold steak fresh out of the fridge to avoid that thick transition zone. This way is definitely more forgiving on less experienced cooks.
This method works well, but you need a thick enough steak. The steak in this video was too thin, preventing a good outer sear before the inside was medium rare. The outside was not done enough and the inside was too done. With a 1.5 to 2 inch steak, this method works great and prevents all the smoke and aggressive spatter of cooking steaks on a ripping hot skillet indoors. With a thinner steak, you're just going to have to use higher heat if you want a nice crust. With a thicker steak, you can still use this method, but might have to finish in an oven if the outside gets too done before the inside reaches desired temp.
Your right. Next time I do a video about this technique, I will find a thicker steak. The technique is fine, my choice of steak (and music) were not. Thanks for watching and commenting.
Chef Raymond Blanc has a very similar technique. Only he adds butter to cold pan and put it on medium heat til the butter starts foams then he adds the meat. He cooks it about 5 min per side flipping only once. I think the key to this method is the thickness of the steak.
Hi Ralph diffently my favorite.." i always thought You need a very hot frying pan to sear....learn something 🤓 new....Thank You !! I wish i was there to join you for dinner looks so good.... " Eat Meat Stay Strong❤
Costco sometimes has this cut called ribeye cap, which is the ribeye without the eye. Imo it's the best cut of any steak, it's flavorful and super tender. A bit more expensive than your regular ribeye cut but it's really worth it
YIKES! Way too much grey area! After spending a fortune on such an expensive steak you don't want to ruin it by attempting a "cold sear", you took way too long to cook it which is why you got so much grey area (two Thord of the steak is ruined). At home we cook hot and fast, no flipping once its cooked on each side and we don't get any grey area at all and it tastes far better than the mediocre steaks that have so much grey area, and we gear a better sear than what we see in this video. Try it hot and fast to see the difference yourself.
Thanks for the vid, very brave to do that given that every bloke considers themselves an expert 😊. For my taste that looked under browned, the fat hadn't rendered and browned enough and the cross section looks a bit cooked/undercooked rather than graduated done ness. My fave never fail is room temp steak scorching hot cast iron, season heavily all sides then tongs to fry the fatty ends and get some beef lard rendered. Then each side till it's as seared as you dare, then wrap in foil and put it somewhere best suited to regulate the time you have available or the doneness you want.
Hi Ralph, I've tried it, and surprisingly it has worked really well, very tasty indeed, I'm pretty sure I will keep doing it this way. Thanks for the method@@rjones3296
The cold sear method by Lan Lam may have to be adjusted here, because she used a thicker cut of steak than a rib eye that you used. According to her, a steak should be at least 1 1/2 inches thick. Otherwise, the outside of a thinner cut steak may become overcooked resulting in a gray band. I don't know what the solution is for a thinner cut. Perhaps, the cold sear method may not be ideal here. Instead, start off with a really hot pan and aim to quickly form a crust on both sides of the steak. Then turn the flame way down and finish off the steak. I appreciate the amount of effort you put into making this video. Keep the videos coming. I want to wish you great success with your channel!
Theoretically, keeping the temperature higher longer should get the desired effect. And if you cook on electric or induction, you can hit a higher temp. But then you start running into the same disadvantages you might with a traditional search, splatter and risky temps for nonstick and may just be better to do it the traditional way. My impression of the Lan Lan video was that the cold sear probably lives best In the 1 1/2in niche. 1.25" or thinner go hot and fast in cast iron. 1.75" and up, reverse sear.
That is exactly what happened here. The outer part of the steak overcooked, and the middle is medium rare, and minimal crust. I think turning the temp down killed the process of searing, and became more cooking the steak slowly.
Just curious about this method on various pan types. It seems you used a nonstick pan in this video. How does this method fare with cast iron and/or stainless steel???
It’s my favourite steak! My wife’s is a new your strip. She doesn’t eat any fat from a steak if she can avoid it. I constantly tell her FAT IS FLAVOR! Some folks just don’t get it! I like mine med-rare, dad medium, wife medium, my aunt mooing, and mom hockey puck!
Looks good! Does it matter what kind of pan you use? I have mainly cast iron but I would like to get one like you have. What brand do you use? I do mainly low carb so this looks great for me. I've done keto but gotten away from it but want to get back to that so this with the asparagus is very appealing to me. However, I do want to try those roasted potatoes! 😁
The pan I am using during the video is a "Blue Diamond". It does pretty good, but the handle gets too hot, so i had to put a silicone cover on it. The cast iron pan should work great for this, perhaps even better than the one I am using. The non-stick pan does work great for a lot of everyday cooking. I especially love it for omelets.
@@ralphknowsfood Thanks Ralph! I got a 'cozy' for the handle of my cast iron pans made like a pot holder that goes around the handle. The silicone cover for your pan sounds like a good idea and it does look like it would do very nicely for omelets.
All non-stick pans should not be put on heat over medium. High heat will ruin the non-stick pan quickly, and it will no longer be non-stick. Other types of pans that are good for high heat (cast iron, carbon steel, stainless steel, etc.) will have the meat stick to the pan until it is cooked enough on that surface of the meat touching the pan when it will release from the pan naturally (generally once a crust has been formed. I guess I do not know if that would be the same if starting from a cold pan, but most will heat up slower than a non-stick pan and not cool down as quick as a non-stick pan, because the non-stick pans tend to be a lot lighter weight and thinner.
Hi Ralph, that looks really convincing and very interesting,, and definitely, will give it a try! Thanks! Now a couple of questions,, was the steak at room temperature or just out of the fridge? And the other question,, how thick was that steak? By the way, that was a beautiful steak, a very generous cap and lovely marbling!
Hi Ralph... I thoroughly enjoyed your method of cooking steak in a cold pan, particularly ribeye which I love. One suggestion I might have for you is to give us more "close-up" shots of the food you are preparing so we can benefit from what the food item looks like as it is progressing to be cooked. Keep up the great work Ralph. Mike Santullo Albuquerque, New Mexico USA
Hello Michael. Thanks for watching, I'm glad you enjoyed it. Since posting this video, I have learned a lot more about editing and post production. I try to get more close up shots into the videos whenever I can now. I have also added a couple more cameras. Thanks for letting me know where your from , I enjoy seeing where viewers are at. I have stopped off in Albuquerque many times while on road trips out to California, Arizona and Nevada.
I will certainly try this method but mainly because it looks a really clean way to cook it without the spattering from the pan and putting the butter on afterwards seems to make it look good as well.
Thanks to Lan Lam this is my favourite method, however this is not done in minutes. Takes a good 20 to 30 minutes to get a great result and would usually have a steak at twice this thickness to get a great crust. Agree that brining the steak with salt an hour or so prior is also highly recommended. This really is the best scientific method to cooking a thick steak in a domestic kitchen. Restaurants generally use either standard sear or reverse sear methods due to time constraints and the fact they have commercial grills and broilers that reach much higher temperatures.
I’ve found what I consider a better method. I Souse Vid the meat to 127 degrees and then just sear steak for a couple minutes on each side. No rest period required.
@@leedoyle1510 Sous Vide equipment has become inexpensive. If you’re thinking of doing it I’d guess less than $200 would get anyone started. It makes cheaper cuts of meat very flavorful. I got my original investment back in probably less than 6 months.
This is a new method. The steak looks very soft. The sear is not great, but better than most home cooks get. I wonder if the flavor would be better if you seasoned the cutting board instead of the dry brine method. I bet a flame sear in addition to the cold pan would improve the results considerably and retain that perfect medium rare that you achieved.
Great observations and suggestions. In my newer Tomahawk video, I try to flip more often (30 seconds) during the searing phase. I think it helps with both the sear and how even it cooks inside.
I've noticed you hit the youtube push on this video. I'll give a like and comment to help it keep pushin your videos. I make a mean steak but I figured I'd click lol. Not sure what your next videos will be but breakfast sandwhiches, air fryer options and easier meals seem to pick up steam often. Hope you continue to grow man.
Having cooked ribeye steaks a number of different ways (including this one), as a matter of personal preference give me a pan that's scorching hot right from the git-go every time.
Just try this method. You will never know how great a technique this is unless you do. THEN if you prefer you other method, fine. But this cold-searing is a game changer and my steaks come out tender, delicious and perfectly cooked every time.
@@SuzetteG316 I think Mark said he tried this method as well - "Having cooked ribeye steaks a number of different ways (including this one)".
@@SuzetteG316 did you even read what he said?
The steak in the video looks disgusting
Was the steak at room temperature before you began the process?
Thank you for the tip on how to chose a ribeye
You're very welcome. Thanks for watching and commenting.
I had no idea as well. Always went for the marbling and nothing more.
I'm getting into meat more after being mostly vegetarian. I can't wait to try this technique, Thanks!
You're headed in the right direction!
Honestly, I recommend looking at his reverse sear method (I haven't seen it to be honest, but he mentions it, I'm assuming it's a standard reverse sear) or using a hot pan. The problem with this method of starting out with a cold pan is that the steak will warm up way too slowly. That means you will get lots of banding in the steak. You'll notice when the steak here is cut there's a thick gray area around the outside of the steak and a thin pink area in the middle. The probe was put in the middle and he set it to be pink, except the outside will overcook.
You are better off with the steak NOT being cold but being at room temperature, and you are better off with a HOT pan. This allows you to get a good sear and cooking getting the steak to come out with a better sear and less banding like this.
A reverse sear is great cause you get almost no banding at all (like sous-vide), but it does take a very long time. A reverse sear is where you first cook the steak in the over at very low heat for a LONG time, then you finish it with a sear in a very hot pan.
Your on your way to being healthier. 😊
Wet/no crust and a big grey band, not diggin' it.
Otherise love how it was made and the feel
Hey Ralph, I am a retired chef. Been all over Europe and can honestly say that's perfect!!
not even close...
I hope you're being sarcastic no shade on ralph but if you actually think those lines in the middle are chef worthy you need to go back to school
@@tejay9416 Yeah it's too brown on the edges for me
He says, "Let's get started," and STARTS! Thank you, so many others say let's start, then they have 20 minutes of graphics, music, chatter about stuff competed unrelated. Oh and thanks for the technique
Another way to cook steak. I’ve been a reverse sear fan but it takes a long time and needs some planning when you want your dinner on time. I’ll try this method. Thanks!
I love doing a steak with a reverse sear, but when you're short on time, this works great.
Reverse sear is King for flavor mmm 😋 🤤
Thanks Ralph. Philip from the UK here and this takes the pressure out of steak cooking. So welcome.
Thanks for watching Philip. I hope this helps. It's always good to have a couple of different methods to rely on.
I like this method! No smoking up the kichen. Thank you!
You're right about that Patricia, there is very little mess and smoke.
I think it is fair to mention Lan Lam for being the first from my knowledge to mention this technique on UA-cam. It is perfect for home cooks and it gives a consistent result all the time. Other than that, thanks for spreading the word on it!
Your right, Lan Lam does a fantastic job, I admire her videos. Thanks for the comment, and keep them coming.
Her channel is terrific.
@@surfingonmars8979 It really is.
ua-cam.com/video/uJcO1W_TD74/v-deo.html
Indeed she did
Thank you so much for this method! I have always thought I had to grill a steak to get a good result,.....but too often over cooked them. I live in central Texas, and it just gets too dang hot to grill outdoors in the summer. I tried this tonight on a T-Bone in my dry carbon steel pan. The steak was perfect after 8 minutes,...maybe a bit more towards Rare instead of the usual medium rare I shoot for. Did the salting an hour before,....took it off the medium heat when my probe showed temps from 118 to 130. Let it rest 5 minutes and rubbed a pat of butter around the top. Looked great with a nice browned crust,....and rare inside. Delicious! This is my new preferred way to cook a steak!!!
As a professional chef of over 20 yrs, I had never heard about a cold sear method. Very insightful and I most certainly enjoyed your presentation. I have subscribed and look forward to hearing and watching more!❤
I reverse sear alot using a pellet grill (smoker) and then a 26" Blackstone flat top. I cook all of my steaks MR and reverse sear to 120°before hitting the screaming hot flat top for 1 minute each side. If that was a 1" steak he cooked he definitely overcooked it on the finish most likely trying to get some color into the steak. If not it would have been an ugly grey. His heat ring on each side tells no lies. They were at least twice as thick as mine. Maybe 75% thicker not leaving about 30% of MR on that one side and the rest visibly overcooked. 80% of the inside of a steak should be what you want it to be MR. That leaves 10% per side to put a screaming hot crust on it using flavored butter or your choice of oils. I use homemade flavored butter myself.
I personally wouldn't use this method and would do a proper reverse sear. Yes this is faster for 1 or 2 steaks but the outcome isn't great IMO
The awesome thing about using a pellet smoker is you can use different types of pellets for different smoke profiles and you can have your smoker and your flat top cleaned and inside just a tad after the steaks are done resting. And by reverse searing in a pellet grill it'll take 45 minutes to an hour depending on how large and thick the staff are. I've actually had 2.5" Tomahawks take 1.5 hours to come up to 120°. I normally cook 4-10 at a time and the only special tools you need to have is wired or wireless thermometers for the meat and 1 for the smoker. *Always double check you grill thermometer if it comes with one as many can be off as much as 100° Your grill may say it's 250 but in reality it's 350. Most can be calibrated but the wired unit I use has one for the grill and 4 for meat so I bypass the one that came with mine. I did check it against the other and it's 30° high. Anyway, hopefully I'm not barking at a wall and you get some ideas from this. No fuss and no muss cooking outside and very easy clean up! Be blessed! ✌️
@@AzTurboMini u mentioned above that u get 10% on each side for grey band for searing? If you're getting that much per side then your def not searing correctly. I can get a nice dark crust and still have wall to wall redness!
Thanks. Your comment means even more to me since you're a professional chef.
Another pro chef here.
The cold sear method is absolute gold.
I off center the lid and the sound and smell is when I know to flip it.
Temp down to low with the lid askew again for a short couple minutes and rest.
20 Oz ribeyes perfect every time.
I'll likely never use a grill again.
@@jopharhautman9716 I love this comment. You are offering some truly great advice. Thanks.
I've tried all of them and definitely like this method best. I was amazed that this is the quickest and still delicious, tender, and juicy.
@joethielman5689 Thanks Joe. This works out pretty well, especially if you're in a hurry. It's a whole lot less mess.
I season with kosher salt; cracked black pepper; use cast iron skillet; add butter fresh rosemary; and fresh thyme and baste with butter sauce while cooking! Flavor is superb! Also add some butter on top while it is resting.
WOW.
I bought an air fryer combo little oven and wondered if you do recipes for meat in one of those.
First, thanks for watching. I love using my air fryer instead of my oven for doing a reverse seared steak. I normally put a probe thermometer into the steak, stick it into the air fryer at 400 degrees F for about 10 minutes. The steak normally comes up to my set temperature ( 115 - 118 degrees F) before the 10 minutes are up. If you don't have a probe thermometer, I would pull the steak at about 8 minutes and check it with a regular meat thermometer. Let the steak rest for about 10 minutes, and finish with a sear in a skillet until it reaches your liking. I normally do mine until about 125 - 130 degrees internal temp for medium rare. I find that the hot air fryer does an awesome job of even cooking, but will lack the sear. If you don't mind the sear missing, you could just leave it in the hot air fryer until it's done to your liking.
I love rare steak with a perfect sear. Nothing better. I’m carnivore and love this video. Thank you Ralph.❤
Thanks for the comment. I always appreciate hearing from viewers.
Me too! I love to dry with Sea, Kosher, or pink Himalayan and also way before cooking. No other spice until after cooking. Also a bit of butter when resting! Great video!
@@davidfarina2448yes that is the way to do it. Burnt pepper on steak is no good.
@@davidfarina2448 is that what he said? I couldn't quite understand what he was saying...take the moisture out put the moisture back in ...huh?!
@@ralphknowsfood what did you say about the salt? unclear.
You're the man, Ralph!
Nicely done...
I'm gonna try this..
And you're not a talkaholic. 👍
@stellacatfish Thank You. I hope this works out well for you. Let me know.
This is Brilliant. My daughter can’t even boil water, but she can do this. You have been my answer. Ted
Thanks for leaving a comment. I hope this helps your daughter out.
You must be father of the year
@@RAV3N290 Thanks Ted
Great looking steak. I will try this method. What type and size pan did you use
I believe this pan was by Blue Diamond (10 inch). I also use a 12 inch pan by OXO.
Great cooking system Ralph! Thanks for sharing!
Thanks for watching. I hope this technique works out well for you.
Hello Ralph. Looks like great method for sure. I'm just wondering though , once you stuck that probe in the steak , you never went back to it to check the temp. You only flipped it every 2 minutes without mentioning the probe. Also after sitting for 5 min, the steak I would think is almost not so warm anymore.
Thanks for your channel.
Thanks for leaving a comment and for watching. This was one of the first videos where I used the Meater probe. I was tracking the temperature the whole time, but didn't mention it much. In Later videos I tend to refer to it more often.
Thank you for sharing valuable helpful TIPS. I am a ribeye steak lover. I appreciate your precious time greatly.
Thanks for watching, I really appreciate it.
I've just Subscribed, just personally subscribed about 4 or 5 minutes ago, this is pretty awesome and you've actually got the perfect relaxational mood boosting music in the background.!!! 💙💚💜❤👩❤👩
@ArsonHQ Thanks, even though I know the music was probably pretty bad and depressing. Lol. That's what happens when you've been editing all night, it's 4am, and it's sounding pretty good to me at the time. I'm really glad you liked it in spite of the music. Thanks for the subscription.
@@ralphknowsfood: Seems more than fine to me and I like and Love the melody flow of the tune of it.!!! The reason being was because when and while I was watching and viewing your personal youtube steak video here on UA-cam, well it actually sounds more like a Tribute and Motivational Mood Boosting melody tune to the tune's flow such as in referring to motivating people to make their local community what it is today and motivate farmers and countryside individuals to let their tv commercials and dairy farms motivate both tv and youtube viewers to actually get involved in their local community type of tune to it.!!! The Music also sounds like Tribute to Success, like it and Love it...Yeah, Great Tutorial with an Excellent UA-cam Experience.
Great Music, oh yeah...You're very most welcome by the way Ralph.!!!
Sincerely And Yours Trulyman:
Mark:) Filipino Canadian from upper North America, Canada.
@ArsonHQ Thanks Mark. I appreciate your comments.
Very cool simple method for searing steaks. I am a professional cook, most people who don't cook or don't like to cook think it's always so difficult and complex. This is a simple method for a quick steak that just about anyone can do. Love it!
Thanks, that means a lot coming from a professional cook.
I never heard of a cold sear before today. Watching your video. Wow Ralph, awesome but keep up the good work. I can almost smell it from here smelling it is only part of the battle. I want to taste it. It looks so tasty and ribeyes are not my favorite steak but you sure did make this one look delicious. Thank you again sir
Thanks for the compliment and thanks for watching.
Looks great. I prefer a darker crust, but I would definitely eat that steak
Interesting maybe I'll try it? Thank you for taking the time to share the video! I usually season my steaks S&P vacuum seal Sous Vide pat down and give it a Maillard reaction with a deep crust Rest for five on my steak
Sous Vide can work really well, but can take a lot of time. If for some reason you don't have as much time that night, this can work out. Is it my preferred method, no, I still usually go to using a reverse sear.
@@ralphknowsfood Makes sense. I hear you I started prepping our food when we had 8 kids @ home and I guess old habits die hard? I have a vacuum sealer and include seasoning for each prepped meal. I drop it in the sous vide and remotely turn it on via Apple Viola it is super passive. Through A sear on it. Am I always prepared heck no so I'll be trying yours soon. Thank you. The sous vide setup is pretty cheap and convenient. If you haven't already done a video maybe it is worthy of a video?
Thx for the technique 😊
Retired chef here, just saying this is great! The science of it is brilliant.👍🏻
@@timivers8823 Thanks. I especially like hearing that from a legit chef.
@@ralphknowsfood no threat of a grey band on the sear. Definitely less mess.👍🏻
Perfectly cooked
Thank you, and thanks for watching.
I will be cooking my ribeye this way tonight! Thank you
How was it ?
@@geraldwaldrop5131 delicious! Thank you. 😊
I liked all the detail which you gave Ralph ! The steak looked beautifully cooked. I'll bet it was delicious. Thank you !
Wow, that looks good enough to eat. Thanks for making the video for us!
Thanks for watching.
Thats what i call a perfect steak
Thanks, and thanks for watching.
You have an excellent teaching style. Never had seen this technique before. Will be trying it out soon.
Thanks. I appreciate your kind comment.
I do think there is a bit too much grey from either side of the steak before the pink middle.
This is how I cook steak, giving me a thin sear and then a perfekt pink between (medium rare).
I usually get steaks that are slightly less than 1 inch thickness.
- Dry off the steak, season with salt and pepper
- In pan, high heat, 45 seconds searing on each side, and also sear the sides
- Put in oven at 400 F for 7 minutes, Take out of oven and let rest under foil for 30 min
- Put back in oven for another 7 minutes, take out and enjoy!
It is perfect every time! :)
Great suggestion. I'll try it. Sounds like it will make a great video. Thanks!
Wont have enough crust for my liking. 45 secs per side not alot
The best way to make steak is salt and pepper at least 2 hours before cooking, get the pan hot as hell with olive oil and put the strip of fat down first, let the fat render and melt into the pan and I mean really almost burn the fat, put the steak down and let it sear for like 2-3 minutes depending on thickness. Flip the steak and throw in a thick chunk of butter, a clove of crushed garlic and some rosemary on the stick. Move the butter around the outside of the pan so it melts around the steak and absorbs the flavors, then get a spoon and tilt the pan a bit so the butter goes to one side, and toss the butter all over the steak with the spoon over and over again for the rest of the 2 minutes of that side. Then flip the steak one more time and throw the butter on it again for about 10-15 seconds. Turn off the pan and flip the steak presentation side up onto a plate. Then pick up the charred rosemary sticks and place them on the steak so it’s flavors melt into the steak as it rests. Let it rest for minimum 7-10 minutes. Best steak you’ll ever have.
@@tictac4949 I have made my steaks in the past the way you describe and it is very delicious. Now I do it the same way except when I baste the steak in butter I only use thyme, garlic cloves, and sliced shallots. That’s my favorite way.
@@od40k77 interesting I’ll have to try that
My favorite way to cook a ribeye is on a super hot grill. 1:15 turn it 45 degrees, cook another 1:15 flip and repeat. That’s for a 1 1/2 inch thick steak. Shorter cook time for a thinner steak. I like ribeyes done at medium, melt the fat into the steak. The most important part of cooking any steak is letting it rest for about ten minutes covered in a foil tent.
Also, I try to bring the steaks up to room temp before I cook them. Again, the key is to let it rest.
Good suggestions.
Itryed it, 3" Ribaye, came out great. thank you
That's awesome to hear. Thanks for watching and thanks for the comment.
awesome video.
Thanks for the feedback. I appreciate it.
I'm ready to splurge for a ribeye....thanks
Thanks for the comment Roger. I appreciate your watching.
excellent video
Hi Dilip, thanks for watching and for leaving a nice comment.
I use the same method but I flip it ever 30sec. On med-high heat for the first 3mins then on low-medium for the final 3mins, it cooks more evenly creating a perfect wall to wall medium steak
Thanks for the comment. Your right about the 30 second flip. I have changed how I do things since I made this video and I agree it works out better.
Exactly. And I think you are not the only one. I always cooked steak like this. I bet there are millions, or even billions, of us.
I also do first high heat, then medium-low, then maybe a short high heat session at the end if needed, for the crust. Don't use a thermometer, I can tell by touch what's happening inside the steak.
Thank you for sharing this technique.
How long did you leave the steak in the fridge after you salted it? Also how much salt vs thickness of steak?
I normally salt it the same, no matter the thickness. I usually like to salt it and put it in the fridge for anywhere from 1 to 8 hours. I know a lot of people say overnight, but when I have done that, it seems to have too much of an overpowering salty taste.
@@ralphknowsfood Thank you very much for your reply.
@@geoffkeller5337 Glad to help. Thanks for watching Geoff.
Gotta try this!
I hope it works out well for you. Let me know your results.
Nice! What pan are you using? Is it safe for high heat?
I usually use either a Blue Diamond or a pan by OXO. They both seem to be rated for high heat and oven safe.
I use a cast iron, screaming hot for 3.5 minutes each side. Baste with butter and rosemary for the last minute. Rest for 7. It never fails.🤷♂️
What's your temp at? I set my burner to 5.5 or 6 out of 10. I cook for 1 min on each side 2x. I spoon butter on it after the first flip. Any longer then that I'm scared ill over cook it. I've only been doing this for a short amount of time. I'm trying to up my steak game😂
@@curtisheath-x8x I use gas and turn it on high until the pan smokes. Then oil until it shimmers and then meat. If you don't want to over-cook, start at flipping it, 2 minutes per side (depending on thickness). Slice it to check. Sometimes you may have to add 30 seconds per side.
Steak is to expensive to experiment with but I'll try it out
@godfreyjones4428 you should never slice a steak to check the temp. You do that before it rests and you'll lose a lot of the moisture in the steak. You either need to learn how to touch it to tell or get a thermometer.
@@AviatorChef This advice isn't for someone cooking for someone else. He's eating it. And this person may not have a meat thermometer. This is how I did it until I learned to measure it by touch. Calm down Chef Boyardee.
Love me some "Hanger Steak" whole loin to trim.
Tid bits & scraps for best tacos & fajitas.
Medalions for garlic toasted french bread sand w/ mush, onion , pep, & cheese.
Loins = dinner time char broiled w/ grilled aspar & rice pilaf or fondant potatoes
Rib is grand. Hanger is leaner & cheaper & considered personally one step above the ribeye
Worth the effort
Pork fat or beef tallow besides a compound butter reach it even higher.
You're right. I do love a good hanger steak. Just a little hard to find sometimes.
One thing I've learned over the years cooking steak, is that I like a good sear. The reverse sear method is perfect for me even though it takes a little while longer. But I am convinced that if smoke isn't rolling out of my kitchen, then I haven't done a good job searing LOL! I would be cautious if you're using a Teflon pan and heating it on high. As long as you don't get distracted, I'd say you'd be okay with the short amount of time it's on high. Just thought I would throw that out there. Thanks for the idea😁
I agree with you 💯 you had me 😂😂😂 at smoke bellowing…it happens every time but it tastes soooo good!
You're searing wrong. ua-cam.com/video/IZY8xbdHfWk/v-deo.html
Rib eye, Chuck eye, Top Sirloin. I cook ALL steaks by cold searing method. I also set my timer at 1:55 as I find it takes about 5 seconds between flipping and starting the timer. I love this method and it cuts cooking time in half.😊
Simple process and excellent result.
Thank You
What adjustments would you make if using a cast iron pan? Looks great by the way!
I think it would be harder to do in a cast iron pan because the cast iron will hold on to the high heat longer. Cast iron would be ideal for the Reverse Sear Method though. Check out my video on Reverse Sear. Thanks for watching.
Cold sear in cold cast iron is my go-to. Cook on medium low until the steak releases from the pan on each side for medium rare (3/4 to 1 inch steak).
Nice sear, tender, not undercooked.
Great, simple method!
Thanks, and thanks for watching.
I have never seen that cooking method, but I am definitely trying that tonight. Thank you for this channel and showing me what I have been doing wrong.😢
This is wrong.
that's a really good tip about looking for the ribeye with the biggest cap, never heard that before. At thirty five bucks a pound I want the biggest bang for my buck! 🥩
When everything cost so much, you definitely want to make sure you're getting the most bang for your buck.
,
Thank you for teaching your methods of cooking. Today I earned not only how to properly cook a ribeye, but also that the ribeye had a cap. I remember when I was stationed at Yokota AB Japan in 1977-80, I could buy ribeye by the case at the PX. Funny part is all the caps were missing! 20 lbs of ribeye and no caps. Seems I and many others were cheated out of the best part. Keep up the good work and I will see you later.
My middle brother was born on Kadena Army Air Base in Okinawa around 1965. I still have vivid memories from there and I was only 2-4 years old. 🤔🤓🍻
good job the salt brine is really the key anyway you cook it, always good to see all different ways to cook
Thanks
Anytime I cook a frozen steak (which is rare, no pun intended) this is how I do it. Turns out perfect every time.
first time watching your channel,like your technique I could taste that scare...I will definitely try this thanks
Thanks for watching, I hope this works out for you.
I’ve done it this way myself and it’s pretty good, but I prefer high heat because I like it well done on the outside And pink and juicy in the middle.
So medium rare
Weong
Like it! no splatter or smoke ❤thank you
Interesting technique. I prefer a hot pan to start myself. I find it develops a much better crust as it's not essentially simmering in its own juices at the start. Also, the well-done ring, grey part, is to thick bringing the temperature up slowly from a cold start. Just my take and preference
Smoking hot black iron, 2 minutes each side👍
@@revolvermaster4939 pretty much bud, tried and true 👍🏼
It is worth mentioning that this method probably works best on a cold steak fresh out of the fridge to avoid that thick transition zone.
This way is definitely more forgiving on less experienced cooks.
This method works well, but you need a thick enough steak. The steak in this video was too thin, preventing a good outer sear before the inside was medium rare. The outside was not done enough and the inside was too done.
With a 1.5 to 2 inch steak, this method works great and prevents all the smoke and aggressive spatter of cooking steaks on a ripping hot skillet indoors.
With a thinner steak, you're just going to have to use higher heat if you want a nice crust. With a thicker steak, you can still use this method, but might have to finish in an oven if the outside gets too done before the inside reaches desired temp.
Your right. Next time I do a video about this technique, I will find a thicker steak. The technique is fine, my choice of steak (and music) were not. Thanks for watching and commenting.
Chef Raymond Blanc has a very similar technique. Only he adds butter to cold pan and put it on medium heat til the butter starts foams then he adds the meat. He cooks it about 5 min per side flipping only once. I think the key to this method is the thickness of the steak.
Totally agree, trying to get a supermarket butcher to cut a thicker piece is like squeezing blood out of a stone.
I loved the method. I especially loved that thermometer!
I don't know what i did before getting the probe thermometer. It just makes the process so much more reliable. Thanks for watching and commenting.
Best presentation of cold sear method on UA-cam
Thank You very much.
Thank you for the in-depth process of cooking my favorite cut of beef. I never knew it could be that tender cooking it cold.
Thanks for your comment.
I am sure it’s tender and good tasting, but I am missing a crust which I get with high temperature searing
Yummy !!! I’m going to try this . Thanks for sharing your recipe for a delicious Ribeye
I think the grey rim is a bit to thick, the real medium part is about 50% of the steak.
Hi Ralph diffently my favorite.." i always thought You need a very hot frying pan to sear....learn something 🤓 new....Thank You !! I wish i was there to join you for dinner looks so good....
" Eat Meat Stay Strong❤
Thanks for the great comment Cheryl. I hope this technique works out well for you.
The steak looks great, but I most definitely like a much more seer on it
Costco sometimes has this cut called ribeye cap, which is the ribeye without the eye. Imo it's the best cut of any steak, it's flavorful and super tender. A bit more expensive than your regular ribeye cut but it's really worth it
@ChrisZ901 I've seen it there. It's a little pricey to buy so much rib eye, but the cap is the most tender part.
YIKES! Way too much grey area! After spending a fortune on such an expensive steak you don't want to ruin it by attempting a "cold sear", you took way too long to cook it which is why you got so much grey area (two Thord of the steak is ruined). At home we cook hot and fast, no flipping once its cooked on each side and we don't get any grey area at all and it tastes far better than the mediocre steaks that have so much grey area, and we gear a better sear than what we see in this video.
Try it hot and fast to see the difference yourself.
I'll try it your way. If I can get good, consistent results, you'll see another video. I promise. Thanks for the helpful comment.
Looks amazing To make it rare should i do one less cook each side ?
Thanks for the vid, very brave to do that given that every bloke considers themselves an expert 😊. For my taste that looked under browned, the fat hadn't rendered and browned enough and the cross section looks a bit cooked/undercooked rather than graduated done ness. My fave never fail is room temp steak scorching hot cast iron, season heavily all sides then tongs to fry the fatty ends and get some beef lard rendered. Then each side till it's as seared as you dare, then wrap in foil and put it somewhere best suited to regulate the time you have available or the doneness you want.
Thank for your comments and I appreciate your watching.
You know nothing... miles.
@@pdk213 Actually his method is correct, except for the wrapping in foil part, no do not do that.
@@pdk213 🤣🤣🤐😂
Was the steak at room temperature or straight out of the fridge.
It was at room temperature. It had been tempering awhile.
I was dying inside until you told me that you salted it before hand. I will try it. Thankyou very much
l Ralph, I can say I have not seen that before, I shall definitely try it. Thanks for sharing
It works pretty slick. I think you'll like the method.
Hi Ralph, I've tried it, and surprisingly it has worked really well, very tasty indeed, I'm pretty sure I will keep doing it this way. Thanks for the method@@rjones3296
The cold sear method by Lan Lam may have to be adjusted here, because she used a thicker cut of steak than a rib eye that you used. According to her, a steak should be at least 1 1/2 inches thick. Otherwise, the outside of a thinner cut steak may become overcooked resulting in a gray band. I don't know what the solution is for a thinner cut. Perhaps, the cold sear method may not be ideal here. Instead, start off with a really hot pan and aim to quickly form a crust on both sides of the steak. Then turn the flame way down and finish off the steak. I appreciate the amount of effort you put into making this video. Keep the videos coming. I want to wish you great success with your channel!
Thanks for the great feedback. I appreciate it.
Theoretically, keeping the temperature higher longer should get the desired effect. And if you cook on electric or induction, you can hit a higher temp. But then you start running into the same disadvantages you might with a traditional search, splatter and risky temps for nonstick and may just be better to do it the traditional way.
My impression of the Lan Lan video was that the cold sear probably lives best In the 1 1/2in niche. 1.25" or thinner go hot and fast in cast iron. 1.75" and up, reverse sear.
@@sharpe3698 good observation and suggestions. I think I feel a remake of the video coming on. Thanks for watching.
@@sharpe3698 for a thinner steak, sometimes I'll form the crust quickly and then lower heat with a lid partially on
That is exactly what happened here. The outer part of the steak overcooked, and the middle is medium rare, and minimal crust. I think turning the temp down killed the process of searing, and became more cooking the steak slowly.
Just curious about this method on various pan types. It seems you used a nonstick pan in this video. How does this method fare with cast iron and/or stainless steel???
I believe it works best with a non-stick pan. Cast Iron can be non-stick, but would retain it's heat longer when it is time to turn the heat down.
It’s my favourite steak! My wife’s is a new your strip. She doesn’t eat any fat from a steak if she can avoid it. I constantly tell her FAT IS FLAVOR! Some folks just don’t get it! I like mine med-rare, dad medium, wife medium, my aunt mooing, and mom hockey puck!
Thanks for the comments. I really appreciate your watching the channel.
@@ralphknowsfoodyour down to earth and explain things very well. The pleasure is all mine brother.
@@paulredinger5830 Thanks!
Never heard of this method, I usually reverse sear but will definitely give this a try. Cheers for the video mate 👍
I still love a good Reverse Sear, but it's always good to have another technique or two. Thanks for leaving me a comment.
Looks good! Does it matter what kind of pan you use? I have mainly cast iron but I would like to get one like you have. What brand do you use? I do mainly low carb so this looks great for me. I've done keto but gotten away from it but want to get back to that so this with the asparagus is very appealing to me. However, I do want to try those roasted potatoes! 😁
The pan I am using during the video is a "Blue Diamond". It does pretty good, but the handle gets too hot, so i had to put a silicone cover on it. The cast iron pan should work great for this, perhaps even better than the one I am using. The non-stick pan does work great for a lot of everyday cooking. I especially love it for omelets.
@@ralphknowsfood Thanks Ralph! I got a 'cozy' for the handle of my cast iron pans made like a pot holder that goes around the handle. The silicone cover for your pan sounds like a good idea and it does look like it would do very nicely for omelets.
All non-stick pans should not be put on heat over medium. High heat will ruin the non-stick pan quickly, and it will no longer be non-stick. Other types of pans that are good for high heat (cast iron, carbon steel, stainless steel, etc.) will have the meat stick to the pan until it is cooked enough on that surface of the meat touching the pan when it will release from the pan naturally (generally once a crust has been formed. I guess I do not know if that would be the same if starting from a cold pan, but most will heat up slower than a non-stick pan and not cool down as quick as a non-stick pan, because the non-stick pans tend to be a lot lighter weight and thinner.
I’m curious as to cooking a medium well? Thanks ☺️
Hi Ralph, that looks really convincing and very interesting,, and definitely, will give it a try! Thanks! Now a couple of questions,, was the steak at room temperature or just out of the fridge? And the other question,, how thick was that steak? By the way, that was a beautiful steak, a very generous cap and lovely marbling!
Hi Ralph... I thoroughly enjoyed your method of cooking steak in a cold pan, particularly ribeye which I love.
One suggestion I might have for you is to give us more "close-up" shots of the food you are preparing so we can benefit from what the food item looks like as it is progressing to be cooked.
Keep up the great work Ralph.
Mike Santullo
Albuquerque, New Mexico USA
Hello Michael. Thanks for watching, I'm glad you enjoyed it. Since posting this video, I have learned a lot more about editing and post production. I try to get more close up shots into the videos whenever I can now. I have also added a couple more cameras. Thanks for letting me know where your from , I enjoy seeing where viewers are at. I have stopped off in Albuquerque many times while on road trips out to California, Arizona and Nevada.
the grey bands are too thick
I agree. I've since started pulling it out sooner.
I will certainly try this method but mainly because it looks a really clean way to cook it without the spattering from the pan and putting the butter on afterwards seems to make it look good as well.
It may not be my favorite method of cooking, but it is a good way and definitely cleaner. Let me know how it does for you. Thanks for watching Chris.
I’m mostly carnivore so cooking a steak properly is very important to me.
You got 👍🏻 and a new subscriber.
Great video !! I'll try it for sure. So How many 2 minutes flips did you do ? 4 flips total ?
Thanks to Lan Lam this is my favourite method, however this is not done in minutes. Takes a good 20 to 30 minutes to get a great result and would usually have a steak at twice this thickness to get a great crust. Agree that brining the steak with salt an hour or so prior is also highly recommended. This really is the best scientific method to cooking a thick steak in a domestic kitchen. Restaurants generally use either standard sear or reverse sear methods due to time constraints and the fact they have commercial grills and broilers that reach much higher temperatures.
Thanks for your constructive observations and suggestions. I appreciate your feedback on this. And thanks for watching.
I’ve found what I consider a better method. I Souse Vid the meat to 127 degrees and then just sear steak for a couple minutes on each side. No rest period required.
@@fredconner8377 Thanks Fred. Yes agree this would be a great method. Though I imagine not many households might have a Souse Vid bath.
@@leedoyle1510 Sous Vide equipment has become inexpensive. If you’re thinking of doing it I’d guess less than $200 would get anyone started. It makes cheaper cuts of meat very flavorful. I got my original investment back in probably less than 6 months.
@@fredconner8377 Thanks Fred. Certainly worth looking into.
Right on gonna try it tomorrow thanks for sharing
Thanks for watching. I hope this works out for you. Let me know.
Cold sear rocks - I know there will be a bunch of flamers in the comments saying to sous vide, fuckem, who has time for that?
Thanks for the comment Dennis.
Looks beautiful
@@mariapampanella3705 Thank You
Invest in a good, carbon steel pan, season it well before using, and thank me later.
This is a new method. The steak looks very soft. The sear is not great, but better than most home cooks get. I wonder if the flavor would be better if you seasoned the cutting board instead of the dry brine method. I bet a flame sear in addition to the cold pan would improve the results considerably and retain that perfect medium rare that you achieved.
Great observations and suggestions. In my newer Tomahawk video, I try to flip more often (30 seconds) during the searing phase. I think it helps with both the sear and how even it cooks inside.
Thank you, I like the video and learned some new stuff.
one of the worst looking steaks cooked by "pro" ive ever seen
I’ve tried them all-red hot from the start. Never cook past Rare or you lose flavor of the meat! Enjoyed the video!
Ralph deserves more subs! Dude is awesome.
I appreciate that!
I've noticed you hit the youtube push on this video. I'll give a like and comment to help it keep pushin your videos.
I make a mean steak but I figured I'd click lol.
Not sure what your next videos will be but breakfast sandwhiches, air fryer options and easier meals seem to pick up steam often.
Hope you continue to grow man.