Cooking Striploin Steak on Induction Cooker - A Meaty Love Story

I'm not a huge fan of Thai beef, so I'm cooking a super fatty Australian striploin at home in my Chiang Mai kitchen. Grassfed Australian striploin from Makro with garlic, rosemary, all cooked in real butter. A typical keto and carnivore steak anyone can make, even if limited to a simple induction cooker and basic pan.
I cook and eat at least one of these every day and life totally kicks ass because of it. I feel awesome on high fat, so I always ask the butchers in the meat dept. for their fattiest cuts. These are pretty common to find in the Makro I shop at, the one on Siri Mangkalajarn Road, but can also be found in other Makro locations. In the frozen section, you may also find frozen cuts of grassfed New Zealand beef as well.
For ketogenic food, shops, tips, etc. in Thailand, check out Thailand Keto Guide on IG: / thailand.keto.guide
or Facebook: / thailandketoguide
Music: Used To Know by PYC Music

[@observer5767]

The crucial part is missing. What temperature is being used to sear the steak

[@Rob_430]

Thanks for this video. I’m new to induction cooking. I have a gas stove but I like the portability of this that I can even cook on my deck. It’s fast too.

[@Bbbbbbom]

Thanks. I'm looking on how to cook steak on induction/ electric stove. Additional info on time it took to cook per side of meat (depends on weight or thickness) will be great.

[@jaycee330]

Don't forget to rest the meat after frying it for about 5 minutes. Also, you can start with oil for the sear/char before butter to avoid smoking.

[@meatyeatythailand844]

Yeah great advice! Def needs to rest a short while. Also agree about the butter. Should not have added that until just before basting. Cheers!

[@cantonklein4936]

Gonna try this out. Love your video and will try with a non stick pan I have for now.

[@Nemesis093781]

Thank you for the video, Thumbs UP👍👍.

[@YanBirog]

How thick is the steak? What doneness and how long did you cook it for? Thanks!

[@meatyeatythailand844]

Hey there. This was a pretty thin steak, maybe like 2-2.5cm (hard to find thicker steaks in Thailand). For thin cuts, it's best to cook at much higher heat for a shorter amount of time. That's so that the heat doesn't have time to penetrate much further than the surface. Thicker steaks, slightly lower temp for longer. You can adjust accordingly. That is, of course, depending on how well you like your steak. I try for a medium rare most of the time. Looking back, this one could have been cooked at a higher temp for shorter time. I hope that helps! Good luck :)

[@markanthonypergis2026]

What pan are you using?

[@meatyeatythailand844]

Hey, this was just a pretty crappy nonstick teflon pan. Not the greatest. I've since upgraded to a cast-iron which is MUCH better. I'll get a video up soon for that. Good luck!

[@markanthonypergis2026]

Lol thanks!

[@Feitan0123]

what setting is your induction cooker?

[@meatyeatythailand844]

I believe this was med-high heat. But it should really depend on the thickness of the steak and how you like it cooked. For thinner cuts like this one, I think a somewhat high temp is best if you want a pink, med rare center. For thicker cuts, maybe little lower setting and leave on a little longer. Also, induction cookers tend to vary. This is just a cheapie from Power Buy in Thailand :)

[@Feitan0123]

@@meatyeatythailand844 i have a cheap induction cooker also.. i guess ill have to experiment

[@dc2guy2]

u butter believe it!

[@proweeeee]

There's more fat than meat 🍖 😪

[@mrmr6094]

Terrible!! Butter burns, at it in the end. Don’t need so much fat, there’s a huge piece of fat cap on the steak, use that first to oil the pan. No need to rest for 1 hour as steak will become too salty. Season and into a hot pan. This is a waste of time watching this video.

[@meatyeatythailand844]

Aside from your rotten attitude, I appreciate the criticism! Fair point on butter, the video's outdated. Ideally add butter towards the end after flipping steak and baste. However, I disagree with the rest. Fat = flavor-town. Salt resting 45min-1h = tender steak. Too salty? Ease up on salt... Give it a try, buddy. Cheers!

[@mrmr6094]

@@meatyeatythailand844 maybe do some proper research before posting a video on how to cook. I don’t see how outdated is an excuse for poor cooking skills? Watch other proper chefs and learn. Good luck on your next ‘steak’ video buddy 😉

[@meatyeatythailand844]

Ah, I appreciate you dedicating even more of your valuable time considering you thought my video was a waste of your time. I'm starting to think you did like it! You know, you could try the salt-rested steak while we chat. I'm sure you'll change your mind then :) Anyways, don't take random KZbin videos so seriously, there's a real life out there you can go enjoy. And thanks again for your critique, I will continue to try and improve my steak cooking. I might make a new one just for you, Mr Mr buddy ;)

[@alanroseman]

The music makes this almost unwatchable.

[@alanroseman]

Scratch my last comment.. The music makes it unwatchable period.

[@meatyeatythailand844]

What an unnecessary comment, much like your videos. Get a life dood