THIS is the BEST Way to Cook Steak

Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good.
Ingredients for this recipe:
• 1-pound New York Strip Steaks
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste
prep time: 2 hours
cook time: 1 hour 5 minutes
Procedures:
1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
4. When you’re ready to prepare it, preheat the oven to 200°.
5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
6. Remove the steak from the oven and briefly set it to the side.
7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
13. Let the steak rest for 3 to 4 minutes.
14. Slice the steak and serve it as is or with some Maître D’ Butter.

[@KevinFeeley_KHF]

Chef, nice work. The pre-seasoning does a number of things for the proteins involved. Number one it seasons the meat all the way through, which you obviously noticed. Another thing it does for you is that it locks more of the moisture into the inner tissue of the steak, altering the behavior of the moisture during cooking and preventing the moisture from being shot out of the cells under high heat. Another benefit of the pre-seasoning is that it has a tenderizing effect on the tissue, improving mouthfeel. As for unused portions after a service there are a whole host of options, but the nice thing about the dry brine is that as it sits longer in the walk in the flavors continue to concentrate more and more. No, it won't turn into jerky, you're not using enough salt for that process to happen, but it will dry age and improve in flavor and texture over time. This process can be used on any protein including tofu and mushrooms. Another trick I use at home is that I include dry stock powder in my dry brine mixture to enhance and reinforce the flavor of the protein I'm working with. Love the compound butter you threw together. I'll have to give that a try.

[@jmmontalvo93]

Thank you so much for showing that little trick to get the middle part of the surface to brown! Getting the perfect crust has always been an issue for me and I’m pretty sure this will solve it!

[@KingOfSnub]

Yah thts crazy. Been making steaks for a couple years now and thaty was always something I would experience from time to time and I would have to make it up for by with butter basting. But now I know I can fix it that way is a game changer!

[@blackduckhomestead398]

Searing on a grill plate directly over coals gets you a perfect sear with the fancy grill lines and it to me feels like a slightly different sear but this method made me happy for a new way to get a perfect sear

[@YaH_Gives_Wisdom]

The biggest thing that prohibits a great sear is moisture, especially if you salt & cook shortly after. The salt draws the moisture to the surface & the steak is literally moist on the surface. That’s why the dry brined one seared so well, it dried for 24 hours in the fridge. Water prevents the Mylar reaction, you are instead steaming. The moisture needs to evaporate before it begins searing & by then a few minutes are lost. Next time test it for yourself, dry pat one really well with paper towels & another leave as is. Then see the difference for yourself.

[@jmmontalvo93]

@@YaH_Gives_Wisdom I dry brine for a couple of hours and then put it in the oven at 250F until 110F internal. I’m not sure if the pepper that I’m using is too coarse for it to give a proper sear since I add all the seasoning at the very beginning. I take surface temp measurements of the cast iron prior to searing and I honestly think I’ve been using too high of a temp and maybe not enough wagyu beef tallow. I originally thought it was a surface contact issue so I bought a steak weight but that only slightly improved the result.

[@Castaway_Chuck]

Great comparison! I've been doing a sous vide reverse sear for the last few years and no matter how frozen or how thick it will always be perfect from top to bottom and left to right. No bullseye rare center, pink ring, grey ring. Sous vide reverse sear with cast iron finish!

[@Thiccalus]

A friend of mine swears by this, I really need to try sous vide. Do you have a machine to sous vide in?

[@michaeldickinson3464]

This is the way.

[@NTXChris]

This is the way@@michaeldickinson3464

[@ryanj610]

@@Thiccalus Immersion heater, and a plastic container with a lid for that purpose is the cheapest method. The whole machine is unnecessary other than for restaurants.

[@gouda96]

@@ryanj610 I bought mine for like $55 from monoprice, and I have used it weekly for several years. Easily worth the modest investment.

[@rchuyck]

I have dry brined and reverse seared my steaks and chops this way for about a year, its amazing how flavorful they come out. Use my pellet smoker set at 225 for the baking portion then onto my Weber gas grill to finish. Love the additional flavor with the butter, garlic and thyme, need to try that for sure! Thanks for the conformation, excellent video Chef!

[@ChefBillyParisi]

Thanks for watching, I appreciate it. Smoker is great way to do it as well.

[@seriousandy6656]

I do the same except I finish on cast Iron in my OOni. Ridiculous

[@carvedwood1953]

The key is more the dry brine than reverse sear. Dry brine. Have the steak room temp. The normal cook isn't exactly a fair comparison if you are throwing it on directly from the fridge without dry brining lol.

[@Sean3D2Y]

I just slide the plate to expose the flame 🔥 love searing with a pellet smoker

[@milesmiles68]

Chef, I think you should have done a third steak: what if you pre-seasoned and dry brined a steak overnight, just like you did with the reverse sear steak, but then did a traditional sear on it? It would certainly have the flavor penetration of your reverse sear steak and would be a more direct comparison of searing and reverse searing.

[@FIREBALLINbg]

Actually this is basically what im doing. I let the meat "dry brine" for two hours if I have the time or 40ish minutes if im in a hurry. I can't talk about what the result is since im cooking mostly cheapest pork, but I would love an addition to this video exploring that, since it's relatively reasonable of a time span considering all other chores you can or have to do in between. What I have found is that it is a marginal improvement in all categories, but I can't tell if it is because I've gotten better at all detail included towards handling cooking or just because of the "dry brine". Im also using the quotation marks, since 40mins or even 2 hours isnt that long, yet i've heard and experienced it to be sufficient.

[@narcyz1988]

dude, that's what i wanted to say :) Dry brined makes all the difference here in my opinion :) But i'm ready to taste all three options, and i am sure, that all are delicious

[@kevinskogg2179]

One of his initial misconceptions was that it was "dry" and wouldn't be moist. The reason this isn't correct is that while the outside is dry, that is important for browning. The browning is from the Maillard reaction which happens at about 300F. This means that any water has to boil off before it can happen. So, if you have a dry outside, you can get the brown crust faster because the reaction happens quicker since there is no water to remove. That means you aren't inadvertently removing moisture from the inside to get the crust. That's also was it is more evenly done. No gray ring inside, pink to the edge. This is more evident in large pieces but you can still see it here. The good thing is he learned it. He also learned how the reverse sear doesn't rise as much during rest. This is also because the meat was on the heat less. To me the best thing to learn from this is that just because something is good, old school steak for example, doesn't mean it can't be better. KEEP IMPROVING, ALWAYS! That's part of the scientific method, if you're wrong, learn from it and try again. As for the resteraunt dilemma, they have the same problem with Prime Rib. For your Friday night Prime Rib you need to cook a lot of meat to sell, starting Thursday. There is no 1 hour Prime Rib, let alone 10 minute. That's why you have a lot of "Prime Rib Sandwhich (or soup) Specials" the day after Prime Rib night.

[@kevinskogg2179]

​@@narcyz1988great point. The experiment can be very fun. Also try different spices. I love garlic powder on steak. MSG has a bad name but it really adds flavor. It does not deserve the hate.

[@Hityourdrivefarther]

Seasoning for 24 hr and cooking old school sear first is the best way

[@privateuploads-geo2625]

I haven't tried reverse sear, but I almost always love the old school method- I cook in ghee, with rosemary and garlic (or garlic powder on the steak). I pour the residual ghee/herb seasoning over my steak as it rests, so it has plenty of flavor when served and dipped in that sauce. Your seasoned lemon butter role does sound worth exploring.... But I do like to keep it simple... I highly recommend a Greek salad of tomatoes, sliced red onion, cucumber, Bell pepper, feta cheese, with olive oil, vinegar, 21 seasonings dressing, to accompany that steak, and maybe steamed broccoli, cauliflower or brussel sprouts.

[@drm.365]

I was smiling watching the taste test at the end.... Perfectly done Chef! 😊

[@trevorwesterdahl6245]

This an an excellent video. My only issue with this is cooking streak straight from the fridge. I always take it out to get it to room temperature first. No exceptions, its always better. In addition, after many, many cooks and comparisons, I put mine on the pellet grill @200 until its close enough but low enough in temp to sear (~90F to 100F). Remove the steaks and either use a pan to sear (if I want to saute it in flavors like you did - honestly, not often), or set the grill to 500F, then sear on grill with a butter blend on top. Cooking low and slow gets smokey goodness... but also keeps the steak the same amount of done-ness from tip to tip. It'll be medium-rare, or what you choose for done-ness, throughout, again, from tip to tip. Also seems to be more tender throughout. Restaurant techniques make good steak, but they are designed for speed and volume. Low and slow is substantially better. I also find I really only need salt, pepper (maybe a Montreal blend), and butter while cooking towards the end. I continuously gets told my steak is better than restaurants, but maybe people are just being nice. Honestly, do think its a lot better. Again thank you. I always brine Turkey because, done right, its substantially better and we've never gone back after trying it. The brine seasoning one chooses makes an enormous difference. Try many becuase its vastly different between. So, maybe I'll experiment with this form of steak brining. I'd be tempted to brine with some herbs so that herb flavor gets into the meat. Appreciate. Enjoy!

[@Taffam]

I did your Salmon recipe last week on the smoker and it was a massive hit, first time I have ever cooked salmon - thank you so much for the great recipes

[@ChefBillyParisi]

My pleasure!

[@jmcmonster]

I use both methods at home, but almost always use the pre-season and reverse sear for bigger cuts. I use the smoker for the initial cook - usually around 200-225 and often just use a torch for the sear. For smaller cuts (or if the weather isn’t cooperating), I’ll use the stovetop method or oven reverse sear. I’ve found that the seasoning is probably better the night before, but often seasoning it up at lunchtime to cook at dinner is plenty adequate. Oh, I’ve even done the reverse sear with steaks basically straight from the freezer. I was shocked how well it worked. I did need a bit more in the finishing salt, but still awesome.

[@ChefBillyParisi]

Wow! I’ll have to try that.

[@Zraknul]

Going to have to try that from the freezer since I'm defrosting ~half the time anyway. Do you salt before freezing, or just season and go?

[@TheTaicho123]

That circular motion tip was gold. I'm def gonna try that next time !

[@TheMrMused]

Love seeing tests like this! I go with the reverse sear, but modified. Rather than going in a 200deg oven, I put mine on the grill, flipping after 1 minute on each side, until the internal temp is 100F. Then reverse sear it. Minimal gray banding, great flavor from the grill, a beautiful crust, and fork-tender at rare/medium rare.

[@dochaze1]

I do a modified way as well. I put it on the cooler side of my grill (300 or less) for a couple minutes, let it start warming up and dry the surfaces out. Then sear on the hot side for about 4-6 minutes, then back to the cooler side of the grill until it’s 15 degrees less than cook to temp. Pull, let rest and the internal works it’s way up. The true reverse sear and sous vide I feel don’t render the bigger fat chucks as well.

[@wendiemaccauley2767]

I can’t thank you enough! I now make the best steaks ever! The maître de butter is just so delicious! Thank you again for your expertise. You are awesome!!!

[@ski9600]

I dry brine my steak also for about 4 hours on the counter under wrap. Very good. I wanted to say though that you can still cook the ala minute steak by reverse sear. You should try that and see what happens.

[@ChefBillyParisi]

Not following?

[@darrenmreeves]

I appreciate the honesty and transparency of your video. This is my first video to watch (of yours) and your honesty gained you a thumbs up and a follower! Looking forward to making your butter as well.

[@ChefBillyParisi]

Appreciate that. Thanks for watching!

[@lapdog4135]

I switched to the reverse sear about 5 years ago and love it. I usually do it on the grill where I get it to just above 100* degrees and then take it off. I then open the air takes and get the coals very hot for the sear. It comes out more evenly cooked with a nice wall of pink right up to the crisp edge.

[@DistrictFire]

Excellent presentation Chef! You didn't give yourself enough credit for the resting of the reverse seared piece between baking and the pan. I have been doing this method for years. Thanks for some validation!

[@robertworden8559]

You did a superb job, fun and entertaining and very visual and educational.

[@DAVID-io9nj]

Reverse sear has given me a relatively simple, consistent method of getting a great steak. Can't say the same for straight pan frying. I have also settled on shorter times in the fridge. I go 4/5 hours for grass fed. Add a couple more hours for grain fed.

[@2Wheels_NYC]

I love it Chef! I always dry brine a day before, and my cast iron is 3 decades old. You're doing it right!

[@MarcesAurelius]

have been patty dry after over to 100F… going to try the “swirl” as that sounds much better, thanks!

[@craig7948]

One of the great parts of a longer dry brine, closer to 24 hrs is the meat turns a dark ruby red and the meat is sufficiently dried for a superior sear

[@polloloco3]

Been doing reverse sear since 2017 on a smoker and then searing on a grill. Anytime I try to change it I get upset patrons (children and wife). That butter looked awesome!

[@DJaquithFL]

I've tried a lot of different ways and it's always coming back to my grill using avocado oil, large coarse sea salt and pepper. My modified version is putting the salt and pepper and letting it sit after bringing it out of a cold refrigerator for 30 minutes and then grilling. Essential what you're doing is creating a sauce on top of however you're going to cook your steaks.

[@keepamerica2astrong280]

Hey from the South Carolina Coast. Love the reverse sear on charcoal grill 100% of the time. Do it with pork tenderloin also.

[@benniejohnson81]

Grassfed beef experts recommend cooking the meat slow. They can explain the science of it. Thank you! Good video! Helpful!

[@thedronedownunder3919]

When I was in the kitchen we sous vide (water bath) as many cuts as wee needed. Then pan sear for crust. This way we weren't wasting anything. Great comparison, Chef!

[@raenicholson5544]

2 things… 1.) love your reaction to the first taste of the reverse sear… and 2.) thank you, thank you, thank you for not shoving a 3 inch cut of meat into your mouth

[@amydawson1279]

Can’t wait to try this reverse sear method. Have never cooked a steak like this before.

[@ChefBillyParisi]

Game changer

[@YourBestFriendforToday]

You did the same thing I did. When I tried the salt and fridge for the pre game, it’s just better. The biggest thing I noticed, was how even the flavor was from first to last bite. I’ve never made the butter with lemon, will give it a shot!

[@kengoodpaster1353]

Thank you, I modified your recipe with a cold smoke on the Traeger @225 (as opposed to the oven) to bring the internal temp to 100 then bring it inside for the pan sear. We use Filets as opposed to NY Strips. Nice smoky flavor.

[@alexandervlasov6746]

I did multiple experiments with the reverse sear approach and typically didn't like the outcomes, with some exceptions. In my opinion, it highly depends on meat - as with the sous vide approach. But to get an exceptional result, the reverse sear is the way to go. I personally need to conduct many experiments to master it. However, one can take ideas from the reverse sear philosophy and apply to the traditional method. And it works great. I really like dry brining for many hours - and that's perhaps the main reason why home made steaks are better than typical restaurant ones, as they can't predict demand and dry brine precise amount of steaks. One can use the "slow cooking" aspect in the traditional way, i.e. after searing put the steak in the 90-130 celsius degrees oven for more precise and tender result - I personally like to cook meat at 1-2 degrees precision, at least, for Australian Wagyu it might be important. One can pre-heat meat in the oven to get the dry exterior and thus initiate Mallard reaction much faster, without vaporizing water from exterior first. And then apply the traditional approach. Anyway, the reverse sear is a very interesting approach, though in my case the traditional way is much easier and more predictable. However, I do like that reverse sear really locks in juices, extra fast searing time and more tender (due to slow cooking I believe) interior. So, one can get a "reverse" medium fillet which is juicier than a "traditional" medium rare one.

[@johncrissey3496]

Compare old School to the Just Keep Flipping method. I have used all three and I feel like the JKF method is my fav. I never preseason steaks, just bigger cuts that are roasted or smoked. Great videos!

[@greatpix]

I add seasonings an hour beforehand. In cast iron pan sear on one side and give each edge a couple of minutes sear also. , flip it over on last side, put in oven at 250* until it reaches 130* for medium rare. Let it set under aluminum for 5 minutes. Turns out perfect every time.

[@Narsty_Boy]

I just used a toaster oven to broil for like 25 mins and then finished on a pan and had zero gray band. Perfect medium rare. It's so easy.

[@ChefBillyParisi]

Zero chance you broiled this for 25 minutes and still had a medium rare

[@Narsty_Boy]

@@ChefBillyParisi at 200degrees? Did I mention it's a toaster oven?

[@RossPotts]

I LOVE reverse sear!

[@Quillons1]

I have been pre-seasoning my steaks for about 2 years now. I will never go back to not pre-salting them unless I simply don’t have the time. I’m not sold on the reverse sear technique, though. I absolute hate cooking steaks in the oven. Takes too long and I never seem to get it right. I’m happy with the pre-salting and then grilling or pan searing.

[@elstoof]

The one from the fridge was hotter because the low temperature of the mean transferred heat from the pan more efficiently - like putting hot water in an ice cube tray freezes faster than cold water

[@timsmith4443]

I happen to have fallen in love with 2” thick, bone-in Ribeye from a local butcher. The reverse sear makes it foolproof for even a novice like myself. Can’t wait to try the lemon butter! Thanks!

[@jenjoy3215]

Nothing better than a ribeye. I thought I had died and gone to heaven without the inconvenience of actually dying after eating a steak from Costco that was made with the caps of ribeyes only.

[@liahfox5840]

My favorite too. 1st I get to the bone, than my puppies:D

[@gouda96]

@@jenjoy3215 I eat a ton of prime ribeye from costco. The cap is my favorite part.

[@robertmorley3609]

Cold sear is the current favourite!

[@Jbp658]

I unintentionally did a bit of this, I seasoned the steaks (thinking I was cooking them right away), but then had to leave them like 45 min. Then cooked them the “old school “ way. The steaks were amazing, best ones I’ve ever cooked

[@EarlHayward]

I do that but with a cold sear finish… My wife thinks the cold sear has better taste… It does take a little longer than a hot sear, but it is more even with penetrating into the center… Also, I do my cold sear on a cast iron, but my reverse sear on carbon steel, I think the thicker cast iron allows for the pan to heat a little slower…

[@williemaykit7940]

Dang I’m hungry now! The whole process looks amazing. I may need to try this soon!

[@COLEA001]

Billy - dude as soon as you cut into those steaks I started salivating!

[@tedjeanmahoney8547]

Thank you for doing this side by side comparison. One of my favorite cuts of beef. I will let you know how I did?? Great video

[@davidwatkins8016]

Sous vide is great! It’s simple and not time dependent, ie lot’s of leeway between when to start and when to finish. better if you want medium rare to medium, No need to “ rest” steak. Not thickness dependent, ie 1 inch is as easy to do as two inches. I always pat dry, re-season, and smear lightly with mayo. Steaks go in sous vide 1-2 hours before planned grilling on viciously hot grill.

[@sjenkins1057]

Both methods are great. The traditional way requires more skill; the reverse sear is probably easier to execute consistently for a home cook. Note that the pre-seasoning greatly benefits traditionally cooked steaks as well. It is kind of universally good. Also for pork chops.... It is not necessary, you can reverse sear without it, but it is very nice.

[@ChefBillyParisi]

Agreed, great points.

[@kevingill111]

Normally I wouldn’t argue with someone who’s been doing this for so long but never olive oil in a pan the smoke point is so low it makes it hard to tell if it’s actually at the temperature you want. Olive oil is for adding at the end it adds flavour and richness that normal oils don’t

[@miker.3623]

Glad I found you! Every steak video I view features 2+ inch steaks which are not practical for an everyday cook...who can afford a 1 inch steak that feeds 1 (one) human once a month. With beef prices always on the rise I tend to buy quik-pick lottery by the pound in hopes of one day being able to buy red meat...by the pound! You are an entertaining teacher. Me tinks I'll subscribe now

[@Honkiavelli]

The reverse sear on the BBQ is nuts as well.

[@JamesBaker41]

I've always used a higher smoke point oil with steak. Olive oil starts to smoke at a relatively low temperature and I feel like I never get a great sear with it. It always comes out feeling oily to me. Maybe I'm just more of a grill guy. I do love the temperature control of a reverse sear.

[@gloominousdoom11]

I've been air frying steak. Really good.

[@ronross9887]

I did this last night with a NY Strip and could not get over the taste. It was the best strip I have ever cooked. My personal favorite is a filet and kind of locked in to my big green egg for those. Do you think this cook would work on a thick cut of filet?

[@ChefBillyParisi]

For sure!

[@colinwiseman]

A 3 day pre season works amazing as well. I do it with chicken because of a 3 day pre season steak video.

[@qrf199]

i love it when a chef uses olive oil and not processed vegetable oils, nowadays people seem to think the opposite is healthier.

[@garethhanby]

Olive oil burns and goes rancid, it should not be used for high temperature frying.

[@sportsgamersonline]

Welcome to 2018 Chef. We've been waiting for you :)

[@emmgeevideo]

I have a Kamado Joe with a soapstone "grill". Reverse sear starting with smoke, then letting the fire heat up the soapstone to 500-ish is my fave.

[@steveno7058]

Bingo. Nothing beats a charcoal grilled steak

[@matthewvanrensburg3824]

Reverse searing burger patties is divine.

[@ChefBillyParisi]

Oh man, I need to try that.

[@matthewvanrensburg3824]

@@ChefBillyParisi Its absolutely amazing. Burger patty is 50/50 chuck eye and brisket point, perfect fat ratio over 10 years of searching/testing, and for extra decadence, mince some bacon and Ive discovered chicken hearts and chicken liver are just something else when minced and into the burger mix too. I top with slices of roasted papaya (butter, brown sugar and cinnamon), thick plain greek yoghurt, thin slices of fresh apple (with skin on, red and green), finely chopped cilantro (coriander leaves) which goes into the yoghurt and finally sriratcha on the toasted bun (both sides).

[@ChefBillyParisi]

I’ve got a pretty solid burger blend that I did in my cowboy burger recipe. I’ll definitely try it.

[@kymhocaluk9408]

I do a cold sear. It works amazing. Never go back.

[@oconnellbob]

Great, great, great presentation. I love it!!

[@zacharysmith7872]

The Maillard won’t kick off until enough water is evaporated from the surface. Since the reverse has already dried the surface completely it starts browning immediately. As the steak thickness increases the power of the reverse sear does too. One can achieve ridiculous crusts on 1.75 inch slabs. Btw, I followed your/his prime rib recipe and cooked in my smoker. Out of sight. It’s still talked about and we had it for Christmas.

[@justinabaya6622]

I use the reverse sear almost exclusively and it’s always on point. I will say that it is way better to do a reverse sear on a charcoal grill, the steak gets an excellent smoky flavor along with perfect doneness

[@AustinBoil]

Agree, I've been using the Big Green Egg for years & it's amazing. I turn it down to 200º until the meat is 100º then let it rest, open up the Egg until it's 500º-550º using Grill Grates which elevate the temp even more. (I've tested them with Temp Guns), then do 45 seconds or so on each side, then rotate them 45º for the same on each side again. Then let the steak rest with butter on top for 6-8 minutes. Perfection.

[@Zraknul]

I usually do reverse sear, but I tend to over shoot how done I want it. I've typically done higher inner temp + pan on hi the whole time. Next time I'll try your method with the 100 F target and lowering pan temp (and addatives).

[@gouda96]

I have found it better to keep the pan ripping hot (as hot as you can get your pan and use grape seed oil for higher smoke point) while searing, and reduce the sear time to around 1 minute per side. Then I remove the steak from the pan and remove the pan from the heat, give it a minute or so to cool down. Next I put the pan back on low heat and add butter, garlic, aromatics (whatever you want), then toss the steak in for basting for 1-2 minutes. Less time on heat reduces the cooking done after reverse sear which gives you a more predictable final temp in my opinion. The fact of the matter is though, all of these techniques just slightly enhance an already killer meal, but it's fun to tinker with the process.

[@narcyz1988]

I love Your attitude :) Both are great stakes :)

[@MarcesAurelius]

would love your evaluation of adding “air fryer” technique

[@ChefBillyParisi]

Sorry, I don’t even own one actually.

[@milonguerobill]

Sous Vude is rhw new "New School", it takes your steaks to a new level.

[@wendiemaccauley2767]

Thanks!

[@carilynjurgeson6178]

I like the old school way since it doesn't require 2 methods of cooking and heating up the house with the oven. On the other hand, I will turn the oven on when cooking thicker steaks or tri-tip. TFS

[@ottomondo1368]

I think the reverse method tastes more like processed food- it is very homogenous. The trad way, eg the old Boulud way where the cap gets rendered then the steak is cooked as per your old school way, or purely your way, tastes best and is most satisfying as it has more contrast and texture in each bite, and if cooked perfectly has a more fleshy textured center. Nothing beats that.

[@jklappenbach]

I do a forward sear, where I hit it hard on an iron skillet for 90 - 2m seconds per side. Prior to searing, I put a healthy dusting of salt and pepper. You want salt on the outside for mouth taste, but you don't want salt all the way through. Once you have that sear, at the beginning, you have a seal that keeps the moisture in. After both sides have been browned, I move the entire skillet into the oven at 400.00. There, I cook until the desired temp. We prefer medium. Your original ways remain the best. This is the way to cook a steak.

[@zzmarx]

I am glad he added a bit of steak to all that butter.

[@bubbasteele2991]

Maybe My PaPaw was Beyond his Time. But. Reverse sear is the Way I learned how to Make Steak. He was an Army Cook. Only he Didn't call it reverse sear. He would tell me Start Slow finish Fast. He Cooked every Steak in the oven. Then put it on the Stove top to Finish. My NANA always said This was the Best way Only butter was in the pan 100% butter

[@ChefBillyParisi]

That’s amazing! Thanks for sharing that story.

[@dmdale3598]

A good steak, good seasoning, a good sear, and the right inner temp. Does it matter how you go about it? It's like trying to sell wagyu over beef from the midwest. At what point do people come to their senses? You have reached a flavor that is absolutely the standard. Anything or any way of cooking above that is a sales pitch for the impressionable.

[@martman123456]

You can preseason a steak and leave it in the fridge for 3 or 4 days. It's not going to dry age in that time, but the beef flavor and the saltiness do get better

[@mmachi2999]

My favorite is on masterbuilt gravity series smoked to 100° finished with a sear

[@Nefariobumbum]

This is a very Good Video Uncle Billy

[@ChefBillyParisi]

Many thanks!

[@sanscrux2852]

Sous Vide and reverse sear is the BEST.

[@bakingnanaskitchen4799]

New York strips are such good steaks, good choice. I do the reverse sear method with Prime Rib. It works great for us because we all like medium rare and doing reverse sear gives me medium rare end to end, with no grey band on the edges. I am surprised you use olive oil, I always choose a high smoke point oil, usually avocado or grape seed oil. Like others I find the pellet smoker works great for the reverse sear, then finish either on the grill or cast iron pan. I don't really think there is a "best" way to cook a steak. There are many great methods, my favorite is the Weber charcoal grill, indirect with a high heat finish. That lemon butter to finish looks great. Now I am hungry.

[@ChefBillyParisi]

I tested with clarified butter, olive oil, and avocado oil. And olive oil fat and away was superior for browning and flavor. It wasn’t particularly close.

[@denoftools]

You do not need to do this that far ahead of time. Over the past couple years, I’ve been cooking a ton of steaks on our pellet grills I do reverse sear on all of them I cook grass fed, as well as bison and elk. I season them an hour ahead of time and then let them sit out, not in the fridge. There might be a bit of a difference, but it’s not a truly noticeable difference. I think the reason is the warmer air makes the process happen faster. My favorite cut for beef is the T-bone and I’ve yet to have a bad one come off my grill.

[@stephenmata1821]

I do my reverse sear in a smoker. Give that a try.

[@btdtgg]

I've been reverse searing for ages. Min. 1.5" thick but I prefer 2". I'm not a chef by any means but a properly done reverse sear should be one soild colour throughout right to the edges and have no grey around the outside and a very fine and thin seared outside. I roast until 110 and my sear in a SS pan that is searing hot is less then a minute on both sides. I end up with internal of around 120-125.

[@mikeathony7845]

I had to go back and rewatch this video because I thought this was a lemon garlic sauce your making but you didn't say anything about garlic. You said lemon sauce, so my bad. You did those steaks righteous. Nice job!

[@shirlenerossi-kennedy9728]

Great show a! Thank you!

[@vickiivins3288]

Great video Billy. I’m going to change the way I cook my steak.

[@philipd2252]

the more patience , the better the result 😉

[@Keith80027]

I have never cooked a steak in a pan before as I always cook steak on a charcoal grill or an LP if there is a fire ban. But I have to move into a hotel next week for a couple of weeks and I going to be forced to cook steak in a pan, so I will try your way.

[@Michaelkaydee]

Dry brining is life

[@tonyhoward9268]

It doesn’t brown in the middle because the gas burner shoots the flames to the outside of the pan so it’s not as hot in the very center. They make gas burners that have fire in the center as well as on the outside and I would love to have one. I don’t know why every burner isn’t made that way or at least one. I’m curious how one would compare cooked at room temperature vs out of the refrigerator

[@itsmedeka]

Any chance you can make a video of the "cold sear" method ?

[@Aspartame69]

The reverse sear feels well done because its actually cooked and not raw meat in the middle.

[@jessederks8458]

You know, you could buy an old school Tupperware juicer. That lets you get the juice and (if desired) the pulp while getting a complete usage because you can get the zest as well and dry it out.

[@GregCarlet]

This is great!

[@joebro77]

you can see how the old method makes the steak „soup“ during rest which is not the case for the reverse one. From my experience this is not because of dry brining it but from less high heat exposure all of a sudden. Reverse does not make much sense on smaller cuts though

[@thorthehuntsman2382]

Def wanted the new school way to win right from the start.

[@Jay-sg7rf]

For a restaurant freeze them and cook sous vide. U don't want to hold too long, but an extra 1 or 2 won't change the steak too much.

[@liahfox5840]

Unless it's something as thick roast you don't need the full 24h in the fridge. Think of it like mixing your old-school with new-school. I'd say anything from 2-12h will work fine for any steak up to 2in thick depending on cut/thickness.

[@jensthaysen]

How does it compere to flipping the steak (starting out at room temperature) every two minutes?

[@estanfield872]

I love to reverse sear steak. Only difference is I do the reverse part on my Traeger. Then I had the gas grill fired up super high. Best steak ever even for just prepackaged grocery store steak.

[@ChefBillyParisi]

Yes!!

[@LoriWellman]

You can dry brine a steak for a good week and it would be fine. I do it all the time! I dry brined a steak and then went out of town for 5 days, came back and cooked it and it was delicious! So, you could dry brine 40 steaks, sell 20 and still be fine.

[@ChefBillyParisi]

I can tell you restaurants wouldn’t be willing to make that gamble.

[@Drew039]

I’ve been reverse searing for years. It is FAR superior than the old way.

[@ChefBillyParisi]

💯

[@Deathrattler]

I am going to share one of my secrets to reduce the cost of your steak....AND.....have steak pre-seasoned ready to go. I buy whole beef tenderloins (on sale, of course); and I trim and cut them to my desired thickness. Then, I season and vacuum seal them in freezer bags......into quantities to serve two people. Take what you need out of the freezer and put on a plate 6 hours prior to cooking. Then....3 hours before cooking, take them out of the vacuum bag and leave on the counter to warm to room temp. I have not been doing the reverse sear; however, letting the meat warm up to room temperature has a similar impact on increasing tenderness.