NEVER EVER Grill a Steak again - Skillet Seared Steak

I really love

grill

ing and in fact I have three

grill

s in my backyard and during the summer when the weather is nice I grill almost

ever

y night of the week and one of my favorite things to grill is a thick juicy

steak

but Today I will show you a method that you have probably heard of once you master this method you may

n

ever

want to grill a

steak

again

because it is so good. Welcome to all things food with John Woods. I love to cook, but cook to love, so let's talk about food, so I told them I love to grill, so the other night I took home some beautiful steaks, they were about an inch to an inch and a half thick and I wanted to cook them on my grill, but it was terrible.

A storm blew up in our area and it lasted for hours and hours and there I was hungry for those beautiful steaks, so what did I do right? I'm back to one of the all-time best methods for cooking a steak, a real restaurant quality steak. right there in my own home and that was a pan

seared

steak and today I'm going to share with you some of the basic principles to help you cook a really good quality steak right there inside your own kitchen so let's The First step is to select a good quality steak, if you are going to spend time cooking it and spend money cooking it make sure you buy a very good quality steak, don't skimp and buy a cheap steak, look for one with good marbling if it's not exactly Unsure how to select a good steak, talk to your butcher and he will be happy to help you, but start with a good steak.

Tip number two is to temper your steak, so many people will accept your steak. whether it's a steak or a roast or whatever, it comes straight out of the refrigerator at 40 41 degrees and you put it in a pan and try to cook it, that's really not a good idea, it's always better to temper the steak and bring it to Now to room temperature, many videos will tell you to turn it off for 20 or 30 minutes, but today I did an experiment to tell you that is not enough time, so I took these beautiful New York strips out of the refrigerator and tempered them to 41 degrees in this point have been at room temperature of 68 to 70 degrees for almost three hours.

Now let's check the internal temperature and see what it is at this point, it looks like they're not even at 60 degrees so whe

never

you moderate a steak make sure you put it at room temperature in a room that's between 68 and 70 degrees for an extended period of time. two to three hours minimum and I think you will find that you will have a much better quality steak by doing this, point number three, if you want a good

seared

steak, remove the moisture. I always take a paper towel and try to dry it as much as possible to remove excess moisture.

Always remember that humidity is the enemy of singeing. We don't want to steam the steak, we want to sear the steak, so we're going to remove all the excess moisture as much as possible. Our fourth step is to properly season the steak and remember that seasoning will require more. Than you really think, when you put this steak in the pan after you've seasoned it, about 30 percent of the seasoning you put in the pan will be lost, so how do we season the steak well? The simplest thing to do well. old salt and pepper and I always like to use kosher salt, don't use table salt, I have table salt here, this is a no no, you don't want to use table salt on almost anything especially a good steak so get a little good.

Kosher salt I like the Diamond brand, it is very good fine and coarse salt and I am going to salt it very generously on both sides. I'm going to get some good coarse pepper. You can use ground pepper, but I'm just going to use this ready-made one. -ground pepper here generously season both sides and then not only am I going to season both sides, I'm going to take it and flip it on this edge and season the edges of the steak we want that seasoning to permeate the entire steak so there's a good seasoning now there's a good seasoning that I like to use many times if I don't use salt and pepper.

I love Montreal steak, it has garlic, salt and pepper. It really is a very good steak seasoning and I love it. I use this whenever I can, another good one is Weber's Chicago Steak Seasoning, so whatever your preference is, but if you're deep down you have salt and pepper, that's exactly one of the best ways to do it. Step number five is to select the right pan whenever you can. You're serving a steak and you want to use something that's very heavy, it'll hold up to a lot of heat, of course the best option is the old trusty cast iron

skillet

, one that's well seasoned, so let's do two.

I have a stainless steel

skillet

here on my induction burner and we're going to bring them up to temperature, get them very, very hot and before we add the oil, now let's talk about the oil. I would like to use avocado oil because it has a very high smoke point of 525 degrees a good substitute would be grapeseed oil although it has a smoke point of only 425 degrees I think avocado oil is always the best option it is mild it has a nutty flavor it's sweet it's really a good option when you're searing a steak so once these pans get hot we're going to add the oil don't add the oil first wait until they get hot before adding the oil so it looks like our skillet, this cast iron is quite hot.

I'm going to go ahead and add a couple tablespoons of oil, not too much, and we're going to sear the steak. There are a couple of things you can do here. There's a thing here called reverse, where we actually start the steak in the oven. I probably cooked it at 300 degrees and in a preheated skillet for maybe 15 minutes, 10 minutes depending on the thickness of the steak, but I usually cook it to almost 20 percent less than the doneness I want, so it started in the oven and that's actually what I already did for you today, we pre-seared them in the oven and we're going to finish them in the pan here and that's what we call reverse browning now the skill is pretty hot, it's not going We're going to take a long time to do this, maybe about two minutes on each side and then we're going to have a really good steak.

Put it away from you, listen to that sizzle, press it down to make sure it completely covers there and I'm going to let it cook for about two minutes. At this point, I'm going to add a couple of aromatics, a little bit of thyme, a little bit of rosemary, just throw it in there, come here and add a little bit of garlic, a couple of cloves of garlic and then we're going to put a little bit of butter , let it melt and we don't want to move the fillets too much, just let the pan do the work, don't flip them, don't drop them, just let them cook. take some of that butter and baste the steak here, it's been about two minutes, let's turn them over, check them anyway, let them cook just another minute or two, continue basting our other pan here is getting pretty hot.

We will add a little oil, let it heat up well. Remember this is the previously seared reverse sear method and this one here we're just going to sear it right in the pan, we're going to cook it for about three minutes. on each side once it's hot and flip them another two minutes as we've already pre-cooked them a bit continue to baste them well and crispy on the outside they look absolutely beautiful and don't wait to try them so these steaks are very hot the I'll take them out of here and put them on a plate and let them rest for about five minutes or so.

I don't want to cut them right away, take some of our aromatics and throw them on top. set them aside and let them rest in just a few minutes and then we'll enjoy here we have the two steaks that we didn't reverse sear we're going to put them in this very hot pan and see what happens

again

put them away from us and don't make too many mistakes if when you cook In a pan you don't put too many steaks at once because again, you will steam the steak instead of searing it, press that to make sure you have good coating everywhere.

I'm going to add my aromatics thyme and rosemary, garlic and then we'll let it cook for a minute or two, then we'll add a little bit of butter and drizzle it over. Okay, if it's time to turn them over. They cook just a minute or two longer and I always like to let them cook those first three minutes before putting the butter back in there, that's your preference but that's how I like to do it, it really does smell wonderful, those aromatics really add a Steak has a lot of flavor, is well browned and crispy. Go ahead and add my butter here and then we'll baste these steaks with that butter.

I'll cook them over medium heat, that's my preference, probably about 130 degrees internal temperature. let's talk about checking the temperature of a steak, a lot of people are afraid to use a thermometer for some reason, I guess they think it's the wrong thing to do, but if you're going to cook a good steak, don't have an aversion to using a thermometer, try to get a good digital thermometer and when checking the temperature of the steak, make sure you go down the side of the stake to the center and you should leave the thermometer there exactly for about a minimum of 15 seconds for it to register correctly.

We're one of these steaks that weigh about 130 degrees and let me check here and see that it looks like we're exactly 129 degrees internal on that steak, so it's exactly perfect. we're going to cook three minutes on each side we're going to take them out we're going to let them read we're going to check the temperature and we're going to let them rest now there's a little trick if you don't have a digital thermometer or a good thermometer you can do it check if a steak is cooked by touching the palm of your hand, that part of your hand right there, your palm, where it's very soft, that would be the feeling of a rare steak if you move your finger a little bit higher, maybe put those two. fingers together that would be like a medium rare medium well and well done so you can feel the steak right now that's exactly medium rare it feels just like that part of my ham if I wanted it well done it would feel like that part of my palm right there , so at this point the steak feels rare, but it is reaching the desired doneness.

If I want medium rare, we're getting pretty close to 117. I don't think you can get a better bet. that this would be difficult so now is the moment of truth this is the steak these are the steaks that we sear upside down we start them in the oven we cook them for about 10 minutes and then we finish them in the pan here and then these These are the which we seal in the pan and cook them completely in the pan. Now we could have started them in the pan, browned them in the pan and then finished them in the oven, that's a good method to do it too.

We cook these completely here. in the pan, so let's open one up and see what we have again. I was looking for a rare to medium rare steak. Exactly what we were looking for, a beautiful and pleasant meat. I'm going to try a bite of this and see how it tastes. The gorgeous texture is really good. I give that steak a plus. Okay, these are the steaks we cooked in the pan again. I'm looking for a rare to medium rare steak, that's how I prefer it. The texture is good. The color is good. I will do that.

Let it sit for about five minutes or so and I'll take a bite. This one is a little rarer than that one, but that's how I wanted it, it's actually that good, so if I had to make a decision between a steak to reverse sear. and then just brown one and then maybe finish it in the oven or finish it in the pan. I think I would choose this method, where we sear the steak completely in the pan first instead of the other way around, that's just my preference, but Give it a try, try both methods and see which one works best for you, so next time you have That rainy day and you can't go out to the grill, but you're dying for a steak and want a nice crispy, juicy restaurant. quality steak, use these methods I talked about today on how to sear a steak in a skillet.

I think you'll be very, very happy, thanks for watching today. If you learned something that was valuable today, hit the subscribe button. It won't cost you a cent, we won't harass you with emails, but it will help our channel grow and share this with someone. Hit the like button and I'll see you next week on all things food with John Woods.