How to make Steaks at home better than a steak house

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat, while pork chops are more affordable.

Cooked 15 steaks over the past few days to prepare for the video.

Thanked ButcherBox for sponsoring the video and supplying the steaks.

Discussed the importance of fat content and tenderness when choosing a steak.

Explained the USDA grading system for beef: prime, choice, select, standard, commercial, utility, cutter, canner.

Highlighted the difference between exterior fat and intramuscular fat (marbling) in steaks.

Recommended the ribeye, strip steak, and tenderloin as common cuts for pan searing.

Stated that ribeye has the most marbling and beefy flavor, followed by strip steak, then tenderloin.

Encouraged viewers to choose a steak based on their preference for fat content or tenderness.

Explained the importance of salting the steak and how it amplifies flavor and affects texture.

Recommended using 1.5% salt by weight for a dry brine, which is about 4 grams of salt for a 280 gram piece of steak.

Discussed the timing of salting the steak: before cooking, right before cooking, or after cooking.

Conducted a taste test comparing a steak salted two hours before cooking to one salted right before cooking, noting the difference in flavor absorption.

Mentioned that salting in advance allows the salt to diffuse into the meat, enhancing flavor.

Cooking Techniques

Spice Level:

Allergens