Lol maybe😂 I'm italian and use olive oil religiously.. but for cooking a steak? I would never do that. The pan will be too hot, you will get a plastic-y taste when you are done because the oil has been brought up too high. But after it's done, oh yeah use all the olive oil you want on top😅
Have you ever heard of making extra for future meals? What about leftovers? Do you just make the exact amount of food that you need for one meal? It makes it easier to make enough for multiple meals so that you don't have to make it each time you make a meal
A good filet doesn't need all of that butter, when I make mine, I use salt and pepper, fry it in olive oil. Now I think some roasted garlic would be good on top, but as much as I love butter why waste it on a perfect steak?
1. Don't use olive oil. It has a low smoke point. Use canola or even better, animal fat. 2. Don't pepper your steak before searing. Pepper burns, salt doesn't. Salt VERY liberally before putting it in the cast iron, but only put on pepper at the end and cook both sides for about 10-20 seconds. 3. Compound butters are life changing and black garlic + garlic confit + fresh thyme + butter = put it on a roof tile and I will eat it
The smoking points arent that drastically different, imo the real problem is olive oil tastes kinda weird if you get it too hot. Agreed on your other points. I wonder how many people know about the black pepper thing. It definitely gets really bitter if you burn it which can happen easily and before the meat is done cooking.
@@antiromantic986 I’m no cook but I tried something like this albeit much simpler a while back, it certainly wasn’t the best steak I’ve ever had but by no means was it bland and greasy lol
I let it sit to room temp while I let true salt marinate, I use avocado oil because it has a high smoke point, I do 3-4 minutes per side just so it’s a little more cooked and I let it sit 2-5 minutes. I took a cooking class and they said it’s about 3-5 minutes per 1 inch thickness. I usually let me stomach determine that part 😂
@Vero-yw3lf it is important to heat up the frying pan (cast iron!) first. Please use the oil that has a high smoke point. I use avocado oil. It has to be hot! I typically use the flame just a little above medium.
I know people cook their steak in butter but man. olive oil 3 different times, butter baste, and then butter on top??? Youre just eating a pile of oil at that point.
Heres how to make the perfect Butter, fry your butter in some butter. Add two sticks of Butter and blend in the butter. Serve up your butter on a butter dish and add some butter. Let it rest then eat the butter
Good recipe (if you use half of the amount of butter) but there's one big mistake. You should never pepper your meat before grilling. Pepper is added after the meat is cooked otherwise the pepper burns and tastes bitter or even pungent.
Looks delicious but don't rub the seasoning like that. Pat your seasonings onto the steak instead. You rubbed most of it off and what does stay gets all clumpy and will either fall off or burn.
Hey everyone 👋 I have used this recipe except: I prepare all the ingredients needed at the end of this video BEFORE I even start cooking the steak. I let the steak rest NO LONGER than 5 minutes, and I lightly cover it with foil while it’s resting. I have never had it over cook using this method, and the steak is still very warm when it’s cut and served. Also, I increase the protein (usually 2 steaks) without increasing any fat and when I season the meat, I press it into the steaks using the back of a spoon instead of rubbing it as this causes most of the seasoning to come off and burn during the cooking process. Finally because of the butter/oil content I throw in a whole package of baby Bella mushrooms and cook them in the juices while the steak is resting. You can do Brussel sprouts/potatoes (roast while you make the confit then toss in the juices) or any other easily cooked veggies. Just my two cents! ❤
Ya, everybody makes their stake as they want. For me its hard to understand why so many fat (oil and butter) they put on that peace of meat. I hardy put some oil just to avoid to stick it on the pan
@@jaansa86 That's how they cook meat in restaurants for the best results. Oil on the steak before cooking is to marinate the meat (it tenderizes it), oil in the pan is for cooking and the extra butter is for taste. Try your method and this one with two steaks cut from the same piece of meat, I guarantee you'll notice the difference.
i don't. you just need a small bit of olive oil in the pan at first, so when you put the steak in it can get a good sear. you add in butter after 30-60sec
Always use fine ground salt and pepper to help ensure good pan contact, olive oil is a poor oil choice for high temperature searing. Make sure your butter is added after the heat has been lowered to avoid burning and do not spoon over steak until butter is foaming.
@@mintygreen8618If you have a high cholesterol you can’t eat steak? Or just like foods with high fat in them (sorry if this question doesn’t make sense, i didn’t know how to word it and i barely know about these stuff)
Сначала нужно смазать стейк маслом. Потом жарить на масле. Потом добавить сливочное масло. Затем полить горячим маслом. Потом пожарить чеснок в масле. После взбить чеснок в масле со сливочным маслом. Затем на стейк в масле положить чеснок в масле, взбитый со сливочным маслом. Вы масло.
When she flips the steak over, you can see the gray spot that didn't get seared because the large peppercorn was preventing the steak from making contact with the pan. Add pepper after you are done cooking.
@@amsbeats841 This is why I hate "steak seasoning". Giant pieces of spices that just burn in the pan instead of sticking to the steak. I use an adjustable pepper mill ❤
@@futurefruit8281 exactly I have one of those too! I like somewhat coarse but a crappy grinder will give you huge pieces as well as little ones, which is what's shown in the above video
No one will ever understand how much I love garlic 😂😂 sometime i over do it and have the whole place smelling like garlic but I can’t get enough of it, it’s so delicious and I am SO gonna try this recipe for that butter
I understand. I was exactly like you. Unfortunately my wife is a vampire and when we met she bit me and turned me into one as well. Now garlic will literally make me pass away and it is truly heartbreaking. I envy you. Please eat a clove for me. 🙏
I often cook garlic chicken. You stuff the chicken with fresh thyme and as many unpeeled garlic cloves as possible, then cook your chicken. When it's done, press the cloves one by one between thumb and index to extract the pulp, mash it and mix it with the cooking juices to make a killer sauce.
When I watch these videos I remind myself everybody has different preferences on how their food is made and no matter how I feel they would keep making it the way they want lol
1. Don’t use olive oil for such high-heat cooking as searing a steak. For pasta yes, but for steak no. Use oil with a higher smoke point, or animal fat. 2. Flip the steak multiple times. That way it cooks evenly. When starting on a raw side, let it sear for long enough for the proteins to release from the pan, then flip. I also don’t understand putting a timer- every steak is different. Professionals will tell you to use a special thermometer, but I just gently prod it for the correct springiness, based on years of amateur experience-comes out medium/medium rare every time, though. Don’t compare it to different parts of your arm (everyone’s arm is different)- trial and error is the only way with the poking method. 3. The issue of burning the pepper is less of a big deal than some say it is. Pepper must be well toasted in the pan if you want the flavour to optimally come out.
What I want to know is what she does with the rest of the garlic. Every time it’s a whole tray full, often to only use 3 or 4 cloves. Can it be put in a fridge and used later?
Avocado oil has a high smoking point without any weird flavor. Olive oil isn’t supposed to be heated that high, not only does it have a lower smoking point, the chemistry of it will change in an unhealthy way.
That's actually a common misunderstanding. Smoke point isn't the issue with oil, but rather the temperature at which the polyphenols breakdown into harmful chemicals. Olive oil (not the blended stuff), avocado oil, and palm oil remain stable at higher temperatures than most vegetable or nut oil. Olive oil is usually avoided because it is expensive in most places and has a less neutral flavor than other oils.
Don't be so simple. People make the comments because the damn steak doesn't have to be cooked with a gallon of oil and butter but deep fried food kinda needs to be deep fried don't it? And everyone knows deep fried food is unhealthy so what's you're damn point again?
Impressive that you can make the butter in the time the steak is resting. My steak would be cold by the time the butter is ready if I tried to make the butter while the steak is resting.
She's teaching people to cook like a chef. Oiling the steak is for marinating (it tenderizes the meat). Oiling the pan is for even cooking. The extra butter towards the end is for taste. The only thing she does wrong is to add pepper before cooking: it burns and can give a bitter taste, so it should always be added at the end.
It is called medium rare. Medium rare steak is cooked at 130 to 140°F temp and it is one of the most ideal ways to cook a steak. Sure it is quite not appealing due to the pink meat that looks raw but trust me, it's not raw. Moreover, it is full of juices called myoglobin which carries the very tasty flavor of the steak. In addition, medium-rare steak is tender and very safe to eat, and it is not raw
It's not raw. Red meat just looks like that. I used to think it's raw as well but it's not. Cooking things medium rare makes it juicy and softer compared to the overcooked chewy well done steak. Letting it rest is also important for the juiciness.
@@vonaxelnuevo2754 nah, I use my meater to get it to 130F then rest for 6 mins, my steaks have way less of a grey band than that one and they are pink in the middle, not purple
What is it with this exaggerated obsession everyone has with garlic lately?? I mean, I fucking love it too but using that much will inevitably ruin the other flavors
Perfect other than it takes way longer than 10 minutes to make garlic confit - I would roast it before I start cooking the steak to avoid the steak getting cold.
I’m convinced she works for big olive oil 😂
😂😂😂
Lol maybe😂 I'm italian and use olive oil religiously.. but for cooking a steak? I would never do that. The pan will be too hot, you will get a plastic-y taste when you are done because the oil has been brought up too high. But after it's done, oh yeah use all the olive oil you want on top😅
@@prettiepi was gonna say this. The smoke point if olive oil isnt really high enough to used when cooking steak, like at all
nah, big garlic
YEP.
I learned two things from this video.
1. Olive oil
2. Butter
And Garlic😃
Definitely 😅
Buttah
Yes
😅😅😅😅
For a single serving, you absolutely need the 15 cloves of garlic.
I think it makes sense to make extra for future meals
Have you ever heard of making extra for future meals? What about leftovers? Do you just make the exact amount of food that you need for one meal? It makes it easier to make enough for multiple meals so that you don't have to make it each time you make a meal
Imagine making garlic confit with only 2 cloves of garlic lol
Imagine making garlic confit and not being a pompous youtube prick.
@@ALK82LMAOO 💀
Garlic confit while the steak is resting? Boi that steak isn’t resting, it’s sleeping.
🤣 I was thinking the same damn thing!
😂😂
😂😂😂😂😂
I was thinking about the same response😂😂😂
In a damn coma lol
99% butter 1% steak
Hahaha 😆
@@PreethaPaulxD I'm just saying the meme video " add Butter add Butter add Butter add Butter add Butter add Butter "
70% butter, 20% garlic, 9.99% olive oil
you've seen nothing! some people literally deep fry steak on a butter haha!
A good filet doesn't need all of that butter, when I make mine, I use salt and pepper, fry it in olive oil. Now I think some roasted garlic would be good on top, but as much as I love butter why waste it on a perfect steak?
Drizzle ❎
Bath ✅
1. Don't use olive oil. It has a low smoke point. Use canola or even better, animal fat.
2. Don't pepper your steak before searing. Pepper burns, salt doesn't. Salt VERY liberally before putting it in the cast iron, but only put on pepper at the end and cook both sides for about 10-20 seconds.
3. Compound butters are life changing and black garlic + garlic confit + fresh thyme + butter = put it on a roof tile and I will eat it
Canola is worse than olive oil.
Ok
I won’t
The smoking points arent that drastically different, imo the real problem is olive oil tastes kinda weird if you get it too hot.
Agreed on your other points. I wonder how many people know about the black pepper thing. It definitely gets really bitter if you burn it which can happen easily and before the meat is done cooking.
smoke point doesn't affect cooking in any way.
Does look good especially with that butter
So, I made the steak just like the video because I'm big on trying new recipes and did culinary school....IT'S SO DAMN BLAND AND GREASY 😭🔫
@@antiromantic986 I can just TASTE the grease through the screen 😭
It ain’t even cooked properly
@@antiromantic986 I’m no cook but I tried something like this albeit much simpler a while back, it certainly wasn’t the best steak I’ve ever had but by no means was it bland and greasy lol
@@am1dalq just cause it was cooked in oil doesn’t mean it has to be greasy if it was really that bad you would see the pool at the end
I let it sit to room temp while I let true salt marinate, I use avocado oil because it has a high smoke point, I do 3-4 minutes per side just so it’s a little more cooked and I let it sit 2-5 minutes. I took a cooking class and they said it’s about 3-5 minutes per 1 inch thickness. I usually let me stomach determine that part 😂
In addition to everything you've mentioned, I also cook the side edges first all the way around the steak while holding steak with grill utensils.
What about the temperature, do you cook it on high or medium temperature ?
@@Vero-yw3lf medium high but more on the high side.. I don’t want burnt
@Vero-yw3lf it is important to heat up the frying pan (cast iron!) first. Please use the oil that has a high smoke point. I use avocado oil. It has to be hot!
I typically use the flame just a little above medium.
Mom there’s steak on my oil
Tell that to Applebees!
wow!! Such a comedian 😂😂😂😂😂😂😥😥😥😥😥😊😊😊😳😳😂😂😂😂😂😊
😅😅😅😅
😂😂😂
bro its the best comment😂😂😂😂😂😂😂
The butter quantity was so tiny . She forgot to add more butter and olive oil
Definitely needed more butter 😆
Just a touch
@@Chris-gf5yd Indeed . She never adds the right amount of butter and olive oil 😹
@@Fullyautomagic no not just a touch it's like half of a drop , man !!
#macyslossprevention#
Steak with butter❌️ Butter with steak✅️
😂😂😂😂 yoooooooohh!!
Когда к стейку добавляешь сливочное масло,он становится нежным.и желательно его ещё минут 10 довести в духовке до готовности. 😊
Bruh anything would be good if basted with butter and topped with garlic confit butter
Ma'am, there's a meat in your oil steak
I know people cook their steak in butter but man. olive oil 3 different times, butter baste, and then butter on top??? Youre just eating a pile of oil at that point.
LMFAOOOOO!!!😭😭😭😭
These comments are killing me 😂😭💀
"How much olive oil do you use?"
"Yes"
Heres how to make the perfect Butter, fry your butter in some butter. Add two sticks of Butter and blend in the butter. Serve up your butter on a butter dish and add some butter. Let it rest then eat the butter
you forgot the butter sauce
😂😂😂
Butter not forget the Butter😂
🤣🤣🤣🫶
yeh boy
You should be more clear that the garlic confit needs to be done a head of time. Someones gonna try to start that while their steak is resting haha
That's what I was thinking. She doesn't explain how to make the garlic confit.
Right I was like damn were letting this steak rest for like 3 hours? Something's off here 🤔
@@Voikona hahah yeah I would probably recommend just making it the night before lol
She does actually say ‘while it’s resting prepare your garlic confit herb butter’ - it’s implied that confit garlic is already on hand
That’s what I was thinking. The confit should be premade right before and then added after the steak has rested because confit take hours
Good recipe (if you use half of the amount of butter) but there's one big mistake. You should never pepper your meat before grilling. Pepper is added after the meat is cooked otherwise the pepper burns and tastes bitter or even pungent.
Thank you I was just about to comment this when I saw that you already did.
I always add pepper before cooking steak and it always tasted good. I think it takes long than a few minutes to burn
Effectivement blanc ou noire c'est la même préparation n'est pas 😊
As a wise RUclips comment once said: first bite will taste like heaven, the second will send you there😂
😂😂😂😂😂😂😂
X2
LOL
@@letysntsbeauty Leticia 😍
😂😂😂😂
Looks delicious but don't rub the seasoning like that. Pat your seasonings onto the steak instead. You rubbed most of it off and what does stay gets all clumpy and will either fall off or burn.
Hey everyone 👋 I have used this recipe except: I prepare all the ingredients needed at the end of this video BEFORE I even start cooking the steak. I let the steak rest NO LONGER than 5 minutes, and I lightly cover it with foil while it’s resting. I have never had it over cook using this method, and the steak is still very warm when it’s cut and served. Also, I increase the protein (usually 2 steaks) without increasing any fat and when I season the meat, I press it into the steaks using the back of a spoon instead of rubbing it as this causes most of the seasoning to come off and burn during the cooking process. Finally because of the butter/oil content I throw in a whole package of baby Bella mushrooms and cook them in the juices while the steak is resting. You can do Brussel sprouts/potatoes (roast while you make the confit then toss in the juices) or any other easily cooked veggies. Just my two cents! ❤
How to make good steak: have a side of steak with your butter dinner
Ya, everybody makes their stake as they want. For me its hard to understand why so many fat (oil and butter) they put on that peace of meat. I hardy put some oil just to avoid to stick it on the pan
@@jaansa86Especially when the meat is already fat, just season it and preserve the taste and the nutrients as well.
Lmao😂
@@jaansa86 That's how they cook meat in restaurants for the best results. Oil on the steak before cooking is to marinate the meat (it tenderizes it), oil in the pan is for cooking and the extra butter is for taste. Try your method and this one with two steaks cut from the same piece of meat, I guarantee you'll notice the difference.
In life men cannot do things that women do and women cannot do things that men do, and steaks are one thing that women will never master
Genuine question: Do you really need to drizzle the steak in olive oil if you also cook it in olive oil?
You don't
You dont need any kind of oil when you have fat in that meat.. just put meat add butter rosemary and its done ❤
No, if you have to add this much fat to a premium cut, olive oil above all, you are doing it wrong.
i don't. you just need a small bit of olive oil in the pan at first, so when you put the steak in it can get a good sear. you add in butter after 30-60sec
Never use olive oil for frying.
Trust me, a perfect steak doesn't need that much oil and butter.
We know lol just look at her channel and you would know she's trolling 😂
Solo el ali-oli es opcional
Agredd
@@Cookedgurl❓️❓️
@@zano9291 I'm try to say most of her video are kind of a joke
Always use fine ground salt and pepper to help ensure good pan contact, olive oil is a poor oil choice for high temperature searing. Make sure your butter is added after the heat has been lowered to avoid burning and do not spoon over steak until butter is foaming.
Me: “Something here doesn’t feel right”
Her: *throws 300 garlic cloves in a bowl
Me: “Ah yes that’s better”
First bite is like Heaven
Bit Second bite will send you there
You stole this lmao! People like you are WEIRD AF 🤦🏻♀️😭🤦🏻♀️
But the cow in the hell in your first bite😂
ABSOLUTE PERFECTION
If there were only 10 more people like her, Australia's garlic consumption would have exceeded Asia.
Groceries are already insanely inflated here 😂😂😂
@@HarleyQuinn-gu1kn what...
it would
😂😂😂
I think the Philippines using garlic everytime everyday in fried rice and adobo equals roughly 5% of her consumption, so 20
Looks yummy 🤤
my heart would die 😭 but it looks really delicious 😭😭
It wouldn't
dont worry the gallic neutralize the butter😂
Same, my cholesterol already high as is 🫠🫠
@@mintygreen8618If you have a high cholesterol you can’t eat steak? Or just like foods with high fat in them (sorry if this question doesn’t make sense, i didn’t know how to word it and i barely know about these stuff)
Butter isn't the enemy. It's better for your heart.
lol now im waiting for that 10 minute garlic confit recipe lmao
Сначала нужно смазать стейк маслом. Потом жарить на масле. Потом добавить сливочное масло. Затем полить горячим маслом. Потом пожарить чеснок в масле. После взбить чеснок в масле со сливочным маслом. Затем на стейк в масле положить чеснок в масле, взбитый со сливочным маслом. Вы масло.
Идиально краглые стейки, это искусственно выращенные, , у них всё правильной формы, яблоки не гниют и не пахнут
Зачëт... )) 😉👍🏻
Oil garlic oil garlic oil garlic....😂
Ouuu and butter butter butter butter 😂😂
“That is a kind of meal you eat once, and then you die of heart attack later”
*- Uncle Roger*
Except red meat doesn't give you heart attacks 🤡🤡
@@plutotoad203 🤓
@@plutotoad203someone didn't watch the video 🤡🤡🤡
Looks good momma❤
While the steak is resting for 10 minutes, roast your garlic cloves for 40 minutes. Yes, you do need to be a wizard with dominion of time and space.
You read my mind! This video sounded like someone who never actually cooked. At least never made a proper confit.
When she flips the steak over, you can see the gray spot that didn't get seared because the large peppercorn was preventing the steak from making contact with the pan. Add pepper after you are done cooking.
The pepper doesn't have to be this coarse. Fried black pepper (and more of it) is much better than less raw pepper imo.
@@amsbeats841 This is why I hate "steak seasoning". Giant pieces of spices that just burn in the pan instead of sticking to the steak. I use an adjustable pepper mill ❤
@@futurefruit8281 exactly I have one of those too! I like somewhat coarse but a crappy grinder will give you huge pieces as well as little ones, which is what's shown in the above video
It's bloody RAW !!
bro someone gonna die from all that garlic and oil hell nah💀
Oil can cause heart problems, but garlic isn't the bad part. Must've tasted good
They would at least die happy
@@Megasaurusify Guess I’m a vampire now (I don’t like garlic)
She evened out all that oil with the garlic... Lol
@@bastardhyena7882 garlic lowers blood pressure. So this is double deletion lmao
Finally someone giving instructions instead of just showing off with fast shorts.
wow that looks amazing I want some !
No one will ever understand how much I love garlic 😂😂 sometime i over do it and have the whole place smelling like garlic but I can’t get enough of it, it’s so delicious and I am SO gonna try this recipe for that butter
I understand. I was exactly like you. Unfortunately my wife is a vampire and when we met she bit me and turned me into one as well. Now garlic will literally make me pass away and it is truly heartbreaking. I envy you. Please eat a clove for me. 🙏
There’s black garlic to try
It’s also has a lot of health benefits so you’re winning 😊
I often cook garlic chicken. You stuff the chicken with fresh thyme and as many unpeeled garlic cloves as possible, then cook your chicken. When it's done, press the cloves one by one between thumb and index to extract the pulp, mash it and mix it with the cooking juices to make a killer sauce.
You always put Garlic in your videos.
I wonder if your ancestor is a vampire hunter.
Garlic is so tasty. I can see why she uses it so much. 😊
Ok first video I’ve come across in a while where someone actually knows how to cook and isn’t just a chef. 😂
Good stuff!
it looks delicious but dear God i felt my stomach bubbling just from seeing the amount of butter, oil and gralic going into it
Your comment would be more effective if you spelled all the words correctly. Lol.
@@josefinadelagarza1118Gralic The Destroyer 😂
People really find one small easily fixable mistake and then suddenly the steak is inedible
It's edible just Not that Good.
They've probably never been really hungry.
Omg, that looks so delicious...!!!
When I watch these videos I remind myself everybody has different preferences on how their food is made and no matter how I feel they would keep making it the way they want lol
Perfect Steak and PERFECT LOOP
Omg that looks good 🤤!
mane yall need to leave her and her oil alone 😭
Lol thats what i was thinking
There's a manga about her. It's called Glyceride, written by Junji Ito.
Shes using oil on top of oil on top of oil, she def does not know what shes doing.
"drizzle of olive oil"
*invades mideast for the oil
I cackled 😂
That looks fantastic!
🤡 this is a crime against olive oil 😂 doesn’t look fantastic it’s a CRIME
Thats gorgeous
Looks good. But tbh, that's a heart attack in one meal.
Yesss 🙈
No. Fat is your friend.
says the person probably eating soybean oil every day
Not really: olive oil and garlic are good for the heart.
this is how to make a perfect steak:
1. a gallon of olive oil
2. a kg of garlic
3. steak.
1. Don’t use olive oil for such high-heat cooking as searing a steak. For pasta yes, but for steak no. Use oil with a higher smoke point, or animal fat.
2. Flip the steak multiple times. That way it cooks evenly. When starting on a raw side, let it sear for long enough for the proteins to release from the pan, then flip.
I also don’t understand putting a timer- every steak is different. Professionals will tell you to use a special thermometer, but I just gently prod it for the correct springiness, based on years of amateur experience-comes out medium/medium rare every time, though. Don’t compare it to different parts of your arm (everyone’s arm is different)- trial and error is the only way with the poking method.
3. The issue of burning the pepper is less of a big deal than some say it is. Pepper must be well toasted in the pan if you want the flavour to optimally come out.
What I want to know is what she does with the rest of the garlic. Every time it’s a whole tray full, often to only use 3 or 4 cloves. Can it be put in a fridge and used later?
Wow. It looks good.
Avocado oil has a high smoking point without any weird flavor. Olive oil isn’t supposed to be heated that high, not only does it have a lower smoking point, the chemistry of it will change in an unhealthy way.
That's actually a common misunderstanding. Smoke point isn't the issue with oil, but rather the temperature at which the polyphenols breakdown into harmful chemicals.
Olive oil (not the blended stuff), avocado oil, and palm oil remain stable at higher temperatures than most vegetable or nut oil.
Olive oil is usually avoided because it is expensive in most places and has a less neutral flavor than other oils.
most people here are idiot saying too much oil but not complaining deep fried food cooked in palm oil which is much more unhealthy.
I think the people say this because the olive oil is so expensive.
@@Mauricio-xt5cc that shit *is* getting pretty expensive, to be fair.
@@aaaaaaaa-gu1md snowflake
Don't be so simple. People make the comments because the damn steak doesn't have to be cooked with a gallon of oil and butter but deep fried food kinda needs to be deep fried don't it? And everyone knows deep fried food is unhealthy so what's you're damn point again?
They are the same people, only watching her channel to complain. It's weird.
Wow amazing 😮 looks delicious 😋
Damn that's a lot of butter! 👀
I hear your words and I LOVE IT.
i can already taste it, "Thanks"
That scoop of garlic confeit butter is ever satisfying 😌
Let woman do whatever she wants, stop roasting her for the garlic, oil and butter
Huh. Nooo
If you can properly confit garlic in 10 minutes, you're literally a wizard.
“While your steak rests” by the time that garlic is done cooking, your steak would be so cold it would throw itself out.
My heart gave me a death threat after watching this video
First bite is heart touching
Second bit is heart stopping
Impressive that you can make the butter in the time the steak is resting. My steak would be cold by the time the butter is ready if I tried to make the butter while the steak is resting.
Truth. That part is deceiving. If course making it would not fit in this short.
so much freaking butter and olive oil
This looks so good 🤘🤘
Thats fuckin delicious man...
Looks delicious ❤
When searing steaks, olive oil leaves your house smokey...
Open the dam window.
@@Mike_Greenteaor use avocado oil
Please post the ingredients, I love ❤️ your recipes.
Sounds amazing
why do you oil the steak and then the pan, teaching people to waste oil
Ist oil so that seasoning sticks to the steak, second oil for better even heat transfer
but she put the oil after seasoning 😅
She's teaching people to cook like a chef. Oiling the steak is for marinating (it tenderizes the meat). Oiling the pan is for even cooking. The extra butter towards the end is for taste. The only thing she does wrong is to add pepper before cooking: it burns and can give a bitter taste, so it should always be added at the end.
@@mugwump7049ik its been 2 months but i hope you realized the mistakes in your comment
@deluxesofa Mistakes? Any chef worth their salt would tell you this much.
Was there any steak with that butter?
How long to cook for well done?
Why does every RUclips chef who claims to be able to make the perfect steak always make it almost purple in the centre??? Rest that steak bruh!
It is called medium rare. Medium rare steak is cooked at 130 to 140°F temp and it is one of the most ideal ways to cook a steak. Sure it is quite not appealing due to the pink meat that looks raw but trust me, it's not raw. Moreover, it is full of juices called myoglobin which carries the very tasty flavor of the steak. In addition, medium-rare steak is tender and very safe to eat, and it is not raw
It's not raw. Red meat just looks like that. I used to think it's raw as well but it's not.
Cooking things medium rare makes it juicy and softer compared to the overcooked chewy well done steak.
Letting it rest is also important for the juiciness.
@@vonaxelnuevo2754 nah, I use my meater to get it to 130F then rest for 6 mins, my steaks have way less of a grey band than that one and they are pink in the middle, not purple
What is it with this exaggerated obsession everyone has with garlic lately?? I mean, I fucking love it too but using that much will inevitably ruin the other flavors
My brain says "I wanna eat that" but my heart keeps saying "Either you stop or I will!"
There seems to be some meat in your oil and garlic..
Perfect other than it takes way longer than 10 minutes to make garlic confit - I would roast it before I start cooking the steak to avoid the steak getting cold.
Butter butter butter 😂😂😂😂
why do you oil the steak and then oil the pan? so pointless
Это выглядит круто, но слишком много масла, оно прям везде
True
Drooling here😂 yuuuummm
as asian. ever-time people marinate with only salt and pepper. we left the chat.
There is oil with steak 😂
Olive oil burns at high temperatures
I hope someone loves me as much as she loves garlic
there is already two, your mother and dad 😊
My mouth was a waterfall while watching this 🤤
looks like you eat olive oil for breakfast
If you must do this, do with lean meat. That steak has enough fat, you don't need the oil and butter.
I swear i have the same.
Sick at nighttime but during the day its there, but not that bad.
How to get a quick heart attack 😂