Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons: 1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge 2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!

@rahmsebastianbugay6575

2 жыл бұрын

Sup max

@rahmsebastianbugay6575

2 жыл бұрын

You good cook

@nickschoenleben6927

2 жыл бұрын

Yeah I agree it's easier and better looking once it's done

@camalex7782

2 жыл бұрын

This is the rarest I've seen him cook and I'm a medium rare guy .

@nswish2918

2 жыл бұрын

Bruh what are you talking about this is raw.

I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!

@natetravis8679

Жыл бұрын

Hoping for the same thing 🤞

@PeterKudelin

Жыл бұрын

@@natetravis8679 how did it go

@natetravis8679

Жыл бұрын

@@PeterKudelin great!

@mattmurdog7590

Жыл бұрын

Yeah, cooking a steak 2 minutes on each side isn’t cooking, you’re basically warming up raw meat. Disgusting

@darwinpenaloza5055

Жыл бұрын

@@mattmurdog7590obviously you never cooked a day in your life. Shut up.

Lost an hour of sleep, and now all I can’t think about is this beautiful chunk of filet warming my belly 🙃

@3HorsemenOfMovingPictures

2 жыл бұрын

@@JJ_07777 shutup

@redhulkwr8654

2 жыл бұрын

@@JJ_07777 yea be quiet

@DirtyFNisbest

2 жыл бұрын

@@JJ_07777 no

@jerm9269

2 жыл бұрын

Don’t shut up. And don’t listen to people like them.

@redhulkwr8654

2 жыл бұрын

@@jerm9269 talking to me?!

I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had. Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤

Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!

This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.

Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.

@ilovebutterstuff

7 ай бұрын

I've never used a thermometer. I press on the steak firmly with my finger and I can just... Tell. Weird, huh?

@ojerico6097

6 ай бұрын

Only overcook if you sear too long 1 min each side tops

Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?

@ilovebutterstuff

7 ай бұрын

Mmmmm... Ribeye. Love to slice it thin and make a sandwich out it. I second the motion.

Loved this video. Hope this style becomes a series for all types of cuts!

I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.

@ilovebutterstuff

7 ай бұрын

This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.

Hope to see more videos like this in the future!!! Seriously love videos with this style.

@MaxtheMeatGuy

2 жыл бұрын

I really appreciate it!

Just made this and it’s a serious game changer. Received nothing but praise. Thank you Max!

I Love the video! It worked really well and tasted great too. I found that you don’t necessarily need to stick it in the oven especially if the steak is not as thick as yours.

Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!

I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it. Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.

@marty2970

2 жыл бұрын

That is what I have heard about Australian Waygu steaks, still rich but with a meatier bite.

Love his videos, great preparations and visuals Fun fact : i'm a vegan all my life 🤣😅

@shishirjha4899

2 жыл бұрын

he is cooking cow uk it right? i hope u know it

@captainjack7704

2 жыл бұрын

@@shishirjha4899 Not all people are vegan because they care about animals. There are other reasons why.

@fakeairpods181

2 жыл бұрын

@@captainjack7704 bcuz they wanna hurt plants

@ben.877

2 жыл бұрын

Cap

@svuntekarlberg

Жыл бұрын

@@shishirjha4899 no shit 💀

Hi max! watching the premiere right now. I love the long videos. Keep up the good work :)

@MaxtheMeatGuy

2 жыл бұрын

Thank you so much 😃

@evelline_____2772

2 жыл бұрын

Only for fans over 18 years old bigasschubby.com 👈 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘...

@dam9384

2 жыл бұрын

This bot above me is trash

@itsintheworksdotdotdot

2 жыл бұрын

@@dam9384 all bots are trash

@dam9384

2 жыл бұрын

@@itsintheworksdotdotdot yes

Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.

@MaxtheMeatGuy

2 жыл бұрын

Hey I really appreciate that! Means so much hearing it, and keep on cooking

I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at. But there are still some little new details for me to try, thanks for the video! Compared to reverse sear, from my experience, the way you've described just results in a steak that's better. I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.

@ilovebutterstuff

7 ай бұрын

I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.

Honestly that's looks amazing as hell. Great job max your content is always impressive 👍

@MaxtheMeatGuy

2 жыл бұрын

I appreciate it!!

@xplutox8336

2 жыл бұрын

@@MaxtheMeatGuy credit is given when it's deserved 👍 all your food looks amazing

Great job on this vid! Love ❤️ it! The technology is AMAZING!!! We always thought placing meat in the oven after searing was incorrect. I am glad you showed the right method for cooking meat. Please do more vid of different-cuts of meat.

I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!

It’d be nice to see more “tutorials” like this, I wanna learn how to cook meat properly using your techniques

What temp do you pull the steak before putting it into the oven? Usually when I reverse sear, I pull at about 90 so I can build a good crust on it afterwards and it works pretty great for me.

Interesting way to watch a video. 🔥 I liked it.

@MaxtheMeatGuy

2 жыл бұрын

🙏🙏

@RightWayBBQ

2 жыл бұрын

@Max the Meat Guy love to watch you grow and take over youtube with your meat videos! 🔥

@Ucanttracethisbacktome

2 жыл бұрын

@@RightWayBBQ didn’t expect to see you again

@RightWayBBQ

2 жыл бұрын

@@Ucanttracethisbacktome 👀

Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.

@SynaiReese

Ай бұрын

What did u raise it to because he said 200 but I saw a video that said 400

Best method I used to do this with cast iron put in the oven and didn't understand what was going wrong... Explains it well

The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video

I was going to have my filet tonight but I've decided to go your way and salt it overnight! What temp should the fry pan be to sear and butter? Note: I've seared before but the pan was too hot and burned the outside... ugh!

I can almost smell it while you cook that. Amazing editing. You inspire me to learn how to cook

No one: 1:01 Max: The even cooking requires slow *even cooking* 😂😂😂😂Great Vid Max God bless you🤞🏾

@MaxtheMeatGuy

2 жыл бұрын

😂😂

I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂

Hey max loved the vid so inspirational and I went to Spain yesterday and had a steak they call chuleton witch looked and tasted amazing and I hope you read this and consider making or at least trying it I think you would love it aswell

I completely skip the oven and just cook it on a cast iron. 2 minutes a side. Then sear the round parts. Then another 1.5 minutes a side while moving the steak around, have a small pan on the side on the lowest heat setting with your butter and garlic and put the steak in there for another minute, make sure you baste and let it rest for 5 minutes. I like mine pink not red

Hi, I cook it in convection oven 200 degrees placing the meet on the foil but it loses a lot of juice there and ends up dry, what I am doing wrong? Thanks

Today was my first time cooking a filet used this method, aimed for a medium and the results where astounding

I really like the style of the video, you should keep making them like this.

Thank you!! Just made this and for once nothing burned not even the butter! Great video! 👍🏽

Thanks the max i cooked a perfect medium rare strip steak today!!! I butter basted and followed this video and it came out GREAT!! Thanks!

Man has a PHD on how to cook steak.

Best technique I've seen so far. Just two things I like to add... Get some bacon fat in there with that butter, add onion powder and mayonnaise. Yes mayonnaise. No more than a tablespoon. Coat it. Wonderful crust.

Basically how I cook all of my Stakes, The only real difference is the temperatures I use in the oven, If I wanna talk or people are interested in the food I'll keep it lower, If not I'll put it at 3:25 since it seems to cook it correctly but faster

Max can you do a video showing how to cook steak medium? It can be any cut I just want to see how long it takes to cook steak to medium

Umm…what about if you want to cook two or more steaks instead of just one? Do you wait to put them in the oven together and use the thermometer on just one?

I will never make steak without dry brining in a ton of salt before hand. It’s probably the best way to make a steak. Even saltiness in the center of the cut

Matt I’m not getting that beautiful brown color on my seat some parts are turning black before others are brown what am I doing wrong? (Cast iron on a induction plate)

Any videos on fully cooking a perfect steak on a stove instead of using an oven during the process?

instructions unclear accidently helped a cow give birth.

I did not have kosher so I used table salt. I put them in last night and this worming they don’t look dry? Have I ruined the steak. I am cooking for guests and don’t want this to be a mess. I also don’t want to waste the money I spent!! Can someone please reply?

I like this new style of video. It’s very professional and clean. 10/10 again Max!

You should do more of these types of tutorial videos!

Really helped me out cooking my first filet my guy!🥩Love the channel!

I watched this as if i'm going to cook a Fillet Mignon 😂

What kind of oil did you use? And is there a recipe?

Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.

WELL I PUT THE STEAK IN AND FORGOT I DIDN'T HAVE A THERMOMETER SO LETS SEE HOW THIS GOES

I like the idea of using a rack to finish it off in the oven. Makes total sense. 👍🏻👍🏻

This man single handed Ly made me want to become a chef for steak bruh

ok i wasn't the only one thinking that at the 25 second mark right?

I tried this exactly how you did but the cow kept running away after I cooked it

Love the technique, I’ve always used the reverse sear and now I’m going to try this! New sub and Superb content! I’m hooked!

@MaxtheMeatGuy

2 жыл бұрын

Thanks so much! Keep me posted on how it turns out 😃

@natbb9

2 жыл бұрын

What is the reverse-sear method?

@verytrue9

2 жыл бұрын

@@natbb9 u cook it to the temp u like, then u sear it

@Astro-sb5vr

2 жыл бұрын

@@MaxtheMeatGuy should I lower the temp right before basting?

@MaxtheMeatGuy

2 жыл бұрын

@@Astro-sb5vr yes!

200°F for about 10 minutes seems off I tried it and had to keep putting it in the oven and raising the temp to about 375

My main question is how do I cook a steak in the skillet with multiple steaks? If I can't flip the steak onto the same spot because the meat has cooled that spot, that means I can't fill the pan with more than two (maybe three?) steaks. And once I start the buttering process, do I dump it all to start on the next couple of steaks?

@MuffinstoMangos

7 ай бұрын

I have this same question. 5 steaks. I guess 3 at a time? To sear and baste then start over with the other 2. Then put all in oven but the first three will be cooler than the last 2....I don't know but I've got to do this tonight!

Made this last night. I wrapped the filets in bacon so didn't roll and sear the sides Delicious

I loved this style of video. Hopefully you do more tutorials

What kind of oil should you use?

Everytime I go to the market for le meat I'm watching your videos to perfect a good one. Even when I mess up it's still delicious, I do like it a little more cooked on the inside (from south africa) we burn the shit out of everything 😂 but thanks dawg, definitely one of my requirements for being an adult is to cook a mean one. Preciate you!

My Method: Around 2 Finger thuck Steak, dry brine with Salt/garlic salt for as Long as possible, Maximum for a day. Sear both Sides in high for around 2:15 sec. Butter Baste, on the Last Side for the Last 30 sec. Let Rest for about 3 Minutes. Perfect medium rare. For medium let Rest for about 4-5 Minutes.

Lower, or higher margin of error compared to Reverse sear? I'd think higher preferable given it's more forgiving with any misteaks, right...

any of meats that you can recommend to do this?

"the even cooking requires low, even cooking." -Max, 2023

I followed this technique to the letter except I used beef tallow for the oil. They came out perfect. Thank you for sharing this method👍🏾

One question at what temperature should you cook it

I have a beautiful, salted filet in the fridge ( will be about eight hours until dinner time ). It's hot in CA so i won't be turning the oven on. I'll be pan searing only, finishing with a thyme/ chive butter + mushrooms + dash of red wine and Worcestershire 👍🏼🤺

I'm Japanese,and always enjoying your videos,nearly feeling their smells!They are my greatest reward for learning English :)

@MaxtheMeatGuy

2 жыл бұрын

Thank you so much 😃

Are you cooking it on bake or preheat or broil?

Thank you, I burnt down my house before this tutorial.

I like bacon wrapped jalapeño poppers and medium cooked filet Mignon. I just use my hands to eat the steak lol

I’m starving so instead of eating I am watching every single max the meat guy video ever

Thanks for the tip Matt is really helpful and try someday. Also you have any advice for cooking thick cut pork chops?

Just tried this! It was the best steak I've had in a very long time.

What is your favourite breakfast?

Just cooked the best steak I've ever had, thank you!!

My way is as follows: step 1: salt Day before. Leave in fridge. Step2.: in over at 225 F until 95 f internal. Rest 5 minutes and dry with paper towel. Step 3: very hot grill. 1 minute flip twice for the good grill marks and sear. Step 4: baste in cast iron on low heat with butter and herb. Frothy butter but don’t make it smoke. Step 5. Temp. Should be between 125-130 after all that. Rest 5 minutes.

Fantastic as always Max. Now it’s off to the butcher so I can pick up a cut of my own n’ get to work!

My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven. EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!

Man's put a steak in the oven 😂

Me, watching this while eating pasta sauce with my finger, right from the jar.

I’m about to do all of this, but instead do it in the college frat guy way so I’ll get back to y’all on how that goes

Can you cook this in a smoker?

1/2 is how many grams ? in my country it could be 100g to 250g.

Step 1) put the fillet mignon down on the shelf, find a superior cut of beef.

Do you pre heat the over to 200 c or put your steals in cold oven?

How would you go about cooking multiple of those as it comes to the pan? Would you just put one in at a time or all at the same time?

@MaxtheMeatGuy

2 жыл бұрын

I would probably do up to 3 in a pan! But the beauty of this method is you could do them separately then put in the oven at the same time

Hey max, did you use low fire or high fire?

'Fool' Proof 😂

pleaseeee can you do this with every cut?? can you also teach us how to cook a filet mignon with applewood?

I find that if I add the butter without cooling the pan first, it burns right away.

I had steak today for my dinner and it taste good to me.

Max…. Great advice … Thanks… You are right that the standard Reverse Sear, although I have had perfect results for both Prime Rib & NY Strip Roasts, this is far more manageable for a steak!! 2 Beautiful Filets for NY Eve!! Thanks again!! John