Perfect Crust on a steak!!! 🥩🥓🔥
Trying out a few methods to see how to get the best crust on your steak. Starting with a technique inspired by Chef Adam Perry Lang, we will score (or scruff) the outside of the steak to get more surface area, then do a quick dry brine. Searing these on my Fuegos TX grill, we will baste with bacon fat and herbs to help continue building the crust while we flip the steaks multiple times. I think this turned out pretty well! Let me know your thoughts. Find more recipes like this on my blog or linked in my bio! 🍻👍
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#shorts #short #steak #steakcrust
36 Comments
Stop… please just stop ❤❤😂
Beautiful 😊
You should've seared in a pan for a fair experiment
How can people be vegetarian?
Yeah. Just know your grill. That simple
That is too red for me
Bacon fat and kosher salt. What a contradictory combination.
These came out looking insane
Entailler la viande la saler avant cuisson,!!! vous voulez des cours de bouffe autrement
That looks amazing
Now m, that’s a good steak recipe. I see all these Americans throwing butter on steak and makes me cringe.
What's the purpose of sitting the rosemary on top of the cooked steak?
A thing of fucking beauty
Do U have horse radish? Mmmm thats look good.
Super-Cooked Steak-Crust 😋😋😋👏👏👏
Reverse Sear is my new obsession but this way looks killer too.
🥰🥰🥰🥰 today I'm in a mood to make a deep fried steak.
I'm going to make it with White rice 🍚 and pork beans on aside. 🤔🤔 I wish I had pork belly to add in the beans.🤔
🥩
🤫🤫🤫😋😋😋
Serving it while it's alive is crazy
Hi, I’m new to your channel and I’m starting to learn how to cook and I was wondering could I achieve the same results like you cook your steaks using my stove and my house or do I need a grill to achieve this?
Lost me at bacon fat
Scoring doesn't give more surface area but that looks good.
Steak cost as much the grill.
Beats a 300$ steak restaurant any day
Nice
Damn
ricept mo🙂
Has anybody ever tried that with a5 wagyou
120 F or C?
120? No. No sir. A lil more done please
Juice an onion and let a steak sit in it overnight 😍
It's been proven now that resting a steak when you pull them off at 130F, will actually see a increase of another 10~30F build up in the entire steak, meaning the outside will overcook.
But in the end, the crust is where it matters the most, scientifically speaking it's where the massive amount of flavor and texture comes from when you bite into it. So long as the entire steak does not hit overcook temperature, it should be relatively tender.
Never make cuts in your steak,it dries it out🤬
❤
What cut of meat is this?