Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.
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THIS is the BEST Way to Cook Steak
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Your concern about making it “less juicy” by dry brining is kind of missing the point. The drier the steak, the better the pan sear. That’s what the chefs say on chef shows anyway.
How does it compere to flipping the steak (starting out at room temperature) every two minutes?
all bs , marinate in MSG maximum 24 hours , cook any way you like = best steak ever no matter price its better than wagyu
This is great!
I think the reverse method tastes more like processed food- it is very homogenous. The trad way, eg the old Boulud way where the cap gets rendered then the steak is cooked as per your old school way, or purely your way, tastes best and is most satisfying as it has more contrast and texture in each bite, and if cooked perfectly has a more fleshy textured center. Nothing beats that.
Glad I found you! Every steak video I view features 2+ inch steaks which are not practical for an everyday cook…who can afford a 1 inch steak that feeds 1 (one) human once a month. With beef prices always on the rise I tend to buy quik-pick lottery by the pound in hopes of one day being able to buy red meat…by the pound! You are an entertaining teacher. Me tinks I'll subscribe now
I recently cooked a large, high quality, bone in NY strip reverse sear. Mine stayed in the fridge for 6 hours. The method although long prep resulted in a perfect medium rare through out. The seasoning was able to penetrate the entire steak, so I'm not sure much more time is needed.
Thank you Chef Billy… I'm now a convert!
https://youtu.be/qS06QX12xp8
Happy Days!! 🔥😁👍
there's hardly anything easier to cook than steak : inexpensive, light-weight aluminum pan heated on high to beyond smoking, 5 minutes; add rendered beef fat to pan, heat to heavily smoking, 5 minutes; dry-brined steak surface dried with paper towel, seared 30 seconds; remove steak to heat pan to smoking heavily again, same side of steak seared 30 sec. again; same for other side; rest steak on warm plate covered with warm plate 10 minutes
I have the hardest time getting a NY Strip to cook tender
I just used a toaster oven to broil for like 25 mins and then finished on a pan and had zero gray band. Perfect medium rare. It's so easy.
steak 90% about the quality of the beef cut (want at least 10%+ marbling, tenderness, and flavor).
don't buy into the choice label which allows insane difference in marbling from like 4% to 8%. And i rarely see the 8% choice cuts LOL.
restaurants buy up most of the 10%+ marbled beef.
that looks like medium well more than rare
sous vide at 125F then a hard sear in cast iron. any thickness, it's perfect.
Dude… Cooking with olive oil at high temperature? Seriously?
No wonder Americans are so sick
So the method you choose also depends on what equipment you have at your disposal. Nice presentation, but on an editorial note: Unless a recipe calls for salted butter, stop saying "unsalted butter". Just say "butter" which in its natural state does not contain salt!
This steak was part of an alive cow with probably a calf or two and maybe friends ….
Once you reverse-sear you never go back 🙂 but, when I need dinner in a jiffy, I take my steaks out of the fridge season immediately and let them hang out for at least 30 minutes while cooking the sides, then is a quick 5-6 minute on the cast iron skillet, open a nice bottle of Cabernet Sauvignon and voila dinner is served! Love to see the smile on my father's face when he takes the first bite. The man is such a boost to my ego 🙂 🙂
First do it sous vide I think your olive oil would burn at the temp you want to sear and that garlic is raw heart burn Roasted it a bit before imo
Great show a! Thank you!
9:33 is there a reason why you're trying to eat like a sliver of it instead of just cutting a normal piece?
after cooking $10, $20, $30 and $65 steaks, I can say with certainty that the meat quality is 75% guilty of the final result of the steak. These skils are very good, but in the end the steak quality is the most important thing.
Why unsalted butter? Are you insulin resistant?
Neither method. Cold fry.
How are you even tasting the crust when you are slicing that steak at the thinnest…
good ol reverse psychology at work
Dude, so good … man … like … etc. Q: are you in the fifth grade? My IQ dropped 20 points watching this. And, BTW, you already look like an old dude with the hat, apron and those, flabby soy-boy arms. 9:30
Hear me out…
You season salt only the day before. Then season again just before you cook.
You get the best of both worlds. Be sure to rest about 30 mins. between roasting and searing. Then no post sear resting is necessary….🔥
I can’t thank you enough! I now make the best steaks ever! The maître de butter is just so delicious! Thank you again for your expertise. You are awesome!!!
Thanks!
Olive oil!? Is it an italian steak? Put some beef tallow,lard or bacon grease in that pan😁
So no attempt to sear the edges or render the fat cap? I think have a look at some guga steaks for a crash course
I'm new new school, just season put it in the air fryer for 12 minutes at 400deg, flip at 6 minutes gives it perfect sear and is juicy as hell 🤤 and i did the minimum work and mess
Ya i can't deal with all that mess. Salt Pepper and toss it on the Blackstone and drown it with butter
You can dry brine a steak for a good week and it would be fine. I do it all the time! I dry brined a steak and then went out of town for 5 days, came back and cooked it and it was delicious! So, you could dry brine 40 steaks, sell 20 and still be fine.
I'm always making the bone-in ribeye, but my husband cuts away the fat. I'm going to try the NY strips next time. I still have another ribeye in the fridge ready to go, but it's much thinner. I prefer our steaks at the medium level. I usually do it at 275. How long should I do it in the oven to get the right doneness if only at 200 degrees?
I was following him until he cut the thinnest cut of steak ever to try it. Wtf 😒
Any chance you can make a video of the "cold sear" method ?
sous vide
Lot of nonsense steps. Just turn the heat to high put a little olive oil, sea salt black pepper. Sear it on all sides. Lower the heat than put the butter, garlic 🧄, rosemary etc and spoon it on the steak 🥩. Let it rest. I would pour the contents of the pan on it while it rest.
Yuck, if I see red or undercooked meat I won't eat it, lot's of people like me… all my family; 20 people who like it cooked properly.
Using olive oil. Good god no. Unsubscribe
This video is so irrelevant compared to the myriad of other way more detailed videos proving his points wrong. Sharpen that knife so you don't lose a finger.
This is just food with a lot of extra steps 😂😂😂
You need to stop heating olive oil, it turns in trans fats. Use animal fat instead.