World's Fastest Steak! Can I Cook a Steak in Less Than 90 Seconds?

Thank you to Qidi for the printer, get yours here: qidi3d.com/pro...
Subscribe: bit.ly/3RGmNT4 | Instagram: bit.ly/3RNZRkP
Watch the NEWEST videos: • NEWEST Videos | Nate F...
Follow Nate From The Internet :
Instagram: / nate_from_the_internet
TikTok: / natefromtheinternet
Facebook: N...
Watch More Nate From The Internet:
Science Experiments: • Science Experiments | ...
Experimental Food: • Experimental Food | Na...
Engineering Marvels: • Engineering Marvels | ...
Newest Videos: • NEWEST Videos | Nate F...
Most Popular: • Most Popular | Nate Fr...
About Nate From The Internet:
Welcome to the official Nate From The Internet KZbin channel! On this channel, you’ll find a variety of educational content including science experiments, experimental food, engineering marvels, and more. Make sure to subscribe and enable ALL notifications! For instant updates, check out the social media accounts above.
#Science #3dprinting #steak #NateFromTheInternet #NFTI

[@LabCoatz_Science]

Cool video! If you ever try again, I'd recommend using a more chemically-neutral electrode (titanium plated with platinum, or maybe graphite). Although you're using AC without salt, some electrolytic corrosion will still occur, and with stainless steel, that means toxic and highly carcinogenic chromium entering your steak!

[@justinbanks2380]

Labcoatz in the NFTI comments!!!

[@dragonrider2.064]

There's always another thing trynna kill you

[@suruadamable]

i was thinking the same the easy and cheapest way to solve this would be to use cast iron. It only contains non toxic elements. It would probably rust but i think it is still better then eating Cr and Ni contaminated food

[@freman]

@@suruadamable at worst your iron rich steak is going to become iron enriched, one way or another.

[@westonding8953]

Good points. Also how long would such plates be usable?

[@Hasmanian]

Blow torching a steak without Callie around just seems, well, safer probably but not as much fun.

[@randallmacdonald4851]

I think everybody misses her.

[@mrjohnklake]

I was thinking flamethrower.

[@thanatos6902]

I miss her and her fire

[@PursuerOfTruth]

You should move the lid up a little and then add a locking mechanism to keep constant pressure on the steak so you don't have to hold it down.

[@GinBunny89]

I was thinking that too, like a waffle iron.

[@hanifarroisimukhlis5989]

Maybe make the lid have a bit of heft in it? No need to lock it, just press it down a bit.

[@NoahDaun-yd2ep]

or have a weight he can just put on

[@dchall8]

@@GinBunny89 Speaking of waffle iron, why not electrify the waffle plates? Or the George Foreman plates?

[@DereliqueMahBAWLS]

Happy to see your channel has been growing steadily! You and Calli were the only reason watched TKOR. When y’all were (stupidly let go) I stopped watching, and honestly it’s sad because that channel is dead now even with its millions of subscribers. You’re always putting out awesome content, and I love learning all sorts of random stuff from you!

[@nanaki-seto]

They went mega woke on TKOR hell they never even announced nate was let go as they knew that would cause them to lose subs at a massive rate. TKOR chased youtube ad money to maximize it per video basically they wanted more ads and exchanged that for viewers. I am honestly shocked the chan is still even on youtube at this point. This channels content is 10x the quality of TKOR. I think the only reason he has not already broken 2 or 3 million subs is just because people have not found out the channel exists yet. I suspect once word starts getting out more the channels sub count is going to go through the roof real fast

[@nanaki-seto]

Oh one way to help is not to just give the video a thumbs up but give all positive comments thumbs up as well

[@eric_d]

Does TKOR still exist? Grace is cute AF, but I stopped watching when Nate left. Cute can't replace content.

[@The1AndOnlyGoldenboy]

@@eric_d TKOR is still going but they replaced Grace awhile ago. Basically, she had a chance to run the channel how she saw fit while living in New York. It bombed terribly and she was fired. The guy that replaced her is alright but he's pretty awkward even after months of making videos. It's fine, better than what Grace was doing, but not the same.

[@corpsie-diytools38]

I was wondering why that channel seemed so weird nowadays after having not seen their videos for a while.

[@i_am_blur]

Even the overcooked piece still looked VERY juicy. As we know, the long cooking needed to cook meat "well done" leads to lots of moisture elimination. I wonder if this could be a way to provide well done meat lovers with a steak that isn't as tough and chewy as boot leather!

[@yellingintothewind]

Not a lot can be done for well-done, as the muscle fibers contract under high heat and squeeze out their moisture. You can get away with it if there is a lot of collegen in the cut, as that turns into gelatin around 160F. Sous vide works well for people who want medium to medium well. You can cook your steak to 150 and then let the temperature come back down before cracking the bag open and it will be juicy. It's also worth noting burgers go the opposite direction. If you sous vide a burger only to medium rare or medium, it will be _too_ juicy and end up a soggy mess. On a grill, you can leave them at medium and they work fine. If you take a grilled burger to well done, then it ends up dry.

[@jasonrichardson1999]

If you know how to cook well done it's not tough and chewy

[@gregoryp203]

There is so many more variables to mess with. Different voltages. Pulse width modulation. The resistance probably changes with doneness so an shunt resistor and oscilloscope. What if you broke it up into a grid of many little plates to control evenness. Colab with electoboom

[@sumduma55]

I can see the McDonald's style fast food joint selling real steak burgers/sandwiches made to order once you get that all figured out. Used expanded metal mesh as the pins and put the flame to them from both sides as it is cooking from the electricity.

[@westonding8953]

@@sumduma55have to make sure there are no potentially toxic chemicals with using electricity on meat. He gave chlorine from electrolysis as an example.

[@katiewyatt4399]

@@westonding8953 The stainless steel is a bad choice too, because it releases toxins like chromium

[@BenManage_Communications]

Look up how Panko is made. Bread dough between 2 plates that are electrified. WW2 Japanese soldiers were given flour instead of rice and had no experience with cooking it. They figured a way to make something good using tank batteries. It is still made to this day using electricity passed through dough which is what gives it the unique texture.

[@yellingintothewind]

Back in the 60s, before microwaves were common, there were hot dog cookers that worked off this mechanism. I would suggest you look at them to see how to implement it safely (well, much less dangerously). The lid that comes down should have its own switch, to disable operation with the lid open. Ideally, with a spring to provide consistent pressure, instead of your hand. If you want to see one in action, Big Clive got one and tested it. Of course, he's in the UK, so 240V instead of 120, so 15 second cooking time with a bit of scorching vs 1 minute cooking time.

[@tmf866]

You can still get the hot dog cookers. They're just not as common. If I were redesigning it, I'd remove the hinge entirely and make something like a printing press so it applies even pressure across the plates.

[@samthemultimediaman]

I bet you could make a steak cooking conveyor machine with 2 electrified rollers on one end the steak goes in between them and on the other end two torch heads top and bottom, steak goes in raw and comes out cooked!!

[@davidroddini1512]

Oh! Yes! I would love to see him make one! 😉

[@CothranMike]

@@davidroddini1512 sounds like the way some folks wanted Red Robin's burger cooker to work but they use heat, lots of it.

[@igelbofh]

My thoughts exactly!

[@RobertFisher]

You put the switch on the wrong wire! It should be on the black wire. As it is, your top plate is always live and it WILL shock you if you have a ground path like if you're barefoot or are touching any grounded metal or appliance. You should fix that before you get zapped!

[@MartinPHellwig]

Really, you looked at this whole contraption and that is your biggest issue with it?

[@TheWebstaff]

​@@MartinPHellwig😂🤣😂

[@markedis5902]

It’s only 110V. If it was 230V you’d feel it and at 415V you’d really notice it

[@asusplayer_]

Buddy, the fact that even one side is always connected is a death trap, it would've been much safer, if he just did the unplug to turn off from a distance like he did before

[@Edsbar]

Perhaps the production model needs a double pole switch amd and interlocking. I'd like to see how it works with proper voltage like we have in the UK?

[@MitchBurns]

New speed run category? Speed running medium rare steak cooking?

[@therandomizer67981]

Give this to Guga

[@LilBigHuge]

Imagine that as an automated product to cook steaks. People would definitely buy it.

[@TheM0JEC]

Should have the plates as rollers and a double sided blow torch setup, then you just put your steak in set the filler speed and your steak is auto cooked to perfection?

[@christiannorf1680]

There's probably 10 dozen regulations in the western world preventing such a design from being sold. I'm also doubting the reproducibility of the results with other cuts.

[@Nevir202]

6:22 nah, I'd say it's that you have different resistances in the meat itself.

[@NoahFroio]

Now you got me thinking about that Food Truck again, gee, thanks, Nate!! Just when I almost had it out of my system. haha!!

[@prabhmehar_singh]

this might be your sign to start one

[@katiewyatt4399]

I would not use this method. Its poisonous. In the short term like this fun little video is fine, but in the long term the stainless steal will break down and start toxifying your steaks with chromium, which is very poisonous.

[@RDSwords]

This is when you need Calli with fire hahaha

[@zoe..d]

Thats an excellent demonstration of whats happening to people staying connected to live systems and being electrocuted....

[@lucykitsune4619]

I feel like this could be optimized a bit by adding in a wireless thermometer connected to an arduino to automatically switch it off when the steak is medium rare and also change the electrodes to first as others have said make them more chemically resistant and secondly be able to serve as hot-plates to make that crust happen

[@cowprez]

I cook my steaks in the AIR FRYER frozen and they come out GREAT. In about 6 minutes on one side and 5 minutes on the other. Not nearly as fast as your contraption, but still a doable time and hardly any cleanup. Thanks for the video!

[@billwendt9571]

Nate, As you know, Guga likes to dry-brine his steaks with salt over night before cooking. Yes, salt on the surface might cause a chemical problem with electricity, but IF you salted them the night before and the salt ABSORBED deep inside the steak and you patted them dry before electrocution, maybe you'd get better conductivity throughout the whole steak. Worth a try? Maybe invite Guga to experiment with you?

[@corpsie-diytools38]

For the next iteration, laser etch the cooking surface with moats that will allow steam to escape. Another option would be to drill as many tiny holes as possible into the place to let the steam escape.

[@DamOneMan]

We all know that last steak was overcooked, do better next time Nate FTI

[@WinstonMakesMore]

Two thoughts: 1: Guga has pointed out that you want to make sure you keep the torch far enough away (outside the inner blue cone) so you don’t have a big excess of not yet combusted propane tainting the flavor of the meat. 2: If you want to move beyond a 3D printed grill, mount heavier duty plates with a heating element attached. Maybe stolen from a waffle iron. Then you can sear and zap in one shot.

[@DrakonPhD]

4:28 Oh gosh, i cant escape the Mandalore shocked sound even here.

[@marlonanthonyy]

I think i have some thoughts on improving this. I believe that this would be better as a press. The bottom plate will have rods on its corners with grooves on it as a locking mechanism. The top plate will have weights on it as well as a spring mechanism to have something to lock on the grooves in the rods as well as having a release mechanism. The weights will make it cook evenly. I think using it like this will make it more consistent than using hinges to compress the steak. I also agree with the top comment to use graphite maybe as a replacement to stainless steel

[@Renagede77]

Yay, steak! 🤤 A couple of possible improvements: add a way to evenly apply pressure without having to press down on it manually; also could swap the on/off switch with a timer switch.

[@Kimberlie1]

It's great to see the Q1 Pro on your channel! It's my favorite 3d printer now, and I don't think it has any competitors at all in the same price range!

[@kiprasking8581]

He sure cooked this time

[@westonding8953]

This is absolutely genius Nate!

[@MisterMakerNL]

Cooking steak with a ton of OSHA Violations.

[@crazychicken7125]

I mean he's only electrocuting the steak... it should be totally fine...

[@westonding8953]

⁠@@crazychicken7125I think there are still many issues with the design. It’s still exposing a large portion of the charged surface to the air

[@MissMyah37]

😂

[@MissMyah37]

@@westonding8953DOUBLE STEAK (stack on top

[@JTTM66]

you always kill it my man!! keep it up

[@JonasC22]

I like your style, Nate.

[@KoalaTeaGuy]

Your projects never cease to entertain my curiosity

[@justinbanks2380]

1:49 you're cooking steak, and I'm drooling over that hunk of stainless plate 😂

[@AgentWest]

Same, that's probably $400 worth that he's starting with.

[@justinbanks2380]

@@AgentWest oh, I have no idea how much it would be worth. I just can't get anywhere near me and shipping any metal is expensive because of weight. So stainless has always been unobtainium for me

[@removechan10298]

GREAT VIDEO!!!!! ABSOLUTE BANGER, the future is bright!!!!

[@deanmc]

I am so happy to see your subscriber count increase Nate. Been a fan since TKOR. KEEP GOING!!!

[@qmanable5927]

Now send this to Chef Ramsey for his take! 😂

[@leno85]

Have you looked into using induction equipment? The stuff they use for welding preheating and post-weld heat treament can get steel to heat up from room temperature to hundreds of degrees in seconds, literally. Put the steak between two pieces of steel or cast iron and turn it on. Look up Miller ProHeat or ArcReach.

[@chauncyhartzell350]

if Guga sees this he's going to have nightmares for a week. great video :)

[@smokeyandspikeproductions]

Nice work Nate!

[@alexanderanderson9298]

I vote you try using a foundry or forge to cook steak. Even a red hot slab of steel could be interesting.

[@jakemakes]

You built an electric chair for your steak. lmao awesome

[@HumbleCowboy92]

I love these videos, Nate! Really reminds me of the old TKOR, but with your own great spin on it 😁👍🏽

[@palletlover8519]

We’ve essentially reinvented the George Foreman grill

[@nidodson]

Releasable zip tie type of latching mechanism to help keep ot down and even would help

[@bagnon]

It's nice to see other youtubers helping each other, but not sure why I never saw the other video with electricity in my feed ;'(

[@benl.ofthegamecatarmy]

I could totally see this being developed for restaurants 😂

[@mostlyghostey]

Lets speedrun cooking a steak in the most life threatening way possible!

[@rogermccaslin5963]

Now that the speed factor has been achieved... McSteak coming to a Mickey D's near you.

[@bytex2]

As someone who cooked a lot of hotdogs with electricity at school. You want constant current control (resistance decreases over time). Then you increase the time slightly but much more even cooking. Some chrome free steel with induction heating (to fix the searing) and constant current electricity to cook, now that would be interesting 🤔

[@CothranMike]

Again, Red Robin comes to mind.

[@bagnon]

A panini grill may be adjustable like you want.

[@cyrilmeynier5688]

concerning the electric "toaster", my guess in that it would be better in the top part was sliding on vertical rails. with a flipping top, you don't have have uniform distance and pressure. The side of the steak that closer to the hinge is not the same as the opposite side.

[@JosephParker_Nottheboxer]

Surely to "pre-prep" you can mix the salt, pepper and garlic powder into the Wagu Tallow and make it a seasone Wagu Tallow for applying all 4 at once. Right?

[@bernardinmoutien2359]

This was AWSOME

[@Eric-js9gw]

Chef ramsay doesn't have a chance against nate and his stake

[@AndreiNeacsu]

Great video so far! I hope that you 3D printed those parts out of nylon or some other high-temperature thermoplastic.

[@Bammab127]

Introducing, the new George Foreman TASER!

[@rubixstars]

The chemistry of the food changes! People this is only an experiment, don't try at home or anywhere else

[@westonding8953]

We need to do more analysis of the chemical changes of the food. I can't completely rule out using an electric current to cook food. 😉

[@rubixstars]

@@westonding8953 apparently Chromium (VI) ion gets produced, a well known carcinogen... And yes, more research needs to be done on how the compounds in the food themselves change... (Chromium atoms in the stainless steel gets oxidised to Cr+6)

[@christiannorf1680]

He is using stainless steel which contains Chromium and Nickel in basically an electrolytic cell and you are worried about the chemistry of the food?

[@jocylouie]

Restaurants love this one trick

[@telerobotic]

So exciting to see this channel take off after the TKOR era came to a close

[@resurgam_b7]

I don't think anyone will ever live up to the title of King again, but you could definitely be the Prince of Random! Add Execution Style Steaks to the list of things that I did not expect to see on KZbin at 4:00 in the morning 😂 I'm not even electrically savvy, but that contraption had me twitching every time you touched it 😬

[@safiremorningstar]

You're a man after my own heart that's how I do hot dogs I have my little torch that I use and I cook them up that way.

[@Uberfoxbob]

Dry-brine the steak first, then electrode cook. The chlorine will just enhance the flavor.

[@Uberfoxbob]

Wait, no. Dry-brine, electrode cook, tallow bath, torch sear. Perfect steak in under 30 seconds.

[@lostincyberspaceIII]

Did you try putting on beef tallow before the electrocution? Also a clamp like the George Foreman has would allow for more even pressure. You could put a timer switch and then you could figure out the exact right amount of time needed.

[@michaelnyffeler9966]

Next time you invite Calli, then you can blow torch it from both sides at the same time and get it under a minute 😅

[@SirionBloodmoon]

Love your videos Nate!

[@Qermaq]

The only downside of your videos is now I am craving a steak at 11:00 PM.

[@rbatnashnr]

Panko bread crumbs are made this same way. Please try it!

[@ChrisWithFish301]

Absolutely love the video, but I’m mad at you because it is 2 o’clock in the morning and I am craving a steak now so yeah thanks a lot man. Once again, love the videos keep up the great work God bless.

[@MrConverse]

To me, the crucial criteria for dining isn’t minimal cooking time. It’s minimal cleanup required. Since I don’t generally clean the grill or toaster oven after each use, those are the preferred cooking appliances. If I cook a hot dog, I can toast the bun either on the upper rack of the grill or just on top of the toaster oven. I can’t take the hot dog off the grill without using a utensil, so that’s a negative for that cooking method, but if I’m careful, I can remove the hot dog from the toaster I’ve with just my fingers. It can go straight into the bun held in my hand. Condiments can be put directly onto the dog and the whole thing can be cooked and consumed without any clean-up required. Eat chips directly out of the bag. Water from my refillable water bottle or soda from a can and the meal is complete with nothing to wash. :-)

[@MrConverse]

Macaroni and Cheese is a close second. If you eat out of the pot using the same utensil used for cooking the noodles then there is only the pot, lid, and spoon to wash.

[@crazychicken7125]

@@MrConverse and the lid is not even strictly necessary

[@MrConverse]

@@crazychicken7125 True!

[@777gpower]

Cut the steak even thinner and you can beat the 90 seconds with conventional methods

[@Daniel37parker]

30 seconds with chief mike, then in a raging hot pan for 30 seconds

[@lordwiro9772]

Future steak cooking will be like this but with better design

[@dinosatay]

guess we doing steak speedruns now

[@Aaron48219]

Time to get a hold of Jay from the plasma channel and cook some steak with high voltage plasma.

[@papabear9715]

Cook a burger on the grill next.

[@safiremorningstar]

Yo Nate, you should have created a latch that would hold down your tri 3000 that would have created a much more even pressure throughout

[@Bhuv-]

We are living in a simulation for sure. I taught about this 3 days back in my car "There was this one guy who cooked the steak using electricity in Guga's channel". I came back home and completely forgot about it. And boom, this video drops.

[@jmbknyc]

He mentions the earlier electricity cooking video he did with Guga in the beginning of the video. Get a grip.

[@notold37]

In Australia our power is 240 volts, it will cook it quicker, cheers from Melbourne Australia 🇦🇺

[@RedChaosScrungle]

I wonder what it'd be like to refine and upscale this into an accurate rapid steak cooking machine.

[@7-ten]

Long live king Nate 👑

[@Moffit366]

Remember the hot dog cooker from the 70s two prongs in each end and plug it in the wall , 30 sec later hotdog time on the barracks.

[@larrybremer4930]

Its not really a problem of uneven contact but that the density of the meat and thus its conductivity will not be homogenous so there will be channels where the electricity and conversely the heat flows, and with such a short cook time the cook is going to be uneven.

[@RationalSaneThinker]

This is just an updated version of the Presto Hot Dogger from the 1960s. It promised to cook 6 hot dogs in only 1 minute. kzbin.info/www/bejne/haHEhmSppNaJmposi=ywMn1ADW_NpENWvf The Hot Dogger was based on a commercial hot dog cooker from the 1930s. kzbin.info/www/bejne/mF7YoYqqeMuWbMUsi=LDcbXVbFMtdLLbKE

[@replikvltyoutube3727]

Try maybe using a welder instead of mains? I think the effect should be better.

[@SD-oi9gr]

You should try a version of this without the small spikes to see the difference.

[@maxbockelman8723]

Should do a collab with Kevin from the backyard scientist with the induction heater

[@ericscott2991]

We really need a Guga reaction to this

[@robertbelanger5770]

Yes you can cook it in 90 seconds as long as the fire is hot 45 seconds per side!

[@Mart77]

Now you have to figure out how to speed-bake some potatoes and we'd have some proper fast food

[@imjody]

Well this is just AWESOME. The time savings are very much worthy of this being a more popular way of doing things, lol.

[@9serge26]

dang it, you made me smile about this lol

[@K-16]

Nate, make the NFTI Steak Food Truck franchise happen! You figured out fast food steak!!! Who cares if the cost of goods far exceeds your potential revenue? 😁👍💸

[@ileckthammathai5381]

Just thought of something. I watch a lot of cooking videos and thought to myself how much food you would have to throw into oil to dramatically reduce the temp to the point of it being warm to the touch. I feel you would be the person to test something like this 😅

[@yssnfilms]

nate i been here since the duo channel been awhile frogot the name but the science channel this more the experiament channel

[@jebusthegreat8742]

I season all my steaks exclusively with chlorine.

[@hanifarroisimukhlis5989]

Now make a panko bread with it!

[@WilliamLudtke-oj5ju]

Depending on steak , I like high heat and fast cooking.

[@igelbofh]

Way back in college me wiener cooker was a split power cable with two forks at the end, and some scotch tape

[@wigget2233]

I would actually buy that if it were on sale.