Hi! I'm Kyle Ingham from The Distilled Man.
And up next we're going to tackle that
ultimate mainly rite of passage,
cooking a perfect steak.
Cooking a perfect steak is of those classic manly skills
that every guy is just expected to know.
Yet the reality is a lot of guys don't know how to do it very well.
And let's face it, I mean we're not born knowing how to handle meat and fire.
It's something we've got to learn.
So, fortunately cooking a steak is not that hard once you get the hang of it.
So today we're going to show you how to fry steak in a cast-iron frying.
Here's what you're going to need.
You're going to need a steak, preferably a t-bone, a rib-eye or a New York Strip.
And i'm actually using a grass fed New York Strip here.
You're going to need some salt,
some pepper,
wee bit of butter.
You're going to need some neutral oil
like canola or peanut oil for frying as well.
First thing you're going to do
before you even cook the steak about 30 minutes or so,
is take the steak out of the fridge.
And you want to put it on a
cutting board put it on a sheet pan.
And you're gonna let it rest and kind of come up to temperature.
When you do that you're also going to season it.
So we're going to season it with some salt.
Kosher salt, a little bit of fresh ground pepper
we're going to rub that in good and make
sure it's on all the sides.
And then just let it sit there.
And there's a couple reasons for this.
One is that we want to make sure that the meat sort of comes up
a little closer to room temperature if we can.
If you pull that stick right out of the fridge and put it right into the frying pan,
a lot of times the inside will be so cold, that you know the outside
will basically be completely charred and
then the inside will be completely
bloody and it doesn't make for a great steak.
The other thing that happens during this
time is that if you've seasoned it right,
when you brought it out, it gives it a little time
for this all to work its way into the meat.
So the salt is actually a very small molecule
and so it does penetrate food pretty well, if you give
it time to work in.
So as you're assaulting your steak,
you can probably use a little bit more
than you think you actually might need.
It's not like salting something at the table
because you have to not only salt the surface, but you have to count on
salt getting into the center of the meat as well.
Alright, so once your steak has rested
it's time to turn on the pan.
And we're going to turn our pan to like medium high or high.
And you really want it let it heat up.
One of the biggest mistakes
people make when cooking steak is not having a hot enough pan.
What you really want when you drop that steak in
to hear that sizzle, so a hot pan is going to give
you that beautiful crust.
That nice textural element but also that color
that's going to make it a lot nicer for
others eating that steak.
We're going to wait until it's just about smoking.
And you can see our pan is just starting to smoke.
So I'm going to put some canola oil in it.
Once the pan gets hot enough you're going to
put the steak in and really you want to
listen for that sizzle.
We're just waiting for our steak to brown here.
And we'll go ahead and check and see it's
starting to brown look pretty nice,
but we'll give it a few more few more minutes.
You also want to kind of put the steak on its edge in the frying pan to render
off some of that fat on the outside,
especially that big fat strip on the one side
You know checking meat, there's a couple of ways to do this.
You can use a
meat thermometer if you want to.
The only problem with this is that you are
actually having to pick the meat and
sometimes you lose juices that way.
If you're just starting and you don't
really have a good gauge on me doneness,
maybe a meat thermometer is the best way
to go you know for a medium rare steak.
We want to have it to be about 135 or so.
But i also like to use the touch test.
Meat gets harder and has less give the more it gets cooked right.
So some genius figured out that the way that meat feels as it
cooks corresponds to the way that the
kind of the base of your palm feels.
So we call this the touch test.
So you can take your hand and make sort of an okay sign.
sign when you put your forefinger to
your thumb and then touch the pad
of your thumb, that's going to feel basically like medium rare.
So you can touch the steak.
Touch your palm and see if those feel close.
If you want it medium, you go middle finger to thumb.
You could, you can tell it sort of gets
harder the further on you go with your fingers.
So the ring finger is like medium well, well you know,
why bother at that point.
This takes a while for you to get.
So don't be upset if you know you try it
and it doesn't quite work out.
Sometimes you kinda do a little bit of both like
trying to touch test, using a thermometer
And after a while it really is a feel thing.
Now about a minute or so,
before you finish, add a little bit of butter to the pan.
This pan is really, really hot right now, so it may smoke a little bit.
And what you're going to do is quickly kind of
tilt the pan and baste the steak with that melted butter.
So I'm using a big spoon.
And I'm just slopping some of that butter on
top of the steak and it's going to give
it a nice nice brown color and just
another layer of beautiful flavor.
Resting the meat.
So once the steak is done you
want to pull it on out of the frying pan
and put it onto a cutting board put it
to a cookie sheet and cover it with a little foil.
And this part is really important
because during this time what's going to
happen is that, the temperature of the
steak is going to sort of equalize
throughout the whole thing and so are the juices.
The juices are going to kind
of redistribute throughout the whole steak.
And you can always tell when someone hasn't rested meat
because you cut into it immediately juices become, come pouring out everywhere.
And it looks terrible it looks like a crime scene you
know CSI crime scene.
And you know, not only does it look
unappetizing and get all over your side
dishes and stuff, but it also loses
flavor so all that juice could be in
each bite well-distributed if you'd just let it rest.
So, we're gonna go ahead and
cut into this and see if it is actually medium rare.
I did use the touch test
but it's always hard to tell until you
actually cut it open and see where you end up.
so cutting into this actually looks
pretty good it looks pretty medium rare.
So, you can see it's got that nice sort of pink, to sort of reddish center.
And then kind of radiates out to more cooked
on the outside and that's really what we're looking for.
It's going to be nice and tender and juicy.
That tastes pretty good.
So I'm just gonna serve it here on a plate with nice fresh baked potato that
I had in the oven for a while.
Along with some nice crisp asparagus.
And that just makes a perfect meal.
So whether you're cooking for a date or whether
you've got the guys over for poker night
this is a simple and very nice meal.
Alright well hope you enjoyed the video.
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All right, well thanks again for watching and until next time.