NEVER Grill Your Steak Again - Try This Old Butcher Trick

🔗 Save money on meat with the 68 butcher methods: https://frankmillerbutcher.comThree books plus the secret recipes audiobook. Most people make the $27 back on the first cart.Steakhouses don’t have a monopoly on great steak. Some of the best cooking techniques were created long before expensive restaurants existed—and they work even better on affordable cuts.In this video, I demonstrate an old butcher method that can transform an ordinary steak into something that tastes like it came from a high-end steakhouse. We’ll cover why it works, which cuts benefit the most, and how to avoid the common mistakes that ruin the final result.CHAPTERS:00:00 Introduction01:45 Cook It Backwards (Reverse Sear)03:35 Pull at 115°F05:05 Salt It the Night Before06:55 Never Bring It to Room Temperature08:30 The 40-Minute Freezer Trick10:10 Thick Steaks Only11:35 Build a Two-Zone Fire13:05 One Chunk of Oak14:35 Dry the Steak Before Searing16:00 Sear in Beef Tallow17:35 Cast Iron & Proper Preheating19:15 The 90-Second Sear20:45 Render the Fat Cap22:10 Pepper After, Never Before23:35 Stop Poking Your Steak25:00 Rest in the Middle26:30 Throw the Marinade Away28:10 Baking Soda for Cheap Cuts30:15 The Koji Trick32:35 Cut Against the Grain34:45 Final Recap36:00 Next Video PreviewIf you enjoy steak, barbecue, butcher tips, Costco meat guides, and old-school cooking techniques, you’re in the right place.Subscribe for new videos every week.#Steak #Butcher #SteakCooking #Ribeye #BBQ #Grilling #Beef #SteakTips #Cooking #Food #CastIron #BackyardCooking #MeatLovers #Steakhouse #FoodScience