Seeing you cook and talk about food is so enjoyable. It brings me back to when I would watched your TV show. You are still a great entertaining teacher and chef.
Totally agree with you, this is exactly how I pan fry a steak to a perfect medium rare (unlike a raw state some insist is medium rare). Living in San Francisco, that beautiful steak (prime) cost about $50.00, and the last thing you want to do is ruin it, lol. Love the way you cook Christina. Thank you for the upload, always appreciated!
Ok….Serious comment: This steak is in every way, perfect. And so incredibly easy. It’s like the perfect joke that makes you say, “Why didn’t I think of that?“ It was sitting right there the whole time. I just now discovered you via PBS. Subscribed and clicked on that little bell.
That steak is looking great and must be very delicious as well and have me wanting to rush to one of my local stores to buy some. Thanks for sharing this recipe with us all and you all must have really enjoyed that steak and hopefully some mashed potatoes with it.
Love watching you cook. Great simple recipe. As I watched you pull the pan out of the oven using the dish towel, I was reminded that the last time I made a recipe similar to this, I forgot about the hot handle after I pulled it out of the oven. OMG, such a stupid PAINFUL mistake!
@@ChristineCushing yes i Will try it ,another good think👍 To test is rösti and "émincé à la Zurichoise" 🇨🇭i can give you my secret rösti secret " recette " for émincé à la Zurichoise i have anything good but not my "recette"
@Caldonia, Chef’s trick: Whenever you take a skillet out of the oven, the best reminder that the handle is hot, is to lay a towel over it and keep it there. We’ve all had an OMG-hot-handle-moment!!!
Love your steak "recipe." You're looking very fit and healthy...keto/carnivore? Looks like purple irises behind you and they're lovely. We appreciate your videos immensely, Christine. Thank you!
Thanks so much. I more follow a Med type eating plan with more fish , veggies and grains. The big change has been at least walking at least 15-20 miles ( 25 k) a week.
Hi Christine, this may be an odd question...at what angle do you sharpen the knife you used to chop the thyme? I took one terrific Wusthof knife to a “professional” and after being sharpened the edge didn’t last a week til it’s ruined. I was told it’s bc it was not “properly professionally” sharpened. 🤷♀️ I bought a new knife, expensive, that needs sharpening now and I’m concerned about how to ask it be done right this time. Hope you are well, Thanks. 🇺🇸 Nice mouth watering steak!
As usual, I loved your video. I've been doing this for years and alternate between red wine and port on the mushrooms - depends on my mood. Like you, I mix things up from time to time. I will likely adopt some of your techniques next time because you rock! I cook my 1" steaks for 3 minutes on each side and do brown the edges. Then I put them in a 225 or 250 degree (F) oven for 12-14 minutes. I check with my old fashioned meat thermometer (loved your fancy remote gizmo). The steaks always come out tender and juicy AND perfectly medium rare. My question for you is this: does the longer bake at lower temperature help to tenderize the meat, or am I just wasting my time?
Thank you. Regarding the low and slow , this is definitely true but I usually reserve that for larger pieces of meat. I don’t honk for a steak this size it would make a noticeable difference. I hope this helps
Great, as always. Is there any particular reason you wouldn’t go rare (other than personal preference)? ANC if that was your goal, would you do anything different (other than reduce the oven time)?
Thank you ! I don’t prefer rare but if that’s what you’d like I would crank the pan temp at beginning , reduce seating time to 2 min / side And then reduce oven to time to 3 min approx. I hope this helps.
there is nothing anyone can bring it on to you! the salt was perfect and your comment that many steak experts say use salt is true, the amounts they put on are ridiculous, the first shot of the turned steak was like being there and your rosemary brushing was excellent. if we were friends you'd the cooking and I'd do the desserts. you are phenomenal
I always rinse it thoroughly with hot water and then use a brush or non abrasive sponge. If there is still residue , I use course salt to scrub it. It works well if you hear the pan dry and then remove from heat and scrub with salt . . I hope this helps.
the think I find the hardest (living in Finland) is finding a good place to buy a good fresh stake and there is a restaurant in Jyväskylä (my home city) that sells mostly stakes; Which are VERY VERY salty too salty
Delicious!!! The moment that I discovered cooking steak stove top to oven is when I stopped using a grill. The flavor and tenderness is exquisite and better tasting than any Ruths' Chris steak.
Christine, I love your perfect steak. I wish I were there to share it with you. 🙂 I am happy to see that you are okay; it has been quite awhile since you did one of your awesome cooking videos.
I too love the revers sear for thicker cuts of meat. That very low at the beginning give you the even cook through without the grey top and bottom. But for a smaller cut like this it cooks so quickly that it’s much easier to get the same results. I hope this helps.
@@ChristineCushing thanks! I willing keep your thoughts in mind, and give this a try next time! I recognized, "Umami" from "Confucius Was A Foodie". My favorite Saturday night show! Seriously. I won't miss it for anything!
@@ChristineCushing thanks for this video. I bought a really nice bone-in ribeye that I tried this method with; and, it came out very tasty and succulent!
Christine, you've done it again; you've just made the perfect steak; I especially liked watching you do what I always do, stand the steak up fat side down to give the fat that bit of crispness because if it's right. All the oil in the fat has gone, I will also eat the fat; the only thing I would have liked to have seen your mushrooms with a little less white only because most of the flower that comes from an m!mushrooms comes from the black flesh and not the white parts and I will always have less flower! Christine, this is a recipe I would like you to try; it's one I would do on a Saturday night and is very easy to do. First, you will need a bottle of Black bush whiskey, three bell peppers red, green and yellow, a small container of double cream, mushrooms and an onion and some garlic butter, plus a long bralette, just cook the steak the same way, first depending on how many people your ...I will finish this tomorrow! cooking for? chop up all of your peppers onions and mushrooms
For this prime cut, I would not use a marinade. That will start to “ cook” the meat ( acidity etc ) and change the final texture. You really don’t need it, unless you are working with let’s say flank that is tough and needs tenderizing. Thank you
ruclips.net/user/ChristineCushing. Here is link To my RUclips channel where you can chose from all the new video recipes. Press the subscribe and click the bell button to receive notifications . Thank you
You seem to have developed an anti- male chef complex. It came up twice in the video at the beginning and at the end. Very unappealing. You should deal with that before it destroys you.
Seeing you cook and talk about food is so enjoyable. It brings me back to when I would watched your TV show. You are still a great entertaining teacher and chef.
Thanks so much. I’m glad you found me here on RUclips and still really love inspiring people to cook and have fun on the kitchen !
Thank you Christine. You are a National Treasure!
Much appreciate it. 😀
Hello, just watching your previous marathon videos, thanks 🙏
Hope you are enjoying ! Thank you
Your recipes work very well for me…Love them!!! Thanks for sharing - classics, perfect food - great and classic techniques ❤❤❤
I am enjoying a streaming run of Confucius Was A Foodie. I wanted to thank you. You are an amazing host! So lively and interesting!
Thank you so much. That show has been an adventure of a lifetime.
I am hungry now !! Looks delicious.
Thanks so much ! I have had so many people tell me it’s their go to method from now on in a pan.
Amazingly done video. Very nice as always.
Thank you !
Totally agree with you, this is exactly how I pan fry a steak to a perfect medium rare (unlike a raw state some insist is medium rare). Living in San Francisco, that beautiful steak (prime) cost about $50.00, and the last thing you want to do is ruin it, lol. Love the way you cook Christina. Thank you for the upload, always appreciated!
Thank you ! It’s so true. There seems to be such disparity in what medium rare is. Glad you enjoyed it. Stay well in San Francisco
Ok….Serious comment: This steak is in every way, perfect. And so incredibly easy. It’s like the perfect joke that makes you say, “Why didn’t I think of that?“ It was sitting right there the whole time. I just now discovered you via PBS. Subscribed and clicked on that little bell.
Thank you so much for the sub! See you back in the kitchen
That steak is looking great and must be very delicious as well and have me wanting to rush to one of my local stores to buy some. Thanks for sharing this recipe with us all and you all must have really enjoyed that steak and hopefully some mashed potatoes with it.
TY ! Yes it was really delicious
You really cooked the steak to perfection
Many thanks for watching
Love watching you cook. Great simple recipe. As I watched you pull the pan out of the oven using the dish towel, I was reminded that the last time I made a recipe similar to this, I forgot about the hot handle after I pulled it out of the oven. OMG, such a stupid PAINFUL mistake!
Ouch ! Yes you always have to remember to keep a towel on the handle when you rest it in counter. Thank you
That’s perfection there!🙌🏻 Saludos desde Puerto Rico!🇵🇷
Appreciate it !
Steak and mushrooms. A perfect combination. Cheers!
It’s so true. Mushrooms and steak are perfect partners. Thank you
Hi Christine..... so easy and so good. Wish I could just reach in the screen and grab a piece. Take care.
Haha ! You are so welcome. 👏👏
Fundamentals! Take simple, basic foods and recipes, but do them really, really well. Like a good steak....😋🥰
That looks fantastic, Christine!!
With thanks !
Looks very tasty
Awesome! Hope you can make more videos!
Thank you ! I hope I can make some soon.
Hi beloved fellow Greek... Its wonderful to see knowers showing nicely cooked MEAT and not... charcoal...!!! RESPECT...!!! Είσαι αστέρι...!!!
Thanks for watching! Thanks so much
Thank you Christine!!!
You are so welcome!
Looks amazing, can't wait to try your technique!
I think you’ll love it. Thank you
GREAT STUFF CHRISTINE I SHOULD KNOW AFTER ALL I AM A NYC ITALIAN DUDE LOL 🇮🇹 I SUBSCRIBED TO YOUR CHANNEL SALUTO 🍷🍷CIAO VIC FROM NYC 🇮🇹 🍕
Haha ! Exactly. Glad you enjoyed the fun I was having.. and the steak. Thanks for sub and be well in NYC !
A great looking steak done to perfection, thank you Chef!!!
Much Appreciation !
You are the master of yummiest steak !
Many thanks
Outstanding
Thank you !
You’re amazing! Steak must be on the menu ASAP!
Thanks so much 😀
Oh yum 😋 my favorite dish! Thank you💕
Thanks for watching
I love you challenging the guys. I like your style. (I'm a guy, by the way) That steak really does look perfect.
I appreciate that! Just having some fun. Glad you loved the steak.
Delicious 😋
Very Mediterranean steak with our wonderfully soothing thyme and rosemary. Not incinarated indeed. Well done. XD
Many thanks. Glad you appreciate the non incinerated part. LOL.
as a guy comment - you did an excellent job! Love garlic butter mushroom addition...
Thank you .. the garlic butter & mushrooms were a hit.
Thank you! Very helpful! I'm vegetarian, but I cook for my husband meat and now I know how I make the right steak!
My pleasure ! I hope your husband enjoys my method for steak. Thanks for watchin
🤘🤘🤘time To test it you are the chef
You have to try it. ! Thanks
@@ChristineCushing yes i Will try it ,another good think👍 To test is rösti and "émincé à la Zurichoise" 🇨🇭i can give you my secret rösti secret " recette " for émincé à la Zurichoise i have anything good but not my "recette"
@Caldonia, Chef’s trick: Whenever you take a skillet out of the oven, the best reminder that the handle is hot, is to lay a towel over it and keep it there. We’ve all had an OMG-hot-handle-moment!!!
Perfect timing. I’m having steak tonight 👍🏻
It’s all about the timing. How did your steak turn out ?
LOVE!!
Thank you so much !
brilliant, thank you.
With thanks !
OMG this looks so delicious. I cannot wait to make this steak. Thank you! PS what is your favorite side to eat with this steak?
Thank you. I love either sautéed green beans or spinach with mashed potatoes.
Beautiful steak!
Very amazing... 😋
Many thanks
My best Beef Stews starts with parsley, sage, rosemary and thyme, AND so did my Wedding March!
thank you from australia
You are most welcome !
Seriously.... how does one get a slab of Wagu’ish like that.
Beautiful 🤤
Love your steak "recipe." You're looking very fit and healthy...keto/carnivore?
Looks like purple irises behind you and they're lovely.
We appreciate your videos immensely, Christine. Thank you!
Thanks so much. I more follow a Med type eating plan with more fish , veggies and grains. The big change has been at least walking at least 15-20 miles ( 25 k) a week.
Yes 👍 perfect steak thanks 🍀
Thank you !
What type of drink would you suggest serving with this dish? Thanks for the video- I’ll add some onion when I try this.
This is definitely a bold red wine type dish. Thank you for watching
Hi Christine, this may be an odd question...at what angle do you sharpen the knife you used to chop the thyme? I took one terrific Wusthof knife to a “professional” and after being sharpened the edge didn’t last a week til it’s ruined. I was told it’s bc it was not “properly professionally” sharpened. 🤷♀️ I bought a new knife, expensive, that needs sharpening now and I’m concerned about how to ask it be done right this time. Hope you are well, Thanks. 🇺🇸
Nice mouth watering steak!
I think id cut my steak into slices and cook it off in that sauce!! YUM!!!!!
You the man, LOL.
Hilarious ! Ty
Way to bring the Steakhouse home.
Glad you enjoyed it. That’s exactly what I wanted to do with this video. 😀
yes yummy 😋
Wish I was there! I’d be happy with even 3 ounces! 🤣🤤
Haha ! Even 3 oz was good with those mushrooms
As usual, I loved your video. I've been doing this for years and alternate between red wine and port on the mushrooms - depends on my mood. Like you, I mix things up from time to time. I will likely adopt some of your techniques next time because you rock! I cook my 1" steaks for 3 minutes on each side and do brown the edges. Then I put them in a 225 or 250 degree (F) oven for 12-14 minutes. I check with my old fashioned meat thermometer (loved your fancy remote gizmo). The steaks always come out tender and juicy AND perfectly medium rare. My question for you is this: does the longer bake at lower temperature help to tenderize the meat, or am I just wasting my time?
Thank you. Regarding the low and slow , this is definitely true but I usually reserve that for larger pieces of meat. I don’t honk for a steak this size it would make a noticeable difference. I hope this helps
Thank you, dear. Makes sense. 😁
Great, as always. Is there any particular reason you wouldn’t go rare (other than personal preference)? ANC if that was your goal, would you do anything different (other than reduce the oven time)?
Thank you ! I don’t prefer rare but if that’s what you’d like I would crank the pan temp at beginning , reduce seating time to 2 min / side And then reduce oven to time to 3 min approx. I hope this helps.
there is nothing anyone can bring it on to you! the salt was perfect and your comment that many steak experts say use salt is true, the amounts they put on are ridiculous, the first shot of the turned steak was like being there and your rosemary brushing was excellent. if we were friends you'd the cooking and I'd do the desserts. you are phenomenal
Oh much appreciation thank you ! I think they get addicted to just seeing all the salt covering every inch of meat 😳.
After watching the Hauiyang cuisine episode, when can I expect to see your creation? 😁
Thanks Christine from New Zealand...
Did you name your daughter Umami
and your son Maillard ?
Haha ! Those would be great kid names for a chef 😀
How do you clean your cast iron pan?
I always rinse it thoroughly with hot water and then use a brush or non abrasive sponge. If there is still residue , I use course salt to scrub it. It works well if you hear the pan dry and then remove from heat and scrub with salt . . I hope this helps.
Yum !!!
It was so good. ! TY
the think I find the hardest (living in Finland) is finding a good place to buy a good fresh stake
and there is a restaurant in Jyväskylä (my home city) that sells mostly stakes; Which are VERY VERY salty too salty
That’s too bad. Too salty definitely takes away from the meat. Thanks for watching
Those mushrooms....
Do you have a recipe for chicken cacciatore, by any chance?
I have not done a chicken cacciatore yet. I will add it to the list. Thanks
@@ChristineCushing I will look forward to it!
For any of your upcoming food videos, please show us a greek recipe for octopus.
What is the temperature for medium or close to well done but not well done.
I would take it to 145 degrees max , so there’s still just a bit of pink. I hope this helps. Thanks
Mmmmm. Just the way I like it. Where've you been, girl? I've missed you!
Thanks ! It’s great to be back. We had some technical camera issues , which we are upgrading.
I Am Steaked!! 😍👍
Haha ! Thanks for watching
bravo Christina, love the shirt !!
Thank you !
Can I use another skillet other than cast iron?
Yes you can use s/s , aluminum , as long as they are thick gauge. Not non stick. I hope this helps.
*I love this channel* !! -- how's that for a guy comment? 🤣
That guy comment is always welcome !thanks so much.
Delicious!!! The moment that I discovered cooking steak stove top to oven is when I stopped using a grill. The flavor and tenderness is exquisite and better tasting than any Ruths' Chris steak.
How to keep thymes not burn in searing ?
Christine, I love your perfect steak. I wish I were there to share it with you. 🙂 I am happy to see that you are okay; it has been quite awhile since you did one of your awesome cooking videos.
Thank you ! Yes all is good but we’ve had some technical camera issues as we’re upgrading . Technology is great but can also pose its own challenges.
So, I've always been a reverse sear guy. What's the advantage of doing it your way?
I too love the revers sear for thicker cuts of meat. That very low at the beginning give you the even cook through without the grey top and bottom. But for a smaller cut like this it cooks so quickly that it’s much easier to get the same results. I hope this helps.
@@ChristineCushing thanks! I willing keep your thoughts in mind, and give this a try next time! I recognized, "Umami" from "Confucius Was A Foodie". My favorite Saturday night show! Seriously. I won't miss it for anything!
@@ChristineCushing thanks for this video. I bought a really nice bone-in ribeye that I tried this method with; and, it came out very tasty and succulent!
@@Hell_Diver_X so glad you loved it as an easier option . Happy Sunday
Christine, you've done it again; you've just made the perfect steak; I especially liked watching you do what I always do, stand the steak up fat side down to give the fat that bit of crispness because if it's right. All the oil in the fat has gone, I will also eat the fat; the only thing I would have liked to have seen your mushrooms with a little less white only because most of the flower that comes from an m!mushrooms comes from the black flesh and not the white parts and I will always have less flower! Christine, this is a recipe I would like you to try; it's one I would do on a Saturday night and is very easy to do. First, you will need a bottle of Black bush whiskey, three bell peppers red, green and yellow, a small container of double cream, mushrooms and an onion and some garlic butter, plus a long bralette, just cook the steak the same way, first depending on how many people your ...I will finish this tomorrow!
cooking for? chop up all of your peppers onions and mushrooms
Thank you for kind words. I'm so glad you like my method . It really makes a great steak.
Can I use a marinade on steak
For this prime cut, I would not use a marinade. That will start to “ cook” the meat ( acidity etc ) and change the final texture. You really don’t need it, unless you are working with let’s say flank that is tough and needs tenderizing. Thank you
Ok thanks
I'm there for sure! You only want to hear from the men in this video lol, but I have to say m-m-m good!
Haha! Just having fun and always like hearing from you 😀
Where did you buy your steak .. Butcher?
Yes I always get my steak from butcher who can tell me how long it’s aged and where it comes from etc. I can also customize the thickness. Thank you
I've heard that salt should go in during cooking. So that the meat doesn't let too much juice out.
WHERE HAVE YOU BEEN??????!!!!!! 😫
Thanks for checking in. I’ve had some equipment issues , which are now resolved. See you in the kitchen.
Christine i can smell that juicy 😋 steak. Tomorrow yes steak will be on. Thanks dear. 🥩🧄🥗🥦🥖🍰
Many thanks !
9/10 because only one clove garlic. 10/10 if using two.
haha ! Yes its amazing what another clove of garlic can do.. Thank you
If "umami" just means savory, then just say savory!
I bet it would be even better with Marsala wine.
Well it isn’t exactly savoury. It’s hard to describe in one word
😍💕💜
❤️🥂🌹
That is a perfect medium rare steak.
Appreciate it !
is there any way to cook a perfect steak without it being raw in the middle ?
You can of course keep cooking it longer in oven until it’s cooked the way you like it. Thank you
No bloody would i share that steak 🥩
tomorrow is good morning Tuesday cooking dishes today will home and my love
1:55 Christine, I luv ya, but don't go bad mouthing my boys. Guga knows steak: ruclips.net/channel/UCpFuaxD-0PKLolFR3gWhrMw
Haha ! No bad mouthing ... just having fun. But you know the boys I’m talking about 😜
Great vid thanks, most salt too much.
My pleasure. So glad you enjoyed it
Τέλεια η μπριζολαρα
Ευχαριστώ παρά πολύ ! Ήτανε νόστιμη 😀
Where is the latest recipe? I hope Chrisine isn't done with this, or if so, please tell us where to follow her now?
ruclips.net/user/ChristineCushing. Here is link
To my RUclips channel where you can chose from all the new video recipes. Press the subscribe and click the bell button to receive notifications . Thank you
Pity about the adverts!!!!!!
We have no control over adds and they fund our productions . Thanks for watching
Why does she remind me of Tina Fey?
I eat 50oz portions of all kinds of meat
I'm not worthy.
Mam, that steak is bloody, how about cooking it a little bit more? Guys don't salt mushrooms until they are fully cooked. Somehow you pulled it off.
same ingredients as gordan r but i think cooked in a better way than his method... ha
Ha ... That's funny. Let's do a steak cook off :). Thanks for watching
Well…as a man, I do have to admit you did a pretty good job for a girl, honey. (Oh, no, I just dih’int….😳).
Thank you for not taking offence to my " man " comments.
@@ChristineCushing Love it!
Omg will you marry me
You seem to have developed an anti- male chef complex. It came up twice in the video at the beginning and at the end. Very unappealing. You should deal with that before it destroys you.
I'm just having some fun. It was not meant to be offensive.