NEVER EVER Grill a Steak again – Skillet-Seared Steak
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NEVER EVER Grill a Steak again – Skillet-Seared Steak
#skilletsearedsteak #castironsteak #pancookedsteak #oventopsteak #searedsteakwithgarlicandherbs #therealallthingsfoodchef #allthingsfoodwithjohnwoods #howtosearasteak #steakrecipe #castironcooking
🔥 Skip the grill and master the skillet!
This video shows how to cook steak to perfection — juicy, tender, and bursting with flavor. 🥩
Say goodbye to dry, chewy meat forever!
We’ll walk you through a simple skillet steak recipe that delivers restaurant-quality results right in your own kitchen. Learn our pro secrets for a perfect pan-seared steak: how to achieve a golden-brown crust, a tender juicy interior, and a rich garlic-butter herb finish. 👨🍳
You’ll discover how to:
✅ Select the right cut of steak
✅ Temper and season it properly
✅ Use the correct oil and temperature
✅ Baste with butter, garlic, and thyme for that signature flavor
Once you try these pan-seared steak tips, you’ll never want to grill steak again. No outdoor grill needed — just your skillet and a little know-how.
If you love Southern-style cooking, steakhouse flavor, and cast-iron skillet recipes, you’ll feel right at home here on *All Things Food with John Woods.*
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**Question:** How do you like your steak cooked? Let me know in the comments below!
Enjoy and happy cooking! 🍽️🔥
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📺 **Chapters for Easy Navigation 👇**
00:00 Introduction
01:17 Select A Good Quality Steak
01:45 Take Time to Temper Your Steak
03:01 Remove Excess Moisture
03:26 Season the Steak Adequately
05:17 Select a Heavy Skillet
05:38 Use the Proper Oil
06:32 A Reverse Sear Explained
09:00 Skillet Seared Method
11:28 Checking the Steak Temperature
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✅ How to Use
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If the weather is too bad to grill beef outdoors, I’ll have fish… And pre ground pepper? Nope. Loses all its volatile organics. Grind it at the time of use.
He’s absolutely right. My preference is to season the stake with only flaky salt. I also like to place the cast iron skillet inside the grill, even when it’s extremely cold outside. This helps prevent a mess inside the house.
I can't afford steak,I just admire them at the store.
Use clarified butter. Higher burn point.
yeah John is right.Anyone who tries to cook a steak that hasn't gotten to room temp. for at least 2 hours will find that it DOES NOT sear properly at all.
Perfect steak
Thank you great tips perfect video ❤
What the heck? In ALL other reverse seer vids, the steak goes in the oven first NOT for 10 minutes like this guy just said, but they bake at 225 for OVER 1 HOUR and some o it more than an hour, some even 2 hous, yet this vid says 10 minutes? The ten minutes in the oven is when you SEER FIRST, then they say 7 to 10 minutes AFTER the seer, but reverse seer all vids say over an HOUR in an oven at about 200-225. So I hope he explains this later.
Could it go in a pan first and than the oven?
You are right about table salt. Not good!
Old saying: If its gray inside, throw it away !!
Who grills steak anyway ~
Wait a minute…why…why..kosher salt? Explain please…other than something to do with jews.
I greatly enjoy this channel
20.00 for a steak today
good
Try Himalayan Pink Salt instead and try melting your butter first, then add garlic or what ever . 10 – 9
you do not tell me not to grill. Period !
I like the first one
I love the pan seared steak method. The key is the seasonings and the butter (real) gives it a nice creamy flavor.
The time that you've spent doing this, I could have my steak long eaten.
No restaurant warms steaks to room temp prior to cooking! They absolutely don’t have the time
This is it. I bake my steaks in the toaster oven with a temp monitor that pings my phone when I get to the desired temp for me that is 135. When it is close approaching that temp I get my cast iron skillet got. Butter …dry the steak off, sear both sides pul it off. Let it rest 10 min. This is the only way to cook a steak. And by the way my cast iron is nonstick. I can fry eggs on it no problem. And when I die I can give them to my kids. People should only be cooking with cast iron and stainless. Thats it. Stainless is tricky though, cast iron much more forgiving. Happy cooking.
I switched to skillet-seared steaks at 65, and honestly the flavor is richer, juicier, and easier on my digestion than grilled . I’ll never go back to the grill again!
I’m sorry, but I’m not a firm believer in using a paper towel to dry steaks off. You get wood fibers from the towel on the steak!!
I put the steaks first in my smoker instead of oven, then sear. Great flavor
Stop inventing please. We use olive oil here in Europe for ages. Best result and taste.
I learned from your video to use the kosher salt and the avocado oil. Thank you.
Fantastic!! That is how I will cook my steaks from now on!!
You had that seasoning left over and totally contaminated it for future use…..
Judging by the comments here, I can see that there are some REAL men here who know their beef/steaks… :)) and that's great. Now, can anyone tell me what is the temp/flame you cook your steaks in a pan (which was missing in this otherwise good video, or even it looks like he did not use fire/flame stove top, which for me is a much better method than electrical or induction stovetop); I mean is it on high flame? Medium to high? Medium? Or is it starting at medium-high and thereafter reducing it to medium-low??
Never use Morton salt
Ghee is the best Smoke point 485 degrees and never Boils. PLUS Tastes the best.
Why not season it as soon as you take it out of fridge? Let salt have time to permeate
Also if you are cooking in an oven, there seems to be no point with letting it get to room temperature first
Doesn't putting salt on your steak, chicken, pork, etc. draw the moisture to the surface, in which case you have to re-blot with a paper towel? And doesn't putting pepper on your steak before cooking give the risk of burning the pepper? I always salt before and pepper after..
I use "NO SALTed" good quality butter to finish with, basted with a spoon on the end of cooking and use most all of it that will stay on the meat. You never know what salt is in butter either, so add your own without TOO MUCH of added wrong salt ruining the taste.
where's a link to download the study?
who keeps their room temperature / thermostats set at 68-70 degrees?
Put butter on shoe bottom and will be just as good
Put on steel baking pan to bring up to room for temp. faster
Why no use tallow or lard ? Oils are not that healthy !
Many great chefs say that bringing a steak to room temperature is a waste of time and accomplishes nothing. I quit the "room temperature" thing 30 years ago and fixed the best med. rare steak there is. The only time we eat steak at a restaurant now is when traveling. He is just wrong about setting a steak out for hours unless it is to make you feel better about it.
We can’t afford big fat juicy steaks in the UK. Dunno where you yanks get the money from to have a steak snack
Worst salt in the world for your health….full of chemicals. Sea salt)Himalayan so much better.
You're an excellent instructor.
Food out of the fridge poses food hygiene risk after 2 hours, i would say rest steak at room temp for 1 hour to avoid bacteria growth. Look it up, leaving food out of the fridge for over 2 hours is dangerous and a well known food hygiene issue.
OMG! I just made the version 1 recipe. It was amazing! Seasoned with kosher salt, coarse black pepper, onion powder, and garlic powder. Cooked in oven for 15 minutes then seared with same aromatics for 2 minutes on each side. Served with sweet potato and steamed broccoli. I will make this over and over, especially cooking for guests. SO GOOD!! Thank you!
Thank you