 What a good day steak day. Oh, it's good This is why it's the best method. Just look at that. Look at that Don't try this at home There's all sorts of theories on how to cook steak all over the interweb Do you sear it first or there's all these new methods of the reverse sear there's cooking in sous vide So we're gonna take some of these steaks and do some experiments and see what really works and what's maybe just So the first method we're gonna do is sear on both sides and throw into another to finish I want to show how I would season a steak. It might look a little aggressive But trust me salt is a magic ingredient. Don't be scared You want to hold it high and you want it to look kind of like that do the fat also I Don't really like just Seasoning it and throwing it right in the pan the salt has to take a little bit of time to do its thing This has been under five minutes and it's pulling water to the surface already And before you put this in the pan you want to block that you do not want to just throw a wet steak into Hot oil it's gonna splatter It's gonna make it harder to get that caramelization and that crust on the steak and that's what you're looking for I'm gonna give it some pepper So you want your pan pretty much screaming hot a little pressure in the center because it wants to Bubble in the middle from all the heat flip this over So that's a pretty good sear on it already. We also want to get this fat cap right here I'm gonna put this in the oven Whoo, I think that steak Because it came to temp like it should on the counter and it wasn't cold all the way through It should only need just a couple minutes in there. Maybe two minutes All right, so now we want to rest this I have a clean pan here You know, we have really good color on the meat. So this should rest for I'd say Seven minutes or so you can see all the juices trying to escape right now. Imagine if you cut into it Is the time have we waited long enough? Don't cut it too thin either. I know it seems like fancy But if you cut it really thin, it's just gonna dry out We did a good job because if we didn't rest there would be so much more juice spilling all over this cutting board This is kind of you know, your standard classic method of cooking a steak when you do it this way You definitely get this like gray line from the hard sear We might be able to avoid that with the reverse sear we'll find out but this looks pretty good to me Reverse sear so I'm gonna season this again. This method right here kind of completely debunks the whole Searing a steak to like lock in juices. I'm searing a steak is really just for flavor only no crust will hold in Moisture from a steak. Not true Doesn't happen. We'll put it on this clean pan and let it go in this low oven. I Really like the reverse sear because nothing is happening Rapidly whereas when you're searing it first and then finishing it in a hot oven Everything's happening fast. You have to know what you're doing. You have to be comfortable with what you're doing This is just a solid shore bet to get a nice perfectly cooked steak. I checked this thing out Let's see what kind of temperature we're gonna get here 120 that's perfect. That's rare. So after searing the sides in the pan It should bring us right to about medium rare. We want the pan really hot And we're gonna put just a little bit of oil on the surface of the steak You also want to just like put it in away from you too, especially when you're using oil We'll do that Little bit of pressure That looks good. Yeah, look at that Get this fat side again Remember this steak is already cooked. It just needs the browning. That should be it Looks pretty good When I made this first cut you see these long lines are not what you want So you want to go against the grain so you have the shortest fibers possible And you definitely see less of that ring It's pretty even all the way through and this is the advantage to doing it this way where you sear it afterwards It's medium rare. It looks great. Can you see there's the really thin line of cooking on the edges and even all the way through I'm pretty happy with this. I think we should taste it. That's my favorite Wait one more thing So maybe we can test another method right now. It's the the 432 method So the idea is that it's a really hot dry pan The first side is going to be four minutes the second side is going to be three and then you rest it for two and It should be good to go, but That goes against my opinion Which is a rib eye should be a little bit more than Medium rare, but hey, let's give this a shot and try it Okay, so I'm ready to set my timer for four minutes once I put the steak in see how this goes four minutes Hey smoke in here This I would definitely not move it when there's no oil Otherwise, it's just gonna stick and you're gonna like ruin what you started So you may as well just let her rip. You got about a minute and a half left three minutes. Oh Oh It's pretty good pretty charred That's okay. I feel like I'm being controlled by a timer. I want to do something, but I can't home stretch Now two minutes. So you think it's gonna ooze juice everywhere. I think so I personally think it needs like ten minutes or a little less two seems a little not that much for me, but All right, that's our two This actually looks really good for me. I think it looks medium. I don't know. Maybe it's maybe it's medium rare It looks really good actually. This looks great for a rib eye. You just have to trust the recipe Recipes are usually there for a reason somebody's tested it. This looks to be like a pretty good method I mean this got a lot of char and hear that like these outer edges. That's you know, that's like medium Well, I would say that char doesn't taste terrible I feel like if you really love like a char grilled steak out on your grill in the summertime This is like really close to that. Okay, so we have another method here. Everything's gone. We're keeping this one simple easy Clean, we're just gonna put it in the oven Yes The only concern I really have with this method is that it's not going to have enough of that My art reaction and it's not gonna brown enough. So it will potentially be lacking in Some of that caramelized flavor, but we'll see and put just a little butter on it Kind of self-basting while it roasts. Let's take it to the oven. Let's let it rip curl the lot Should let it rest for a minute. It's brown, but not as Caramelized as like searing it in a pan All right, let's cut into this It smells good Looks pretty nice. I mean it looks like a Nice even done this I'm impressed. I Mean that doesn't look bad, right? There's not that cook ring on the edge looks even all the way through it looks medium rare to me It does not have that deep Dark brown crust that we love, but let's see how it tastes Feels good feels soft. They're good still the best one Was that reverse here, but I mean this one is actually really interesting because it Almost tastes the most like the meat itself like the aged beef. It tastes really pure My second favorite Next to the reverse here I am a little bit