Having cooked ribeye steaks a number of different ways (including this one), as a matter of personal preference give me a pan that's scorching hot right from the git-go every time.

@SuzetteG316

9 ай бұрын

Just try this method. You will never know how great a technique this is unless you do. THEN if you prefer you other method, fine. But this cold-searing is a game changer and my steaks come out tender, delicious and perfectly cooked every time.

@jovicadamnjanovic3328

8 ай бұрын

@@SuzetteG316 I think Mark said he tried this method as well - "Having cooked ribeye steaks a number of different ways (including this one)".

@bloosabina

8 ай бұрын

@@SuzetteG316 did you even read what he said?

@aneedmorehead9006

8 ай бұрын

The steak in the video looks disgusting

@Tampain

8 ай бұрын

Was the steak at room temperature before you began the process?

Thank you for the tip on how to chose a ribeye

@ralphknowsfood

3 ай бұрын

You're very welcome. Thanks for watching and commenting.

@USMC_LAterZ

2 ай бұрын

I had no idea as well. Always went for the marbling and nothing more.

He says, "Let's get started," and STARTS! Thank you, so many others say let's start, then they have 20 minutes of graphics, music, chatter about stuff competed unrelated. Oh and thanks for the technique

I'm getting into meat more after being mostly vegetarian. I can't wait to try this technique, Thanks!

@dosstheboss100

2 ай бұрын

You're headed in the right direction!

Hey Ralph, I am a retired chef. Been all over Europe and can honestly say that's perfect!!

@PCGGC

2 ай бұрын

not even close...

@tejay9416

2 ай бұрын

I hope you're being sarcastic no shade on ralph but if you actually think those lines in the middle are chef worthy you need to go back to school

Another way to cook steak. I’ve been a reverse sear fan but it takes a long time and needs some planning when you want your dinner on time. I’ll try this method. Thanks!

@ralphknowsfood

3 ай бұрын

I love doing a steak with a reverse sear, but when you're short on time, this works great.

I season with kosher salt; cracked black pepper; use cast iron skillet; add butter fresh rosemary; and fresh thyme and baste with butter sauce while cooking! Flavor is superb! Also add some butter on top while it is resting.

@DeliaLRuiz

8 ай бұрын

WOW.

Thank you so much for this method! I have always thought I had to grill a steak to get a good result,.....but too often over cooked them. I live in central Texas, and it just gets too dang hot to grill outdoors in the summer. I tried this tonight on a T-Bone in my dry carbon steel pan. The steak was perfect after 8 minutes,...maybe a bit more towards Rare instead of the usual medium rare I shoot for. Did the salting an hour before,....took it off the medium heat when my probe showed temps from 118 to 130. Let it rest 5 minutes and rubbed a pat of butter around the top. Looked great with a nice browned crust,....and rare inside. Delicious! This is my new preferred way to cook a steak!!!

As a professional chef of over 20 yrs, I had never heard about a cold sear method. Very insightful and I most certainly enjoyed your presentation. I have subscribed and look forward to hearing and watching more!❤

@AzTurboMini

8 ай бұрын

I reverse sear alot using a pellet grill (smoker) and then a 26" Blackstone flat top. I cook all of my steaks MR and reverse sear to 120°before hitting the screaming hot flat top for 1 minute each side. If that was a 1" steak he cooked he definitely overcooked it on the finish most likely trying to get some color into the steak. If not it would have been an ugly grey. His heat ring on each side tells no lies. They were at least twice as thick as mine. Maybe 75% thicker not leaving about 30% of MR on that one side and the rest visibly overcooked. 80% of the inside of a steak should be what you want it to be MR. That leaves 10% per side to put a screaming hot crust on it using flavored butter or your choice of oils. I use homemade flavored butter myself. I personally wouldn't use this method and would do a proper reverse sear. Yes this is faster for 1 or 2 steaks but the outcome isn't great IMO The awesome thing about using a pellet smoker is you can use different types of pellets for different smoke profiles and you can have your smoker and your flat top cleaned and inside just a tad after the steaks are done resting. And by reverse searing in a pellet grill it'll take 45 minutes to an hour depending on how large and thick the staff are. I've actually had 2.5" Tomahawks take 1.5 hours to come up to 120°. I normally cook 4-10 at a time and the only special tools you need to have is wired or wireless thermometers for the meat and 1 for the smoker. *Always double check you grill thermometer if it comes with one as many can be off as much as 100° Your grill may say it's 250 but in reality it's 350. Most can be calibrated but the wired unit I use has one for the grill and 4 for meat so I bypass the one that came with mine. I did check it against the other and it's 30° high. Anyway, hopefully I'm not barking at a wall and you get some ideas from this. No fuss and no muss cooking outside and very easy clean up! Be blessed! ✌️

@edg5218

8 ай бұрын

@@AzTurboMini u mentioned above that u get 10% on each side for grey band for searing? If you're getting that much per side then your def not searing correctly. I can get a nice dark crust and still have wall to wall redness!

@ralphknowsfood

8 ай бұрын

Thanks. Your comment means even more to me since you're a professional chef.

@jopharhautman9716

5 ай бұрын

Another pro chef here. The cold sear method is absolute gold. I off center the lid and the sound and smell is when I know to flip it. Temp down to low with the lid askew again for a short couple minutes and rest. 20 Oz ribeyes perfect every time. I'll likely never use a grill again.

@ralphknowsfood

5 ай бұрын

@@jopharhautman9716 I love this comment. You are offering some truly great advice. Thanks.

I use a cast iron, screaming hot for 3.5 minutes each side. Baste with butter and rosemary for the last minute. Rest for 7. It never fails.🤷‍♂️

@user-vb9wf9dk3v

Ай бұрын

What's your temp at? I set my burner to 5.5 or 6 out of 10. I cook for 1 min on each side 2x. I spoon butter on it after the first flip. Any longer then that I'm scared ill over cook it. I've only been doing this for a short amount of time. I'm trying to up my steak game😂

@godfreyjones4428

Ай бұрын

@@user-vb9wf9dk3v I use gas and turn it on high until the pan smokes. Then oil until it shimmers and then meat. If you don't want to over-cook, start at flipping it, 2 minutes per side (depending on thickness). Slice it to check. Sometimes you may have to add 30 seconds per side.

@user-vb9wf9dk3v

Ай бұрын

Steak is to expensive to experiment with but I'll try it out

@AviatorChef

Ай бұрын

​@godfreyjones4428 you should never slice a steak to check the temp. You do that before it rests and you'll lose a lot of the moisture in the steak. You either need to learn how to touch it to tell or get a thermometer.

@godfreyjones4428

Ай бұрын

@@AviatorChef This advice isn't for someone cooking for someone else. He's eating it. And this person may not have a meat thermometer. This is how I did it until I learned to measure it by touch. Calm down Chef Boyardee.

All kidding aside, that steak looks extremely tender. Well done!

I think it is fair to mention Lan Lam for being the first from my knowledge to mention this technique on KZread. It is perfect for home cooks and it gives a consistent result all the time. Other than that, thanks for spreading the word on it!

@ralphknowsfood

Жыл бұрын

Your right, Lan Lam does a fantastic job, I admire her videos. Thanks for the comment, and keep them coming.

@surfingonmars8979

Жыл бұрын

Her channel is terrific.

@ralphknowsfood

Жыл бұрын

@@surfingonmars8979 It really is.

@lupinewoof

Жыл бұрын

kzread.info/dash/bejne/p36XsZOQj7eqZ5c.html

@joefleischmann

Жыл бұрын

Indeed she did

I love rare steak with a perfect sear. Nothing better. I’m carnivore and love this video. Thank you Ralph.❤

@ralphknowsfood

9 ай бұрын

Thanks for the comment. I always appreciate hearing from viewers.

@davidfarina2448

9 ай бұрын

Me too! I love to dry with Sea, Kosher, or pink Himalayan and also way before cooking. No other spice until after cooking. Also a bit of butter when resting! Great video!

@Jack-tx2ve

9 ай бұрын

​@@davidfarina2448yes that is the way to do it. Burnt pepper on steak is no good.

@user-dv6kl2bl2c

2 ай бұрын

@@davidfarina2448 is that what he said? I couldn't quite understand what he was saying...take the moisture out put the moisture back in ...huh?!

@user-dv6kl2bl2c

2 ай бұрын

@@ralphknowsfood what did you say about the salt? unclear.

One thing I've learned over the years cooking steak, is that I like a good sear. The reverse sear method is perfect for me even though it takes a little while longer. But I am convinced that if smoke isn't rolling out of my kitchen, then I haven't done a good job searing LOL! I would be cautious if you're using a Teflon pan and heating it on high. As long as you don't get distracted, I'd say you'd be okay with the short amount of time it's on high. Just thought I would throw that out there. Thanks for the idea😁

@rosannerossi6376

3 ай бұрын

I agree with you 💯 you had me 😂😂😂 at smoke bellowing…it happens every time but it tastes soooo good!

@slowrobot8369

2 ай бұрын

You're searing wrong. kzread.info/dash/bejne/e46NmtqblKvMh84.html

Thanks Ralph. Philip from the UK here and this takes the pressure out of steak cooking. So welcome.

@ralphknowsfood

2 ай бұрын

Thanks for watching Philip. I hope this helps. It's always good to have a couple of different methods to rely on.

I always cook steaks on the grill in double foil folded up around the edges with a quarter inch of olive oil. I let it get close to 400 degrees and then sear the steaks on both sides. Then I turn down the heat and cook the steaks for a couple of minutes on both sides. Perfection. I grill pork tenderloins the same way except I sear the tenderloin all around, remove it from the grill and cut it into medallions. I turn down the heat and lay the medallions with tongs back in the oil and cook them on both sides for a couple of minutes each. Very tasty and tender.

@ralphknowsfood

4 ай бұрын

Sounds awesome! Reminds me of cooking while camping.

Very cool simple method for searing steaks. I am a professional cook, most people who don't cook or don't like to cook think it's always so difficult and complex. This is a simple method for a quick steak that just about anyone can do. Love it!

@ralphknowsfood

8 ай бұрын

Thanks, that means a lot coming from a professional cook.

This is Brilliant. My daughter can’t even boil water, but she can do this. You have been my answer. Ted

@ralphknowsfood

4 ай бұрын

Thanks for leaving a comment. I hope this helps your daughter out.

@RAV3N290

2 ай бұрын

You must be father of the year

@ralphknowsfood

2 ай бұрын

@@RAV3N290 Thanks Ted

Looks great. I prefer a darker crust, but I would definitely eat that steak

Great cooking system Ralph! Thanks for sharing!

@ralphknowsfood

4 ай бұрын

Thanks for watching. I hope this technique works out well for you.

I liked all the detail which you gave Ralph ! The steak looked beautifully cooked. I'll bet it was delicious. Thank you !

Thank you for sharing valuable helpful TIPS. I am a ribeye steak lover. I appreciate your precious time greatly.

@ralphknowsfood

Жыл бұрын

Thanks for watching, I really appreciate it.

Like it! no splatter or smoke ❤thank you

One of my faves to along with porterhouse.

Thx for the technique 😊

I was dying inside until you told me that you salted it before hand. I will try it. Thankyou very much

That's perfect for me SALUTE!

@ralphknowsfood

9 ай бұрын

Hey...thanks for watching and for leaving me a comment. I love to hear from viewers.

Good video sir, Drew here, retired professional chef from Los Angeles and this is a tried-and-true method, but maybe only a secret to non-professional cooks. Btw, imo, that 'medium-rare' looked perfect, good job, nice smart probe, gonna check that out. Remember, "Never trust a skinny chef." - Paul Prudhomme

@ralphknowsfood

3 ай бұрын

Thanks for the comment, it means a lot coming from a retired chef. If you've seen any of my more recent videos, you will know that I don't need to worry about people trusting me. haha

Gotta try this!

@ralphknowsfood

5 ай бұрын

I hope it works out well for you. Let me know your results.

I’ve done it this way myself and it’s pretty good, but I prefer high heat because I like it well done on the outside And pink and juicy in the middle.

@shanb7130

6 ай бұрын

So medium rare

@James-td9rl

3 ай бұрын

Weong

Yummy !!! I’m going to try this . Thanks for sharing your recipe for a delicious Ribeye

I use the same method but I flip it ever 30sec. On med-high heat for the first 3mins then on low-medium for the final 3mins, it cooks more evenly creating a perfect wall to wall medium steak

@ralphknowsfood

9 ай бұрын

Thanks for the comment. Your right about the 30 second flip. I have changed how I do things since I made this video and I agree it works out better.

@todayipaint4667

9 ай бұрын

Exactly. And I think you are not the only one. I always cooked steak like this. I bet there are millions, or even billions, of us.

@todayipaint4667

9 ай бұрын

I also do first high heat, then medium-low, then maybe a short high heat session at the end if needed, for the crust. Don't use a thermometer, I can tell by touch what's happening inside the steak.

Chef Raymond Blanc has a very similar technique. Only he adds butter to cold pan and put it on medium heat til the butter starts foams then he adds the meat. He cooks it about 5 min per side flipping only once. I think the key to this method is the thickness of the steak.

@lindsaydrage5047

2 ай бұрын

Totally agree, trying to get a supermarket butcher to cut a thicker piece is like squeezing blood out of a stone.

That is a beautiful piece of meat...the Ribeye.

Interesting technique, I'll keep it in mind. It reminds me of a technique for making perfect fries, where you cut the potatoes, soak to remove excess starch, dry on a towel and then put them into cold oil. Turn on the heat and by the time the oil is up to temperature the fries are perfect, crispy on the outside and fluffy inside. I think it's one of Joel Robuchon's tricks. Obviously it's only good for one pan of fries but they are perfect every time.

@ralphknowsfood

3 ай бұрын

Wow David, I've never heard of doing fries this way. I have got to try it and see how it works. Thanks for the tip and thanks watching.

@davidpaylor5666

3 ай бұрын

@@ralphknowsfood Straight up, it works a treat. Might be worth a video?

Anytime I cook a frozen steak (which is rare, no pun intended) this is how I do it. Turns out perfect every time.

I do think there is a bit too much grey from either side of the steak before the pink middle. This is how I cook steak, giving me a thin sear and then a perfekt pink between (medium rare). I usually get steaks that are slightly less than 1 inch thickness. - Dry off the steak, season with salt and pepper - In pan, high heat, 45 seconds searing on each side, and also sear the sides - Put in oven at 400 F for 7 minutes, Take out of oven and let rest under foil for 30 min - Put back in oven for another 7 minutes, take out and enjoy! It is perfect every time! :)

@ralphknowsfood

Жыл бұрын

Great suggestion. I'll try it. Sounds like it will make a great video. Thanks!

@danf.5718

Жыл бұрын

Wont have enough crust for my liking. 45 secs per side not alot

@tictac4949

Жыл бұрын

The best way to make steak is salt and pepper at least 2 hours before cooking, get the pan hot as hell with olive oil and put the strip of fat down first, let the fat render and melt into the pan and I mean really almost burn the fat, put the steak down and let it sear for like 2-3 minutes depending on thickness. Flip the steak and throw in a thick chunk of butter, a clove of crushed garlic and some rosemary on the stick. Move the butter around the outside of the pan so it melts around the steak and absorbs the flavors, then get a spoon and tilt the pan a bit so the butter goes to one side, and toss the butter all over the steak with the spoon over and over again for the rest of the 2 minutes of that side. Then flip the steak one more time and throw the butter on it again for about 10-15 seconds. Turn off the pan and flip the steak presentation side up onto a plate. Then pick up the charred rosemary sticks and place them on the steak so it’s flavors melt into the steak as it rests. Let it rest for minimum 7-10 minutes. Best steak you’ll ever have.

@od40k77

Жыл бұрын

@@tictac4949 I have made my steaks in the past the way you describe and it is very delicious. Now I do it the same way except when I baste the steak in butter I only use thyme, garlic cloves, and sliced shallots. That’s my favorite way.

@tictac4949

Жыл бұрын

@@od40k77 interesting I’ll have to try that

Amazing... I have never seen this method before. Must try that's for sure. Thank you sir! Cheers

Simple process and excellent result.

The steak looks great, but I most definitely like a much more seer on it

Sir, I have to admit that I didn't really believe that your way would work, guess what? IT DID WORK, thank you so much

Love me some "Hanger Steak" whole loin to trim. Tid bits & scraps for best tacos & fajitas. Medalions for garlic toasted french bread sand w/ mush, onion , pep, & cheese. Loins = dinner time char broiled w/ grilled aspar & rice pilaf or fondant potatoes Rib is grand. Hanger is leaner & cheaper & considered personally one step above the ribeye Worth the effort

@geralddraper4491

4 ай бұрын

Pork fat or beef tallow besides a compound butter reach it even higher.

@ralphknowsfood

3 ай бұрын

You're right. I do love a good hanger steak. Just a little hard to find sometimes.

, Thank you for teaching your methods of cooking. Today I earned not only how to properly cook a ribeye, but also that the ribeye had a cap. I remember when I was stationed at Yokota AB Japan in 1977-80, I could buy ribeye by the case at the PX. Funny part is all the caps were missing! 20 lbs of ribeye and no caps. Seems I and many others were cheated out of the best part. Keep up the good work and I will see you later.

@alsaunders7805

Жыл бұрын

My middle brother was born on Kadena Army Air Base in Okinawa around 1965. I still have vivid memories from there and I was only 2-4 years old. 🤔🤓🍻

I have never seen that cooking method, but I am definitely trying that tonight. Thank you for this channel and showing me what I have been doing wrong.😢

@xploration1437

Жыл бұрын

This is wrong.

Thank you for showing me. I’m in my 60’s lol😮

@ralphknowsfood

6 ай бұрын

Thanks for watching. I turn 70 this week. I guess that means I have to do everything fast to make sure I get it in. haha

Thanks Chief

I am sure it’s tender and good tasting, but I am missing a crust which I get with high temperature searing

I think the grey rim is a bit to thick, the real medium part is about 50% of the steak.

I'm going to try this! Thanks 👍

Thank you! Great Job! I learned something new!

Best presentation of cold sear method on KZread

@ralphknowsfood

10 ай бұрын

Thank You very much.

Thanks for the vid, very brave to do that given that every bloke considers themselves an expert 😊. For my taste that looked under browned, the fat hadn't rendered and browned enough and the cross section looks a bit cooked/undercooked rather than graduated done ness. My fave never fail is room temp steak scorching hot cast iron, season heavily all sides then tongs to fry the fatty ends and get some beef lard rendered. Then each side till it's as seared as you dare, then wrap in foil and put it somewhere best suited to regulate the time you have available or the doneness you want.

@ralphknowsfood

Жыл бұрын

Thank for your comments and I appreciate your watching.

@pdk213

9 ай бұрын

You know nothing... miles.

@markcab2055

9 ай бұрын

@@pdk213 Actually his method is correct, except for the wrapping in foil part, no do not do that.

@scetchport

8 ай бұрын

@@pdk213 🤣🤣🤐😂

Great job! Thank you very much!

Thanks for the video. Definitely need to try this.

Interesting technique. I prefer a hot pan to start myself. I find it develops a much better crust as it's not essentially simmering in its own juices at the start. Also, the well-done ring, grey part, is to thick bringing the temperature up slowly from a cold start. Just my take and preference

@revolvermaster4939

8 ай бұрын

Smoking hot black iron, 2 minutes each side👍

@Owen-np3wf

8 ай бұрын

@@revolvermaster4939 pretty much bud, tried and true 👍🏼

@McGuire2778

8 ай бұрын

It is worth mentioning that this method probably works best on a cold steak fresh out of the fridge to avoid that thick transition zone. This way is definitely more forgiving on less experienced cooks.

Hi Ralph, that looks really convincing and very interesting,, and definitely, will give it a try! Thanks! Now a couple of questions,, was the steak at room temperature or just out of the fridge? And the other question,, how thick was that steak? By the way, that was a beautiful steak, a very generous cap and lovely marbling!

Looks great!

Will Try, Thank you!

@ralphknowsfood

2 ай бұрын

Thanks for leaving a comment Christopher. I hope this works well for you.

I’m mostly carnivore so cooking a steak properly is very important to me. You got 👍🏻 and a new subscriber.

What adjustments would you make if using a cast iron pan? Looks great by the way!

@ralphknowsfood

Жыл бұрын

I think it would be harder to do in a cast iron pan because the cast iron will hold on to the high heat longer. Cast iron would be ideal for the Reverse Sear Method though. Check out my video on Reverse Sear. Thanks for watching.

@kl-br6bh

Жыл бұрын

Cold sear in cold cast iron is my go-to. Cook on medium low until the steak releases from the pan on each side for medium rare (3/4 to 1 inch steak). Nice sear, tender, not undercooked.

good job the salt brine is really the key anyway you cook it, always good to see all different ways to cook

@ralphknowsfood

4 ай бұрын

Thanks

I`m a medium well guy and like rib steak so I got a treat for the dog when I`m fished. But great video.

@suew4609

3 ай бұрын

Why? You should eat the whole thing!

@guygranger7894

3 ай бұрын

@@suew4609 talkin` about the rib bone that`s left

It’s my favourite steak! My wife’s is a new your strip. She doesn’t eat any fat from a steak if she can avoid it. I constantly tell her FAT IS FLAVOR! Some folks just don’t get it! I like mine med-rare, dad medium, wife medium, my aunt mooing, and mom hockey puck!

@ralphknowsfood

Жыл бұрын

Thanks for the comments. I really appreciate your watching the channel.

@paulredinger5830

Жыл бұрын

@@ralphknowsfoodyour down to earth and explain things very well. The pleasure is all mine brother.

@ralphknowsfood

Жыл бұрын

@@paulredinger5830 Thanks!

The cold sear method by Lan Lam may have to be adjusted here, because she used a thicker cut of steak than a rib eye that you used. According to her, a steak should be at least 1 1/2 inches thick. Otherwise, the outside of a thinner cut steak may become overcooked resulting in a gray band. I don't know what the solution is for a thinner cut. Perhaps, the cold sear method may not be ideal here. Instead, start off with a really hot pan and aim to quickly form a crust on both sides of the steak. Then turn the flame way down and finish off the steak. I appreciate the amount of effort you put into making this video. Keep the videos coming. I want to wish you great success with your channel!

@ralphknowsfood

Жыл бұрын

Thanks for the great feedback. I appreciate it.

@sharpe3698

Жыл бұрын

Theoretically, keeping the temperature higher longer should get the desired effect. And if you cook on electric or induction, you can hit a higher temp. But then you start running into the same disadvantages you might with a traditional search, splatter and risky temps for nonstick and may just be better to do it the traditional way. My impression of the Lan Lan video was that the cold sear probably lives best In the 1 1/2in niche. 1.25" or thinner go hot and fast in cast iron. 1.75" and up, reverse sear.

@ralphknowsfood

Жыл бұрын

@@sharpe3698 good observation and suggestions. I think I feel a remake of the video coming on. Thanks for watching.

@Jennifer-wr9si

Жыл бұрын

​@@sharpe3698 for a thinner steak, sometimes I'll form the crust quickly and then lower heat with a lid partially on

@borasumer

Жыл бұрын

That is exactly what happened here. The outer part of the steak overcooked, and the middle is medium rare, and minimal crust. I think turning the temp down killed the process of searing, and became more cooking the steak slowly.

Great! I will try this

thank you !!!!

Looks good! Does it matter what kind of pan you use? I have mainly cast iron but I would like to get one like you have. What brand do you use? I do mainly low carb so this looks great for me. I've done keto but gotten away from it but want to get back to that so this with the asparagus is very appealing to me. However, I do want to try those roasted potatoes! 😁

@ralphknowsfood

Жыл бұрын

The pan I am using during the video is a "Blue Diamond". It does pretty good, but the handle gets too hot, so i had to put a silicone cover on it. The cast iron pan should work great for this, perhaps even better than the one I am using. The non-stick pan does work great for a lot of everyday cooking. I especially love it for omelets.

@annmoore6747

Жыл бұрын

@@ralphknowsfood Thanks Ralph! I got a 'cozy' for the handle of my cast iron pans made like a pot holder that goes around the handle. The silicone cover for your pan sounds like a good idea and it does look like it would do very nicely for omelets.

@opensage01

9 ай бұрын

All non-stick pans should not be put on heat over medium. High heat will ruin the non-stick pan quickly, and it will no longer be non-stick. Other types of pans that are good for high heat (cast iron, carbon steel, stainless steel, etc.) will have the meat stick to the pan until it is cooked enough on that surface of the meat touching the pan when it will release from the pan naturally (generally once a crust has been formed. I guess I do not know if that would be the same if starting from a cold pan, but most will heat up slower than a non-stick pan and not cool down as quick as a non-stick pan, because the non-stick pans tend to be a lot lighter weight and thinner.

Thanks to Lan Lam this is my favourite method, however this is not done in minutes. Takes a good 20 to 30 minutes to get a great result and would usually have a steak at twice this thickness to get a great crust. Agree that brining the steak with salt an hour or so prior is also highly recommended. This really is the best scientific method to cooking a thick steak in a domestic kitchen. Restaurants generally use either standard sear or reverse sear methods due to time constraints and the fact they have commercial grills and broilers that reach much higher temperatures.

@ralphknowsfood

Жыл бұрын

Thanks for your constructive observations and suggestions. I appreciate your feedback on this. And thanks for watching.

@fredconner8377

Жыл бұрын

I’ve found what I consider a better method. I Souse Vid the meat to 127 degrees and then just sear steak for a couple minutes on each side. No rest period required.

@leedoyle1510

Жыл бұрын

@@fredconner8377 Thanks Fred. Yes agree this would be a great method. Though I imagine not many households might have a Souse Vid bath.

@fredconner8377

Жыл бұрын

@@leedoyle1510 Sous Vide equipment has become inexpensive. If you’re thinking of doing it I’d guess less than $200 would get anyone started. It makes cheaper cuts of meat very flavorful. I got my original investment back in probably less than 6 months.

@leedoyle1510

Жыл бұрын

@@fredconner8377 Thanks Fred. Certainly worth looking into.

Interesting, I think in Europe we'd say that was Medium or almost Medium well. but looks very nice indeed

Thank you, I like the video and learned some new stuff.

YIKES! Way too much grey area! After spending a fortune on such an expensive steak you don't want to ruin it by attempting a "cold sear", you took way too long to cook it which is why you got so much grey area (two Thord of the steak is ruined). At home we cook hot and fast, no flipping once its cooked on each side and we don't get any grey area at all and it tastes far better than the mediocre steaks that have so much grey area, and we gear a better sear than what we see in this video. Try it hot and fast to see the difference yourself.

@ralphknowsfood

Жыл бұрын

I'll try it your way. If I can get good, consistent results, you'll see another video. I promise. Thanks for the helpful comment.

This is a new method. The steak looks very soft. The sear is not great, but better than most home cooks get. I wonder if the flavor would be better if you seasoned the cutting board instead of the dry brine method. I bet a flame sear in addition to the cold pan would improve the results considerably and retain that perfect medium rare that you achieved.

@ralphknowsfood

Жыл бұрын

Great observations and suggestions. In my newer Tomahawk video, I try to flip more often (30 seconds) during the searing phase. I think it helps with both the sear and how even it cooks inside.

Thank you for this Ralph!

@ralphknowsfood

7 ай бұрын

I'm glad you liked it, and thanks for leaving a comment.

@underated17

7 ай бұрын

@@ralphknowsfood 😏

Awesome!

@ralphknowsfood

2 ай бұрын

Thank You

I've noticed you hit the youtube push on this video. I'll give a like and comment to help it keep pushin your videos. I make a mean steak but I figured I'd click lol. Not sure what your next videos will be but breakfast sandwhiches, air fryer options and easier meals seem to pick up steam often. Hope you continue to grow man.

The more often you flip, the more even the internal cooking and the quicker the internal meat gets to the ideal temperature. This would allow you to cook at a higher temperature for a better sear/crust without overcooking the outside. Try it, you'll never go back to leaving the meat on any side for more than 15 seconds before flipping. The steak cooked here has too much overcooked brown meat on both sides for my taste.

Invest in a good, carbon steel pan, season it well before using, and thank me later.

Thanks!

Excellent for one or two people ! High heat technique is smokey but, fast.

Cold sear rocks - I know there will be a bunch of flamers in the comments saying to sous vide, fuckem, who has time for that?

@ralphknowsfood

Жыл бұрын

Thanks for the comment Dennis.

Sous vide. Then a ripping hot sear= wall to wall medium rare.

@aavalos7760

Жыл бұрын

Reverse searing over some charcoal is my way to go for tastier results. Can't deny the tried and true sous vide and how easy it is to get a really good end result!

@robhaynes4695

Жыл бұрын

@@aavalos7760 can’t argue with that!

@donfanto1

Жыл бұрын

Preboiling the food in plastic for several hours straight? No thanks

@timothypropst238

9 ай бұрын

Absolutely!

Cooked perfectly

Looks delicious!!

one of the worst looking steaks cooked by "pro" ive ever seen

Ralph deserves more subs! Dude is awesome.

@ralphknowsfood

Жыл бұрын

I appreciate that!

My favorite way to cook a ribeye is on a super hot grill. 1:15 turn it 45 degrees, cook another 1:15 flip and repeat. That’s for a 1 1/2 inch thick steak. Shorter cook time for a thinner steak. I like ribeyes done at medium, melt the fat into the steak. The most important part of cooking any steak is letting it rest for about ten minutes covered in a foil tent.

@smelltheglove2038

2 ай бұрын

Also, I try to bring the steaks up to room temp before I cook them. Again, the key is to let it rest.

@ralphknowsfood

2 ай бұрын

Good suggestions.

That is one sad-looking steak and there's no way that grey 'searing' even began producing the maillard reaction for a beefy, flavorful, darkened crust... which is after all, the point of searing. This method is at least slightly better than boiling a rib eye, maybe.

Meh 😑 throw that sucker over high heat for two minutes, flip for three more. Finish with butter and rest for 3 minutes. Perfect.

@ianguarneschelli2082

2 ай бұрын

Does that give you a nice rare in the middle with a solid sear? Or is it leaning more toward medium rare? Sounds goooood. “Finish with butter” - that phrase always makes me hungry 🤤😅

Gonna give this method a try

I loved the method. I especially loved that thermometer!

@ralphknowsfood

6 ай бұрын

I don't know what i did before getting the probe thermometer. It just makes the process so much more reliable. Thanks for watching and commenting.

Folks, this is NOT the way to cook a ribeye lol.

Perfectly good way to ruin a good piece of meat.

@ralphknowsfood

Жыл бұрын

Thanks for the feedback. I'll work on it and make another video.

@stroys7061

7 ай бұрын

I disagree! I watched this video a while ago and tried several times since then (I’m mostly carnivore, so I eat a lot of steak) and found it to be very good. Not quite as good as I can get on my grill but really good. The bonus is very little splatter.

first time watching your channel,like your technique I could taste that scare...I will definitely try this thanks

@ralphknowsfood

2 ай бұрын

Thanks for watching, I hope this works out for you.

It’s important to mention that a non-stick pan is used. I get good results in a seasoned cast iron pan too.

@ralphknowsfood

3 ай бұрын

I've only seen this method done in non-stick pans, but I can imagine you would be getting a better sear from doing this with cast iron.

Right on gonna try it tomorrow thanks for sharing

@ralphknowsfood

2 ай бұрын

Thanks for watching. I hope this works out for you. Let me know.

that's a really good tip about looking for the ribeye with the biggest cap, never heard that before. At thirty five bucks a pound I want the biggest bang for my buck! 🥩

@ralphknowsfood

3 ай бұрын

When everything cost so much, you definitely want to make sure you're getting the most bang for your buck.

Thank you.

@ralphknowsfood

4 ай бұрын

Thanks for watchiing.

Gonna give it a try. Not much smoke, sometimes I fill my kitchen with smoke. Looks great.

@rjones3296

8 ай бұрын

Your right, there should not be much smoke with this method. Thanks for leaving me a comment.

I started salivating!🧡

It looks Delicious !!!

@ralphknowsfood

7 ай бұрын

Thank You and thanks for watching.