I like to cook steak at high heat, in butter flavored with paprika, fresh lemon or lime juice, margarita salt, fresh ground black pepper, and maybe a tablespoon of worshershire.
Then, while resting the steak, I add fresh mushrooms to the pan, cooking them for 3 minutes, then add 2 cloves fresh crushed garlic, cooking another 2-4 minutes-don't scorch the garlic!-and then deglaze with shiraz (or any cheap red wine).
I then add a few defrosted frozen peas, stir, and serve with egg noodles.
"I don't eat red meat...she doesn't eat red meat...they don't eat red meat." That's the first time I've ever heard those words uttered on the Food Network. Good for them!! I'm a vegetarian, but I love Alton Brown and many other Food Network personalities so much that I still watch this stuff.
this is the best tasting steak!!!! i'm a student who's mom never taught her to cook, but even i could do this! so amazing, so juicy. easy, fast, delicious.
"Oh mama! I have GOT to get me one of these!" - "Tangled"
I've got cast-iron pans ranging in size from 8 inches to 12 inches. Some of the recipes I use require that a lot of ingredients be cooked in one pan so I need the big girls. It's like with mixing bowls; if you're cooking regularly using cast iron skillets you've got to have a complete set.
@marco7centurion My comment makes more sense when you read what it was in response to:
"Whats funny is Gordon Ramsay can teach this in a 1 minute video and Done!" -herdondoozer
I was saying that Gordon might be able to show us a recipe in 1 min, but he couldn't explain the reason behind each and every component in just a minute the way that Alton does in 30. Make sense now?
But, if you look at the healthiest people in the world (in the mediteranean and asian countries) who haven't eaten Westernized, basterdized food, then you see that red meat is so rare it almost doesn't exist. there is a reason that the fda/usda food pyramid has nuts and beans with meat in the same spot....you can get the complete protein so revered by meat eaters in a combination of whole grains and legumes, as well as in just quinoa by itself. Meat is not a necessity, it is a luxury
@ruleofwrist20 Maybe meat is a luxury. But you don't get applause and calls for thirds with quinoa. ;) (I'm just teasing. I adore meat but I don't get it as often as other people. Eleven steaks a year for me would be luxury, indeed.)
@ruleofwrist20 "But, if you look at the healthiest people in the world (in the mediteranean and asian countries) who haven't eaten Westernized, basterdized food, then you see that red meat is so rare it almost doesn't exist. Meat is not a necessity, it is a luxury"
There's a big difference between 'red' meat and 'meat.' And the reason why the people in those areas don't eat much red meat is because they derive most of their protein from fish, not grains and legumes, due to land use paradigms.
So I love good eats and Alton Brown but that was a pretentious thing to do at the end. The dietician is daft and ignorant.....yes, meat does have vitamins and minerals but it's also loaded with saturated fat and cholesterol...the two things that have single-handedly fattened America and caused our life expectancy to decrease. I am a vegetarian but I don't care if people eat meat...just don't say that it's so great for you. A very small amount moderately placed into your MONTHY diet is ok
@ruleofwrist20 "meat does have vitamins and minerals but it's also loaded with saturated fat and cholesterol...the two things that have single-handedly fattened America."
No, the two things that have fattened America is lack of exercise and portion control problems. It's the CALORIES that lead to fattening, over all other factors. The reason why it's easier to fatten on meat isn't because of saturated fat and cholestrol. It's because meat contains more calories per mass.
Does anyone remember the "Secret Life of.." episode with the meat dish that had a sauce made of sugar that had been fried in butter (Sort of like a reverse butterscotch), but was cooked down so it was a sweet/savory kind of thing?
I believe it was a carribean dish but i can't be sure.
I used to have it on VHS but lost the tape when I moved.
If anyone remembers the episode I'm talking about, plz gimme a shout out.
@trumbachd1 If it was a carribean dish then my guess is "Down and Out in Paradise". I'll do some more research but i remember that one wasen't my favorite episode so I'm taking a guess. It's one of the few episodes that I can't guess the title from listening from 2secs of the audio.
This really isn't very good. He forgets to mention, that the steak must be at around room temperature before you fry it. Also, really good meat must hang for a couple of weeks, it can't be used right away, no flavour will have developed in it, and it most certainly must not be moist. To much showmanship and to little serious cooking. Check out Heston Blumenthal, if you really want to see how it is done!
I just cooked a tenderloin for the fourth time following this method to a T. It comes out perfect. Great instructions Alton!! Love your show. Safflower oil for life.
I just cooked a tenderloin for the fourth time following this method to a T. It comes out perfect. Great instructions Alton!! Love your show. Safflower oil for life.
It amazes me that AB got so much right in his first show. He hasn't had to change the show from the beginning. We see alot of the same phrases and items in the 10+ seasons he's done.
@logos2600 As long as the meat is fresh and the surfaces (all sides, including edges) are cooked, it's safe to eat rare meat. And if you stick with the leanest cuts and avoid the fat, it's actually healthier. A fresh sirloin, trimmed and done rare, is a wonderful thing.
@logos2600 I'm taking it from a family member who is a biologist. The fact is that e-coli proliferates only on the exposed surface of meat. This is why hamburger is highly susceptible and should never be eaten raw, even when freshly ground. It is also the reason why exposed surfaces of meat should always be cooked.
E-coli cannot penetrate a cut of meat such as a roast, steak, etc., however, unless your worst enemy deliberately injects the bacteria below the surface. Check it out yourself.
@logos2600 First understand the difference between pathogens and parasites...the former are toxins destroyed in the digestive system, the latter are organisms. Cattle do not harbor parasites such trichinosis, which can occur in pork. As stated earlier, e-coli and campylobacter jejuni grow only on the surface of meat.
Common sense comes into play here, and I'm sure that people respond individually. For me, it's been a matter of shopping carefully for beef & knowing my sources.
@moproducer I agree that bacteria such as salmonella only exists on the outside, and I found a good BBC study saying so, but I'm still finding that parasites such as Taenia Saginata exist inside the meat and have to be cooked to 145 to be killed.
@logos2600 If I were you, I'd stop buying beef wherever you're buying it! In all fairness, I get my beef fresh from a private farm and these people are extremely careful, not only in their feeding & raising practices, but also at slaughter and dressing (most critical).
If your beef is harboring parasites, throw it away. There's no telling what else is wrong if the handlers are that careless.
@kkblandford welcome, brother/sister, we've been expecting you. one caution: watching this show will make you hungry for some seriously..... Daa-dat-da-da-daa-daa-dat-dat-da-daah!! ;D
Season One... Episode One? WOW! Alton was freakishly comfortable in front of the camera, right off the bat! So many people take a couple of years to find their personal stride in front of the camera.
Dontcha just love Alton! I just made the best/juiciest bone-in 1inch thick porkchops using the same method with lower temps.
@ZombiedustXXX can you tell me those temps you used on the porkchops with alton brown's technique? i really love porkchops, you don't even know how much. especially when they are really tender and thick!!
@mark9111111@mark9111111 Sorry, I didn't keep a record. My oven is wacky in that it never gets hotter than 450*F, and it would read 325*F on the dial anyhow. The rest of the knob is only good for broiling. I use a hanging oven thermometer in the hot box.
I would do 375*F-400*F on preheating the pan, and follow the same technique.
As Alton Brown says @ 9:28, it can take a few tries to get it perfect..
This was the first time I pan seared my ribeyes, I usually grill em but I thought I try something deferent this time and they turned out great thanks to Mr Brown!!!
Learn about your food! Read books,ask people. but most important, COOK! If you are like me, cooking is therapeutic, especially cooking for people you love!
@Kylamb25 You can when you first buy it, before you season it, which is what he did, but yes, after that you don't wash it with soapy water. At the end of the video, he cleans it with fat, kosher salt, and a paper towel.
hahaha! "I wanna eat, not write a dissertation" .... how his style has changed! (for the good, his scientific thing is one of the things that I love the most about "good eats")
I used this method for the first time a few years ago and my steak (I'm a ribeye guy) turned out amazing. This is hands down the best way to prepare steak in the home setting.
I was blessed to have a culinary instructor in Junior College who was a Good Eats Fan. He treated his classes like AB Treats cooking shows. Broke everything down.
Definitely had a lot of smoke when i did mine, however, what I failed to realize was that of course the thickness of the steak has a lot to do with the time and temperature in my humble opinion. maybe Alton will beg to differ, needless to say, steak was terrific!
"my favorite chef has inspired me to go to culinary school"
Don't do it! Seriously. Culinary Schools are one of the biggest frauds out there. You wanna learn to cook? Here's how you do it:
1. Go and take ONE class: How to use knives properly.
2. Get a copy of Escoffier's "The Escoffier Cookbook and Guide to the Fine Art of Cookery" and get to know every recipe on every page. Culinary Schools will teach you everything in this book and it will cost you THOUSANDS of dollars instead of $20.
my favorite chef has inspired me to go to culinary school good thing he only lives 40 minutes from me...maybe i'll visit him, also my steak turned out perfect lots of smoke but even more flavor
Just did two steaks this evening like this, aside from an insane amount of smoke when searing the meat, turned out quite well. Wonder if a top sirloin would work out as well.
It would probably work alright -- I find a lot of the joy of steak in the crust that's formed by literally branding the steak on both sides with hot cast-iron (like Alton did). Top sirloin is probably the leanest steak, however, that'd work with this method.
Cool! I will try it this way tomorrow for dinner. It seems very fast to do. working nights I am always pushing to save time. GoodEats has really been helpful.
Wow this guy is like the Bill Nye of cooking. Moe informative, less personality bs like current food network . He's entertaining and the focus is actually on cooking. Love it, can't believe I've never seen his show until now He's got a new fan.
@LadyofTheSummer Actually he based his style after Mr. Wizard, who predates Bill Nye by decades. (now I feel old!) LOL!!! And he mixed in Julia Childs and Monty Python as well.
@LadyofTheSummer He's got two new fans. I love his personality. It makes him very watchable. It doesn't overwhelm the material, it integrates seamlessly and makes it more entertaining than it might otherwise be. I think Alton could explain anything to me and I'd enjoy it.
@LadyofTheSummer Yes he is. I just tried it the way he wanted me to cook it as, at age 24 now, I've watched people cook steaks in skillets using butter and Dales sauce but I've been cooking like this for a good while. Nothing like a crispy outside and a warm, red inside....rare ribeyes are the best.
Good, you shouldn't ever trust someone who actually explains things to you. Just believe everything your told without evidence or reasoning, no matter how stupid it may sound, and I'm sure you will be a real winner in life.
Pretty much everyone lies to you all the time so I wouldn't be surprised if he was, but he does give science to back up his methods and claims (shitload more than everyone else gives you.) and you can easily research his claims to find out if they are valid, you're on the internet after all.
yeah cause you know food network puts people on there station that lies about everything on there show come on dude use your noggin. for christ sake why the hell would he be on the air for so long and have been lying this whole time and what the fuck does he have to lie about? food? wtf its not like he has any personal stake in our eating habbits. so why lie. this is one of those why even say anything comments.
If you have access to a meat market that can provide you with restaurant quality meat, you can cook a better steak at home than 9/10 steakhouses using this method (and I live in Chicago - our steakhouses are no joke!).
OK, so I did this... I bought a beautiful well marbled ribeye, grabbed my cast iron pan and went to work. Thankfully I had the foresight to remove my smoke detector and place a box fan in an adjacent window for air circulation. Jesus, the smoke was unbelievable! I think it's because I was used to seasoning my pan with olive oil, now I use Canola oil. Anyway, the steak turned out F'ing fantastic! I'd say better than a steak house! Thanks, Alton! I've also done this with pork chops...
Hi, how does it turn out with chops? Which cut of pork? Any specific instructions you can give me? btw, I always thought I made a half decent steak on the BBQ. Compared to this method it was total sh-t. Thank the Lord for Alton Brown!
I bought a bone-in rib pork chop about 1-1/2 in. thick, but because pork needs a little longer to cook, I set the oven to 425 instead of 500. I seared the chop the same as a steak on top of the burner, then 5 mins each side in the oven instead of 2 mins. It came out perfect. I really like this method of cooking steaks/chops with the cast iron pan.
Great--I'll try it maybe even tonight! I've also been considering doing a filet mingon this way, but as you said turning the heat down a bit to 425 or so. What you said makes perfect sense...a longer cooking ttime needed, turn the oven down. Thanks!
i almost always pan sear my steak but grilling when done right is better
what's sad is a lot of people argue that grilling is better, but really they are not good enough to get better results than a pan seared steak
if you google "lydia shire gourmet" and click on the first link you see, you can watch an episode of "diary of a foodie" where the great lydia shire grills these massive steaks and then finishes them in the oven, it's the most perfect mehod I've ever seen
Thank you for that link. One of my favorite dishes is Ribeye w/ mustard cream sauce... and BBQ coals do something that just cannot happen in cast iron.
I always wondered why he acts like he is using something with a higher smoke point than Canola oil, but then says Canola oil goes on the steak?
caniaccharlie 1 month ago
@caniaccharlie I wondered that too and concluded that he was illustrating how smokey Canola oil is.
TheMPete79 2 weeks ago
I like to cook steak at high heat, in butter flavored with paprika, fresh lemon or lime juice, margarita salt, fresh ground black pepper, and maybe a tablespoon of worshershire.
Then, while resting the steak, I add fresh mushrooms to the pan, cooking them for 3 minutes, then add 2 cloves fresh crushed garlic, cooking another 2-4 minutes-don't scorch the garlic!-and then deglaze with shiraz (or any cheap red wine).
I then add a few defrosted frozen peas, stir, and serve with egg noodles.
honeybadger81 1 month ago
"I don't eat red meat...she doesn't eat red meat...they don't eat red meat." That's the first time I've ever heard those words uttered on the Food Network. Good for them!! I'm a vegetarian, but I love Alton Brown and many other Food Network personalities so much that I still watch this stuff.
FM897 1 month ago
Bob sux!!!
superchee2e 2 months ago
9 people can't cook steak.
MetalMavrik 2 months ago
Just made this. Perfect! Followed his timing to the letter.
sportyxl883 2 months ago
I brown my meat in lard. VERY good eats.
no2religions 2 months ago in playlist Good Eats Season 1-7
@kkblandford i was lucky i found this series early in life
lanamn14444 3 months ago
This came out great!!!!
chriscrash488 3 months ago
Has anybody else noticed how much he says "now"?
frickfrock999 3 months ago
this is the best tasting steak!!!! i'm a student who's mom never taught her to cook, but even i could do this! so amazing, so juicy. easy, fast, delicious.
knightsintodreams 5 months ago
@knightsintodreams omg yeah baby yeah!
werewasyo 3 months ago
this is amazing, it's all the relevant information for cooking steaks!
alsepang 5 months ago
"how have i lived without that all this time?"
lol
Hanable13 5 months ago
"Oh mama! I have GOT to get me one of these!" - "Tangled"
I've got cast-iron pans ranging in size from 8 inches to 12 inches. Some of the recipes I use require that a lot of ingredients be cooked in one pan so I need the big girls. It's like with mixing bowls; if you're cooking regularly using cast iron skillets you've got to have a complete set.
QueenBoadicea 7 months ago
155 degrees and up is toast haha gotta love that
DoomSiren 7 months ago
They don't eat red meat. o.O Thanks, Bob!
QueenBoadicea 7 months ago
WHY BOB WHY!
ErinTurco21 7 months ago
Whats funny is Gordon Ramsay can teach this in a 1 minute video and Done!
herdondoozer 7 months ago
@herdondoozer He might be able to teach us how in 1 minute, but could he teach us why?
h2oeddownazn 6 months ago
@h2oeddownazn considering he has a degree in chemistry, I'd say he can
marco7centurion 6 months ago
This has been flagged as spam show
@marco7centurion My comment makes more sense when you read what it was in response to:
"Whats funny is Gordon Ramsay can teach this in a 1 minute video and Done!" -herdondoozer
I was saying that Gordon might be able to show us a recipe in 1 min, but he couldn't explain the reason behind each and every component in just a minute the way that Alton does in 30. Make sense now?
h2oeddownazn 6 months ago
@herdondoozer yeah but 1. it's not as good and 2. this is so much more interesting and he actually teaches you stuff
izzilizzy98 3 months ago
Wait... if peanut and safflower oil are better for high heat cooking (and better for you!), why did he use canola oil?
FourTael 8 months ago
Ahhh, the good old days. Back when AB still had hair.
JohnLRBrock 8 months ago
But, if you look at the healthiest people in the world (in the mediteranean and asian countries) who haven't eaten Westernized, basterdized food, then you see that red meat is so rare it almost doesn't exist. there is a reason that the fda/usda food pyramid has nuts and beans with meat in the same spot....you can get the complete protein so revered by meat eaters in a combination of whole grains and legumes, as well as in just quinoa by itself. Meat is not a necessity, it is a luxury
ruleofwrist20 8 months ago
@ruleofwrist20 Maybe meat is a luxury. But you don't get applause and calls for thirds with quinoa. ;) (I'm just teasing. I adore meat but I don't get it as often as other people. Eleven steaks a year for me would be luxury, indeed.)
QueenBoadicea 7 months ago
@ruleofwrist20 "But, if you look at the healthiest people in the world (in the mediteranean and asian countries) who haven't eaten Westernized, basterdized food, then you see that red meat is so rare it almost doesn't exist. Meat is not a necessity, it is a luxury"
There's a big difference between 'red' meat and 'meat.' And the reason why the people in those areas don't eat much red meat is because they derive most of their protein from fish, not grains and legumes, due to land use paradigms.
Zidana123 7 months ago
So I love good eats and Alton Brown but that was a pretentious thing to do at the end. The dietician is daft and ignorant.....yes, meat does have vitamins and minerals but it's also loaded with saturated fat and cholesterol...the two things that have single-handedly fattened America and caused our life expectancy to decrease. I am a vegetarian but I don't care if people eat meat...just don't say that it's so great for you. A very small amount moderately placed into your MONTHY diet is ok
ruleofwrist20 8 months ago
@ruleofwrist20 "meat does have vitamins and minerals but it's also loaded with saturated fat and cholesterol...the two things that have single-handedly fattened America."
No, the two things that have fattened America is lack of exercise and portion control problems. It's the CALORIES that lead to fattening, over all other factors. The reason why it's easier to fatten on meat isn't because of saturated fat and cholestrol. It's because meat contains more calories per mass.
Zidana123 7 months ago
Over a jet engine, whatever.
mattdean1003 9 months ago
Alton's show taught me a ton about cooking, not to mention brewing beer. :)
americansmark 9 months ago
Plz,
Does anyone remember the "Secret Life of.." episode with the meat dish that had a sauce made of sugar that had been fried in butter (Sort of like a reverse butterscotch), but was cooked down so it was a sweet/savory kind of thing?
I believe it was a carribean dish but i can't be sure.
I used to have it on VHS but lost the tape when I moved.
If anyone remembers the episode I'm talking about, plz gimme a shout out.
trumbachd1 10 months ago
@trumbachd1 If it was a carribean dish then my guess is "Down and Out in Paradise". I'll do some more research but i remember that one wasen't my favorite episode so I'm taking a guess. It's one of the few episodes that I can't guess the title from listening from 2secs of the audio.
Celestyal22 8 months ago
Steaks for life FTW!!!
tannerK102 10 months ago
This really isn't very good. He forgets to mention, that the steak must be at around room temperature before you fry it. Also, really good meat must hang for a couple of weeks, it can't be used right away, no flavour will have developed in it, and it most certainly must not be moist. To much showmanship and to little serious cooking. Check out Heston Blumenthal, if you really want to see how it is done!
vote4dicktate 10 months ago
We use sea salt on everything :) I guess I need to drive a porsche lol
GequalsZ 10 months ago
This has been flagged as spam show
I just cooked a tenderloin for the fourth time following this method to a T. It comes out perfect. Great instructions Alton!! Love your show. Safflower oil for life.
IBedekI 10 months ago
I just cooked a tenderloin for the fourth time following this method to a T. It comes out perfect. Great instructions Alton!! Love your show. Safflower oil for life.
IBedekI 10 months ago
It amazes me that AB got so much right in his first show. He hasn't had to change the show from the beginning. We see alot of the same phrases and items in the 10+ seasons he's done.
SabbyGuy09 11 months ago
No vegetable oil, good old lard to season cast iron!
stetsonwalker 11 months ago
love a steak with onion salt, and garlic powder... yum
how do u like yours(thumbs up it)
Wietting1 11 months ago
Doesn't eat...steak....DOES NOT COMPUTE, DOES NOT COMPUTE
GeronKizan 11 months ago
DUDE, youre the awesome.
BillionDollarZombie 1 year ago
He has personality and good humor, but it complements the information he gives, it doesn't get in the way of it.
Nessrox444 1 year ago
its too bad giada isnt as fun to watch.
bk121306 1 year ago
:o he was soo hot :[
darkkunoichininja 1 year ago
We don't eat red meat
guygal12345 1 year ago
How To Cook My Steak:
Step 1. Unwrap the steak.
Step 2. Run through a small, warm room with the steak.
Step 3. Serve me the steak.
Repeat often. Stick that under your broiler, Alton Brown.
moproducer 1 year ago
@moproducer You might wanna check out "Tender Is The Loin 2" Season 9 Episode 2.
trumbachd1 11 months ago
137? Where I come from we call that "toast". I like mine at a blue rare 110-115.
SimuLord 1 year ago
@SimuLord 110-115: As in, raw.
xmaphisto 1 year ago
@SimuLord Enjoy those parasites!
logos2600 1 year ago
@logos2600 Buy from quality sources and handle with care. It's not just good, it's good eats.
SimuLord 1 year ago
@logos2600 As long as the meat is fresh and the surfaces (all sides, including edges) are cooked, it's safe to eat rare meat. And if you stick with the leanest cuts and avoid the fat, it's actually healthier. A fresh sirloin, trimmed and done rare, is a wonderful thing.
moproducer 11 months ago
@moproducer sounds good I'd have to see a good study or article that says so before I try though
logos2600 11 months ago
@logos2600 I'm taking it from a family member who is a biologist. The fact is that e-coli proliferates only on the exposed surface of meat. This is why hamburger is highly susceptible and should never be eaten raw, even when freshly ground. It is also the reason why exposed surfaces of meat should always be cooked.
E-coli cannot penetrate a cut of meat such as a roast, steak, etc., however, unless your worst enemy deliberately injects the bacteria below the surface. Check it out yourself.
moproducer 11 months ago
@moproducer I believe that, but what about parasites and other pathogens that may be inside and in the blood?
logos2600 11 months ago
@logos2600 First understand the difference between pathogens and parasites...the former are toxins destroyed in the digestive system, the latter are organisms. Cattle do not harbor parasites such trichinosis, which can occur in pork. As stated earlier, e-coli and campylobacter jejuni grow only on the surface of meat.
Common sense comes into play here, and I'm sure that people respond individually. For me, it's been a matter of shopping carefully for beef & knowing my sources.
moproducer 11 months ago
@moproducer I agree that bacteria such as salmonella only exists on the outside, and I found a good BBC study saying so, but I'm still finding that parasites such as Taenia Saginata exist inside the meat and have to be cooked to 145 to be killed.
logos2600 11 months ago
@logos2600 If I were you, I'd stop buying beef wherever you're buying it! In all fairness, I get my beef fresh from a private farm and these people are extremely careful, not only in their feeding & raising practices, but also at slaughter and dressing (most critical).
If your beef is harboring parasites, throw it away. There's no telling what else is wrong if the handlers are that careless.
moproducer 11 months ago
This has been flagged as spam show
Keep worming Latin girls**rockmycity.info**
jeanmariefedlersaf 1 year ago
@kkblandford welcome, brother/sister, we've been expecting you. one caution: watching this show will make you hungry for some seriously..... Daa-dat-da-da-daa-daa-dat-dat-da-daah!! ;D
logiclovr 1 year ago
Man, I love me some Alton Brown. Culinary Genius.
InDeAskY1 1 year ago
id love to cook on a jet engine
sonikdude49 1 year ago 25
where has this series been all my life
kkblandford 1 year ago 14
@kkblandford food network lol
Drum5123 5 months ago
Undercooked.
schmitty8225 1 year ago
i buy those pans just to melt down and turn into a deadly weapon.
Arkenarge 1 year ago
i want shows more like this one
selfacceptance94 1 year ago
Bob sucks!
sogman52 1 year ago
This video will show you how to cook all the best restaurant meals from your own home! - youtube.com/watch?v=6ktnVmKZXOo
cot42010 1 year ago
Season One... Episode One? WOW! Alton was freakishly comfortable in front of the camera, right off the bat! So many people take a couple of years to find their personal stride in front of the camera.
Dontcha just love Alton! I just made the best/juiciest bone-in 1inch thick porkchops using the same method with lower temps.
ZombiedustXXX 1 year ago
@ZombiedustXXX his major is in video production i believe
tigertamer14 1 year ago
@ZombiedustXXX can you tell me those temps you used on the porkchops with alton brown's technique? i really love porkchops, you don't even know how much. especially when they are really tender and thick!!
mark9111111 1 year ago
@mark9111111 @mark9111111 Sorry, I didn't keep a record. My oven is wacky in that it never gets hotter than 450*F, and it would read 325*F on the dial anyhow. The rest of the knob is only good for broiling. I use a hanging oven thermometer in the hot box.
I would do 375*F-400*F on preheating the pan, and follow the same technique.
As Alton Brown says @ 9:28, it can take a few tries to get it perfect..
ZombiedustXXX 1 year ago
This was the first time I pan seared my ribeyes, I usually grill em but I thought I try something deferent this time and they turned out great thanks to Mr Brown!!!
jholic 1 year ago
Bob can go screw himself!!!
Prometheus666333 1 year ago
Learn about your food! Read books,ask people. but most important, COOK! If you are like me, cooking is therapeutic, especially cooking for people you love!
trublgrl 1 year ago
Anyone notice that he was handling the meat and using his grinder? Didn't he just contaminate the grinder?
axelasdf 1 year ago 3
He seems so tame compared to recent episodes lol
PatrickIsLost 1 year ago
you don't watch it with soapy water wtf.
Kylamb25 1 year ago
@Kylamb25 You can when you first buy it, before you season it, which is what he did, but yes, after that you don't wash it with soapy water. At the end of the video, he cleans it with fat, kosher salt, and a paper towel.
shred440 1 year ago
Ay Alton...:3
FaynaMadrid 1 year ago
2:50 with subtitles on, "anti-clinton additives". Fail. Nonetheless, great episode, and I love AB!
funnyfarm299 1 year ago
hahaha! "I wanna eat, not write a dissertation" .... how his style has changed! (for the good, his scientific thing is one of the things that I love the most about "good eats")
banjoman2375 1 year ago
When they say "degrees", they mean °F or °C?
MouYijian 1 year ago
@MouYijian Fahrenheit. 500°F is about 260°C.
ChallengeDK 1 year ago
ha, he really does say "now" a hell of a lot in this episode
GodBlessGeorgeWBush 1 year ago
OMG! Am I the only one who caught the penis joke?
MissEricaGirl 1 year ago
Nope, i got it too lol. The "thermometer"
Jojoax 1 year ago
like the hat, You rock. This is a great show.
leeroyjenks 1 year ago 3
Before i saw this i almost never ate steak outside of summer grilling, now i can't stop eating it.
jmt6882 1 year ago 2
I tried the steak, it was great!
Rdog6235 1 year ago 3
tried it already once WORKS AWESOME best steak I have made yet!. Doing it again right now LOL!!
TheODA2005 1 year ago 3
Ready to run out and grab a steak, yummy. Yep, have the seasoned skillet already.
Estherredstar 1 year ago
I used this method for the first time a few years ago and my steak (I'm a ribeye guy) turned out amazing. This is hands down the best way to prepare steak in the home setting.
fezan84 1 year ago
I was blessed to have a culinary instructor in Junior College who was a Good Eats Fan. He treated his classes like AB Treats cooking shows. Broke everything down.
BlackWolfessUSCM 2 years ago
I just made ribeye steaks following alton's recipe, and it was delicious.
kiminokami 2 years ago 3
I cooked an eye of chuck steak this way, using peanut oil. Perfect!
But my smoke detector went off three times. Worth it tho' :)
looseal22 2 years ago
you could tell that the steak is moving past the rare, medium rare faze by watching how the steak is slowly pushing out its juices.
swanmix10 2 years ago
Definitely had a lot of smoke when i did mine, however, what I failed to realize was that of course the thickness of the steak has a lot to do with the time and temperature in my humble opinion. maybe Alton will beg to differ, needless to say, steak was terrific!
CornerChef 2 years ago
"my favorite chef has inspired me to go to culinary school"
Don't do it! Seriously. Culinary Schools are one of the biggest frauds out there. You wanna learn to cook? Here's how you do it:
1. Go and take ONE class: How to use knives properly.
2. Get a copy of Escoffier's "The Escoffier Cookbook and Guide to the Fine Art of Cookery" and get to know every recipe on every page. Culinary Schools will teach you everything in this book and it will cost you THOUSANDS of dollars instead of $20.
ourhealthcarestories 2 years ago
just curious how do you know..did you try it
stevo5702 2 years ago
Try a real one and not one that has a catchy commercial...
archangelkaz 1 year ago
my favorite chef has inspired me to go to culinary school good thing he only lives 40 minutes from me...maybe i'll visit him, also my steak turned out perfect lots of smoke but even more flavor
stevo5702 2 years ago
Just did two steaks this evening like this, aside from an insane amount of smoke when searing the meat, turned out quite well. Wonder if a top sirloin would work out as well.
arglebargle82 2 years ago
It would probably work alright -- I find a lot of the joy of steak in the crust that's formed by literally branding the steak on both sides with hot cast-iron (like Alton did). Top sirloin is probably the leanest steak, however, that'd work with this method.
fezan84 1 year ago
This comment has received too many negative votes show
"I wanna eat, not write a dissertation". God, if only he still adhered to that axiom.
surfingsuicune 2 years ago
the steak was great. it really worked except i used peanut oil and a 400 degree oven. still came out great. btw i love my steak medium rare
21min56secs 2 years ago
I just ate a steak cooked exactly this way.....
it was the best steak I've ever eaten in my whole life!
you are doing you're self a great disservice if you don't try this.
corderoy17 2 years ago
Cool! I will try it this way tomorrow for dinner. It seems very fast to do. working nights I am always pushing to save time. GoodEats has really been helpful.
cursivedragon 2 years ago
This comment has received too many negative votes show
I honestly don't see the point in letting steak sit though. Steak does not keep its heat very well.
Jedibron 2 years ago
Jet engine?
luongdung 2 years ago 4
Lube up the meat?
brianmarcus 2 years ago 3
the guy is a stud
bradyischamp 2 years ago 4
Best way to cook a steak evar.
toaster1971 2 years ago
Wow this guy is like the Bill Nye of cooking. Moe informative, less personality bs like current food network . He's entertaining and the focus is actually on cooking. Love it, can't believe I've never seen his show until now He's got a new fan.
LadyofTheSummer 2 years ago 85
I know right. Sad I just heard of this show like a month ago. Now Im addicted!
cursivedragon 2 years ago
@LadyofTheSummer
Welcome to the awesome world of good eats. It is tradition that you treat everybody to some rib eye......lol just kidding.
umrahsahab 1 year ago
@LadyofTheSummer Actually he based his style after Mr. Wizard, who predates Bill Nye by decades. (now I feel old!) LOL!!! And he mixed in Julia Childs and Monty Python as well.
MoyraAngel 1 year ago
@LadyofTheSummer look up all the episodes on youtube!! best ever
chevy9015 1 year ago
@LadyofTheSummer He's got two new fans. I love his personality. It makes him very watchable. It doesn't overwhelm the material, it integrates seamlessly and makes it more entertaining than it might otherwise be. I think Alton could explain anything to me and I'd enjoy it.
Moniker180 1 year ago
@LadyofTheSummer Yes he is. I just tried it the way he wanted me to cook it as, at age 24 now, I've watched people cook steaks in skillets using butter and Dales sauce but I've been cooking like this for a good while. Nothing like a crispy outside and a warm, red inside....rare ribeyes are the best.
mattdean1003 9 months ago
"mentioned more times in the bible than any other spice" Hahahaha
Narashava 2 years ago
Best food/cooking show. Ever. Period.
wryguy007 2 years ago 150
Yea. totally.
fioni29 2 years ago
This has been flagged as spam show
the only guy that can make cooking a steak sound like a physics problem...preparing ANY meal should not be this anal...
kappa27 2 years ago
If you think this is anal you should see his lobster or shrimp episodes... now those are anal
killercow75 2 years ago 5
I love this guy
noneyajdub 2 years ago 10
Comment removed
zerolimitii 2 years ago
lmao @ toast: 155 degrees and up
draculasUncle 2 years ago
all you need to know about making a great steak is right here. ive been doing it for a while now and my steaks turn out perfect each time.
AB is probably the most informative FoodTV personality there is.
gekisen01 2 years ago 13
over a jet engine... whatever
kentorwow 2 years ago
I learn more from Alton Brown every day.
mightypudge 2 years ago 6
This comment has received too many negative votes show
I dont trust alton brown
kingdomofdalriada 2 years ago
Good, you shouldn't ever trust someone who actually explains things to you. Just believe everything your told without evidence or reasoning, no matter how stupid it may sound, and I'm sure you will be a real winner in life.
TasteOfGreen 2 years ago 6
This comment has received too many negative votes show
What makes you think that Alton Brown knows what he is talking about.
How are you so sure he is not lying to you. ?
kingdomofdalriada 2 years ago
Pretty much everyone lies to you all the time so I wouldn't be surprised if he was, but he does give science to back up his methods and claims (shitload more than everyone else gives you.) and you can easily research his claims to find out if they are valid, you're on the internet after all.
TasteOfGreen 2 years ago 4
yeah cause you know food network puts people on there station that lies about everything on there show come on dude use your noggin. for christ sake why the hell would he be on the air for so long and have been lying this whole time and what the fuck does he have to lie about? food? wtf its not like he has any personal stake in our eating habbits. so why lie. this is one of those why even say anything comments.
GeminiWulf 2 years ago 7
This comment has received too many negative votes show
Whe I said I dont trust Alton Brown, what makes you think I was refering to his cooking. ?
kingdomofdalriada 2 years ago
Comment removed
kingdomofdalriada 2 years ago
he's like bill nye for food I love alton =).
helsinkiangel87 2 years ago 12
is the meat bone in
jhooty14 2 years ago
"It's cast iron. It doesn't care!"
lol. This guy is really great.
qqquigley 2 years ago 2
"How do youlike your steak Bob? uhm we dont eat red meat" lol
mdoherty2005 2 years ago 7
meat tastes good... other animals think that meat... tastes good!
just2w4tch 2 years ago
The kind of experiment you can eat. Now that is the type of lab work I don't mind doing. If that won't get you cooking, nothing will.
pistontube 2 years ago
FUCK PETA!
TheJuggaler 2 years ago
alton brown is the beest network personality, if anyone could inspire me to cook it would be him! FYI i totally can't cook
minion6500 2 years ago 5
If you have access to a meat market that can provide you with restaurant quality meat, you can cook a better steak at home than 9/10 steakhouses using this method (and I live in Chicago - our steakhouses are no joke!).
downtpwn 2 years ago 2
OK, so I did this... I bought a beautiful well marbled ribeye, grabbed my cast iron pan and went to work. Thankfully I had the foresight to remove my smoke detector and place a box fan in an adjacent window for air circulation. Jesus, the smoke was unbelievable! I think it's because I was used to seasoning my pan with olive oil, now I use Canola oil. Anyway, the steak turned out F'ing fantastic! I'd say better than a steak house! Thanks, Alton! I've also done this with pork chops...
TMartinus 2 years ago 5
Hi, how does it turn out with chops? Which cut of pork? Any specific instructions you can give me? btw, I always thought I made a half decent steak on the BBQ. Compared to this method it was total sh-t. Thank the Lord for Alton Brown!
VonMilash 2 years ago
I bought a bone-in rib pork chop about 1-1/2 in. thick, but because pork needs a little longer to cook, I set the oven to 425 instead of 500. I seared the chop the same as a steak on top of the burner, then 5 mins each side in the oven instead of 2 mins. It came out perfect. I really like this method of cooking steaks/chops with the cast iron pan.
TMartinus 2 years ago
Great--I'll try it maybe even tonight! I've also been considering doing a filet mingon this way, but as you said turning the heat down a bit to 425 or so. What you said makes perfect sense...a longer cooking ttime needed, turn the oven down. Thanks!
VonMilash 2 years ago
Omg people were such bad actors back then lol.
kalennighteyes 2 years ago 4
I see people like grilled crap but the flavor of the steak is diminished. I question your taste, here I burn your streak. There you go.
rabbitsib 2 years ago
I like to see someone put cook over a jet engine
rabbitsib 2 years ago
I lol'd at that mental image.
kalennighteyes 2 years ago
FWI, chefs touch raw steaks with bare hands. End of story.
chefmarcgirard 2 years ago
he forgot to put blue on the steak temp. list.
koggi242 2 years ago
That was the best tasting piece of cow I have ever eaten!
flaschenbottles 2 years ago
why not grill it like its supposed to
SpicyDonuts 2 years ago
Because grill bars offer only little stripes of sear. A pan sears almost all of the available surface area with delicious goodness.
64blackbird92 2 years ago 3
Although a grilled steak looks good it lacks the flavor of a pan-seared steak.
chefmarcgirard 2 years ago
If you try this, you'll realize that a grilled steak is actually a WASTED steak. NOTHING compares to this method.
VonMilash 2 years ago 2
I couldn't agree more. A pan seared steak is so much more juicy and full of flavor. Grilling is an insane waste of good cow.
amotio75 2 years ago 3
i almost always pan sear my steak but grilling when done right is better
what's sad is a lot of people argue that grilling is better, but really they are not good enough to get better results than a pan seared steak
if you google "lydia shire gourmet" and click on the first link you see, you can watch an episode of "diary of a foodie" where the great lydia shire grills these massive steaks and then finishes them in the oven, it's the most perfect mehod I've ever seen
SorthNarolina 2 years ago
ok-thanks for the tip!
VonMilash 2 years ago
Thank you for that link. One of my favorite dishes is Ribeye w/ mustard cream sauce... and BBQ coals do something that just cannot happen in cast iron.
pimpshiza 2 years ago
If DURRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR stop with the SHlTSTORM and just enjoy the good show, GOD you people ruin everything.
Zaekk 3 years ago 4
if god didnt want us to eat animals, why do they tast so good?
MortHarlequin 3 years ago 13
If god didn't want us to eat steak, he wouldn't have invented steak sauce
acstarkatncsu 3 years ago 7
dont forget to bring your brain
zboishcha 3 years ago
You've never had brains before, have you?
FrostbittenWolf 3 years ago
That and I love sirloin and Ribeye
Necrucifer69 3 years ago
I like my steak rare and I love drin