The Perfect Steak Every Time With These 3 Techniques
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- Опубліковано 14 тра 2024
- Learning how to cook the perfect steak is key! Let me teach you 3 key techniques with 3 different cuts; pan-seared angus sirloin, grilled ribeye and reverse-seared tomahawk.
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Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
00:00 Intro
00:42 Temps
01:25 Pan seared
04:52 Grilling
08:40 Reverse seared - Навчання та стиль
almost all other UA-cam cooking channels tell you the finished temp and not the temp to take the steak off the heat, I've overcooked a few steaks because of this. thanks for clarifying!
My pleasure
Who's forcing you to be a Vigan?
Anything thick, even just a bigger ribeye, if I have the time I’ll reverse sear. The biggest difference is I do so in a pellet smoker/grill. Since the particular model I have also has a gas side, I don’t have to wait for the pellet side to come to temp or waste a bunch of pellets. Simply turn on the gas side when I pull it off to rest. By the time it’s done so it’s ready for the sear.
@@andy_cooks can you try cold sear ? plssss
Great vid thanks, @Andy Cooks what oil is used please
This is the steak tutorial the internet needs. Simple, down to earth, not overcomplicating anything. A1 content Andy - delighted to see your channel hit the bigtime.
Not saying he is a master, not comparing and criticising .... a true master with fuckloads of experience...
Was A1 supposed to be a pun?
@@briankelly5731 I was thinking the same thing, I saw A1 in an answer and my first thought was Whaaaaaattt!?
Not A1 content...... A5 content
@@andypetrow4228 lol
This has got to be the absolute gold standard of steak cooking instructional videos. Thanks for this!
I thought Guga is the gold standard.
Hardly.
@@rysupastar718 guga is trully a steak master, there is not a single method that he haven't tested
NOT
If I go to a steakhouse and they dump, canola oil, in my usda prime steak, we gonna have problems 😂😂😂
It's a rare occurence to have someone who is a seasoned practicioner to be a charismatic and easy-to-follow teacher as well. Hat's off to you, Andy. You deserve the success here, hard earned with quality, straight to the point content like this gem of a video here.
Immediate respect. Opens up by saying there is no “best way” and continues throughout the video to have an open mind to different ideas and concepts.
Thanks Andy and wider team. I’ve always struggled on the Scotch Fillet when cooking at home…finally nailed it tonight.
Your “how to” videos are brilliant. 🇳🇿
What a wonderful down to earth steak cooking video by chef Andy! It's interesting that modest video like this one seems more special among the other fancy looking ones. 🎉
Fantastic video. I love using all of these methods. My favorite is a reverse sear - low and slow on the pellet grill and finished over hot coals. Topped with a compound herb butter while resting. Absolute money every time.
One of the best videos of steaks cooking , very straightforward, simple , and connects with everyone. Well appreciated Andy
You popped up in my feed so I thought I’d give your tutorial a watch. Man, am I glad I did. Hands down the best and easiest ‘ how to cook a steak’ lesson I could have hoped for. You are a very down to earth and ‘real’ teacher that explains the various techniques simply and clearly. The temp guides and when to remove the steak from the heat is something I didn’t know (I’m a very average cook) so this will be a game changer for me. I’ve now subscribed and look forward to learning a lot more from you 🙌🏼🙏🏻😊
Brilliant as always! I always use dry brining (unless already dry aged) and reverse sear, particularly good to be able to serve immediately so it's piping hot. Also means my hob is free for whatever I am serving with it.
I have occasionally bought a full fillet and cut it into steaks myself, so if I end up with lots of small fillets, pan cooking is far easier...
Really enjoyed following this series, thanks for sharing! The shack and garden looks amazing, I’m in the planning stages for my own shack so this has really helped with a few ideas. Happy cooking!
Thanks Andy for explaining everything in a clear manner. We’ll enjoy our steaks even more!
Will 100% use the technique for the fry pan. I’ve always not used enough oil. I chargrill steaks on my Kamado Joe Jr and have never looked back. Still perfecting how to get the right Maillard reaction and right level to have the grill but getting there. Great video mate
Great video! I use all of the above methods but find the biggest game changer for me is dry brining for at least an hour or two before cooking, preferably overnight. Reverse searing with a charcoal smoker has to be my favourite cooking method, hard to beat that extra flavour!
Hey Just wanted to shout out and let you guys know how much I love this channel. I am learning so much. I never really learned how to cook growing up so this is super helpful in cooking for me and my family. Much appreciated. You guys are all great! Keep on keeping on!
I always do a dry brine 24hr on my steaks, I wish I could get your steaks! Just beautiful! Thanks Andy!
I started cooking steak using the multiple flip on the pan or grill. I then tried the reverse sear with the oven, and had mostly great results. Sous vide is what I use now to get a "perfect" steak, and then sear it either in a pan or over fire. I also am a big proponent of dry brining overnight, I personally think it tastes better. But if I just want a steak with little fuss, on the weber charcoal it goes, and I just keep an eye on it for 10-15 mins (depending on size could be less or much more). Butter basting on the grill I think gives a good flavor as well.
So simple, straightforward and practically helpful. Thank you.
This channel has such good content and is straight to the point. The first method is how I cook steaks too, the garlic and rosemary add more flavor than you would expect and this technique is quite fool proof with a good thermometer.
Thank you Chef Andy for this course of "How To Cook A Steak". Lots of good information for novices and experienced cooks alike.
Thanks for this video Andy! I use the sear-rest method over a charcoal grill at home! I mainly use this cooking method over a thicker cut of steak (1.5-2inches). I don't tamper my steaks as well, and i season them with only salt right before searing them. First initial sear will be longer (90-120 seconds per side) so as to get a nice crust on the outside before resting the steak for about 5 minutes, followed by consecutive 20-30seconds sears per side and 3-4 minute rests until it hits medium rare temperature. I adopted this cooking method from a restaurant called Burnt Ends and every steak i cook so far has been ridiculously good - edge to edge medium rare with an incredible crust. This cooking method is definitely going to take up a bit of time, but its very worth it :)
Just learned how to correctly pan sear with butter basting last week. Definitely my favorite way to cook steaks!
Excellent video, to the point and very informative. I salt my steaks about two hours before cooking. Get the kettle grill to around 700 degrees and cook for a couple minutes on each side.
Did a hybrid reverse-sear/pan-butter basted technique last night on a nice 2" Sirloin with the picanha still attached. Was banger at dinner and the leftover steak sandwiches I served for lunch today were FANTASTIC. Nice vid Chef!
I really like putting some onions into the pan with the steak and finish with some raw green onions and cilantros. The sweetness from onions go extremely well with butter and garlic. That’s something I learned from Gordon Ramsey’s recipes
Usually toss in Serrano chili when I’m basting so that I can cut through the fat
what makes this video special is the simplicity mixed with professionalism ,, my favourite combination ,, cheers to you Andy and all the best .
Tried the Pan Fry and Grill method, both turned out amazing with our aged ribeye. Best Steaks I have ever made. Great tips!
Great video! Tempering is very useful when cooking steaks at home as the hob that you use in the commercial setting emits way more heat and can resist the steak cooling down the hot pan as it is put in cold. Most hobs at home will not be able to handle the flash reduction in temperature (and even more so if the pan is not thick enough) and would take a while to heat back up making you choose between optimum doneness and optimum crust. Keep up the good videos! This quickly became my favorite youtube cooking channel!!!
It takes sooooo long to bring up the temperature of a cold meat by leaving it outside that one can wonder if it’s really useful.
For me, the technique you use is secondary to whether or not you've given it a solid dry-brine. That really makes it pretty bulletproof.
I really like a good dry-brined reverse sear, but as you mentioned, with thinner cuts, the reverse sear doesn't really work. But a dry brine makes literally any cooking method better.
“I don’t have the science backing it up, I do it out of habit”. Thank you! It’s enlightening to hear this honesty.
I cooked my first tomahawk this past weekend...pleasantly pleased with the result, but will definitely try the reverse searing next time. Great tutorial! Thanks!
That was a great video Chef. Really well made and presented while very helpful. Great work.
I am 54 and I have always avoided cooking steaks and just cooked chicken on the grill because I was never good at it. Recently, I was introduced to cooking ribeye very similar to the way you did on here. I have a 5th (or side eye) on my grill so I sear the meat just a little on each side and adding butter and salt and garlic in the iron skillet then get it on the grill and man does it cut like butter! Thank you for showing me other methods to cook steak. I am enjoying it more and wish I was shown the proper way 20 years ago. Better late than never huh?
Good to hear you’re looking on UA-cam how to cook steaks and getting into it.
Keep at it and don’t be afraid to try cook it!
You are inspiring me 😊
I literally went out and bought steaks at lunch having watched this. They look great. Thank you for the temperature advice. I like med-rare, but always overcook when I try them timed etc which others have recommended
I almost always cook thick Ribeye's! I follow the reverse sear method and I never am disappointed! I may try the butter basted method again with a Sirloin steak and see the difference. Great content!
Absolutely love this video! I would really like to see more videos like this Andy, a little more on the technical side of cooking. Maybe Uncle Roger or even Gordon Ramsay can learn a thing to or two from you 🤪😜
I do sous vide, which seems to be pretty similar to the reverse sear method. Meat comes out of the cooker a perfect medium rare, and I just have to be sure not to overcook it when searing. Good stuff. Def going to buy a tomahawk next time I hit the meat market and give it a go in the oven.
Cooking in plastic? Hmmm?
Sous vide reverse sear. Another level of juiciness
Love your channel, thanks for sharing your wisdom
Thank you Andy. Keep up the good work. Whenever I see a dish I'm interested I always search your channel to see if you have already done it or something similar.
Andy, cheers mate. I'm a massive fan of the reverse sear. I have a pellet grill, so I find at 115-120°C gives me the most smoke flavour while getting it up to rare, then get a searing hot cast iron up to smoking with avocado oil, and sear it up and rest. Must must temper steaks that are 1.5 inches or thicker, far more even, predictable results. I always probe the steaks while in smoker/oven to 53°C, searing to preferred doneness. Perfect.
Love your work mate, keep it up;-)
Tempering steaks is an old wives’ tale passed down by many chefs, so it’s understandable why chefs such as Gordon Ramsey, Andy, etc. still believe it. It’s been tested many many times and bringing the steak down to room temperature actually makes no difference. More importantly, it’s takes more time to bring the steak to room temperature than it takes bacteria to grow. Don’t take my word for it, give it a try. I didn’t believe until I gave it shot. Never tempered a steak again.
Great stuff Andy. Pan searing and butter basting is my go-to for steaks under 2 inches. One thing I think is worth mentioning: dry aged beef tends to develop a nicer crust because of the decreased moisture. If people don't have access to good dry aged beef (or just want to keep the cost down) they can get a similar improvement to the maillard reaction by doing the dry brining method you mentioned for larger cuts. I'll season a non-aged ribeye or delmonico, let it sit on a rack uncovered in the fridge for 24-72 hours (depending on size) before pan searing and basting. It doesn't taste dry aged, but the crust (and seasoning) is miles better than if you season it and cook it straight away.
P.S. I'm American and I never understood why people like the taste of burnt spices on their steak 😂
Black pepper doesn't burn when you're searing your steak. You have to burn the crust to burn the pepper. What cooking with it does is mellow it out. You won't get the sharp, peppery feeling but just a milder version of the pepper flavour. That can be good or bad depending on what you want and what you're trying to achieve.
@@shepardice3775 it certainly does burn. A lot comes off and burns in the oil and creates that acrid taste.
@@shepardice3775 I agree with MCT80, the pepper (and most other spices) burn when they sit in the hot oil for the duration of the sear. If I add pepper before I pull the steak out of the pan I do it in the last :30 (seconds) so it doesn’t sit the whole time in the high heat. But we all do what works for us. We are just sharing our experiences.
Medium rare according to google is 54-56 c and that what I use …….under this is blue and rare from my eye . But I’m just a civilian
@@mct0407 There's plenty of videos demonstrating that you can't burn the pepper on the steak, without burning the steak. I prefer Guga's example, bias I suppose. But yeah... it certainly isn't burning.
Outstanding info here. I've direct grilled and have used a cast iron skillet on the grill...after watching this I'm happy to see I've been doing them right!!!! Rib eye is the only way to go! Thanks
high quality video, no time wasted, nothing left out and everything well explained and differentiated between knowledge and habit
I cook my steaks in two stages: 1-sear on stove, 2-finish in oven. Pre-heat oven to 425 °F. Take a strip like New York cut, seasoned both sides with cracked sea salt and cracked pepper, cast iron pan on high heat with olive oil, sear both sides for four to six minutes. Then, put steak (while in the pan) directly in the oven for 8-12 minutes. Rest for 5-10 min = Perfectly tender medium rare slices. Cheers!
I’ve done the reverse searing on a 2 inch steak 🥩. I would like to try the pan searing like you did but that will be done in 6 months from now, we’re in bbq season 🎉. The thermometer is the most important tool to have.
I've been referring to and studying a lot of books and videos while selling steak for a long time, but I couldn't help but admire the process and results shown in this video. Personally, I think he is the number one person in the world. It was just art. Thank you from the bottom of my heart. I'm subscribed.
Your Videos and your Charisma, aswell as your skill as a cook give me Motivation to continue my culinary Journey and maybe one day upload Videos myself. Keep it going Andy, you are not only informational but also inspiring ❤
I do like switching up the methods, however my newest adoption has been the sous vide reverse sear. It’s an incredible way to get a consistent and juicy steak. Plus there’s a benefit of being able to infuse specific flavors into the meat.
Your temperature numbers make more sense than any others I've seen. I see instructions all the time for sous vide that say for rare, cook at 120f. Except 120f produces a steak not even remotely rare, more medium. Thanks for giving these numbers. I'm going to use them from now on instead.
Those temperatures are out of the oven, not final temps; you can expect the internal temperature of all those steaks he cooked to have been 10-15 degrees (Fahrenheit) higher after resting. If you're using water at 120 Fahrenheit and they're coming out medium, you need a new sous vide device.
sous vide is over rated for steaks...
Steak should NOT be sous vide...my opinion obviously!
Yeah, sounds like your sous vide device is messed up because you shouldn't be able to overcook your food.
@@michaelhull7873 Sous vide is good, it's just not noticeably better than reverse sear unless you don't want to monitor it _at all_ . If you at least check your temperature probe a few times or have an alarm for when it reaches your target temp, you should be able to get identical results with the oven.
absolutely amazing tutorial . great chef and easy explanation , thank you Chef Andy
What oil do you use?
i would try this if i wasnt banned from the kitchen
What you do 😂😂
MATE
Oh, I look forward to repeating your lessons. Thanks a lot, Andy!
Effective and straight to the point. I too seaaon with only salt. Reverse sear in a weber kettle indirect and finish on blazing hot coals. 😋
I'm A Vegan and Still Watching this Video 😂
Why lol
Deep in your heart you still love steak 🥩
Who asked
Sucks to suck
Masochist..
You're easily the most practical pro-chef I've ever watched on UA-cam. I'd be happy to pay, and eat your food, and have several beers afterwards.
Cooked my tommyhawk as per yr instructions. Reverse searing bloody genius! So delicious - thanks chef!
Thanks for the tips. I normally either sear then slow cook on indirect heat on the grill or do the same but in reverse end with the sear.
Nice and clear instructions, and great details like the dry oven "like your one at home", inspires confidence ;)
Among my favourite cuts coked sensationally. Thank you.
Thank you so much for your simplicity. I am no longer afraid to cook a steak.
I love his videos. No clickbait. He gives you exactly what the description tells you it will be. Now I’m hungry. Lol, I’m going out for a steak. Suddenly craving one for some weird reason.
My god, finally someone cooking steaks with correct temps and technique. This is glorious. Thank you!
Also, totally agree with your take on pepper and higher grade wagyu. Brilliant
I am a big fan of Reverse Searing my steaks, I even do that for my Prime Rib at Christmas dinner, LOVE IT!!!
Thank you for sharing. I'm encouraged. ✌🏾
Great video. I like that it just about cooking and not about performance. I never get great results on the grill, so always use one of the other two methods.
Love a good reverse sear. And I always use a good basting method for a dinner party. Lots of opinion on rubs but a good fresh ground rub on a mid grade piece of meat is a lovely treat for a weekday meal. Basic BBQ spices plus a coffee powder adds a great flavor
Thank you!! Excellent information i will use.
After watching many such videos and making lot's of Tomahawks etc, this was still super informative in the shortest time, bravo 🎉
Appreciate the clarifications and simplicity
Hi Andy, I was watching your video on cooking sirloin steak and you used a cookery term that stunned me. When I was training to be a chef a long time ago, (I am 76 now) I was taught the "Maillard Reaction" and when you mentioned it, it was the first time I have ever heard it said since I was about 18. Thanks for the great videos. Laurence Barber, Devon, UK
There are still a few people in this world, who know the difference between 'beiging' a piece of meat, and truly browning it! At age 74, unlike you, I learned as a child, from my grandmother and aunts. My mother was an 'anti-cook' Fortunately, as she grew older, she became more adventurous; stopped ordering steaks from the local cobbler, and learned how to follow a recipe! Gone for nearly 25 years, she's currently giving me a hard time for teasing her!😊 I miss her dearly . . . 🤗
very accurate! Thanks for your time Chef.
This is gold! Thanks for sharing, Andy!
Thanks for the tips! About to use the reverse searing technique on a nice tri-tip I’ve been staring at.
I cook ribeye’s the reversed sear method on the smoker, then finish it off in the charcoal grill. Great Video!
Thank you for going with actual temps and not some nonsense palm feel or whatever.
Well done, clearly explained and demonstrated for home cooks to be successful, thank you.
I just bought a nice Victoria 12" cast iron skillet and wanted to make my fiancee a homemade "Pub steak dinner" to break it in, I followed the steps you pointed out and it resulted in probably the best steak I've ever made in my 30 years on this Earth. Excellent video, can't wait to try doing a Tomahawk with the reverse sear you showed as well!!
My favorite way is on a Charcoal BBQ gill for 1.5 inch +/- 16 oz Ribeye well marbled steak. I like to season the day before and place in the fridge. That really dries out the surface and help with browning for a reverse sear. Finish up with melted butter and rest.
Brilliant, thank you.
TY Chef Andy.. very good tutorial.
I've done reverse sear with good results. I have a charcoal and pellet grill and also have great results. But I like seasoning the meat the day before then vacuum sealing them. I use a sous vide set at 49 degrees and let them sit there all day. then when ready I put them under the broiler. works great and no complaints.
I like the honesty of taking the steak right out of the fridge even though I have seen plenty of video showing tests of tempered and none tempered steaks. The tempered steaks cooked more even
Thanks for the tip , you made it easy and simple .
Awesome job, thanks for your expertise!
Thank you for sharing this informative video on different methods of cooking steak. Greetings from Madang, Papua New Guinea!
Right on Brother thanks alot I love the way you cook your very good at what you do I also love my Steak with only Salt from Alaska
The best 'how to cook a steak video' ever for me, thank you for making things simple..I'm not stressed now👊
Thank you for the helpful video!
Thank you a mill, This was the best ever. I´m so hungry now. Best regards from Sweden
I've been doing my steaks on the Blackstone recently and they have been turning out great.
Pan seared rib fillet done medium rare. Thank you Chef!!
Love, love, love this!!!
I've always done Sous Vide and finish on charcoal, or skillet. Reverse sear is my second fave method.
Thanks as always Andy that was really fun to watch!
Thanks for the cooking course. I would've loved your thoughts on types of oils to use.
Love the video. I've cooked two the ways for years in my restaurants. But never the dry reverse method. But I will surely try it.
Awesome , thanks!
No bullshit straight to the point. No pretentious nonsense. Greetings from London.
Great stuff, thanks Andy and team. be great if you could do a video on a fool proof way to make great roast potatoes with crunchy exterior and fluffy interior!