Alright , we're back and we're in my work test kitchen Kil Coy global foods .
And I wanna answer the questions I get asked all the time is how to cook the perfect steak .
Now I wanna start by making the caveat that there's no perfect way .
There's lots of different ways .
If you've got a technique that you think works well , then please leave it in the comments below because we'd love to hear about it .
So today we're gonna run you through a pan .
Sead Ebony Angus , Sirloin .
This has been dry aged .
It's a bit darker than normal .
We're gonna do a grilled Carrara Wau Ribo , and we're gonna do a reverse sear on one of these blue diamond tomahawks .
Now , these , uh , methods are all kind of interchangeable .
You can use them for different cuts .
Some work better than others .
Like I think reverse searing only really makes sense in big cuts .
But we'll talk through that soon .
Let's get stuck in before we cook anything we need to talk about temperatures .
The most important thing so rare .
Your 105 F 40 C , medium rare 15 F 46 C medium 1 25 F 52 C medium well , 1 35 57 and , if so , are well done .
It's 1 , 60 or or 71 C .
So this is the temperature that you pull it off the heat source and let it rest .
Also the same with reverse searing .
But we'll get into the the kind of nuances with that later on .
But you need one of these .
I bang on about this .
All this time .
You know people that say , Oh , I can I can touch a steak and know what temperature it is .
That might be true if you cook hundreds of steak a night .
If you don't cook hundreds of steak a night , just excuse one of these .
It's way easier .
Let's get stuck into the first one .
Alright , pan searing a steak so you ideally want skill .
It something like this cast iron , heavy , well seasoned and then your steaks .
This works really well with rib eye or sirloin or ed or filler , any kind of cut that's not massive , like the Tom Hawk we're gonna do later .
There's a lot of argument at the moment about whether you temper steaks or not bring it up to temperature or room temperature , I can assure you most restaurants around the world cooking steaks of this size do not temper their steaks .
They come out of the fridge and they go in the pan onto the grill and I do the same thing .
However , if I'm doing a big cut of meat like a tomahawk , I do tend to temper it now .
I don't have any science to back up Why I do it .
I just do it out of habit .
Alright , I've had to turn the extraction on , so it's a bit loud .
First thing's first , this pan's hot .
Get some oil in it and don't be shy .
I add a add a good amount of oil .
Season our steaks with salt .
I'll talk about why I don't use pepper in a minute .
The season it on all sides .
Alright , we can see that the oil is starting to smoke .
Time to get these in .
First things first .
Fat cat down .
What that does is render that fat .
You see they get colour already .
Let's get the other side Now the flat face down and we're gonna keep turning these .
We're gonna turn them about every 30 seconds or so and that way we get really nice , even charring .
We're looking for a deep red , almost brown nutty colour on all the way on the outside .
Now , like I was saying before , these steaks are dry aged .
So this would have been further down the end , probably the first steak off the end .
So it's drier .
Once it's drier , it's gonna like caramelise , Uh , quicker .
Now you can see here .
I'm really happy with this colour .
It's time to add some butter to the pan , so ice cold butter , few cubes .
And then to that some rosemary .
And I got some garlic cloves here so these garlic cloves aren't peeled , it's gonna smash them , and then they go .
So we're gonna base these steaks in that foamy butter , and that's gonna really amplify the caramelization that we've got on the outside .
Now I know someone's gonna come in the comments and say , That's not caramelization .
I know it's technically not caramelization , but that's what we refer to it as .
At this point , you really need to start making sure you check the temperatures because they can go over really quickly .
So this one here is about 34 degrees and this one's a bit hotter .
It's about 35 degrees , but this will all happen pretty quickly now .
Keep turning .
Keep basting until you reach that internal temperature that you're looking for .
So we've got a tray with a wire rack ready .
That's really a rest them .
I think we're just about there and you've probably noticed I've turned the flame off and that's because this pan is getting too hot .
Alright , take them off .
Let him rest .
Now you can pour a bit extra of that butter over .
We'll let those rest for a good five minutes and then we'll cut it open and see how I did .
So there you go , medium rare .
No Grey Band on the outside .
It's not running juices everywhere .
And Super Tender ?
This has to be one of my favourite ways to cook a steak , but let's get on to grilling .
Alright , grilling steaks Now .
This applies to whether you've got a gas barbecue outside .
Uh , anything with the grill lines in it .
I've only got gas here .
Charcoals preferred , but we're indoors .
So , uh , we'll make do with what we've got .
So I got a couple of really nice wao rib eyes .
These are marble score six or seven ?
I think so .
A really good marble score for for steaks like this .
I think once they get much higher , they become too rich .
That's another video .
But I wanted to really touch on seasoning .
So , uh , here in Australia , it's main .
Most people just season with salt and pepper .
Personally , I don't use pepper either .
I kind of prefer to put my pepper on after freshly cracked .
I don't really like how the pepper kind of burns a bit and and , uh , yeah , it burns and taints a bit .
So I'm I'm a purist .
I just use salt .
I know in a lot of other parts of the world , especially through North America , people like to season their steaks with barbecue rubs and and steak rubs .
Um , by all means , this is the point that you do that as well .
For me personally , I don't think it needs a delicious , really high quality meat .
I think it just needs salt .
So for the grilling , unlike the pan searing , we're gonna oil our steak first , so get a decent amount of oil on the outside , rub it over , and then we season with salt and make sure you've got a salt , a clean hand for your salt and your dirty hand for your steaks .
So season them with salt on one side , generous as well .
Most of it will come off when you hit the grill anyway , so don't be afraid to whack it on there and then the type of salt you use .
We use what we call kind of table salt still sea salt so it's still evaporated from salt water .
Um , not the flaky finishing salt .
Josh Wiseman gets angry when you use that you've got a big problem .
People keep using leaky salt to season stuff before it's cooked .
Josh is completely right in restaurants .
You don't use that salt because it's really expensive , and this stuff's a lot finer .
So you get the more even coverage .
All you've got is flaky salt .
There's nothing wrong with using that as well .
We've sold of these time to to get to them on the grill , so grills on maximum use your hand to find the hotspots .
All grills have hotspots .
This one's hotspots right here , and that's where we want to go first .
Put your steak down and like all the other states , temperatures are saying we want medium rare .
We're gonna pull this off about 45 46 degrees Celsius .
So when grilling a steak , don't get caught up and having perfect bar lines .
Unless you're doing competition barbecue where it matters .
It's actually more important , I think , to get more bar lines on there .
The more bar lines , the more contact you have with the grill .
Uh , means more flavour , more colour , more flavour .
Pretty simple .
And when flipping , make sure you move it to a different spot in the grill if you can .
So these steaks , the rib eye , are my favourite steak to have at home .
Uh , because of the fat content , they've got this nice nugget of fat in the middle .
Pretty good marbling .
So the truth is , I would like more colour on these , but it came up to the temperature we were looking at , so we had to pull it off .
So how do we get around that ?
Well , we need our grill hotter so that grill is as hot as it can go .
I'm not sure why it it's not up to temperature today .
It's been on for about two hours , so it should be more than up to the temperature .
But , hey , it shouldn't be overcooked , but I would like a bit more colour on the steak .
So if you've got a grill at home , make sure it's cranked as hard as you can .
Or if you're lucky enough to be able to do it over charcoal , then make sure you've got a really good bit of of , uh , of coals before you start cooking your steak .
Let's carve one of these open and see how it looks .
Does the steak cuts like butter ?
Beautiful , Medium rare .
How does it taste ?
That's delicious .
Honestly , you don't really miss that extra , you know , car in the mouth feel , but definitely visually .
It could look a bit , um , a bit more caramelised anyway , on to the last one .
The reverse air Tomahawk .
Alright , Time to reverse .
Sear this tomahawk , and it's a good time to talk about seasoning .
And now you've probably heard of a technique called dry brining at the at the moment .
So dry grinding is when you season a steak , Uh , about 24 hours or four , and you put this on a wire racket and leave it in the fridge .
What happens is the salt dissolves into a liquid and then basically penetrates the protein muscle .
It's definitely a very worthwhile option .
There's nothing wrong with doing it , but it's not the end of the world if you haven't done it .
And I wouldn't recommend wet brining , which you see quite a lot in things like chicken .
So be really generous with your salt .
Uh , like I was saying before , I'm not a huge fan of cooking meat with pepper .
I put it on after now off to the oven .
So to cook this , it's better to cook it on a rack if you have it , and then we're gonna get it in the oven .
Alright , so that oven is set to 100 and 10 Celsius , which is about 2 30 F on fan force .
I know if you are from the kitchen world , you see that this is a like a combination oven .
There's no steam set .
This is just dry heat like you'd have at your home oven .
So it's the same temperature , and I want to cook this to kind of medium rare , so we're gonna pull this out of about 46 degrees Celsius .
It'll continue cooking another maybe five degrees when it's resting , and then we're gonna seal it off .
Alright , so we're about 45 46 degrees Celsius in the centre .
We want to rest this for a good 10 to 15 minutes .
It doesn't look super appealing .
I know it looks a bit grey , but that's what this next step is all about .
So to get the the the outside colour , you can either do it in a pan like we're about to do here .
Or you could do it on the char grill like we did with the last stack .
So this was in the oven at 100 and 10 degrees for about 35 40 minutes in total .
But that will vary on your oven .
The fan speed the temperature of the sake when it went in .
So make sure you're looking at the internal temperature , not the time or the oven temperature .
Now , what we're doing here is getting this really hot , and we're gonna seal the outsides if you're gonna do it on a char grill .
You know , boil this outside first cos we're doing it in the skillet we're gonna oil the skillet first decent amount of oil , and we're actually gonna use a burger press to help press this in a bit .
Uh , you don't wanna push heaps of pressure on because you'll lose a bit too much moisture , but just a little bit of pressure will help you get a more even colour on the outside .
It's also worth noting it's probably better to have a bigger skillet than I've got here .
But I didn't bring my big boy from home , so , uh , I was intending on using the grill .
But as we saw on that last video , uh , for some reason , that grill is not getting super hot today .
So we'll get this pan ripping hot , and then we'll get this Tomahawk in there .
They don't put heaps of weight on that .
You just want the weight of the press itself , just holding it down nice and flat on the surface .
If you don't have a burger smasher , another fry pan works just as well for you .
And if for whatever reason , you don't have a pan or a barbecue to seal this , you can crank your oven up as high as it will go and do it in there .
But be warned , it will get smoky and your oven will need to be cleaned .
Alright , It's only taken about 4 to 5 minutes and we've got good colour time to take it off now because this has already rested when it came out of the oven .
We don't need to wait so straight into carving , let you turn the extraction off , mate .
Yeah , that's better .
I can hear myself think so .
This is a tomahawk .
It's basically a ribo like we had in the last video to carve this .
All we're gonna do is carve down this bone here and we'll leave that to one side , and then we're just gonna slice it .
Nice , big slices .
Ideally , you want to get some of this part here , which is the eye ?
Some of this part here , which is the outer muscle , all in one piece .
I like to take those first three bits off first , which is usually you got a really large piece of fat in there and we use that to prop the rest of it up , and then we can get some big slices and you can see the benefit already of doing a reverse sear .
This isn't bleeding out at all .
And we've got a perfect medium rare and a really thick piece of meat all the way through .
And this is when you do use flaky sea salt .
Flaky salt is for finishing .
There you go .
Reverse , said Tomahawk .
How good does that look ?
I guess we better taste some .
Even though I've been in my own body , weight and meat today , this is dry aged Blue Diamond .
Oh , that's delicious .
I love how consistently reverse searing cooks meat .
It's incredible .
Now , as I said at the start , there's no right or wrong way to cook steak .
So leave in the comments how you cook your steak .
I think with these three methods , you're gonna bound to find something that , uh , suits your budget .
Uh , your kitchen style , what you've got .
I'm not at home .
Try one of them .
Try them all .
Let me know how you go .
If you enjoyed this video , then check this video out because you're gonna need something to serve it with .
These are my hero sides on Christmas , but they work just as well any other time of the year .
Thanks for watching .
Subscribe if you're not like if you took anything from this video and we'll see you next week for another recipe Peace .