Steak Myths! Let me know if you disagree ✌️ #shorts
30 Replies to “Steak Myths! Let me know if you disagree ✌️ #shorts”
He's worked in a kitchen 25 yrs. He's 26
MYOGLOBIN Is literally SARCOPLASMA meaning Muscle Blood
Cooking steaks isnt quantum dynamics, man. 😒
Not something I would call as being a differing opinion.
But I do feel the need to say that while using a thermometer is obviusly more reliable and a better technique in every way. Using touch as a tool to find out when your steak is done is a very good technique if you don't have a thermometer. It just gives you a lot more information to work with than simply looking at it.
First of all you don't cook your steak in a cast iron skillet u grill it
Medium rare is undercooked meat. Change my mind!
There's only one real way to cook a steak… chef Mike
That primal has to be worth like 10 grand… Dam.
I know how to cook a perfekt steak! I watched asmongold with his 2 Dollar one!
If you haven't yet, can you make one for chicken, pork and fish, Chef?
Oh I knew it! There is no sealing the juices in. They come out somehow if it is overcooked
Wagyu marble score 9?
I'll take mine well done
I am a butcher, and I approve this message (although I'd leave my steak out to temper for over an hour)
Pepper before or on The pan?
Chicken tastes better anyway
The meat looks too fat
Mid-rare 100%. If my steak isn't "bleeding" (yes, I know it's not blood), it's overcooked.
Trivia: Myoglobin is the chemical in muscles that is there to receive oxygen from the blood, hence why it is also red it contains a trace amount of iron to serve a similar purpose of holding onto oxygen.
And you just gave your OPINION 😂
So if I'm cooking a roast I shouldn't be worried about searing it to "seal in the juices"? It just adds flavor?
Myth= people who like medium well are not ruining it
What kind of beef product did he get out to cut those steaks off? Jade? Looks ridiculously good and tasty
A tip I always use now is rub oil on your steak before you put any seasonings on your steak. Makes the seasoning stick to the steak better. People try and tell me doing this means the seasoning doesn’t penetrate into the steak which isn’t true at all. Unless you are resting the steak for 2 hours minimum, no seasoning is going to penetrate into the steak whether you rub oil on it or not. I’ve seen Chefs like Andy Cooks and professional BBQ competitors rub oil on the steak before cooking so I can’t be in the wrong 🤷🏻♂️
Another common myth is that steak is something worth eating. Its just a slab of meat. Boring AF
I would appreciate it if you would lie and tell me that the red liquid is in fact tasty blood.
I agree with him. Great minds thin alike!
Look at collegeboy over here callin steak juice “Bioglobin”
Been cooking professionally for almost 27 years and I absolutely agree with all but the touch one. Have literally had competitions with fellow cooks and have never been off temp. And I'll add one tip for the home cook always take the steak off BEFORE it reaches your desired doneness. Meat continues to cook after you remove it.
I agree with a lot of that but I also think some of it's kind of bogus, when I leave my steaks out for 15 to 20 minutes their room temperature are yours partially frozen and that's why that's not enough time? In the red liquid in a steak is blood doesn't mean it's bad but it is blood.
He's worked in a kitchen 25 yrs.
He's 26
MYOGLOBIN Is literally SARCOPLASMA meaning Muscle Blood
Cooking steaks isnt quantum dynamics, man. 😒
Not something I would call as being a differing opinion.
But I do feel the need to say that while using a thermometer is obviusly more reliable and a better technique in every way. Using touch as a tool to find out when your steak is done is a very good technique if you don't have a thermometer. It just gives you a lot more information to work with than simply looking at it.
First of all you don't cook your steak in a cast iron skillet u grill it
Medium rare is undercooked meat. Change my mind!
There's only one real way to cook a steak… chef Mike
That primal has to be worth like 10 grand… Dam.
I know how to cook a perfekt steak! I watched asmongold with his 2 Dollar one!
If you haven't yet, can you make one for chicken, pork and fish, Chef?
Oh I knew it! There is no sealing the juices in. They come out somehow if it is overcooked
Wagyu marble score 9?
I'll take mine well done
I am a butcher, and I approve this message (although I'd leave my steak out to temper for over an hour)
Pepper before or on The pan?
Chicken tastes better anyway
The meat looks too fat
Mid-rare 100%. If my steak isn't "bleeding" (yes, I know it's not blood), it's overcooked.
Trivia: Myoglobin is the chemical in muscles that is there to receive oxygen from the blood, hence why it is also red it contains a trace amount of iron to serve a similar purpose of holding onto oxygen.
And you just gave your OPINION 😂
So if I'm cooking a roast I shouldn't be worried about searing it to "seal in the juices"? It just adds flavor?
Myth= people who like medium well are not ruining it
What kind of beef product did he get out to cut those steaks off? Jade? Looks ridiculously good and tasty
A tip I always use now is rub oil on your steak before you put any seasonings on your steak. Makes the seasoning stick to the steak better. People try and tell me doing this means the seasoning doesn’t penetrate into the steak which isn’t true at all. Unless you are resting the steak for 2 hours minimum, no seasoning is going to penetrate into the steak whether you rub oil on it or not. I’ve seen Chefs like Andy Cooks and professional BBQ competitors rub oil on the steak before cooking so I can’t be in the wrong 🤷🏻♂️
Another common myth is that steak is something worth eating. Its just a slab of meat. Boring AF
I would appreciate it if you would lie and tell me that the red liquid is in fact tasty blood.
I agree with him. Great minds thin alike!
Look at collegeboy over here callin steak juice “Bioglobin”
Been cooking professionally for almost 27 years and I absolutely agree with all but the touch one. Have literally had competitions with fellow cooks and have never been off temp. And I'll add one tip for the home cook always take the steak off BEFORE it reaches your desired doneness. Meat continues to cook after you remove it.
I agree with a lot of that but I also think some of it's kind of bogus, when I leave my steaks out for 15 to 20 minutes their room temperature are yours partially frozen and that's why that's not enough time? In the red liquid in a steak is blood doesn't mean it's bad but it is blood.