What's your secret to a perfect steak?

0:15: 🥩 Achieving a perfect crust on a steak involves understanding the Maillard reaction, which creates new flavor compounds and a golden-brown color. 0:28: The Maillard reaction creates new flavor compounds and a golden-brown color in steak. 0:51: Heat causes proteins and sugars in steak to break down and recombine, creating the desired crust. 2:20: 🥩 Tips for perfect steak crust: Trim thicker cuts, remove thin pieces and fat, bring to room temperature. 2:48: Trimming for uniform shape and size, removing thin pieces and fat 3:03: Bring steak to room temperature before cooking 4:39: 🥩 Achieving the perfect crust on your steak involves seasoning timing, avoiding a wet surface, and getting the heat right. 5:06: Waiting for the steak to reabsorb the brine is necessary to avoid a wet surface. 5:20: Getting the heat right is critical for forming a perfect crust. 7:05: 🥩 Techniques for achieving the perfect steak crust vary widely among chefs. 7:19: Differing opinions on searing technique 7:34: Various methods for achieving a crust on the steak 9:21: 🥩 Achieving the perfect steak crust involves monitoring internal temperature, allowing the steak to rest, and considering the optional addition of butter for extra flavor. 9:36: Allowing the steak to rest for about 10 minutes is an important final step. 10:06: Consider adding butter for extra flavor, either while the steak is cooking or after it's removed from the grill.

Looks delish!

Slow low cook with a high sear. #RFMvids

❤

Chuck steak has really good marbling and NOT tough! And you don't let steak or any meat sit out for a half hour! Who runs this channel anyways? lmao

Pay somebody to make it for you

I lost interest...These are terrible things to advise people on. I learned based on texture, look, and heat feeling. I have almost never stuck a temperature stick into my steaks. If you don't have all of those you won't know whether to reduce or increase heat. I think experience is better than some scientific way to cook. Flank steaks are good high heat and almost no time on the grill. While I grill "cowboy" steaks on the higher temperature settings too, I also utilize a low and high heat side of the grill. I mix steaks between those based on all those things. Also, If you think charred steaks on the outside are bad, you have no sense of flavor. Also, if you can sense all those targets, you can be trusted to man the grill at all times. Which I hate doing, because I hate cooking for hours for everyone. It is almost, "Can you cook the steaks while you're here?". No mother ...... I came here to relax at the party not cook. I am just a sucker for people enjoying my ish. But, you don't need cooking temps on steaks, maybe slow cooking roasts. But, you can use experience instead of a temp stick. Cooks have done it for centuries. A good katana is not created by science, but by feeling. The most expensive swords are not by factories, but by masters of their craft.