Most People Are Cooking Steak Wrong! Try These Japanese Tricks Instead

Comments · 90

• MA

  @mayatanakayt · 2 weeks ago · pinned

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• HA

  @HaroldWilkie-t3g · 2 weeks ago

  I cook my steak the way you said not to.If that helps and now i&apos;m going to do it your way

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• FY

  @FYoung-n7h · 5 days ago

  I’ve looked at a lot of these and this is by far the best explanation I’ve ever seen

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• NO

  @Northerner999 · 2 weeks ago

  This is going to take a little bit of practice. I thought I new how to cook a good steak but not quite

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• MR

  @mrbulldog928 · 6 days ago

  I kept asking myself how do i keep the steak flat not curling up such an &nbsp;easy fix your idea of cutting the fat so easy but magical to know in my opinion great tips to know thankyou

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• TW

  @twitafftwitaff7029 · 2 weeks ago (edited)

  I use beef tallow. Except for the Sakai wash and putting knicks in the fat cap, I pretty much cook steak in a similar way. Quarter teaspoon of granulated coffee with the butter and garlic also brings forth depth in the flavour.

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• DA

  @davereiniger7254 · 2 days ago

  IT WORKS BEUTIFUL...EVERY TIME...Pork Chops as well.

• MA

  @maggiepennington5583 · 2 weeks ago

  Place it on the counter and let warm up to room temperature! Wait to cut it when you take it out of the pan and let it rest!

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• JE

  @JeffreyThompson-d9z · 6 days ago

  &quot;CAST IRON&quot; is the only way to go!!

• JJ

  @jjbode1 · 2 weeks ago (edited)

  Letting the salted meat dry is my favorite piece of new advice. &nbsp;I haven&apos;t waited, &nbsp;Quite a surprise. &nbsp;You are very meticulous.

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• SH

  @shawnadamek2742 · 2 weeks ago (edited)

  This technique does not work as well as reverse searing. Put your steak in the oven at low heat until the internal temp comes to 115F for a medium rare steak, and 120F for medium. Take it out of the oven and sear it in a very hot pan or on the BBQ for 30-60 seconds per side. <br><br>You have avoided a long rest period, made sure you cooked the entire steak through and put the best crust on the outside without compromising the internal steak temperature. <br><br>Try it. It works better than this old school technique which takes longer and still leaves you with a thick grey ring around the outside.

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• GE

  @GeorgiaMills-k3d · 2 weeks ago

  I do a lot of what you mentioned, but didn&apos;t know about the s was saki. Butter and garlic is great. I really appreciate all your hard work and time doing this video. Thank you from Richmond,Va

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