I'm gonna reverse sear some steaks today with a very special guest! Hey, guys! THIS
guy! @keto_pek is here, and we're gonna start
right after this. Hey, guys! Welcome to A.D. Keto. My name is Aaron. This is Steve!
This is the channel where I talk about the ketogenic diet. We do some keto food
vlogs, I talk about some keto products, and I do some keto recipes. If this
is your first time here, please consider subscribing, and do click the bell icon
so you get a notification whenever I upload new content. So! My man, @keto_pek
is in the house. Steve, I am so thrilled that you're here. Yeah, man! We're gonna
reverse-sear some steaks. If you guys don't know, this is like the king of
reverse-searing steaks. Like, if you want to figure out how to reverse-sear your steak,
THIS is the guy, right here. So show... show everybody what you've got here,
Steve. So we're gonna try two different kinds of steaks. And I brought two
different ones, so that we can we can try them, and also show you guys the
differences. So I have an 18-ounce ribeye here, that I vacuum-sealed, and then I
also have THIS guy right here, which is a... which is a New York Strip, which is 1.9
pounds. So it's just under, I'd say, about 30 ounces. So it's gonna show you guys the
difference between cooking a real, real thick steak, and also a steak that's, you
know, maybe about an inch thick. Amazing. And we'll have you guys know that
it's... as we record this, it's not even ten o'clock in the morning. So we're getting
our steak on EARLY. So let's go upstairs and we'll get started. Great!
So Steve, for people who don't know what reverse...a reverse-seared steak
is, what is it? What is a reverse-seared steak? Reverse-searing is a process by
which we are going to bake the steak in an oven, at a
very low temperature, until the inside of the steak reaches a desired doneness, and
then we're gonna throw it on a hot frying pan, to just sear it, and finish it
off, and then we're gonna enjoy it. We have two different steaks of different
thicknesses, and we really don't know how long it's gonna take to cook the inside.
So instead of basing it off of time, we're gonna base off the temperature. What do
we do first? All right, so what we have here is we've
got again, two different cuts of meat, and we're going to be... first we've got to
prepare them, and we have to season them. We have some essential tools that we
need. The first thing that you need is you need a baking rack. You want to have
a baking rack, so that you're able to cook the steak from all different sides.
And then the other thing that you need is a meat thermometer. So this particular
brand or style has a probe that's going to go inside the meat, and then we're
going to monitor when the inside of the steak is done, and this way we'll know at
what temperature it has to come out. Look out baby. He got the tools! We're gonna
season these up, and then we're gonna stick the probes in, and we're gonna
stick them in the oven. And check out this stuff that...Steve brought this
Hardcore Carnivore Black... So this actually is a... is a product that I
started using, that I really, really like. And it actually has charcoal in it. Whoa.
It has food-grade charcoal inside of it, and I use it -- it gives a really, really
good flavor, and I'll let you be the judge. So we're gonna use the blackened
seasoning on the ribeye, and then we're just gonna use basic salt and pepper on
the strip . Cool. I will link that that stuff down below. All right, so here we
have a steak that is coming in at just a little... little over two inches.
Ridiculous. Yeah. So this is going to show that we're going to be able to cook
this to as much perfection as the ribeye, which is a lot slimmer. The only thing
that I usually use, if I'm not using the Blackened seasoning, is just salt and
pepper. I have some pink Himalayan sea salt here, or I usually use kosher salt,
usually like a coarser salt, but we're just going to apply it pretty much on
all sides. That is insane, Steve.
Yeah, this is gonna be stellar. I'm actually really looking forward to this one.
I'm not gonna do this side, because that's just the bone. Yeah. Flip it back over, cuz that's the
pretty side. Pretty. Pretty. Now this is the smaller... this is the
18-oz. ribeye from my own private stock. That thing is tiny! Yeah. And I saw you
vacuum sealing this in your IG stories the other day. Yup! You have a new toy to
like, vacuum steal stuff. Yup, that's my new toy. I said, you know, the steak
deals are always coming around, and I like to be prepared. Man, oh man!
So here we're gonna blacken this, and this actually has salt in it, so I'm just
gonna put a little bit of salt on the bottom side, but I don't want to put too
much. But just gonna get a little bit, and then here, I'm gonna actually
apply this rather liberally. Oh, yeah.
You typically only do one side? Yeah, I only do one side on the blackened,
because I've done it on both sides -- it's a little bit too salty. So this, I
would say, these are both seasoned the way that they should be. Cool! So now
we're gonna probe the meat. All right so show me this thermometer.
This is the... Steve actually got this thermometer for me, and I hadn't used it
prior to today, because I'm a loser. Yeah. "Yeah." Basically. There's a couple
different thermometers, and this particular brand works very easily, and
this is why I use it. So basically we have a probe which are gonna stick into
the meat, and then we're gonna set this so that we could just basically walk
away, and we'll get an alarm that lets us know when our steak is done. The key to
probing your meat (ehhhh heh) is we're gonna try to go as center as possible. Yeah. And we
want the steak...we want the probe to be in the center. We also want to kind of
favor the bone, because it's gonna be a little bit on the cooler side on the
bone. Okay. So we're gonna try to do this with a
little bit of precision, and try to get it in the middle as best as possible.
So you want the majority of the probe to be in the middle of the meat. You're not worried about like the tip,
where the tip of the probe ends up. You want like, as much of the probe... Yeah. ...on the meat
Basically, yeah. ...as possible. Yeah, and you'll...you'll actually know, because if
you're using something a little bit smaller, or something like that, you'll actually
know when you're not there, because you're actually going to start seeing a
really, really fast rise, because it's going, you know, the oven is gonna be
hotter, so you're actually gonna see the temperature of the oven, not the
temperature of the meat. So you'll...you will actually see a slow increase, and
then when they're done, we'll know they're done because it's in the
right spot. We'll do it like right here. Take me to dinner, first. Cool. There you go! So that guy's probed.
Yeah, so this guy's probed. So now for the smaller steak, HA!
I just called this a "smaller" steak. SMALLER steak. I just called this a smaller steak, so we're
gonna try to do the exact same thing. We want to get it...this is the bone. We're
gonna try to get it a little bit more towards the bone. So favor the bone side. But we want
to... we want to try to be as center as possible, this way. So we're gonna go
right here. And you know the... the ribeye is a little bit more of a looser steak,
because it's very fatty. So you actually saw the probe going in, but everything
looked alright. It didn't feel like it deviated at all, so we're gonna take a
look at it when we start to cook it, just to make sure that the temperature is rising
rather slowly. Cool! All right, so you want to set your oven to 275 degrees. That
seems low. I don't think I've ever cooked anything at 275. Yeah so...But that's the whole
concept. Low and slow. We want to cook it slow, we
want to cook it low. And we want it to just gradually come up to temperature.
So we're gonna set this right now. You're going up. Ha!
Yup! Pretty sure on my oven, it's the opposite. Sure, OK. Play the "different
oven" card. You just don't know what plus and minus mean, Steve. I know what's going
on. So... Hey look, it's done already! It's already at 275?! How did that happen? Hmm... Hollywood Magic. Yeah, Hollywood Magic. Okay this also
works inside of a grill. So you can actually do the same exact thing, outside
on the grill. Also, this works on other cuts of meat. You can use these
temperature probes on your turkeys, on your chickens, on pork loins. Yeah,
anything. Pork roast, or whatever. It's going to give you an accurate depiction
of what's inside. I've done this method on pork chops. And it works. I've actually
done this on chicken, and it works. Wow. As long as you know that the temperature
setting is for each of those meats, then you can do it on pork chops,
you could do it on pork loin. You could use it on on a whole chicken. You just
have to know where to stick it. (SNICKER) And you just got to know where to where
do you want to place your probe. (SNICKER), and what what you want the temperature to be. We are
children. Yes, we are. All right, let me open up the oven for you.
Yeah. Because we're cooking two steaks... We don't want to cross the streams. Yeah,
we don't want to cross the streams. That would be bad. That would be bad.
So what we want to do is set it to whatever our desired temperature is. So
there's different temperatures for different doneness. Right. And we'll show
those right here. Oh, look at you, Mr. Professional! So there's all of the...as you
can see, if you want it well done, all the way down to rare. Right? Right. Cool.
So I cook my steaks to 125 degrees. What does that give you? That gives me
medium-rare. Okay. Have you... you've seen my steaks. Are they a
little too bloody for you? They look good! Like, if they came out exactly like that, I would
be very happy. All right. We're gonna set that, then. So we're gonna turn this up to 125.
Mm-hmm. We're gonna turn the temperature alert on. Right now, the inside of the
steak is 45 degrees. We're setting it for a hundred twenty-five. So as soon as
these two numbers match, it's gonna beep, and it's gonna tell us it's time to take
the steak out. We'll do the same thing here. 125 degrees. Right now, they're 43
and now... Now we play the waiting game. We wait! Sweet. This is our ribeye, which is
already at 79 degrees, and our strip, which is at 56 degrees. Nice. So already,
you can tell they're cooking at different temperatures, because one is a
lot thicker than the other. So we're gonna be eating ribeye WELL before we're eating
strip. Ho ho. Our ribeye is ready. Normally this whole rack can come out, but since we're cooking two steaks,
we're gonna put that out like that. So this is, in theory, perfectly cooked on the
inside. Yeah, so we could eat this steak if we wanted to. Yeah. There's
nothing wrong with this. So we're getting this hot. And as we add the steak in,
we're going to throw a little butter in, just for a little flavor, just to finish
her off. Nice. Oh, you know what? Before we do that...
So now, we're going to sear the steak. Our cast iron is hot. We're gonna sear it for
about 30 seconds each side. I'm gonna turn this down just a hair.
You already see, this is starting to smoke, so we know...we know we're
ready. [SIZZLE]
So we now have what I would consider to be a perfectly done ribeye. So, right
here is our bone. So we could cut all this open. Let's take a look. Let's see how we
did. Quality control! Quality control. Nice and
pink. You can see it's consistently pink, and there's just a little bit of
browning on the outside -- that's from where we seared it. From tip to tip, we
have nice and pink. Aaron? This... that's amazing-looking steak.
Dude. How? How is it that good? It's the most
moist and perfect steak.
Oh my god, so good!
So steak number one is done, and it is freaking sublime. Look at that! That is... I
know it's blurry, but holy cow. You realize that I eat like this daily?
Like, every night? The seasoning, man. I tell ya, I am getting this seasoning.
It's unreal. I can... I'll definitely post the seasoning stuff down below. It's like
a brunch steak. Yeah! You know? It's a perfect time for steak. You know what the best
part is? We've got another one? Yeah! Yeah, An even fatter one! Yeah, it's bigger!
[BEEPING] That magic sound! That magic, annoying sound! We're done!
So what this is gonna do also -- this is actually going to create some fat, so now
we'll be able to use that to help finish up the steak.
Look how thick that is! Yeah, man!. So this guy is gonna be a little bit tougher to cut into. Yeah, so the
bone ends... the bone's gonna be right here. We have a little bit of meat left over. We'll...
we'll get it. Steve just broke my knife! This is an old knife.
Oh, it's a Heckles knife, too! That's... that's a shame. You come here, and you just break my
stuff. Yeah. Just getting that corner. Do you need a duller knife? Yeah, that'll work. Look at that. All right. So again, perfect
consistency. A little bit of brown on the edge. That's because of the sear. Look at that fat right there, oh my god!
Perfect. Perfect!
I mean this has... this has a lot to offer in here. I usually... I personally gnaw on this.
Yeah. When it's... you know, when I'm all done, but..
Steve just took the strip out,
served it up, and it is, again... That's flippin' perfect, you guys. I mean,
get out of town with that. Look at that! Crazy. Like, there's the initial...there's
the initial wow, but then, like two seconds later, I get hit with another
wave of like... warmth, and like... tenderness. Yeah, I eat like this all the time. Ha ha ha! Unreal, man. Mmm hm!
What did you think? Unbelievable. I was telling you as I was finishing, that I'm not
gonna need to eat for like, at least 24 hours. So, so full right now. But so
delicious. I got one more steak! You had a surprise steak! Yeah, I was saving it for
last. Let's DO it! No, those were beyond great. There is
no other way to make a steak. Like... this is the only way you're ever gonna make a
steak, right? Okay, I mean, you could do it on a grill, but you could do it the same
way. You can keep your heat on one side, keep the steak off to the side, and same
thing -- temperature-regulate it. When it hits its temperature, then you
just bring it over to the hot side, and just... and just do it up quick. Yeah. And take
it off the grill, so you could do it on the grill as well. I've definitely doing this...
definitely during the summer. Yeah. You know? There's really... especially for a
steak of considerable width... That's the thing -- like, if you had a steak like that,
and you were trying to cook... like that [Strip] that we did was two inches thick.
Prior to like doing any sort of reverse- searing, I would just put it in my frying
pan over there for like seven, eight minutes a side, flip it, and hope for the
best when I...you know, yeah -- when I cut it up. This is consistency. This is kind of
foolproof. Yeah, exactly. It's consistency. I mean there's... the only
other way that you could probably get that consistency is doing the sous vide, where
you're... you're heating up the steak in water. But this is obviously just as
effective, and it costs less than buying a sous vide. Yeah!
Okay, we're gonna go back downstairs and wrap things up! See you in a minute. All right, guys, so
that's how you reverse-sear a steak. Learned from the master how to do it, @keto_pek,
Steve. Awesome that he was here. This guy,
if you don't know, recently lost a hundred pounds, and you're even further
along than that, right? Right. Where are you? About 112 now. Dude.
Yeah. Nice work! Thanks. We'll flash some before-and-after pictures down here, if you want.
This is Steve before, and here's Steve... after. Look at that! So where can people find
you, buddy? You can find me on Instagram. My name is
@keto_pek, P-E-K. That's pretty much the only place I'm at, but it's a
great place to go, and it's a lot of fun, and you can see more steakpoarn, and and
other other kinds of... other kinds of creations that I make. Oh and the uh --
trolling trolls. Everything I learned about trolling trolls, it comes from this
guy. He's the master. The Coffee Cup Theater. Yes! Coffee Cup Theater! I love
the Coffee Cup Theater. Oh, is there something I can help you with, sir? What...
What are you doing, Ted?! Damn it, Ted! Thanks, Ted.
That was Ted. That was Ted. He's handsome and dumb. The apple doesn't fall far from
the tree. So yeah, that's it, guys! I hope you really enjoyed this video.
Huge thanks to Steve my buddy, @keto_pek for coming all the way up from the city,
searing a couple steaks. They were delicious.
And I hope you enjoyed this video, and we'll catch you next time!
I like your your apron! Yeah, fancy. Hey guys! This guy, @keto_pek is here! We're gonna s...sh*t, sh*t, sh*t.
What is a reverse-seared steak? Reverse-sear Eghh. Let's try that again. My god, I think
I'm making it worse. Tying a square knot in it? What's going on there? I'm a monkey f***ing a football...
But those were amazing, so we'll see you in just a s...just a... just a quick f***ing minute. I always...
like, can't stick the landing. Hope you enjoyed this video, we'll uh....MAN! I always... For shame.
You know you get somebody a gift, and they don't even use it. Peedo understore kek. Yeah, peedo undertore kek.
Imma do that whole thing over. My eyes were probably darting around cuz I'm
trying to remember where the... where the camera is. Rot therr! Yeah. So that is our reverse sate...
reverse sake steering? You have not had a blooper yet, Steve. There's gonna be nothing
at the end of this video of you messing up. I seriously,
seriously doubt that. Pretty much any kind of doneness you want and then you're
able to just... so let's wrap this up, and we'll head downstairs
and finish things up. ...Steve? Be right there.
[farting sounds] There's gonna be a lot of outtakes on this one.
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