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Inject it with tallow, then cook itnon the grill. Biggest misgake is not grilling over charcoal.
You lost me at "Steak in a pan". Charcoal is king. A fresh compound butter with Thyme, Rosemary and garlic will warm the meat back up.
Absolutely love dry brining a steak!
Great video, apart from the giant protein press ad Andy had on his face the entire video.
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Tallow is also great because of its ultra high smoke point.
1 and 3 are mistakes. 2 is just a personal preference/availability and doesn't really fit
Theres nothing wrong with using something thats more accessible like a high smoke point oil (avocado, canola, etc), and I certainly wouldn't call it a mistake.
I microwave a couple of plates to hot but touchable. Once I've cooked my steak to rare, I rest it between the two plates (top one upside down) while I make the sauce for a few minutes. In those few minutes the steak will continue to cook gently to leave me with a hot but saignant steak. Infallible….
Doesnt matter how many goddam times i tell my dad to let the steaks rest after i cook them, he doesnt listen and keeps saying its pointless and then starts eating them. Even after seeing what properly rested steaks are like…
Yeah, I just came up with reheating it after resting it last week myself… I know it makes so much sense.. but noone ever mentioned it. And yeah meat needs to be HOT. So thank you for mentioning it. It makes it so much better.
2. My girlfriend and i have found balsamic vinger to work well.
3. A quick aluminum foil tent has been my go to.
Never cook in seed oils!
I'm no chef, but I did know to rest steaks! Tallow's not easy to get but I'll have to give it a go.
Tallow is not exactly readily available to a lot of people 😅 it sounds amazing though! That’s why ghee, butter or oil is normally used
Reverse sear is always best, you can cook it to the perfect temp let it rest and then get your crusty maillard to get it hot right before serving.
As a guy eating good steaks since I was a kid these steak videos are all cringe.
Kitchen tips with andy!!!!
Damn good call Andy
Overnight is too long. 6 hours is the most you wanna do, 3 is plenty for a dry brine, BUT Uncle Andy is correct that drybrine is the way, also tallow, and the flashing. The only thing is that dry brining for too long, you actually lose moisture in the finished product.
Ghee/clarified butter also works well instead of tallow. Much more flavor than standard oil.
Hoq can flash frying the outaode of a steak for 30 seconds guarantee the steaks warmed through ?
PLEASE teach me how to cook a brisket steak??? Idk what it's called. It's a steak, from a Brisket. A brisket that's been cut into steaks lol
Hasn’t it been proven that “resting” doesn’t actually do anything. Cutting into a steak hot off the pan and one rested resulted in the same amount of juices released.
I've straight up eaten tallow. It has no discernible flavor different from oil. I would say that clarified butter is probably the most flavorable fat for searing steaks.
I do all three thankfully, I dont remember the creators name right now unfortunately but I learned about dry brining something like 4 years ago and have never turned back since. I also love to reverse sear the steak either before or after
Why is tallow so hard to find?? 🤷🏻♂️
Waiting for a vegetarian advice…
Should I flash the steak before slicing?
80$ for protein press is the only thing here thats cringe