Steak braten – so wird‘s perfekt!

seasoning afterwards. Thirdly. Straight from the fridge or letting it sit out. And with that,

a warm welcome to Henssler's Quick Ones. Today we're doing the big steak test.

And how do I cook a steak correctly? We always say, for a steak to cook perfectly in the pan,

you have to take it out of the fridge in good time, so that it cooks wonderfully evenly.

Today we're doing the test: is that actually true? Here's a steak,

both are the same quality, cut from the same piece. This one, straight from the

fridge, is currently 5 degrees. Now I'll just put this in. Okay, let's see,

this has been sitting out for a long time. How high is it? It's up to, well, come on,

let's say here, 18 degrees. That means a difference of 13 degrees. That was the first one.

Okay, let's take a look. And we'll remember, the steak that's from the fridge, we don't season it beforehand.

We season the other steak beforehand. We're showing a sirloin steak. We have the fat cap here.

You can, if you want, score it a bit, so that the fat renders out a bit.

Let's see here. We don't have a big fat cap here, so that's a given.

Now we season the steak that we took out beforehand, with our seasoned salt and pepper.

Press it in a little, turn it.

Pepper, and a pinch of salt too.

Nothing goes on this one.

You always read, you always hear, if you season it beforehand, the pepper and salt will burn, it'll get crusty and so on.

We're testing which tastes better, above all else.

Now, important when cooking steak, a hot pan means put the pan on, don't add the oil to the pan yet, but only when the pan is hot.

Okay, then I'll put my hand over it and I can already feel, oh yes, the pan is heating up.

We'll let it work a little longer, the induction, these things are working.

Now, not too much, but we need a bit of cooking oil with a buttery flavor.

First, it goes into the pan. Distribute the fat, please.

Our unseasoned steak, straight from the fridge, opposite the other steak.

Now is the moment where you also keep the heat of the pan up high,

because the product is often cold, or colder than the pan's current temperature. That will be around 200 degrees. And if you lower the heat now, the whole pan will cool down because of the product. Keep the heat up briefly now, sear the meat, and then we'll wait loosely, I'd say a minute until

we turn it. The last seconds are ticking by. I lowered the heat slightly 30 seconds ago.

Now we turn the steaks. Sear this one and then come over here, let's take a look.

Look, you can already see a difference. Dr. Freaks, explain to us, what are we seeing here? Well, so

on the right side of the image, we see the thing that was seasoned and warm. You can definitely see a

much more closed and evenly thicker crust. I don't know if you can see that well now.

thicker crust because here, for example, it's still quite pale and stuff. That's simply because

that with the warm steak, the meat sugars simply caramelize through sweating, so to speak, because they

emerge from the surface. That's called the Maillard reaction. That's what we want. We

create natural glutamates through a technique, so to speak. Yes, beautifully explained. We are

now, I've gone down from level 9 to 6.9 or 7. We'll let that cook for a minute too,

then we'll look at the other side again. We've chatted about it a bit.

Now let's see. So, you can see it here. Let's turn it back again. Similar

result. Here, it's simply a nicer appearance, nicer browning. Of course, we no longer have

this effect like at the beginning, when the heat was so high. And what we're going to do now is fry the

other side for another minute and then turn it again, and then we'll see each other again. Each

side has now had two minutes, and now we'll put it on the fatty side so that the fat gets

nicely rendered and also a bit crispy. Now we'll turn the whole thing over to the

other side. So you can see the fat edge here on top now, beautifully seared. And then we'll have about

20-30 seconds on the other side. Now, pull the steaks out of the pan, we don't need direct heat anymore.

Now we add a generous knob of butter, a bit of thyme, a bit of rosemary, then

we have garlic, so a clove, then sauté it a bit, so here, so you can see it goes into the

butter. Briefly turn it back. Low heat. The residual heat of the pan is now enough for the

butter to start to melt slightly. Look, the aromatics are going into the butter. What you can also do now is naturally

take the melted butter. I think I need a little more in there.

You have to drizzle, not dump, and then always add the herbs in again for real

flavor. This is called the clarified butter, which is slightly browned.

And it bastes the steaks again. Nice, but now let the butter run in here, the

herbs, turn them over once in a while. Now pull to the side, put the herbs on, in the butter

let them steep for about a minute. So, take both steaks out. Here's the steak,

that we had, that we seasoned and that was warm. So, now let's look at it

visually. Both sides. You can see here, it actually has a strong crust, which is a bit

like washed off. But here, the first side that we laid down, we'll let it also briefly

let it rest a bit, we've already let it rest in the butter, that it still tightens a bit

pulls together again. The meat juices, or rather the meat juices don't pull together,

It's contracted. Now it's relaxing a bit, so that it doesn't all run out immediately when we cut it.

But you can see visually.

You still have to season it now, right?

Exactly, that's coming up soon, yes.

You can see here, the second side, I'd say, is just like the other one.

But you can see, the seared side has significantly more crust, significantly more aroma.

Now we'll season our meat well first, good catch.

So, now salt and pepper.

and pepper on it.

Let it rest a bit, then we'll cut it.

Now it can go.

We're cutting our first steak.

This is what we seasoned and see here, wonderful.

Medium, tender, core temperature approximately 53, 54 degrees.

So, let's take a look here.

Perfect.

That looks great.

Same time, because it turns thick.

Let's see if there's already a visual difference.

And you can see now, so, indeed, wow, look, exciting.

Same time, really tough.

So, we can see here at the back, you notice, it's a bit more stable in the cut, I already notice.

It's gotten a bit more, but in the middle, you can see where it's thickest, it's actually a bit tough.

in other words, it turned out a bit rare.

Medium rare, almost towards rare,

where we used the same time. And you can also see with this meat here, it's also pulling a bit now, you often have a gray edge with cold meat because it already has a lot of temperature. Before the heat gets in, it's already grayed.

before it goes further. That's why the clean cut, the clean look speaks for,

that you really say, you should take it out beforehand. Smell it and you come

We're setting up the camera, we'll try it together.

Picture is set.

Hello.

Now we'll both try.

Here's the plate.

We've added a bit of butter on top again.

Let's try the steak first, I'd say, directly onto the fridge.

You a piece, me a piece.

It's of course still a bit tough now.

Yeah, good, but all the better for it.

you feel, as I said, notice that it's a bit drier on the outside and actually

a bit tough, it doesn't taste as evenly cooked. Yeah, let's see, you can't really

see it properly, because I'm trying it, and I have a completely different

opinion about it than how it looked. It hasn't gone far enough,

it's a bit tough because of this. It's a bit... It's firm, but I think on the outside

it's almost a bit dry. You can see it too, very clearly. A hard crust.

Now we'll take the other one. So. And above all, I find the seasoning okay. It's okay, yeah.

different, different, so completely round, you definitely notice the difference is

that you also have the crust and not this outside toughness. With this

shouldn't be wobbly and stuff, that's gone. It's like a wonderfully cooked piece, it tastes the same on top, on the bottom, in the

middle. It's worth taking it out beforehand. Yes, and above all, it's also worth it

to season it beforehand. Yes, I think so too, because the flavor, during the process, completely

goes in there. You haven't burned anything at all, which you could do at the end, still

a pinch of salt on top. Yeah, well, you can always do that. We'll conclude, you now know how to pan-fry a steak

left, right, left, right, edge, edge, to the side, butter, we take the steak out beforehand.

We take the steak out here, always better.

And we season the steak beforehand.

But I'll say it again, so that nothing goes wrong on the channel, a comment.

Only season quick-frying steaks beforehand.

Exactly. In that spirit, happy day.