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This Steak Searing Method Actually Worked
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You made it wrong from the begining. On gas the speed of heating up is way to aggressive. The smoke gives away that you apply far to much enegy per minute, therefore the core temp over shoots to well done. The grey zone is there because of the way you ruined the process.
Try again but more gentle 😢
I have been cold searing steaks for over a year now. What I see some of the problems that you're having is when you lowered it to medium heat or your perceived medium heat. It was still too high because it was smoking. The idea is not to have any smoke whatsoever but continue to turn it over every 2 minutes. Next, you don't start the 2 minutes when you put the steak in the pan. You listen until it starts to sizzle at high heat. When it starts to sizzle, then you time the 2 minutes.
Again. The major flaw that I saw, was that your medium heat. Your steak was just smoking like a son of a gun which seems to overcook. It. Just my thoughts and I love my cold sear steaks and they don't look as burnt on the surfaces as yours does. Just my thoughts
Is this a how to video or an advertisement for Made In? I’m thinking the latter.
Watch the american test kitchen vid that came up with this method first, as the process in this video doesn't quiet match… In the original vid, the steak is added to a cold pan with no fat, you do 2 minutes each side on high, then reduce pan heat down to medium so no smoke, and regularly turn every minute or so… your pan was still very high still till done.
By the way in the original video Lam Lam said you could add salt before cooking… as long as was well in advance, not immediately before cooking.
Your pan is way to high.
Something is wrong with this video, this method should not generate that much smoke, is it the different pan vs none stick?
What torture. Having to cook and eat two steaks to make one video.
Temperature was way to high. There is not supposed to be any smoke at all.
I know thickness plays a role. I do 8 mins for medium rare. try ribeye with this method! great job on the seasoning 24 hrs before.
We need a video on which microwave is best for pork chops.
damn, I cannot eat well done steak!
Appreciate your videos. What is that metal cover on your stove? It looks useful
Dude, I LOVE your videos. Thanks for creating this simple, easy-to-follow content
Looks like you went to sizzler. 😂
You need better music for your videos. I haven’t got any for sale but just saying. Give us more Irish recepies. If you could get those old recepies which have been written down in old Irish language that be a topseller ❤
Chef, I do not have a gas stove top. Electric is much slower to respond to changes in temperature. Your timing is based upon the rapidity of a gas burner. How would you suggest that I need to adjust the timing for an electric stove top? Thanks!
I still prefer Alton Brown's method–never fails! Perfect medium rare!
So it's not really cold.
This is a great method. To avoid the gray band, you flip the steak every 30 seconds (after 2 minutes on each side), until you get to 125 internal temperature. Also, you should start on medium high instead of high for the initial 2 minutes per side, then to medium for the 30 second intervals. If you pan smokes heavily like yours did here, or the sizzle is too aggressive and loud, then you have the pan too hot.
I am not a fan of this cold sear method. My alarms were po'd 😂
I just like starting it off on medium-high heat, CI or CS pan, and letting it go. Dry brine before. I put a nickel-sized amount of neutral oil on one side of the meat, if it's lean, and then rub it all over. A press really helps to get the meat flat on the pan for even beautiful maillard! I flip once, temp check all the way through.
I just stick to the tried and true classic method. I always dry brine overnight. The difference is amazing! Some things ain't broke and don't need fixin! 😊
And technically, if you think about it, what you did with the ribeye is not cold sear. You rendered the fat, starting in a cold pan, but by the time you flipped it over, after 2 minutes, the pan was hot by then 😂 I'd love to see some more breakfast videos from you billy! Been watching you for forever. I like the laid-back, simple style of your videos.
i think it should not be started off on high heat.
Looks like home cooks will have to turn off their smoke alarms for this one.
What about sous vide for the main cooking… and a short cold sear for a finishing "crust"?
Dry brining is always better. There are people out there who are constantly trying to disprove this method. It works !!
Can you use a carbon steel pan on a glass top oven? I tried to season mine on at least 6 occasions, doing at least 3 seasonings, using multiple methods: potato skins in salt and oil, only oil, traditional oven at 350, at 500…. I used avocado oil, linseed oil, canola oil… It NEVER hold. It looked fantastic! But as soon as I did an egg in low heat, just washing it after with a paper towel, not even water, and the bare metal would appear everywhere. I ended up throwing it, I was so frustrated….
I think with a cold sear you use medium heat not high. That’s probably how it got over cooked.
Your reaction to the second one told it all. I can tell that it was absolutely divine.
That looks terrible
❤️ love my carbon steel pan gets better with use
1) “Looks over cooked to me”
2) I always salt prior to cook…
Perfection…👏👏
Same time on medium heat and way less brown band. Works really well with thick steaks.
Too hot, not supposed to smoke like that. Regular non stick pans wont give you the rainbow steak.
I don't mind smoke and make sure to not put too much oil for fattier steaks. I'll stick with the traditional method.
I think a problem with these recipes is that "high" and "medium" temperature are meaningless terms relative to the stove being used. Even the cook times relate to the stove being used.
I've been puzzled by that video Cooks Illustrated did because I'm not sure what the advantage is over the other methods (Less oil splatter isn't that big of a deal IMO).
After watching your video, Chef, I now think the premise of this technique is to help beginners cooks make amazing steaks on a pan that a lot have relegated to just making eggs (Non-sticks). Almost all of us have a non-stick in our kitchen, but I almost forget how many do not have stainless steel, carbon steel, or even cast iron pans.
I think it's great this technique takes a pan that's usually not rated for searing (Unless you go with top of the line models from All-Clad, Made-In, etc), and allow people to make something they get from a fancy restaurant. How awesome would that be for a undergrad student, in their first apartment, with some cheap nonsticks, impress their date with this technique? I'm all about it.
Personally not for me though. I learned how to make a steak via cast iron, and I've always enjoyed adding aromatics into the pan.
Love the format though, Chef. Also appreciate how this fosters an open discussion and allows us to learn together.
Congrats on the Made-In sponsorship too! That's huge — may pick up a huge rondeau to make your carnitas recipe🙂
I have the same Made In pan, but I have no plans to get rid of my All Clad cookware.
Thanks for presenting this option, Chef. I'm a ribeye steak girl who loves cooking it in a well seasoned cast iron skillet. I love the compound butter. 😋
Shave off 2 minutes of cook time, you'll get better results
5:27 internally I can hear my high school math teacher yelling lol
Thanks for doing this so I don't have to. Sticking with the reverse sear and Sous Vide methods for my red meat.
Mine has never smoked like this. You are supposed to do 4 min on high, then flip four min on high, then reduce to medium and turn every two minutes until desired temperature.