How To Cook The Best Easiest Steak

[@TheSogGrunt]

Looks fantastic!!!Thanks for sharing 😊👍

[@Jimislash]

Thank you! Cheers!

[@thechugdude]

Looks delicious!!! When I cook steak in a cast iron, my fire alarm takes it very personal! 😂

[@Jimislash]

Yes, smoke goes nuts. You have to use an oil that can take the heat. Tallow does it well.

[@Bright_Star46]

Not me adding this to my grocery shopping list

[@THE.KIOTI.01]

We need a jerky video!

[@davidclearwater773]

Broiler chef 46 years your an silly bastard

[@Jimislash]

You seem very upset about something. I hope it gets better for you.

[@XX_o_X_o_XX]

Dude - you nailed it. I cook mine almost exactly the same, but I’ve never tried using beef tallow - I just use butter at the beginning. Can you recommend a store bought tallow product, as I don’t generally have a supply handy? I also recommend this method for those who like garlic: Peel fresh cloves and divide them into their natural “spears.” Then impale the steak through the top flat side with about 5-7 of these spears per steak. You want a thicker steak for this, but you can cut the spears in half lengthwise if you’re using a thinner steak. Basically, you want to bury the spears so the holes close back over and they’re hidden inside. Ideally, you do not puncture all the way through the steak, but leave a small layer of meat on the bottom side that will hit the pan first, so the juices can’t escape from any holes in the bottom. By the time you flip the steak, there won’t be an issue with juices escaping since it’s already mostly cooked.

[@Jimislash]

Dang, that garlic idea sounds awesome. I have never used store tallow. I just started collecting my own tallow fairly recently from my briskets, on the advice of my brother. I just looked on Amazon, and they have some that looks really good. Some grass fed beef tallow.

[@XX_o_X_o_XX]

Yeah - if you dig garlic, I think you’ll like that method. Of course - Amazon has everything...thanks

[@BossTone1]

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. That’s the flavor we are all after!

[@Jimislash]

Wow! That's so cool. Thank you.

[@ElCapAddict]

I seriously thought you were right handed, are you left handed or is the video flipped? Do you put the cross cut pattern on both sides? Rare or blue 🤌😋 What cut is that?

[@Jimislash]

That's a NY Strip. I am left handed for certain things: momodextrous. :) Cross cut on one side, otherwise you risk putting big holes through the middle. If you want rare, take it straight out of the fridge and start cooking. Don't wait for the sizzle to stop all the way, just get your crust on.