Hey , guys , welcome back to cooking the weeds .
When you hear of a well cooked steak .
Is this your reaction ?
Well , today , I'm gonna show you how to cook a steak .
Well , that's still juicy and not tough .
You can stop running from this one .
So be sure to hit that subscribe button and hey , let's just get to it .
All right guys .
So here we go .
The well cooked steak , probably the most controversial topic ever .
So the technique is not gonna change no matter what temperature you cook the steak to .
All right .
And I'm gonna show you the whole technique .
So what we have here is just a , we have a steak which I let sit on the counter for about 15 , 20 minutes to bring it up to room temperature .
That way when you cook it , the steaks not cold in the middle , you don't want to cook it right from the refrigerator .
And we're gonna use kosher salt , black pepper , some bay leaves and some garlic .
OK , guys , while we wait for our cast iron to heat up , we're gonna season our steak .
We're gonna generously season it with some kosher salt in black pepper both sides .
Use the other hand here .
All right , generously season this of kosher salt and black pepper .
All right .
And then we can take the rest of the seasoning that's on here and kind of just get it on the steak itself , right .
Wash the hands and be right back .
All right guys , we're up close and personal here .
We got our cast iron pan that I brought up the tent .
Now , you don't want the pan on fire .
You want it hot enough just to get a good sear on the steak .
So we're gonna take our steak that we generously seasoned .
We're gonna hit it with some olive oil just a little bit work that around in the pan and we're going to place this right in here and we're gonna let that sear 3 to 4 minutes .
So we've been going about , we have about four minutes here .
I'm gonna give this a nice flip .
You press that right back down on there .
Now , like I mentioned , the technique is not gonna change .
We're gonna hit it with some butter Garrett bay leaves and a habanero pepper for a little heat .
And what we're going to do is we're going to base it .
Like I mentioned , the technique is not going to change , ok ?
And we'll let that site go for another four minutes .
All right .
So this side's been going about four minutes and what we're going to do is we're gonna base it one more time , then we're gonna remove the steak from the heat .
We're gonna place it in a preheated oven at 3 50 for 8 to 10 minutes .
Ok , guys .
So here we have it , the finished product .
Now , the steak took a little longer .
I'd say it took about 13 , 14 minutes .
So when I took it out , I tempt it and it was 155 degrees and then I covered it with tinfoil and you want to let it rest .
That's the key .
Like I mentioned earlier , no matter what temperature you cook the steak to , you wanna let it rest .
So you can look at this right here .
I mean , that thing is definitely well done .
But look at the juices here , look at the juices on there .
Let's cut it open and take a look .
Ok , guys , we gave this one a cut and you can see right here that , that is definitely well done all day long .
Ok , guys .
So let's come , let's get into this real quick here .
That is just definitely well done and juicy see that it's not .
So I say we take a bite .
That is outstanding , most controversial topic ever .
The well cooked steak and yes , it can be done .
I really hope you try this one .
All of us , you know , medium rare rare eaters .
This stuff works .
I'm telling you .
Thanks for watching , cooking the weeds and we'll see you soon .