POV How to Cook a Steak

Summary by Krater

The video demonstrates how to dry-brine and prepare a ribeye steak in the refrigerator over several days before pan-searing and basting it with butter, garlic, thyme, and rosemary. The host concludes that dry-brining a ribeye for 2 days yields a well-browned exterior and a juicy interior with even doneness.

From the video

Answers: How do you dry-brine, cook, and pan-sear a ribeye steak?

• ribeye steak
• dry brining steak
• pan-searing steak
• butter basting steak
• meat thermometer

Ingredients

• 1 1/4 lb ribeye steak
• salt
• olive oil
• butter
• rosemary
• thyme
• 1 chunk shallot
• 1 clove garlic
• bourbon
• mustard
• chicken stock
• pepper

What it concludes

• Salting a steak and letting it sit in the refrigerator overnight or longer allows the salt to work into the meat, dries the surface, and extends shelf life.
• Elevating a steak on skewers in the refrigerator allows air circulation to dry the surface completely, resulting in a better sear.
• Using a meat thermometer is the only reliable way to check doneness, as poke tests are inaccurate.
• Basting a steak with melted butter and pan juices helps speed up cooking, evens out browning, and keeps the meat moist.