How to Reverse-Sear a Steak

Comments: 410

  • Gui de Guinetik
    Gui de Guinetik 12 hours ago

    Great tech! I can see myself eating that on my balcony sharing the bone with a doggo. The Delirium is a nice touch xD

  • popshopgirly
    popshopgirly 1 day ago

    Husband and I just made this along with your pasta aglio e olio as a side. Yup, new favorite dish. (side note: the husband remembers you from high school, so that's cool)

  • Eugene Poon
    Eugene Poon 1 day ago

    What are your favourite steak accompaniments?

  • KaWouter
    KaWouter 2 days ago

    Ghent beer team assemble

  • rikzz0r
    rikzz0r 3 days ago

    Please eat this sheer holiness with red wine instead of Delirium Tremens next time

  • Aaron Snyder
    Aaron Snyder 4 days ago

    I've got a question on this recipe: did you remove the excess salt before baking/searing? My steaks (did two 1inch thick ribeyes) were salty almost to the point of inedibility

  • Stefan Mitchell
    Stefan Mitchell 5 days ago

    I just made this and you have introduced me to the single greatest thing in my life so far. I no longer think god is found in church but in Steak prepared like this. This is my Truth now.

  • Russell Paloor
    Russell Paloor 5 days ago

    if I had the money to support your site and what you do I would gladly make a donation . if you could make the scene from The Sopranos were Artie Bucco cooks the rabbit at the end of the episode. it would be amazing. the clip is on youtube. you can do it one handed like he did. thanks! love your vids! -Russell

  • Razvan Strambu
    Razvan Strambu 7 days ago

    Ok, the Delirium Tremens at the end is just cheating! I am so thirsty right now

  • 93LT1RamAir
    93LT1RamAir 7 days ago

    What is the white stuff you put in the skillet before adding the steak? I can't quite hear you over the music. It sounds like leaf butter?

    Edit: It's Leaf Lard. A quick google search found it. Great video, I'll be trying this over the weekend. Sub'd!

  • Jesse Carter
    Jesse Carter 7 days ago

    you haven't tried barbecued steak with charcoal have you, you haven't had a real steak

  • Sophie Wysocki
    Sophie Wysocki 11 days ago

    My parents liked it when I made it, I thought it was ok. I'm not a big steak guy, though.

  • Sophie Wysocki
    Sophie Wysocki 11 days ago

    Can you use crisco?

  • Rocco Croce
    Rocco Croce 14 days ago

    Nice work brotha

  • Andrew O'Connor
    Andrew O'Connor 15 days ago

    you are a boss

  • lobsterfork
    lobsterfork 16 days ago

    You filthy steak slut. (compliment)

  • priit mölder
    priit mölder 16 days ago

    Double-sear. Half-time to form a crust, take off and let it rest for 1-3 minutes and then sear the second time. That makes a supreme semi-crunchy crust with caramelized juices. This also helps at keeping the temperature even for that even pink

  • Slacking02
    Slacking02 18 days ago

    Just cooked this and subbed

  • Atef Abedin
    Atef Abedin 18 days ago

    great choice of brew at the end man!

  • MarkD1159
    MarkD1159 20 days ago

    Do a lot of people present steak the way he does, all cut up? I've always had my steak as just a big chunk of meaty goodness, bone attached, and feel a little uncomfortable with slicing it up the way he did.

  • 03Artemis
    03Artemis 20 days ago

    THIS! Reverse-searing steak is a religious experience!

  • tyvek05
    tyvek05 21 day ago

    salting your meat and letting it sit there does not make it so that it retains more moisture,  it actually draws moisture OUT of the meat making a dryer finished product.   correct method is to let your meat sit out and get to room temp, THEN salt and pepper it and immediately cook it.

  • Jesus olivares
    Jesus olivares 22 days ago

    Is this better than the tradicional way? What is the difference?

  • Carson Ogden
    Carson Ogden 22 days ago

    Nice beer choice too!

  • guguigugu
    guguigugu 23 days ago

    would prefer it a bit more red but cool reverse technique

  • Thiere Gamer
    Thiere Gamer 23 days ago

    celsius or F?

  • Victor Coleman
    Victor Coleman 24 days ago

    I would eat that with my bare hands, like a caveman.

  • Robertas Račkauskas

    Love how you make your videos

  • mbielchris
    mbielchris 26 days ago

    I'm a simple guy, I see Belgian beer, I like

  • Francisco Lara
    Francisco Lara 27 days ago

    I did this yesterday.... best steak I've ever made!!

  • Captain L-Ron
    Captain L-Ron 28 days ago

    Needs a little Turkish salt sprinkle at the end.

  • MykkaM
    MykkaM 28 days ago

    Jesus... I know how to cook my next steak...

  • Jaeger
    Jaeger 29 days ago

    Craft beer and steak. Respect.

  • 11maxed11
    11maxed11 29 days ago

    Production quality is fucking awesome

  • Jake Mcewen
    Jake Mcewen 1 month ago

    That is a rib steak, not a ribeye. A rib steak is bone in ,where a ribeye is boneless.

  • Seasnan
    Seasnan 1 month ago

    using utensils on finger food

  • GameMe44
    GameMe44 1 month ago

    Alone with a fine steak and Delirium Tremens... I'm surprised your girlfriend doesn't know you cheated on her

  • Avonvalley1
    Avonvalley1 1 month ago

    Is that size bone in ribeye expensive/how much?

  • Andy Vander Weide
    Andy Vander Weide 1 month ago

    I love your choice in beer for that beautiful steak

  • Andrea Sammut
    Andrea Sammut 1 month ago

    I've been banned from letting my steak rest on a wooden chopping board at home. There is absolutely no way to get the meaty smell out once the deed is done!

  • Martial Sunwalk
    Martial Sunwalk 1 month ago

    I can respect that

  • Jamie Sauce
    Jamie Sauce 1 month ago

    oh god will you marry me <3

  • Hayden Lau
    Hayden Lau 1 month ago

    When I rest the steak it becomes all cold and disgusting...

  • Vincent Navarrete
    Vincent Navarrete 1 month ago

    if he would've done salt bae

  • Vicki Sullivan
    Vicki Sullivan 1 month ago

    butter basting is bullshit

  • saetia7
    saetia7 1 month ago

    That steak is enormous!!

  • Jake Green
    Jake Green 1 month ago

    Delirium is the best beer ever made!!

  • Alice
    Alice 1 month ago

    now I'm a vegetarian, but this was the most arousing video I've ever seen

  • Hashida Tackey
    Hashida Tackey 1 month ago

    So much, butter

  • Valerie H
    Valerie H 1 month ago

    Definitely one of the most beautiful videos I've seen on Youtube

  • Willem Van Hoecke & Stephanie De Waele

    That bear is belgium AF :D - you go man ! /greetings from belgium :)

  • Yusen Ye
    Yusen Ye 1 month ago

    Yo, when you reverse sear a steak, you don't need to rest it because the meat is already evenly cooked in the oven, by resting it, you are going to increase that area of well done, which kinda defeats the purpose of a reverse sear, other than that, good looking steak

  • Nat F.
    Nat F. 1 month ago

    Hey! I discovered your great channel when I saw the IASIP video you made. I really love your videos! My mom and I decided to cook some steak for our Easter dinner following this video. Just wanted to tell you it turned out great! Keep up the good work! :)

  • BlackMarsh
    BlackMarsh 1 month ago

    My proudest fap.

  • Olivia Kempster
    Olivia Kempster 1 month ago

    can you do lobster stuffed with tacos from the Simpsons??

  • John Doe
    John Doe 1 month ago

    why'd you put gloves on? most people cook without gloves

  • Learn the Lingo
    Learn the Lingo 1 month ago

    Delirium beer is out of this god damn world, good choice sir. That will blow your socks off.

  • TYPICAL PERSON
    TYPICAL PERSON 1 month ago

    a good burger

  • MrBananaDonkey
    MrBananaDonkey 1 month ago

    fahrenheit or celsius??

  • Sofia Andrea Rodriguez

    I think I am in love <3

  • Tian Henry
    Tian Henry 1 month ago

    let ur steak rest more

  • Oirub
    Oirub 1 month ago

    Great videos.. But that was the weakest baste-job I've ever seen. Try 4x the butter and a much larger spoon.

  • Rebeka Nedved
    Rebeka Nedved 1 month ago

    Deliruim beer<3

  • TheMrWillje
    TheMrWillje 1 month ago

    god delirium tremens brings back limited cloudy memories from my 18th birthday over 3 years ago

  • Jules Woodbury
    Jules Woodbury 1 month ago

    As a professional Belgian I urge you to change your Beer. Delium Tremens is a beer COLLECTOR not a trappist monastic brewery. There are far better things to accompany (and cook) your food with:
    10. Barbar: Honeymet and Trappist Golden.
    9: Chimay Bleue: Brown Trappist with cinammon and brown sugar hints. High Yeast. Good for cooking blood sausage, blood pudding and stoemp.
    8. Chimay d'Or: Best Pils on the Planet. Is almost as refreshing as aGerman Radler, except it's real beer.
    7. Orval: An amber Trappist. It's a wonderfull beer, but it goes with nothing as one bottle is enough to fill your stomach for a day. Also not great to get hammered eventhoguh it has a 9% alcohol because you won't be able to drink more than one.
    6. Westmalle Tripple: Remember the Barbar? This one is like it but better. Amber Rich Trappist.
    5. Westmalle Rochefort: A brown trappist that's surprisingly less richer and more refreshing than the westmalle tripple.
    4. Judas: hence the name this beer will be your best friend untill it betrays you. Worth it though.
    3. Pecheresse: When your testosterone level suddenly drops and your ready for a night to rewatch gilmore girls for the seventh time with your girlfriend, you can drink this fruity beer of a sinner.
    2. Vieux Temps: The best commercial beer. Period. It's abit demystified because you can find it in every supermarket in belgium but the spices (nutmeg, thyme, pepper, cinnamon, coffee, chocolate, brown sugar) and the malted hop and wheat will melt your brain.
    1. Westvleteren: Once in every Blue Moon, the Monastery of St. Sixte brews 1 gallon (just kidding they brew 4000 hectoliters each year, WHICH IS STILL NOT ENOUGH) you'll have to make reservations in advance, to get a parking spot, to buy one 16 pack of 33cl bottles. They won't sell you more. When you say this beer might have tasted so good because all the effort you have to make to get this beer hypes your tongue up, you're dead wrong.

  • Felicia Lombardi
    Felicia Lombardi 1 month ago

    this is art

  • Tyrell Cooper
    Tyrell Cooper 1 month ago

    my favorite beer bro

  • gunjeet singh
    gunjeet singh 1 month ago

    Anyone seen the 'You suck at cooking' channel ? It has a very similar vibe to this channel

  • not Aisnley
    not Aisnley 1 month ago

    I want this, but I'm too poor, (eats instant noodles again for dinner)

  • KK Hickey
    KK Hickey 1 month ago

    I just binge watched every single cooking video you have done... and I'm not ashamed. Subscribed! Nicely done sir.

  • wolfinsignia
    wolfinsignia 1 month ago

    how would this compared to souj vid then chimney grill and butter rest.

  • LilianaKali
    LilianaKali 1 month ago

    The commentary was awesome. Love how they worked with the gestures - like, how he waves us over for the "come on", and backs away for the "step away". Also appreciated the last line about privacy.

  • Wright Marshall
    Wright Marshall 1 month ago

    I used a smaller steak and accidentally cooked the shit out of it

  • Bazwalt
    Bazwalt 1 month ago

    If you don't own a cast iron skillet will a non-stick pan be fine?

  • Omar Ben
    Omar Ben 1 month ago

    Delirium! Or how to recognize a guy who likes real beer ;)

  • Lewis Fieldhouse
    Lewis Fieldhouse 1 month ago

    Hey dude - I'm wondering, when you say 'the oven is at 400 degrees' do you mean fahrenheit or celcius? (my educated guess is fahrenheit but i have a rib eye on the bone and i don't wanna toast that thing by accident!

    • Devon Chandler
      Devon Chandler 1 month ago

      400 degrees Celsius would be about 750 degrees Fahrenheit. If you have an oven that goes to 400C during normal use, it's either modified or severely broken haha


    • BigHenFor
      BigHenFor 1 month ago

      Lewis Fieldhouse He's in the US so °F


  • Shane Flynn
    Shane Flynn 1 month ago

    thought he was going to salt bae it

  • Duane Martin
    Duane Martin 1 month ago

    Great beer choice!!! I always prefer resting uncovered on a rack that way the bottom crust remains jus as good as the top .

  • Edward Ahn
    Edward Ahn 1 month ago

    Was i the only one waiting for the salt bae sprinkle?

  • Aaron Chan
    Aaron Chan 1 month ago

    Hands down one of the best cooking channels on youtube SUBSCRIBE!

  • Studio Harmony
    Studio Harmony 1 month ago

    this video was a huge missed steak

  • Amine Laifi
    Amine Laifi 1 month ago

    Your thumbnails need cleaner font IMO, check out Casey Neistat's daily VLOG. His intro font is a good example.

  • Daniel Hough
    Daniel Hough 1 month ago

    Hi Andrew. Where'd you get those gloves? How can I find a pair for myself??

  • Im Not Renegade
    Im Not Renegade 1 month ago

    Your sub count almost matches the views on this. 👌

  • Stephane Van Der Merwe

    superb beer taste.

  • Yash Srivastava
    Yash Srivastava 1 month ago

    I watched Gordon Ramsey do a steak and he just seared it and finished it, whereas I've seen other chefs do what he did either bake it in the oven or sous vide it, what's the advantage of these techniques as opposed to just a quick sear?

    • BigHenFor
      BigHenFor 1 month ago

      Chechen Kavkaz Yes, you're right but sous vide is a much less intimate experience.


    • Chechen Kavkaz
      Chechen Kavkaz 1 month ago

      The advantage is that you'll get a far more even Doneness and texture on the meat. And in my experience the meat feels more tender that way than doing it the usual way as well (But don't take my word for it).
      Another advantage is that you don't have to keep constant watch over the meat and flip it around all the time.


  • Matt Brown
    Matt Brown 1 month ago

    4k meat porn, how could I not sub? This is one of the few I can absolutely believe you plowed through the whole thing off camera

  • Burns Thornton
    Burns Thornton 1 month ago

    that Ratatat though!

  • Samuel Frazer
    Samuel Frazer 1 month ago

    when you said make it look pretty, i died, because its steak its already amazing

  • wazzupo1
    wazzupo1 1 month ago

    I'm not eating red meat at the moment for a challenge, love me some meat though, far from vegan. My heart was pounding watching this. That looked so good

  • bawoodd11
    bawoodd11 1 month ago

    All of that fancy butter basting means nothing if you overcook the meat.

  • FRAMEZ
    FRAMEZ 1 month ago

    that delirium tremmens, excelent taste!!1

  • Edamame
    Edamame 1 month ago

    Who needs Joule, when you can do this?

  • HomersIlliad
    HomersIlliad 1 month ago

    Have you thought about making Salt Bae's steak?

  • CrazyAmericanRussianShitAccentHacker

    Hey! I don't think the music is loud enough! I can still hear you

  • homerun217
    homerun217 1 month ago

    This is my favorite method as well, but what temp is your pan? Won't the butter burn if the pan is "ripping hot"?

  • Jake White
    Jake White 1 month ago

    Just found your channel out today and watched a bunch of your recipe videos. Became instantly hooked! Keep on cooking my friend

  • Filip B
    Filip B 1 month ago

    Oh man. As if I didn't respect you enough already, you whipped out a delirium tremens!

  • Skankhunt 42
    Skankhunt 42 1 month ago

    Gordon Ramsay: it's RAWWWW

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