Every Way to Cook Steak (34 Ways)

Steak is LIFE!

Josh: "No BS cooking methods!" Also Josh: sticks ribeye steak into toaster

Here is my only "complaint" about this video, all of you knew the method before you rated it. To truly find the best way to do something, a blind test is key. That way you say "Method 2 is nice, but 12 is best" and then you can complain at "THAT WAS AIR FRYER" or rejoice at "YES, REVERSE SEAR WON" after you rate.

Vikram's rating is so weird, I suggest doing this kind of challenge without letting Vikram and other guy not knowing what you actually did

I liked my own comment

Tandor makes a lot of sense since the beef fat that is rendered basically bastes itself as it drops down, similar to different cultures style of skewered meats. Looked incredible

I'm sorry, Vikram is likely a nice fellow, but with all due respect, his comments/score towards tartare will forever cast a shadow on my personal opinion of him.

This very trio (Joshua, Vicram & Cam) is my absolute favorite, the chemistry between them is off the charts. Please do more videos together! ❤

Did anyone else notice they gave the propane grill 2 extra points? 8.2+7.8+7=23 not 25 Edit: Also, just want to say, it doesn't bother me, just an observation that I was curious if other people shared. Thanks for the responses/likes!

As an Argentine, I can add that traditional chimichurri is made without shallot or chili and needs spices such as oregano, sweet paprika, and red pepper flakes. Other than that, it looks great Josh!

I love how your narration almost feels like you're watching the video with us for the first time. Great entertainment. Thanks josh!

The best steak I have ever had was after a week of camping on an island. They gave us each a steak and told us to cook it ourselves, so I put it over a campfire, 2 minutes each side. Idk if it was because I was tired of chuck box food, but the flavor was a solid 10. I am going to have to go next time that trip comes about, just to have that experience again.

You can’t just try a sauce directly as the judging point. A sauce is meant to enhance the flavor of something, so if you try it on it’s own, it should be too strong of a flavor to be enjoyable, because it isn’t meant to stand on its own. You should be dipping a small piece of steak into it to get a better idea of how it tastes.

You know Josh made it when he is being sponsored by Google... on their own platform.

I have cooked a steak or two on a charcoal grill in my day, you guys rating it so low really hit me right in the deepest part of my soul.

You are my go to for any new recipe I try to make. Every single recipe you have shared has turned out genuinely awesome even with my limited skill. I just used your lasagna recipe for a party my daughter threw, and even the people who say they don't usually like lasagna absolutely devoured it. People think I'm a good cook nowadays, and that is all thanks to you and your recipes. Best channel out there IMO. Just wanted to say thanks for dropping all the "bussin" recipes and vids.

I actually believe if you take a bunch of amateur chefs and make a very simple menu based on this series, you'd have a banging restaurant. Imagine Tandoori Steak au poivre just being in a restaurant, Classic and safe, yet unique so people will want to go there. With that smokey burger. High end menu for sure.

As a sous vide enthusiast, you need to cook it for closer to 3 hours, that is what makes it tender.

So I heard of steak au pouive when this video came out, and 5 days later I made one. I am in heaven. Thank you Josh. 10/10

Roasting/broiling been coming in very respectably in this and the potato challenge and I'm glad to see it. I work as a personal/pro chef and I use the broiler A LOT because direct heat is awesome for Maillard development but there's no splattering pan or filthy grill grate to clean up. Also doesn't require a ton of oil to get that hard sear on things. Pro chefs know: the oven is the most useful piece of cooking equipment in a kitchen; the broiler is chronically underused at home. In a commercial kitchen you might have a salamander, but in the home the broiler is a decent substitute that produces great, consistent results.