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Currently Playing: We Tested Every Steak 'Myth'

AD: Made In is offering up to 20% off during their End of Summer Savings Event. Use our link and get some of the best deals of the year. https://madein.cc/0826-fallow We put the biggest steak cooking myths to the test to find out what actually makes the perfect steak. Does searing really lock in the juices? Should you bring steak to room temperature before cooking? Is bone-in beef more flavourful? Does pepper burn in the pan? Should you rest your steak? And is reverse searing actually better than the classic method? Then, using only the techniques that survive the tests, we bring everything together to cook our ultimate steak. Does searing lock in the juices? Does bone-in steak actually taste better? Does resting really make a difference? We put every steak myth to the test, side by side, to find out what's real, what's nonsense, and how to cook the perfect steak at home. As chefs cooking thousands of steaks, we've heard every rule going. So we tested them properly: searing, tempering, dry brining, bone-in vs boneless, pepper burning, resting, dry aging, sous vide, flipping once vs constantly, the finger test, MSG, butter basting and reverse sear. Some myths survived. Some were busted completely. And we used only the ones that passed to cook what we think is the ultimate steak. Whether you cook steak in a cast iron pan, reverse sear it, or sous vide it, this is everything you actually need to know, backed by testing, not tradition. Video Chapters: 00:00 - Intro 00:13 - Searing 01:50 - Tempering 03:11 - Dry Brine 04:25 - Bone-in 05:52 - Video Sponsor 06:50 - Pepper burns 08:37 - Resting 10:12 - Dry-age 12:07 - Flipping 13:47 - The hand test 15:12 - Sous vide 17:01 - MSG 18:01 - Reverse sear 19:37 - Baste 22:15 - THE ULTIMATE STEAK