**The Art of Steak: Choosing the Right Cut**

When it comes to choosing the right cut of steak, there are several factors to consider. One of the most important is the type of grain fed. Grain-fed steaks can be unhealthy for animals, as they are essentially feeding them candy or soda. This can lead to a range of health problems and can result in a less-than-ideal eating experience. On the other hand, grass-fed steaks offer a more nuanced flavor profile with layers of complexity.

**Getting to Know Your Butcher**

Another key consideration is where your meat comes from. Getting to know your butcher and understanding the origin of your meat can make all the difference in terms of quality and flavor. A good butcher can provide valuable insights into the type of steak you're buying, including factors such as marbling, tenderness, and flavor profile. By choosing a high-quality cut of meat from a reputable source, you can ensure that your steak is both delicious and nutritious.

**Cooking Steaks for a Crowd**

When it comes to cooking steaks for a large group of people, there are several strategies to consider. One effective approach is to use a grill or large skillet to cook multiple steaks at once. This allows you to cook a variety of cuts, including skirt steak, which can be cooked quickly and served in large quantities. By using this method, you can feed a crowd without having to turn multiple individual steaks.

**The Benefits of Reverse Searing**

Reverse searing is a cooking technique that involves cooking a steak at a low temperature for an extended period before finishing it with a high-heat sear. This approach allows the steak to cook evenly and retain its juices, resulting in a more tender and flavorful final product. By using this method, you can achieve perfectly cooked steaks every time, without sacrificing flavor or texture.

**Sealing in Juices (or Not)**

One common myth surrounding steak cooking is that searing it directly after cooking "seals in the juices." However, this approach is largely exaggerated and can actually have the opposite effect. Instead, cooking a steak at high heat for too long can cause it to dry out and lose its natural juices. A more effective approach is to let the steak rest for a period of time before slicing it, allowing the juices to redistribute and the meat to relax.

**Saving You from Overcooking**

Finally, there are several strategies to prevent overcooking steaks. One effective approach is to use sauce or marinades to mask any overcooked flavors. By serving a steak with a rich and flavorful sauce, such as salsa verde or spicy mayo, you can distract from the fact that it's not perfectly cooked. Another approach is to cook the steak in a tomato-based sauce, which can help to tenderize it and add flavor.

**The Importance of Personal Preference**

Ultimately, when it comes to cooking steaks, there is no one-size-fits-all approach. What works for one person may not work for another, and that's okay. If you're someone who prefers a well-done steak, don't feel like you need to conform to traditional steakhouse standards. Instead, experiment with different cooking techniques and flavor profiles until you find what works best for you.

**The Art of Steak: A Matter of Personal Taste**

When it comes to enjoying a steak, there's no one "right" way to do it. Whether you prefer a rare, medium-rare, or well-done steak is up to you, and that's what makes steak so enjoyable. By embracing your personal preferences and experimenting with different cooking techniques and flavor profiles, you can find the perfect steak to suit your tastes.

**Steak for Beginners**

For those new to steak cooking, there are several tips and tricks to keep in mind. One effective approach is to use a grill or large skillet to cook multiple steaks at once. This allows you to cook a variety of cuts, including skirt steak, which can be cooked quickly and served in large quantities. By using this method, you can feed a crowd without having to turn multiple individual steaks.

**The Benefits of Thinly Sliced Steak**

When it comes to slicing steak, there's no one "right" way to do it. However, thinly sliced steak can be a game-changer for certain types of dishes, such as Philly cheesesteak or nachos. By using a sharp knife and slicing the steak against the grain, you can achieve perfectly uniform slices that add texture and flavor to your dish.

**Don't Be Afraid to Get Creative**

Finally, when it comes to cooking steaks, don't be afraid to think outside the box. Whether you're looking for new ways to cook a classic cut of meat or experimenting with different flavors and ingredients, there are countless options available. From traditional steakhouse recipes to modern twists on classic dishes, the possibilities are endless, and that's what makes steak cooking so exciting.

"WEBVTTKind: captionsLanguage: enthe same time state questions late on it first question if you don't have a meat thermometer how many minutes per side when grilling cooking a steak will get you the medium-rare such a classically flawed question how many minutes per cell entirely depends on how thick the steak is is it cold it's at room temp there's no is it is it is it a bone ribeye I can't wait on to this question is your grill how hot your grill you do the old the old right here yes okay basically that point is when your steak cooks the proteins and my muscle fibers tightened so a steak that feels very soft that is that gives when you press and doesn't spring back is a raw steak loose is rare real rare raw firming up medium huh overcooked oh wait really accurate mom is it it's true this is a useless test when the proteins cook and tighten it'll spring back and be firmer so you can kind of poke at it use a little intuition stop just think about what you're doing Linda Heston asks cast-iron or grill more contact more contact more gasoline on the grill is great I also do that when I have a grill which is that my parents house what do you like about the grill I feel like you get so much more of the smoked flavor you get a better crust on the cast-iron but you don't get the flavor of smoke I'm totally a teen cast iron because I want a nice crunchy crusty crusty press okay so this is the grill cooked steak and this is the cast iron cooked steak and I feel like you're developing so much more of a crust when you're using a cast iron than you are when you're using a grill because all of the slats in between the grates aren't making contact with the steak and you aren't getting that caramelization but then you do also get from a grill if it's woodfired grill you would get smoky flavors you would get that outdoor ambience and I feel like if you move your steak around enough which is the thing I do eventually you could get a good crust like right well no thank you totally i grill in your friggin backyard yes what is the best way to get a good crust ok crust lady so you want to start by making sure there's no moisture on your steaks you get a good sear right mm-hmm you feel good with where I'm going so far one dry out the steak don't leave it uncovered in the fridge paper off I even liked if I had the bone or if it there's a it's a sturdy thick enough steak I'll stand it on its side let the boat both cut faces you can leave it like that in the fridge totally uncovered on a rack for like a couple of days good crust make sure your Heat make sure your pans he did all the way you don't want to throw your steak on a cold pan so you want a really hot cast-iron and I start with oil and then finish with butter because the butter is gonna burn and then do you do are you into the just keep flipping no no no just keep flipping of course you are and then also don't disturb your steak let it hang out the people like people's inclination is always like oh I've got to touch my food all the time I like to flip it every 30 seconds to be really and get a really even crust and it like cooks evenly if your steak is thick enough so at least an inch inch and a half I really do love the frequent turning method we - oh that's like that is gnawing at my soul it's great okay now explain to me the logic in this every time you flip it's like this surface is cooling off and then when you get back onto that side it helps the belt better front kind of like when you do the triple cook potatoes you want to see the crust I do Vanna White pans best way to get a good crust on a steak is to use a hot cast-iron flip about a thousand times a thousand times precisely and better based butter base you read this one what is the best way to make steak without smoking up my entire apartment Grill it outside I always cook steaks and cast irons but instead of coating the entire cast iron pan in the slick of oil I coat the steak in oil and keep the cast iron and dry so that when the stake makes contact with the pan the only oil that's actually going up in smoke is the oil that's directly on the steak and there's not all this extra oil that's getting hotter and hotter and hotter as steak cooks and causing more and more smoke that's a good tip I also personally really like the reverse sear method slow roasted in the oven pull it out hit it with a little Earl and then haha I just hit it real hot I prefer to broiled mine you literally want the flames to be touching the top of the steak and so it is actually like grilling what's the best way to season steak and at what point do you season the meat first of all let it sit out at room temperature 10 for like an hour temper your steak that's what you do first first you temper then you season aggressively and then after you slice a little flaky salt on all the slices because it's a really thick steak even if you season it way in advance you still need a little extra for the center cut so we disagreed on this one I'm very much a seasoned in advance at least an hour before I want the inside of the state to be well seasoned you want salt on the outside crust because I can't plan very well I mean you bought a steak just like seasoned it as soon as you get back from the market stop yelling at me Rick what's the best oil to pan fry steak and I don't like the term pan fry I feel like I am inclined to just start with the neutral oil like canola or safflower a great seat or something like that you can use any vegetable oil really I use olive oil I use grapeseed oil I use canola oil I use peanut oil personally for me I always do I do it cheaper out unless you want a cheaper option this whole like narrative about how olive oil has a lower smoke point and like burns like has never really bothered me and you and your new makes two asks should I bash it whatever no no wait what - what why state do you have anger issues should i bash it with a hammer I think that generally like the idea of like tenderizing meat is kind of like misplaced like sometimes you want to pound a stake to kind of like even out its thickness or to kind of like loosen it up a little bit like we were just talking about hmm but generally I don't I don't feel like pounding meat tenderizer right right you know right high gravity 2-1-1 asks how that's reheat steak I mean I'm a firm believer in not reheating something that's already been cooked to a certain temperature no you don't yeah what's wrong cold steak okay so this one is just room temp not reheated pan microwave oven they see this is the thing about reheating steak is like however you heat it you're you know if you were trying to get it to a certain temperature here it's already CY using the temp you're the time so it's not gonna be medium series of losing the temp but we added browning I know which is kind of appealing as microwaves taking only money yeah it's so great don't microwave your steak oh my grab your sec but this is a thing of these methods this is the most still hey still pink and yeah it's a gentler heat that's so good to me yeah I don't understand why you need to heat it up should I buy grass-fed it seems all good and nice but I was told it tends to have less fat is that real or a rumor some Amish adjacent guy at a party told me corn-fed is the way to go well we don't need to bring people's Amish nests into it cows eat grass right the design me don't get me wrong I like fatty you need to but basically you're giving it when you get it grain finished or something that has been feeding on grain it's unhealthy for the animal it's basically like feeding it candy or soda get fat enough you're getting all that in you're making it his whole body fat and basically unhealthy yeah and really the thing about about grain fed is that the flavor of the steak is totally one-dimensional right there is a lot of fat but fat is the dominating flavor with a grass-fed there's layers to the flavor there's more going on it's more interesting another way of expression is saying get to know your butcher and get to know really where your meat is coming from it's not like grass but it's always the more ethical or healthier or what you know fill in the blank choice what's the best way to cook steak for fur crowd yeah I mean this is like where the grill comes in here because if you have a large grill you can like just wine the steaks out yeah especially if you stick with like something that cooks fast like skirt or flank yeah those are good party sticks you have like 15 people over for dinner all the time I think we're searing a big thick kind of meat is the way to go because then you reverse sear it it comes up to temperature it can sit on the counter for like an hour and a half or two hours and then whatever you're gonna sit down to dinner you just flash in the pan get the crust you're after slice it and you're good to go you don't need to rest it hmm I think party steak yeah oh yeah I have a recipe for it yeah yeah birthday party steak which is a skirt steak sure right yeah so the good thing about a skirt steak is that they're pretty big they come in these like kind of long flaps and they cook really really quickly and so in both of those ways you can feed a lot of people without having to turn a ton of individual stakes which is like definitely something you would want to avoid is there a shortcut for bringing the steak to room tent before cooking no no I don't know a warm apartment not really no I mean it's fine if you don't yeah not a make or break thing I mean and actually sometimes like you know if it's if it's on the thinner side it's actually better to pull it directly out of the fridge because this Center will stay cooler longer right - serious steak actually seal in the juices I hear people even professional chefs say that all the time and I think they're full of s H I T yes they are they totally are it's a complete lie it's an old chefs tale that needs to die I kind of agree you're not look like I don't know the science of it but you're not literally sealing in the juices you haven't created that right yeah but the thing that does seal in juices is after you take your steak out of the pan after it's cooked let it hang out let it sit no slicing into it right away then all the juice is gonna lean out of state yeah everyone you want the muscles to come tighten up a little bit yeah and the didn't juices kind of reconstitute yes into it exactly what's something you can do to save over cook steak no really Oh sauce saucy go saucy and thinly sliced very thinly sliced and seasoned and again like you've got some salsa verde you got some spicy mayo you've got some really good olive oil you know you lean on the counter and butter yeah just you know kill it with sauce I would I would like doing a little if I braised it out I mean I never have overcooked things but say were to have over K steak in tomato sauce with pasta a little shredded shredded steak brings it out yeah bring it on in tomato sauce braised it out whoa thinly slice and Philly cheesesteak it yep it's still gonna be the Dia's chopped it up for nachos why do people get judgey when I order it cooked not as opposed to hooked all caps like I would I think well well done ah gross yeah just don't eat a steak maybe you don't like steak no in your shoe that's why they're judging you because you have bad taste and you're not good at eating food and maybe you should grow up I don't well I'm not about that part but I don't disagree but you should right it's just people judge me people are awful and maybe it's just not like the optimal way to eat a steak but if it's the way you like eat a steak then stand by the yeah it's fine you should eat your steak however you want right I don't care that's not what you just said great questions guys hope we helped you out happy stinking steak crazy thanks you're playing that's my favorite fun game it's fun it's fun I can't even talkthe same time state questions late on it first question if you don't have a meat thermometer how many minutes per side when grilling cooking a steak will get you the medium-rare such a classically flawed question how many minutes per cell entirely depends on how thick the steak is is it cold it's at room temp there's no is it is it is it a bone ribeye I can't wait on to this question is your grill how hot your grill you do the old the old right here yes okay basically that point is when your steak cooks the proteins and my muscle fibers tightened so a steak that feels very soft that is that gives when you press and doesn't spring back is a raw steak loose is rare real rare raw firming up medium huh overcooked oh wait really accurate mom is it it's true this is a useless test when the proteins cook and tighten it'll spring back and be firmer so you can kind of poke at it use a little intuition stop just think about what you're doing Linda Heston asks cast-iron or grill more contact more contact more gasoline on the grill is great I also do that when I have a grill which is that my parents house what do you like about the grill I feel like you get so much more of the smoked flavor you get a better crust on the cast-iron but you don't get the flavor of smoke I'm totally a teen cast iron because I want a nice crunchy crusty crusty press okay so this is the grill cooked steak and this is the cast iron cooked steak and I feel like you're developing so much more of a crust when you're using a cast iron than you are when you're using a grill because all of the slats in between the grates aren't making contact with the steak and you aren't getting that caramelization but then you do also get from a grill if it's woodfired grill you would get smoky flavors you would get that outdoor ambience and I feel like if you move your steak around enough which is the thing I do eventually you could get a good crust like right well no thank you totally i grill in your friggin backyard yes what is the best way to get a good crust ok crust lady so you want to start by making sure there's no moisture on your steaks you get a good sear right mm-hmm you feel good with where I'm going so far one dry out the steak don't leave it uncovered in the fridge paper off I even liked if I had the bone or if it there's a it's a sturdy thick enough steak I'll stand it on its side let the boat both cut faces you can leave it like that in the fridge totally uncovered on a rack for like a couple of days good crust make sure your Heat make sure your pans he did all the way you don't want to throw your steak on a cold pan so you want a really hot cast-iron and I start with oil and then finish with butter because the butter is gonna burn and then do you do are you into the just keep flipping no no no just keep flipping of course you are and then also don't disturb your steak let it hang out the people like people's inclination is always like oh I've got to touch my food all the time I like to flip it every 30 seconds to be really and get a really even crust and it like cooks evenly if your steak is thick enough so at least an inch inch and a half I really do love the frequent turning method we - oh that's like that is gnawing at my soul it's great okay now explain to me the logic in this every time you flip it's like this surface is cooling off and then when you get back onto that side it helps the belt better front kind of like when you do the triple cook potatoes you want to see the crust I do Vanna White pans best way to get a good crust on a steak is to use a hot cast-iron flip about a thousand times a thousand times precisely and better based butter base you read this one what is the best way to make steak without smoking up my entire apartment Grill it outside I always cook steaks and cast irons but instead of coating the entire cast iron pan in the slick of oil I coat the steak in oil and keep the cast iron and dry so that when the stake makes contact with the pan the only oil that's actually going up in smoke is the oil that's directly on the steak and there's not all this extra oil that's getting hotter and hotter and hotter as steak cooks and causing more and more smoke that's a good tip I also personally really like the reverse sear method slow roasted in the oven pull it out hit it with a little Earl and then haha I just hit it real hot I prefer to broiled mine you literally want the flames to be touching the top of the steak and so it is actually like grilling what's the best way to season steak and at what point do you season the meat first of all let it sit out at room temperature 10 for like an hour temper your steak that's what you do first first you temper then you season aggressively and then after you slice a little flaky salt on all the slices because it's a really thick steak even if you season it way in advance you still need a little extra for the center cut so we disagreed on this one I'm very much a seasoned in advance at least an hour before I want the inside of the state to be well seasoned you want salt on the outside crust because I can't plan very well I mean you bought a steak just like seasoned it as soon as you get back from the market stop yelling at me Rick what's the best oil to pan fry steak and I don't like the term pan fry I feel like I am inclined to just start with the neutral oil like canola or safflower a great seat or something like that you can use any vegetable oil really I use olive oil I use grapeseed oil I use canola oil I use peanut oil personally for me I always do I do it cheaper out unless you want a cheaper option this whole like narrative about how olive oil has a lower smoke point and like burns like has never really bothered me and you and your new makes two asks should I bash it whatever no no wait what - what why state do you have anger issues should i bash it with a hammer I think that generally like the idea of like tenderizing meat is kind of like misplaced like sometimes you want to pound a stake to kind of like even out its thickness or to kind of like loosen it up a little bit like we were just talking about hmm but generally I don't I don't feel like pounding meat tenderizer right right you know right high gravity 2-1-1 asks how that's reheat steak I mean I'm a firm believer in not reheating something that's already been cooked to a certain temperature no you don't yeah what's wrong cold steak okay so this one is just room temp not reheated pan microwave oven they see this is the thing about reheating steak is like however you heat it you're you know if you were trying to get it to a certain temperature here it's already CY using the temp you're the time so it's not gonna be medium series of losing the temp but we added browning I know which is kind of appealing as microwaves taking only money yeah it's so great don't microwave your steak oh my grab your sec but this is a thing of these methods this is the most still hey still pink and yeah it's a gentler heat that's so good to me yeah I don't understand why you need to heat it up should I buy grass-fed it seems all good and nice but I was told it tends to have less fat is that real or a rumor some Amish adjacent guy at a party told me corn-fed is the way to go well we don't need to bring people's Amish nests into it cows eat grass right the design me don't get me wrong I like fatty you need to but basically you're giving it when you get it grain finished or something that has been feeding on grain it's unhealthy for the animal it's basically like feeding it candy or soda get fat enough you're getting all that in you're making it his whole body fat and basically unhealthy yeah and really the thing about about grain fed is that the flavor of the steak is totally one-dimensional right there is a lot of fat but fat is the dominating flavor with a grass-fed there's layers to the flavor there's more going on it's more interesting another way of expression is saying get to know your butcher and get to know really where your meat is coming from it's not like grass but it's always the more ethical or healthier or what you know fill in the blank choice what's the best way to cook steak for fur crowd yeah I mean this is like where the grill comes in here because if you have a large grill you can like just wine the steaks out yeah especially if you stick with like something that cooks fast like skirt or flank yeah those are good party sticks you have like 15 people over for dinner all the time I think we're searing a big thick kind of meat is the way to go because then you reverse sear it it comes up to temperature it can sit on the counter for like an hour and a half or two hours and then whatever you're gonna sit down to dinner you just flash in the pan get the crust you're after slice it and you're good to go you don't need to rest it hmm I think party steak yeah oh yeah I have a recipe for it yeah yeah birthday party steak which is a skirt steak sure right yeah so the good thing about a skirt steak is that they're pretty big they come in these like kind of long flaps and they cook really really quickly and so in both of those ways you can feed a lot of people without having to turn a ton of individual stakes which is like definitely something you would want to avoid is there a shortcut for bringing the steak to room tent before cooking no no I don't know a warm apartment not really no I mean it's fine if you don't yeah not a make or break thing I mean and actually sometimes like you know if it's if it's on the thinner side it's actually better to pull it directly out of the fridge because this Center will stay cooler longer right - serious steak actually seal in the juices I hear people even professional chefs say that all the time and I think they're full of s H I T yes they are they totally are it's a complete lie it's an old chefs tale that needs to die I kind of agree you're not look like I don't know the science of it but you're not literally sealing in the juices you haven't created that right yeah but the thing that does seal in juices is after you take your steak out of the pan after it's cooked let it hang out let it sit no slicing into it right away then all the juice is gonna lean out of state yeah everyone you want the muscles to come tighten up a little bit yeah and the didn't juices kind of reconstitute yes into it exactly what's something you can do to save over cook steak no really Oh sauce saucy go saucy and thinly sliced very thinly sliced and seasoned and again like you've got some salsa verde you got some spicy mayo you've got some really good olive oil you know you lean on the counter and butter yeah just you know kill it with sauce I would I would like doing a little if I braised it out I mean I never have overcooked things but say were to have over K steak in tomato sauce with pasta a little shredded shredded steak brings it out yeah bring it on in tomato sauce braised it out whoa thinly slice and Philly cheesesteak it yep it's still gonna be the Dia's chopped it up for nachos why do people get judgey when I order it cooked not as opposed to hooked all caps like I would I think well well done ah gross yeah just don't eat a steak maybe you don't like steak no in your shoe that's why they're judging you because you have bad taste and you're not good at eating food and maybe you should grow up I don't well I'm not about that part but I don't disagree but you should right it's just people judge me people are awful and maybe it's just not like the optimal way to eat a steak but if it's the way you like eat a steak then stand by the yeah it's fine you should eat your steak however you want right I don't care that's not what you just said great questions guys hope we helped you out happy stinking steak crazy thanks you're playing that's my favorite fun game it's fun it's fun I can't even talk\n"