Cooking Steak in Cast Iron | The Constant Flip Method

everybody has their own stake video today I want to show you how I make steak we're going to be cooking this beautiful ribeye and I'm going to be using a coffee rub for the seasoning at the end the season the ribeye I'm going to season with kosher salt only and then towards the end of the steak is almost done I'm going to be using a coffee rub now this coffee rub I made with just a regular store-bought steak seasoning and some coffee grounds mixed together make sure it's steak seasoning not just regular seasonal and when you mix it mix two tablespoons of steak seasoning to 1 tablespoon of coffee grounds okay and you can see how that looks that's gonna be really good so here we go the best thing that I found to cook a steak in is a cast iron skillet today I'm going to be using this Lodge 12-inch skillet and this is actually the first piece of cast iron that I have around I've got this skillet heating over high heat and we want to get this skillet blazing hot so that we get a good sear on our steak there's a million ways to cook a steak what I'm going to demonstrate today is what I call the constant flip method it's a method of flipping your steak about every 30 seconds so that the state Browns evenly on both sides cooking evenly from both sides as well already seasoned this a little bit with kosher salt but I'm gonna season this a little more with a little more salt the important thing about seasoning a steak is you salt only when you cook the steak and once the steak is almost done apply your rub the reason you want to do this is because if you apply the rubber at the beginning all it's going to do is burn and you're going to end up with just a black steak so we're gonna just season right now with kosher salt and we're gonna use a good amount some of it is gonna come off in the pan and yes to rub this have some salt in it but not enough to really make a difference so we've got that good in season and now we're going to add two tablespoons of vegetable oil to our pan and we're going to start cooking all right we're gonna add a couple tablespoons of oil of this pan don't need a lot there's gonna smoke a little bit I'm using vegetable oil has this high smoke point you never want to use olive oil for high temperature cooking like this and we are going to add our steak we're gonna let this go for 30 seconds that's doing great every 30 seconds flip that Center you can see the color on that coming right in beautiful [Music] really you think they're starting to form a really nice trust beautiful : nice all right the next thing we're going to do now that's almost done I'm going to go ahead and I'm going to apply my coffee rub to this muscle at this time I'm going to add some butter and then filling symbolically drinking fresh rosemary and while all that's cooking then you're gonna go ahead and flip this and look at the color on that get your way very down in your butter and now we're gonna season this side as well he's gonna hit me to join us in that so I was gonna come off that's fine and somebody's gonna cook right on to the steak enough to only want and then we don't want to do this long because we don't want that real to burn you just wanted to just kind of get a good crust on the steak and then get it out of here let's pick this way about 30 seconds so we're going to flip it again and then look at that oh that's beautiful all right I'm going to put a little bit more rub on there to kick that flavor up a notch [Music] [Music] okay the snake is still resting just have a couple more minutes but there's a really nice dark crust on it partly from that coffee being so dark it looks beautiful wonderful crust on okay here's the moment of truth we're gonna cut right down the middle and see how we did on the cook temperature on the inside so here we go nice and tender and we have a perfect medium perfect medium warm pink Center you'll see that and as you can see the juice didn't run out on my board so I let it rest long enough but that's perfect look at that all the juices stayed in there it's still nice and tender and that's a perfectly cooked steak I hope you can see the color on that in the video it's just a nice warm pink Center the outside is nice and crusty and you could just see look how tender that is that's what I love about my rib eyes they have that great marbling in them and that fat just adds a lot of flavor to the steak but that's a great steak great steak so let me try a little bit that's great so that is how I do steak I do the constant flip method I used to do the method where I put it in the oven for a little bit but this works great I think it almost works even better because you get a better crust on mistake so try it out let me know how you like it I saw chefs like Gordon Ramsay do this method a bunch of times and I love it so this is my preferred way of doing steak now thank you you

Channel: The Culinary Fanatic

Views: 1,633,916

Rating: 4.5441875 out of 5

Keywords: cast iron, steak, ribeye, sear, lodge cast iron, cooking, food, beef, Rib Eye Steak (Ingredient), rosemary, garlic, butter, flip, Cook, Recipe, Cooking, Food, Chef (Profession), How To Cook Steak In Cast Iron

Id: 8Qit966koC4

Length: 8min 52sec (532 seconds)

Published: Mon Oct 14 2013

Reddit Comments

[u/[deleted]]

Always start with oil, then end with butter when cooking a steak. The garlic and rosemary was a nice touch at the end too.

I'm interested to see if the constant agitation from the flipping would affect the steak's juiciness, because most methods require only a couple flips of the steak.

Also, in terms of plating I would probably serve this by cutting into 5 or 6 long strips, due to the jet black color on the outside from the coffee rub. Whoever is eating it would immediately assume it is burned to a crisp otherwise.

[u/ss0889]

i like the method and it obviously worked very well. i'll totally try the constant flip method next time, either that or sous vide.

That being said, there are also some areas for improvement. This is a personal preference/opinion, but i'd suggest using only the bare minimum seasonings necessary. i use a LIGHT coating of salt/pepper, a sprinkle of garlic powder and italian seasoning towards the end. not really enough to taste but enough for aroma. mostly because it helps with a crust as well and the aromas create a flavor backdrop for the meat. With other meats, i use the meat as a carrier for flavor but with a rich meat like ribeye i'd rather taste the meat and have flavors that accentuate those flavors.

Butter: never at the beginning. at most, you should lightly brush the steak with butter to help hold seasonings on there and because that is how you get a nice crust. but always start with a high smoke point oil like canola, crank that skillet as high as it goes, and sear the living fuck out of the steak. if necessary, you can even lightly dust with flour.

towards the end, your steak was SWIMMING in juices. that is inevitable, but that is also basically lost flavor. use a thin coating of canola or peanut oil, fry the steak up in it, and let the melted fat of the steak itself come out and fry the steak. same thing you do with bacon, basically. then towards the end you can throw .5-1tbsp of butter underneath one side to heavily brown, and then flip and do it again for the other side.

and of course, let the steak rest.

Gordon ramsay did this thing where he sort of hits the steak with a bundle of herbs. i find that this does nothing practical for the flavor. so while you can easily flavor the oil this way, i find it most efficient to just grind up a tiny amount of the herbs and sprinkle directly on to the meat rather than wasting a whole paintbrush of herbs to get a mild and unassuming aroma about the meat.

but it does work fantastic if you stuff a cavity of a turkey or chicken with it.

[u/[deleted]]

Why would you burn garlic?