This guy is the crossover between engineering and cooking that I always wanted

@djjazzyjeff1232

5 ай бұрын

He's not a chef, he's a food scientist.

@zsxking

5 ай бұрын

Check out the book "The Food Lab" if you want more science/data based cooking

@moradtamer

5 ай бұрын

@@zsxking Thank you

@jb8935

4 ай бұрын

Follow Dave Arnold. And read liquid intelligence if you are in to drinks

@erichu3411

2 ай бұрын

He's also one of the authors of the $625 book, Modernist Cuisine. The book is all about pushing the cutting edge of science to explain and understand food.

The production level of your content is amazing!

@joshuablanchette878

6 ай бұрын

agreed, i don't even cook and i enjoy the information and quality of the videos

@gmanGman12007

6 ай бұрын

This production is absolutely nuts!

@schelsullivan

6 ай бұрын

The film making is so good its distracting from the information. Good thing its so beatiful, I will watch it again.

@tobywhite561

6 ай бұрын

I need to understand how he got the cutaway shot

@alejandroolivas3476

6 ай бұрын

Agree

This is the best steak video in so many ways - Science & Technique actually grounded in physics laws - Cinematography - Cutaway angles

@ChrisYoungCooks

6 ай бұрын

🙏

@DavidHaas310

Ай бұрын

Right? I'm an engineer who went into TV / Film production. I'm on the same page with you.

@rexmann1984

Ай бұрын

​@@ChrisYoungCooksare you carnivore yet? You should be. This is everything I wanted it to be.

@TopUKPhotographer

Ай бұрын

Ditto!

@benliebhaber7099

19 күн бұрын

Hard to take a guy seriously with a hairdo like that 😂😂

Got to admit that this type of content is very rare on KZread. Thank you for this wonderful and well explained video. I just discovered your channel and immediately subbed.

@Ohenry92

Ай бұрын

Idk it looks medium rare to me

Your style of cross-section cooking videography is incredibly informative, not to mention satisfying to watch.

@beck204

6 ай бұрын

How does he do it?

@theyrecousins

6 ай бұрын

@@beck204 I *think* those shots are simulated for the purpose of illustration. Aside from the steaks, the pan and burner stay consistent, and the frying/bubbling on the underside seems strange. I think those are cross section images of steaks that were cooked in whatever method they're demonstrating, and then comping them in to the pan background and adding steam/oil spatter.

@jakeellerbrake756

6 ай бұрын

I love that we’re talking about special effects and trick cinematography on a recipe video. Goes to show how impressive this degree of production is and how much the audience responds!

@beck204

6 ай бұрын

@@theyrecousins I agree it’s simulated but it looks perfect, like Hollywood level perfect. Is a dude in his kitchen throwing out 500-hr level CGI for a 10 second clip? We are missing something here.

@sampletextmusic

6 ай бұрын

​@@beck204Just out of curiosity, I played around with it a bit, and I don't think it'd take anywhere near 500 hours. This is probably 90% not CGI. It's probably a real pan chopped in half, real meat, etc. Maybe even real fire that's just on a loop for the background. They're almost definitely using particle world or particular in After Effects for the oil splatter and bubbles effects. Add in some simulated smoke and flames if necessary, and you're good to go. Definitely a phenomenal job, and super helpful view, but it's probably a few hours to do it once, and 10-15 mins to repeat it once you've got the workflow down.

Insane! So much information packed in one video, had to rewind and watch at various points. Also, in terms of production, today's video looked like what I would imagine a video version of Modernist Cuisine would look like. Kudos.

@ChrisYoungCooks

6 ай бұрын

Thank you so much!

@brrrrr9999

6 ай бұрын

I've been looking for the perfect technical tutorial on how to cook the perfect steak that conveys what I've intuitively picked up to friends and family, and this is the one. @@ChrisYoungCooks, you've got extremely high production quality, and you're able to articulate the nuances with enough concision to make tough technical concepts accessible. Plus, whatever the heck you did to make the cutaways work, amazing job.

@hab1b1

5 ай бұрын

what fryer appliance did you use at the end there?@@ChrisYoungCooks

@xijinpig7978

5 ай бұрын

medium rare pork chops are the best

@missingegg

5 ай бұрын

@@hab1b1 It looks like a knIndustrie borosilicate glass pot. I personally wouldn't try this at home. Borosilicate glass is perfectly capable of withstanding the 400F temperature he's using. But it has a much higher potential for catastrophic failure than a metal pot. It was a great choice for the video, to enable people to see the deep frying in-process. But you won't like the burns you'd get if, over time and hard use, the pot develops a crack and bursts when filled with hot oil. knIndustrie sells this pot for boiling pasta. Still not great if it breaks on the stove, but that's only 212F instead of 400F.

Amazing video, just what I was looking for. Thank you.

Wow, what an superb way of show n tell! Beautiful production aswell as entertaining... and mouth watering.

the production value on these is insane. Holy shit the cross section views are perfect! also thanks for the wonderful customer support for your predictive thermometer. I had an issue and emailed support and got a very good response in less than 30 minutes and my issue was resolved! this is just excellent!

"Your steak is pretty much water with some shit mixed in it." Love it.

@tiacho2893

6 ай бұрын

Reminds me of a Star Trek:TNG episode where aliens described humans as "ugly bags of mostly water".

Thanks Chris! So much good information! what a terrific presentation!

Great presentation and I really like the concept of the analytical thermometer.

This is by far the best basic steak tutorial on KZread. Really good animations make it really intuitive and the presentation style is tasteful. Love the no frills just reality approach.

1:30 is a phenomenal shot. The cinematography and vfx in this video is next level, not sure who you're working with for production but hot damn, you nailed it feeling like the video form of the modernist cookbook

@ChrisYoungCooks

6 ай бұрын

Thank you for noticing that match shot. It took me and my shooter about 3 hours to get the two shots just right. And I only had that one chance with that steak on the ripping hot grill to get it right. After the first flip it would have marks forever. Spent 15 minutes rehearsing the flip to get the timing and height right!

@christopherkarr1872

6 ай бұрын

@@ChrisYoungCooks I'm gonna' be honest - I kinda' took that transition for granted, but it was gorgeous and smooth as heck. You and your shooter and editor did a phenomenal job.

@stallhaagen

6 ай бұрын

100% worth it. Chef's Table level cinematography @@ChrisYoungCooks

@mattwood1977

6 ай бұрын

I didn't even notice the transition at first but then when he put it down I was like "wait a minute, I'm sure that steak was in a pan just a moment ago". The cross sectional views really blew my mind though, they look totally real but I can't understand how it'd even be possible to get that shot irl so I've decided the only possible explanation is magic.

@hjewkes

6 ай бұрын

@@mattwood1977 They pioneered a lot of the cross sectional shots in the modernist cuisine cookbook, but I always assumed they would only really work in stills. Getting the same shots on video is wild

Super informative video and really great visuals! super appreciate those details which made this video immersive! love it!

Fantastic video. I appreciate all the research and work you put into this masterclass. Subscribed.

Never seen you before! This content is absolutely amazing. I'm a butcher of 16 years and an avid home cook. Always looking to experiment and learn the best. This video is so well done. Your script, production, presentation - all superb. Subscribed instantly

@ChrisYoungCooks

6 ай бұрын

Thank you for the kind words.

@yirmiya1904

5 ай бұрын

I wanna piggy back and say the same. definitely looking forward to perusing more of your content!

Love the effort of cutting things in half just for the shots

@thehrumpf1136

6 ай бұрын

Things like this show, that he really cares about his content. Outstanding

Such an awesome video!!!!! Looking forward to many more!!!

That was an amazing video, thanks for updating mate.

Butcher and ex chef here. Great video. Through a couple decades of personal experience i've been proselytizing the reverse sear/three-stage grill (temper, turn often, and double rest)/sousvide. Nice to get a bit of intuitive science behind it.

Chris, I just plain out love your Channel. Production and content quality are really up there and really educational. I might even get your thermometer if you keep reminding me with good videos :P

Excellent advice! Thank you,, this is precisely what I was looking for! I'll be ordering a thermometer too.

Congrats on such a great video! Brilliantly done

Wonderful video! The graphics, the production, the science, the narrative are all on point. Not only your thermometer is a step above the competition, your knowledge transfer skill is next level as well! 👍

Really nice content. For work I helped a chef who was writing a book and we did several experiments on browning. I agree that excessive temperatures are not needed, also because the Maillard reaction also occurs at lower temperatures. What is important is the drying area, it is necessary to prevent the steam from raising the steak from the Pan and lowering the temperature, increasing the gradient of liquids towards the surface. To do this we have found that a light weight is always needed which forces the steam to exit laterally, speeding up the whole process. And this applies from steaks to vegetables. give it a try chris

@russellmz

6 ай бұрын

so like a bacon press? or something long and thin across the middle?

@gnulio

6 ай бұрын

​@@russellmzlike the bacon Press. I suggest something like the chef Press that allow evaporation

@BarneyCarroll

6 ай бұрын

That makes so much sense. Chef presses are a luxury gadget I’m struggling to justify but I’m glad to have my intuition corroborated!

@legendarygary2744

6 ай бұрын

That makes complete sense when you think about it: smash burgers always require a weight and they’re best known for having that wonderful crust. Different application, I know, but in principle it’s similar.

@billzigrang7005

5 ай бұрын

@@BarneyCarroll How about the bottom of a cast-iron skillet??

Love the videos presentation every thing was greatly thought out and delivered ❤

This is an insanely well put together video with some of the best visual presentation I've ever seen on KZread. Subbed, looking forward to watching the channel grow :)

As someone living in a poorly ventilated apartment with no hood and no grill (something that is probably not terribly uncommon in cities) learning about cold searing kind of changed my life! I went from not having a good seared steak (or pork chop/loin for that matter) for years to being able to have one whenever I wanted. It's not perfect, and doesn't produce a crust quite as luxurious as a traditional sear method does but it gets extremely close, is easy, time efficient and most of all produces no smoke and very little or no splatter so cleanup is nothing. That is my favorite method for searing or cooking steak in general, these days. Though I did want to try deep frying (before I found the cold sear a couple years ago) because it was also a no smoke method and I thought it'd produce a perfect crust. I'm glad you tried it. Cooks illustrated has a great breakdown on the cold sear, for anyone interested. I'm sure there are other resources as well.

@blainebickle1178

6 ай бұрын

Cold sear has blown my mind. It's going to be my go to method for a while.

@Jake4G

5 ай бұрын

I'm in the same situation. I pan sear steak multiple times a week and it smokes up my apartment.

Love your stuff, Chris! Insane production level as always

You have no idea how much I love this video. I'm a numbers guy, so knowing exactly WHY I'm doing what I'm doing in the kitchen helps a ton. Great video.

Interesting video, thanks! Love the science behind the process.

I went to a restaurant once and they said their steaks were off because their grill wasn't working, and they could only do deep-fried stuff. Remembering the meat fondues I'd had as a kid, I persuaded them to do some eye fillets in the deep fryer for 1min. Best-cooked steak I've ever had. Locked in all the moisture immediately, searing on all surfaces pretty much instantly. Not at all oily.

@fabe61

6 ай бұрын

Remember that 'locking in moisture' is not a real phenomenon, the crust doesn't prevent the loss of water, the speed of cooking just means that water isn't lost.

@dale5497

6 ай бұрын

All is revealed! I'm Swiss, so I grew up eating all forms of Fondue, especially meat Fondue. No wonder those little chunks of beef in hot oil taste so good!

@trumptookthevaccine1679

5 ай бұрын

@@fabe61thank you for educating people

@steemium

5 ай бұрын

But isn't the oil they use toxic seed oil or it'd be too expensive to replace once used too much?

@adriendecroy7254

5 ай бұрын

@@steemium not sure... I would hope it would be tallow, but that's probably unlikely... probably soybean oil or sunflower oil hmmmmm

Thank you for another great video! Your videps, ALL your videos are by far the absolute BEST available anywhere, best in every way, content and production. Thank you. I used your method to make a small, half of a 1" inexpensive grass fed Ribeye steak (approximately 5 ounces). Made a couple of minor changes to your instructions. Here is what I did differently: 1. My steak was cooked from frozen. I always cook my steaks from frozen and have been for years. 2. I cooked it with ghee in a cast iron pan (seasoned the ghee generously with salt). 3. Used induction, so the temperature was accurately maintained. 4. Flipped every 1 minute instead of 30 seconds. 5. Once the crust was fully formed, I added a temperature probe and 'rested' it in a 200° oven on a rack until the steak's internal temperature was 129°. I did flip it a couple of times during the rest which took about 10 minutes. My oven is not a convection oven. Perfect edge-to-edge even doneness. This was by far the BEST steak I have ever prepared, much juicier than what I normally end up with, perfectly cooked, thick, deep brown crust, best flavor too! And what is so surprising too is that this steak was a 'bargain' grass fed Ribeye less than 1/2 the price per pound than the much thicker, premium steaks I normally purchase (typically 1 1/2 to 2" thick). YET, it was superior to the premium steaks in EVERY way. I find thick steaks easier to cook yet this thin steak was fast and easy to cook with this cooking method with superior results as compared to thick steaks. Thank you, thank you, thank you, thank you! | | | Have you considered doing a video comparing steaks cooked from frozen to tempered steaks? I just watched your crust/moisture video which is excellent too of course. But I do find that cooking a steak from frozen DOES give you a juicier steak. And you can visibly see the difference as well.

Wow, this is impressive. Super professional and quite knowledgeable with amazing illustrations backing up all methods. Once of the most if not the most impressive vids I've ever seen regarding searing. Bravo! Stunning execution!

The cut aways are amazing! Nicely done

I liked your scientific approaches and especially the pan-steak cross-section cooking presentations. Subbed!

I need you, mad scientist bbq, ethan chlebowski, and charlie anderson to do a collab or something. The amount of research, experiments, and the like you all do is wonderful and I wish more people came across all your videos. I tend to pan sear more, but I prefer to use a charcoal grill when I can. Dry brining is also a technique I've been enjoying recently.

@mcgrawesome3292

5 ай бұрын

Yes! All this, plus Joshua Weissman being sent a fake invitation leading him to a highly remote location populated by wild, hungry animals.

Thanks for the explanation! I was trying to find information on this but had no luck.

This was a great video!!! Thank you for this!!

Brilliant video. Just yesterday I cooked ribeye steaks with sous vide and did a 2 minute, 500° sear. The steaks were perfect but my kitchen was filled with smoke. I was already considering searing at a lower temperature when I found your video. Thanks for the variety of cooking options. I'll stick to sous vide but now I'll sear at a lower temperature.

I really love the stuff you do, Chris. Obviously, the production value is amazing. But I also love the way you take concepts that could be difficult and make them accessible them without dumbing them down too much. The simplicity and effectiveness of your convection animations is a great example. As a PhD student currently working on pitching my thesis project, it’s a skill that I appreciate, especially at the moment.

Definitely agree that resting prior to the final sear makes so much sense. Switched to that process this season and so much happier with the end result.

this is really interesting!! thanks for making this video

Good gravy, you really went to town on the visuals this time. But it always serves the teaching. It is much appreciated.

@ChrisYoungCooks

6 ай бұрын

Hah! Yeah. It was *a lot* to get this over the finish line. Glad you enjoyed it.

This matches my experience when cooking thick steaks, though one additional step I usually take is to do a long dry brine beforehand.. like three days salted and uncovered on a rack in the fridge. This really desiccates the surface of the steak so it spends less time boiling off water and more time searing. Anecdotally it seems to help with an even sear, my assumption being that there are fewer patches where steam got temporarily trapped under the steak. Also, when searing thinner steaks like a skirt steak, I think higher heat is helpful. You want to sear hard and fast so the crust develops before it gets overcooked in the center, and getting the exterior as dry as possible to start with is even more important here.

@peterl.104

5 ай бұрын

When you do the dry brine, do you notice the steak shrinking and requiring a shorter cooking time? I am still experimenting with how much less time to sear the steak on cast iron after dry brining since it overcooks faster.

@remnant24

5 ай бұрын

3 days is more than just brining... it start to cure the meat. I only dry brine overnight (until the surface is dry) before cooking.

Loved the video, it reaffirmed some of the techniques I thought were working best for me. Definitely going to try searing by deep frying!

Awesome video, awesome knowledge, awesome production! Subbed!

Great video. I am intrigued by giving the steak a 30 min rest before searing. I will give it a try.

Keep it up. The quality of the content, the filming, the special effects and the work behind it is crazy. It's difficult to explain in words how excellent your content is from every point of view. Impeccable. Continue like this and you will reach the top of the audience too.

This is the best video explaining what happens in searing a steak. Extremely helpful. Thank you, Chris!

Great info! Thanks!

Based on the video and your comments, I will experiment with sort of a hybrid. During the searing phase, instead of deep frying, I am getting a small cast iron grill pan, that has raised ridges. I will char some beef fat, make into smoked tallow. Fill the pan around 3/4" with tallow, bring to 350 F and sear while gently moving the steak. Edit: BTW I have seen recent videos testing a newly released wireless meat thermometer in deep fryers, for whatever reason, the ambient temperature had been off during deep frying. Puzzling.

In what can only be considered the highest of compliments, this felt like a special edition of Good Eats. I was expecting an Alton Brown style physical prop as soon as you pulled out the whiteboard. Well done and well played!

@kurtpenner2362

6 ай бұрын

I was thinking the very same thing.

Excellent. This is the information I needed.

Amazing video! Thank you.

Great scientific explanations I didn't find anywhere else on youtube (while I have seen Guga performing similar experiments, I always felt the science to answer the ultimate "why" was missing). Thanks for adding the missing puzzles and keep up the great work! Your channel is massively underrated but I am sure 1mn subs will come soon!

@towtruck7687

5 ай бұрын

I agree. Much Love to GUGA

@JoshuaHardie

4 ай бұрын

I could not agree more. Great comment

This is so great! I have a simple electric stove and a cast iron pan, and just through trial and error I noticed that my steaks turned out better when I had the dial set to 7 or 8 as opposed to 9 or 10... that the steak cooks internally by way of the water boiling is a revelation. At the lower temperature, I can cook my steaks without filling my house full of smoke, and they cook to proper doneness. I was frustrated by the fact that when I had it ripping hot, I would cook the steaks until the sear was borderline burnt, and it STILL was too rare in the middle. Now it all makes perfect sense! Thank you so much for your experimentation and taking the time to make the video!

Thanks Chris really helpful video.

what an amazing video. So informative and useful.

I’ve been using a Combustion inc thermometer for a few weeks now. My steak cooking method has evolved as a result. I cook in a 200° oven until the internal temperature reaches 105°. I then sear In hot pan with a generous portion of oil. It’s not deep frying, but it’s close. After resting the internal temperature is right around 130°. I like the idea of resting before searing. I suspect I will have to cook to a higher internal temperature initially. Thanks for the great information. I love your thermometer.

I personally like Guga's method of searing over extremely hot flames on the charcoal grill, avoiding grill marks, and then putting in a thermometer and let it finish cooking in indirect heat by searing over the hot zone, and finishing cooking over the cold zone.

Great video and very informative, thank you.

FANTASTIC info Chris.

I've been going with the sous vide + torch method, but I've been considering getting a deep fryer for my steak for a while now, and I believe I now have my mind made up. Steak fried in tallow/lard sounds divine.

@LulaJake

4 ай бұрын

I vote tallow. Pigs don't live long enough to develop flavour

@bracholi

4 ай бұрын

@@LulaJake Tallow is definitely harder to get a hold of, but I agree.

Having tried the deep fry before it is really good but as you said it is a lot of extra work. My current go-to is allow to air dry over night in the fridge salted. Then pre-sear in the pan. Season steak with other non-salt toppings or aromatics and sous vide. Then cool and re-sear on a skillet again. Seems to give me the best crust when comparing crust to effort.

@masstwitter4748

6 ай бұрын

So pre-sear if you will before sous-vide and then a quick sear afterwards 🤔. I’ve wondered about pre-searing vs post-searing for sous-vide (apologies, the terms only make sense in the context of sous vide cooking). The pre-sear makes more sense but pretty much every recipe suggests doing it after.

@oceanwaves83

6 ай бұрын

Searing twice is legit. Gives the meat 1/4 of an inch in a chance to cool, so there's less gray band and more sear. However, a little gray band is not the end of the world.

@vinquinn

6 ай бұрын

Too much time and work.

Thanks for the cutaways. Very nice.

AMAZING video, thanks!

I actually really like a lot of my food cooked to what most people would consider just a little bit burnt. I like the medium picture best, but the high end still looks way better than the low to me. I do like pink in the middle, but a very seared and crispy crust makes it many times better. It might just be the addition of a little texture, that's a big thing for me.

@morecowbell11

5 ай бұрын

you should try it done chicago rare.

I've been cooking steaks for over 2 years now. I've always nailed down the crust and can get that mahogany surface with any steak, but the center is always a problem. This video detailed exactly what I was doing wrong. Not to mention, your cinematic shots are great and as a biologist I can say your explanations are spot on. Sub well-deserved

@filipsvedlund4539

5 ай бұрын

What did you do wrong?

@sigmaprojects

4 ай бұрын

@@filipsvedlund4539 probably running too hot so that when his crust was finished to his desire amount the center didn't have time to cook to the way he liked it. That or vice versa with too little heat and inside being over cooked.

@Randomized1337Guy

4 ай бұрын

@@filipsvedlund4539 Cooking on far too high of a heat and not using a reverse sear or sous vide method. I never once thought that the water beneath the steak's surface prevents the inside from getting to a certain temperature, but if you ass blast it with heat like I've been doing, you'll get a much larger grey band.

This is phenomenal content. Bravo, Chris!

Great info. Immediately subscribed after watching this first video. I hope the rest are as informative

Awesome approach to a cooking/food science video! Well thought out explanations and pacing, real examples with numbers and visualizations, and showing perfection versus practical.

Can we take a moment to appreciate the fan used for the top-down shots to prevent that lens from fogging up every time they flip those steaks? 10/10, Chris and Team! You guys killed it once again. I'd love to see some behind the scenes on how you guys prepare for these videos. Did you cut a pan in half for this or is this a little movie magic?

@AntonBlaschuk

6 ай бұрын

I'd also love to know how it's done

@danielleanderson6371

6 ай бұрын

He cut one in half in a previous video and probably reused that one.

@AntonBlaschuk

6 ай бұрын

@@danielleanderson6371 imagine the mess it creates, not sure if that's filmable at all

@dylanevans5644

6 ай бұрын

For the life of me, I can't figure it out... If the pan was cut in half then juices would be dripping over the edge. When I first thought it I thought it was computer generated... then the zoom in made me throw that belief out the window, it was far too details. How in the hell they get those cross section videos is beyond me, incredible film making trick I would love to know how it was done.

@1V2N1V2

6 ай бұрын

@@dylanevans5644 the pan and steak are cut, the rest is simulated. You can see the animation repeating if you look closely. Still amazing work, I was wondering too at first!

This was one of the best videos Ive seen. Came across it randomly and now I am subbed and shared this twice already.

Awesome video…I needed the lesson

I like science

I normally dont subscribe to random videos in searching for something - but holy smokes did you earn it the cutaways, easy listening, tone of voice, knowledgable, engineering, cinematography - oh my Excellent work!

@towtruck7687

5 ай бұрын

Thats how i felt

Brilliant video! Thanks

I am absolutely mind-blown with the amount of information and production value of this video. Thank you!

This video just made my day. I love all steaks, and have actually done shallow oil frying to finish mine for years. I think it's time to 'go deep' 😊 What about deep fry searing in Wagyu tallow? Thoughts?

@ChrisYoungCooks

6 ай бұрын

I like to mix in tallow for flavor. All tallow would be a bit spendy. You can also smoke the tallow, which adds an amazing flavor.

@rdr9999

6 ай бұрын

@@ChrisYoungCooks Would love to hear your thoughts on smoking tallow. How do you go about doing that?

@JvariW

6 ай бұрын

@@rdr9999I use one of those cheap metal casserole pans from Walmart. Poor the tallow in that and throw it in the smoker. You will notice a smell and color change. I wait until it get a deeper brown. For deep frying I’d probably go light brown.

im so curious about the cross section shot of a steak being cooked at 2:53, it's a render right? I'm so confused 'cause it looks real, like you sliced a pan in half, but of course you didn't, right? Anyway great editing and presentation, some of the coolest cooking videos on youtube.

@ChrisYoungCooks

6 ай бұрын

It’s real. Lots of time cutting stuff in half in the machine shop.

@BitteVati

6 ай бұрын

@@ChrisYoungCooks That's so cool! I really would love some behind the scenes content about getting those kinds of shots, like how did you keep it looking so clean? My head spins imagining the setup

@ChrisYoungCooks

6 ай бұрын

@@BitteVatiit is a tedious process. That one shot of flipping the steak and having it turn into the same steak on a grill took us 3 hours.

This is the first video of your I've watch and I AM IN LOVE! Such good content with great visual presentation! I don't usually make purchases just from a YT video cuz I'm broke lol, but man I want that thermometer. Thanks again for making the video!

Just discovered this channel. Fantastic, so many channels tell you how to cook things in a certain way, none that I've seen break down the "why" to this level.

This was an unreal level of a cooking demonstration! Beautifully done, hats off to you sir!

My preferred method is cast iron over wood, because you still get the char flavours without the inconvenience of a grill. Also, man I love your videos. You're maybe the third person I've enabled notifications for. So well shot and explained and the perfect amount of depth. Love it.

Thanks, that's interesting! I was looking for such a video for a long time :)

Best production value I've seen on youtube in a while. Kudos and Subbed!

Nice info, I actually was able to figure out a bit of it on my own. One thing not discussed that's important to me is that the fat caps on cuts like new york strip or rib eye get fully converted into an edible form with no chew, it does wonders for the flavor of the steak bites. Only way I know how with my cooking set ups is with the trusty old cast iron well heated and transfered into the oven after searing, sacrificing the basting step for a better result on the fats. Oh and if it's not dry brined in the fridge for 24 hours I'm not cooking it.

@AndrewJHayford

4 ай бұрын

Dry brining is a real game changer, and its so simple.

Great video and very informative. There's a flavor that charcoal brings to the table that I haven't found anywhere else yet. I like to sear over the flames for 2m total, 30s flips in between, then cook in indirect heat - I'm more concerned with the flavor than the "crust" you get. The flavor, in my opinion, is unbeatable.

Love how informative you were with this video, it was definitely eye opening :D

Great video, glad to see someone backing these ideas up with tests and demonstrations. A bit surprised you didn't test searing with an infrared burner, feels like that's a great option to conveniently get that 1800 degree or so sear super quick.

Fantastic video and outstanding content! I cook steak daily. I have tried all techniques. You don’t address broiling which steak houses use. I have grown quite fond of my propane broiler. There is a definite learning curve. I often broil from beginning to end. However, I also Sous vide sometimes and use the broiler to sear the steak. Would love to see you do a video comparing this technique to others. Great channel. Appreciate the science!

The similar effect could be replicated on a charcoal grill using the grate rotating technique. By cycling the steak in and out of the hot zone you are exposing the steak to a cool grate surface for short bursts of extreme heat but before burning. I was able to achieve almost same result as low temperature pan searing but with the added charcoal flavor.

love this, thank you!!!

This is so well presented!

"Steak is just water with some shit mixed in it" -- fantastic

Subbed for cross section cooking

This is one of the most well done (pun intended) educative videos I’ve seen about cooking. The presentation is incredible. Well done!

good job presenting - love it