It is actually better to put salt on it the night before and let it set in the fridge. It will eventually draw the moisture back into the steak and make it juicy and tender. Also since butter has a low smoke point you shouldn't use it. Instead you should use a clarified butter or Ghee. Much higher smoke point. Use butter a minute or so before removing the steak.

I’ll be tuning in for more ways to make steaks 😎🔪🥩

Look delicious love mushrooms for just a little lest pick for my son I loveit the way you cook it how much longer I cook minds the way you did it ❤❤❤❤

You should make more videos. Very nice!

I found this at Food Lion as well. Pan fried mine to rare and I really enjoyed it! Was super surprised!

What did u have the stove on? And the butter should go last because it burns

This is a how to not prepare a steak

Rare

The Denver steak is non other than a boneless chuck short rib with fresh marketing.

Wow. You make a few controversial statements in your video and you don’t address some of your commenters concern. When do you salt the steak? Right before or x time before? Use only butter with its low smoke point or oil and butter? How long do you let it rest? 1-2 minutes or 5- 10 minutes? When do you finish a thick steak in the oven? Use of a thermometer? You only have 37 comments. Seems to me you can read and answer some of them.

Also didnt slice it corrctly

99⁹

Multiple types of salt? Great idea!

🤦🏻‍♂️👎🏻

This is only a food n sport center

The fact that this video has 41k views indicates to me that most people are not very good at cooking. Yikes.

You murdered that steak. What's that fat grey line almost 3/8" into a center that meets the Medium rare level? Around the edges and more than half the steak is medium while only the center is where it should be. Salt isn't added just prior to cooking, it's either seasoned well before cooking, 45min to an hour, so the moisture is drawn well before cooking or after so it eliminates the problems of moisture ruining the sear. After developing the crust on both sides with more frequent turning, either finish in the oven which can be eliminated as well by lowering your flame to reduce or eliminate the overcooking of the center.

thumbs down for cooking a steak in butter, what a ho mo.

NY strip is a 12 ounce steak. A 16 ounce is called a KANSAS CITY STRIP STEAK. And why do you flavor an expensive steak with a 20 cent pat of butter? Why do you idiots do that?

You WANT the kosher salt to ABSORB the moisture of the steak, over a couple of hours, and then pat dry the steak, because you don't want to put a moist/wet steak in the pan, because you want to sear the steak, not steam it. You mentioned to put the salt on the steak just before putting it into the pan, and that you don't want the meat to dry out. Coincidentally, I enjoyed my NY Strip steak yesterday, and I opted to use mt DeBuyer carbon steel pan (in lieu of my AllClad stainless steel or one of my cast iron pans) - delicious!

Steak cook looked great but I disagree with Seasoning right b4 ! Salting well in advance will pull the salt into the steak along with the juices that come to the surface !

Used butter instead of oil and it turned out really nice. Will try that. Video is 3 yrs old and still very helpful. Thanks much 🥩🍄🥦

great video, i like a good rare steak. that is not mid rare that is rare. still a great video

Great tutorial. I’d start with oil, then add the butter later to prevent the smoke and burned taste.

I tried this today and my 2 steaks turned out perfect. I cooked mine medium well.

He burns the butter and flipping steak towards him

That was flipped 4-5 times? How many minutes per side ?

what is this, amateur hour? undercooked, no aromatics, no butter, could have gotten a better sear

How long for medium steak

basting it with butter and rosemary would have been nice

What size cast iron is that?

Do you keep it on high the entire time or bring it down to medium at all?

And it is just as easy as that too for sure

Mushroom mushroom

I'd love to do it, but the stove is covered with grease after

AS for me this is a nice video....never mind all the wanna be so called chefs who have bitched about you.....always critics with nothing to offer

This is a great cut for the cost. Very similar to a striploin. Its an especially good value if you get Wagyu denver cut. It'll be about half the cost of a Wagyu striplojn but pretty much just as good. It can be difficult to find on display but any good butcher will be able to cut some up In my experience.

never had waygu before so I found an A5 Denver steak on sale. can’t wait to try it, thanks for the cooking tips!

Hey man you might check out this video, changed how I thought about salting and brining kzbin.info/www/bejne/gnO6nYOJZdiHnKM

That shit raw 😒

Nice! I find that the reverse sear method until internal temp of 115-120 then finishing in cast iron for crisp outside works best for this cut. Have you tried that method yet?

How to cook and cut a Denver steak, it is from the CALF? AS IN baby cow?

I love it. Great way of cooking it. Thanks Zaida Puerto Rico

I’ve experimented with this cut at length and I feel like I’m taking crazy pills because to me it’s identical to the short rib from the main side of the cow and nobody would cook a short rib this way so I don’t get it.

Damn, that's definitely not med rare sir.

Thats shit look raw in the middle

excellent content SteakMaker. I broke the thumbs up on your video. Maintain up the good work.

Great video! Presentation was spot on! I just wish I enjoyed my steak rare as it looks in the video.. I can't help it, I just like my beef medium well. Go ahead internet, crucify me.. eating steak the way I prefer is well worth the criticism 😀

Food Lion sells Denver Cut here in NC. They cook up great on the stove.

No garlic or rosemary? Fail!