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Every way to COOK A STEAK! (25 Methods) | GugaFoods

Feb 27, 2020
Welcome back to Guga Foods. My name is Guga and today I'm going to explore almost

every

way to

cook

a

steak

. To keep this test as consistent as possible, I got the

steak

s from the same supplier. They are all of the same grade which my supplier calls them premium/premium. They are basically choice grade with a better marbling score. So let's get started. Almost all ways to

cook

a steak. If you're not familiar with ribeye this is what it looks like. There is always a lid that covers the eye. The tapa is one of the tastiest parts of the cow.
every way to cook a steak 25 methods gugafoods
Season most fillets with salt, pepper, and garlic powder. And for most steaks, let them sit for at least an hour so the salt can penetrate well inside. The pan-seared steak. Cover the pan with very hot oil. I am using avocado oil. Bring it to medium-high heat and sear the steak to a nice golden brown. I recommend turning it as many times as necessary. Turning it several times will prevent it from burning. And instead of turning black you're going to create a maillard reaction, like you see here. So turn as many times as necessary. Once you reach the desired color, lower the candle.
every way to cook a steak 25 methods gugafoods

More Interesting Facts About,

every way to cook a steak 25 methods gugafoods...

Add 3 tablespoons of butter, then add flavorings, I'm using garlic and rosemary. You can also use thyme or any other. While the butter melts it will deglaze the pan. And using a tablespoon you want to continue basting the steak. This will make your steak much tastier. You are going to continue basting until you reach a temperature of 135 degrees Fahrenheit. As you might expect this is a perfect way to cook a steak. The flavor it develops with rosemary and garlic is incredible. To say that this steak is juicy is an understatement. It literally makes your mouth water and the best part is that anyone can do this.
every way to cook a steak 25 methods gugafoods
This is an amazing way to cook a steak. The dishwasher-safe steak. After seasoning, put it in a sealed bag. Open your dishwasher and make sure there are no dirty dishes. Turn it on and let it wash for a complete cycle. I have to be honest, as soon as I took the steak out of the bag it looked exactly like a sous vide steak. sous vide. And I couldn't contain myself and cut it. And once I made it, it was exactly like a sous vide steak. It is perfectly cooked from end to end. Obviously, like a sous vide steak there is no crust.
every way to cook a steak 25 methods gugafoods
But we can fix that very quickly. Once I put that beautiful crust on, I quickly opened it and oh boy, this is good. This is a sous vide steak. It is cooked to perfection. And we all said, How? This steak is great. And I know it's hard to believe, but it's exactly like a sous vide steak. It is juicy, tender, tasty and we couldn't stop eating it. If I covered your eyes and gave it to you in a restaurant, you would say it was a steak made in sous vide. This is a good way to cook a steak.
The front seared steak. Put your charcoal very hot and brown both sides. The trick here is to keep turning. You don't want it to burn. What you are looking for is a nice, golden color on both sides. Once you are happy with both sides take it off the heat and cook it at 225 degrees Fahrenheit until you reach an internal temperature of 135. As soon as I cut it I can tell you right away that this is a great way to cook a steak. It's juicy and tasty. The crust is amazing and as you can see, we don't have a big gray band.
This is a great steak. And it is for this reason that most people in the world cook it like this. The baked steak. Set your oven to three hundred and fifty degrees Fahrenheit in broil mode and let it preheat. With the cooling tray and rack, your seasoned steak goes into the oven. And let it cook for thirty minutes. This is like the reverse grilling method on the grill. As you can see, it is cooked to perfection, side by side it finished medium perfect. But it doesn't have a crust, just like a sous vide or dishwasher steak we have to add the crust.
If I try it without the crust it tastes ok, it's juicy and tender but it's missing something And we can fix that. As I open it now you can see the difference. Now this is a much better steak. This is what I'm talking about. The fried steak. Fill the pot with canola oil and bring it to 350 degrees Fahrenheit. Take your seasoned steak and cook it in the pot. After 7 minutes take it out and it has a beautiful crust. Probably one of the most beautiful crusts on a steak. It's kind of crunchy and hard to cut but as soon as I cut it it's juicy, very juicy.
And you may think that it is greasy and tastes bad but no. This same day I had several people at home and we all tried it, and it is a wonderful steak. As you can see perfectly cooked medium rare. Yes the tip has a little brown but the crust is incredible. And the taste of the milliard reaction of the crust cannot be explained and to be honest

every

one who tried it wanted more. So I ended up cooking three more after this. It's a tremendous way to cook a steak everyone wanted more and more. It's wonderful, this is one of those steaks that you don't want to stop eating.
I know it sounds weird because you just fried a steak, but man it was good. He was really good! Hot air fryer steak. Heat the fryer to maximum and let it preheat. Once you get the ok, open it and throw in the steak. Cook it for 8 minutes. Once you finish the steak it is ready. As I cut it, it cooks unevenly. But I tried it and it tastes okay. It's not a wonderful steak but it's ok. It lacks a crust and is not very tender either. This is not a good way to cook a steak. To fix it, I took my flame thrower and poured a candle into it.
As you can see it now has a good char. I cut it and tried it and it's much better. Oh yes, it's fixed. This method works, but it is not the best. The caveman steak. Arrange large pieces of charcoal and light your fire. With this method you want your charcoal to turn white. Once done, put the steak directly on the charcoal. As the steak touches the charcoal, it will cool it immediately. It is normal for the sides to burn, that fat is in direct heat all the time. You want to keep turning the steak to make sure it cooks evenly.
After 15 minutes it is ready. Once I open it, this method works. It doesn't cook it evenly, as some parts of the charcoal are hotter than the others, but at the same time it gives a unique flavor to your steak. The charred flavor is intense, in a good way. It's still extremely juicy and tasty. This is a very good way to experience a good steak. And if you haven't made it, be sure to try it, just make sure you get lump charcoal. Don't use briquettes. If you do it instead of steak you will eat ashes. The panini press steak, or George Forman steak.
Season your steak, put it inside and let it cook for 8 minutes. After 8 minutes your steak is ready. As I cut it, as you can see, it is unevenly cooked. The tapa is completely overcooked but as I taste it... um it's okay. It's not great or great or wonderful. It's not a great way to cook steak but it gets the job done. It cooks quickly, it's convenient and if you're somewhere you don't have access to a stove or grill this will do the job. The boiled steak. Let your pot come to a boil and toss the seasoned steak in.
Once you reach the temperature of 125 degrees Fahrenheit take out the steak. When it comes out of the water it doesn't look appetizing. And when I cut it, as you can see, it's very raw, anyway I'm going to try it to see what it tastes like. And as you expected, it's not good. It doesn't have much flavor. All the seasoning has been removed. Believe it or not, it is still juicy and tender. But this steak has zero flavor. It is also unappetizing to eat this. It needs a crust and more seasoning. It can still be saved. Fry it in the hot oil, throw in a large piece of butter, baste it and infuse the butter into the steak.
When I brought it to the cutting board and opened it... oh yes! Now we are talking, juicy, tender, it lacks a little salt, but we can adjust that. Now it's good. The smoked steak. Set your smoker to the highest temperature. Let it smoke until it reaches an internal temperature of 135 degrees Fahrenheit. As you can see it doesn't have a crust, but it is perfectly cooked and when I take a bite it is a very wonderful steak, smoky flavor, even the juices of the steak are smoky. It's a great way to cook a steak. It tastes completely different from charcoal.
I wouldn't mind putting a good crust on it but it was so delicious, it wasn't necessary. I ended up eating this steak by myself. I didn't even care about the crust. The taste was great. The steak in butter. Melt 4 sticks of butter and set your stove to medium-low heat. Add your seasoned steak and let it cook in butter. It has a wonderful buttery smell that you hope is great, and as if it's not enough butter, baste it even more. Once it is cooked to an internal temperature of 135 degrees Fahrenheit your steak is ready. And there you have it, the butter poached steak.
It doesn't look as good as you imagined huh? As you can see there is no crust at all. It looks gross, but I have to tell you, it smells good so let's open it up and see how it went. When I try this steak, boy is there no flavor! The butter has taken all the flavor out of this steak. I'm trying another piece to see if there's any flavor. It does not have flavor. You can eat it, but it's not good. This is a terrible way to cook steak and a huge waste of butter. hashtag save the butter!
Grilled steak. Prepare a baking sheet with a cooling rack and add your seasoned steak. Heat your oven on broil/roast Place the oven rack as close to the heater as possible. add your steak and close the door, keep watching it and turn it as many times as necessary. I did it 4 times. After 8 minutes of flipping, my steak was ready. As you can see it doesn't have a good crust. The fat is burnt and there is no browning, it just looks horrible. My oven does not have enough power. When I cut it it looks cooked, but the edges and top have cooked unevenly.
But when I try the steak, if it lacks crust, it's not a good steak. So I took my flamethrower and put it to work. Once that was done, I cut it, took a piece. Oh yes, much better, now it even tastes like charcoal. A little bit of that char made all the difference in the world. Grilled steak, not very good. It is best to do it in the pan. The car engine steak. Wrap your steak in aluminum foil, making sure to wrap it several times. You don't want car fumes on your steak, open the bonnet and put your steak in the engine.
Make sure you put it in a place where it won't fall. Close the bonnet and I either leave the car running for several hours or go for a drive and forget about the steak. Once you get home from work, open the bonnet and take it out because it's time for dinner. You have to be careful with this one because it's hot, it's very hot! My nephew almost burned his hand there. Make sure you wear gloves. I unwrap it, and to my surprise, it's cooked, it looks like it's cooked well. But once I flipped it, oh guys we forgot to flip the steak in the car.
It was sitting there the same way and we never turned it over. Well we learned our lesson. As I cut it, you can see that one side is still raw. But let's try it and see what it tastes like. It's terrible, it tastes weird There's a weird taste This is definitely a horrible way to cook a steak. Steak in salt crust. Unlike the other steaks, I season it with garlic powder and freshly ground black pepper. For this method you want to use the correct type of salt. This is coarse salt, if you use fine table salt this will not work.
For one steak I had to use two bottles. After adding it to the container, just add a little water, this will make the salt flexible. This is the texture you are looking for, it needs to be moldable. Start making a bed of salt and lay your fillet down. Then cover everything with salt. The only thing you have to be careful with is that you cover each of the pieces. I'm setting my grill on indirect heat at 350 degrees Fahrenheit. The salt crust acts like an oven protecting and baking the steak. And one of the funny things that happened to me with this method is that the steak absorbs just the right amount of salt.
The only problem with this method is that you don't have much control. You're basically guessing when the steak is going to be ready. I gave it 20 minutes. Break the salt crust and remove it all. The meat has already absorbed the correct amount of salt. Once I shook it it was ready for sealing. Seal it hot and fast. And there you have it, the salt-crusted steak. Because you are guessing how long it will take to cook the steak is not the ideal way to do it. unless you crack the crust and take the temperature while it cooks.
But for this steak I didn't do it and it's a little overcooked. This method works, but if you ask me I prefer to save the money and buy more steak instead of buying more salt, Breaded Steak. Season the steak well with salt, pepper, and garlic powder. Take the flour and also season it well, I'm using my barbecue rub. If you want the recipe it is in the description. The secret to a good breaded steak is to season everything very well. Today I'm going to use panko breadcrumbs. And I did the same, I seasoned it well with my barbecue rub.
You want to coat your steak well in the egg wash, take it to the flour and make sure to coat it well, return it to the egg wash, and finish it with the panko crumbs. Put your iron skillet on the stove and fill it with canola oil. Bring the oil to 350 degrees Fahrenheit and add your steak. Since this steak is an inch thick, the crust will brown faster than cooked. So when the crust has a golden brown color that you like. As you can see this looks beautiful. Take it out of the oil and put it in your oven at 350 degrees Fahrenheit for 5 minutes.
This will give you a breaded steak cooked to perfection. And there you have it, your breaded steak. Oh yeah! I finish half perfect, I'll tell youright now, this steak is great. As expected, extremely juicy and tender, but even more importantly that crust is incredible, the breadcrumbs in combination with the fillet is great. This is heaven on a plate is a wonderful way to cook a steak. And I don't think there is anyone in this world who wouldn't like this. So try it. The grilled steak. Get your iron and put it on the highest setting. Don't add water, you don't want steamed steak After seasoning the steak, it's easy to press it and let it cook.
It is important that you cook both sides so make sure to flip. Once you use your iron to cook a steak, you won't be able to use it to iron your clothes again. From that day on it will be the meat iron, no longer the clothes iron. And as you can see, it works, it does the job. And there you have it, while I cut it once it is cooked perfectly. Just like the dishwasher, this was a surprise. It tastes juicy, tender, it's good, it works! The microwave steak. After putting it on a microwave safe plate, put it in the microwave and cook it for 5 minutes on the highest temperature.
Make sure to take a photo for Instagram. After 5 minutes I reach 125 and that's it. And there you have it, the microwave steak. It seems extremely appetizing, isn't it? As I cut it and look at it, it looks good Perfectly cooked to medium rare in the middle. It obviously has no crust. It is extremely juicy, and it feels very tender. And as soon as I give it a taste, oh yeah, this is not good. This is a horrible way to cook steak. It's edible, and if you have no other option it's ok. But let me be clear, it's not as bad as you think.
We can also save this steak by tossing in a little butter and giving it a beautiful crust. Once done you can now see what it looks like. And you'd never think this was made in the microwave first. As I cut it I notice that it is a little overcooked, but let me tell you, the crust is incredible and tastes phenomenal. It is juicy and very buttery. It was a great dinner for me and my family. No one knew it was microwaved first. As you can see, this part is perfect medium rare. Steamed steak. Put water in your pot, boil it, and put a steamer on it and cook it for 8 minutes.
As you can see, this is not a pretty steak, it looks horrible, very unappetizing. And when I open it, it's just as bad. This was one of the steaks that was difficult for me to try. And my relatives didn't want to try it either. But I tried it anyway, and it has no flavor. All the seasoning was lost, very similar to boiled steak. Cooking a steak this way should be illegal. It's terrible, but maybe I can fix it by putting a crust on it. I'm using this culinary torch which did the job. Once I opened it and tried the other side, to my surprise it didn't fix it.
I think this is the only method that is impossible to save. It has no meat flavor, it seems like everything is watery. It's a terrible way to cook a steak. Reverse sealed. Once you put the charcoal on the grill, bring the temperature to 250 degrees Fahrenheit. Put your steak in and cook it over indirect heat. Once it reaches the temperature of 125 degrees Fahrenheit. It's time to seal it. As you see the steak is red, that is a sign that it was smoked and this gives it a great flavor. Then make sure to turn it as many times as necessary.
Do not leave it unattended. Once you are happy with the color it is done. As soon as you cut the steak, you tell me! This is phenomenal, one of the best ways to cook a steak on the grill. Because the steak was slow cooked, it really has a well-pronounced charcoal flavor, it seems that even the seasoning is better pronounced. That's the reverse sealing and it's delicious! The salt block steak. One thing you want to remember about the salt block is that you want to heat it slowly. Do it like I tell you, not like I do it.
Previously cook the salt block and bring it to temperature slowly. Always hear the salt block can explode, but never experience it. To this day. And I thought my camera was recording when it exploded, but unfortunately not. But this was the final result. Once you bring it to temperature, season it with anything but salt. You are cooking on a small salt block. Put the steak in and let it cook, and as always turn it until you have a good crust. The disadvantage of the salt block is that it cooks unevenly. And there you have it, the salt block steak.
Well cooked. It tastes good, but believe it or not, it lacks salt! It needs a little salt. You would think that since you cooked in a block of salt it would be very salty. But not. This method works, just make sure you don't have a salt bomb that explodes. The skewered steak. You definitely don't want to use this type, this is more like for ground beef. This is good for small pieces but not a fillet. For a steak you want to use this type. This will allow you to easily flip your steak while cooking. And cook them over charcoal.
One of the great things about this method is that you can flip it without any hassle. You can easily take it from direct heat to indirect heat. This method is very popular in Brazil and many other countries. And if you are thinking that because you put a hole in the steak it is going to be dry, you are wrong. This method works very well and has been used for thousands of years. As you cut the steak you can see how juicy it is. The steak in the toaster. Slice the steak thin so it can fit in your toaster.
Season it well with salt, pepper, and garlic powder. Remove the bottom of the toaster. If not, the juices are going to be a mess. Put the fillets in and put them on the highest temperature. Play them three times. The cool part about this method is that you can see what is happening and it seems to be working. To my surprise, this is steak in a toaster. Well, honestly what can I tell you, it's not cooked evenly, It doesn't have a crust, it looked good when it was in the toaster but I cooked the steak, this is just a mess When I tried it it tastes, horrible, it's not good, don't try this at home.
This is a terrible way to cook a steak. The steak in wine. Add an entire bottle of wine to your iron skillet and bring it to a boil. Throw in your seasoned steak and let it cook for 15 minutes. I must warn you, your entire house is going to smell like wine. If you are not careful the smell of wine will melt into the walls. And it's going to be difficult to remove the smell of wine from your home. While the steak was cooking, I literally had to walk away. Don't take this the wrong way, I love the smell of wine, but while it's cooking it's horrible.
And there you have it, the steak in wine. Since there is no crust, it is basically a steak boiled in wine. Currently it is literally what it is. And while I taste the steak, it's terrible, I can tell you right now that this is the worst way to cook a steak. It doesn't taste like meat, it doesn't taste like wine. Simply horrible, of all the

methods

I have tried this is the worst. Sous vide steak. Season well with salt, pepper and garlic powder. Once that is done, vacuum seal it. Heat your circulator to 131 degrees Fahrenheit. Cook it for two and a half hours.
Once this is done, take it out of the bag, and seal it, there are many

methods

so today I chose this one. Once perfectly sealed, cut it and there you have it, steak cooked to perfection. Sous vide will give you the most consistent steak every time. This is a wonderful steak, and if you've never tried it you should. There you have it, almost all the ways to cook a steak. If you liked this video, give it a like. If I forgot a method that you think is great, put it in the comments below. If you are not a subscriber make sure to subscribe.
I'll see you in the next one, take care, bye.

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