Busting Steak Myths (How To Make The BEST Steak)

All I'm saying is that once you feel the tongue of the fork caressing your earlobe, you'll never go back. I am a kid. Every chef knows their unbreakable rules in the kitchen, but what happens when you really break those rules? The food gods rain down fiery vengeance. about you and your family or are they just arbitrary

myths

peddled from chef to chef waiting to be broken to be discovered by this highly trained team of culinary professionals this highly trained team of culinary teachers what are you bored? where are you putting them? try because this is me, kitchen adventurers, are you ready to chew some

myths

, do you have your myth-chewing pants on?

Trevor has his myth-chewing slayer God, he's so gen z it physically hurts, so today we're

busting

the

steak

myths, right, there are a lot of interested parties out there. There they think they know the

best

way to cook a

steak

. We're putting those myths to the test. So, is everyone ready to see the game plan? Yeah, I guess okay, perfect, I'm ready, the first mood panel we need to get into. The state of mind that we have to figure out how we are going to do this manifestation is real. I know someone who manifested by spending 80 on crystal, so if we look first here for a moment, today we have things moving, we have this sexy man with his abs out and george, it's george pippen and I graduated from college , we are going to

make

enough money from the series so that it can finally send me to college pastor trevor, you called this a mood board but it says vision board, same thing I wanted a clarification, my vision is a mood I disagree r.p Gordon Ramsay is long gone We can take control of his empire Then I will transform into a buff pumpkin And finally I will reach my final form as a cocoon Through the chrysalis stage I will be Pippin's head on top of a sexy The body of the Boxer also passes the prunes.

Prunes are going to be a very important factor in this. No more food processors either. Finally we do it. Nicolas Cage. John Travolta confronts me and the link. Do you have any questions about the vision board? It seems pretty clear to me, maybe later, yes. Alright, here we go, here we go, here we go, so we first got our methods when home sous vide machines came out. Everyone said this is the

best

way to cook a steak. I personally don't believe in it. I have a sous vide. machine but we're going to put that to the test because we're going to sous vide versus reverse year the new cool kid method versus normal which will be browning and then putting it in the oven uh no we're not going to cook anything in a grill talk to the fire marshal in Burbank and then we'll try salting it overnight versus salting it 30 minutes before versus salting it right before it hits the pan.

I'm really curious about this because I always

make

the old zero minute salt that knows what's going to happen and then you've seen movies with food they do the little basting thing, you put the butter in, you take the spoon, flippy, flappy, flippy, flappy everywhere, I don't do that, I don't think so. I don't think it's going to work so we're finally going to test it side by side, baste it versus non-basic and then let it rest, in my opinion the biggest scam in the meat industry - this will put it to the test by letting it rest the meat for five minutes. retains the juiciness b I say it retains nothing retains the crazy Let's try resting versus not resting Do you feel ready to take on this challenge?

I just went to a teppanyaki grill for the first time they do all these things like flippy tricks it's great do you feel ready to take on this challenge absolutely thank you nicole you're welcome I always raise my hand in class not always sometimes it's cool no I know the answer jupiter the largest planet is jupiter I'm nicole selling mickey mouse mickey mouse, oh, I'm Nicole Kitcheners, do you feel ready to take on this task? Trevor, why are you so quiet? The real g's move quietly like lasagna,

busting

the steak myths, not the lasagna haze, that's next week, oh well then let's get to it, let's admit that people are coming. everyone gets excited, come on, yeah Trevor, you're the most masculine guy I know, look at that masculine body, now you're a big steak guy, you cook a lot of steaks at home, no, I cook no steaks at home, zero , I cook about two steaks a year.

At home it's like it's a party for me. I remember buying a sous vide machine. These things used to cost several thousand dollars and now they're like 90 dollars at the old Walmart, so a lot of people have been using this, what it does is you put it in water, it circulates the water at a specific temperature so that the steak never exceed that temperature. Let's try dropping one into the sous vide as small as the science nerds that are. Like cookies, now nerds have become the bullies of today's society. right, okay, here we'll do the opposite, here the opposite is like the cool new method of cooking steak, what you do is you pop it on this thing that you put in the oven. at 225 degrees it will do about the same thing here, but you don't need to mash it in a bag, so it will gradually increase the internal temperature and then you will brown it on the outside to finish, the other is normal. brown we're going to brown it in a pan so all the sides are crispy and then we're going to finish cooking it in the oven, bring it up to temperature yeah, any prediction I've heard that the inverse Syrian is like the shape of Come on, that's it what all types of meat say, we drive big trucks, that's what they call them, yeah, and we cover steaks, yeah, we cook steaks, so let me touch this steak here with my hand.

I don't know, I hope sous vide doesn't. I don't win because I don't want to validate all the people who say you have to buy a CV machine, but I could say I've had some good sous vide steaks. I think I can get some meat. almost a little rubbery but I don't know man I'm rooting for reverse deer here oh shoot I pressed the wrong button stop aborting stop coming out of your mouth get out of your mouth you can take that to an internal level. but what 115 115. a little more remnant cuisine I feel like this is the truest knowledge we have instilled in people, how do I know?

Vacuum seal a steak and now you have a bagged steak on your first try and the best part is like a gogurt. You can put it in the freezer and then put it in your mouth. Yes, I have three years for children. We're not going to salt any of this now because we're going to try some salt later. uh, this is a steak, this is a steak with three steaks and we want all of these, we want to eat them all at the same time with the same amount. of resting time because that's the most scientific way to do it, we don't want some to rest more than others, so while these two are cooking they have longer cooking times, so in a second we're going to brown this one and cook it. the oven so everyone is ready at the same time to eat Trevor's salty skillet is heating up nicely we're just putting this in a hot roaring hot cast iron skillet right here we're going to put some neutral oil there you can use like peanuts, canola, vegetables, safflower, that's a word we're just using, probably a three-quarter inch cut ribeye, this is a boneless, skinless ribeye, we should put skin on the steaks, just wrap it in leather, yes, put skin on the fillets. don't think that's good you don't need skin do you want to season this pepper where is where is the donnie where are the donuts right next to you no donnie no donnie okay cool so the pan screams hot just press it down get it all nice and there It will stir for about three minutes on one side, you also want that fat cap, there you want it to burn well and well we will also do the same in the sous vide, what is the most stereotypically masculine thing you have ever known? done in the last week I had a model you have a model you drink a beer I drink a beer look at us for all your healthy non-toxic male needs okay let's flip the steak I'm watching it for about Three minutes with a nice hard crust on that look at your baby, she'll see it for another minute here, this will continue to cook on that brown over there, we'll put it in the oven after about a minute, wait first. and I want to do this, ah, fudge, man, they don't use tongs, your hands work better, so we're going to burn off that layer of fat that's there, which is just a nice little technique for cooking steak.

So what is the drawback of this method? That's why people don't like normal fire, so you can get what's called the gray ring of death, where the internal temperature doesn't rise as fast as you want, so the outside gets rougher, which is going to make it gray, yeah, it's going to penetrate, so basically only 60 of your steak is going to be cooked to the temperature you want, whereas this is going to be much better, so that's the downside, but That being said, I don't. I know it can still be okay, let's put this in the oven, put it in there, okay, so it's going to go in the oven until we get an internal temperature of uh, about 128, let it sit until 135 and now we're going to start.

Cutting these steaks over there Trevor, we have these roaring hot pans that are about to explode, yeah, let's do it, so we have the seared steak upside down, ready to go. Yeah, we're throwing this at 115 temp, we're getting a little bit. a little bit of transfer now, okay, we're drying the sous vide, yeah, now we're going to salt it because we didn't salt them before, so I'm just going to take some meat, half the salt, take this. everywhere, put this everywhere, so let's get some baths, why isn't the house warm? This is terrible, upside down, here one looks really cool, man, I love the way the steak comes out upside down and you just put it in the pan and press it down perfectly.

We will obtain a quick and pleasant sear since we have already increased the internal temperature of the steak. All you want to do is quickly sear it to score the outside for about 30 seconds, which is why we have the pans so hot that they look so hot. very different, yeah, so you get a lot more crust on the back here because you're looking to lose that moisture. Losing moisture on the outside of a steak is usually a good thing because that way you don't become like you. you know, steam on the sear, I'm going to lift this up, look how we look, it looks beautiful, that's cool, those side marks will mark this side for about 30 seconds, then we'll pull over there, come on, that's good, you have to do this. group, you have to act like a dad at the barbecue, yeah yeah, can someone get me a course? someone, get this guy, of course, yeah, get me a pair of white New Balance sneakers and of course, I'm chilling.

I'm going to direct the fat cover yes, yes Trevor fat cat back cover back cover fat okay, okay, mine is done, yours done, I don't know, it seems enough to see what I'm saying, keep saying a little more with sous Vide, you have to do it. brown it a little more, okay, with your bare hand, you can do that, there you go a little harder, all that because I want the crust to look like this, okay, oh Trevor, I have another steak, oh yeah, we have another Strawberry smoothie, let's have another one. shake it another shake it let's go where are we going let's go right there right here temp it with your bare hands stab myself with the thermometer there are so many explosions okay, that's right one two eight we're fine we're fine, we're fine, that's fine, that's right, here we go now we're rocking 27 look at us, a couple of guys making steaks on the barbecue ignoring that family and all the steaks, let's do it right now let's let these rest for about five minutes because that's what everyone says you should do, we'll try it later, yeah, they're going to do some things that were so aggressive, how simple, I don't like cooking steak, Josh, I don't either.

I'm starting to think that maybe I'm like a cool salad guy and to be honest, like a good piece, if you ever know his steaks are cooked, we should start dusting off Tony Stachary's ceremonial dust, it's not enough to taste it, enough forever. luck just essence essence of tony go well great uh we should cut on these yeah we're starting to start with let's go to normal let's go to normal I'm just going to cut off a couple of bites right here let's go there let's go there let's go let's go okay, let's look, let's see, let's see where we're going okay we have a nice pink color, but you see you know kind of a grayish color all over if you look at that steak no. retain a lot, you get a big gray ring right there, you get a big thick crust, I'm almost tough, this tastes like steaks, like the steaks I had grown, which is not bad, okay, let's see the back here, okay , Alright. so yeah, okay, the other way around here it definitely cooks a lot more evenly in that nice and juicy.

I'm going to have a thin crust again. Definitely much more evenly cooked. Yeah, you really notice that like a deep gray ring in that's a it cooks a lot more evenly, it's a lot juicier, it tastes, but the crust is crispier. I'm going to dive into Tony, intochopped liver. mint nobody, hopefully, yeah, store number one, liver stinks, you haven't turned it over here yet, okay, okay, stop yelling, wow, oh my god, okay, how long has this been resting bad? Two and a half years, let's say, two and a half minutes, okay. We have about two minutes left I have to say pull that steak okay beautiful beautiful beautiful ending get something here get something here do it do it they go do it okay we don't have to eat well so we have to use this one we have to eat this one it doesn't rest, oh God mine, okay, so let's open this up to see what it looks like after not resting, to see if we really bleed out in the juices, god, this is so hot, oh my god, this is hot, like sexy, hot or like, oh.

God, it's both, everything is fine, spicier than the monkey snake, okay, look at everyone start eating it, start eating it. This is all based on the fact that we are not waiting if we see that, honestly, it seems like they are something like that. like I'm sorry it was so hot okay I can't eat this it's hot that's really good first take half the pan there's nothing like Magnificent this is the best steak I've had all day. How do you feel about today's riots? Because we've been eating rested steaks all the time. No, it's magnificent. This is sitting for five minutes.

If we open it, go ahead. Yes, are you losing juiciness from that unrested steak? I do not know yet. We have to try it next to him because the danger is that when you cut him, he supposedly bleeds out, but I don't. Look at some, yeah, it's just red, it looks more drippy, right, this one definitely has dripping because you open it so fast it gets in your mouth, the juice leaks into your mouth, what's wrong with it? Whoever invented this myth, I don't believe it. They know how science works oh no, they're both really good wait look yeah I waited damn wait a second what the hell wait wait wait wait uh-oh I think the rest could be better , uh-oh, it's a really strange feeling.

I'm getting it, it's almost like the rest have had time for the muscle fibers to harden, I don't know, they almost firm up, that's really interesting, I'm happy to be here, I'm also happy to be here, what do you think? the rest of its no break I love it when it's like this still a little hard on the outside and it just holds all the juice and I like it like that damn lady I mean in my mind I have a clear winner I'm I'm willing to call it out and I'm pretty mad because I hate the fact that sous vide won.

I hate the fact that basting won. I hate the fact that all the things I make are not the things we find. Yeah, okay, rest is definitely. better even though I'm mad about it so we've decided rest wins making our myth munch sous vide steak 30 minutes salted beforehand, masterfully basted and yes rested now to find out who the champ is you'll have to rest the trophy. from the clutches of nicole trevor how many points have you scored? what's happening? gucci gang goon squad is your t-bone boy I said salty reverse psychic 30 minutes before base without a break also what the fuck does sous-vide mean that's not bad okay Trevor I have two okay do you want me to tell you which ones I got right?

Maybe I don't know, man, I want to take a nap, can you have like a pound and a half a slice? I have 30 minutes of salt and I based it well on the first one. and the last thing i didn't understand, if you ever thought it was a myth, you shouldn't eat three pounds of steak in the middle of a work day, no, that's true, ah nicole, what you got, I went with a salty baste to the empty overnight and no. Rest assured, I only got two out of four, but I think I still did a good job.

You're okay, yes, no, I'm struggling. It's not like lymphatic drainage. The last time I ate a lot of meat I had explosive diarrhea. What did you get backwards here? Zero. salt base minute without a break everything for my beef steak I only have a master base someone josh what did you get hey what's up this is for the sloppy squad and the ass boys we have reverse sear zero minute salt no base without a break virginity it's cool booyakasha is that trevor i have nothing to reverse your assault assumption without basting because it will make you blind uh and then whatever the other evil is i messed it up i honestly think it's really cool so trevor and nicole are champions.

You can touch the trophy my friend Dave made. I really have to give it back to Marcus because he won last year, but anyway, this is really cool because none of this is what I do at home. Yeah, and honestly, today I learned that my my own method of steak even though I don't do it a ton uh it's butt, it used to be a steak cook, now I'll be better at cooking steak thanks to this sous-vide you don't have to go out and get a sous-vide machine, I mean it is a very good tool especially for cooking steak, but since we didn't need a bad bite of steak today, on the contrary, here is a really great method that will help you very close to there, but I mean, wow, this was delivered, I mean, really fantastic day, how are you all feeling pretty tired?

Yeah, I'm really excited to take a nap and then not come to work for three days, well, let's make it a nice easy ending. Wow, my goodness, thank you so much for coming to the myth-chewers. I'm here to give you a little PSA about something called the vegan diet that results when you eat three pounds of steak in the middle of a workday. That steak is delicious and boy, you learned to cook it well, but you get what is scientifically known as bubble casings, so now I will formally retire and only eat vegan Cobb salads for the next three weeks waiting for all this meat.

It goes through my system just as you went through our little YouTube channel here. Thank you very much for going through the mythical cuisine that we have. I'm out of breath. It's because you have a lot of weight on you. No, no, it's the meat. Let me take a deep breath and do it. Thank you very much for stop by the mythical kitchen we have new episodes for you every week wherever you find your episodes we have new podcasts on your podcast channels on Wednesdays and contact us above on instagram at mythical kitchen with photos of your mythical dishes under the hashtag dreams become food Do you have any recommendations for a good little colonic coffee?

We are about to go there, see you with us. It's like an internet cafe. Want? You can play. I think I saw a groupon for one of you. They had a colon group and they didn't tell me. Hey, they cook their own feast while wearing the legendary kitchen apron available now on Mytical.com.