The Best Way To Cook Steak? | Techniquely with Lan Lam

thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.

So is the steak supposed to be cold when we put it in the pan or is the pan supposed to be cold before we put it on the heat? Or Both? Or by "cold" we really mean "room temp"? Halp me!

Resting is by far the hardest part 😅

What is your steaks starting temperature?

is high heat good for the nonstick pan?
is it not a good idea to cook the sides of the steak?

Awesome!! Wish i learned this sooner 😊

so no oil is added to the pan?

It's easu, quick and free!
Dipping your socks in river water.

LL, cold sear is great. takes practice but im getting there notice u didnt sear the sides. pity. would have been complete.

i always been using either gril or frying pan method. never knew all these fancy methods, equipment, and all these name.

Is there a way to do this with a stainless steel pan? Typically, you need to heat up a stainless pan before cooking to keep your food from sticking.

I saw your video about cold searing a steak about a couple weeks ago. I had to try it. I bought a nice rib eye and cooked it the way you said. It was delicious! Beautiful crust and pink all the way through. I cooked it to 130 and it was great. I have to admit that I have a rule in my house . I don't cook a steak without sharing with my dogs. They loved it too. LOL. Mike

this is how I do steaks and fish.. just by accident lol

I am convinced. I shall go with cold sear from now on. Thanks for your sharing.

I've been cooking streaks for fifty years, bbq don't have enough heat to seat properly, it will dry the meat out before it's seared. I'm a firm believer in cast iron pans to cook the perfect steak. I also don't believe in frozen or room temp although I'll have the meat thawed and let it sit for ten to fifteen minutes. Then cook, pan is smoking hot. I'll use peanut oil or olive oil in pan and on steak to hold the spicing. Meat thermometer is essential...124f internal then rest.... You'll have a medium steak, if you want med, rare cook to 120f and rest....use keg seasoning or Montreal spice, plus seasoning salt.....perfect cook and tasty

What about butter,Thime and garlic???

This method is kind of tough for more than one steak 😅

beautiful ; and what a great video and very clear and precise directions ... for me, charcoal flavor is part of the experience of eating a steak... my dad always cooked us steak on the charcoal so my go-to method is sous-vide + finishing on smoking hot coals

Thus cold sear technique works every time 🙌

If no one has said, you are super sexy.

Is there a reason I don't see people searing the edges?

Why is she so beautiful

What happened to adding in water method like you did in your bacon video. I guess that was forgotten about

She’s a steak snob, all those steaks looked 👌🏾

Can this be done in a well seasoned cast iron pan?

Thank you Ms Lam . I love your methods ♥ ♥

Definitely going to try that cold sear! Thanks for the demo! 🙏❤️✌🏽

👍👍👍 EXCELENT

Thank you!!! I love learning from you!! and YES I'm going to try cold searing next time❤

I smoke my steaks on the treager to temp then let them rest they have good color and they taste great though I do salt them usually the day before and I season the steak with salt the day before then right before cooking I use a brush and paint a small amount of worestishire sauce (spelling is completely wrong) and fresh ground pepper. The steak comes out tender and with a nice crust.

Thank you!!!!!!

You are not supposed to use high heat for nonstick pans. They will emit toxic chemicals above 350F

What about butter, garlic, thyme?

What about butter, garlic, thyme?

What about butter, garlic, thyme?

How about the sides of the steak?

Love the dedication and the production quality, however as a steak lover I have to say this is overcomplicating it.

1. Salt steak at least 30 min prior
2. Steel or cast iron pan on medium-high heat
3. Pat steak dry and coat with oil just before cooking
4. Flip every 2 or 3 minutes, and occasionally press to ensure surface contact
5. Rest steak for 5 minutes

In my experience, for a 1.5-2in steak, 8 to 10 min total is about medium rare (or a little after the juices start coming out from the sides)

The temp of the steak and the pan as well as the size and thickness of the steak will of course play a role but just experiment and you'll get the hang of it after the 2nd or 3rd try.

Very good method to cook a steak. Thank you for an easy way and beautifully illustrated.

Love Lan Lam's videos ... practical, scientific and clear!!

Wow, you’re smart, beautiful, and you cook a mean steak. 🥩 Love it! ❤👍

No salt..

Souis vide are relatively cheap now

Very informative and i like how specific you are and how you explain things as well while staying objective and focused! I will definitely try this method now!

Ms Lam love your videos, this is a great technique, any advice on how/if it can be modified for frozen steaks? For those of us that purchase bulk.

You are so good !

Well, Lan, I'm so happy I just recently found your video because this is exactly how I cook my steaks for ages! I'm just a dad who cooking for my family and after some research on traditional cooking years ago, I also realised THIS is the method. My god, even the salt at the end, it's like you spied on me! Thanks for corroborating what I've been doing 🙂
Be sure to try some herbs along with pepper for some surprise flavours!
Great video! Cheers from Porto, Portugal!

Game CHANGER!!!!!

It's not just that this method works. It's that you explained it so well.

Thank you for not pushing the sous vide method. It's a sham. Unless of course you enjoy the texture of boiled meat. Stop pretending that's not what it is. GROSS!

wondering who wash your dishes and thank you for this revealing video