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Then what is the animal species called?

Your editor did you dirty with the backtrack at 1:33 but thank you, your advice still helped

A REAL COOK WOULD USE A GAS OR PROPANE STOVE 😏

Fix the music please

I think I've been cutting it with the grain. No matter how expensive the steak, it is chewy. Well, at least I've developed strong jaw muscles. Your explanation was good. Better than any I've seen so far. (I'd like to say politely, the loud music was distracting and make it hard to concentrate on your words).

they got drugs in it

I really liked this... I just realized I'm out of a1 sauce and balsalmic vinegar. This worked out pretty perfect. I used it as a marinade for the steaks and the extra I added a bit of cornstarch to thicken it up for actual sauce. It doesn't taste exactly like a1 but it's pretty close and low effort in a pinch. Thank you

Thankyou for explaining that without pretence, advertising, leadup, clickbait, or waffle. Just question & answer, perfect.

Ok. Salt, pepper, any degrees will work and 10 minutes😂😂😂idiot

Just made this it is absolutely delicious the only thing I would say is as like a table spoon of flour to make it a little thicker❤

Background music is so loud I couldn’t hear you which is too bad because you seem to really have the information I need. Maybe repost with no music?

Ok...I can taste the semblance. Kudos

what is happen for the plastic one?

Sometimes, even a fishy taste, which I can't stand.

That's barely a bull😂

it makes cancer. foil should not touch food. do not forget. please use paper.

Happy fourth of july to you as well 🎉🎉🎉❤❤

5-6 INCHES IS CONSIDERED SMALL??????????

Lot of talk and only shows how to cut when cooked, one has to also cut raw, way too long

I thought tenderizing meat was using a fork and stabing it all over and then flipping and doing the other side

Thank you so much. This was so helpful.

good advice until the counting part

I was looking for videos to tell us what to do though

Swear that soirloin is a fillet

Yum were can I get some of those

I throw them in the dishwasher. Aint nobody got time for that😂

Instead of putting your thumb in the middle of the patty, just smash it so it will cook evenly.

You know why women could not be trusted to cook steak? Because it’s bright outside. Get your patriarch a beer, encourage some wood options and look pretty with the salads € bread.

Thanks I was always curious about this

annoying music....you don't need it.

I think u are AWESOME! Luv watching u cook on food network. You make me soooo hungry for your food. Wish I was in New Jersey

Great demonstration. Thank you

What country sells steaks in plastic bags? Like it’s army rations or space food…….what second!!! 20 minutes!!!! No no no. I just tried this tonight and like 6 minutes was plenty, your steak probably 8. Just realized your airfryer doesn’t have a temp setting…..weird

20 min seems long

girlfriend you need to sharpen that knife 😂🔪

Thanks! You really helped. I have to try that! Diane

😳THIS IS A SIN MA’AM JUST GET A TREAGER

Someone just throw a whole meat cause they couldn’t chew it after it cooked very well…..lol

Taste like chicken😂

Beautiful chest hair my man

Why not organic grass fed organic grass finished and year round pasture raised?

Bought some of these last week and they were delish. Nice and thick too😋🥩 #NYstrip

Just gave it a try. Tastes just like it! Only thing is, it's a lot thinner. Guess if u wanted to go to the time & trouble, you could cook & thicken with cornstarch? (Maybe will try sometime.) But I needed something quick & easy, so this beats all those complicated recipes with raisins & everything...

It... It happened!!!

Boiling the brine? From what planet is this lady? Yo, we're not making soup here. There is no need whatsoever to add any heat to any brine, ever. You are welcome, that is all.

Actually hot water is not recommended because it does actually cook the meat and science clearly tells you tjat you can melt ice quicker with cold water than you can hot water so heller cold water works best and quickest to thaw meat also flattening your meat like ground meat and any other kind that you can actually flatten saves the most time in thawing, between flattening it and throwing it in cold water you can literally thaw any amount of meat in minutes. I get a pound and a half or so of ground chuck flatten it before freezing, when I put it in cold water it thaws within 15 - 20 minutes

This is just a cut up burrito

What’s the recipe?

Not even close to a true Chicago Italian beef.

GROSS???!!!??? You guys must be from California where they put pineapple on pizza................ THAT'S GROSS.