How To Cook The Best Steak Everytime (Pan-Seared, Sous Vide, Oven, Roasted, Grilled)

steak is always a good idea and as such each time you buy a beautiful ribeye steak the last thing you want to do is mess it up because it can be quite expensive so today I'm going to show you different ways you can cook the perfect revised steak [Music] [Applause] [Music] so let's just jump right in today I'm gonna show you how to cook a ribeye steak on the stove in the oven in the grill I'm also gonna show you how to make sous-vide steak everyone talks about immersion circulators but not all of us have them at home and finally because we have family coming in in a bit I'm gonna show you how to make a perfect standing ribeye roast so I have a total of three hours to cook all of this so I have to get going and also before you go off in the comments telling me that something is wrong this is just the way I like to cook it and it's a way I like to eat it so when it comes to cooking always to you know is best for you so we're gonna be working with multiple cuts of ribeye here some 300 gram steaks cut to about 1.3 inches thick a bone-in ribeye close to 600 grams with a thickness of about two inches and a standing rib roast weighing at around 2 kilos this will be really important as it will affect your cook time so always be conscious of size when preparing steak I like to tell people that it's a two-day process you need to first thaw it in the fridge only if it's frozen of course and then salted generously all over using kosher or cooking salt not fine salt and leave your meat uncovered in the fridge for at least 12 hours this will help deliver a great crust while cooking and will really concentrate that flavor fine salt isn't necessarily more salty it's just well finer so you won't be able to control the amount as easily visually once that's done you're good to go let's start with the easiest one just a pan-fried steak you won't be able to cook a good steak on a nonstick pan my personal favorite is cast-iron however if you don't have a good exhaust in your house it'll get way too smoky the next in line for me are stainless steel pans this one here has a copper base or an enameled coated cast-iron pan next take out your steak from the fridge at least an hour before cooking this applies to everything I'll be showing you today you can then season it again with some salt and pepper before cooking I personally prefer not adding any pepper because I don't want it burn it will only add it when the steak is done let's get a pan hot first and then add in some neutral oil like canola you don't want to do the reverse or you don't want to heat up oil in a pen as you might get something that will stick too harshly once your pan is smoking you can add in your steak now two schools of thought here first cooking times will depend on the thickness of your meat for mine I could either go for three minutes on one side and then flip it for two minutes on the other side on a medium hot pan or I can flip it every minute a technique used by Heston Blumenthal on a really hot pan apparently it helps generate a nice crust as well whatever you do when you have one minute of cooking left throw in a tablespoon or two of butter to is always better a crushed clove of garlic and some fresh thyme or rosemary and quickly base your steak this will give it so much flavor take out your meat and let it rest for five minutes I went for a medium steak here so I took it out at around sixty degrees and the resting residual heat should bring it up three to five degrees more [Music] now for a sous-vide steak it's a technique that's used very commonly nowadays the idea is to bring in the whole steak to a perfect internal temperature and a water bath before frying it up and giving it a crust to do this you will need to hold your steak at a certain temperature of water for at least one hour and you usually need an immersion circulator to do that however if you really want to do it at home without one you can start by placing your ribeye in a ziplock bag with some butter and a crushed clove of garlic take as much air as possible out of the bag using the water displacement method heat up some water in a pot make sure not to overfill it and bring it to about 50 degrees place your bag in and leave it in there for one hour this is where it gets complicated you'll want to turn off turn on move your pot around or even add some cold or even hot water to keep the temperature steady it's not a lot of fun I checked it maybe every five minutes to make sure the temperature didn't drop too much or didn't go too high when the fire was on when done take the steak out of the bag get a pan on the stove nice and smoking add in some oil and very quickly sear the steak on both sides just to give it some color [Music] for our Bonin or thicker pieces of meat you're gonna bring a pan up to medium heat add in some oil sear it for about two minutes on both sides and then place it in the oven at 220 degrees until the internal temperature of the meat reaches 55 degrees I love cooking thicker pieces of meat because I find it so much easier to get right because you can really stick a thermometer and the thickest part of the meat and be very safely confident as to knowing when to take it out of the oven [Music] this for me is one of my favorite techniques that with a little bit of chimichurri chimichurri is so fresh but the meat it's just so fatty and tender so that balance is amazing I like my meat a bit on the bloodier rarer side um and this for me is like a perfect kind of rare to medium-rare delicious now time for a grilled steak I'm honestly not a fan of grilling steaks I only do this when I'm cooking a whole slab however it does have interesting flavor you can just season it with some salt or try out a dry rub just mix together one tablespoon of each of the following dried rosemary smoked paprika and garlic powder onion powder zatar or any other spice blend you fancy then we're gonna add a pinch of salt some freshly cracked pepper and a pinch of sugar rub this all over your steak when grilling if you're not confident being able to tell the doneness of your meat by touch have a thermometer ready as the heat off a grill will not be as predictable as a stove personally if I'm gonna grill something I want to taste that fire in smoke so I like to bring it up to a point where I can really see a nice charred crust so the only thing to be conscious of when you are barbecuing and won't meet personally I like to keep one side really high on one side I'm kind of like medium low heat so and each time I see flare-ups or any flame I just try to move the steak so I don't get too much flame on it because at the end of the day I don't want to burn this thick so just really this is on the grill it's one of the most temperamental depending on the weather outside depending on the wind and you don't want to close it so just keep it up like this high heat and then low heat i heat heat until you've got the perfect couldn't temp but you look [Music] so I'm currently sonís Jolyon I bought all the meat from five founders from a local butcher shop here in Melbourne and when I tried it was tender it was tasty is so delicious so I sent them to my brother-in-law in the Philippines Nico bull Zico with who we have an importation business called Bo Zico beef so we carry beef from New Zealand that's Wagga grass-fed grass-fed beef from Argentina somebody from France and now some beef from Australia so we actually shipped a bunch of this same beef that I'm cooking with today to the Philippines and we currently distributed with bowls Iike beef and our butchery called Ching Colo all the details if you are in the Philippines if you want to order our beef it will be in the description box below the standing rib roast follows the exact same process as our other steaks salted left in the fridge for at least 12 hours up to 48 hours then taken out an hour before cooking to coat it ritum ins four cloves of garlic and three tablespoons of minced herbs I'm using rosemary thyme and sage I'm gonna mash all of this with some butter salt and olive oil you don't eat to match if you're not an idiot like me and if you bring out your butter to room temperature first this will cook the whole slab [Music] place it in a roasting pan and that goes in the oven at 120 degrees for a couple of hours yes this is really low what we're looking to do here is bring the internal temperature up to 50 degrees or slightly lower then we're going to let this rest with our standing rib roast here very simple we've been resting it now for about 30 to 45 minutes the internal temp we're making one we're gonna try to make one medium air and the other one more on the medium side because a lot of people were coming to lunch today don't necessarily like really bloody meat and so the idea is we had 47 and then 50 to 52 I believe on this one in 47 and this one so we put it in the oven at as high as it goes so I'm at 250 centigrades and that's gonna go up to 10 minutes really just to give us some beautiful color and some my out reaction on the meat and then hopefully when we slice into it yeah we're gonna get a nice cooking temp like what we wanted with all of this don't leave it up to chance always use a meat some a meat meat thermometer it is probably one of the best investments that you'll do after 10 minutes in a really hot oven and letting it rest for another 10 minutes you should be good to go time to slice what we're looking for here is an evenly pink slice of meat without much of a brown outer layer this is basically perfect I'm generally just a salt and meat guy but from time to time I like having a little sauce if you want something fresh and tangy a chimichurri is very easy to make mince three cloves of garlic a bunch of parsley with hard stems removed some fresh oregano two small seeded chilies the zest of half a lemon the juice of half a lemon enough extra virgin olive oil to cover everything a little bit of red wine vinegar some salt and some pepper for something a little richer a nice quick red wine mushroom sauce start off by using any pen you use to cook your steak in now you can either start by deglazing the pan by adding red wine at this point but I actually like making the roux first from this fat so it's really up to you all those juices are gonna be cooked with some butter we're gonna let the butter brown just a tiny little bit before adding in some flour and whisking everything together until smooth this will parade a room we're then gonna add in our red wine and let that cook on high heat for about two minutes before adding in some beef or chicken stock let that simmer for about 15 minutes in another pan you probably have some steak juices here also fry off some onions and garlic for three minutes before adding your mushrooms once everything is really nice and soft you can add that to your red wine mix let all of this simmer until nicely thickened all you need now is some friends family and a good glass of red wine make sure to check out the next video where I'll show you how you can use the leftovers in two quick recipes a beautiful Ram don and a steak rice so if you're in Manila and you want to try some of the beef that I'm cooking today and all the other cuts that we have I'll put all the details in the description box below for bullzooka beef and virginal piece you [Music]

Channel: FEATR

Views: 472,240

Rating: 4.9255543 out of 5

Keywords: erwan, heussaff, thefatkidinside, rib eye, how to cook rib eye, how to cook steak, steak, beginner steak recipe, sous vide, pan fry steak, grilling steak, cook steak perfectly, best steak recipe, grill, fire, stainless steel, cast iron, bone in, bolzico beef, bolzico, best way, no fail, easy

Id: kZyr0VPBf_w

Length: 14min 29sec (869 seconds)

Published: Wed Jul 15 2020