The Perfect Steak Every Time With These 3 Techniques

almost all other YouTube cooking channels tell you the finished temp and not the temp to take the steak off the heat, I've overcooked a few steaks because of this. thanks for clarifying!

This is the steak tutorial the internet needs. Simple, down to earth, not overcomplicating anything. A1 content Andy - delighted to see your channel hit the bigtime.

It's a rare occurence to have someone who is a seasoned practicioner to be a charismatic and easy-to-follow teacher as well. Hat's off to you, Andy. You deserve the success here, hard earned with quality, straight to the point content like this gem of a video here.

Immediate respect. Opens up by saying there is no “best way” and continues throughout the video to have an open mind to different ideas and concepts.

What a wonderful down to earth steak cooking video by chef Andy! It's interesting that modest video like this one seems more special among the other fancy looking ones. 🎉

This has got to be the absolute gold standard of steak cooking instructional videos. Thanks for this!

You popped up in my feed so I thought I’d give your tutorial a watch. Man, am I glad I did. Hands down the best and easiest ‘ how to cook a steak’ lesson I could have hoped for. You are a very down to earth and ‘real’ teacher that explains the various techniques simply and clearly. The temp guides and when to remove the steak from the heat is something I didn’t know (I’m a very average cook) so this will be a game changer for me. I’ve now subscribed and look forward to learning a lot more from you 🙌🏼🙏🏻😊

Fantastic video. I love using all of these methods. My favorite is a reverse sear - low and slow on the pellet grill and finished over hot coals. Topped with a compound herb butter while resting. Absolute money every time.

One of the best videos of steaks cooking , very straightforward, simple , and connects with everyone. Well appreciated Andy

I started cooking steak using the multiple flip on the pan or grill. I then tried the reverse sear with the oven, and had mostly great results. Sous vide is what I use now to get a "perfect" steak, and then sear it either in a pan or over fire. I also am a big proponent of dry brining overnight, I personally think it tastes better. But if I just want a steak with little fuss, on the weber charcoal it goes, and I just keep an eye on it for 10-15 mins (depending on size could be less or much more). Butter basting on the grill I think gives a good flavor as well.

Thanks Andy and wider team. I’ve always struggled on the Scotch Fillet when cooking at home…finally nailed it tonight. Your “how to” videos are brilliant. 🇳🇿

Really enjoyed following this series, thanks for sharing! The shack and garden looks amazing, I’m in the planning stages for my own shack so this has really helped with a few ideas. Happy cooking!

Thanks Andy for explaining everything in a clear manner. We’ll enjoy our steaks even more!

Will 100% use the technique for the fry pan. I’ve always not used enough oil. I chargrill steaks on my Kamado Joe Jr and have never looked back. Still perfecting how to get the right Maillard reaction and right level to have the grill but getting there. Great video mate

Great video! I use all of the above methods but find the biggest game changer for me is dry brining for at least an hour or two before cooking, preferably overnight. Reverse searing with a charcoal smoker has to be my favourite cooking method, hard to beat that extra flavour!

This channel has such good content and is straight to the point. The first method is how I cook steaks too, the garlic and rosemary add more flavor than you would expect and this technique is quite fool proof with a good thermometer.

I really like putting some onions into the pan with the steak and finish with some raw green onions and cilantros. The sweetness from onions go extremely well with butter and garlic. That’s something I learned from Gordon Ramsey’s recipes

Great stuff Andy. Pan searing and butter basting is my go-to for steaks under 2 inches. One thing I think is worth mentioning: dry aged beef tends to develop a nicer crust because of the decreased moisture. If people don't have access to good dry aged beef (or just want to keep the cost down) they can get a similar improvement to the maillard reaction by doing the dry brining method you mentioned for larger cuts. I'll season a non-aged ribeye or delmonico, let it sit on a rack uncovered in the fridge for 24-72 hours (depending on size) before pan searing and basting. It doesn't taste dry aged, but the crust (and seasoning) is miles better than if you season it and cook it straight away. P.S. I'm American and I never understood why people like the taste of burnt spices on their steak 😂

I am 54 and I have always avoided cooking steaks and just cooked chicken on the grill because I was never good at it. Recently, I was introduced to cooking ribeye very similar to the way you did on here. I have a 5th (or side eye) on my grill so I sear the meat just a little on each side and adding butter and salt and garlic in the iron skillet then get it on the grill and man does it cut like butter! Thank you for showing me other methods to cook steak. I am enjoying it more and wish I was shown the proper way 20 years ago. Better late than never huh?

what makes this video special is the simplicity mixed with professionalism ,, my favourite combination ,, cheers to you Andy and all the best .