Steak Experiments - How Frequently Should you Flip a Steak?

what's up everybody he got barbecued bottles here a while back we posted a video on how to sear a steak in cast iron we got a ton of comment on we love reading your comments but what we saw were a lot of people saying oh you should be doing X and other people saying you should be doing Y and these comments were conflicting against each other so what we're gonna do is we're gonna take you down the journey on how to sear the perfect steak in cast iron so we're gonna be taking topics that where there was some confusion around so you know how frequently should you flip your steak when should you put the butter into the pan what else should we be using and we're gonna be testing those out in videos and we're gonna release those videos once a week over the next few months here so if you want to join us on this journey to searing the perfect steak in cast-iron make sure you subscribe to the channel and hit that button below so for today's video we're gonna be testing how frequently you should be flipping your steak to get that perfect sear so one of these steaks we're gonna be flipping it every minute the other we're gonna drop it in the pan and just let only flip it once so we're gonna let the first side sear and get the caramelized Admired effect that we're looking for then we're gonna flip it and let it finish and we'll see which one ends up having the better crust and ends up having a more even doneness throughout the whole steak so stick around so the first thing we're gonna do is just Pat these steaks down dry with paper towel we'll be testing to see whether this is necessary in another video but the common consensus is that it's an important step just to make sure you eliminate all the moisture so that when your stick hears it hits the pan all the energy from the pan actually goes straight into the steak as opposed to evaporating water now that we've got these steaks patted dry we're gonna season them up with a little bit of salt and pepper now we're just gonna let these sit for 40 minutes before we put them into the pan so we've been heating up the pan now let's just check the temperature what we're gonna be doing here is with one of these infrared thermometers just putting the laser right on the pans surface and we want the surface of the pan to be at least 400 degrees Fahrenheit so I've got that pretty much everywhere over the pan now it's time to add the oil all right now we're gonna put our oil in the pin we're using avocado oil because it's got a high smoking point so we're just gonna put in a good part is all of that and then spread it around okay with that in the pan we're now gonna add in all right so our first minutes up we're gonna flip this one and again we're gonna let the other one just sit there for probably four or five minutes before we give it its first flip just for the comparison all right we've hit a minute again we're gonna put this another minute so we're going to flip again Mini's again flip it over now we're coming up on four minutes for this steak here so I think it's a five minute mark we're gonna flip both you will see how they're turning it all right five minutes let's see how this one's doing what did I try all right we're another minute in we're gonna keep flipping this one and now it's time for us to add our butter they'll put a generous amount of butter in I want to make sure that butteriness gets underneath this state now we're gonna throw in some garlic now he's just taking these whole clothes just smush them with her palms and then added it to the pan you don't need to worry about peeling them or anything now I'll put some garlic in [Music] you can really start to smell the aromatics now another minute in here what's that steak add a little bit more butter [Music] [Music] what this one more time [Music] and that we're gonna start facing so just tip your pan to one side [Music] take all that melted buttery goodness some of the garlic dump that up onto the top of the states [Music] all right what that was you can really start to see the caramelizing going on here the Maillard effect working out perfectly [Music] let's take both of these steaks off now while these arresting we're just gonna tint them in foil make sure they don't cool down all right we've had these steaks off and they've been resting tented for about ten minutes so this side we've got the steak that we just let sit for five minutes before flipping it and this one we've had the the state where we've been flipping in every 60 seconds so first let's look at the crust that they got the one where we let it sit for about five minutes it definitely has a more even crust all the way through but there's certainly some parts around the edges that may be a little bit burned the one where we were flipping every 60 seconds I think we definitely got a crust around the outside but there certainly seems to be a large pocket in the middle where the Maillard effect didn't really take off and for the Maillard effect that that's really where the amino acids and the sugars in the steak come together under high heat to form the crust as well as you know that flavors of cooked steak or seared steak that we all know and love so now let's cut into this and we'll see how evenly both of them cooked all right so let's take a few slices out of the middle here just so that we can see the level of doneness on each of these steaks [Music] so overall I'd say relatively similar doneness we did these two about a hundred and thirty degrees a little more than a hundred and thirty degrees and I think the one key difference if you look at the stake where we left it for five minutes on each side as you look around the edges there's far more Brown it's not an even blending from brown through to medium-rare and the pink in the middle versus the steak where we flipped it every 15 seconds I think it did a better job of cooking all the way through so now the last test is the taste test you get the crunch of the crust nice and tender a good medium-rare there so now let's try this one hmm you know what I'm gonna give the taste test just take a here the one where we actually let it sit for five minutes as opposed to flipping at every foot every 60 seconds I think this one developed certainly a crust that made it a little bit crunchy err the taste that really you know that extra crunch really flows through in terms of the caramelization of the steak itself so my goal here was to find the winner between these two and I think on appearance this one had a better crust in terms of the doneness I would probably have to rank doneness over on the flipping every 15 for every 60 seconds steak side of things and then on the taste hands down I'm gonna give it to the steak where we let it sit for five minutes before flipping so there you have it folks it looks like if you got to flip it every 60 seconds or whether you're better to leave it for five minutes before flipping the answer you've got it here is leave it for five minutes so if you've enjoyed this video make sure you subscribe below as I said we're gonna be going down the journey here exploring a bunch of different elements within searing a steak to figure out how what method is the perfect method for searing steaks thanks for tuning in

Channel: BBQ and Bottles

Views: 624,635

Rating: 4.8183374 out of 5

Keywords: BBQ and Bottles, BBQandBottles, how frequently should you flip a steak, searing a steak in cast iron, Flipping a Steak, how to sear a steak, maillard effect in cooking, Flipping a steak every minute, ny strip in cast iron, when should you flip a steak, flip a steak more than once, frequently flipping a steak, How many times should you flip a steak, why should you flip your steak, flipping a steak in castiron, steak experiment, reverse sear

Id: HMJvXrZG810

Length: 10min 28sec (628 seconds)

Published: Sat Oct 13 2018