Plenty for 2 people? Maybe if you throw in a baked potato, American-style buttermilk biscuits (aka savory scones), garlic-sauteed asparagus, a salad, _and_ pie a la mode.
The average person doesn't eat like a Texan. Especially if that person is eating a balanced meal. Some people's body can't handle reduction in meals eaten in a day and actually can get sick, they essentially cannot adapt to situations when food gets scarce though.
Nah mate, eat you leftovers! That saves you money, which makes it easier to save up for the extra nice ingredients 👍 I'm out of parmesan and broke AF, and every time I eat my rice and beans I remind myself of the massive chunk of parmesan I'm saving up for...
You could always make yourself a vat of cheap soup. Some water,ham, potatoes,celery,carrots,onions,salt, pepper,nutmeg,garlic,ginger (light on that one),and you have yourself a delicious soup for just a few dollars a vat.
I feel like Sorted had a planning meeting, and decided: 1) People like Cheap Food. 2) People like responsible and/or vegan recipes. 3) Barry and Jamie are hilarious when we make them do stuff and they panic. They are right.
I just omit it. My family doesn't like the slight booze flavor in sauces, and stock will do just fine deglazing the pan. I've used plain water in a pinch, and while not as flavorful, it does well enough when surprise expenses came up.
Idea for a new episode: How does color affect how we taste food? Starring Jamie. He gets a plate of food (that he can't really appreciate because of his color blindness), tastes, and gives his opinion. Then, he gets a pair of those color blindness glasses, sees the plate again, tastes and gives his opinion. Repeat with a few dishes. We get a good question answered, and we also get to see Jamie experience color blindness glasses.
I'm not professional chefs by any means, but I am a pretty good home cook and I LOVE when Ben gets nerdy about food. It takes the content from "do this and it works" to "here's why doing this works; and here's what you should do."
@@kathleenanne7868 so sorry, my German brain must have had a language malfunction xD Yes, have to use fresh pineapple, I have however not had any issues with the meat turning into mush 😅 at least not yet 😂
Just an idea but why dont you guys do a 3 course pass it on and give everyone 5more minutes. It would be funny to see if you guys would use element of different courses in different dishes- could get hectic! 😂
Honestly I'd be interested to see how they went in a Pass It On where the order was chosen, then they found out what the specific challenge was, and they got to decide on the very basic strategy. Something like "Mike then Ben then Jamie then Barry then James. Three course meal? Perfect. We're going for steak and a horseradish mash alongside a pear balsamic salad" Just to see how well it turns out when they have that basic direction but still no reminders as to what the plan was (so Barry will forget by the time it's his turn) and no more discussion into who is tackling what part of the challenge. Maybe even do it as a 'Normals Only' challenge so you don't have the chefs just make the whole thing and the normals try not to cock it up
£6 for a ribeye??? Jesus, I though £12 was cheap... Give us your hookup! EDIT: Ahh, £6 "per person" for that steak. Definitely a single serving, but maybe that's just me... ;)
Another upgrade to your steak game, especially with thin, lean 'poor mans' cuts. Preheat your plate, they cool down so fast, you will eat lukewarm steak otherwise.
You guys should try a Su-V Gun with one of your product testing vids (good for quick searing steak). I think it'd be fun to see the guys play with it..
Great video. I always have a small saucepan sitting at a very low heat with butter and herbs/garlic whilst waiting for the steak to come to room temp and it's ready to pour over
As a normal, I’ve always never bothered with marinating and didn’t realize how important it was! This is why I love these Chef videos, teaches the subtle ways they elevate food to new levels 👍
@@ThePatrickis Lots of recipes out there sans wine, but easiest might be oil and garlic with your favourite herbs. A couple of glugs of oil, some crushed garlic, basil, rosemary, thyme, oregano, s & p.
This feels weird to say, because I LOVE everything about this channel - but this series with Ben and Mike where Ben teaches us how to be good at things is my favourite type of Sorted videos. Keep up the content lads, thank you for some bright spots during this bullshit year.
This is generally my favorit show but today was really great because sometimes I try to make a souce but it wouldnt turn out right, this is so simple and looks really great
My dad is a huge red meat lover and he’s always used the cheap cuts and made them delicious with exactly the methods there. He also recommends making sure you always cut against the grain when slicing up bites for a tender cut.
I've never tried to cook flank steak because it's so tough but this makes me more confident to try! Usually I have to wait until I can afford a good cut of beef
I have to say guys..... The gadget and pretentious ingredient videos are fun. So are cooking battles and stuff. But videos like these is where Sorted started, and I still love these the most!! More videos where you are simply cooking good food and showing us how, without any hooks/angles/gimmicks/competitions.!!!!
Love it when you do recipes with sauces as I don't know how to make sauces. So far you guys have taught me how to make a bechamel and now this, thank you!
These are amazing and such great tips! Thank you guys for these videos I really love them. Ben will you pretty please flambé the sauce next time you put alcohol in a sauce pan? 😁🔥😎
For U.S. viewers: if you’re shelling out for ribeye, make sure to go all the way and buy USDA Prime. If prime isn’t available, some vendors offer their own (non-USDA) premium cut (Kroger for example has “private select”). Just make sure the marbling is good (the more white, and the more dispersed through the red, the better!). Cuts like these rarely need added fat (olive oil or butter) though Ben’s technique gives you a wonderful pan sauce. I season mine with kosher salt, black pepper, garlic powder, and onion powder about an hour before cooking (dry brine) while it comes up to room temp.
Just saying, I love these videos with Ben cooking and Mike trying to keep him from getting too “chefy.” It’s such a great combination. Keep up the amazing work, all of you :D
Having been around sortedfood for 8 years has taught me so much about cooking that I just attempted to make a dish using beef and mushrooms for the first time and it turned out surprisingly well. My level used to be at around frying eggs and I never even dared to go near meats(afraid it would be a costly mistake) but the accumulated knowledge I gained from this channel has given me the bravery to experiment in the kitchen. I'd like to thank sorted for helping me escape my "fry everything" phase especially when I'm home alone.
Thanks again for a great video, especially the recipe for the sauce, which I shall definitely be trying, even though it will probably be served with duck (our favourite, even above and beyond steak!). When I do eat steak, though, I do like it rarer than you seem to - even "blue". What sort of cut do you recommend to eat that way?
Why have these guys still not invested in a meat tenderiser? I remember way back when they were using screw drivers to tenderise and it seems things haven’t changed 😂😂👌🏻
I would love to see their take on the sides, there are thousands of steak videos online and its cool to see their take but those fries and greens look good to but I fail at the sides.
And I'm a Canadian agreeing with the American. Forks aren't really for eating with they are for stabbing people who are trying to take 1/2 of your steak.
I think he said, 20* for two people, referring to the price for two steaks (he said 11 pounds per steak, so around 20 for two) BUT IF HE SAID IT WAS PLENTY FOR TWO PEOPLE, no💖
first Try Guys using the Pass it On song in their cooking video... now Sorted using the Try Guys podcast sound... I smell either bad blood or a collab xD
Can you guys focus on chicken in such kind of dishes and share some tips n secrets as well as i live in india where beef or pork is not available or accepted by people it would be highly appreciated. Thank you for the phenomenal content. Happy Christmas and a Great New Year.
Ben, just wanted to say thanks! Tried this tonight (rib eye), peppercorn sauce was a huge hit in my house ... never tried this before, so just wanted to say thanks (have kept this video saved for a bit to use, well worth it!) 😀
Best rib eye always on a grill for me!! But as you said everyone has his own way. Idea do a bbq series, smoking and grilling. Even when its cold i fire up on of my bbq's at least 3 times a week
I love bavette! I live in France and I always order it when I see it on the menu because they cook it pretty much exactly the way Ben did in this video and serve it with the same sides, plus a tasty sauce or garnish.
Love the recipes. How about showing how to cook for different preferences? Some of us go against the grain and like the our meat well done. Maybe some tips on how to keep steak as tender as possible for us?
Just had a go at making a peppercorn pan sauce using your method. I used Jack daniels honey whisky for the spirit and I was seriously impressed with the result. Thanks guys
Could you guys teach us how to make a blue cheese sauce for steak? Had it once in Miller and Carter, LOVED it, but have never been able to recreate it!
“A single steak, plenty for two people”
Jamie and I: *visible confusion*
What are you talking about? It's definitely enough for two people*
*if there's 10 lbs of fries on the side
@@BaLLoOnCuTteR666 No it is not! :-}
Plenty for 2 people? Maybe if you throw in a baked potato, American-style buttermilk biscuits (aka savory scones), garlic-sauteed asparagus, a salad, _and_ pie a la mode.
The average person doesn't eat like a Texan.
Especially if that person is eating a balanced meal.
Some people's body can't handle reduction in meals eaten in a day and actually can get sick, they essentially cannot adapt to situations when food gets scarce though.
Right?! Utter bollocks! You'd have to fight me for the other half of MY steak!
I guess half a pound of butter is technically "meat juices" since the butter started out in a cow 🤣
😂 we can’t deny your logic there.
I read started as ‘sharted’ and I was about to cry
French training- Butter is always there, like salt and pepper
I’m LOVING this series!! (Though I’ve yet to find a sorted video I didn’t like)
Glad to hear it, thanks Amanda
yep. I don't think such a video exists
Wholly agree
Yes, this I watch as soon as I see it
facts
The "Like a Chef" series is one of my favorites, just behind Pass it on and Kitchen Gadgets. I learn a lot. Thanks Ben and Sorted!
I don't care to much about pass it on, I usually skip those.
I want more pass it on though
I will never not stop asking for Drunk chefs remote control sober normals.
Some people just want to watch the world burn.
or drunk normals control chefs 😂
please please please this is an incredible idea for a christmas party piss up
Why not go for the full torture: drunk pass it on 😂
@@katy4523 Because drunk people in a kitchen with active hobs and very sharp knives is a fucking retarded idea. But thanks for playing.
Jamie will probably be very hangry when he finds out that there is a steak video he hasn't been in.
Probably 😂😬
@@SortedFood Needs to get his lazy arse off the PS5.
@@SortedFood I'm rather sad I couldn't be there too!
Hangry Jamie is probably the least threatening thing in the universe xD
@@nigelpayne1236 yo, I would love to see them play overcooked... I know Sorted doesn't do gaming, but it would be a fun experiment i think
I'm here eating microwaved leftovers while Ebbers makes steak.
I'm sad now.
Nah mate, eat you leftovers! That saves you money, which makes it easier to save up for the extra nice ingredients 👍 I'm out of parmesan and broke AF, and every time I eat my rice and beans I remind myself of the massive chunk of parmesan I'm saving up for...
Rice and canned mackerel today, Steak someday.
I had leftover steak for breakfast just before 😂
You could always make yourself a vat of cheap soup. Some water,ham, potatoes,celery,carrots,onions,salt, pepper,nutmeg,garlic,ginger (light on that one),and you have yourself a delicious soup for just a few dollars a vat.
"Wow, that absolutely tastes, like... restaurant quality, whoa." - As if it had been prepared by a professional chef you mean? :D
I know they’re probably more qualified than a lot of restaurant chefs. 😂
Am I the only one who can hear Jamie's stomach in the background rumbling at the smell of steak
It's a deep deep rumble!
glad that you guys are giving affordable options too!
Ribeye is a luxury. The bavette will make a lot more sense to many.
Am I the only one who misses when Ben would say, “And, that is [insert name of dish], SORTED.”? 🥺👉👈
You are not alone 🕯
Ben is truly the guy I would start talking to and suddenly it is 6 oclock in the morning and I would not have realized how time has passed.
I feel like Sorted had a planning meeting, and decided:
1) People like Cheap Food.
2) People like responsible and/or vegan recipes.
3) Barry and Jamie are hilarious when we make them do stuff and they panic.
They are right.
Hahaha pretty much.
Me on my dating app profile: "gorgeous fat"
I love this series! Could you do one on tofu for those of us who don't eat much/any meat?
Is there anything you can sub the spirit for with the pan sauce? I don't drink so I dont keep alcohol in the house
I just omit it. My family doesn't like the slight booze flavor in sauces, and stock will do just fine deglazing the pan.
I've used plain water in a pinch, and while not as flavorful, it does well enough when surprise expenses came up.
Cider or rice vinegar but later add brown sugar or honey to counteract the acidity; maybe use it diluted a bit as the spirit portion.
@@kathleenanne7868 thank you!
Waiting for the pass it on Christmas edition
Yes, I second this
Flank *used* to be a cheap cut. It's become so popular you can get some nice sirloin(US style) for a lower price.
IKR the stores I usually go to flank is often more expensive than strip steak, and if ribeye's on sale even ribeye is less expensive.
Its my boyfriends birthday next week which means steak! Now I can level up the steak I normally make 😋
Great news! Let’s us know how you get on.
Rib eye is my go too as well! I'm sure he'll love it
Another set of simple and clear instructions. In these cash strapped days, making better use of cheap cuts is surely a good way to go.
Me: a vegetarian wondering why the heck I'm watching a steak video.
You can use the sauce and marinade information to prepare a tasty seitan based meal or use the sauce for roasted veggies.
Because Ebbers is cute and you could watch him cook all day long every day?
Idea for a new episode: How does color affect how we taste food? Starring Jamie. He gets a plate of food (that he can't really appreciate because of his color blindness), tastes, and gives his opinion. Then, he gets a pair of those color blindness glasses, sees the plate again, tastes and gives his opinion. Repeat with a few dishes.
We get a good question answered, and we also get to see Jamie experience color blindness glasses.
I'm not professional chefs by any means, but I am a pretty good home cook and I LOVE when Ben gets nerdy about food.
It takes the content from "do this and it works" to "here's why doing this works; and here's what you should do."
Was Jamie crying somewhere else when you made this without him? Could we get a Jamie reacting to this video video, could be quite funny haha
I love seeing them use random tools that they rated in past videos - spatula I see you! 👀😉
ooooh need to go back and edit a timestamp in
@@Missmethinksalot1 5:14
Also a good way to tenderize meat, especially in marinades or stews are kiwi and Ananas, If you're not allergic to it 😁
yep - and fresh papaya... the natural enzymes do all the hard work!
Ananas is pineapple. It must be fresh not tinned and only left for about an hour; definitely not overnight or you will have a raw baby food mush.
@@kathleenanne7868 so sorry, my German brain must have had a language malfunction xD
Yes, have to use fresh pineapple, I have however not had any issues with the meat turning into mush 😅 at least not yet 😂
Any video featuring Ben makes me happy 😃
Just an idea but why dont you guys do a 3 course pass it on and give everyone 5more minutes. It would be funny to see if you guys would use element of different courses in different dishes- could get hectic! 😂
Honestly I'd be interested to see how they went in a Pass It On where the order was chosen, then they found out what the specific challenge was, and they got to decide on the very basic strategy. Something like "Mike then Ben then Jamie then Barry then James. Three course meal? Perfect. We're going for steak and a horseradish mash alongside a pear balsamic salad" Just to see how well it turns out when they have that basic direction but still no reminders as to what the plan was (so Barry will forget by the time it's his turn) and no more discussion into who is tackling what part of the challenge. Maybe even do it as a 'Normals Only' challenge so you don't have the chefs just make the whole thing and the normals try not to cock it up
This format is my favourite on Sorted. And the combination of Ben in front and Mike behind the camera is just perfect.
We just need the extra footage of Jamie eating the dishes.
Ribeye is my absolute favourite cut, can't wait to try both these ways out! Also I'm really enjoying my signed copy of CBA 2 👌
We’re glad you’re loving the book! Send us a picture on Twitter once you’ve cooked your steak and let us know how you got on?
@@SortedFood Thank you! Shall do 🙌
Steak might be a good choice during the Christmas videoconference with the family this year.... mhh
That’s a really good idea!
Haha if I would have read this one year ago I would have been so confused
£6 for a ribeye??? Jesus, I though £12 was cheap... Give us your hookup!
EDIT: Ahh, £6 "per person" for that steak. Definitely a single serving, but maybe that's just me... ;)
As a meat loving poor college student, this is heaven sent
We’re glad you like it!
Another upgrade to your steak game, especially with thin, lean 'poor mans' cuts.
Preheat your plate, they cool down so fast, you will eat lukewarm steak otherwise.
I love this series!!!
This videos just remind me, that even after a few years of cooking together chefs are still chefs.
Also cutting against the grain or fibres of the Bavette will help it eat super well! Great for a steak sarnie!
This is absolutely my new favoutie part of Sorted... Love this format and content. Thanks Ben, stay Nerdy and proud!
I love this video but honestly, there's nothing more cheffy than calling a pile of rocket a "salad". 😂
Ribeye in an airfryer is crispy med-rare perfection. ❤ You don't have to flip or sear edges - S&P, mushroom sauté...
Nice!
Whaaaaaatttt?! That's amazing, definitely have to try. No butter basting though...
@@KP-tt5es No butter, just salt and pepper. I have an aifryer "oven" and all the fat turns to deliciousness.
Hey can u guys do Panettone ... like an Italian grandma .... would really like a good foolproof recipe. :) merry Christmas
It's pretty easy but you need a lot of time. Those things need to prove for an eternity.
Love how this video popped up when I've got a ribeye in the sous vide
Excellent!
How about we make the Cheffy types cry?
Can you do a bit on how to properly cook a steak to Well Done, and still be tasteful and tender?
Well, thanks. Now I have to go buy steak.
Happy Friday!
You guys should try a Su-V Gun with one of your product testing vids (good for quick searing steak). I think it'd be fun to see the guys play with it..
With Christmas coming up, could you do the same for duck and maybe even goose? This is super useful.
Great video. I always have a small saucepan sitting at a very low heat with butter and herbs/garlic whilst waiting for the steak to come to room temp and it's ready to pour over
FUCK YEAAAAAAAAAAAAAAAAA
Goose would be great. I love a Christmas goose, but I'm hopeless with foul.
I would use sherry in the marinade with soya sauce and honey or brown sugar and seasonings to taste.
As a normal, I’ve always never bothered with marinating and didn’t realize how important it was!
This is why I love these Chef videos, teaches the subtle ways they elevate food to new levels 👍
Give it a go and let us know if you can taste the difference 😁
This video has only left me with one question, what if you are absolutely disgusted by wine?
@@SortedFood Other options for marinating if you arent too fond of red wines and dont keep them around?
@@ThePatrickis Lots of recipes out there sans wine, but easiest might be oil and garlic with your favourite herbs. A couple of glugs of oil, some crushed garlic, basil, rosemary, thyme, oregano, s & p.
I particularly appreciate the ratio information. It builds a solid foundaiton for developing recipes while ensuring basic success.
This feels weird to say, because I LOVE everything about this channel - but this series with Ben and Mike where Ben teaches us how to be good at things is my favourite type of Sorted videos. Keep up the content lads, thank you for some bright spots during this bullshit year.
This is generally my favorit show but today was really great because sometimes I try to make a souce but it wouldnt turn out right, this is so simple and looks really great
'Bash it out - goes a long way'. Nice one Ben
Behave George!
I agree, at 10:16 When I bash it out, it doe's go a long way, usually up the wall. The clean up in disbelief though. I hate my life......
Mike is one lucky man for being able to indulge in Ben's greatest. I love this series.
We had great food between us that day!
My dad is a huge red meat lover and he’s always used the cheap cuts and made them delicious with exactly the methods there. He also recommends making sure you always cut against the grain when slicing up bites for a tender cut.
I've never tried to cook flank steak because it's so tough but this makes me more confident to try! Usually I have to wait until I can afford a good cut of beef
These Friday videos are great, thanks guys. I love it when Ebbers gets cheffy and there's a little comment from Mike off-camera.
The Christmas pass it on should definitely be least to most Christmas jumpers! I’ve been seeing lots of them around on the channel lately
I don't drink nor cook with alcohol so is the something I could use instead of the 'spirit'?
Also for us in the USA what is a Bavette?
I tried the first method this evening and OMG it’s the best steak I’ve ever cooked! Thanks guys!
My favourite "like a chef" video so far! Great work as always!
Wow Ribeye recipe so yummy .great channel!!!❤️❤️❤️
Thank you, glad you enjoyed it!
@@SortedFood exactly great content.. thanks for sharing!!!😘😘😘
I have to say guys..... The gadget and pretentious ingredient videos are fun. So are cooking battles and stuff. But videos like these is where Sorted started, and I still love these the most!! More videos where you are simply cooking good food and showing us how, without any hooks/angles/gimmicks/competitions.!!!!
love this! Bring on many more cheap night awesome cheffy meals. like 1 hour total or even 30-45min prep. we're stuck at home! lol
can I cook my rib eye right after taking it out from the fridge?
my room temperature is -10 degrees
The sizzling of the bavette gave me neck tingles.
I'm extremely offended that Ben didn't use the official screwdriver method to tenderise his steak though...
Remember to use a flathead for the purchase you get on it.
@@Zestric but of course, that's the only logical option
@@emwcasuals6238 Do we qualify for retirement benefits yet for remembering that?
this is such an excellent semi-og sorted fan joke... sorted
What is this a reference to? I want to be in the loop!
Love love love this Ben cooking series. I've made a bunch of them and all turn out PERFECT!
Love it when you do recipes with sauces as I don't know how to make sauces. So far you guys have taught me how to make a bechamel and now this, thank you!
Try a halal food battle
For ONCE the meal I'm eating while watching IS what's in the video lol (actually carne asada but close enough!!!)
A 12-16oz ribeye goes for $25-30 here. It’s sad. Great day to all and merry Christmas!
I love how Ben is a total champion at guiding us along while his is cooking. Something he does in all videos.
These are amazing and such great tips! Thank you guys for these videos I really love them.
Ben will you pretty please flambé the sauce next time you put alcohol in a sauce pan? 😁🔥😎
Ben should go over all the cuts of meat and show a way to cook each of them. Cause some cuts are very intimidating!
@SORTEDfood what cooking time would you suggest for this kind of a thick cut, but for lamb (Beef is rarely available in India)
For U.S. viewers: if you’re shelling out for ribeye, make sure to go all the way and buy USDA Prime. If prime isn’t available, some vendors offer their own (non-USDA) premium cut (Kroger for example has “private select”). Just make sure the marbling is good (the more white, and the more dispersed through the red, the better!). Cuts like these rarely need added fat (olive oil or butter) though Ben’s technique gives you a wonderful pan sauce. I season mine with kosher salt, black pepper, garlic powder, and onion powder about an hour before cooking (dry brine) while it comes up to room temp.
YASSSS never been able to cook steak correctly but these are SO HELPFUL!!!! THANK YOU BEN! :)
You’re welcome! If you give it a go, let us know how you got on by tweeting us a photo :)
@@SortedFood Absolutely! 100% will do so! :) Also, tell Barry and Jamie we all say Hi! :)
Just saying, I love these videos with Ben cooking and Mike trying to keep him from getting too “chefy.” It’s such a great combination. Keep up the amazing work, all of you :D
Having been around sortedfood for 8 years has taught me so much about cooking that I just attempted to make a dish using beef and mushrooms for the first time and it turned out surprisingly well. My level used to be at around frying eggs and I never even dared to go near meats(afraid it would be a costly mistake) but the accumulated knowledge I gained from this channel has given me the bravery to experiment in the kitchen. I'd like to thank sorted for helping me escape my "fry everything" phase especially when I'm home alone.
Thanks again for a great video, especially the recipe for the sauce, which I shall definitely be trying, even though it will probably be served with duck (our favourite, even above and beyond steak!). When I do eat steak, though, I do like it rarer than you seem to - even "blue". What sort of cut do you recommend to eat that way?
Why have these guys still not invested in a meat tenderiser? I remember way back when they were using screw drivers to tenderise and it seems things haven’t changed 😂😂👌🏻
I learned that the bavette should be cut at right angles to the meat
It has a very distinct grain and cutting across the grain results in very tender meat. Especially good the next day in sandwiches with lots of butter!
Ben, what would we do without you?
I would love to see their take on the sides, there are thousands of steak videos online and its cool to see their take but those fries and greens look good to but I fail at the sides.
He’s like this steak is two servings and I’m an American over here saying no that’s one serving.
Oof. The servings in America really are as massive as their BMI...
And I'm a Canadian agreeing with the American. Forks aren't really for eating with they are for stabbing people who are trying to take 1/2 of your steak.
@@Nachtelfin0des0Todes the bmi index is a joke and was never originally intended to measure and individual.
1 steak plenty for two people? EXCUSEEE MEEEE ... MINE! lol
I think he said, 20* for two people, referring to the price for two steaks (he said 11 pounds per steak, so around 20 for two)
BUT IF HE SAID IT WAS PLENTY FOR TWO PEOPLE, no💖
@@AnnaRay09 Haha. I'll have to listen again. Maybe you're right Haha. Either way. It looked sooo gooooodd haha
first Try Guys using the Pass it On song in their cooking video... now Sorted using the Try Guys podcast sound... I smell either bad blood or a collab xD
Can you guys focus on chicken in such kind of dishes and share some tips n secrets as well as i live in india where beef or pork is not available or accepted by people
it would be highly appreciated.
Thank you for the phenomenal content.
Happy Christmas and a Great New Year.
Ben, just wanted to say thanks! Tried this tonight (rib eye), peppercorn sauce was a huge hit in my house ... never tried this before, so just wanted to say thanks (have kept this video saved for a bit to use, well worth it!) 😀
Best rib eye always on a grill for me!! But as you said everyone has his own way.
Idea do a bbq series, smoking and grilling.
Even when its cold i fire up on of my bbq's at least 3 times a week
I love bavette! I live in France and I always order it when I see it on the menu because they cook it pretty much exactly the way Ben did in this video and serve it with the same sides, plus a tasty sauce or garnish.
Tried the first recipe for a Valentine's Diner. It was amazing!! So easy to follow and soo delicious. Thank you guys :)
Guys, the repetitive background music made this almost unbearable to watch. Maybe turn it down or find other non-copyrighted music?
Plenty for 2? I believe it was meant to be plenty for you, cracking job on the flank though, would’ve had chips with mine though 😉
Love the series but im so mad we didn't get to hear Mike's reaction to that prime cut with the pan sauce. That looked next level.
Love these ratio tips!! Would be great to see a whole video filled with them.
I'd love to hear what The Boys will be serving at their homes come Christmas...and a "why" for each dish.
Well, I was going to make our last Pack recipe tonight, but I guess I'm making steak instead. 🤷♂️
Love the recipes. How about showing how to cook for different preferences? Some of us go against the grain and like the our meat well done. Maybe some tips on how to keep steak as tender as possible for us?
Just had a go at making a peppercorn pan sauce using your method. I used Jack daniels honey whisky for the spirit and I was seriously impressed with the result. Thanks guys
Could you guys teach us how to make a blue cheese sauce for steak? Had it once in Miller and Carter, LOVED it, but have never been able to recreate it!
Just eat some chicken nuggers out the oven and now I'm seeing this 😭😭😭😭