The Complete Guide to Cooking the Perfect Steak

The Complete Guide to Cooking the Perfect Steak

Understanding how to cook a great steak really comes down to a few fundamentals. In this video I share the tips and tricks I’ve learned along the way and I hope this video can be a helpful resource in your steak cooking adventures. Don’t hesitate to drop any questions in the comments!

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00:00 Introduction
00:43 The Primary Cuts
01:04 The Secondary Cuts
01:16 The Tough Cuts
01:36 Overrated Cuts
04:45 Underrated Cuts
07:14 Do Not Buy
08:30 5 Additional Tips
11:13 How To Season Steak
12:17 Dry Brining
12:57 How To Cook Steak
16:43 Taste Test

[KurtT-]

I really liked the tip you added about talking to your butcher. As a butcher myself, I can confidently tell you that the #1 thing we're concerned with is making sure you know what you're buying. I've about lost count at this point over the years how many times I've helped someone who has no idea what they're doing and are afraid to ask questions. I don't know a single butcher who makes commission so we're not going to upsell something to you. You're trying to buy something to take home and enjoy with yourself, friends, or family, and we want you to have a good experience. Please please please do not be afraid to ask us anything.

[ajeckler]

In a previous career I sold 50-60 tons of meat a year and have to say that, in under 20 minutes, this was the best video on steak I’ve seen. Covered all the important points, amazing production value. I’m going out to buy a steak now.

[danielfeliciano]

Boring???

Definitely one of the best vids out there!

[stevenharris]

The flatiron (oyster blade in Australia) is my favourite cut. Cheap, flavourful, tender and very forgiving. Slow cooked it can't be beat.

[carlosvasquezjr]

I love this video! As a Hispanic, flank, skirt, and eye of round are absolute staples in Mexican food. The way to cook the meats in the Do Not But category, such as the eye of round, is to add it into a pot with water and bring it to a simmer to cook for a while, like an hour or two. Low and slow is the key. Then, you can shred the beef and add them to tacos, chalupas, tostadas, or nachos. Enjoy!

[scottgoodwine]

My wife bought a flat iron couple yrs ago…it’s now the steak we eat 95% of the time. It’s ridiculous how good and underrated this cut is.

[thisismyshitpostingaccount]

This was really helpful, thank you

Just wanted to add another searing technique not mentioned in the video, the double sear. Just tried it for the first time the other day on some cheap grocery story sirloins, and it turned out great

1. Season and dry brine for 1 day in the fridge
2. Take out of fridge and let rest for at least 1 hour

(I wasn't using a cast iron pan, so I pre-heated the pan to the highest setting, and then immediately turned it down to medium heat after I put the steak in, this helped develop an amazing crust. I had read a bit that when putting a steak in a pan, it causes a "cold shock" effect where it will suck a lot of energy out, so I figured this would be alright. Probably don't try this if you're using a cast iron though)

3. Put the steak's in the pan with oil, I used olive oil though I'm sure any oil will work.
3a. Due to the previously mentioned strategy, I fried the side first that would be visible when serving the steak.
4. Fry both sides for 90 seconds each
5. Let rest for at least 10 minutes out of the pan (preferably on something grated, but I used a plate here)
6. Fry both sides again for 90 seconds each, I used the high heat technique again here.
7. Let stand for at least 5 minutes.
8. Serve

[leshreddur]

I've done a lot of reading and homework to become a better cook and one thing I've worked very hard on is mastering steak. This guy literally puts everything I've learned and then some into this video. Perfect advice from this guy.

[Patso]

I love the "teach me everything I need to know about steak like I am 10 years old" kind of content! You got a subscriber!

[jamalcashmoney]

Can we appreciate how much money he spends when he wants to make a video?

[lidip]

BOOK MARKED to refer to for years!!!
This video is a MUST KEEP!
AWESOME JOB, so VALUABLE!!
Thank you!!!

[HealthE_WealthE]

I love this video! I've been eating and cooking steak consistently for a year now and now that I've watched this I can actually pick the right cut and cook it the way it should be cooked. I will still take mine at a medium well. You've changed my life though. Thank you!

[Jdnr]

Here in Brazil, the Picanha is considered as a primary cut, being way more expensive than the Striploin, for example. So I find it funny and interesting that, depending on the country and the culture, the price of meat or the preferences can change.

[Jeanelleats]

Wow this is the ultimate Masterclass! Doug and I watched it through, and I feel less intimidated by steaks now lol

[jeremyh.]

Dude! What a presentation. Well outlined, well delivered, notes taken!!! Thank you!

[KingKalani]

I Just Want to Say This Was Truly an Ultimate Guide & Not Boring at All 👏 🥩

[dennysgmb]

In Nicaragua, we cook eye of round in a a pressure cooker with onion, green bell peppers, garlic, salt and water. Once it's cooked, we process the meat, add finely chopped onions and green peppers, salt & pepper, and lime juice. This recipe is called Salpicón and it's DELICIOUS. We typically eat salpicón at room temperature or cold.

[djramennoodles]

The moment you mentioned jerkey, i knew you were a man of class and character. I love buying those tough cuts, run them through a meat slicer, marinade, and dehydrate. Great values abound.

[mikemchugh]

The best type of video to watch; just the facts, and moving right along from part to part. Good info through out!

[jackal]

thank you so so so much for the info omg. I've been vegetarian for most of my life and only recently started trying to eat meat regularly to attempt to knock out my persistent anemia issues and this has been such a huge help. Trying to buy a cut of meat at a store when you have no earthly idea what you are looking for is such a nightmare and most of the other breakdowns on different cuts of meat i've looked at have been pretty hard to understand with little actual description of what each cut is/used for