I can't let it rest, I just can't. I put the steak into this shallow porcelain bowl I bought used at Goodwill and immediately I start eating it, yes the juices run out but here's the kicker I just mop them back up with each bite. I know I'm a bad person for not letting it rest but I'm so hungry after work and so alone with noone watching I happily break the rules of proper steak management, no shame, no guilt, and just wind up gulping it down like Komodo Dragon in heat no less. โค
Or you could sous vide at your preferred temp (125 – 140), remove and allow to cool 10 mins on wire rack, then sear in smoking hot pan. Done to perfection – all the way through – and the most tender way to cook almost any meat.
I love your videos and have watched for a few years . Why do you do that hand chopping while you talk ? Itโs a newer thing you do and I am not a fan.
Salt it and air dry it in the fridge for two days. Then get it out 4-5 hours before cooking, giving it time to dry out nicely. Then cook it as per the instructions on this video
Like when you grab something hot and burn yourself, the heat travels inside, pull your hand off and it keeps burning, run it under cold water, keeps burning ๐ตโ๐ซ
36 Comments
Its too cook, its medium
No. You didn't season that steak.
Great vid, thanks for sharing!๐
Thank you for explaining the thermometer, I always thought mine was broken. But the carry over from the heat explains it.
how. how breakthrough
Brother!!!!! I just lost my virginity in my pants watching this!! Also , miss you
I can't let it rest, I just can't. I put the steak into this shallow porcelain bowl I bought used at Goodwill and immediately I start eating it, yes the juices run out but here's the kicker I just mop them back up with each bite. I know I'm a bad person for not letting it rest but I'm so hungry after work and so alone with noone watching I happily break the rules of proper steak management, no shame, no guilt, and just wind up gulping it down like Komodo Dragon in heat no less. โค
Dry brine your steaks for 2 hours before cooking. It will change your steak game forever.
Sou vide still beats it ๐
Or you could sous vide at your preferred temp (125 – 140), remove and allow to cool 10 mins on wire rack, then sear in smoking hot pan.
Done to perfection – all the way through – and the most tender way to cook almost any meat.
Wheres the fridge…
Was your steak frozen before you cooked it?
Not everybody like Med Rare…
nah real men grill steak over charcoal
I love your videos and have watched for a few years . Why do you do that hand chopping while you talk ? Itโs a newer thing you do and I am not a fan.
Overcooked…
Salt it and air dry it in the fridge for two days. Then get it out 4-5 hours before cooking, giving it time to dry out nicely. Then cook it as per the instructions on this video
Agian someone who likes burnt pepper.
Stop call it new york strip!!! the right name is tenderloin or contre-filet this is what Chefs call it!! BASTA
I tried this technique and ended up whipping my fridgeโs ass๐๐
thatโs why people put cold butter to melt on steak so that stop or reduced
Like when you grab something hot and burn yourself, the heat travels inside, pull your hand off and it keeps burning, run it under cold water, keeps burning ๐ตโ๐ซ
lol whatโs with Americans and stake
Final rest time?
The hands moving back and forth is really annoying ๐
Carry over is BS. 2-3 degrees tops
The problem: Smoke smoke smoke.
The solution: grill it outside. Let steakhouses deal with the smoke
Hardest part is not just eating it right away
Medium Wear
FAR too complicated just pull it at 120 and rest for 5 min
poor fridge
Haven't see you dude. Glad to see you're still doing well!
That's just right. . .
if you like a nice sear. . .
which I DON'T ๐
The key to a great steak is a high temperature and a room temperature steak don't ever start with a cold steak
Searing 3 minutes a side is already too much! Just stop there.
That dude can cook ๐