What Is The Best Way To Cook Steak?

Here is what you’ll need!

Pan-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Generously season all sides of the steak with salt and pepper.
2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak.
4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds.
6. Turn the steak on its side and cook to render off any excess fat.
7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Pan-Seared-To-Oven Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 400˚F/200˚C
2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Reverse-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

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Comments

Valentine Kosyak says:

“I don’t like poking meat” ….”moo moo moo haha”…./ Swallow swallow..

Wtf … Queer steak cookout!? Nauseous

Ryan Dickin says:

Poke the meat…. wow
Ummm fuck that ruined this whole video
It’s ok to be gay don’t get me wrong
But take your sexual references to some other channel and not a good one
So shitty

El Papa Francisco says:

por que no a la parrilla

SA SA says:

My mouth turned into a waterfall

Diamond Zapto says:

That is rare

Joshua Winter says:

Just grill it.

Dangerdave21 Dumb says:

Why is this not a Buzzfeed video lmao.

Stanford Lee says:

Asians source and grilled the steak is another one that so tastti

Comme Revolt says:

Med well

bc_77 says:

Dude with the coloured hair is awkward a f

Briunna Hicks says:

I love how they consider the wealthier steak the great gatsby lol

AtheiHumanist says:

Sous vide and reverse sear in a cast iron pan or with a searzall. You can draw out some of the moisture, if it’s not dry aged, by salting the steak 1st and leave it in the fridge, uncovered, overnight. Clean off the salt the next morning, and use less salt in the seasoning prior to vacuum bagging. Vacuum bag and cook for an hour and a half at 130-135f. Remove from the bag, pat down to remove excess moisture for the sear, and finish in the pan or with a searzall.

Whoever's reading this is gay says:

1 Chef 2 Bois

LFC Arian says:

Nothing comes close to a sous vide steak

Stanford Lee says:

Pink skin, why that i used to think it was healthy than any colors excuse me

JesuSINI 88 says:

Puto el que lo lea jajajaj salu4

Joma _ says:

0:08 that’s a hard name Andrew

multimidnight13 says:

Theres no such thing as the best way to cook a steak. You cook it how you like it.

SPLINT3R FRØST says:

Sous vide

skofiannan says:

sousvide ?

Toko Helo says:

1:11 *tHe BeSt WaY tO cOoK sTeAk*

Jason Wang says:

Impossible, all the skill performance a goddam well down!!!!

GordWayne says:

Andrew looking extra white today, did he gain more weight later too?

clay carrozza says:

Sous vide

Michael G says:

“””You hold your fork weird.””” … so I had to rewind and go back and look, and in fact he really does, it’s quite weird, quite odd. Where do you suppose he learned to do it like that?

Food Adventures says:

SuVee, medium rare

tisha alonzo says:

I bet if one of the tasty producers will go to Hell’s Kitchen and they will win

Joshua Roberts says:

Leave the cow alone, that’s my favourite

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