Every Way to Cook Steak (34 Ways)

The steak recipe to end all recipes. Special thanks to Google for sponsoring this video!

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[dtemp]

Josh: "No BS cooking methods!"
Also Josh: *sticks ribeye steak into toaster*

[SheepdogSmokey]

Here is my only "complaint" about this video, all of you knew the method before you rated it. To truly find the best way to do something, a blind test is key. That way you say "Method 2 is nice, but 12 is best" and then you can complain at "THAT WAS AIR FRYER" or rejoice at "YES, REVERSE SEAR WON" after you rate.

[ItzBwo]

Tandor makes a lot of sense since the beef fat that is rendered basically bastes itself as it drops down, similar to different cultures style of skewered meats. Looked incredible

[nj_souza]

As an Argentine, I can add that traditional chimichurri is made without shallot or chili and needs spices such as oregano, sweet paprika, and red pepper flakes. Other than that, it looks great Josh!

[SatieSatie]

This very trio (Joshua, Vicram & Cam) is my absolute favorite, the chemistry between them is off the charts. Please do more videos together! ❤

[blueicer]

I actually believe if you take a bunch of amateur chefs and make a very simple menu based on this series, you'd have a banging restaurant. Imagine Tandoori Steak au poivre just being in a restaurant, Classic and safe, yet unique so people will want to go there. With that smokey burger. High end menu for sure.

[SecretCypher]

Did anyone else notice they gave the propane grill 2 extra points? 8.2+7.8+7=23 not 25

Edit:
Also, just want to say, it doesn't bother me, just an observation that I was curious if other people shared. Thanks for the responses/likes!

[SmapableHD]

I love how your narration almost feels like you're watching the video with us for the first time. Great entertainment. Thanks josh!

[dhoomeify]

"If you have the money to buy a steak, the last place it should going to is an air fryer, just put it in anything else."
- Vicram, before realizing that the pressure cooker and the slow cooker proves him wrong.

[axel.lessio]

Tandoor makes a lot of sense! You get to eat a lot of perfect "mini steaks", each with an ideal bite experience, and no need to use a knife.

[softgunforever]

Josh: uses only salt and pepper in the Chicken Fried Steak to "keep it fair"
also Josh: uses a whole bunch of stock, veggies and aeromatics to cook Braised and Tartar steak.

[BigJoeTransformed]

Personally, my favorite technique is to slow smoke a steak and then sear it. The smoke gives the steak an amazing flavor that you just can't get with any of the other techniques. It also provides an even cook throughout the steak.

[TheCuriousNoob]

The thing about microwaves that people don't know is that the power setting is there for a reason. 100 is standard and is for heating liquids.

Set it to 50 and your reheated meals will take longer to heat up but it will be much more evenly cooked. Why? Because listen closely to your microwave. Instead of full watt power at all times, it pulses the microwaves and gives the vibrating water molecules in the food enough time to do the heating over time slowly instead of just causing the exterior to vibrate fast (causing excess heat) without the interior heating up as well.

This also prevents breads and other delicate foods from getting stiff or soggy. This is all in your microwaves manual.

[noahjohnson]

The best steak I have ever had was after a week of camping on an island. They gave us each a steak and told us to cook it ourselves, so I put it over a campfire, 2 minutes each side. Idk if it was because I was tired of chuck box food, but the flavor was a solid 10. I am going to have to go next time that trip comes about, just to have that experience again.

[quiet_one]

You know Josh made it when he is being sponsored by Google... on their own platform.

[izakrichman]

As a sous vide enthusiast, you need to cook it for closer to 3 hours, that is what makes it tender.

[longaugust]

Roasting/broiling been coming in very respectably in this and the potato challenge and I'm glad to see it. I work as a personal/pro chef and I use the broiler A LOT because direct heat is awesome for Maillard development but there's no splattering pan or filthy grill grate to clean up. Also doesn't require a ton of oil to get that hard sear on things. Pro chefs know: the oven is the most useful piece of cooking equipment in a kitchen; the broiler is chronically underused at home. In a commercial kitchen you might have a salamander, but in the home the broiler is a decent substitute that produces great, consistent results.

[arifali]

Vikram's rating is so weird, I suggest doing this kind of challenge without letting Vikram and other guy not knowing what you actually did

[Veronica_needssleep]

“Very Belgian of you” Now there’s a man of culture! A steak frites bearnaise is quintessentially Belgian (extra beer points if you add some home made mayo) but not in a tourist-waffle kind of way. Cam, I salute you with a heartfelt “godverdomme”!

[jjillalalac]

Charcoal is the best way to cook a steak but it needs mastery from the cook himself