Vermouth, butter, shallots hmmmmmm...

I was just watching this a second time today because I wanted to try this in a cast iron pan tonight. Thanks for the info barcham. Hmmmmm..... steak!

Yeah but what's the point of bothering with the clunky cast iron when this works just as well with a non-stick?

@@alexk3352I use a non-stick skillet for cooking eggs, and that's about it. Oh, and I do not find cast iron to be clunky in the slightest.

Yes!

Yes, it would be worthwhile but the idea is you don't have to, to get a good sear on your steak.

That's another one of my criticisms of the method as presented.

You always sear the edges and render the fat.

Thanks, Bridgette, for showing us this cold pan sear method to cook a strip steak. Tip, I add the trimmed off fat to the pan and let it render the fat while the steaks cook. Then, while the steaks are resting I make a pan sauce for my mashed potatoes. So, so good. Yum!

I make my own garlic/herb butter and keep a small roll in the fridge. When I am in the mood for some on a steak, I just put a pat on my steak while it is resting, and it melts and finishes it off nicely.

I’ve actually been thinking about making a tamagoyaki pan my only nonstick pan. Even though nonstick coatings are dangerous, and will never last more than a year or two. Its impossible for me to deny how perfect the combination of aluminum and nonstick is. It heats up so fast and evenly and the nonstick makes it the perfect material for eggs. Sure you can kind of cook eggs in other pans if you drown your pan in oil, and prefer your eggs to be more golden brown and crispy. Nonstick is a terrible material to coat every pan in because if everything is nonstick it becomes a lot harder to convince yourself to replace the pans when they start wearing down, and it just feels bad to be throwing out big pans. So having 1 nonstick consumable pan seems like a good choice, but the issue is laziness. If I buy a 12inch nonstick frypan, what would prevent me from using that pan every time I cook? Its big, so its less likely for me to carry an equivalently sized 12inch stainless or cast iron, and I assume that the risk of food getting stuck to the pan causing me to waste time to clean it would naturally push me towards just using the nonstick for everything. This is why I think the aluminum Tamagoyaki pans are uniquely positioned to be a kitchens only nonstick pan. Its basically only big enough to make eggs, toast a piece of bread, and maybe sauté a vegetable. It could also be useful for cold searing a steak or cooking a delicate fish, but these aren’t things you are likely to cook everyday. Just enough use cases to keep it in rotation but not enough to dominate the other pans. Also, Tamagoyaki pans are small and light making them easier to store, making it easier to throw them away when the nonstick starts fading, and these pans are incredibly cheap to make. Right now there is a bit of a premium on Tamagoyaki pans in the U.S. since they are kind of a niche item in the U.S. but there is no reason why their price couldn’t drop from $15 to $8 per pan in the future if more people bought them. I saw an 8inch nonstick frypan selling for $6 at walmart recently. Even so, replacing a $15 pan every 1-2 years is not that expensive, and if you consider that the pan will be used less often, the nonstick surface might even be able to survive 3years before needing replacement. I really think this idea would be helpful for weening a lot of home cooks off of nonstick pans. Right now the biggest issue we have is that people have gotten so used to nonstick that they will buy cast iron or stainless steel and then complain when the food sticks because they didn’t learn how to use them. If they always have the Tamgoyaki available as an option there is less risk to them trying to cook on a different pan material and burning the food to the pan. While a pan is out of commission and needs to be cleaned, they could always make the tamgoyaki work as a backup, but its size and odd shape would prevent them from wanting to cook everything in it on a permanent basis. The sous vide method with a cast iron griddle or pan to sear is a really great way to make steak, unfortunately most home cooks aren’t willing to put in the effort to learn how to season, clean and maintain cast iron even though its super easy. The learning curve is just too hard for them because they will inevitably burn something and instead of thinking that they did something wrong, the average idiot just assumes that its the pans fault even though its just a hunk of metal, and they will throw the pan away. Also, even if the owner of the pan is willing to put in the work, this problem isn’t solved. They still have to worry about their family or housemates using the pan and being unwilling to learn how to care for cast iron.

If you expect a good fond for a sauce from this method, you absolutely will be disappointed. This method cooks the steak perfectly, but it is not suitable for building a pan sauce. This is why she ate it with only a bit of flaky salt.

@2:45 she literally states that "Any fond that is formed is going to stick to the steaks and not the pan." Because you have a preferred method should not discount the methods of an alternative process.

@@pjhelbig My response did not say anything about discounting her method. And I know what she said. And if you really read my comment you would have noticed that my first words were “I’ll try it”. What possessed you to be derisive?

Not sure all that was really necessary. I don't do all that, and yet, my steaks, when I do cook them come out just fine. I like my meat to about the same, rare to medium rare.

@@johnhpalmer6098 to each his own. If it's any consolation I have ruined more perfectly good steak than anyone I know ... and I'm not even British :-)

@@markfischer3626 .....oh, God....and the angry replies from those saddled with wrecked steaks ! The entire idea of using cornstarch like that was just plain nuts from the start

putting a steak into cold oil will make a steak greasy and absorb oil. If you have a thick steak, best to start in an oven, then finish in a hot skillet or on a hot grill.

High heat with food in the pan is fine

These pans empty shouldn’t be heated to high, only if they have food and not for a long period.

Pronounced MAY-ard, actually. Trust me, I'm French. 😉

No, because that takes too long, and makes very little difference. Especially since most people who take steaks out to bring them to "room temperature” do not actually rest them long enough too do so. A thick steak that sits out in a 70°F kitchen will not have even reached that temperature after 2 hours. Besides, the whole point of letting them heat up slowly on the counter, is to decrease the amount of grey banding near the surface of the steaks that will develop as the steaks cook to their final temperature. This is precisely the same goal accomplished by starting in a cold pan, or by doing a reverse sear (in which you cook them in a 200-275°F oven, until they have reached 10-15° below the final temperature, before searing in a ripping hot pan).

As long as there's something in the pan there should be no problem. the heat sick effect of foods, and the evaporative cooling of liquids and oils will not allow the pan to get hotter than the boiling points of whatever is touching the pan. Just gotta be wary of hotspots (bare pan, nothing coming in contact for extended period). IIRC non stick is totally unreactive up to 500 or 600 degrees. Most ovens max out at 450-500. Stovetops on high will take like 5-10 mins of nothing in the nonstick to do damage. That's a long time to have nothing in there!

Exactly. This look to be prime steaks to me with solid interior marbling. I still don't understand how she can say this prevents oil splatter when you can clearly see plenty in the video at the end of the cooking.

grass fed meat. even a well marbled one, is void of flavor I have learned the hard way on at least four occasions.

Just tilt the pan and be careful. I wouldn't add the butter until the heat is reduced to medium, probably more important than the spoon you use.

There's nothing stopping you from using a metal spoon in a non-stick pan.

It would work with any suitably sized spoon, metal ones included.

You need to eat at better quality restaurants. If I were to ever receive a steak that had already been cut open, I would return it and immediately cancel the order and leave the restaurant. The only exception would be if I was eating in a Japanese restaurant, where I would expect my steak teriyaki to be cut into bite size pieces when it was plated and served to me.

I tried on both and it works!

I agree

@@mrymidgley ty ma'am

By the time a raw steak actually reaches 'room temperature' which is around 65° F, bacteria will have already begun to grow to a dangerous level. It has also been proven in numerous tests that it make absolutely no difference at all.

@@barcham okay

@@barcham Also, most people who say they leave their steaks out until they come to rom temperature do not actually do so, as they severely underestimate the time it takes for a refrigerated steak to reach room temperature, and generally do not check the interior temperature of the raw steak with a thermometer before cooking.

@@sandrah7512 good to know, thank you