Mistakes Everyone Makes When Pan Searing Steak

[@MashedFood]

How do you like to pan sear steak?

[@bunnycute666]

As far as I go, the meat U show in the beginning of your video I don't consider to be 'steakes'. They are, at best, beef cutlets. The only beef steak I consider to be steakes are 'filet' steaks, that need to be seared hot, and for a short time each side, so the inside stays red! Than covered with a nice, freshly made Bearnaise sause. its the best way to serve them! And cooking a good quality filet steak 'medium' or 'well done' is straightforward animal abuse! Thank U for your video!👍

[@b.r.fowler785]

The only cut of steak I would sear in a pan altogether is the filet mignon, because I like that specific cut (or any steak from the beef tenderloin) rare. I sear both sides and then baste with butter, garlic, and rosemary and/or thyme. Any other cuts, I cook sous vide or reverse sear.

[@deminybs]

watched a shitton of guga foods videos and have spent soooo much on sous vide stuff/new grill, and lots of wagyu lately 😂😂 so worth it but man it hurts the pocketbook , just cut a miyazaki A5 picanha up few days ago. Super excited to try

[@pandaiscool9552]

Any kind cause I’ve never had a pan seared steak

[@bmojo7118]

With a little apple juice. mmm-mmmm good

[@kayfabeadjace]

"Overflipping" is only real issue at the very beginning when you haven't formed a proper crust yet. You want full contact with a ripping hot pan at that point rather than taking half measures. The much bigger problem is when people jump the gun on lowering the heat or adding butter and aromatics--again, you want the heat to get a chance to the job done and overcrowding things too early works against that. But once you're at that point you can more or less go nuts with the flipping and I rather doubt you'd do any harm.

[@jmlinden7]

Flipping multiple times does result in a less 'crunchy' sear and extend the total cook time, but it also lets you cook the steak more evenly throughout.

[@matthewsermons7247]

Dollar Tree "Parmesan Cheese Topping" is mostly a finely ground powder of whey and starch with a hint of cheese... My point is that dusting a steak after drying and even putting in a bag with said topping before cooking acts to really help develop that crust.... cheap and amazing.....

[@DjFinatic]

Or just cook it properly and it will develop the crust naturally…

[@thetruthchannel349]

@@DjFinatic Hes talking about a carmelizing agent.

[@lucaluca1780]

Shut up..PLEASE SHUT UUUUPPPPP!!!!!!

[@KontryBoy706]

Ever since seeing the show Dexter this is the only way I cook a steak lol. Love it pan seared

[@MrBullet888]

Cast iron or carbon steel ripping hot with a thick ribeye. Good thick filet mignon is excellent also. Clarified butter works best for me.

[@timeWaster76]

Thick is the key.. I'd rather cut the steak after it cooked and rested.

[@revolvermaster4939]

Yep, real men use cast iron & blue steel, they last forever. I’ve got a skillet my GGrandmother got for a wedding present in the 1890’s.

[@drivetesla1014]

Clarified butter instead of oil?

[@TheSlavChef]

MiSTEAKS were made.

[@iambyrdman]

2:25 I've been told pepper will burn and become bitter if it gets the heat of the hot grill and the reason to wait until the end. That Pepper smell is fresh and clean then too. Thanks for all your precious time!!!

[@benhayes5396]

It really doesn’t, if you don’t believe me do a blind taste test with and without

[@iambyrdman]

@@benhayes5396 I have. If it's not burning your fire isn't super hot. Super hot burns dry pepper. To a crisp...

[@benhayes5396]

@@iambyrdman considering all professional chefs I know season with pepper before searing, I think you’re wrong on this, but like I said, try it for yourself.

[@iambyrdman]

@@benhayes5396 Like I said I have. What works for some doesn’t work for others. No big deal. When I put pepper on a super hot fire it turns to ash or close to it. Hit pepper with a blow torch and tell me what happens.

[@rayden54]

@@iambyrdman Big difference between direct flame and hot pan.

[@jasenwilliams5188]

Mistake #1 before making a food video - make sure there are no flies in the kitchen. 1:10

[@spaceleper]

Ewwww what a spot

[@silviasteeve]

Mistake #2, don't show searing chicken breast when you are making a video about pan searing steaks.

[@davidnieve6444]

Pull the wings and legs off and call them capers!

[@gemqueen1866]

@@davidnieve6444 lol!

[@gnrashu5735]

I had to scroll down too far to see this.

[@BM03]

I wish I could watch a single cooking video without feeling like I am being fed nothing but wives' tales and hunches passed as facts.

[@abj5791]

I agree.

[@jeremiahjohnson4583]

Right. And some miss information. Like cast iron is great for heat retention, but it’s actually bad and distributing it so that was wrong. Half of this is just wrong info that’s went around for decades.

[@Ron-Ayres]

@@jeremiahjohnson4583 Nearly every expert chef I've ever watched cook steak, has done so in a cast iron pan or skillet.

[@joshua.recovers]

Just got here. All I gotta say is: I. Love. Steak.

[@Astrochronic]

This video is for newly former vegans who have never cooked a steak in their life.

[@harveyh3696]

No to Canola oil. Use Avocado oil.

[@chefethanguo9701]

Yes, because avocado oil is much healthier and natural. Completely agree!

[@BarGardenEat]

I tried a cast iron v. air fryer demo...cast iron won...and does most every time. Thanks for the info!

[@mathiaskanuck6759]

Honestly air fryer is good for a little healthier option.... Works great for wings... But I don't see the obsession with air fryer.

[@BarGardenEat]

@@mathiaskanuck6759 So far I would agree. I've used it for hole chicken, legs and thighs, it's killer for fries, and I was told the other day it works great for re-heating leftover pizza.

[@ChrisF_1982]

@@mathiaskanuck6759 I think it works good as a replacement for a deep fryer.

[@jeffarose]

No steak will come to room temperature in 20-30 minutes. It needs to sit out 2 hours +.

[@KirigakureM]

You HAVE to let the meat come to a closely room temperature, because you don't want to burn the outside while undercook the inside. Also.. 20 30 minutes is enough time to not have a cold steak before searing it.

[@shimakatase3258]

I watched this video just to see how stupid it was going to be and it didn't disappoint. I came here to say the same thing. The whole point of this is to let the inside warm up but it will take forever for that to happen and its just stupid. Try in yourself though let a steak sit for 30 minutes and put a meat thermometer in the center and I guarantee it has changed even ten degrees from the temp of your fridge only idiots believe this because to get the results of room temp in the center of a steak takes hours plus leaves it susceptible to bacteria growing on it!

[@christopherestewart]

Amazingribs has debunked this and many other dangerous and foolish myths about meats. Leaving it out long enough to come to “room temperature” allows pathogens to grow and some of them could be leaving toxins on the surface that are not made safe by cooking.

[@jeffarose]

@@christopherestewart I have been leaving my steaks out for hours and never had a problem. I eat beef raw after hours at room temperature as tartare and never had any problems. A rib roast I will leave out overnight for 8-10 hours to truly come to room temperature before roasting. Enjoy meat and don't be afraid of the bacteria that supposedly forms on all of it. The best steak I ever had mold on it that needed to be scraped off. So tender and delicious.

[@KirigakureM]

@@christopherestewart first, finish some culinary school , and then spread bullshit. You have 0 ideea that different meats are.... OOOOOOH, different And... Let me tell you a little secret. It's called "tartare" Now. Stop spreading bullshit.

[@ryangerman91]

A high quality stainless pan will work just as well as cast iron in my experience..I usually do sous vide for cooking though and just sear in a pan. Also, I use avocado oil because it has a smoke point of 500. Canola is a tad under that I believe

[@MrFisher150421]

1:09 - Might wanna put in a different clip there...

[@JB-171]

Have you never cooked outdoors...it happens.

[@Ron-Ayres]

@@JB-171 This is filmed indoors.

[@DonnelleGriffin]

This was a great tutorial. 👍

[@neuromantoo]

Don't use canola oil. Use Avocado Oil better for high temperature cooking.

[@timeWaster76]

At least clarify the butter

[@AkulaSriRahul]

Or use lard or tallow

[@chadcarr8967]

Actually Gordon Ramsay says “literally oil the pan”

[@thetruthchannel349]

*If you steam broccoli in wine, butter and garlic you can use the juices to pour over you steak when you begin resting it. Ya, I know how it sounds. Try it. Or you can just pour the juices into your plate and set your steak right on top.*

[@stephenwong6838]

Now I definitely want “STEAK”. 🥩 😁😁😁😁

[@jberenden]

Ideally, what temp should the cast iron skillet be when searing the steak?

[@jodytollefson7187]

the cast iron skillet should be around 420 to 450f

[@johnsmith-xh6je]

I prefer cast iron because of the mass once you but in anything else it cools the pan down constant high heat is important !

[@timeWaster76]

I actually like the steel pan I got. I was pleasantly surprised.

[@paulm2467]

You can get the same thing with a decent carbon steel pan, mine gives the best sear I’ve ever achieved, even better than my cast iron skillet, it does, however, need a lot of care.

[@AL.BUNDY.]

yum

[@ilsunnylo3562]

I think the most important is the thickness, cut and size. You don't want it raw in the centre.

[@richardfrias224]

I do!

[@richardfrias224]

I do!

[@garrysmith1722]

Ribeye, medium rare, chimichurri sauce. Heaven. We're lucky, where we live in SW England gives us access to the most fabulous produce. Over flame is great for inch thick steals, like a Tomahawk for instance, but if your doing ribeyes for two a screamingly hot pan is the way to go. If you can see across the kitchen it wasn't hot enough!

[@chasvonplatten1298]

Sweet! How about the recipie on that chimichurri sauce?

[@thetruthchannel349]

@@chasvonplatten1298 *Typical Brit*

[@danm8004]

@@thetruthchannel349 explain yourself

[@thetruthchannel349]

@@danm8004 *No need*

[@danm8004]

@@thetruthchannel349 please do it anyway?

[@agridlife1495]

Great Lessons! Thanks~

[@starshiptrooper2354]

Nothing like a perfectly cooked steak

[@MBolesy]

This guy cooks

[@VillageFoodFactoryAsia]

Hello my friend how are you doing?

[@starshiptrooper2354]

@@VillageFoodFactoryAsia Very well and you?

[@nopenopenope123]

Agreed! You reminded me of a funny saying, "being vegan is a huge missed steak"! 🤣

[@revolvermaster4939]

“Let it get to room temperature” I call BS on that. I freeze some steaks in marinade and have put them on the pit or in a skillet straight from the freezer and they’re KILLER.

[@gerryz8216]

How long do you cook the frozen steaks ??

[@jdaneification]

Is that a little fly at 1:09?

[@ahmedm3905]

Yes it is.

[@michaeleverson3801]

3:48, those are pork chops.

[@dwilson11]

What's up with the fly hovering over the meat!!! @ 1:09

[@macycharmin]

The said chef recommends resting time at 2 minutes, another (professional's) video I watched said 8-10 which didn't appeal to me bcuz my steak would then be cold. The same with cutting the whole steak at once; by the time you are half way through all the meat is cold. I like my steak hot to at least warm.

[@thetruthchannel349]

I rest my steak for about 15 mins. It does cool down but I pop it into the microwave for 20 to 35 seconds. Its something I did by accident once and after tasting it realized its juicier than if I let rest for 8 mins and then eat it. Sounds ridiculous but it works.

[@saviourr69]

@@thetruthchannel349 did you just say you microwaved your steak?

[@thetruthchannel349]

@@saviourr69 *After Ive seared it on both sides and basted it in butter and juices I let it rest for 15 mins. Then I put it in the microwave for 20 seconds or so.*

[@necrogenesis1981]

That’s why you make a gravy, it warms it back up. Alternatively you can wrap it in foil, that will keep it warm while the juices settle.

[@charliesgrumma5388]

*DO NOT ADD BUTTER TO THE HOT FRYING PAN* The butter will burn and turn brown. Instead place the steaks on a platter to rest right after cooking. After the steaks have rested two minutes give them a few stabs with the tines of your fork on the side facing upwards and place a couple warm pats of butter on top of the steaks while letting them rest for at least 3 or 4 more minutes. As they rest the butter slowly melts and flows into to steak enhancing the flavor. This is much more preferred than cooking the steak in burnt butter.

[@charliesgrumma5388]

@Lou Icious the Werewolf *THERE'S YOUR PROBLEM! Quit smoking all them herbs foo!*

[@charliesgrumma5388]

@Lou Icious the Werewolf *not if you are using your best chicano accent foo*

[@charliesgrumma5388]

@Lou Icious the Werewolf *AWWWW and you picked me out of several billion people online to argue with. That must make you the dumbest SOB alive.*

[@randomdog8107]

No

[@randomdog8107]

You're a clown

[@mikestefka6668]

Best steak I ever had, my dad cooking sirloin on grill he made out of my brothers old wagon.

[@wretchedslippage3255]

Seasoning IS key but I also like a great cut of beef cooked in its own juice.

[@TheRailwayDrone]

Her voice soothes me.

[@JamesLloydKeyboardist]

Was that 1 of those infamous Mexican flying peppercorns @ 1:10? 😂

[@SamAsm367]

What does cross grain mean? Across? The short way?

[@QuadinarosLS]

2:55 I live in an apartment and the fan above my stove sucks. No butter for me 😂

[@mimosalami8171]

Than broil it in the oven topped with Irish butter. Best temp and right butter deployment will give you the best sear with out any smoke but heat is a must

[@tiptopmcgoo427]

You pay the rent, you have every right to cook as you please.

[@QuadinarosLS]

@@tiptopmcgoo427 Yeah but I don't want the place filled with smoke.

[@tiptopmcgoo427]

@@QuadinarosLS Open a window..

[@QuadinarosLS]

@@tiptopmcgoo427 Doesn't help

[@tomorrowwatkins4021]

I make it to my taste ❤️

[@djdestiny3151]

Can you grill the steaks the sear it with butter or do you sear the steak then grill ut

[@rickbrauer6794]

Only heard recommendations and not explanations as to what a mistake is.

[@texasboy5117]

When I started to try to cook a perfect skillet steak, it took me about 35 to 40 times to due it right. Temperature and time takes a lot of practice to do it right. Now I can do a restaurant grade meal.

[@jimklemens5018]

Due?

[@texasboy5117]

@@jimklemens5018 almost all of the steaks were good. Then you get to very good then great. The crust is a skill which takes time to learn how to do. Getting the perfect medium rare is required and takes time. Deglazing the skillet needs to be done just right. Having eaten in some of the best Bistros in Paris with their steaks was my benchmark. That is the difference between the good tasty pan fried steak and a steak cooked in a world class restaurant. Thus the reason for sooooo many steaks to get to perfect.

[@A55455In47I0n]

@@texasboy5117 U due them thangs

[@thetruthchannel349]

*It took me precisely 47 steaks to get it perfect. Course, my standards of 'Perfection' are probably not what most other people's standards are. Ive had gourmet steaks in NY, L.A. TX. PA. Nothing Ive had comes close to mine.*

[@ChrisF_1982]

@@thetruthchannel349 These days 47 steaks are going to be expensive.

[@Kat-n-Ollie]

Canola oil is terrible for you! Glad you aren’t cooking my steak. And a steak doesn’t get to room temperature in 20-30 minutes.

[@sanjgij]

Exactly why is canola oil terrible for you?

[@ChrisF_1982]

I think the goal is to get the outer surface to room temperature to get a better sear.

[@friendlycanadian1834]

Impressive

[@Chilax]

Saying constant flipping is wrong.... IS WRONG

[@MamaRayRayInTheKitchen]

I love your video that was an awesome steak video excellent details and right to the point yummy delicious STEAK 🥩

[@deanc.5984]

Avoid canola (Canadian Oil) oil, a little Virginia olive oil burns higher with less smoke, seed oils(sunflower, vegi oil) are unhealthy. Butter is great after to baste.

[@BobbyCYeah]

1:09 Waiter, there's a fly on my steak!!

[@simongreaves210]

That's a sweeping statement 🤣

[@madamecoralgarden]

Dinner for tonite!

[@DomRivers67]

It's all about the meat you buy, ribeye is a safe bet unless you're on first name terms with your butcher and falling over cash Let the meat get to room temperature, season well on both sides with salt and pepper Put an ounce of butter in the pan, medium heat until it's sizzling, steak in, raise heat, four minutes, turn over four minutes, rest on plate for 4 minutes, serve. That's a medium steak at about half inch thick Obviously you'll have to treat an inch thick one differently (more butter and some basting of the fat.. slightly longer at a slightly lower heat), or if you like it well done or blue.....but that's the basics. The trick is, buy the right meat, cook it hot, and don't f**k about with it If you're a beginner cooking at home, I think it's allowed to put a cut into it to check the centre is how you like it, it's an expensive cut, you should only be eating it the way you want it.

[@colouredshots]

best to watch on mute

[@spaceleper]

Haha so true

[@wellsmorecheshire5959]

Word...

[@davidlejenkins]

I should have taken your advice.

[@AltCTRLF8]

i’d love to see the face this voice belongs to

[@ChelseaCassseyDCheng]

Why? How would you learn her advices

[@KirigakureM]

Cooking the sides of a steak, is ussualy done with the pan's back side.

[@summerskysky4269]

My son Julian makes delicious steaks. 😋

[@MushInSkull]

In general, I don't usually like my steaks in long thin strips. When I am in the mood for fajitas or jerky I'll give your son a call. ;)

[@ChrisF_1982]

@@MushInSkull I hope it didn't take 2 years for somebody to get this joke.

[@MushInSkull]

@@ChrisF_1982 possibly many got it but never liked or commented. But apparently it did take two years to get a like and comment 😜. Hope it gave you a good chuckle.

[@reviewjamal]

lol at the fly at 1:09

[@davidR9410]

Watching that dull kitchen knife attempt to saw its way through a steak is like nails on a chalkboard.

[@mn-ru4li]

The secret to cooking your steak perfectly... is to cook it perfectly.

[@chefethanguo9701]

Facts.

[@brianmoody2549]

You have to try to season meat just right,a lot of great ideas.

[@sageosaka]

Salting ahead of time absolutely draws out moisture, but then the salted moisture seeps back in to the steak seasoning it internally.

[@yeetman1422]

yeah idk why "the expert" would suggest something as facile as "it doesnt draw out moisture". such an easy thing to disprove.

[@leahwilliams2248]

The fly at 1:10 feenin

[@godofthunder6613]

#1 mistake when pan searing a steak is using a pan. I understand sometimes you just don't have access to a grill but nothing beats a steak cooked over an open flame

[@jimklemens5018]

A hot cast iron pan and a ribeye is magic. Try it.

[@christopherestewart]

@@jimklemens5018 especially if you baste with butter, crushed garlic cloves, and rosemary in the pan.

[@jimklemens5018]

@@christopherestewart I don't use butter, rosemary, or garlic.

[@jimnasium452]

There are more different ways to cook a delicious steak than there are mouths to flap uselessly about what "nothing beats."

[@jimklemens5018]

@@jimnasium452 What is your favorite steak? How do you like to cook it?

[@user-by6yc8yl7v]

Im about to cook a big 18oz 2" thick T bone

[@mattcolin2963]

1:10 its like real life, they caught a gnat landing on the food.

[@HanzoHatt]

What temperature on the stove is normally best when cooking though?

[@kkttss1928]

525 for me

[@Trblmkr07]

I just do a reverse cook until my internal temp comes up to 120-125. Then I sear them on the outside, perfectly done to a Med Rare EVERY time.

[@nickgrandy3098]

This is completely wrong info!!!... take like 3 to 4 of the tips and your good... have fun figuring out the right ones, that's what its about...👍

[@the503creepout7]

did anybody else notice the fly buzzing around?

[@AsianCook-et2to]

You dont need to let your steak come to room temp and 30 mins arent enough to come to room temp

[@Tafa-Mapa]

This girl is talking from reading a script not from experience.

[@Banyo__]

So you're saying these tips don't work??? Because otherwise this is a pointless statement. You came here to find out what mistakes not to make while making a steak on the stovetop and pretty much she's letting you know.

[@username11011]

and who wrote the script?

[@jonvon2044]

Umm ya no famous/successful chef ever said to salt your steak 2 hours ahead of time… that’s bs.

[@hard-hearthallllc548]

24 hours, I have heard. But definitely not two hours. 6 minimum. America's Test Kitchen, if I remember correctly. It draws water out for the first while, then the water imbalance pulls the saltwater into the meat, where it starts breaking things down.

[@rickyscot]

how about that fly at 1:10? lol

[@Lukes-PC-Flips]

So we're just ignoring the fly in the shot at 1:09?

[@toyshanger8945]

I disagree with resting, I have always preferred my steak without the rest and I am more happy with it that way and I know I am not alone.

[@guaromiami]

That nasal voice! I feel like the video is being narrated by an SNL cast member.

[@kenbrohere]

There are as many ways to cook steak as there are people who eat steak.

[@dreamznaspiratons7064]

Ramsey puts oil in the pan

[@spaceracer23]

Who are these people who can't get there hands on a cast iron pan? They're literally $15 at Walmart and even less at a thrift store.

[@fish0n2]

Was that a fly at 1:11

[@tombeck2884]

I can’t stand how everyone always starts with the right cut of meat. When you go to the grocery store all of the meat is right there it’s not like you’re going to grab a lamb shank called a shit a steak

[@guywholikesgoodmusic]

But it's important to grab a cut of ribeye instead of, say, a chuck. Chuck can be a good steak, but it's cooked far differently.

[@ShingInAction]

No to canola oil.

[@JP-vz1xs]

Do Americans really like being spoken to like this?

[@TheRabidPosum]

Never made a steak in a pan. Always on the grill.

[@janicemartin2556]

You should try a pan seared steak, nice during the winter to not go out in the cold to cook.

[@TheRabidPosum]

@@janicemartin2556 I'd rather broil it in the oven, then top it with sauteed onions and mushrooms.

[@bobotompkins]

Anyone else notice the bug at 1:10?

[@leOHiGETit730]

Has no one noticed the fly @ 1:10?

[@pandaiscool9552]

Is me and my family strange, but I have never had a pan seared steak

[@LuckyOuijaBoy17]

Grilled is better IMO and less hastle,I'm super picky tho and love pan searing mine as a treat just gets smokey lol

[@bluegillmich]

Now i am Hungry, i prefer 5 degrees before desired temp and Not 10 deg .

[@supercoffeemug1921]

The only mistake is putting it in a pan in the first place. That should be the video.

[@ChristopherWelty]

You all should have consulted J. Kenji López-Alt before making this fact based video. There are a few things to question here.

[@JJ_Justice]

How many people saw the fly on the steak at 1:11?

[@scottleturno5647]

Did anyone else see the fruit fly at 1:10?

[@ThreenaddiesRexMegistus]

If this is in the same vein as your previous videos about selecting steak, I’ll keep doing what I do…..and that’s pretty good. This sounds like “How it’s made.” OK 2 minutes in and done! Bye.

[@friedakroynik8901]

Canola oil is so wrong. It will stink like fish!

[@aloha_saladbar1854]

Anyone else notice the fly?

[@ozplaw]

Canola?/ just lost me🤮

[@josephrafferty6763]

Cast Iron does not conduct heat well at all... that's a common misconception. In fact, if you want the pan to be evenly heated, your best bet is to preheat it in the oven. It does retain the heat very well.

[@redpillthinking6043]

Uhh a cast iron pan conducts heat very well...what are you smoking?

[@josephrafferty6763]

@@redpillthinking6043 Sorry, no. They retain heat very well once heated, but tgey actually heat slowly and unevenly relative to steel (particularly aluminum core stainless steel). Thats why the best way to use cast iron is actually to pre-heat it in the oven. Ensures it will be evenly heated, then you can get that awesome cast iron seer without any hot spots.

[@redpillthinking6043]

@@josephrafferty6763 Ah ok I get what you're saying, my mistake. So if I want to properly cook a steak, you think I should preheat the pan in oven first, and then cook the steak on stovetop?

[@josephrafferty6763]

@@redpillthinking6043 Yes, exactly. The reason cast iron seers so well is because you can get it cast ripping hot, and that's because it retains heat better than any other cooking medium. But for that same reason, it does not heat particularly well (relative to other mediums). So preheating evenly is ideal, which makes the oven a great option.

[@josephrafferty6763]

*By well, I mean quickly evenly. It definitely gets very hot.

[@itsROMPERS...]

LOL Every one of their videos says something different!

[@martincart2775]

There is no correct temperature for a well done steak. A well done steak is garbage.

[@tompantle3884]

"Mongo cook meat with fire"- it's best not to over think this.