The Perfect Steak Every Time With These 3 Techniques

[@o0bananaman0o]

almost all other KZbin cooking channels tell you the finished temp and not the temp to take the steak off the heat, I've overcooked a few steaks because of this. thanks for clarifying!

[@andy_cooks]

My pleasure

[@Casanovamorris]

Who's forcing you to be a Vigan?

[@soonerfrac4611]

Anything thick, even just a bigger ribeye, if I have the time I’ll reverse sear. The biggest difference is I do so in a pellet smoker/grill. Since the particular model I have also has a gas side, I don’t have to wait for the pellet side to come to temp or waste a bunch of pellets. Simply turn on the gas side when I pull it off to rest. By the time it’s done so it’s ready for the sear.

[@joshuasee2860]

@@andy_cooks can you try cold sear ? plssss

[@Dropit174]

Great vid thanks, @Andy Cooks what oil is used please

[@conorryan3035]

This is the steak tutorial the internet needs. Simple, down to earth, not overcomplicating anything. A1 content Andy - delighted to see your channel hit the bigtime.

[@connect_or]

Not saying he is a master, not comparing and criticising .... a true master with fuckloads of experience...

[@briankelly5731]

Was A1 supposed to be a pun?

[@barrettwilliams9313]

​​@@briankelly5731 I was thinking the same thing, I saw A1 in an answer and my first thought was Whaaaaaattt!?

[@andypetrow4228]

Not A1 content...... A5 content

[@briankelly5731]

@@andypetrow4228 lol

[@Quartiano]

Immediate respect. Opens up by saying there is no “best way” and continues throughout the video to have an open mind to different ideas and concepts.

[@michaelrose4792]

This has got to be the absolute gold standard of steak cooking instructional videos. Thanks for this!

[@rysupastar718]

I thought Guga is the gold standard.

[@Ottoni174]

@@rysupastar718 guga is trully a steak master, there is not a single method that he haven't tested

[@italianskygod111]

NOT

[@Dudecifer]

If I go to a steakhouse and they dump, canola oil, in my usda prime steak, we gonna have problems 😂😂😂

[@Minox_]

I only have a cast iron grill pan, so I use Andy's way of oiling and salting the steaks and then baste it like he does in the pan, works like a charm!

[@vincentkar3030]

What a wonderful down to earth steak cooking video by chef Andy! It's interesting that modest video like this one seems more special among the other fancy looking ones. 🎉

[@digitalazia]

One of the best videos of steaks cooking , very straightforward, simple , and connects with everyone. Well appreciated Andy

[@clintsmith3751]

I am 54 and I have always avoided cooking steaks and just cooked chicken on the grill because I was never good at it. Recently, I was introduced to cooking ribeye very similar to the way you did on here. I have a 5th (or side eye) on my grill so I sear the meat just a little on each side and adding butter and salt and garlic in the iron skillet then get it on the grill and man does it cut like butter! Thank you for showing me other methods to cook steak. I am enjoying it more and wish I was shown the proper way 20 years ago. Better late than never huh?

[@korylp6219]

Good to hear you’re looking on KZbin how to cook steaks and getting into it. Keep at it and don’t be afraid to try cook it!

[@sammydsouza4379]

You are inspiring me 😊

[@frankezendam5409]

Thanks Andy for explaining everything in a clear manner. We’ll enjoy our steaks even more!

[@999Rabs]

You popped up in my feed so I thought I’d give your tutorial a watch. Man, am I glad I did. Hands down the best and easiest ‘ how to cook a steak’ lesson I could have hoped for. You are a very down to earth and ‘real’ teacher that explains the various techniques simply and clearly. The temp guides and when to remove the steak from the heat is something I didn’t know (I’m a very average cook) so this will be a game changer for me. I’ve now subscribed and look forward to learning a lot more from you 🙌🏼🙏🏻😊

[@jazzattak]

ANDY …you are such a breath of fresh air! My confidence and competance are on the up because of your video’s. DO NOT STOP!

[@lynzhu3343]

I really like putting some onions into the pan with the steak and finish with some raw green onions and cilantros. The sweetness from onions go extremely well with butter and garlic. That’s something I learned from Gordon Ramsey’s recipes

[@wizcombo]

Usually toss in Serrano chili when I’m basting so that I can cut through the fat

[@MrJoeDone]

high quality video, no time wasted, nothing left out and everything well explained and differentiated between knowledge and habit

[@zacharyhagan818]

I started cooking steak using the multiple flip on the pan or grill. I then tried the reverse sear with the oven, and had mostly great results. Sous vide is what I use now to get a "perfect" steak, and then sear it either in a pan or over fire. I also am a big proponent of dry brining overnight, I personally think it tastes better. But if I just want a steak with little fuss, on the weber charcoal it goes, and I just keep an eye on it for 10-15 mins (depending on size could be less or much more). Butter basting on the grill I think gives a good flavor as well.

[@Johnnyyonnadam]

what makes this video special is the simplicity mixed with professionalism ,, my favourite combination ,, cheers to you Andy and all the best .

[@AndrewSlacks]

Great stuff Andy. Pan searing and butter basting is my go-to for steaks under 2 inches. One thing I think is worth mentioning: dry aged beef tends to develop a nicer crust because of the decreased moisture. If people don't have access to good dry aged beef (or just want to keep the cost down) they can get a similar improvement to the maillard reaction by doing the dry brining method you mentioned for larger cuts. I'll season a non-aged ribeye or delmonico, let it sit on a rack uncovered in the fridge for 24-72 hours (depending on size) before pan searing and basting. It doesn't taste dry aged, but the crust (and seasoning) is miles better than if you season it and cook it straight away. P.S. I'm American and I never understood why people like the taste of burnt spices on their steak 😂

[@shepardice3775]

Black pepper doesn't burn when you're searing your steak. You have to burn the crust to burn the pepper. What cooking with it does is mellow it out. You won't get the sharp, peppery feeling but just a milder version of the pepper flavour. That can be good or bad depending on what you want and what you're trying to achieve.

[@mct0407]

@@shepardice3775 it certainly does burn. A lot comes off and burns in the oil and creates that acrid taste.

[@monkeyock4575]

@@shepardice3775 I agree with MCT80, the pepper (and most other spices) burn when they sit in the hot oil for the duration of the sear. If I add pepper before I pull the steak out of the pan I do it in the last :30 (seconds) so it doesn’t sit the whole time in the high heat. But we all do what works for us. We are just sharing our experiences.

[@johnszwede8516]

Medium rare according to google is 54-56 c and that what I use …….under this is blue and rare from my eye . But I’m just a civilian

[@WV-HillBilly]

@@mct0407 There's plenty of videos demonstrating that you can't burn the pepper on the steak, without burning the steak. I prefer Guga's example, bias I suppose. But yeah... it certainly isn't burning.

[@paulmoloney9218]

Thank you so much, I reversed seared a 600g rib eye on the bone by your method, it was magnificent, I actually didn't beleive I could cook something that tasted so nice, thanks again, cheers Paul.

[@UKWildcat13]

Anyone who can help me cook a better steak is my hero.

[@londonsteak0823]

I've been referring to and studying a lot of books and videos while selling steak for a long time, but I couldn't help but admire the process and results shown in this video. Personally, I think he is the number one person in the world. It was just art. Thank you from the bottom of my heart. I'm subscribed.

[@christinatakacs6791]

Thank you Chef Andy for this course of "How To Cook A Steak". Lots of good information for novices and experienced cooks alike.

[@kylesargert3336]

Thanks for the tips I made a steak tonight after watching this video earlier and it was the best steak I've ever made 😊. Appreciate it chef.

[@Hortonscakes]

I always do a dry brine 24hr on my steaks, I wish I could get your steaks! Just beautiful! Thanks Andy!

[@blazb3596]

If u dry brine, do you then salt at all before the actual cooking?

[@billdavis2590]

I’d heard of sidecooking the fat cap but not specifically first to render it for the sides. That makes so much sense

[@nathaneyears508]

Will 100% use the technique for the fry pan. I’ve always not used enough oil. I chargrill steaks on my Kamado Joe Jr and have never looked back. Still perfecting how to get the right Maillard reaction and right level to have the grill but getting there. Great video mate

[@donelmore2540]

Lately I’ve been smoking my steaks in my pellet grill for an hour at 150, flipping once. Then I pull them off, put in a cast iron skillet with bacon fat (if I’ve got any) or butter and turn the grill up to 500. When it reaches 500, I put them in the skillet for 4 minutes on side one and 2 on the other. They come off with a BEAUTIFUL color and very tasty.

[@BatesonBen]

Andy, cheers mate. I'm a massive fan of the reverse sear. I have a pellet grill, so I find at 115-120°C gives me the most smoke flavour while getting it up to rare, then get a searing hot cast iron up to smoking with avocado oil, and sear it up and rest. Must must temper steaks that are 1.5 inches or thicker, far more even, predictable results. I always probe the steaks while in smoker/oven to 53°C, searing to preferred doneness. Perfect. Love your work mate, keep it up;-)

[@AmateurEngineeringBro]

Tempering steaks is an old wives’ tale passed down by many chefs, so it’s understandable why chefs such as Gordon Ramsey, Andy, etc. still believe it. It’s been tested many many times and bringing the steak down to room temperature actually makes no difference. More importantly, it’s takes more time to bring the steak to room temperature than it takes bacteria to grow. Don’t take my word for it, give it a try. I didn’t believe until I gave it shot. Never tempered a steak again.

[@graceteng1847]

Thank you chef!!!! I made the best steak with the grill pan in my entire life!!!

[@charlesrenniemacki]

Red meat, loads of salt and everything dripping in butter - my polyps are exploding like volcanoes, and I love it!!

[@avwie132]

“I don’t have the science backing it up, I do it out of habit”. Thank you! It’s enlightening to hear this honesty.

[@slaimy76]

Great video! Tempering is very useful when cooking steaks at home as the hob that you use in the commercial setting emits way more heat and can resist the steak cooling down the hot pan as it is put in cold. Most hobs at home will not be able to handle the flash reduction in temperature (and even more so if the pan is not thick enough) and would take a while to heat back up making you choose between optimum doneness and optimum crust. Keep up the good videos! This quickly became my favorite youtube cooking channel!!!

[@adrienhb8763]

It takes sooooo long to bring up the temperature of a cold meat by leaving it outside that one can wonder if it’s really useful.

[@Honkiavelli]

I used to be a purist pearl-clutcher when anyone spoke about reverse-searing. Now- I will only use this method because the consistency is remarkable.

[@nickmarsh4176]

For me, the technique you use is secondary to whether or not you've given it a solid dry-brine. That really makes it pretty bulletproof. I really like a good dry-brined reverse sear, but as you mentioned, with thinner cuts, the reverse sear doesn't really work. But a dry brine makes literally any cooking method better.

[@miguelitogg]

You're easily the most practical pro-chef I've ever watched on KZbin. I'd be happy to pay, and eat your food, and have several beers afterwards.

[@elliot3571]

Thanks for this video Andy! I use the sear-rest method over a charcoal grill at home! I mainly use this cooking method over a thicker cut of steak (1.5-2inches). I don't tamper my steaks as well, and i season them with only salt right before searing them. First initial sear will be longer (90-120 seconds per side) so as to get a nice crust on the outside before resting the steak for about 5 minutes, followed by consecutive 20-30seconds sears per side and 3-4 minute rests until it hits medium rare temperature. I adopted this cooking method from a restaurant called Burnt Ends and every steak i cook so far has been ridiculously good - edge to edge medium rare with an incredible crust. This cooking method is definitely going to take up a bit of time, but its very worth it :)

[@ucdbnxt7318]

I go with sous vide then sear. Sous vide offers the benefit of TIME which help tenderize the cut. I had to cook 10 ribeyes for guests and sous vide to the rescue. The guests were AMAZED!!! One said, "You can't get this at a restaurant"... yeah, that good....

[@michaelgoff4637]

Did a hybrid reverse-sear/pan-butter basted technique last night on a nice 2" Sirloin with the picanha still attached. Was banger at dinner and the leftover steak sandwiches I served for lunch today were FANTASTIC. Nice vid Chef!

[@EMASTER118]

I just bought a nice Victoria 12" cast iron skillet and wanted to make my fiancee a homemade "Pub steak dinner" to break it in, I followed the steps you pointed out and it resulted in probably the best steak I've ever made in my 30 years on this Earth. Excellent video, can't wait to try doing a Tomahawk with the reverse sear you showed as well!!

[@mseaton2000]

Thanks Andy and wider team. I’ve always struggled on the Scotch Fillet when cooking at home…finally nailed it tonight. Your “how to” videos are brilliant. 🇳🇿

[@succubiuseisspin3707]

I like the reverse searing best. When the weather is to cold to go outside to use my infrared gas grill, I put the steak on a cheap ceramic plate and use a blow torch to get it nice and brown. Gets really hot an makes less of a mess than a pan with oil.

[@JeffreyPia]

I do sous vide, which seems to be pretty similar to the reverse sear method. Meat comes out of the cooker a perfect medium rare, and I just have to be sure not to overcook it when searing. Good stuff. Def going to buy a tomahawk next time I hit the meat market and give it a go in the oven.

[@dfinite1111]

Cooking in plastic? Hmmm?

[@jyoung188]

Thank you for going with actual temps and not some nonsense palm feel or whatever.

[@rommelsaint8869]

What oil do you use?

[@GarrickBlake]

Thank you so much for your simplicity. I am no longer afraid to cook a steak.

[@LakeMeadows]

I cook my steaks in two stages: 1-sear on stove, 2-finish in oven. Pre-heat oven to 425 °F. Take a strip like New York cut, seasoned both sides with cracked sea salt and cracked pepper, cast iron pan on high heat with olive oil, sear both sides for four to six minutes. Then, put steak (while in the pan) directly in the oven for 8-12 minutes. Rest for 5-10 min = Perfectly tender medium rare slices. Cheers!

[@bassingman9911]

Excellent video, to the point and very informative. I salt my steaks about two hours before cooking. Get the kettle grill to around 700 degrees and cook for a couple minutes on each side.

[@andymcc04]

Really enjoyed following this series, thanks for sharing! The shack and garden looks amazing, I’m in the planning stages for my own shack so this has really helped with a few ideas. Happy cooking!

[@ByronPhillips1]

Great video! I use all of the above methods but find the biggest game changer for me is dry brining for at least an hour or two before cooking, preferably overnight. Reverse searing with a charcoal smoker has to be my favourite cooking method, hard to beat that extra flavour!

[@risingphoenix01]

Absolutely love this video! I would really like to see more videos like this Andy, a little more on the technical side of cooking. Maybe Uncle Roger or even Gordon Ramsay can learn a thing to or two from you 🤪😜

[@gospeladvance]

This guy knows what he’s talking about. Specially, with that last method it is amazing! I use that myself, and it works like a charm every time

[@olaroti1211]

So simple, straightforward and practically helpful. Thank you.

[@tobarstep]

Your temperature numbers make more sense than any others I've seen. I see instructions all the time for sous vide that say for rare, cook at 120f. Except 120f produces a steak not even remotely rare, more medium. Thanks for giving these numbers. I'm going to use them from now on instead.

[@gram40]

Those temperatures are out of the oven, not final temps; you can expect the internal temperature of all those steaks he cooked to have been 10-15 degrees (Fahrenheit) higher after resting. If you're using water at 120 Fahrenheit and they're coming out medium, you need a new sous vide device.

[@chongymeister14]

sous vide is over rated for steaks...

[@michaelhull7873]

Steak should NOT be sous vide...my opinion obviously!

[@Mammolytic]

Yeah, sounds like your sous vide device is messed up because you shouldn't be able to overcook your food.

[@shepardice3775]

@@michaelhull7873 Sous vide is good, it's just not noticeably better than reverse sear unless you don't want to monitor it _at all_ . If you at least check your temperature probe a few times or have an alarm for when it reaches your target temp, you should be able to get identical results with the oven.

[@JonEslick]

I've been doing my steaks on the Blackstone recently and they have been turning out great.

[@DangerousGuitarist]

I do like switching up the methods, however my newest adoption has been the sous vide reverse sear. It’s an incredible way to get a consistent and juicy steak. Plus there’s a benefit of being able to infuse specific flavors into the meat.

[@roger5159]

Great Master Class in different ways of cooking steaks. Thank you. 👍

[@bigsuperpower]

Hands down to you this is the best Steak Cooking video on the internet!!! You know a master at work !!! thanks for sharing!!! I have Tried ALL and I can tell you all my friends think that I am a master steak chef as well!!! Can wait to travel to the land down under to taste some of the greatest steaks on the planet!!! Thanks again for sharing!!!

[@benclayton3762]

That was a great video Chef. Really well made and presented while very helpful. Great work.

[@bildo99ify]

Much respect to you, Andy. It is so nice seeing the passion in your eyes. Truly a man doing what he loves! 🤙🏽

[@TSIXGaming]

i would try this if i wasnt banned from the kitchen

[@leroyhopkins2229]

What you do 😂😂

[@LukeJarvisBJJ]

MATE

[@Ghost-hs6qq]

What did you do to get banned dawg 😭

[@chazzzman4422]

Drybrine over night, sear with charcoal and move to no charcoal side of grill and put the cover on until temp is 125 F.

[@willisbcteoh9840]

Effective and straight to the point. I too seaaon with only salt. Reverse sear in a weber kettle indirect and finish on blazing hot coals. 😋

[@marksimpson2321]

Fabulous content. AndyCooks gives the reasonsfor things, which is common in experienced knowledgeable chefs not so much in some youtubers

[@KZuzu83]

After watching this video, I IMMEDIATELY subscribed! You are awesome Chef Andy 🤜 🤛

[@remcopoppe4870]

Best steak help out there. Simple usefull facts. Fool proof and amazing taste. Thx andy

[@sambaggins2798]

I love his videos. No clickbait. He gives you exactly what the description tells you it will be. Now I’m hungry. Lol, I’m going out for a steak. Suddenly craving one for some weird reason.

[@jeffcobb8151]

I cooked mine on a gas bbq for the first time the other day and it was delicious. I think its the most versatile way of doing it and less messy! Going to have to invest in a thermometer, its a no brainer.

[@DriftR_S14]

I keep coming back to this video to try the next cooking method. Last but not least, the tomahawk! Keep it up Ando 🍻

[@duanerowe2154]

Grreat video loved it . For people that frown about tattoos, i didnt even notice them untill video almost finished. Thanks

[@andrewmcguane6894]

For myself reverse searing has worked the best and have enjoyed the results the best

[@narftivo1980]

Thank you so much for the clear, easy to understand instructions. Just made the best steaks of my life!

[@cowboy3067]

I like the honesty of taking the steak right out of the fridge even though I have seen plenty of video showing tests of tempered and none tempered steaks. The tempered steaks cooked more even

[@wallybeep]

Holy hell. There is an entire friggin’ internet of this shxt. It’s as simple,as this: you, sir, have offered up the definitive instructional video about how to properly cook steaks out there. Short. Simple. Concise and dead on brilliant. Thanks, man. Well-done.

[@gregholding9483]

I regularly pan fry or grill (gas bbq) my steaks using your methods, and i'm always happy with how they turn out. Another method I use for lamb backstraps and beef eye fillets is sear then oven bake. An old neighbour put me onto this and said they bring their steaks up to temp in a 70°C area after a very hot sear, which can be handy when you need to cook lots of steaks or trying to juggle 5 other dishes. I'm yet to attempt a reverse sear

[@dennissmith7282]

I do the reverse sear on my Traeger Smoker. With Mesquite pellets. Take it off at Medium Rare. Crank the Traeger up to 500.. sears it up real good.. perfection!

[@MDoftheNorth]

My god, finally someone cooking steaks with correct temps and technique. This is glorious. Thank you! Also, totally agree with your take on pepper and higher grade wagyu. Brilliant

[@markyanchik1280]

Great video! Seems like a nice weekend project, grab some steaks and some buddies and do them all ways and see what you like best

[@rodf1021]

Great simple detail with the right amount of dialog.

[@Sevetamryn]

What i do: Season (salt, maybe pepper). Hot pan (some clarified butter) close to desired color, add cold butter (generous) and herbs as desired. Oven is preheated at 140 C, finish in oven to desired core temperature. Works for me well. ... will try the reverse method next time. ... thanks, great video!

[@MaximillianFuller]

I cooked my first tomahawk this past weekend...pleasantly pleased with the result, but will definitely try the reverse searing next time. Great tutorial! Thanks!

[@joerobertson7887]

Great video. I've tried all 3 methods; cast iron skillet on my grill is no. 1. Grilling is no. 2 but you have to get grill above 600 degrees which is hard to do on most propane grills.

[@andrisromanovskis9363]

Oh, I look forward to repeating your lessons. Thanks a lot, Andy!

[@rojacone]

I've done reverse sear with good results. I have a charcoal and pellet grill and also have great results. But I like seasoning the meat the day before then vacuum sealing them. I use a sous vide set at 49 degrees and let them sit there all day. then when ready I put them under the broiler. works great and no complaints.

[@MegaMemimo]

Thanks, your technique is very good and works perfectly

[@LWRC]

Never seen steak swimming in oil & butter like that!!! Will definitely give it a try!!!!

[@harryplotneriii6696]

I like to do reverse sear on my charcoal grill set up for 2 zone cooking. I also use mesquite chunks for extra flavor.

[@aleksandernitkiewicz5218]

i love garlic. so i just cut a whole clove in half and put into the pan. use it after cooking. steaks for a nice garlic butter sauce for the potatoes.

[@ramonaausterman9620]

Thank you, Chef!

[@secretsquirrel572]

Great video! I have a sear station on my grill that can get to 900*F in the matter of minutes. I like to get my steaks to room temp then apply salt and pepper. I’ll put the steaks onto the sear station for 1.5 to 2 minutes on each side. Then I turn the heat on one side of the grill off and move the steaks to that side. I adjust the temp on the other side to about 450*F, close the lid, and let them cook to an internal 115*F. I pull them off and let the sit for five to ten minutes before cutting. Absolutely fantastic this way.

[@ch3f824]

I use only Australian waygu. The best meats. The best instructional video ever. Thank you Chef!!!

[@joerobertson7887]

Outstanding info here. I've direct grilled and have used a cast iron skillet on the grill...after watching this I'm happy to see I've been doing them right!!!! Rib eye is the only way to go! Thanks

[@Asksksksk]

nice of you to adress the tempering myth, fantastic video

[@JojoSavy]

Like you I use different cooking methods depending on the cut and thickness. I’ll do sous-vide for my vacuum packed filet mignon, reverse sear on my t-bone, pan fried for my 1 inch sirloin and occasionally I’ll throw some meat on the barbecue. I sometimes dry brine and like you I don’t pepper before. And yes, I use a thermometer.

[@korbin70x75]

The best 'how to cook a steak video' ever for me, thank you for making things simple..I'm not stressed now👊

[@j-fb4596]

This dude is for real, legit stuff

[@johnve8327]

Andy is just the best….

[@razzrazzly6078]

Andy is a master of steak.

[@mrobershaw2]

So many questions answered. This is quickly becoming my favorite cooking channel.

[@TheAtticradio]

Yep probably one of best steak demonstrations ever you ll have these tips on all your fav steaks here for life ! vg !!

[@Quozl]

Sous Vide with my Breville Polyscience Hydro Pro Plus, then depending on the cut finished in the pan or on the grill. Perfect every time. In the pan for Filet finished with Cafe De Paris butter, on the grill for Sirloin, Rib Eye etc with just salt and pepper.

[@zolohoyge4893]

Appreciate the clarifications and simplicity

[@njoyridin3928]

Reverse seared a couple of porterhouse steaks 🥩 🥩 tonight to perfection. Thanks for the tips 👌🏼