How to Make the Ultimate Cast-Iron Steak with Herb Butter
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- Опубліковано 20 сер 2024
- Julia shows Bridget how to make the ultimate Cast-Iron Steak with Herb Butter.
Make Our Cast-Iron Steak with Herb Butter: cooks.io/2FiTjG3
Buy Our Winning Cast Iron Skillet: cooks.io/2DKcPZ4
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It's great to see Julia and Bridget, my favorite America's Test Kitchen hosts. I have been watching the show on television for years. Now that my television set is broken, I am happy that I can continue to follow the show on UA-cam.
Been watching these ladies since 2001 and I think it’s fair to say, culinary wise-they raised me.
Just a word of advice to the new grill masters out there… Cooking a steak "perfectly" does not mean you'll always get a perfect steak every time. There have been many times where I have simply just got a bad cut of meat. So, if you are new to the scene, do not be discouraged. However, more often than not, your steaks will turn out just fine. For best flavor, always season before cooking or sous vide. Lastly, I highly recommend using time and temperature to check the doneness of your meat as opposed to all these fancy tricks where are you touch it with your finger. Leave that to the "pros." lol Using a meat thermometer ensures perfect internal temperature and time ensures even cooking. Bon appétit!
The time they wasted with the pan in the oven could have been spent on slower cooking the steak for less grey. They didn't sell me on cast iron.
Good points!
@@madthumbs1564 A cast iron pan is a really handy pan from roasting a chicken to baking corn bread. But as a westerner, I agree, steak tastes
best on a grill!
I learned to trust the thermometer as a young boy watching my parents cooking turkeys and roast beef...
good points. i'm too lazy to use a thermometer.
I like how this chef is explaining it all in detail and says why she is doing so.
I got my cast iron skillet during the Holidays and made this on NYE 2020. It was the absolute best steak ever. My husband said we no longer need to spend $$$$ at a steakhouse. It’s worth it 💯 %!👍🏻p.s the butter concoction is soo Good! 😋
I found my grandmothers old cast Iron skillet and tryed this with a cheep stake, WoW it was wonder full. Next time I getting prime.
Cast Iron is my go-to in the winter when I don't feel like going outside & getting the charcoal grill going, for you know, one steak. Did a 2.5lb Porterhouse last night in my cast iron; it was pretty phenomenal.
Try cast iron on the grill! Get the cast iron skillet extremely hot and sear your steaks then move them to direct coal heat for the grill flavor and to finish cooking. While the steaks are finishing on the grill use the skillet to make a brown butter sauce for the steaks when done.
The temperature of the cast iron is difficult for me, got a pan Monday. How long did it take your pan to adjust to a lower setting?
@@c_farther5208 my suggestion is to start off using the oven method for preheating cast iron. Put the pan in a cold oven and turn the oven on to 500 degrees Fahrenheit. When the oven is to temperature so is the pan and it is ready to cook with. If using a grill outside preheating can be done but it takes some practice if you don't already know how your pan cooks when properly preheated.
@@rogerpemberton79 Good advice but I don't have an oven. You know your stuff. I was just curious about how long it takes the cast iron skillet to switch to different temperatures. Thanks for responding.
@@c_farther5208 Here's how you tell. If you use Avocado oil, it will smoke at 520 degrees. So you know you're at 520. Take it off the gas for about a minute, then put it back on you should be at 500. I'm guessing it will take about 5-10 minutes, depending on the power of your gas burner and the size of your cast iron skillet (10" vs. 12") But time doesn't matter b/c you're waiting for the smoke from the Avocado oil.
I love this technique for making a strip steak. I have my Grandmothers cast iron pan so I have been using it for many years. I also love the laughter that Julia and Bridgette bring to the table with plenty of butter.
I used this technique today and my steaks were awesome. I think that pre-salting added so much flavor and the sear was beautiful!
I have been watching your show for the last 100 years. In my opinion the best cooking show ever made. Love it!! Keep going for another 100!
A running joke whenever my old friend, Gary, and I saw a huge meal, one was that one of us would ask, "Do you know how many people that'll feed?" The answer from the other one of us was always, "ONE."
Great video. Cast iron is my favorite way to cook steak. After 50 years of only cooking steak on a grill, changed to this method a few years ago. One suggestion, salt the steak for at least an hour up to a couple days on a rack and place in refrigerator. Salt draws out the juices. By salting well in advance, the juices will be drawn back into the steak through osmosis. Half hour is probably not enough time. When you pat the meat dry before placing into the pan, you're removing some of those delicious juices. If the steak is allowed to sit for (I use a minimum of 3 hours) the juices will be drawn back into the meat and the outside will be dry. Also, on a thicker steak, I like to cook it in a very hot pan, as you did, for a couple minutes on each side to establish a nice crust then place in a 400 degree oven for another couple minutes each side (for medium rare), or about an internal temp of about 120 degrees. Then, I finish it on the stove, basting with butter, garlic and thyme sprigs (just a matter of preference). This method allows the formation of a nice outer crust (but too much crust in order to cook the inside to the desired wellness). I'm sure that your method of turning down the heat accomplishes the same.
Great knowledge..trying this!
Try Taragon and chives too!
Great tips, I would try it the next time when I'm cooking steak.
I love the fact that y'all are working with the good old fashioned cast iron skillet! I can't wait to give this a try.
Been using this technique for decades with wild meats-including ducks and geese!--Awesome!!!
Really like these 2 ; they ar responsibly for the increase in my kitchen skillz. But gotta say that Julia's knife skills are extraordinary.
Wow! Made this tonight with a ribeye... and it was sensational! That herb butter is straight magic! One thing I noticed is their cut of steak did not smoke at all. Mine smoked like a chimney! Also make sure your steak thickness is like the video says, 1 1/2 inch thick. If they are typical supermarket smaller sized , then watch that 2 minute increment. Mine came out nice and juicy, not as mesmerizing as the video, but lovely.
I had mine with oven roasted corn, and used the rest of the dill, to make garlic parmesan mashed potatoes w dill. Topped it off with a C'nB real sugar extra ginger drink, and in all honesty, that is a time when you can stand up and truly say, God bless America's Test Kitchen, and God bless the United States of America!!
Can I come for supper from now on, I have similar tasted and that sounded good to me! Kidding but awesome accompaniments.
Ive always used cast iron to cook steak and it’s always been “meh”. This method these two lovely ladies did turned out perfect for me. Thanks gals!
Y’all, I just made this steak, and from now on, its the ONLY way I’ll prepare steak again! It was tender and flavorful without me breaking a sweat. Thank you America’s Test Kitchen, you’ve never misguided me, I’m a very happy woman!❤️🥰❤️
I tried this today and it was absolutely delicious. The best steak I ever made. I like my steak medium so I let it cook a little longer. Totally yummy. Thanks.
My favorite is tri tip in a square cast iron with ridges on the bottom. Brown it good on 3 sides then flip on the 4 side and put in the oven at 350 until 130 degrees. Let it rest in the pan for 15 minutes.
You must like your steak medium to medium-well? I like mine Medium-Rare and I always take it out of pan at internal temp of 120 and let it rest for 10 minutes... perfection
Wow, just made these and they were amazingly juicy and perfectly medium rare. I will never cook my steaks any other way. Thank you!
I used the same prep and finished it in oven. The butter rue was magic!
I love this recipe, I love the presenters, and I love ATK. Thanks so much for all of the excellent info.
I love how she was speechless and kicked the floor after the first bite.
Good food needs no words when actions will do!
LOL @ the 👀 Bridget gave when Julia said she's no stranger to butter 😂. Thanks ladies for another great steaks recipe.
You are so right about shallots. I was late to the game on them. Now I use them all the time. Great work on this one. So glad you two are not vegans. Your videos are super fun!
Julia to Bridget: "You are no stranger to butter"
Bridget rolls her eyes to camera...
Me: 😂
Love these ladies!
she was throwing some shade!
..and while brandishing a large knife. Yikes!
Lmao 😂
@@mmedeuxchevaux Bridget didn't deny it tho 😂😂
True friends! 💕
My mouth is watering just looking at this! Yuuummmy!!! I'm going to make this for my family soon! Thank you so much for all of your GREAT recipes and videos! Ladies, you are brilliant! Love this show!
I have loved these ladies and this show for many years!
Cast iron is my favorite multi-purpose pan. I have several types of pans, stainless, hard anodized, Teflon-non stick, some have clad layer bottoms and others are not. For the price, cast iron reigns supreme for daily cooking. Each type of metal does perform better in certain recipes, but.....I would take cast iron anytime as it can last almost indefinitely with proper care.
In the end, use what you like though.
I should also add, it has taken me twenty years to accumulate the pots and pans in my kitchen. I've only ever needed to replace the non-stick pans as they just do not hold up well over time.
The only issue with cast iron is my 5 ft tall wife can't lift it. That's what the carbon steel skillet is for. Carbon steel are harder to be seasoned than cast iron; they are slippery.
Cast iron isn't good for pan sauce. It sucks at heat distribution so it needs to waste energy to heat evenly. You can get Cook's Standard, or Tramontina's tri-ply for about the same price. Both should last more than a lifetime. All can be seasoned for the same food release.
@@madthumbs1564
From your multiple comments to this effect, I surmise that you dislike cast iron pans. Got it.
@@bentleyr00d lol. That guy up there even said somewhere else in this video that cast iron is a religion, when he's the one going around every comment trying to convince people to switch over to All Clad and can't stand to just let people choose their own cookware...
Try these on an air fryer 390f 5mins a side! Magic!
Nobody: Nothing
Steak: This crust isn't even my final form.
Yes, I loved this recipe. It's very easy. I must agree, the fat cap along the steak edges should be seared as well. I rest the steak piled with heavy garlic butter on the individual serving plate and tent it for 5 minutes. I want the butter mixture to be totally melted before serving.
Made this for Valentines supper. Turned out great!
@@scottishcelts2040
😵😵😵
I had planned on grilling my ribeyes outside today but Mother Nature had other plans. My steaks were significantly thinner than yours so I only needed 4 minutes of cooking time, everything else was done just like you showed. Not as great a crust as your steaks, but I still achieved an excellent medium-rare that was among the most tender steaks I’ve ever eaten. Brava, ladies! I now have a rainy-day backup plan for grilling steaks.
Aaaaaaagh I didn't know you couldn't cook steak on anything else but a cast iron (non advertising ) skillet /pan such a genuine video. Thanks
LMAO!!!
Notice how they never show how to season an all-clad, never pit all clad against cast iron, but almost always push all-clad as the best. I love my all-clad frying pan, but Tramontina and cook's standard can do the job and aren't significantly inferior like cast iron is.
Love you two together from so many years ago. Your great 😊
I tried this method tonight. Oh My. The best steaks I've had in years.
You two are the first and only place I go before I start to cook anything. You are awesome!
Ironically, We just cooked this, the night before, this aired! But I had premade a compound butter of Garlic & Rosemary. And Oh Dang... it was Awesome! One of the best Birthday dinners I'd ever had. I love compound butter! Your cooking method is spot on!
I make all my steaks like this. My brothers were skeptical, but after they ate it this way, they are amazed. I shared the video. They do the exact same way.
Definitely gonna change from a don’t touch that steak to a flip it every two minutes because that evenly pink interior was a glorious sight.
I flip mine even more and move them across the skillet to the hottest spot, you'll hear the familiar searing sound as you move them.
What I also do differently, sear, turn, then salt, and repeat for the other side.
That way the salt burns into the meat and fat if you turn the steak on its side.
I've seen people only turn their steak once, can't say I've ever been impressed by that method which is to wait for blood to come through before turning and then off.
The more the merrier in my opinion. Shhsizzleshhsizzle.
I’ve watched this like five times ..... and I keep commenting because they are an amazing kitchen duo, and I trust them !!!!! ;)
7:00 That moment when it's so good your knees go weak, lol.
My dad's tip: To prevent the meat from cupping, cut through the fat cap, but not into the meat. (This works for pork chops too.)
Then, follow Julia's frying techniques. And, for a great tasting steak, make that compound butter!
I also love sauted mushrooms with my steak.
And, if I have mashed potatoes as a side, I make steak gravy.
I used this method on a steak last night and it worked well. I added butter, garlic and thyme to the pan with basting though, instead of making the compound butter and adding on the steak at the end. Worked well but the butter gets very dark. Great crust on the steak!
I ran into this video researching pans. I use my cast iron for everything. My significant other wanted non stick. Anyhow I tried this method mixed with a dry brine...whoa!
Could not agree more. Cast iron is bomb diggity!
These are delicious. What an excellent way to cook them. This method, and alton brown's rib eye in cast iron are just too easy and you get perfect results every time. The herbed butter is also really nice too. Thanks again for everything the test kitchen does.
I have been watching your shows for over one year now. Enjoy them all. Tonight i am definitely trying this recipe. Thank You
Love it been making steak like that since I saw this video
Looks good. Alternate/faster recipe is Steak au poivre from Joy of Cooking. Heat pan on stovetop. Sprinkle Salt in the heated pan, press coarse ground pepper into steak. When pan is piping hot, place steaks in pan, turn every two minutes. Works with any thickness or cut of steak. For last one minute, add 2 tablespoons butter, 2 tablespoons of worcestershire sauce to the pan. Turn steak to coat both sides. Delicious IMO.
This is now my go to. A solidly great technique. I made a sauce instead of compound butter, but next time it will definitely be the butter.
Looks awesome, but I'm wondering why they didn't sear the edges, especially the fat cap. I dislike the texture of flabby fat. It's much better when crispified.
I agree. I love a little crispy fat with each bite; so much flavor! ;)
Flabby fat is very unappetizing, that's why I bake myself in a tanning bed. 😁
@@lauraclark4390 🤣😂
You are my hero for using the word "crispified."
Preheating the pan heats the tall walls of the pan unlike heating the pan on the stove. So that may apply more heat to the side of the steaks removing the need to sear the edges... but I'm spitballing
I am Tractor Trailer and the old timer say some days you just can't hit that dock well you could say the same about steak but I can only say you all get thousand and one chance to get right and one chance to get it wrong,so slow and easy and that will the best steak you seen,works for me..yours very truly Alfonso Cantu USMC Tractor Trailer Driver
Delicious ..I used My Le Creuset Dutch Oven and Added Mushrooms near the end.. Turned out great I watch both of You, all the time on CREATE
Just when I thought I had Steak figured out...they pull me back in! :)
Eoin -
You might start using Avocados Oil (as opposed to Olive Oil) to season and to continuously fE oat your cast iron cookware.
Avocado Oil has a higher smoke temperature than does Olive oil and, therefore, the pan can be heated to 500° Fahrenheit with no worries of the seasoning breaking down or burning.
I have changed exclusively to Avocado Oil and use my 12” pan to “pan sear” Filets Mignon or New York Strip Steaks. The pan, preheated to 500° F in the oven and then placed on a medium-high heat gas hob will place a nice crust on your steak, before you turn down the heat to finish off the cooking.
Gotta love when autocorrect kicks in right as you’re posting…
The word is “Re-Coat.”
amazing video , only additional tip I have is : Render that fat by putting it on it's side for ~30 secs
In the 70s my sisters suntanned and used butter. They developed a substantial crust.
Only thing missing from this very informative video was .....the cut of steak to purchase. I appreciate this program
Paul Rampon At about 1:15 into the video she said that the steaks were New York strip steaks
I remember this episode, fantastic as always. Lots of work goes into this perfection.
Hope it’s not too late to comment butitriedthis and totally amazing. So many ways to cook a steak makes my head spin. This is foolproof as I did it. I watch all your videos tremendous team. My absolute favorites plz plz plz keep on keeping on!! Y’all rock!’
The key is preheating the pan without oil. It can be done right on the stovetop. Oil will burn and you don’t need much if any in cast iron. The steak will render fat into the pan if you leave it alone. Take steak out of the fridge and leave out ~1hr with lawrys garlic salt on all sides. ~3 1/2 min per side med-hi heat for 3/4”-1” thick steak. For thicker cuts, use same method and take off heat after time on both sides. Let cool 5 min and add butter to med-lo pan. Put steak back in pan and spoon-fling hot butter till it’s done.
Bridget’s hair is so pretty love what she did with it
When Bridgett stomped her foot on the floor...HYSTERICAL!!
You can use it on the grill as well using the skillet or flat steak skillet ...works every time, just make sure to turn it often. I like well done, and that even turns out tender.
Good idea. Get a cast iron crust but still have the grilled taste. Thanks.
I always use a cast iron skillet for steak, however, i did not know you should heat pan in oven first. We're actually having steak tonight, so, gonna try this. Thanks Ladies
Ok! This is the total method that I am going to use from now on scouts honor
This is almost funny! I just saw a video of Julia saying (and demonstrating) cooking steaks starting out in a cold skillet. And it was non-stick. She did, however, turn it every two minutes. I guess things have to change!
That's really interesting. I have heard of duck breast in a cold skillet to render out the fat, but steak in a cold skillet would be a first.
I would also add that when I pre-salt the steaks before cooking, I let them rest on a elevated wire rack so the juices from one side can drip down instead of pooling on the side contacting the plate. I find this helps give a very even crust on both sides.
Thanks for the tip. My big challenge is getting the meat dry before I sear. All too often I think I've managed it (either with steak or chicken) but end up with steamed meat instead of browned meat with a good sear/crust.
Bridget you go Girl!! U too Julia..beem watching you both since beginning..Love your Hair!!..Awesome!!
Had this video saved and I'm gonna use the recipe for the fourth of July for my mom and I this year! Thanks for all of these vids, they're terrific.
Does the steak need to be at room temperature before you start?
Yes always bring steak to room temp before cooking with the exception of sous vide cooking where you can add a half frozen steak to the water bath and reverse sear, just add an extra hour to the sous vide cooking time it can't over cook the steak that's the great thing about sous vide ✌️
I made this & it was delicious! Thank you ladies.
Thank you i use a cast iron pancake griddle on my outdoor grill and do similar recipe. This way i add smoke flavor to meat. I use bacon oil and butter... yeah
I just recently watched Julia make steaks on a TV episode, which I think was much more recent. In the TV, she salted the steaks at LEAST an hour before. Then she put the steaks in a an ice cold no-stick pan, and turned them every minute until they reached the doneness she wanted. She didn’t make a compound butter, but they certainly looked tender. It’s kind of confusing which method would be the best to follow.
All I want for a Christmas is to have dinner with those two ladies!!
Cast iron for the win. (and that size is perfect for cornbread, too ...or bread pudding ... or a pound of bacon and a dozen eggs) ...
I'm going to fix a ribeye and mash potatoes, great video.
Was planning steak and eggs for dinner. Two strips just like yours. My wife may have to cook her own. After this I don't know whether I can wait.
You girls are the greatest! Great recipes well explained and fun to watch
These ladies are 🥰 beautiful and superb great cooks too 😃👍
Hi Ladies!
Very Nicely Presented & Informinig about the 2 minute turning of steaks to get even Crst & browning!
Overcooked by description in the video. Much more rare than they describe and that is good. Take it off at 100f-105f. Let rest and it will finish at a perfect 115f-120f rare.
Which cast iron skillet does America's Test Kitchen recommend? Please advise!
Getting the cast iron skillet 'ripping hot' (30 mins in a 500 degree oven) also burns off any and all the seasoning the pan may have acquired. Learned the hard way.
Oh my will be having this tomorrow. Thanks
Prefer to sear my edges first, just keeps that center juicer. Thanks for the reminder of compound butter! One consistently good tip I got for medium rare goes against your double flip method but works a treat. Do everything you did but the double flip here is why. Sear your steaks until you just* see blood rising from the uncooked size. (note time it took to reach that stage) Now flip and sear the same time as it took first side. If you are a medium rare person as most are this will work every time. Oh yes pat steak each side with paper towel first so you Fry that steak and not boil it good call. Thanks great video 👍👋 🙂
"actually this would serve 4 people"
I disagree.
Lol that’s barley enough for me and I don’t eat a lot
8 oz. serving per person is considered sufficient and healthy.
No steak should ever serve more than 1 person.....enough said
😂
I usually order a 14oz NY Strip rare. Start with Caesar Salad and end with Cheesecake
You ladies are awesome. Thanks for sharing all these wonderful recipes and how-to's
Steak looked great! Cast iron pan looks like it needed a good scrubbing or sanded and re-seasoned, my old Wagner is almost as slick as glass!
I just made this with thinner steaks. Adjusted the time. pretty delish.
Does anyone think heating the pan for thirty minutes in the oven is ridiculous? Why not five -or whatever - minutes on the stove.
I should point out that my father cooked many steaks in a cast iron pan. He heated it on the stove and the steak cooked perfectly.
I just heat mine on stove top. On low to medium for 5 to 10 whenever the sides get hot. Then turn it up to med high when I throw steaks in.
Catherine Chamberlain To do it on top of the stove in five minutes, turn the pan upside down on the burner, then put the burner on 'High' for 3 to 4 minutes. Use a thick mitt to grab the handle and turn the pan over and finish heating it one additional minute. Your pan is searing hot.
For lower temps, it is still better to do this 5 min heat prep with cast iron. Just use med or low, depending on which you want the pan to be, because it takes time to get the whole pan heated and upside down to spread the heat efficiently throughout the pan. My mom knew everything about cast iron.
Because cast iron SUCKS at heat distribution. It holds heat merely because of it's thickness, and it's only consistently thick because it's brittle. Get a good disk bottom pan, or clad pan, season it if you want and ignore this cast iron religion that believes in about 20 myths. I get better results w/o that crap. They aren't even the first to come up with this fail method.
@@madthumbs1564 I don't see your point. Cast iron is indeed a poor conductor, but that's the entire reason why its good at retaining heat and resisting heat drop-off when you throw a thick steak on it. A clad pan is NOT thick enough to compete with cast iron on searing, and only some brands of disk-bottom offer a thick enough disk to get even close, and the disk-bottoms will also underperform when using them for anything else than searing. Not to mention that unless you pay an arm and leg for an All-Clad or other high-end brands, plenty of stainless pans run the risk of warping if you heat them too much. The amount of scrubbing you would have to do to clean a stainless steel pan after a good searing is also pretty much as much trouble as cleaning a cast iron.
Cast iron is cheap, sturdy, infinitely re-seasonable, and gets more non-stick than a stainless steel pan. It's true that a ton of myths pop up around cast iron, but if you can't be bothered to adapt your kitchen routines to a few basic rules for the trade off offered by cast iron, you don't have to knock on those who can. I own both a cast iron and a clad pan, and I use each of them for what they're best at. There's no need for all this feuding over the "one true pan".
@@Boyetto-san Aluminum holds almost 2x the heat at half the weight, so the pan doesn't have to be so heavy. Because aluminum distributes heat much better; you can use a wider clad pan for holding more heat / avoiding drop off (or simply turn the heat up and have it absorb that heat faster to recover). I have 3 different clad pans and in practicality the 2 knock offs are not so much different (mostly the handles are). -Differences in cast iron can vary widely. No scrubbing needed on stainless - release fond and make a sauce, or season the pan.
Cast Iron is not cheap; it's on par in price with clad pans. Stainless is also seasonable, and no CI doesn't get more non-stick. -Spatula free omelette first try (ever) in stainless came out perfect with a single layer of polymerized oil, even 4 uses and washings later (made 1 four days in a row). There are plenty of steak cooking videos using all-clad on youtube with comparable results. One is 'How to perfectly cook steak on a stainless skillet without sticking' by Upscale Cookware.
Did she just have a spiritual moment eating that steak ? I love cast iron cooking .
I'm drooling.
I did this with a Ribeye and it was IN-CREDIBLE. I used salted butter as I like salty foods for the compound butter. DON'T! lol It was wayyy too salty but I just moved it off the steak and enjoyed. The crust was perfect and mine was a little more overdone than I like but that's my fault not theirs! This is an indredible technique!
YOU girls ROCK!!! (but i do miss Chris sometimes).... I cook my steak exactly like you show. I add butter to the skillet and braze a bit using a spoon to lift the melted butter on top. Mmmmmmm-so good!! okay....now lets watch some brownies cook..!
Making this tonight with cowboy ribeyes, using my great grandmother's iron skillet! Thank you!
I'm going to try it now, I'll let you know how it turns out...
30 minutes later... heaven! Yum yum!
Seems like a great idea and try that next time I make a steak Always to crispy on one side on me