Hey dumb ass, you are so full of yourself to know what the f you are doing...You NEVER soak a steak in the draining juices while resting..Can I get another DUMB ASS for you? The caramelizing flavor of the steak is being pulled, soaked off the steak where it belongs, dumb ass. Yea the juice is good to use because you just stole the flavor from the steak where it belongs...So people viewing this, never wrap up a steak to soak in the draining juices, place on a rack on a plate, then wrap in foil
@Bornto420 Well, arent we the nice noncondescending person... you were almost on a roll, but those last 4 words shows how little you know. if you wrap it, you lose the crunchyness, doesnt matter when you do it. Dont cover the steak. It has got nothing to do with "caramelizing flavors" that is being "pulled". Dumb ass.
Just wondering, why does the cavitacion video appear at the suggestions video of almost all steak videos??what cavitacion got to do with steak??haha..sorry for the randomness...
Truly and excellent and intelligent presentation. Thank you for your effort and the fine information. So many videos on YouTube are just so vulgar and trashy. Keep up the good work.
Mmmm..while that Fabulously cooked steak was resting....
I'd take that pan and those drippings and bring a 1/4 cup of marsala wine, a tablespoon of capers, and 2 pats of butter to the pan and swirrl it around to get all the drippings deglazed...bring that pan full of yummy flavor to an ever-so-slight boil til it doubles in thickness...then drizzle that over the mountain of steak!
Gauranteed ...it will make your significant other love you LONG time!
@gio048 Cooking time varies based on the amount of heat and thickness of the steak...so there's not one answer. 4 - 5 minutes for a 2 inch steak, and very high heat.
@Hellooo90210 I certainly don't mind salting at the end as well...but having the salt prior to cooking bring proteins to the surface of the meat and helps to brown and crisp the outside of the steak.
@dannynewnun it "draws out the juices" so to speak, so some say presalting reduces tenderness. There are a lot of different schools on how and when to season steaks, but to me - why does one prohibit the other? I salt before, during and after - pepper depends on thickness
@Hellooo90210 That is why Anthony Bourdain will never ask you to cook his steak, ever. It goes like this: Crush or cracked spices (salt, garlic, black pepper), brush, rub w/olive oil, tiny bit of smoking canola oil, no oven bake off. One turn, medium rare. Bearnaise sauce. egg yolks, shallots, butter, vinegar, white wine fresh tarragon, chervil.
@BlackSwanSoul29 I've got some All Clad, but the most important thing is to use a heavy pan. Cast Iron is probably the best. If the pan is too think, it's harder to get the right amount of consistent heat into the steak.
@ioulios11 its called personal preference, and if you're a cook you would know, that different people prefer different amount of seasoning, i personally dont put any salt on my food, so what is that wrong as well in your opinion?
@Dolphindream15 It's possible in the sense that the steak will be cooked. But for traditional steak cuts, Filet, NY, Ribeye...etc, that you want to make steakhouse like, you can't do a slow cooker, as you'll never get a sear. Slow cookers for tougher cuts like shank, that need breaking down to be tender
@mikelmok A bit tough to say as it depends on the thickness of the steak, and the temp/way you cook it at. For the steak in the video, I would take 5 minutes a side will get you to med. But you should use a meat themometer, until you're comfortable just telling by feel.
ahhhh!!! thats not what I meant... you'll gain slightly less weight eating rare steak as supposed to a welldone steak. Your body has to use more energy to digest raw meat. The difference is miniscule however! Eating steak will not help you loss weight...
The point that again is lost is that you should remove the steak from the cooking surface before it reaches a atrget temop as uit will reach tyhat temp because of the fat in the meat. Yes, storing it in an over, COLD oven, is fine, but it wont stop the steak from being ruined iof you cook to the target temp
@whitbywv Agreed. This is a subtle point. Everyone's referring to carryover temp, and it doesn't really have to do with Fat. Lean meat has carry over cooking too. Anything that is hot will continue to cook for a time (short or long depending on serveral factors) when taken off the heat. You do need to account for that carry-over cooking to get the steak to perfect temp; but carry over cooking is minor for steak like this. More important is to let the juices rest and settle back in.
i used to cook my steak whole but then i chaged techniques and realized if i am going to have to cut it up anyway in order to eat nice bite sized pieces then why not do so before cooking it rather than makes a mess trying to cut it on a plate.
@210482fmj What techniques are you using when cutting a steak that creates such a mess that even allow you to think of cutting the steak before cooking it? A steak will ALWAYS be better if you cook it whole THEN cut it. It allows the CHANCE (depending on how you cook it) for more juices and flavor to stay in the meat if you cook it as a steak, then cut it after the juices have settled back into the meat.
DOES ANYONE know that fat continues to cook AFTER the meat has been removed from the cooking surface. AMYYONE????? This is a train wreck waiting to happen
FATAL ERROR, NEVER cook a steak to a desired temp or done ness, why? BECAUSE the meat has a higher fat content and will continue to cook even AFTER you have removed it from the pan. This is the perfect way to RUIN good food
Use a skillet instead of a gas grill if you absolutely must, but using foil to rest the meat can actually cook the meat further, and can toughen the meat through steaming. If you want to allow the juices to settle in, but not allow the steak to get cold, skip the foil: Plate the steak when finished, and set the plate in an oven that is not turned on. It will allow the juices to settle, and the steak to stay plenty warm through ambient temperatures, while you cook a second steak.
@PE425 WHY? Foil is a great but applying anymore heat is useless, the fat will cook off and the meat will be moist sure, and taste like my shoe. What a waste
@whitbywv, I am not suggesting you apply more heat. In fact, just the opposite. By sealing up a hot steak in foil, you are actually cooking it longer, and worse, the heat from the steak is trapped in the foil, which actually steams the meat in its own heat vapors. As an alternative, just plate the steak, and place in in the oven (read: COLD oven). The steak can settle the juices, while not cooling off too quickly, allowing you to cook another steak while the other rests.
@rot1221 Pan fried steak is a very good alternative to grilling. Many of us don't have ready access to a grill. If you live in an apartment should that relegate you to a life without steak? I think not. You can make pretty high quality steaks with a heavy cast iron skillet and a stove with decent output. Also, not everyone has the resources to grill high end steaks for dinner. For most people a fairly decent pan seared store bought cut is the best option they've got.
@dannynewnun I would recommend you and everyone else try this rub I found. It's available at Whole Foods. It's their house brand so you'll need to find it there. It's called 365 brand "Toronto Steak and Chicken Rub." It's a little like the McCormick's Montreal rub, only... good. Very good. It's all I use now. I like to use it with my NY strips. I'd use bone-in and the thicker the better.
@NYCMarineFish That's you. There may be something off with your monitor's color or balance settings. I recommend restoring the settings to default. If that doesn't work, slowly raise your "red" levels and lower the others until it looks right.
@NYCMarineFish It's a combination of a few different seasonings. If you take a standard steak rub and take it up about 5 steps in quality then you'd get this stuff. It's really quite good. It's organic, so there aren't any preservatives or any of that crap. Don't over season though. There's a good amount of salt in it. It does have a bit of a kick, so not everyone will enjoy it, but I highly recommend it. I eat a lot of steaks. It's seriously all I use now.
I don't understand why you'd finish it in the oven.
And I don't want the fat to drain off. Fat is flavor. Animal fat is not bad for you either. Heart disease never skyrocketed until the dawn of low fat diets anyhow.
yep, the third rule; making sure you get the pan as hot as posible and have the oil smoke, is also how to burn your house down when the oil vapors flash over.
@HPross i completely agree with you. i was aggravated at the fact that he wrapped his steak in foil like a moron. that nice carmelized crust will get soggy from all of the steam not to mention why he didn't deglaze the pan and make a beautiful sauce from it. sometimes i hate being a chef and watching stupid people on here.
@dannynewnun I think rib steak has the bone and ribeye does not... Not sure, the Safeway I work at has a real butcher so I am learning lots from him. I am thinking of buying a nice porterhouse for me and a girl :p
@haitiandreads101 I hear ya, but it's easier than you think. I would suggest it's somewhat hard to over season - if you get a nice thick steak. Try a few times, and you'll get it.
Not to argue but I work in the meat department at safeway (I'm only 16 so its just sort of a part time job) and every steak that I have seen that looked like that was called a rib steak ... The rib-eyes look a lot like tenderloin steaks. Or am I mistaken?
@mrairjosh1 oh brother, I feel your pain! they;re probably a bit squeamish about seeing blood. Eating welldone steak is like eating a well seasoned bit of cardboard.
Tell your parents they'll gain less weight by eating less done steaks, Our bodies has to work harder to break it down. It might win them over... failing that just go to a steak house without them.
That is great. Best Ribeye vid ive seen yet. I only have one question. Do you? Recomend as others have to let ste steak warm to room temp before you cook it? and if so how long.
I always season my steak and let it sit in my refrigerator overnight...Probably, could just get away with 40min or so, but this adds so much flavor and everyone seems to ask what i did to the steak for flavor...
Olive oil has a smoke point of 350 degrees. The smoke you see burning off are impurities in the oil that impart unpleasant flavors. Try canola oil for the higher smoke point and a better flavor on the crust of your meat.
@Burkerules Actually any cold pressed oil would burn and smoke inb a too hot pan, making it tastes bitter. I doubt this is about "burning off impurities".
I would suggest to rub the oil in the steak before putting it into the pan anyway.
@mikedelpiero9 alrighty, i just want to keep a low sodium intake, that's all...i will try your method next time i do a steak...and i let you know.....thanks for answering..
@Collinffs Ha ha...good stuff. I love to finish a steak with butter (the last couple minutes in the pan) and baste it; but for me, starting off with butter causes it to burn over such high heat for the 7 - 10 minutes needed for the steak. I agree that people are getting to scared of it though!
When you slice your steak, you should cut it thinly, against the grain of the meat. When cutting it parallel like that, you end up with long muscle fibers that are tough for your teeth to break through. Slicing thinly against the grain, however, delivers very short pieces of muscle fiber that are barely held together. Therefore, a much tender piece to chew =)
@rachelvirienna the basic rules for a perfect T-bone steak. Choose Chianina beef female, with an average marbling, 3-4 cm high (must be standing on the bone). prepare the grill with olive wood, rosemary flavor the coals and heat the grill well. When the grill is hot, lay the steak on one side for 7 minutes, then turn on the other side for another 7 minutes, then put them up on the bone until it disappears the color of the blood.
continue of the previois comment: the meat should be colorful on the outside, but red, soft and juicy inside. Irposare leaving the meat inside of a sheet of aluminum foil for a few minutes, then salt with coarse salt and a dribble of oil rich in raw (virgin Tuscan olive oil).
« Perché poi – fuori di Toscana – un la sanno nemen tagliare: la fanno bassa, senza filetto... Basta tu guardi le bistecche disossate! Icché le sono: braciole! Ma pe' noi la bistecca... arta tre diti! Ma un la sanno nemmen còcere... la bistecca: zàzzà! e via! » (Accademia della Crusca)
what i like to do to prepare my steak is season it with salt, pepper, and lawrys seasoned salt and after i put the seasonings on i rub them into the meat i do that about 40 min before i am ready to grill it, this gives the meat time to sit and get to room temp an will there for make the meat more tender.
this isnt really a perfect steak its not cooked right. your not supposed to cook a steak on a pan because the fat renders and while it sits in the pan with the steak it fries it
how much table salt should one use in a recipe which says 2 tspn coarse salt? since i love steaks well done or medium well , could you guide me as to how long should steaks be cooked on each side ( hate it when its over cooked) on the charcoal grill or oven or on the gas? and my last query is. since apple cider vinegar is hard to find in my hometown, can i substitute it for normal dark vinegar? If yes then should i use the same quantity as required in the recipe for apple cider vinegar?
@samjose11 To be honest...I wouldn't sweat the difference betweeen table and course (I like kosher salt, which is course). If I wanted to be exact, I would use less table salt, but I don't care about being exact. W/r to cooking the steak, the best way to tell doneness is the feel technique I show in the video, or a meat themometer until you're comfortable with the feel tech. On the vinegar...sure swap them out.
@williejrsoulfood You gotta personalize to your tastes...Just remember the thicker the steak the more you need, because you're seasoning the whole shebang; and a good amount of salt and pepper will fall off in the pan.
@dannynewnun not only that, but the type of salt depends on its potency. i just bought a pound of celtic sea salt, and its far smoother and milder than table salt. (which you should never use imo) good vid.
@mcnoskill you can find one of these thin metallic nets you can put over the pan, it doesn't cover it, so you don't get a steamed steak, but it stops the splattering.
Perhaps you can help - I can see why beef pork lamb etc is sold with bone as it adds to weight and therefore the cost . but is there an advantage cooking with meat that has a bone -vs- one that does not ? would anyone explain pros and cons.
I usually buy without bone because I think I am saveing money.
@auntieSpam Chances are the price per pound of the boneless cuts is higher - as it required more labor to take it off the bone. Some will argue various good/bad points of meat on the bone, I like both...and would say you should use what you like best - just cook it well.
Hey dumb ass, you are so full of yourself to know what the f you are doing...You NEVER soak a steak in the draining juices while resting..Can I get another DUMB ASS for you? The caramelizing flavor of the steak is being pulled, soaked off the steak where it belongs, dumb ass. Yea the juice is good to use because you just stole the flavor from the steak where it belongs...So people viewing this, never wrap up a steak to soak in the draining juices, place on a rack on a plate, then wrap in foil
Bornto420 2 days ago
@Bornto420 Well, arent we the nice noncondescending person... you were almost on a roll, but those last 4 words shows how little you know. if you wrap it, you lose the crunchyness, doesnt matter when you do it. Dont cover the steak. It has got nothing to do with "caramelizing flavors" that is being "pulled". Dumb ass.
pillefaxe 4 hours ago
Just wondering, why does the cavitacion video appear at the suggestions video of almost all steak videos??what cavitacion got to do with steak??haha..sorry for the randomness...
brooklynray89 5 days ago
i like the part when the steak is sliced..oooohhhhh
brooklynray89 5 days ago
Comment removed
brooklynray89 5 days ago
Hungry now, real hungry nothing beats a nice old steak!
MistaKae 5 days ago
Truly and excellent and intelligent presentation. Thank you for your effort and the fine information. So many videos on YouTube are just so vulgar and trashy. Keep up the good work.
Carter92959 5 days ago
Mmmm..while that Fabulously cooked steak was resting....
I'd take that pan and those drippings and bring a 1/4 cup of marsala wine, a tablespoon of capers, and 2 pats of butter to the pan and swirrl it around to get all the drippings deglazed...bring that pan full of yummy flavor to an ever-so-slight boil til it doubles in thickness...then drizzle that over the mountain of steak!
Gauranteed ...it will make your significant other love you LONG time!
Vinnybrain 6 days ago
that water how it hit like tht i nvr seen it do that
jamicannathan 6 days ago
I forgot tp ask,how long per side,thanks.
gio048 1 week ago
@gio048 Cooking time varies based on the amount of heat and thickness of the steak...so there's not one answer. 4 - 5 minutes for a 2 inch steak, and very high heat.
dannynewnun 6 days ago
OK,nice job,but I have a stupid question,can you cook a FROZEN tbone in a pan,no oven,just pan,the steak is about 2 lbs,thanks.
gio048 1 week ago
@gio048 It's funny, I just saw some guy on Yahoo cook a frozen steak, but doing so makes no sense to me. I would thaw it out every time.
dannynewnun 6 days ago
how dare you make a video like this when im hungry? who do you think you are? seriously?
MrMrSouthphilly 1 week ago
@MrMrSouthphilly Haha...so sorry about that. Check out my channel or website...several other great steak videos there.
dannynewnun 6 days ago
Wow - great vid, dude!
Thank you!
TheLoyalOfficer 1 week ago
I never put salt on the steak before I cook it...........always at the end
Hellooo90210 1 week ago
@Hellooo90210 I certainly don't mind salting at the end as well...but having the salt prior to cooking bring proteins to the surface of the meat and helps to brown and crisp the outside of the steak.
dannynewnun 6 days ago 3
@dannynewnun it "draws out the juices" so to speak, so some say presalting reduces tenderness. There are a lot of different schools on how and when to season steaks, but to me - why does one prohibit the other? I salt before, during and after - pepper depends on thickness
pillefaxe 4 hours ago
@Hellooo90210 My mom always tell me to never salt before cooking ... but since i do my steak ar simply amazing
BrockSteel 4 days ago
@BrockSteel mothers are usually terrible cooks. Never listen to them
pillefaxe 4 hours ago
@Hellooo90210 That is why Anthony Bourdain will never ask you to cook his steak, ever. It goes like this: Crush or cracked spices (salt, garlic, black pepper), brush, rub w/olive oil, tiny bit of smoking canola oil, no oven bake off. One turn, medium rare. Bearnaise sauce. egg yolks, shallots, butter, vinegar, white wine fresh tarragon, chervil.
eqsmooth 4 days ago
On what temperature do you cook the steak?
rettek808 1 week ago
@rettek808 I cook my steaks at very high temperature. Oven above 400. Pan or grill, just lightly smoking before adding the meat.
dannynewnun 6 days ago
that steak looks damn good.....Now i actually found a good use for my stainless steel pots that are usually a pain in my ass to use
wsvitak 1 week ago
oh wow!!!yummy!!!
what kinda of pan do you use???awesome!!
BlackSwanSoul29 1 week ago
@BlackSwanSoul29 I've got some All Clad, but the most important thing is to use a heavy pan. Cast Iron is probably the best. If the pan is too think, it's harder to get the right amount of consistent heat into the steak.
dannynewnun 6 days ago
..no, bones conduct heat better than meat... they cook it FASTER, they DONT prolong it as you said..
ByronDaries 2 weeks ago
i am a cook too much salt bro
ioulios11 2 weeks ago 7
@ioulios11 Way too much salt indeed
tiedupsmurf 1 week ago
@ioulios11 Not for that thick of a steak.
Trader0692 4 days ago
@ioulios11 its called personal preference, and if you're a cook you would know, that different people prefer different amount of seasoning, i personally dont put any salt on my food, so what is that wrong as well in your opinion?
DenisTheMennnace 2 days ago
i rather broil than bake
bronze139 2 weeks ago
is it possibale to cook a steak in a crock pot and slow cook one
Dolphindream15 2 weeks ago
@Dolphindream15 It's possible in the sense that the steak will be cooked. But for traditional steak cuts, Filet, NY, Ribeye...etc, that you want to make steakhouse like, you can't do a slow cooker, as you'll never get a sear. Slow cookers for tougher cuts like shank, that need breaking down to be tender
dannynewnun 2 weeks ago
@dannynewnun oh ok thanks for the comment I wasnt sure,,,now I know ,,thanks
Dolphindream15 2 weeks ago
@Dolphindream15 If it fits sure
416asshole 1 week ago
@416asshole thanks for the tip ill try
Dolphindream15 1 week ago
how long would you cook a medium steak?
mikelmok 3 weeks ago
@mikelmok A bit tough to say as it depends on the thickness of the steak, and the temp/way you cook it at. For the steak in the video, I would take 5 minutes a side will get you to med. But you should use a meat themometer, until you're comfortable just telling by feel.
dannynewnun 2 weeks ago
Thank you so much for the advice, I have been trying to make a perfect steak at home for what seems like forever! So glad I came across your video!
devin4329 3 weeks ago
You already broke my #1 rule for the PERFECT steak and that is:
1) Use a grill with real brequettes
ptangboy 3 weeks ago 2
@ptangboy That's a awesome way to cook a great steak. Tough for people who live in apartment buildings through.
dannynewnun 3 weeks ago 6
@dannynewnun I'd put the olive oil on the meat before putting it into the pan instead of putting the oil in the pan and put the meat.
malezyali79 3 weeks ago
ahhhh!!! thats not what I meant... you'll gain slightly less weight eating rare steak as supposed to a welldone steak. Your body has to use more energy to digest raw meat. The difference is miniscule however! Eating steak will not help you loss weight...
abmong 3 weeks ago
The point that again is lost is that you should remove the steak from the cooking surface before it reaches a atrget temop as uit will reach tyhat temp because of the fat in the meat. Yes, storing it in an over, COLD oven, is fine, but it wont stop the steak from being ruined iof you cook to the target temp
whitbywv 3 weeks ago
@whitbywv Agreed. This is a subtle point. Everyone's referring to carryover temp, and it doesn't really have to do with Fat. Lean meat has carry over cooking too. Anything that is hot will continue to cook for a time (short or long depending on serveral factors) when taken off the heat. You do need to account for that carry-over cooking to get the steak to perfect temp; but carry over cooking is minor for steak like this. More important is to let the juices rest and settle back in.
dannynewnun 3 weeks ago
London Broil is not a cut of meat. It is a method of cooking various types of meat that tend to be very lean and not very tender.
ANegativeSlur 3 weeks ago
i used to cook my steak whole but then i chaged techniques and realized if i am going to have to cut it up anyway in order to eat nice bite sized pieces then why not do so before cooking it rather than makes a mess trying to cut it on a plate.
210482fmj 3 weeks ago
@210482fmj What techniques are you using when cutting a steak that creates such a mess that even allow you to think of cutting the steak before cooking it? A steak will ALWAYS be better if you cook it whole THEN cut it. It allows the CHANCE (depending on how you cook it) for more juices and flavor to stay in the meat if you cook it as a steak, then cut it after the juices have settled back into the meat.
PE425 3 weeks ago
second :58 WTF is that? i wouldnt feed that to my neighbore dog
zabalajulian 3 weeks ago
DOES ANYONE know that fat continues to cook AFTER the meat has been removed from the cooking surface. AMYYONE????? This is a train wreck waiting to happen
whitbywv 3 weeks ago
FATAL ERROR, NEVER cook a steak to a desired temp or done ness, why? BECAUSE the meat has a higher fat content and will continue to cook even AFTER you have removed it from the pan. This is the perfect way to RUIN good food
whitbywv 3 weeks ago
Omg im so hungry right now...
punica456 4 weeks ago
Use a skillet instead of a gas grill if you absolutely must, but using foil to rest the meat can actually cook the meat further, and can toughen the meat through steaming. If you want to allow the juices to settle in, but not allow the steak to get cold, skip the foil: Plate the steak when finished, and set the plate in an oven that is not turned on. It will allow the juices to settle, and the steak to stay plenty warm through ambient temperatures, while you cook a second steak.
PE425 4 weeks ago
@PE425 WHY? Foil is a great but applying anymore heat is useless, the fat will cook off and the meat will be moist sure, and taste like my shoe. What a waste
whitbywv 3 weeks ago
@whitbywv, I am not suggesting you apply more heat. In fact, just the opposite. By sealing up a hot steak in foil, you are actually cooking it longer, and worse, the heat from the steak is trapped in the foil, which actually steams the meat in its own heat vapors. As an alternative, just plate the steak, and place in in the oven (read: COLD oven). The steak can settle the juices, while not cooling off too quickly, allowing you to cook another steak while the other rests.
PE425 3 weeks ago
the best part in the video 4:22
jurassicpotter1 1 month ago
This has been flagged as spam show
This recipe is coo!!!
Wanna learn how to make Beer Battered Fish?
Those two hungry cops are teaching there brilliantly, I am sure you are gonna like the video too.
I personally love there video and the exact video name is "2 Hungry Cops - Beer Battered Fish" Enjoy!
Jonny23259 1 month ago
@rot1221 you idiot, this is a bone in ribeye! this looks nothing like a sirloin. get your facts right!!
jojoc197 1 month ago
@jojoc197 Good eye @Rot1221
dannynewnun 1 month ago
Bit of a rookie
doublewide420 1 month ago
This guy did not just use a fucking skillet to cook a steak. Wtf? A sirloin?? Get a grill and a ribeye.
rot1221 1 month ago
@rot1221 Pan fried steak is a very good alternative to grilling. Many of us don't have ready access to a grill. If you live in an apartment should that relegate you to a life without steak? I think not. You can make pretty high quality steaks with a heavy cast iron skillet and a stove with decent output. Also, not everyone has the resources to grill high end steaks for dinner. For most people a fairly decent pan seared store bought cut is the best option they've got.
xJoeEDangerouslyx 4 weeks ago
thanks man, it help alot
kaorine333 1 month ago
good looking steak guy....personally (its probably just me) I find that salting before I sear it causes the steak to lose more moisture......
ABlindHilbily 1 month ago
@dannynewnun I would recommend you and everyone else try this rub I found. It's available at Whole Foods. It's their house brand so you'll need to find it there. It's called 365 brand "Toronto Steak and Chicken Rub." It's a little like the McCormick's Montreal rub, only... good. Very good. It's all I use now. I like to use it with my NY strips. I'd use bone-in and the thicker the better.
xJoeEDangerouslyx 1 month ago
over seasoned >.>
Vosslen 1 month ago
why is it dark green on the other side?
NYCMarineFish 1 month ago
@NYCMarineFish That's you. There may be something off with your monitor's color or balance settings. I recommend restoring the settings to default. If that doesn't work, slowly raise your "red" levels and lower the others until it looks right.
xJoeEDangerouslyx 1 month ago
@xJoeEDangerouslyx wait wat ?
NYCMarineFish 1 month ago
@NYCMarineFish It's a combination of a few different seasonings. If you take a standard steak rub and take it up about 5 steps in quality then you'd get this stuff. It's really quite good. It's organic, so there aren't any preservatives or any of that crap. Don't over season though. There's a good amount of salt in it. It does have a bit of a kick, so not everyone will enjoy it, but I highly recommend it. I eat a lot of steaks. It's seriously all I use now.
xJoeEDangerouslyx 1 month ago
How much does a steak like this cost in the U.S?
reddog694uk 1 month ago
@reddog694uk Depends on the store, but between $12 - $20 per lbs
dannynewnun 1 month ago
@dannynewnun I bought a steak for $6 A large T-bone steak!!
JESUSISGREATEST 1 month ago
It's a bone-in ribeye steak.
I don't understand why you'd finish it in the oven.
And I don't want the fat to drain off. Fat is flavor. Animal fat is not bad for you either. Heart disease never skyrocketed until the dawn of low fat diets anyhow.
Nice job.
hleespartastic 1 month ago
1. Know your steak
2. Season generously
3. Sear well, blistering hot
4. Know when your steak is done
5. Let your steak rest!
sgrb11 1 month ago
yep, the third rule; making sure you get the pan as hot as posible and have the oil smoke, is also how to burn your house down when the oil vapors flash over.
zer0dahero 1 month ago
@zer0dahero I'm now on my 3rd house ;-)...kidding of course. Everyone should be careful...keep a fire extinguisher in the kitchen.
dannynewnun 1 month ago
a room full of chefs were with you until you wrapped the steak. u might wanna sear the side too? just saying, add a couple more rules.
HPross 1 month ago
@HPross Fair enough...5 just seemed like such a nice round number
dannynewnun 1 month ago
@HPross i completely agree with you. i was aggravated at the fact that he wrapped his steak in foil like a moron. that nice carmelized crust will get soggy from all of the steam not to mention why he didn't deglaze the pan and make a beautiful sauce from it. sometimes i hate being a chef and watching stupid people on here.
disturbfreak309 1 month ago
@dannynewnun I think rib steak has the bone and ribeye does not... Not sure, the Safeway I work at has a real butcher so I am learning lots from him. I am thinking of buying a nice porterhouse for me and a girl :p
ScopedPewPew 1 month ago
Its my first time ever trying to cook steak, and im still a lil scared. mostly of over seasoning.
haitiandreads101 1 month ago
@haitiandreads101 I hear ya, but it's easier than you think. I would suggest it's somewhat hard to over season - if you get a nice thick steak. Try a few times, and you'll get it.
dannynewnun 1 month ago
doneness is a word?
Zimba9810 1 month ago
@Zimba9810 I have no idea if doneness is a word. This guy seems to think so.
MrWoody680 1 month ago
Not to argue but I work in the meat department at safeway (I'm only 16 so its just sort of a part time job) and every steak that I have seen that looked like that was called a rib steak ... The rib-eyes look a lot like tenderloin steaks. Or am I mistaken?
ScopedPewPew 1 month ago
@ScopedPewPew Not sure I've heard it called, a Rib Steak; but I would think it's the same as a Rib Eye - which is very different from a tenderloin.
dannynewnun 1 month ago
use more salt??
crispycannibal 1 month ago
Anything past medium rare is a ruined steak in my opinion. Me needs some Blood!!!
abmong 1 month ago
@abmong Lol my mom and dad look at me crazy when i say i want anything but well done
mrairjosh1 1 month ago
@mrairjosh1 oh brother, I feel your pain! they;re probably a bit squeamish about seeing blood. Eating welldone steak is like eating a well seasoned bit of cardboard.
Tell your parents they'll gain less weight by eating less done steaks, Our bodies has to work harder to break it down. It might win them over... failing that just go to a steak house without them.
abmong 1 month ago
@abmong oh i didnt know it helps you lose weight thats cool lol
mrairjosh1 3 weeks ago
i hacked my comment so you cant like it
moogoesacow1 1 month ago
Totally agree about keep pulling the thermometer out! :D
Why didn't you put the steak seasoned down first though?
fathom17 1 month ago
@fathom17 I season both side...someone below made the point of seasoning the sides too - which is a good one.
dannynewnun 1 month ago
That looks delicious!
ajene1000 1 month ago
Is this rare, medium rare, well done, meduim ect?
dickbuttttx4 1 month ago
@dickbuttttx4 I cook my steaks to medium rare. You can leave the steak in the oven for longer, if you'd like it more well done.
dannynewnun 1 month ago
That is great. Best Ribeye vid ive seen yet. I only have one question. Do you? Recomend as others have to let ste steak warm to room temp before you cook it? and if so how long.
havocmaster69 1 month ago
@havocmaster69 Yeah, I do let it come to room temp. Generally about 20 - 30 minutes should do.
dannynewnun 1 month ago
grea,t a bald dick van patton cooking some bullshit
teabaggervance8 1 month ago
what kind of knife did you use to cut that steak
MRD46076 1 month ago
@MRD46076 A sharp one! Anything will do, just don't hack it to pieces.
dannynewnun 1 month ago
We all lost the game at 3:23...damn!
MeGuStA1234100 1 month ago
Grape seed oil fry pretty well with the steak
Mr13thdoctor 1 month ago
why do you need to put it in the oven......
TheJovanist 1 month ago
@TheJovanist You can certainly skip if it's reached your preferred doneness. Time in the oven will take it past Blue to Med Rare and so on
dannynewnun 1 month ago
I always season my steak and let it sit in my refrigerator overnight...Probably, could just get away with 40min or so, but this adds so much flavor and everyone seems to ask what i did to the steak for flavor...
sunscorchxxx 1 month ago
Awesome steak!
ThatBoyWhoPlaysMW2 1 month ago
that finger technique is genius
JackyRBKwan 1 month ago
Good tips, thank you good sir.
Mrdeathclaw 1 month ago
Olive oil has a smoke point of 350 degrees. The smoke you see burning off are impurities in the oil that impart unpleasant flavors. Try canola oil for the higher smoke point and a better flavor on the crust of your meat.
Burkerules 1 month ago
@Burkerules Actually any cold pressed oil would burn and smoke inb a too hot pan, making it tastes bitter. I doubt this is about "burning off impurities".
I would suggest to rub the oil in the steak before putting it into the pan anyway.
Mindbender05 1 month ago
BROKE RULE NUMBER BY FRYING IT : /
pogisiG 1 month ago
Feel like im in maths class
01thrilla 1 month ago
That is a lot of salt that he puts it in the steak...it seems too salty to me...even that he said: some of the spices will fall off in the cooking.
namnhan2003 1 month ago
@namnhan2003 it is not trust me...its a good amount...when it sears it froms the crust and the salt transforms
mikedelpiero9 1 month ago
@mikedelpiero9 alrighty, i just want to keep a low sodium intake, that's all...i will try your method next time i do a steak...and i let you know.....thanks for answering..
namnhan2003 1 month ago
i trust him...his size reflects his experience..
radicalteh 1 month ago
omg what's with the oil?! Why is nobody using butter when frying?
Collinffs 2 months ago
@Collinffs Ha ha...good stuff. I love to finish a steak with butter (the last couple minutes in the pan) and baste it; but for me, starting off with butter causes it to burn over such high heat for the 7 - 10 minutes needed for the steak. I agree that people are getting to scared of it though!
dannynewnun 2 months ago
@dannynewnun Why would it need 7-10 minutes in the pan?
Collinffs 2 months ago
are u the brother of andrew zimmern?
scott30428 2 months ago 4
@scott30428 I've never noticed the resemblance :-). Or maybe a fat Mr Clean!
dannynewnun 2 months ago
@scott30428 its so bizzare!
ingersollturok 2 months ago
that steak looks amazing
danieljdolphin 2 months ago
before i watch this video.. im gonna guess this guy will have a british accent.. they all do on these vids
asianguyfrom2012 2 months ago
When you slice your steak, you should cut it thinly, against the grain of the meat. When cutting it parallel like that, you end up with long muscle fibers that are tough for your teeth to break through. Slicing thinly against the grain, however, delivers very short pieces of muscle fiber that are barely held together. Therefore, a much tender piece to chew =)
sschafi1 2 months ago
I just start wondering how big the steak after it is in the pan...
finalcon2 2 months ago
in Italy, specifically Tuscany, home to the Florentine steak, you would be sentenced to death by hanging for this mess you made of the steak
NONEDJ 2 months ago
@NONEDJ Well then by all means, share how you would cook it!
rachelvirienna 2 months ago
@rachelvirienna the basic rules for a perfect T-bone steak. Choose Chianina beef female, with an average marbling, 3-4 cm high (must be standing on the bone). prepare the grill with olive wood, rosemary flavor the coals and heat the grill well. When the grill is hot, lay the steak on one side for 7 minutes, then turn on the other side for another 7 minutes, then put them up on the bone until it disappears the color of the blood.
NONEDJ 2 months ago
continue of the previois comment: the meat should be colorful on the outside, but red, soft and juicy inside. Irposare leaving the meat inside of a sheet of aluminum foil for a few minutes, then salt with coarse salt and a dribble of oil rich in raw (virgin Tuscan olive oil).
NONEDJ 2 months ago
« Perché poi – fuori di Toscana – un la sanno nemen tagliare: la fanno bassa, senza filetto... Basta tu guardi le bistecche disossate! Icché le sono: braciole! Ma pe' noi la bistecca... arta tre diti! Ma un la sanno nemmen còcere... la bistecca: zàzzà! e via! » (Accademia della Crusca)
NONEDJ 2 months ago
@NONEDJ Sounds awesome!
dannynewnun 2 months ago
what i like to do to prepare my steak is season it with salt, pepper, and lawrys seasoned salt and after i put the seasonings on i rub them into the meat i do that about 40 min before i am ready to grill it, this gives the meat time to sit and get to room temp an will there for make the meat more tender.
LiQUidTHUNDERz 2 months ago
@LiQUidTHUNDERz Yep...agree with all of this!
dannynewnun 2 months ago
@Raja6482 you are an idiot.
jojoc197 2 months ago
this isnt really a perfect steak its not cooked right. your not supposed to cook a steak on a pan because the fat renders and while it sits in the pan with the steak it fries it
NATHANNARCISSIST1 2 months ago
how much table salt should one use in a recipe which says 2 tspn coarse salt? since i love steaks well done or medium well , could you guide me as to how long should steaks be cooked on each side ( hate it when its over cooked) on the charcoal grill or oven or on the gas? and my last query is. since apple cider vinegar is hard to find in my hometown, can i substitute it for normal dark vinegar? If yes then should i use the same quantity as required in the recipe for apple cider vinegar?
samjose11 2 months ago
@samjose11 To be honest...I wouldn't sweat the difference betweeen table and course (I like kosher salt, which is course). If I wanted to be exact, I would use less table salt, but I don't care about being exact. W/r to cooking the steak, the best way to tell doneness is the feel technique I show in the video, or a meat themometer until you're comfortable with the feel tech. On the vinegar...sure swap them out.
dannynewnun 2 months ago
how much salt u used cuz it looks like u used too much salt won't the steak be too salty?
williejrsoulfood 2 months ago
@williejrsoulfood You gotta personalize to your tastes...Just remember the thicker the steak the more you need, because you're seasoning the whole shebang; and a good amount of salt and pepper will fall off in the pan.
dannynewnun 2 months ago
@dannynewnun not only that, but the type of salt depends on its potency. i just bought a pound of celtic sea salt, and its far smoother and milder than table salt. (which you should never use imo) good vid.
thatbastardson 2 months ago
@williejrsoulfood adding a ton of salt makes the water in the steak come out which some how makes it REALLY tender. its not as salty as it looks
ishavecats 2 months ago
ugh.. oil spatter, nightmare
mcnoskill 2 months ago
@mcnoskill you can find one of these thin metallic nets you can put over the pan, it doesn't cover it, so you don't get a steamed steak, but it stops the splattering.
Kebabsoup 2 months ago
this dude is gay the only way to cook a steak is to grill
kottonmouthvids 2 months ago
thats i call a perfect steak, best to go along with some garlic butter!! well done mate....
Ms6676 2 months ago
this is called frying not cooking
Raja6482 2 months ago
@Raja6482 What's frying if it isn't cooking?
Bungle2010 2 months ago
This was an awsome video! Very helpful! Im going to make some tonight :)
Thank you!!!!
6401muro 2 months ago
1. Why would you salt a beautiful ribeye?
2. Why do you cook it in a skillet?
My Weber Genesis is the way for me.
DT
dtruell 2 months ago
@dtruell I salt all food...a rule a live buy. I love grilling too, and I love my Weber, but sometimes it rains!
dannynewnun 2 months ago
雑だな
nobuunko1 2 months ago
Wow, you eat a lot of salt. Last time I put that many on, even a bit less and I had to throw out the steak.
dookiekong007 2 months ago
Perhaps you can help - I can see why beef pork lamb etc is sold with bone as it adds to weight and therefore the cost . but is there an advantage cooking with meat that has a bone -vs- one that does not ? would anyone explain pros and cons.
I usually buy without bone because I think I am saveing money.
auntieSpam 2 months ago
@auntieSpam Chances are the price per pound of the boneless cuts is higher - as it required more labor to take it off the bone. Some will argue various good/bad points of meat on the bone, I like both...and would say you should use what you like best - just cook it well.
dannynewnun 2 months ago
@auntieSpam ever had a grilled chicken breast vs a whole rotisserie chicken? not sure, but i think bone in tends to be more juicy and flavorful
kevinboy562 2 months ago
that meat looks gorgeous!
Wish my butcher carried stuff like that
Curse of Australian beef... all our best meat gets exported :(
InnuendoXP 2 months ago
yes... nz to all the best lamb exported. wat a shame.
Ms6676 2 months ago
@Ms6676
damn our international market base >:(
InnuendoXP 2 months ago
you going to pvp with dat?
RammerDForce 3 months ago
You forgot rule number one. The best steaks are cooked on a grill.
jeffbowers01 3 months ago
@jeffbowers01 YES!!!!!
sheardelightful 3 months ago
@jeffbowers01 I love a grilled steak...and will grill whenever I can. Sometimes I can't, but that doesn't mean no steak!
dannynewnun 2 months ago
omg..oil is gonna smoke and this is so cancerous damn.. take a look the italian technique to make a real god steak.
lorentius01 3 months ago
umm i ussually boiled the rib eyes for around 10 minutes in seasoning and then just friend it never tried the oven
elpenaroll 3 months ago
@elpenaroll trolling...? notsureifserious..
Numeronx 2 months ago
I'm jizzing in my pants
alicangok 3 months ago