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How to Reverse-Sear a Steak



Reverse-sear with bonus butter baste. This video was made in response to the Reddit AMA question: what's your favorite way to cook a steak?

Watch in fabulous 4K for maximum steak!


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Runtime: 1:54
Comments: 397

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Comments:

Author Avonvalley1 ( ago)
Is that size bone in ribeye expensive/how much?

Author Andy Vander Weide ( ago)
I love your choice in beer for that beautiful steak

Author Andrea Sammut ( 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!

Author Martial Sunwalk ( ago)
I can respect that

Author Jamie Sauce ( ago)
oh god will you marry me <3

Author Hayden Lau ( ago)
When I rest the steak it becomes all cold and disgusting...

Author Vincent Navarrete ( ago)
if he would've done salt bae

Author Vicki Sullivan ( ago)
butter basting is bullshit

Author saetia7 ( ago)
That steak is enormous!!

Author Jake Green ( ago)
Delirium is the best beer ever made!!

Author Alice ( ago)
now I'm a vegetarian, but this was the most arousing video I've ever seen

Author Hashida Tackey ( ago)
So much, butter

Author Valerie H ( ago)
Definitely one of the most beautiful videos I've seen on Youtube

Author Willem Van Hoecke & Stephanie De Waele ( ago)
That bear is belgium AF :D - you go man ! /greetings from belgium :)

Author Yusen Ye ( 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

Author Nat F. ( 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! :)

Author BlackMarsh ( ago)
My proudest fap.

Author Olivia Kempster ( ago)
can you do lobster stuffed with tacos from the Simpsons??

Author John Doe ( ago)
why'd you put gloves on? most people cook without gloves

Author Learn the Lingo ( ago)
Delirium beer is out of this god damn world, good choice sir. That will blow your socks off.

Author TYPICAL PERSON ( ago)
a good burger

Author MrBananaDonkey ( ago)
fahrenheit or celsius??

Author Sofia Andrea Rodriguez ( ago)
I think I am in love <3

Author Tian Henry ( ago)
let ur steak rest more

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

Author Rebeka Nedved ( ago)
Deliruim beer<3

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

Author Jules Woodbury ( 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.

Author Felicia Lombardi ( ago)
this is art

Author Tyrell Cooper ( ago)
my favorite beer bro

Author gunjeet singh ( ago)
Anyone seen the 'You suck at cooking' channel ? It has a very similar vibe to this channel

Author not Aisnley ( ago)
I want this, but I'm too poor, (eats instant noodles again for dinner)

Author KK Hickey ( ago)
I just binge watched every single cooking video you have done... and I'm not ashamed. Subscribed! Nicely done sir.

Author wolfinsignia ( ago)
how would this compared to souj vid then chimney grill and butter rest.

Author LilianaKali ( 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.

Author Wright Marshall ( ago)
I used a smaller steak and accidentally cooked the shit out of it

Author Bazwalt ( ago)
If you don't own a cast iron skillet will a non-stick pan be fine?

Author Omar Ben ( ago)
Delirium! Or how to recognize a guy who likes real beer ;)

Author Lewis Fieldhouse ( 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!

Author Shane Flynn ( ago)
thought he was going to salt bae it

Author Duane Martin ( ago)
Great beer choice!!! I always prefer resting uncovered on a rack that way the bottom crust remains jus as good as the top .

Author Edward Ahn ( ago)
Was i the only one waiting for the salt bae sprinkle?

Author Aaron Chan ( ago)
Hands down one of the best cooking channels on youtube SUBSCRIBE!

Author Studio Harmony ( ago)
this video was a huge missed steak

Author Amine Laifi ( ago)
Your thumbnails need cleaner font IMO, check out Casey Neistat's daily VLOG. His intro font is a good example.

Author Daniel Hough ( ago)
Hi Andrew. Where'd you get those gloves? How can I find a pair for myself??

Author Im Not Renegade ( ago)
Your sub count almost matches the views on this. 👌

Author Stephane Van Der Merwe ( ago)
superb beer taste.

Author Yash Srivastava ( 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?

Author Matt Brown ( 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

Author Burns Thornton ( ago)
that Ratatat though!

Author Samuel Frazer ( ago)
when you said make it look pretty, i died, because its steak its already amazing

Author wazzupo1 ( 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

Author bawoodd11 ( ago)
All of that fancy butter basting means nothing if you overcook the meat.

Author FRAMEZ ( ago)
that delirium tremmens, excelent taste!!1

Author Edamame ( ago)
Who needs Joule, when you can do this?

Author HomersIlliad ( ago)
Have you thought about making Salt Bae's steak?

Author CrazyAmericanRussianShitAccentHacker ( ago)
Hey! I don't think the music is loud enough! I can still hear you

Author homerun217 ( 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"?

Author Jake White ( ago)
Just found your channel out today and watched a bunch of your recipe videos. Became instantly hooked! Keep on cooking my friend

Author Filip B ( ago)
Oh man. As if I didn't respect you enough already, you whipped out a delirium tremens!

Author Skankhunt 42 ( ago)
Gordon Ramsay: it's RAWWWW

Author Roman Iles ( ago)
You put meat on a wooden board you god damn savage

Author Kemal Ertas ( ago)
@AndrewRea you sound like Archer or Bob from Bobs burgers. You get my point

Author davey lad45 ( ago)
Are you sure the salt makes the meat more moist? Salt draws the water out of the steak surely?

Author Sarah Mariel ( ago)
Delirium and steak some Belgian fries too. unf.

Author Smyth14x ( ago)
Amazing videos! Keep up the awesome work - inspired more than a few of us (I'm sure) to start cooking again!

Author 454Casull ( ago)
Getting some Good Eats vibes from this one in particular.

Author Kosie Oma ( ago)
The original salt bae. c:

Author Ken Hunter ( ago)
what kind of beer is that

Author Graham Sutherland ( ago)
This looked so phenomenal that I had to give it a go. It came out a perfect medium rare. Made a peppercorn and mushroom steak sauce to go with it. My mouth is watering just thinking about it again.

Author wvman2374 ( ago)
excellent. Have you tried resting the steak in buerre monte? it rests better as it traps the juices in the steak and as its liquid it transfers the heat off the steak faster. and of course more butter...

Author Robert Guinn ( ago)
I like to put an upside down bowl on plate. then, rest the steak on the bowl, covered in foil. the juices can then be collect to top mashed/ baked potatoes.

Author Nashii S ( ago)
should've done a salt bae meme

Author Little Crow ( ago)
Dude, Delirium Tremens? You're a wonderful guy and the type of person I could definitely be Bros with.

Keep up with the fantastic videos.

What's your favourite beer? What are your favourite beer based dishes?

Author m3th ( ago)
small man or big steak?

Author Matthew Edwards ( ago)
I need the outside to be black and sound like I'm sawing wood when I cut into it lol

Author Mayer Yedid ( ago)
What type of lard did you use? It sounds to me that you said "leaf lard" but either I misheard or am just not familiar with this type of lard.

Author troy spartan ( ago)
know THATS. food i would like to fork!

Author Onlineshrekjr ( ago)
production value is great, i like your videos. but after having watched each of your recipe videos i think the music is extremely annoying and repetitive. it gives the video a stressful tone. please use more passive background music. i honestly can't see myself continue watching your videos with this music even though everything else is so good. the music really sets me off and i cant imagine that i'm the only one.

Author Coffice ( ago)
Been perfecting my steak technique for almost a decade now. Currently using rosemary instead of thyme for the freshness aspect and dilution of the charring you can get from a pan-sear, crushed garlic like you do and basting as per the norm. I season with less salt and pepper however. I think this reverse-sear method is quite the take on perfect steaks, so much so that I think it's worth a shot. 10 years on and I still learn something new. Thanks!

Author Brian Russ ( ago)
Needs finishing salt sprinkled erotically from height

Author 20Capslock ( ago)
nigga smashed that whole stake

Author Michael Jones ( ago)
Why do you wear the gloves? Also what kind are they? I'd imagine the odour of standard nitrile gloves could ruin any nice dish.

Author Todd Medium Wellington ( ago)
if you are eating a steak above medium. You are eating it wrong, just get your self a hamburger.

Author Glue Lantigua ( ago)
Bravo! Love your content, the hand acting is pretty entertaining as well.

Author daniel nunez ( ago)
you're arteries are going to close up
so much fucking butter

Author wiadroman ( ago)
The product placement is a bit annoying tbh. Even the chopping board?

Author firelizard2 ( ago)
I'm about halfway through the playlist of your videos. The dread of coming to the end is coming in, even though it should be okay because bedtime was 3 hours ago. But.
I need to know. How TF do you keep your wooden ish so clean? I love my bamboo cutting boards but hate actually using them, the guilt is unbearable.

Author JuppyProductions ( ago)
Would this taste OK with A1 sauce?

Author Sahil Khan ( ago)
My favourite cooking channel <3

Author Fredric Melchersson ( ago)
good quality videos, you got a new sub here

Author Andrew Calderwood ( ago)
I was just waiting for you to sprinkle salt at the end

Author El Pingu ( ago)
What beer was that

Author Adam Beck ( ago)
Here's a question, what is your favorite hot sauce / meal involving hot sauce? Mine is Baron's Mustard-based St. Lucian Hot Sauce, which goes great on basically anything.

Author NewMan ( ago)
All these guy does is record himself making him food. Fucking Genius.

Author Jason Semmler ( ago)
I've seen a few videos disputing the idea of "resting" the meat after it comes off the heat.... what are your thoughts? Have you ever tested the theory? I've never seen a difference either way. Every time I let the meat rest, I end up with a plate full of juice and a slightly warm piece of meat. I don't think I buy the concept.

Author Mark-Angelo Famularcano ( ago)
Thank goodness you're not into that sous vide fad.

Author Ace Player ( ago)
You had me at "butter blanket"

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