Revolutionize Your Steak Game | A Mind-Blowing New Method

This on-the-heat-off-the-heat method for steak achieves a wonderful edge-to-edge color and also makes the steak unbelievably tender. I used a bone in Tomahawk Ribeye for this video but this technique will work on any thick-cut steak.
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[@brandiashford9720]

My husband raves to everyone about how I cook a steak...all bc of you! Thank you!

[@thatdudecancook]

thats awesome!! so happy to help

[@xaviersmith4965]

@@thatdudecancook why did you punch your refrigerator lol 😂.

[@yabachaaa3250]

@@danielb27 shes out there somewhere with someone

[@slamberalert6968]

Same girl! (:

[@artruckin]

🧢🧢🧢

[@WBB843]

My Dad was a chef who taught me a lot about cooking. He passed away 2 years ago and I did not cook again until I found your content and enthusiasm. Thank you Sonny!

[@thatdudecancook]

Thanks for sharing Bryon! I'm sure your dad is happy you're cooking again

[@timd8912]

You Dad sounds great. Sorry for your loss......

[@dubla321]

So what. You just been eating McDonald’s for 2 years?

[@WBB843]

@@dubla321 When I say cook, I mean cooking with passion because of a love of food and a love of sharing what you’ve created. Anyone can boil a hotdog. I was cooking in the technical sense without being creative. Now I feel like I’m creating something more; kind of a living painting so to speak or maybe a sculpture that breathes.

[@grantmourning189]

Check out Kent Rollins on KZbin. He is a genuine southern outdoor chef!!! I'm highly recommending!

[@Mark-Willis]

My day is better because that fridge knows it's place

[@spencerfranklin4780]

😂😂😂😂😂😂😂😂

[@dale4853]

Its.

[@jacobwilliams4941]

Lmao

[@mrchihuahuaboy4306]

My whole life is better

[@warrenkawamoto8660]

I was waiting for him to move his head, I wanted to see the dent in the fridge

[@QuadeQuick]

Beautifully prepared, Chef. My wife has perfected the reverse-sear method... it's not quite as fussy as the awesome process you detail here (but we're still going to try your multi-rest technique!). After tempering the steak, she bakes it in the oven at about 250 for between 20 and 35 minutes, depending on thickness (it's all about the internal meat temp, as you said). When it hits her number (120 internal, I believe), she pulls it out and rests it for 15 minutes. Then, she finishes it in the cast iron pan on high heat just as you demonstrated. A couple of minutes on each side to warm it through and serve. I love that it's hot when it hits the table.

[@MantraHerbInchSin]

Food should be hot, not lukewarm!! Cold things should be cold, warm food should be hot and piping. Food that isn't warm enough is kind of like... Stale beer. Not that bad, but you get my point

[@vapdivrr5656]

One thing that I really like is to salt the steak and leave it in the fridge for 1 to 2 days then proceed to cook. Simply dry off meat, salt it, and loosely cover with paper towel. I have cooked steaks a multitude of ways and there are small differences in each method, but pre salting for a day or two makes a significant difference

[@sethgaston845]

Dry brining is great. Helps the steak be well-seasoned. It also helps with the sear, since the outside dries off so thoroughly.

[@nicoviebrock5348]

absolutely. i go for 1,5-2% salt to meat and24 hpurs mostly. it is so damn good

[@stephenjbove]

I first found you on Tictoc, but left that platform. I'm happy I found you here. Thanks to you, I have become very good at cooking a steak, and my family just wants me to cook for them now. The steakhouses have completely lost our business.

[@KarmyCinemasBoy]

I love this man. I cooked a fantastic birthday steak dinner for my closest friends with the skills I learned from your videos! There's no better feeling then being able to spoil yourself with a great dinner. Just like you said better than restaurant quality and without leaving the house or breaking the bank.

[@thatdudecancook]

That’s what’s up!!

[@Gary_a_normal_human_being]

Him: starts cooking His fridge: 😳

[@judithsanchez1735]

Hahahaha

[@karlwandji5901]

I believe his fridge's a masochist at this point

[@lifeofchrisiguess]

What the fuck kind of joke is this,terrible

[@crevisb1969]

Hahahahahahaha

[@crevisb1969]

@@lifeofchrisiguess if you know you know

[@roccobavero332]

Out off all the chefs on yt.. This guy is my fav. Not only because his recipes are great but he is entertaining. Great stuff Dude

[@firesight968]

I made this two nights ago with a really thick ribeye. Had to watch the steps four times to make sure I remembered them all and time each step in turn. But it worked! It came out perfectly done and absolutely delish. And as a bonus, there was enough flavored butter left over in the pan to sauté a big batch of vegetables for a side dish. Thanks for sharing!

[@thatdudecancook]

If you're trying to Impress that special somebody definitely try this method!!! I wasn't joking when I said you'll never want to spend your hard earned money at a steak house ever again!!

[@redbone7040]

Your right👍

[@ELiTeFriendly]

I don’t have access to natural gas for cooking, could I get the same results with a super old coil stove top?

[@redbone7040]

@@ELiTeFriendly yes just get the cook you want rare well ect ,the meat is hard to ruin unless you over cook it and dry it out 😉

[@hunter3.141]

@@ELiTeFriendly Electric stoves actually tend to get much, much hotter than gas stoves, they're just harder to control. I use a coil stove and cook 2.5in steaks at medium for searing then at low/medium-liw for basting.

[@douglasd327]

I will keep these techniques in mind if I ever have a special somebody

[@chrlkm3669]

„Butter is life.“ - I couldn’t agree more.

[@EnkiMMXII]

If I didn't find this comment, I would have left it

[@jasontaylor1627]

Butter shorten life

[@sahilsuhail5176]

Yes its life it makes all food juicy and it used for eating it not making but it makes things juicy and tasty that is great

[@ablet85]

@@jasontaylor1627 vegetable oil shortens life, not real butter.

[@bailey9r]

Oh my gosh what a statement!!! My Doc even says forget "an apple a day crap, it's a stick of butter a day keeps the Doctor away!" ;

[@krappy03]

You are so awesome. I have become a better cook because of you and it was when my family needed it most: quarantine. AND my 4 and 6 year olds love your phrases. “Sergeant Gilbert reporting for duty!” “You know I love you and I’m out!” Thank you for being excellent!

[@thatdudecancook]

That is awesome! thanks for sharing!

[@neilgaming2127]

Yeah, when I cook a food I always call my seasoning sgt gilbert. My wife would call me crazy for yelling in kitchen 🤣

[@Michael_______]

@@neilgaming2127 apologize to her and then round house kick the fridge immediately after.

[@neilgaming2127]

@@Michael_______ she would smack me if I kick her fridge😂

[@toddboone333]

You are without a doubt the best cooking channel out there. Last week, my wife and I made your steak Oscar style. It would have shamed my mother’s cooking. And she’s French. Amazing. Thank you.

[@camed1115]

You are the best chef and teacher I have seen on KZbin. You are amazing. Thank you for sharing your talents.

[@johnmasquelier6635]

I have cooked steaks a hundred different ways. Sous Vide, Cast Iron, Kamado, Hot gas grille, Reverse sear, but this method really makes sense and appeals to me. Thank you, John M

[@ldjb8648]

I can't begin to tell you how much you've raised my cooking game! Thanks dude!

[@wbortc]

I actually just tried this before my work shift tonight, and it blew my mind how well this worked and how good it tasted! I always made my steak sous vide, but I think I might switch to this method

[@loop1800mickey]

I cooked 2 ribeyes following your directions , without a doubt the best steaks 🥩 I ever cooked and the best tasting by far . THANK YOU ‼️

[@debbiwood4809]

I followed these instructions EXACTLY and cooked the best steak ever! Thank you Chef.

[@thecursedplayer5583]

ThatDudeCanCook: Lets give that a taste The fridge: 😔

[@worldaswar3784]

My time has come...

[@legomanlookingatyou5258]

@@worldaswar3784 fuck i was about to say that lmao

[@MouseRata]

😂🤣😂🤣

[@caporegime234]

I always appreciate someone who loves what they do! Great job. I’m going to get one now

[@salvie5]

Technique heavy chefs are my favorite, this guy's a killer

[@martiangaming329]

Tried It ! Absolutely Awesome 👏!!! And again, do not become “egoic” Please keep teaching the way you do. Simple, no fancy words. Just like a friend.

[@MrRazielKOH]

You have no idea how much better about myself and my skills I feel after 2:52. I've never seen another channel show that honest part of cooking. Thank you for leaving that in, and showing us plebians that if anything, we're probably doing it right.

[@alamofox1]

You can do about the same thing with an inexpensive beef roast. Trimming off the silva skin is optional. Season heavily with salt and pepper. Heat up your heavy pan and sear all surfaces of the roast. This should take about 2-4 minutes per side. After searing, add more seasoning as desired (garlic powder, rosemary) place on a rack in a roasting pan or your searing pan and bake in a pre-heated 275F oven until an internal probe registers 140 degrees F. Let rest 5-10 minutes. Carve very thin slices across the grain.

[@justinsmith26]

So I just tried this and that was the best steak of my life... Thank you for doing Gods work.

[@emilioferrer6178]

Parents: Where you learn to cook so good!? Me: It's a secret (Beats the fridge up)

[@SuperDaveP270]

There are not very many videos on KZbin that I have ever watched where I could honestly say they TOTALLY CHANGED MY LIFE! This has become one of them.

[@kadian299]

I remember seeing this when it came out, I haven’t been back to a steakhouse since. Thanks so much!

[@evolutiontengsr]

You need a padded fridge!🤣🤣 Love your videos, my kids do too! Keep em coming!

[@thatdudecancook]

Great idea!!

[@edgaraburto945]

My steak game has changed ever since I started watching you on TikTok

[@andrestorres5866]

Im 17 in quarantine and learned more here than i ever could in school

[@gavintomicic7583]

So many chefs talk in detail on why it’s so delicious and his face literally says it all.

[@ForgivenReverend]

That dude can cook! Thank you for sharing your knowledge. You have helped me up my cooking game tremendously. Keep well. Stay strong and creative.

[@user-qm9oo2fd2o]

Unless you’re spending $70+ in a good steak house (even that’s no guarantee) you can always do it better yourself. It’s not rocket science but it is work. LEARN TO COOK, YOU’LL NEVER REGRET IT!

[@rambooven4290]

THIS! It is not hard to learn how to cook a good steak. You pay for the quality of beef at a good steak house. I have trouble nailing the Chilean seabass like the steak houses. I'm working on it though!

[@rickyfandango6054]

Key points: 2" thick steak Room temp. Hot skillet.

[@fredkapp498]

He has few key points also proper rest I saw where they turn every 2 min I think this method of 3 rests a little over the top, I like technique of searing fat cap first especially on thick cut. Great steakhouse your definitely getting USDA Prime dry aged or wet but most importantly right steakhouses using 1800° salamanders then finish with butter and meat juice. I like my cast iron at home that pan he had is nice. Also resting on rack not soaking that crust. If you don't have to remove smoke detector your pan ain't hot enough just like wok sear in great chinese food.

[@Thomas-jg7lj]

Baste😂😂

[@prashil3k594]

And a dented refrigerator

[@Celtics-fj5le]

We are all on a path to become better cooks. Thank you for showing your skills brother

[@sanfordhoffman2392]

That is done exactly right. Not just the temp, the way he did it. That’s super close to how I do mine. Good job.

[@PoppaShmoop]

@ThatDudeCanCook I re-watched your Neo punch 3 times bro, haha, awesome. Looks great. I learned from a friend to cover the steak in a paper towel for 30 mins before doing your marinade or rub. And since adding that step I've noticed my steaks are way more juicy. I'd love to hear your thoughts. You got a new subscriber! God bless brother, definitely gonna check out your previous content. -From a fellow dude that likes to cook

[@JoeJohnston417]

Found your videos on TicTok and I’m glad you’re on KZbin too. Thank you for the excellent cooking tips!

[@thatdudecancook]

You are so welcome!

[@drewcliff82]

Finally, someone searing a steak acknowledged the smoke alarm situation lol.

[@100GTAGUY]

It's a pain I swear lol I even found a use for some $20 decorative spoon we have, it's now the smoke detector resetter...

[@Ryancia1]

Finally!

[@henryjonesboxing]

Please, do open your windows and doors like he said. Started off my smoke alarm at 10 last night.

[@RalphL12332]

Lol me too!!! Best steak tho right?

[@henryjonesboxing]

It was really good! I’ve literally been opening every window in my kitchen as well as putting the vent fan on high. I guess the smoke alarm is a sign of a good sear😂

[@ratryox5667]

@@henryjonesboxing i’ve had to stop making steak because of that exactly.

[@breanneblaquiere2002]

That’s what an overhead fan is for.

[@henryjonesboxing]

@@breanneblaquiere2002 honestly forgot to turn on the fan

[@ephilippos]

A truly meticulous chef giving thorough explanations on pan steak making to a wide audience!! Don't see this every day!! Great video, Mbravo!!!

[@Wehopeyouenjoy]

Let me first say, I’m a big fan of the delivery style of this channel. A little humor with mostly short, sweet, and to the point. I’ve tried the basting method with my steaks and I’ll never go back. Second, my steak preference is Pittsburgh’d Mid rare with the same technique and flavors in this video. But I have a question or two… Potential two fold question here: #1) What’s your thoughts buying dry aged cuts, specifically ribeye, versus regular cuts. Like how does it affect the crust or sear. If you prefer the dry aged cut, then… #2) Would you do anything differently than that of this video? If so, I’d love to see a video on it. Thanks for your content, you do a great job and have helped intrigued home chefs like myself become more passionate about the food I cook for others. Much love🤙🏼

[@tedtitmus8900]

I love the way you explain why you do the things you do. I can’t believe the simple explanation of not using Course Ground Pepper. Never in 50 years did I ever think of the pepper raising the steak above the pan. So simple yet so logical. Again, love, love your show. Ted

[@Foxtrot1967]

If you believe that BS, I've got ocean-front property in AZ to sell you. Don't believe me? Try cooking two steaks with course vs. fine pepper and see if you can tell the difference. Top YT influencers are salespeople

[@dorisspears5921]

I got more out of watching your appreciation for how well it tasted, and when you smacked the refrigerator I became a disciple. Thanks Dude with your cookin ass!

[@lonelydog4536]

How would you approach this doing multiple steaks (searing and basting) would you just use a larger pan or do it all seperate or just try to juggle two at the same time?

[@lovesandwich8783]

Just here for a response. I have a larger family and I hate searing meats on a pan because the fond burns after a while. I almost always sear on the bbq.

[@francoishardyy]

finally made it! one of my best steak ever highly recommend

[@marcj3846]

I tried this method and I can confirm it came out amazing, of all my steaks cooked this is the easiest and easily best tasting steak method

[@CJ-zb6my]

I will be sure to try this, thank you. Always top tier tips!

[@yyyyyk]

This recipe is so buttery, I'm feeling pain shooting up my left arm just from watching this video! 😜

[@randygreen007]

💔

[@kenrivers9757]

Well..eat a salad instead...🤣🤣🤣🤣🤣

[@mitchreed5000]

Actually; Grass-Fed cow butter, made into ghee, is one of the few 'fat' superfoods that is healthiest to cook your pan-seared steak in. No vegetable oils or margarine should get close to red meat, especially if that meat itself came from Grass-Fed cows. Grass-Fed Beef, Veal, Lamb and Pork are all healthy meats to consume in addition to free-range, organically fed chicken and turkey.

[@donscott6431]

@@mitchreed5000 Smoked Waygu beef tallow.. ‘nuff said…..

[@semmelknodel7431]

Thisdudecancook: starts cooking Fridge: ah sh*t, here we go again

[@garethanthonyclark4879]

Thanks for the video. I used this technique with a 1.15 USD steak (17.50 ZAR). I scaled down the size and the heat and it came out very nicely.

[@petercb5186]

I have GOT to give this a try! I love your energy!

[@waymor2460]

Reverse sear seems much simpler with what seems like a more even edge to edge medium rare.

[@Junkhead817]

Thats how we do it in the steakhouses. Goodluck doing it any other way when you're serving 300 people in 5 hours

[@ghostofdre]

It's definitely not evenly cooked, by continuously taking it out of the pan you're not putting anymore heat into the steak allowing the centre to cool down the parts around it, some parts in the middle are completely raw. Also what's the fascination with bringing the steak up to room temp, goes against all the advise you are taught with safe food handling. Reverse sear or souse vide the way to go.

[@mtotaman]

@@Junkhead817 I would guess that 98% of viewers here are not serving 300 people in 5 hours.

[@BuiltByN8]

So good! I did fillets like this based off your vids!! Best steak ever!

[@matthewgarabedian7446]

I found you on Instagram a couple months ago and I love all your videos. Please make more lengthy youtube videos!

[@thatdudecancook]

im on it!!

[@staceyyodice4725]

Thank you for all your tips! Excellent video!!

[@mrchordstriker]

Simple but brilliant ideas thank you so much

[@fancypaintjobs2192]

The 45 minute steak you eat in 45 seconds.

[@lucaschen.]

Ok

[@overseastraveller6447]

If I rest my steak for 10 minutes open like that, the steak will be cold... how does it stay warm after 10 minutes?

[@dark8prince201]

45 seconds damn

[@LibsSuck]

45 min... lol... you are dreaming.

[@colinwilliams3459]

@@LibsSuck ?

[@justinetters4544]

I’m here for the punching of the fridge.

[@jamieglover4853]

Same. I like the variety of combos

[@godschild4870]

Least your honest lol

[@sonliving]

Best looking steak I have ever seen. I can't wait to try it, and love the entertainment while he cooks. Got to love KZbin

[@kimberlyalesley1772]

How did your recipe turn out Mike ?

[@sonliving]

@@kimberlyalesley1772 best ever, probably not as good as the pros but I had to give it a whirl since it looks delicious and the best thing since handle in an out house door lol

[@sonliving]

And I don't eat steak out unless it's just a spur of the moment convenience or you twist my arm!

[@sonliving]

And it's early and I'm coffee'd up but a shame on me moment because I'm a lazy cook and; I didn't follow the receipt to the tee 😕

[@kimberlyalesley1772]

@@sonliving At least it came out better than any steak you've made lol

[@erivera9313]

OMG, I made 3inch thick tomahawk steaks last night with this recipe and my mind was 🤯 with the final product. My children loved it! Each $25 steak tasted like a $85 steak from a steakhouse. I will never make steak any other way...EVER! THANK YOU FOR THIS VIDEO!

[@Explorer920023]

I did mine with onion, butter, and rosemary on the grill/smoker using the cast iron skillet, came out amazing

[@Dadoutdoors24]

This is how my dad taught me to cook a steak (if a grill isnt an option) over 20 years ago... Except hed use bacon grease or rendered fat hed saved from other steaks. That was always next level.

[@jwh2f]

Have you measured the actual temperature change of a steak left at room temperature for an hour? It goes up by only a few degrees. Also, a 2.5 lb steak is not going to be lifted off the pan by course pepper. It's far more important to buy a good cut of steak and follow your procedure.

[@Gyarikku-Ho]

I'm not gonna lie I knew most of this stuff already from years of trial and effort but your quirkiness and personal nuances makes me want to make rosemary salt and try it your way. Keep up the content!

[@brianchandler3346]

I just took a cut that had been in the fridge for a week and tried this. Dear God man. Excellent! A 40 minute endeavor for one last round. Pulled it at 143 F and rested a final 5. Poured all the onions, garlic, and butter over top. Absolutely nothing wrong with this technique. Reminds me of slow cooked BBQ, but with steak.

[@petecassidy2580]

Best, most professional, most humorous, most enjoyable videos on the net. Love all of them.

[@kaledabegum2729]

This guy has the strongest refrigerator in the world😂😂 he smacks👊 it in every videos and it doesn't bend

[@danmcclellan2451]

Looks absolutely delicious 🤤

[@cindyw7004]

Any suggestions for someone who prefers their steaks -medium-

[@rayvelez7796]

Another awesome video. Thank you! I'm getting better at cooking steak because of your excellent videos.

[@sandy7938]

This looks amazing, can I ask how long extra would I have to cook this for a bit more well done ...thanks 4 sharing

[@G.R._EGG]

4:17 what in the world just happened? That is one of the funniest things I have ever seen. Also that steak looks beyond delicious

[@bailey9r]

Yeah that was funny, like he lost his train of thought and the tender morsel wouldn't wait for him. ;

[@mikew8983]

"You've Never Seen a Steak Cooked Like This" Guga: *D O U B T*

[@funnydude3071]

Who else loves when he does the finger flourish thing

[@sixthday132]

Listen, I have cooked a million steaks a million different ways. I used this method last night and im telling you I have never tasted any steak so delicious. I substituted the rosemary salt with a good steak seasoning rub and used finely ground pepper with it. It was amazing. Thank you!

[@ebin27]

The punch to the fridge did it for me, had no other choice than to slap the like button after that relatable outburst of joy

[@debefeldman]

Love this recipe. Also love the pine cabinets. Very mid century. Reminds me of the home I grew up. Thanks Dude. Getting a big steak this weekend.

[@tobiasvonseydlitz3852]

I love how this dude always absolutely freaks out over how good his own food tastes 😂😂😂😁

[@elizabethcomer8795]

I agree! Dude is not conceited. Just fun & excellent! I even watch some of his other videos. And, I’m carnivore. But, like to cook for others. Saving the steak juices to sauté your vegetables- brilliant! You are amazing, Dude

[@bobbylotito4628]

Fridge: stop cooking and order out im tired of the abuse Chef : do as your told

[@shaneownbey]

Great tutorial. I learned some things here. Thank you and I do feel the love.

[@inthekitchencookin]

You are the real deal. You inspire me to keep cooking as my craft...

[@SamuelDPyke]

"Loss of heat means loss of color, loss of color means loss of flavor, loss of flavor leads to anger and anger, leads to the dark side!"

[@Truth537]

Yes. Fear I sense in him. He is not ready...

[@KhalidKhalid-yo3fu]

Yes is not ready

[@ChuxDiaz]

"You'll never wanna spend money at a steak house" he's right once your steaks are good enough THIS IS GOSPEL!

[@tropicanacookie9959]

“Lightly oil this meat” That’s what he said 😏

[@thebraindeadz5590]

She

[@jayhooks6031]

I came upon this vid by accident, decided to check it out since I love cooking steak. To my amazement the way he cooks his steak is eerily similar to how I cook mine, although I have never cooked a cut that thick.

[@justinabbiss5456]

Just awesome energy, enthusiasm and quirkiness. Fantastic. Who doesn't love a flavour loaded baste!!?? Good work, mate

[@TheNatedogg56]

Sgt. Gilbert looks like an old Bob Belcher

[@thatdudecancook]

haha!!

[@DanMuggeo]

Why isn't he called Sergeant pepper? Anyone else feel like that was a missed opportunity?

[@thatdudecancook]

I dont want to get sued

[@TJ20232]

@@thatdudecancook who by? The lonely hearts club?

[@scottyhaines4226]

@@TJ20232 the Beatles and whoever owns their music and film rights.

[@miguel900proyes8]

@@thatdudecancook what about Doctor pepper ;)

[@redfishbluefish4973]

No way bro. Don’t you dare insult Sgt. Gilbert in such a manner. Also, that’s not creative attttttall...

[@RJ-lf8ex]

"How to cook a steak in 87 easy steps"

[@LibsSuck]

100%

[@TheoneGodfather]

He said it’s work but looks worth it to me.

[@arthurleonard8337]

This guys is just best ! He does not waste words or one’s time, perfect. Many thanks dude

[@supejc]

The pepper tip is truly next level. You know your stuff! Like really understand the deeper theory as well as the practical application.

[@choojunwyng8028]

Rosemary salt? I fancy a little sprinkle of devil's lettuce over my steaks as well!

[@ewanfarley]

Gives “pot roast steak” a new meaning

[@glennlittleton3762]

What is Devil's lettuce 🥬? Thank You, in advance for your response.

[@ewanfarley]

@@glennlittleton3762 w e e d. The high stuff.

[@monkeysage4175]

Fridge be like: lord plss burn that steak so that he cant kick and punch me

[@ashjose7973]

One of these days that fridge is going to strike back

[@walterreichard67]

That's a great one lmao

[@jackalpartisan]

Him: Starts cooking Smoke alarm: *”If you know you know!”*

[@WeberEnthusiast]

This looked awesome, going to have to try this out . Thanks for sharing that steak looks awesome

[@Udi.R]

Thank you, How do I cook more then one steak in reasonable time? Most of the times I cook 4-6 steaks at once.