Summary of How to make Steaks at home better than a steak house

00:00:00 - 00:20:00

This video explains how to make steak at home better than a steak house. It focuses on three main variables: fat content, tenderness, and flavor. The most popular cuts for home cooking are the ribeye, strip steak, and filet mignon. The video also discusses the different ways that salt can be applied to steaks before cooking, and how this affects moisture retention and texture. Finally, the author provides a way to determine steak doneness without a thermometer.

• 00:00:00 This video explains how to make steak at home better than a steak house, by focusing on three main variables: fat content, tenderness, and flavor. The main difference between different cuts of steak is based on the amount of intramuscular fat (marbling). The most popular cuts for home cooking are the ribeye, strip steak, and filet mignon.
• 00:05:00 In this video, the host discusses the different ways that salt can be applied to steaks before cooking. He notes that while salt can be applied before or after cooking, it is most noticeable on the exterior of the steak. He also discusses the effects of salt on moisture retention and texture. He gives his own rankings of the various salt methods.
• 00:10:00 The author discusses how to make steak at home better than a steak house, starting with the importance of salt and continuing with the importance of temperature. He also provides links to recommended thermometers. Finally, he mentions a way to determine steak doneness without a thermometer.
• 00:15:00 This video teaches how to make better-than-average steaks at home. It discusses the importance of temperature, the necessity of a good sear, and the importance of moisture control. To make the most of the sear, use a hot pan, and cook the steak to a temperature of at least 300 degrees Fahrenheit. Finally, use a fat to increase the thermal contact between the meat and the pan.
• 00:20:00 The video covers the basics of how to make a steak at home better than a steak house, including how to carry over cooking, resting, and slicing. The chef suggests that, if you accidentally overcook your steak, you should let it cook but retain more juices in the steak itself.