How To Cook Steak Perfectly & Evenly Every Time

The Art Of Cooking Steak: gentl.mn/perfe...
In case you missed part I and II of our steak series:
Steak Cuts Guide - gentl.mn/2PlmQjD
Steak: A Buying Guide - gentl.mn/2N1NXCU
#howtocooktheperfectsteak #gentlemansgazette #steak
So how do you actually cook the perfect steak? You guessed it! It depends on many factors.
For one, in my opinion, the cut of the steak matters. Personally, I really like grilling bone-in steaks such as a rib steak or a t-bone steak because I find that the result is better overall.
Now I want to walk you through step-by-step to get the perfect steak, so here we go.
One, always allow your steaks to come to room temperature. It depends a bit on the setting of your fridge but in general, it takes about one to two hours to get there.
Two, pat your steaks dry with a paper towel because that removes any excess moisture.
Three, trim your steak as desired. Personally, I don't like big chunks of fat because they won't render especially if you cook your steak in medium rare or rare and because of that, I get rid of them in the first place.
Now, it's time for seasoning. Basically, there are two schools of thought. Some people argue that seasoning your meat and your steak beforehand withdraws moisture from the meat and it takes away from the flavor. They also argue that the excess moisture will result in a crust that is not as brown and crisp as without the salt.
Now in step 5, the preparation methods deviate. For a bone-in steak such as a rib steak or a t-bone steak, I suggest you use the grill. It all starts out on high heat. Fire up your grill and get it as hot as you can, ideally, you leave it on there for at least 15 or 20 minutes, it depends a bit on the grill. Once it's really hot and you can see some flames, it's time to put the steak out because the grill is so hot, it doesn't take long to get these nice burn marks on the steak.
Once you take your steak off the grill, it's time for rest and some aluminum foil. Typically, we rest a steak for about five to ten minutes depending on the thickness. The thicker the steak, the longer it rests. or the steak.
So how do you do it exactly? Well, first of all, I start with a heavy pan typically stainless steel with a nice even heat distribution. I suggest you stay clear of Teflon pans or aluminum pans because they lack the heat capacity and your steak won't brown as nicely. For my steaks, I always use the biggest burner on high, let the pan preheat very nicely. Also, I choose an oil that is suited for high temperatures such as grapeseed oil, maybe peanut oil. You want something with a high smoke point so no olive oil or canola oil. Make sure you have a quality pan, it is heavy, so you have that heat capacity and the pan does not cool down once you drop in the steak.
Add a generous amount of oil to your pan, you don't want to skimp on that otherwise, it may stick to the pan.
Now it's time to add your steak. Ideally, use some tongs and you lay it away from you so the splatters don't hit you. Personally, I always put on an apron that way, I prevent my clothes from getting fat stained. If your pan is hot, the steak will sear pretty quickly and you can sear it to your desired brownness or darkness or crispness. While some people like to flip their steak multiple times, others prefer to flip it just once.
Once you have the sear, you could baste your steak, meaning you can add herbs or maybe butter to it and then use a spoon to drizzle it over the steak. It will add a little bit of flavor and it's something that you can do.
Once you have the steak seared to your liking, it's time to put it in the oven. Some people put it in the oven in the pan, however, I don't like that because the pan is already at a certain heat level and that would unevenly heat my steak. Instead, I put my steak on a plate that is oven safe and I put it in the oven anywhere between 200 and 250 degrees Fahrenheit. Now, I regularly measure the temperature with a meat thermometer. If I want to eat it at medium rare or 125, I take it out at about 120 because I will let it rest afterwards with a bit of aluminum foil, it will still heat up and get to the desired 125 degrees after 5 minutes.
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[@bertlyte3471]

I’d say food is a great addition to this channel

[@OwenDLC]

Perhaps the best video I've seen this week. Makes me want to become a steak expert.

[@dipro001]

I like how you created one after another experiments in a field that is not your expertise and still managed to create content that gives the big experts in the field a run for their money. You gave the audience the data to judge for themselves instead of making big promises. I find the data you presented on different combinations to be useful; It is not something other cooking shows present. Please keep up the good work.

[@GertHellevig]

I watched all three parts. Simply the best tutorial ever seen in this area! We are about to open small steakhouse (In Thailand) , and so important to do training for all of us. Thanks!!!

[@mansoorwahab8934]

Another great video Raphael. I consider myself a steakaholic. I eat 1-1.5 pounds of ribeye about 2-3 times per week. I have a charcoal grill in my backyard, but will use a regular pan when the cut is slim enough and I'm feeling lazy. I season my steaks with salt, black pepper, and garlic powder. Any sort of sugar is a no-no (combination of saturated fat with simple sugars isn't healthy). After enjoying ribeyes, I have a hard time going back to even NY strips or T-bones. NY strip has that stubborn fat you mentioned that remains sturdy even after you cook the steak properly. I'd highly encourage you not to use grapeseed, peanut, or other seed oils. These have an improper balance of omega6 (linoleic) to omega3 (linolenic) and oxidize easily when heated creating inflammation in the vessels. Instead, you should use avocado oil, extra virgin unrefined coconut oil, beef tallow, lard, butter, ghee, or any other animal fat. These have much more stable chemical bonds that prevent oxidization. Cheers,

[@pancakepablo]

Probably the best steak tutorial I have ever seen, amazing job. thanks for sharing!!

[@gohantanaka]

Excellent Guide! Steaks are a great example of taking time to do things right, being patient, and paying attention to detail. You can’t rush a good steak.

[@jray5550]

To think I’d find the most comprehensive video on youtube about cooking steak at home on a non-cooking channel! Great job!

[@planbenterprise]

I swear, I’m making steak for breakfast right now because of you. I love you...

[@severussnape6886]

Hey, this video helped me to cook steak for my father for his birthday :')))

[@rosalindlewis3523]

I love the oven gloves that are closer to my elbow. I tend to touch some area of the oven so easily and burn.

[@CozyRetroCorner]

This guy is amazing. So full of knowledge, I have learned so much by watching just a couple of his videos. Great content!

[@TomMcMorrow]

I've never personally had steak, but it's something I've wanted to know how to do properly for special occasions (similar to indulging in cigars or whiskey). Thank you so much for such an instructional video! I'll be sure to dip my toe into the world of steak preparation soon.

[@joshhardin666]

Well done! Both your experiments as well as your excellent explanations are very much appreciated :D

[@sajnaps]

Excellent guide, my only comment is that the reason sear and then roast in the pan is so that you can get more caramelized protein on the bottom of the pan for the pan sauce. A dirty pan is a sauce chefs best friend. whilst I was working in a fine dinning french restaurant we would be scolded if we gave a dirty pan to wash. "Whats this left in your pan Chef... How dare you waste all this flavour!!" You should make a video to show how accompany your steaks would love to see how a gentleman makes chips.

[@TimothyRCrowe]

As a Southern gentleman, I need to teach you how to take care of a cast iron skillet, Raphael. Rule no.1 NEVER wash it with soap, and No. 2, give it a thimble worth of oil film you rub it down with before putting it away. Then it will never give you rust issues.

[@rsevp179]

Although I usually rub coarse ground black pepper and freshly minced garlic onto a steak a few minutes before grilling, we often melt a cube of butter and add a packet of lipton onion soup mix to it. It starts to cool and firm up and we baste the steak with this in the last couple of minutes of cooking. If you baste earlier it has a tendency to flare. Try this it will change your life.

[@erzherzogalbrecht8504]

I will realy try that

[@Mike-xn3vr]

I like you choice in knives, Shun are the best knives and all i buy. Cheers

[@chiongms]

Great video!! I always season my steak with salt and pepper only. Cook with garlic, herb and butter (towards to end) in the pan.

[@thisfamilyloves]

Hi Sven, some good tips, I'm new to your channel and enjoying it so far. I have started to pick up some style tips. I recently discovered sous vide for my large steaks. I cover with salt, pepper and garlic powder. I noticed you said you didn't like the texture of the sous vide. Try reduce the time to 45-60 min per inch thick. This will give you a natural texture. I follow this up with a minute on each side with butter and aromatics in a heavy pan. Let me know how you get on with that Garry

[@yanisbenchara3006]

great serie Mr sven i love that you diversify the content of the channel

[@marksterling8286]

Personally I a use sous vide and get great results, if you are getting a rubbery or mushy I would review the cooking time. Rubbery suggests not cooked long enough and mushy would suggest it’s been cooked for too long.

[@ygsv0925]

You are great I’m learning so much from your videos, great job

[@deltaxfir3825]

Your voice is legit so calming, it's like ASMR but better.

[@surfboard6074]

voice quality agreed, but perhaps without speaking like there is a period. after. each. word. period. If . english. is . his . second . language. that. would. be. different.

[@Veronica_needssleep]

My personal favourite is a nice thick entrecôte, grilled over coal and seasoned with just salt and pepper so you can taste the meat and not just the herbs. After grilling and resting I cut it into thin slices and share it with my family and guests.

[@ZipEmUp48]

I like New York strips. I think they are a great combo between texture and flavor. I likewise don't care for the fat edge, but I cut mine off after it's done cooking. I think it effects the texture and flavor if you do it before you cook it. I like to season my steaks with coarse salt, pepper and then if its in a pan: butter and smashed garlic. If the steak is on the grill, I will baste with garlic butter. -Best

[@thatcrazywolf]

My favorite is the ribeye for the flavor. A good piece of beef just needs salt and pepper nothing else. I personally don't mind tougher cuts of meat so I eat a lot of sirloin or Chuck eye. Uncle Chris steak seasoning is good for steaks with less natural flavor like sirloin or tenderloin

[@LukeBerringer]

If you're having issues with cast iron, maybe try a French made carbon steel skillet. It's what I used in my restaurant cooking days.

[@TheJohn8765]

Raphael, if your cast iron is rusting, that means your seasoning isn't deep enough. Cast iron is also *very* easy to maintain (and you can even use soap if you need to, provided the seasoning is well done). Just google how to season the pan and do it 2x. It'll work for months of use.

[@rodrigodepierola]

Picanha is a favorite cut in my family. Because of its cone shape you can get medium-rare parts and medium-done ones depending on where you cut.

[@gentlemansgazette]

Very popular in Brazil!

[@inquizative44]

What about the Porterhouse steak? And a cast iron pan is best because it stores the heat. Don't worry about it rusting because it won't if it's seasoned or if it's new, it will rust a little until it's seasoned but it won't hurt the food or the pan. However, if you properly dry a cast iron pan it won't rust. You can dry the pan after washing it by heating it up, that will evaporate all the moisture.

[@Narsuitus]

I personally prefer lean meat. I personally prefer grass fed. I personally prefer black Angus beef. The porterhouse is my favorite cut. I prefer to grill my thick steaks on a cast iron grill pan with unsalted butter. I prefer medium rare. I usually do not season my steaks. However, when I do, I select up to three of the following: fresh ground black pepper, tumeric, coriander, cayenne pepper, paprika, cumin, balsamic vinegar, red wine, garlic, onion, mustard. No salt and no steak sauce. I prefer to eat my steaks with a fresh salad and a glass of red wine.

[@Pertamax7-HD]

Ok sir

[@TheDanishSpaceman]

Nice video! Browning the steak in oil is a no go though! 😅 Use Jamie Oliver’s methods. Brown the steak on a dry highly heated pan. Then finish it at low heating in butter and see those amazingly butter glazed steaks. So please, no browning in oil... fat is only for glazing the steak at low heat! 🙏🏼😊 All the best!

[@GaryBowen73]

no links to where to find those stainless steel pans???

[@RichMitch]

Peppercorn butter is my favourite seasoning for steak. Very nice with some McDonald's style fries

[@ryanmiller6495]

I know I’m wrong but I like to cook with the broiler. Nobody uses the broiler ever. ever. For anything. Ever. but I find it to be a viable option.

[@NochSoEinKaddiFan]

Non stick pans can actually suffer severe damage when overheated. The coating is a type of polymer and when the pan significantly exceeds the temperatures it is rated for, it can start to deteriorate. They are safe as long as you stay within the specifications though :)

[@carltrotter7622]

9/10 video, fantastic guide! However, I was slightly more disappointed Sven didn’t dress up as a 1950s dad when he was using the BBQ.

[@TabascoZach1]

Love your kitchen, I would love to have a nice open space like that to make food. Maybe we can get a video or article about wines, whiskeys, and/or cigars to pair with steaks?

[@8zzzzzd79]

Mind if i ask what's the difference about kosher salt and regular salt?

[@bruno8126]

Wow! this is an amazing video, the steak looks delicious, you sure can cook! Indeed i'll try to follow your instructions. you should try Chicken ala king, it's a very elegant and classic dish:)

[@morgan7a]

I have the same weber bbq! Also wondering if you've tried adding ground coffee to your rub......sounds wierd but seems to work.

[@williamormiston9100]

a great master chef

[@desertfox432]

A start of a good series.

[@stevenl2917]

If you want a tender steak marinate the steak in papaya. Let it set for 1 hour then rinse with water.

[@FerociousSniper]

I sear my steaks in a cast iron skillet, then throw it in the oven for about twenty minutes, and it comes out medium rare. No seasonings at all, and it tastes great. If I am treating myself, I will get a nice cut, marinade it, then grill it.

[@savvylifestrategies9445]

Great series. Thank you :-)

[@thanos_8531]

Great video!! I like my steak with just some flaked sea salt ... Cooked pan to oven :) nothing like a juicy piece of beef !!

[@r3nder._.787]

Ur channel should be a school scedule

[@RC-gx4tn]

I prefer to season my steaks before grilling to impart the flavor I desire. I tend to use premixed rubs, but sometimes it's just plain pepper. As for my favorite steak, depending on my mood I like them all, and marbling is a must. After all, fat is flavor. Bon appetit!

[@angelomartinez9039]

How long have you had that sweet Weber grill?? That’s the same one my dad has when I was a kid.

[@GameX236]

Great video!

[@Mr2pint]

Bravo - more cooking videos!

[@GaryBowen73]

sear on both sides and serve! I like my steak rare to medium rare!

[@natebit8130]

Thank you sir.

[@MegaIsok]

Good stuff.

[@sat7ryd]

If you take a 350* pan off of the stovetop and put it in a 350* oven little to no change. If you place the meat upon a room temperature plate; big change. -

[@yodudeHQ]

Reverse sear is always best

[@daniel1c]

Down to earth clip for an otherwise posh channel

[@RizwanKler]

Guess what I'm cooking tonight also? 🤘

[@gentlemansgazette]

Meatballs?

[@fjodorklein3021]

Tofu ?

[@surfboard6074]

catfish?

[@gabrielfelixmunoz739]

quality vid

[@keithdrummond1003]

I will be pan searing a filet mignon tonight and finishing it in the oven.

[@jocaingles8464]

You have to talk about picanha. Your father is Brazilian!

[@harveyh3696]

Tongue-in-cheek response here. When I take a Dump in a public rest-room, I go in , do my business, wash my hands then leave. I'd like detailed instructions on how a Gentleman would do so.

[@Salmontemaki]

Picanha is one of the best

[@AGonzo92]

Necesito subtitulos en español por favor

[@jimfore821]

Love your guides and like the idea of food as a part of this but this guide misses the scientifically demonstrated best method - the reverse sear

[@Vanithoth]

Just in time, I'm cooking stake tonight.

[@pegsbarton6353]

Just add some blue cheese sauce to a medium rare beef fillet and I'm happy!

[@thetasteofyesterday]

👍

[@Salmontemaki]

...A great stEÃk

[@Psydrre]

I'm hungry...

[@BoltofGreece]

Excellent, shouldn't have watched this before eating

[@planbenterprise]

Steak!

[@deanzona6503]

steaks on a loop.....

[@maxtaylor5044]

Ngl the thumbnail looks very rare

[@garrysarre8744]

I have a blonde in the kitchen poaching some eggs for breakfast. After watching this, I'll get her to pull those eye fillets out of the fridge and watch this video before dinner😻

[@MattyVice]

Or go watch booking with babish

[@davidbreckler5327]

try ghee better than oil...

[@NiKonomia]

No aluminium foil ...let it free on the counter

[@anihroxxor]

wth is this heresy, you dont need any oil on a stainless steel / cast iron pan, when the crust is done it doesnt stick anymore, you can also use vinegar to get the small part that sticked and it make a nice sauce for the steack

[@lucasrouer6473]

If you want to eat a delicious, come to France 🇫🇷 !!! (I'm french)

[@gohantanaka]

Lucas Rouer French food is good, but it suffers from being made by the French.

[@lucasrouer6473]

Gohan Tanaka Sorry but i don't really understand what do you mean. Food suffers from being made by french ?

[@brokensync]

@@lucasrouer6473 he's being rude

[@Freedomspy26]

The steak looks good but this dude pretty much burned the butter in the pan and is prob bitter instead of nutty.. smh

[@surfboard6074]

fyi- cooking with aluminum foil or using for/ with heat is terrible advice. Terrible. I understand your reasoning behind it, but 100% not necessary. Stay away from (direct touching aluminum especially) aluminum and cooking. Not speaking of aluminum pans which are coated with stainless steal, but aluminum in general is bad bad idea. Look into Alzheimer’s, etc

[@TimothyRCrowe]

Why are you cutting the flavor off that steak?!! Fat is flavor, my friends.

[@RBASHA1]

14 vegans disliked the video.

[@DC-jb7oz]

Vegetarian = Old Indian word for Lousy Hunter :D

[@erzherzogalbrecht8504]

Personally I don't Season my Steak at all, i realy just want that Natural ritch Meat Flavour, but that is a Personal opinion

[@EZBISME]

You should never use canola oil for anything. Peanut oil is also too heavy in omega-6 PUFAs and is not very healthy. Use butter or ghee.

[@mansoorwahab8934]

Exactly. I wrote the same thing above. Coconut oil, beef tallow, chicken fat, lard are also fine.

[@DutchPlanDerLinde]

I think christians shouldn’t eat any meat with blood in it, but I guess everyone should judge for themselves.

[@supershottyproblems]

Charcoal? Please. Gotta use propane. Taste the meat, not the heat.

[@gohantanaka]

supershottyproblems Do you sell propane and propane accessories?

[@tonydeltablues]

first!

[@leedsman54]

Cook it properly, none of this red in the middle nonsense!

[@EZBISME]

No red means jerky

[@mansoorwahab8934]

The red in the middle is where the flavor is. You must be a steak newbie.

[@BLOODBORNE_cx]

I know right. I don't know why people like eating raw meat.

[@LarryOnKeys]

Im with you, pink yeah, capillaries still working, no.