Finding The BEST Steak Method

[@syree8581]

About the blue spot, its ink used to mark meat. It's usually made out of some fruits that have a really potent and vibrant blue color, it can also get purple when it mixes with the red meat.

[@blueperseverance3912]

thank you random person :)

[@mandarinduck]

We need to pump this up some more because this is the actual answer.

[@OurLordandSaviorSigmar]

You sure it's not cause it's radioactive or sumthn?

[@lerandomguy2109]

Here they use edible synthetic food coloring markers 💀

[@rainthevaporeon7852]

excuse me for my ignorance but what's the purpose of marking it?

[@vasiliosf2091]

Former meat cutter here. The blue is from the ink they mark the meat with. It's usually made from blueberries but occasionally other fruits too.

[@alisondavid8404]

I've seen green meat but never blue. Thank you.

[@LiberPater777]

You were a mohel?

[@rese9016]

Why is it marked?

[@komiks42]

​@@rese9016 It got tested aka safe to eat.

[@jalifritz8033]

@@rese9016for food safety reasons it shows that it’s USDA approved.

[@21.tranbaonamphuong97]

If you think about it, Goldilocks is actually pretty damn ingenious at marketing. Their pots and pans must be high quality if they can withstand all that radioactive nightmare brewing inside them

[@hoangquanle3310]

Underrated comment fr.

[@kzero1499]

I smell astroturf.

[@conaldeugenepeterson2147]

Can’t believe our boy Canoe is almost at 1 million subs. He was under 50k when I was introduced to his soothing monotone and radioactive chicken. Thanks Canoe for breathing some low energy fresh air into an overcrowded and too similar corner of KZbin.

[@sapphail2410]

I believe it. There are a zillion cooking channels out there with glossy production values and the host playing a character, it's nice to see someone real making real food and being honest when stuff doesn't go right.

[@xShelp_-]

Thats what I loved about him when i first started seeing his videos lmfao like this mf is so relatable @@sapphail2410

[@drewtate5409]

Yeiaaaaaaah

[@aliasonarcotics]

@@sapphail2410 futurecanoe is definitely playing a character, but it's a funny and relatable one so it's definitely at least correct that he's breathing some fresh air into the space

[@marbelhaj1234]

RIGHT

[@minglou2019]

4:30 adding salt does give even browning since salt attracts moisture and goes inside the meat after it rests, so the meat would have a drier exterior, so it browns more easily

[@adreto2978]

Takes hours, salting immediately does nothing other than flavour which you can just do after. In fact the rough texture can give you a worse sear as the steak isn't laying as flat as it could

[@Marte0107]

I love how Goldilocks is still sponsoring you after you destroyed their pot It’s kinda iconic I don’t need an expensive pot but I do like them for for this 😂

[@agathar7115]

what video did he destroy that pot like that 😂

[@Marte0107]

@@agathar7115it was from the 5 best apple recipes for the fall. It 2 videos ago so it’s easy to find in his uploads. Also, if you’re impatient, it happens towards the end of that video 😂

[@lazarus2_9]

@@agathar7115Apple butter

[@ark7395]

​​@@agathar7115 the one with the apples

[@ichlalsulbulqiah1974]

​@@agathar7115check video about making apple recipe or the latest short for apple butter

[@pha6190]

bro this dude is the most sympathic person in the whole internet im serious. why ever you take your break enjoy it an come back the same as you left

[@Der_Kosmonaut]

Come for the jokes, stay for the innuendos, leave when you see the food ❤

[@OurLordandSaviorSigmar]

11:34 bro just added something naughty to his steak

[@Huey-f8l]

Grapefruit 😂

[@Christina..22121]

I don't hate on the guy but these are jokes mostly 12 year olds make and laugh at. These jokes would make me cry for laughter when I was young not now though.

[@Huey-f8l]

must be sad@@Christina..22121

[@antiwoosh4302]

​@@Christina..22121im 27 and still chuckle

[@mariannaprokopa5768]

I am definitely not the target demographic for this channel but it is so refreshing from the shiny cooking channels. First video i saw was like eh... Not my style. Yet i continued watching and am now quietly smirking along and enjoying watching someone actually make fancy recipes with realistic ingredients spices and tools. Awesome job👍👍👍

[@Ashethetics]

Fr I’ve actually started cooking more adventurously thanks to FutureCanoe. His videos are informative without being intimidating. I like how he leaves his mess-ups in, and is honest about how things taste. He also kind of translates some things and makes them easier, and I also like how sometimes he doesn’t have some ingredients, so he substitutes them. It’s very “real” and honest. With a lot of cooking videos, the perfection is super intimidating to me.

[@nquartuccio]

Same here. I thought why does this guy have so many views…. Here I am watching the 4th video in a row 2 weeks later

[@Tjoachim]

Why did I laugh so much at that ribeye joke😭 5:22

[@Kiragi]

No one is talking about how that knife just went through that parsley so nicely

[@a_fudo]

I was waiting for it and i was dammnnnn

[@timestampingcomments9712]

8:27

[@calhds2402]

FutureCanoe never fails to find the most radioactive meat Edit : Yo this is my most liked comment thanks y'all

[@hellofafella]

bro got the ivermectin beef

[@phuanh992]

We all fear for his health. It’s like watching Gordon in kitchen’s nightmare at the beginning of every episode where he had to eat the crappy stuff.

[@FWAPSOo]

Real

[@a-youtube-rat]

​@DontReadMyProfilePicture.57 ok

[@CaptainJack11111]

i have radioactive meat :)

[@trashbearcan]

The grey band in the reverse sear (Babish’s) appeared from cooking it at too low heat on the pan for too long. It has to be RIPPING hot and you want a quick sear to develop crust and prevent cooking of the steak any further.

[@tcjoyce11]

Agreed, another thing that can be done to minimize the grey band is to rest the dry brined steak out of the fridge for 1-3 hours until the middle is near room temp, that way it spends minimum amount of time in the oven coming up to 115°F.

[@DWardington]

@@tcjoyce11getting it up to room temp before hand makes no difference. Think about it, the steak is doing that already inside the oven - just much faster

[@tcjoyce11]

@@DWardington The oven heat has to penetrate the outer layer of the steak to heat the inside. It takes longer to heat the inside from 37° to 115° than it does from 70°-115°. In that extra time you are going to develop a wider outer grey band as more of the outer part of the steak will reach well done. I've tried both ways and I get better results with my setup by resting my steaks for 2-3 hours before reverse searing.

[@hyfishboiboi2664]

No it’s actually the dry brine. From personal experience idk why EVERYTIME I dry brine when I pan sear theres a grey band

[@andrewdevita629]

@@hyfishboiboi2664 Nah it's not the dry brine. I dry brine contstantly and that never happens.

[@cemetery.chitchat]

We’ll miss you

[@dc8836]

The "daddy chill" bit got me pretty good. Your timing with those little sound bites is fantastic!

[@martinhybelbauer4857]

i have autism

[@Hostefar]

Me too

[@SamAlt420]

Nice!

[@ayushyasrivastava5189]

Skill issue

[@henkdeklapsteen6787]

Ok good for you.

[@IMCOLD.B]

Same 💀

[@darnstewart]

At last, a cook that watches YSAC. Pepper, pepper, pepper. I think the blue might be he ink from the stamp the slaughter house puts on the carcasses. I hope that's what it is.

[@koshey245]

That's what I thought it was because beef goes green when it's bad

[@Boa3110]

Since I'm here early I will take the chance to tell you that you are great at what you do and I hope that you reach as high in your career as you truly deserve

[@AW-nz4gl]

I love what I do but I hate who I do it for. How do I move laterally?

[@regneva1957]

Yt and Instagram comments are like yin and yang.

[@junjiscomb7909]

@@AW-nz4gl lol

[@buysnoah]

​@@AW-nz4glIdk

[@wojciechszynczewski6047]

Needed that today, thanks

[@sorakara_tokido]

The viewerbase of this channel really made my day multiple times. Thank u guys I need that a lot : )

[@TheDonSapius]

For whatever reason you're not posting for a while. Just hope everything is okay and hope you come back. Seriously your content is helpful and entertaining and helps my anxiety and depression. I'm being serious. Take your time and do what you gotta do. I appreciate you.

[@Cloudyqueso]

This man is going places. Maybe not the kitchen, but places indeed! 🎉

[@TheLastCrankers]

The ER

[@Fr34ksh0w_C1rcu5]

​@@TheLastCrankersmaybe that's the reason he's taking a break

[@normalhuman9878]

Nah he’s going to the kitchen despite everyone’s protests

[@theseer4439]

Every second you are not looking, he is only getting better at cooking, just like he always was.

[@Rain_K1ss]

honestly, every video is a step forward in progress

[@theseer4439]

@@Rain_K1ss true

[@haaafiiiiqch]

Cooking videos are boring but FC gets me laughing😂

[@joybwoy]

You say they are boring wouldn't you say its just you who is boring tho pathetic

[@NonsensicalSpudz]

ok @DontReadMyProfilePicture.57

[@Fanculohores]

They’re not if you actually care about food and weren’t born in 2015

[@shashankshekhar6952]

Infact i dont really cook at all just watch him for the jokes

[@flyingoctopus4304]

Thanks for making all the great videos Canoe, I hope you have a nice break and anything you gotta do goes well.

[@pingproblem9525]

0:58 bruh I am dying here😂😭😅🥲🙂

[@Mus33-n1l]

5:36 can’t hide it anymore

[@cupcakebro]

Nah we were joking about the radioactive chicken but blue is ACTUALLY the colour radioactivity creates, my guy actually found irradiated meat this time

[@muffinman3052]

Never in my life have I seen BLUE on a piece of meat. Usually the exotic colors are reserved for the mold in my compost pile...

[@HajileMalach]

​@@muffinman3052it's just ink uses for marking stuff in production thankfully

[@moraolmdg12344]

It's edible ink used for marking meat

[@luiscova9007]

The blue thing on the steak is usually where they stamp it after it passes quality control

[@sdfggdfg5fgdfg]

yes the stamps. it could also be trapped blood or lymph if it's in the skin or fat but either way it's no issue

[@manfulify]

Stay well while you're away from posting for a while - hope nothing serious is up & you're just taking a well-deserved break after the insane growth your channel's gained lately You're one of the best & genuinely relatable creators making stuff on KZbin right now - love ya & take care Canoe~

[@Nieveria]

i think my favourite thing about this channel is how he describes the food very thoroughly and in-depth

[@Khornecussion]

" If you're here for a fun time and not a long time, do this every day. " As a Texan - damn right.

[@FunctionallyLiteratePerson]

You might be able to reduce the grey band for the reverse sear by letting the steak cool down in the fridge for some time (after it rests normally). At least 20 minutes. The blue should be fine.

[@resentfulsoulofthetoilet589]

Epic troll

[@Keanuthelegend]

@@resentfulsoulofthetoilet589???

[@kanosdead]

never seen bro emote like that lmao @ 13:25

[@HowAboutAHug]

that little whimper at 2:10 was the best part

[@icoh25]

Man made a steak method video without including Guga

[@Ironclad17]

Butter basting always turns out well. 3 minutes for one side seemed pretty long to me though and you can see the sear is thinner on the 1 minute side. The blue comes from the blueberry juice ink they use for marking the carcasses...hopefully.

[@kakyoinshonkers]

3:00 get that bag king

[@chairofthebored]

To prevent the grey band in reverse sear, get your pan as hot as possible. I'm talking the highest heat setting you have, not med-high heat. Then take your rested heated steak and PRESS it into the pan for about 30s. Flip and do the same for each side. The grey band is well done steak, so the higher heat you have the lower amount of time required to sear and the less heat will penetrate into the meat. The only issue is that it's very easy to burn the crust using that high a temp but so long as you pay attention it shouldn't be an issue

[@liteprotoss]

THIS. I'm surprised how far down I had to scroll to see this. Thank you.

[@Iupitus1929]

LOL THE PRINCETON LSAT PREP BOOK, "give it a nightmare".

[@beetlesquash5521]

The subtle humor is what i most like about your videos.

[@Buffazi]

not following guga’s steak method gotta be a crime

[@MinecraftManager]

It’s like the death sandwich from regular show. You need to follow it 100% otherwise you die

[@insperrr.a]

​@@MinecraftManageramazing reference

[@marierose1592]

Yeah but he'll notice him one day

[@Revitalyzed]

It should be. I finally got around to trying his seasoning method, which I never used to do before, and followed Josh's advice on letting it rest a little longer and the results were amazing.

[@PescaColorata]

.

[@admstantler]

even his steak is radioactive 💀💀

[@tree6814]

YSAC reference!!!! finally at 5:10

[@skypuppeteer]

I was not expecting the "pepper pepper pepper" but it made me so damn happy YSAC has been an absolute favorite youtube channel of mine for years now, and hearing them referenced in a video from a newer-to-me YTer that I've been greatly enjoying put the biggest, doofiest grin on my face

[@JonySmith-bb4gx]

0:57 that's me getting nightmares 1:29 that's how you get kicked out of your house 2:21 that's concerning😂 3:40 that's not medium rare . That's sushi rare 4:55 your neighbor it's olive garden ? 5:35 i have several questions 6:22 i have several questions again 7:18 someone's been on his computer 8:09 the hell ? 8:42 i agree 9:38 again someone been on their laptop

[@kaseylirious2612]

7:43 the blue part of the meat can mean two things either it's gone bad or the more likely answer is from a plant based water soluble ink that USDA inspectors use to grade meat. The colour just means the cut was just close to the stamp

[@SomuaSomua]

It probably the water ink

[@timix2g797]

I think, the gray band on the babish side is either because your pan was maybe not hot enough too "only sear without cooking the steak" or, what I think could also have been is that the oven was too hot leading to a lower cooking-time so, that the outside is already done while the inside is on the raw side. Maybe try sous-vide with the reverse sear!

[@Kefka2010]

I believe the Grey band comes from cooking on the stove top. Hotter stove plus less time on contact to get your sear equals less Grey band. Usually why reverse sear has a smaller one.

[@lb8384]

seasoning a steak before AND after frying it is the correct way to do it. If you season it beforehand and let it rest, some juice will come out but the salty juice will enhance the inner parts of the steak, it will be a little salty on the inside then. If you use freshly grounded pepper and some other stuff, as well as flaky salt after cooking the steak then you will get deep flavour and some tiny crunchy salt bites with your steak.

[@xoofuhlyyt5461]

The Raclette curse is a unexplainable phenomenon that occurs when you buy a big chunk of raclette cheese to eat it for KZbin videos. Scientists explained that strangely the raclette loops itself to make it like there is a never ending quantity but after examinations it's just get unfinishable for sometimes.

[@themadlad8717]

13:40 damn I didn’t know this vid had cake in it

[@Nova3482]

I hope futurecanoe is OK since he said he would not be posting for a while. Take care my friend.

[@theblackwidow3401]

canoe uploading right in time for my lunch, a true american hero

[@mimikrama]

I don't know why but a 8:50 i thoought You would say "after mixing it all together let's give it a taste and rate it through 1 to teen" and started laughing my ass off. What the fuck is wrong with me

[@SolensHormoc]

Bro fr

[@kylewubz8713]

Never stop making videos. Your comedy is top tier.

[@JacobG627]

"Sometimes you just got to do things in reverse. Like a good cow girl." 😂

[@mmyu2801]

Did you rest the NYStrip (reverse method) till it reaches room temperature before you start cooking or did you start it right after you took it from the fridge? The gray band could be from the outside of the steak cooking faster than the inside which happens when the steak is too cold. If the steak is at room temperature before you began baking, it cooks more evenly throughout.

[@brianfromthirty]

idk how but bro became my fav cooking channel💀

[@ruftiku]

13:24 Justin really said 🌜

[@OldmanJM]

Watching you try to use that bent fork in every video is just hilarious. The commitment you put into not admitting that you are just using a bent fork is amazing.

[@keeyp.adventuring]

13:35 “best of both worlds” i was half expecting Hannah Montana’s song to play 😂😂

[@SarthakRauts]

The blue-purpleish fat on your steak, that is probably just ink from the grading stamp

[@dane6446]

That chicken fried steak is the first stable food you have made. Congrats Canoe.

[@freethinker3693]

it looks pretty good.

[@Control747]

8:40 "I thought that was just a list of Babish's ex-girlfriend names." That was great!

[@case3177]

I'm sad that most people skip the sponsor cause burning the apples in the sponsor's Dutch oven is genuinely the funniest thing you have ever done

[@gunshotrose]

When I heard you were gonna make a country fried steak with a whole ass strip instead of cubed I thought "wtf" but I was pleasantly surprised and it turned out great. Good job!

[@subinchentha3015]

This is one of the steak method to ever exist

[@nitemare3904]

Corn starch

[@shay_box]

​@@nitemare3904ya

[@Absbor]

"season it with fresh crack" Note to everyone: Canoe is too poor to get crack. it's just seasoning he didn't want to name correctly.

[@AdogFTW]

Wow. Thank you for clearing that one up.

[@Absbor]

@@AdogFTW you're welcome 👍

[@MO-rl9gl]

They way he takes the recipes so literally kills me man😭

[@hazarsamaxdd]

That gray band when you did reverse sear is an indication that your pan wasnt hot enough, you need a scorching hot pan to sear the outside of the meat as quick as possible or the meat starts to overcook and gets that gray band

[@zacrusher3312]

10:53 idk even know how to describe my thought process on this but it made me giggle xD

[@ShadmanKhan]

He even manages to make steak radioactive somehow 😂

[@gungy_vt]

Usually, potential collabs between KZbinrs would be welcome, but I'm really worried that there's gonna be an unplanned FutureCanoe/Chubbyemu collab one day.

[@Clipmaxxing.]

13:38 GYYYYAAAAATTTTTT

[@Daniel-go2rn]

I knew somebody would say this 😂

[@dionlel]

4:55 saw that coming from a mile away, still got me lol

[@Kefka2010]

Fun fact all, America's Test Kitch and Cook's Illustrated recommend letting the steak rest BEFORE searing for a reverse sear. It's a benefit of that method.

[@Zurius]

I can actually answer this as a butcher. The blue is from the stamp they use when stamping the primal for its certified grade and all. That's all. It's totally fine. I do cut it away because of this very reason though. 😊

[@Luke-2954]

Hope youre well my guy, take your time with the break, i hope you get some rest!

[@MusiciansRule07]

Be careful, my guy. Guga is to steaks that fried rice is to Uncle Roger.

[@RoseEllis-w1y]

This is the best cooking channel because Mr. Canoe actually makes mistakes for all of us (the humble viewers) to learn from! He shows us what works, and what doesn't in real time, we are LEARNING!!

[@TataePeerawatLaoarun]

Congratulation on 1 million subscribers ahead.

[@andoyosua5887]

Congrats for your sponsorship!

[@ScarTalon]

why is the steak BLUE???? 7:23

[@ryanhadi7084]

Stamp from QC

[@rimpidas11]

11:33 ayo 💀💀

[@Jplaysgames24]

5:34 is crazy 😂

[@lakshyabansal1087]

8:06 i lost it so freaking hard ...the water in my mouth just snorted in my brain

[@jomanozzzilgrandez1381]

Helpfull! Could you make another video like this but with steak?

[@prashant8180]

I was hungry now i dont even wanna look at food thank u so much😊

[@kevinpaulin7690]

We’ll miss you, FC. Enjoy your break- however long it is.

[@Enoux7]

I watch your videos before sleeping everyday because they just make me sleepy

[@LeGouv]

What a wonderful "you suck at cooking" reference 😂😂

[@AnshuSingh-jf1hh]

Bros cow is a Chernobyl survivor

[@Cat-bb5zk]

"Some say im the masterbait i mean masterbase"😭

[@clarenzcabana8224]

Your videos are always entertaining

[@OmnipotentO]

This is the best cooking channel. More relatable than the other 9000 channels cooking A5 wagyus every day

[@dum_dum05]

FutureCanoe actually got a whole bakery there 13:39

[@MonkeyChainsaw]

It’s almost like he’s still here 😔🪦

[@aynain1810]

Who

[@CECEYATE]

@@aynain1810your mom

[@aynain1810]

@@CECEYATE well yeah she's here but anyway.

[@roxdeath8326]

the blueness is fine. Its what farmers use for inspection. its safe to eat.

[@BiteMe3331]

5:10 pepper pepper pepper!! the reference I was waiting for haha

[@dsknehslgn]

you're so much better than any of those other youtubers

[@WoahAndWow]

why does it look like tuna in the middle? 3:38