Hi everyone, it’s Amanda.
It’s steak today.
It’s not hard
but many people have asked me multiple questions
such as what kind of pan to use, how much the flame should be
when should we flip the steak, or should we marinade it.
How we could tell it’s rare, medium, and well-done.
It’s very complicated.
There are various recipes.
I will introduce the basic recipe.
If you watch it, you won’t have further questions.
How can we defrost the steak?
The best way is
to leave the steak in the refrigerator
Don’t open the container,
leave it in the refrigerator as it was.
Normally it takes 12 hours to 18 hours,
but if it’s thick, it takes 24 hours.
If you defrost this way,
you can prevent beef’s cell from destruction.
It will be juicy as well.
If you don’t have much time, you can defrost it in another way.
Put it in the water at room temperature.
You can defrost it in an hour.
What about microwaves?
I don’t really recommend it.
The steak is very sensitive to the temperature.
So if you are not careful,
the temperature of the inner part and out part could be different.
Another tip.
Soak the moisture of the beef
with the kitchen towel.
What kind of oil is the best for the steak?
You should use the oil with a smoke point.
Such as grapeseed oil.
Or canola oil.
If you use the oil with the high smoke point,
it won’t smoke even if you cook at a high temperature.
What about olive oil?
The flavor of olive oil is great to roast the steak.
But you don’t have to put too much of it.
Cold-pressed olive oil has a low smoke point.
So it will easily burn.
If you use it sometimes, it doesn’t matter.
Butter,
I recommend you to use it as a spice,
not as an oil.
Butter has a low smoke point, so it will easily get burned.
Do we marinade the steak?
You don’t have to.
For example,
just like we simply steam the fresh seafood,
It's the same for the steak too.
Steak is the best part of the beef.
Salt and pepper are to season,
Not marinade.
If you season it, you can directly put it on the pan.
Sometimes I don’t season in advance.
I just season the steak after roasting.
In the case of thick steak, you can just season it with salt,
And you can add pepper later.
The pepper can easily get burned at a high temperature.
If you want some rich flavor, add it with the sauce.
I uploaded the video before.
You can watch it.
What kind of pan to use?
I recommend a thick pan, which keeps heat,
And spread the heat evenly.
You can use iron plate,
stainless pan,
and a non-stick pan.
As I said before,
I don’t really recommend a non-stick pan.
Because
You should carefully use it.
The flavor of the steak comes from Maillard’s reaction.
So the temperature of the pan must be high.
I recommend the pan which keeps the heat.
A non-stick pan is not optimal for long usage.
So you can’t sear the surface at a high temperature.
A little tip.
The heat spreads evenly in the thick pan.
So I don’t recommend the stainless frying pan or thin pan.
How intense the fire should be?
You should put the steak on a hot pan.
You can tell it’s hot by this.
Put your hand.
If It’s hot, then it’s enough.
In case of stainless frying pan
Spray some water
You can see the water moving.
It means it’s the right temperature.
In case of the non-stick pan,
It doesn’t have to be too hot.
It doesn’t have to be extremely hot.
You would wonder
How can we sear the steak,
And make a Maillard reaction.
Do you remember that butter will easily get burned?
It will be the advantage at this time.
If the both side is well cooked,
Add the butter and it will make the Maillard reaction.
Great tip.
Pour the butter on the steak,
So you can sear it and add the flavor, it’s perfect.
People make mistake,
That you should keep cooking it at a high temperature.
But if both sides are brown
Lower the heat to the medium heat.
If you keep it at a high temperature, it will be burned.
Then it will be dry.
When do we flip the steak?
There are two sides.
One never flips.
They never flip the side until one is well cooked.
The other side says they should flip every 10~20 seconds.
Both ways are fine.
You can do whatever you want.
In my opinion,
The side on the pan
Is not perfectly even.
So there must be some parts that don’t cook evenly.
If you flip it, you can check how much it is cooked.
Press the part where it is not seared well.
At the same time check if it’s too much cooked.
Be careful when you cook sirloin steak.
There is fascia between meat and fat.
If this part is not cooked, it is hard to chew.
So put the steak this way.
And cook the fat too.
It will add much flavor.
Do we put spice when we cook the steak?
You can add a lot of spice when you roast the steak.
You can eat whatever you want.
You can use garlic,
Rosemary, herbs like thyme.
And the butter too.
Consider the butter as one of the spices.
If the color changes, add some butter.
Thyme, rosemary, garlic.
As I said before,
pour it on the steak.
You can use it when you use the non-stick pan.
You can use this way when you roast thick steak.
So you can sear the steak,
in a short time.
How do we know how much it is cooked?
On average, the middle part of the steak,
is about this.
When you put out the steak,
be careful to poke the thermometer.
The temperature gets higher about 5 °C.
When it is resting.
Be careful when you use the thermometer.
You may have watched these videos.
To check the steak,
Press here.
But in my opinion,
It’s confusing to use your own hand.
Because you sense the other hands at the same time.
So it’s hard to tell the difference.
So if you should touch it,
I recommend pressing the other one’s hand.
Another one,
It’s different depending on people.
You should consider the other situations to know how much the steak should be cooked.
I can’t tell you exactly how many minutes it takes.
You can choose from here.
Depending on the pan, heating, how many times it is flipped.
In case of 2 cm steak,
it’s medium when you cook both sides in 4 minutes.
It’s rare for 30 seconds less.
It’s well done if you add 30 seconds.
As steak gets 1cm bigger.
It takes 1 more minute each.
(For the reference)
What about resting?
The taste of the steak
depends on roasting 30% and resting 70%.
In case of the steak that you just put out,
the temperature is not reached to the middle part.
So it’s hot outside, but it’s cold inside.
And the juice of the beef keeps coming out.
Imagine how juicy it will be.
If you heat it, it will be out.
If you stop heating it, the juice comes in.
Resting is the part of waiting for it to be juicy again.
Leave it this way.
If you think it will get cold, as the room temperature is low,
heat the plate in advance.
Wrap it with the foil
Then you can set the resting time the same as the roasting time.
When you slice the steak that rested.
You can tell it’s very juicy.
How to roast depending on which side of the meat?
When the steak doesn’t have fat, roast it in a minimum time.
In the case of tenderloin, it’s rare.
In case of sirloin, from rare to medium.
In the case of rib-eye, from medium to well done because it’s greasy.
It depends on your taste
how much steak should be cooked.
There is no strict rule, just enjoy it.
When it comes to texture,
it shouldn’t be longer than well done.
It’s slightly pink,
and juicy.
It’s not much though.
If you keep roast it,
it will be dry.
This is it for today.
With this video,
you will be the master of steak.
Because you learned the points of steak.
You can roast the best steak,
No matter what kind meat,
of pan, or heat.
Don’t ask more questions.
So,
I can eat mine.
It feels like a paradise.
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I update the video every week, see you next time bye.