Cook’s Illustrated’s Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In the first episode, she shows you the best way to cook steak.
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34 Comments
thanks for watching everyone! i had so much fun making this video. the cold sear is such a solid technique (thanks aj!) and i loved diving into the pro's and con's of the other methods.
What about butter,Thime and garlic???
I've been cooking streaks for fifty years, bbq don't have enough heat to seat properly, it will dry the meat out before it's seared. I'm a firm believer in cast iron pans to cook the perfect steak. I also don't believe in frozen or room temp although I'll have the meat thawed and let it sit for ten to fifteen minutes. Then cook, pan is smoking hot. I'll use peanut oil or olive oil in pan and on steak to hold the spicing. Meat thermometer is essential…124f internal then rest…. You'll have a medium steak, if you want med, rare cook to 120f and rest….use keg seasoning or Montreal spice, plus seasoning salt…..perfect cook and tasty
I am convinced. I shall go with cold sear from now on. Thanks for your sharing.
this is how I do steaks and fish.. just by accident lol
I saw your video about cold searing a steak about a couple weeks ago. I had to try it. I bought a nice rib eye and cooked it the way you said. It was delicious! Beautiful crust and pink all the way through. I cooked it to 130 and it was great. I have to admit that I have a rule in my house . I don't cook a steak without sharing with my dogs. They loved it too. LOL. Mike
Is there a way to do this with a stainless steel pan? Typically, you need to heat up a stainless pan before cooking to keep your food from sticking.
i always been using either gril or frying pan method. never knew all these fancy methods, equipment, and all these name.
LL, cold sear is great. takes practice but im getting there notice u didnt sear the sides. pity. would have been complete.
It's easu, quick and free!
Dipping your socks in river water.
so no oil is added to the pan?
Awesome!! Wish i learned this sooner 😊
is high heat good for the nonstick pan?
is it not a good idea to cook the sides of the steak?
What is your steaks starting temperature?
Resting is by far the hardest part 😅
So is the steak supposed to be cold when we put it in the pan or is the pan supposed to be cold before we put it on the heat? Or Both? Or by "cold" we really mean "room temp"? Halp me!
I'm going to try that cold method. One method you didn't mention and should try, BBQ a frozen steak. I've tried it. Zero grey band
I do the same method as cold sear but I used a whole lot of oil .. I’ll try this cold sear next round .
Don't use a seed oil, when it starts smoking it creates harmful compounds since seeds oils are unstable at high temperatures. Better to use ghee (clarified butter) or olive oil even because they're stable at high temperatures and above smoke point.
I just can’t believe cooking in PLASTIC is healthy. Plastic is fine on food in cold temperatures.
How do you feel about this way by Mighty Car Mods? https://www.youtube.com/watch?v=Dm1vL8Pb_EU&t=665s It is surprisingly related 😛
been using this cold method all my life didn't even know there was a name for it…I just called it pan fried lol.
I would try this if I had a gas stove. Has anyone figured out how to do this on a stove with electric coil "burners"?
Shes adorable, such lovely presentation… Ive learned a new way, I used to always do the hot sear and finish butter/herb/garlic in the oven
Lovely thanks
All good information…cold sear looks great !
I love Lan Lam. Great communicator and so pleasant ツ
her presenting style is just remarkable
Perfect
I love this break down… I never cook steak in a pan though, always on the grill. But, I think I have figured out how to the do the same thing through trial and error with a modified reverse sear, I just work that ribeye from indirect to direct until it's just done. (I don't rely on exact timing, you have to see/hear/feel it cook and check temps as you go). Not mentioned here, but having the steak very close to room temp at start is key to avoiding the ring of gray death and having it too rare at center. I'll try avoiding the salt till later in the cook, that's new info! Thanks
What if a technocrat was a cook.
Is there an alternate pan I could use? I do not own any non-stick skillets. I only own cast iron skillets and an enamel cast iron Dutch oven but I have been considering getting a stainless steel pan. I do really appreciate your in depth and easy to follow explanation to this method. Please let me know your thoughts on substituting a non-teflon pan.
So happy with this method…thank you so much!
Sometimes I cheat and throw in some butter and garlic for a baste after the second flip…
No reason to listen to anyone else😎😎