What's up youtube ?
It's Jona here when I first started out in the kitchen , cooking steak was extremely daunting .
It's not the cheapest ingredients .
So I was always worried of screwing up a good piece of meat .
If you're a beginner , learning how to cook steak , the quickest and most simplest method would be pan searing .
This is the method I learned when I first started out in the kitchen .
So today I'm gonna show you step by step how to cook a perfectly pans steak every time .
Let's go for a perfect steak .
Make sure you get a good quality cut of beef .
I've gone with the scotch filet , but other great steak cuts you can get include eye filet , sirloin t-bone and rum .
Don't try buy the cheapest thing you can find .
The first time I tried cooking steak , I went to the supermarket and I bought the cheapest thing I could find a Chuck steak for $12 per kilo .
I'm not saying that Chuck steak is bad .
It's just not appropriate for parents and searing what I ended up getting was a tough and chewy piece of steak .
Not pleasant .
So , learn from my mistake .
Choose a cut of meat that's appropriate for pan searing .
Try get a piece of meat with a good thickness to it .
Preferably around 1 to 1.5 inches .
One last thing you wanna look for in a good steak is the marbling .
These are the little streaks of fat which are interweaving through the meat .
The more marbling a steak has , the more tender it'll be ok .
So now that we've got our piece of meat sorted .
Time to season it up , rub both sides of the steak with olive oil and then generously season with salt and pepper .
When you're cooking steak , always remember to remove the steak from the fridge 20 to 30 minutes before you actually cook it .
This brings the meat up to room temperature which will allow it to cook evenly .
That's what helps it develop that beautiful brown crust while still staying nice and tender in the middle .
Oh , that's a lot of steak info .
And now it's finally time to cook the damn thing .
So get a pan with a heavy bottom and preheat it over medium high heat .
A heavier pan means heat gets distributed more evenly , which gives the steak an amazing sea .
Let it get smoking hot to test .
Splash some water in the pan .
Oh , see that sizzle .
Yeah , it's good and hard in here .
So it's time to put on your steak .
Always lay the steak away from you .
You don't want oil stains in your lovely t-shirt .
Do you , once your steak is on the pan ?
Just let it sit there and sizzle away .
When I first started cooking .
It was really tempting to play around with the tongs and move it around .
But resist your urges .
It's really important to keep flipping to a minimum that allows the meat to get prolonged contact with the pan , which creates that beautiful brown crust .
Just flip the steak every two minutes so that it cooks evenly on both sides .
Don't forget to turn the steak on its side as well .
You wanna cook the fat out of the steak and get a crust on all sides in cooking .
We call this rendering down the fat .
See how the fats turn from transparent to a golden brown color .
That's what we wanna see .
So now we've come to the hardest part of cooking steak trying to figure out how long to cook the damn thing .
Now , have you ever gone to a restaurant and ordered steak if you have ?
You'll remember because your wallet probably got 10 times lighter .
But when you order the waiter will ask you , how would you like your steak done , sir , madam ?
What they're referring to is how thoroughly you want your steak cooked .
Most people including myself like a medium rare where it's still slightly pink in the middle , but it's up to you .
I'm not your advisor .
This steak is around 300 g , so I'll probably cook this for seven or eight minutes for medium rare .
But if you like a medium go for around 8 to 9 minutes .
So now I'm just gonna do our final flip .
Oh , la la .
Look it out here .
That's the golden brown crust .
We're looking for guys .
And now just to finish off our steak , I'm just gonna add a tablespoon of butter at the end .
This will just take your steak up to another level and give you that rich buttery finish .
Oh my gosh , this looks so good .
So a little trick to test how well your steak is cooked is to join your finger with your thumb .
So that's rare and that's medium rare .
And so just poke your palm and compare the softness with your meat .
Once your steak is cooked , allow the steak to rest for three minutes .
I know it looks so damn mouthwatering .
It's just sitting there going eat me .
Now talk about temptations .
This is probably the hardest step to do , but it's also an important one .
Letting the steak rest will allow the juices inside to soak back into the meat .
If you cut it , now , all those beautiful steak juices will come leaking out .
You don't want that when you're slicing steak , you always want to be cutting against the grain .
The grains are generally gonna be running horizontally across the meat .
So you want to slice the meat vertically into the lovely thin strips .
Here we go , fingers crossed turned out .
Well , that's what we're aiming for in a perfect steak .
Lovely brown crust on the outside , but slightly red juicy and tender on the inside .
Absolutely gorgeous .
And that's how you cook perfectly pan tied steak every time .
Thank you for watching .
Subscribe down below if you want to see the next episode , like and comment down below .
I would love to hear from you anyways .
I'm out .