THIS is the BEST Way to Cook Steak

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.

Olive oil should‘nt be heated up at all. Transfats.
Try Ghee instead :)

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.

I preseason in a vacuum bag. That gives you at least 10 days.

you can let steak seasoned in the fridge over night and cook it direct in the pan

Very complicated. The best way is to throw a nice steak on the barbecue. The rest is only bla bla bla, a silly waste of time .

Excellent technique. Tried it tonight with (2) 2" bone-in porterhouses and they were exactly medium rare-rare. Everyone loved the results. Thank you Chef

what's the incremental energy/environmental cost of cooking it the 'new school' vs benefits of looking slightly better ? ;)

I cook it the old way but dry brine for up to two days. It’s better. Taste is way better and now a normal steak tastes quite bland.

I switched to the reverse sear about 5 years ago and love it. I usually do it on the grill where I get it to just above 100* degrees and then take it off. I then open the air takes and get the coals very hot for the sear. It comes out more evenly cooked with a nice wall of pink right up to the crisp edge.

There is no such thing as more tender AND more juicy. You can have one or the other but not both. Reverse sere is definitely more tender but it is not as juicy. Like anything, it depends on your preference. I prefer juicy to tender so i generally go old school. Once in a while i go "modern" but usually only when I'm entertaining because the method is more forgiving in terms of cooking temp.

Americans are clueless when it comes to food. Best you guys stick to McDonalds

I've tried a lot of different ways and it's always coming back to my grill using avocado oil, large coarse sea salt and pepper. My modified version is putting the salt and pepper and letting it sit after bringing it out of a cold refrigerator for 30 minutes and then grilling. Essential what you're doing is creating a sauce on top of however you're going to cook your steaks.

Steak should be left to rest at room temperature when taken out of the fridge before cooking

Sliced off a practical sliver of the second steak, instantly shocked. Seemed acted. Anyway

how can you event taste the meat with those giants gobs of butter... your taste test of the reverse sear had 3:1 butter to beef...

Too much work, better to cook it in the pressure cooker

Just cooked a 48 hour dry brine and it's great

But what if you decouple the dry brine from the reverse sear? I bet et if you dry brined both, and then compared there would be much less diff

how can you taste the meat with all the butter

Seems like a good steak doesn't need so much butter and added flavor

My Pitt Boss smoker took me from plain jane steaks too smoke cooked steaks, and it knocks my socks off every time because it never burns.

On the reverse sear, why did you use a carbon steel pan istead of the cast iron like with the other one?

New school way is cold searing

Nice comparison of 2 cooking techniques. I’m not a fan of that big glop of unmelted butter served on top at the end. Steak isn’t a dinner roll. It doesn’t need that and it takes away from the meat itself and the presentation. A spoonful of the hot pan drippings on top of the plated steak is more than enough. Also I don’t get the 5 garlic cloves and 1 whole scallion. Smash one clove, 1/2 small smashed scallion along with the thyme - more flavor less waste.

Cold sear is the way

It's more like beef flavoured salty butter than a steak? No?

I dont do the reverse sear, since I want to be doing as little as possible at the last minute, but I always season in advance, with a roast as along as a two or three days, and that's what makes the difference I think. If you season in advance and sear quickly, then put in a low oven you will get the same "seasoned all the way through, more tender" result. Reverse searing has nothing to do with it IMHO. (Oh, I see others have said pretty much the same thing. Neeeeeeever mind. 😆)

what a bunch of bs

High heat olive oil?

The reverse sear method being that it takes longer to cook, gives the inner musculature/fat more time to render down which in turn will create a more tender bite. The slower cook also gives the seasoning more time to penetrate the meat in turn creating a more evenly distributed flavor profile.

Visually I prefer the classic way to do it.
The reverse sear looks just wrong, probably because it looks too perfect.

I actually tried the second way a long time ago. If I have time, I always do it. Season in advance, preheat inside a bit and then on the cast iron to mid rare/ mid is a max.

FUKN YUK
MORE BUTTER
THUMBS DOWN
I"M OUTTA HERE
YUKK

"I don't even know what I'm doing here"

I can believe that!

FU*K that is a LOT of oil and extra butter for no good reason.
A good steak releases its own grease.
This is United Statesian style gross over the top fat-fest nonsense.
Cook your steaks how you like, but FFS don't be taking notes from Americans~!

Umm.. olive oil... let it smoke?
Are you fkn kidding me??
You're promoting carcinogenic cooking there, any why?
Ignorance or intentional?
You DO NOT allow olive oil to come to smoke point.
FFS!!!!!

Old-skoool IS NOT pulling your steak straight out of the fridge and cooking it - that's insanity.
Meat should be roughly at standardised room temperature for best cooking.

Taking your steak straight out of the fridge will.make for a meagre comparison.

Thumbs down for using Fahrenheit and not Celsius - this is a global video platform. There's only as few hundred million Americans, and barely 1% of that that can both read and interpret directions, and manage to cook anything for themselves at all. What's your target demo?
What ignore THE REST OF THE WHOLE PLANET???? Fkn Americans!~

The picture shows 4 pieces of steak and for me thay are all over cooked.

You are right that carbon steel is 99% iron. But it sounds like you think cast iron is just iron. It's not. The names are confusing. Cast iron is about 96% iron and 4% carbon. Rather than think of it as iron think of it as extra extra carbon steel. Pure iron is generally called wrought iron. That being said, carbon steel is definitely the closest you're going to get to cast iron.

I think the pre seasoning is a red herring

I don't put mine on a rack in the fridge. Why would you use a rack?????

Coming from Portugal, it's the first time I see yellow olive oil, the ones here are always kind of greenish.

Instead of cooking right out of the fridge, you should preseason and let the steak sit for 1 or 2 hours before cooking so that it gets to room temp. Cooks evenly but you do have to adjust your time because its not fridge cold and already slightly warmed before you start cooking.

I have over the years fooled with cooking methods... I like the sous vide route but frankly, is a pita... So... I set a pan on the "warm" setting on my stove.. I drop a cold steak on it and let it warm until it hits 90º and that can take an hour... That warming time really affects the texture in a positive way... I then sear both sides of the cut (maybe 2 minutes?) awesome texture and flavor.. I guess i try your method..