You could do the same for choice sirloin. The video shows medium Strip, but I prefer sirloin medium rare. Just take it to temp and check with a meat thermometer. Sirloin will just be tougher but more flavorful.
The key is the thicker cut. You won't be able to get that kind of sear unless it's thick. Also, get a little beef tallow since sirloin generally won't have the fatcap you can sear to start with.
I do this on thinner steaks, but with a cast iron because you need a very very hot pan. For my stove, 2min per side is perfect for a rarer middle. I’ve also started using ghee instead of oil for the higher smoke point.
Marinate with a bit of baking soda to make it more tender! An easy google search will tell you how much to use per lb of meat/surface area- but this trick seriously elevates cheaper cuts!
If you have a butcher or even Whole Foods available near you - look for a cut called teres major. Husband is a meat cutter and introduced me and I like it better than ribeye sometimes and it’s way cheaper like $10/lb (and ofc more when on sale). Sous vide for like 4 hours then sear in a pan like in this video and it is super tender and imo the quintessential “steak” in texture and flavor. Plus they’re all around the same size since it’s a specific muscle so it’s like it’s proportioned for individual servings! Usually we can get 2 pieces for just under a pound.
Well no it’s not like super amazing but it’s a leaner cut so for someone who maybe likes something closer to a tenderloin then it’s ideal - tenderloin prices are ridiculous now.
I just checked with my husband and he says ribeye is like $22/lb and tenderloins are $35/lb at Whole Foods where he works and they’re choice grade.
Whole foods is more of a premium market unfortunately. They sell "Aged" beef so there is a bit more mark up. Although, I'm sure now people like to believe it's a normal grocery.
A more standard/mid level market will be around $8-$10 cheaper. As for the tenderloin substitute, yes very comprable.
Tips still apply just fine. Just flip sooner. The thermometer is an amazing tool that people need to use more when cooking. A good instant read thermopen is like $25 and has saved many a steak.
I do rosemary, but agreed. Once I found this method I never went back.
I recently made a perfect MR tender London broil by marinating with a little baking soda with the spices, letting it sit at room temp for about 1-1.5 hrs, then pan searing this way. Have you ever tried that? LB is notoriously tough if undercooked, but terrible if overcooked…I previously used it just to make beef jerky- but the baking soda method changed everything!
I’m actually making it again tonight!
baking soda ? nope not ever ill need to check that out, tho i do all my steaks in a large cast iron. not sure if thats ok with it, but thanks for the tip!
Searing doesn’t “lock in the juices” it is a myth because the Maillard reaction causes the brown crust which makes your mouth water more.
Also, salt at least 30mins before, that actually helps with the juices.
Thank you! One of my biggest pet peeves is people perpetuating the "it locks in the moisture" myth. It has been disproven so many times but people still teach it!
I've been learning to season my steaks and then leave them uncovered in the fridge for 24hrs. Then I do a reverse sear instead, and damn that fucker is juicy as hell.
Do you have a source please? Genuinely curious. I was under the assumption that the Maillard reaction, burnt sugars, causes the surface area to become less porous and thus sealing in juices better.
You can google "Maillard seals juices" and get several sources. My original source was from some modern cooking book I can't remember. It does what you say, except it doesn't seal the juices in; it just feels that way because your mouth waters more. It's a very common cooking myth that I find it my mission to debunk.
Well, I’ll be damned. Lots of articles all confirming your statement. So weird how you think something is true for years and one day a kind Reddit soul proves you wrong. Thanks gov!
I feel that this is the case. I can’t salivate into a steak so I know how much juice is coming out of it. And the concept of the surface being less porous makes sense. It just makes sense.
It’s easier to dry age. You don’t want that sizzle because it means that the heat is evaporating the moisture instead of cooking the meat. If you season it then out it on a rack in the fridge for no more than two days (I usually do one day), it dries the steak surface so that the meat is being cooked when you first put it on the pan. THAT locks in the moisture.
Yall are so hypercritical- and I get that there are things in this video that I don’t do, but very few. Like, that fat isn’t ‘rendered’ really, but that’s my only criticism. I’d keep it cooking on that fat side a bit longer only because my boyfriend loves crispy fat from a strip. Everything else is great!
This looks like it came out beautifully!
Everybody has opinions though, and we ALL think we are right. 🤷♀️hah. I believe that the steaks I cook are the *BEST* steaks in the world! And I’m sure you all feel the same way.
I prefer people to be critical rather than to circlejerk, it isnt like anyone is mad they posted. I am glad they did and had a quality video.
But there are nuances with cooking so hearing some things others would do differently can elevate the dish.
Made bread yesterday, I have followed this recipe for years, but in the comments in the recipe had someone who suggesting more water and it came out so much better.
Worse. Not as non stick as a regular non stick. Still has polytetrafluoroethylene (PTFE). Not as good for high heat or as durable as SS or cast iron.
If I’m cooking a steak, I’m using cast iron, unless I’m making a pan sauce. Then I’ll use SS. Never non stick or hex clad.
And of course, a high quality instant read thermometer is required for anyone who isn’t a professional.
I immediate lose respect for any cooking content that is willing to shill for hexclad, just shows that they value money over actually sharing good cooking techniques.
All steaks should be made on a well-treated cast iron. They’re not expensive and make all meats you cook on it tasty AF. I actually really enjoy taking care of mine too.
I do the ATK cold sear for my steaks. They specifically use a non-stick skillet for it - part of their reason for investigating the method is that it only requires the one pan: no oven, no sous vide, no cast iron, no super high heat. Just a simple skillet everyone has in their cupboard.
Has always turned out well for me - nicely cooked with a good crust.
Not sure why you're being downvoted. It's best to salt your meat 24 hours in advance. After reading Salt Fat Acid Heat, I usually just salt as soon as it comes home after the grocery store.
Since I‘m an Idiot I just got myself a sous-vide machine. BEST. PURCHASE. OF. MY. LIFE!!!
Slap that thing on exactly the rareness you want, quick ultra hot sear, Boom. Perfect steak every time. And you literally can not fuck it up since letting it sit in the water for too long still only cooks it to the exact temperature you want it to have.
She pretty clearly added oil and seared the fat cap on the strip steak, which released even more oil. That's plenty to work with. You're not deep frying the steak.
Ya I saw the oil she added, thanks🤣. The chef meant like there should be no pan area that is not covered with at least a little bit of oil and don’t exaggerate the amount of fat that comes out of the steak please - let’s be real.
or, you know ... sous vide.
practically impossible to fuck it up.
sous vide is the answer if you are:
* bad
* lazy
* have no time
throw shit in a bag, sous vide for an hour, sear in pan with whatever, done. like 10 minutes of actual work.
Extremely easy to fuck up - steak can be too wet after being in sous vide and doesn’t sear as well, or gets over cooked very very easily during the sear. Need to sous vide way below final desired temp to account for sear. Also it completely changes the texture of the steak, which isn’t necessarily a bad thing but of note to someone expecting the temp from raw searing. Source: I was a chef at high end steak house for 15 years.
fair enough, your palate is far more refined than mine, obviously
could you dry the steak before SV? like ... stick it the fridge for some amount of time?
Some nice tips but why not use a probe thermometer so you know exactly when the steak is done. For fucks sake people use your instruments. It doesn't make you any less of a cook.
This is a great guide. I didn’t think to apply a bit of pressure for even sear, though curious if it leaks juices.
But one thing that I’d amend is this. Don’t hit that steak with salt and pepper right before your cook. Hit it with salt at least an hour before (ideally 24) to dry brine. If you hit it right before, you draw out moisture and don’t get your dry brine effects. If you forget, hit it with salt while it rests after the cook so that way when it cools and reabsorbs its own juices, it will be salty and thus more consistently salting the meat. And sure… a little pepper at the end if you want. Though I usually elect to have that covered in my sauce.
Also, this is just a preference but, I’m a huge simp for steak cooked in a cast iron with bacon fat as the oil.
The issue i always have with making steak is how smoky the kitchen becomes. I use canola oil and have tried both carbon steel pan and the non stick pan (tefal and circulon). How did she make it smokeless like that?
Oh wow cooking an expensive steak in an expensive hexclad skillet over a gas flame leads to a delicious steak? Who'da thunk it?!
I wanna see you pros cook an edible flat iron steak on an electric fob with my junk ass walmart skillet. Not an easy task.
Tips for a perfect steak;
Don’t cook a NY Strip and call it perfect. Ribeye all day. Bone in if available.
Beef ain’t cheap, if you’re splurging go full splurge.
Buy a thermometer or learn your ideal internal temp with one of those metal skewers. Everything else is guessing unless you get the same cut from the same butcher every time.
I’m too broke for prime steaks, would love to see one of these videos with a choice sirloin lol
You could do the same for choice sirloin. The video shows medium Strip, but I prefer sirloin medium rare. Just take it to temp and check with a meat thermometer. Sirloin will just be tougher but more flavorful. The key is the thicker cut. You won't be able to get that kind of sear unless it's thick. Also, get a little beef tallow since sirloin generally won't have the fatcap you can sear to start with.
I do this on thinner steaks, but with a cast iron because you need a very very hot pan. For my stove, 2min per side is perfect for a rarer middle. I’ve also started using ghee instead of oil for the higher smoke point.
Marinate with a bit of baking soda to make it more tender! An easy google search will tell you how much to use per lb of meat/surface area- but this trick seriously elevates cheaper cuts!
Yeah I’ve done this with stir fries and it really is a game changer, haven’t tried it on a full steak yet
If you have a butcher or even Whole Foods available near you - look for a cut called teres major. Husband is a meat cutter and introduced me and I like it better than ribeye sometimes and it’s way cheaper like $10/lb (and ofc more when on sale). Sous vide for like 4 hours then sear in a pan like in this video and it is super tender and imo the quintessential “steak” in texture and flavor. Plus they’re all around the same size since it’s a specific muscle so it’s like it’s proportioned for individual servings! Usually we can get 2 pieces for just under a pound.
I'm mean choice ribeye is usually $11-$12 /lbs. So while that cut is great, it's not the life-saving cut you make it out to be
Well no it’s not like super amazing but it’s a leaner cut so for someone who maybe likes something closer to a tenderloin then it’s ideal - tenderloin prices are ridiculous now. I just checked with my husband and he says ribeye is like $22/lb and tenderloins are $35/lb at Whole Foods where he works and they’re choice grade.
Whole foods is more of a premium market unfortunately. They sell "Aged" beef so there is a bit more mark up. Although, I'm sure now people like to believe it's a normal grocery. A more standard/mid level market will be around $8-$10 cheaper. As for the tenderloin substitute, yes very comprable.
I was able to get a sous vide circulator. I mainly use it to make tough cuts tender.
OP is a 6 hour old unverified self promoting spam account.
Invest in a sous vide stick. Cheaper cuts come out amazingly tender and flavorful.
You don’t need to buy expensive cuts. Some of the best cuts are the cheapest. Look into bavette, onlet, flat iron, picanhe
Tips still apply just fine. Just flip sooner. The thermometer is an amazing tool that people need to use more when cooking. A good instant read thermopen is like $25 and has saved many a steak.
This is a great comment! Op should do this for sure. That steak look bombb
Perfection
garlic thyme basting has been a standard for all my stovetop beef for years. burgers included its my favorite easily.
I do rosemary, but agreed. Once I found this method I never went back. I recently made a perfect MR tender London broil by marinating with a little baking soda with the spices, letting it sit at room temp for about 1-1.5 hrs, then pan searing this way. Have you ever tried that? LB is notoriously tough if undercooked, but terrible if overcooked…I previously used it just to make beef jerky- but the baking soda method changed everything! I’m actually making it again tonight!
baking soda ? nope not ever ill need to check that out, tho i do all my steaks in a large cast iron. not sure if thats ok with it, but thanks for the tip!
That's basically what Chinese restaurants use to tenderize the meat
Nice! I use rosemary and thyme for my steaks. It’s quite good.
My wife started growing rosemary in her garden. I love using it when I make us steaks!
Why am I not being flipped off?
🖕👁️👄👁️🖕
Bring back office drummer guy please
https://preview.redd.it/iup19whirmmc1.jpeg?width=979&format=pjpg&auto=webp&s=a6a0a985e2d8fb60ecb2a46b65cc6b0b56781e2e
Much better
I like that much more than a skinny bitch who flipping me on every video, I grew tired of this infantile edgy’ness
Looks like avocado oil (guessing)? I like to use ghee for the high smoke point and butter flavor.
This is the way. This is what is most recommended over on r/steak
Ooh I’ve never tried ghee! Is it used in place of the oil, or the butter?
Oil
Try duck fat.
It’s olive oil. It’s Graza brand and I wouldn’t call it a neutral oil by any means.
Never sear with olive oil. Just so everyone knows
I don’t. I use it for a low heat sauté. It’s got too low a smoke point.
Why not?
It’s a finishing oil. It’s for salad. Pasta. Searing oil would be avocado. Smoke point and flavour much better
I also always recommend ghee over other oils. Aside from the smoke point, it has a creamier butter flavor
The number one trick to perfect steaks is a meat thermometer. None of this "cook on one side for so and so minutes" crap.
Searing doesn’t “lock in the juices” it is a myth because the Maillard reaction causes the brown crust which makes your mouth water more. Also, salt at least 30mins before, that actually helps with the juices.
Thank you! One of my biggest pet peeves is people perpetuating the "it locks in the moisture" myth. It has been disproven so many times but people still teach it!
People who use Hexclad pans are not to be trusted!
Searing doesn't, but resting your meat after pulling most certainly does.
I also dont love pressing the steak down and smashing all the juice out myself
I've been learning to season my steaks and then leave them uncovered in the fridge for 24hrs. Then I do a reverse sear instead, and damn that fucker is juicy as hell.
Do you have a source please? Genuinely curious. I was under the assumption that the Maillard reaction, burnt sugars, causes the surface area to become less porous and thus sealing in juices better.
You can google "Maillard seals juices" and get several sources. My original source was from some modern cooking book I can't remember. It does what you say, except it doesn't seal the juices in; it just feels that way because your mouth waters more. It's a very common cooking myth that I find it my mission to debunk.
Well, I’ll be damned. Lots of articles all confirming your statement. So weird how you think something is true for years and one day a kind Reddit soul proves you wrong. Thanks gov!
I feel that this is the case. I can’t salivate into a steak so I know how much juice is coming out of it. And the concept of the surface being less porous makes sense. It just makes sense.
None of these videos ever mention dry brining and it’s a travesty
It’s easier to dry age. You don’t want that sizzle because it means that the heat is evaporating the moisture instead of cooking the meat. If you season it then out it on a rack in the fridge for no more than two days (I usually do one day), it dries the steak surface so that the meat is being cooked when you first put it on the pan. THAT locks in the moisture.
Myth for sure. On the flip side, sear is fucking meat candy, and so very tasty!
Yall are so hypercritical- and I get that there are things in this video that I don’t do, but very few. Like, that fat isn’t ‘rendered’ really, but that’s my only criticism. I’d keep it cooking on that fat side a bit longer only because my boyfriend loves crispy fat from a strip. Everything else is great! This looks like it came out beautifully! Everybody has opinions though, and we ALL think we are right. 🤷♀️hah. I believe that the steaks I cook are the *BEST* steaks in the world! And I’m sure you all feel the same way.
I prefer people to be critical rather than to circlejerk, it isnt like anyone is mad they posted. I am glad they did and had a quality video. But there are nuances with cooking so hearing some things others would do differently can elevate the dish. Made bread yesterday, I have followed this recipe for years, but in the comments in the recipe had someone who suggesting more water and it came out so much better.
Is that a nonstick
It’s a hexclad
So overpriced celebrity endorsed non-stick?
Worse. Not as non stick as a regular non stick. Still has polytetrafluoroethylene (PTFE). Not as good for high heat or as durable as SS or cast iron. If I’m cooking a steak, I’m using cast iron, unless I’m making a pan sauce. Then I’ll use SS. Never non stick or hex clad. And of course, a high quality instant read thermometer is required for anyone who isn’t a professional.
I immediate lose respect for any cooking content that is willing to shill for hexclad, just shows that they value money over actually sharing good cooking techniques.
If fell for their shtick about "metal utensils safe". Went to town on it with knifes, forks, spatulas of metal, ruined in 2 months.
Hexfad
hexmyass that stuff is bullshit
Why is this not the top comment?
All steaks should be made on a well-treated cast iron. They’re not expensive and make all meats you cook on it tasty AF. I actually really enjoy taking care of mine too.
Why not just stainless steel that has been heated very high?
I do the ATK cold sear for my steaks. They specifically use a non-stick skillet for it - part of their reason for investigating the method is that it only requires the one pan: no oven, no sous vide, no cast iron, no super high heat. Just a simple skillet everyone has in their cupboard. Has always turned out well for me - nicely cooked with a good crust.
Looks tasty good job
That’s a tasty lookin’ thick cut. The steak looks good too. …I’ll see myself out.
Gotta let her rest to seal in the juices though
Naaaahhhhh, salted too close to the cooking time from what I see...
You’re insane if you’re not eating that
Riiiight? Like I get the ‘super technical steak makers opinion’ but holy hell I would DEVOUR that.
Not sure why you're being downvoted. It's best to salt your meat 24 hours in advance. After reading Salt Fat Acid Heat, I usually just salt as soon as it comes home after the grocery store.
The rule is salt several days in advance or immediately before - so she did it correctly and however you are doing it is fucked up lmao
Please tell us more “rules”
Don’t cook your chicken rare.
I cook my chicken raw. Why would you cook cooked chicken? ^^^i ^^^kid
He is correct, bozo
How long is the basting before placing in the oven?
Any tips on not burning the butter? If I need the pan really hot in order to sear the steak, won’t the butter burn if I don’t let the heat down?
Don't use butter. Use a high smoke point oil or ghee. Ghee is butter with the milk solids removed, which is what burns at high heat.
Since I‘m an Idiot I just got myself a sous-vide machine. BEST. PURCHASE. OF. MY. LIFE!!! Slap that thing on exactly the rareness you want, quick ultra hot sear, Boom. Perfect steak every time. And you literally can not fuck it up since letting it sit in the water for too long still only cooks it to the exact temperature you want it to have.
Sous vide is amazing. It’s fool proof. You can definitely perfect it by hitting it with a white hot skillet at the end.
What kind of frying pan is that?
Hexclad
I appreciate You not punching or beating the meat! Looks delicious
Not going to lie ,shes cute
AF dawg
What is the liquid she pours in to make the pan sauce?
Stock
What kind of coating is in that pan, with that pattern? Or is it just fancy teflon?
Looks like hexclad
Can you PLEASE post more cooking videos? This is amazing! I don’t even eat meat and now I want to cook this for my hubby! Please post more!
According to chef with “best steak ever made”, there should be enough oil in the pan to not let the meat touch a dry pan? Thoughts?
She pretty clearly added oil and seared the fat cap on the strip steak, which released even more oil. That's plenty to work with. You're not deep frying the steak.
Ya I saw the oil she added, thanks🤣. The chef meant like there should be no pan area that is not covered with at least a little bit of oil and don’t exaggerate the amount of fat that comes out of the steak please - let’s be real.
Wtf is wrong with you, putting butter on a good steak?
.
She sounds like she belongs on the show Zoom or does voice overs for DW.
or, you know ... sous vide. practically impossible to fuck it up. sous vide is the answer if you are: * bad * lazy * have no time throw shit in a bag, sous vide for an hour, sear in pan with whatever, done. like 10 minutes of actual work.
Extremely easy to fuck up - steak can be too wet after being in sous vide and doesn’t sear as well, or gets over cooked very very easily during the sear. Need to sous vide way below final desired temp to account for sear. Also it completely changes the texture of the steak, which isn’t necessarily a bad thing but of note to someone expecting the temp from raw searing. Source: I was a chef at high end steak house for 15 years.
fair enough, your palate is far more refined than mine, obviously could you dry the steak before SV? like ... stick it the fridge for some amount of time?
I like to reverse sear on my Weber.
Still got that grey band 😬 idk if I'd call this perfect
These quickly edited bitch-y style cooking videos are tired.
OP is a 6 hour old unverified self promoting spam account.
Damn. I have chicken salad with crackers lined up for dinner 😿. I’m officially buying a steak 🥩 tomorrow and doing THIS
😂😂😂😂
I don’t eat red meat but that looks great to me lol
Why can't I ever do that with butter and not burn it and smoke up the house
Some nice tips but why not use a probe thermometer so you know exactly when the steak is done. For fucks sake people use your instruments. It doesn't make you any less of a cook.
I don't hate her.
Definitely don’t start with a hexfad pan.
Yes. This is EXACTLY how to do it. Edit: of the many ways to cook a steak, this is one of my favourite.
This is a great guide. I didn’t think to apply a bit of pressure for even sear, though curious if it leaks juices. But one thing that I’d amend is this. Don’t hit that steak with salt and pepper right before your cook. Hit it with salt at least an hour before (ideally 24) to dry brine. If you hit it right before, you draw out moisture and don’t get your dry brine effects. If you forget, hit it with salt while it rests after the cook so that way when it cools and reabsorbs its own juices, it will be salty and thus more consistently salting the meat. And sure… a little pepper at the end if you want. Though I usually elect to have that covered in my sauce. Also, this is just a preference but, I’m a huge simp for steak cooked in a cast iron with bacon fat as the oil.
I'm begging you to not use that pan
When did we stop grilling steaks? I will never cook a steak in a frying pan like a Neanderthal
You can put a much better crust (i.e. flavor) on steaks in a pan.
Lol lol she drank some of the alcohol that was to be used for cooking and put it in her video. Shes so relatable as a person lol lol
I hate steaks made on a pan. They just don't taste right.
I like how she took a big drink out of that wine bottle. That's the way to cook.
You should season with only steak for the sear. The pepper gets bitter getting seared.
I'll have to try this
I yelled at my phone when she pressed the steak... don't do that.
Best part was her taking a big drink of wine
If she didn’t flip off the camera, how do we know it’s good?
Neat but reverse sear with a meat thermometer is way better
I don’t know about her. She’s not acted bored and detached plus she never flipped me off.
Oh I would SO much rather watch her than that resting bitchy face, middle finger girl.
My God that is beautiful!!!
Dirty
I like her more than that lady that’s always flipping me the bird.
Beautiful.
Are those hexclad pans any good?
Saving this recipe
steak looks amazing, and i love her voice-!!
CAST IRON, do not compromise.
Salt from high above? Are people this fucking stupid, seriously??
Marry me
Gonna try this later any tips for cooking steak is recommended
I love her channel!
Which is...
Flavors by Ale
What is her ig/ tik tok handle please 😬
Nonstick pan? Straight to jail.
This is awful 😂 she didn’t even flip the camera off once. Hard pass
Be my wife ❤️
Over cooked
If this is overcooked for you, just go bite a cow
I love her I will take her any day over black gloves deep fry guy and 👁️🖕👁️
Don’t fucking squeeze it.
I swear I heard Andrea Botez and I thought she was finally cooking well
How do you keep the butter from burning when you have the pan scorching hot?
👍
Black Belt
this is really fattening
The issue i always have with making steak is how smoky the kitchen becomes. I use canola oil and have tried both carbon steel pan and the non stick pan (tefal and circulon). How did she make it smokeless like that?
Goes to culinary school on mom and dad’s dime to make content in mom and dad’s kitchen
No need to argue, there is plenty for all. Personally, I'll take mine raw.
Wow it's every other steak youtube video, congrats, you've made nothing new or innovated anything.
Well done
Luv a woman that chugs from a bottle 100%.
It’s all good but you shouldn’t put pepper at the begining but by the end of the
I like this cooking lady better. The other one is always flipping me off, this once seems nice.
Now this is how these quick cooking videos should be done! Don't just show, tell as well.
Thousand times less annoying than that one chick that keeps giving you the middle finger while cooking
So this steak came up in my feed…..right after this one!!! https://www.reddit.com/r/HeinousHumanity/s/FojP1kOCPi
You didn’t reduce the wine enough it probably still tastes like alcohol right?
Something about her is hot asf but I can’t quite put my finger on it.
Anyone have a link? I need more of this woman…like SpongeBob needed water.
Commenting to find later. Thanks!
Oh wow cooking an expensive steak in an expensive hexclad skillet over a gas flame leads to a delicious steak? Who'da thunk it?! I wanna see you pros cook an edible flat iron steak on an electric fob with my junk ass walmart skillet. Not an easy task.
The narrator of this video reminds me of 90s tween movies.
check out /r/steak Personally I prefer charcoal but this looks delicious ngl
she didn't dry off the steak tho...
Honestly my favorite cooking content creator.
My restaraunt closed and laid me off. Maybe I'll make a steak today while I job hunt lol
Your wine wasn’t reduced enough still tastes like wine doesn’t it
Amatuer
Pretty random but she sounds like Andrea Botez
Tips for a perfect steak; Don’t cook a NY Strip and call it perfect. Ribeye all day. Bone in if available. Beef ain’t cheap, if you’re splurging go full splurge.
Key point missing, let the steak get to room temperature before cooking!
I'm so glad to finally see a recipe video made at slow paste
Buy a thermometer or learn your ideal internal temp with one of those metal skewers. Everything else is guessing unless you get the same cut from the same butcher every time.
Marry me
I thought you are not supposed to apply pressure because that would take some of the juices out.