The Perfect Steak Every Time With These 3 Techniques
Learning how to cook the perfect steak is key! Let me teach you 3 key techniques with 3 different cuts; pan-seared angus sirloin, grilled ribeye and reverse-seared tomahawk.
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Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
00:00 Intro
00:42 Temps
01:25 Pan seared
04:52 Grilling
08:40 Reverse seared
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almost all other YouTube cooking channels tell you the finished temp and not the temp to take the steak off the heat, I've overcooked a few steaks because of this. thanks for clarifying!
I'm a banana. I'm a banana. I'm a banan. Tweet Tweet Tweet Tweet Tweet Tweet Tweet.
absolute masterpiece
cheers Andy.. had to watch it again to remember what to do.. Got some fat porterhouse steaks tonight to try this on. woohoo!
Totally agree on pepper. Add it after if you must have it. But I do love to change it up with some good bbq rubs from time to time 😅
Ya I've had new Zealand beef never Australian but I've had Australian waygu but compared to Canadian beef it's comparable to Canadian prime, Australian beef just has less marbling than Canadian beef and there for always cheaper in supermarkets compared to Australian regular and new Zealand beef
Can you just cook a steak without any pre-seasoning like adding salt before cooking?? And I like my steaks medium to medium-well.
One of the best and easiet explanations out there. Great stuff.
Great video, Chef! Thank you!
I am with you on the pepper! Love your work!
One thing i dont understand, was the laat steak here dry brined or was this just a suggestion?
Amateur cook here. Thanks for the video! Temp guide = chefs kiss. Reverse seared a couple thick sirloins. Inkbird Bluetooth thermometer worked a treat re temperature watching.
Seared in the pan with butter garlic and a couple rosemary sticks.
Banger!
You use gas hob to cook the steaks. Can you get enough temp into a pan with an induction top?
No pepper? Noooooo!
Hey Andy what about cold sear? Any thoughts?
Just cooked a 2”(5cm) thick ribeye following the reverse sear method, with thermometer. Hands down the most perfect steak I ever made at home! Thanks!😊
Please don’t oil your steaks when grilling!
Grilling temperatures are too hot for any cooking oil. Cooking oil smoke can add foul flavors to your meat.
It’s not needed.
Been spending some time going through your back catalogue since finding the channel and this is great. One of my favourite things to cook at home is steak to the point where I rarely get steak out any more.
Have used all these methods (although in the skillet probably the least but that would still be numbered in the dozens) and comfortable with them. Dry brining and grilling is my favourites for sure, but my go-to method is grill on max heat for bar lines then bring up to temp via indirect heat, rest & serve.
I've always used pepper prior to cooking, will try it without now. 👍
Did you leave the thermometer in the Tomahawk in the oven ?
Reverse sear is my go to. While it’s in the oven and resting I can prepare everything else and time it right
I heard babe’ giggling?
Gas grill, open flame. Marinate the steaks, dust heavily with fajita seasoning, a little cumin, a little garlic powered and black pepper. Dust heavy with white sugar and pour alot of soy sauce over it all. Keep it in the marinade for 10 – 20 minutes before cooking. At a med flame throw on the grill, 10 minutes per side then flip. Get the cross hatch pattern then put on a top rack or away from the direct flame. At 350 to 400 let it cook for about 3 or 4 of your favorite songs off you're playlist. Take the steaks off and let stand covered for about 15 minutes then serve. You'll have the best tasting medium rare steak ever!
Andy, I finally pan seared my first T-Bone after following your instructions. You’re right, the temperature really ramps up during the basting phase, so I cooked mine too hot. 😅
Regardless, it was delicious. Your temperature recommendations for when to REMOVE the steak from heat is such a god-send! Thanks heaps, mate! 🤙🏾
Can anyone tell me why he doesn't use pepper when seasoning in Pan Seared? TIA.
Hey andy how come your pull temps are lower than the mainstream pull temps
I like to cook my steak with the patience of Job then eat it as if i only have 10 minutes to live
Great Aussie cooking channel – no fuss – no BS – Thanks.
Who’s hungry?
Just bought a temp probe cant wait to test it out.
I use a electric Single element plugged in and turned on high. Cast iron skillet oil generous sea Salt, once Oil is hard
Thank you! I love all the methods, but probably for me the first is the most practical.
I prefer my meat COOKED ………………………………….. NOT effing RAW !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
we dont all have gas cooktops,,,,, now what<<<<<<<, , you cant buy that meat in woolies,,,lol. GREAT SHOW MATE…
YOU GOT TO FIND A GOOD BUTCHER,,,,,,,,,,,,no carton meat,, no old milk cow steaks like the big shops sell.
The Vietnamese butchers have good steak in Sydney outer suburbs..
😋😋😋😋😋
22 inch Weber Kettle. BIG Charcoal fire. ThermoWorks probe, longitudinally into the center of the steak. Timer set, 5 minutes. Turn once. Thermometer reads desired temperature, off the grill. Rest 10 minutes. Enjoy!
Sorry I’m late to the party but seriously, this is the best steak cooking video I’ve ever seen! No nonsense, succinct, entertaining, knowledgeable and no ego! Thanks Andy, I’m already searching for more of your stuff!
That’s a fried steack😂
God damn I want a steak so bad.