Chris Young's video on How to Sear a Steak

[GolfGeezer]

I found this to be really informative. Two Extreme Ways to Sear a Steak (and 3 Easy Ones) - YouTube

I tend to do forward sears, then indirect to bring steaks to desired doneness if using my gasser and GrillGrates. Using sous vide first and then reverse searing is the other method I like. However, this video really shines a light on the science of cooking and searing.

Thanks Chris Young!

[Jim White]

I almost never watch videos, but this was tremendous. Thanks for posting.

[Huskee]

Chris you had go and put math into my steak cooking, dern you.

Does anyone still cook steaks (or burgers or chops for that matter) on a hot grill or pan all the way at the same high heat anymore? Besides my mom?

When I'm doing charcoal steaks I too prefer front sear, it's a slower way to hit your target temp instead of trying to hit it while everything's blasting. Deep fry? Wow, if I had a way to store that much used oil for repeated uses I'd try it.

One of my favorite ways lately is reverse sear on the pellet cooker first, to gently give it some subtle, delicate smoke, then sear on the hot griddle. But when I reverse sear, like he recommends I too cool them before the sear, especially so if the temp got away from me and is close to my target already. That is more great advice that I 100% agree with.

[Mosca]

If I have anything 1” thick or less, yes. Just keep flipping.

[Mosca]

I want to gnaw at that bone at the end.

[JeffJ]

i reverse sear my steaks. Also, I've developed a technique that I call "The Freezer Trick". I put my steaks in the freezer for about 20-30 minutes per side (depending on thickness) so that the exterior is mostly frozen but the interior is not. Meat cooks from the outside in and the freezer trick is an expansion of the reverse sear. The end result is evenly cooked steak throughout.

[JeffJ]

This is an example of a reverse sear and freezer trick steak.

[STEbbq]

chefchrisyoung

[GolfGeezer]

Good catch! I didn’t look that closely. Doh!

[Donw]

Thank you for posting this. And thank you Chris for a great video.

[Jerod Broussard]

What a jerk, I was wanting a Combustion thermometer before he even started talking about it.

[captainlee]

Flashback to college physics classes while watching a steak cooking video. Great video in spite of Delta T.

[smokenoob]

Holy Thermodynamic Cow! He also had me at “Predictive”
great video!

[captainlee]

He forgot to discuss the coefficient of thermal expansion, critical in steak searing.

[fzxdoc]

Wow that almost-full-to-the-top pan of hot oil scared the beejeebus out of me. He was right on the edge of an oil fire and a mess on the stovetop. I now mostly deep fry in my wok, and wouldn't think of having it more than half full. But that deep fry bit was so much fun to watch!

Plus it was cool to watch that thermometer go into the hot oil with no problems.

Kathryn

[Histrix]

...

[TripleB]

Great video. Learned a lot. But I will remain a front sear guy on steaks over charcoal. Two reasons:

1) I love to cook outside, on my grills, in my BBQ area. Fortunately, I live in So. Cal. and can be outside just about all year long. Can't ever see myself cooking steak in a pan. Just no fun.

2) I like a bit of char on my steaks. Maybe it was from growing up with my Dad burning steaks, but a little bit of char mixed with seasoning and butter is my world of deliciousness. If my steaks come out a bit cooked more on the edges and not that perfect edge to edge pinkness for medium rare...so what. Still better than a majority of the steak houses in my area.

Thanks for posting this video

[Starsky]

Very informative. I was not letting my steaks cool long enough

[hoovarmin]

Gosh I loved this video and I'm wondering how there's a thermometer out there that I was completely unaware of. Like Kathryn, I was super impressed seeing it brave the grill, pan, and even hot oil. Must be a good product, or they have so many of them that they are disposable.