How to make Steaks at home better than a steak house

[@EthanChlebowski]

Thanks for all the kind words and reviews on this video y'all! It was definitely a lot more work than a typical video, but I dig how this one came out being a holistic video of the fundamentals. Again, if you are looking for some high-quality meat (and seafood) use my link to order from Butcher Box and get 2 lbs of ground beef free for life: bchrbox.co/ethanchlebowski

[@jaynedavies2757]

i don't like, rare steaks, because of the possibility of food bugs. there have been more than a few health scares, regarding meat here in the UK. and well, you limit the chances, by it being well cooked

[@abcdabcdeabcdef]

Most comprehensive video on steaks with analysis from data collected. You can become a food data scientist.

[@alessandromariani3015]

the fat isn't the flavour, in fact fat is the only macronutrient that has 0 taste. We cannot feel it at all. It help the cooking process and the developping of the flavour indeed.

[@reggiedunlop2222]

I came for the steak, my girlfriend stayed for the mustache! Damn you Ethan.

[@reggiedunlop2222]

Steakapalooza!!!!!!!!! 🥩

[@ospreyh20]

The fact you give credit where credit is due and provide links to your sources is such a breath of fresh air. I with more content creators would do the same.

[@aravindkm2012]

I curse you to receive only Wikipedia citations forever.

[@joelman1989]

First time I’ve seen it from a cooking channel

[@joshlawrence8091]

agreed

[@al2six]

It's because he gets a commission from every sale Amazon makes when someone clicks those links. It's not for you, it's to make money.

[@austincastilo]

agree!

[@Kale-Lopaka]

I was a meat cutter for 15 years, cutting from hanging beef. You have touched many good points and ideas. Seasoning before cooking, resting, and internal temperature, is the main thing for tasty steak. Now, one you overlooked I thought and was surprised, temperature before cooking. Most people pull a steak straight out of the fridge and season and start cooking, a good way to ruin a steak. Best is to pull the steaks out a few hours before cooking, dry, season and bring to room temperature before cooking. This way the searing takes less time, the internal temperature increases more evenly, and the seasoning has had time to incorporate. Generally I never have a steak on for 5 minutes unless it is a very thick steak. Preparing a steak is important to the best tasting steak, I also use butter to sear instead of oil, and cast iron is always the best choice. Lastly, as a meat cutter, my choice is always Ribeye, then Filet, then strip, though I prefer a T-Bone if I’m going to bother with a strip steak, since I may as well have the tenderloin attached if I’m eating the top half of a T-Bone. PS. Grass fed beef is generally not choice, and the meat tends to be flaccid and stringy. Best to buy choice, or if available, Certified Angus Beef, the original beef cattle. Thanks for the video, by the way, I never order steak in a restaurant, I make better at home.

[@thisisyourcaptainspeaking2259]

I find temperature and type of cooking device (grill grate, oven, griddle, etc.), impact cooking time and internal temperature uniformity greatly.

[@officerpoopnugget9989]

@@thisisyourcaptainspeaking2259 yeah that’s true. If you’re cooking on a big cast iron pan over a little flame vs over a blazing hot charcoal fire you’re going to have two very different steaks. I prefer not to use butter when searing my steaks bc it burns too easily and starts to smoke early. I’m on the avocado/vegetable oil train when searing steaks. I can get it really hot and then sear away, and then baste with butter afterward. Grass fed is definitely less fatty bc, well, it’s grass fed lol. But the fat and beef has a different flavor that some people like. It’s a less beefy flavor and the best way I can describe it is a more earthy, “grassy” lol flavor. I wonder if dry aging a grass fed loin would compensate for that beefy flavor and lack of fat

[@thisisyourcaptainspeaking2259]

@@officerpoopnugget9989 Agree. Ages ago while in Mexico, we bought some amount of frozen steaks, don't recall the detail except we were convinced it was donkey. For just about all cooking, I've been using olive oil, butter is for popcorn. ;) Normally I cook steak on the gas grill outdoors, no seasonings of any kind. Big fan of tri-tip and brisket as well.

[@LiveTUNA]

The fact that he is using frozen steaks is all I needed to know. Then he didn't even point out bringing it to room temperature. Then the steaks looked absolutely disgusting when thawed compared to the fresh cuts. I ordered butcher box and all of the steaks smelled of steaks that sat in the fridge a few days past their sell by date after they thawed and that's what these looked like. I don't feel like his theory was correct either with a rare steak, because the muscle fibers break apart with a fork if you cook it correctly. I'm a blue rare lover, 6 hour dry brined, brought to room temp 2 hours, 2.5 mins on each side at 475f either grill or cast iron and rest for 10.

[@Kale-Lopaka]

I generally use a cast iron grill plate at 400-425°, brushed with butter just before dropping a 1” ribeye steak. Left to sear untouched for 3 minutes, then flipped and left on for 1 minute, then I cut the heat and cover for about 2 minutes before removing to rest. This gives me usually a perfect medium or just a bit rarer. That’s from room temperature(about 70-80°F. Also, as for butcher box, Omaha steaks, schwann’s frozen meats. The smell is from the cryovac process, Beef will turn black if vacuum packed without argon gas being used, this causes the smell from the retained methane and other gasses in the meat. I have opened many cryovac packing house breaks to this, some very strong smelling, but the smell will dissipate. We had a small vacuum packing machine we used for packaging deli items, and we tried with fresh meats and found the beef would just be ruined, then the rep for the vacuum sealing company told us beef is flushed with argon and flash frozen immediately.

[@Callumseven]

Ethans no longer just a home cooking nerd. He’s evolving

[@deborahcaldwell9775]

Oh ha ha. That’s an understatement if ever there is one.

[@tturi2]

I would think he's a food scientist

[@rileynicholson2322]

One thing you didn't mention when it comes to salting your steak is that an overnight brine leaves a pretty dry surface for searing. All the moisture has usually either absorbed back into the steak or evaporated after 18 hours, so it's easy to get a really good crust. A two hour salt will still season your steak, but you may need dry off the surface of the steak or cook for longer to get a good sear, which is can make a big difference on thinner cuts.

[@ShiroKage009]

Reverse sear to dry.

[@kaboomkp]

@@ShiroKage009 Works well for very thick cut steaks like Ribeye or Strip but for thinner and/or cheaper cuts most of the time reverse sear won't work very well, it's easier to just do it all on the pan

[@ShiroKage009]

@@kaboomkp of course. Both reverse sear and sous vide suck for thin steaks, I agree.

[@MikeRao]

Hey Ethan! As someone who took a stab at making a steak tutorial myself, I just wanted to say that I think your video is by far the best composite tutorial on steakcraft available on youtube. Great work, and hope the algorithm treats you super well!

[@jamespetersen9863]

@Repent and believe in Jesus Christ wtf is wrong with you, get a life

[@etherdog]

Ethan, the inclusion of well-vetted sources as well as your own single-variable experiments makes this a highly respectable video, which is a medium rare occurrence.

[@michaelleue7594]

You say medium rare, I say well done.

[@TwistedReality13]

@@michaelleue7594 👏👏

[@danguee1]

@@michaelleue7594 Yet rare at the same time.....

[@MrSanalicious]

I see what you did there.

[@rutgervanwoerkom6172]

I love how this free educational content is VASTLY more professional and useful than any of my university education atm.

[@Watchin4story]

I like that you are using the scientific method. It makes your data reliable.

[@nicholaspriegel9102]

As a relatively accomplished home cook who’s been at it for the better part of 20 years, I still find value in lots of your videos. Appreciate the content bro, keep it up!!

[@Rnwhite8]

I know this is an old video, but wanted to say I really enjoyed all the effort you put into making this. The recaps at the end of each section make it super easy to take notes or screen shots, and your index makes it easy to jump around within the video. Great information! Subscribed.

[@jeffreyxu6430]

Ethan's roomates: I'm tired of steak, can we get some takeo.. Ethan: NO WE'RE HAVING STEAK

[@JohnVanderbeck]

Not possible to get tired of steak

[@jeffreyxu6430]

@@JohnVanderbeck true

[@pate00711]

@@JohnVanderbeck true Especially if they get bored he can make a sauce

[@paveloleynikov4715]

@@pate00711 or tie them to chairs

[@PresidentFunnyValentine]

@@paveloleynikov4715 Or force feed them like a mother bird.

[@IHATEPINKTF]

Well, I guess I'm cooking a steak tomorrow...

[@ananthkutuva3748]

ok

[@squaretorttle9400]

Why do you hate pink?

[@hogepoge4098]

Why not now?

[@TNutChannel]

Salut

[@nikky2248]

barlad

[@thescranline]

Really well made video!

[@jacoblopez8446]

I think you meant, really _well done_ video

[@radioactivet-rex286]

@@jacoblopez8446 ugghh, you beat me by 16 minutes

[@purplegill10]

Hey Nick! I had no idea you were a fan of Ethan's. Awesome to see a favorite complimenting another favorite

[@Matthew-j3b]

I boil mine for five seven minutes. Why kills mold cause I am algic Then drop heat to taste Dont go to medium cause religious practice Miss culinary school

[@BlackDouglas1000]

That worked perfectly. We tried it on a sirloin that had been on my mind, salted it 3 hours before cooking and it was great. I usually have trouble with steak and don't prepare it often but your hard work and straight forward approach has opened the door for me. I am familiar with brining because it is how we do turkey but I had always heard that salt before cooking beef makes it dry or tough. Once I saw what you were doing the lights went on and BOOM, no fear. Bring on the steaks!

[@yellowdog762jb]

Try brining thick pork chops for 6 to 18 hours before you cook them. I think that you'll be pleased. I won't do pork chops if I don't have time to brine them at least half a day. I mix one to two tablespoons of salt in a couple of cups of water. Put the chops and salted water into a zip lock bag and squeeze out as much air as possible to completely submerge the chops. Put them back in the fridge for a few hours or over night. Squish them around once or twice to make sure all the surface has contact with the salty water. Brined pork seems to cook a tad faster than unbrined pork, so don't over cook it. You can experiment with adding other flavors to the brine, but I found that I didn't see much difference in the final result. I prefer to oil the chops once they are to room temperature and then add my other seasonings, which is usually just Tony's and a little black pepper. I cook on an outdoor gas grill, sometimes on a charcoal grill. Applewood charcoal, or mesquite, adds a nice touch if you can get them. Applewood is more subtle and really better for pork IMO. Mesquite is amazing for steaks.

[@jamesdbrown5703]

holy crap. That was VERY helpful. i just learned more about how to properly cook meat in the last 20 mins from your video than probably any other cooking video, documentary i've ever watched. Concise, break down of different phases and variables in simple terms, and without overexplaining. Thank you Ethan, you've got my sub, ill keep an eye out for more of your videos!

[@imover9999]

Usually this channel is full of great content, but this goes above and beyond. This is top tier quality, Ethan, thanks for sharing this with all of us.

[@trailguy]

Chef since the 80s here. Great video. I knew most of this, not 100% and you did maybe the best job I’ve ever seen of explaining some details of fairly well known facts. It’s great to have the background to reinforce knowledge. Thanks!

[@sDeezyeazy]

The amount of quality and detail in your videos has grown exponentially in the past year and I learn something every video. Keep up the good work Ethan you're killing it!

[@missingmarblesmedia4156]

Another extremely well researched and easy to understand video. I’m detecting a trend here. THANKS!

[@volvot5turbo]

Buddy all your vids are 120% researched and delivered. A lot of work and much appreciated. Thank you 👍

[@seantwomey396]

Great video. My take-sways: dry the steak; salt 2 hours before at 1.5%; leave out to bring to room temperature; have a hot pan 450 degrees F; sear on the outside and Target 135 degrees F internal using a digital thermometer; rest the steak for 5 min after removal from heat. Eat and enjoy.

[@Cream_CurdlR]

when searing the steak do you flip it?

[@seantwomey396]

@@Cream_CurdlR yes 2-3 min per side and then 10-15 min in the oven. Add butter to the sear pan at the very end of the sear to add flavor but avoid burning the butter.

[@JeyKalda]

@@seantwomey396what temp in the oven would you go fór ?

[@seantwomey396]

@@JeyKalda 400F in the oven to finish. Check the steak after searing with a meat thermometer and remove from the oven when the target temp is achieved.

[@JeyKalda]

@@seantwomey396 Thank you, sir !

[@bonfusious]

Ethan I just cooked the best steak of my life. I watched your video like 5 times and nailed it first go. Your my favourite cooking teacher but far. Legend

[@benfennell4251]

Damn this is the most concise, comprehensive, educational steak video I've seen on KZbin - fantastic work. Also enjoy the full citations

[@garymcpherson1587]

Yes I like this format seesll the different side by side

[@larrymaloney877]

But he fils to explain the consequences of eating animal flesh, like artery disease.

[@WarrenGatlingGmionor1212]

THE MOST INDEPTH STEAK COOKING VIDEO I HAVE EVER WATCHED. LOVED EVERY MINUTE OF IT. LEARNED A FEW NEW THINGS THAT IM GOING TO INCORPORATE INTO MY STEAK COOKING. THANKS FOR THE GREAT VID.

[@TheEndOfABloodline]

Been cooking steaks for a little while. This video helps me understand more why I do what I do rather than just following instructions! Informative. Great info for experienced cooks as well as beginners. Thanks!

[@scooter5940]

Exactly. Understanding the ‘why” let’s you improve your own results over time.

[@charlesvail4903]

Everything you need to know bout steak: edible, delicious

[@Solbashio]

No need to cook it either. add a bit of salt if you like then go to town!

[@LindaGailLamb.0808]

@@Solbashio 🤣🤣🤣 That was about how my mom wanted her steak; "give me a knife, and chase the cow past the table".

[@charlesvail4903]

@@Solbashio don’t forget the pickled onions

[@OCE_JXMES]

Man, just found this channel and love it. There are so many 'steak cooking' channels out there but this is by far the best I've come across! I love the detailed experiments - this is my new 'Go To' channel for everything to do with steak!

[@charlieseymourjr2148]

Bravo. Not only is this info great, but I thoroughly enjoy your style and camera presence! Well done, Ethan!

[@natasha6867]

totally agree with you that there arent many vids on youtube covering the fundamentals, which is silly because they're the most important part! thank you for making these! would love a video about pans!

[@danialhowe9814]

This Video Is the GOLD STANDARD of education on the subject. totally deserving of the 2.4 Million views

[@spacebug30]

I love your videos! Most cooking videos just show a recipe being made, and if I follow that step by step I'll probably get a similar result, but it doesn't explain why certain ingredients are combined or why certain cooking techniques are used. Your videos actually teach me how to cook and how to be creative and experiment with ingredients and cooking methods.

[@ginkgobilobatree]

Nice video, thanks for all of your work. In my family we make "cracklins" from the solid fat on the exterior of the meat and use the rendered beef fat instead of oil to sear the steak. Nice flavor and yummy little crispy fat bits to eat!

[@gregorycarter6391]

awesome yes please more of these... your reasoning is spot on .... more of this sort of analysis is so needed . Keep up the great work.

[@jasonpirok]

I've been a subscriber to Butcher Box for 3 years and I LOVE this service! I do still shop local for brisket and ribs, but I get almost all of the rest of my meat from them.

[@stuartleffler651]

Understanding the science behind the art is the conduit to consistency. Thanks for presenting such a valuable resource.

[@DUDE0]

I can't fathom the amount of effort that went into this video. From the bottom of my heart, thank you for doing youtube! As a home cook, you've taught me so much already I can't thank you enough ❤️

[@darlindaminor3988]

This was absolutely fantastic! One of THE best and most informative cooking videos on KZbin! Thank you for this!!!

[@AfanaticWHOkils]

What a video man. I honestly feel like a better cook after watching this. Not just because I can follow these instructions, but because I understand what is happening and can use that new knowledge to experiment on my own.

[@larrymaloney877]

How do you hide the taste of animal flesh?

[@paulscheinberg2414]

WOW!! Thanks. This is one of the BEST cooking videos I’ve seen. As a retired physician new to cooking, I NEED to know the chemistry of cooking to understand why I’m doing what I’m doing. I’ve never really understood steak before this. I still want to know more about the cow’s anatomy, and the source muscle for each cut. You’re a great teacher and scientist.

[@adamrenissance3322]

I don't understand why people automatically assume men know how to cook a steak. I just started cooking around age . So I have a lot to learn. I appreciate your patient and detailed explanations. I just shared this video with my son.

[@Ykhavari]

Day 1: Ethan what's for dinner? Ethan: Steak Ethan Roommates Day 4: Whats for dinner? Ethan: Steak Ethan's Roommates: AGAIN?!?

[@CristiNeagu]

If you're upset by having steak 4 days in a row... you're a monster.

[@EthanChlebowski]

This is a fairly accurate representation. I think we are both a little tired of steak after several days of it...lol.

[@sem3ndem0n_73]

@@CristiNeagu Eating the same food 4 days in a row will most likely upset anyone regardless of what it is.

[@CristiNeagu]

@@sem3ndem0n_73 I think i had steak for 4 days in a row once. Absolutely loved it. Of course, that's probably just me.

[@LocQk2]

@@CristiNeagu you probably wanted to :D not sure about ethan and his roommate

[@CardfightCasual]

I've watched a few of your videos but I really appreciated the work that went into this one, referencing and research wise. As an undergrad it's almost like watching someone present a term paper

[@CraigKinsey]

Love it and love the content. Two things I wonder about: 1. Does the grind of salt matter? Super fine salt or thick grind Kosher salt, etc. 2. How much does the temperature of the steak effect the final product? Brining in the fridge, leave the steak out on the counter to brine, etc.

[@Iconoclast1919]

Large grains (course salt) are better because they penetrate the meat much more effectively instead of only sitting in the surface. I use coarse kosher salt.

[@aaronburdon221]

Carry over cooking is exactly what cookies do too. A lot of people try to make sure the inside is 100% cooked when it's in the oven, but that outer crust keeps heat in pretty well and cooks the inside so you get a nice almost cakey inside but slightly more dense with crispy edges.

[@vanessaracca9773]

This has GOT to be THE most in-depth video on steaks I’ve ever seen. Wow

[@schlammie446]

I think something else to consider for resting steak is that there is something to be said about eating a steak hot off the grill or pan. Maybe I'm weird, but I like it sometimes where the extra juices expelled create something of a plate sauce to mop up with potatoes, bread, or vegetables.

[@PolarisIII]

Making something like a potato taste better at the cost of the steak is not worth in my opinion, you paid probably 20x as much for the steak

[@vooveks]

I rest it, and _then_ pour the juice over the steak, or incorporate it into a bordelaise-type sauce. Win win.

[@joseph_p]

Agreed! It also takes more than a few minutes to eat a steak. By the time you get to the second half, it will still be nice and warm, and have the retained moisture benefits as if you had rested it.

[@joekeegan-yc4nm]

Not weird...

[@j.r.9966]

This channel is so helpful. Never thought I'd become interested in food science, but here we are

[@markmartin742]

Great video and editing. Appreciate the timing marks and the summary sheets. Your thoroughness is awesome.

[@dashingheights]

geez thanks. as a new cook i feel so stupid for looking for these seemingly straightforward how-tos but you made it so clear to follow.

[@patrickhill4906]

I am going through watching all your old content. You have a really well-done channel. You are very informative, and I like how you approach the science side of cooking.

[@bartiz12]

Long anticipated steak guide! Let me leave a like, comment and actually watch this when I have time. Godspeed Ethan, let's help this video blow up!

[@WillRayneMC]

Answer: they're not...after learning how to properly cook a steak (cast iron, pan seared, and butter basted), I've been consistently disappointed at every restaurant. Thanks for posting the video. Hopefully, others will learn, too!

[@jedicid]

Obviously you did not see the video.

[@gorgoroth666999]

Literally this is the first thing I thought when I read the title of this video. Most restaurant steaks don't have a good sear.

[@ivorbrae]

Correct.

[@grantofat6438]

So you think you are better a cooking than a professional cook?

[@Starbuckin]

Exactly! I've always wondered why I can go buy a big thick ribeye for 7 Bucks at the local IGA and put some salt on it and cook it in my charcoal grill and BLOW AWAY restaurant steaks that cost 40 Bucks plus!

[@TheSlavChef]

What happens when you drop a steak on the floor? It becomes ground beef. :D Was wondering when the new video is coming out! Not dissapointed!!! Cheers, Ethan!

[@sovietdoggo6735]

woof.

[@bartiz12]

How do you turn ground beef back into steak? You pick it up.

[@TheSlavChef]

@@bartiz12 hahaha, touche!

[@ShaunPrince]

The production quality in these videos is quite simply outstanding.

[@viniciusvanzin1152]

I love these techniques you teach us… once you start cooking knowing what you’re doing, everything becomes better and better. Thanks!

[@deveus1]

I bet Ethan just walks around with that Laser Thermometer checking the temperature of everything he can find. It looks fun!

[@uarthchylde]

This was really helpful to explain why I think of filet as bubble-gum texture and taste. And why I prefer a solid medium NY strip. Now I have fancier words to use when I describe my preferences. Thanks

[@renyfornow9570]

Great video!! Thanks 😊 now I can stop messing up expensive ribeyes while I'm on my carnivore diet😋

[@CheesusSVT]

[@DanielRhoades4122]

These are the cooking videos that I like. I know how to cook the perfect steak. I'm a t bone guy and I pan fry on stainless with avocado oil & butter to med rare & make a simple pan sauce. But now, thanks to your video, I know why I like it that way. I have been dry brining for years & it makes a HUGE difference. Thanks for these awesome "science of cooking" videos. You da man!!!

[@Narsuitus]

Thanks for a great video. I prefer 1. Lean grass-fed steaks. 2. Unsalted steak (I have high blood pressure) 3. Medium rare steaks 4. Porterhouse and T-bone steaks 5. Grilling using cast iron skillet with ribbed bottom 6. Adding unsalted butter and avocado oil to the iron skillet

[@aliabdaal]

incredible

[@jaipark040813]

Great video, but I think you may have overlooked the effects of salting on developing a crust. I think that Kenji mentions this but salting it 18 hours before uncovered in the steak dries out the surface of the steak, leading to better crust. I'm sure you are correct in that 2 hrs v. 18 hrs don't make much difference in terms of the saltiness of the steak, but I wonder whether you noticed the difference in the crust of the steak between salting it 2 hrs v. 18 hrs. It may be just that leaving it uncovered in the steak is what makes the difference in the crust.

[@dhkatz_]

I doubt it makes that big of a difference when you could just pat dry the steak in the first place and use oil.

[@cmyddxaa]

Ethan didn't mention specifically, but according to Kenji's testing that you mentioned, as long as you salt the steaks for at least 40 minutes before cooking, the majority of the water is reabsorbed into the steak. If you have less time than that then you are better off salting immediately before cooking as otherwise your sear will suffer, even with patting dry. Though salting overnight isn't massively more effort when cooking steak and ensures a good crust. Of course this doesn't matter if you are reverse searing!

[@mrbouncelol]

I think what he actually overlooked was that he salted the FUCK out of these steaks. I love salt but wasn't that like 4g salt on a 200g steak? Got damn

[@36424567254]

@@mrbouncelol that was 3g according to his 1.5% formula. It does like too much to my untrained eye.

[@GrillingwithGrove]

I have found that the crust actually doesn't taste as good on a dry brined steak. I prefer my seasoning no more than 15 mins before, I feel like still having the seasoning on the steak as it is crusting makes the crust taste much better

[@hatched91]

Such great work. I love the scientific method, along with the graphs, recaps, and chapters! I've been putting off buying good quality steak because I didn't feel like I knew enough to cook them well. Now I'm ready to tackle it 💪

[@TheMrChaddles]

Holy Moly. This is the be all, end all video of Steak101 for people who are not ridiculously knowledgeable about meat in general. Great job!

[@michaelcunningham5881]

I sure wish I had this info 30 years ago. Great info and I'll certainly be watching more of your stuff.

[@billj5645]

This is great! I've been improving my steak technique- cooking with thermometer, salting at least 30 minutes before, sear on a hot pan afterwards, but there is a lot more helpful information in this video. Liked and subscribed!

[@idontwanna1829]

It’s simple...I see Ethan posted a vid. I click it and like it while the intro ad plays.

[@JazzzyChef]

Same !

[@adznmitch3]

Likewise

[@nushmag]

Timestamps, summarizes, giving credit to your sources, doing your own independent data collection and research with a clear methodical approach, man, this is such a great video. I appreciate all the time and effort you most likely had to dedicate to this video! It came out medium rare (as I assume you wouldn't like it well done ;)). )

[@hpc5692]

Wow, I am very impressed by the amount of quality information you provided in a relatively short video. I am a recent subscriber and loved this. I will have to look for videos such as you mentioned in the closing comments. I consider myself an amateur chef but know I still have a lot to learn. For me that is a big part of the fun of cooking. The challenge to create high end restaurant quality food at home. Using healthy ingredients at a much better price. Keep up the good work. Thanks.

[@ZaarsShed]

Thanks for your amazing "why" videos. They really help to understand what's going in my cooking processes

[@Frostrazor]

Your vids are always so helpful. Great info, easy to follow, and love the way you explain your data.

[@paulreeder5241]

The one thing that wasn't mentioned is, In my opinion, the most important one, "Aging". I believe this is why some restaurants steaks are better (Along with the fact that they are more experienced and can get you the temperature you actually want). Aging really affects the flavor. I can also say that, not all restaurant steaks are better.

[@tofu86oc55]

this video doesnt mention restaurants at all! clickbait title. yes, wet/dry aging, plus salamander broilers for the sear and ovens to hit the desired temp. this video is for rookie chefs, with no mention of how pros do it

[@mauvrion_fries]

I feel like you're really settling into your niche with these kinds of videos. Well controlled and well researched. It was like a scientific report haha the top notch camera work and editing really cement it too. Can't wait to see more like this and more in the travel series too when you're able to!

[@delilahboa]

I’m 3 years behind you making this video Ethan, but my feedback is - I LOVE IT ❤

[@bleudogboston]

Thanks for the work you do here. Great video. I'm 61 and it's taken me years to pan fry the perfect steak. Watching this video has given me some very good tips to make them even better. Thank you very much!

[@yokofox6249]

Personally I'd love to see more of this absolute basics type of video! God knows having this kind of indepth 'What happens if you do it this way vs that way' info before trying something would sooth my anxiety on so many levels.

[@mandolinsandotherthings7184]

Recently this is my first experience with cooking anything. My goto is ribeye. Thanks for the info

[@markh1652]

This is a quality, accurate video. Thanks for the food science perspective.

[@Les.The.Occasional.Aviator]

This was fascinating. I was going to save the link to watch later, but 24 minutes came and went quickly. And I'll still watch it again later. Thank you!

[@jerrysaunders3672]

Excellent Video. More thorough than anything I've watched so far. Great job, keep it up!

[@richardsmith4187]

Great video Ethan !! you mentioned many factors most don't even consider when cooking a steak. It took a couple of years cooking on the grill ( Big Green Egg ) but I can now cook a great steak which is tender, moist and has great flavor. I tend to like NY strips the best, but ribeyes also have great flavor. What type of salt is your favorite to season steaks ?

[@larrymaloney877]

More importantly, how will Ethan clean his arteries in ten-twenty years? Could he be any more short-sighted?

[@heartlandheartbreaker]

I'm a pharmaceutical chemist who's finally just learning to cook for myself. You, sir, speak my language!

[@mistom77]

Amazing Video as usual, makes me wanna cook one right now (at 10am)

[@rameezkhan803]

Love the in depth analysis of cooking that you provide. That is what separates you from other KZbin chefs. Please keep it up. I have gained so much knowledge from you. I can’t believe I didn’t find you sooner!!

[@MrsB_734]

This was so helpful. After 40 yrs of cooking, I could never master a good steak. I look forward to putting these tips to work. Thank you. 😊

[@nicholasedwards1947]

Surely should have just called this "the steak bible"

[@EthanChlebowski]

I might have to steal that title ;)

[@chawk_]

@@EthanChlebowski Hhahah and you actually did! Excellent video :)

[@nicholasedwards1947]

@@EthanChlebowski u now owe me 5% of all ad revenue ;)

[@Finn959]

@@nicholasedwards1947 and now he changed it a 4th time

[@WayStedYou]

@@EthanChlebowski Steaks: Well Done

[@Simpleplan2300]

This was so educational, Thanks so much for making this! I'm still experimenting with my cooking. But all these videos sure help a lot :)

[@TalkingHands308]

For me, I usually get a thick cut of Ribeye, usually around 1"-1.25" or so. First thing I do is I remove it from the fridge and dry it off with some paper napkins. I let it come to close to room temperature, and I cover it on all sides generously with course grind salt, then I let it brine for about 1.5-2 hours. Here is where I really start to differ from how you do it. I then WASH OFF all of that salt and I thoroughly dry off the steak with paper napkins. By this time it should be room temperature, which is where I like to start cooking it. To prep the steak, I rub some oil on the outside of it and put some freshly ground black pepper. I preheat my oven to a high heat like 450-500 degrees. And in an oven-safe pan, I preheat the pan on high heat. I then put the steak on the hot pan for about a minute, then I flip it and then put the whole pan into the oven for about 2 minutes. Then I remove it, flip the steak, and put it back into the oven for 2 minutes. After that I will remove it and check the internal temp and will continue to flip it and put it into the oven for either 2 or 1 minute intervals depending on how close it's getting to my desired internal temp (125F). Once it reaches my desired internal temp I remove the steak from heat and I let it rest for about 10 minutes. At this point I usually just add more pepper to it and that's it. Usually enough salt is inside the meat by this point that there was no need to keep any of the salt on the outside. I usually don't like it too salty anyway. For me when I do this right, the meat comes out one perfectly even color through the entire thickness of the steak and it is extremely tender and really flavorful.

[@sailr]

I have brined and NOT washed off the salt and the steak was WAY too salty. I always wash off the salt before cooking. Is that wrong?

[@TalkingHands308]

@@sailr I do actually say to wash off the salt. Definitely wash it off. If you're brining that means the seasoning should have soaked into the meat, no need for the salt on the outside anymore.

[@carolragsdale1105]

Thanks for these explicit instructions. I have long wrestled with the whole issue of cooking steak at home without a BBQ grill and your method sounds perfect.

[@TalkingHands308]

@@carolragsdale1105 Oh you'll really enjoy it.

[@scottschneider5965]

Nice! I was just going to say something like that too. I have my ribeyes cut to 1 1/2 in. so I intend to try cooking them in the oven like a prime rib. For that they say to heat to ~500 for just a few minutes, then cut off heat and rest covered. My second method for steaks on the grill (charcoal) is pure heresy. I like to season them and throw them on frozen. Usually the inner part is undercooked for the 1 1/2" steaks, but intentionally that way, because all our grilling is planned for left-overs to be finished the next day however we want to finish them. Left-overs always taste better for some reason no matter what we cook and we sure can't eat everything the first night.

[@christianlibertarian5488]

This was fantastic! The principles behind why you do each phase are tremendously important, but rarely explained so well.

[@GamerGuy1999]

Quite possibly the most well put together video period. Great job! Made my first steaks ever pan-sear style last night. They came out great. I feel like this video has made me even more confident in cooking them.

[@seantwomey396]

My daughter said this was the best sirloin steak I had ever cooked when I followed your directions.

[@deusexaethera]

I'd hope so. Sirloin is one of the best cuts to begin with. Pretty much the only way to go up from there is ribeye, filet mignon, or prime rib, which are vastly more expensive.

[@seantwomey396]

@@deusexaethera I usually buy filet mignon but sirloin is more flavorful.

[@CraigMullins1]

19:20 - what oil are you using on the steak when searing. any videos on salt particle size or type of salt to use use on steaks and how it effects flavor? your preference?

[@returnmyimpacts806]

Avocado oil is great for searing steaks.

[@merleharmon6833]

WOW! Flipping WOW!! BEST....video on cooking steak I have ever seen. This video is phenomenal. I consider myself to be an excellent weekend steak cooking warrior. But...enjoyed and learned alot. Great video my friend.!!

[@Doctors_TARDIS]

I learned absolutely not a single thing I did not know from this video but I was still highly entertained by how well the information was scientifically put together

[@athanasia6766]

By far best steak I ever tasted was a 'flat iron' steak. All I can say is it was the most buttery tasting steak I've ever eaten. Sauteed, sliced thin, then reintroduced to the warm saute juices and OMG! Super beefy, super buttery, but unfortunately, rare to find. With little salt, garlic, and Italian seasoning.... You can't go wrong.

[@dolfanatic314]

People usually bypass the flank as it is a poor man's steak. That is what I have heard. I find tasty. Do not overcook the flank.

[@glenncordova4027]

Flank is used in fajitas too because it is full of flavor and it is sliced small, across the grain so you don't really worry about the tenderness.

[@kane6529]

Ethan: I cooked 37 steaks the past 4 days and haven’t had a bowel movement in 5 days🤣

[@Shrifbun]

his bowels suffered for us.

[@TaylorPhase]

that doesnt even make sense? why wouldnt you poop? especially with that much food

[@carbine090909]

@@TaylorPhase steak is hard to break down in the gut, meaning it takes longer and requires more moisture for those processes to occur. Result: longer time between consumption and elimination, and constipation.

[@TaylorPhase]

@@carbine090909 maybe for someone who has a horrible microbiome. i did the carnivore diet for a month and i still pooped every day. sometimes twice a day. heck joe rogan did it and he said he had crazy diarrhea the first 2 weeks. fiber also requires a lot of moisture and your gut cant even break it down period, you have to rely on your microbes, yet fiber is touted as helping you poop

[@carbine090909]

@@TaylorPhase could be. But how can you tell which day's steak you are pooping? Moisture content ingested, metabolism, age, exercise, etc., also factor in, so personal narratives may lead to areas of study, but they aren't reliable as data. Fiber promotes faster stool because it can't be broken down, but it absorbs water. Meanwhile, meat and fat can all be broken down, but contains no fiber. And a nice, solidly smooth stool depends on balanced water content. So the former is correlated with baby snakes, and the latter with bowel constrictors.

[@dolfanatic314]

When younger I was a cook in sports bar and restaurant. A few times a customer ordered a NY Strip well done. I cooked two steaks one his way and one my way to 135 to 145. I presented both steaks to the diner. He tasted both and said geez I have been so wrong. He took the well done home to his dog and ate the other. Now I could not charge him for two steaks. Everyone I did this for not only paid for both steaks but gave me a very good tip on the range of 100% of the bill. I am not sure I understand the Infared thermo. Doesn't it just give temp of surfaces and not internal of the meat? This is my first video from you. I have many friends that have no clue how to cook. That is why I am invited to parties to do the cooking. I shared this video with many of them.

[@keoghanwhimsically2268]

Yes, on the infra red thermo. As he shows in the video, he’s only using it to measure surface temperatures, like of the pan, or to show how surface heat radiates inward during resting. He uses probe thermos for internal temperatures.

[@freakerss]

And everyone in the sports bar and restaurant stood up and applauded, cheering emphatically in your event that happened in your head.

[@nrd515]

I had the owner of a restaurant do the same thing for me, and the well done one won, no contest. I don't even understand wanting to eat steak under medium well.

[@VideoArchiveGuy]

If you can see pink, ANY pink on a steak, it's going back, whether it's chopped steak or a $80 filet. Though in the latter case it's butterflied and well done, one of my favorites.

[@dolfanatic314]

@@nrd515 for taste in normal cooks. Medium well just means it is fresh shoe leather.

[@andrewmaynard2478]

I like how you dive deep on what you talk about. I feel like I fully understand why you're making the choices you are. Keep up the incredible work, highly under rated.

[@mahnkekevin]

If you're a complete rookie at cooking steak, I highly suggest the Meater thermometer probe. Poke it in the steak, select the cut you have, select the doneness/internal temperature you would like, and it will take into consideration the carry over cooking and tell you when to take it off heat.