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9 Steakhouse Techniques for Perfect Steak at Home

Use these 9 techniques to instantly get steakhouse quality steaks at home. Made In is offering up to 25% off during their Stock Up For Summer Sale. Use my link and get some of the best deals of the year. – https://madein.cc/0525-brian

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CHAPTERS:
0:00 Technique 1
3:10 Technique 2
6:11 Technique 3
7:14 Technique 4
8:37 Technique 5
9:36 The pans I use to sear steak
10:32 Technique 5 continued
11:23 Technique 6
14:33 Technique 7
15:57 Technique 8
17:11 Technique 9 (2 parts)

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17 Replies to “9 Steakhouse Techniques for Perfect Steak at Home”

  1. Most of these techniques are free and will go a long way to upgrade your at home steak game. BUT if you're looking to upgrade to a high quality set of saute pans, check out the Stainless Collection and Made In’s other cookware by using my link to save on your order – https://madein.cc/0525-brian

  2. I've always wondered, do I need to worry about dabbing off the salt (and pepper) when I dry a seasoned steak? I guess not, but for some reason it still still sticks in my head…

  4. Bri – What’s the solution for high heat when apartment living without a proper vent hood? It just always smokes out the apartment. Is getting a great sear just not going to happen?

  5. 9:35 – regarding heat, how hot is too hot? Would say my pizza oven which gets upwards of 900 degrees be okay to try and get a good sear with?

  6. Today I called my local butcher for my first time. The steak related did come out restaurant quality! Solid tips!

  7. I sous vide my steaks, then either sear with a torch or in a hot cast iron skillet. Turns out perfect every time. I don't normally go out for steak because I like mine better. Been disappointed too many times.

  8. In my experience a 2 inch steak will carry over WAY more 5-7 degrees. The other day I cooked a 21 oz strip steak, about 2 inches thick, and used my RFX wireless probe to temp it. I cooked over hardwood charcoal on my weber kettle. I pulled the steak at about 108, and it carried over to 130! I believe Chris Young also has a video confirming this.

  10. In my (pretty extensive) experience, the internal temp of a 2" steak barely budges in 20 minutes. No way is it going to go from 38 to 65 in that time. The surface will warm up a bit, but that's about it.

  11. Great stuff. I do many of the things he suggests already, but did learn some interesting things. I salt my 1 1/2 -2" steaks 24 hrs in advance, with the amount he uses. I leave them in the fridge UNCOVERED. This dries them out really well. I had been using Montreal seasoning as well as salt (I know Montreal has salt, but not NEARLY enough). Think I'll now skip the Montreal. I went down the sous vide route for a while, but although the steak looked perfect, getting the post cook sear proved difficult (even with a blow torch). Back to steel pans over a heat source. Inside stove is electric with poor ventilation. So I bought a portable gas burner and use it outside. I occasionally use my charcoal grill, but you really have to get the grate close to the hot coals to achieve the correct temp. I have a Thermopen one that I swear by. I find that for medium rare to rare I have to pull the steaks off at somewhere between 109 to 112. I know everybody says higher, but it doesn't work for me.
    Thanks for the tip about searing the fat cap!! Never did this before. I like beef tallow as the cooking oil. Also, heating the plates! Never did this, but will now.

  12. The salt will draw the water out but it won’t pull the salt back in for at least 40 minutes. Also leaving your steak on the counter for 20 minutes will result in a negligible amount of temperature increase. I would guess less than 10 degrees. If you’re cooking in a 400 degree pan 30 degrees will not make a difference in doneness. Plenty of videos and evidence of my claims.

  16. Walmart sells Angus (black foam tray) and sometimes Prime (blue foam tray). High quality, super delicious, more affordable in that category. Almost nobody thinks to buy a premium steak from Walmart, so I often find what hasn't been sold, marked down on the sell by date. Also, you can put your plates (as long as there is no metallic paint on them) in the microwave for 1-2 minutes to warm. Easy peasy.

  17. Great point about the warm plates! I always mine. One of the 1st things I learned in culinary school was "hot food hot and cold food cold" meaning warmed plates and chilled ones for cold dishes. Where I live, my plates are ice cold out of the cabinet so I zap them or put them in the oven if it's on. Thx

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