Restaurant steak at home possible?

[@anthonygoodwill7457]

wait till this guy discovers rosemary, ghee, and cast iron.

[@jamiegodridge6768]

Hell yeah

[@WHOOOOOOOOCARES]

Beef tallow

[@Raycefan]

LoL

[@mskrillz]

Bingo!

[@MiguelGarcia-vj7oo]

Replace that Indian crap and use olive oil, butter, and or beef Tallow(wagyu Tallow is the best).........

[@thedarkemissary]

"Celebrities do this" - is never an indicator of quality. It's an indicator that you are the target audience.

[@cadonbrown5001]

Oh quit whining and just worship celebrities like the rest of us. You woke moron.

[@thecman26]

Celebrities are indeed idiots

[@davidgronnin4066]

Many celebrities can't even Cook

[@slofty]

Bingo. Anytime you're hearing about a celebrity secondhand about a product and you're still listening, *_you're the mark._*

[@gregorystewart1837]

That oil belongs to their personal chef

[@gsithdogowns]

As a line cook I can guarantee you 0% of restaurants are using algae oil. Also any steakhouse has a broiler rocking at 450 degrees or a charcoal grate. Few are pan searing everything.

[@Jay-Zyn]

This uneducated comment tells me why you're a line cook and not a chef.

[@texasred7408]

⁠​⁠​⁠@@Jay-Zynwhat did he say that was so uneducated.

[@Jay-Zyn]

@texasred7408 Any reputable steakhouse will let you order your steak Pittsburgh style (pan-seared) even if its not how they normally prepare their steaks. I worked at a decent steakhouse-not Michelin-level-and we used algae oil, so the claim that almost all steaks are grilled and rarely pan-seared is simply incorrect, along with the assumption that no restaurants use specialty oils. Sounds like he’s a line cook at Outback Steakhouse acting like he knows everything, when he’s probably never worked in a true professional kitchen. That’s why I question his knowledge.

[@texasred7408]

@@Jay-Zyn yeah I’ve made many Pittsburgh style steaks at work but that’s a special request and not how they normally come, at least where I work. Also I haven’t tried algae oil but I’m definitely open to trying it as it is very high in monounsaturated fat so I’ll look for it next time I’m shopping

[@rileyoakley7196]

@@texasred7408exactly, me too😂 we don’t even use a pan but a cast iron plate that’s already 400+ degrees then slap it on a burner, a Pittsburg isn’t a regular thing and it’s not advertised on menus

[@jeffjohnson6709]

I'm from the Midwest. We can cook restaurant style steaks st home already. Usually not using a pan unless it's a cast iron.

[@Tacos_Paco]

Never had a steak at a restaurant that tasted as good as one I cooked at home

[@joffrey-k9g]

I had a NY strip in KC once, I almost sold my first born for seconds.

[@Tacos_Paco]

@@joffrey-k9g LOL, That is crazy.

[@Chefbwest]

Every legit chef turned this off in 2 seconds

[@steelpanguy]

You're not legit and you wouldn't know what a legit one would do 😂

[@Chefbwest]

@@steelpanguy thanks for the comment

[@robrandolph9463]

@@Chefbwest legit chefs watch then go directly to Comments ( liking there chops ) do not collect 200 dollars

[@dipsan95]

@@steelpanguy does he need to look up to Selena Gomez like you to be legit?

[@overmastermisterio]

Easiest “never suggest the channel anymore in my life”

[@sammyjr6989]

Lost me with celebrity call outs. Those people are circus clowns and will endorse anything whether directly or indirectly. I don’t know why people feel the need to be influenced by celebrities so much.

[@slofty]

They're called simps.

[@eitachi1]

there called celebrities for a reason

[@marcknightly9677]

But Selena Gomez had it in the background, it must be great.

[@mqultra5150]

Lost me at "medium"

[@OoogaBoog]

@@eitachi1 you and I celebrate very different things. :)

[@Yuri_01897]

You lost me at selena gomez being a chef😂😂

[@azaryahcaldwell4462]

She’s a decent cook ya know. “A skilled home chef” I would say. Only reason she has shows is because she’s a celebrity.

[@evh3811]

She probably can cook pretty well in the bedroom!

[@leesoulsby254]

He didn't say check he said top celebrity

[@TBoNAtl]

She's put on some weight so maybe this guy is on to something

[@wizmarley5574]

@@leesoulsby254she’s not a top celebrity either.😂

[@litterbox2025]

As a Sous Chef, most restaurants use clarified butter to cook their dishes. Plus, no one pan sears a steak when grilled is the best way to cook a steak

[@g4l430]

"... stick it in the oven and cook until Medium..." Was a dead give away! No professionals were harmed in this video.

[@selokin3974]

Congrats, thats the way they cook it at Dennys

[@killerb9566]

I believe Chef Mike cooks steaks at Denny's

[@qitstrn]

💀

[@YouBoyJpres]

😂😂

[@dennieraw5867]

🤣😂🤣

[@chadc4294]

Dennys T-bone is surprisingly good from my experience

[@QuestionMartin]

As a former michelin star chef, I never used algae oil or stainless steel for steaks.

[@Seventeenmillionmissingvotes]

Grill

[@callmex6435]

@@Seventeenmillionmissingvotesor cast iron

[@Kletusthetightlippedacademic]

That's because Big Steak is keeping it from you? Did you even watch the video? 😂😂😂

[@GeraldPUR]

Cast iron ftw

[@olleolausson]

Yeah that is what I thought i have never even heard of it

[@brandongallegos1206]

My home cook steak dominates a restaurant steak

[@hondamonsta1]

Same

[@EFL4952]

💯 Not even close.

[@groverearp2600]

Same , I never use restaurant food as a benchmark. I would be disappointed if my food tasted like restaurant food

[@10INCHCRUSHER]

Amen brother, I just mastered pan frying on a cast iron skillet.

[@milesmccue9388]

lol no it doesnt

[@krystalleuenhagen]

Everyone should learn from taste. If a restaurant gives you the best quality steak you've ever had, then you don't know meat quality or properly aged beef. Garlic salt with parsley and pepper is the most you need for seasonings.

[@jaredavila8142]

If you stopped watching before the end then you missed the punchline that let's you know this whole video was a joke all along: "till it reaches medium". Great satirical video. Almost thought you were being serious at first

[@SyDiko]

What you're using looks to have a smoke point around 540? Avocado Oil has a smoke point of 520F and neutral oil as well and readily available in your local grocery store.

[@glendekoker3682]

Guy cooked many oils Avocado oil turned plastic yellow. Olive oil didn't.

[@Kenwood..]

But Salinas

[@SuperSaiyan4523]

@@glendekoker3682what?

[@glendekoker3682]

@@SuperSaiyan4523 AvE tested oils

[@HerculesRockefellerESQ]

​@@Kenwood..salennnassssssss 😂

[@fishinman539]

Charcoal grill! If not that cast iron pan with beef tallow and rosemary

[@joffrey-k9g]

you the man!

[@timthompson2372]

I do the dry brine, but I still prefer cast iron with avocado oil.

[@punkyrewster]

Haha, Bobby Flake! If you have to depend on a certain pan to make something "perfect", well you aren't anyone I need to take advice from... BTW, you can perfectly crust a steak in any fat if you have your temperature right. Looks good, but I have never had to roast my steaks.

[@FliGuyRyan]

I love it... "big steak," "big teflon," "big pan," "big whatever..." lol... greatness right here!

[@seaneckhart9914]

You dont need to put a steak that thin in the oven

[@PNW_Sportbike_Life]

no you do not.

[@mattfisher8568]

You don’t need to cook it to medium either…😡

[@robrandolph9463]

@@PNW_Sportbike_Life at 350

[@jamiem3115]

EXACTLY, 💯

[@stephenbrody2717]

At 350 for thin steaks 3 mins. Thicker are longer, lots of experts who haven’t even tried it before commenting 😂😂

[@dereksmith7242]

Tell me you don’t know how to cook a steak, without telling me you don’t know how to cook a steak.

[@EazyE-501]

As a professional chef, I find this clip exceedingly amusing on multiple levels!!! LMAO

[@JKlinker93]

Cast iron pan>stainless steel. Fight me

[@marcknightly9677]

I've tried every which way to cook a steak and cast iron is best.

[@andrewtanczyk4009]

Yep 👍! Only way to cook a steak is either cast iron skillet 🍳 or grill!

[@CytoplasmicGoo]

You’re going to lose, he got the Selena Gomez oil as his ace in the hole.

[@ammar3094]

You keep seasoning ur pan bro and worrying about acidity and scrubbing too hard

[@JKlinker93]

@@ammar3094 what? All I do with my cast iron skillet is rinse with water and wipe with a paper towel. No scrubbing here

[@volxd]

crust looks good but if you're cooking your steak until medium it's already too late.

[@handlesaresuperghey]

My man has never ever cooked without following a youtube video and it shows

[@Otis-m6p]

The debates over how to cook a steak are more intense than what you see in an Arab/Israeli conflict video

[@burntvirtue]

I've cooked steaks in restaurants for a quarter century. Never heard of algae oil, and have never once salted any meat the night before.

[@mrw1783]

What cooking method do you recommend for a home cook? I take my meat out of the fridge an hour before cooking, season it and cook it in butter.

[@texasred7408]

⁠​⁠@@mrw1783I’d use clarified butter or fortified butter to save a little money. Sear tf out of it on a grill or pan, let it rest and then pop it in the oven at around 300 until it gets to medium. Or if it is a filet I just sear then baste or sear then leave it alone depending on the thickness.

[@michaelanthonycoach8640]

I don’t know any restaurants that are dry brining in case the steak doesn’t sell.

[@pstain1]

​@@texasred7408medium? You ruined it

[@texasred7408]

@@pstain1 a medium ribeye isn’t ruined bro. It has a lot of intramuscular fat that will render down and make the meat extremely moist, a medium ribeye done properly would be pink all the way throughout. If you think that’s ruined I don’t know what to tell you.

[@teop7887]

Cast iron baby. ...and that tiny steak doesn't need the oven 😅

[@mrwes100]

Carbon steel griddle on my Weber Spirit!

[@teop7887]

@@mrwes100 Nice!!!

[@Dvw87]

🤦🏻‍♂️

[@mrtwister9002]

I use a cast iron as well. A lot less work, when I don't feel like breaking out the charcoal grill.

[@richardcardwell6266]

Backyard charcoal grill.

[@brtecson]

i use a stainless pan, but i do so knowingly that a cast iron pan is superior. i just use the stainless pan for easier cleaning and maintenance

[@joffrey-k9g]

as long as the iron is seasoned properly cleanup is easy. imo (clean iron with hot water and a wee bit of subs. dry, drop a teenie bit of oil and spread around the pan with a paper towel)

[@mikaellavoie6811]

And what about a salamander grill? IMO nothings beat that, no other oil to mess with the taste you get 100% pure taste. Once you try that there is no turning back!

[@codemajic8238]

first you lost me at seaweed oil, then you lost me completely at oven.

[@Tim_Marshall73]

Algae oil 🤌

[@Xinjiekou_新街口_Station]

ehhh you dont use the oven? WTF?

[@jyc313]

You can’t get lost again if you got lost at algae oil.

[@whyherro5077]

Buddy steam houses use ovens for thick cuts steaks lol

[@CouchDog]

Do you not know what a reverse sear is

[@pole_barn_builder]

Big Teflon is shaking in their boots!!

[@SavNout01]

Lol .. what about 'Bug Steak'

[@DrDabb47]

As a line cook for many nights and an Eon of experience has told me to always watch what Selena Gomez does .

[@CryptoMike747]

Looks so good 😊

[@brutusoftroy2810]

Smoke point has no correlation to oxidation point, reducing oxidation is more important.

[@MrHav1k]

"Big steak" 😂😂 Almost as wild as the DEEP STEAK conspiracy

[@SJG-pt4yp]

I see you 😂

[@CawkyDante]

It's not that deep 😊

[@BeefPapa]

That hit medium on the first flip

[@Raven-rf7cz]

let me guess you want all the bacon lol

[@joffrey-k9g]

that's why I take my steaks out of the fridge and straight to the pan, the center stays cool even with a good sear on both sides.

[@SusiFroggy]

I usually use avocado oil cuz it too has a high smoke point however I prefer a cast iron pan.

[@HansFormerlyTraffer]

I do the same thing with a cast iron pan. NO OIL. no oven ...Perfect every time.

[@joffrey-k9g]

I dry the steak with towels, rub a little olive oil on it and put whole butter in the pan...

[@MrMech-oj7iy]

If your not using a grill, cast iron is the key. No need for the oven.

[@guyk4373]

They have very specific meat sources that you don't have access to. A lot of the big steak houses have their own ranches so that's why you can't get a steak like you can Steakhouse

[@icemanred]

It is truly disappointing when they don't cut into the steak to show you the finished product.

[@blueahoula3239]

Since he cooked it until it hit medium, I don’t think we missed much

[@modelcitizen1977]

This is just an ad for the pan.

[@icemanred]

@@blueahoula3239 How do we know it is medium unless you cut into it?

[@blueahoula3239]

@@icemanred touche

[@steviewonder9209]

Cut into it? He didn't even show the other side of the steak! Also- that's an awfully thin steak.

[@gnitsaf]

Cast iron, tallow, salt. Butter if you want to get fancy. Oh and good steaks. Best ones are fresh from the farm

[@killerkadoogan7731]

Everyone knows you start on a Foreman grill to get the lines and endorse another celebrity 😂

[@caseherc5991]

Good Steakhouse use aged steak, that's the difference

[@discoverarchery]

Also, the best steak houses don’t use oil or pans, they use grills or broilers, lol, this guy is an moe-ron, even outback, and the two Texas ones don’t use pans

[@tacos420.7]

You get way less control with grills or broilers, they do this cus they can’t focus on one piece of food they have a lot of people to cook for…

[@tacos420.7]

Most Michelin star restaurants will use pans and reverse sear. You are basically describing fast food steaks.

[@tacos420.7]

Now if you had named for example “house of prime rib” you’d have actual credibility.

[@dm7744]

He didn’t say the best steak houses, he simply said restaurant style lol

[@tacos420.7]

@@dm7744 he didn’t say “restaurant style” and he did say “the best steak houses”

[@RobertKwameArkoh]

I don’t know why people think high in restaurants pay for a expensive stuff, they actually use the cheapest stuff 😂😂😂😂

[@JLuisCastaneda]

Maybe where you go.

[@robrandolph9463]

​@@JLuisCastaneda ITS CALLED FOOD COST restaurants cant keep/ get 35%. which is ideal. most are lucky if then can get 40 -45% and restaurants arent paying much less then a costco . which is why you see so many restaurants buying there .. I have seen on many occasions my local sushi Restaurant owner buying salmon and sea weed salad veggies etc .. If your local restaurant is paying COD for food or liquor. its going soon

[@egbuna1]

Rosemary, tallow and cast iron >>

[@jasonguiol7110]

I can hear Gordon screaming... cast iron! YOU DONUT!

[@zurasaur]

Selena Gomez top Michelin star chef

[@peetsnort]

Algea oil is canola 2.0

[@MarkyMarkTV]

What do you mean by that? Is it because it’s also a higher smoke point oil? Or do you mean in terms of health?

[@athanprakas6718]

@@MarkyMarkTVhealth I’m assuming

[@MarkyMarkTV]

@@athanprakas6718 oh I see, just a guess. From the little research I’ve done, it seems to be fine.

[@nicwoo]

@@MarkyMarkTVit has to be neutralized, bleached, and deodorized the same way industrial seed oils are refined, so I’d assume it comes with same health complications

[@PNW_Sportbike_Life]

another seed oil I'm assuming.

[@neerajnandakumar615]

Big steak doesn’t want us to know🗣️🗣️🗣️

[@UntilImRichNgs]

i have literally never had a resteraunt steak beat my home cooked one...period

[@whatsthebigfndeal]

I've never, ever had a steak at a restaurant as good as what I make at home.

[@mmuzzwell3654]

You can get the same result with standard steel and a butter oil mix. The French have been doing it for centuries.

[@edwardgordon4309]

Restaurant steaks don't compare with mine. Less that one in 10 thousand steak restaurants use algae oil 🤣🤪

[@bettyleblanc4648]

"Until it hits medium" Got ya

[@nminnaz]

This is what I was looking for... I can let him get away with the oil comment but not the fucking medium bullshit

[@Mike-zf4xg]

@@nminnaz you eat unrendered fat?

[@nminnaz]

​@@Mike-zf4xgDouble sear, reverse sear, torch and heat in the oven there's lots of ways to cook a medium rare steak with the fat rendered. You don't need to turn it to leather

[@Mike-zf4xg]

@@nminnaz no you can't. any good marbled ribeye doesn't have time under temp at mid rare to render that fat. you eat "mid rare" because some other dude said you should.

[@twoweeledsoto6072]

That steak looks so good!

[@compscilaw]

You can use a bit of olive oil and butter. You'll get a bit more smoke, but that's fine. Also, you don't need to put it in the oven. Temper your steak by leaving it out, heavily salted with kosher salt, for 20-30 minutes depending on thickness. Be very precise about timing. Then just keep flipping. You'll get a perfect sear with no oven, but you'll have to clean your pan if you're doing more steaks. If you're only doing one steak, don't even clean the pan, just deglaze with some balsamic. Remember: The entire time you're cooking scorching hot. Keep anything wet, including drying your hands well, before you get near it or you will get burned. Aerosol cans are under pressure and can explode when heated.

[@htownsfinest1976]

Big Teflon? Got to watch out for those Teflon conglomerates

[@SugarCyanide-p8d]

They manufacture pans and bulletproof vests. Big bullies

[@CommeradeZhukov]

I don't want a restaurant steak, I want MY steak. Like Bruce Lee said "I fear not the man that has practiced a thousand moves one time, I fear the man who has practiced one move a thousand times".

[@petermaag9622]

Loll Selena Gomez and Benny Blanco 😅😅😅 all the bfs and gfs ha what an endorsement. ❤ this guy

[@ROBLOXlover500]

Using algae oil to cook your steak when you’re not even searing it properly is like the equivalent to vegans thinking they’re saving animals. I will tell you the best oil to use to sear a steak is: None at all… Also, the only time you ever finish a steak in the oven is if you want to kill it, or you’re in a rush at a restaurant, at like, 500 degrees, not at home at cake temp…

[@JaneDoe-ql7sc]

Hi ! :-) thanks for this enlightenment about algae oil! I looked it up & it's actually seaweed oil, but they call it algae oil & i'd love to try it if i can find it on sale at the grocery store sometime! btw: you can set your oven temp to 400 for 4 minutes for more 'well done' steaks. My son likes them that way.

[@justincarasella45]

It’s crazy I was sitting in a meeting with “big steak” and this is exactly what they are worried about.

[@pullt]

Avacado Oil has a higher smoke point....and isn't $30 a bottle

[@SugarCyanide-p8d]

How much is it?

[@pullt]

​@@SugarCyanide-p8d$10 at Walmart for 25oz bottle. The one he's got is $23+shipping at Amazon....and 16oz....

[@fakeaccountzs]

This is not true apparently algae has a much higher smoke point around 80 degrees

[@goodgat266]

Yes. Selena gomez known for her 2 michelin stars at age 22. A beacon of brilliance for young chefs everywhere.

[@JustVibe444]

This is an "algae oil" ad

[@amars3513]

He tossed that steak to his Pit Bull lol

[@MakingYummy]

For steak I’ve always preferred using clarified butter. I don’t think I’d go back to using oil produced by stripping out fats from a plant. Interesting thing about algae oil is that it has high amounts of glutamate in it. That’s the same reason I use dried shiitake mushrooms on my steaks. Glutamate makes meat more savory, more crave-able. It’s why Chinese places use MSG in their food. If my suspicions are correct butter also has higher amounts of glutamate in it since it’s also in milk and cheese. Instead of using the algae oil you could use algae salt. It doesn’t really taste like salt when I’ve tried it, but it definitely adds meaty flavor. And I don’t believe you need much over 420 degrees Fahrenheit to get a good sear since beef fat renders at 420. Also I think you could improve your sear if dry the surface of your steak. I looked in a few of the books I’ve got that are from Michelin award winning chefs and Thomas Keller is the only one that I found that salts his steak 24 hours ahead. The others I’ve read suggest to salt just before the meat hits the pan or even salting each side when you turn the steak. They suggest that method because salt will draw out the moisture in the meat and it looks like your steak may have had a build up of that moisture on it when it hit the pan. But I’m curious to try salting 24 hours ahead. I can’t help messing with recipes and I think the lack of moisture might have a similar effect that aging has. I’ve also seen koji have a similar effect but instead of the meat losing moisture you actually marinate it in the fungus and it makes it more meaty.

[@Blanaba]

I haven’t been trolled this hard on the KZbins in quite some time. Bravo.

[@makapa2u]

I love steak 🥩 house style but I love cooking my own - either on the grill or- oven broiler or pan seared with butter , garlic 🧄 and rosemary

[@thespig13]

That steak looks like something I'd expect from a diner

[@daviduhr4941]

I’ve worked in restaurants for over 15 years and never heard of one using algae oil… also most restaurants don’t dry brine their steaks… you don’t do this bc any steak you don’t sell that night will be a waste… you season right before it hits the pan… cooking from home the only time I dry brine is for a steak that is 1.5” thick or more. That allows the salt to penetrate the meat and dries out the surface…

[@pistol80]

You're at home and can use the reverse sear method. I put a steak in the toaster oven with a thermometer until 115f then cook both sides it on a hot skillet until 130f. Perfect steak every time.

[@revived_miscreant6520]

Benny Blanca is a Michelin Star chef?

[@irockuroll60]

I like using suntan oil (specifically coconut suntanning oil for a little more flavor). Does a great job of coloring as well.

[@libertybelllocks7476]

I like panda oil myself.

[@RiesigerGaming]

There's a million ways to cook a perfect steak. The guy is right though about oil smoking. The temps needed to get a good pans sear will smoke you out of an apartment. If you have access to a grill at the apartment, use that. You could even use the stainless steal pan or cast iron to achieve the same result on the grill. I've put my cast iron on my grill all the time. Alternatively, if you don't want to leave your apartment, broil your steak on high on the top rack for 3-5 minutes per side (when the steak is room temp). Use a thermometer to check the internal temp. 135F is rare, 155F is well done. If it is not cooked perfectly (likely due to thickness) keep cooking in the oven set at 350F until it reaches your level of doneness. ALWAYS LET THE STEAK REST. Salt and Pepper is the only seasoning you need for well marbled steaks. Cook leaner steaks with S&P, crushed Garlic, and Rosemary. Put in Vegetable oil, sear the steak for a moment, add butter, garlic, and rosemary on top of the steak. The Vegetable oil and butter will combine preventing the butter from burning. Spoon oil over steak and rosemary.

[@PURPONTHETRACK]

Love the Selena and Benny shout out lowkey.

[@dukeofearl1765]

Ive never had a steak from a restaurant taste as good as my own cooked steak

[@kinglobo80]

this guy things he’s a celebrity chef 🧑🏽‍🍳 ☠️☠️☠️😂🤣😂

[@steelpanguy]

you're in teflonboi land. tell us about your life... 😆 🤣

[@dr.lokiol645]

As some who's worked in the food industry I'm sad nobody catch that fact dude bared handed pulled that out the oven

[@Arvilas556]

Bet that "algae oil" tastes reeeeally good. Ghee said hold my beer.

[@jackhughes7637]

Ahh yes, Selena Gomez. My favourite out of all of the top chefs

[@joshuadavis9492]

Obviously, he knows s*** about cooking a steak cast iron some butter and rosemary, just to get started.

[@sporadicamnesic]

So many different ways it's down to personal preference. If I'm cooking steak indoors I put the steak fat rind down first and let that start rendering instead of adding extra oil to the pan, Also makes it crispy on the outside and soft and melt in the mouth inside then once I got a sear I add butter for flavour and colour

[@johnt8453]

I thought this for years about the high temp pan. Not needed. Also don't use oil. Lower the temp to a nice 'sizzle' and use butter. You get the crust and great flavour. Agree on the dry brine though.

[@kathysarmcandy1992]

Last steak I didn't have a restaurant I sent back three times. Medium rare is not hot and gray. I drummed my fingers on the table and told the waiter I'd be more than willing to show "Chef" how it's done. He declined. Paid for the drinks and left. I've cooked steaks in sand pits on canoes trips, on exhaust manifolds, in the wood stove right on the coals, on a spatula in a vise at work with a propane torch under it. If you know, you know.

[@KevinCollinson]

Don’t use oil. Use butter or tallow.

[@gussampson5029]

*Clarified butter or tallow.

[@Outlaw-Saix]

While you did make a good sear... most restaurants don't do any of these things for most steaks. Grills are far more prominent. There's only so much space in an oven, and if it's already in use for something else at a different temp you're just waiting. Definitely great for at home cooking if you don't wanna bbq though.

[@vonlupus]

- "How would you like your steak?" - "Cooked in protozoa and baked plz" - "Got it"

[@Scrogger14]

Looks decent but I love the " reverse-sear" method.

[@Lethal_Intent]

Oh selena gomez has it now i totally won't be getting it!

[@StealthMaestroSharpe]

That’s wild, in Australia at least restaurant steaks suck hard compared to home cooked

[@danacasale7381]

I use a regular frying pan with butter, I just don't heat it until it burns. Know your stove. Heat the pan to the temp just as butter starts to burn. Then put in your butter make sure it covers the pan throw in the steak move it around a little to keep it from sticking, and cook about 2 to 3 min for rare. I spice too, before putting it in pan. Whatever makes you happy for spices. I move it around a couple of times to suck up the butter and when I flip it I throw a little more butter right under the steak. Use a good cut and have fun. Cooking a good steak is not that hard and you don't really need a special pan. Oh I use a timer for the flip.

[@derrondavis5009]

I season mine with SPG and put back in frig for an hour. Doesn't matter how you cook it. Always great.

[@AmandaHugenkiss96]

That steak looks kinda sad, bro. You get that at Dollar Tree?

[@johng2036]

You're a good salesman lol

[@williambennett7244]

"WHAT BIG STEAK DOESN'T WANT YOU TO KNOW" 😂😂😂😂😂😂😂

[@akasgsvirgil9503]

Interesting. I spent a lot of years in the restaurant biz and I don't recall pan searing steaks. If they weren't grilled, they were blasted in the salamander or infrared oven at around 800'f.