Here is what you’ll need! Pan-Seared Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt …
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What Is The Best Way To Cook Steak?
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What a pair of pretentious bellends
reverse cowboy is best
1:10
hisous vide: let me introduce myself
I mean the easiest approach is clearly to use pan-only. You dont even need any sort of temperature control. Just wait for the pan to start steaming and drop the steaks, ideally theyre still slightly rigid from the cooling. As soon as you have it crusted from all sides, its gonna be medium rare in the center, promised. The only disadvantage is that your sort of limited to a maximum 1 inch thickness for this to work, more thickness forces you to do a slow sear which lowers the crunchyness and dries out the steak too much.
However, the best approach clearly is reverse sear, by using an air fryer. It saves a ton of time compared to a regular oven and does an incredible job at preserving the tenderness and juicyness due to the way the increased air circulation distributes the vaporating juices. Just set your fryer to 400 degrees fahrenheit which is usually the max setting and let it have its fun with the steak 4-5 minutes on each side. Or 6-7 if its a larger air frying oven. Best thing about this method is that the air fryer already seals the steak gently, preparing it for a fast and intense pan sear to finish it off. 45 seconds on both sides for a perfect crust. You dont even need to bast the crust with this method, unless you're having an extremely dry cut.
Sidenote: Yes, you wanna keep it simple with seasoning. Quality salt, black pepper, thats it. But you really underseasoned the steaks in the video. Always dry-brine your steaks unless youre on a super tight schedule and forgot to do the prep work. Generously add salt (roughly twice the amount you used in this video), and let them rest in the fridge for a night. Shortly before starting to cook them,. use some paper towel to remove any excess moisture, and depending on your preference, already add the pepper or do it after finishing the cooking (I kinda like the slightly burned pepper taste as another subnote, but some find it gross).
Sidenote 2: And no, you dont sous vide. Yes, it preserves juices and tenderness just as good as a perfect reserve sear while being way simpler to pull off. But looking at it in terms of energy efficiency, its just a horrible approach. Listen, I'm not Greta Thuna. But as a carnivore, I'm in the zero waste mindset. Which also includes cooking your meal in an efficient way. If two devices draw a similar amount of power, and one finishes the job WAY faster, the other one is just a worse method.
Thanks, I liked this video because of the comparison and explanation
Best way? Bop bop beep bop. Yes I’d like to order….medium rare with a side of….thank you
I personally think, just pan searing a steak is the way to go, because you can touch it and see if it's done. but it depends on how you want to cook it.
Is it just me or Andrew looks like Katya Zamolodchikova?
Pan seared to oven, AKA standard sear is the best way. Period.
My opinion nothing beats the flavor of a steak grilled over charcoal above 500f
Why does he look like George Russell?
medium well for me
Sous vide is the best method
Just came to say that these boys gay
These some weird ass comments 😂
Remzay
Chef Ramsay was awarded 16 Michelin stars and currently holds 7. When people mention his name as if they're on his level…….. It bothers baby Jesus .
1:10
that silence. is adam doing the camera work?
BEST STEAK FROM SIZZLER..ME NO KNOW HOW THEY COOK IT..BUT IT IS SO GOOD..U SHOULD TRY IT!!! MMMMMM WELL DONE!!! MMMM YES YES YES!! HAAHAHAHAHAHAHAHAAHAHAHAHAHHAAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA!
Rare-Medium Rare. No argument.
These dudes seem like they rate lots of meat, if you catch my dick, I mean drift.
Wow, quite nice
Anyone who is an experienced bbq man everyone knows how much effort goes into charcoal grilling but the outcome in unbeatable
Guy who doesn't own a meat thermometer was who Tasty found to tell us the best way to cook a steak.
I do medium well, I stick to it. Hate on me, I won’t give 2 shits, I’ll eat what I want how I want.
Works for a cooking channel yet can't even hold a fork properly lol.
The guy with the deep voice kind of sounds like Let's Game It Out
Medium is the way idgaf nothing more nothing less
wow amazing cooking steak
Robin- I don’t have a meat thermometer in my house, they intimidate me.
Salmonella- allow us to introduce ourselves
The guy on the left looks like George Russell
While it's true that Gordon Ramsay claims that pan searing is the best way of cooking a steak, I wouldn't say that for every single kind of steak. I've seen him treating fillets of beef with Pan-To-Oven method, which does make sense cause it's the fillet; but for more difficult cuts of meat such as venison or even other birds like duck or goose, he always chooses to put in the oven after searing.
I guess that if you like to have a good crust, pan searing only is a good choice, although I would be much more concerned about the doneness in the middle rather than the crust.
option 4 – Sous Vide 😉
same conclusion. reverse-sear.
Medium….
i prefer to boil the steak and then eat the pot
In Philippines, We consider that as not cooked.
おっくんから
"You hold your fork weird."
[Puts fork in mouth sideways.]
Me wanting steak from this video: 👁👄👁
All of your steaks were raw inside. Outside was burnt!
lolLegitimate cooking advice from an experienced steak cooker:
Everything I'm about to say is based on my experiences. I've tried all 3 of these methods and will explain each one in-depth:
Pan to oven: Despite what they say in the video, this doesn't have the smallest margin for error. By developing a crust on the outside first, you basically assure yourself that you won't overcook the middle. Whatever isn't done when your crust is made, just finish it in the oven. This works well, but ideally, you want to keep the crust "fresh" if you know what I mean. The longer it sits there without being seared, the less crispy it gets.
Reverse Sear: THIS is actually the hardest method. This is for a couple of reasons. When you are baking a steak, its really hard to be able to tell when its ready to be pulled out and when it's not. This makes it really easy to accidentally overcook the steak while its in the oven (a mistake I have made countless times). This essentially ruins your steak, because you are forced to either sacrifice the crust or overcook your steak to develop your crust. When you are searing a steak, its a lot easier and more intuitive to tell what doneness it's currently at. Like I said before, with baking, you have no idea. This does solve the problem of keeping the crust "fresh" though.
Pan only: This is my favorite method and here's why. It doesn't involve an oven so already it's the simplest out of the three. It's the most intuitive because you can always poke your steak/insert a thermometer to check for the doneness. Sure, you can do that while it's in the oven as well, but that requires you to open the oven door which lets out a ton of heat. And lastly (and the most important reason IMO), the steaks that most people eat don't even need to go into the oven. Unless you are cooking some insanely thick meat (2+ inches in thickness), your steak is thin enough that it will finish cooking in the pan before the crust burns. Once you develop your crust, you should turn the heat down to medium, add butter to the pan along with fresh herbs (rosemary and thyme are the obvious choices but go wild with your flavors! You can add fresh garlic too, but I usually season my steak with garlic powder, eliminating the need for me to do this), and baste the steak (spoon the butter over the steak and tilt the pan so the butter pools). This basting process not only infuses it with all those flavors, but also helps the meat to cook through. It's a lot harder to overbaste a steak than it is to underbaste it. Just keep basting until its medium rare (or to your preferred doneness, but if you aren't eating steak medium rare then you're doing something wrong), then take it out and let it rest. While its resting you can pour that butter over the steak so it absorbs those flavors if you want (keep in mind, this might cause that part of crust to lose its crispiness). Keeping the steak in the pan on top of heat the entire time also solves the "fresh crust" issue that I mentioned earlier. If you're cooking a 2+ inch steak, then use one of the oven methods. With most normal sized steaks (around 1-1.5 inches thick), there is no need for an oven. If your steak is thinner than an inch, DEFINITELY don't use an oven as that will cook it to smithereens. This or the pan to oven method would be what I recommend to beginners, since its easy to adjust here. With reverse sear, there is no adjusting once that steak comes out of the oven. Another thing you can do before basting is to sear your steak on the side. Not every side, only the ones with fat caps on them. Not every steak has a fat cap on the side, but the ones that do (common examples would be New York Strip and Ribeye) really do benefit from the fat being seared. No one likes eating big blubber hunks of fat, and by searing it, that fat goes crispy and becomes super delicious. This will also keep your steak cooking on the inside, knocking out two birds with one stone
I hope this information helped!
Sousvide and after flametorch
Cook it? Already messed up!