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2023-07-10 08:43:02

Cooking Steak in Cast Iron _ The Constant Flip Method

video content Image generated by Wilowrid

Everybody has their own steak video today .

I'm going to show you how I make steak .

I'm going to be cooking this beautiful rib eye and I'm going to be using a coffee rub for the seasoning at the end to season the rib eye .

I'm gonna season with Kosher Salt only .

And then towards the end , once the steak is almost done , I'm going to be using a coffee rub .

Now , this coffee rub I made with just some regular uh store bought steak seasoning and some coffee grounds mixed together .

Make sure it's steak seasoning , not just regular season on .

And when you mix it mix two tablespoons of steak seasoning to one tablespoon of coffee grounds .

Ok .

And you can see how that looks that's gonna be really good .

So here we go .

The best thing that I found to cook a steak in is a cast iron skillet .

Today , I'm gonna be using this large 12 inch skillet and this is actually the first piece of cast iron that I ever owned .

video content Image generated by Wilowrid

I've got the skillet heating over high heat and we want to get this skillet blazing hot so that we get a good sear on our steak .

There's a million ways to cook a steak .

What I'm going to demonstrate today is what I call the constant flip method .

It's a method of flipping your steak about every 30 seconds .

So that the steak browns evenly on both sides , cooking evenly from both sides as well .

I've already seasoned this a little bit with kosher salt , but I'm gonna season this a little bit more with a little more salt .

The important thing about seasoning a steak is use salt only when you cook the steak and once the steak is almost done , apply your rub .

The reason you want to do this is because if you apply the rub at the beginning , all it's gonna do is burn and you're gonna end up with just a black steak .

So we're gonna just season right now with Kosher salt and we're gonna use a good amount .

Some of it is gonna come off in the pan and yes , the rub does have some salt in it , but not enough to really make a difference .

video content Image generated by Wilowrid

So we've got that good and season and now we're gonna add two tablespoons of vegetable oil to our pan and we're gonna start cooking .

All right , we're gonna add about a couple of tablespoons of oil to this pan .

Don't need a lot and it is gonna smoke a little bit .

I'm using vegetable oil has this high smoke point .

You never want to use olive oil for high temperature cooking like this .

And we are gonna add our steak and here it goes , we're gonna let this go for 30 seconds and then we're gonna flip it .

And here we go with our first flip .

It was a big and then we go with our second flip , it's doing great every 30 seconds flip that sta right .

video content Image generated by Wilowrid

And we're gonna flip again and you can see the color on that coming right in .

Beautiful and flex and what ?

Very nice .

And here we go here , beautiful .

video content Image generated by Wilowrid

They're starting to form a really nice crust that's gonna be really good , beautiful color on that nice .

All right .

The next thing we're gonna do now that it's almost done .

I'm gonna go ahead and I'm gonna apply my copy rub to this state .

Now you're gonna get a lot of smoke from this but never threat .

Just open the window .

You get it really good .

And also at this time , I'm gonna add some butter that's really smoking and we're gonna throw in some garlic cloves and some fresh rosemary .

video content Image generated by Wilowrid

Mhm .

You know when all that's cooking down , we're gonna go ahead and flip this and look at the color on that .

Get your rosemary down in your butter and now we're gonna season this side as well .

What I I'm just gonna , I'm gonna go ahead and use a generous amount .

Some of it's gonna come off that's fine and some of it's gonna cook right onto the steak and that's what we want .

And now we don't wanna do this long because we don't want that rug to burn .

We just want it to , uh , just kind of get a good crust on the steak and then get it out of here .

All right , it's been cooking for about 30 seconds .

So we're gonna flip it again and then look at that .

video content Image generated by Wilowrid

Oh , that's beautiful .

All right .

And I'm gonna do , I'm gonna put a little bit more rub on there .

You kick that flavor up a notch and we're gonna let the other side cook for its 30 seconds .

And then I think we'll flip it one more time for about 15 seconds and then we'll be done .

You can see how rosemary is cooking down .

It's crisping up , all the garlic is cooking down .

It's nice .

It's gonna be really good to eat with the steak .

I wanna go ahead and flip this one more time and look at the color on that .

That's beautiful .

And there you have it .

That's a beautiful rib eye .

And I'll take some of this butter .

I'm just gonna kind of spoon it over the steak a little bit , a little dark because that seasoning is in there and it's getting really dark .

video content Image generated by Wilowrid

But , uh , that's got a lot of intense flavor in it .

Good enough and we are going to check this out and let it rest .

Ok ?

The steak is still resting .

I just have a couple more minutes , but uh it has a really nice dark crust on it .

Um , partly from that coffee being so dark .

It looks beautiful , looks really good , wonderful crust on that .

Ok .

Here's the moment of truth , we're gonna cut right down the middle and see how we did on the cook temperature on the inside .

So here we go nice and tender and we have a perfect medium , perfect , medium warm pink center .

video content Image generated by Wilowrid

You see that and as you can see , the juice didn't run out on my board .

So I let it rest long enough .

But that's perfect .

Look at that .

All the juice has stayed in there .

It's still nice and tender and that's a perfectly cooked steak .

I hope you can see the color on that in the video , but just a nice warm pink center , the outside is nice and crusty and you could just see .

Look how tender that is .

That's what I love about , uh , rib eyes .

They have that great marbling in them and that fat just adds a lot of flavor to the steak .

But , um , that's a great steak , great steak .

So let me try a little bit .

Hm .

That's great .

So that is how I do steak .

I do the constant flip method .

Uh , I used to do the , uh method where I would put it in the oven for a little bit , but this works great .

I think it almost works even better because you get a better crust on the steak .

video content Image generated by Wilowrid

So try it out .

Let me know how you like it .

I saw , um , chefs like Gordon Ramsey do this method , uh , a bunch of times and I love it .

So this is my preferred way of doing steak now .

Thank you .


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