Hands down answered All of my questions in One video! This has to be the most organized and educational Steak Video to date. Thank you Thank you! I will be trying this tonight. I see where I messed up along the way last time.
Great video. I wanted to grill but its storming outside so i needed a quick non complicated video on how to pan fry a t bone steak an this is perfect! Thanks so much
Great video. I owe someone a T-bone steak dinner this week and I was a little nervous. Thank you, I hope you come back and put up more videos in the future!
Love the baby ❤️ at the end. My Roscoe knows exactly when the meat is cut and ready for the teeth. She was on point. I knew when you put the pieces aside there was some little one sharing your steak with you.
Delicious recipe. Thank you. But, I'd like to make two suggestions: French Gray salt will not draw the juice from the meat. So, you can salt the steak while it is reaching room temperature and the steak will taste really good. The salt will also not affect your blood pressure. Don't use that olive oil. It's really Canola oil with just enough olive oil in it to make it legal to say it's olive oil. Canola oil is really bad for your health. I recommend Partanna Extra Virgin Olive Oil sold at WalMart; or, California Ranch Olive oils. Partanna olives are grown in Sicily where the oil is bottled.
Thank Joe! Putting in Thyme or Rosemary along with other aromatics (Garlic is another example) will add a different flavour to the steak. It depends on what you're looking for. I won't say it's better, because some people will prefer the taste of just the steak, but it will definitely add something to the end result.
Clearly I use too much oil and I've always put it in first before the pan gets hot How long do you let the steak cook on both sides before adding the butter & aromatics? Also, how long do you keep it in the pan as you're ladling it?
It definitely cools down a fair bit from when it was in the pan but it shouldn't be cold. The point of letting the steak rest is to avoid losing all of it's juices (basically a hot steak when cut into with leak a lot of liquid). So you can keep an eye on it and eat it when you're ready. When I say "10 minutes" it's a bit of a generic amount of time that just means to let the steak rest and cool a bit before eating.
Gawd, MC's steak was white on the inside! Was he using beef or a poke tschopp? Sear for 2 min? Nope! Only 40 sec / side -- but use peanut oil rather than olive: it's got a higher smoke point, and when you put the steak in, the oil's gotta be smokin'! About halfway into the second-side sear, reduce the heat to low, then leave it about another 1 min / side -- MAYbe 1.5 min if you got a thick'un. Hold off on the pepper until after the sear: it'll burn, otherwise! Then pepper it righteously! What M.C. said about butter & garlic (and thyme & rosemary??) sounds about right. But what's the matter with that hound? Doesn't she recognize MEAT? Too white for 'er? Isn't she a carnivore or what? Do it this way, with a juicy, red center, and you'll be holding the dog-scraps straight-armed over your head!!
@@gporr7004 Well, those are hard things to answer. I'd say for my video (and others you'll watch) take the info as guidelines and adjust to your reality. Every steak is a different (thickness and cut), every stove (Gas vs Electric) is different and even the kind of pan you use (in this vid I use a ceramic coated metal pan when others prefer to use a cast iron) can make a difference. In my video I find the steak is a bit over cooked for my liking because I didn't cook for the right amount of time considering how thin the steak was. Unfortunately, as much as vids like this can help, you have to try it and figure it out depending on your variables. As for the heat, in general you want to keep it pretty high (a hard sear) but if you notice things are getting too hot, smoking or burning, then take it off the heat or lower it. Lastly, for resting time you can legit set a timer for 5 minutes after you take it out of the pan and you'll be good to go.
Hands down answered All of my questions in One video! This has to be the most organized and educational Steak Video to date. Thank you Thank you! I will be trying this tonight. I see where I messed up along the way last time.
Great video and the dog is lovely!
You have good energy you are a good man for sure! Thank you!
Great video. I wanted to grill but its storming outside so i needed a quick non complicated video on how to pan fry a t bone steak an this is perfect! Thanks so much
Great video. I owe someone a T-bone steak dinner this week and I was a little nervous. Thank you, I hope you come back and put up more videos in the future!
Beautifully done! I’ll be coming back to reference this video later this week for a couple nice t-bones I picked up in the groceries today.
Best part of video was you sharing with your cute doggy.
just did this came out perfect keep up the good work
Thanks for this man this was my first time pan frying a steak. My cat even loved it
Man that was absolutely awesome... Wow thank you buddy🙏from South Africa 👌👌
Thank you!
Looks great
You sound like you went to school to be a Chef. Nice vid. Im gonna cook me a fat T bone tomorrow.
Great video 👍
Thank you, loved the Good girl part.
Great Vid without any bull, enjoyed watching it, now for mine!! cant wait
This is very similiar to Chef Ramsey's perfect steak.
Love the baby ❤️ at the end. My Roscoe knows exactly when the meat is cut and ready for the teeth. She was on point. I knew when you put the pieces aside there was some little one sharing your steak with you.
The Best Steak Ever!!!
I have tbone defrosting and 1 filet mignon . Thanks for sharing!!! Nice beard
Perfect vid, thanks regardless of the negative comments
Delicious recipe. Thank you. But, I'd like to make two suggestions: French Gray salt will not draw the juice from the meat. So, you can salt the steak while it is reaching room temperature and the steak will taste really good. The salt will also not affect your blood pressure. Don't use that olive oil. It's really Canola oil with just enough olive oil in it to make it legal to say it's olive oil. Canola oil is really bad for your health. I recommend Partanna Extra Virgin Olive Oil sold at WalMart; or, California Ranch Olive oils. Partanna olives are grown in Sicily where the oil is bottled.
Looks delicious bro
Good job. You are a chef somewhere for sure.
Nice video man. I just got some steaks from Albertsons. I have a question, so will the thyme give the steak a better flavor?
Thank Joe! Putting in Thyme or Rosemary along with other aromatics (Garlic is another example) will add a different flavour to the steak. It depends on what you're looking for. I won't say it's better, because some people will prefer the taste of just the steak, but it will definitely add something to the end result.
How long did you happen to cook per side. Thank you
great video and tutorial...do you know what the name of the music is?
It's a stock youtube music, I don't remember what it's called, though.
Clearly I use too much oil and I've always put it in first before the pan gets hot
How long do you let the steak cook on both sides before adding the butter & aromatics? Also, how long do you keep it in the pan as you're ladling it?
2 min per side
Cut the music. So hard to hear instructions.
Music way too loud
When do we pour in the milk?
I now make the best T-bone steaks ever after watching this video a year ago!!!
Does it go cold when you let it stand for 10 minutes? I like my steak hot.
It definitely cools down a fair bit from when it was in the pan but it shouldn't be cold. The point of letting the steak rest is to avoid losing all of it's juices (basically a hot steak when cut into with leak a lot of liquid). So you can keep an eye on it and eat it when you're ready. When I say "10 minutes" it's a bit of a generic amount of time that just means to let the steak rest and cool a bit before eating.
Gawd, MC's steak was white on the inside! Was he using beef or a poke tschopp? Sear for 2 min? Nope! Only 40 sec / side -- but use peanut oil rather than olive: it's got a higher smoke point, and when you put the steak in, the oil's gotta be smokin'! About halfway into the second-side sear, reduce the heat to low, then leave it about another 1 min / side -- MAYbe 1.5 min if you got a thick'un. Hold off on the pepper until after the sear: it'll burn, otherwise! Then pepper it righteously! What M.C. said about butter & garlic (and thyme & rosemary??) sounds about right. But what's the matter with that hound? Doesn't she recognize MEAT? Too white for 'er? Isn't she a carnivore or what? Do it this way, with a juicy, red center, and you'll be holding the dog-scraps straight-armed over your head!!
Good video. Hot cast iron.
that steak tho...
Medium well, but that's ok.
Yeah, I cooked it for too long
@@matthieucoulter2750 I do the same thing it's easier to do then you would think, but, it looked tasty and you did a great job.
You got it twisted. If u leave salt for a while the steak will reabsorb the salt and water
Turn to music down mate
good point, it's a bit rough
Everyone has a different time scheme. So confusing
You mean for resting or searing/cooking?
@@matthieucoulter2750 both. And I'm curious how high to keep the heat on each side as well??
@@gporr7004 Well, those are hard things to answer. I'd say for my video (and others you'll watch) take the info as guidelines and adjust to your reality. Every steak is a different (thickness and cut), every stove (Gas vs Electric) is different and even the kind of pan you use (in this vid I use a ceramic coated metal pan when others prefer to use a cast iron) can make a difference.
In my video I find the steak is a bit over cooked for my liking because I didn't cook for the right amount of time considering how thin the steak was.
Unfortunately, as much as vids like this can help, you have to try it and figure it out depending on your variables.
As for the heat, in general you want to keep it pretty high (a hard sear) but if you notice things are getting too hot, smoking or burning, then take it off the heat or lower it.
Lastly, for resting time you can legit set a timer for 5 minutes after you take it out of the pan and you'll be good to go.
@@matthieucoulter2750 Thank you!
Dude who made you Chef Ramsay
Calm the (5 dollar steak) fuck down
Basting
Over done for me.
Well done?🤮