The Perfect Steak Every Time With These 3 Techniques

all right we're back and we're in my work Test Kitchen kilcoy Global foods and I want to answer the question that I get asked all the time as how to cook the perfect steak now I want to start by making the caveat that there's no perfect way there's lots of different ways if you've got a technique that you think works well then please leave it in the comments below because we'd love to hear about it so today we're going to run you through a pan seared ebony Angus sirloin this has been dry aged it's quite a bit darker than normal we're going to do a grilled Carrara wagyu ribeye and we're going to do a reverse sear on one of these Blue Diamond tomahawks now these methods are all kind of interchangeable you can use them for different cuts some work better than others like I think reverse searing only really makes sense and big cuts but we'll talk through that soon let's get stuck in before we cook anything we need to talk about temperatures the most important thing so rare your 105 f40c medium rare 15f 46c medium 125 f52c medium well 135 57 and assignments are well done it's 160 or 70 1C so this is the temperature that you pull it off the heat source and let it rest also the same with reverse searing but we'll get into the the kind of nuances with that later on but you need one of these I bang on about the source time you know people that say I can I can touch at stake and know what temperature it is that might be true if you cook hundreds of steak a night if you don't cook hundreds of steak a night just use one of these it's way easier let's get stuck into the first one all right pan searing a steak so you ideally want to Skillet something like this cast iron heavy well seasoned and then your steaks this works really well with ribeye or sirloin or any or filler any kind of cut that's not massive like the tomahawk we're going to do later there's a lot of argument at the moment about whether you temper steaks or not bring it up to temperature room temperature I can assure you most restaurants around the world cooking steaks of this size do not temper their steaks they come out of the fridge and they go in the pan onto the grill and I do the same thing however if I'm doing a big cut of meat like a tomahawk I do tend to temper it now I don't have any science to back up why I do it I just do it at a habit all right I've had to turn the extraction on so it's a bit loud first things first this Pan's hot get some oil in it and don't be shy add a good amount of oil season our steaks with salt I'll talk about why I don't use pepper in a minute season it on all sides all right we can see that the oil is starting to smoke time to get these in first things first fat cap down what that does is render that fat and see they're getting color already let's get the other side now the flat face down and we're going to keep turning these we're going to turn them about every 30 seconds or so and that way we get really nice even charring we're looking for a deep red almost brow nutty color all the way on the outside now like I was saying before these steaks are dry aged so this would have been further down the end probably the first stake off the end so it's drier once it's drier it's going to like caramelize uh quicker now you can see here I'm really happy with this color it's time to add some butter to the pan so ice cold butter a few cubes and then to that some Rosemary and I got some garlic cloves here so this garlic cloves aren't peeled just going to smash them and then they go so we're going to base these steaks in that foamy butter and that's going to really amplify the caramelization that we've got on the outside now I know someone's going to come in the comments and say that's not caramelization I know it's technically not caramelization that's what we refer to it as at this point you really need to start making sure you check the temperatures because they can go over really quickly so this one here is about 34 degrees and this one's a bit hotter it's about 35 degrees but this will all happen pretty quickly now keep turning keep basting so you reach that internal temperature that you're looking for so we've got a tray with a wire rack ready that's really to rest them I think we're just about there now you probably noticed I've turned the flame off and that's because this pan was getting too hot all right take them off let them rest now you can pour a bit extra of that butter over we let those rest for a good five minutes then we'll cut it open and see how I did so there you go medium rare No Gray band on the outside it's not running juices everywhere it's super tender this has to be one of my favorite ways to cook a steak but let's get on to grilling all right grilling steaks now this applies to whether you've got a gas BBQ outside anything with the grill lines in it I've only got gas here charcoal is my third but we're indoors so uh we'll make do with what we've got so I've got a couple of really nice wagyu Ribeyes these are marble score six or seven I think so a really good marble score for for steaks like this I think once they get much higher they become too rich that's another video but I wanted to really touch on seasoning so here in Australia it's main most people just season with salt and pepper personally I don't use pepper either I kind of prefer to put my pepper on after freshly cracked I don't really like how the pepper kind of burns a bit and yeah Burns and taints a bit so I'm I'm a purist I just use salt I know in a lot of other parts of the world especially through North America people like to season their steaks with barbecue rubs and steak rubs by all means this is the point that you do that as well for me personally I don't think it needs a delicious really high quality meat I think it just needs salt so for the grilling unlike the pan searing we're going to oil our steak first so get a decent amount of oil on the outside rub it over and then we season with salt and make sure you've got a salt a clean hand for your salt and your dirty hand for your steaks so season with salt on one side generous as well most of it will come off when you hit the grill anyway so don't be afraid to whack it on there and then the type of salt you use we use what we call a table salt still sea salt so it's still evaporated from salt water not the flaky finishing salt Josh Wiseman gets angry when you use that we've got a big problem people keep using leaky salts to season stuff before it's cooked Josh is completely right in restaurants you don't use that salt because it's really expensive and this stuff's a lot finer so you get a more even coverage all you've got is flaky salt there's nothing wrong with using that as well anyway we've soldered these time to get to them on the grill so Grill's on maximum use your hand to find the hot spots all grills have hot spots this one's hot spots right here and that's where we want to go first put your steak down and like all the other steaks temperatures are saying we want medium rare we're going to pull this off about 45 46 degrees Celsius so when grilling a steak don't get caught up and having perfect bar lines unless you're doing competition barbecue where it matters it's actually more important I think to get more bar lines on there the more bar lines the more contacts you have with the grill means more flavor more color more flavor pretty simple and when flipping make sure you move it to a different spot in the grill if you can so these Stakes of ribeye are my favorite steak to have at home because of the fat content they've got this nice nugget of fat in the middle pretty good marbling all right so the truth is I would like more color on these but it came up to the temperature we're looking at so we had to pull it off so how do we get around that well we need our Grill hotter so that Grill was as hot as it can go I'm not sure why it's not up to temperature today it's been on for about two hours so it should be more than up to temperature but hey it shouldn't be overcooked but I would like a bit more color on the steak so if you've got a grill at home make sure it's cranked as hard as you can or if you're lucky enough to be able to do it over charcoal then make sure you've got a really good bit of of coals before you start cooking your steak let's carve one of these open and see how it looks the steak cuts like butter beautiful medium rare how does it taste that's delicious honestly you don't ever really miss that extra you know caramelization in the mouth feel but definitely visually it could look a bit a bit more caramelized anyway on to the last one the reverse sear tomahawk all right time to reverse sear this Tomahawk and it's a good time to talk about seasoning and now you've probably heard of a technique called dry brining a bit at the moment so dry brining is when you season a steak about 24 hours before and you'd put this on a wire Racket and leave it in the fridge what happens is the salt dissolves into a liquid and then basically penetrates the protein muscle it's definitely a very worthwhile option there's nothing wrong with doing it but it's not the end of the world if you haven't done it and I wouldn't recommend wet brining which you see quite a lot in things like chicken so be really generous with your salts like I was saying before I'm not a huge fan of cooking meat with pepper I put it on after now off to the oven so to cook this it's better to cook it on a rack if you have it and then we're going to get it in the oven all right so that oven is set to 110 Celsius which is about 230 Fahrenheit on fan Force I know a few from the kitchen world you see that this is a like a combination oven there's no steam set this is just dry heat like you'd have at your home oven so it's the same temperature and I want to cook this to kind of medium rare so we're going to pull this out about 46 degrees Celsius it'll continue cooking another maybe five degrees when it's resting and then we're going to seal it off all right so we're about 45 46 degrees Celsius in the center we want to rest this for a good 10 to 15 minutes it doesn't look super appealing I know it looks a bit gray but that's what this next step's all about so to get the the outside color you can either do it in a pan like we're about to do here or you could do it on the char grill like we did with the last egg so this was in the oven at 110 degrees for about 35-40 minutes in total but that will vary on your oven the fan speed the temperature of the steak when it went in so make sure you're looking at the internal temperature not the time or the oven temperature now all we're doing here is getting this really hot and we're going to seal the outsides if you're going to do it on a char grill you're going to boil this outside first because we're doing in the skillet we're going to oil the skillet first decent amount of oil and we're actually going to use a burger press to help press this in a bit you don't want to push heaps of pressure on because you'll lose a bit for too much moisture but just a little bit of pressure will help you get a more even color on the outside it's also worth noting it's probably better to have a bigger Skillet than I've got here but I didn't bring my big boy from home so I was intending on using the grill but as we saw in that last video uh for some reason that Grill's not getting super hot today so we'll get this pan ripping hot and then we'll get this Tower hawk in there [Music] so don't put heaps of weight on that you just want the weight of the press itself just holding it down nice and flat on the surface if you don't have a burger Smasher another fry pan works just as well and if for whatever reason you don't have a pan or a barbecue to seal this you can crank your oven up as high as it will go and do it in there but be warned it will get Smoky and your oven will need to be cleaned all right it's only taken about four to five minutes and we've got good color time to take it off now because this is already rested when it came out of the oven we don't need to wait so straight into carving Mitchell turn the extraction off mate yes yeah that's better I can hear myself think so this is a Tomahawk it's basically a ribeye like we had in the last video to carve this all we're going to do is carve down this bone here and we'll leave that to one side and then we're just going to slice it nice big slices ideally you want to get some of this part here which is the eye some of this part here which is the outer muscle all in one piece I like to take those first three bits off first which is usually you've got a really large piece of fat in there and we use that to prop the rest of it up and then we can get some big slices now you can see the benefit already of doing a reverse here this isn't bleeding out at all and we've got a perfect medium rare and a really thick piece of meat all the way through and this is when you do use flaky sea salt flaky salt is for finishing There You Go reverse said Tomahawk how good does that look I guess we better taste some even though I've been wearing body weight and meat today this is dry aged Blue Diamond oh that's delicious I love how consistently reverse searing cooked meat it's incredible now as I said at the start there's no right or wrong way to cook steak so leave in the comments how you cook your steak I think with these three methods you're gonna found to find something that suits your budget uh your kitchen style what you've got going on at home try one of them try them all let me know how you go if you enjoyed this video then check this video out because you're going to need something to serve it with these are my hero sides for Christmas but they work just as well any other time of the year thanks for watching subscribe if you're not like if you took anything from this video and we'll see you next week for another recipe peace

Channel: Andy Cooks

Views: 1,739,363

Keywords: Cooking, food, dinner, lunch, home cooking, steak, how to cook steak, beef, how to cook sirloin, how to reverse sear, how to cook ribeye, how to grill steak

Id: rgXtLVFzFmo

Length: 13min 45sec (825 seconds)

Published: Sat Apr 29 2023