The Biggest Mistakes Everyone Makes When Cooking Steak

Whether you are searing a beautiful filet or grilling up some meat for sizzling fajitas, steak is always a crowd pleaser at the dinner table. However, steak can be deceptively complicated when it comes to cooking it properly. For instance, your meal could be ruined before you ever leave the meat aisle of the supermarket. Steak is also not cheap, which is why we normally reserve it for celebratory meals. The pressure of ruining an expensive piece of meat really ups the, well…, stakes when it comes to successfully preparing a special occasion meal. There are very common mistakes we all make that have very easy fixes. In this video, we’ll tell you the mistakes everyone makes when cooking steak.

#Steak #Cooking #Tips

Buying the wrong kind | 0:00
Choosing a lean cut | 1:01
Not shopping where you can get advice | 1:57
Letting it warm up | 2:44
Your steak is too wet | 3:44
Not seasoning enough | 4:45
Using oil with a low smoke point | 5:35
Leaving the steak alone | 6:40
Poke test | 7:48
Not letting it rest | 8:55

[MashedFood]

What's your preferred cook of steak?

[hamedel-kady]

You talk too fast, and no thank you I won’t put my frozen steak on the grill. Im going back to Guga. . . So Les dew edttt !!!

[ametislady]

I can already feel something is wrong by hearing this souless narrator's vouce

[joesmith]

I've tried both letting the steak warm up to room temp and straight from the fridge. What happens is the inside is too cold so I end up having a good char on the outside but the inside is super rare because it was so cold. But when I leave it out the meat cooks evenly and quickly and perfect medium cooked throughout. I think the most important thing is letting the steak rest and breath and relax after you get it off the grill. That's the most important thing

[creper]

This video is completely opposite from what I learned from Ramsay.

[billschlafly]

I learned more from the comments than from the video. So there's that.

[MaheerKibria]

The biggest mistake when cooking steak would be watching this video. Never freeze a steak. if you're going to use a thermometer use one of the leave-in thermometers. Do not constantly flip the steak unless you are already done with the sear or you will end up without a good crust and likely will have a very thick grey zone.

[Ketharuil]

DO NOT COOK A STEAK WHILE IT'S YOUR COLD. IGNORE THIS TERRIBLE ADVICE.

[ironKurgan]

Everyone knows, Room temp (1) Sear on high on both sides until a nice caramelization (2) Depending on thickness 2-4 minutes in a 350 degree oven to finish, All done preferably in a cast iron pan. Best steak ever :)

[TardRepellent]

if you're cooking in a pan start on a higher heat and once you achieve the color you want, turn down heat and baste with butter seasoned with garlic(and even thyme/rosemary if you want to go up a notch) until you reach desired internal temp. the hot butter will cook both sides equally

[redcocoa]

WHO IN THEIR RIGHT MIND WOULD COOK A STEAK FROZEN

[henrybui]

Title should be, "how to cook steak for the idiots" or "dont listen to us, we are doing it wrong"

[avagud]

I just finished two steaks with a perfect crust, medium rare, coated in garlic and rosemary butter... I did this by not following this video.

- room temp
- salt and pepper rub
- olive oil on the flesh right before cooking
- cook on an iron skillet 3mins both sides
- 1min before finish butter garlic and rosemary into pan
- baste with butter and oil and juices until the last minute is done.
- ate with a thick salty gravy on a bed of mashed sweet potato.
- pressing the meat slightly to check I wasn’t over cooking.

[juliankirby]

If you don’t know how to pick meats at the grocery and their butcher is clueless, wait until an elderly lady walks through. Chances are They have cooked more meat in more ways than anyone else in the store, and can make any cut taste amazing. I once had a lady explain how to cook 5 different types of roast when I asked for some help.

[davidjames]

I used to grill my steaks as soon as I took them out of the fridge. The steaks always ended up being tough and shoe leather like even grilling them medium rare. I don't do that way any more. After taking advice from experienced grill masters years ago, I let the steaks get to room temperature first. They have come out tender EVERY time. Mashed...bad advice on that one.

[PhenomenalWonOne]

Pan seared over medium heat, sauteed in butter and garlic with salt, pepper, garlic salt and onion powder. Touch of Worcestershire towards the end. Flip the meat every 30 seconds to a minute cooking to desired doneness.
Here's my secret/preferred method. After resting your steak a few minutes slice into 1/2 inch cuts. Return the steak back to the pan along with any juices and use the pieces to deglaze any bits left stuck to the pan. Flip quickly removing any pink and pour milk to finish deglazing and capture all the butter, garlic, seasoning and steak juice. May need to remove the steak for a second resting period while the milk reduces to a sort of flourless gravy and to ensure it doesn't over cook. Once it's thickened return the steak to the sauce and simmer.
The result, a perfectly cooked "well done" steak that isn't dry or tough or over cooked and is bursting with flavor from the juices being cooked instead of running red.
Never liked pink steak or the chewy undercooked texture it brings. Every steak I had was either that or over cooked and dry. Finally cooked a few sirloin strips myself with this method cause I've always loved the flavor of steak and the texture of the fully cooked edges and figured I could flash sear strips to remove the pink and it turned out perfectly. Takes a lot of attention flipping constantly. I read online that flipping constantly keeps it from drying out and it really does. I know why people think well done ruins it but that's because most cook their steaks on high heat to sear it. Medium low adding butter if needed achieves the same thing and IMO even better because the juices that are typically left red actually cook too give the steak flavor we all love. I'm confident that if everyone who claims to love their steaks medium rare to medium well tried this a vast majority would change their mind.

[alexanderaquino]

I still go with Gordon.. I'd tried his recipe many times and it works for me

[riverp]

For the Anglo Saxon countries out there, "Kosher" salt is just what we know as coarse salt, mineral salt or sea salt derived. It has a lower melting point in water than table salt because it's coarser. You get different kinds of coarse salt, some is flaked, others lumpy crystals. For a nice sear the lumpy crystals like coarse sea or rock salt are the best on meat, roasts in particular, with steak slightly less coarse. Just adjust your grinder. Flake salt is more a finishing salt not a cooking salt as it has a very low melting point, almost instant, the better quality ones like Maldon UK and Jacobsen USA, Fleur de Sel Fr should be used as a light seasoning just before eating, they're less harsh and don't linger on the tongue and over power the food. Pure rock or coarse sea salt is used for cooking and indeed "Koshering" meat which is the Jewish practise of removing blood from meat. Coarse salt is needed in cooking because heat, oil and other moist ingriedients dillute the salt in the cooking process. For Koshering because it's more effective at drawing out the moisture or blood because it takes longer to dissolve. Ordinary table salt is just the same basic Sodium chloride but much finer and with additives to keep it dry and flowing, often enriched with things like iodine for health reasons. Americans have it slightly confused and call flake salt koshering salt, but it's not of course.

[bradleyconcepcion]

You always want to let the meat come to room temperature if you put the stone cold meat on a very high heat it will result in a much tougher steak.

[deborahfranklin]

I apply corn starch and kosher salt. Then I rub it on all sides of the steak I let it sit out until it’s room temperature and then I seared the steak on all sides. The corn starch helps give it a beautiful crust. Then I apply McCormicks steak seasoning.I put it in the oven at 350 until an internal temperature of 130° for medium rare. It comes out perfect.