This 7 Minute Spicy Steak is an Addiction
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- Опубликовано: 4 апр 2023
- When I want a steak fast for myself, and I want it fast, there is really only one recipe I make for myself. This steak is addicting with the addition of cherry peppers and brown butter. When you're bored of your go-to steak recipe, give this one a shot.
Recipes:
The 7 Minute Spicy Italian Steak
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I've noticed that you've included those peppers in the past few recipes, I just wanted to say that I really appreciate you providing multiple recipes for a specialty ingredient. I feel like a lot of channels will say that everyone "needs" this weird condiment or ingredient bc its delicious but then they use it only for that one video and never give any other ways to use it. Great video as always!
You're so right. I made the Cavatelli with broccoli the other night using those peppers and was going to make the his Cacciatore using the peppers again...I will definitely be making this rib eye too.
Cost plus world market has jars of different types of them.
What is neautral oil?
@@BKDAYZ I like to use avocado oil
@@BKDAYZ A neutral oil generally means any oil that doesn't have a distinct flavor, such as vegetable or canola oil, basically anything except olive oil is neutral
I’ve made this steak recipe three times for my wife and I since I first saw this video. I have two things to say about this steak recipe:
1) this is the most delicious steak I’ve ever made; and…
2). This is the most delicious steak I’ve ever eaten, anywhere, in my 61 years…
Awesome, bro - keep up the good work, and keep these delicious recipes coming…
Agreed. Just made this. I overcooked it. Still best steak I've ever had.
My wife and I have done this twice now and I've been floored at how good this is.
I have heard you say you don't consider yourself a chef. I have been cooking professionally for 30 plus years and I can't for the life of me understand why. I love your work. Thanks for sharing.
"Chefs" seem to have an aire of artistic narcissim... this dude is more real than that.
always an ass kisser in the comments.
I suppose my experience/definition of a "chef" is someone who can cook 10 different orders to a consistent standard almost simultaneously over a period of several hours.
@@Feverdream7777 You are thinking of TV chefs perhaps? Most real ones don't have that problem.
@@jonjohnson2844 then he definitely fits the definition - he ran a food truck for years.
Love the way you break everything down. You make all cooking seem very doable
Wow that basting technique with the oil is a game-changer for me.
You're in my top 3 (no order) for recipes and learning technique. Thanks for another great video and know you are a big part of keeping my family fed.
'Unwanted rib eye fat'? How dare you... 😆 That stuff is gold. ❤
Word 🥲
It’s meat candy!! I’d never throw it away.
I liked the separation of the rib cab, but then he lost me there
that's the best part of the steak
crazy guy
I've never cooked mine like that before, but you make this look amazing ❤ Thank you so much for sharing your wonderful recipes, your passion for Italian food and food in general makes my mouth salivate, I can almost taste it. Awesomeness ❤
Your cooking is so entertaining and looks fantastic! Keep the amazing work!
Beautiful recipe. Cannot wait to make this for myself.
The only things missing are a baked potato and a few mushrooms. Excellent.
i love potatoe, not sure if my dog will eat the mushrooms but ill try it
Mushrooms are good caramelized onions are good
Those pink meme’d pickle onions are good
Baked potatoe good
Romanov potatoes are also good and can look great plated with this dish if done individually and on top of a slice of a small toasted garlic French loaf so they don’t get soggy.
As the guy who could make the guy who ran Hell’s Kitchen cry would say “it’s your choice”
And his beanie
I prefer rice but sure!
Have had so much fun making new recipes and trying new things. Love the channel!!
I completely agree on the rib cap. It’s my most favorite part of the ribeye steak. I have a hard time deciding if I want to enjoy it first or eat that part last. Decisions, decisions, decisions.
Always enjoy your channel. My kids and I have been watching you for years. Thank you for everything you share. I do appreciate your humility in some of your videos. I learn a lot from the mistakes you mention. I run into them too. No mistakes with this. You done that steak proud.
Always go for the rib cap last.. that is just me 😂
I appreciate that you temper the meat. Sonny does that too, and takes flack from his comment section. I love your videos. Keep up the great work 👍
Brother I have watched almost every RUclips chef or cooking show. I like your skills the most. You are a fantastic chef and I can say you seem the most humble. Keep making great culinary treasures!
many props to you just trying to make people love cooking as much as you do
Love the way you explain everything. Thanks for your channel.
Your channel and Ethan Chlebowski's channel are my favourite cooking channels on youtube
Tried it, was skeptical because usually I just like my steak to be basic, it was very delicious. My wife agrees. The peppers and parm were a very nice addition
When I shop for ribeyes, obv marbling is priority, but I could care less how big the eye is. Sometimes you get ribeyes that are like 50% cap and it's awesome lol.
your videos are so clear and easy to understand.. Love them..
Always sharing. Always amazed.
Thank you 🙏
Love the video!
I wonder if you'd ever consider a series where you include a full shopping list of ingredients then make say 3 different dinners with them?
It would be an awesome way for viewers to know you could buy ingredients in bulk and make different meals. Sometimes it's hard grabbing all specialised ingredients just to make one dish!
beef, bell peppers, onions. make fajitas, philly cheesesteaks, stir fry. only differences are seasoning, tortilla, hoagie, rice. then you can get funky with a stir fry and rice "sushi" burrito in endless combinations :D
Definitely making this. Looks great.
Yup, trying this this weekend.
The idea of using Parmesan as a replacement for the stereotypical flaky salt garnish is actually genius. Amazing idea.
yes. 💯
Once you cook a lot you do get a taste for things. Grate a shit load if it on smoked bacon rashers if you’re feelin extra salty
@@ThePiratePaddy dam that sounds delicious af
I do Parm encrusted pork chops in the air fryer that are actually pretty legit
@@GnarglFargl “parmesan crusted pork chops”…..My friend…..We are definitely from the same neck of the woods. That sounds incredible man. What side dishes do you have with it or suggest?
Got myself 4 fine steaks for the first time in some years. And now you gets in my recommended, perfect timing. Ate the two on the grill and was delicious. Will try this one tomorrow!
I made it 3 different times now, used Ribeye, NY Strip, and experimented with Chicken Thigh's using the same method. All 3 worked wonderfully, NY strip was probably the best imo. Chicken definitely works too you might need to partially cover it to guarantee it cooks thru, that's what I did. 👍👍
Looks great! I look forward to trying this recipe. Another quality show in the books!
Can wait to try this....looks beautiful
Made this made this tonight !! Delicious!
Ok! My mouth is totally watering!
This looks so good! I’m gonna give this one a try! Another good spicy steak recipe is to sauté some diced onions and then add a chopped up chipotle pepper in adobo sauce. Cook that down a bit and then deglaze it with some bock beer. Spicy, Smokey, and Delicious!
He’s correct. Addicted to this streak recipe
This looks delicious. Using the oil to flesh out the seer is a great idea. Definitely trying this.
Definitely gonna try this one out!
Excellent Steve. Thank you 😊
Fantastic, I'm going to try this soon for sure!
These are awesome recipes you've got here all throughout your channel. Very impressive. Subscribed.
PS: I love your Brooklyn accent.
Just finished binging your videos and then this got uploaded. Great timing!
thank u so much for this video it means so much to me. it's what started my I love to learn and get better at cooking steak journey!!
Always fantastic vids. This is certainly another one. Definitely trying this tomorrow. 👌✌️
Dude you know your stuff 💪 A pleasure to watch you. Happy easter 🐣🐰
Wow. Looks so delicious with that sauce. 😋
this is wild , thanks for the great advice.
Ribeye has long been my favorite cut of steak. Great recipe and great vid. Thanks! Will definitely give this a go.
Totally agree with you on the rib cap. The best of the best.
Looks fantastic! Thanks.
Big fan of your channel, the recipes and the overall vibe :)
As always great technique and result. Can’t wait to try it.
That looks fantastic !!
Bravo!
Thanks for all the wonderful content!
I tried this recipe last night and i must honestly say I'm hooked!!
I can't get enough of it, I think I need counseling😊
No doubt your channel is on top of my book for steak cooking 🙏
Everything sounds amazing!!!
Last time I watched one of your videos I ate grilled cheese for 6 months straight. After this one, I think gout is in my future. Looks so good
Great looking steak! I will be making this very soon.
Tried it and BOY does it live up to the recommendation.
Great demo and walk through 👏 well done!
Love the look of this, and I just picked up a steak this morning. I know what I'm having for dinner!
I LOVE a ribeye with butter, Goya and red pepper 👌🏽 Will try your version this Sunday for the fam!
I know the company Goya that sells Spanish/Latin food products. Are you referring to something they sell?
Goya what?
Finally made this. Holy crap, this is amazing.
Been on a carnivore diet for the last two months and stove top steak in the cast iron pan has been my go to recipe. Butter basted ribeye is the best ! Will definitely have to try the hot peppers and parm addition ! Thanks Alex...
Beautiful steak, Great technique, and love the way you trimmed the excess fat and waste part.
I made this and it was so good!
He's right, it's hard for me to eat a steak any other way now, I am happily addicted😊
Some great ideas, thanks. Due to age and health, our steak of choice had moved to sirloin, about an inch and a half taken to 130° or so prior to resting. We use a smoker grill or oven at times and do a reverse sear just for a change.
I always cook steak with thyme and butter, then always use the sauce afterward. I like to fry rice with it. I will have to try this!
Thank you . I really enjoy your Chanel and learned a lot from you.
Fantastic!!!!!!!👏👏👏👏👏
Looks delicious
Cheers
Can’t wait to try it
That looks delicious!
Humming for sure I will try it ❤❤❤❤ from Canada 🇨🇦
yum. I will be trying this.
I'M ADDICTED ! THANKS !
The way you talk, present, and describe what you're making is off the charts.
Thank you for sharing your passion for cooking.
how do you not get your fire alarm to beep every time you cook this.
Looks delicious 😋
I'm going to try that one
Every time I watch your videos I stay wishing that we were relatives, friends, neighbors, ... Something so I could taste your cooking!!
Looks fire Steve
Great Italian steak recipe. Thanks for sharing.
Thank you. I think I can do this.✌️🏽
This is my all time favorite steak 😋
Great video!
Two thumbs up! Best steak sauce ever!
This is perfect dude good job
My mouth is seriously watering
I'm extremely confident in the kitchen, especially with steaks, but i feel like theres always something new i learn from your videos. Keep making great content brotha
If that's an inch good thing you're not a carpenter. Nuff said. MAD RESPECT FROM EAST LONG BEACH 💯
Love that cooking method i've made it that way before without the cherry peppers. am going to try it since i have a couple of ribeyes in the fridge. but i'm going to use Italian seasoning.
I like your teaching style! got another sub this day sir!
looks amazing and definitely gonna try the parmegqiano :D
I like the love for the details, very very particular in all Videos (y) like
Great job …Rib-eye my favourite steak delicious 😋🍻
Made it with US tenderloin. We didn't have Cherry pepper, but used red onion and jalapenos. We also added crispy potato wedges and chipotle in adobo (from Mexico) as side-dish. It was amazing! Will always steak our beefs like this from now on, even if we will vary how we eat it. Great channel!
I saw a video on Guga Foods where they used gochujang, which is a Korean chili paste, and modified their approach.
It's a bit strong for me so if you use it, use it sparingly. Last time I tasted the spice more than the steak, which should always be the hero.
I sauteed up some fine chopped onion, some crushed garlic, rosemary and thyme. Then I added the gochujang and reduced heat. I blended it in as well as could be. Then I took the pot off the heat and put inside another pot with ice water to cool. I did this twice until it got to the right consistency. Then I added some shredded Parm and used a flat spatula to slowly work the whole thing into a cohesive paste, with the consistency of creamy peanut butter.
I take the whole amount and put it all in a small Tupperware tub. I throw it in the fridge and it becomes my compound butter.
On steak day I pop the whole thing out onto the chopping block. I take a big knife and slice some off the side. I put the chunk back in the container and then the shavings.
I make the steak on the grill, so on my final flip I crumble the shavings on top the steak (which is super hot because it just flipped).
I leave it there until it's almost melted and then I throw all the steaks into a larger Tupperware container that acts as my resting tray. The bottom steak ends up swimming in juices, but they're all winners.
The next day my son takes the leftover steak juice in the resting tray and uses it as a base for his ramen noodles. That juice has all the flavor of the compound butter, plus the maillard from the steaks.
Steak our beefs?
So.. you made a completely different recipe?
Beautiful steak I mostly cook this way when i cook a steak but ill be making adjustments!
okay bro the parmesan at the end was funny