almost all other KZfaq cooking channels tell you the finished temp and not the temp to take the steak off the heat, I've overcooked a few steaks because of this. thanks for clarifying!

This is the steak tutorial the internet needs. Simple, down to earth, not overcomplicating anything. A1 content Andy - delighted to see your channel hit the bigtime.

It's a rare occurence to have someone who is a seasoned practicioner to be a charismatic and easy-to-follow teacher as well. Hat's off to you, Andy. You deserve the success here, hard earned with quality, straight to the point content like this gem of a video here.

Immediate respect. Opens up by saying there is no “best way” and continues throughout the video to have an open mind to different ideas and concepts.

What a wonderful down to earth steak cooking video by chef Andy! It's interesting that modest video like this one seems more special among the other fancy looking ones. 🎉

This has got to be the absolute gold standard of steak cooking instructional videos. Thanks for this!

You popped up in my feed so I thought I’d give your tutorial a watch. Man, am I glad I did. Hands down the best and easiest ‘ how to cook a steak’ lesson I could have hoped for. You are a very down to earth and ‘real’ teacher that explains the various techniques simply and clearly. The temp guides and when to remove the steak from the heat is something I didn’t know (I’m a very average cook) so this will be a game changer for me. I’ve now subscribed and look forward to learning a lot more from you 🙌🏼🙏🏻😊

One of the best videos of steaks cooking , very straightforward, simple , and connects with everyone. Well appreciated Andy

I really like putting some onions into the pan with the steak and finish with some raw green onions and cilantros. The sweetness from onions go extremely well with butter and garlic. That’s something I learned from Gordon Ramsey’s recipes

Thanks Andy and wider team. I’ve always struggled on the Scotch Fillet when cooking at home…finally nailed it tonight. Your “how to” videos are brilliant. 🇳🇿

Thanks Andy for explaining everything in a clear manner. We’ll enjoy our steaks even more!

You're easily the most practical pro-chef I've ever watched on KZfaq. I'd be happy to pay, and eat your food, and have several beers afterwards.

I am 54 and I have always avoided cooking steaks and just cooked chicken on the grill because I was never good at it. Recently, I was introduced to cooking ribeye very similar to the way you did on here. I have a 5th (or side eye) on my grill so I sear the meat just a little on each side and adding butter and salt and garlic in the iron skillet then get it on the grill and man does it cut like butter! Thank you for showing me other methods to cook steak. I am enjoying it more and wish I was shown the proper way 20 years ago. Better late than never huh?

Fantastic video. I love using all of these methods. My favorite is a reverse sear - low and slow on the pellet grill and finished over hot coals. Topped with a compound herb butter while resting. Absolute money every time.

Really enjoyed following this series, thanks for sharing! The shack and garden looks amazing, I’m in the planning stages for my own shack so this has really helped with a few ideas. Happy cooking!

“I don’t have the science backing it up, I do it out of habit”. Thank you! It’s enlightening to hear this honesty.

I started cooking steak using the multiple flip on the pan or grill. I then tried the reverse sear with the oven, and had mostly great results. Sous vide is what I use now to get a "perfect" steak, and then sear it either in a pan or over fire. I also am a big proponent of dry brining overnight, I personally think it tastes better. But if I just want a steak with little fuss, on the weber charcoal it goes, and I just keep an eye on it for 10-15 mins (depending on size could be less or much more). Butter basting on the grill I think gives a good flavor as well.

Will 100% use the technique for the fry pan. I’ve always not used enough oil. I chargrill steaks on my Kamado Joe Jr and have never looked back. Still perfecting how to get the right Maillard reaction and right level to have the grill but getting there. Great video mate

Holy hell. There is an entire friggin’ internet of this shxt. It’s as simple,as this: you, sir, have offered up the definitive instructional video about how to properly cook steaks out there. Short. Simple. Concise and dead on brilliant. Thanks, man. Well-done.

Red meat, loads of salt and everything dripping in butter - my polyps are exploding like volcanoes, and I love it!!

I always do a dry brine 24hr on my steaks, I wish I could get your steaks! Just beautiful! Thanks Andy!

Great stuff Andy. Pan searing and butter basting is my go-to for steaks under 2 inches. One thing I think is worth mentioning: dry aged beef tends to develop a nicer crust because of the decreased moisture. If people don't have access to good dry aged beef (or just want to keep the cost down) they can get a similar improvement to the maillard reaction by doing the dry brining method you mentioned for larger cuts. I'll season a non-aged ribeye or delmonico, let it sit on a rack uncovered in the fridge for 24-72 hours (depending on size) before pan searing and basting. It doesn't taste dry aged, but the crust (and seasoning) is miles better than if you season it and cook it straight away. P.S. I'm American and I never understood why people like the taste of burnt spices on their steak 😂

I've been referring to and studying a lot of books and videos while selling steak for a long time, but I couldn't help but admire the process and results shown in this video. Personally, I think he is the number one person in the world. It was just art. Thank you from the bottom of my heart. I'm subscribed.

I used to be a purist pearl-clutcher when anyone spoke about reverse-searing. Now- I will only use this method because the consistency is remarkable.

For me, the technique you use is secondary to whether or not you've given it a solid dry-brine. That really makes it pretty bulletproof. I really like a good dry-brined reverse sear, but as you mentioned, with thinner cuts, the reverse sear doesn't really work. But a dry brine makes literally any cooking method better.

Thanks for this video Andy! I use the sear-rest method over a charcoal grill at home! I mainly use this cooking method over a thicker cut of steak (1.5-2inches). I don't tamper my steaks as well, and i season them with only salt right before searing them. First initial sear will be longer (90-120 seconds per side) so as to get a nice crust on the outside before resting the steak for about 5 minutes, followed by consecutive 20-30seconds sears per side and 3-4 minute rests until it hits medium rare temperature. I adopted this cooking method from a restaurant called Burnt Ends and every steak i cook so far has been ridiculously good - edge to edge medium rare with an incredible crust. This cooking method is definitely going to take up a bit of time, but its very worth it :)

Anyone who can help me cook a better steak is my hero.

Great video! I use all of the above methods but find the biggest game changer for me is dry brining for at least an hour or two before cooking, preferably overnight. Reverse searing with a charcoal smoker has to be my favourite cooking method, hard to beat that extra flavour!

Andy, cheers mate. I'm a massive fan of the reverse sear. I have a pellet grill, so I find at 115-120°C gives me the most smoke flavour while getting it up to rare, then get a searing hot cast iron up to smoking with avocado oil, and sear it up and rest. Must must temper steaks that are 1.5 inches or thicker, far more even, predictable results. I always probe the steaks while in smoker/oven to 53°C, searing to preferred doneness. Perfect. Love your work mate, keep it up;-)

Great video! Tempering is very useful when cooking steaks at home as the hob that you use in the commercial setting emits way more heat and can resist the steak cooling down the hot pan as it is put in cold. Most hobs at home will not be able to handle the flash reduction in temperature (and even more so if the pan is not thick enough) and would take a while to heat back up making you choose between optimum doneness and optimum crust. Keep up the good videos! This quickly became my favorite youtube cooking channel!!!

I go with sous vide then sear. Sous vide offers the benefit of TIME which help tenderize the cut. I had to cook 10 ribeyes for guests and sous vide to the rescue. The guests were AMAZED!!! One said, "You can't get this at a restaurant"... yeah, that good....

So simple, straightforward and practically helpful. Thank you.

Did a hybrid reverse-sear/pan-butter basted technique last night on a nice 2" Sirloin with the picanha still attached. Was banger at dinner and the leftover steak sandwiches I served for lunch today were FANTASTIC. Nice vid Chef!

I cook my steaks in two stages: 1-sear on stove, 2-finish in oven. Pre-heat oven to 425 °F. Take a strip like New York cut, seasoned both sides with cracked sea salt and cracked pepper, cast iron pan on high heat with olive oil, sear both sides for four to six minutes. Then, put steak (while in the pan) directly in the oven for 8-12 minutes. Rest for 5-10 min = Perfectly tender medium rare slices. Cheers!

Lately I’ve been smoking my steaks in my pellet grill for an hour at 150, flipping once. Then I pull them off, put in a cast iron skillet with bacon fat (if I’ve got any) or butter and turn the grill up to 500. When it reaches 500, I put them in the skillet for 4 minutes on side one and 2 on the other. They come off with a BEAUTIFUL color and very tasty.

This channel has such good content and is straight to the point. The first method is how I cook steaks too, the garlic and rosemary add more flavor than you would expect and this technique is quite fool proof with a good thermometer.

Thank you Chef Andy for this course of "How To Cook A Steak". Lots of good information for novices and experienced cooks alike.

I do sous vide, which seems to be pretty similar to the reverse sear method. Meat comes out of the cooker a perfect medium rare, and I just have to be sure not to overcook it when searing. Good stuff. Def going to buy a tomahawk next time I hit the meat market and give it a go in the oven.

what makes this video special is the simplicity mixed with professionalism ,, my favourite combination ,, cheers to you Andy and all the best .

Thanks for the tips I made a steak tonight after watching this video earlier and it was the best steak I've ever made 😊. Appreciate it chef.

Absolutely love this video! I would really like to see more videos like this Andy, a little more on the technical side of cooking. Maybe Uncle Roger or even Gordon Ramsay can learn a thing to or two from you 🤪😜

i would try this if i wasnt banned from the kitchen

I just bought a nice Victoria 12" cast iron skillet and wanted to make my fiancee a homemade "Pub steak dinner" to break it in, I followed the steps you pointed out and it resulted in probably the best steak I've ever made in my 30 years on this Earth. Excellent video, can't wait to try doing a Tomahawk with the reverse sear you showed as well!!

Tried the Pan Fry and Grill method, both turned out amazing with our aged ribeye. Best Steaks I have ever made. Great tips!

Your temperature numbers make more sense than any others I've seen. I see instructions all the time for sous vide that say for rare, cook at 120f. Except 120f produces a steak not even remotely rare, more medium. Thanks for giving these numbers. I'm going to use them from now on instead.

That was a great video Chef. Really well made and presented while very helpful. Great work.

Sous vide reverse sear. Another level of juiciness Love your channel, thanks for sharing your wisdom

I cooked my first tomahawk this past weekend...pleasantly pleased with the result, but will definitely try the reverse searing next time. Great tutorial! Thanks!

I’ve done the reverse searing on a 2 inch steak 🥩. I would like to try the pan searing like you did but that will be done in 6 months from now, we’re in bbq season 🎉. The thermometer is the most important tool to have.

What oil do you use?

Excellent video, to the point and very informative. I salt my steaks about two hours before cooking. Get the kettle grill to around 700 degrees and cook for a couple minutes on each side.

Your Videos and your Charisma, aswell as your skill as a cook give me Motivation to continue my culinary Journey and maybe one day upload Videos myself. Keep it going Andy, you are not only informational but also inspiring ❤

I do like switching up the methods, however my newest adoption has been the sous vide reverse sear. It’s an incredible way to get a consistent and juicy steak. Plus there’s a benefit of being able to infuse specific flavors into the meat.

I'm A Vegan and Still Watching this Video 😂

I almost always cook thick Ribeye's! I follow the reverse sear method and I never am disappointed! I may try the butter basted method again with a Sirloin steak and see the difference. Great content!

Great simple detail with the right amount of dialog.

Thank you so much for your simplicity. I am no longer afraid to cook a steak.

Thank you chef!!!! I made the best steak with the grill pan in my entire life!!!

I’d heard of sidecooking the fat cap but not specifically first to render it for the sides. That makes so much sense

high quality video, no time wasted, nothing left out and everything well explained and differentiated between knowledge and habit

I literally went out and bought steaks at lunch having watched this. They look great. Thank you for the temperature advice. I like med-rare, but always overcook when I try them timed etc which others have recommended

Love a good reverse sear. And I always use a good basting method for a dinner party. Lots of opinion on rubs but a good fresh ground rub on a mid grade piece of meat is a lovely treat for a weekday meal. Basic BBQ spices plus a coffee powder adds a great flavor

Thank you Andy. Keep up the good work. Whenever I see a dish I'm interested I always search your channel to see if you have already done it or something similar.

absolutely amazing tutorial . great chef and easy explanation , thank you Chef Andy

I love his videos. No clickbait. He gives you exactly what the description tells you it will be. Now I’m hungry. Lol, I’m going out for a steak. Suddenly craving one for some weird reason.

I like the reverse searing best. When the weather is to cold to go outside to use my infrared gas grill, I put the steak on a cheap ceramic plate and use a blow torch to get it nice and brown. Gets really hot an makes less of a mess than a pan with oil.

I use to do olive oil, sea salt, black pepper and grill them with hickory charcoal. First over the coals (for a fast sear) and to get that desired caramelization. Then I would move them to indirect heat to slow the cooking down. These steaks are cut at roughly 2.25” thick. Like a mini roast in some respects. I never looked at internal temperature. But use the pinky to index finger method for a beautiful rare steak. And they never disappointed. Yet since my wife (who’s Cambodian) and I got married, everything changed. Now we marinate them in a 5 gallon bucket over night. The marinated consists of oyster sauce, fish sauce, lemon grass, ginger, garlic and black pepper. We put them on a piping hot grill to get that good sear and consistency flip them to keep the cooking as even as possible. Then we raise the grate to a higher position to slow the grilling process down. East meets West steaks are like nothing seen in any restaurant before. Some people might not like it because it’s not traditional. But don’t knock it until you tried it.

Drybrine over night, sear with charcoal and move to no charcoal side of grill and put the cover on until temp is 125 F.

One thing I want to add thats not mentioned in the pan searing section: Once youve achieved your crust, lower the heat a lot. Maybe even a bit in advance, especially if you dont have a particularly thick steak. The basting will also crust your steak. Time is your enemy doing this, you want time for basting and those herbs like thyme or rosemary, and garlic to give their flavor to the butter. Time during which the steak will continue to cook. I've had a few cases where I just ran out of time before the steak was going to be overcooked, barely got any basting done. Remove pan from stove, turn stove down to medium-low, let the pan cool off, add butter, put back on stove. Dont add any butter until the heat is like medium-low, so you dont burn the butter. This guy burned the butter a bit because he didnt lower the temperature of the pan first. You can see the liquid butter turns dark.

My god, finally someone cooking steaks with correct temps and technique. This is glorious. Thank you! Also, totally agree with your take on pepper and higher grade wagyu. Brilliant

I am a big fan of Reverse Searing my steaks, I even do that for my Prime Rib at Christmas dinner, LOVE IT!!!

Hands down to you this is the best Steak Cooking video on the internet!!! You know a master at work !!! thanks for sharing!!! I have Tried ALL and I can tell you all my friends think that I am a master steak chef as well!!! Can wait to travel to the land down under to taste some of the greatest steaks on the planet!!! Thanks again for sharing!!!

Thin cut rump - bash with tenderiser - olive oil and salt - quick bbq - surprisingly good

Great stuff, thanks Andy and team. be great if you could do a video on a fool proof way to make great roast potatoes with crunchy exterior and fluffy interior!

Outstanding info here. I've direct grilled and have used a cast iron skillet on the grill...after watching this I'm happy to see I've been doing them right!!!! Rib eye is the only way to go! Thanks

Nice and clear instructions, and great details like the dry oven "like your one at home", inspires confidence ;) Among my favourite cuts coked sensationally. Thank you.

I like the honesty of taking the steak right out of the fridge even though I have seen plenty of video showing tests of tempered and none tempered steaks. The tempered steaks cooked more even

Cooked my first steak in a pan, loved it. Before I tried air frying it, I grew to hate steak. Steak is back!

My favorite way is on a Charcoal BBQ gill for 1.5 inch +/- 16 oz Ribeye well marbled steak. I like to season the day before and place in the fridge. That really dries out the surface and help with browning for a reverse sear. Finish up with melted butter and rest.

Thank you for going with actual temps and not some nonsense palm feel or whatever.

Reverse seared a couple of porterhouse steaks 🥩 🥩 tonight to perfection. Thanks for the tips 👌🏼

Effective and straight to the point. I too seaaon with only salt. Reverse sear in a weber kettle indirect and finish on blazing hot coals. 😋

Cooked my tommyhawk as per yr instructions. Reverse searing bloody genius! So delicious - thanks chef!

Ive started reverse searing almost exclusively on any decent thickness of steak. Doing it on charcoal i do low and slow bring up to 10* under desired done temp and then give it very nice sear. Each time i make it comes out better and better, the biggest takeaway is patience and good heat control.

Hi Andy, I was watching your video on cooking sirloin steak and you used a cookery term that stunned me. When I was training to be a chef a long time ago, (I am 76 now) I was taught the "Maillard Reaction" and when you mentioned it, it was the first time I have ever heard it said since I was about 18. Thanks for the great videos. Laurence Barber, Devon, UK

I used to grill my ribeyes on an outdoor gas grill. I began to test searing my steaks in air fryers since the inventing air fryers. I finally found the trick!

I've done reverse sear with good results. I have a charcoal and pellet grill and also have great results. But I like seasoning the meat the day before then vacuum sealing them. I use a sous vide set at 49 degrees and let them sit there all day. then when ready I put them under the broiler. works great and no complaints.

So many questions answered. This is quickly becoming my favorite cooking channel.

Thank you for sharing. I'm encouraged. ✌🏾

Thanks for the tips. I normally either sear then slow cook on indirect heat on the grill or do the same but in reverse end with the sear.

I've been doing my steaks on the Blackstone recently and they have been turning out great.

Now I want a steak... they all look great

After watching many such videos and making lot's of Tomahawks etc, this was still super informative in the shortest time, bravo 🎉

TY Chef Andy.. very good tutorial.

Great video! I have a sear station on my grill that can get to 900*F in the matter of minutes. I like to get my steaks to room temp then apply salt and pepper. I’ll put the steaks onto the sear station for 1.5 to 2 minutes on each side. Then I turn the heat on one side of the grill off and move the steaks to that side. I adjust the temp on the other side to about 450*F, close the lid, and let them cook to an internal 115*F. I pull them off and let the sit for five to ten minutes before cutting. Absolutely fantastic this way.

This guy knows what he’s talking about. Specially, with that last method it is amazing! I use that myself, and it works like a charm every time

Never seen steak swimming in oil & butter like that!!! Will definitely give it a try!!!!

Andy is just the best….

Thank you so much for the clear, easy to understand instructions. Just made the best steaks of my life!

Love the video. I've cooked two the ways for years in my restaurants. But never the dry reverse method. But I will surely try it.