You’re going too hot; use a high smoke point oil, lower your temp after your sear, and don’t superheat your pan beforehand. I’m assuming you’re going with stainless. ~400 F will suffice, and you’ll know you got it if you pour a *drop* of water on the pan and it dances and doesn’t evaporate.
Taking the steak out of the fridge and leaving in out does nothing to make the steak better. All it will do is give you an increased risk of getting a food born illness (even if the chance is still small).
It gives a more "homogenous" salinity through the steak instead of only having salt on the top and bottom. I also feel like it's a bit more tender but haven't made a blind test on this to confirm this.
@@smetanaa88 it's more tender, this is known as dry brining and it's what I also do to grocery store chicken breasts to combat their toughness. Want restaurant quality tenderness on a steak or chicken breast? Dry brine for 24 hours before hand. Oh and then also cook it well 🙂👍
I absolutely love your work "and ya know that I love ya!!" I don't ever pepper my steak until after, as a coarser ground garnish. I have found that it turns bitter when seared..same with any pan seared meat. I salt only.. thanks for your content fr!
Me too! I'm going to try that. But, sometimes I like to leave little pieces of garlic and thyme leaves on my steak. For some reason I sometimes forget I can take my steak(s) out right after the sear to let the pan temperature lower some...then reintroducing steak, butter and herbs. If I don't bring the steak out and wait for the pan to come down, I overcook the steak. Or if I don't wait long enough I burn the butter and garlic. But yeah, leaving skin on garlic is a good hack. Also, introducing a little EVOO protects both the garlic and butter some. And it's a great combo and healthier (if you cut the butter some).
Proud that I knew 11/12 of these. The leaving the skin on the garlic was genius. Never thought of that and by the end my garlic was always burnt 😂😂 game changer for me.
@@mitchellkoch3065 I thought people did the garlic thing because they were lazy, no one ever bothered to mention why. I add pepper after cooking though, so it doesn't burn. I would recommend trying it and see what you think.
It works so well! I’ve been doing it for years and was so happy to see him doing it! I was all like “Ok, if Sonny does it also, I must not be quite as weird as I thought” 😅
As for the salting, please remember different salt has different sodium level. Don't be too liberate with it unless you're comfortable with the salt you have.
I agree with almost everything except #2. I've heard the rule that you want marbled beef and smooth pork chops, but I consistently get tastier results if I reverse that rule.
yeah, the constant topping with butter like that will do that. Lol it really isn't necessary, i mean for an overly juicy steak i get it but it doesn't really need that to be juicy. Cooking it at room temp and oiled and seasoned on top of some oil and then topping with bit of butter as it rests should do the same
You know , I know this steak doesn't exist. I know that when I put it in my mouth, the matrix is telling my brain that it is juicy and delicious. After many years, you know what I realise? Ignorance is bliss 😋 🤪 🤣
Tempering is actually a myth, actually when you put it on the pan straight out of the fridge, the higher temp difference makes for a better maillard reaction, and therefore a more crispy crust
He is trying to get the surface area higher. Which is 100% not a myth. Colder areas producing a greater crust is also a myth because what is actually happening is osmosis from the salt and even air can do it the steak.
This is subjective not many people find it bitter. And the oil gets the flavor and carries it into the meat tasting more seasoned then people could put more on theirs if they love extra pepper. I’ve heard this but I don’t get the burned pepper when I do it
@@1995abv You have to leave a steak out for an absurd amount of time for it to make any real difference in the internal temperature. 10 - 20 min will only raise the temperature by a couple of degrees Fahrenheit. You're wasting your time.
@@ellengrace4609 basically seasoning your meat and leaving it uncovered in the fridge. the seasoning (salt in this case) pulls out moisture from the steak which will then get reabsorbed into the meat leaving the outside dry for a perfect sear and will help the salt fully penetrate the meat. if you have time definetly do it it will make the best steaks.
I love how this guy just beats the crap out of his fridge. He is a phenomenal cook! I cooked one of his steak methods and it was the BEST I’ve ever had. I get so disappointed now when I go to a steak place because his procedure makes it so good!
Nice. Couple questions though. I learned to not pepper the steak. At least not early. All you’re doing is burning pepper. Like you, I still bring mine to room temperature, even though Heston showed it doesn’t make a difference. Why oil in the pan? You’ve oiled the steak. That’s all I do, into a dry pan. Is it because of basting? Basting - thanks, that’s something I’ve not bothered to do with steak. Will try My tip: pat your steak (or any meat) with paper towel before cooking. Dry it up before it hits the pan
Letting your steak sit brings the surface closer to room temperature even if the interior of the steak is still mostly the same. Having a slightly warmer surface allows for a more even sear which creates a better crust Oiling the pan also creates a more even sear. Liking the steak itself actually as a binder so your seasoning sticks better, while policing the pan is for the actual cooking process itself. Basically, a lot of the tips he gave don’t necessarily have a huge impact on the interior cooking of the steak or the overall flavor, but they lead to a better crust which is good for presentation and is just generally more desirable with a steak. Also, peppering your steak beforehand is perfectly fine. Pepper burns at around 250+ degrees Fahrenheit. With how quickly a sear goes, the pepper won’t be at that temperature for long enough to burn. Still, if you’re getting good-tasting steaks without pepper, then there’s really no need to fix what isn’t broken.
Dont season before cooking. The pepper burns. The salt draws moisture out onto the surface creating steam and stopping the crust forming. Also dont use seed oil. Use tallow.
@@g.h.7661 temperature. Pull at 115 degrees and let the steak rest for 5-10 minutes. It will continue to cook while it rests and will reabsorb its own juices. If you’ve ever cooked a steak and then immediately cut into it, you’ll notice that most of the juice runs out. That’s bad. Letting it sit and come up to temp lets the meat reabsorb those juices and creates a much juicier steak
Contrary to most fried things, you should put the steak directly on the plate when resting. The juices will ring out immediately after you take it off the pan and as it rests, it will reabsorb all of the juice like a sponge.
Max the meat guy did an experiment and concluded that even though tempering sounds logical it actually makes no difference, but fuck that guy, I'll always roll with you Sonny.
I don't know what tests Max did but my own personal inner chef disagrees based on my own cooking experiences. I used to cook steak as a novice without tempering and the day I started tempering the steaks magically got better.
Thats solid advice. That’s basically the only way to cook a steak on a pan. Reverse sear is my go too. Also, try butter injecting hours before cooling. Amazing and know one can figure out how you did it. !!!!
I have been struggling lately with getting my steaks tender. I follow every guide to a T. Dry Brine over night, Temper before grilling, cook to medium rare, rest before serving, cut against the grain. Still tough af
Thanks! I've been trying to find out some videos like this! I've been looking to start cooking for the rest of my family and this was a great quick video ^^ really enjoy your content!
I do two things differently. I use beef tallow instead of oil, and I place the thyme on top of the steak while I baste to protect from burning. I also find putting the thyme directly in the pan can pull some of the bitterness out of the stems if it gets too hot
I learned all this same shit with trial and error. Also, only add a tiny bit of oil to the steak and the pan. Use BUTTER and a mixture of garlic powder and fresh garlic. Also, when you take your steak off the heat, keep cooking the butter and garlic. Let it brown, add some fresh garlic and herbs at the end, and then use that as a sauce for the steak and on a baked potato.
Did you notice that bonus trick at the end? If you put a good sear on a steak, then stick it on a plate, it will steam and remove the sear crispness and be wet on the outside
I do the garlic trick at home but in all my decades never saw it done in a restaurant.. I also like the pepper info, i usually salt the presentation side cookit turn an pepper But i let it rest in a 225 oven while i make a sauce..
Your enthusiasm for cooking inspire me to cook more.. I can no longer go out for a steak. I’m always disappointed because I could’ve done better. Your vid’s to thank for a lot of the reason why. Thanks.
Sonny’s fridge acrobatics is like watching a child grow. It’s a beautiful thing.
Has no one made a compilation of every single time Sonny has violated this fridge?? Could that be the next video that gains 20 million views ?
@@teddythodo3302 Oh man I can’t wait for that video!
Lol hahahahah, just wait till it grows up fully
@@thatdudecancook Can you show a video on how to do a well done steak without burning it?
@@atlsongbyrd6084 hell no, well done steaks are a crime against meat and should never ever be given a spot on any show
That karate kick was epic
Form 👌
right im still ctfu luv his humor
No cap
youtube shorts users omds
@@BaskProx q1
Step 0: Don’t leave the steak in fridge for 2 weeks after buying it.
Beautiful dry age flavor
@@jasonmaguire7552 along with that signature flavor of freezeburns and a slight tang
Do not skip this step.
@@jasonmaguire7552underrated comment
Two week cold fridge sealed is ok. It's wet aging. The steak you bought isn't exactly mooing at the store either.
Now I just need the tip on not effectively hot boxing my apartment and setting the smoke detectors off
A small price to pay.
Just sear it then finish it in the oven.
Or just remove the batteries 🙃
I open the windows and turn my floor fan on and smoke it up! 😆
Get an air purifier with carbon prefilter if you can't get a vent hood that vents outside.
You’re going too hot; use a high smoke point oil, lower your temp after your sear, and don’t superheat your pan beforehand. I’m assuming you’re going with stainless. ~400 F will suffice, and you’ll know you got it if you pour a *drop* of water on the pan and it dances and doesn’t evaporate.
Fridge: "dammit he's cooking again"
That shit funny asf foo 🤣🤣🤣🤣🤣
Rip fridge
Lmao 🤣
Taking the steak out of the fridge and leaving in out does nothing to make the steak better. All it will do is give you an increased risk of getting a food born illness (even if the chance is still small).
Fridge: don't let the bro cook!!!
I'm waiting for an episode when his fridge collapses 😂
That would be epic.
Resting it on top of the tong is genius!
That fine Pepper thing is money! Coarse grain really does push the steak away from the pan!
Thank you!
#1 tip that changed my steak game: pre-season with salt night before cooking on a rack uncovered in the fridge.
It gives a more "homogenous" salinity through the steak instead of only having salt on the top and bottom. I also feel like it's a bit more tender but haven't made a blind test on this to confirm this.
/ 24 hrs uncovered seasoned in a fridge that doesn't have crazy odors in it, flip halfway. Agreed
@@rogermaris5 I have not tried flipping it half way! Thanks I'll try that next time
@@smetanaa88 it's more tender, this is known as dry brining and it's what I also do to grocery store chicken breasts to combat their toughness. Want restaurant quality tenderness on a steak or chicken breast? Dry brine for 24 hours before hand. Oh and then also cook it well 🙂👍
This is called dry brining and is wonderful for steak. Pro move
I absolutely love your work
"and ya know that I love ya!!"
I don't ever pepper my steak until after, as a coarser ground garnish.
I have found that it turns bitter when seared..same with any pan seared meat. I salt only..
thanks for your content fr!
Not putting pepper on a steak before frying it was the single best thing I ever did cooking steaks.
My mother and I are the only two people I know who only like ours with salt. I'm surprised to see someone else feels the same way.
You're not alone, trust me..@@Shellyshocked
rewatched this just for that kick
Love the garlic tip!!!
Me too! I'm going to try that.
But, sometimes I like to leave little pieces of garlic and thyme leaves on my steak. For some reason I sometimes forget I can take my steak(s) out right after the sear to let the pan temperature lower some...then reintroducing steak, butter and herbs.
If I don't bring the steak out and wait for the pan to come down, I overcook the steak. Or if I don't wait long enough I burn the butter and garlic.
But yeah, leaving skin on garlic is a good hack. Also, introducing a little EVOO protects both the garlic and butter some. And it's a great combo and healthier (if you cut the butter some).
Same!
Proud that I knew 11/12 of these. The leaving the skin on the garlic was genius. Never thought of that and by the end my garlic was always burnt 😂😂 game changer for me.
Now I have to ask which was the one you didn’t know. (I didn’t know most of them haha)
@@Jethorus clearly says leaving the skin on the garlic
@@tmorin008 you know. It does indeed
@@Jethorus yessir
In an alternate universe, your fridge punches you back. 😂
The actual most helpful steak cooking video I’ve ever seen on here. Thank you, I’ll put this info to good use
Fr the pepper one and the unpeeled garlic one are gamechangers for me
@@mitchellkoch3065 I thought people did the garlic thing because they were lazy, no one ever bothered to mention why. I add pepper after cooking though, so it doesn't burn. I would recommend trying it and see what you think.
@@Nimtrix I like the burnt pepper xD
The very first step is wrong...
Coming from a guy that buys scrap metal for a living, I got to say I appreciate you keeping the stainless business alive and well lol
Resting on the open tongs if you don’t have a rack to place it on is absolutely genius!
It works so well! I’ve been doing it for years and was so happy to see him doing it! I was all like “Ok, if Sonny does it also, I must not be quite as weird as I thought” 😅
@@redfishbluefish4973 hahahahahahaha so true 🤪🤪🤪
Good video. You can also salt your steak overnight to dry out the surface
I get treated like I’m crazy for #1,thank you for this!
Everything that one needs to succeed in life is found in this video.
i like your tong resting method Sonny
As for the salting, please remember different salt has different sodium level. Don't be too liberate with it unless you're comfortable with the salt you have.
I agree with almost everything except #2. I've heard the rule that you want marbled beef and smooth pork chops, but I consistently get tastier results if I reverse that rule.
the karate kick was good. Could be better though, the steak looked great, deserved more power to the fridge!!
🤡
"That deserves a big-o dent on the fridge" lol love that
Thanks for explaining why you do it. Beginners need that.
I swear every time I use seasonings after it's done it taste way better
Dude your like the kid who would always share his lunch.... Parents should be proud...
you're
That fridge is gonna snap one day and go full John Wick on you.
This is one of the best shorts I’ve seen on how to cook a steak
Lol! I only saw like one of your videos before a week ago and now they're all over my feed
Very good 👍. Been a fan for a while. The fridge out back is hilarious and you always on point with edu of cooking.
dude that karate kick at the end is so unnecessarily extra but gold XDXDXD
Am sitting here watching this short with my son across the room. If only I had followed step 11...
Omg I just gained 600 pounds watching this that steak looks so delicious I could just eat my phn right now 😂😂😂
🥩
yeah, the constant topping with butter like that will do that. Lol it really isn't necessary, i mean for an overly juicy steak i get it but it doesn't really need that to be juicy. Cooking it at room temp and oiled and seasoned on top of some oil and then topping with bit of butter as it rests should do the same
You know , I know this steak doesn't exist. I know that when I put it in my mouth, the matrix is telling my brain that it is juicy and delicious. After many years, you know what I realise? Ignorance is bliss 😋 🤪 🤣
Highest value food channel.
a steak out of the fridge early or immediately makes no noticeable diffrence, and other tips only apply assuming your fire alarm is ok with it. :D
So happy you are enjoying that new, beautiful kitchen!!! You deserve your own t.v. show, and tons of V.O. work......(again).
Tempering is actually a myth, actually when you put it on the pan straight out of the fridge, the higher temp difference makes for a better maillard reaction, and therefore a more crispy crust
Imma try that right now, see if youre right 😅
@@danielmethner6847 was he?
@@mohammedsarker5756 tbh I couldn't tell a difference
Gugga actually agree with your scientific statement
He is trying to get the surface area higher. Which is 100% not a myth. Colder areas producing a greater crust is also a myth because what is actually happening is osmosis from the salt and even air can do it the steak.
my best tip is, add the pepper after frying, you get the pepper without the bitterness from it burning
This is subjective not many people find it bitter. And the oil gets the flavor and carries it into the meat tasting more seasoned then people could put more on theirs if they love extra pepper. I’ve heard this but I don’t get the burned pepper when I do it
It wasnt a tip guide, it was a entire recipe
One of the most fast and concise steak cooking ways on the internet, congratulations.
Im gonna sleep with this on repeat
There’s been a million tests that prove tempering your steak makes literally zero difference. You don’t need to do that at all.
Yep
Not if you have it rare it'll be cold inside
@@1995abv You have to leave a steak out for an absurd amount of time for it to make any real difference in the internal temperature. 10 - 20 min will only raise the temperature by a couple of degrees Fahrenheit. You're wasting your time.
This step is basically a token gesture unless you let it sit out of the refrigerator for a much longer time
The garlic tip tripped me out at first, but that’s honestly a rly good fix to something that happens to me on a perfectly good steak alot
Dry brining your steak overnight on a wire rack in the fridge is a must for me, can’t cook steaks without that step now
What is dry brining?
@@ellengrace4609 type that into Google !
@@ellengrace4609 basically seasoning your meat and leaving it uncovered in the fridge. the seasoning (salt in this case) pulls out moisture from the steak which will then get reabsorbed into the meat leaving the outside dry for a perfect sear and will help the salt fully penetrate the meat. if you have time definetly do it it will make the best steaks.
@@sem3ndem0n_73 Ah! Thank you!
#1 has been debunked on every legitimate cooking chanel. You can take the meat out 1 sec before cooking with no effect on taste or texture.
Instructions unclear
I hadn't pull out early and now my steak is pregnant 🗿🗿🗿
I appreciate your content, Chef...I love how you add a dash of personality to each video by slamming into your stainless steel fridge. Kick it, baby!
Did you run out of rosemary salt ifykyk?
The best part was the fridge kick lol
I love how this guy just beats the crap out of his fridge. He is a phenomenal cook! I cooked one of his steak methods and it was the BEST I’ve ever had. I get so disappointed now when I go to a steak place because his procedure makes it so good!
Nice. Couple questions though.
I learned to not pepper the steak. At least not early. All you’re doing is burning pepper.
Like you, I still bring mine to room temperature, even though Heston showed it doesn’t make a difference.
Why oil in the pan? You’ve oiled the steak. That’s all I do, into a dry pan. Is it because of basting?
Basting - thanks, that’s something I’ve not bothered to do with steak. Will try
My tip: pat your steak (or any meat) with paper towel before cooking. Dry it up before it hits the pan
Letting your steak sit brings the surface closer to room temperature even if the interior of the steak is still mostly the same. Having a slightly warmer surface allows for a more even sear which creates a better crust
Oiling the pan also creates a more even sear. Liking the steak itself actually as a binder so your seasoning sticks better, while policing the pan is for the actual cooking process itself. Basically, a lot of the tips he gave don’t necessarily have a huge impact on the interior cooking of the steak or the overall flavor, but they lead to a better crust which is good for presentation and is just generally more desirable with a steak.
Also, peppering your steak beforehand is perfectly fine. Pepper burns at around 250+ degrees Fahrenheit. With how quickly a sear goes, the pepper won’t be at that temperature for long enough to burn. Still, if you’re getting good-tasting steaks without pepper, then there’s really no need to fix what isn’t broken.
Dont season before cooking. The pepper burns. The salt draws moisture out onto the surface creating steam and stopping the crust forming. Also dont use seed oil. Use tallow.
Salt will help create better sear. But yes, ground pepper on a hot pan = burning taste
Never put salt on raw meat , pepper burns , crust is for pizza , oil is for french fries......BBQ or grill, NEVER a pan
Do you by any chance know what he meant by “pull at 1:15 not 1:25” ? Does this refer to time or to temperature?
@@YTiswoke So, I'm not allowed to cook steaks in the winter? Sounds pretty dumb.
@@g.h.7661 temperature. Pull at 115 degrees and let the steak rest for 5-10 minutes. It will continue to cook while it rests and will reabsorb its own juices. If you’ve ever cooked a steak and then immediately cut into it, you’ll notice that most of the juice runs out. That’s bad. Letting it sit and come up to temp lets the meat reabsorb those juices and creates a much juicier steak
I loved this guy as the medic in Saving Private Ryan.
Contrary to most fried things, you should put the steak directly on the plate when resting. The juices will ring out immediately after you take it off the pan and as it rests, it will reabsorb all of the juice like a sponge.
Max the meat guy did an experiment and concluded that even though tempering sounds logical it actually makes no difference, but fuck that guy, I'll always roll with you Sonny.
Yeah that guy has the personality of Sonny's fridge
@S Dazzle Ya, I hope they fight as well.
@@imnotreal3467 Let’s start a petition to make a video of Sonny running up to Max and jiu jitsuing him after cooking a dank meal.
@@redfishbluefish4973 I'll sign immediately
I don't know what tests Max did but my own personal inner chef disagrees based on my own cooking experiences. I used to cook steak as a novice without tempering and the day I started tempering the steaks magically got better.
No need to bring the steak to room temperature. That’s an urban myth.
Not needed but restaurants will do this to reduce cooking time
Barely does anything. Steak will barely drop in temperature. It might save 15 seconds of cooking time
The Waffle House has found its new host.
Thats solid advice. That’s basically the only way to cook a steak on a pan. Reverse sear is my go too. Also, try butter injecting hours before cooling. Amazing and know one can figure out how you did it. !!!!
You are generous. Muchos Gracias hombre! Many won’t share this…
I find that if I season my steak with coarse salt and pepper, I never get a good sear because the steak doesn't make actual contact with the pan.
"DON'T LET HIM COOK"
- Fridge
I have been struggling lately with getting my steaks tender. I follow every guide to a T. Dry Brine over night, Temper before grilling, cook to medium rare, rest before serving, cut against the grain. Still tough af
Adding pepper before the sear results in burnt pepper. Sprinkle with pepper when it's ready to eat and you'll smell the wonderful unburnt fragrance.
Ayo, my man murdered the fridge! ❄️🦵🏻🦶🏻🪦😢🤧💐
Thanks! I've been trying to find out some videos like this! I've been looking to start cooking for the rest of my family and this was a great quick video ^^ really enjoy your content!
I do two things differently. I use beef tallow instead of oil, and I place the thyme on top of the steak while I baste to protect from burning. I also find putting the thyme directly in the pan can pull some of the bitterness out of the stems if it gets too hot
I just love watching this man destroy that fridge
Yep agree....dent worthy. These are awesome tips. Like the direct steps plus ever thought to tie it to keep shape.
The pan one is gold. Thanks
I learned all this same shit with trial and error. Also, only add a tiny bit of oil to the steak and the pan. Use BUTTER and a mixture of garlic powder and fresh garlic. Also, when you take your steak off the heat, keep cooking the butter and garlic. Let it brown, add some fresh garlic and herbs at the end, and then use that as a sauce for the steak and on a baked potato.
Awesome. I've cooked steak a bit like this for years but was never as consistent with the outcome as I'd like. This should help a lot!
I normally grind my pepper coarse bc I like that pop. Grinding finer makes more sense now. Thanks man!👊🏻
Dude could kick the shit out of an attacker
Did you notice that bonus trick at the end? If you put a good sear on a steak, then stick it on a plate, it will steam and remove the sear crispness and be wet on the outside
The epic counting makes this even better! 🙌🏻
yo that kick did NOT put a dent in that frig.
Thank you for the tips 👍🏻
I like the tip resting the steak on the tongs. I will start doing this!
I’ve seen tempering a steak disproved like a million times at this point 😂
the way he said "twelve" gives off *she said she was 12* energy
“Use finely ground pepper so the it sticks to the pan” you never put pepper on your steak before cooking
1 and 3 are not necessary, but the other 9 are great. I didn't even think of adding the thyme last to avoid burning.
I can taste that through the screen. You got some damn good presentation and narrating.
Thanks man, really do appreciate it.
Finally! A cooking video that is not annoying.
That's how I cook a steak every time but I don't kick the fridge and the steak is always delicious.
I love your work bro
I love these tips, super helpful, thank you!!!🙌🏼
dude did a Karate stunt ...
4 and 8 is the one I always was missing until NOW !!!! Yeahhhh
I saw comment that max the meat guy said that temperatures don’t mean anything but its the same guy who eats his meat medium alive
Best tip hear was using tongs to rest the steak. Amazing. Never thought of that.
Thats a beautiful medium steak and im here for the advice too
I do the garlic trick at home but in all my decades never saw it done in a restaurant..
I also like the pepper info, i usually salt the presentation side cookit turn an pepper
But i let it rest in a 225 oven while i make a sauce..
also take it out a few days ahead, salt and wrap in paper towel in the fridge changing towels until you cook it. Its like a quick dry age
Your enthusiasm for cooking inspire me to cook more.. I can no longer go out for a steak. I’m always disappointed because I could’ve done better. Your vid’s to thank for a lot of the reason why. Thanks.
That garlic and pepper trick. Good one