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  1. Room temperature is also bullshit but you start off with that lol room temp is like 76 while that steak is at 43 and the time it would take to get to that point it would already be rotten. It’s better to cook it right out off the fridge

  32. You need to take into account the size and thickness of the steak, the steak cut, the amount of fat and marbling of the steak and such … I prefer a dry rub … There are several ways to achieve good results, but you need to have experience with your cuts.

  39. true dat, it's a myth. Actually in some other video they even measured it. Identicals steaks, one seared, one not. After cooking weighted them t to measure the lost water – turned out pretty much identical. Still it's important to cook hot and fast, just not for this "sealing" nonsense.

  43. I would have to respectfully disagree at least to a small degree it should lock in some juices while also getting rid of some of the outside juices. I do not think it will retain more moisture than a non seared steak at least not overall but I do think it will lock in some closer to the middle of the meat. I have heard the whole closes pores things only works on skin argument. However that's not the only way it works we are also searing the blood vessels in the meat making it harder for the juices to escape through the outer layer. Same reason you can still cauterize an open wound without any skin over the wound.

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