The Best Way To Cook Steak? | Techniquely with Lan Lam

Summary

The video script explores different methods of cooking the perfect steak, comparing traditional high-heat searing with sous vide and reverse-sear techniques. The presenter introduces 'cold-searing' as a quick, easy, and mess-free alternative that achieves a great sear and even cooking without special equipment. The method involves patting the steak dry, seasoning, and searing in a non-stick skillet with minimal oil, emphasizing the importance of temperature control and resting the steak for optimal juiciness and flavor.

Takeaways

• 🥩 The script discusses two methods of cooking steak: traditional high-heat searing and cold-searing.
• 🔥 Traditional high-heat searing can result in a great crust but may overcook the edges, creating a gray band of meat.
• 💧 Cold-searing involves starting with a cold pan and no oil, using the steak's own fat to cook and develop a crust.
• 🕒 Cold-searing is a quick method, as fast as the traditional method, and doesn't require special equipment.
• 🍽️ The script emphasizes the importance of a good sear for flavor and a uniformly cooked center for the desired doneness.
• 🧂 Salting the steak is recommended after the searing process to avoid drawing out moisture that could impact the sear.
• 🍽️ Sous vide cooking is mentioned as an alternative method that ensures even cooking but requires special equipment and takes longer.
• 🔧 The reverse-sear method, a hack of sous vide, involves cooking the steak in the oven first and then searing, but still requires additional equipment and oven use.
• 👨‍🍳 The script is educational, providing detailed steps and rationale behind each cooking technique discussed.
• 📈 The presenter shares personal preferences for doneness and seasonings, suggesting medium-rare with a coarse salt for texture.
• 🍴 The cold-seared steak is described as juicy, tender, and flavorful, with the method being the presenter's go-to for steak cooking.

Q & A

What is the main goal when cooking a steak according to the script?

The main goal is to achieve a great sear on the outside with a good crust and even cooking from edge to edge, aiming for a medium-rare temperature of 125 degrees Fahrenheit.

Why is it not advisable to judge a steak solely by its crust?

Because the crust doesn't necessarily reflect the internal doneness of the steak; a steak can have a great crust but be overcooked or dry on the inside.

What is the traditional method of cooking a steak as described in the script?

The traditional method involves heating a skillet with oil until it starts smoking, searing the steak without moving it, flipping it once, and then finishing it in the oven to reach the desired internal temperature.

What are the drawbacks of the traditional method of cooking a steak?

The drawbacks include messiness, the potential for overcooking the edges due to the long cooking time, and the need for extensive cleaning of the skillet.

What is sous vide cooking, and how does it work?

Sous vide cooking is a method where food is vacuum-sealed in a bag and cooked in a water bath at a precise temperature, ensuring even cooking throughout the food.

What are some of the disadvantages of sous vide cooking mentioned in the script?

Disadvantages include the need for a potentially expensive sous vide circulator, the use of multiple plastic bags, and the time investment of 1.5 to 3 hours for cooking.

What is the reverse-sear method developed by Kenji Lopez-Alt, and how does it differ from sous vide?

The reverse-sear method involves cooking the steak in the oven first to reach the desired internal temperature and then searing it in a skillet to create a crust, which is faster and does not require special equipment like sous vide.

What is the cold-searing method, and how does it compare to other methods?

Cold-searing is a method where a steak is seared in a non-stick skillet without preheating the pan or using oil, focusing on even cooking and avoiding overcooking the edges. It is faster, cleaner, and does not require special equipment.

Why is it recommended not to salt the steak right before cooking in the cold-searing method?

Salting right before cooking can draw out moisture from the steak, which can impact the sear and lead to uneven cooking.

How does the script suggest checking the internal temperature of the steak during the cold-searing method?

It suggests using a thermometer and checking the temperature from the side of the steak, avoiding going straight down to prevent overshooting the center.

What is the purpose of resting the steak after cooking, and how long is recommended in the script?

Resting the steak allows the juices to redistribute and the meat to relax, preventing them from flowing out when cut. The script recommends a five-minute rest.

How does the script describe the final result of a perfectly cooked steak using the cold-searing method?

The final result should be juicy, tender, with a great flavor and a beautiful crust, achieving the desired internal temperature without overcooking.