Chapter 1: What unique methods are used to cook steak in this episode?
We're going to cook steak in 50 different ways, such as using hot molten glass, a laser pointer, and even cooking in the dishwasher.
We'll start off simple with a steak in a cast iron pan.
These experiments will get crazier and crazier throughout the whole video. We're going to be eating steaks for weeks after this one. Because we're doing so many steaks today, we're not going to be seasoning every single one. That would just be a waste of time.
But for symbolic purposes, we're going to be cooking this one with garlic, rosemary, and butter.
Chapter 2: How does cooking steak in a cast iron pan work?
He's Max the Meat Guy. Of course it's going to be perfectly cooked. What'd I tell you? Something we all know and love are burgers. I think we already know this one's gonna work. But you know Max and I always grind our own meat.
Wink wink. We're looking for a really nice ratio of fat and meat. And you wanna have your meat nice and cold. Roll it up into a ball and just gently form those beautiful patties.
There's one thing Max and I know, it's how to make a good burger. Down with the patty.
We're just gonna give it a quick flip. Check out that crust. A burger is a great way to cook a steak. One of the most classic ways to cook a steak, on the gas grill.
Do we really need to wait for this one? We've seen it a million times.
Seasoned everything up and got them on the grill.
Cook at 250 for three hours.
I got a nice skirt steak. It's longer than your sister's skirt last night, but a little dope.
If there's one thing we can all agree is that cooking the right steak at the perfect dentist is always the ultimate goal.
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Chapter 3: What are the results of cooking steak on a gas grill?
Removing the fat as well until we're left with the perfect dry aged steak. And now back into the pan. Not the biggest steak in the world, but check out that sizzle.
There is nothing like a dry aged steak, especially when you don't rest it.
Okay, another classic at-home method, we're going to braise this steak. Start with a quick sear. That is a nice sear. That's a sear right there, boys. Now we're just going to add in our braising liquid and cover it up. Oh, that looks good. And our braised steak is... Ooh, that's hot. Okay, and our braised steak is complete. It's been braising for about two hours. Let's slice into it.
And really, we're just hoping for a nice pull-apart texture. Doesn't really feel braised.
Ah.
Just looks like a well-done steak. Yeah, you really shouldn't braise a steak like this.
One of my favorite ways to cook meat, a smoker. And of course, we have our hickory pellets.
Nick, we only use applewood here.
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Chapter 4: How does the oven method compare for cooking steak?
Slow and slow. Okay, and 20 minutes later, this is what we got. We'll slice in, and it looks perfect. Max, that's pretty good. Let me get a bite. Charcoal grill, and of course, we're using apple wood. I'm embarrassed to say this is my first time cooking on a charcoal grill. We got our charcoal nice and hot. That apple wood is lit.
Technically, right now, we're cooking high and fast, which is illegal, but it's looking good.
Now we'll cover it up to let it finish up the cooking process.
All right, let's check this baby out. This steak looks absolutely incredible.
We're going to slice through this thing, and not a real surprise, it looks fantastic.
And time for the taste test. A little bit of smoke in my eyes, but that is delicious. A tried and true classic method, sous vide.
We're going to be cooking this at 130 Fahrenheit for one hour. The sous vide is finally done, and you can already tell this right here is a soft, soft steak with lots of juice left behind.
That right there is literally edge to edge medium rare. Sous vide for the win.
Beef jerky. We've had a lot of extra beef scraps during this video, and we'll probably have enough beef jerky to last a couple of years.
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Chapter 5: What happens when steak is cooked using a smoker?
We'll finish it for now with just a pinch of salt.
And once it's mixed, we're just gonna refrigerate for a few hours.
All right, I don't need it. It sort of looks cooked. I wouldn't make this at home. It's now time to boil a steak. I've heard Gordon Ramsay yell about this all too many times. What in the is going on there? Max, you and I both know this is something we can never be proud of. I'm with you.
Oh, it's horrible. Please promise me it's the first and last time for this.
All right, our steak has supposedly finished boiling. It looks awful. It's almost starting to flop over like a brisket.
It's gray. It does not look good. Do you want to do the honors? I guess so. Do not try this at home. Zero rendering on that fat. Would not recommend. Gordon Ramsay hates this.
That dish would have stood up 10 years ago at the age of 12 in MasterChef Junior.
Yeah. Uh-oh, the microwave.
You might remember this microwave from the time we put an egg in here. Manny and I almost died. Oh!
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