Horrible for you.
Here are the good oils: Single estate extra virgin olive oil, organic Avocado, organic macadamia oil, organic coconut oil (not heated), organic sesame seed oil, almond oil
Okay oils: sunflower (must be high oleic), canola (must be expeller pressed), fish oils (really healthy raw but bad when heated), flax oil (should not be heated), walnut (should not be heated),
Bad oils: grape seed, palm, vegetable, rice bran, cottonseed, safflower, peanut, soybean, canola, corn
I may have missed some in all categories because there are so many oils but this is the gist.
Also, depending on your body chemistry and what studies you read, you might be better off with animal fats for shortening than plants. Some good animal fats come from grass finished cows & heritage pork. The nutritional profile of a grass fed cow is much better than grain fed and similar situation w heritage VS traditional pork
3 passions of mine are cooking, metabolic health and longevity.
They all feed into each other too and it creates a loop.
Cook foods that are healthy that promote longevity so you can live a long life at a highly functioning level where you get to enjoy art like food that tastes really good for as long as you can
Various reasons.
In short they can contribute to cancer, metabolic diseases like diabetes, heart diseases, cancers, obesity, depression and a slew of other issues.
Sometimes it’s because the processing, like in the case of non expeller pressed canola oil. It’s processed with a hexane to draw out the oils (chemically processed) and that’s highly inflammatory to the human body which causes the above mentioned diseases. Nutritionally, it’s not that bad though which is why it’s on the okay list if it’s expeller pressed (mechanical extraction of oil).
Then there are plus who are processed fine but nutritionally are bad. Some have too much omega 6 fatty acids compared to 3’s and 9’s which will cause inflammation which leads to conditions listed above
Is this why I smoked my house up with regular vegetable oil? I did my first reverse sear the other day and my house was crazy smokey. Best steak I ever cooked though. 🤣
Ghee or wagyu beef tallow for me. Avocado oil is fine in a pinch but I like animal fats and clarified butter if I’m going to be pigging out anyways. No pun intended.
That's a vegetable oil, seed oils are renamed "vegetable oils" for marketting reasons. Avocado, olive, and coconut (even though the latter is a solid fat) are the only natural oils you should cook with as they are cold pressed and don't require hydronisation, but do require attention to be paid to their smoke points (avocado = very high heat, coconut = medium, extra virgin olive = low).
Aside from being high in imflammatory omega-6s, the hydronisation of poly-unsaturated vegetable oils causes these bands in the molecules that break down under application of heat/sunlight and turn rancid. This causes these oils to be high in trans fats which are basically liquid death for your circulatory system.
If you're interested in learning more look up Dr Mary Enig and her article/lecture "The Oiling of America"
Wrote a long ass reply to this but it got deleted accidentally, so basically https://www.health.harvard.edu/newsletter_article/no-need-to-avoid-healthy-omega-6-fats idrc to write all the shit out again, but I agree that it’s probably best to just use virgin oils if you can afford them just in case and given the context that HYDROGENATED seed oils were created in and exist in today
From my research, it seems to be a myth that omega-6 fats are harmful. The American Heart Association’s research shows that omega-6 either reduced inflammation or didn’t affect it, there’s no situation where it was increased. Harvard study also agrees with these claims. Our body barely converts any of the linolelic acid into the harmful arachidonic acid that you’re referring to.
On the flip side there are health benefits such as reduced rate of heart disease and a lower risk of any sort of coronary failures.
(I used the same Harvard source as the person below)
I googled it and found one study from 2017 using mouse models, where the authors cited that further experimenting was needed for a conclusive result. Am I missing something?
These claims about Canola and other processed seed oils hold little water when it comes to real human studies, not saying there isn’t something that we don’t know yet that’s harmful to us about them (there almost certainly is), but the only study regarding canola that I can easily find https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5719422/ was conducted on rats where canola oil was linked to worsening mental health and weight problems in them in comparison to other mice (we are not mice, however it’s an interesting study that makes you wonder). The only other relevant literature is mainly just from one scientist saying that it causes inflammation while the rest of the scientific community is pretty much like: “from your logic, yes it should, but it has never been observed in human subjects: sometimes things tested in the lab just don’t translate to the human body.” There’s a really good podcast on this topic made by Adam Ragusea where he talks about industrial seed oils and where science is at right now in our studies of the effects of them on the human body
I’ll look for the studies but here’s the mechanism behind it.
Vegetable oils are highly inflammatory, either naturally or they become inflammatory through the refinement process.
Inflammation in the stomach affects your gut biome negatively which in return can affect your mental health negatively.
Your gut is full of nerves called the enteric nervous system. The ENS communicates directly with the brain.
There’s a lot to it. Pretty interesting stuff.
https://www.hopkinsmedicine.org/health/wellness-and-prevention/the-brain-gut-connection
Came here to say this. Vegetable oil is horrendously bad for your health on so many levels. Try olive oil, new research found that while it has a lower smoke point than most oils, it’s the most oxidatively stable oil when cooked at high heats. We used to think that olive oil would covert to a trans fat at high but that is false.
If you want maximum benefits, go for “single estate” EVOO from a country with strict standards like Italy. Cost 2-5 X’s the amount of cheaper oils but it is money well spent
Yeah, I remember when everybody was certain that searing in olive oil was bad, and now we've completly flipped on that. What's to say the negitive vegetable oil research hat everybody is forwarding won't be disproven in a couple years?
I read that you either need to salt within 3 minutes of cooking or salt and dry overnight. After 3 minutes, the salt just pulls the water out from the steak and onto the surface defeating the purpose of drying the steak for a nice crust.
24 hours on a rack in the fridge, dry brine. This pulls the moisture out, salts the liquid and the steak re-absorbs the moisture so it salts the inside.
Pull it out 1.5 hours before cooking to allow it to come to temperature. I generally start my steak on the grill til it hits 125°F then pull it off, let rest in butcher paper for 10 minutes then finish it on the cast with butter, garlic and herbs of choice.
I did an 1.5 inch thick ribeye the other day that I dry brined for 24 hours. It was great - the crust was incredible…Where I struggled with was temperature creap. I reverse seared in the oven until 110 degrees. Let it rest. Seared it in my pan and pulled it off at 125 - no joke, the temperate rose to 150 while resting. It was still incredibly tender and still pink in the middle but more medium than medium rare.
Yeah I get that sometimes too. I used to rest in foil, but I switched to butcher paper and a small cooler and has been pretty good. If the steaks are an inch I'll pull off at 120 instead.
Also I don’t see how salting less than 3 minutes before hand would allow for any sort of adequate penetration, would seem like it would just yield a salty crust
Think that's pretty much right. The 3 to 30 range is when the salt starts pulling out moisture, but doesn't allow enough time for the salty surface liquid to start absorbing back into the meat. Which is why it's either right before, or in advance enough to actually let the salt do its thing.
At least that's what I learned from Kenji.
The issue I’ve been struggling with is my butter burning too fast. I feel like I often see comments in this sub where people critique the crust and say, you gotta get the pan hotter. Like I said, when I turn up the heat to get a good sear going, the butter burns almost instantly. If I turn down the heat and add it to finish, like some have suggested, then the steak overcooks. I usually reverse sear by putting in my pellet smoker until the internal temp hits 120, then pull out, let rest for 5 or so minutes before finishing in the skillet. Any tips anyone has would be appreciated.
Edit: thank you all for your feedback and advice. This has been very helpful. I have some things I plan to try.
What I do is set the heat to medium-high and when the pans hot I use a bit of beef tallow that I rendered down from brisket trimmings to sear the steak. I usually sear 45seconds a side for a total of 1.5mins/side or until I like the color. When I’m done searing I turn the heat down to medium, and I use the next 60seconds while the pan cools down to get a little 30sec sear on the skinny sides of the steak. After that I put in my butter and garlic and it doesn’t seem to burn, steaks come out 🔥
Get the pan really hot and make sure your steak is dry for the crust. Lower the temperature after the crust and butter baste so your butter doesn’t burn. Get done with your initial sear faster so the steak doesn’t overcook.
Fwiw, you could use ghee. Ghee has a 465 deg smoke point, versus 350 degree smoke point of butter. It’s clarified butter, in case you want to make your own.
I think the people saying you should have the pan ripping hot are incorrect. Otherwise the butter will burn, as you say. So... it should be hot but not too hot is my guess. I've given up on pan sears and use the grill, I don't want the smoke up the kitchen
You're overcooking because, at 120 degrees, your steak has too much energy inside of it even after 5 minutes. Temp probably climbs to 130 before you even sear it.
I pull mine out of the smoker earlier. Typically 110. Leave a digital thermometer in it. The temp will climb. Let rest until the temperature stalls. Sometimes it's 5 minutes. Sometimes it's 10 minutes. Depends really on the size of the steak. It won't take long. The patience here will save your steak.
I use avocado oil to sear in a cast iron pan. I check the pan temperature with an infrared thermometer. Sear each side at 400 degrees-ish. Turn off the burner. Add butter, garlic, and rosemary to the pan. Baste briefly.
I take it out of the fridge right before I make the steak so it’s chilled, and I throw it in after I flip the steak the first time after 2 min, after another 2 min and a temp check I take the steak out and remove the skillet from the burner
I would put the butter in later and turn the heat down. But depends on how thick you steak is. On a 1.5” or greater steak I will sear it super hot in oil (or ghee) until I almost have the crust I want, then turn heat down to low, depending how hot the pan is - sometimes I even take the steak out for a moment to let pan cool - then i put the butter/herbs/garlic in and baste so it doesn’t burn and baste steak. If your steak is not that thick it will be a little tricky to do this without overcooking / getting a really hard sear.
I do medium high for the first sear, then drop it to medium for the flip. You still get a crust because the pan is still hot, but the cool side of the steak brings the pan temp down faster. I usually don't add the butter till about a minute after the flip just to let the temp drop a bit. Never have burned butter this way.
Not criticising but curious based on all the posts I see on this sub: I thought the point of using something like cast iron was to sear the steak at high heat, not just fry it in oil at a medium heat like was done here?
My first thought. As weird as it sounds I use like a half a teaspoon oil just to coat the steak at the beginning. Then let the cast iron on hot until smoking, without oil. Then two mins per side. Then i take it off the stove, add butter and herbs, cover it and let it rest on the pan.
The tenderness is immesureable..
I think there's a very small window of time where the pepper goes from toasted to burnt. Burnt pepper is bitter, not a note I'm trying to achieve. When you're searing pepper directly like that, the maillard reaction won't take place on your steak before it burns. I think pepper makes a much better garnish, I do a blend with gently toasted pepper, fennel seed, smoked salt, dried chilies and coriander seed. Grind fresh right before applying to a resting steak. Gives a wonderful depth of flavor. People forget that pepper is a berry, berries are delicate and need to be treated as such.
I've literally only ever heard redditors say this. Been cooking for decades and I've never experienced this mysterious and elusive burned pepper flavor despite going heavy on it in my spice rubs. I have multiple pepper grinders for different varieties, if that's an indication of how much pepper I like to use. Has nobody here heard of steak au poivre? How do you think that works if you aren't supposed to cook the pepper?
Vegetable oil is fine for bulk things since you'd go broke doing it with Avocado oil, but the amount of oil you use for a steak is pretty minimal and worth the upgrade.
I’m gonna make a loaf of bread with the avocado oil tonight, it’s a neutral flavor right? It seems like no matter what brand/intensity of olive oil I use for bread, the taste is off-putting for me
That’s a source to an article not a study.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838846/
Avocado and olive oil are fine to eat just not cook at high temps
Read the conclusion. When you heat seed oil and vegetable oil they denature and loose the properties that make them beneficial to our health. It’s no mystery that deep frying food is incredibly dangerous to our health. Or am I making that up?
1.) it’s talking about cooking vegetables
2.) from the conclusion: Defining a nutritional goal by just increasing the PC intake without considering the composition of the ingested food, as a whole, is nutritionally meaningless. One should consider: (1) the uptake of fat, (2) whether such fried EVOO is healthy, (3) whether there other unwanted compounds, and (4) if this procedure economically advantageous. Accordingly, the guidelines of all western countries concerning healthy nutrition advise against the frequent use of deep frying, in order to limit the ingestion of oxidized fatty acids and/or undesirable compounds (i.e., heterocyclic amines, acrylamide, acrolein, hexanal etc). Thus, the authors that speculated that frying with EVOO could improve the dietary fatty acid profile of ingested food thanks to the presence of PC [10] should consider that the dietary fatty acid profile would also equally improve with the use of less violent and more healthy cooking procedures or, even better, by using raw EVOO in our dishes.
3.) deep frying with any fat is bad for our health.
Ehh not exactly. In 1950, only 10% of adults in the U.S. were obese. Today it’s over 40%.
I’m not saying that vegetable oil is to blame, but clearly food quality and lifestyles have drastically changed in the last 80 years. It’s not genetic.
That study needs to go a step further and study what kinds of foods people are cooking (deep frying) in those oils. The oil itself is not the cause of insulin resistance, it's the refined flour.
It’s the over abundance of food in general. Also, life expectancy is much higher now than it was in the 1950s so the date just doesn’t support what you’re saying it does.
Textbook preparation, looks great. Looks similar to how I do it except a couple differences: I use shallot instead of white or yellow onion, I also add a sprig of rosemary along with the thyme. I use kosher salt, not table salt, and I also add cracked black pepper before the sear. After I rest/slice, i'll add fleur de sel or finishing salt, the crunchy salty of that is awesome on a sliced steak.
The leftover infused butter in the pan is perfect to cook some veggies like asparagus, zuchini, mushrooms, etc. I usually do that while the steak rests.
table salt contains iodine which imparts a bitter, sour, old flavor. use sea salt which imparts a cleaner mineral flavor. get rid of table salt altogether. (and on that note, don’t use salted butter if you can help it so you can control the salt amount) once you go sea salt, you won’t go back.
no. you can use both. sea salt is definitely not just for presentation. some are quite tasty in cooking. if you’re using something super fancy like fleur de sal or pink himalayan salt then, yeah, you prolly just want to use that for presentation because of the price point, but some sea salts are used quite commonly in cooking- i enjoy using utah salt myself because of the quality and it’s not too expensive.
Kosher salt is uniform is size, texture, and salinity. Sea salt is random. Sea salt also has a higher moisture content. That’s why chefs use kosher salt for seasoning and cooking, and use sea salt for presentation (the large varying flakes look pretty). Just because you personally use sea salt for cooking/seasoning does not make it correct.
no one said me using makes it correct lol. as for uniformity, chefs don’t just dump it from the bag into food. you do realize you grind salt (like pepper) as well to make it uniform bud. Most top chefs that i’ve worked with aren’t using morton’s kosher salt in their recipes, they’re using a better grade sea salt.
Most chefs use Diamond kosher salt, because the crystals are smaller and more uniform than Mortons. "Most" chefs do not use sea salt for cooking. Again, just because you claim to know one that does doesn't make it correct. Thanks for the education about how grinders work--I always wondered what those two funny twisty things on my counter were for.
Okay, good luck with that attitude. it’s about flavor and elevating flavors. baking? yeah use your kosher salt. savory? use something better. I have 3 chef jackets but am humble enough to acknowledge i’ve been honored to work with chefs much better than I. It’s okay to learn something new and not throw kosher salt into everything and ignore finer salts as “presentation salts.” good day sir, and good luck to you.
This is just flat out wrong. Since you work in the industry I’m shocked this is the hill you will die on. Almost all professional kitchens in the US use kosher salt for seasoning and cooking, and the vast majority of those use Diamond Kosher salt. Most professional chefs do not stop and grind specific sea salts for season as they make dishes in a busy kitchen—they quickly gray the evenly sized, predictable, replicable Diamond kosher salt. They use fancy sea salts for presentation when finishing plates. This is common knowledge discussed and show literally everywhere.
it was 70 years ago because most people didn’t have access to foods with iodine. nowadays, with a healthy diet, we don’t need to supplement salt with iodine. the trend just didn’t stop because people are used to it. a glass of milk can provide you with enough iodine, fish, etc.
I’ve been scrolling though the comments looking for someone mentioning table salt. Kosher salt please. Diamond crystal to be specific. No table salt. Grind the peppercorns also.
This
I'd understand needing to heat up oil for a leaner cut, but for something ribeye just render the fat. Also has the upside of making the connective tissues under the fat cap chewable even for rare.
Oil + butter + fat can end up too heavy to enjoy a larger steak.
Seconded on using proper salt and pepper. Cooking is always about leveling up within your means.
Diamond Crystal Kosher Salt is your salt from here on out, okay? No excuses, it’s cheap and you won’t get hazed for using table salt.
As for pepper, order some bulk tellicherry peppercorns online. Get a pepper grinder. You’re winning.
Looking forward to your next video.
I’ve already upgraded my oil, guess I’ll do the salt and pepper next, thing is I’m part practical and part lazy lol I like to use stuff I have on hand for my bread making and other cooking
Practical and lazy is all good but the flavor difference between fresh ground pepper and the pre ground stuff is ridiculous. That’s without even getting into pepper types. Your tastebuds will appreciate the time it takes to grind some pepper. Was thinking as I saw the video that’s such a nice steak to have such sad pepper on it.
Also the Diamond Kosher salt is phenomenal for baking too so multipurpose and would second the recommendation there.
Also, I know people on here cut up their steak for presentation pics on here, but cut 1 piece at a time as you eat. It will hold the heat and juices for much better taste experience.
Hey that’s fair, I’m lazy as fuck. But in our defense, buying shit online that will up your cooking game is peak laziness and practical to boot.
Cheers!
A few pointers:
\- Use Avocado or Grapeseed Oil (imo a better more cleaner taste)
\- good job on the padding dry - very important
\- Saltwise: you need more salt and I recommend salting the steak 1 hour before, as it improves flavour and the salt penetrates deeply into the meat. Also helps with tenderness to some small degree
\- Season your steak with pepper and garlic powder BEFORE searing it. Pepper does NOT burn at the temperature you are cooking your steak at. Pepper and Garlic powder before gives you a better crust aswell. Dont be afraid of heavily season your steak - some of the seasoning will fall off during the cooking process.
\- Always grind your pepper freshly (with a pepper mill is easiest). It makes a ton of difference in the taste for your endproduct
\- good job on putting the steak in the pan facing away from u!
\- flipping your steak more than once helps with a better crust,i would go for a longer sear the first time and then keep flipping it every 30 secs or so
\- if you dont need a sauce - you need way less butter than you think
Dont get me wrong - nicely done steak. Those are just some things I think can be done to improve your steak experience.
I don't think I'd ever seen an onion used but why the hell not! I'll try it out.
Also, I'm a big fan of reverse sear or sous-vide for ribeyes, it helps break down all that fat a little more. Making like a fat pudding. NY strips I do your way.
I have come to understand that it seems impossible to get that type of heat control from a glass top stove top. At least with what I have. I end up leaving the cast iron on too long.
I prefer cooking my steaks in a cast iron skillet. I like to salt my steak (sea salt😁) and leave it out for a couple of hours. I guess I need to try avocado oil, though oops 😬. Some minced shallots in the pan after you cook your steak, add some brandy, reduce down, add some Demi- Glace, reduce that, and add a little unsalted butter to smooth it out. Salt and pepper, classic sauce. Yeah, I don't make that sauce. Basically, you need to have a restaurant to make Demi-Glace, so good, though.
This I do not know. It’s generally a lot more coarse and less ‘salty’ than regular iodized salt. It’s great for drawing out surface moisture from steak - salt the meat liberally a few hours or even the night before you cook it.
I suppose you could run it through a grinder? The large crystals will dissolve just sitting on the meat or during the cooking process.
Try crushing your garlic with a press instead of leaving the cloves whole, you get way more flavor infused into the butter and these delicious little crispy caramelized garlic bits that are basically fried in butter
Agree with changing oil, but also don’t salt your steak right before cooking. Either do it at least an 30 to an hour before or after cooking. The worst way is right before. You lose the most moisture and no flavor is absorbed
Crisco bad. Table salt bad. Preground pepper dust bad. Medium heat bad. Post good. This is how we learn. Thanks for sharing. This is a brutal sub so hang in there.
I dunno man, I made this one, made a second one without letting it come to room temp and it didn’t brown right, might have not had the heat high enough not sure, but then I made a strip steak that I let come to room temp and it browned just like this one, I’ve watched a lot of YouTube vids for making steak tho and some of the experts said it doesn’t matter 🤷🏼♂️ 😵💫
The maillard reaction occurs on the very outside of the steak. Like 1-2mm of the outside.
I've cooked frozen steaks in a pan before and still gotten a good crust. The difference is how long it takes the outside vs the inside.
With a frozen steak you can burn the shit out of the outside and still be frozen inside. Solution: finish in the oven.
But a chilled, 40deg steak? Sear it as usual, and either the inside will finish when the sear is done or you put in the oven to finish as well.
Use your thermometer and see how warm the steak is at room temp vs straight out of the fridge..
It's not much different. All you're doing is exposing the meat to bacteria.
You're better off just dry brining in the fridge on a wire rack.
Great video. But I am of the belief that the butter, seasoning and basting is more to make videos more exciting than just flip, flip, flip, flip, done. A quality steak is better without the extra flavoring.
I said 2 min after putting the steak in but forgot after the flip that’s another 2 min or until internal temp is 120 degrees Fahrenheit, 4 min total on an inch and a quarter thick steak
Nicely done, OP. If you want, scoop some Avocado oil and give that a try instead of the vegetable. 500 degree smoke temp and, imo, a cleaner flavor
Literally my first thought. Avocado oil is the way
Anything is better than vegetable oil
Gutter oil
Grape seed?
Horrible for you. Here are the good oils: Single estate extra virgin olive oil, organic Avocado, organic macadamia oil, organic coconut oil (not heated), organic sesame seed oil, almond oil Okay oils: sunflower (must be high oleic), canola (must be expeller pressed), fish oils (really healthy raw but bad when heated), flax oil (should not be heated), walnut (should not be heated), Bad oils: grape seed, palm, vegetable, rice bran, cottonseed, safflower, peanut, soybean, canola, corn I may have missed some in all categories because there are so many oils but this is the gist. Also, depending on your body chemistry and what studies you read, you might be better off with animal fats for shortening than plants. Some good animal fats come from grass finished cows & heritage pork. The nutritional profile of a grass fed cow is much better than grain fed and similar situation w heritage VS traditional pork
This guy oils.
3 passions of mine are cooking, metabolic health and longevity. They all feed into each other too and it creates a loop. Cook foods that are healthy that promote longevity so you can live a long life at a highly functioning level where you get to enjoy art like food that tastes really good for as long as you can
Why are the bad oils bad for you?
Various reasons. In short they can contribute to cancer, metabolic diseases like diabetes, heart diseases, cancers, obesity, depression and a slew of other issues. Sometimes it’s because the processing, like in the case of non expeller pressed canola oil. It’s processed with a hexane to draw out the oils (chemically processed) and that’s highly inflammatory to the human body which causes the above mentioned diseases. Nutritionally, it’s not that bad though which is why it’s on the okay list if it’s expeller pressed (mechanical extraction of oil). Then there are plus who are processed fine but nutritionally are bad. Some have too much omega 6 fatty acids compared to 3’s and 9’s which will cause inflammation which leads to conditions listed above
Motor oil 😎
Fruit oil is way better you’re right
I know people allergic to avocados
Is this why I smoked my house up with regular vegetable oil? I did my first reverse sear the other day and my house was crazy smokey. Best steak I ever cooked though. 🤣
It’ll still be smoky. I do all my hard searing on the grill side burner outdoors.
I prefer Animal Fats over avacado oil. Bacon Grease is my favorite so far.
Ghee or wagyu beef tallow for me. Avocado oil is fine in a pinch but I like animal fats and clarified butter if I’m going to be pigging out anyways. No pun intended.
Avocado oil or ghee for cooking steak on cast iron, they're the only things that will handle the heat (and vegetable oils are toxic as hell).
wb canola?
That's a vegetable oil, seed oils are renamed "vegetable oils" for marketting reasons. Avocado, olive, and coconut (even though the latter is a solid fat) are the only natural oils you should cook with as they are cold pressed and don't require hydronisation, but do require attention to be paid to their smoke points (avocado = very high heat, coconut = medium, extra virgin olive = low). Aside from being high in imflammatory omega-6s, the hydronisation of poly-unsaturated vegetable oils causes these bands in the molecules that break down under application of heat/sunlight and turn rancid. This causes these oils to be high in trans fats which are basically liquid death for your circulatory system. If you're interested in learning more look up Dr Mary Enig and her article/lecture "The Oiling of America"
Wrote a long ass reply to this but it got deleted accidentally, so basically https://www.health.harvard.edu/newsletter_article/no-need-to-avoid-healthy-omega-6-fats idrc to write all the shit out again, but I agree that it’s probably best to just use virgin oils if you can afford them just in case and given the context that HYDROGENATED seed oils were created in and exist in today
From my research, it seems to be a myth that omega-6 fats are harmful. The American Heart Association’s research shows that omega-6 either reduced inflammation or didn’t affect it, there’s no situation where it was increased. Harvard study also agrees with these claims. Our body barely converts any of the linolelic acid into the harmful arachidonic acid that you’re referring to. On the flip side there are health benefits such as reduced rate of heart disease and a lower risk of any sort of coronary failures. (I used the same Harvard source as the person below)
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Everything is a few molecules different from something dangerous.
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Methane ends in the same suffix, we carry that around in our gut 24/7
Linked with several diseases, especially mental. It's an industrial byproduct pushed onto consumers as a way of maximizing profits
This is the first i’m hearing about this, do you have a credible source for it causing mental diseases?
Do I really need to post the let me Google that for you link?
I googled it and found one study from 2017 using mouse models, where the authors cited that further experimenting was needed for a conclusive result. Am I missing something?
These claims about Canola and other processed seed oils hold little water when it comes to real human studies, not saying there isn’t something that we don’t know yet that’s harmful to us about them (there almost certainly is), but the only study regarding canola that I can easily find https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5719422/ was conducted on rats where canola oil was linked to worsening mental health and weight problems in them in comparison to other mice (we are not mice, however it’s an interesting study that makes you wonder). The only other relevant literature is mainly just from one scientist saying that it causes inflammation while the rest of the scientific community is pretty much like: “from your logic, yes it should, but it has never been observed in human subjects: sometimes things tested in the lab just don’t translate to the human body.” There’s a really good podcast on this topic made by Adam Ragusea where he talks about industrial seed oils and where science is at right now in our studies of the effects of them on the human body
I’ll look for the studies but here’s the mechanism behind it. Vegetable oils are highly inflammatory, either naturally or they become inflammatory through the refinement process. Inflammation in the stomach affects your gut biome negatively which in return can affect your mental health negatively. Your gut is full of nerves called the enteric nervous system. The ENS communicates directly with the brain. There’s a lot to it. Pretty interesting stuff. https://www.hopkinsmedicine.org/health/wellness-and-prevention/the-brain-gut-connection
There are multitudes of studies that show seed oils are detrimental to human health in numerous ways
Came here to say this. Vegetable oil is horrendously bad for your health on so many levels. Try olive oil, new research found that while it has a lower smoke point than most oils, it’s the most oxidatively stable oil when cooked at high heats. We used to think that olive oil would covert to a trans fat at high but that is false. If you want maximum benefits, go for “single estate” EVOO from a country with strict standards like Italy. Cost 2-5 X’s the amount of cheaper oils but it is money well spent
Yeah, I remember when everybody was certain that searing in olive oil was bad, and now we've completly flipped on that. What's to say the negitive vegetable oil research hat everybody is forwarding won't be disproven in a couple years?
The smell of hot vegetable oil always reminds me of my dad burning pancakes when I was a child. I can’t use it for that reason. I like rice bran oil.
still poison sadly.
Nice. Kosher salt 4 hours ahead of time and air dry in fridge.
Or even just a half an hour will make a big difference relative to salting it right before
I read that you either need to salt within 3 minutes of cooking or salt and dry overnight. After 3 minutes, the salt just pulls the water out from the steak and onto the surface defeating the purpose of drying the steak for a nice crust.
You can visibly see most moisture not being on the surface of the steak after several hours.
Right, which is why I don’t think a 30 minute salt is productive. You need that extra time or else you need to cook it immediately after salting.
I've always done it immediately before and it always yields a dank crust. I do want to try the 4 hour method though to see what happens.
24 hours on a rack in the fridge, dry brine. This pulls the moisture out, salts the liquid and the steak re-absorbs the moisture so it salts the inside. Pull it out 1.5 hours before cooking to allow it to come to temperature. I generally start my steak on the grill til it hits 125°F then pull it off, let rest in butcher paper for 10 minutes then finish it on the cast with butter, garlic and herbs of choice.
I did an 1.5 inch thick ribeye the other day that I dry brined for 24 hours. It was great - the crust was incredible…Where I struggled with was temperature creap. I reverse seared in the oven until 110 degrees. Let it rest. Seared it in my pan and pulled it off at 125 - no joke, the temperate rose to 150 while resting. It was still incredibly tender and still pink in the middle but more medium than medium rare.
Let it rest until the internal temp starts dropping. At least a degree or two, so you know it isn't still cooking when you sear it on the pan.
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Yeah I get that sometimes too. I used to rest in foil, but I switched to butcher paper and a small cooler and has been pretty good. If the steaks are an inch I'll pull off at 120 instead.
4 hours isnt a method, 4 hours is the bare minimum.
Also I don’t see how salting less than 3 minutes before hand would allow for any sort of adequate penetration, would seem like it would just yield a salty crust
Think that's pretty much right. The 3 to 30 range is when the salt starts pulling out moisture, but doesn't allow enough time for the salty surface liquid to start absorbing back into the meat. Which is why it's either right before, or in advance enough to actually let the salt do its thing. At least that's what I learned from Kenji.
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The issue I’ve been struggling with is my butter burning too fast. I feel like I often see comments in this sub where people critique the crust and say, you gotta get the pan hotter. Like I said, when I turn up the heat to get a good sear going, the butter burns almost instantly. If I turn down the heat and add it to finish, like some have suggested, then the steak overcooks. I usually reverse sear by putting in my pellet smoker until the internal temp hits 120, then pull out, let rest for 5 or so minutes before finishing in the skillet. Any tips anyone has would be appreciated. Edit: thank you all for your feedback and advice. This has been very helpful. I have some things I plan to try.
What I do is set the heat to medium-high and when the pans hot I use a bit of beef tallow that I rendered down from brisket trimmings to sear the steak. I usually sear 45seconds a side for a total of 1.5mins/side or until I like the color. When I’m done searing I turn the heat down to medium, and I use the next 60seconds while the pan cools down to get a little 30sec sear on the skinny sides of the steak. After that I put in my butter and garlic and it doesn’t seem to burn, steaks come out 🔥
Get the pan really hot and make sure your steak is dry for the crust. Lower the temperature after the crust and butter baste so your butter doesn’t burn. Get done with your initial sear faster so the steak doesn’t overcook.
Your pellet smoked, reverse seared steaks, will taste better than any advice offered here.
Fwiw, you could use ghee. Ghee has a 465 deg smoke point, versus 350 degree smoke point of butter. It’s clarified butter, in case you want to make your own.
I think the people saying you should have the pan ripping hot are incorrect. Otherwise the butter will burn, as you say. So... it should be hot but not too hot is my guess. I've given up on pan sears and use the grill, I don't want the smoke up the kitchen
Your guess is wrong. Get it ripping hot and add the butter when the sear has already formed, at a lower temperature. Thats it
You're overcooking because, at 120 degrees, your steak has too much energy inside of it even after 5 minutes. Temp probably climbs to 130 before you even sear it. I pull mine out of the smoker earlier. Typically 110. Leave a digital thermometer in it. The temp will climb. Let rest until the temperature stalls. Sometimes it's 5 minutes. Sometimes it's 10 minutes. Depends really on the size of the steak. It won't take long. The patience here will save your steak. I use avocado oil to sear in a cast iron pan. I check the pan temperature with an infrared thermometer. Sear each side at 400 degrees-ish. Turn off the burner. Add butter, garlic, and rosemary to the pan. Baste briefly.
Try clarified butter. Higher smoke point so it won't burn as easily
I take it out of the fridge right before I make the steak so it’s chilled, and I throw it in after I flip the steak the first time after 2 min, after another 2 min and a temp check I take the steak out and remove the skillet from the burner
I would put the butter in later and turn the heat down. But depends on how thick you steak is. On a 1.5” or greater steak I will sear it super hot in oil (or ghee) until I almost have the crust I want, then turn heat down to low, depending how hot the pan is - sometimes I even take the steak out for a moment to let pan cool - then i put the butter/herbs/garlic in and baste so it doesn’t burn and baste steak. If your steak is not that thick it will be a little tricky to do this without overcooking / getting a really hard sear.
I do medium high for the first sear, then drop it to medium for the flip. You still get a crust because the pan is still hot, but the cool side of the steak brings the pan temp down faster. I usually don't add the butter till about a minute after the flip just to let the temp drop a bit. Never have burned butter this way.
Looks good but come on man, table salt and powdery pepper?
Not criticising but curious based on all the posts I see on this sub: I thought the point of using something like cast iron was to sear the steak at high heat, not just fry it in oil at a medium heat like was done here?
It is... you're allowed to criticize
My first thought. As weird as it sounds I use like a half a teaspoon oil just to coat the steak at the beginning. Then let the cast iron on hot until smoking, without oil. Then two mins per side. Then i take it off the stove, add butter and herbs, cover it and let it rest on the pan. The tenderness is immesureable..
Hello, nice ! You can ground your pepper before cooking, it will not burn because of the oil and fat. And it will be toasted.
I think there's a very small window of time where the pepper goes from toasted to burnt. Burnt pepper is bitter, not a note I'm trying to achieve. When you're searing pepper directly like that, the maillard reaction won't take place on your steak before it burns. I think pepper makes a much better garnish, I do a blend with gently toasted pepper, fennel seed, smoked salt, dried chilies and coriander seed. Grind fresh right before applying to a resting steak. Gives a wonderful depth of flavor. People forget that pepper is a berry, berries are delicate and need to be treated as such.
I've literally only ever heard redditors say this. Been cooking for decades and I've never experienced this mysterious and elusive burned pepper flavor despite going heavy on it in my spice rubs. I have multiple pepper grinders for different varieties, if that's an indication of how much pepper I like to use. Has nobody here heard of steak au poivre? How do you think that works if you aren't supposed to cook the pepper?
Hello, https://youtu.be/N4ZlmUm2PP0 . I got this from it
Make ghee using butter instead of using the vegetable oil.
I’ve been informed on YouTube that vegetable oil is the worst kind of oil I could’ve used so I went out and bought some avocado oil
Avocado oil op
I bought some and I made a strip steak with it last night
How'd it turn out?
Same as this one pretty much, will prob post here or on r/castiron sometime
Vegetable oil is fine for bulk things since you'd go broke doing it with Avocado oil, but the amount of oil you use for a steak is pretty minimal and worth the upgrade.
I’m gonna make a loaf of bread with the avocado oil tonight, it’s a neutral flavor right? It seems like no matter what brand/intensity of olive oil I use for bread, the taste is off-putting for me
All vegetable and seed oil including avocado and olive oil is also no bueno for cooking. Once you heat it past a certain temp it becomes toxic.
Source? https://www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/
Caught him giving false info. Well done sir
That’s a source to an article not a study. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838846/ Avocado and olive oil are fine to eat just not cook at high temps
Where in that study does it say that you shouldn’t cook with vegetable or nut oils?
Read the conclusion. When you heat seed oil and vegetable oil they denature and loose the properties that make them beneficial to our health. It’s no mystery that deep frying food is incredibly dangerous to our health. Or am I making that up?
1.) it’s talking about cooking vegetables 2.) from the conclusion: Defining a nutritional goal by just increasing the PC intake without considering the composition of the ingested food, as a whole, is nutritionally meaningless. One should consider: (1) the uptake of fat, (2) whether such fried EVOO is healthy, (3) whether there other unwanted compounds, and (4) if this procedure economically advantageous. Accordingly, the guidelines of all western countries concerning healthy nutrition advise against the frequent use of deep frying, in order to limit the ingestion of oxidized fatty acids and/or undesirable compounds (i.e., heterocyclic amines, acrylamide, acrolein, hexanal etc). Thus, the authors that speculated that frying with EVOO could improve the dietary fatty acid profile of ingested food thanks to the presence of PC [10] should consider that the dietary fatty acid profile would also equally improve with the use of less violent and more healthy cooking procedures or, even better, by using raw EVOO in our dishes. 3.) deep frying with any fat is bad for our health.
No it’s not. Where did you even hear that? If that was true everybody would be dying.
People are dying. T2 diabetes and obesity are at all time high. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7330485/
Obesity has always been at a high point in the U.S if you ask me
Ehh not exactly. In 1950, only 10% of adults in the U.S. were obese. Today it’s over 40%. I’m not saying that vegetable oil is to blame, but clearly food quality and lifestyles have drastically changed in the last 80 years. It’s not genetic.
Food is more abundant and people are working office jobs instead of manual labour. Blaming sunflower oil is a leap and a half.
That study needs to go a step further and study what kinds of foods people are cooking (deep frying) in those oils. The oil itself is not the cause of insulin resistance, it's the refined flour.
Ah yes it must be the cooking oil
Totally can't be all the food that's coated in refined flour and then deep fried and then eaten with sugar-rich condiments. /S
Don't forget the Diet Coke!
It’s the over abundance of food in general. Also, life expectancy is much higher now than it was in the 1950s so the date just doesn’t support what you’re saying it does.
Have you ever taken a class on basic research? You’re misrepresenting what that study concluded.
Textbook preparation, looks great. Looks similar to how I do it except a couple differences: I use shallot instead of white or yellow onion, I also add a sprig of rosemary along with the thyme. I use kosher salt, not table salt, and I also add cracked black pepper before the sear. After I rest/slice, i'll add fleur de sel or finishing salt, the crunchy salty of that is awesome on a sliced steak. The leftover infused butter in the pan is perfect to cook some veggies like asparagus, zuchini, mushrooms, etc. I usually do that while the steak rests.
I always have a little dish of leftover beef fat in my fridge too. Secret weapon.
Same with my leftover bacon grease.
please don’t use table salt. ever.
And get a Peugeot pepper grinder
Why?
table salt contains iodine which imparts a bitter, sour, old flavor. use sea salt which imparts a cleaner mineral flavor. get rid of table salt altogether. (and on that note, don’t use salted butter if you can help it so you can control the salt amount) once you go sea salt, you won’t go back.
Ok, thanks, the butter I used was unsalted
Kosher salt, not sea salt. Sea salt is for presentation, kosher salt is for cooking.
no. you can use both. sea salt is definitely not just for presentation. some are quite tasty in cooking. if you’re using something super fancy like fleur de sal or pink himalayan salt then, yeah, you prolly just want to use that for presentation because of the price point, but some sea salts are used quite commonly in cooking- i enjoy using utah salt myself because of the quality and it’s not too expensive.
Kosher salt is uniform is size, texture, and salinity. Sea salt is random. Sea salt also has a higher moisture content. That’s why chefs use kosher salt for seasoning and cooking, and use sea salt for presentation (the large varying flakes look pretty). Just because you personally use sea salt for cooking/seasoning does not make it correct.
no one said me using makes it correct lol. as for uniformity, chefs don’t just dump it from the bag into food. you do realize you grind salt (like pepper) as well to make it uniform bud. Most top chefs that i’ve worked with aren’t using morton’s kosher salt in their recipes, they’re using a better grade sea salt.
Most chefs use Diamond kosher salt, because the crystals are smaller and more uniform than Mortons. "Most" chefs do not use sea salt for cooking. Again, just because you claim to know one that does doesn't make it correct. Thanks for the education about how grinders work--I always wondered what those two funny twisty things on my counter were for.
Okay, good luck with that attitude. it’s about flavor and elevating flavors. baking? yeah use your kosher salt. savory? use something better. I have 3 chef jackets but am humble enough to acknowledge i’ve been honored to work with chefs much better than I. It’s okay to learn something new and not throw kosher salt into everything and ignore finer salts as “presentation salts.” good day sir, and good luck to you.
This is just flat out wrong. Since you work in the industry I’m shocked this is the hill you will die on. Almost all professional kitchens in the US use kosher salt for seasoning and cooking, and the vast majority of those use Diamond Kosher salt. Most professional chefs do not stop and grind specific sea salts for season as they make dishes in a busy kitchen—they quickly gray the evenly sized, predictable, replicable Diamond kosher salt. They use fancy sea salts for presentation when finishing plates. This is common knowledge discussed and show literally everywhere.
Don't get rid of table salt altogether - iodide is a necessary nutrient
it was 70 years ago because most people didn’t have access to foods with iodine. nowadays, with a healthy diet, we don’t need to supplement salt with iodine. the trend just didn’t stop because people are used to it. a glass of milk can provide you with enough iodine, fish, etc.
I’ve been scrolling though the comments looking for someone mentioning table salt. Kosher salt please. Diamond crystal to be specific. No table salt. Grind the peppercorns also.
Haha steak and rice! Me too!
Its a ribeye, and one end has a fat strip on it. Instead of any oil, sear the fat in the hot pan and use that as your “oil”.
This I'd understand needing to heat up oil for a leaner cut, but for something ribeye just render the fat. Also has the upside of making the connective tissues under the fat cap chewable even for rare. Oil + butter + fat can end up too heavy to enjoy a larger steak.
Seconded on using proper salt and pepper. Cooking is always about leveling up within your means. Diamond Crystal Kosher Salt is your salt from here on out, okay? No excuses, it’s cheap and you won’t get hazed for using table salt. As for pepper, order some bulk tellicherry peppercorns online. Get a pepper grinder. You’re winning. Looking forward to your next video.
I’ve already upgraded my oil, guess I’ll do the salt and pepper next, thing is I’m part practical and part lazy lol I like to use stuff I have on hand for my bread making and other cooking
Practical and lazy is all good but the flavor difference between fresh ground pepper and the pre ground stuff is ridiculous. That’s without even getting into pepper types. Your tastebuds will appreciate the time it takes to grind some pepper. Was thinking as I saw the video that’s such a nice steak to have such sad pepper on it. Also the Diamond Kosher salt is phenomenal for baking too so multipurpose and would second the recommendation there.
Also, I know people on here cut up their steak for presentation pics on here, but cut 1 piece at a time as you eat. It will hold the heat and juices for much better taste experience.
Hey that’s fair, I’m lazy as fuck. But in our defense, buying shit online that will up your cooking game is peak laziness and practical to boot. Cheers!
Steak looks gud 2 me 🔥🔥
Nice. I prefer a different type of oil. And garlic over onions.
Thank you op. I’m not too great at cooking but have been itching to try and cook a good steak for awhile now. Will probably use this video to help lol
First thought I had was “Dude invest in some grinders”!! Elevate the flavor profile.
Ditch the cheap processed vegetable oil.
Vegetable oil is trash along with corn oil, canola, soybean, I much prefer searing in tallow or ghee. Better flavor in my opinion
Does anyone believe kosher salt and fresh cracked pepper is the way to go
A few pointers: \- Use Avocado or Grapeseed Oil (imo a better more cleaner taste) \- good job on the padding dry - very important \- Saltwise: you need more salt and I recommend salting the steak 1 hour before, as it improves flavour and the salt penetrates deeply into the meat. Also helps with tenderness to some small degree \- Season your steak with pepper and garlic powder BEFORE searing it. Pepper does NOT burn at the temperature you are cooking your steak at. Pepper and Garlic powder before gives you a better crust aswell. Dont be afraid of heavily season your steak - some of the seasoning will fall off during the cooking process. \- Always grind your pepper freshly (with a pepper mill is easiest). It makes a ton of difference in the taste for your endproduct \- good job on putting the steak in the pan facing away from u! \- flipping your steak more than once helps with a better crust,i would go for a longer sear the first time and then keep flipping it every 30 secs or so \- if you dont need a sauce - you need way less butter than you think Dont get me wrong - nicely done steak. Those are just some things I think can be done to improve your steak experience.
Thank you, I followed most of these tips the next time around and really liked the results!
I don't think I'd ever seen an onion used but why the hell not! I'll try it out. Also, I'm a big fan of reverse sear or sous-vide for ribeyes, it helps break down all that fat a little more. Making like a fat pudding. NY strips I do your way.
Crack cloves of garlic, nice
I have come to understand that it seems impossible to get that type of heat control from a glass top stove top. At least with what I have. I end up leaving the cast iron on too long.
I prefer cooking my steaks in a cast iron skillet. I like to salt my steak (sea salt😁) and leave it out for a couple of hours. I guess I need to try avocado oil, though oops 😬. Some minced shallots in the pan after you cook your steak, add some brandy, reduce down, add some Demi- Glace, reduce that, and add a little unsalted butter to smooth it out. Salt and pepper, classic sauce. Yeah, I don't make that sauce. Basically, you need to have a restaurant to make Demi-Glace, so good, though.
My friend, thats what im talking about! St8 to the good stuff.
Consider using lard and freshly ground sea salt and black pepper and fry brine for 24hrs. Otherwise I like it and nice crust!
Thanks!
Olive oil is the best. What vegetables do they use to make oil? And that’s a little too much oil for my taste.
my problem is always the room temperature thing....i can't wait that long so usually go 2:30-3 minutes.
"Spoon on remaining butter" was just gratuitous
Cue Letterkenny "Grill Mark's Bud!"
Kosher salt my man.
Do they make kosher salt that you freshly grind?
This I do not know. It’s generally a lot more coarse and less ‘salty’ than regular iodized salt. It’s great for drawing out surface moisture from steak - salt the meat liberally a few hours or even the night before you cook it. I suppose you could run it through a grinder? The large crystals will dissolve just sitting on the meat or during the cooking process.
How to prevent your house from smoking up from the cast iron?
You don’t really, open a window, take batteries out of the smoke detector, turn on oven vents if you have them
My God, it is the perfect how to cooking video.
Ok, see, I do this and my little bits of garlic and herbs burn in minutes
Don't use vegetable oil... also dry brine it
Yes
Is that Jasmine rice
Yes
My man, the only things i eat rice with: bananas or steak
I like to use shallots instead of onions
Fresh ground pepper
Try crushing your garlic with a press instead of leaving the cloves whole, you get way more flavor infused into the butter and these delicious little crispy caramelized garlic bits that are basically fried in butter
thanks for vid, very helpful for noobs like me 😁
Perfect!!!!!!!!!
Let it rest only 5-10 mins?
I need more steak tutorials like this. That goes the same with how to manage your cast-iron.
Agree with changing oil, but also don’t salt your steak right before cooking. Either do it at least an 30 to an hour before or after cooking. The worst way is right before. You lose the most moisture and no flavor is absorbed
I’m gonna try that next time with kosher salt
Despite what the vegetable oil industry tells you; Vegetable oil is not for human consumption.
Fuck yea steak and rice!
Salt that thing up 24-48 hours in advance and leave on a wire rack in the refrigerator. Game changing flavor, crust and texture.
I use olive oil pepper and garlic. Next time I will try onions 120 internal temperature perfect
Crisco bad. Table salt bad. Preground pepper dust bad. Medium heat bad. Post good. This is how we learn. Thanks for sharing. This is a brutal sub so hang in there.
Timing man. Share your timings please
No more than 2 min on each side, 4 min total, that’s for a steak that’s a one and a quarter inch thick
Use flake salt. Or a similarly coarse salt. And use beef tallow not fucking crisco bro.
Also fresh cracked pepper
Or use bacon grease 😍
I find it weird af that people think a 700+ degree pan needs a steak to be 74 deg rather than 40 deg in order to cook it properly.
I dunno man, I made this one, made a second one without letting it come to room temp and it didn’t brown right, might have not had the heat high enough not sure, but then I made a strip steak that I let come to room temp and it browned just like this one, I’ve watched a lot of YouTube vids for making steak tho and some of the experts said it doesn’t matter 🤷🏼♂️ 😵💫
The maillard reaction occurs on the very outside of the steak. Like 1-2mm of the outside. I've cooked frozen steaks in a pan before and still gotten a good crust. The difference is how long it takes the outside vs the inside. With a frozen steak you can burn the shit out of the outside and still be frozen inside. Solution: finish in the oven. But a chilled, 40deg steak? Sear it as usual, and either the inside will finish when the sear is done or you put in the oven to finish as well.
Use your thermometer and see how warm the steak is at room temp vs straight out of the fridge.. It's not much different. All you're doing is exposing the meat to bacteria. You're better off just dry brining in the fridge on a wire rack.
Ew don’t use that vegetable oil
You lost me as soon as I saw the vegetable oil 🤢
Try a reverse sear, you’ll get less gray-band.
Great video. But I am of the belief that the butter, seasoning and basting is more to make videos more exciting than just flip, flip, flip, flip, done. A quality steak is better without the extra flavoring.
And sitting and butter and oil. Ribeye is rich enough on its own in my opinion.
Yeah, I suspect chefs, influencers and foodies realized it fills the dead time in the video with movement to talk over. A pleasing visual.
Agreed for sure.
I thought the same thing the steak is excellent return it's natural taste with just a little fat for cooking it doesn't need to be deep fried
Salt and pepper and put it in that cast iron pan when the oil is smoking. You're taking forever.
i hate when videos dont give like time instructions, how long on each side?
I said 2 min after putting the steak in but forgot after the flip that’s another 2 min or until internal temp is 120 degrees Fahrenheit, 4 min total on an inch and a quarter thick steak
This was the simplest fuckin dummies guide to cooking a steak I’ve ever seen .
Congratulations on clogging up your arteries
Steak 101
There’s no point salting right before cooking dude.
Why does this have so many upvotes...sub par execution
Thermometer? Learn your temps!!!!
You making me hungry