Use Science to Cook the Perfect Steak!

Cooking meat isn't an art-it's a science. And science doesn't lie. It's time to learn how to cook the perfect steak.
Don't miss the limited super-early-bird discount of 45% off the Anker Solix F3800 (sp): snazzy.fm/SG
Cooking Gear Seen in This Video
Combustion Inc. Thermometer (direct) - snazzy.fm/JA
Combustion Inc. Thermometer (Amazon) - snazzy.fm/le
Breville Control Freak Cooktop - snazzy.fm/Iz
Fancy-Pants Sous Vide Circulator - snazzy.fm/UE
Best Value Sous Vide Circulator - amzn.to/3FdMeUv
My Favorite Instant-Read Thermometer - snazzy.fm/PW
Pictured Cast Iron Pan - amzn.to/45n6ttC
Pictured Aluminum Pan - amzn.to/46m7Ny6
I wanted to learn how to cook a steak in 2020 after a lot of time stuck at home-but everywhere I looked provided conflicting information to reasonable questions. Questions like: What pan temperature? What oils? How often to flip the steak? Should I baste it? What about tempering? Sous vide or reverse sear? Plain old skillet? Cast iron or not? The questions were infinite.
After hundreds of hours of scouring through cookbooks and textbooks, cooking dozens of steaks, and losing half my hair, I've found it! I've found the secret to cooking the perfect steak-every time-using science.
Sources
Lanchester, J. (2011, March 14). Incredible edibles. The New Yorker. snazzy.fm/tj
López-Alt, J. K. (n.d.). Reverse-seared steak recipe. Serious Eats. snazzy.fm/TP
Macharáčková, B. (2021). Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method. Meat science, 171, 108270. snazzy.fm/QL
Myhrvold, N. (2021). Modernist cuisine. The Cooking Lab. snazzy.fm/Jk
Wikimedia Foundation. (2023, September 20). Maillard reaction. Wikipedia. snazzy.fm/Uo
Young, C. (2023, March 28). This Makes Your Steak 30% Juicier!. KZbin. snazzy.fm/Jz
Young, C. (2022, July 1). Why Flip your steak every 30 seconds?. KZbin. snazzy.fm/JQ
0:00 Cooking is a science
0:25 The secret to steak is water
2:06 Biggest misconception about cooking meat
2:58 Sponsor: ANKER SOLIX F3800
4:53 Experiment: cooking two steaks at different temperatures
6:48 Why I don't use the reverse sear or sous vide on steak
9:07 How to scientifically cook the perfect steak in 15 minutes
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#cooking #howto #steak #AnkerSOLIX #F3800 #AnkerSOLIXF3800 #LIVEINPOWER

[@snazzy]

Hey! The awesome folks at Combusion Inc. are giving away a Predictive Thermometer with Range-Extending Booster & Display ($229)! Enter to win by signing up for my new newsletter here: www.snazzyhappenings.com

[@jezusrvd]

Yep, as a chef who’s gone to culinary school and worked in the industry for over a decade, you are spot on w this.

[@snazzy]

Thanks so much for your kind words-and from an expert!

[@joep1984]

I've never wanted a steak at 7am MORE than after watching this video. Thanks, Quinn! 🥩

[@smohan123]

This

[@TekGeekHD]

He's finally done it. The beard finally reached the point where Quinn became a steak-tuber.

[@1988Logge]

Now all that's missing is a James beard award to complete the whole thing.... 🧔😆

[@Jim777PS3]

Quinn you never fail to impress, I barely eat steak, I dont care about a whole home power solution that costs 2 grand, nothing in this video is for me. And yet I watched the whole thing enraptured, I dont know how you do it but now I want to become a steak chef.

[@snazzy]

Thanks so much for the kind words. 🤗

[@ConorORegan]

This is the video we didn’t know we wanted but the video we needed

[@doctormac123]

This is fantastic, I’d never thought I’d see a tech KZbins cover my favourite food 🥩🥩. I love the scope of this channel Quinn. I use lard or beef dripping (tallow) as my cooking oil or butter. I hate seed oils.

[@snazzy]

Lard is great-watch that smoke point though, it's pretty low.

[@doctormac123]

@@snazzy Yeah of course, thanks for the video Quinn. 🙏

[@invisi1407]

As a noob, what is the problem with seed oils?

[@hardkombucha]

@@invisi1407 It is extremely unnatural. The oils did not exist in human diets years ago because it takes such a large quantity of seeds to produce.

[@_sukuratchi]

Never thought I’d see a cooking video from you but thanks! Answered and demystified a lot about cooking steaks for me

[@TLOE]

Quinn, as a long-time viewer of the channel I have no idea why I clicked on this video (I've been a vegetarian for 4+ years and never plan on cooking a steak in my life ever) but I did. And somehow you kept me along. That just speaks to your impressive presentation skills. Plus, I really like the scientific approach in your videos. Keep it up!

[@snazzy]

That is awesome!

[@TLOE]

@@garrusvakarian8709 That's great to know, thanks!

[@rolandsee]

Completely agree! Vegan for 7 years but I love cooking so I thought this will be great anyway in a Snazzy Style! Wasn’t disappointed!

[@ThomasAlex]

Even though I dont cook much, the entire theory of water content getting boiled rather than heating the innards makes sense everytime I cook frozen stuff. Armed with this knowledge I will definitely pay more attention and be more careful and considerate (like proper defrosting) before cooking something. Would've probably never sought out this content, but since I was subscribed to you, I was like why not. Thanks Quinn!

[@snazzy]

A difference it makes indeed! Thanks dude!!

[@LeChyffre]

Always enjoy your tech (and especially audio) videos because you actually know what you’re talking about and/or have properly researched the subject you’re talking about. I realise now that it’s not the tech that makes me come back to your channel but your style of presentation and well-researched script. Thanks for the great videos, this was very entertaining and got me interested in cooking steak!

[@snazzy]

Cheers!!

[@bp24964]

Wow… The algorithm actually showed me something uploaded a minute ago!

[@VascoBreitenfeld]

Same here! First time I see one of his videos after uploading

[@TechWithBrett]

Boy this was helpful! We have been trying so many different methods and never been satisfied with the results. I can't wait to try this.

[@snazzy]

Excited to hear your results! Thanks for watching, dude.

[@kiwidoesthemath3944]

Never thought that I would be learning how to optimally cook steak from a tech KZbinr 💀

[@whaletrain7070]

Sadly the channel is slowly turning into Linus Tech Tips - more about gimicky non-tech products that suddenly need to be 'techy' and awful to review anything that isn't directly tech i.e cars and now cooking equipment. Gordan Ramsey, eat your heart out.

[@snazzy]

⁠@@whaletrain7070Try actually watching the video before commenting something rude and incorrect.

[@whaletrain7070]

@@snazzy Funny enough, I did do that before commenting and rude as it may be, there's some truth in there. You're not a food scientist - you're a tech reviewer. You review phones, tablets, laptops etc. amazingly well. It's like Pierre White reviewing an iPhone - it just doesn't happen. Stick to what you know Quinn.

[@snazzy]

⁠@@whaletrain7070Interesting comment because I’m not a tech reviewer and haven’t been in years. I’ve published like 2 reviews in 2023. This is a subject that has absolutely taken over almost all of my interest and free time in the last 2 years. I’ve read countless articles, scientific papers, and books. I’ve cooked dozens of steaks under extremely controlled conditions and repeated them to get data I share here. I’m not a food scientist, but does that disqualify me from learning and sharing that which I’ve learned? Please, identify where this video has led you astray or produced incorrect information. Because I’ve vetted this video probably more than anything else I’ve ever published in my life.

[@whaletrain7070]

@@snazzy My point on being a 'tech reviewer' was probably too narrow, you're right. What I meant was that you predominantly do tech videos well compared to most out there - infact, really well. This is no exception, the video is well made but I don't feel this is Snazzy Labs. If I want a follow up on the latest WWDC, I know that Snazzy does this to a T and really well polished. I'm certainly not disputing the factuality of the information in the video but if I wanted food science or the perfect-ness of cooking a steak I'd go to Adam Ragusea, you see what I'm saying? As a long term follower, the thing I'd hate to see is this channel turn into a multipurpose channel of sorts.

[@Trashinated]

Seeing Quinn doing a deep analysis on cooking steak is pretty satisfying.

[@jakekatzsound]

The main reason I’ve always respected and looked to Kenji is his ability to integrate science with the art of cooking. Really great job here, Quinn. I appreciate it and will definitely be giving this methodology a try.

[@GLayne]

Wow, a cooking video from this channel and it’s fantastically informative!? Thank you!

[@chriscardoso]

I have never once searched for a video on steaks but I was thoroughly engaged in this video from start to finish. Great content, Quinn!

[@ThisIsTechToday]

This is a good reason to cut a pan in half. I love this. Thanks for sharing your love of cooking steaks with us, haha.

[@snazzy]

Thanks!!!

[@lampree]

I love that you make videos on whatever brings you joy. Now I'm going down the cooking rabbit hole...

[@snazzy]

Thanks!! ❤

[@cristiansalinas1996]

This is the video that I didn’t know I needed, thank you!

[@bburron]

Bro I didn’t expect to see this kind of content, but I’m here for it. Amazing work!

[@TristanBurgener]

Great video, loved the outdoor setting too. Nice change of pace from the normal videos!

[@denisg1208]

Actually nice when Tech KZbinrs don’t just film in front of a colored wall but integrate their surroundings into the video. I have only seen this on MacAddress and Snazzy till now

[@BehradDavoudi]

i loved this video sooo much! thanks quinn for doing new and fresh things

[@mckidney1]

Props on adding sources!

[@abe6215]

More of this please! Love it!!

[@invisi1407]

This was a genuinely amazing video, thanks!

[@GabrielEvans]

I thought I’ve seen every video on steak (huge fan of Chris Young, Kenji, ChefSteps, Ethan, etc), but I always learn something from you, Quinn. The butter tip at the end is a top notch idea to rewarm the steak before serving without drying it out!

[@enzocardeal]

I feel like I can watch any type of content you make. Keep it up the good work man!

[@JacobCothren]

I can see the passion exuded from this video. I am gonna have to try this for myself. I REALLY enjoyed this content and hope you aren’t discouraged from making more stuff like this just because the algorithm isn’t keen on it yet.

[@airplaneian]

Fun fact: light olive oil has a higher smoke point than some "neutral" oils (like avocado oil!). Since I like the flavor, I keep both on hand for different uses.

[@jauffins]

once again I am delighted by your original ideas and delivery, Quinn.

[@guitaripod]

This is genuinely helpful. I've been using an airfryer due to fucking up this process with a stove and pan.

[@LoLStaticX]

Versatility is the word in this channel. Great content!

[@Apolluna]

I had started using sous vide and was not seeing that great of an improvement so I'm glad your video agrees. I've always ignored the wait before flipping rule but thought I was just being dumb. Glad you proved it's wrong. Going to try waiting on using butter until the end and switch from olive oil to avocado oil. Thank you for this video!

[@snazzy]

Sounds like your technique was already spot on! Sous vide definitely has its place for tougher cuts but for good steaks, nah. Thanks.

[@bengardner6023]

That pan cut in half is the coolest part of this video!!

[@moxmixmax]

Great video! Thanks for the advices! I assume that turning steaks often also applies to propane bbq cooking, but it seems different enough from a pan. Will try it for sure.

[@Darx97]

great video, i always avoided doing stakes because i was scared ill mess up and waste food but after watching this video ill finally give it a try

[@Danny.._]

i didn't expect this video on this channel, but i sure appreciate it!

[@grproteus]

loved this video, keep em coming!

[@SpellStryker]

You should just teach youtube how to advertise, you got a whole interesting video, away from your usual topic, advertising a tech product, just perfection. I saw that coming and it was perfect. Great video!

[@Danielddiniz]

Now you’re a cooker? Quinn you don’t stop amazing us!😅

[@humphshumphs]

Have to say that whilst not your normal sort of video, it was bloody brilliant and I will take some of the ideas you have given us and try them next time I cook steak 👍

[@evanractivand]

I stand by the reverse sear method, gives me the best results (as long as you're using a decently thick cut). Simply season the steak with salt for at least 2 hours before (ideally overnight) uncovered in the fridge. The salt and cool air draws the moisture out and results in a beautifully crusted exterior and a nice browning with the Maillard reaction when you sear it. About 30-60 mins before cooking I leave it out to get to room temp before putting it in the oven, resting for ~10 mins once it hits about 45 Celsius. Then get my cast iron pan searing hot with grapeseed oil, then sear the steak for 30-60s max each side with a bit of rosemary and garlic butter, then rest again for another 10 mins or so. Never let me down yet!

[@JeffLange1]

I really enjoyed watching this, great work! I also learned things without feeling like I had to try and focus. You have such great presentation and writing skills.

[@trevormcmahan4415]

Great vid! Love that you can tell you’re so passionate about this one!

[@TinkerTry]

Great work here, and I actually didn’t mind this ad. Well done! (the video, not the steak)

[@Fransanny57]

This video reminds me of Good Eats by Alton Brown and I love it. Great video Quinn!

[@MysteryMii]

Damn this channel sure is something, one minute I’m watching a video on the best iPhone Shortcuts automations and the next I’m watching a video on how to properly cook steak.

[@whatsthedileo]

I like that butter trick at the end. I was always worried about burning the butter.

[@TeffySam]

Please don't be discouraged by KZbin traction on this video. It was fantastic watching this and I would LOVE to see more! I am one of your subscribers who also avidly watches your tech videos. This one was as meticulously done as the others.

[@snazzy]

Thanks so much.

[@alexcohenza]

Love the diversity of your channel lately! ❤

[@ngordonmd]

I really hope this is the beginning of more cooking relating videos! Love your normally meticulous and well thought out approach to tech applied to cooking. Though technically that’s not sous vide. If it’s not under vacuum first it’s just “low temperature” or immersion circulation cooking 😊

[@guitaripod]

I love the fact that you even made this video with all the tech edits

[@TheRealBOBlibob]

They should use this example in thermo dynamics classes

[@russellvw21]

Quinn what Pan do you recommend??? And also do it again but advice for grill cookers.

[@BerkKara]

will try it

[@JayKatalbas]

Damn, Quinn always surprises with his vids. Keep it up man!

[@QualifiedN3rd]

So Quinn out here making cooking videos now? This was a great video Quinn! Very well done.. as usual with your videos.

[@SamRiesgo]

I LOVED this!!! this is insane content!!

[@CarlosStorms]

Hey Quinn! Excelente video!! based on all this theory, is this the same approach to fish? Thanks hermano!

[@Realciderreviews]

What unit of measurement are you using?

[@nickouellette1]

I've tried all of these at different times over the years. I stopped sous vide b/c it takes awhile and exposes the meat to plastic, and I think your method is great but just takes too much time / prep for day to day cooking. I've found that the easiest by far is to reverse sear using bluetooth temp thermometers to monitor the internal temp Then just remove and sear for 1-2 mins per side, preheat the pan when the steaks are almost ready to be taken out of oven Use a cheap temperature gun to monitor pan temperature and make sure it's in the 300s before you sear the steak to get the Maillard reaction Use grass fed tallow or ghee -- both have a high smoke point and are more stable and healthier than the oils you mention Actual cooking time (not including the 10-30 mins the steak is in the oven) is 5-10 mins

[@tally.klecko]

Great vid. I'm surprised there is no mention of seasoning the steak wayyy before it goes into the pan.

[@matbishopsa]

For someone without a thermometer, would it be fine to simply use the same heat each time and test results by timing?

[@andrewcheng1998]

- sous vide and reverse searing takes passive cook time ie it is free time for cooking sides or setting up camera for video. It takes less time than it sounds if one plans ahead. -they also pretty consistent so even in a bad weekday night you could get, maybe not perfect, but decent steak -basting is low(er) temperature cooking after searing, the main purpose is to bring center up to temperature but it also make crust look nicer -put steak in room temp water for 15mins and complain reverse searing take too much time lol

[@dannywinget]

I love this video. Hits on all levels for me as a lover of food and tech.

[@Zachrdoodle]

This is by far the best steak video I’ve ever watched, I LOVE the science to back up each part. It’s way easier to trust than a celebrity saying “trust me bro”

[@mathewkeller89]

This was the perfect video for me! Lately I’ve been cooking a butter basted ribeye each week and following a very similar process to you. I’m excited to try cooking in a different oil and pouring butter on at the end rather than basting and see if I get an improved result. One question, I’ve always seasoned my steak while it’s resting on the counter prior to cooking. Is there any reason not to season the steak earlier before cooking?

[@snazzy]

Nah. Lots will recommend much before so the salt penetrates the meat (and it does if you do it a whole 12 hours before), but I find the results are of negligible import and it isn’t worth the hassle.

[@mathewkeller89]

@@snazzy thanks will definitely try it your way!

[@stalman]

I learned a lot! For example, "desiccation zone" is my new least appetizing phrase

[@ThomasGroveCarter]

This is great! If I *did* want to try sous vide method, any recommendations on what cooker to buy?!

[@snazzy]

The Joule is fantastic but a lot of people hate the app-only approach. Anova Nano is a great way to get started. Cheap and works good.

[@Sevenfeet0]

What are you, Alton Brown now? Nice video.....all stuff i know. I use a wood pellet grill for reverse searing. Solves a lot of the issues regarding pan temp. Don't have to keep flipping.

[@Coads123]

I usually do the reverse sear with a butter baste, but I may give your method a try. Seems simple enough, and if it gets a good result it’ll save me like half an hour

[@christian104]

Okay, that cut away pan is freaking cool.

[@ArtyI]

Let him cook!

[@PatrickDunn13078]

Great video! I learned a bit too.

[@Felix_EN]

Congrats on your new kitchen and fridge!

[@illuminati229]

Great video! Loved the cut through shots of the steak. The price on that portable induction "burner" was surprisingly high.... Also, I miss Utah :(

[@AdamSchoales]

Great video, but honestly the real secret is kind of glossed over here and it's: probe thermometer. I struggled with steaks for years, whether it was regular cooking, reverse sear, BBQ, whatever. They were always either over or under done. Then I finally got a proper probe thermometer and now my steaks are perfectly cooked every time. I sear in a cast iron skillet for like 2-3 minutes until I have a nice crust, toss it into a 350º oven fitted with my probe thermometer (the oven itself has a built in probe system). Once the steak gets to 126-127 degrees I pull it out, let it rest for ten minutes, and it's good to go.

[@Melchirobin]

Great video. When I saw this title from you I assumed that some cooking company made a new tech gadget way to cook steak and it was a fully sponsored video. This was just way better, good sponsor integration and great informative video. I know how much I have mentioned I have disliked all the vacuum sponsorships in the past and if Anker pays just as well I greatly prefer this as a viewer. Always love to see you on my screen and I hope these informative videos continue. I appreciate having a simple video that explains steak cooking in detail like you have done with many apple products with no fluff.

[@snazzy]

They don’t pay just as well (haha), but we’ve seen discontent with previous vacuum stuff and are completely re-evaluating how to do ads going forward. We’re on the right path to make things better. Thanks for watching.

[@Melchirobin]

@@snazzy Well thank you for listening to viewer feedback. I love the in-depth content and detail you and the team put into all your videos (even the vacuum ones though they seem redundant a lot). I would definitely encourage you all to look into having a Patreon or some significant merch or maybe even joining Nebula. There are very few if any other creators that go into the detail you do for tech reviews and I’m sure that there other viewers who would be happy to support the work you all do.

[@snazzy]

Very cool merch (but actually tho) is on the horizon for early next year.

[@Melchirobin]

@@snazzy looking forward to it. Also wanted to say thank you for reading all these comments. I know how there are hundreds of them but it makes the connection more personable rather than just a person on the screen.

[@snazzy]

🙏

[@christophervankammen8340]

Seriously how do you keep me entertained for an entire video about how to cook stake I love both how to make a great stake and the science to keep us wanting to pay attention to more!

[@vardhanreddy6039]

Quinn what a great video. Thank you. Love this channel

[@snazzy]

Thank YOU!

[@1n3rtia]

Great video! Something I'm a little confused about is when you said don't use olive oil because it has a low smoke point and doesn't add any flavour. However you also said that we shouldn't use a super high setting on the pan, so the olive oil shouldn't really smoke anyway? Also isn't the fact that it adds no real flavour a good thing? Thanks!

[@AndrewWoodford]

Hey it’s me Andrew Woodford. I like my Steak Well Done with Ketchup. Would this method work well for that?

[@connorgoosen2468]

I was surprised to see a cooking video from you pop up on my suggestions. I wasn't surprised that it was absolute quality! Does this mean that you're going to do a collab with Adam Ragusea?

[@snazzy]

I’d love to do something with Adam someday!

[@theLEFTY15]

One of your best videos! Using tech, to work smarter not harder.

[@xichen1565]

my go-to method: dry brine, high smoke point oil, crazy thick crust, thick cut

[@pyang]

This reminds me of the cold sear method that Lan Lam explains over at ATK. Very similar approach.

[@yellowdrangon]

The Video I didn't Know I needed!

[@alaingraham]

I often use olive oil as part of my deep fry mix.

[@Teddy-vs5rw]

I have this from Serious Eats, but I always salt my steak and leave it in the fridge on a wire rack for a day or more, with chicken too. I find that the crust develops quicker and is crunchier than not doing it this way.

[@alexis0a]

This is a video that I never thought I saw on a technology channel, but it's something I needed, wonderful!

[@Chronos5618]

Honestly, this is a really great video- well researched, well edited, and really interesting. I can speak from experience that I've made a lot of the mistakes Quinn identified, and his fixes are spot on. As a side note, I very nearly didn't watch this. Whenever I see a KZbinr post a seemingly random video, I assume it will be some fancy video advert with little value. While this had a sponsor, it was really well integrated, appropriate, and didn't colour the topic. This video deserves way more views than it's getting.

[@d3xbot]

Honestly, I'm not even a "steak guy" but this is really cool. Kudos for, imo, nailing a video that's outside your normal KZbin niche.

[@alherrera9390]

This is a very drastic change on what I am used to watch in your channel. But you keep your hard data and your effort. Thanks so much for your awesome content!

[@daroogles]

Come for the tech vidoes, stay for the steak content. Awesome video!

[@DoubleCTech]

I honestly thought this video was going to be about another smart oven. This was so much better and I am definitely going to give this method a try.

[@TheBuhlahkay]

I’m all for Quinn just making this a cooking channel, love the cooking science

[@JustinSulak]

KZbin kept shoving this on my feed and I wasn’t that interested at first, but I’ve walked away happy! Great video!

[@thesaurness2616]

No other has been right on cue as this one. I saw it exactly at the time when I was about start making my steak.