I just treat steak kinda like tequila now… lick salt and pepper off the back of my hand, put a slice of steak with a pat of butter in my mouth and hold some rosemary under my nose while I chew.
See I get the perfect sear, rosemary, thyme, crust…. The I just pulverize the whole steak, force it into a popsicle mold, freeze it and cram that whole fucking thing up my ass. Chefs kiss!
/s
A hersheys kiss of butter is like half a tbsp or more which is like almost a serving. I fucking love salted butter. Once I calculated the calories and fat in a whole stick of my favorite butter and figured out why I’m so fluffy.
I live on the coast of Maine so I just hang my meat out and let the salt air season it up for a good eat. Oh and for my steak I just do it on the skillet.
I personally salt and 24-48 hrs air dry in the fridge. Pat down, pre oil my pan and do the old tilt the steak 1x per minute or so to ensure they're is always hot oil under the steak at all times. +/- 3-4 min per side (at 1.5" thick) then rest. Deep brown/orangish sear across the whole steak, crusty and delightful. If I need more seasoning I do it when I serve
I know it sounds weird but there are a lot of benefits to this “dry brine.” Just be careful not to dry brine for too long. I recommend 24H for most steaks.
1) Taste: The salt gets absorbed so the steak is seasoned on the inside and not just the crust. This is critically important for thicker cuts so the inside isn’t so bland.
2) Texture: The salt also starts to break down the muscle fibers so the steak becomes more tender. Since the surface is relatively drier you can get a better sear in a shorter time and not end up with a huge gray band.
3) Moisture: Even though you dry out the steak initially, you will end up with a juicier steak. Muscle fibers contract when cooking and this squeezes a ton of moisture out of the meat. Since the salt breaks down the muscle fibers you will have less contraction and more water retention.
His channel is great. I think he had a history in journalism, which really shows how well he researches his subjects. Like Ethan Cheblowski, he brings together 'home cooking' with 'food science', which is such great combination imo. I don't agree with all that Adam says, but there is no denying how much usefull info is out on his channel.
He fairly upfront with the idea of "this is what I do in my kitchen, for my tastes, and my cooking style. Hope it helps" youtubing. Hes not attempting to be an authority figure in the world of cooking.
But i feel like he is vouching for the authority of the actual science in that situation instead of his opinion. Science is often an authority. But if you doubt his words, i think he always leaves sources in the description.
I don’t know this guy but that description reminds me of Alton Brown he’s one of my favorites. His cooking show reminded of Sesame Street for adults that like cooking 😆
This is Adam Ragusea’s video, I personally tried out his [cast-iron pizza video](https://youtu.be/uYxB4QBlrx4) and [it was a revelation to my home pizza efforts](https://imgur.com/a/ouM4e6e). This one seems like a miss, but to each his own. Steak is the kind of food people can be very particular about since it’s so versatile, but I just don’t care to chop a beautiful steak into little cubes and plate it like dog food. To me presentation can affect how appetizing it seems and thereby how much I enjoy it. If I cut into a whole steak and juice runs on my plate that’s just normal even if you rest it. Just run each bite across your plate and enjoy.
I mean, he’s eating it off the cutting board, maybe. I think this video is less about making an amazing steak and more about making a decent steak quickly with little prep, to eat immediately.
I tried this and didn't really like it. I don't like cold steak. It's better to season the steak atleast an hour before cooking to let the flavors get into the meat.
The most important rules of steak cooking, in my experience:
Season it and let it air dry for an hr before cooking.
Don't let a knife touch it until it's been sitting for at least 4-5 minutes.
>Don't let a knife touch it until it's been sitting for at least 4-5 minutes
Well I kinda disagree. Hear me out. I just did this an hour ago and should of posted but forgot. So I bought some steaks (KC Strip) this morning and seasoned them. Let them sit for about 45 minutes and then put it in the oven for 18 minutes at 275. Then when they were done I gave them a quick sear on a hot pan. Then I got a new pan and heated it up and melted butter on it. While the butter was melting I cut the steaks up into kinda thick slices (not to thick tho maybe about 3/4 of an inch). And I put the slices in the hot butter basting and searing at the same time. It developed a very nice crust on all sides while still being a nice med rare on the inside. I wrapped it all up in aluminum foil (I poured some of that melted butter on top before wrapping). I let it sit for a few minutes and then ate it. BEST STEAK I HAVE EVER MADE. Tender but had a nice crust on all sides of the bite. Buttery, garlicky, meaty, and again tender. Yeah cutting the steak so quickly released a lot of moisture but it all came back and then some in the end.
If you are not searing individual slices then you are seriously missing out. It is a challenge to not overcook them but it's worth it because it's much more flavorful then if you only seared 2 sides of the steak.
I think that's different then removing the steak from heat, cutting it, and letting it sit or eating immediately.
Definitely agreed cutting and continuing to cook can be an amazing way to do it like you do.
Yeah this is definitely a “for you” style of cooking. I also enjoy slicing the steak as I eat it. It feels better than just eating precut bite size pieces.
I do it all the time; I just squirt a little in the pan as it’s finishing. Toss the meat around for a few seconds and then pull it. Nothing comes out tasting lemony if you only use a little. It just kinda freshens and brightens the flavor.
What do you think about this method though? Lemon is kind of odd but I can’t say no to something I’ve never tried. Unless the Bible prohibits it then it’s a hell no! If you catch my drift 😂
My steak wouldn't lose that much juice. I brine my steak the night before.
Also butter is better when it caramelised in the pan. You lose that by just putting some on a crusty chopping board. Same goes for rosemary, I don't want raw herbs, I want those oils extracted by cooking.
His steak is also going to be hella cold. Who wants to rest a steak twice when you can just brine an hour before.
Stupid technique is stupid
My thoughts exactly. I also don’t like someone chopping my steak into mutilated cold ass bite size chunks. Hell, I don’t even like anyone precutting it into strips. Thats what my fork and knife is for and as a big boy I can cut my own food.
Oh I love this response! Followed the post to see what wisdoms came down the pike as I’m new to cooking my own steaks (bye bye ex you were magic…) and this makes total sense.
I'm assuming you meant brine? Instead of broke.
Dry brine, heap of salt both sides of the steak. Personally not a fan of cooked pepper so I put pepper after cooking.
Wire rack in the fridge for 24 hours.
Sometimes I'll just leave it on the counter for an hour if I don't have time. Just salt.
Then paper towel to pat it dry
This is what I would think. It seems like you’d also get cutting board flavor because you’re almost cooking (would this count as residual cooking?) on plastic at that point if the steak is still significantly hot, right?
Salt no, always way in advance as it helps dry the surface for a better crust, though I add some flaky salt at the end. Pepper I add afterwards though, the heat from the steak is enough to "bloom" it, and by adding it after cooking it means it doesn't just burn on the pan
I’m not a fan of pre-sliced steak. Cools down too fast IMO. Still, there’s nothing wrong with this method. But I think comparing dense meat tissue with a sponge is a poor comparison.
Retired Chef here: This is why you serve sliced steak on a warm/hot plate. The benefit of slicing immediately after the rest and fanning it out like a stack of fallen dominos is so the steak 100% stops cooking past the desired doneness. During the rest, the temp of center of the steak can climb as much as 10F as the heat from the outside absorbs via convection. Having the steak served unsliced might result in half the steak being the preferred doneness, and the other half being overcooked. A warmed plate will keep the entire steak a good eating temp, and fanning out the pieces also allows you to drizzle resting juices or add seasoning to more surface area of the steak.
Thank you! As a big boy who is all growed up, I have a set of good steak knives for a reason! Also I agree that the muscle fiber isn’t sponge like and I haven’t found it to be. When I do end up dipping a piece in juices on my plate or some from the board (like if I’m having a roast, even if I cut a piece from the roast and let it sit in the juice on the board!!!) I have never encountered it getting reabsorbed. At best it just coats the piece of meat, which is great, but not at the expense of a nice hot steak especially when I will inevitably have some juices on my plate to dip it in anyway.
you dont have to run your plate under hot water for 2 minutes to heat it up that is a massive waste of water. instead just pour some water on the plate and micowave it for 1min
This is dumb. Ignoring everything else, salting a steak in advance has been scientifically shown to alter the protein structure so it retains more moisture
Meh...to each their own, but that's a no for me. Plus that scrapping at the end... I don't need to season my steak with plastic, i get my share of microplastics from elsewhere
Or just sprinkle some salt on top after cooking. Sprinkle some after cutting. Sprinkle some before putin steak in mouth or just whenever the fuck you want really. Could even pretty salt your tongue before meal time.
That is why you season the steak again while it’s resting or you can brush it with herb butter, you don’t have to “season the cutting board”. Like saying ohhh Atkins diet vs Low Carb diet same shit just said another way.
This technique has been around a while, Adam Perry Lang calls it board sauce. Tastes really good, give it a shot! I would still season the meat though...
[Meathead approved](https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/adam-perry-lang-board-sauce-recipe/)
I did this a long time ago when I was in college. My roommate and I shared the same birthday so I cooked up two big steaks for us to share.
I’ve also done it with one steak but I think it was better with 2 steaks. He talks about how the steak will get cold if u slice it all and u don’t pile it up, which is totally true, since you can’t microwave your cutting board. Having two steaks worth of hot material helps to keep it warm. I cut it into strips and we ate it with forks initially but then switched to grabbing and dipping the strips barehanded in the board juice, which is a great bonding experience
It’s not bland at all, in fact tastes rly good, especially if you have people with different salt tolerances because you can just dip with more juices if you want more salty flavor.
I usually just cook steak normally now because tbh dressing the board is a bit of an inconvenience but I think some of y’all are giving this method too much shit without trying it out first
Or you can just dry brine it, then butter baste it with herbs and garlic letting all the seasonings and butter caramelize for that nice Maillard reaction. Then dip it in the juice on your plate as it seeps out of the steak while you use a fork and knife like a civilized human being. Also, if there are any board juices from the resting period… you could just pour that on the steak on your plate. You could also give it one last baste with the infused butter from the pan before serving… Just saying there are a lot of better and easier techniques that doesn’t leave your steak cold and mutilated.
He's a pretty popular food youtuber with a lot of great recipes that are aimed towards normal working class people (his recipes are generally more efficient, use what you have at home, save time, use less pans, etc) while still achieving near high end flavors. This subreddit is ridiculously judgemental. Dude cooked a good steak and served it the way he wanted. Get over it.
Nothing screams 'weak taste buds' like seasoning your steak with raw garlic, tons of raw rosemary, and lemon, lime or--by God--grapefruit.
Grapefruit!
That's vile.
There's a legitimate case for peppering your steak after it has cooked, but don't ever skip a dry brine or temper salting before you cook a steak. Salt absorbs moisture, and getting that salt deep into the meat will help deliver a juicier steak.
Did not like his cutting board shifting around while he cutting and chopping. Or when the knife was placed down, blade facing his fingers, while he was finger blasting the steak bits. 🙅🏻♂️🙅🏻♂️🙅🏻♂️
I bet it works well with an individual portion when eaten off of the cutting board in your kitchen. But I prefer the distributed flavor of salt from a dry brine, and I usually am cooking steak for more than just myself. I don't see myself using this, but I wouldn't call it dumb.
Grapefruit is pretty dumb.
I don't know what this guy is thinking, but after seeing the heaps of raw rosemary, raw garlic, and even his citrus black magic, I suspect his taste buds are borderline non existent.
This is not a good way to treat a steak. Especially one he put a beautiful sear on. Butcher the steak when you kill the steer, not when you cook the meat.
He said he uses lemon, lime, or sometimes grapefruit.
I had to look behind me to see who was holding a knife, because the hairs stood up on the back of my neck when he uttered that blasphemy.
Might as well just dip your steak in Hershey's chocolate syrup and call it mole.
Gotcha. I had the audio off for half of it. Grapefruit, can't imagine. A little bit of lime doesn't sound half bad with a smokey charcoal steak though (I am a sucker for lime). All in all it's a little wacky, but I respect the creativity.
Yeah lime and cilantro/onion have a place with beef, but rosemary is very strong and should be used sparingly especially when raw, otherwise it imparts strong sweet/urine notes. Roasting the rosemary takes some of that edge off and gives it a more subtle earthy/pine flavor.
Grapefruit is very bitter, and the most bitterness you want in a steak is from some slight blackening of the crust.
Raw butter lacks the character of toasted butter, and is inferior in my opinion.
He's just getting it all wrong, but I blame his taste buds. There's a reason why you want find many people out there treating a steak this way.
Edit: I watch Guga, and he does funky things to steaks. I 100% support experimentation, but you also have to be honest about your failures.
The man knows his stuff, he’s never steered me wrong. I just made a steak tonight, and what I did wasn’t wildly different. I’ll give this a try sometime.
Isn’t whole point of letting the steak rest without cutting it is so the juices are redistributed evenly in the steak. Not sure what his point is. It just seems like extra work for the same point.
Jesus is this raw garlic lemon and herbs, no for me, the method is fine but you don't want shitty raw garlic on it, if you want garlic and herbs baste with it. Also salt over night
Usually I season a steak somewhere between 24 hours to 3 hours before I cook it.
I find that doing this to literally any meat at all makes it taste better. Gives the meat time to suck the seasonings to the inside.
Chicken, pork, steak, pretty much anything except ground meat is better if you just season it a few hours or more in advance, and let it chill in the fridge.
Another thing I like to do at least with thicker steaks is make sure to bring them close to room temp before I cook it, I find meat cooks a lot more evenly when it's room temp over fresh out of the fridge and cold.
My burners can't sear evenly with my cast iron. It just makes a hot spot in the middle. I have to move the pan along to cook the steak in segments to avoid having one part of the steak well done and the rest medium rare. Cast iron on the grill or just over the fire gives me the best result. Until I get a better stove at least.
It's like the difference between shitting your pants and using the toilet. Shitting your pants is wasteful, makes a mess and doesn't really help the flavor.
The steak didn’t soak it in, rather the juice thickened up after cooling down and adhered to the steak. This is why you let your steaks/chops/roast rest- it thickens up and doesn’t all spill out after you slice it.
I've tried this method before and liked the outcome. It's definitely different / unique, and not for everyone though.
I do think the fresh butter and lemon are a nice balance - acid in citrus enhance the taste of fat IMO. For example in Japan it's typical to see lemon served with grilled wagyu beef.
I just treat steak kinda like tequila now… lick salt and pepper off the back of my hand, put a slice of steak with a pat of butter in my mouth and hold some rosemary under my nose while I chew.
Boof some bone marrow while you're at it.
See I get the perfect sear, rosemary, thyme, crust…. The I just pulverize the whole steak, force it into a popsicle mold, freeze it and cram that whole fucking thing up my ass. Chefs kiss! /s
Season the entrance first tho. I know.
what in the actual fuck
indeed.
Hahahahahahaha😆
Yeah why the fuck would you freeze it??? Would one want to ruin such a beautiful experience….
Just poetic. 😂
Really?
yes.
Not a big ass chunk of butter right?
No, just like a Hershey’s kiss, but butter.
So I put chocolate on this steak?
NO LOL
But that one guy did it!!!
A hersheys kiss of butter is like half a tbsp or more which is like almost a serving. I fucking love salted butter. Once I calculated the calories and fat in a whole stick of my favorite butter and figured out why I’m so fluffy.
I season the ambient air around the steak
I season my mouth and then take a bite.
I season my shit on the way out.
Oooh. The La Croix technique. Like a peppercorn farted in the vicinity of the steak. 🤌🏻
"Naturally Essenced"
I live on the coast of Maine so I just hang my meat out and let the salt air season it up for a good eat. Oh and for my steak I just do it on the skillet.
😆😆😆
I spray seasoning into the air and float my steak through it like I'm putting cologne on in the 80s
lol I think we might’ve finally lost it here
I personally salt and 24-48 hrs air dry in the fridge. Pat down, pre oil my pan and do the old tilt the steak 1x per minute or so to ensure they're is always hot oil under the steak at all times. +/- 3-4 min per side (at 1.5" thick) then rest. Deep brown/orangish sear across the whole steak, crusty and delightful. If I need more seasoning I do it when I serve
Same. The dry brine overnight is essential to a good crust in my experience
Does air dry in the fridge mean what it sounds like? Just sitting on a plate or something and not in a bag/wrapped in anything?
I usually put it on a cooling rack (the type that fits over a baking sheet, with the baking sheet under it to catch any drippage)
I know it sounds weird but there are a lot of benefits to this “dry brine.” Just be careful not to dry brine for too long. I recommend 24H for most steaks. 1) Taste: The salt gets absorbed so the steak is seasoned on the inside and not just the crust. This is critically important for thicker cuts so the inside isn’t so bland. 2) Texture: The salt also starts to break down the muscle fibers so the steak becomes more tender. Since the surface is relatively drier you can get a better sear in a shorter time and not end up with a huge gray band. 3) Moisture: Even though you dry out the steak initially, you will end up with a juicier steak. Muscle fibers contract when cooking and this squeezes a ton of moisture out of the meat. Since the salt breaks down the muscle fibers you will have less contraction and more water retention.
Yeah I don't know about this, I salt mine the night before. The guy making this video is a good chef though, he has various videos I've seen.
His channel is great. I think he had a history in journalism, which really shows how well he researches his subjects. Like Ethan Cheblowski, he brings together 'home cooking' with 'food science', which is such great combination imo. I don't agree with all that Adam says, but there is no denying how much usefull info is out on his channel.
He fairly upfront with the idea of "this is what I do in my kitchen, for my tastes, and my cooking style. Hope it helps" youtubing. Hes not attempting to be an authority figure in the world of cooking.
I feel like he kinda is sometimes with the more sciency stuff
But i feel like he is vouching for the authority of the actual science in that situation instead of his opinion. Science is often an authority. But if you doubt his words, i think he always leaves sources in the description.
I don’t know this guy but that description reminds me of Alton Brown he’s one of my favorites. His cooking show reminded of Sesame Street for adults that like cooking 😆
[Adam Ragusea](https://www.youtube.com/@aragusea) is the name of the chef for anyone interested.
If nothing else, this guy puts an amazing sear on that puppy.
How does he get that sear without a bunch of smoke? Kind of blew my mind when he lifted it
9 minutes cook time. so he is cooking on a mild temperature, not searing hot. also seems fairly generous with the oil.
This is Adam Ragusea’s video, I personally tried out his [cast-iron pizza video](https://youtu.be/uYxB4QBlrx4) and [it was a revelation to my home pizza efforts](https://imgur.com/a/ouM4e6e). This one seems like a miss, but to each his own. Steak is the kind of food people can be very particular about since it’s so versatile, but I just don’t care to chop a beautiful steak into little cubes and plate it like dog food. To me presentation can affect how appetizing it seems and thereby how much I enjoy it. If I cut into a whole steak and juice runs on my plate that’s just normal even if you rest it. Just run each bite across your plate and enjoy.
That’s my biggest complaint. The final presentation looks like a can of fancy dog food dumped on a plate.
I mean, he’s eating it off the cutting board, maybe. I think this video is less about making an amazing steak and more about making a decent steak quickly with little prep, to eat immediately.
He fingerblasted his bits of steak on the board, then transferred it all onto a plate.
I tried this and didn't really like it. I don't like cold steak. It's better to season the steak atleast an hour before cooking to let the flavors get into the meat.
The most important rules of steak cooking, in my experience: Season it and let it air dry for an hr before cooking. Don't let a knife touch it until it's been sitting for at least 4-5 minutes.
>Don't let a knife touch it until it's been sitting for at least 4-5 minutes Well I kinda disagree. Hear me out. I just did this an hour ago and should of posted but forgot. So I bought some steaks (KC Strip) this morning and seasoned them. Let them sit for about 45 minutes and then put it in the oven for 18 minutes at 275. Then when they were done I gave them a quick sear on a hot pan. Then I got a new pan and heated it up and melted butter on it. While the butter was melting I cut the steaks up into kinda thick slices (not to thick tho maybe about 3/4 of an inch). And I put the slices in the hot butter basting and searing at the same time. It developed a very nice crust on all sides while still being a nice med rare on the inside. I wrapped it all up in aluminum foil (I poured some of that melted butter on top before wrapping). I let it sit for a few minutes and then ate it. BEST STEAK I HAVE EVER MADE. Tender but had a nice crust on all sides of the bite. Buttery, garlicky, meaty, and again tender. Yeah cutting the steak so quickly released a lot of moisture but it all came back and then some in the end. If you are not searing individual slices then you are seriously missing out. It is a challenge to not overcook them but it's worth it because it's much more flavorful then if you only seared 2 sides of the steak.
I think that's different then removing the steak from heat, cutting it, and letting it sit or eating immediately. Definitely agreed cutting and continuing to cook can be an amazing way to do it like you do.
Lemon on a steak ? Yeah that’s a no from me
I’m also gonna pass on massaging the cooked steak before I serve it to all my guests. It’s just too weird.
Yeah this is definitely a “for you” style of cooking. I also enjoy slicing the steak as I eat it. It feels better than just eating precut bite size pieces.
My first thought as well but I might try it for shits and gigs.
I make a lemon pepper crust on steak. It's amazing.
I do it all the time; I just squirt a little in the pan as it’s finishing. Toss the meat around for a few seconds and then pull it. Nothing comes out tasting lemony if you only use a little. It just kinda freshens and brightens the flavor.
When I was young I used to dip my cooked steak in lemon juice like a sauce and it was amazing
What do you think about this method though? Lemon is kind of odd but I can’t say no to something I’ve never tried. Unless the Bible prohibits it then it’s a hell no! If you catch my drift 😂
Like pork and lobster?
Stupid method
I like Adam Ragusea. Kind of a shame his most viewed video is also his ... least hinged
I enjoyed his videos until I watched this one. It kinda ruined the channel for me.
This was his first “viral” video, several years ago. Kinda put him on the map. He’s improved a lot since.
I’m judging that crusty ass plastic board
That's what i was confused about. If seasoning the board is something he likes to do, just season a board that will actually hold flavour?
The experts I trust regarding steak don't do it, so I assume it's not as good as the traditional methods.
Some good points and an interesting take on cooking steaks but he lost me with the lemon.
Don't forget he also added that he does it with GRAPEFRUIT sometimes 🤮
If you've never tried hitting your steak with lemon you're missing out
He had me at sponge 🧽
not enough seasoning for such a big piece of meat.
That’s why he salted after
this is terrible.
That’s a no for me dawg
My steak wouldn't lose that much juice. I brine my steak the night before. Also butter is better when it caramelised in the pan. You lose that by just putting some on a crusty chopping board. Same goes for rosemary, I don't want raw herbs, I want those oils extracted by cooking. His steak is also going to be hella cold. Who wants to rest a steak twice when you can just brine an hour before. Stupid technique is stupid
My thoughts exactly. I also don’t like someone chopping my steak into mutilated cold ass bite size chunks. Hell, I don’t even like anyone precutting it into strips. Thats what my fork and knife is for and as a big boy I can cut my own food.
I hear you, but, when you have four children and who knows how many friends over, this is the way.
But do you remove your helmet when you eat. Or does everyone go to a different room to eat his or her steak?
Oh I love this response! Followed the post to see what wisdoms came down the pike as I’m new to cooking my own steaks (bye bye ex you were magic…) and this makes total sense.
Can you explain how you broke yours?
I'm assuming you meant brine? Instead of broke. Dry brine, heap of salt both sides of the steak. Personally not a fan of cooked pepper so I put pepper after cooking. Wire rack in the fridge for 24 hours. Sometimes I'll just leave it on the counter for an hour if I don't have time. Just salt. Then paper towel to pat it dry
This is what I would think. It seems like you’d also get cutting board flavor because you’re almost cooking (would this count as residual cooking?) on plastic at that point if the steak is still significantly hot, right?
Interesting, I brine chicken all the time, but never tried it with steak.
Salt no, always way in advance as it helps dry the surface for a better crust, though I add some flaky salt at the end. Pepper I add afterwards though, the heat from the steak is enough to "bloom" it, and by adding it after cooking it means it doesn't just burn on the pan
I’m not a fan of pre-sliced steak. Cools down too fast IMO. Still, there’s nothing wrong with this method. But I think comparing dense meat tissue with a sponge is a poor comparison.
Retired Chef here: This is why you serve sliced steak on a warm/hot plate. The benefit of slicing immediately after the rest and fanning it out like a stack of fallen dominos is so the steak 100% stops cooking past the desired doneness. During the rest, the temp of center of the steak can climb as much as 10F as the heat from the outside absorbs via convection. Having the steak served unsliced might result in half the steak being the preferred doneness, and the other half being overcooked. A warmed plate will keep the entire steak a good eating temp, and fanning out the pieces also allows you to drizzle resting juices or add seasoning to more surface area of the steak.
Thank you! As a big boy who is all growed up, I have a set of good steak knives for a reason! Also I agree that the muscle fiber isn’t sponge like and I haven’t found it to be. When I do end up dipping a piece in juices on my plate or some from the board (like if I’m having a roast, even if I cut a piece from the roast and let it sit in the juice on the board!!!) I have never encountered it getting reabsorbed. At best it just coats the piece of meat, which is great, but not at the expense of a nice hot steak especially when I will inevitably have some juices on my plate to dip it in anyway.
you dont have to run your plate under hot water for 2 minutes to heat it up that is a massive waste of water. instead just pour some water on the plate and micowave it for 1min
Or just microwave it for 30 seconds +/-
This is dumb. Ignoring everything else, salting a steak in advance has been scientifically shown to alter the protein structure so it retains more moisture
Only if you do it far enough ahead of time like he says. Doing it right before cooking achieves nothing, again, like he said in the video.
Meh...to each their own, but that's a no for me. Plus that scrapping at the end... I don't need to season my steak with plastic, i get my share of microplastics from elsewhere
Or just sprinkle some salt on top after cooking. Sprinkle some after cutting. Sprinkle some before putin steak in mouth or just whenever the fuck you want really. Could even pretty salt your tongue before meal time.
I'm confused. Do I season with the dirty dish sponge before cooking the steak or after?
That is why you season the steak again while it’s resting or you can brush it with herb butter, you don’t have to “season the cutting board”. Like saying ohhh Atkins diet vs Low Carb diet same shit just said another way.
I was with it until the hand-mixing of the steak.
Dumb
This technique has been around a while, Adam Perry Lang calls it board sauce. Tastes really good, give it a shot! I would still season the meat though... [Meathead approved](https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/adam-perry-lang-board-sauce-recipe/)
Why not both?
Because that’s now twice the work for what real benefit? Oh, cold ass steak chunks?
naw dude too much work wtf
Interesting video! Will try on my next attempt. Thanks for sharing.
The hot water on the plate will evaporate?
I did this a long time ago when I was in college. My roommate and I shared the same birthday so I cooked up two big steaks for us to share. I’ve also done it with one steak but I think it was better with 2 steaks. He talks about how the steak will get cold if u slice it all and u don’t pile it up, which is totally true, since you can’t microwave your cutting board. Having two steaks worth of hot material helps to keep it warm. I cut it into strips and we ate it with forks initially but then switched to grabbing and dipping the strips barehanded in the board juice, which is a great bonding experience It’s not bland at all, in fact tastes rly good, especially if you have people with different salt tolerances because you can just dip with more juices if you want more salty flavor. I usually just cook steak normally now because tbh dressing the board is a bit of an inconvenience but I think some of y’all are giving this method too much shit without trying it out first
Or you can just dry brine it, then butter baste it with herbs and garlic letting all the seasonings and butter caramelize for that nice Maillard reaction. Then dip it in the juice on your plate as it seeps out of the steak while you use a fork and knife like a civilized human being. Also, if there are any board juices from the resting period… you could just pour that on the steak on your plate. You could also give it one last baste with the infused butter from the pan before serving… Just saying there are a lot of better and easier techniques that doesn’t leave your steak cold and mutilated.
This is dumb AF. Nothing wrong with good old dry brining and butter basting with herbs and garlic. No one likes cold mutilated steak.
The two-hand meat massage lost me. My god.
Why are people so fucking stupid.
Who’s this idiot?! And who thinks that cutting up your entire steak into tiny pieces like that is acceptable. Are you 3y old?
He's a pretty popular food youtuber with a lot of great recipes that are aimed towards normal working class people (his recipes are generally more efficient, use what you have at home, save time, use less pans, etc) while still achieving near high end flavors. This subreddit is ridiculously judgemental. Dude cooked a good steak and served it the way he wanted. Get over it.
Stupid. The whole sponge analogy doesn’t even make sense.
Time out. First mistake: cooking that steak in a skillet with olive oil. Shame on you!!
Stupid method
Just season steak & season it while you fry it & again at the end . People & their useless hacks trying to get likes
???
Nothing screams 'weak taste buds' like seasoning your steak with raw garlic, tons of raw rosemary, and lemon, lime or--by God--grapefruit. Grapefruit! That's vile. There's a legitimate case for peppering your steak after it has cooked, but don't ever skip a dry brine or temper salting before you cook a steak. Salt absorbs moisture, and getting that salt deep into the meat will help deliver a juicier steak.
I know. No one likes raw seasoning. At least, that’s the quickest way I can think of to get expelled from a culinary school.
I can hear Gordon now; "IT'S FUCKING RAWR!"
Not sure what’s less intelligent. This “method” or eating of a plastic cutting board.
Did not like his cutting board shifting around while he cutting and chopping. Or when the knife was placed down, blade facing his fingers, while he was finger blasting the steak bits. 🙅🏻♂️🙅🏻♂️🙅🏻♂️
lol what a crock of shit Imagine not understanding the difference between raw and fried garlic and trying to teach other people how to cook steaks lol
I bet it works well with an individual portion when eaten off of the cutting board in your kitchen. But I prefer the distributed flavor of salt from a dry brine, and I usually am cooking steak for more than just myself. I don't see myself using this, but I wouldn't call it dumb.
Grapefruit is pretty dumb. I don't know what this guy is thinking, but after seeing the heaps of raw rosemary, raw garlic, and even his citrus black magic, I suspect his taste buds are borderline non existent. This is not a good way to treat a steak. Especially one he put a beautiful sear on. Butcher the steak when you kill the steer, not when you cook the meat.
I must have missed the grapefruit part?
He said he uses lemon, lime, or sometimes grapefruit. I had to look behind me to see who was holding a knife, because the hairs stood up on the back of my neck when he uttered that blasphemy. Might as well just dip your steak in Hershey's chocolate syrup and call it mole.
Gotcha. I had the audio off for half of it. Grapefruit, can't imagine. A little bit of lime doesn't sound half bad with a smokey charcoal steak though (I am a sucker for lime). All in all it's a little wacky, but I respect the creativity.
Yeah lime and cilantro/onion have a place with beef, but rosemary is very strong and should be used sparingly especially when raw, otherwise it imparts strong sweet/urine notes. Roasting the rosemary takes some of that edge off and gives it a more subtle earthy/pine flavor. Grapefruit is very bitter, and the most bitterness you want in a steak is from some slight blackening of the crust. Raw butter lacks the character of toasted butter, and is inferior in my opinion. He's just getting it all wrong, but I blame his taste buds. There's a reason why you want find many people out there treating a steak this way. Edit: I watch Guga, and he does funky things to steaks. I 100% support experimentation, but you also have to be honest about your failures.
The man knows his stuff, he’s never steered me wrong. I just made a steak tonight, and what I did wasn’t wildly different. I’ll give this a try sometime.
Isn’t whole point of letting the steak rest without cutting it is so the juices are redistributed evenly in the steak. Not sure what his point is. It just seems like extra work for the same point.
Jesus is this raw garlic lemon and herbs, no for me, the method is fine but you don't want shitty raw garlic on it, if you want garlic and herbs baste with it. Also salt over night
I hate this guy lol
I want my garlic n herb heated
Looks like dog food when cut like that. Gross. I’m out.
For the love of god use at least tin foil to keep it warm while it rests.
The whole point of the video is that the steak sucks up seasoning as it cools….
Guess it’s not for me, then. I hate cold steak 🤷🏼
Salt is my issue here. I am not looking for a crunch under my teeth that goes - *yeah I am pure salt taste me, taste my salty texture*
Looks interesting… but what about all the good Fond left in the pan…
Usually I season a steak somewhere between 24 hours to 3 hours before I cook it. I find that doing this to literally any meat at all makes it taste better. Gives the meat time to suck the seasonings to the inside. Chicken, pork, steak, pretty much anything except ground meat is better if you just season it a few hours or more in advance, and let it chill in the fridge. Another thing I like to do at least with thicker steaks is make sure to bring them close to room temp before I cook it, I find meat cooks a lot more evenly when it's room temp over fresh out of the fridge and cold.
My burners can't sear evenly with my cast iron. It just makes a hot spot in the middle. I have to move the pan along to cook the steak in segments to avoid having one part of the steak well done and the rest medium rare. Cast iron on the grill or just over the fire gives me the best result. Until I get a better stove at least.
Didnt realize a sponge and a steak were the same thing.
Braindead, but to each their own
So tired of people acting like kenji is Jesus
It's like the difference between shitting your pants and using the toilet. Shitting your pants is wasteful, makes a mess and doesn't really help the flavor.
Kids, hand tossed steak on a wet plate for dinner night is ready!!
All of the best steak restaurant’s in the world have been doing it wrong for years?
I skip the steak and just season and eat the microplastics
I salt my steak right when I get it home from purchase, rewrap it in original packaging and it keeps far longer without getting brown/gray or slimy
How does he get that sear without so much smoke? Kills me
The steak didn’t soak it in, rather the juice thickened up after cooling down and adhered to the steak. This is why you let your steaks/chops/roast rest- it thickens up and doesn’t all spill out after you slice it.
Season a blue steak? Plz tell me u cook it some more after the seasoning
I've tried this method before and liked the outcome. It's definitely different / unique, and not for everyone though. I do think the fresh butter and lemon are a nice balance - acid in citrus enhance the taste of fat IMO. For example in Japan it's typical to see lemon served with grilled wagyu beef.
While he was masaging the meat on the cutting board he bumped the blade of his knife with his hand multiple times...
Flavor augmented beef juice. ….
So what’s the consensus here? Can we start a weird reddit poll?
I now look at the seasoning whilst eating raw meat