Ultimate Steak Crust Experiment – Will THIS Make Perfect Steak Crust?

Ultimate Steak Crust Experiment – Will THIS Make Perfect Steak Crust?

Hey there, I’m the guy behind Red Meat Lover, where I’m just documenting my meaty food journey—one delicious bite at a time. I love exploring different techniques and flavors, and I’m always down to try something new if it means we might just turn up the tasty. If you’re into mouthwatering experiments and learning how to cook meat better, subscribe to the Red Meat Lover YouTube channel and follow along!

Today, we’re diving into another steak crust experiment—this time testing a secret ingredient that might just change the way you sear steak forever.

The Search for the Perfect Steak Crust

If you've been following the channel, you know we’ve tried a bunch of methods in our ongoing quest for the ultimate steak crust. Some worked great, others... less so. But today’s experiment might surprise you.

What’s the mystery method? Baking powder.
 Yep—you heard that right.

We use baking powder when making crispy chicken wings, so I started wondering… could it do the same magic on a ribeye? It works on chicken by altering the skin’s pH level, helping it crisp up beautifully. So I figured, hey, it might just work on steak too. Let’s find out.

The Setup: Steak vs. Steak

For this test, I grabbed two beautiful ribeye steaks. Ribeye’s got that rich fat content, similar to wings, which makes it the perfect cut for this little crust experiment.

  • One steak (our control): Seasoned with salt only.

  • The other steak: Seasoned with salt and a generous sprinkle of baking powder.

Both steaks were cooked in identical cast iron skillets over identical heat sources. We kept all the variables the same—temps, pans, cooking time—to make sure this was a fair fight. I even used an infrared thermometer to keep things precise.

And just to be safe, I used avocado oil because of its high smoke point. Gotta keep that sear clean!

Time to Sizzle

Once the skillets were nice and hot—around 400°F—it was go time. Both steaks hit the pans and got that initial sear.

Right away, I noticed something interesting: the steak with baking powder started to take on a slightly different texture. It almost looked like it was dusted in flour, giving it a fried vibe. Definitely different from the control steak, which had that classic seared look.

After a quick flip and a few minutes more on the other side, both steaks hit a perfect 120°F–125°F internal temp—just the way I like ’em.

The Crust Test

With the steaks done, it was time for the all-important scrape test. That’s right—I ran a knife along each one to listen for that crispy sound we’re all chasing.

And the results? Surprisingly, the control steak (salt-only) had the crispier crust. It had a satisfying crunch that was missing from the baking powder steak. That one felt just a bit softer.

Visually, both steaks looked almost identical, but the baking powder one did have more of that “fried” appearance. Kind of like it had been lightly breaded.

The Taste Test

Now the fun part—let’s eat.

Slicing into both steaks, the texture was very similar. But when I took that first bite of the baking powder steak… wow. It was noticeably juicier. Same cut, same cooking time, but somehow it had a little more moisture per bite.

Flavor-wise? Both were delicious. Rich, beefy, and everything you want from a ribeye. But the baking powder didn’t add any weird taste (which I know some folks worry about). Honestly, if you didn’t know it was there, you’d never guess.

One interesting note: the baking powder steak actually tasted less salty, even though I seasoned both the same way. Not a bad thing—just something to keep in mind if you try this at home.

So, Did It Work?

Let’s break it down:

  • Crispiness: The control steak won here.

  • Juiciness: The baking powder steak was the clear winner.

  • Flavor: Practically identical—and delicious.

So is this the secret to the perfect steak crust? Maybe not quite. But it is a fun trick that could boost juiciness without changing the flavor. And hey, it didn’t burn, it didn’t taste weird, and it just might be worth experimenting with again—especially on the grill.

Final Thoughts

Would I cook steak with baking powder again? Honestly… yeah, I probably would. It’s not a game-changer for crust texture, but it did help lock in that juice.

If you're curious, try this out yourself and let me know what you think in the comments. I’m always up for trying something new—especially when it means I get to eat two steaks.

And hey, if you enjoyed this steak crust experiment, don’t forget to check out the rest of the videos on the Red Meat Lover YouTube channel.