I really love to grill out and I actually have three grills on my back patio .
And during the summer in nice weather , I grill out almost every night of the week .
And one of my favorite things to grill is a nice juicy thick steak .
But I'm gonna show you a method today that you've probably heard about .
Once you master this method , you may never want to cook a steak on a grill again because it's so so good .
Welcome to all things food with John Woods .
I love to cook , but I cook to love .
So let's talk food .
So I told you that I love the grill .
So the other night I took some beautiful steaks home .
They were about an inch to an inch and a half thick .
And I wanted to cook those on my grill , but a terrible storm came up in our area and it lasted for hours and hours and there , I was with a hunger for those beautiful steaks .
So , what did I do ?
Well , I reverted to one of the great methods of all time to cook a steak , real restaurant , quality steak right there in my own home .
And that was seared steak in a skillet .
And I'm gonna share with you some of the basic principles today to help you really cook a really fine quality steak right there inside your own kitchen .
So , let's go .
So , the first step is we want to select a good quality the steak .
If you're gonna spend time cooking a steak and spend the money cooking a steak , be sure you buy a really good quality steak .
Don't skimp and buy a cheap steak .
Find one with good marbling .
If you're not exactly certain how to select a good steak .
Talk to your butcher and they'll be very glad to help you .
But it starts with a good steak tip .
Number two is temper your steak .
So many people will take their meat , whether it's a steak or a pot roast or whatever it is directly out of the refrigerator at 40 41 degrees and put it in a skillet and try to cook it .
That's really not a good idea .
It's always better to temper your steak and bring it up to room temperature .
Now , a lot of videos will tell you to put it out for 20 or 30 minutes , but I did an experiment today to tell you that that's not near long enough .
So I took these beautiful New York strips out of the refrigerator , temp them at 41 degrees at this point .
They've been at room temperature 68 to 70 degrees for almost three hours .
Now , this check the internal temperature and see what they are at this point .
It looks like they're not even quite 60 degrees .
So whenever you temper a steak , be sure you put it out at room temperature in a room that's 68 to 70 degrees for an extended period of time , 2 to 3 hours at the , at the very minimum .
And I think you're going to find you're going to have a much better quality steak by doing so .
Point number three , if you want a good seared steak , remove any moisture , I always take a paper towel and I try to blot it dry as much as possible , removing any excess moisture .
Always remember that moisture is an enemy to searing .
We don't want to our steak .
We want to sear the steak , so we're gonna remove all the excess moisture as much as possible .
Our fourth step is we want to adequately season the steak .
And remember that seasoning is gonna require more than you actually think .
Um , when you put the steak in the skillet after you've seasoned it , it's gonna lose about 30% of the seasoning that you put on it into the skillet .
So how do we season the steak ?
Well , the simplest thing to do good old salt and pepper and I always like to use kosher salt .
Do not use table salt .
I have the table salt here .
This is a , no , no , you don't wanna use table salt on just about anything , especially a good steak .
So get some good kosher salt .
I like Diamond brand .
Um , it's really good , fine coarse salt and I'm gonna salt it very generously .
Both sides .
I'm gonna get some good coarse pepper .
You use ground pepper , but I'm just gonna use this already pre ground pepper here generously sees on both sides and then I'm not only gonna season both sides , I'm gonna take it and turn it up on its edge and season the edges of the steak .
We want that seasoning to be permeating the entire steak .
So there's a good seasoning .
Now , there's a good seasoning that I like to use a lot of times that if I'm not using salt and pepper , I love Montreal steak .
It has garlic and salt and pepper , really a really fine steak seasoning .
And I , I love to use this whenever I can .
Another good one is , um , Weber's Chicago steak seasoning .
So it's whatever your preference .
But if you're in the , you have salt and pepper , that's exactly one of the best ways to do it .
Step number five is select the right skillet .
Um , whenever you're searing a steak , you want to use something that's real heavy , it will stand up to a lot of heat .
Of course , the best option is the good old trusty cast iron skillet .
One that's well seasoned .
And so we're gonna do two .
We have a stainless steel skillet over here on my induction burner and we're gonna bring those up to temperature , get them very , very hot .
And before we add the oil , now , let's talk about the oil .
Um , I'd like to use a , um , avocado oil because it has a very high smoke point of 525 degrees .
A good substitute would be grape seed oil .
Even though it has a smoke point of only about 4 , 25 I think avocado oil is always the best choice .
It's mild .
It's nutty .
It's sweet .
It's just really a good choice whenever you're searing a steak .
So once these skillets get hot , we're going to add the oil .
Don't add the oil first .
Wait until they get hot before you add the oil .
So it looks like our skillet .
This cast iron is pretty hot .
I'm gonna go ahead and add a couple tablespoons of oil .
Not too much and we're gonna sear the steak .
Um , there are a couple of things you can do here .
There's one thing called a reverse here where we actually start the steak in the oven , probably cook it at 300 degrees and on a preheated sheet pan for maybe 15 minutes , 10 minutes , depending on the thickness of the steak .
But I usually cook it almost to about 20% shy of the doneness that I'm wanting .
So , um , so you started it in the oven and that's actually what I've already done for you today .
Um , we , we uh pre sear these in the oven and we're gonna finish those in the skillet here and that's what we call a reverse sear .
Now , the skill is pretty hot .
It's not gonna take very long to do this , maybe about two minutes on each side .
And then we're gonna have a really , really nice steak , put it in away from you .
Listen for that sizzle , press it down to make sure it's getting full coverage there .
And we're gonna let that cook for about two minutes .
At this point .
I'm gonna add a couple aromatics , a little bit of thyme , a little bit of rosemary .
Just throw it right in there .
Come over here and add some garlic , couple cloves of garlic and then we're gonna put some butter in , let that melt .
And we don't want to move our steaks around a lot .
Just let the skillet do the work .
Don't flip them , don't flop them .
Just let them cook .
We'll take some of that butter and base up on the steak here .
It's been about two minutes .
We're gonna turn those over , shake them anyway .
Let them cook just another minute or two .
Continue to ba our other skillet over here is getting fairly hot .
You add some oil to it , that'll get good .
And he remember this is the pre Seared , um , reverse Sear method and this one here , we're just gonna sear right on the skillet .
We're gonna cook this for about three minutes on each side .
Once that gets warm and turn these over another two minutes since we've already precooked these a little bit .
Continue to baste nice and crisp on the outside .
They are looking absolutely beautiful .
Can hardly wait to try those .
So these steaks are sizzling hot .
I'm going to take them out of here and put them on a plate and let them rest for about five minutes or so .
Don't want to cut into them right away .
Take some of our aromatics and throw on top of that , set these aside and let them rest for just a few minutes .
And then we'll enjoy here .
We have the two stakes that we did not uh , reverse here .
We're gonna put them in a very hot skillet and , um , see what happens again , put them away from us and don't overcrowd your steaks .
If , when you , when you're cooking on a skillet , don't put too many steaks in at one time because again , it'll steam the steak rather than searing the steak .
Press that down to make sure we have good coverage everywhere .
I'm gonna throw in my aromatics , thyme and rosemary garlic .
And then we're gonna let that cook a minute or two , then we're gonna throw in some butter and baste it .
Ok , see if it's time to turn these , just let them cook just another minute or two .
And I always like to let them cook that first three minutes .
Actually , before I put my butter in there again .
That's your preference .
But that's kind of the way I like to do .
It really smells wonderful .
Those aromatics really adds a lot of flavor to the steak .
Nice , golden brown and crispy .
Go ahead and add my butter in here and then we'll base these steaks with that butter .
I'm gonna cook these to about a medium rare .
That's my preference .
Probably about 100 and 30 degrees internal temperature .
Let's talk about checking the temperature of a steak .
A lot of people are afraid to use a thermometer for some reason .
They , I guess they think it's just the wrong thing to do .
But if you're going to cook a good steak , don't have an aversion to using a thermometer .
Try to get a good digital thermometer and when you check the temperature of the steak , be sure to go through the side of the steak right into the very middle and you need to leave the thermometer in there for exactly , for about a minimum of 15 seconds for it to register properly .
We're one of these steaks to be about 1 30 ish or so .
And let me check over here and see if it looks like we're at exactly 100 and 29 degrees internal on that steak .
So that's exactly perfect .
These are gonna put three minutes on each side and we're gonna pull them out and let them rest .
We're gonna check the temperature and let them rest .
Now , there's a little trick if you don't have a digital thermometer or a good thermometer , you can kind of check the dumbness of a steak by touching your , the palm of your hand .
That part of your hand right there , your palm where it's real soft .
That would be the feel of a rare steak .
If you move your finger up a little higher there , maybe put those two fingers together .
That would be like a medium rare , medium , well and well done .
So , um , so you can just feel the steak like right now , that's exactly a rare .
It feels just like that part of my ham .
Um , if I wanted it well done , it would feel like that part of my palm right there .
So right now the steak feels rare but it's getting the , the desired dumbness that I want a medium rare that we're getting pretty close right about 1 .
I don't think you can actually get a steak any better than this .
It'd be hard to .
So now is the moment of truth , this is the steak .
These are the steaks that we reverse sear .
We started those in the oven , cook them for about 10 minutes and then finish them in the skillet here .
And then these , these are the ones that we seared in the skillet , cook completely in the skillet .
Now , we could have actually started these in the skillet , searing them in the skillet and then finish them in the oven .
That's a good method to do as well .
But these , here we cook completely in the skillet .
So let's cut one open and see what we have again .
I was looking kind of for a rare to medium , uh rare steak .
Exactly what we were looking for .
Nice , beautiful mate .
So I'm gonna try a bite of this and see how it is .
Flavor is magnificent .
Texture is really good .
I give that steak in a plus .
And these are the steaks that we've actually cooked in the skillet .
I'm looking for a rare to medium rare steak .
The way I prefer it , texture is good .
Color is good .
I let the thing rest for about five minutes or so and I'll take a bite and this one's a little rarer than that one , but that's kind of the way I wanted it actually .
So good .
So if I had to make a decision between a reverse sear steak and then just searing one and then perhaps finishing off in the oven or finish it in the skillet , I think I would go with this method .
The one that we seared the steak completely in the skillet first rather than the reverse syrup .
That's just my preference .
But give it a try , try both methods , see which one works better for you .
So the next time you have that rainy day and you can't get out on your grill , but you're just dying for a steak and you want a good crispy juicy restaurant .
Quality steak .
Please use these methods that I discussed today on how to sear a steak in a skillet .
I think you're gonna be very , very happy .
Thank you for watching today .
If you learned one thing that was a value today , please hit the subscribe button .
It's not gonna cost you one penny .
We won't hound you with emails , but it'll help our channel to grow and share this with someone .
Hit the like button and I'll see you next week on all things .
Food with John Woods .