Julia shows Bridget how to make the ultimate Cast-Iron Steak with Herb Butter.
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You killed me with all that seasoning
These ladies are 🥰 beautiful and superb great cooks too 😃👍
I must have forgotten a step when the oil in my rippin' hot skillet burst into flames… luckily I had sense enough to grab the flour so no damage beyond scrubbing the pan for a few hours and a smoke-filled kitchen, but made for an adventurous cooking experience. I never did make that steak…
Veg oil bad for you
I did this with a Ribeye and it was IN-CREDIBLE. I used salted butter as I like salty foods for the compound butter. DON'T! lol It was wayyy too salty but I just moved it off the steak and enjoyed. The crust was perfect and mine was a little more overdone than I like but that's my fault not theirs! This is an indredible technique!
I find cast-iron steak too tough to eat.
I much prefer beef steak.
Could you please do an experiment on whether it should be 2 or 1.5 mins, please? Thanks.
Also, for a thick steak like this shouldn't one brown the 2 sides (1.5*2=3mins) and then finish in an oven, so that there is the least of the grey band?
Getting the cast iron skillet 'ripping hot' (30 mins in a 500 degree oven) also burns off any and all the seasoning the pan may have acquired. Learned the hard way.
You use vegetable oil? The rest of cooking channels use gee or avocado oil. Vegetable oil has been proven to be unhealthy…..
Two of those steaks for four people? Naw…
This is almost funny! I just saw a video of Julia saying (and demonstrating) cooking steaks starting out in a cold skillet. And it was non-stick. She did, however, turn it every two minutes. I guess things have to change!
Try these on an air fryer 390f 5mins a side! Magic!
ITS NOT THE SAME MEAT WATCH THE VIDEO!!!!!!!!!!!!
These people are the worst. youtube Guga foods and you will have much much much better results and you will learn. Stuff like this is bad for the greater culinary community and should be delted for misinformation. This channel is a corperate extention designed for views Guga is a normal person who wants you to eat better. This is trash. fucking trash.
ATK,HEOLLO, BRIGITTE , when you washed your hands after handlinmeat, do you know that KOHLER faucet , is $ 1500 ?it’s carbon fibre, I looked it up years ago, but those steaks , are my
Type, my late wife murdered steaks then COMPLAIN THE MEAT IS. TOUGH, so I started to cook those, could NOT believe how tender 120*F was, 🇺🇸🇺🇸🇺🇸🇺🇸
Something I want to mention is to pat your steaks with paper towels before you put on the salt – one on each side. Take out all the moisture in them before seasoning, NOT AFTER. You season them with salt and pepper, and then put them in the pan. Unfortunately, the chef in the video took all the salt off – there is no salt on them anymore. This is a no-no. You need to liberally season these things because a lot of it will come off during the cooking as you are flipping, turning and basting. If you're going to use a towel after salting them, then salt them again :/
I would have also cooked them on the fat side a bit to render the fat, but that's just me. I think basting with some butter and garlic also adds flavour, but it's not required.
Parsley? Shallots? Lady, stay in your lane. Steak videos are for dudes that look 55 but are actually 35 and had already died of a massive coronary before the video got posted. Stick to cookie recipes
I never knew Rosie O’Donald had a cooking show
Weak – lot of bs / talking and very little teaching / info xfer. Worthless.
I'm going to fix a ribeye and mash potatoes, great video.
You didn’t sear the sides
You didn’t sear the sides
Love you two together from so many years ago. Your great 😊
1:33 lmao
How Hot is the Skillet?
I like my steaks medium rare, and sorry, this looked like the steak ended up rare with a leather outside. So flipping the steak multiple times may not be a great idea after all. Maybe you like rare?
I use cast iron but I want medium done.
I know this is an old video but can I do this with an Enameled cast iron skillet?
She took the empty skillet out of the oven and placed on stovetop but never said to turn the burner on. She showed placing on top of a cold burner then magically the burner was on who knows what setting
Ok! This is the total method that I am going to use from now on scouts honor
I own an 80 year old Lodge cast iron pan. It's the only way to fly. Check and flip every two minutes? I don't think so.
Vegetable oil. Gross. Never had an oily vegetable. Couldn't be more unhealthy then if you used corn oil. It's all about that extra virgin olive oil, avocado oil for that high heat. Coconut oil is a great medium chain fatty acid substitute for extra virgin olive oil. Otherwise good video.
Been using this method for years. I recommend skipping the heating cast iron in oven part. I don't think it is really needed. Especially if you have a Gas Range. Just put it over medium high heat for five to ten minutes to preheat.
When I used to do the oven preheat it was a guaranteed smoke fest once steak hit the pan
When Bridgett stomped her foot on the floor…HYSTERICAL!!
She didn't like the steak she didn't seem impressed
Oh that looks great for a once in while perfect steak!!
Thank you i use a cast iron pancake griddle on my outdoor grill and do similar recipe. This way i add smoke flavor to meat. I use bacon oil and butter… yeah
Lets raise them high and toast what the Vegetaries are missing out on
LOL @ the 👀 Bridget gave when Julia said she's no stranger to butter 😂. Thanks ladies for another great steaks recipe.
I love America's Test Kitchen but you SHOULD NOT be recommending vegetable oil, which is industrial sludge that causes many diseases. Please do some basic research on this topic.
I would gum one of those steaks to death!!!🤓
Making this tonight with cowboy ribeyes, using my great grandmother's iron skillet! Thank you!
100% lesbian lovers! Without a doubt food looks halfway decent but really simple. Watch hundreds of videos. Wow without the sinning
I am Tractor Trailer and the old timer say some days you just can't hit that dock well you could say the same about steak but I can only say you all get thousand and one chance to get right and one chance to get it wrong,so slow and easy and that will the best steak you seen,works for me..yours very truly Alfonso Cantu USMC Tractor Trailer Driver
I make all my steaks like this. My brothers were skeptical, but after they ate it this way, they are amazed. I shared the video. They do the exact same way.
Are they selling cast iron? Yes, they are.
🧀🧀🧀
Great video. Cast iron is my favorite way to cook steak. After 50 years of only cooking steak on a grill, changed to this method a few years ago. One suggestion, salt the steak for at least an hour up to a couple days on a rack and place in refrigerator. Salt draws out the juices. By salting well in advance, the juices will be drawn back into the steak through osmosis. Half hour is probably not enough time. When you pat the meat dry before placing into the pan, you're removing some of those delicious juices. If the steak is allowed to sit for (I use a minimum of 3 hours) the juices will be drawn back into the meat and the outside will be dry. Also, on a thicker steak, I like to cook it in a very hot pan, as you did, for a couple minutes on each side to establish a nice crust then place in a 400 degree oven for another couple minutes each side (for medium rare), or about an internal temp of about 120 degrees. Then, I finish it on the stove, basting with butter, garlic and thyme sprigs (just a matter of preference). This method allows the formation of a nice outer crust (but too much crust in order to cook the inside to the desired wellness). I'm sure that your method of turning down the heat accomplishes the same.