It's great to see Julia and Bridget, my favorite America's Test Kitchen hosts. I have been watching the show on television for years. Now that my television set is broken, I am happy that I can continue to follow the show on KZfaq.

Just a word of advice to the new grill masters out there… Cooking a steak "perfectly" does not mean you'll always get a perfect steak every time. There have been many times where I have simply just got a bad cut of meat. So, if you are new to the scene, do not be discouraged. However, more often than not, your steaks will turn out just fine. For best flavor, always season before cooking or sous vide. Lastly, I highly recommend using time and temperature to check the doneness of your meat as opposed to all these fancy tricks where are you touch it with your finger. Leave that to the "pros." lol Using a meat thermometer ensures perfect internal temperature and time ensures even cooking. Bon appétit!

Been watching these ladies since 2001 and I think it’s fair to say, culinary wise-they raised me.

I like how this chef is explaining it all in detail and says why she is doing so.

I have been watching your show for the last 100 years. In my opinion the best cooking show ever made. Love it!! Keep going for another 100!

Great video. Cast iron is my favorite way to cook steak. After 50 years of only cooking steak on a grill, changed to this method a few years ago. One suggestion, salt the steak for at least an hour up to a couple days on a rack and place in refrigerator. Salt draws out the juices. By salting well in advance, the juices will be drawn back into the steak through osmosis. Half hour is probably not enough time. When you pat the meat dry before placing into the pan, you're removing some of those delicious juices. If the steak is allowed to sit for (I use a minimum of 3 hours) the juices will be drawn back into the meat and the outside will be dry. Also, on a thicker steak, I like to cook it in a very hot pan, as you did, for a couple minutes on each side to establish a nice crust then place in a 400 degree oven for another couple minutes each side (for medium rare), or about an internal temp of about 120 degrees. Then, I finish it on the stove, basting with butter, garlic and thyme sprigs (just a matter of preference). This method allows the formation of a nice outer crust (but too much crust in order to cook the inside to the desired wellness). I'm sure that your method of turning down the heat accomplishes the same.

I love this technique for making a strip steak. I have my Grandmothers cast iron pan so I have been using it for many years. I also love the laughter that Julia and Bridgette bring to the table with plenty of butter.

I love the fact that y'all are working with the good old fashioned cast iron skillet! I can't wait to give this a try.

I found my grandmothers old cast Iron skillet and tryed this with a cheep stake, WoW it was wonder full. Next time I getting prime.

I used this technique today and my steaks were awesome. I think that pre-salting added so much flavor and the sear was beautiful!

My mouth is watering just looking at this! Yuuummmy!!! I'm going to make this for my family soon! Thank you so much for all of your GREAT recipes and videos! Ladies, you are brilliant! Love this show!

I got my cast iron skillet during the Holidays and made this on NYE 2020. It was the absolute best steak ever. My husband said we no longer need to spend $$$$ at a steakhouse. It’s worth it 💯 %!👍🏻p.s the butter concoction is soo Good! 😋

Cast Iron is my go-to in the winter when I don't feel like going outside & getting the charcoal grill going, for you know, one steak. Did a 2.5lb Porterhouse last night in my cast iron; it was pretty phenomenal.

I remember this episode, fantastic as always. Lots of work goes into this perfection.

I used the same prep and finished it in oven. The butter rue was magic!

Really like these 2 ; they ar responsibly for the increase in my kitchen skillz. But gotta say that Julia's knife skills are extraordinary.

I tried this today and it was absolutely delicious. The best steak I ever made. I like my steak medium so I let it cook a little longer. Totally yummy. Thanks.

A running joke whenever my old friend, Gary, and I saw a huge meal, one was that one of us would ask, "Do you know how many people that'll feed?" The answer from the other one of us was always, "ONE."

Been using this technique for decades with wild meats-including ducks and geese!--Awesome!!!

I love this recipe, I love the presenters, and I love ATK. Thanks so much for all of the excellent info.

I have been watching your shows for over one year now. Enjoy them all. Tonight i am definitely trying this recipe. Thank You

Wow, just made these and they were amazingly juicy and perfectly medium rare. I will never cook my steaks any other way. Thank you!

Y’all, I just made this steak, and from now on, its the ONLY way I’ll prepare steak again! It was tender and flavorful without me breaking a sweat. Thank you America’s Test Kitchen, you’ve never misguided me, I’m a very happy woman!❤️🥰❤️

Ive always used cast iron to cook steak and it’s always been “meh”. This method these two lovely ladies did turned out perfect for me. Thanks gals!

You two are the first and only place I go before I start to cook anything. You are awesome!

These are delicious. What an excellent way to cook them. This method, and alton brown's rib eye in cast iron are just too easy and you get perfect results every time. The herbed butter is also really nice too. Thanks again for everything the test kitchen does.

Try these on an air fryer 390f 5mins a side! Magic!

Oh my will be having this tomorrow. Thanks

You girls are the greatest! Great recipes well explained and fun to watch

I made this & it was delicious! Thank you ladies.

Wow! Made this tonight with a ribeye... and it was sensational! That herb butter is straight magic! One thing I noticed is their cut of steak did not smoke at all. Mine smoked like a chimney! Also make sure your steak thickness is like the video says, 1 1/2 inch thick. If they are typical supermarket smaller sized , then watch that 2 minute increment. Mine came out nice and juicy, not as mesmerizing as the video, but lovely. I had mine with oven roasted corn, and used the rest of the dill, to make garlic parmesan mashed potatoes w dill. Topped it off with a C'nB real sugar extra ginger drink, and in all honesty, that is a time when you can stand up and truly say, God bless America's Test Kitchen, and God bless the United States of America!!

I’ve watched this like five times ..... and I keep commenting because they are an amazing kitchen duo, and I trust them !!!!! ;)

Nobody: Nothing Steak: This crust isn't even my final form.

I just tried this recipe! Super delicious. Thanks so much!

Love your method. Thank you!

Had this video saved and I'm gonna use the recipe for the fourth of July for my mom and I this year! Thanks for all of these vids, they're terrific.

Love you two together from so many years ago. Your great 😊

LOL @ the 👀 Bridget gave when Julia said she's no stranger to butter 😂. Thanks ladies for another great steaks recipe.

These 2 are my favs!!

Looks so delicious I will cook on Saturday thanks so much

I tried this method tonight. Oh My. The best steaks I've had in years.

Love it been making steak like that since I saw this video

Love it! Thank you!

Could not agree more. Cast iron is bomb diggity!

Made this for Valentines supper. Turned out great!

Ironically, We just cooked this, the night before, this aired! But I had premade a compound butter of Garlic & Rosemary. And Oh Dang... it was Awesome! One of the best Birthday dinners I'd ever had. I love compound butter! Your cooking method is spot on!

That looked so good

Yes, I loved this recipe. It's very easy. I must agree, the fat cap along the steak edges should be seared as well. I rest the steak piled with heavy garlic butter on the individual serving plate and tent it for 5 minutes. I want the butter mixture to be totally melted before serving.

My favorite is tri tip in a square cast iron with ridges on the bottom. Brown it good on 3 sides then flip on the 4 side and put in the oven at 350 until 130 degrees. Let it rest in the pan for 15 minutes.

Hi, love your channel . Steak comes out perfectly done, very good . Have watched on PBS for years . Thank you

looks excellent

I make all my steaks like this. My brothers were skeptical, but after they ate it this way, they are amazed. I shared the video. They do the exact same way.

Julia to Bridget: "You are no stranger to butter" Bridget rolls her eyes to camera... Me: 😂 Love these ladies!

I love how she was speechless and kicked the floor after the first bite.

Sounds amazing!

You are so right about shallots. I was late to the game on them. Now I use them all the time. Great work on this one. So glad you two are not vegans. Your videos are super fun!

Nice job looks really goooood!

Love jst love both of you together. Great job

Very good information!

This is now my go to. A solidly great technique. I made a sauce instead of compound butter, but next time it will definitely be the butter.

I'm drooling.

So good 😊

WOW amazing yes please!!!

I had planned on grilling my ribeyes outside today but Mother Nature had other plans. My steaks were significantly thinner than yours so I only needed 4 minutes of cooking time, everything else was done just like you showed. Not as great a crust as your steaks, but I still achieved an excellent medium-rare that was among the most tender steaks I’ve ever eaten. Brava, ladies! I now have a rainy-day backup plan for grilling steaks.

Delicious ..I used My Le Creuset Dutch Oven and Added Mushrooms near the end.. Turned out great I watch both of You, all the time on CREATE

7:00 That moment when it's so good your knees go weak, lol.

I love you girls , the stake smelled so good. I'm going to try your recipe .Thanks

You just made me remember being graded in culinary school! Lol. Thank you.

Very enjpyable to watch Julia and Bridget.

Hope it’s not too late to comment butitriedthis and totally amazing. So many ways to cook a steak makes my head spin. This is foolproof as I did it. I watch all your videos tremendous team. My absolute favorites plz plz plz keep on keeping on!! Y’all rock!’

I ran into this video researching pans. I use my cast iron for everything. My significant other wanted non stick. Anyhow I tried this method mixed with a dry brine...whoa!

Hey thanks for the advice

Looks awesome, but I'm wondering why they didn't sear the edges, especially the fat cap. I dislike the texture of flabby fat. It's much better when crispified.

Which cast iron skillet does America's Test Kitchen recommend? Please advise!

Just when I thought I had Steak figured out...they pull me back in! :)

All I want for a Christmas is to have dinner with those two ladies!!

I love them

Looks good ladies!

My dad's tip: To prevent the meat from cupping, cut through the fat cap, but not into the meat. (This works for pork chops too.) Then, follow Julia's frying techniques. And, for a great tasting steak, make that compound butter! I also love sauted mushrooms with my steak. And, if I have mashed potatoes as a side, I make steak gravy.

Yum yum ladies!

Hi Ladies! Very Nicely Presented & Informinig about the 2 minute turning of steaks to get even Crst & browning!

Aaaaaaagh I didn't know you couldn't cook steak on anything else but a cast iron (non advertising ) skillet /pan such a genuine video. Thanks

I used this method on a steak last night and it worked well. I added butter, garlic and thyme to the pan with basting though, instead of making the compound butter and adding on the steak at the end. Worked well but the butter gets very dark. Great crust on the steak!

Awesome sauce ladies!

I just made this with thinner steaks. Adjusted the time. pretty delish.

Excellent video

Oh that looks great for a once in while perfect steak!!

Bridget’s hair is so pretty love what she did with it

Thank you

Looks good. Alternate/faster recipe is Steak au poivre from Joy of Cooking. Heat pan on stovetop. Sprinkle Salt in the heated pan, press coarse ground pepper into steak. When pan is piping hot, place steaks in pan, turn every two minutes. Works with any thickness or cut of steak. For last one minute, add 2 tablespoons butter, 2 tablespoons of worcestershire sauce to the pan. Turn steak to coat both sides. Delicious IMO.

Bridget you go Girl!! U too Julia..beem watching you both since beginning..Love your Hair!!..Awesome!!

I truly enjoy ATK, but I love seeing you both and especially the food in Cook's Country! Anyway you could bring us CC so we can have both? P.S. steak looked Incredible!

I'm going to try it now, I'll let you know how it turns out... 30 minutes later... heaven! Yum yum!

Great video

I always use a cast iron skillet for steak, however, i did not know you should heat pan in oven first. We're actually having steak tonight, so, gonna try this. Thanks Ladies

Good knife skills Julia.

These ladies are 🥰 beautiful and superb great cooks too 😃👍

Prefer to sear my edges first, just keeps that center juicer. Thanks for the reminder of compound butter! One consistently good tip I got for medium rare goes against your double flip method but works a treat. Do everything you did but the double flip here is why. Sear your steaks until you just* see blood rising from the uncooked size. (note time it took to reach that stage) Now flip and sear the same time as it took first side. If you are a medium rare person as most are this will work every time. Oh yes pat steak each side with paper towel first so you Fry that steak and not boil it good call. Thanks great video 👍👋 🙂

Delicious

That looks so good this lady reminds me of Kathleen Bates