How To Cook A Perfect Steak Every Time

whenever I cook for someone for the first time I always rack my brain on what to make it's stressful and yet every time the answer is steak because all it takes is 15 minutes and four ingredients to make somebody love you forever see to me steak is something that is really really really easy to make amazingly a steak is really tasty especially if it's a good piece of steak but at the same time it's also really easy to screw up and when I say easy to screw up I mean you have seconds before it gets overcooked or maybe even undercooked if you don't like it medium rare or rare although let's be honest the right answer is medium-rare now the method I want to show you is a technique that is kind of the industry standard in the restaurant world when you go to a restaurant they're probably gonna be either pan roasting or just searing off a steak in a pan and then basting it with butter but it is the timing in the way that you do it it makes it great first things first let's talk about what kind of steak to pick you want to make sure that your steak is thick and when I say thick I mean three C's in other words you want to make sure you're getting a steak that's one-and-a-half to two inches thick if you go any thinner than that then you're probably gonna overcook it before the outside is properly browned now there's so many cuts of steak to me the king that deserves the crown is the ribeye that's just my personal opinion plus if you take two rib eyes and put them together it makes a little meat heart perfect for a romantic dinner or valentine's day you're welcome but if I had to give you guys a list of what you should be using t-bone sirloin strip and ribeye those are my top picks now for the most important tip I'm gonna give you let your steak come up to room temperature before you sear it off I cannot stress this enough if you do not let it rest it is not going to get that nice even super crispy crust on the outside and it's gonna be gray a lot of people skip this part because they don't think it's important I'm here to tell you that it is very important so yes pull your steak out of the fridge and let it rest give it a little blanket pull out the Noma fermentation guide read it a bedtime story and let it rest now we're ready to cook the steak if you're still here thank you for sticking around take a medium to large-sized skillet and bring it up over medium high heat with about two tablespoons of oil and make sure this oil is a high smoke point oil now while that's heating up Pat your room temperature steak with a paper towel just to make sure that it's dried off and season it very generously with kosher salt and fresh cracked black pepper don't be too scared to go heavy on that salt this is a thick steak and it's very sad when you get an under seasoned steak now for the moment of truth once your pan is rip-roaring hot you're gonna add your steak now the way you can tell that it's hot enough is the oil should be shimmering and moving around the pan really easily and it should be just about this smoked more importantly you should hear this sound now if you're like me and you like your steak medium-rare then you're gonna sear that bad boy at that hot hot temperature for two to three minutes on both sides until you get that nice crisp brown crust now I'll talk about temperatures in a minute but when you flip that steak to sear the other side let it sear for about 30 seconds to a minute then add four tablespoons or 56 grams of unsalted butter two cloves of garlic lightly crushed left in their skins and one bunch of fresh thyme let that butter melt and baste the steak over and over for a minute or so until you've reached the desired doneness this is the other secret to a good steak baste and baste and baste with butter there is nothing that can go wrong with that make sure to keep a close eye on that internal temperature so you don't overcook it you know you can do the touch test if you know it but if you don't know it then the internal temperature you're looking for for medium-rare is 135 now as soon as that steak is done immediately take it out of the pan place it on a cutting board and pour all that sweet butter and juices on the top and then let it rest for five to eight minutes before cutting into it and you've got the most amazing steak of your life so yes the answer is that simple and if you follow these guidelines you too can become a steak master but before that happens we've got one more set of Bureau [Music] alright guys and that is it steak well that yeah that is it steak right now I'm developing some baguette recipes some sourdough back yet and I feel like that's something that's gonna be right down your alley or maybe not maybe it's not down your alley maybe it's on like a crossroad it's like not a part of your alley but like it's nearby like it's interesting and also be sure to check me out on Instagram there's a link below click it check me out love you smooches so yeah if you enjoyed this video or you learn something leave a like subscribe I'm sorry please subscribe okay I love you I'm doing this for you [Music]

Channel: Joshua Weissman

Views: 1,597,099

Rating: 4.9627552 out of 5

Keywords: steak recipe, how to cook steak, romantic dinner recipe, valentines day steak, how to make steak, how to cook a ribeye, butter on steak, cooking steak, perfect steak recipe, easy steak recipe, youtube cooking series, youtube recipe, joshua weissman, sat bawl pro, josh weissman, cooking, food, steak, best steak recipe, best steak, how to cook a steak, how to cook steak right, perfect steak, cook steak, make steak, meat, steak dinner, steak dinner recipe

Id: SdHE2zgSaxU

Length: 5min 16sec (316 seconds)

Published: Mon Feb 11 2019

Reddit Comments

[u/cnuttin]

That's pretty good, but I prefer the reverse sear method described here:

https://www.cookingchanneltv.com/recipes/alton-brown/reverse-sear-ribeye-steak-5458694?fbclid=IwAR16gI-8YeN2JtoB8DxNg7k7kohjFQhPW71HQQ6t6CkkNZ4ypWR5qPXjE_c

[u/anongirluser]

This is how I do it, without the garlic and tree branches.