How To Cook a Steak with Cliff Crooks
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Date: 2020-05-17
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Comments and reviews: 10
mad
Twine - why? - Curled the steak preventing even browning (maillard) at the edge, and why not sear the edge? Cast iron is horrible for heat distribution, and '90%' - no one that is scientifically literate is going to whip a number like that out of their buttocks, or state that about cast iron (look up thermal properties of metals! Smoke point of beef fat is close to that of EV olive oil, and smoke point didn't seem to matter (to the presenter) when it came to butter. Ghee has a higher smoke point, and isn't flavor in the fat? Canola or soy for flavor? -gtfo! Do some actual research and stop copying poopy heads that copied other poopy heads from 20+ years ago. Serrated knives are for people who abuse knives and don't know how to sharpen. -I have one as a bread knife, and that's all it's for.
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Twine - why? - Curled the steak preventing even browning (maillard) at the edge, and why not sear the edge? Cast iron is horrible for heat distribution, and '90%' - no one that is scientifically literate is going to whip a number like that out of their buttocks, or state that about cast iron (look up thermal properties of metals! Smoke point of beef fat is close to that of EV olive oil, and smoke point didn't seem to matter (to the presenter) when it came to butter. Ghee has a higher smoke point, and isn't flavor in the fat? Canola or soy for flavor? -gtfo! Do some actual research and stop copying poopy heads that copied other poopy heads from 20+ years ago. Serrated knives are for people who abuse knives and don't know how to sharpen. -I have one as a bread knife, and that's all it's for.
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HONKY
Your best bet is to use a laser thermometer to Laz the pan for temperature before putting the steak on. You want the pan to be Minimum 600 degree plus. Cast Iron is good because when they steak hits the pan, the temperature will not drop as severely. When you cut into the meat, if the juices flow out, the steak was not cooked hot enough or, it did not have enough time to rest. Like a good pizza a steak can be cooked in 2-4 minutes. The difference is professional equipment will be 1, 000 degress. Hot enough that the salt crystals will melt and form that perfect crust. The difference between the pros and the joes is the temperature of the cooking equipment.
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Your best bet is to use a laser thermometer to Laz the pan for temperature before putting the steak on. You want the pan to be Minimum 600 degree plus. Cast Iron is good because when they steak hits the pan, the temperature will not drop as severely. When you cut into the meat, if the juices flow out, the steak was not cooked hot enough or, it did not have enough time to rest. Like a good pizza a steak can be cooked in 2-4 minutes. The difference is professional equipment will be 1, 000 degress. Hot enough that the salt crystals will melt and form that perfect crust. The difference between the pros and the joes is the temperature of the cooking equipment.
reply
Josh
cast iron will only give you even searing/browning if you give it sufficient time to preheat-, because cast iron is actually a pretty bad conductor of heat compared to something like aluminum, so the key is making sure the skillet is heated thoroughly (a good way to do this is to crank your oven, throw the skillet in the oven totally dry, wait 20 mins while you do others things, mise en place, etc) then add oil, throw it on the burner at medium-high heat, and throw in your THOROUGHLY DRIED steak
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cast iron will only give you even searing/browning if you give it sufficient time to preheat-, because cast iron is actually a pretty bad conductor of heat compared to something like aluminum, so the key is making sure the skillet is heated thoroughly (a good way to do this is to crank your oven, throw the skillet in the oven totally dry, wait 20 mins while you do others things, mise en place, etc) then add oil, throw it on the burner at medium-high heat, and throw in your THOROUGHLY DRIED steak
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Brad
Canola oils smoke point is 446, olive oil is 410 not much of a difference. use Avocado oil - it has the highest smoke point of any oil at over 500 degrees stays stable with no trans fats its perfectly balanced fat and the absolute best for frying, this should be common knowledge by now. --Canola oil is a bad oil an inflammatory food that nobody should consume
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Canola oils smoke point is 446, olive oil is 410 not much of a difference. use Avocado oil - it has the highest smoke point of any oil at over 500 degrees stays stable with no trans fats its perfectly balanced fat and the absolute best for frying, this should be common knowledge by now. --Canola oil is a bad oil an inflammatory food that nobody should consume
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Daniel
I'd use peanut oil, mainly because vegetable oil and canola oil are atrocious for your health. Seriously, they are one of the worst things to consume. Peanut oil, sunflower oil, coconut oil, and avocado oil are a few healthier options(peanut and coconut being the cheaper of the 4.
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I'd use peanut oil, mainly because vegetable oil and canola oil are atrocious for your health. Seriously, they are one of the worst things to consume. Peanut oil, sunflower oil, coconut oil, and avocado oil are a few healthier options(peanut and coconut being the cheaper of the 4.
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Robert
Try taking a second, smaller cast-iron skillet, wrap bottom with foil and lay it on top of steak for the first side sear. This prevents the meat from 'curling' and makes the sear more uniform. This technique works great for all types of chops, and even chicken thighs.
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Try taking a second, smaller cast-iron skillet, wrap bottom with foil and lay it on top of steak for the first side sear. This prevents the meat from 'curling' and makes the sear more uniform. This technique works great for all types of chops, and even chicken thighs.
reply
James
Serrated knife for beef what the heck! Please just use a sharpknife if you don't have one, get a sharp knife more importantly buy one of my legit gyutos fifty50 knives on Instagram --. Serrated knives and executive chefs cutting beef is a travesty.
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Serrated knife for beef what the heck! Please just use a sharpknife if you don't have one, get a sharp knife more importantly buy one of my legit gyutos fifty50 knives on Instagram --. Serrated knives and executive chefs cutting beef is a travesty.
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NinJABRONI
Been cooking steaks like this for a few years. I used to love grilled steaks, now this is by far my favorite way to eat/cook steak. Having that cast iron pan to catch all those flavors and baste makes all the difference. Mouth is watering.
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Been cooking steaks like this for a few years. I used to love grilled steaks, now this is by far my favorite way to eat/cook steak. Having that cast iron pan to catch all those flavors and baste makes all the difference. Mouth is watering.
reply
Joshua
This makes me feel soo much better about my technique I open the windows pull down the smoke alarm and sear away, except I have found the right olive oil can stand the heat while adding even more flavor, even on my favorite Wagner cast iron
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This makes me feel soo much better about my technique I open the windows pull down the smoke alarm and sear away, except I have found the right olive oil can stand the heat while adding even more flavor, even on my favorite Wagner cast iron
reply
MLo
Love how you checked the internal temperature of the steak, I worked at restaurant Gordon Ramsay in London for two years and the head chef Matt Abe always done this before sending food out, whenever I do it people just look at me funny ahahh
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Love how you checked the internal temperature of the steak, I worked at restaurant Gordon Ramsay in London for two years and the head chef Matt Abe always done this before sending food out, whenever I do it people just look at me funny ahahh
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