Your Steak Questions Answered By Experts | Epicurious FAQ
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- Опубликовано: 18 май 2024
- Our panel of Epicurious experts returns, this time to answer your top questions about cooking a juicy, mouth-watering steak! Which preparation methods compliment which cuts? Cast iron skillet or open flame grill? Join chef Frank Proto, food scientist Rose, editor Anna, home chef Julie, and the one and only Lorenzo as they spin through your viewer-submitted questions on this episode of Epicurious FAQ.
#stayhome and learn #withme
#stayhome and cook #withme
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Your Steak Questions Answered By Experts | Epicurious FAQ 
Развлечения
“Should I season my cutting board or my steak?”
Rose: “definitely the steak!”
*Adam Ragusea has left the chat*
Almost left faster than the dads when they said they don’t use the grill in the winter
@Julian Guardiola adam get off of our burner
Real people know Adam raguesa
Julian Guardiola shut
I think it’d actually be interesting to see a blind taste test of seasoned steak vs board
"Should I season my cutting board or my steak?"
Hmm, now what could have inspired that question?
Mr. White wine
@Liquid Legend didjjd ragusea
Weed.
I season my tongue, eat the steak raw, then set myself on fire
@@vedsrivastav3353 420
"If you don't like that, then maybe you don't like steak" man that was pretty powerful lol. It's a good point.
Straight to the point
If you ever work in a restaurant, specifically one known for steaks, you would be shocked by the amount of well done steaks get tossed. It's insane the amount of food that can get tossed when a customer orders a well done steak. I bet if those people realized they didn't like steak, the price of steaks would go down in restaurants lol.
I was dying! and the one saying you should NEVER put sauce on a steak!! I remember marinating
different meat and then my brother and friend putting Mayo on it I got pissed :P
@@TheSilentGamer985 i like well done , well not well done but i like it cook all tje way
@@michaelmayers3622 That's called well done. Try medium well, it'll be juicer and still cooked all the way through.
Frank:cows are really good animals
Cow:see this guy gets it
Frank:tasty but real good animals
Cow:wait what
Made me laugh
Underrated Comment lol
69
He doesn't even get that.....beef comes from steers, not cows.
chuckschilling Party pooper...
Everyone: "obviously you're not going to grill in the middle of winter..."
Guga Foods: "today we're grilling a 30 day dry aged A5 wagyu in January, let's doooo eiiit"
Hahahaha. I totally read that in Guga's voice. Lmao
Sad they dont like sous vide when it's so amazing. They should invite Guga!
@@cagafelis "Guga Foods" and "Sous Vide Everything " are different people, don't mix them!
To be fair, Guga is in Miami! "Really cold" is 65F there.
@@SarthakRauts You are right. How could I confuse them
Frank : “Cow’s are really nice animals.”
Vegans : 😁😊
Frank : “Tasty Tasty”
Vegans : 😶
I'm crying 😂😂🙏
Chonghan L why
Why are vegans watching a video on how to cook steak and expecting to hear people be like “cows are nice animals steak is bad hug your local dairy cow”
Chonghan L this isn’t really made up tho
I messed up the 888 likes and the 8.comments
Everyone: "Season your steak, not your board"
Adam ragusea: *sad floppy noises*
"best sauce for steak?"
Emily: ketchup?
Forest mixed mushroom sauce is great with steak :D
Lorenzo: HAHHAAAHAHHAHAHA
@@palmakertesz8352 sounds delicious
@@palmakertesz8352 dam why is this a year old. I would love to hear how you make this. Sounds like something that could go on other things too.
yeah for me its a tie between butter with garlic cloves and mushroom pan sauce
Frank might not butcher his own cow, but he still lets them play and sleep in his house so he can make sure they get extra tender
he would also tell bedtime stories, perhaps rarely sings lullabies
I like playing with cows.
the most tender cows are the ones they chain up and don't let move
WYSI
Frank: Sous Vide is a bad way to cook a steak
Guga: Hold my A5 wagyu
The only ones who don't like the method are the ones who don't know how to sous vide. Add only salt and spices (no butter, fat or other liquids!) in the bag; vacuum seal; don't set the temperature too high since searing also heats up the meat; don't sous vide too long (sous vide method is very forgiving time wise, but it is definitely possible to overcook); pat the meat dry before searing; sear quikly at high temperature.
@@SkepticalCaveman There is a subjective taste difference between sous vide and traditional cooking for nice cuts of steak. I find you get jucier, more precisely cooked results with sous vide - but it's harder to develop as good of a crust and fond since the sear is much shorter. For cheaper cuts and meat that is traditionally unsafe to eat at lower temperatures, like chicken and pork, no question, sous vide is king.
@@crowleyswhitehorse If you can't get a good sear then you're doing it wrong. Watch the channel "Sous vide everything" by trial they have perfected sous vide steaks.
@@AhPook One would think so, but apparently not. A common mistake many makes is to think that experts are flawless.
@@AhPook Well you know, there is a saying: "Those who can, do. Those who can't, teach". Not dismissing his experience, but I have seen some questionable things from Frank to be honest. Plus there are some, let's call them "purists", that think there is a single way of doing something right, without an actual good reason. Others test them and find other ways just as good or even better. A lot of these kind of controversies would be solved by a blind test on these "experts", to see if they would actually identify the "superior method", or is just the power of suggestion.
"More wine"
No one disagrees, everyone spikes ticket.
I prefer some black beer with my steak but maybe that's just my german dna speaking.
@@ArlosPA Same. Porter or Stout, or a good deep red.
I'm more of a beer person as well
I am a 7-year-old child.
@@ArlosPA Yes! Or proper English Real Ale (not sure if you can get that in the USA).. something rich and flavourful anyway, but a little more thirst quenching than wine, I find perfect with a steak.
I honestly love how Frank knows and is in on our jokes about making his own ingredients from the seeds and soil n such
"Souse vide is not a good method for stea-" Guga Foods uploaded a new video: Dry aging Frank for 1000 days
Funniest comment lol😂😂😂
😂😂😂
Lol
Oh guga will be dry aged frank for 1000 days but how about Angel
🤙🏻
“Season the steak, not the cutting board”
Boy they really came for Adam Ragusea.
They're shading him💀💀💀
@@satsat247 as one should
He’s a king
he is op
@@Donaldsangry adam is a king
Chefs: "Cheffy stuff"
Food Scientist: "Sciency stuff"
Emily: "Ketchup"
Lorenzo: "HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA"
😂😂😂😂😂😂💀
💀💀💀💀
But come on, we love him for it
you do you man
@@obiepowell4023 Yes I love all of them, they are my 4 favorites on the channel lol
Everyone: spins the thing normally
Lorenzo: *spinspinsispsispinEeeEeEeEeEEeEeE sTahP!!*
Hmm
Johnny,ya here.
Frank: I don’t butcher my own cow
Me: *sad human noises*
Musa Adeel hello comrade Musa Adeel
He said *yet*
Protocooks is his yt channel
I like your pfp
Alex Fair yea lol
“If you only like well done steak, you don’t like steak”.
True words from based Frank.
Jonathan Norman Best Words about Well Done Steak 🙌
My hubby eats well done, but I think it's more about sight of blood makes him "take a nap" (pass out) than about his taste buds 🤣
@@jeanette8943 is your husband faint hearted or something?
based on what
@@satsat247 only if blood or needles are involved. He is strong in all other ways, lol.
Julie: "I just can't stand that floppy gray meat coming out of that bag"
Guga: "I know it doesn't look that good right now, *BUT WATCH THIS*
These people suck. “I don’t sous vide correcting so it comes out bad so sous vide is bad.”
Guga: "It's not a bag, it's a MEMBRANE"
Idk who Guga is but he sounds a lot like Matty mathewson
@@AUMOTmusic that's the umai bag, though
@@JavierRamos-uy5tt search up sous vide everything you wont regret it
Frank: "You're not gonna have the grill out in the middle of the winter."
flashback to me hunched over my grill in a snowstorm, using a sheet of foil to keep the sleet from cooling the grill faster than the fire heats it.
"II do what I want!"
Hey, it worked.
You can't even get a good sear in a snowstorm. Waste of propane.
@@SVURulez Pfft, Propane. Wood fire!
@@Vikingwerk Correct. If I want to cook with gas I might as well be indoor. I have used gas or sterno when camping and hiking from spot to spot, but that was for breakfast and lunch. The only reason for that is since I backwoods' camp I'm very careful with my campfire. You wouldn't believe what I do to make sure my campfire is out. We've been lucky here in this part of NY. The biggest fire we had did over 100 acres. They almost called in for an airdrop, which would have come from a ways away. But when I was younger and camped every year my first night was steak and potatoes over the open wood fire.
I realize it's been a year for you guys but I think it would be great if everyone could post here your grilling stories about camping and the interesting tales here. Hell I would even add the tale of my first wife catching her pantlegs on fire. We kept those pants good laugh.
@@francisdhomer5910 I almost set the woods on fire once and the only thing I could do was to lie down and literally roll over it repeatedly. I ran out of water. It worked and I only suffered minor burns and saved myself from being responsible for a brushfire.
My brother in law has been seen outside in the snow, cooking steaks on Christmas Day.
PS I hate cold steak so don’t rest my steaks much, and will never return to a restaurant where my steak comes to the table cut up, (and therefore cold) A 1” steak 1min on one side. 3/4 min on the other
Always on cast iron, Rump steak has the strongest flavour.
7:26 "MORE WINE!"
The only thing that mattered to all levels of chefs and to the Epicurious team.
Shereen that woman is awesome 👏
**glug**
Rose: "I season the steak"
*Adam Ragusea has left the chat*
Justin Madriaga fact they destroyed Adam regusea and sous vide everything in 1 video lol
Underrated comment
G2 rewin true
@@g2rewin717 why? Adam literally says everything he does is what he prefers and suggests the viewers to do what suits them most
Snowparody cuz I was joking so chill
0:31 Question about reverse searing that is never answered.
0:45 Question for Rose about grilling that is never answered.
1:00 Question about cooking thick cuts of steak that is never answered.
They need to make another video about this to answer those.
I see your point about never having the footage in this video, though that’s just footage recalling the past for viewers who have been with the channel prior to this video
4:26 Professional chef that's graduated from ICE: "It's probably blood."
I.C.E (Institute of Culinary Education)
Good eye
Myoglobin
ticker tape1401 myoglobin is the oxygen bindning molecule in muscle fibers, hemoglobin is the oxygen binding molecule in red blood cells. Myoglobin has similar functions as hemoglobin but it is it’s own thing although they share some elements.
Thanks for the correction
hahahahlol
The best sauce for a steak is a PAN SAUCE.
My wife likes filet for texture, but it’s kind of boring flavor-wise, so I usually try to serve with a sauce made with the fond left over from searing. All you need is some red wine, a shallot, fresh thyme, and some butter. There are other options, but that combination will make an easy, tasty red sauce to compliment the steak.
and that way you dont have to drink the wine
ketchup
Well I mean, a poivre sauce or a béarnaise is always a pretty good choice...
@@k_meleon yeah, if you're French... 🙄
@@JakeLovesSteak I'm French lmao
Julie looked like she really enjoyed herself.
Also, Frank: you can say you don't actually raise and butcher your own cows as much as you like, but you know the internet will never believe you.
Arturo Reyes he’s the only chef not leaning into the memes
Notice he DIDN’T say that he doesn’t raise his own chickens for eggs and breast. That’s tantamount to a confession!
Ofc he doest butcher his own cow he puts them to sleep so they can be tender as air
We all know he grows the grass the cows eat as well.
Castle of Fiction lmaooo
Everyone but Julie: *Gives a number*
Julie: If it’s sizzling, it is not done. If it is warm but not room temperature, I think it is done.
I absolutely LOVED Julie I’m this episode. Her, Lorenzo, and Anthony really do a good job representing the level 2 chef category. It’s sooooo amazing
"You're not gonna have a grill-out in the middle of winter" - WELL, NOT WITH THAT ATTITUDE!
I've grilled in a foot of snow. Here in Minnesota, You gotta do what you gotta do. A little cold never hurt anybody. 😂
@Deylan Acasio in Florida we have 3 the 2 you have plus hurricane
@Deylan Acasio Indonesia can relate
My husbands got no problem grilling in snow lol
Tommy S. McFadden: Don't forget Sink Hole season where the ground tries to eat us.
Frank: sous vide isn’t a good method for steak
Guga: say sike Rn
LOL
Your profile !!! Kurokiba Ryo and Nakiri Alice
Artemis Ackerman Nightcore yup, they’re cute af
I don’t like sous vide steak. It doesn’t give the steak texture. But I really enjoy sous vide fish. I believe a steak is best done on a charcoal or pellet grill.
Guga knows best
Rose's facial expressions are the definition of passive-aggressiveness.
I actually have a Sous Vide machine and i can say it is worth it. The level of control you have with it is incredible, and how forgiving it is if you accidentally let it cook a few minutes longer
"You're not going to have the grill out in the middle of the winter"
*Laughs in Canadian*
Makke Manninen effin eh rite I do bud! 365... I had to bbq in my snowmobile suit many times!
*Laughs in Florida*
@@Joe-qq7yr We all laugh in Florida, but it's usually just because laughing or crying are the only two choices.
Laughs in Californian.
Though I do love the cast iron.
The Dali Llama how about grilling your mains and cast iron for your sides?
I'm pretty sure Frank's cows eat with him in the dining room 😂
Well duh, how else would they eat? Those cows need respect, damn it!
eat what tho????
@@catking5994 freshly harvested oats
@sheldon pereira cursed commenys
"what is the best sauce to go on a steak"
GUYS ! French cook here! Please try to do a "Sauce au Poivre" its pepper-based creamy sauce that just goes so well with steak without confusing the flavors of the meat. its just magic and quite easy to do so please give it a go
As far as well-done steaks go. You can easily have an incredible well-done steak, but it depends on the marbling of the meat and the time spent cooking. As long as you don't go too high with the temperature, you don't tighten up the muscle fibers and you can have a tender, juicy, well-done steak.
And some people prefer well-done because there is a textural issue with rare steaks. As much as people decry well-done for being tough and dry, rare steaks can be too soft or chewy - even a little mushy (depending on the cut and how well it was treated).
There is a lot of "elitism" about steaks and chefs who look down on diners who like their steak well-done. And if you're dealing with an expensive cut of beef, perhaps they have reason to want to recommend a rarer doneness, but if it's a cheaper cut of beef, then by all means don't be so uptight and remember the customer is always right.
wsj
It blows my mind. Imagine a supposedly highly intellectual species having elitism over doneness of meat.....Can humans be any more petty over the most insignificant and meaningless of things?
@@markr3356 Exactly.
"Should I season my cutting board or my steak?"
"Steak."
*sad Adam Ragusea noises*
AstralTea Adam Ragusea can’t cook
Paolo ok
Paolo
So i reached out to him and sent him this
He said
"In soviet russia Adam Ragusea cooks YOU"
Check his twitter @aragusea
@@suzusuzujuicy haha waow
*Sad White Wine Noises*
Different levels calling out for others when they don't know it ....
The team is really leveling up.
"you're not going to have the grill out in winter"
Me: looks out at grill with a shoveled path in winter
The first time I sous vide a steak. It was one of the best steaks I have had. Wasn't gray, almost solid medium rare. And you get to cook the steak with all of the herbs and seasonings and butter if you add it without loosing anything. Just sear it very hot.
Caramelized onions and mushrooms on steak. That's gold to me.
I agree. My best steaks have been sous vide. That cross section is amazing.
Frank’s youtube channel is called protocooks for anyone wondering!!
Thanks! Going there right away!
the first search result video ... is how to butcher a chicken
Thank u so much!
Good to know.
Yay now we can all bother him every day! Thanks!
I died when Julie just straight up said "no"
The touching thing is a Gordon Ramsay thing. Apparently he loves to touch himself before touching his steaks.
Exactly Marco Pierre White, who taught Ramsay, says, "just look at the meat"
No shame in touching yourself to a good steak, very understandable.
No he doesn't. He uses it to teach . I learnt the face and hand method from his videos but my mind tells me you're talking dirty 🤣🤣🤣
its also just a common misconception
I want to see Lorenzo’s reaction to this comment
Scientifically, multiple turnings give a more even cook. This is from testing at Food Lab.
Sous Vide is great if you pan sear and torch the top simultaneously. Then flip and repeat. Sear it in butter, thyme, rosemary, and garlic, if you like the flavor profile. Oh, and you don't need a vacuum chamber! A freezer bag dipped in water to drive out the air 💨 and then manually expressing the rest with oil in the bag to ensure contact with the bag for an uninterrupted heat path.
Yeah, they obviously never really used sous vide... if they get grey meat out of it, then the temperature was too high... I never have even a grey border, because I torch it hot and short...
Nobody:
Frank: I don’t butcher my own cow!
Everybody: He lyin’
“I season my steak, not my cutting board”
*Adam Ragusea wants to know your location*
Adam is king
😂
For 40 years, I never put sauce on a steak, but then I learned how to make demi glace (the real thing, from veal bones). Since I discovered this magic elixir, I now make a simple port reduction and then melt in a cube of demi from my freezer. This gets drizzled on every steak I make. It is the only sauce that can actually ADD meat flavor to a steak.
“If you need a sauce with your steak then...... you’ve got some serious problems
*proceeds to laugh like a maniac *
I like how Julie was the only one who said how the steak should be to be rested, and didn't just give an amount of time
Vid with frank always worth it
Or Lorenzo
@@teddinicola1858 AND Lorenzo*
@@calvincrompvoets8085 sorry my mistake
@@teddinicola1858 haha, we both have made a mistake now
Also deglaze the pan with wine and reduce by more then half, remove from heat and whisk butter until it thickens the sauce slightly. Perfect sauce for steak
I love how everyone roasted well done steaks, and Rose was like, “If you love that kind of texture....”
I’m happy Frank, Lorenzo and Rose are all there, my favourites 😁😆
7:30 - Adam ragusea is punching the air now
Adam is better
Lmao
We used to do sous vide steak at one restaurant i worked in. 2.5 hours at 55°c and then pat it dry, and get a wonderfull sear on in the pan and baste with butter garlic and thyme/rosemary. Works wonders! Pink all the way through, more tender and if you pat it dry before searing it the crust is amazing. I recommend this.
"I'm not cooking the cutting board!"
Adam Ragusea be shaking
Since it wasn’t answered properly, The red liquid is myoglobin not blood
Right!
It's not completely myoglobin, it is usually a mixture of myoglobin and protein,sugars and water...but it depends on how fresh the meat is,the meat i buy in thesmall town where I live is not as fresh so the juice is more watery and not as red,so less myoglobin
Well she was actually right... although the red is caused by myoglobin and not blood, the juices themselves are a combination of several things, like she said, including proteins, which myoglobin is, plus fats, sugars, water... people were so excited to clarify that rare steaks are red because of myoglobin and not blood that they created another misconception...
But isn't myoglobin a large part of blood?
Antoine Chauvet that’s hemoglobin
"Aside from wine, what's the best thing for you to have with a steak?"
"More wine" *MOOD*
Love this guy, so humble, and a pro!!!!
The chefs have such different personalities and cooking styles that we can just make a fandom out of this series.
My mind went to a dark place and getting anxiety about their hands being skewered on the ticket punch.
Jim Schilling S A M E
One time, I missed the ticket and I punched my hand instead. Surprisingly it's dull enough for a minor surface puncture. A little blood but nothing a band-aid wouldn't fix.
@@blockobutter 1000 ways to die begs to differ, hehe!
You can tell who's worked in a restaurant and who hasn't lol. Frank with the one hand is the real deal.
same! knew this comment would exist hahaha
Lorenzo calling Frank is like Emily calling Rose and it's the cutest thing
It's pretty interesting to watch all these chefs online(heston, Jamie, gorden, Joshua, epicurious) and see that they have vary different opinions or method and it shows that cooking has alot to do with preference, there isn't really a correct answer to every question and honestly just do it the way you like.
My Asian parents don’t let me eat medium rare because the “virus”in the steak is still alive
4:51
@@QuackingEldrich_101 truuuuuuueeee
@Faizaan Naseem theres bat steak?
Honestly depends on the steak. If the cow is known to be diseased and isn't properly cared for, then probably. Do what makes you feel safe. Still, if you want to eat close to well done steak, I think what you're looking for is really a beef or a patty.
@@zhaoxinyang4333 He probably means a bad steak. English is definetely his second language lol.
"Is Sous Vide a good method?"
Sous Vide Everything has entered the chat
I agree, and does wonders for less expensive cuts. But you'll notice Guga uses traditional styles too on his other channel.
@@shorttimer874 He does, but he usually uses sous vide on the very best cuts for consistent cooking all the way through.
7:30 Adam Ragusea intensifies
Came down looking for this!
Adam is king
i love how they play into the memes and tropes that we like it makes this stuff even more enjoyable
I love medium rare (134F) chicago style 1.5"-2" thick ribeye. If you have a hot enough grill to sear the steak properly it will be raw on the inside. that's where sous vide helps. perfectly cooked edge to edge. sous vide for a couple of hours makes it even more tender. Dry brining overnight improves flavour and draws out some moisture, especially on thick cuts.
"Is sous vide a good method for cooking steak?"
Frank: don't put in the bag and don't sous vide it.
Guga: No, you clearly don't know who you're talking to, so let me clue you in.
I need to stop watching these, the food scientist drives me crazy. The vacuum sealer isn't required, I used freezer bags for the first year, google immersion technique.
Even a Sous Vide specific heat source isn't required, a good ice chest only loses around a degree an hour, close enough to see if you like it. Seen it done on a stove, but you have to watch the temp constantly, also with an Instant Pot.
And yep, steaks look grey when you take them out of the bag. A quick sear afterwards adds that browning flavor, same idea as when a steak is started with a sear then finished in the oven.
@@shorttimer874 Don't forget to pat them dry before searing. Time spent boiling off water is time spent turning meat gray.
@Bill Woods I know it doesn't look that good right now,
But watch this
tututurutuu
Krisko feat
Less dew eit!
"What's the best sauce to have with steak?"
Everyone: It's best to enjoy steak without any sauce.
Most probably Emily: Ketchup.
Pan sauce from the drippings ...
Nice.
And finally sous vide. I use it all the time when I really want the perfect steak. What I love about it is the intensity of the flavours you put in that bag. The fresh rosmary, thyme, garlic and of course the steak. And of course you HAVE to sear it after cooking sous vide. Get a thick cut steak and sear it in a screaming hot pan for a minute or two each side (depending on thickness). Whilst you might not get quite as dark a char as you would in a skillet and finishing in the oven, the intensity of flavour is worth it.
I absolutely love the energy of this episode
I love Frank, he seems so genuine and wholesome. It would be awesome to hang with him and cook a few meals.
Rose, Lorenzo, Julie, and Frank in one episode? Already a good episode :D
There is no excuse for NOT to grill on any weather.
I have a grill-shed and I will grill at any weather in Finland whenever I want.
K
🆗🆒
🅾️🆗️🆒️💯
I have my grill out year round, and I live in Idaho with cold winters. But I usually either smoke or sous vide first then reverse sear to final temp on the grill.
As it turns out, that “blood” in your steak isn’t blood at all.
It’s myoglobin, the protein that delivers oxygen to an animal’s muscles. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn’t “bloody,” it is just cooked to a lower temperature.
reference: www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36
take me 2sec to google
Basically a slightly longer explanation than Rose's explanation. But yes it is not blood.
Lagunaclusterfunk tl;dr it’s not blood
The taste says otherwise
@@Ree_DV9 Myoglobin is a heme based molecule. So it has iron just like blood and will have a similar taste (slightly metallic). The Impossible Burger adds transgenic heme to their plant based patties for appearance and to give it a "meatier" taste. The main difference is that hemoglobin is carried in red blood cells and myoglobin is found in muscle cells. IIRC, the first is for oxygen/co2 transport and the second is for oxygen storage.
@@tiacho2893 cool to know thanks.
3:01 "Wow you're confused, honey..." 🤣
Anna is so refreshing. I wish she was on more of these.
Thanks Epicurious!!
Julie's deadass "no" is such a mood
Julie, we love you!!!
I love frank please just keep doing videos with him
In a pan you get a good sear on both sides first by leaving it alone until a nice color forms, then flip it every minute to keep the temperature even on both sides
Watch Sous Vide Everything and you'll know that this method is really good
Frank needs his own spin off
His RUclips channel is protocooks.
he has a yt channel
I really appreciated the sauce for steak question. Growing up, I used to always put A1 on my steak. 1 day around 11/12 yo my dad asked if I had ever eaten steak without sauce. I said no. He said try it. Maybe I didn't need A1 or maybe some salt would be enough but never drown a steak in sauce. If you want A1 put it on the side. So I did, I put the A1 on the side and just ate the steak. That was the last time I ever used A1 sauce. Even if I go to a restaurant, the only sauce I will even bother with is a butter/herb sauce and please serve it on the side. I wanna taste my steak!
Now I think the question asked was more about a cooked sauce than a condiment but I feel the same. Serve it on the side and don't ruin a beautiful piece of beef.
I love this homemade peppercorn sauce with my steak, I don’t eat it a lot though, usually when I get deer or ostrich meat.
Is sous vide a good method for cooking steak?
Guga waiting for an answer: "I'm listening"
Guga when he hears the answers.
*Guga prepares to commit a hate crime*
JK if Guga can forgive Angel for grilling the meat he wasn’t supposed to even though he was told not to he may be able to accept their opinion.
It’s steak not stake
What kind of wood is your stake made from?
I get it
@@Mrchips469 I suspect Guga would end up making a video called something like "I COOKED a chef for sixty days, and this happened."
"You're not gonna have the grill out in the middle of winter"
Clearly you haven't been to the Midwest
🤣🤣
Idk where shes from lol because in the south winters are like minimum 40 degrees but that's no where near too cold to grill lol
Or Canada. Nothing like having to chip ice off the barbeque cover. But it's fun!
Julie: "The first taste of your perfectly prepared steak should be 🎀 𝓷 𝓪 𝓴 𝓮 𝓭 🎀 "
Reverse sear with ribeyes and a temp probe = perfection every time.
Man, why does frank's answer to him butchering his own cow make me feel like a meanie to him
A day without frank rose and Lorenzo is a bad day
I really enjoy how this is presented and those presenting.
So original... I love it.
7:02
Frank: "i don't think Sous Vide is a good method for steak"
*Guga would like to know your location *
Guga and SVE are different people.
@@tuanthanhnguyen7409 BWAHAHAHA!!!!
@@tuanthanhnguyen7409 there the same, the owner of both of those channels is guga
@@togahimikomikunakanoandzer3448 r/woooosh
@@tuanthanhnguyen7409 they are the same.
Frank: I don't butcher my own cow. I don't milk my own cow or goat. Sorry to disappoint, but I don't.
WHAT IS THIS CONSPIRACY?!
he lies
That's what he WANTS you to think.
Cause if he shares his secrets, everyone would do it.
GENIUS!!
(/s)
"You're not going to grill during winter"
Me: Laughs in South Texas
20 degree freezes in San Antonio.
@@UltraMaXAtAXX for how long? 2 days? Lol.
Me: *laughs in Vietnamese*
we have no winter here ... :D
I will grill in winter. Why not start a fire and cook in the snow eh?
Yep. Never grilling in winter *leaf blows smoke out of my garage after grilling in January*