Such a pleasure to watch a professional who knows what he is doing, bravo! Literally today there was a short on epicurious featuring a guy who states that one must not flip a steak for 2 minutes. And then rotate it (don't flip yet!) and wait for 2 more minutes. Then flip and repeat. This all is on a grill to get beautiful char. Literally opposite of this video. Stick a relief
Andy love the content, like truly, one of my favorites
But the dreaded grey band makes little to no difference in taste. I have cooked steaks with and without it and the flavor difference is negligible. At least in my opinion.
Chur broo! Seriously mate, I doubt you'd see the comment but your videos are awesome. No BS, just great delivery, helpful and makes everyone envious of you sampling the product! Love your work and keep it up (from Mel-bun)
The easiest way to avoid the grey band or any drastic gradient with cooking any beef is to remove it from refrigeration well ahead of cooking. Throw a cold steak or roast right into cooking from the fridge will ALWAYS leave the center rare and outside well done no matter how many times you flip it
I think you forgot to mention to bring your steak to room temperature before cooking it. But I’ve been following your advice for a couple of years now and it’s always been golden brother!
Bro, I’m so tired of teaching people how to cook a steak at KBBQ and Yakiniku. For some reason, a lot of people (never grilled for other) insists that you flip the steak once and make bold/stubborn claim about gOrDaN rAmSaY saying to flip it once (never said that). Every single time, there is at least one guy who didn’t flip it enough and he struggle to bite his tiny beef piece.
I don’t know if these people are socially awkward or what, but I’m never inviting them again 😅
Note: same people tend to hate the idea of sharing a hotpot
Marinade overnight with minced garlic, honey and soy sauce. Clean off before putting in the pan and the crust will be extraordinary. Steak needs flavour.
Better yet – don't buy vacuum-packed steak, get one from a proper butcher who either slaughter the animal themselves, or at least buys half a carcass and cuts it up themselves.
I think the best way to get rid of the gray band is eating it and not worrying too much over the cosmetics of a steak cooked to the correct temperature 🤷🏻♂️
Heat energy only moves from hotter places into colder places, never the other way around. When the meat sits against the hot pan, the only direction for the heat to dissipate is deeper into the tissue. By flipping the steak often, the excess heat has cooler air around it to flow into, cooking the subsurface tissue less. The reverse sear method applies less heat energy, so it rakes longer for the exterior to get hot enough that the excess heat moves inward in any significant amount. Science!
I'm a big believer in the reverse-sear method. A low oven can cook a thick steak for awhile, and you don't need to rush anything once you pull it out – it can rest for half an hour before you sear it(which only takes a minute), so you can finish side dishes or whatever and have everything ready at the same time. Besides, bigger and thicker steaks look more impressive, and can feed more people. I can cook a single 48oz tomahawk that will then feed my wife, my daughter, and myself, and there's leftovers. They think I've hunted and killed a dinosaur because it's a big impressive service, and I only had to find one perfect steak instead of three.
49 Comments
Such a pleasure to watch a professional who knows what he is doing, bravo! Literally today there was a short on epicurious featuring a guy who states that one must not flip a steak for 2 minutes. And then rotate it (don't flip yet!) and wait for 2 more minutes. Then flip and repeat. This all is on a grill to get beautiful char. Literally opposite of this video. Stick a relief
Bringing steak to room temp is more important than turning every 30 seconds
I'm kind of on board with Alton Brown on "dry brine" not really being dry.
❤❤❤
Glasses=prof mode！
Professor Andy_cooks
Steak, candy, girls
If you say so…
Andy love the content, like truly, one of my favorites
But the dreaded grey band makes little to no difference in taste. I have cooked steaks with and without it and the flavor difference is negligible. At least in my opinion.
❤️
They should teach steak cookery at school.
My top tip is buy the thickest steak you can, even if this means buying one for two people and halving it after cooking.
You cannot cook a thin steak medium rare.
Chur broo! Seriously mate, I doubt you'd see the comment but your videos are awesome. No BS, just great delivery, helpful and makes everyone envious of you sampling the product! Love your work and keep it up (from Mel-bun)
How many steaks died for this video? 😢
Flip it every 30 seconds for how many minutes?
It'll all still taste delicious!!!!
Reverse sear is meat for babies or toothless tigers 😕. Meat should be removed from fridge 1 hr prior to cooking. This helps best for an even cook.
Of course I love wall to wall pink as much as the next man, but I've never been mad at other colors on the edges. 🚀 (.)💦
just creating issues lmao
And if you dry brine it overnight, don't forget to turn your stove off again and let your pan cool down while it is brining 😂
Things you do with shitty meat.
Yes, I do suffer from a grey band but that's none of your business. Oh! You're talking about steak.
Please do a BAIÃO de Dois. I believe you use pigeon pea in Australia! It's such an amazing Brazilian dish!
My steak always comes out tough, I don’t know why. And it’s medium rare.
Never! I know how to do it right. Step one: Watch how Andy does it and listen. Step two: Do what he said. 🙂
too many videos about steak. we are not all rich youtubers who can afford steak.
Every thirty seconds for four minutes each side? Trying to get rare.
Thanks Andy!!
The easiest way to avoid the grey band or any drastic gradient with cooking any beef is to remove it from refrigeration well ahead of cooking. Throw a cold steak or roast right into cooking from the fridge will ALWAYS leave the center rare and outside well done no matter how many times you flip it
I think you forgot to mention to bring your steak to room temperature before cooking it. But I’ve been following your advice for a couple of years now and it’s always been golden brother!
Still grey bands 😅
Best way is sous vide to not have any
Bro, I’m so tired of teaching people how to cook a steak at KBBQ and Yakiniku. For some reason, a lot of people (never grilled for other) insists that you flip the steak once and make bold/stubborn claim about gOrDaN rAmSaY saying to flip it once (never said that). Every single time, there is at least one guy who didn’t flip it enough and he struggle to bite his tiny beef piece.
I don’t know if these people are socially awkward or what, but I’m never inviting them again 😅
Note: same people tend to hate the idea of sharing a hotpot
you forgot sous vide haha
Marinade overnight with minced garlic, honey and soy sauce. Clean off before putting in the pan and the crust will be extraordinary. Steak needs flavour.
Better yet – don't buy vacuum-packed steak, get one from a proper butcher who either slaughter the animal themselves, or at least buys half a carcass and cuts it up themselves.
I think the best way to get rid of the gray band is eating it and not worrying too much over the cosmetics of a steak cooked to the correct temperature 🤷🏻♂️
Never flipped a steak that consistently for that long, especially frying. Sounds gross.
10 things I will never do when cooking meat😊
I honestly can't see the difference between the bad steak shot and the good one… 😅
It maybe goes without saying for this channel, but also can help to bring the steak up to room temp before cooking
Not really. I always fully cook my meat so it's not raw in the middle.
I must be the only person to like the gray band
I’m good at cooking and love it but tbh they look the same to me and always have
Dont use low quality halal meat
Heat energy only moves from hotter places into colder places, never the other way around. When the meat sits against the hot pan, the only direction for the heat to dissipate is deeper into the tissue. By flipping the steak often, the excess heat has cooler air around it to flow into, cooking the subsurface tissue less. The reverse sear method applies less heat energy, so it rakes longer for the exterior to get hot enough that the excess heat moves inward in any significant amount. Science!
I'm a big believer in the reverse-sear method. A low oven can cook a thick steak for awhile, and you don't need to rush anything once you pull it out – it can rest for half an hour before you sear it(which only takes a minute), so you can finish side dishes or whatever and have everything ready at the same time. Besides, bigger and thicker steaks look more impressive, and can feed more people. I can cook a single 48oz tomahawk that will then feed my wife, my daughter, and myself, and there's leftovers. They think I've hunted and killed a dinosaur because it's a big impressive service, and I only had to find one perfect steak instead of three.
Can you do a video on how to create crust on the grill? Whenever I do pan sear, so much smoke emits from my pan and the whole house gets super smokey
Flipping? Thats Heston style.
i showed this to my dad and he still said to only flip the steak once and dont play with your food….
Grey band is favor and texture