How Adam really cooks steak (usually)
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Date: 2024-03-08
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Comments and reviews: 20
dicerson9976
7: 45 Redistributing juice! There's scientific explanation for that!
You've done that video on mushrooms, how as they cook the fibers squeeze and the water comes flowing out. Steak does the exact same thing! But unlike mushrooms alot of that juice stays trapped in the steak unless you cut it open and open up those microvessels and barriers which hold those juices in (The ones on the surface of a steak are already cut open, so the juices there quickly fall out and evaporate and such- which is why the surface of a steak cooks so much more quickly than the insides, cuz it dries out super fast.
So by letting it rest and cool down, the juicies that heated up, expanded, and osmosis'd their way out of the proteins of the muscle cells to end up floating inside the microvessels and gaps between cells will slowly osmosis their way back in to those cells. Not all of them, of course- that would literally require letting the steak go cold. But by letting it rest just a short while (I've heard that 10-20 minutes is the sweet spot, a good deal of those juices re-incorporate and end up bursting out when you eat the steak. It also creates less mess on the plate when cutting it open. You want the juice in your mouth not on the plate!
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7: 45 Redistributing juice! There's scientific explanation for that!
You've done that video on mushrooms, how as they cook the fibers squeeze and the water comes flowing out. Steak does the exact same thing! But unlike mushrooms alot of that juice stays trapped in the steak unless you cut it open and open up those microvessels and barriers which hold those juices in (The ones on the surface of a steak are already cut open, so the juices there quickly fall out and evaporate and such- which is why the surface of a steak cooks so much more quickly than the insides, cuz it dries out super fast.
So by letting it rest and cool down, the juicies that heated up, expanded, and osmosis'd their way out of the proteins of the muscle cells to end up floating inside the microvessels and gaps between cells will slowly osmosis their way back in to those cells. Not all of them, of course- that would literally require letting the steak go cold. But by letting it rest just a short while (I've heard that 10-20 minutes is the sweet spot, a good deal of those juices re-incorporate and end up bursting out when you eat the steak. It also creates less mess on the plate when cutting it open. You want the juice in your mouth not on the plate!
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caleblegatt2617
I’m really liking these more casual style videos. As a younger guy it’s really hard to find good information and good roll models (male role models especially. These more casual videos make me feel like I’m listening to a father figure who sees me as a fellow adult, but who still understands the importance of teaching and isn’t judgmental. You’ve done a wonderful job creating a space that’s educational and entertaining. I’ve seen so many people/networks try to do infotainment, and frankly I think it speaks volumes to your talent as a journalist, given that most other infotainment pales in comparison (imo. You’re work feels serious, it has gravity behind it, and yet it is still incredibly entertaining.
From everything I’ve seen of you, you seem like one of the good ones. Thank you for all that you do Mr. Ragusea. You’re making the world a better place, and I appreciate your struggle.
Sincerely,
Caleb
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I’m really liking these more casual style videos. As a younger guy it’s really hard to find good information and good roll models (male role models especially. These more casual videos make me feel like I’m listening to a father figure who sees me as a fellow adult, but who still understands the importance of teaching and isn’t judgmental. You’ve done a wonderful job creating a space that’s educational and entertaining. I’ve seen so many people/networks try to do infotainment, and frankly I think it speaks volumes to your talent as a journalist, given that most other infotainment pales in comparison (imo. You’re work feels serious, it has gravity behind it, and yet it is still incredibly entertaining.
From everything I’ve seen of you, you seem like one of the good ones. Thank you for all that you do Mr. Ragusea. You’re making the world a better place, and I appreciate your struggle.
Sincerely,
Caleb
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WorldOfSafari
I agree that when making a steak good quality is best for everybody.
However the idea that someone with a tight or even medium sized budget should buy such steaks for such prices, especially regularly, is in my mind unwise.
Steak should at most be a special occasion dish, not something that can be made fast on a workday evening.
The over- emphasis on steak in cooking content in general shows a wrong view of regular and advisable homecooking for people starting out on there cooking journey.
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I agree that when making a steak good quality is best for everybody.
However the idea that someone with a tight or even medium sized budget should buy such steaks for such prices, especially regularly, is in my mind unwise.
Steak should at most be a special occasion dish, not something that can be made fast on a workday evening.
The over- emphasis on steak in cooking content in general shows a wrong view of regular and advisable homecooking for people starting out on there cooking journey.
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MJTRadio
I never encountered people pre-slicing steak before I started watching a lot of internet cooks. Maybe it’s my Iowan talking here, but I think at least a little of the fun of the steak is getting this big, whole hunk of beef and cutting it yourself, and obly cutting one bite after another.
Nobody’s wrong, obviously, I’m just chuckling to myself at, Why does it always weird me out when they cut the steak before they start eating
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I never encountered people pre-slicing steak before I started watching a lot of internet cooks. Maybe it’s my Iowan talking here, but I think at least a little of the fun of the steak is getting this big, whole hunk of beef and cutting it yourself, and obly cutting one bite after another.
Nobody’s wrong, obviously, I’m just chuckling to myself at, Why does it always weird me out when they cut the steak before they start eating
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jrk1666
The 'juice redistribution' is an actual thing in bread baking, its part of why we wait until its room temperature to cut it. As the surface heats quicker and more than the inside the water evaporate more readily thus drying and contracting making the very inside look doughy even though it is cooked. As it cools down the water equalizes throughout the bread. I don't know how much that matter on steak.
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The 'juice redistribution' is an actual thing in bread baking, its part of why we wait until its room temperature to cut it. As the surface heats quicker and more than the inside the water evaporate more readily thus drying and contracting making the very inside look doughy even though it is cooked. As it cools down the water equalizes throughout the bread. I don't know how much that matter on steak.
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nvelders
I love your videos AdamRagusea! I hope you keep posting. That being said - there is no need to hold yourself to a ridiculous content schedule. Post what you like, when you want to. Your videos are always more fun to watch when you are interested in what you research, or when you are enjoying what you are cooking. :-)
Your cooking has inspired mine for years now. Vinegar leg on the right.
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I love your videos AdamRagusea! I hope you keep posting. That being said - there is no need to hold yourself to a ridiculous content schedule. Post what you like, when you want to. Your videos are always more fun to watch when you are interested in what you research, or when you are enjoying what you are cooking. :-)
Your cooking has inspired mine for years now. Vinegar leg on the right.
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atomcraft3698
Hey Adam, do you know if there’s a difference between cooking a steak at room/fridge temp, and cooking a steak frozen All the sources on the internet have given me different answers, but I need to know since I hate having to wait a few hours for my steak to Come to room temp. Will it taste wierd Will I get a better sear at medium rare due to it heating up slower Thanks.
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Hey Adam, do you know if there’s a difference between cooking a steak at room/fridge temp, and cooking a steak frozen All the sources on the internet have given me different answers, but I need to know since I hate having to wait a few hours for my steak to Come to room temp. Will it taste wierd Will I get a better sear at medium rare due to it heating up slower Thanks.
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iKhanKing
I’m still not crazy about the approach of slicing a steak before serving it.
I wonder if this has evolved in the era of more individual meals, but personally, I’m usually eating with someone, so a sliced steak is cold about 5 bites in.
If I slice as I’m eating, I can enjoy the meal with the other person and keep the warmth from instantly leaving the steak
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I’m still not crazy about the approach of slicing a steak before serving it.
I wonder if this has evolved in the era of more individual meals, but personally, I’m usually eating with someone, so a sliced steak is cold about 5 bites in.
If I slice as I’m eating, I can enjoy the meal with the other person and keep the warmth from instantly leaving the steak
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feudelacroix
I used to do oil but putting oil on your steak and really all your food adds a certain flavor and oiliness that doesn't really come off of it when you're done cooking. Also most oils are literally inedible toxic garbage. Olive oil is the only one that's basically half safe to use. So I just started using butter or ghee. Much better result 100% of the time.
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I used to do oil but putting oil on your steak and really all your food adds a certain flavor and oiliness that doesn't really come off of it when you're done cooking. Also most oils are literally inedible toxic garbage. Olive oil is the only one that's basically half safe to use. So I just started using butter or ghee. Much better result 100% of the time.
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SirBrandonKing
It's always funny to me how much Adam likes avoiding using extra plates, just eat it off the board/baking sheet, just gather round as a family and eat out of a giant bowl, etc. Maybe it's just me but I would hate to kneel at a counter and eat steak off a plastic board. Plating is half the fun anyway, and I'd rather be in a comfy chair at a table.
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It's always funny to me how much Adam likes avoiding using extra plates, just eat it off the board/baking sheet, just gather round as a family and eat out of a giant bowl, etc. Maybe it's just me but I would hate to kneel at a counter and eat steak off a plastic board. Plating is half the fun anyway, and I'd rather be in a comfy chair at a table.
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aragusea
I remember when my cousin first cooked steaks for us. He followed that old logic of only flipping once. His steaks were dry and burnt. My aunt who had never cooked steaks before took over the rest, flipped them regularly, her steaks were juicy. She's been cooking all her life, it was very obvious to her that flipping constantly gets you even result.
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I remember when my cousin first cooked steaks for us. He followed that old logic of only flipping once. His steaks were dry and burnt. My aunt who had never cooked steaks before took over the rest, flipped them regularly, her steaks were juicy. She's been cooking all her life, it was very obvious to her that flipping constantly gets you even result.
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RyanBreaker
The thing I disagree with is only salting right before or after cooking. Dry brining your meats has become a must-do for me since I've learned about, I think it really makes that big a difference to be worthwhile. I also can't recommend a fast-read thermometer enough for verifying temperatures especially while still learning.
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The thing I disagree with is only salting right before or after cooking. Dry brining your meats has become a must-do for me since I've learned about, I think it really makes that big a difference to be worthwhile. I also can't recommend a fast-read thermometer enough for verifying temperatures especially while still learning.
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christianhunt7382
i love that you make a better income now and can afford to eat better. And to balance living classier, you skipped plating and went to eating off the board! lol jk I'd rationalize that it's a realization of investing in what's important, and cutting out what's not. who needs fancy plates if your not at a restaurant lol
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i love that you make a better income now and can afford to eat better. And to balance living classier, you skipped plating and went to eating off the board! lol jk I'd rationalize that it's a realization of investing in what's important, and cutting out what's not. who needs fancy plates if your not at a restaurant lol
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bosu6300
yeah well, beef is actually the best thing you can put in your body. good beef is actually good for the environment when raised regeneratively. I love your videos but can't stand your woke tendencies. greetings from Uruguay, where we have 4 cows per person and couldn't imagine a healthier nature than the one you find here.
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yeah well, beef is actually the best thing you can put in your body. good beef is actually good for the environment when raised regeneratively. I love your videos but can't stand your woke tendencies. greetings from Uruguay, where we have 4 cows per person and couldn't imagine a healthier nature than the one you find here.
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jonnowocky8179
My additional advice to this is if you can, cook steak outside. I have a decent extractor hood, but if you’re going for a sear, your house is going to be a stinky Smokey greasy wreck. I got given a little Viper camping gas stove, which I can get hotter than my oven top anyway.
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My additional advice to this is if you can, cook steak outside. I have a decent extractor hood, but if you’re going for a sear, your house is going to be a stinky Smokey greasy wreck. I got given a little Viper camping gas stove, which I can get hotter than my oven top anyway.
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MrFurious176
I've been buying whole prime ribs when they go on sale at my local butcher and cut them into very thick 2. 5 to 3 pound steaks that get vacuum sealed and frozen. I'll grill or pan cook one and when carved serves my girl friend and I and our 3 kids a very nice dinner.
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I've been buying whole prime ribs when they go on sale at my local butcher and cut them into very thick 2. 5 to 3 pound steaks that get vacuum sealed and frozen. I'll grill or pan cook one and when carved serves my girl friend and I and our 3 kids a very nice dinner.
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UncleChester
My go to butcher has been Simpson's Meats. Willie's kind of left me feeling empty about my butcher but I have not been there since his move to South Knoxville. I will definitely be giving Jesse's a try but I think I am going to stick with grilling my ribeye.
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My go to butcher has been Simpson's Meats. Willie's kind of left me feeling empty about my butcher but I have not been there since his move to South Knoxville. I will definitely be giving Jesse's a try but I think I am going to stick with grilling my ribeye.
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theritchie2173
I love the memes as much as the next man / person / etc, but above all of that I've always loved the videos. Seems like those are slowly making their way towards the exit door, but as long as the library doesn't disappear we'll at least have the memories.
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I love the memes as much as the next man / person / etc, but above all of that I've always loved the videos. Seems like those are slowly making their way towards the exit door, but as long as the library doesn't disappear we'll at least have the memories.
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MrSomeDonkus
I remember watching a projectfarm video that had a made in product as part of the line up.
The whole thing seemed to dunk really hard on the pans heat distribution.
Is that why you use the two burners thing Or do you do that with all your pans
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I remember watching a projectfarm video that had a made in product as part of the line up.
The whole thing seemed to dunk really hard on the pans heat distribution.
Is that why you use the two burners thing Or do you do that with all your pans
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draccqueen1770
I love grass fed beef as well. My family orders a half of a cow yearly and we store it in our chest freezer. Free, high quality meat all year that is fatty and just.
The best.
The worst part is not eating all the steak in the first week.
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I love grass fed beef as well. My family orders a half of a cow yearly and we store it in our chest freezer. Free, high quality meat all year that is fatty and just.
The best.
The worst part is not eating all the steak in the first week.
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