Cook Steak Like A Chef
Cook Steak LIKE A CHEF is a medium American recipe that serves 2. 850 calories per serving. Recipe by Fallow on YouTube.
Prep: 37 min | Cook: 5 min | Total: 52 min
Cost: $9.12 total, $4.56 per serving
Ingredients
- 12 oz Ribeye Steak (Trimmed, about 1‑inch thick)
- 1 Tbsp Canola Oil (High smoke‑point oil)
- 1 tsp Kosher Salt (Season just before cooking)
Instructions
Bring Steak to Room Temperature
Remove the steak from the refrigerator and let it sit uncovered on a plate for about 30 minutes until it reaches room temperature.
Time: PT30M
Season the Steak
Sprinkle the kosher salt evenly over both sides of the steak. Drizzle the tablespoon of canola oil over the meat and rub gently with your hands.
Time: PT5M
Preheat the Pan
Place the hexagonal cast‑iron skillet on high heat. Allow it to become smoking hot, about 2 minutes, testing by flicking a drop of water – it should sizzle and evaporate instantly.
Time: PT2M
Sear and Flip the Steak
Add the steak to the hot pan. Using tongs, flip the steak every 30‑45 seconds to ensure even heat distribution and a uniform crust. After about 5 minutes total (2‑3 flips per side), insert the thermometer into the thickest part; it should read 48°C for medium‑rare.
Time: PT5M
Rest the Steak
Transfer the steak to a plate and loosely cover with foil. Let it rest for 10‑15 minutes; the internal temperature will rise a few degrees and juices will redistribute.
Time: PT15M
Slice and Serve
After resting, slice the steak against the grain into ½‑inch strips and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 850
- Protein
- 70g
- Carbohydrates
- 0g
- Fat
- 60g
- Fiber
- 0g
Dietary info: Paleo, Keto, Gluten-Free
Ingredient Substitutions
- Instead of Ribeye Steak: New York Strip, Sirloin
- Instead of Canola Oil: Vegetable Oil, Avocado Oil
- Instead of Kosher Salt: Sea Salt, Table Salt (use less)
Equipment Needed
- Hexagonal Cast Iron Skillet
- Tongs
- Instant‑Read Meat Thermometer
- Cutting Board
- Sharp Chef Knife
- Plate for Resting
- Timer or Stopwatch
Critical Steps — Do Not Skip
- Allow steak to reach room temperature before cooking.
- Preheat the pan until it is smoking hot.
- Flip the steak every 30‑45 seconds for an even crust.
- Cook to an internal temperature of 48°C for medium‑rare.
- Rest the steak for at least 10 minutes before slicing.
Chef Tips from the Video
- Use a cast‑iron or heavy‑bottomed pan for the best heat retention.
- Let the steak rest on a warm plate (not cold) to keep it from cooling too quickly.
- A quick splash of butter at the end of cooking adds richness without affecting the crust.
Troubleshooting
Steak does not develop a crust.
Make sure the pan is smoking hot before adding the steak and avoid adding too much oil.
Steak is overcooked after flipping.
Reduce the total cooking time and monitor internal temperature closely; aim for 48°C before removing from heat.
Steak sticks to the pan.
Ensure the steak is dry and the pan is properly heated; use a thin layer of high‑smoke‑point oil.
Storage
Refrigerator: Store leftover steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑safe wrap and freeze for up to 2 months.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak with salt up to 2 hours ahead; keep refrigerated uncovered to dry‑brine.
- You can pre‑heat the pan while the steak rests at room temperature.
Frequently Asked Questions
What is the cultural significance and history of steak in American cuisine?
Steak has long been a symbol of American abundance and frontier cooking, evolving from cattle ranching traditions in the 19th century to a staple of diners, steakhouses, and home cooking across the United States.
What regional variations of pan‑seared steak exist within the United States?
In the Southwest, steaks are often seasoned with chili powders and served with salsa; in the Midwest, a simple salt‑and‑pepper crust is common; the Pacific Northwest favors cedar‑plank grilling after a sear for a smoky flavor.
How is a perfectly cooked steak traditionally served in classic American steakhouses?
Traditional American steakhouses serve a hot‑seared steak on a warmed plate, often with a side of au jus or a pat of compound butter, and accompany it with classic sides like baked potatoes, creamed spinach, or grilled asparagus.
During which occasions is steak commonly featured in American celebrations?
Steak is popular at holiday gatherings such as Fourth of July barbecues, Thanksgiving dinner alternatives, and birthday or anniversary meals where a premium cut signifies a special treat.
What authentic ingredients are essential for a classic American pan‑seared steak?
The authentic ingredients are a high‑quality cut of beef (ribeye, strip, or sirloin), kosher salt, and a high‑smoke‑point oil; butter or herbs may be added at the end for flavor but are not required for the basic technique.
What other American side dishes pair well with this pan‑seared steak?
Classic pairings include garlic‑mashed potatoes, roasted Brussels sprouts, creamed spinach, a simple arugula salad with lemon vinaigrette, or a buttery corn on the cob.
What are the most common mistakes to avoid when making Chef‑Style Pan‑Seared Steak?
Common mistakes include cooking the steak straight from the fridge (resulting in uneven doneness), using a pan that isn’t hot enough (no crust), flipping too rarely (heat builds on one side), and cutting into the steak before it rests (juices spill out).
Why does this recipe call for flipping the steak every 30‑45 seconds instead of searing one side completely before turning?
Frequent flipping prevents one side from overheating, creates an even crust, and helps the interior reach the target temperature faster without overcooking the outer layer.
Can I make this pan‑seared steak ahead of time and how should I store it?
Yes, you can sear the steak ahead, then let it cool, wrap tightly, and refrigerate for up to 2 days. Reheat gently in a low oven (120°C) and finish with a quick pan‑sear to restore the crust before serving.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on straightforward, technique‑driven cooking tutorials that emphasize kitchen fundamentals, equipment mastery, and simple yet flavorful home‑cooked meals.
How does the YouTube channel Fallow's approach to cooking steak differ from other cooking channels?
Fallow emphasizes minimal seasoning, precise temperature control, and frequent flipping to achieve an even crust, whereas many other channels rely on high‑heat searing followed by oven finishing or heavy butter‑basting.
Last updated: August 21, 2026
