POV How to Cook a Steak
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- Опубликовано: 14 апр 2020
- Wanna know where a steak comes from? My dog shabu will demonstrate. Here's my complete guide to steaks: www.seriouseats.com/2012/12/t...
Remember: eat your steak the way you want it, not what someone else tells you you should want. And FFS, if anyone starts giving you grief about preferring your steak medium or even well-done, just block them out of your life or at least out of your dinner. It's your steak, cook it as much or as little as you want.
Personally, I find that the higher the fat content, the more well-done I like it (maxing out at about med-rare to medium for a really fatty ribeye or wagyu).
I just went with a traditional butter-basted technique for this one, rather than the reverse sear, a technique I developed for Cook's Illustrated in 2006. If you want to know more about that method, here's a guide: www.seriouseats.com/2017/03/h...
And here's my guide to steak myths that need busting: www.seriouseats.com/2013/06/t...
And here's my guide to the Hot Fat Flash, my favorite way to finish a steak before serving: www.seriouseats.com/2017/03/t...
And here's a non-video version of this butter-basting technique: www.seriouseats.com/recipes/2...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... 
Хобби
kenji isnt rubbing his dog hes tenderising him
HAHAHAHAHAHAH THAT COMMENT IS GOLD
😂
kostas markevicius Wagu dog.
OH GOD
@Afvoer Put dont fat shame kenji's dog
Kenji: points out the different cuts of meat on dog
Shabu: **chuckles** *Im in danger*
R R lol
lmfao
Thank you, you made my day with this comment. I'm dying rofl
I laughed so hard when he did that! She thought she was getting food then gets broken down by section.
Yeah, I was kinda questioning the optics of an Asian man sizing up cuts of meat on his dog.
I couldn’t fucking breathe when Shabu was just straight vibin getting pets and and Kenji’s like “this is the chuck right here. And this is the brisket, you got a nice brisket shabu”
0:46
fr my heart literally stopped and I was put in a coma for months before finally recovering. I'm not gonna risk looking at that dog getting pet ever again.
same ; came here to say the dog is safe zone. hahaha
Kenji eats dogs
Is it ok to fry with butter if you use medium heat? Or if you combine it with oil?
Kenji doesn’t have all the the fancy intros and RUclips nonsense. He’s literally just giving us super expensive cooking lessons for free.
And we appreciate it!
@@arecibo732 oh absolutely! Definitely a compliment not complaint
I mean he’s making a lot off these videos without a doubt
@@jasong7459 true but more power to him. It’s not costing us!
I did a masterclass subscription, and it's literally nonsensical when this exists. This is way better than their cooking classes, par Thomas Keller.
pointing out the different meat cuts on your dog LOLLL
"you've got a nice brisket'
That was an absolute win-win though :D
😂
good knowlege incase corona gets worse,.
The fact that he is half asian isn’t helping
Love the way he’s explaining steak cuts on the dog, I’m a visual learner
Everything you need to know for the upcoming Post pandamic apocalypse
Same
@@xXJokerAtWorkXx You are not prepared
Yes i like how he says to his own dog that he is delicious
Yeah its really messing me up actually lol 😥😥
Rest in peace shabu, you will forever be remembered for your great loins and beef cheeks
Kenji eats dogs
Shabu was the greatest gift this channel gave us. She ate better than 99.99% of the world's population.
@@BuckingHorse-Bull get a life dude. You've commented that multiple times
@@iamDBA1 you must've just discovered the internet, or you are unbearably naive.
@@BuckingHorse-Bull how pathetic are you Jesus christ
Dog:
"He's a chef. I knew this day would come eventually…"
7:18 this guy really just tried claiming he invented the reverse sear method.
@@colin-campbell he literally did
mastermind J. Kenji Lopez-Alt
Reverse searing, a technique popularized by Food Lab mastermind J. Kenji Lopez-Alt, flips the normal meat-cooking process on its head. Instead of starting, say, a steak over high heat to sear it, then reducing the heat to cook it through, start by cooking the steak low and slow until the interior is about 90% done.
@@jamesleclair4599
Read ‘em and weep:
“Around 2001 Christopher Finney, a member of the competition cooking team Iron Pig BBQ, began using this concept and is sometimes known as Finney method over the internet.”
@@jamesleclair4599
See how I proved you wrong? Effortless.
@@colin-campbell did you like your own replies?
Kenji: You got a nice brisket Shabu.
Shabu: Worried look intesifies
Okay so if u felt u wanted pasta u would act upon it and eat it right
@@Liamjlm bro what
@@goldythefish36 this was a long time ago
@@Liamjlm Are you saying you're a changed man?
@@goldythefish36 yes
Kenji: I want to teach anatomy and I also want to pet my dog
Also Kenji: ¿Por qué no los dos?
Bien ahi
First I was wondering why you would write that in Spanish. But then I thought: Warum nicht beides?
Spanish is always fun to find in the wild but whyyyy is it never properly written Spanish? Not to grammar Nazi but accents aren't very hard lol
@@Dorumin yeah, but its hard anyways, its too different from english
Doru Min as you wish
"Lets make a pan sauce" heads to the office desks and picks up bourbon, my kind of chef!
alex tompa
For all the kids reading this years down the line, desk bourbon is how we survived 2020
@@Inspiration011 Inspiration011
@@dph8350 paint thinner
@@LittleBit0Everything brady reid
13:44 If you're a home cook, then you're only cooking a few steaks a year
Guga: heh
Guga's fridge is just meat, man has so much steak.
He's a sellout. Why doesnt he make videos with Ninja anymore? Sell out punk with his punk nephew.
@@greg4254 bruh why is he a sellout
@@tft8694 that guy is a hater probably.
Cooking meat that often is expensive, so many of us don't eat meat very often
“If it looks like I used a lot of salt, it’s because I did.” Said every pro chef to the home cook.
Salt makes food so good though I'd rather it be over seasoned than under seasoned
ATTJ76 XXVIII same. I grew up eating underseasoned food at home and when i started cooking only my food is properly seasoned
@@ATTJ7628 yeah my boss talks about how heavy I season and then he tastes it and is like ooooooo
@@SkeletonCreeper03 same. my mom was hell bent on salt being bad for your health, so she would constantly under seasoned our food. I guess we got used to it since i didn't really complain. But once I moved out and started properly seasoning everything, I can never go back.
@@ThatLaloBoy that's the exact reason why!!! I've never related to a comment more in my life. Also I thought something was wrong with my palate when my mom tried my food and said it was too salty although it was just perfectly seasoned
Whew, it actually went 24 hours without a Kenji video. Started getting the shakes.
Thankfully we didn't get the sweats quite yet
Thankfully
Literally me too. I can now sense the tension in the air when Kenji isn't posting videos here. I don't like it.
Yesterday he said he was recording 2 at the same time. He's a machine.
“Do I have medium rare cheeks, does my wife have medium rare cheeks”
😏😏
Aiming to feed a family of three is very generous. I would smash that whole thing without even blinking. It looks incredibly delicious!
I don’t know anything about steaks but you know in the middle ,is it raw ?
Because it’s pink
@@hidayatrehimi9177 it depends how you like it, if you like it pink as you say then its called rare, the less "pink" it gets the more cooked it is
alessio laget but doesn’t raw meat make you sick?
@@hidayatrehimi9177 not necessarily, for example there a beef dish called a steak tartare and it pure raw meat literally not cooked, and its pretty good but a lot of people dont like it, if ylu eat raw chicken tho youll defo catch some sickness
@@hidayatrehimi9177 i think beef is one of the only meats you can eat raw. Pigs and chicken are a no go raw
He just casually drops the fact he developed the method of reverse searing back in ‘07 💀
he popularized it, but yes its still very impressive
Yh he didn’t
Fashionable Skeleton He did
Reverse searing is the shit. Tremendous juiciness.
@@Yaunclejohn He made it popular. He did not invent it.
Me petting my dog: "Aww, Youre so cute"
Chefs: "aww look at your delicious tenderloin"
I know you didn't actually use it in this video, but your original article on the reverse sear essentially gave me a means to keep a somewhat decent relationship with my parents as I get older by cooking for them every week. It's one of the few things I know we all like and can eat and it comes out great every single time. Plus they pay for the meat so it's a win-win. Thanks.
Really good stuff dude 👍 wishing u and your parents well
Using the dog to show where steaks come from is hilarious! I almost missed the rest of the video because I was laughing so hard! Thanks, Kenji!
He's been fattening shabu up for the final POV cooking of the quarentine, seems like its gonna be brisket😭
LMFAO
POV: you're Remy the rat from Ratatouille as linguine cooks a steak
That's the real reason Kenji films from this angle.
I don’t know why, but that thought made the video more fun
@@vigilantcosmicpenguin8721 There needs to be a cartoon of this, someone edit in a cartoon rat on Kenji’s head.
😂❤️
Kenji: "A good way to tell the amount of salt you need is to think of what snow looks like on a New England parking lot"
Me: *cries in rural Australian*
Don't even have to be rural. I've lived in Central Sydney for over 20 years and have never seen snow in my life.
I had to watch this one again for Shabu. RIP little buddy.
Kenji: "This steak will feed all 3 of us"
I do not have the mental willpower to NOT eat a whole steak by myself
i cannot believe hes splitting that between 3 people for TWO MEALS
@@user-xk5ft2dy3x Especially seeing the giant bites he took at the end.. That's like his portion of lunch by itself lol
@@user-xk5ft2dy3x This is why obesity is an epidemic.
@@a_pet_rock well cooked animal protein like that isn't causing obesity man, its an important part of your diet especially if you are lifting. Its crazy that hes splitting that steak into 6 meals. "2 portions, fair enough, but not 6
@@liampollock9780 Pretending that a 2lb steak is at best two portions is why obesity is an epidemic.
"Between the 3 of us we will eat about half of this steak"
Welp.... And here I'd eat it all at once.
I was thinking the same. 1/6th of that steak would be one bite for me. And I'm not a big guy at all. I think I grow an extra stomach whenever I see steak.
I usually eat 2 rib eyes that size (plus a large bowl of mac'n'cheese, cream spinach and half a loaf of garlic bread) on a regular Sunday.
23:57 Nods along with Kenji's subtle disappointment at the bourbon not catching fire. Also, I love that you're casually drinking a Pliny and then the fridge is full of Sierra Nevada. Don't ever change, brother
Right I just noticed a space dust by elysium the other day. The man has a great taste in beers.
@@doctorradish8650 man literally runs a beer hall, he better have a good taste in beer lol
RIP to shabu… had to come back to this video. Thanks for all the content over the years kenji, I’m really sorry about shabu
The amount of information-dense talking points you bring up is actually pretty astounding. I've learned a bit more in the last 25 minutes than I have in the last couple years of looking up other peoples different methods. Well done (pun intended).
love that you're one of the only people in the food universe that advocates for just doing things according to the way one likes their end results.
Kenji is one of the least elitist in an industry defined by elitism and he has more of a right to be elitist than most.
Adam ragusea too
Had no idea who he was, then he said “when I DEVELOPED the REVERSE-SEAR method” and his name ring bells😂😂 dudes a legend💯
Lol
“I’ll be back in about..” *prepares for snap quick transition*
“Psyche!”
I was really surprised at Kenji's scientific approach at cooking and ended up googling about him. Long line of scientists in his family and he graduated from MIT !
Why is his kitchen weirdly comforting? It's where I want to go for the holidays.
It's comforting because it's well organized and he's not jumping around to get what he needs so it looks easy. I admire that a lot.
It looks like a kitchen you would sit in as a kid at your friends house and get cooked nicer meals than you got at home haha
Matt Dobing haha totally!
Small cooking channel just starting out please stop by and check it out
It looks homey and he has a chill vibe
After you pointed out the cluttering it's really easy to notice. Especially since I'm recognizing the patterns from my own speech, the mile a minute bursts, with the short pauses, especially if I'm trying to explain something. It actually makes me appreciate your work a lot more.
It’s still really concise which is how you can tell he’s really worked on it. The fact that his “ums” and “uhs” are really short makes them non intrusive. I remember watching this when it first came out and I never even noticed them, but that might have been because I kept pausing to take notes haha.
Us: “What is the loin?”
Him: goes to dog and shows loin and says how he has a nice brisket 😂
Other than that the steak 🥩 looks great
So YOU'RE the guy Babby keeps on going about.
*knows anything from. His show is a reskin of Kenji with film quotes
Baby keeps... babbling about
Who?
@@Hellion6325 binging with babish
@@bombarded15 honestly the whole point of binging with babish is making recipes easy for an everyday person to make. Binging with babish made me start to love cooking because he made complex recipes in an easy way. He always gives credit to whoever’s recipe it is and he puts his own spin on to it most of the time.
14:30
Rare - 49 Celsius
Medium Rare/Medium - 51 - 57 Celsius
Sacrilege - 58 Celcius +
What’s well done with ketchup?
@@pixel-hy4jx a meatloaf
@@pixel-hy4jx just add some shitty scotch
@@pixel-hy4jx a travesty.
That... pissed off a lot less people than I was expecting
The reason why the juices flow out is simple physics. When you heat atoms they become more active and matter expands, this is why the juices flow out. As the atoms cool they become less active and the juices stop leaching. You will notice that when taken straight off the heat source the protein is plump and then contracts as it cools down.
I can listen to you talk about food all day. I’m so put off by the big network cooking shows, but you have a different approach. The scientific explanation and artistic execution is a masterful combination
*pets dog while describing what part he likes to eat
"You like that don't you"
Well once this quarantine I’ll be visiting your restaurant as it’s right down the street! Small world.
"You got a nice brisket shabu"
F O R E S H A D O W I N G
I'm grateful for these videos, Kenji! I appreciate your technique and love this video format! It took me a minute to put the 'Test Kitchen' and 'Cooks Illustrated' connections together, but now it makes sense; why I like your instructions so much! I value the practical and theoretical spin you bring to the table! Thank you for inspiring me to be better in the kitchen!
Kenji: "There's a million ways to skin a cat and none of them are necessarily bad"
Me: *Smiles as the microwave beeps, letting me know that my steak is ready*
Geez dude, I was drinking milk
This reads like a dril tweet
Except for that one.
Commissar, this one here
*triggered*
Well he did preface it by saying as long as you develop a crust and have the right internal temperature there's a million ways, the latter being unlikely with a microwave and the former being practically impossible. If all you have is a microwave, you're better off making bacon, or fish.
What kind of dark magic do you practice where that steak is enough for a family of 3 for both lunch AND dinner?! I would easily eat that steak myself as a part of a 3 course meal.
I was thinking this
He’s mentioned before that he eats relatively small portions
Lots of vegetables and multiple similar meals in a day? (Like all meals nutritious and so on, not quick digesting empty calories?)
He eats a very varied diet, and also pretty energy rich. I would assume he's getting all essential nutrients no trouble. I'm not surprised he's reaching satiety. If he wasn't eating preferentially energy storing sugars, it would've been another deal entirely. I see some people on low carb diets eating thousands of calories of steak without problems.
@@___xyz___ I think there is also variation in what people’s bodies want as an ‘ideal’ diet - my SO feels and does fine on way lower protein intake than I do, for example. I tend to have more muscle mass naturally (I don’t work out but I have a lot of bulky muscle because that is just what my body defaults to where my SO is more a ‘runner’s build’ type) so I think perhaps our bodies just have slightly different baseline needs. So I’d need more steak than my SO does for it to be a proper meal for my body. If I don’t get enough protein after a while I feel crummy - tired and sore and cranky.
The dog's thought " Am I going to be cooked today?" haha. So cute.
this dude smart as hell he explained the thermodynamic properties involved in cooking a steak and used proper terminology im actually impressed
I know a man who makes a steak but seasons his cutting board instead
*W H I T E W I N E*
S E A S O N E D B O A R D I S O N T H E R I G H T
Nusr_et
On that same video, Adam mentioned Kenji and why he seasons his cutting board. So technically Adam seasons his board because of Kenji :3
Why I record my food, NOT myself.
I like how Kenji was going to do the smash cut with a snap but then was just like "ehh, that's a young man's game"
They had some nice looking ribeye at the market and I used this method and it was amazing. Best steak I've ever made. One of the best 4-5 steaks I've eaten in my life. Kenji, I so appreciate the details, the lack of sped up footage and cuts, it makes the techniques so much easier to learn. I think what I was doing wrong in the past was blasting my steaks on super high heat, using cast iron (which is slow to react if temp shift is required). The basting looks fancy on youtube and it does add to the finished dish (I got the fat on my steak actually crisp like cracklin in places), but the prep and temperature you cook at make a much bigger difference. Also leaving the meat whole. I don't know why I've been cutting up my meat before I cook it. It's so much better served sliced against the grain like that, and way better for kids, it because they don't have to figure out how to cut up a whole steak. Also, it's a small thing, but I always appreciate that you are cooking for two adults and a kid, same as me. It's hard to figure out quantities sometimes for the odd number. I would never have thought I could feed three people and have leftovers with a single steak, but I did.
Stumbled across this video and was kind of spellbound - can't remember the last time I enjoyed a cooking video that much - thanks for sharing your expertise!
This is the most scientific, chemistry-filled steak tutorial I have ever seen
There's no greater feeling than the smile Kenji brings to your face the way he breaks down complex scientific terms into simple analogies that you're sure to remember for a lifetime, the way he invites us into his home at this troubling time so we forget isloation since there's a warm comforting feeling of community and learning all the tricks of his trade just gives an inspiring home cook or chef the motivation to take on anything with a sense of confidence and pride this man has passion and its reflected on his plate and thats why he'll always be respected and there'll always be a smile on his face and in our hearts!
Chris Leo Well said👏
You're truly the best there is, man. Really love your videos and commentary!
What joy to watch and listen to you. I have your book... a bible to me. Whenever I have a cooking problem or challenge and I've looked everywhere I find comfort and satisfaction in your book. Before the book, to be honest I check out your youtube channel to watch you do and explain so clearly
Are you drinking A Pliny The Elder? What A wonderful beer -- moved out to New England about 10 years ago, I miss Russian River.
Envy is real.
We had two ribeyes last night. One for me and one for my wife and daughter to share. When my wife cut their steak up, she totally stole the cap. She knows what's up.
Better than filet
@@MrRagusauce its the same tenderness as filet but with actual flavor.
Gods plan.
Please stop by and heck our new small cooking channel any support is much appreciated
Wow Kenji! I always learn from your videos but this one, something special. From salting and aging in the refer to pouring hot fat on at the end. Man! Thank you!
I miss you Shabu.
I like how this dog is always around! and the big boy doesn't come in as often!
AbsoluteXero this dog is also way overweight
A visual explanation that also includes petting the dog is a practice I support wholeheartedly and expect more of in the future :)
Rest In Peace Shabu, you had a nice brisket
Rest In Peace Shabu
“Does my wife have a medium rare cheek?”
LMAOOO
@Trump Wilson bruh
@@deletioninducedin7days919 did he stutter
when he seasons his steak, not his dog :(
i like this crossover
That guy is such a tool.
@@user-mg5hk1ts3w the opposite of a tool. He's often against the unquestioned status quo.
@@user-mg5hk1ts3w you sound triggered for no reason
@@user-mg5hk1ts3w What guy?
This is the definitive video on cooking steak. He touches on everything. Thumbs WAY up.
Like the reality of the setting and cooking. Really hate the surgical style influencer kitchen where everything is about the b-roll. Good job bro
About halfway through and man, it’s surprising how I’ve been smiling since the beginning of the video! I just watched one where you made pizza using different ingredients around the kitchen, no commentary as it didn’t seem necessary but it was still really enjoyable. Now watching this I feel like I’m actually in a class with the amount of things I’m learning. The basic concept of osmosis explained without directly defining it, explaining different cuts of meat and even using your dog as a visual example, I haven’t learned this much applicable knowledge since I took wood-shop in high-school! I’m looking forward to your future videos as well as one’s from the past, there’s so much to know and grow from.
"beef cheeks are delicious"
Dog nervous noises
Just used this method tonight. Best crust I've ever gotten on a steak. The inside was also perfectly juicy and delicious. My meat thermometer failed me though so it ended being more done than I usually like.
I love your videos. So simple and well explained. thanks so much!
Kenji: Seasons the steak instead of cutting board
*angry Ragusea noises*
Nice try
Adam is just a dumb contrarian at times.
@@legodude666 There was a video where he was making a chicken breast with pan sauce... simplest home cook dish ever right? Well he seasoned his chicken, then seasoned the pan sauce again, and complained it was oversalted. His advice? Don't season the chicken.
Facepalm.jpg
@@isodoubIet The point Adam was making is to be mindful of how much salt to put in each component of the dish.
@@MandishFyre And yet he took the salt out of the one component that absolutely _must_ be seasoned lmao
The virgin binging with babish versus the chad kenji
I consume egg 99 baste
@@branmo_me the weak should fear the strong.
Lmao
Babish gets a decent number of his recipes from America’s test kitchen
MIKE MILLIONS bwb has also said on multiple occasions that he is not a chef whereas kenji is
love the science you included, this was awesome
Okay I keep hearing famous food youtubers dropping your name like every other video with reverence from this video I can absolutely see why. Wowza this is fantastic, simple, hands on and absurdly informative. Thank you!
I wish I could casually reference how I invented the reverse sear.
Except that in his reverse sear video he explains that someone else invented it first.
I invented the reverse sear.
@@cosmothewonderdog8602 he made it popular he didn’t invent it
@@colin-campbell my father, Anthony Reverse, invented the Reverse Sear.
People saying Kenji flexing on us with the steak & pliny tomatoes..
While real chef know the Copper pan is the real flex lol
i'm not knowledgeable about this, can you explain why? are those expensive?
Jungmin Lee not only are they expensive, but they’re the best. an absolute pleasure to cook with. if you don’t want to pay for a very expensive pan, cooking with cast iron is perfectly fine. a cast iron pan will last you your whole life if treated properly. they aren’t that expensive either.
@@jungminlee197 copper is very expensive in itself, and now you made it into a thick pan like that
@@seb4376 Although for a first try with non-nonstick I would recommend a carbon steel pan.
The are slightly inferior to cast iron, but cheaper and virtually indestructible.
Yep. Copper cookware is hella expensive. You can't even find it for sale everywhere, it's a specialty item.
I love to come back to this video, the Shabu part in the beginning is so funny
Made me laugh a bunch when you were pointing out the cuts on your dog. They're so compliant and oblovious
"does my wife have a medium rare cheek?"
love this without context
Watching this video made me feel like watching a virtual reality cooking game !! Just loved it💜
Not sure how I missed this - longest pan cook steak ever. However, I am super stoked to try it.
My favorite line: This steak is going doing do a 3 person lunch + leftovers. This is a 1-person steak, KJ!
I can almost taste it, ♥️🤍💚ribeye, just how I liked it cooked, the only difference I add butter 🧈 before I eat it. Yummylicious🍁💫🌿
I laughed so much at the beef cuts bit. Many years ago, during my gross anatomy semester, one of my lecturers did the same thing but with a human anatomical diagram. It actually kind of helped me memorize some of them 😂
That's what happens when Dr. Hannibal Lecter shows up to give a lecture.
First time I made a propper steak at home! Thanks! I used grappa only hard liquer I had - great sauce. Gelatin - great tip. And most importantly I understood the most important thing... Ask the butcher for twice as thick slice as you think you like because the cooked shape actually looks alot thinner... that with the Mild heat... Wow... So much valueable info.
ended up trying this without the letting it sit/waiting. used pretty good ny strip cut and tried the oil/butter combo, i like how you did that. didn't do the sauce or extras but i poured my pan oil/butter/garlic mixture from the steak into a bowl with asparagus and tossed then baked in a pan with an amount of oil resembling a downpour on a new england street so i bent the aluminum foil into a little tub on a baking sheet. 400f for 20mins and put the cooked hot asparagus on my cut up steak. think there was a little bit too much salt on my steak, glad i cooked with some fine cracked black pepper though i like the spice and it helped balance out. i think i could pan fry some potato chips with some garlic as i cook my steak and make a sour cream/chive dip while the asparagus is going without losing any time. as a single dude i think this will be my new sunday dinner until i get bored of it but appreciate your techniques and loved the commentary.
This worked excellent! Dry aging few days in fridge uncovered turns rib-eye into luxury! Thanks kenji!
You on your ALTON BROWN “Good Eats” structure ......kudos good work chef
My favorite part was when you fed a piece to your pup. Warmed my heart.
For leftover steak, what I love is to cut it really thin when it's cold and put it in a panini with some sharp cheddar. So goddamn good. I honestly look forward to it more than the steak itself.
That Pliny the Elder though. California dreaming.
I came for the steak, I stayed for the Pliny envy
I feel like I'm having a chemistry lesson while watching him cook steak
Why I cook my steak, NOT my dog
wrong channel lmaoo
This isn't Adam Ragusea. . .
@@edlopez1001 In adam ragusea channel it will be why i season my dog not my steak
@@jungleballs5593
Well the format is only used in Adam Ragusea's soooo.
@@edlopez1001 It's called a crossover
How is nobody talking about his casual sipping of Pliny the Elder?!
It's so available in CA right now it's crazy. You used to need to know a shop's delivery schedule. With the breweries being unable to host people, all the production is now going to distribution. It's been amazing.
Had no idea you were the genius who came up with the reverse sear steak! Really cool. Been watching you for 6-7 months with no idea hahah
I still can’t believe he created/Invented Reverse Searing.
@@avagelion 7:20, he says it himself.
While he was at ATK.
Absolute madlad
He probably took the idea from the concept of sous vide cooking
Oh lol that's the way I cook them every time
“There’s a million ways to a skin a cat, and none of them are generally bad” oof
i dont know why but i love the sounds you make when your eating the food. its a weird asmr for me.
I really enjoy your explanation.