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i don't even like beef, but what he said here 7:37 about steam s applicable to cooking anything on a pan... makes so much sense

My god! It is a very small portion of fries! Only for a single person!

The new Adam Ragusea (@aragusea)

Hey Chris, have you ever thought about doing content on cast iron cookware?

My wife refuses to let me buy Cast Iron because “it’s ugly” 😑

how the heck did you get these graphics?! super nice

Too much dude! I just want to cook. I’m done with school for a minute now!!

Why has it never occurred to me to deep-fry a steak?????

Hopefully the meat is not _shit_ mixed with water

me just trying to figure out how TF he constructed a rig to close up that cross section of a pan and steak frying

Yeah I just use my all clad

Suck but not blow…

Cooking is no science,lots of anecdotal bs

The editing is magic.

dear goodness man, the level of detail in the cross section shots are amazing!!!

I guess I use a reverse reverse sear... I sear first around 375 on the grill then go for the slow finish cook in the oven around 225-250 shooting for 134-135 as my final target. I've done plenty the normal "reverse sear" way too. A ton suis vide too. I really like the way I'm doing it now because it's absolutely impossible for the sear to overcook since the steak is cold. Works well for me.

this video is phenomenal. thank you

glad I saw this episode. I was on the fence but definitely not buying it now. It sounded too good to be true. Thank you Chris.

You are fkn annoying

I've been using HexClad frying pan for over 6years now and It's been great!! Before that, I used to own reguler teflon non-stick pans(mostly from T-fal), but I need to re-purchase every year to year and half because It started sticking and I did not like that. l cook almost everyday for family of 5, the HexClad pan is still like brand new(they do recommend to season every couple months, but I only did maybe 3 time for this 6years). And now I see couple comments from here says they replace when they wear out even after years later, I feel very thankful with that service! I also own the cast iron one. and I know as long as you treat it well, It won't stick. and that is true. mine doesn't stick either. but It's so heavy to cook and I do not like the fact that I can't use soap to wash. I'm not a fan of the greasy feel. But If you don't mind those, I think cast iron ones are also good fit for you. It's really up to how they want to cook.

Now what about the f'real milk shake machines at convinience stores?

You asked for a like, il give you a like

What kind of oil do you use and for about how long should steaks be oil-seared?

This is a master class in how to produce videos..

Crispy? "Fork don't lie!"😊

for some weird reason, my mouth stopped watering when I 1st heard about that last juiciness test... XD

Perfection is indeed rarely convenient and I'm team deep fry from now on😆

steak sear tech by engineers for engineers XD love it

It would be interesting if you tested if there is a difference between this when meat is kosher vs not. (Kosher meat is soaked in room temp water for a time, cut, then rinsed and then "kosher salt" salted for 1-23 hrs, then triple rinsed of salt. (The non kosher cuts of cow are sold to fancy steakhouses, so you've probably had it before). I wonder what affect the koshering process has on cooking it & juiciness?

Do you have to flip more if it's in an air fryer or grill? (I'm using the ninja foodi grill xl, so it heats both from top and bottom. It has a thermometer and tells me when to flip (obviously not as good as yours).

@chrisyoung What kind of oil you use for the deep frying and in term of temperature, do I just get out my steak when the temperature is reached or I should get it out a little bit before to prevent overcooking?

The most prelonged cooking method of not chips but shrapnel, adding oil at the end will make them soggy, and things don't get crispier as they cool the get softer

I like WELL-SEASONED cast iron. (Think your grandmother’s cookware) Wonderfully non stick. Poorly seasoned cast iron is a bear to get clean, and heavens, don’t use soap to clean it! Next in line imo are good quality teflon frying pans.

Doesn't the probe you inserted into the chicken also help transfer more heat into he chicken during cooking, faster than the oven intended in its "blind" cooking routine? Maybe that's why it overcooked?

One of the technically best produced videos on foods I have encountered on RUclips. And the content, i.e. the super interesting angle on searing, is outstanding!

Doing gods work I see

Really respect for the half-cut footage of grills and pans... that is literally amazing, artistic and very cool to watch... but the idea of cooking by "flipping constantly"... that's just not right... there is only ONE correct way to cook a steak, "FLIP ONCE". That's it! Just like for Salmon there is also only ONE WAY which is NO FLIP.

Finally someone with a brain debunked it publicly. I never rest my steak, but you do need to learn how much degree the carry over heat would raise your steak and lower your target temperature for it.

😂😂😂 it is so refreshing to see mathematic formula is used in a cooking video

Resting a steak for 30 mins and then deep frying it... Nah, you had me with the maths but nope, just nope.

The allclad teflon coated skillet I bought my wife 15 years ago was one of the most disappointing purchases I've ever made. The wife is leery of teflon and now swears off it, but I bought a 12 inch hexclad pan about a year ago for my own use and she probably uses it more than I do. So far, so good. What was so disappointing about the allclad was the extremely high price, yet it gave up the ghost quicker than a cheapie cuisinart pan from Target. As a consumer, you should get what you pay for.

Great video I was going to invest in one of those hexclad pans but now I'll stick to buying a new good quality teflon pan again

I really like cast iron more than most other materials. I'm using a pan that is older than me and there is no coating to ever fail.

You ate out there and really make me think differently, I like that 👍🏽

How much oil is "an obscene amount"?

You should have compared this to a steel nonstick pan.

Another benefit of the deep fry sear would be to season your oil with beef flavor, which will make for tastier french fries to go with the steak.

I'm one of those who always tries to take exceptional care of their teflon cookware. I never take it above 500deg, and never use metal utensils in it, or scrub it with abrasives. It has always been frustrating to watch the coating break down and start to peel after about 2 years though, and I wondered if I was doing something wrong. Thanks for explaining the different expansion rates of teflon and metal, and the inevitable failure that results from it. That explains so much.

Seriously, "Chips" ???? I think you need to get a life matey !

Does anyone know if you mix beef fat with vegetable oil (the 50/50 blend he uses at the end), does that keep it in liquid form? Otherwise I'm pretty sure it's impossible to store beef fat in liquid.