How to make Steaks at home better than a steak house

Good video. I eat two to three steaks a week and have been doing so for 6 years for health reasons so your tips are on target.

I beg to differ. Start on a cold pan to better render fat and will get a better sear by time internal temp is reached.

That video inspired me. ... Awesome job.

Sous Vide then reverse sear. Perfect end to end medium rare at 130. Great crust.

Good info, far too complicated. It's like making a top quality chocolate souffle. The more you make one, the better the outcome. Easy.

Excellent information . Great Video. I learned more than watching any other video on you tube.

Great video, just one correction that needs to be made. The oil he put on his steak before cooking looked like a vegetable oil. These vegetable oils are killing us and are probably the foundation of all these new to the human race diseases like alzhimers, dementia, diabetes, heart disease and the many cancers. The video is about cooking steak so why use a vegetable oil. Use beef tallow or lard.
Brown a bunch of not lean ground beef, scoop out the cooked meat (eat it) and pour the hot oil in a jar and cook with it. Never throw away the beef grease in your pan unless it has a lot of seasoning in it. Keep your bacon grease in separate jars. Cook with this stuff and other than olive oil coconut oil and avocado oil, throw the rest away.

Great video, thank you. But as a meat scientist you should consider to adopt (also) the metric system. Only US, Liberia, and Myanmar still use imperial measurements.

Oil is a no, better to use tallow ;)

I realy like those kind off vidéo ❤

Meat doesnt have sugars, also why the heck u put oil on a steak dude? u are ruining it! especially seed oils are THE worst for your health

Wow soo scientific 😮 by faaar za best about steak cooking 😎

How do I get the perfect medium well? Culturally I wasn't raised eating rare meats, so I'm good with medium well to well , I like to finish it in the oven so I'm sure of well but I constantly smoke out my kitchen 😂😂 so what is a good medium well temp? Thanks in advance...

Great video, although i disagree with the ripping hot pan unless you are searing at the end.

Our stoves are low medium and high. These temperatures are great but unusable for most viewers. Culturally black ppl don't cook with thermometers.

Terrific video.

Fat does not provide the beefy flavor. Fat carries the beefy flavor of the meat itself. Try a slow cooked tougher cut with less fat side by side a fattier pan seared steak and you'll see what I mean.

Good video very informative, thank you for all your awesome vids keep up the good work.

this explains a lot. thank you very much

Your 6th grade science teacher giving you one of those gentleman's nods right now.

I watched your other steak video and then had to cook some steaks for me and bf. did a 1 hour dry brine on two ny steaks right when i got home from the grocery store. gave me 1 hr to prep and rest, the food turned out perfect! Even though I always go to a higher temperature than I intend, it did not matter whatsoever.

Boring....hung up on salting...looking for best way to pan fry a steak, not how to salt it.

18 hours is nothing you gotta do 48

This was so helpful. After 40 yrs of cooking, I could never master a good steak. I look forward to putting these tips to work. Thank you. 😊

Damn I want a steak.

I like to use a needle blade tenderizer where it pokes multiple holes in the steak, this allows the salt to penetrate better during the dry brine process a delivers a more tender experience. The knifes dont really flatten the meat like a traiditional tenderizer mallet. After I cook the steak, I dont even realize the holes it made since the meat kind of sews itself up when cooked

This was great and just what I needed but did not know I needed this information. Fantastic!!!! Great video!!!! This must be chef grade teaching.(?)

To me the answer to when to add salt you steak seems to be before you go to work, and if you are in a rush every morning, do it the night before.

I had a problem with Butcher Box: sometimes when the wrapper freezes, it cracks and the seal is broken, leading to spoilage and leakage when you thaw it out.

When you brine the steak two hours before cooking, should you keep the meat in the fridge? And if so: should you cover or wrap the steak so it doesn't loose too much moisture?

I cooked 15 steaks over the past few days... IOW, a typical week at my house.

This video is very helpful. Thank you so much for the effort.

Amazing content! Thank you

Quite possibly the most well put together video period.

Great job!
Made my first steaks ever pan-sear style last night. They came out great.

I feel like this video has made me even more confident in cooking them.

The only thing missing from this video was Guga!

I started seasoning my steak the day before for quality, but more importantly, for convenience. I like to eat not long after getting home from work, so having to wait 1-2 hours while it brines makes no sense when I can get it going the night before.

I am going through watching all your old content. You have a really well-done channel. You are very informative, and I like how you approach the science side of cooking.

Thanks!

Try just using table salt because it penetrates protein better, and it’s cheaper.

Brother! I love your videos! Keep them coming.

Leaner cuts do better rarer. Just slice them super thin. But if you don’t like that texture, then cook it more medium. Just my experience.

Well made is best

Fantastic video! Can’t wait to try these techniques. I have a question tho, if I salt a steak 2h before cooking, how long should I keep it out of the fridge? Is 30 minutes enough to bring it to room temperature?

Dude what happened to your right eye?