Step 1/6Why most steak advice fails
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The Only Steak Guide You Will Ever Need
2.9M views 4 days ago #steak #castiron #reversesear
Pan, oven, fire — none of it matters if the fundamentals are wrong. This is every rule we cook steak by at Tastemade, in one video: picking the cut, dry brining, reverse searing, butter basting and the rest that most people skip.
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Pinned by Tastemade
@Tastemade4 days ago
Full written guide with temperature charts is on the site — and yes, the 40-minute salt rule really does have a citation. Thanks for watching, tell us what to break down next.
@marisacooks3 days ago
The reverse sear section finally made it click for me. Did a 4cm ribeye tonight exactly as shown — edge to edge medium rare, best steak I've ever cooked at home.
@gregorwalks2 days ago
20 years of cooking and I still learned three things. The bit about salting windows at 8:22 should be its own video.
@devonplates2 days ago
Line cook here. This is genuinely how we do it at the restaurant, minus the blowtorch. Sending this to every friend who keeps flipping their steak forty times.
@ines.batch1 day ago
Made the compound butter from the basting chapter and put it on literally everything this week. No regrets.
@marisacooks18 hours ago
Came back to say the resting chart at 10:14 also works perfectly for pork chops.
You're all caught up
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