The Best Way To Cook Steak? | Techniquely with Lan Lam

Summary by Krater

The video demonstrates a cold-searing method for cooking thick-cut steaks in a nonstick skillet to achieve edge-to-edge pink doneness without the mess, equipment, and time investment of sous-vide.

From the video

Answers: How do you cook a thick-cut steak using the cold-searing method?

• cold searing steak
• reverse sear vs cold sear
• sous-vide steak at home
• cooking thick-cut steaks

Ingredients

• 1.5 in thick strip steak
• 1/2 tsp black pepper
• coarse salt

What it concludes

• Cold searing produces a great crust and edge-to-edge pink center while being faster and requiring no special equipment compared to sous-vide.
• Salting the steak right before cooking draws out moisture and impacts the sear, so salt should be added well in advance or after cooking.
• Cooking a 1.5-inch thick strip steak in a cold nonstick skillet with no oil and flipping every two minutes allows the meat to cook in its own fat while building a crust.
• Resting the steak for 5 minutes after cooking allows the juices to settle so they stay in the bite instead of on the board.