Cook’s Illustrated’s Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In the first episode, she shows you the best way to cook steak.
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thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.
Ok, Lan I will marry you🤣
Thanks for the lesson, love it
I don't have a gas stove so everything is much slower.
I like to cook a steak about once a month, I've used a lot of different cooking techniques to get that crust just right. This is hands down the best result I've had! The crust is crisp and perfect, the inside is so even. I did salt it about an hour beforehand and patted it down before cooking. I am officially obsessed! Thank you, Lan!
With this method, …noticed just the top and Bottom of Meat were seared: Can you also sear all sides – as a finishing touch? (without overcooking, etc.)
salt ahead of time leave in fridge pulls moisture and salt sucks back into the steak sear don't touch oven 400-500 depending on steak 120-125 depending how bloody you like it and a 10 minute cool. So traditional for me I don't mind cleaning up I like this method I've tried others and this is IMO the best way. No olive oil no butter herbs garlic? Just salt at the end? Not much flavor
Nice demo and explanation. Thanks
Can I use this method with an iron skillet?
Just tried the cold sear last night and it's a life changer! Cooked it on an induction cook top, so I had to accelerate the times a bit. But, the steak was favorable, perfectly cooked medium rare, with an amazing sear on both sides! Thank you for the comparisons and the tips!
Great meat cooking video. Cold sear sounds legit.
I used this method last night. The steaks turned out great! Thank you for teaching me a new way to cook my steaks.
I would finish the steak in a hot baste of butter, garlic, and rosemary for a minute. It would be best 🙂
what a bad video, this description of cold searing is missing the most important step of all… starting with a COLD steak. Don't warm it to room temp, take it straight out of the refrigirator.
You asked how I cook my steak… I broil them. I’m usually cooking 4 steaks so broiling is easier and faster, so the whole family eats at the same time.
Sous Vide can't be beat as long as you consider the extra time it takes to be in the water. Try cooking for more than two people and this method goes out the door althought it would be the fastest way for very small groups.
I want to try this
No special equipment. After using a temp poker
Question: keeping it tender? Thx4sharing ❣️
this isssss awesome
I can barely boil water, but this is how I've cooked steaks my entire life. Makes you wonder about listening to the experts.
This video just makes that $100 debuyer carbon steel pan I just bought for cooking steak feel like a waste of money… 🙁
@lanlam what about if the steak is <1.5 in like a flat iron could you modify the technique by flipping every minute to adjust for a thinner cut?
Guga: I'm the king of steaks
Lan Lamb: You best just stick to making side dishes.
I like this method the best. Doesn't take too much time, doesn't cook too fast or too slow, nice crust, and minimal mess!!!
I just tried your method and it worked really well. The problem though is that I used grass fed rib steak, which has less fat than corn fed steak, so how do you go about using the same method without overcooking the steak or drying it out? Thank you.
Tried this tonight, with a couple of nice filet mignons. They came out PERFECTLY! And no smoke, no fuss, no alarms. Thank you!!!
Great video, I can deal with all the cons of the stovetop sear. Sous vide, is not the way for me. I definitely prefer the Kamado grill for my steak. I been cold searing all my life and didn’t even know it. 😂😂😂😂😂
I don't know how but it works! Pan + oven kept me more or less satisfied for years but this cold searing with nor oil is something special. Simple and feels like there is more pure beef taste to it.
What if you need to cook more than 1 steak?
Nice! I didn't know I was cold searing, but this is how I pan sear steak…medium heat in a non-stick pan, flipping every two minutes. The one thing I didn't know is that you can start on high heat in a non-stick pan because the cold steak is preventing the pan from reaching the out gassing temperature for the first two flips. I think I prefer marinating the steak in smoked salt and pepper beforehand so it's a good tip to do it the night before.
Yummy. Your method makes me want to cook a steak and I am not even much of a meat eater. I will try it and my hubby will be so happy. Thank you for sharing and teaching us the right way. Your teaching is always an inspiration to me.