Steak Experiments - How Frequently Should you Flip a Steak? (S1.E2)

What's up, everyone? A while ago, they got roasted bottles here. We posted a video on how to sear a

steak

in cast iron. We received many comments. We love reading your comments, but what we saw was a lot of people saying, "You

should

do it." doing there was some confusion so you know how often you

should

flip

the

steak

, when you should put the butter in the pan, what else we should use and we will test them in videos. We'll be posting those videos once a week for the next few months here, so if you want to join us on this journey to searing the perfect cast iron steak, be sure to subscribe to the channel and hit the button below to watch today's video.

We're going to test how often you should

flip

the steak to get a perfect sear, so one of these steaks we'll flip every minute, the other we'll drop in the pan and only let it flip once. so we're going to let the first side sear and we're going to get that caramelized Admired effect that we're looking for, then we're going to flip it over and let it finish and see which one ends up having a better crust and ends up having a more even doneness across the entire steak, so stay so the first thing we're going to do is just pat these steaks dry with a paper towel.

We'll be testing to see if this is necessary in another video, but the common consensus is that it's an important step to simply make sure you remove all the moisture so that when your stick hears it hit the pan, all the energy from the pan goes directly to the steak. instead of the water evaporating now that we have these dry fillets. We will season them with a little salt and pepper. Now we will let them rest for 40 minutes before putting them in the pan. So we've been heating up the pan. Now let's just check the temperature.

What we're going to do here is with one of these infrared thermometers we're just going to put the laser right on the surface of the pan and we want the surface of the pan to be at least 400 degrees Fahrenheit, so I've got it pretty much everywhere on the frying pan. now it's time to add the oil now we're going to put our oil on the pin we're using avocado oil because it has a high smoke point so we're just going to put a good bit of it that's all and then spread it well with that in the pan, now we're going to add it, so in our first few minutes we're going to turn this one over and again we're going to let the other one sit there for probably four or five minutes before. we give it the first spin just to compare, okay, we've reached one minute again, we're going to put this on another minute, so let's flip it again.

Mini flips it again now we're getting to four minutes for this steak here so I think it's a five minute mark let's flip both of them you'll see how they're flipping it okay five minutes let's see how this one goes what did I try? Okay, we're in another minute. We'll keep turning this one and now it's time to add our butter. They will put a generous amount of butter. I want to make sure the butter gets to this state. Now let's add some garlic. Now he's just drinking. All this clothes you just crush it with your palms and then added it to the pan, you don't need to worry about peeling it or anything, now I'm going to put some garlic in it, you can really start to smell the aromatics, now one more minute, what's up? that steak add a little more butter, this one more time and we're going to start tackling it, so just tilt the pan to the side, take all that melted buttery goodness, a little bit of the garlic, pour that on top of the states, okay.

What was that? You can really start to see the caramelization here. The Maillard effect works perfectly. Let's remove both fillets now while you stop. We'll just tint them with aluminum foil and make sure they don't get cold. We've taken these steaks out and they've been resting in a tent for about ten minutes, so on this side we have the steak that we let sit for five minutes before we flip it over and on this we have the state that I've been flipping each 60 seconds, so let's first look at the crust that they got, which we let it sit on for about five minutes, it definitely has a more even crust on all sides, but there are certainly some parts around the edges that may be a little burnt on the one we were flipping every 60 seconds.

I think we definitely have a scab on the outside, but there certainly seems to be a big pocket in the middle where the Maillard effect didn't really take off and for Maillard. effect that that's really where the amino acids and the sugars in the steak come together over high heat to form the crust and you know, the flavors of the cooked steak or seared steak that we all know and love, so now let's cut this up and we'll see what so evenly they were cooked well, so let's take a few slices out of the middle here so we can see the level of doneness of each of these steaks.

Overall, I'd say we made these two with relatively similar baking. about a hundred and thirty degrees, a little over a hundred and thirty degrees and I think the only key difference if you look at the stake where we left it for five minutes on each side, if you look around the edges, there's a lot more brown that's not a mix uniform from brown to medium rare and pink in the middle versus the steak where we turn it every 15 seconds. I think it did a better job of cooking it all the way through, so now the last test is the taste test that you get. the crunch of the crust is nice and tender it's medium cooked so now let's try this hmm you know what I'm going to do for the taste test just do it here where we let it sit for five minutes instead of turning each foot every 60 seconds I think this one certainly developed a crust that made it a little crispy, miss the flavor you really know, that extra crunch really flows through in terms of the caramelization of the steak itself, so my goal here was to find the winner between these two and I think on the surface this one had a better crust in terms of cooking.

I would probably have to rank the doneness higher by flipping every 15 for every 60 seconds on the side of the steak and then definitely on the flavor. I'm going to give it to the steak where we let it rest for five minutes before turning it, so there you have it friends, it seems that whether you have to turn it every 60 seconds or whether it is better to leave it five minutes before. to flip the answer you have here is to leave it for five minutes so if you've enjoyed this video make sure you subscribe below like I said we're going to go through the journey here exploring a lot of different elements within searching for a steak to find out what the method is perfect for searing steaks thanks for tuning in