Cold Searing Ribeye Steaks - NOT what you expect!

[@JasonBolte]

Cold seared steaks 🥩 easy, no mess, and beginner friendly steak searing method.

[@maxmeh2342]

You should add no salt at least 1 hour before the cook. Salt will draw out moisture from the meat t the surface, and 30 minutes is not enough time for that moisture to be reabsorbed into the meat. Moisture is the enemy of the sear. Also, you should pat dry with the paper towel just before placing the steak in the pan. Also, you should do this in a non-stick pan. A cast iron pan does not respond quickly to temperature changes. That's why you have that 1/8th inch gray edge. Also, see all that fond on your pan? That won't happen on a non-stick. All that crust will remain on the meat. Another benefit of non-stick.

[@marksimpson2321]

I agree with these additional constructive comments to this method.

[@TK-mf5in]

Lol. Nice try

[@blbreptiles4126]

1. You showed us the result right away. 2. You made a short video. 3. Clear and consise wording. You sir are a gem!

[@JasonBolte]

Thanks!!

[@PhoenixContorta]

Ever since I saw Lan Lam discuss the benefits I have exclusively used a cold sear. It works best on a fattier cut, perfect for ribeye specifically. A leaner cut like the NY strip doesn't produce enough oil unless you take the time to gently render the fat first (avoiding the mess still). Also I highly recommend drying it for 8 hours - overnight for the best results. But you can get away with patting it dry if you don't mind risking it be more medium before the crust forms fully.

[@JasonBolte]

Great tips. Thanks for watching and commenting my friend!

[@TheQuietRiot]

@PhoenixContorta when you say dry, do you mean salt and place in the fridge overnight? Or just pat dry with a paper towel?

[@PhoenixContorta]

​@@TheQuietRiot I don't even bother salting it. The no-mess easy cookin' is what makes this style so nice. Set your meat on a resting rack. Then when you're ready throw it in a non-stick pan, and generously season as you go. The non-stick pan helps ensure all the fat stays with the meat and not the pan, letting you need a little less of everything. I find 8 minutes of flipping (every 2 minutes or so) gets me a consistent edge-to-edge medium rare. Pan size WILL affect the timing here. Little pans tend to heat up and cook more quickly (ask me how I know ;-;..) so make sure you're using something medium (like 5 bacon strips-ish worth). Moisture is the one true enemy here. That crust is where the flav-a comes from. The exact time of when you season it has had the least impact to me. Get that crust to form. If working with herbs or other aromatics I don't necessarily recommend this technique as they have had a tendency to burn faster and not have enough fat to fully incorporate with the meat. Just my personal opinion it's totally fine to do it when you think is best.

[@TheQuietRiot]

@@PhoenixContorta Thanks a ton for taking the time to share this really helpful insight. I'm going to follow your advice and only salt after (hey, if it's easier and delivers the same result, you can bet I'm going down that route). Same for aromatics - I've seen a video by Guga about why basting after is the way to go: kzbin.info/www/bejne/kIDGk5JmeseMras While I do have a non-stick pan, I've just bought a carbon steel skillet and can't resist the temptation of giving that a shot.

[@jimedward8908]

Wow could not be easier! Perfect video for teaching people brand new to making a great steak at home.

[@JasonBolte]

Yeah, now I need to get my kids to make steaks. 😬

[@Kardekken]

Really great instructional video for this awesome cold sear method thanks dude

[@JasonBolte]

Thank you very much! I appreciate you!

[@TK-mf5in]

You just showed us how to get an unevenly done steak. Props

[@JasonBolte]

Please explain?

[@sharonsmalls6846]

I like my steak well done. This reminds me of hamburgers, I don't add oil to cook it. Thank you, I will try this one day.

[@JasonBolte]

Totally agree! Thanks for watching!

[@marksimpson2321]

Looks like a beautifully cooked steak!

[@JasonBolte]

Thanks!

[@fbtd2456]

Cold sear is an excellent way to have a delicious steak. Some suggestions. Use carbon steel or a good ceramic non stick pan. Salt 1 hour before or over night in the fridge.

[@JasonBolte]

Thanks for the great suggestions!

[@1337Miller]

🧊🧊🔥🔥🔥🔥🔥 looks delicious!!

[@JasonBolte]

Thanks!

[@Morningdovecamp]

Thanks. I’ll give it a try!👍🦖

[@JasonBolte]

You're welcome! Thanks for watching.

[@IgnitionPointpodcast]

I’m going to try that!

[@JasonBolte]

Awesome! It’s super easy!

[@nthdegree1269]

I prefer reverse sear from the oven to the pan

[@beoz658]

good video btw I saw Nirvana at the Cow Palace in SF

[@JasonBolte]

I'm super Jealous. Thanks for watching!

[@marksimpson2321]

Try testing the temperature from theside so you are more reliably getting the centre of the steak so youll better get medium-rare 😂

[@th6252]

I thought cold sear was designed to be used in non-stick pans (at least that’s how it was presented in the Lan Lam video). If that’s the case, it seems to me cast iron would be a a suboptimal use case for this method seeing how long it takes cast iron to get fully up to temp? And to be honest, the steak looks fairly unevenly cooked, almost too rare in the middle with thick gray bands.

[@justanother240]

It also works better on a non-stick pan because everything sticks to the steak instead of the pan, giving you a better crust.

[@wshyangify]

You can use a cast iron pan for cold sear?

[@JasonBolte]

It works for me.

[@dannyrie1]

can cook the fat strip on the side first to release some fat, then sear the rest of steak on that melted fat

[@davidstephens8543]

Pull the steak out of the pan... you're hitting too close to the pan and getting temps all over the place.

[@Denvercoder]

You messed up when you put salt on it.

[@monteself6826]

I'm out.. last time I cooked steak Alexa turned me in to PETA !

[@JasonBolte]

😂 that $itch!

[@WarpigPSU]

You were pushing the thermometer in too far. Push it in all the way, then back it out about an inch for a more accurate reading.

[@JasonBolte]

Yeah.. good call.

[@kayblendzmmj6256]

No oil, no seasoning and not cooked all the way

[@getinghoff]

It’s called medium rare. This is how most sensible people eat their steak. But your welcome to your overdone grey chewy meat.