Top tips for cooking steak 🥩

[SB-wumk]

'Number 1'
Me: AH its oil
Me: ah no, it must be salt
'QUALITY'

[Patrick-zrtv]

Number 4... ALWAYS tap your tongs twice before you start cooking. If you don't your entire house is liable to explode.

[rarestceiling]

I love these videos they have actually been helpful by teaching me how to do some things and now I am a 17 year old boy that knows how to make a medium rare steak thank you

[TacticalReaper]

Great video. Really gives the youngins a understanding on what to care about when cookin.

[whowantsabighug]

Mallard reaction is when ducks come help you cook your steak.

[troyalger]

I worked at a well known prime rib/steak house and I cooked over a 2 ft by 6 ft open pit mesquite bbq grill. I would cook anything from filet, t bone, ribeye bone in, chicken breast and salmon steaks. I'd cook over 400 dinners (within 5 hrs)anything from black and blue to well done no burn well done.and not get one miss cook. I'm not bragging I just know how to keep the customers bellies happy

[tomihwang]

I sous vide my steak for 72 hours and let it rest for 72 hours... It's all green now...

[mcesher]

He is so good and being vague with the important stuff like time and temperature.

[lisae]

My husband argues with me every time I cook any kind of meat that I think needs to rest. He’s always too impatient or hungry to let the meat rest so that the juice can permeate the meat without running out. Now I’m going to show him this video every time he argues with me. Thanks Andy!

[deadbass]

You can see his cooking station are all sparkling clean! Wonderful!

[Rockmaster]

55°C internal at peak. Keep in mind it keeps rising a bit after you take it off the grill. So pull it off at 52 or 53. Depending on the thicknesss of the steak even earlier if it is thin

[ericparker]

Top 3 things... Quality, time to Reverse sear/rest & temp. .. bake at 225° til 110° about 20 mins.. pull put in cast iron pan SCREAMING hot.. cook for 2 mins flip, add 2tab butter, 2 gloves smashed garlic, sprig of rosemary a couple sprigs of thyme, then baste the steak for 2 mins.. Pull & let rest for at least 10 mins.. Then eat. While steak is resting you could add some sliced onions to the pan & add a couple splashes of beef broth & a tiny splash of cognac to.. cook of the alcohol & top the onions & cognac pan sauce to the steak... You can add a splash of cream for thicker texture/taste & it'll be a cognac cream sauce which is delicious & only takes a few mins to make while the steak is resting.

[kentgarcia]

Thank you very much for your patience in answering questions for us again thank you

[izzmah]

So much respect Chef! I have been watching ur videos non-stop, please upload more informative shorts like these, even if it sounds basic very useful and essential tips for student chefs like me! Thanks for the contents, please keep it up!!

[KorboQ]

it's crazy watching this and seeing how much your presentation skills have improved now!

[eabaendallbeall]

The reason you let it sit after cooking is to let the fat and juices cool and congeale a little otherwise it would all run out when you cut in to it.

[suechapman]

OMGoodness — that looks SO GOOD! Andy thank you!

[S_HE]

Fast becoming one of my favourite channels! Thank you Andy

[lastchance]

40 years grilling steak until I discovered cast iron pan creates insane crust and keeps all that delicious moisture in the pan. Finish with butter & garlic baste. Best steak you'll ever have.

[PortugalHolidayVillas]

Even MORE important ... BEFORE even cooking .... remove the steak from the fridge in plenty of time BEFORE cooking to allow it to get around room temp, which allows for a more consistent/controllable cooking outcome