This guy missed how to cook a steak by a lot of miles. Just the basic. He forgot to mention what kind of steak (sirloin, rib eye, or ...) and how thick. The thickness of a steak would define how long to cook. Also, rib eye will cook differently from sirloin. Oops, I forget to mention the USDA grades, select, choice, or prime. He also forgot the butter, garlic, rosemary etc. These have some kick out of the steak. Too plain for me.
Just did this using a Lodge cast iron skillet, ended up having to sear the meat for 1m on each side on high heat and then put it in the oven for 2:45 on each side for a 1.5" cut.
The steak was good but leaving it on high heat for 5 full minutes after a 500F preheat burned the seasoning off my skillet. Any advice on this? I am using electric.
Thanks for a great video! My third ever attempt at steak and the first one using advice from this video. Turned out tasting amazing. Used sea salt instead of kosher and olive instead of canola (for seasoning that is. Used sunflower in the pan), other than that tried to be as close as possible to what he says, and it works :)
@vvindstalker was the steak at room temperature? I watched this episode few years back and used this recipe since then. My steaks were perfect every time.
@vvindstalker Are you seriously that dumb? Why do you think he bought the meat thermometer? Ummmm maybe so that the person using it can cook the steak in the oven until the steak is done to THEIR liking.
@vvindstalker I won't flame you no pun intended) like some of these other guys. But I do know that if you order a "well done" steak in most restaurants, they just give you the worst cut of meat they have on hand. They know that over cooking will just ruin the meat, so they save the good cuts for someone who will be able to tell the difference.
Well done is worst done. I followed his instructions and got one of the best steaks I've ever had on the first try.
I just got a Lodge cast iron grill pan. Trying his method out tonight. So far I noticed at 500o it needs to be left on for more then 30 seconds just due to it doesnt have a direct full heat contact it has the lines on the skillet.
FYI: I have followed this video to the letter a couple of times. If you don't have good ventilation in your home, please beware: It will get VERY, VERY, smokey.
Seriously? 137.2 medium rare? how about almost mid well, pull a steak at 120 for medium rare, and let it rest for 5 minutes.. I can't believe Alton let this fly.
@adam12151 First off, it's "you're, not your" best to grasp the concept of simple grammar before calling someone a fool.
Second, 120 is not blue. A ribeye that's an inch or thicker is gonna be up around 130 when pulled at 120, and rested for 5-6 minutes, aka medium rare.
The meat's temp will rise 5-10 degrees while it rests, and the meat will cook more. so take it out below the FINAL temp you desire, then let it rest. then take it's temp.
I tried this for the first time and it was GREAT!!! I was able to get the crust just perfect. The internal temp when I was done was 134 degrees F. The taste was INCREDABLE!!! Next time, I may let the steak cook 45 seconds on each side before putting it in the oven. This steak came out a little bit more rare than I like. There was no much blood on the plate when I was done... much different than what is usual with a bbq'd steak. Thank you, Mr. Brown for an excellent lesson!!
Excellent advise.. I bought 3 inch & half, very pretty Ribeyes for my son's BD meal.. we are carnivores.. love are steaks rare..they were done too perfection! A salad, baker, peas..my kid was beaning.. blessed my heart!
you are the best . I've had many steaks in my time but always eating out. when it came to doing it myself it was like rubber even if the meat is top quality.
so I had another steak and didn't really want to cook it so I came on here and your advice worked perfectly. for once I wasn't eating a steak dripping with oil. all the flavours came out and it was delicious.
@buugiewuugie ..canola is fine for steaks.. and just put it on your steak - right before cooking.. and make sure the steaks are room-temperature before you cook them. (he left that very important detail out)
I normally like to rub my steaks in hot spices (habanero based sauces or chipotle before throwing them on the grill. I like specializing in hotter flavored meats (or a real pepper steak if you will). On the low end I just use McIllhenny's Habanero up through a Blair's Death Sauce rub mixed in with Cayenne and Chili Pepper and Garlic powder. I'm more into charcoal grilling though but starting to learn with cast iron since my apt doesn't allow charcoal grills. So far enjoying the cast iron xp
@shaithis80 yea, I hear you, apt's are a drag in that regard, mine is the same. Came home one day to a love note from the manager's office to remove my grill from my balcony!
I'm still hoping someone weighs in on searing then grilling. I can't imagine it wouldn't work, esp if your temps were correct on your grill.
@austntexan just beware of broiling in an oven. Had an interesting experience once with an over fire. Contained of course. A quick search of the net indicated baking soda which was great for putting out a grease fire. Since then I've purchased an extinguisher LOL!. Got good quality results with my cast iron though last night and if you like a really hot and spicy flavor I recommend a good Chipotle or Habanero sauce rub. McIllhenny's will do just fine. Happy cooking :)
what do you guys feel about doing this technique in reverse? I feel like sitting it in the oven lets juices soak out and ruins the crust. Searing after is a fool proof way to get a nice crust.
@MttFrog13 I'm not a very good cook to be honest. I just followed JoeZ's instructions and it worked very well.
For me, it was important to season the skillet correctly. Without this step, the process won't work very well. Just make sure you only season your skillet with the high smoke point oils that he mentions in the video (Canolla, Peanut). It went down exactly as JoeZ said it would. It's a process.
What about searing in the skillet, then grilling, instead of the oven? Anyone?
@austntexan I disagree with the oven procedure and just rather the pan heated up naturally on the stove top and I just melted Crisco to coat the pan then threw my steaks on. Did 6min 15 seconds per side cooking between medium low setting on an electric stove top then did another five minutes per side on top of that and got the temperature that I wanted. Because the cast iron retains heat very well you don't need to super heat it. I'm new to cast iron cooking as well.
@MttFrog13 Your thoughts are backwards. If you put it in the oven first in a cool pan, it will lose waaaay more juice than searing it first. Searing the outside keeps the juices in, even through that little stint in the oven. I know what you are thinking though, because the juices coming out could ruin the crust on the pan side, but trust me, not nearly enough juice comes out to hurt the crust in any way.
JoeZ thank you for your post! That was super easy. I put up a video response of my first attempt at it. I had to season my skillet properly to get started, but I think it turned out decently well. I was amazed at how much flavor you get from simple ingredients like kosher salt and pepper. Thanks again for a great lesson. Everyone should know how to properly cook a steak.
Thanks so much. I don't eat steak so I don't make steak. Or should I say, I didn't? Now I can make steak for my family anytime. I tried this out on my my a few minutes ago and am hearing oohs and yum as we speak. Thanks Mr. Brown.
No Chef would ever put pepper on the steak before cooking. Pepper scorches ar 400F. and hs a nasty bitter flavor profile. Put your freshly ground pepper on your seared foods AFTER the cooking.
Clarified butter doesn't burn as fast as whole butter. This is the way. Or put a dab of canola oil in the pan before the butter, it is going to preserve it from burning.
damn ima go buy one of the pans now allways wanted to cook a steak like this did it almost like this in a stainless pan but it wusnt the same i did season it the exact same way with the oil and stuff it was awsome but this has to be better
This method is inferior to stove top pan frying, and here's why:
Butter makes a much, much richer, tastier crust than safflower, canola or peanut. But if you put butter in a 500 degree oven you're going to need a fire extinguisher. Quick.
Doing it on the stove top allows you to control the heat better and thus use the best oil of all - butter. I use medium high heat because I prefer my steaks at medium. But if you want a rare or medium rare steak, by all means use a hotter temp.
Kosher or sea salt work fine and sea salt isn't expensive and can be bought already ground. I prefer to add a little Grill Mates Montreal Steak seasoning. Canola or sun flower is fine, use only a tiny bit. Nothing worse then a steak drenched in burnt veggie oils. Actually you don't need to apply either one. Just lightly shoot the pan with a can of cooking spray like Pam and it won't stick. By the time you flip it, the fat will have started to render grease.
I learned alto from this show and through trial and errors. It did get me into cooking with cast iron which has been a rewarding challenge.
Things I learned are; you can ruin a cast iron skillet's seasoning at too high a heat and by placing it on a red hot burner. Heat the pan slowly and an oven at 350-450 is fine, 500 is too much and will over cook the steak in under the 4 minutes recommended.
living on the continent here in Europe I have to admit that we never see or hear of salt as being referred to as kosher. It is never labelled as such here either. The expression kosher over here seems to suggest something Jewish. What exactly has been done to salt to make it kosher? I hear this on just about all US videos on youtube. Look forward to an educating response!!
@parrothead2581 well, don't want to make a thing of this, but that case any salt is kosher salt. You're describing how salt makes the meat kosher if I understand you correctly. What I mean is that they call the salt kosher (before he puts it on the meat etc). So it is (or has become) kosher when it has been made somehow with 'jagged edges' (is the way he describes it). I mean I just wanted to know what made the salt kosher... Not too worry though. Thx 4 yr comment.
@trident3b The larger size and jagged edges of Kosher salt prevent it from dissolving into the meat. If table salt was used, it would dissolve and make for a mighty salty brisket.
It was originally called Kosher salt because of it's use in kosher meat preparation. Kosher salt, like most mass-produced salts, does also happen to be kosher-that is to say, it contains no additives and has been certified as kosher by a rabbi or an authorized organization.
@parrothead2581 Ok thx. I can understand the idea of using salt with "jagged edges". On the Euro continent over here I wouldn't know how to obtain such salt though. Nothing here is ever labled as being kosher. There seems to be no standard to define such a condition. Mind you, as soon as a rabbi enters the equation I get suspicious... but that's a totally different story. So when they talk about 'kosher salt' it is "jagged salt", that's it then. Salt is only labled as fine or course over here.
@trident3b don't get hung up on the words Kosher. It is simply a coarse salt that has no additives like iodine and is used for cooking meats to help draw out the blood since it doesn't dissolve as rapidly. Just pick a non-iodine coarse salt. I've tried both sea and kosher salt with no difference. If it is rock size then put in a salt grinder and set to coarse. He says use liberal but I over did it once and wound up with a very salty tasting steak. Just use enough to lightly coat the steak.
i just tried this but i cooked in in the pan for one min on each side and 3 min on each side in the oven hoping it would be medium or medium-well. it was rare! next time i'll cook it for two min on each side in the pan
@Masterphonic; a bit of education from wiki for you son:
Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. These rules form the main aspect of kashrut, Jewish dietary laws.
The term "kosher salt" derives from its use in making meats kosher, by helping to extract the blood from the meat.
@Salahuddin2009a Your original statement said nothing about it being koshering salt. You said it's ordinary table salt with a Jewish tax added. You're, apparently, an idiot. Please die in a grease fire.
@Masterphonic; I repeat " Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. All types of salt can be kosher, including ordinary table salt, if the Rabbi has pissed on it". If you Goys (i.e. the animals that are created in human shape to serve the Jews) like to pay the Jewish Tax then it is up to you!
You can wish me getting fried in grease fire but you cannot expect me to be as stupid as YOU are!
Koshering salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt.
It is clearly explained in this video that these are the personal preferences of the poster, from then on; the choice is with you the viewer. Use or reject it, the choice is yours.
Personally I find the bigotry in your posts here unsavoury, please do not reply.
@Salahuddin2009a Koshering salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt.
It is clearly explained in this video that these are the personal preferences of the poster, from then on; the choice is with you the viewer. Use or reject it, the choice is yours.
Personally I find the bigotry in your posts here unsavoury, please do not reply.
Extend your search to Koshering salt and to whether that salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt. It is clearly explained in this video that these are the personal preferences of the poster, from then on, the choice is in accord with the viewer. You can use it or reject it, the choice is yours.
Personally I find a hint of bigotry in your posts here, that I find unsavoury, please do not reply.
black shell my ass i started cooking this exactly the same way but then i noticed i wasnt using a cast iron pan so i couldn't use my oven it came out a+ delicious thanks for this vid im subbin great vid and i will probably watch more of your vids cause i dont know how to cook :) hahaha
is that a good way to clean cast iron like he does in this video? he makes sure theres oil, puts some salt on there and just scrubs clean with a towel. i keep reading different ways how to clean these things and his looks pretty easy.
I got a Solaire gas grill, and Lodge cast iron is the *_only thing_* that can take take that head. I've heard of a brand called GreenPan, but why switch when you have it so good? I'm purging all the non-iron out of my collection.
In my quest to find a good, quality cast iron skillet made in USA (not China!), I did some research, and found that Lodge Manufacturing makes their cast iron skillets right here in Tennessee, USA. I bought myself a nice 12" pre-seasoned skillet from Dick's Sporting Goods for $24.99 + tax. I'm VERY impressed with it, and can't wait to cook my first steak in it ! Thanks to JoeZcookingtips1 for posting this video!
What is a good, quality cast iron skillet to buy? I'm looking for something specifically that is...... NOT MADE IN CHINA!!!!! Any recommendations? Thanks for posting!
@DullBullet Thanks! I did, and I ended up buying a nice Lodge 12" pre-seasoned cast iron skillet from Dick's Sporting Goods for $24.99. I'm VERY impressed with it. Thanks again for recommending it!
I love my cast iron pans - got my first back in the 70's (in my 1st apt - hey they were cheap - LOL). Anyway, I now have pans for chicken, for eggs, for muffins, for just plain cooking. I love them!
@JoeZcookingtips1 I agree - I have special pans for certain things - but as far as frying eggs, meat, they are unmatchable. Also they are great for cornbreads and course puff pancakes. Just love them. I just received some old pieces and I know the way to keep them seasoned - but how do I clean up old pieces and start over??? HELP!
@remyblack2009 Depends on if it is rusted or just caked up crud. If it is rusted, just take steel wool and scrub it or mix equal parts oil and coarse salt and scrub with that. You can also use a drill with a wire brush attached. That will remove caked up crud and rust.
You can also remove caked up crud by burning it off in a fire.
@remyblack2009 Depends on if it is rusted or just caked up crud. If it is rusted, just take steel wool and scrub it or mix equal parts oil and coarse salt and scrub with that. You can also use a drill with a wire brush attached. That will remove caked up crud and rust.
You can also remove caked up crud by burning it off in a fire.
Before anyone tries this recipe you should have a vent for your stove, it makes a lot of smoke! I made a new york strip in this manner last night and my girlfriend said it was the best steak she had ever had, and I agreed. I reduced the time in the oven by fifteen seconds on each side because I like my steak really bloody. It filled my whole house with smoke so be prepared for this. I don't have a vent but its so worth it! We just opened all the windows and retreated to the living room to eat!
great video....man I learn something new everyday... I used to be proud when I was finished cooking and cut the meat open and the juice would just FLOW out....hahahaha
I love Alton Brown! And I love how he says, at the end, he doesn't eat steak everyday but three times a week is not bad and now he realizes and has a rule: Red meat once a week only!
you have to remember that there will be smoke, you should have a ventilation system. a lower temp will do it, but it will take longer and you would have a steak more medium than medium rare. you could also use an oil with a higher smoke point if the smoke bother you that much
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500 degree oven??? don't do that unless you want to turn your kitchen into a smokehouse. pan sear steaks at med high heat then finish in a 400 degree oven. trust me.
Holy Moses! I am a believer in cooking steaks in a cast iron skillet.
A word from the not so wise....once my steaks hit the iron skillet it started sending up smoke that could signal people 40 miles away (and that was with canola oil). If you do not have a strong enough vent for the smoke, then brown the steaks outside.
@thearg I used peanut oil myself, and yes you could seriously signal people with the smoke cloud. I wonder if a top sirloin would work as well with this method. Rib-eye works excellent I can say.
This guy missed how to cook a steak by a lot of miles. Just the basic. He forgot to mention what kind of steak (sirloin, rib eye, or ...) and how thick. The thickness of a steak would define how long to cook. Also, rib eye will cook differently from sirloin. Oops, I forget to mention the USDA grades, select, choice, or prime. He also forgot the butter, garlic, rosemary etc. These have some kick out of the steak. Too plain for me.
phamtam1 1 day ago
The cook is so good at what does that it just amazes me.
aliabtahi 3 days ago
he went to the store with the stove on....
rkkrqqqqrssss 1 month ago
this was a great educational video! i cant watit to try and cook
pooshayboy 1 month ago
stupid
wardog206 2 months ago
@wardog206 LOL, ok dude.
stonedmega1 3 weeks ago
Just did this using a Lodge cast iron skillet, ended up having to sear the meat for 1m on each side on high heat and then put it in the oven for 2:45 on each side for a 1.5" cut.
Turned out fantastic - also using an electric
jase96 2 months ago
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Great video keep up the good work.
NewAgeDirector 2 months ago
The steak was good but leaving it on high heat for 5 full minutes after a 500F preheat burned the seasoning off my skillet. Any advice on this? I am using electric.
taylornate2 2 months ago
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Thanks for a great video! My third ever attempt at steak and the first one using advice from this video. Turned out tasting amazing. Used sea salt instead of kosher and olive instead of canola (for seasoning that is. Used sunflower in the pan), other than that tried to be as close as possible to what he says, and it works :)
cafebananas 2 months ago
Comment removed
cafebananas 2 months ago
Raw. The steak was raw. I am so tired of all these stupid instructions that are never right...
vvindstalker 2 months ago
@vvindstalker was the steak at room temperature? I watched this episode few years back and used this recipe since then. My steaks were perfect every time.
gumgak 1 month ago
@vvindstalker ...do you enjoy eating your hockey puck?
fathomboy991 1 month ago
@vvindstalker Are you seriously that dumb? Why do you think he bought the meat thermometer? Ummmm maybe so that the person using it can cook the steak in the oven until the steak is done to THEIR liking.
ironstorm7 3 weeks ago
@vvindstalker I won't flame you no pun intended) like some of these other guys. But I do know that if you order a "well done" steak in most restaurants, they just give you the worst cut of meat they have on hand. They know that over cooking will just ruin the meat, so they save the good cuts for someone who will be able to tell the difference.
Well done is worst done. I followed his instructions and got one of the best steaks I've ever had on the first try.
FlintIronstag2008 2 weeks ago
Thanks for sharing! Let us know if you think it would be great to pair it with our Lemon Lift Cooler.
liptontea 2 months ago
I just got a Lodge cast iron grill pan. Trying his method out tonight. So far I noticed at 500o it needs to be left on for more then 30 seconds just due to it doesnt have a direct full heat contact it has the lines on the skillet.
Da808Boii 2 months ago
It taste delicious the taste isn't bad at all....and all those healthy benefits can t go wrong.;) pure coconut oil
highvoltage145 3 months ago
What the fuck is up with the trousers he is wearing! My God!
themanitasdeplomo 3 months ago
Has anybody else noticed how much he says "now"?
frickfrock999 3 months ago
@frickfrock999 I hadn't ... until NOW. Thanks! >:p
Balin93 3 months ago
Forgot Coconut oil its the highest heat of them all and healthies:) give it a shoot
highvoltage145 4 months ago
@highvoltage145 butttttt, it leaves a conconut taste.
sarah4380 3 months ago
at 5.10 did he say UP YOURS ??? lol
maplebanks 4 months ago
@maplebanks No, he said "A purist." Sorry to ruin your fun.
sov66n 4 months ago
@maplebanks
a purist
yourhollisterdude 3 months ago
FYI: I have followed this video to the letter a couple of times. If you don't have good ventilation in your home, please beware: It will get VERY, VERY, smokey.
toolsound 4 months ago 7
@toolsound Wish I saw this sooner
kaneetacourt 4 months ago
Lube up the meat..... large probe...... violated its cellular structure.... D:
Radialshifter 4 months ago 2
What kind of steak is that? Also, would this be good for london broil?
kaimie 4 months ago
@kaimie its a rib eye, one of the tastiest cuts IMO.
It would work for London Broil but its a bit of a waste of a good ribeye. London broil can just use cheap flank steak
carpii 4 months ago
Himalayan pink salt is the tastiest salt you'll ever have...
pavelow235 4 months ago 2
A brilliant teacher. Thanks.
DAILEYericCaryUSA 5 months ago
you can lube up my meat
werewasyo 5 months ago
I put a steak in the oven for 2 minutes and almost set the fire alarms off
ActaFoolzz 5 months ago
Seriously? 137.2 medium rare? how about almost mid well, pull a steak at 120 for medium rare, and let it rest for 5 minutes.. I can't believe Alton let this fly.
rlrdh10 5 months ago
@rlrdh10 your obviously a fool because 120 is a blue steak
adam12151 5 months ago
@adam12151 First off, it's "you're, not your" best to grasp the concept of simple grammar before calling someone a fool.
Second, 120 is not blue. A ribeye that's an inch or thicker is gonna be up around 130 when pulled at 120, and rested for 5-6 minutes, aka medium rare.
rlrdh10 5 months ago
lol, lube up the meat
adjuvants12780 6 months ago
The meat's temp will rise 5-10 degrees while it rests, and the meat will cook more. so take it out below the FINAL temp you desire, then let it rest. then take it's temp.
wanketta 6 months ago
Just tried this. I had to make due with olive oil and a very smokey kitchen, but other than that it turned out fantastically.
myamoebafriend 6 months ago
Wow that is an old episode. You gotta love Alton.
OasisProDJ 7 months ago
he was so young!
hootieTV 7 months ago
OH BTW 8 people are vegetarians haha
edgaralfaro15 7 months ago
EXCELLENT VIDEO. INSTRUCTIONS WERE CRYSTAL CLEAR THANKS ALOT!
edgaralfaro15 7 months ago 2
I tried this for the first time and it was GREAT!!! I was able to get the crust just perfect. The internal temp when I was done was 134 degrees F. The taste was INCREDABLE!!! Next time, I may let the steak cook 45 seconds on each side before putting it in the oven. This steak came out a little bit more rare than I like. There was no much blood on the plate when I was done... much different than what is usual with a bbq'd steak. Thank you, Mr. Brown for an excellent lesson!!
Xplorinuk 7 months ago
Excellent advise.. I bought 3 inch & half, very pretty Ribeyes for my son's BD meal.. we are carnivores.. love are steaks rare..they were done too perfection! A salad, baker, peas..my kid was beaning.. blessed my heart!
pwpatio 7 months ago
you are the best . I've had many steaks in my time but always eating out. when it came to doing it myself it was like rubber even if the meat is top quality.
so I had another steak and didn't really want to cook it so I came on here and your advice worked perfectly. for once I wasn't eating a steak dripping with oil. all the flavours came out and it was delicious.
alanjellie 7 months ago
Nice
MyBigFatBloodyMary 8 months ago
Alton brown is the carl sagan of food :D
BuddhaMUD 8 months ago 8
Can i use olive oil?
Ryanm229 8 months ago
@Ryanm229 Sure, but don't use extra virgin, it has a low smoke point and you aren't going to want to throw that into a 500 degree pan.
BuddhaMUD 8 months ago
Note: make sure your steak is "room temperature" before cooking.
frekijsimpson 8 months ago
I got a griswald 50 yrs old, still cooks awesome :)
salpi23 8 months ago
damn it...i'm hungry
djsonicc 9 months ago 2
great videos! keep up the great work. let me know what you think of mine
CookingRobsWay 9 months ago
nice video
steviejacko 9 months ago
He uses canola oil, but he recommends safflower. So which oil should I use??
Christusolus 10 months ago
@Christusolus ..use canola.. it'll be fine..!! Best Wishes..!!
frekijsimpson 8 months ago
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@Christusolus Note: make sure your steak is "room temperature" before cooking.
frekijsimpson 8 months ago
@Christusolus which ever you have
HKISfreak1 6 months ago
im hooked ....thanks for the tips ...
prnydecalle 10 months ago
dude this was a very nice tutorial i was about to throw my cast iron pan away thanks a bunch
prnydecalle 10 months ago
@prnydecalle DONT DO THAT! Cast iron pans are one of the best tools you can have! SAVE IT LEARN TO USE IT
pdrwood 7 months ago
@pdrwood i did i been cooking the best steaks ive ever had and for fraction of a restaurant price ...thanks
prnydecalle 7 months ago
Thanks mate for the tutorial.
Jellybeantiger 10 months ago
Thank you so much... that was funny. and by the way... you CAN cook.... my RibEye is gonna be the first real Steak. I'll try tomorrow.
televoice 10 months ago
I'm confused. He said use peanut or safflower oil. Yet he used canola oil on the steak? Also, do you put any oil in the pan or just on the steak?
buugiewuugie 10 months ago
@buugiewuugie ..canola is fine for steaks.. and just put it on your steak - right before cooking.. and make sure the steaks are room-temperature before you cook them. (he left that very important detail out)
frekijsimpson 8 months ago
I normally like to rub my steaks in hot spices (habanero based sauces or chipotle before throwing them on the grill. I like specializing in hotter flavored meats (or a real pepper steak if you will). On the low end I just use McIllhenny's Habanero up through a Blair's Death Sauce rub mixed in with Cayenne and Chili Pepper and Garlic powder. I'm more into charcoal grilling though but starting to learn with cast iron since my apt doesn't allow charcoal grills. So far enjoying the cast iron xp
shaithis80 10 months ago
@shaithis80 yea, I hear you, apt's are a drag in that regard, mine is the same. Came home one day to a love note from the manager's office to remove my grill from my balcony!
I'm still hoping someone weighs in on searing then grilling. I can't imagine it wouldn't work, esp if your temps were correct on your grill.
austntexan 10 months ago
@austntexan just beware of broiling in an oven. Had an interesting experience once with an over fire. Contained of course. A quick search of the net indicated baking soda which was great for putting out a grease fire. Since then I've purchased an extinguisher LOL!. Got good quality results with my cast iron though last night and if you like a really hot and spicy flavor I recommend a good Chipotle or Habanero sauce rub. McIllhenny's will do just fine. Happy cooking :)
shaithis80 10 months ago
liked the vids....congrats good stuff
EasyRecipesHQ 11 months ago
WOOOT ALTON BROWN
XxXLtqiXxX 11 months ago
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Last chance for you **rockmycity.info**
ghfjtyufghdfj 1 year ago
what do you guys feel about doing this technique in reverse? I feel like sitting it in the oven lets juices soak out and ruins the crust. Searing after is a fool proof way to get a nice crust.
MttFrog13 1 year ago
@MttFrog13 I could be doing something wrong, what do u guys think?
MttFrog13 1 year ago
@MttFrog13 I'm not a very good cook to be honest. I just followed JoeZ's instructions and it worked very well.
For me, it was important to season the skillet correctly. Without this step, the process won't work very well. Just make sure you only season your skillet with the high smoke point oils that he mentions in the video (Canolla, Peanut). It went down exactly as JoeZ said it would. It's a process.
What about searing in the skillet, then grilling, instead of the oven? Anyone?
austntexan 1 year ago
@austntexan would work im sure. but u might lose some of that good brown crust. plus u lose a lot of juices on the grill.
Schutzstaffel23 11 months ago
@austntexan I disagree with the oven procedure and just rather the pan heated up naturally on the stove top and I just melted Crisco to coat the pan then threw my steaks on. Did 6min 15 seconds per side cooking between medium low setting on an electric stove top then did another five minutes per side on top of that and got the temperature that I wanted. Because the cast iron retains heat very well you don't need to super heat it. I'm new to cast iron cooking as well.
shaithis80 10 months ago
@MttFrog13 Your thoughts are backwards. If you put it in the oven first in a cool pan, it will lose waaaay more juice than searing it first. Searing the outside keeps the juices in, even through that little stint in the oven. I know what you are thinking though, because the juices coming out could ruin the crust on the pan side, but trust me, not nearly enough juice comes out to hurt the crust in any way.
DeeDubb1983 11 months ago
JoeZ thank you for your post! That was super easy. I put up a video response of my first attempt at it. I had to season my skillet properly to get started, but I think it turned out decently well. I was amazed at how much flavor you get from simple ingredients like kosher salt and pepper. Thanks again for a great lesson. Everyone should know how to properly cook a steak.
austntexan 1 year ago
now Alton Brown. now.NOW!!!
BeABlackStar 1 year ago
Must say....Next best thing to a manly grill. Thanks Joe.
1warriorclass1 1 year ago
Made this tonight... was amazing.
DavidAg02 1 year ago
500F oven bake or broil?
Ramhound7 1 year ago
@Ramhound7 500 degree oven, not broiler 3:54
bruiseraa 1 year ago
@bruiseraa my oven has a bake option and a broil option.. (Its a gas oven)
Ramhound7 1 year ago
@Ramhound7 My electric oven has a bake option and a broil option. I took it that "not broiler" meant bake.
bruiseraa 1 year ago
This has been flagged as spam show
Arfcom would lick the sweat off Altons balls if no one were looking.
sel36 1 year ago
Thanks so much. I don't eat steak so I don't make steak. Or should I say, I didn't? Now I can make steak for my family anytime. I tried this out on my my a few minutes ago and am hearing oohs and yum as we speak. Thanks Mr. Brown.
MsPepsiPat 1 year ago
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MsPepsiPat 1 year ago
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MsPepsiPat 1 year ago
No Chef would ever put pepper on the steak before cooking. Pepper scorches ar 400F. and hs a nasty bitter flavor profile. Put your freshly ground pepper on your seared foods AFTER the cooking.
CHEF John CEC Lakeland, FL
jobiswan 1 year ago
THIS WAS AMAZING! Tried it with a thick rib eye fillet 15 minutes ago, i had to extend the baking time a little but the result was TO DIE FOR!
robiiiiee 1 year ago
How thick is this steak in the video?
BelindaTN 1 year ago
How did i live without this all this time hahahahahaa
Dorisequador 1 year ago
Taste the meat, not the heat.
jawharp1992 1 year ago
Got my cast iron pan and this was the best of the how to do the steaks videos I have seen.
lingh89 1 year ago
I use Safflower oil and follow these instructions precisely and it was one of the best steaks I've ever had. Seriously. Do this!
metroid23 1 year ago
Clarified butter doesn't burn as fast as whole butter. This is the way. Or put a dab of canola oil in the pan before the butter, it is going to preserve it from burning.
rouelibre1 1 year ago
This has been flagged as spam show
now now now now now now
avatarion 1 year ago
damn ima go buy one of the pans now allways wanted to cook a steak like this did it almost like this in a stainless pan but it wusnt the same i did season it the exact same way with the oil and stuff it was awsome but this has to be better
bobwatters 1 year ago
This method is inferior to stove top pan frying, and here's why:
Butter makes a much, much richer, tastier crust than safflower, canola or peanut. But if you put butter in a 500 degree oven you're going to need a fire extinguisher. Quick.
Doing it on the stove top allows you to control the heat better and thus use the best oil of all - butter. I use medium high heat because I prefer my steaks at medium. But if you want a rare or medium rare steak, by all means use a hotter temp.
artoodaytoah 1 year ago
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artoodaytoah 1 year ago
Kosher or sea salt work fine and sea salt isn't expensive and can be bought already ground. I prefer to add a little Grill Mates Montreal Steak seasoning. Canola or sun flower is fine, use only a tiny bit. Nothing worse then a steak drenched in burnt veggie oils. Actually you don't need to apply either one. Just lightly shoot the pan with a can of cooking spray like Pam and it won't stick. By the time you flip it, the fat will have started to render grease.
microview 1 year ago
I learned alto from this show and through trial and errors. It did get me into cooking with cast iron which has been a rewarding challenge.
Things I learned are; you can ruin a cast iron skillet's seasoning at too high a heat and by placing it on a red hot burner. Heat the pan slowly and an oven at 350-450 is fine, 500 is too much and will over cook the steak in under the 4 minutes recommended.
microview 1 year ago
just burned the shit out of a steak using his instructions. Make sure your stoke doesnt get too hot.
scooped13 1 year ago
you can/should use butter instead of oil ..it gives the meat a great golden-brown surface =)
and you shouldnt use salt before you give any heat to the meat ..it drains the water out of the steak
SilencedTomato 1 year ago
oops.. I should have looked at some of the responses below....
trident3b 1 year ago
living on the continent here in Europe I have to admit that we never see or hear of salt as being referred to as kosher. It is never labelled as such here either. The expression kosher over here seems to suggest something Jewish. What exactly has been done to salt to make it kosher? I hear this on just about all US videos on youtube. Look forward to an educating response!!
trident3b 1 year ago
@trident3b It is used in making meats kosher, by helping to pull the blood from the meat.
parrothead2581 1 year ago
@parrothead2581 well, don't want to make a thing of this, but that case any salt is kosher salt. You're describing how salt makes the meat kosher if I understand you correctly. What I mean is that they call the salt kosher (before he puts it on the meat etc). So it is (or has become) kosher when it has been made somehow with 'jagged edges' (is the way he describes it). I mean I just wanted to know what made the salt kosher... Not too worry though. Thx 4 yr comment.
trident3b 1 year ago
@trident3b The larger size and jagged edges of Kosher salt prevent it from dissolving into the meat. If table salt was used, it would dissolve and make for a mighty salty brisket.
It was originally called Kosher salt because of it's use in kosher meat preparation. Kosher salt, like most mass-produced salts, does also happen to be kosher-that is to say, it contains no additives and has been certified as kosher by a rabbi or an authorized organization.
parrothead2581 1 year ago
@parrothead2581 Ok thx. I can understand the idea of using salt with "jagged edges". On the Euro continent over here I wouldn't know how to obtain such salt though. Nothing here is ever labled as being kosher. There seems to be no standard to define such a condition. Mind you, as soon as a rabbi enters the equation I get suspicious... but that's a totally different story. So when they talk about 'kosher salt' it is "jagged salt", that's it then. Salt is only labled as fine or course over here.
trident3b 1 year ago
@trident3b don't get hung up on the words Kosher. It is simply a coarse salt that has no additives like iodine and is used for cooking meats to help draw out the blood since it doesn't dissolve as rapidly. Just pick a non-iodine coarse salt. I've tried both sea and kosher salt with no difference. If it is rock size then put in a salt grinder and set to coarse. He says use liberal but I over did it once and wound up with a very salty tasting steak. Just use enough to lightly coat the steak.
microview 1 year ago
i just tried this but i cooked in in the pan for one min on each side and 3 min on each side in the oven hoping it would be medium or medium-well. it was rare! next time i'll cook it for two min on each side in the pan
nikki8356 1 year ago
Thanks for this. I cooked a steak like this yesterday and it was delicious!
Plissken07 1 year ago
@Salahuddin2009a Wrong.
Masterphonic 1 year ago
@Masterphonic; a bit of education from wiki for you son:
Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. These rules form the main aspect of kashrut, Jewish dietary laws.
The term "kosher salt" derives from its use in making meats kosher, by helping to extract the blood from the meat.
Salahuddin2009a 1 year ago
Wiki: (nearly all types of salt can be kosher, including ordinary table salt)
Salahuddin2009a 1 year ago
@Salahuddin2009a Your original statement said nothing about it being koshering salt. You said it's ordinary table salt with a Jewish tax added. You're, apparently, an idiot. Please die in a grease fire.
Masterphonic 1 year ago
@Masterphonic; I repeat " Kosher foods are those that conform to the regulations of the Jewish Halakhic framework. All types of salt can be kosher, including ordinary table salt, if the Rabbi has pissed on it". If you Goys (i.e. the animals that are created in human shape to serve the Jews) like to pay the Jewish Tax then it is up to you!
You can wish me getting fried in grease fire but you cannot expect me to be as stupid as YOU are!
Salahuddin2009a 1 year ago
@Salahuddin2009a Ohh, it's clear now- you're just out of your mind.
Masterphonic 1 year ago
Koshering salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt.
It is clearly explained in this video that these are the personal preferences of the poster, from then on; the choice is with you the viewer. Use or reject it, the choice is yours.
Personally I find the bigotry in your posts here unsavoury, please do not reply.
CerylTrini 1 year ago
@Salahuddin2009a Koshering salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt.
It is clearly explained in this video that these are the personal preferences of the poster, from then on; the choice is with you the viewer. Use or reject it, the choice is yours.
Personally I find the bigotry in your posts here unsavoury, please do not reply.
CerylTrini 1 year ago
Extend your search to Koshering salt and to whether that salt is, or is not different to other varieties of salt. I may find that there are different qualities and ingredients in koshering salt. It is clearly explained in this video that these are the personal preferences of the poster, from then on, the choice is in accord with the viewer. You can use it or reject it, the choice is yours.
Personally I find a hint of bigotry in your posts here, that I find unsavoury, please do not reply.
CerylTrini 1 year ago
i should have brought cast iron loooong time ago
realloreal 1 year ago
I cooked this yesterday. I even used the kosher salt to clean the pan. The best steak I ever had. o wow thank you!
itguru624 1 year ago
This is a very old episode of good eats haha look at alton
iTzzEuphoriaaaaaa 1 year ago
of course the KOSHER SALT JUST TASTES GREAT AND AMAZING
juan2190 1 year ago
this is so cool, it actually works...thanks for sharing
DrPlum 1 year ago
Just tried this method it turned out GREAT! Thank you for posting
bob16cl 1 year ago
Alton Brown completely kicks ass
trvlnlight 1 year ago
black shell my ass i started cooking this exactly the same way but then i noticed i wasnt using a cast iron pan so i couldn't use my oven it came out a+ delicious thanks for this vid im subbin great vid and i will probably watch more of your vids cause i dont know how to cook :) hahaha
dinodragon34 1 year ago
is that a good way to clean cast iron like he does in this video? he makes sure theres oil, puts some salt on there and just scrubs clean with a towel. i keep reading different ways how to clean these things and his looks pretty easy.
bradyischamp 1 year ago
"how do u put that in ur body?"
THATS WHAT SHE SAID!
TheM4pler 1 year ago
when the steak is on the stove top in the pan, at that point is the burner still on or is it off???
jstarang1 1 year ago
I like this guy for some reason. Nothing gay. He just reminds me of UT. Seems like a good Mormon.
shmoab 1 year ago
I got a Solaire gas grill, and Lodge cast iron is the *_only thing_* that can take take that head. I've heard of a brand called GreenPan, but why switch when you have it so good? I'm purging all the non-iron out of my collection.
pantuky 1 year ago
In my quest to find a good, quality cast iron skillet made in USA (not China!), I did some research, and found that Lodge Manufacturing makes their cast iron skillets right here in Tennessee, USA. I bought myself a nice 12" pre-seasoned skillet from Dick's Sporting Goods for $24.99 + tax. I'm VERY impressed with it, and can't wait to cook my first steak in it ! Thanks to JoeZcookingtips1 for posting this video!
Tailwind001 1 year ago
I like very nice and honest
gottahavago 1 year ago
What is a good, quality cast iron skillet to buy? I'm looking for something specifically that is...... NOT MADE IN CHINA!!!!! Any recommendations? Thanks for posting!
Tailwind001 1 year ago
@Tailwind001 Check out Lodge
DullBullet 1 year ago
@DullBullet Thanks! I did, and I ended up buying a nice Lodge 12" pre-seasoned cast iron skillet from Dick's Sporting Goods for $24.99. I'm VERY impressed with it. Thanks again for recommending it!
Tailwind001 1 year ago
I love my cast iron pans - got my first back in the 70's (in my 1st apt - hey they were cheap - LOL). Anyway, I now have pans for chicken, for eggs, for muffins, for just plain cooking. I love them!
remyblack2009 1 year ago 2
@remyblack2009 Cast iron is the best for frying.
JoeZcookingtips1 1 year ago
@JoeZcookingtips1 I agree - I have special pans for certain things - but as far as frying eggs, meat, they are unmatchable. Also they are great for cornbreads and course puff pancakes. Just love them. I just received some old pieces and I know the way to keep them seasoned - but how do I clean up old pieces and start over??? HELP!
remyblack2009 1 year ago
@remyblack2009 Depends on if it is rusted or just caked up crud. If it is rusted, just take steel wool and scrub it or mix equal parts oil and coarse salt and scrub with that. You can also use a drill with a wire brush attached. That will remove caked up crud and rust.
You can also remove caked up crud by burning it off in a fire.
kflite68 1 year ago
@remyblack2009 Depends on if it is rusted or just caked up crud. If it is rusted, just take steel wool and scrub it or mix equal parts oil and coarse salt and scrub with that. You can also use a drill with a wire brush attached. That will remove caked up crud and rust.
You can also remove caked up crud by burning it off in a fire.
kflite68 1 year ago
PRECIATE IT
djoseph85 1 year ago
This ia great video, thanks
Lee355 1 year ago
That looked revolting at the end, a decent vet could get it back to life.
Needs to be brown all the way through.
joe588 1 year ago
Before anyone tries this recipe you should have a vent for your stove, it makes a lot of smoke! I made a new york strip in this manner last night and my girlfriend said it was the best steak she had ever had, and I agreed. I reduced the time in the oven by fifteen seconds on each side because I like my steak really bloody. It filled my whole house with smoke so be prepared for this. I don't have a vent but its so worth it! We just opened all the windows and retreated to the living room to eat!
highwaydclxvi 1 year ago
After what he said about table salt prevention of goiters, I had to google "goiter". Lets just say that I'm gonna stick to table salt
keith11689 1 year ago
great video....man I learn something new everyday... I used to be proud when I was finished cooking and cut the meat open and the juice would just FLOW out....hahahaha
dbeezycentex 1 year ago
I love Alton Brown! And I love how he says, at the end, he doesn't eat steak everyday but three times a week is not bad and now he realizes and has a rule: Red meat once a week only!
banessta 1 year ago
Tried this out, simply the best steak I ever made!
karsailz 1 year ago 6
I tried this...the steak came out pretty good but every smoke alarm in my house went off as well....maybe 500 degrees is too high?
ottawasucks 1 year ago
you have to remember that there will be smoke, you should have a ventilation system. a lower temp will do it, but it will take longer and you would have a steak more medium than medium rare. you could also use an oil with a higher smoke point if the smoke bother you that much
loschain 1 year ago
I tried this today. It was by far the best steak I ever cooked! Thanks for the vid
howmac1 2 years ago 2
Very educational!
Thanks for taking the time to produce this video. I learned alot and enjoyed it. Five stars.
Wonder who makes the white tableware (plates)?
freeheretic111 2 years ago
Not sure about tableware. But I like Denby.
betsy612 1 year ago
This comment has received too many negative votes show
500 degree oven??? don't do that unless you want to turn your kitchen into a smokehouse. pan sear steaks at med high heat then finish in a 400 degree oven. trust me.
bluesytube 2 years ago
Ya I kinda agree with this. I usually put ine at 425F. 500F sounds a bit high to me too.
svtcontour 2 years ago
500 degrees works. I make steak like this regularly since I first learned about it. It does not smoke up anything if you use the right oil.
kiminokami 2 years ago
@kiminokami what is the right oil?
bigcheese41 1 year ago
I use Safflower.
kiminokami 1 year ago
This has been flagged as spam show
it smokes like a MFer but it's worth it
dwood94wfu 2 years ago
I wonder if he could adapt the same cadence of speech Carl Sagan used. I think I would have a massive nerdgasm at that point.
Kerussk 2 years ago
This comment has received too many negative votes show
This guys accent makes me cringe.
scottishnationalist 2 years ago
Alton Brown's?
kiminokami 2 years ago
Holy Moses! I am a believer in cooking steaks in a cast iron skillet.
A word from the not so wise....once my steaks hit the iron skillet it started sending up smoke that could signal people 40 miles away (and that was with canola oil). If you do not have a strong enough vent for the smoke, then brown the steaks outside.
The steaks came out great. Trust him!
thearg 2 years ago 2
@thearg I used peanut oil myself, and yes you could seriously signal people with the smoke cloud. I wonder if a top sirloin would work as well with this method. Rib-eye works excellent I can say.
arglebargle82 2 years ago
this guy really knows his stuff... and taught me a little more about cooking steak in the oven.
Tr0llsNeverDie 2 years ago
Hmmm canola oil, or olive oil....
josh4380 2 years ago
Olive oil + very hot pan = good way to test your smoke alarm (use refined, not evoo if you must).
hankkillinger 2 years ago