How to Cook a Perfect Steak at home, according to science.

Рет қаралды 612,723

Күн бұрын

Get 15% off your first order from Porter Road ➡️ porterroad.com/steakaromas (+ a big thank you for providing all the steaks I needed in this video!)
🌳 Join the Pickled Onion Club ➡ community.ethanchlebowski.com/
🍔 Sunday Cooking Club Newsletter (free)➡ www.cookwell.com/newsletter
📃 RECIPE Link:
📚 Videos & Sources mentioned:
▪ On Food & Cooking* (Book) by Harold McGee
▪ Steaks 101: How to make restaurant-quality steaks at home ➔ • How to make Steaks at ...
▪ Chris Young: Does basting work? ➔ • Does Basting Work? | T...
▪ Wagyu experimenting: Is “wagyu” ground beef a scam?➔ • Is "Wagyu" ground beef...
📸 Instagram ➔ / echleb
🎚 TikTok ➔ / ethanchlebowski
🐣 Twitter ➔ / ethanchleb
MY FAVORITE KITCHEN GEAR
🌡Thermapen ONE Thermometer: alnk.to/6bSXCCG
🍳 Made In Wok I use: bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Carbon Steel Griddle: madeincookware.pxf.io/c/318420...
📄 Baking Sheet: madeincookware.pxf.io/vNZjgd
🛒 Wire Rack: geni.us/WireRack
🍳 Stainless Steel Saucier: madeincookware.pxf.io/75JOBA
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
🍲 Dutch Oven: madeincookware.pxf.io/c/318420...
🍜 Entree Bowls madeincookware.pxf.io/c/318420...
⏱ TIMESTAMPS:
0:00 Intro
2:35 1 - Maillard Reaction
9:42 2 - Internal Temperature
18:26 3 - Salt
22:07 4 - Added Aromas
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

Пікірлер: 1 000

@EthanChlebowski 7 ай бұрын

Videos like this are really fun (and also challenging) to think through at the fundamental level. Everytime I make one I have many breakthroughs myself...so what food should we do next? Also another thank you to Porter Road for supplying me with the outrageous number of steaks I cooked for this video: porterroad.com/steakaromas

@juliencharbonneau2404 7 ай бұрын

More of a blind test video idea, but I'd like to see one comparing the different types / form factor of store bough broth / bouillon.

@grah55 7 ай бұрын

You need to send your cooking to me, that is all. If you think I'm kidding, turn around right now.

@khornewizzard5746 7 ай бұрын

@@juliencharbonneau2404 A deep dive on stock in general would be really great. Store bought versus home made, versus bouillon, but then also when making stock, optimal times/temperatures to cook to extract the most flavor, if/when to add vegetables and/or aromatics(is there any value to adding flavors to stock, versus adding after, during use), some sort of exploration around optimal salt levels(when to add salt?), effects of meat, fat and bone on flavor and body, does skimming actually do anything? Does clarification affect flavor? etc... There's so many levers there to explore.

@jouletube5605 7 ай бұрын

I agree, a review of store broth, homemade broth, and what aromatics make a broth would be great.@@juliencharbonneau2404

@TheLoneAlpaca 7 ай бұрын

Different oil types and qualities. Things like smoke point, heating cadence, flavor, infusion, etc. why is olive oil the default. Why is it virgin. Why is it EXTRA virgin.

@zachcain2639 7 ай бұрын

Title checks out for a guy who eats most of his food blindfolded 😂

@TheoneandonlyTB135 7 ай бұрын

why I blindfold my cutting board, not myself

@Nakkiteline 7 ай бұрын

absolutely golden comment mate!! 😂😂

@isaiahayers1550 7 ай бұрын

@@TheoneandonlyTB135Ragusea?

@markaustin4370 7 ай бұрын

My yard Mot may 😢

@markaustin4370 7 ай бұрын

My yard Not may yard!!!!!!

@Rob-hh1ix 7 ай бұрын

"If you want to see a video where we test what is the best way to brown a steak, let me know." A thousand times yes, Ethan! Great video, thank you!

@ForbiddenChocolate 7 ай бұрын

Make that two thousand! 🙋‍♀️

@kxjx 6 ай бұрын

Deep fry it

@vodiak 6 ай бұрын

@@kxjx Would love to see that. My guess for the best method is sous vide then deep fry for the sear.

@pgabrieli 6 ай бұрын

yes please!

@EpsilonRosePersonal 5 ай бұрын

This would be especially helpful for anyone who wants to cook the stake with a sous vide machine, since they''ll need to intentionally choose a browning method.

@kyleclerc8099 7 ай бұрын

I'd like to see a deep dive on the common grocery store onions. Red, white, yellow, Vidalia. Taste differences and how interchangeable they are in recipes.

@kastro8065 6 ай бұрын

Yes! I wrote a similar comment on another video. I want to see a head to head of all them when they are raw, cooked translucent, then caramelized. And then throw in shallots and green onions as fun wild cards! The applications could be, using them raw in a salad or burger, then maybe a stir fry, and then if there's any difference if they're used in a French onion soup.

@kevinponce8525 6 ай бұрын

Helena Renie has a great video on this if you want to see that!

@Zaibech 6 ай бұрын

@@kastro8065 Leeks would be an interesting wild card too

@ni-9945 6 ай бұрын

@@Zaibech Leeks and shallots, side by side with all the different types of onion. Maybe even green onion, some of the little bulb chopped up.

@Vid_Master 6 ай бұрын

make Ethan eat them raw without slicing first, for the final boss test LOL

@ehstaley 7 ай бұрын

Ethan is this generations' Alton Brown, but the director's cut version. The way he explains food science is absolutely top notch! His blind taste tests are excellent ways to prove the science. Great work sir!!

@EthanChlebowski 7 ай бұрын

Thank you!

@munjee2 7 ай бұрын

I wouldn't say he's comparable to Alton Brown in term of knowledge, which what makes him a better as a youtuber, Alton had lots of knowledge from his past years of research and experimentation, he can use it well, in make a recipe, but Ethan's channel is about his journey learning one thing at a time making it a lot easier to follow along and learn instead of having loads of different thrown at you at once

@munjee2 7 ай бұрын

Alton also often did instruct in ways that only catered to his specific tastes where as Ethan gives as options to choose from, don't get me wrong LOVE Alton, probably wouldn't be even watching this right now if not for him, but they have different approaches suited to their mediums

@someguyik 7 ай бұрын

Thankfully, Ethan has never said anything stupid like "Black GIs taught Koreans how to make fried chicken"

@jriding425 7 ай бұрын

@@EthanChlebowskiwhat is the plastic or glass box you used for suis vid ? Have a link?

@jhndyt 7 ай бұрын

I feel like you at this point have a degree of knowledge of science and cooking that rivals professors, your style of video has improved so much, i wonder if they show your videos in college or school. As a graphic designer student, i really admire your graphic work. Good job! Keep it up!

@theophilusthistler5885 20 күн бұрын

Nice cheat is to start your sear in animal based fats be it bacon/ lambchops fat, tallow, ghee or a slab of "Superfry" or equivalent.

@andrewshandle 7 ай бұрын

Last year I stopped basting for the reasons discussed in the video. Instead I started making compound butter and use a mini torch and melt it on at the end right before slicing, that way each piece gets a bit of it and it never disappoints. It's also way easier to clean up.

@Dookstone 7 ай бұрын

Absolutely love the long form food science videos. You're really good at explaining things in an easily understandable way. It's a huge benefit to a fledgling home cook like myself to get WHY to do something, so I can apply it to more freeform, off recipe cooking.

@lactofermentation 7 ай бұрын

One thought: traditional basting allows the butter to pick up some of the aromas of the toasty rendering beef fat. Melting a bit of butter into the same pan works too. If you infuse aromatics in that butter while the steak rests then drizzle them on, it's really good.

@AudreysKitchen 7 ай бұрын

Oh man, loving the long-form content! Time to get educated on meat!

@EthanChlebowski 7 ай бұрын

Didn't hold back in this one!

@TheEmeraldBeast135 7 ай бұрын

Pause, tho I love the content

@Nuggiesoftruth 6 ай бұрын

@@EthanChlebowski Can you try smoking other types of things; say alcohol, breads, jerky.

@BarneyCarroll 7 ай бұрын

Cantankerous French guy here: Maillard is pronounced ma-yar, not may-ar. There is no ‘eh’ sound in the first syllable! Thanks for the fantastic videos and your scrupulously systematic approach to investigating and demonstrating domain knowledge!

@T-Mo_ 7 ай бұрын

Didn't have to declare you're French. We already knew. Jk.😜

@Dina_tankar_mina_ord 7 ай бұрын

I think this is really good advice for a true foodie. Took me years to learn and understand what you have achieved to summary in mere 40 minutes.

@abedalam8072 7 ай бұрын

What advice is that

@GuyGamer1 7 ай бұрын

@@abedalam8072smell is really important even though it isn't common sense.

@EmilSua133 7 ай бұрын

@@abedalam8072get a good crust, bar none. Use aromatics, be generous with salt

@KamilazWarszawy 6 ай бұрын

You said the most important thing at the beginning: knowing "how does it work and why does it matter" is the most important part of learning how to cook. That's something that seems so obvious to me but I realize many people approach cooking techniques without knowing nothing about the chemical and physical processes that occours in our food and make it good or bad. Thank you for this video, good job!

@ddrjay 7 ай бұрын

A 45 minute presentation on steak. I love it! Well done! (Pun intended lol) seriously though the effort is insane and I'm sure I speak for a lot of us when I say that we appreciate it!

@riccocool 7 ай бұрын

He's kind of getting a raw deal.

@ddrjay 7 ай бұрын

@@riccocool 😂😂😂😂

@steffentangen8039 6 ай бұрын

Its quite rare to see one like this

@DeadHawk23 6 ай бұрын

My parents love putting garlic salt in melted butter and putting that on a steak when it's on your plate. It works pretty well honestly.

@anthonyantoine9232 7 ай бұрын

This is something I've been thinking about for quite some time, honestly. People way overcomplicate cooking steak, I think. The two basics that are more important than anything else, in my opinion, are also probably the easiest to do intuitively. Those being salting and getting a crust on the steak. As you noted, the real key for salting is just to add salt! The second part being crust is really quite easy to do whether you flip only one time or twenty times. Just keep an eye on it. In my experience, if you hit those parts right but your temperature is anywhere between about 125-145 degrees, you are going to have a delicious steak and juicy steak (I learned this as I got better and better at hitting a particular temp while cooking steak). Having additional aromatics is purely down to preference. A steak that's just salted is still absolutely delicious if you do everything else right.

@sashazahradnikova7701 6 ай бұрын

Exactly. I actually don't like to put aromatics on my steak, i just love to focus on that beef taste and aroma.

@_Meres 7 ай бұрын

Absolutely amazing! Congratulations on the content you have been recently providing us with. I instantly clicked on this video when I saw it and didn't even notice it had just been uploaded, I thought this was an older one from this series that I hadn't watched yet. Thanks again, you are delivering pure gold to us.

@TheHoneyBadgerDUDE 6 ай бұрын

Just wanted to say, your wraps videos changed my work lunches forever. So easy, nutritional, and filling. Really digging shredded chicken/turkey with greens/tomatoes/misc. sauce combo. A lot of good low carb/keto/etc wrap options widely available too.

@brettlivingston595 4 ай бұрын

just watched a 43 minute video about steak and my ancestors could'nt be more proud.

@mohr4less 6 ай бұрын

This guy’s tenacity, organization and communication are borderline unparalleled. When people ask me why I don’t do a KZfaq cooking show, guys like this are the main reason.

@anndebaldo7381 7 ай бұрын

Loved to learn more about the food science elements! Makes cooking not only make more sense, but more fun! Hope that you will make more videos like this one. Thanks!

@bennyklabarpan7002 7 ай бұрын

Should've used tallow/lard to compare with peanut oil rather than butter mixed with peanut oil

@bdiddy1138 7 ай бұрын

Love these deep dives dude 👍 I learned a lot on this one, and I've been cooking steaks commercially and at home for 25 years 😄 super cool comparisons and data. Thanks for all the effort you put into these videos Ethan ✌️

@EthanChlebowski 7 ай бұрын

Glad to hear it! Anytime I do these, I learn a ton myself.

@jouletube5605 7 ай бұрын

I really love your exploration videos of breaking down and identifying when, where, and why do use/do various things like this. Keep up the awesome work! ^^

@FunSpiritman 7 ай бұрын

Wow. I always love your deep dives into a culinary topic. But this one was extra special. Your approach, blind-taste testing, analysis, and presentation are the best. More of what you do best!

@CakeboyRiP 6 ай бұрын

We need Guga to comment on this

@kkerrjr 2 ай бұрын

I was freaken thinking the same thing! Guga would beg to differ when shunning the Sous Vide steak. Some of my best steak is Sous Vide and then dried left to return to room temperature, cooked with butter, time, rosemary, butter, butter, more butter and yes garlic. I lastly follow up with my SearPro.

@wystellia 7 ай бұрын

Seeing all those steaks made me so hungry 🤤 But what an informative video! I love that you explain the reason behind why and how food and cooking works. It's easy to just follow what someone else says, but by being informed like this, we can decide for ourselves what works best for us.

@tarukon456 6 ай бұрын

You got me with the photo comparison and you kept me with your awesome in-depth analysis. I'll never say no to more steak videos! Thank you and keep them coming!

@michael22414 7 ай бұрын

Thanks for the incredible work and video. I've been perfecting my steaks lately, with precise salting, drying, pan temps, internal temps, flipping times, plate heating, etc. lately. I'm preparing to cook steaks for my mom's birthday coming up and definitely going to keep even more of these factors in mind. I always try to experiment with at least 1-2 new variables each time.

@TheBd0g 7 ай бұрын

I LOVE these scientific videos you do; i feel like it makes me better at cooking because it teaches us WHY certain techniques and things have an effect on food, rather than just teaching us a new trick in the kitchen

@dlswa0310 7 ай бұрын

Awesome video. I am sure most of us can not even come close to guessing how many hours it took you to make this video. Expert explanations and I love your content. Viewer for life...

@liketheyogurt 6 ай бұрын

These detailed videos are so great. I didn't go to school for cooking nor do I cook professionally but I love cooking at home. I love trying to figure out the best way to do things and understanding the why is important. I have watched your video on pizza crust multiple times and it's great. Thanks for the great content!

@baywest 6 ай бұрын

Bro this is such a great video. I feel like I kinda knew a lot of it from watching other videos, but this explains the WHY so well and condenses it all together in one nice package. It also confirmed a lot of theories i had while making/trying steaks at restaurants.

@gdrich0 6 ай бұрын

As someone who learned to cook through Alton Brown's Good Eats, I love your more abstract investigation of cooking. It's great to see a more scientific investigation of why we tend to think the correct way is the correct way.

@charliep9066 6 ай бұрын

Traditional basting is better cause the butter rosemary topping or thrashing is too much rosemary flavour - it subdues the beefy flavours. My guess is Ethan really likes the rosemary flavour, but I would recommend traditional basting to have a nice compliment, but the focus is on the quality beef.

@navels553 6 ай бұрын

I loved how excited you got during the basting segment :) its cool to see someone share the same level of enthusiasm with the things you love

@mikeymcginley 5 ай бұрын

I really appreciate your channel. Your content just gets better and better. You do all the things I wish I had time to do and share it with the rest of the world. Thanks a million!

@Illusionffs 7 ай бұрын

Rare to find this kind of quality in this medium. Well done!

@sonorangaming4450 21 күн бұрын

How long did it take you to cook that one up?

@aeonise 7 ай бұрын

The aromatics test (traditional vs infused oil vs brushed) really shows why compound butters added right before serving are so popular.

@TimoHHH 6 ай бұрын

These videos are just right for me. They don't explain to me what I should do, but why. That's why I can easily remember things I saw in one of your videos after years, whereas I quickly forget "normal" recipe videos. Thank you Ethan! Keep up the good work.

@G_Zero127 7 ай бұрын

As a well done steak man, I see this as an absolute win.

@TheDanielGuy23 7 ай бұрын

I would love a video on the best way to brown steaks, especially since I'm considering buying a food torch

@jdudleyh 7 ай бұрын

Torching is nice as it doesn't smoke out the house, but it takes longer than I usually have patience for (and a goodly amount of butane). Perhaps I just need a bigger torch. It is also very hard to torch if there is any surface moisture at all. I like to think torching gives you more control over cooking only the crust and not the inner layers as much. This is especially my concern if I've cooked it sous vide and am looking to brown it after.

@mitchwackett3864 6 ай бұрын

Really appreciate the analytical and explanatory approach to cooking. Understanding the why behind all of the hotly debated, and even mandated, techniques used to cook steak to "perfection" greatly helps in demystifying the swirling confusion that too often accompanies this beloved food. Knowing there is a significant degree of subjectivity behind these choices that all amount to improving the aroma of the finished product truly bolsters my confidence in approaching my next meal. :)

@trekkiejunk 28 күн бұрын

Although it took me several trials to get it right, i found the best steak in your home (without a grill) is to broil it in your oven. Put aluminum foil on a baking pan that is at least 2 inches tall, turning up all sides of the foil along the edges to create a trap. Put a generous amount of salt on the foil. Like, several tablespoons. Get a metal wire rack, and place that on baking pan, so it creates a drip space to the salt underneath. Put your steak on top of the rack above the salt, and sprinkle both side with salt and pepper. The salted pan is hugely important, because it prevents greases from popping all over your oven, and getting messy, or even getting smokey. Preheat oven with the broiler set to High. Wait 5 minutes or so. Put the steak on the top rack in the oven, so that steak is about 2 inches from flames. Flip halfway through, and cook until done. Make sure to watch, as it cooks pretty quickly. Cooking time varies based on your steak, your broiler, and the desired doneness, so you will have to figure out that part on your own. Like me, it will require some experimentation. But it's the best way to get char on your steak, and still be able to cook the inside rare, medium-rare or medium.

@RyanEglitis 7 ай бұрын

One thing with butter that's important to remember is that it tastes better when it hasn't split. You still get that creamy taste before then, so basting with fully split butter of course will taste less intensely of butter.

@BillB33525 6 ай бұрын

First time I heard this term, so looked it up and butter splits @160F. So aeromatic butter sauce will have to be made separately from cooking the steak.

@Eosion96 7 ай бұрын

Thank you so much Ethan. I love having all this information on the why of cooking steak. It feels good to have vindication on how I am not "doing it wrong" or "ruining" my steak when I have it how I like it. I can and always have just told those people to go to hell, but now I have the knowledge to tell them why their assertions that there is only one way to do it is wrong.

@mittenhomestead 7 ай бұрын

I love how you show the science of how things work. I'm 61 yr and never liked cooking, which is prob bc I only cooked recipes exactly from my elders. I look forward to putting this science to work. Thank you and yes please continue the science part of cooking. 😊

@scottchladek1770 7 ай бұрын

Awesome video, great scientific approach to the tests! Yes please do more videos like this. Would like to see you take the best from each of the 4 and put them all together, and test against others that are missing 1 of each to see the differences.

@darkhorsefive0 7 ай бұрын

I’ve never cared for the butter baste thing. Melting seasoned butter over it after cooking has always been better to me. Now I understand why. Great video!

@AllegedNormie 7 ай бұрын

I'm early and I'm here to learn all about Ethan's meat

@jamestiberio9262 7 ай бұрын

I'd love a deep dive video ok cooking with and flavour profiles of different onions. Thanks for the video, it was phenomenal!

@coharn827 6 ай бұрын

Love this! I love the food science type stuff you do and always looking forward to more!

@HellerTech2000 7 ай бұрын

Why does no one ever consider Medium Well as a "doneness" for steak? It's still super juicy but just so not pink , so it actually has good texture and flavor.

@Ash_Wen-li 7 ай бұрын

Because people that can't handle pink only do well done. And people that can handle pink will get it medium or less. It's just in a weird grey zone

@peaceful3250 7 ай бұрын

Medium well is my favourite.

@Aubreykun 7 ай бұрын

@@Ash_Wen-li I usually ask for medium well because restaurants will er on the side of overdone rather than undercooking in most cases. Some will also be spiteful if you ask for well-done and I dislike char much more than if they make it a bit underdone. And it's not that I "can't handle pink", I just dislike the flavor and texture of pink meat. Low-and-slow makes it fully-cooked without being briquette'd. That is my ideal, where the collagen has broken down and the meat just falls apart in your mouth.

@salihninja 7 ай бұрын

This is why i season my nostrils instead of my steak

@dizzydwarf502 5 ай бұрын

These are my favorite of your food videos, not only because steak, but more so because it breaks down to the science of cooking. And that is actually what got me so into cooking many years ago, besides just loving to eat good food :)

@wakwakwakwakwakwaka1567 6 ай бұрын

great vid as always, thanks for putting these long ones out.

@RyanCoomer 7 ай бұрын

at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.

@j_freed 7 ай бұрын

I like the cut of your jib, sir!

@zerker08 7 ай бұрын

who asked

@BeefinOut 7 ай бұрын

Personally, I like to comment on videos the instant they're uploaded, posting some asinine joke instead of engaging with the video's content, because being an early high-voted comment is more important to me than supporting the channel or turning the comment section into an interesting discussion 😇

@zerker08 7 ай бұрын

@@BeefinOut or a life

@eldibs 7 ай бұрын

Sweet Jesus, thank you. I'm so tired of steak snobs acting like medium rare is the only way. I intuitively know that medium rare doesn't taste or smell as good, because if it did, there wouldn't be such a focus on using high heat to form a crust.

@davekay9974 7 ай бұрын

Dude, you rock. You keep helping me learn things I thought I had a pretty good understanding of, and I have some newfound passion after 29 years as a professional and home cook. thank you so much for that 👊

@Quixan 7 ай бұрын

I might have thought some of these things, thank you for saying it out loud so we can relax a bit and enjoy our steak!

@DylanHedger 5 ай бұрын

Absolutely amazing video. I've seen a couple of your videos but this one and watching it completely through in one sitting made me make sure I am subscribed. I am now!

@jaketallorlin223 7 ай бұрын

These are the best cooking vids! So valuable.

@charliep9066 6 ай бұрын

The standard perfect steak is Chicago/Pittsburgh medium-rare for fatty cuts, Chicago/Pittsburgh rare for lean cuts. If you want your steak well-done, just eat well-done pork - it'll be cheaper and tastes the same at that point. Always salt ahead of time at least 1 hour in advance. Pat the surface of the steak dry before cooking (cast iron or charcoal grill - place and time for both). Garlic, butter, herb aromatic basting. Rest 10 minutes loosley covered. Add finishing salt. This is the way.

@pwnz89 7 ай бұрын

Incredibly great production Ethan!

@SplitComp 6 ай бұрын

Great video! I appreciate the graphs and charts. Definitely paused on those to take a look.

@Mike_Shirobokov 6 ай бұрын

Your channel it's really special, Ethan. Thank you for interesting and usable content

@jeffreyparker9396 7 ай бұрын

I love these videos, this type of information is how you actually learn to cook instead of just following a recipe which is more about learning how to follow directions in a kitchen. I have played around these things quite a bit and can definitely say that even though I prefer steak medium-rare to medium, I have cooked them to well done and still had great results. I love doing a dry brine in the fridge overnight and up to a couple of days, that helps dry out the surface even more. Charcoal is also definitely the way to go, but you can still get great results, especially if you have a cast iron skillet on the stove.

@cowboybuddhaful 6 ай бұрын

Great video, Ethan! Very interesting tests here; I had a hunch butter basting was similar to just drizzling it over the meat and you confirmed it!

@beesonlangeland7196 7 ай бұрын

Love this type of videos. Please keep making them. I learn so much from them/you. Thanks so much 😊.

@MRALWAYSFIRST 7 ай бұрын

Amazing as always, Ethan!

@ericbembenek6092 6 ай бұрын

Thanks for your video! I like the comparisons, and they help me own my cooking choices, so I can produce the food the way I want to!

@peterdoe2617 6 ай бұрын

I once found your channel with the braising 101 topic. Noone had ever explained that to me this profound. I'm into more like this! Greetings from the far north of Germany1

@krishdpa1 7 ай бұрын

GRAET VIDEO! I really enjoyed this in-depth dive into steaks! Keep up the good work!

@leeh9420 4 ай бұрын

Excellent as always - thanks!! I really enjoy the thoroughness of your approach!

@leungjeffrey94 6 ай бұрын

If you had a show on Food Network when I was a kid, I would've definitely watched it! Love the deep dives which provide so much practical knowledge that I can apply to my day to day cooking!

@artur2604 7 ай бұрын

Perfect timing! I will be cooking steaks tomorrow, so now I know what to improve. Thank you Ethan!

@danmcnamara3854 7 ай бұрын

I love this video. Im a software engineer so taking a systematic approach to each step and the different variables to play with in each step was hugely informative

@Oktopia 6 ай бұрын

I have always been apprehensive about cooking steak for myself at home. Your way of demystifying the processes behind good steak helped me think I can now try to do it at home.

@llcn829 6 ай бұрын

Great video as usual! Old habits die hard. It will be difficult for me to stop basting my steaks. It’s just so satisfying.

@bericadori 5 ай бұрын

Thank you for doing these videos. I will for sure test the methods myself. Trying and understanding the difference in real life and not just the accepting your findings is important for me. But I have tried similar tests before and I am sure you are on top of this! Keep on doing what your are doing! Best regards from Sweden!

@AspyreFGC 6 ай бұрын

Your videos are always top notch Ethan!

@bonfusious 6 ай бұрын

These types of videos are your best by far, Love your work Ethan

@ammoisking 5 ай бұрын

Thanks for doing this! Love learning about food and the different methods !

@gregf9160 7 ай бұрын

Totally, agree, Ethan 👍 Thanks for pointing this out 🤗

@jgraeff1 6 ай бұрын

Love these videos! Thanks for sharing

@Arcturus-0.05 3 ай бұрын

Thank you so much for taking the time and adding Celsius degrees as well. Much appreciated!

@CarlosLopez-nu9pb 5 ай бұрын

Sad to see this video didnt get to many views. You inspire me to keep on making amazing food and it honestly helps my mental health a lot. Appreciate Ethan. Keep on killing it!

@LanceGrooms 4 ай бұрын

Only recently discovered your channel. But it has quickly become my favorite food-science foodie channel. Loved the video. Couple of questions that remain for me: 1) Regular sear vs reverse sear. 2) Clad vs Carbon steel vs cast iron. Thanks so much for your videos!

@nkachur 6 ай бұрын

Excellent content as per expectation. You do great work. ❤

@Thealexhuerta 6 ай бұрын

I really enjoy these types of videos. Please keep making more.

@Felnier 6 ай бұрын

Amazing video, I love your approach of "why" and "to what degree."

@matthewchristensen5192 6 ай бұрын

One of the best grill guys I know has a method for avoiding grill marks and getting as much deep maillardization as possible. His argument is that deep browning is where all the flavor is, so you don't want grill marks; you want the whole thing gorgeously brown.

@hywodena 3 ай бұрын

Y'know what, I almost didnt watch this video because I dont cook beef. But I still learned something that will save me money: no more basting my meats with butter. Thank you for making your videos so educational beyond just how to make 1 dish. The things we learn from these videos have wide applications!

@TheMotorcycleBoss 7 ай бұрын

This video was a lot of work. Much appreciated. Loved it

@zanzabar7878 6 ай бұрын

Thank you Ethan. Love these kinds of videos, once you learn the fundamentals you can really up your game

@MuzeTitaN 5 ай бұрын

What I do in the winter is pre salt my steaks and set them next to the wood stove until they are warm but not cooked, obviously, and still raw. If it gets a corner or side to start to cook, it doesn't do much with it . Then I cook it on my cast iron . I start with beef talo . Flipping it every 2-3 minutes. About half way through, I add grass fed butter and garlic and herbs and spoon it as a finish . Rest for 10 minutes next to the wood stove again . Perfect

@user-kl1ch7wj7n 6 ай бұрын

Thank you! I was looking for these kinds of scientific explanations for a while, especially for steaks! Just perfect.

@seasonings2taste115 4 ай бұрын

I cook my steaks on a grill with direct and indirect method. 1. Light charcoal, set grillgrates on (type grillgrate on KZfaq) and get hot. I get my grates to 550-600 ideally Salt, pepper, garlic. Use a finer grind pepper, hit grillgrates with avocado oil spray. Sear for 80-120 seconds per side, flip once. Set to indirect heat and close lid. Cook to 125 and remove, set in warm spot (I use my microwave) and rest 8-10 minutes. Slice and serve.

@herrbrahms 29 күн бұрын

One important consideration with aromatics is that there are easily overlooked best practices when eating steak. Slice it very thin across the grain to expose as much of the surface area as possible. You need a thin knife with a sharp point to do this well. Then, drag your slice of steak through the drippings on the plate in order to flavor that interior meat that may not be as well seasoned. Only then do you bring the bite to your mouth. I prefer four seasonings on my steak: salt, black pepper, sugar, and Mrs. Dash. Everyone knows the first two. Sugar caramelizes when the flame hits it and adds body to the crust. Mrs. Dash is a great mix of garlic, rosemary, thyme, onion, and a dozen other things that suffuse a complexity to the aroma. Since I drag my meat (and my potato!) through the plate drippings, I don't worry so much about when I season and let the fire have its way with my meat rub. Pat your meat dry, sprinkle all seasonings liberally and rub them in, grill as you like, then save those juices. If it's not a particularly juicy steer, you can take the hot gristle you cut off, put it in a sandwich bag, and squeeze it to get more of that flavored fat to improve your meal.

@user-ec6qg1bt3g 7 ай бұрын

Very interesting, indeed! One thing that would be really interesting to see, is how resting time after cooking affects the meat. I read that it relaxes the meat and prevents loss of juiciness that way.