Sonny’s fridge acrobatics is like watching a child grow. It’s a beautiful thing.
@teddythodo3302 Жыл бұрын
Has no one made a compilation of every single time Sonny has violated this fridge?? Could that be the next video that gains 20 million views ?
@thegodofpez Жыл бұрын
@@teddythodo3302 Oh man I can’t wait for that video!
@thatdudecancook Жыл бұрын
Lol hahahahah, just wait till it grows up fully
@atlsongbyrd6084 Жыл бұрын
@@thatdudecancook Can you show a video on how to do a well done steak without burning it?
@DeezNuts- Жыл бұрын
@@atlsongbyrd6084 hell no, well done steaks are a crime against meat and should never ever be given a spot on any show
@bigtone231 Жыл бұрын
That karate kick was epic
@BaskProx Жыл бұрын
Form 👌
@beautifulgoddess2687 Жыл бұрын
right im still ctfu luv his humor
@s0yv144 Жыл бұрын
No cap
@NOAH-jv9zc Жыл бұрын
youtube shorts users omds
@yufufiger68studio Жыл бұрын
@@BaskProx q1
@elisabethduinink2439 Жыл бұрын
I absolutely love your work "and ya know that I love ya!!" I don't ever pepper my steak until after, as a coarser ground garnish. I have found that it turns bitter when seared..same with any pan seared meat. I salt only.. thanks for your content fr!
@saltmines5761 Жыл бұрын
Now I just need the tip on not effectively hot boxing my apartment and setting the smoke detectors off
@Porterstout Жыл бұрын
A small price to pay.
@Eggy799 ай бұрын
Just sear it then finish it in the oven. Or just remove the batteries 🙃
@EarlGray0079 ай бұрын
I open the windows and turn my floor fan on and smoke it up! 😆
@bobbygetsbanned60498 ай бұрын
Get an air purifier with carbon prefilter if you can't get a vent hood that vents outside.
@forcelightningcable96397 ай бұрын
You’re going too hot; use a high smoke point oil, lower your temp after your sear, and don’t superheat your pan beforehand. I’m assuming you’re going with stainless. ~400 F will suffice, and you’ll know you got it if you pour a *drop* of water on the pan and it dances and doesn’t evaporate.
@zstrode.8953 Жыл бұрын
Fridge: "dammit he's cooking again"
@TheJonathan457 Жыл бұрын
That shit funny asf foo 🤣🤣🤣🤣🤣
@SAFIS448 Жыл бұрын
Rip fridge
@RedKing871918 ай бұрын
Lmao 🤣
@SilverFang27898 ай бұрын
Taking the steak out of the fridge and leaving in out does nothing to make the steak better. All it will do is give you an increased risk of getting a food born illness (even if the chance is still small).
@chingizzhylkybayev85753 ай бұрын
Fridge: don't let the bro cook!!!
@abrahamovicovski Жыл бұрын
I'm waiting for an episode when his fridge collapses 😂
@Jujudeze22 Жыл бұрын
That would be epic.
@winstonbrown1516 Жыл бұрын
That fine Pepper thing is money! Coarse grain really does push the steak away from the pan! Thank you!
@brandonmalone5758 Жыл бұрын
Step 0: Don’t leave the steak in fridge for 2 weeks after buying it.
@jasonmaguire75529 ай бұрын
Beautiful dry age flavor
@RF_N9 ай бұрын
@@jasonmaguire7552 along with that signature flavor of freezeburns and a slight tang
@Deltron60609 ай бұрын
Do not skip this step.
@jermboy478 ай бұрын
@@jasonmaguire7552underrated comment
@StrangersIteDomum8 ай бұрын
Two week cold fridge sealed is ok. It's wet aging. The steak you bought isn't exactly mooing at the store either.
@smetanaa88 Жыл бұрын
#1 tip that changed my steak game: pre-season with salt night before cooking on a rack uncovered in the fridge.
@smetanaa88 Жыл бұрын
It gives a more "homogenous" salinity through the steak instead of only having salt on the top and bottom. I also feel like it's a bit more tender but haven't made a blind test on this to confirm this.
@rogermaris5 Жыл бұрын
/ 24 hrs uncovered seasoned in a fridge that doesn't have crazy odors in it, flip halfway. Agreed
@smetanaa88 Жыл бұрын
@@rogermaris5 I have not tried flipping it half way! Thanks I'll try that next time
@jgo5707 Жыл бұрын
@@smetanaa88 it's more tender, this is known as dry brining and it's what I also do to grocery store chicken breasts to combat their toughness. Want restaurant quality tenderness on a steak or chicken breast? Dry brine for 24 hours before hand. Oh and then also cook it well 🙂👍
@user-dm1tv6nl2e Жыл бұрын
This is called dry brining and is wonderful for steak. Pro move
@vzgsxr Жыл бұрын
In an alternate universe, your fridge punches you back. 😂
@michaelthomas4275 Жыл бұрын
Coming from a guy that buys scrap metal for a living, I got to say I appreciate you keeping the stainless business alive and well lol
@danielhamilton1130 Жыл бұрын
Love the garlic tip!!!
@eggrollorsoup6052 Жыл бұрын
Me too! I'm going to try that. But, sometimes I like to leave little pieces of garlic and thyme leaves on my steak. For some reason I sometimes forget I can take my steak(s) out right after the sear to let the pan temperature lower some...then reintroducing steak, butter and herbs. If I don't bring the steak out and wait for the pan to come down, I overcook the steak. Or if I don't wait long enough I burn the butter and garlic. But yeah, leaving skin on garlic is a good hack. Also, introducing a little EVOO protects both the garlic and butter some. And it's a great combo and healthier (if you cut the butter some).
@missyelliot62377 ай бұрын
Same!
@sabersroommate8293 Жыл бұрын
Thanks for explaining why you do it. Beginners need that.
@possiblycurryddork7 ай бұрын
Good video. You can also salt your steak overnight to dry out the surface
@bhuvaneshd4436 Жыл бұрын
rewatched this just for that kick
@alexh70647 ай бұрын
Resting it on top of the tong is genius!
@deusexaethera7 ай бұрын
I agree with almost everything except #2. I've heard the rule that you want marbled beef and smooth pork chops, but I consistently get tastier results if I reverse that rule.
@sleepyearth Жыл бұрын
As for the salting, please remember different salt has different sodium level. Don't be too liberate with it unless you're comfortable with the salt you have.
@ww6114 Жыл бұрын
Resting on the open tongs if you don’t have a rack to place it on is absolutely genius!
@redfishbluefish4973 Жыл бұрын
It works so well! I’ve been doing it for years and was so happy to see him doing it! I was all like “Ok, if Sonny does it also, I must not be quite as weird as I thought” 😅
@ww6114 Жыл бұрын
@@redfishbluefish4973 hahahahahahaha so true 🤪🤪🤪
@xXMiKuXx21 Жыл бұрын
The actual most helpful steak cooking video I’ve ever seen on here. Thank you, I’ll put this info to good use
@Dustyplastic73 Жыл бұрын
Fr the pepper one and the unpeeled garlic one are gamechangers for me
@Nimtrix Жыл бұрын
@@Dustyplastic73 I thought people did the garlic thing because they were lazy, no one ever bothered to mention why. I add pepper after cooking though, so it doesn't burn. I would recommend trying it and see what you think.
@JDunamis Жыл бұрын
@@Nimtrix I like the burnt pepper xD
@Kefka20108 ай бұрын
The very first step is wrong...
@andrewharris8423 Жыл бұрын
Everything that one needs to succeed in life is found in this video.
@chrismcdaniel3367 Жыл бұрын
So happy you are enjoying that new, beautiful kitchen!!! You deserve your own t.v. show, and tons of V.O. work......(again).
@sephondranzer7 ай бұрын
I get treated like I’m crazy for #1,thank you for this!
@GSR8GHOST Жыл бұрын
"That deserves a big-o dent on the fridge" lol love that
@zhester86 Жыл бұрын
Your enthusiasm for cooking inspire me to cook more.. I can no longer go out for a steak. I’m always disappointed because I could’ve done better. Your vid’s to thank for a lot of the reason why. Thanks.
@zsigmondkara Жыл бұрын
Not putting pepper on a steak before frying it was the single best thing I ever did cooking steaks.
@Shellyshocked Жыл бұрын
My mother and I are the only two people I know who only like ours with salt. I'm surprised to see someone else feels the same way.
@gotsteem8 ай бұрын
You're not alone, trust me..@@Shellyshocked
@nicolasc.37832 ай бұрын
Pepper is organic and can burn. It should be used once the meat is cooked. Salt does not burn.
@P1983sche7 ай бұрын
I love how this guy just beats the crap out of his fridge. He is a phenomenal cook! I cooked one of his steak methods and it was the BEST I’ve ever had. I get so disappointed now when I go to a steak place because his procedure makes it so good!
@joegardens19739 ай бұрын
I'm subing... because that was a rad fig kick.
@andrewilliams6367 Жыл бұрын
Proud that I knew 11/12 of these. The leaving the skin on the garlic was genius. Never thought of that and by the end my garlic was always burnt 😂😂 game changer for me.
@Jethorus Жыл бұрын
Now I have to ask which was the one you didn’t know. (I didn’t know most of them haha)
@tmorin008 Жыл бұрын
@@Jethorus clearly says leaving the skin on the garlic
@Jethorus Жыл бұрын
@@tmorin008 you know. It does indeed
@tmorin008 Жыл бұрын
@@Jethorus yessir
@matthewgingrich703 Жыл бұрын
i like your tong resting method Sonny
@katerinakiaha69257 ай бұрын
Open your steak. season with lemon pepper. Throw it on a hot George Foreman grill for two or three minutes. Let's sit for 1 minute enjoy. It's not that complicated people.
@holden6104 Жыл бұрын
I find that if I season my steak with coarse salt and pepper, I never get a good sear because the steak doesn't make actual contact with the pan.
@LinkTheHeroOfTime Жыл бұрын
Lol! I only saw like one of your videos before a week ago and now they're all over my feed
@nickice7009 Жыл бұрын
Very good 👍. Been a fan for a while. The fridge out back is hilarious and you always on point with edu of cooking.
@kayceetaylor2151 Жыл бұрын
I appreciate your content, Chef...I love how you add a dash of personality to each video by slamming into your stainless steel fridge. Kick it, baby!
@bigdumbbubba4 ай бұрын
I do two things differently. I use beef tallow instead of oil, and I place the thyme on top of the steak while I baste to protect from burning. I also find putting the thyme directly in the pan can pull some of the bitterness out of the stems if it gets too hot
@CCPwillfall01 Жыл бұрын
I swear every time I use seasonings after it's done it taste way better
@niccoloaurelius1587 Жыл бұрын
Highest value food channel.
@maestrovonhuge9397 Жыл бұрын
One of the most fast and concise steak cooking ways on the internet, congratulations.
@HelloThere.....8 күн бұрын
I prefer not to temper. Newtons cooling constant says doing that leads to better sear because cold outside absorbs more heat faster. Also, because the inside is cold, I can seat longer without cooking the inside too much.
@ultimatevenom11 Жыл бұрын
Am sitting here watching this short with my son across the room. If only I had followed step 11...
@JussJazz5493 Жыл бұрын
Omg I just gained 600 pounds watching this that steak looks so delicious I could just eat my phn right now 😂😂😂
@jamesmcluvlee Жыл бұрын
🥩
@Bizeecentral Жыл бұрын
yeah, the constant topping with butter like that will do that. Lol it really isn't necessary, i mean for an overly juicy steak i get it but it doesn't really need that to be juicy. Cooking it at room temp and oiled and seasoned on top of some oil and then topping with bit of butter as it rests should do the same
@orlandodesousa4038 Жыл бұрын
You know , I know this steak doesn't exist. I know that when I put it in my mouth, the matrix is telling my brain that it is juicy and delicious. After many years, you know what I realise? Ignorance is bliss 😋 🤪 🤣
@DaRealTono8 ай бұрын
The garlic tip tripped me out at first, but that’s honestly a rly good fix to something that happens to me on a perfectly good steak alot
@burkemcgowan2056 Жыл бұрын
This is one of the best shorts I’ve seen on how to cook a steak
@michaeldohn13527 ай бұрын
my best tip is, add the pepper after frying, you get the pepper without the bitterness from it burning
@sneakerhead47707 ай бұрын
This is subjective not many people find it bitter. And the oil gets the flavor and carries it into the meat tasting more seasoned then people could put more on theirs if they love extra pepper. I’ve heard this but I don’t get the burned pepper when I do it
@sirfelix1 Жыл бұрын
Dude your like the kid who would always share his lunch.... Parents should be proud...
@notjustanumber7814 Жыл бұрын
you're
@TheoloGGamer2 ай бұрын
I have been struggling lately with getting my steaks tender. I follow every guide to a T. Dry Brine over night, Temper before grilling, cook to medium rare, rest before serving, cut against the grain. Still tough af
@ZaneGerich5 ай бұрын
Contrary to most fried things, you should put the steak directly on the plate when resting. The juices will ring out immediately after you take it off the pan and as it rests, it will reabsorb all of the juice like a sponge.
@Krerker Жыл бұрын
the karate kick was good. Could be better though, the steak looked great, deserved more power to the fridge!!
@jamesmcluvlee Жыл бұрын
🤡
@solomonsalsberg59619 ай бұрын
I do the garlic trick at home but in all my decades never saw it done in a restaurant.. I also like the pepper info, i usually salt the presentation side cookit turn an pepper But i let it rest in a 225 oven while i make a sauce..
@old.not.too.grumpy. Жыл бұрын
Best pan freid 1-steak buy free graising Aberdeen Angus steak (organic if you can afford it) 2-place in pan with a little melted butter (nothing else no salt no seasoning no herb no garlic) 3- rest for a few minutes 4 - eat You get the great flavour of a fantastic cut of meat nothing can beat it
@jorisd6000 Жыл бұрын
Tempering is actually a myth, actually when you put it on the pan straight out of the fridge, the higher temp difference makes for a better maillard reaction, and therefore a more crispy crust
@danielmethner6847 Жыл бұрын
Imma try that right now, see if youre right 😅
@mohammedsarker5756 Жыл бұрын
@@danielmethner6847 was he?
@danielmethner6847 Жыл бұрын
@@mohammedsarker5756 tbh I couldn't tell a difference
@pinikpikantv3555 Жыл бұрын
Gugga actually agree with your scientific statement
@inspiredjaguar57979 ай бұрын
He is trying to get the surface area higher. Which is 100% not a myth. Colder areas producing a greater crust is also a myth because what is actually happening is osmosis from the salt and even air can do it the steak.
@TarantuLandoCalcuLingus Жыл бұрын
Im gonna sleep with this on repeat
@a1aprospects470Ай бұрын
This is the type of person who should be doing cooking videos... someone with actual experience and knowledge.
@Metrion779 ай бұрын
1 and 3 are not necessary, but the other 9 are great. I didn't even think of adding the thyme last to avoid burning.
@Eri- Жыл бұрын
There’s been a million tests that prove tempering your steak makes literally zero difference. You don’t need to do that at all.
@Birdyflu03 Жыл бұрын
Yep
@1995abv Жыл бұрын
Not if you have it rare it'll be cold inside
@nichtsistkostenlos6565 Жыл бұрын
@@1995abv You have to leave a steak out for an absurd amount of time for it to make any real difference in the internal temperature. 10 - 20 min will only raise the temperature by a couple of degrees Fahrenheit. You're wasting your time.
@hobbesip1 Жыл бұрын
This step is basically a token gesture unless you let it sit out of the refrigerator for a much longer time
@lebowski6061 Жыл бұрын
Dry brining your steak overnight on a wire rack in the fridge is a must for me, can’t cook steaks without that step now
@ellengrace4609 Жыл бұрын
What is dry brining?
@worryin5442 Жыл бұрын
@@ellengrace4609 type that into Google !
@sem3ndem0n_73 Жыл бұрын
@@ellengrace4609 basically seasoning your meat and leaving it uncovered in the fridge. the seasoning (salt in this case) pulls out moisture from the steak which will then get reabsorbed into the meat leaving the outside dry for a perfect sear and will help the salt fully penetrate the meat. if you have time definetly do it it will make the best steaks.
@ellengrace4609 Жыл бұрын
@@sem3ndem0n_73 Ah! Thank you!
@orleansartist60956 ай бұрын
Did you notice that bonus trick at the end? If you put a good sear on a steak, then stick it on a plate, it will steam and remove the sear crispness and be wet on the outside
@adamgoodrich807 ай бұрын
Taking it out of the fridge 40 minutes before will only raise internal temp by 3-4 degrees. Skip that step and just make sure you season ~40 minutes (or more) before cooking.
@Flu_Tang_Clan Жыл бұрын
#1 has been debunked on every legitimate cooking chanel. You can take the meat out 1 sec before cooking with no effect on taste or texture.
@stevew4079 Жыл бұрын
Nice. Couple questions though. I learned to not pepper the steak. At least not early. All you’re doing is burning pepper. Like you, I still bring mine to room temperature, even though Heston showed it doesn’t make a difference. Why oil in the pan? You’ve oiled the steak. That’s all I do, into a dry pan. Is it because of basting? Basting - thanks, that’s something I’ve not bothered to do with steak. Will try My tip: pat your steak (or any meat) with paper towel before cooking. Dry it up before it hits the pan
@tbow13gbr22 Жыл бұрын
Letting your steak sit brings the surface closer to room temperature even if the interior of the steak is still mostly the same. Having a slightly warmer surface allows for a more even sear which creates a better crust Oiling the pan also creates a more even sear. Liking the steak itself actually as a binder so your seasoning sticks better, while policing the pan is for the actual cooking process itself. Basically, a lot of the tips he gave don’t necessarily have a huge impact on the interior cooking of the steak or the overall flavor, but they lead to a better crust which is good for presentation and is just generally more desirable with a steak. Also, peppering your steak beforehand is perfectly fine. Pepper burns at around 250+ degrees Fahrenheit. With how quickly a sear goes, the pepper won’t be at that temperature for long enough to burn. Still, if you’re getting good-tasting steaks without pepper, then there’s really no need to fix what isn’t broken.
@JustWonderingAloud7 ай бұрын
Yep agree....dent worthy. These are awesome tips. Like the direct steps plus ever thought to tie it to keep shape.
@csmats5374 Жыл бұрын
Adding pepper before the sear results in burnt pepper. Sprinkle with pepper when it's ready to eat and you'll smell the wonderful unburnt fragrance.
@santouchesantouche2873 Жыл бұрын
Dont season before cooking. The pepper burns. The salt draws moisture out onto the surface creating steam and stopping the crust forming. Also dont use seed oil. Use tallow.
@unholy1771 Жыл бұрын
Salt will help create better sear. But yes, ground pepper on a hot pan = burning taste
@YTiswoke Жыл бұрын
Never put salt on raw meat , pepper burns , crust is for pizza , oil is for french fries......BBQ or grill, NEVER a pan
@g.h.7661 Жыл бұрын
Do you by any chance know what he meant by “pull at 1:15 not 1:25” ? Does this refer to time or to temperature?
@nichtsistkostenlos6565 Жыл бұрын
@@YTiswoke So, I'm not allowed to cook steaks in the winter? Sounds pretty dumb.
@tbow13gbr22 Жыл бұрын
@@g.h.7661 temperature. Pull at 115 degrees and let the steak rest for 5-10 minutes. It will continue to cook while it rests and will reabsorb its own juices. If you’ve ever cooked a steak and then immediately cut into it, you’ll notice that most of the juice runs out. That’s bad. Letting it sit and come up to temp lets the meat reabsorb those juices and creates a much juicier steak
@richmondvand147 Жыл бұрын
also take it out a few days ahead, salt and wrap in paper towel in the fridge changing towels until you cook it. Its like a quick dry age
@barnaclebillsboatrepair40748 ай бұрын
Yowza! Just smoked some filets and had to see this after we ate them. I am incorporating your gourmet finishing advice into next session.
@jeffgoble4761 Жыл бұрын
Did you run out of rosemary salt ifykyk?
@Sumiyeco_boutique Жыл бұрын
No need to bring the steak to room temperature. That’s an urban myth.
@jibbt4059 Жыл бұрын
Not needed but restaurants will do this to reduce cooking time
@j.creates676 Жыл бұрын
Barely does anything. Steak will barely drop in temperature. It might save 15 seconds of cooking time
@drewishaf Жыл бұрын
I learned all this same shit with trial and error. Also, only add a tiny bit of oil to the steak and the pan. Use BUTTER and a mixture of garlic powder and fresh garlic. Also, when you take your steak off the heat, keep cooking the butter and garlic. Let it brown, add some fresh garlic and herbs at the end, and then use that as a sauce for the steak and on a baked potato.
@lordyoshi3232 Жыл бұрын
The Waffle House has found its new host.
@kikoman7803117 ай бұрын
There’s been many tests proving that room temperature steaks don’t add flavor once cooked compared to frying them right out of the fridge. If anything, just dry brine your steak prior to placing it in the fridge for later cooking.
@lifeinaqua6607 ай бұрын
I loved this guy as the medic in Saving Private Ryan.
@asidionprimus12268 ай бұрын
Thats a beautiful medium steak and im here for the advice too
@Spacemans20232 ай бұрын
That fridge is gonna snap one day and go full John Wick on you.
@shorfs Жыл бұрын
You are generous. Muchos Gracias hombre! Many won’t share this…
@forcelightningcable96397 ай бұрын
Leidenfrost effect kicks in at 400 Fahrenheit, and going higher doesn’t help unless you really need that seared quickly-and even at 400 F, that steak is charred before 2.5 minutes have passed.
@DeDuffman22 Жыл бұрын
This is great! 👍 I didn't know about leaving the garlic skin on
@fritzthecat26347 ай бұрын
Bringing a steak to room temperature before cooking has been debunked. The time difference that the temperature difference has on the Maillard reaction is insignificant. The main thing is to make sure you have a dry steak and a screamin' hot cooking surface.
@dougluna5542 Жыл бұрын
Good stuff here! Just did all these steps on some filet mignon and it was kick-worthy
@psychoskwurl8 ай бұрын
I can taste that through the screen. You got some damn good presentation and narrating.
@854818 ай бұрын
Awesome. I've cooked steak a bit like this for years but was never as consistent with the outcome as I'd like. This should help a lot!
@cookies4518 Жыл бұрын
One thing I miss since moving to the UK this year is a properly cooked steak in a restaurant. I have to do it myself as the Brits don’t know how to cook a damn steak. I especially miss a steak off the grill.
@dannac_8888 Жыл бұрын
I NEVER cook steak. But when I went to find the best method, I didn't say, "Where's Jacque or Gordon on YT..." I said, "Where's....Sonny??!!" Happy Holidays luv, it was PERFECTION! 🌞🙏
@robertryan1380 Жыл бұрын
I normally grind my pepper coarse bc I like that pop. Grinding finer makes more sense now. Thanks man!👊🏻
@ongbak75544 ай бұрын
dude that karate kick at the end is so unnecessarily extra but gold XDXDXD
@chalabread2 ай бұрын
1 more I like to do: separate the pieces on a steak, like for a ribeye separate the cap from the middle part
@psvradamlevine6215 Жыл бұрын
I do it like this except I let it dry brine with salt over night in the fridge. I don't let it come to room temperature. I then season it with freshly ground back pepper, garlic powder. Then I put a sear on it, I use garlic, rosemary, and onion cause shallots are hard to find in my small town. I will baste it pull it at 120 let it rest until 135-145 is what I shoot for. I like mine at a medium over medium rare.
@dgibson1375 Жыл бұрын
That's how I cook a steak every time but I don't kick the fridge and the steak is always delicious.
@Pointlesstitle02 Жыл бұрын
“Use finely ground pepper so the it sticks to the pan” you never put pepper on your steak before cooking
@tahirihhanson7 ай бұрын
This the people the world needs more of.
@natashaheidii Жыл бұрын
I wouldn’t put black pepper on the steak before as it burns too easily, I love to put some freshly ground right before serving instead!
@imnotreal3467 Жыл бұрын
Max the meat guy did an experiment and concluded that even though tempering sounds logical it actually makes no difference, but fuck that guy, I'll always roll with you Sonny.
@sdazzle2460 Жыл бұрын
Yeah that guy has the personality of Sonny's fridge
@imnotreal3467 Жыл бұрын
@S Dazzle Ya, I hope they fight as well.
@redfishbluefish4973 Жыл бұрын
@@imnotreal3467 Let’s start a petition to make a video of Sonny running up to Max and jiu jitsuing him after cooking a dank meal.
@imnotreal3467 Жыл бұрын
@@redfishbluefish4973 I'll sign immediately
@rawbmar1166 Жыл бұрын
I don't know what tests Max did but my own personal inner chef disagrees based on my own cooking experiences. I used to cook steak as a novice without tempering and the day I started tempering the steaks magically got better.
@MonsterHDE7 ай бұрын
Do your cooking tips has my family telling me I should become a chef lmao
@gionene68957 ай бұрын
Forgot one more step.....cook on cast iron skillet for better crust and quality
@user-rl1xf2oy2t3 ай бұрын
I like the tip resting the steak on the tongs. I will start doing this!
@Spectralgem3485 ай бұрын
My steaks never carry over cook. I pulled a steak 15° before it was done and I put a temperature probe in it, that is continuous, and put an alarm on that probe. I watched the steak for 5 minutes and the temperature only rose 4°. Then the temperature started falling. When the rest time was done I came back and the temperature was lower than when I pulled it off the pan. I took an instant read thermometer and started stabbing the stake in multiple spots, it just confirmed what the original probe said. Now I just pull steaks 5° off and I get better results
@shanecateriny43598 ай бұрын
Thats solid advice. That’s basically the only way to cook a steak on a pan. Reverse sear is my go too. Also, try butter injecting hours before cooling. Amazing and know one can figure out how you did it. !!!!
@JM-xo6tf Жыл бұрын
That's the best cook in a kitchen..... I also can cook one tasty ribeye on the grill!!!
@precisionsoundworksstudio Жыл бұрын
The epic counting makes this even better! 🙌🏻
@jonb4978 Жыл бұрын
Do not use fine ground pepper if searing at a high temp. It will easily burn (like it did in the video. Have larger ground pepper, but press it gently into the meat. You won’t lose the crust.