Steakhouses don’t have a monopoly on great steak. Some of the best cooking techniques were created long before expensive restaurants existed—and they work even better on affordable cuts.
In this video, I demonstrate an old butcher method that can transform an ordinary steak into something that tastes like it came from a high-end steakhouse. We’ll cover why it works, which cuts benefit the most, and how to avoid the common mistakes that ruin the final result.
CHAPTERS:
00:00 Introduction
01:45 Cook It Backwards (Reverse Sear)
03:35 Pull at 115°F
05:05 Salt It the Night Before
06:55 Never Bring It to Room Temperature
08:30 The 40-Minute Freezer Trick
10:10 Thick Steaks Only
11:35 Build a Two-Zone Fire
13:05 One Chunk of Oak
14:35 Dry the Steak Before Searing
16:00 Sear in Beef Tallow
17:35 Cast Iron & Proper Preheating
19:15 The 90-Second Sear
20:45 Render the Fat Cap
22:10 Pepper After, Never Before
23:35 Stop Poking Your Steak
25:00 Rest in the Middle
26:30 Throw the Marinade Away
28:10 Baking Soda for Cheap Cuts
30:15 The Koji Trick
32:35 Cut Against the Grain
34:45 Final Recap
36:00 Next Video Preview
If you enjoy steak, barbecue, butcher tips, Costco meat guides, and old-school cooking techniques, you’re in the right place.
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