Effects of Cooking COLD Steak

#shorts #food #easyrecipe
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MY KITCHEN GEAR

[cdp]

Isn't the whole point to let it come to room temp, as outlined previously by yourself, to let the steak cook more evenly? Wouldn't cooking it straight from the fridge literally make this problem worse?

[sowososmooth]

the commentary on this one is actually sane

[joshuavick]

Honestly that first piece of steak was fine. People are way too technical when it comes to avoiding a greyband; you usually can’t even tell when the center of the steak is cooked fine.

[seventyeight]

My man FINALLY doing a video on cooking steak!

[MagicOnWeb]

I prefer reverse searing. Cook on low in the oven until 5-10 degrees below desired temp, I aim for 118 with a meat thermometer. THEN sear hot and fast, only 1-2 minutes max each side and 1 minute on edges. Comes out perfect every time. I’ve done this with 1 inch cuts with zero guess work. Just check the temp once in a while

[ashpourpainting-ehkm]

The way he cooked it I’m sure even the dog will question his cooking methods

[roamingthereal]

Just flip it more frequently when cooking if you want less grey band, simple and effective; dont gotta finish in the oven unless you started it too hot in the first place.

[kurtmiller]

I love the band of well done on the edge. Every temperature of a steal brings different flavors. I find a medium rare middle and medium/wellndone edge brings the most flavor complexity.

[Chaddingway]

Me personally I just sear each side for 90 seconds, throw it in a 250F oven for 10 minutes and rest it under some loosely tented foil for 10-15 minutes. Comes out med-rare and still hot every time. It works great for most 1 inch steaks.

[thurnis]

All the people confused about the million ways to cook a steak but still want “the best” I suggest watching Chris Young who explains the science behind many steak cooking tips.

[njsteere]

I got a few of those quarter sheet pans after seeing them in your video and boi I use those dudes for EVERYTHING now.

[bryonseilerXauBry]

Love your content Man. Much sympathy about your loss of your Pop. I miss my Dad every day

[davidjoel]

That burner man! Hope that technology makes it to us mortals soon!

[willamyte]

I like these types of videos, simple and to the point! Keep up the good work

[dacjames]

Reverse sear for life! It’s so much easier than this method and produces the same or better results.

[ajcx]

i’ve found that letting your steak rest is key when it comes to them thick ones

[maxdixonman]

I found that flipping it every 30 secs will get rid of the gray band and will let it sear just as hard (but more work)

[matsss]

Youtube = near deep fries the steak: look at that nice sear!

[Jankkkkk]

I got pandemic ebt assistance for missing out on school lunches and spent it all on filet mignon. Thought I was good at cooking steak turns out I’m terrible at it and the $30/lb shoprite steak saved me. Ima try this

[WILLYINTHEREEDS]

i actually like the difference in textures of the "uneven, " steak