How the hell have you gone this long without cooking a steak 😂 love the vids watching food come together is oddly satisfying, cant wait for the future vids with more fancy dishes when youre a chef!
@@GHOST-cs5gz and me personally, I find some enjoyment in remedying the mistakes I make when I’m cooking. It’s similar to chess for me, where failing is how you learn, and I enjoy improving at things
Im so glad that you found out what you needed to do and learned from your experience, thats what being a Chef is about, always constantly learning no matter how many years you've been in the game!
I'm not that good at cooking but I've heard you'll get a better sear if you use oil instead of butter. A good cooking oil can get hotter, whereas butter will burn easily if it gets too hot. But don't get me wrong, that steak looks fantastic, and you've absolutely nailed it's doneness.
Key is to use oil or the fat from the steak at medium high to sear then reduce the heat and add butter to where it’s bubbling and add your aromatics like garlic and thyme or rosemary or whatever you like and baste the steak the rest of the way to your desired temp.
A tip! Pat the steaks down with some paper to dry them up, and then use cooking oil to sear with very little butter, the milk solids on the butter burn down on the temperature the steaks need to sear, so it can get a little bitter.
@@XMetalMatterghee works great, I like to start with oil and finish with butter basting. Something about that carmelized lactose flavor on a steak Is phenomenal.
If that’s your first time doing steak, I’d say you did a pretty fantastic job. I’m more of a ribeye and sirloin type of guy though. Round is a little tough for me.
Hey man, as someone who spent two years as head chef of a steakhouse and is now current head chef of a different steakhouse, I love this kind of content. I love your videos and I know that you have a lot of genuine care for food and I love that. I can see a lot of my early culinary self in your videos and I appreciate it. Ignore the haters man they're just jealous because they didn't have your idea first...
if you leave the steak down on a hot pan for 2 to 3 mins with out moving at all, you'll get a great sear every time. finish it off in oven at 350 for 3 mins each side with fresh rosemary, it's amazing
Dude seriously said to himself, "you know what would be really interesting? I'll go ahead and cook a steak, then honestly critique my own work like i didn't just do it myself." Total Chad
I was gonna say there’s no chance dude has never cooked a steak before. Then he proceeded to buy an eye of round and boil it in butter. Good lord almighty. Only thing done correctly was getting the pan hot.
The fact that the steak was not overcooked is a big win. Nice job!! Better cut would be NY Strip, or better yet Ribeye steak! More fat means more flavor 👌 Tips for next time 1. Use a neutral high temp oil (vegetable/avocado oil). Butter has a low smoking point so it will burn before you’re able to create a nice seared crust on your steak 2. Make sure your pan (cast iron, if possible) is piping hot. This helps create that sear and lock in the juices of the steak 3. After searing on both sides (maybe 2 minutes each side for med.rare), lower your heat all the way down and throw in your butter. Add crushed garlic, fresh rosemary and thyme for even more flavor. Baste with the biggest spoon you have 4. Let it rest, don’t slice to early! (5-10 min) Keep on cooking ! 🥩
For a good sear, season with kosher salt, use a little olive oil and let it sit for at least 5 minutes on each side. Add your butter at the very end and baste with garlic and herbs if you so desire. I like watching this channel because it reminds me of when I first started being a home cook 5 years ago.
@@superdannny na actually i do ur referring to a lady who show cases extremely unhinged cooking videos, they r usually awful and gross or just straight up disgusting. In this case we have a pretty normal cooking video with standard techniques idk what planet u live on where this belongs on the “everybodys so creative shorts” nice try though. Ratio+L+ u THOUGHT Keep it up chef Thomas ur killing it
Here’s a tip for searing cheap and thinner steaks, sear on a stupidly hot temperature for about 30-1 minute depending on the thickness of the cut on each side, take it off and let it rest for a while (2-3 mins if it’s a cheap steak like that) then proceed to repeat that step over till a nice crust forms, if you do it too many times it might over cook the steak though so keep that in mind
My husband is a chef, use a butter and oil mix. Just enough oil to keel the steak from sticking and butter for the flavor! And the was more of a rare then medium rare.
I’d recommend leaving them out to room temp for about 30 mins, then pat dry with some paper towel. Will help your sear. Also use an oil that can withstand a high temp for searing. Like you said, add some butter and baste towards the end. Even add some garlic or aromatics like rosemary etc. Nice cook on the inside though.
Hey good first attempt! Cooking steak is a huge journey. Great temp on it, high heat with a high smoke point oil and you'll be golden. Good luck, excited to see how it comes out
I understand about enjoying the flavor of the steak itself but some fresh garlic and fresh thyme it really makes a huge difference and better experience
Wow! I’ve been cooking steak in restaurants for over 15 years, and you cooked it just a good as I would have on your very first one! Good job man. Been watching for a few months now.
Also, get a top sirloin cap steak (aka picanha). It's almost as tender as a filet but way cheaper. You'll be surprised at how amazingly deep the flavor is and how tender it is!
@Scott-hp5io I always want to love ribeye more than I actually do. I think it's the fat. One of the reasons I haven't rushed out to try A5. I'm mote interested in Australian Wagyu because it's less fatty overall.
When i was about 12, my parents gave me a cook book about beef. The one thing i remember from it, is that if you dont set the smoke alarm off, you aren't cooking a steak properly. And i live by this. Use an oil at high heat, salt, and dry the cut. Then sear one side to your liking, you can turn it down after a couple minutes. When you flip it, add butter to the pan, as well as any herbs/garlic. Paste until seared and done to your standards. Cast iron tops all Pans, and even a BBQ, not a fire though. God, I'm pretty hungry.
Eye of round is a tough steak for a first time cook, but any steak can be decent if cooked properly. I like to season well with salt overnight to help break down the muscle fibers, sometimes a good marinade. I roast onions, mushrooms and garlic in the pan first and remove. For the steak, 2-3 minutes per side first in a hot pan with avocado oil then finish at 275 degrees in an oven while basting with butter. Finish with the onions, mushroom and garlic with the butter on top. It’s a lot of work but this could make a piece of leather look appetizing.
for a thin steak like this i would leave the pan on medium until it starts smoking, no oil, dab the steak dry and put a drop of oil on it, then sear flipping every 30s. maybe 4-5 mins total. for the last 2 flips you can butter baste, but you dont have to (recommend chris youngs channel if you disagree)
I would try adding olive oil or a neutral oil first and searing in that, it will get way hotter and sear better than butter without burning. Looks great though!
Okay so a couple tips I have from making my own steaks at home. Cast Iron Pan is amazing and a great kitchen tool and is what I use for steaks. Season the steak much more heavily then that trust me, use thicker salt and a nice pepper some people even like garlic powder. Make sure the pan is super hot before anything then use a dash of oil create a good sear on both sides then add butter, aromatics if wanted etc. baste like your life depends on it then use a thermometer to test.
Man i love your channel. Watching you learn has been a joy. Ive neen cooking for most of my adult life in kitchens and short order restaurants and am working at a golf course kitchen currently where i have reignited my passion for food experimenting. Great job man.
Scorching hot pan is always the trick. Lightly oil steak and season with salt pepper and garlic rest steak for about 15 minutes to half an hr then cook high heat first side then flip and turn down temp to medium add butter and garlic cloves and a herb or 2 if you fancy. Bast and cook until your doneness temp you like. For me blue rare but i don't mind a medium rare. Always rest for atleast 5 minutes after.
Just a little bit of extra virgin oil, about 5 minutes each side, add the butter after the first 5 and bast. Recommend a New York strip or a ribeye. I personally use salt pepper and garlic powder
Use a high temp oil next time to get the sear (Avocado oil) then reduce the heat and add the butter to bast. Butter burns and smokes also season more than you think you need cause you lose some of that seasoning during cooking
Nice job for the first attempt. Here are a couple of tips: 1, get your pan to a smoking hot, not less than that, before you put in an oil with a very high smoke point. 2, move your steak around in the pan for an even sear as your pan will have hot and cold spots, even an induction pan. 3, add garlic and herbs just before you start to baste with butter. You do not want that butter any more than very foamy as it'll be burnt once past that.
Nice video! Good idea picking the cheaper steak to start off lol but you have the right idea with getting the pan super hot first and like you said try using oil (ideally a neutral flavoured one) first for a good sear and it’ll make even a cheap cut taste better :D
Sear in oil when it smokes, 1-1.30 mins each side then lower heat and butter thyme or rosemary and garlic, eye of round is a working muscle of the cow so it’s going to be tough, mainly used as a roast for low and slow cooking.
Quick tip to get going, season generously prior and add a drop of oil when using cuts with less fat/marbling will help with the sear. Add the butter just before the flip and throw in some aromatics of your choice (most go with garlic and thyme sprigs, but you cant really go wrong)
You can spend the same amount of time except with a few changes. - salt and pepper: more generous. You lost a lot in the pan. - let steak come to room temp - use a cast iron pan. You can get one for $15. Doesn’t matter if it’s hot enough. With the electric heater, if your cookware don’t retain heat, it’ll come down in temp fast. - reach a higher temp on the cast iron and use purified butter or ghee. It has some easily combustible hydrocarbons removed so it can achieve a higher boiling point and won’t burn as easily. - get the sear on the crust. Leave it on high temp and don’t flip. Just bring the corner up a little bit and see the brown or char before you flip. - if you’re gonna baste, throw some aromatics in there, like garlic, thyme, or rosemary. Go fresh. - rest the steak half the time you cooked it for.
If you rub the steak on a little oil before it hits the pan, that's the perfect amount of oil, then you are correct add the butter and some garlic and rosemary after and baste. But thats a lovely medium steak there Chef ❤
Love your content, love the excitement and joy I see when you learn something new.. keep the fire man, stay true to your passion and dont let anyone take it from you ❤
I once stopped a kid buying round steak at the supermarket. I could tell he was going to an end of year barbecue and was buying a steak to take along. Steered him in the right direction. He was only about 10.
I recommend trying top sirloin if you can get them to practice making steaks. Not as expensive as the top cuts. Sometimes striploin goes on sale too and thats better.
I'm far from an expert, but after seasoning well with a mix of salt, pepper, garlic powder & paprika, I sear it on high heat then put the frying pan/skillet into the oven to finish cooking. I'm not a big steak eater, but a nice eye fillet is a fantastic meal. People will hate that I cook it well done, but I just don't like the taste of red meat. I cook it until it is brown all the way through (not dried out and burnt though).
I used to do the same it’s much better to put ur butter later in the last 2 3 minutes before the stake is done and let the steak rest for 5 minutes or 10 depends on how thick it is
1000 times better than when i cooked my first steak so many years ago without any knowledge. Started working in hospitality soon after and was told very quickly and sternly how steak can taste fantastic.
Try this. Use a high heat oil (not olive as the smoke point is too low). Get the oil ripping hot if you want a good sear. The butter won't get hot enough before burning itself. At the end, take it off the heat, add butter, garlic, thyme and baste with that. Also use a more coarsely ground black pepper at the beginning, it contributes to the crust/sear.
Keep failing and learning, cooking UA-camrs can only get you so far. Trying things yourself and figuring out as you go is how you will become a great home cook
For a first steak the temp is spot on! Great job! The sear is like 2/5. It's pretty terrible, but it's because you cooked in butter. The water in it will kill ANY chance of a good crust forming. You'd need to use clarified butter to get a sear. I'd eat it happily! If I got it in a restaurant, I'd get my money back though. No worries, though my man! Like I said, if that's your very first steak, and it was THAT kind of cut, you are on the fast track to perfection 🤌🏻
Nice first try on steak! Pretty close to medium rare there it looks like, but eye of round isn’t a good cut of beef for most quick cooking methods- not very tender. If you start your steak in a hot cast iron pan with a bit of oil that has a higher smoke point it’s way easier to get a good sear; I also use a press to make sure the steak is fully in contact with the pan. When you move on to more expensive cuts, I’d recommend using a thermometer and your senses to test doneness without cutting into it, and always be sure rest the steak for close to half the time it spent in the pan. I don’t usually bother with butter basting because I haven’t quite figured out the right temperature to do it at but I’ve heard it’s best to remove the steak then add butter and wait for most of the water to evaporate. This makes it so that you won’t soften the crust of the steak after searing. And don’t forget to pat the steaks dry before you put them in the pan so they sear better and so there’s less splatter!
Great job man, next time i would try adding avocado oil after u heat the pan then sear the steaks with that oil, lower the heat a little after ur done searing the steak then add the butter to baste. Still looked great though.
Thats so cool! Ive always wanted to cook steak but where i am its way to difficult to come across like actual steak and not just beef. You cooked it masterfully
I love the experiment. Eye of round is a bad cut for a traditional steak dinner, it’s tough, really good for a pot roast or slow cook. My southern family would say use a mallet and chicken-fry that baby golden in some flower and serve it up with some chicken gravy.
Great job man! I live in moncton aswell! I like the fact that your expiramenting with cheap meat im also suprised you haven done this before! You did great :)
Would recommend using a high temp oil (or preferably beef tallow) for the initial sear. I don't usually butter baste, instead I make a compound butter and slather it onto the steaks when they rest. No risk of burning the garlic or herbs.
Sear the steak, deglaze with a bit of beer or red wine, ad butter, garlic, and a stick of rosemary then baste when the butter foams up. If the steak is under kiss it in the oven real quick
If you have the time I think dry brining your steak next time could help with a good crust/sear. Also, if you want to butter baste your steak, it is a good practice to hold off until you've already gotten a good sear on the steak. Bonus points if you include garlic and herbs when you butter baste. Fantastic job not overcooking the steak! I still struggle with that, one time I got a steak so well done that it was drier than a desert 😅 the leftover butter kinda saved it
Temp looks fantastic brother, as others have said a cut with higher fat content will be less chewy. Standard process: Pat dry, s&p garlic powder, sear that fucker on both sides then add the butter and garlic/thyme/rosemary/etc and baste it (I'm usually lazy and not stocked so skip the herbs, butter works just fine) As someone whose been in the industry awhile I really enjoy watching your progress Chef.
Wow that's cheap steak.
Not to be rude to our favourite glorified lunch lady but better buy a cheap steak as your first one in case you fail it
@@foxterbyexactly what I was thinking when I was in the store!
@@foxterbyI learned that the hard way.
How the hell have you gone this long without cooking a steak 😂 love the vids watching food come together is oddly satisfying, cant wait for the future vids with more fancy dishes when youre a chef!
Ahaha he’s not gonna start with a pricey steak
Thai is my favorite part about cooking right here. Just trying something and then thinking to yourself “how can I do that again but better”.
Yep and sometimes it doesn't go as well as you thought it would
@@GHOST-cs5gz and me personally, I find some enjoyment in remedying the mistakes I make when I’m cooking. It’s similar to chess for me, where failing is how you learn, and I enjoy improving at things
Experimenting and being your own critic like this is the best way to learn your craft my guy. Looking forward to seeing the next steak 👊
Im so glad that you found out what you needed to do and learned from your experience, thats what being a Chef is about, always constantly learning no matter how many years you've been in the game!
Yeah I loved how he already knew what change up
I'm not that good at cooking but I've heard you'll get a better sear if you use oil instead of butter. A good cooking oil can get hotter, whereas butter will burn easily if it gets too hot. But don't get me wrong, that steak looks fantastic, and you've absolutely nailed it's doneness.
Key is to use oil or the fat from the steak at medium high to sear then reduce the heat and add butter to where it’s bubbling and add your aromatics like garlic and thyme or rosemary or whatever you like and baste the steak the rest of the way to your desired temp.
That does not look fantastic bro… and it’s quite a stretch to even call eye of round “steak.”
Well to get a good sear and crust you aren't supposed to add the butter immediately, you add it after the crust is developed.
Hopefully it's olive oil and not trashy seed oils you use
A tip! Pat the steaks down with some paper to dry them up, and then use cooking oil to sear with very little butter, the milk solids on the butter burn down on the temperature the steaks need to sear, so it can get a little bitter.
The water in the butter cools down the pan a lot too.
Use ghee.
@@XMetalMatterghee works great, I like to start with oil and finish with butter basting. Something about that carmelized lactose flavor on a steak Is phenomenal.
I love you line cook Thompson. Keep it up you beautiful bastard
I enjoy that you’re documenting the process of your learning. Entertaining and informational to watch, keep it up!
Not overcooking a steak for your first time is surprisingly difficult, so you did a great job!
It's not difficult
If that’s your first time doing steak, I’d say you did a pretty fantastic job. I’m more of a ribeye and sirloin type of guy though. Round is a little tough for me.
He must be joking...
Eye of round is jerky meat 😂
Certainly doesn’t help the toughness to boil it in butter to a gray 😅
You two never made food that didn’t turn out perfect? It’s a learning experience. Be supportive. Be humble.
Don’t be an asshole.
he works as a “chef” and never cooked a steak wtf??
Hey man, as someone who spent two years as head chef of a steakhouse and is now current head chef of a different steakhouse, I love this kind of content. I love your videos and I know that you have a lot of genuine care for food and I love that. I can see a lot of my early culinary self in your videos and I appreciate it. Ignore the haters man they're just jealous because they didn't have your idea first...
if you leave the steak down on a hot pan for 2 to 3 mins with out moving at all, you'll get a great sear every time. finish it off in oven at 350 for 3 mins each side with fresh rosemary, it's amazing
Dude seriously said to himself, "you know what would be really interesting? I'll go ahead and cook a steak, then honestly critique my own work like i didn't just do it myself."
Total Chad
Do you not critique what you do so you can do it better next time? You just say everything was perfect I am perfect.
@@taahasiddiqui1071 I have no choice, I am perfect.
I couldn't possibly do anything wrong. Therefore there is nothing to improve.
I was gonna say there’s no chance dude has never cooked a steak before.
Then he proceeded to buy an eye of round and boil it in butter. Good lord almighty.
Only thing done correctly was getting the pan hot.
Should’ve just stuck it in the microwave
LMAO@@jackvacuum619
Way to go man I love that you did it for the first time and learned from your mistakes
The fact that the steak was not overcooked is a big win. Nice job!! Better cut would be NY Strip, or better yet Ribeye steak! More fat means more flavor 👌
Tips for next time
1. Use a neutral high temp oil (vegetable/avocado oil). Butter has a low smoking point so it will burn before you’re able to create a nice seared crust on your steak
2. Make sure your pan (cast iron, if possible) is piping hot. This helps create that sear and lock in the juices of the steak
3. After searing on both sides (maybe 2 minutes each side for med.rare), lower your heat all the way down and throw in your butter. Add crushed garlic, fresh rosemary and thyme for even more flavor. Baste with the biggest spoon you have
4. Let it rest, don’t slice to early! (5-10 min)
Keep on cooking ! 🥩
For a good sear, season with kosher salt, use a little olive oil and let it sit for at least 5 minutes on each side. Add your butter at the very end and baste with garlic and herbs if you so desire. I like watching this channel because it reminds me of when I first started being a home cook 5 years ago.
Cooking on 5 mins each side is way too long for the steak he just cooked. That truly depends on how this the steak is
Don't use olive oil for cooking a steak as it has a low smoke point and will burn quickly. Use a higher smoke point oil like avocado oil
3 minutes not 5. Well done steaks are trash.
@@criticalmanic1563 agreed
No way this guy is a chef
He's not, he's a line cook, he makes simple stuff, his UA-cam channel name is a joke
I agree, butter after the sear. Put in some fresh Rosemary and thyme with the butter... You did a really good job.
“EVERYBODY’S SO CREATIVE.”
LMAOOOOOOO 🤣🤣🤣🤣🤣🤣🤣
This is pretty normal my guy
@@bobbylambe4218 you don’t get it. it’s ok
@@superdannny na actually i do ur referring to a lady who show cases extremely unhinged cooking videos, they r usually awful and gross or just straight up disgusting. In this case we have a pretty normal cooking video with standard techniques idk what planet u live on where this belongs on the “everybodys so creative shorts” nice try though. Ratio+L+ u THOUGHT
Keep it up chef Thomas ur killing it
@@bobbylambe4218 EVERYBODY’S SO CREATIVE!!!!! 🤣🤣🤣
Here’s a tip for searing cheap and thinner steaks, sear on a stupidly hot temperature for about 30-1 minute depending on the thickness of the cut on each side, take it off and let it rest for a while (2-3 mins if it’s a cheap steak like that) then proceed to repeat that step over till a nice crust forms, if you do it too many times it might over cook the steak though so keep that in mind
My husband is a chef, use a butter and oil mix. Just enough oil to keel the steak from sticking and butter for the flavor! And the was more of a rare then medium rare.
I’d recommend leaving them out to room temp for about 30 mins, then pat dry with some paper towel. Will help your sear. Also use an oil that can withstand a high temp for searing. Like you said, add some butter and baste towards the end. Even add some garlic or aromatics like rosemary etc. Nice cook on the inside though.
Hey good first attempt! Cooking steak is a huge journey. Great temp on it, high heat with a high smoke point oil and you'll be golden. Good luck, excited to see how it comes out
I understand about enjoying the flavor of the steak itself but some fresh garlic and fresh thyme it really makes a huge difference and better experience
Cooked inside perfect medium rare but yeah butter after the sear plus add some crushed garlic and thyme it would taste incredible
Compound butter is also a great option.
For the first steak you EVER cooked that’s an amazing job! Looks like a perfect mid rare.
I’ve been following you a while, your a legend i think you connect well with brits because your humour is dry top job
Wow! I’ve been cooking steak in restaurants for over 15 years, and you cooked it just a good as I would have on your very first one! Good job man. Been watching for a few months now.
Love watching this journey, Chef!
Gordon Ramsay would be crying a tear of joy. For first try, that was 💯
Aside from needing a nice crust on that (which is difficult to do without over cooking that kind of steak), you did a good job
Love how you reflect on what to do better next time - you list exactly what you should do! :-)
Good luck next!
Also, get a top sirloin cap steak (aka picanha). It's almost as tender as a filet but way cheaper. You'll be surprised at how amazingly deep the flavor is and how tender it is!
I really love top sirloin. When accounting for price I actually prefer it over filet mignon. Can’t beat a ribeye though
@Scott-hp5io I always want to love ribeye more than I actually do. I think it's the fat. One of the reasons I haven't rushed out to try A5. I'm mote interested in Australian Wagyu because it's less fatty overall.
When i was about 12, my parents gave me a cook book about beef. The one thing i remember from it, is that if you dont set the smoke alarm off, you aren't cooking a steak properly. And i live by this. Use an oil at high heat, salt, and dry the cut. Then sear one side to your liking, you can turn it down after a couple minutes. When you flip it, add butter to the pan, as well as any herbs/garlic. Paste until seared and done to your standards. Cast iron tops all Pans, and even a BBQ, not a fire though. God, I'm pretty hungry.
Eye of round is a tough steak for a first time cook, but any steak can be decent if cooked properly. I like to season well with salt overnight to help break down the muscle fibers, sometimes a good marinade. I roast onions, mushrooms and garlic in the pan first and remove. For the steak, 2-3 minutes per side first in a hot pan with avocado oil then finish at 275 degrees in an oven while basting with butter. Finish with the onions, mushroom and garlic with the butter on top. It’s a lot of work but this could make a piece of leather look appetizing.
The sear is straight up horrible but the inside looks amazing actually
for a thin steak like this i would leave the pan on medium until it starts smoking, no oil, dab the steak dry and put a drop of oil on it, then sear flipping every 30s. maybe 4-5 mins total. for the last 2 flips you can butter baste, but you dont have to (recommend chris youngs channel if you disagree)
I would try adding olive oil or a neutral oil first and searing in that, it will get way hotter and sear better than butter without burning. Looks great though!
Love the "it's cooked", sounded so happy!
Okay so a couple tips I have from making my own steaks at home. Cast Iron Pan is amazing and a great kitchen tool and is what I use for steaks. Season the steak much more heavily then that trust me, use thicker salt and a nice pepper some people even like garlic powder. Make sure the pan is super hot before anything then use a dash of oil create a good sear on both sides then add butter, aromatics if wanted etc. baste like your life depends on it then use a thermometer to test.
This is the first time im watching a UA-cam video. Amazing!
Man i love your channel. Watching you learn has been a joy. Ive neen cooking for most of my adult life in kitchens and short order restaurants and am working at a golf course kitchen currently where i have reignited my passion for food experimenting. Great job man.
You could marinate the steak the night before. So many different options! Awesome job. It’s hard to not overcook a steak and it looked great
Scorching hot pan is always the trick.
Lightly oil steak and season with salt pepper and garlic rest steak for about 15 minutes to half an hr then cook high heat first side then flip and turn down temp to medium add butter and garlic cloves and a herb or 2 if you fancy. Bast and cook until your doneness temp you like. For me blue rare but i don't mind a medium rare. Always rest for atleast 5 minutes after.
Just a little bit of extra virgin oil, about 5 minutes each side, add the butter after the first 5 and bast. Recommend a New York strip or a ribeye. I personally use salt pepper and garlic powder
Use a high temp oil next time to get the sear (Avocado oil) then reduce the heat and add the butter to bast. Butter burns and smokes also season more than you think you need cause you lose some of that seasoning during cooking
I love how you're on your journey. I hope you have a lot of fun and I love that we're part of it. Thanks for sharing this ❤
I’m watching this with the volume down!!! Good job 👏🏾
Nice job for the first attempt. Here are a couple of tips: 1, get your pan to a smoking hot, not less than that, before you put in an oil with a very high smoke point. 2, move your steak around in the pan for an even sear as your pan will have hot and cold spots, even an induction pan. 3, add garlic and herbs just before you start to baste with butter. You do not want that butter any more than very foamy as it'll be burnt once past that.
Nice video! Good idea picking the cheaper steak to start off lol but you have the right idea with getting the pan super hot first and like you said try using oil (ideally a neutral flavoured one) first for a good sear and it’ll make even a cheap cut taste better :D
Sear in oil when it smokes, 1-1.30 mins each side then lower heat and butter thyme or rosemary and garlic, eye of round is a working muscle of the cow so it’s going to be tough, mainly used as a roast for low and slow cooking.
Otherwise looks great
Quick tip to get going, season generously prior and add a drop of oil when using cuts with less fat/marbling will help with the sear. Add the butter just before the flip and throw in some aromatics of your choice (most go with garlic and thyme sprigs, but you cant really go wrong)
You can spend the same amount of time except with a few changes.
- salt and pepper: more generous. You lost a lot in the pan.
- let steak come to room temp
- use a cast iron pan. You can get one for $15. Doesn’t matter if it’s hot enough. With the electric heater, if your cookware don’t retain heat, it’ll come down in temp fast.
- reach a higher temp on the cast iron and use purified butter or ghee. It has some easily combustible hydrocarbons removed so it can achieve a higher boiling point and won’t burn as easily.
- get the sear on the crust. Leave it on high temp and don’t flip. Just bring the corner up a little bit and see the brown or char before you flip.
- if you’re gonna baste, throw some aromatics in there, like garlic, thyme, or rosemary. Go fresh.
- rest the steak half the time you cooked it for.
And get a rib-eye you’ll impress yourself how awesome it turns out. Kindred buttery garlic is amazing on them with some course salt
It's really good but you should put butter after and add some vegetables in the butter when you bast the steak
If you rub the steak on a little oil before it hits the pan, that's the perfect amount of oil, then you are correct add the butter and some garlic and rosemary after and baste. But thats a lovely medium steak there Chef ❤
Love your content, love the excitement and joy I see when you learn something new.. keep the fire man, stay true to your passion and dont let anyone take it from you ❤
Eye of round tho... 😂😂
I once stopped a kid buying round steak at the supermarket. I could tell he was going to an end of year barbecue and was buying a steak to take along. Steered him in the right direction. He was only about 10.
I recommend trying top sirloin if you can get them to practice making steaks. Not as expensive as the top cuts. Sometimes striploin goes on sale too and thats better.
I'm far from an expert, but after seasoning well with a mix of salt, pepper, garlic powder & paprika, I sear it on high heat then put the frying pan/skillet into the oven to finish cooking.
I'm not a big steak eater, but a nice eye fillet is a fantastic meal. People will hate that I cook it well done, but I just don't like the taste of red meat. I cook it until it is brown all the way through (not dried out and burnt though).
I used to do the same it’s much better to put ur butter later in the last 2 3 minutes before the stake is done and let the steak rest for 5 minutes or 10 depends on how thick it is
1000 times better than when i cooked my first steak so many years ago without any knowledge. Started working in hospitality soon after and was told very quickly and sternly how steak can taste fantastic.
Try this. Use a high heat oil (not olive as the smoke point is too low). Get the oil ripping hot if you want a good sear. The butter won't get hot enough before burning itself. At the end, take it off the heat, add butter, garlic, thyme and baste with that. Also use a more coarsely ground black pepper at the beginning, it contributes to the crust/sear.
Keep failing and learning, cooking UA-camrs can only get you so far. Trying things yourself and figuring out as you go is how you will become a great home cook
For a first steak the temp is spot on! Great job! The sear is like 2/5. It's pretty terrible, but it's because you cooked in butter. The water in it will kill ANY chance of a good crust forming. You'd need to use clarified butter to get a sear.
I'd eat it happily! If I got it in a restaurant, I'd get my money back though.
No worries, though my man! Like I said, if that's your very first steak, and it was THAT kind of cut, you are on the fast track to perfection 🤌🏻
More salt and pepper and yes butter + any thyme rosemary goes in after it gets that thicc crust good luck bro! Ur killing it
The pride I feel is unmatched
Baby steps brother. You'll get there.
I love all of your videos man keep up the good work
Another cooking UA-camr fallen into the steak trap. RIP
A tip for you guys: cooking oil will make the perfect sear, butter will be added later for basting
The food you make slwoys looks so good
Bro out here cooking eye of round like it's a filet or something, tf 😂 oh well, I guess you know now. And it looked pretty good honestly!
Cooking can be an art or a science... Keep experimenting, it's a fun journey!
Nice first try on steak! Pretty close to medium rare there it looks like, but eye of round isn’t a good cut of beef for most quick cooking methods- not very tender.
If you start your steak in a hot cast iron pan with a bit of oil that has a higher smoke point it’s way easier to get a good sear; I also use a press to make sure the steak is fully in contact with the pan. When you move on to more expensive cuts, I’d recommend using a thermometer and your senses to test doneness without cutting into it, and always be sure rest the steak for close to half the time it spent in the pan. I don’t usually bother with butter basting because I haven’t quite figured out the right temperature to do it at but I’ve heard it’s best to remove the steak then add butter and wait for most of the water to evaporate. This makes it so that you won’t soften the crust of the steak after searing.
And don’t forget to pat the steaks dry before you put them in the pan so they sear better and so there’s less splatter!
My goodness…. Chef?? 🫣🫣🫣
I refuse to believe its your first time
For a cheap steak and first time, that shit looked scrumptious
Another thing that helps with a good sear is dry the outside of the steaks before you season them. Helps crisp it up
Great job man, next time i would try adding avocado oil after u heat the pan then sear the steaks with that oil, lower the heat a little after ur done searing the steak then add the butter to baste. Still looked great though.
I like using a slab of garlic butter on one side and sear that side first if im making them on the pan.
I like to add some oil into the butter as well to prevent it from burning
Eye of round is quite tough, but cheap. I love Chuck eye steaks, as they are very similar to ribeye steaks, but they're round and sometimes cheaper
Not the worst thing ever man! Great first shot at it, butter at the beginning really messes with that sear but you’ll get that shit next time
Thats so cool! Ive always wanted to cook steak but where i am its way to difficult to come across like actual steak and not just beef. You cooked it masterfully
I love the experiment. Eye of round is a bad cut for a traditional steak dinner, it’s tough, really good for a pot roast or slow cook. My southern family would say use a mallet and chicken-fry that baby golden in some flower and serve it up with some chicken gravy.
First time ever pretty good my guy. You should try reverse searing on steak #4
It was like hearing myself cooking,just trying whatever my gut tells me in the moment and thinking of ways to improve the dish after tasting it
Great job man! I live in moncton aswell! I like the fact that your expiramenting with cheap meat im also suprised you haven done this before! You did great :)
Would recommend using a high temp oil (or preferably beef tallow) for the initial sear. I don't usually butter baste, instead I make a compound butter and slather it onto the steaks when they rest. No risk of burning the garlic or herbs.
Sear the steak, deglaze with a bit of beer or red wine, ad butter, garlic, and a stick of rosemary then baste when the butter foams up. If the steak is under kiss it in the oven real quick
I think it looks amazing for your first time !!! 🥩 is one of my favorite things to make I love getting a good thick crust on it.
If you have the time I think dry brining your steak next time could help with a good crust/sear. Also, if you want to butter baste your steak, it is a good practice to hold off until you've already gotten a good sear on the steak. Bonus points if you include garlic and herbs when you butter baste. Fantastic job not overcooking the steak! I still struggle with that, one time I got a steak so well done that it was drier than a desert 😅 the leftover butter kinda saved it
Fade the haters. Keep it up. You have a good vibe about you & that matters just as much. We all started somewhere.
As some have said that streak cut kind of sucks but you are well on your way sir! Good instincts you highlighted at the end.
She can make her redemption get her singin Mariah on a Christmas Eve flight to Atlanta 😂
First time?😳 dawg I know when I cook mine it’s going to be messed up🤣
Don’t be hard on yourself, you did great!
Temp looks fantastic brother, as others have said a cut with higher fat content will be less chewy.
Standard process:
Pat dry, s&p garlic powder, sear that fucker on both sides then add the butter and garlic/thyme/rosemary/etc and baste it (I'm usually lazy and not stocked so skip the herbs, butter works just fine)
As someone whose been in the industry awhile I really enjoy watching your progress Chef.
I would also like to mention that the process works really well for any other steak-like cuts; think pork chops and chicken breasts.
Solid first attempt man! I’ve been cooking steaks for like 15 years and I still mess it up sometimes.