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[0 - 1] - [Amiel] Hi, I'm Amiel Stanek,

[1 - 3] editor at large at bon appetit,

[3 - 5] and this is almost every way to cook a steak!

[7 - 9] All right, we're looking at a whole bunch of steaks,

[9 - 10] what makes a steak a steak?

[10 - 13] Well, typically a steak is a cut of beef that is tender

[13 - 16] enough and contains enough intramuscular fat

[16 - 18] or marbling to be cooked quickly,

[18 - 19] as opposed to tougher cuts that

[19 - 20] are used for braising or slow cooking.

[20 - 22] There are a whole bunch of steaks on the cow

[22 - 23] but today, what we're working with

[23 - 25] is the boneless ribeye steak.

[25 - 27] We love this cut because it has plenty of marbling,

[27 - 30] these thick ribbons of fat that keep things nice and juicy

[30 - 33] and a tidy, compact shape and we're gonna cook it

[33 - 34] every way we can think of.

[34 - 37] Let's look at some ways of not cooking a steak, shall we?

[37 - 39] First up, steak tartare!

[39 - 41] We're simply gonna dice our steak into nice little pieces,

[41 - 43] people like to put all kinds of things in tartare

[43 - 45] but here we're just gonna use some egg yolk,

[45 - 49] olive oil, black pepper, and salt, boom! Steak tartare!

[49 - 52] It's really pretty, it's nice and kind of glossy

[52 - 53] with the olive oil and the egg yolk.

[53 - 56] Mmm, really delicious, you can really taste the beef

[56 - 58] in its purest form here

[58 - 60] and the bitterness of the olive oil backs up the grassiness

[60 - 63] of the meat this is an amazing way to eat raw steak

[63 - 66] if that kinda thing doesn't make you squeamish that is. Carpaccio!

[66 - 69] We're gonna cut out a nice center piece from our steak,

[69 - 70] we're gonna butterfly it

[70 - 72] and then we're gonna sandwich it between two pieces of

[72 - 74] plastic wrap and pound it out until it's about

[74 - 76] a quarter of an inch to an eighth of an inch thick.

[76 - 79] A little salt and olive oil and vuala, beef carpaccio!

[79 - 82] This looks great, however, you can see that there's some

[82 - 85] kind of gnarly shmears of fat in there which isn't ideal,

[85 - 88] carpaccio is usually made with a leaner cut like tenderloin,

[88 - 89] not a fatty one like ribeye.

[89 - 91] Mmm, it's still really tasty though.

[91 - 94] Beefy and clean, I'd love a little spicy arugala

[94 - 95] and shaved parm on top.

[95 - 97] Raw steak smoothie.

[97 - 99] We're gonna cut our steak, toss it in this high powered

[99 - 101] blender pinch of salt, little bit of water

[102 - 102] and we'll let her rip!

[102 - 104] Oh that looks truly foul.

[104 - 108] Okay, there it is, folks. Steak smoothie.

[108 - 110] Honestly, it smells horrible,

[110 - 112] I don't know why, it's just water and steak

[112 - 115] but something about the processing did something truly evil.

[115 - 116] Looks like a cross between pink slime

[116 - 117] and a strawberry milkshake.

[117 - 121] It's so thick. It's horrible.

[121 - 127] This is truly disgusting, do not try this at home folks. Seared steak.

[127 - 128] First, we're gonna hit both sides of the steak

[128 - 130] with plenty of kosher salt.

[130 - 132] It might look like a lot but steak really needs it.

[132 - 134] Then, we're just gonna give it a straight forward sear

[134 - 137] on both sides in this smoking hot cast iron pan.

[139 - 141] All right, nice coloring around the edges

[141 - 143] but not so much in these center parts that did not

[143 - 144] make contact with the pan.

[144 - 146] The interior looks really nice

[146 - 148] but there's a bit more of this over cooked gray ring

[148 - 151] than I'd like, mmm I am not mad about it.

[151 - 153] It's still tender, but would've been even more juicy

[153 - 155] if that fat had time to soften.

[155 - 157] Not bad, but not perfect.

[157 - 159] Seared and basted steak!

[159 - 160] We're gonna salt it and get the steak into that

[160 - 163] smoking hot pan, now that we've got color on both sides

[163 - 166] I'm gonna turn the heat down, slip some butter in there

[166 - 168] and baste it a bit until it finishes cooking.

[169 - 171] Wow, this smells amazing!

[171 - 173] We've got a little bit more browning because

[173 - 175] we didn't have to rush the meat out of the pan,

[175 - 176] we've still got a bit of that gray layer,

[176 - 178] the fat is really nicely rendered.

[178 - 180] Wow, so juicy and delicious,

[180 - 182] the nutty brown butter mixing with the beef fat

[182 - 184] is really something, this is definitely the tastiest

[184 - 187] stovetop only method but it's probably best for

[187 - 188] a slightly thicker steak.

[188 - 190] You know, it's getting a little smokey in here,

[190 - 192] let's take this steak party to the backyard for a bit.

[192 - 194] Grilled steak four ways.

[194 - 197] We've got a whole steak that we've oiled and salted,

[197 - 199] we've got cubes of steak that we've threaded onto skewers.

[199 - 202] We've got some thinly sliced strips of steak

[202 - 204] that we've woven back and forth onto skewers

[204 - 206] and then we have some thinly sliced beef.

[206 - 207] And we're gonna pull each of these off

[207 - 210] the grill as they're ready! Grilled steak!

[210 - 212] One advantage of grilling over pan cooking

[212 - 214] is the heat is so much more intense so we're seeing

[214 - 216] much better caramelization!

[216 - 218] Wow, the interior looks awesome,

[218 - 220] we've got an almost wall to wall medium rare.

[220 - 223] Mmm, super juicy, a little bit of smoke flavor,

[223 - 225] plenty of char, this is one of my all time favorite

[225 - 226] ways to cook a steak.

[226 - 228] Cubed and skewered steak.

[228 - 230] We're looking at way more surface area here

[230 - 233] than on a whole steak so we've got more beautiful char

[233 - 234] all around each piece!

[234 - 236] Wow, look at that perfect interior.

[236 - 239] Mmm, really tender, tons of browned flavor,

[239 - 241] still impressively juicy, this can be tricky to get right

[241 - 244] but when it's right, it's really really right.

[244 - 246] Sliced and skewered steak.

[246 - 249] Here we have even more surface area than our cubed steak

[249 - 252] so we've got even more char which is awesome!

[252 - 254] Mmm there's still a big of pink but it's definitely

[254 - 258] way more cooked, mmm even though it's not medium rare,

[258 - 260] we've traded that perfect interior for tons of crispy

[260 - 264] crackly charred bits, this is really tasty

[264 - 267] but would be even better with some kind of soy sugar glaze.

[267 - 269] Thinly sliced steak.

[269 - 272] So here we've completely maximized surface area.

[272 - 274] These took on a ton of color but they're all gonna be

[274 - 276] well done no matter what.

[276 - 280] Mmm, not bad, a smidge on the drier side compared to

[280 - 281] the other grilled steaks we've tried,

[281 - 283] but they've got a ton of good smoke flavor

[283 - 284] and plenty of char.

[284 - 288] All right, let's head back inside, shall we? Toaster steak!

[288 - 290] Okay, first things first, we're gonna have to cut

[290 - 292] our steak in half just to get the pieces to fit

[292 - 293] in the damn thing!

[293 - 295] We're gonna pop it in and see what

[295 - 296] comes out on the other side.

[298 - 300] Pop goes the weasel, it's done!

[300 - 302] Okay, the exterior leaves something to be desired,

[302 - 304] this fact cap actually browned pretty nicely,

[304 - 306] kind of expecting the inside to be amess.

[307 - 308] Wow, more gray than I want but

[308 - 311] not too shabby temperature-wise.

[311 - 312] Pretty nice actually!

[312 - 314] Definitely wish there was more caramelization

[314 - 318] but shockingly not bad. Easy-bake steak.

[318 - 320] This may be the first time anyone has ever cooked

[320 - 322] a steak in an easy-bake oven in the history of the world.

[322 - 324] It's not gonna fit so we're gonna have to trim it

[324 - 326] to fit this teenie tiny tray.

[326 - 327] We're gonna slide it in here to bake

[327 - 329] and flip it half way through!

[331 - 333] Vuala, easy-baked steak!

[333 - 337] I mean, honestly, it's completely gray but it's hard to tell

[337 - 339] it seems to be neither raw nor cooked.

[340 - 342] Oh there's something wrong with the way it tastes,

[342 - 344] honestly it's kind of pretty juicy

[344 - 346] but it tastes like plastic fumes,

[346 - 351] I gotta spit this out. Laser steak.

[351 - 352] I gotta put some safety goggles on

[352 - 355] because this is apparently the most powerful laser

[355 - 357] that a consumer can buy!

[357 - 361] Behold, the Thanos 5,000 MegaWatt laser pointer,

[361 - 363] gonna put the batteries in,

[363 - 366] screw it together, and then use this key to unlock

[366 - 371] the safety, yeah there is a safety and uh,

[371 - 372] now we're good to go I guess,

[372 - 373] let's let 'er rip!

[374 - 376] Yeah, no it actually looks this crazy,

[376 - 379] it's not photoshopped, I promise.

[379 - 381] Okay I guess it's done?

[381 - 383] So here we have our laser-cooked,

[383 - 384] mostly not cooked steak,

[384 - 386] this is pretty much a raw steak

[386 - 388] with this little patch here that does seem to be

[388 - 391] kind of cooked, so I'm gonna try to kind of excise that.

[391 - 394] I feel like I'm performing a biopsy. Okay.

[395 - 398] No, something is horribly wrong here,

[398 - 400] it tastes like burnt hair!

[400 - 405] No more lasers, not ever, no more lasers. Stir-fried steak.

[405 - 408] We're gonna slice our steak into nice thin pieces

[408 - 410] because the idea here is that we wanna throw them in

[410 - 412] and cook them as briefly as possible.

[412 - 416] Little bit of oil, meat goes in.

[416 - 420] Toss toss toss so nothing sticks, and we're done! Stir-fried steak!

[420 - 421] Right off the bat I'm gonna say that we could've

[421 - 423] left these in the wok for another minute probably.

[423 - 425] We've got some nice char around the edges here

[425 - 428] but a lot of bits that are still a bit medium, medium-rare.

[428 - 432] Mmm, there's a distinct wok flavor going on here.

[432 - 434] It's a specific, irresistible smokiness

[434 - 436] that I associate with this kind of cooking.

[436 - 438] Shaved and griddled steak.

[438 - 440] We're gonna lock out steak into this deli slicer

[440 - 442] and shave it really thin, the way you would for

[442 - 444] a cheesesteak, we're gonna oil up our smoking hot griddle

[444 - 446] and slap the sliced meat down.

[446 - 448] We're going for maximum caramelization here,

[448 - 449] not a medium-rare.

[449 - 451] Now we're gonna flip it using out spatula

[451 - 453] to shred it up a bit.

[453 - 457] Nice, so this is really all about the contrast

[457 - 459] between the fully cooked but still juicy steak

[459 - 461] and these very browned bits.

[461 - 463] Mmm, super succulent,

[463 - 465] those crispy bits are almost like bacon

[465 - 470] so so good, get me some cheeze whiz! Steak burger!

[470 - 473] We're gonna take our very cold steak, cut it into chunks

[473 - 474] and feed it through the meat grinder.

[474 - 477] Now, we're gonna form it gently into a fat patty,

[477 - 479] season it with salt and sear it in a hot cast iron.

[479 - 483] Mmm, burger time, look at that crust!

[483 - 485] We've got a ton of nice browning around the edges

[485 - 488] and it's very tender since we've packed it so loosely.

[488 - 491] We basically deconstructed and reorganized steak.

[491 - 493] Mmm, yum, I don't even want a bun.

[493 - 496] The contrast is killer but you can get a similar result

[496 - 498] with a cheaper cut of beef honestly.

[498 - 500] You know, I'm ready for a little fresh air,

[500 - 501] let's head back outside.

[501 - 503] Campfire steak, three ways.

[503 - 506] This first steak we're gonna slap onto this preheated rock,

[506 - 509] this one we're gonna put directly onto these hot coals

[509 - 511] and this one has been mummified.

[511 - 513] We covered it with salt and wrapped it in a wet cloth

[513 - 516] for some reason, now we're gonna flip these over,

[516 - 520] and they should be done!

[520 - 522] Hot rock steak!

[522 - 524] Yeah, you know I'm pretty disappointed with the crust

[524 - 527] here yeah it's a hair overcooked and pretty underbrowned.

[527 - 532] Mmm, honestly, it's fine, a little extra smoke flavor

[532 - 535] but I can't see why I would bother with the rock. Coal-cooked steak.

[535 - 539] Wow, we've got some really impressive color going on here.

[539 - 541] But, I can tell it's a bit overcooked and there's quite

[541 - 543] a bit of graying here.

[543 - 546] A lot of smokey flavor though and still pretty juicy.

[546 - 548] On the whole, I love this method but it's

[548 - 549] a bit of a wild one.

[549 - 552] Good, but tough to control. Mummified steak?

[552 - 555] Okay, this is clearly a hot mess,

[555 - 557] it looks like a burnt diaper.

[557 - 558] Oh, still on fire, hold on.

[558 - 561] Okay, it's really unevenly cooked and the outside

[561 - 565] is really disappointingly pale. Oh, horrible!

[565 - 568] It's inedibly salty and tastes like a burned t-shirt.

[568 - 570] Feel like I have to go inside and take a shower now,

[570 - 573] I feel filthy. Boiled steak.

[573 - 575] Who would boil a ribeye steak? We would.

[575 - 576] We're gonna season our water with salt

[576 - 578] and just slip our steak right in there

[578 - 581] and we're gonna pull it out when we've got an iternal

[581 - 584] temperature of 125 degrees, yummy!

[584 - 586] All right, so no browning at all,

[586 - 588] no myart reaction is happening in such a wet environment.

[588 - 592] Really looks gross, just gray all over and that fat

[592 - 593] look especially nasty.

[593 - 595] It's pretty perfect inside.

[595 - 599] It's tender, but it seems to have lost some of its juiciness

[599 - 601] medium-rare with no browning at all

[601 - 603] just tastes kinda flabby and gross.

[603 - 604] Hot pot steak.

[604 - 606] We've got our pot of hot broth bubbling,

[606 - 609] we are gonna slice our steak as thinly as possible,

[609 - 611] now we're just gonna lower our meat right in there

[611 - 614] and let it cook for no more than 15 seconds or so

[614 - 617] and then we're gonna pluck it right out. Ta-da!

[617 - 618] So if we were really eating a hot pot,

[618 - 620] we'd be putting pieces in individually,

[620 - 622] pulling them out and eating them immediately

[622 - 624] with rice, maybe a dipping sauce,

[624 - 625] instead of cooking it all at once

[625 - 626] with plain old chicken stock.

[626 - 629] There's no browning at all, that's to be expected,

[629 - 632] it's not bad, it's very tender,

[632 - 633] but typically this would be made

[633 - 637] with a much more flavorful broth. Steamed steak.

[637 - 639] You know, for some reason, this seems even grosser

[639 - 640] than boiling a steak to me.

[640 - 641] We're gonna season our steak,

[641 - 643] plop it right in our steamer basket,

[643 - 645] close the lid and set a timer.

[645 - 647] I guess it's done. Steamed steak.

[647 - 650] This looks pretty identical to the boiled steak,

[650 - 652] it's maybe a little less soggy looking.

[652 - 655] It's pretty rare, but I really don't like

[655 - 658] the looks of all that unrendered, unsoftened fat there.

[659 - 661] I mean, it actually tastes a bit better seasoned

[661 - 663] than our boiled steak which is a plus

[663 - 667] but the flavor is pretty indefensible. Braised steak.

[667 - 669] We're gonna start by searing this steak on both sides

[669 - 672] in this dutch oven, then we're gonna add just enough liquid

[672 - 673] to almost submerge it, cover it,

[673 - 676] and let this slow cook for about two and a half hours.

[679 - 681] Well that is definitely well done.

[681 - 685] While some of these outside pieces are really tender,

[685 - 690] this eye of the ribeye is actually pretty tough feeling.

[690 - 693] Mmm, I mean, it's beefy tasting, it's not bad.

[693 - 695] But I feel like the steak Gods are really mad

[695 - 698] at me for this one, this is one expensive pot roast.

[698 - 699] Sous vide steak.

[699 - 701] We're gonna season our steak, we're gonna pop it in

[701 - 704] this plastic bag and we're gonna use a vacuum sealer

[704 - 705] to suck out all the air and seal it.

[705 - 707] Then, we're gonna put it into this pot

[707 - 708] fitted with an emersion circulator

[709 - 710] which is gonna keep this water at a consistent

[710 - 713] 128 degrees for the next hour and a half.

[713 - 716] And now that our steak is a perfect medium-rare inside,

[716 - 718] we're gonna get it out of the bag and sear it on both sides

[718 - 723] just until it's browned. Boom, done.

[723 - 725] We're seeing pretty good browning here which didn't take

[725 - 728] much time to achieve and that inside,

[728 - 731] a perfect, almost wall to wall medium-rare,

[731 - 733] and that's the big advantage of sous vide cooking.

[733 - 737] It tastes great, but there's a slight almost sponginess

[737 - 739] that I don't love, it's perfect technically

[739 - 743] but it's a little bit soulless if you ask me. Baked steak!

[743 - 746] Whose excited about baked steak? No one!

[746 - 749] This is oiled and salted and we're gonna pop it in

[749 - 751] a 350 degree oven for about six minutes.

[751 - 754] Now we're gonna flip it and give it another six

[754 - 756] and that is done.

[756 - 758] All right, I can already tell that this steak

[758 - 759] wanted way more heat.

[759 - 762] No caramelization to speak of and this fat isn't looking

[762 - 765] so good I mean it is nicely cooked inside though.

[765 - 768] It's tender, but I wish it had been seared first.

[768 - 770] 350 was definitely not enough to get the job done

[770 - 775] on its own, this feels like half a way to cook a steak. Broiled steak.

[775 - 777] So, baked didn't work out that well,

[777 - 779] let's see if we have better luck with the broiler.

[779 - 780] We're basically gonna do the same thing,

[780 - 783] just a little bit less time and at a higher temperature.

[784 - 785] Give it a flip.

[787 - 789] Oh, smokey, I think that's done.

[789 - 792] Okay, we're looking at a disappointing lack of color.

[792 - 794] The fat got a bit crispy but that's about it.

[794 - 797] We've got a lot of that kind of gray ring here,

[797 - 800] it wasn't quite hot enough I think.

[800 - 803] Not terrible, but I'd much rather have

[803 - 805] a steak cooked in a pan.

[805 - 806] Why don't we take a backyard break while

[806 - 809] some of this smoke clears. Searzall steak.

[809 - 812] We've got our steak, we've got our searzall which is

[812 - 813] basically just a modified blow torch

[813 - 816] and we're gonna use it to apply really really direct

[816 - 819] high heat to the whole surface of the steak.

[819 - 821] Wow, it's getting really hot,

[821 - 823] that's gotta be done, I'm callin' it.

[823 - 824] You know, it was a pain in the ass to hold

[824 - 826] that hot blow torch for so long,

[826 - 828] but we've got some really good color going on here.

[828 - 831] But, cutting it, there is some parts that look nice,

[831 - 833] some that are over, some that are undercooked,

[833 - 836] it's not awful and I really appreciate the flavor

[836 - 839] of that crust but it's too difficult to cook the steak

[839 - 841] evenly this way for me to want to do it again.

[841 - 842] Steak on a stick.

[842 - 844] So we've got a steak impaled on a stick

[844 - 847] and we're gonna cook it caveman style right over the flames

[847 - 850] turning it every few minutes or so so it cooks evenly.

[850 - 853] [coughs] It's really smokey and really really hot.

[853 - 855] Okay, that's gotta be done now.

[855 - 859] So, the exterior is really more singed than anything else

[859 - 862] and it's definitely on the rare side.

[864 - 866] Hmm, a lot of smoke flavor, I mean this isn't a bad method

[866 - 869] necessarily but holding it in front of that fire

[869 - 872] was pretty uncomfortable and tedious. Afterburner steak.

[873 - 875] We've got a chimney full of hot coals here,

[875 - 877] we're just gonna put this steak directly over the chimney

[877 - 880] like so, this thing is hot people!

[880 - 884] Tryin' to give it a flip and she's done.

[884 - 887] Got some impressive browning, almost verging on charred,

[887 - 889] but it's definitely a little uneven.

[889 - 890] This definitely would've been better with a bigger chimney

[890 - 894] or a smaller steak, the inside is actually pretty gorgeous.

[894 - 897] Big smoke flavor, really juicy,

[897 - 899] but there's some gristly bits that needed more time

[899 - 901] to render, this method has a ton of potential.

[901 - 903] All right, let's take this back inside.

[903 - 905] George Foreman steak.

[905 - 906] We had to do it, folks.

[906 - 909] Steak goes in, close it, and let the boxing box

[909 - 910] do its thing!

[912 - 914] We've got grill marks but we don't have the nice,

[914 - 916] even char we like to see.

[916 - 920] The inside is fine, not bad, not great.

[920 - 922] Waffle iron steak.

[922 - 924] Now we're gonna sling this steak into a hot waffle iron

[924 - 926] and see what happens,

[926 - 928] we're gonna have to weigh it down so it stays closed.

[929 - 931] Wow, that is something.

[933 - 935] We've got some decent color at those points of contact,

[935 - 938] nowhere else, and it's definitely over cooked.

[938 - 941] Yeah, pretty dry, there's no reason to cook

[941 - 943] a steak this way!

[943 - 944] Infrared grilled steak.

[944 - 947] So his spooky looking thing is an infrared grill

[947 - 949] which apparently is okay to use indoors?

[949 - 951] We're gonna slap the steak right on there,

[951 - 954] doesn't seem that hot considering how little its sizzling.

[954 - 955] All right, that should do it.

[955 - 957] I think this maybe haunted the steak more than

[958 - 960] it cooked it, very limited browning,

[960 - 961] and it's not terrible inside

[961 - 963] but there's a little more of that gray

[963 - 964] than you wanna see.

[964 - 967] Mmm, I mean I don't hate it but I don't see why

[967 - 968] you would turn your kitchen into a haunted house

[968 - 973] when you can just heat up a pan, pass. Pan-To-Oven steak

[973 - 974] Gonna try a bit of a hybrid method here.

[974 - 977] First, we're gonna sear our steak on both sides

[977 - 979] in a smoking hot cast iron pan,

[979 - 982] then we're gonna transfer it to a 450 degree oven

[982 - 984] and let it come up to temperature.

[984 - 985] And it's done!

[985 - 987] Okay we've definitely got some pretty good browning

[987 - 991] and it picked up some extra color probably in the oven.

[991 - 995] I don't love the inside, a little bit more of the gray.

[995 - 1000] Yeah, mmm, I like it, but it's not nearly as precise

[1000 - 1003] as some of the other methods we've seen today. Pan-To-Broiler steak.

[1003 - 1005] Similar but a little bit different,

[1005 - 1008] now we're gonna sear our steak in a hot pan

[1008 - 1010] and then finish it under the broiler.

[1010 - 1018] Give it a flip. [light music] Ta-da! Impressive color.

[1018 - 1020] The broiler did a lot of good work

[1020 - 1023] and the inside, it's pretty spot on.

[1024 - 1026] Hmmm, this is surprisingly good,

[1026 - 1028] better than the other pan to oven method.

[1028 - 1030] I still think that fat needed a little bit more time

[1030 - 1032] to render but not too shabby.

[1032 - 1034] Reverse seared steak.

[1034 - 1037] This time, we're gonna put our steak in a 225 degree oven

[1037 - 1039] for about 25 minutes first, just until it's medium rare.

[1039 - 1043] Then, we're gonna sear it in the hot cast iron pan

[1043 - 1045] for about a minute on each side, just like that,

[1045 - 1048] it's done, reverse seared steak!

[1048 - 1050] Amazing color on this one

[1050 - 1053] and I'm loving the way the interior looks,

[1053 - 1056] great wall to wall color and the fat looks wobbly

[1056 - 1060] and perfect, mmm, great balance between that tender

[1060 - 1062] soft meat and that crispy exterior.

[1062 - 1064] This is definitely one of my all time

[1064 - 1067] favorite ways to cook a steak! Deep-fried steak.

[1067 - 1068] Everything is better fried, right?

[1068 - 1071] We're jut gonna season our steak and lower it into this pot

[1071 - 1073] of 250 degree vegetable oil and see what comes out

[1073 - 1074] on the other side!

[1074 - 1076] Let that extra oil drip off

[1076 - 1078] and we've got a deep fried steak.

[1078 - 1082] That hot oil delivered really really even color

[1082 - 1085] which we like but it's also kinda greasy looking.

[1085 - 1088] Yeah, it's a bit overcooked.

[1088 - 1091] Mmm, I think this method could work really well

[1091 - 1095] but deep frying is just kind of annoying. Country-fried steak.

[1095 - 1097] Normally you'd make a country fried steak with a cheap

[1097 - 1099] tough cut but we fancy!

[1099 - 1101] First we're gonna use a meat mallet to pound it thin

[1101 - 1102] and create some texture,

[1102 - 1104] then we're gonna dredge it in seasoned flour,

[1104 - 1106] then an egg, milk mixture, then in flour again,

[1106 - 1109] and then deep fry until it's golden brown all over.

[1109 - 1110] Damn, that looks good!

[1110 - 1113] So we've got this beautiful, golden, battered exterior

[1113 - 1114] but that's coming at the expense

[1114 - 1116] of any actual caramelization

[1116 - 1119] of the meat itself, yeah the inside is definitely more

[1119 - 1124] medium to medium well, I mean this is definitely a great way

[1124 - 1129] to cook a steak but not such a pricey one. Freeze-fried steak.

[1129 - 1132] We're gonna score and season our steak and then we're gonna

[1132 - 1133] freeze it completely over night.

[1133 - 1135] Now that it's rock hard,

[1135 - 1137] we're gonna deep fry it so the outside is crusty

[1137 - 1139] but the outside is still totally frozen,

[1139 - 1142] and then we're gonna bake it until the inside

[1142 - 1144] comes up to temperature.

[1144 - 1147] And then we're gonna fry it again so that the outside

[1147 - 1150] gets extra crispy, and there you have it, folks.

[1150 - 1153] Wow, incredible color from the deep frying,

[1153 - 1154] some of the best we've seen today.

[1154 - 1157] But that inside is, is very impressive

[1157 - 1159] but not 100% perfect.

[1159 - 1162] The seasoning really penetrated though

[1162 - 1164] because it had so much time to sink in

[1164 - 1166] and it's really tender and really flavorful,

[1166 - 1168] it's a neat party trick

[1168 - 1170] but a little overboard considering what we were able

[1170 - 1172] to get with the regular old reverse sear.

[1172 - 1175] All right, let's take a smoke break. Smoked steak.

[1175 - 1177] The smoker is all fired up,

[1177 - 1178] we're gonna pop our steak in there

[1178 - 1180] for 20 to 30 minutes so it can cook through

[1180 - 1183] and then we're gonna finish it on a super hot grill.

[1183 - 1187] Ugh, this one smells amazing, it's almost like pastrami!

[1187 - 1191] And that crust is gorgeous, exactly what we like to see.

[1191 - 1195] Ugh, that beautiful color, wall to wall pink

[1195 - 1199] really juicy looking, yum, this is really special,

[1199 - 1202] tons of smoked flavor, delicious char,

[1202 - 1204] so so succulent, I'll definitely be doing this again.

[1204 - 1206] You know, that was almost too good

[1206 - 1211] which probably means it's time to make a microwaved steak.

[1211 - 1214] All right, we're gonna take our ribeye steak,

[1214 - 1217] salted and put it in the microwave for a total of four

[1217 - 1221] minutes flipping it halfway through. Happy? I'm not!

[1221 - 1223] Ugh, this looks gross.

[1223 - 1225] Honestly it looks like prime rib

[1225 - 1226] that's been regurgitated.

[1226 - 1228] Like it cooked from the inside out or something.

[1228 - 1231] Uch, this makes me wanna cry honestly.

[1231 - 1233] Promise me you'll never do this, okay?

[1233 - 1235] Instant pot steak.

[1235 - 1237] All right, we're gonna use the saute function

[1237 - 1239] to brown both sides of the steak which seems to work

[1239 - 1241] actually pretty well, then we're gonna add water,

[1241 - 1247] pressurize the pot and cook it for about 10 minutes. [light music]

[1247 - 1249] And that is an instant pot ribeye.

[1249 - 1252] We've got these fattier exterior pieces that are soft

[1252 - 1256] and still rich while the inside muscle is really dried out.

[1256 - 1259] It doesn't taste bad per se but this would obviously

[1259 - 1261] be so much better with a chuck roast

[1261 - 1264] or other kind of beef that begs for long, slow cooking.

[1264 - 1266] Not this beautiful steak!

[1266 - 1267] Slow cooker steak.

[1267 - 1269] Before we slow cook our steak to death,

[1269 - 1271] we're gonna sear it on both sides

[1271 - 1273] then we're gonna put it into the slow cooker

[1273 - 1274] with just enough water to submerge it

[1274 - 1276] and set it on low for five hours.

[1276 - 1279] Ooof, that does not look good.

[1279 - 1282] So, after all that time this steak really shrunk up,

[1282 - 1285] I can tell that it's gonna be a lot drier than our braised

[1285 - 1286] or instant pot steak.

[1286 - 1290] Mmm, this is sad, five hours was too many hours.

[1290 - 1293] Sorry for doing this to you, steak. Steak jerky.

[1293 - 1295] We're gonna cut this ribeye into thin strips,

[1295 - 1298] salt them and then pop them in the dehydrator to dry out

[1298 - 1300] for 10 hours, all right, let's pull these out

[1300 - 1303] and take a look, looks like jerky all right!

[1303 - 1305] You know what's interesting here is how much color

[1305 - 1307] we got at such a low temperature

[1307 - 1309] at such a long period of time.

[1309 - 1312] Now, if you handed this to me,

[1312 - 1313] I would say it was great beef jerky!

[1313 - 1315] But, knowing that it could've been a juicy,

[1315 - 1317] medium rare steak, that hurts.

[1317 - 1319] Dehydrated and seared steak.

[1319 - 1322] So, now we're gonna try a slightly different version of

[1322 - 1324] a reverse sear, we're gonna use the dehydrator for

[1324 - 1326] the initial cooking instead of the oven.

[1326 - 1330] This is gonna cook at 122 degrees for about four hours.

[1330 - 1331] All right, slide that out,

[1331 - 1333] now that it's up to temp and the outside looks

[1333 - 1336] kind of jerky like, we're gonna sear it quickly

[1336 - 1339] in a cast iron pan, wow that looks good, huh?

[1340 - 1341] Obviously that took some time,

[1341 - 1343] but that outside color is worth it!

[1343 - 1345] This is probably the best caramelized steak

[1345 - 1347] we've seen all day and that interior,

[1347 - 1350] stunning medium rare, it looks really rich and glossy,

[1350 - 1352] I can't wait to try this one.

[1352 - 1354] Wow, this tastes incredible.

[1354 - 1356] Really complex brown flavors,

[1356 - 1358] the fat got soft without rendering out

[1358 - 1361] so it's really juicy an the flavor is super concentrated.

[1361 - 1363] This is an awesome way to cook a steak

[1363 - 1364] if you've got four hours on your hands.

[1364 - 1367] All right, today we cooked a whole lot of steaks

[1367 - 1368] in a whole lot of different ways.

[1368 - 1369] What did we learn?

[1369 - 1372] All of our favorite versions were evenly browned

[1372 - 1374] and crusty on the outside and uniformly pink and juicy

[1374 - 1377] on the inside, there's a whole lot of different ways

[1377 - 1379] to achieve this result but by far the most effective methods

[1379 - 1382] combined a low and slow technique with a hot and fast one.

[1383 - 1385] Also, just say no to microwaves.

[1385 - 1386] Oh, and in case you're wondering,

[1387 - 1388] we used all that leftover steak

[1388 - 1389] to make a killer batch of chili.

[1389 - 1390] Have a favorite way to cook a steak

[1390 - 1392] that you didn't see here?

[1392 - 1393] Drop it in the comments.