Cook A PERFECT Steak In 30 Seconds

in today's video we are seeing if we can make an entire barbecued meal in our boundary also breakfast [Music] Nate looks like a really good barbecue yeah all right so really good barbecues aren't happening because everyone is quarantined at the moment if you're watching this a year from now we all got better and everything's great so we've done a lot weirder stuff in our foundry cooks I don't know if we cooked a lot of food we've burned a lot of stuff we've melted a lot of stuff the gummy bear I think was the only food we've put in there here's the basic idea we have several different types of foods that we want to try cooking in different ways in our foundry what's gonna be the result we've also had several videos where we tried interesting ways to cook steaks well I thought it was about time we combined those and tried to cook steaks in our foundry and I thought if we're cooking steaks in our founder we've got some other things we can cook too so we're gonna throw a little mini barbeque with calais myself and our cameraman mark so we've got a couple of steaks we've got some brats we've got some veggies we're gonna try and cut those up and like toss them in a little mesh basket in the foundry this all sounded fantastic but it didn't sound complicated enough to me mmm so she decided we should take it one step further and try and make waffles I'm gonna make waffles guys so I went to the store and found the cheapest waffle iron I could and then we ripped it apart we just have the plates now which are made of leaving them surprising to me hopefully we don't melt them we're gonna melt them you chopped veggies I'll mix up some waffle mix done cool [Music] [Music] we've got everything set up right now I think we're good to go I think we're gonna start with breakfast and then move our way up to lunch let's see how this goes all right just before we go start cooking waffles I am going to season the stakes a little bit probably maybe about 40 minutes before we get around to cooking those let's some of the salt so again give it a better flavor I have these two steaks but I have also taken to other steaks seizing them and I've been cooking them sous-vide in this pot over here which means they're cooking in a water bath that has held at exactly the right temperature and it just stays there cooks the meat all the way through to just right where you want it and then you are supposed to take it out and sear it lots of cool videos out there about how to do sous-vide steak cooking it's a it's a great way to do it if you happen to have a sous-vide machine googa googa has well well Guga the guy who has googa foods also runs the channel sous-vide everything right cooks a lot of stuff sous-vide so I've got a couple steaks in there and we're just gonna try and like brown the outside in the foundry so we're gonna try cooking some from raw all the way to cooked in the foundry and we're gonna try cooking some marshmallows roast steaks just cooking the outside this is very warm it's almost warming up outside today by almost I mean I still want a jacket but given the fact that I've lived through seven months of freezing this is okay also it's nice to be outside because we have been staying inside as much as possible we are keeping ourselves away from everyone else so the weird thing to say but we're social distancing I've done some strange cooking in my life might top everything out so first thing I'm gonna do is I'm gonna heat up these plates because when you get a waffle iron you turn it on you let the plates heat up trying to figure out what the most logical way of doing this was but there is no logic here okay hinges together you can heat it up yes on both sides that's gonna be the plan this might actually work better than we were thinking oh or not Oh oil oh is that what that was I thought it was like cuz these plates are aluminum yeah I thought it was like melting aluminum how long do you think I don't know normally it's just like Oh until like steam kind of stops coming out or somebody's wait for the button to turn green what monstrosity have we made oh good it's flawless look how good of a waffle we did we did a thing we well I guess when you did it cook it for a flippin more than that yeah all right take two let's just flip it more regularly in the hope it's already cooking yeah it's supposed to sizzle all right blessed time that's a good sign secondes and waffle me that's a waffle waffles yeah we like waffles do you like pancakes yeah we like pancakes that's a very good waffle you distinguished from this than a regularly cooked waffle nope tschoerk ham little quicker yeah once you had the boundary it might not be as crusty Brown as other people like but I actually prefer it soft like this I've got some stadium brats here and these are actually like 100 cents made of pork and basically tastes like sausage anyway so it goes well with the waffle it's good transition from breakfast to non breakfast oh good and I've got some cooking skewers now you are putting the hotdogs on there correctly trying I'm gonna do it the way you always see in cartoons and stuff good alright I just fired it back up I don't feel like it's a fair test until it's at full temperature like I could probably do some cooking at lower temperature but I want to go like full high temp once the foundry is already like you know 1500 1800 degrees that is actually a good thing to point out guys this is fire yes you can cook over a fire we're not testing whether or not we can cook with heat we're testing whether or not we can cook with rain degrees yes so yeah now through the lid on maybe we'll get it all the way up like 2,000 degrees kind of thing in case people aren't aware that's not the temperature you normally cook a hot dog at Phillip cook some hot dogs oh well the outside looks great I'm pretty sure the inside of that is still cool yeah not even a little bit more doubtful all right I'm gonna attempt from here the juice is dripping out and causing lots of fun little buyers now they are precooked so they're gonna be safe either way but I'd rather it be safe and good than safe and terrible nice new rule just wrote a story really quick rotisserie nice I don't think I'm gonna be able to save that hang on it's fine that's a little more than I usually like mine done I'm gonna be honest guys I never eat the button with a hot dog I'm just using it to hold it at this point but see is it even warm on the inside yeah all right there goes there's also a stick in mind so it's gonna be kind of like a weird [Music] how much do you regret that it's like charcoal MIT for sausage even with mine where'd the outside is just a little bit more cooked than you would normally want a grilled brought the charcoal flavor is overwhelming so I'm trying to open this up to get the inside and the inside is warm it's not cooked enough I think we need some grilled veggies got some sliced up all right yeah you're gonna go real nice and quick I like that let's go I really hope that these baskets are steel we don't know grilling vegetables very very quickly yes how quickly can leave hey the basket surviving onion down onion down so far so good well I'm getting some color there you go on the vegetables and on the basket back turn rainbow I think I'm good baskets now that's fine I think I've got some pretty good-looking veggies here look at this yeah pink onion flavor rolled up pretty nice I'd probably enjoy it more if I had done it over charcoal just cuz I like a smoky flavor but it's funny because these had a lot of charcoal flavor these have less some of these ooh well this had burnt flavor they don't have like the flavor of charcoal like cooking over trouble basket of veggies pretty good let's try the main course now sous-vide does not come out of the bag looking even a little bit good it comes out gray but it is cooked all the way that's cooked and it smells good I want to try a few slices and a few chunks like it as if you were trying to barbecue or grill okay so we'll keep one of each steak complete and then the other of each steak will cut up in a couple different ways I like it now Nate has already said that the sous-vide has cooked almost perfectly to what he likes so I think they were to start with just bobbing the raw steak because you could bring the cow out and introduce me and I would think it's delicious so that's how we're all I like it all right I'm just gonna put this whole piece down in and see what kind of results I get probably a delicious one I'm going to kind of pretend this is a campfire actually you know what I'm gonna I'm gonna call that one that looks pretty good I have no idea this is raw but even if it is that's probably okay so this is a sous-vide cooked and I put on my little hook wire and threw it in to get a little bit of a crust this is my not cooked at all but it was a very thin slice not bad way too overcooked for my taste at 2,000 degrees but yeah all right I'm gonna try a chunk now because of the shape of this hook this is actually just a very nice sort of little rotisserie handle I have going on here nice that was just kind of chillin there maybe two minutes less I'd say less the outside is cooked way more than I like in the inside isn't really cooked at all but again not really a concern for me the outside is the only thing you really need to worry about thank as far as any sort of bacteria is going and I eat steak tartare and I've no problem with it so let's take a look at this that's very hot I'm not used to over well done with the raw center so the texture really throws you off you go mark very hot don't actually yeah how you liking that cameraman mark so this is a raw one and I am pretty much positive this is going to be way too rare for my tastes completely rare on the inside too rare for me not a fan lots of you are that's fine good for you I'm gonna do dud but be how this cooks I like it well the fat is burning so fast it's making you nervous the fat and the edges of the steak are going really quickly have my whole sous vided steak right here and apparently I'm just gonna try cooking it on this hook here apparently well I know it doesn't look that good right now but watch this all right well that's probably the fastest crust ever been put on a steak that was about 30 seconds more than my taste actually I'm still gonna try it I'm not going to make Nate try it because I wouldn't be able to all right you like an Allen oh my goodness it's perfect it's actually a little too much sauce on this one now I'm cutting open the sous-vide cooked steak that I gave a crust to in about 30 seconds I had just slightly overcooked well some of you are gonna say that's horrendously overcooked yeah that is quite acceptable good crust on the outside but that absolutely worked for cooking the outside so for a sous-vide steak that is very tender just throwing it crushing on it oh yes waffles fast check we got a decent waffle and a less decent waffle hot dogs the ski words malfunction had the skewers not malfunctioned I still don't think it would work I don't like the flavor yeah the flavors just not right hot dogs you want cooked all the way through and we were getting burned on the outside and barely barely warm on the inside veggies but I don't like that flavor that it's giving off with propane it's just not my favorite steak yes oh my gosh yes in any capacity yes I feel like you're really rare mm-hmm great if you want to sous-vide and cook it first awesome great we were gonna finish the video guys but lunch I'll see you later [Music] you guys kind of another drill right hit that see what YouTube's recommending you can subscribe [Music] [Music]

Channel: TKOR

Views: 1,168,281

Keywords: thekingofrandom, tkor, grant thompson, nate, calli, random happens, prefect steak sear, cooking in hot fire, kng of rndom, ramdom happend, best steak

Id: 5boSwYQ9RBc

Length: 13min 47sec (827 seconds)

Published: Tue May 12 2020