“Minute” Steak and Egg with Red Hot Butter Sauce | Food Wishes
HTML-код
- Опубликовано: 30 сен 2024
- If you just started one of those trendy, low-carb/high-protein diets, then your timing is excellent. I can’t think of a better way to begin the day than this “Minute” Steak and Egg with Red Hot Butter Sauce, which is true no matter what kind of diet your on. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes...
To become a Member of Food Wishes, and read Chef John’s in-depth article about “Minute” Steak and Egg with Red Hot Butter Sauce, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
That tip about cutting the egg membrane is going to solve my dilemma about cooking the whites through without the yolk solidifying. Thanks!
Yep. Ive been cooking eggs on my own since the 80''s, and I never thought of doing that.
Blowtorch solves that too
That is a great tip
You can also wait until most of the egg white is cooked through, then turn off the heat and put a lid on the pan for a minute or so, until all of the egg white is done. Alternatively, fry in lots of oil/butter and spoon it over the egg.
Not to toot my own horn, but it's how I have just cooked my eggs since about the age of 10. So about 33 years. It just made sense to me.
I learn AT LEAST one new thing when watching a new video of yours, and I've been watching them for years! It amazes me how much knowledge you have to give. PS I didn't realize that "Louisiana" extended down into Jalisco ;)
I'm glad I wasn't the only one that caught the hot sauce. Just say you ran out of Crystal, it's fine :)
I thought I saw something suspiciously NOT Louisiana there :)
Cholula is delicious
Whoo Hoo the Internet has found the Hot Sauce Brand Fact Checkers..Thank you for saving ALL of Humanity...
@@The_Timinator Gosh ExTiminator, why are you so mad? Did you forget your meds?
Dude. I have got to give this a go. If I can transform a piece of meat like that I'm all about it. Thanks Chef!
As a person who has seemingly wiped out entire gene pools of chickens and enjoyed a good amout of Beef a devilish treat...These are next level tips!!!
Great advice , thanx .
Since I don't care for runny eggs; I cover the pan for 30 seconds & the residual heat makes my egg perfect for me
The sauce definitely had my wife's attention.
Would love to make this but the price of beef in my area has gotten completely untenable. Sad.
I've always had a soft spot for that cheap, diner-style sirloin steak and eggs that you'd get at 4 in the morning at Norm's and shake on a healthy amount of A1 or hot sauce. I never realized how much I missed this until I saw this video!
YES! Same here! It used to be a common offering in diners years and years ago. A favorite of my Dad's. I haven't seen it anywhere in ages. I'd forgotten all about it, too.
"I've always had a soft spot for that cheap, diner-style sirloin steak and eggs that you'd get at 4 in the morning....."
.....after a night at the bar when you're already starting to sober up, but the hangover hasn't yet begun to rear it's ugly head. Ah, memories.
Don't ask the butcher to do extra shit. This is 2022 3rd year of covid. That guy is overworked and underpaid. That's a 90s food network tip. People don't have fishmonger and butchers like that just get your shit and do what you need to with at at home
@@brickchains1 Why are you telling us? We didn't say to do that. If you have a problem with the Channel Host's comments, put your remarks up on your own thread where they belong.
@@r.mcbride2837 Apologies I didn't realize this posted as a reply
That little egg membrane trick --- gold. How have I been cooking this long and never thought of that.
I've always put a lid on the skillet/griddle to deflect the heat down to cook that membrane...toss in a spoonful or two of water to make steam, cover and you'll have an "Over Easy" without having to turn in over.
@@The_Timinator yeah that's what I do too, or baste the top of the white with some olive oil works too.
I just flip mine over for a few seconds. This way, the egg whites are completely cooked and I get my perfect medium eggs. When I steam my eggs, sometimes the yolks gets too cooked while others are perfect.
@@saysoun752 That's called eggs over easy. Most do it medium or well done. In your case, rare.
I swear watching youtube will humble you as a chef. I often think, am I even capable of thought?
Maybe I'm old school but it's so much better to see food being cooked without the excessive close-ups/loud utensil noises as bgm/throwing ingredients onto the chopping board or into the utensil/staring into the camera while handling food. Food Wishes videos are so calming to watch.
No shorts were shaded while writing this comment.
I stopped watching tv shows about cooking. Too many "celebrity" chefs yelling with over~exaggerated excitement (flailing arms, temper~tantrums etc); dumb contests or weird ingredients/ locations for new & clueless cooks, it has just not been appetizing to watch.
@@barkingbunny2928 Food Network on Saturday and Sunday morning is relaxing to watch. I like to watch Pioneer Woman, and Girl Meets Farm ain't half bad either.
Guy Fieri has a show called Guy's Ranch Kitchen. Yes, it's celebrity chefs, but they're just friends chilling and making food.
I feel like those over the top, shot cutting every 3 second videos are more entertainment and ASMR than actual lessons. I usually walk away feeling less confident about cooking what they were. Chef John and Alton Brown make me want to cook!
@@barkingbunny2928 Check out Adam Ragusea here on RUclips.
Now I want to see how you react to someone chopping vegetables in slow-motion while making intense, unbroken eye contact with you.
Dude, I tell ya... I made this the week you posted it and I've made it 4 times since (including this evening). It's a family favorite. So much so, that my teen daughter tells me it's the one meal that comes to mind every time she considers going vegan.
It's good that your daughter has a shred of sanity left. 😛
That membrane breaking trick is next level genius. I never thought of that but will do that forevermore. Thanks!!!
It's life changing...thanks to that tip, my egg-fu is now top class.
He pauses after every sentence. Causing my breathing to labor itself😅 I kept taking a breath every time he paused after each sentence.
I cook an excellent over easy fried egg, but the thing with the membrane, game changing! I'm thinking greens, kale, chard, would be a healthy go with.
That steak looks perfectly cooked and scrumptious. Steak and eggs are one of my favorite breakfast meals. That said, still lovin' your buckwheat pancake recipe too. I make them pretty often, they're so tasty. Ohhh and also those sunshine sausage patties with the orange zest.... they never get old. You've put out so many good recipes that I just love and still continue to make as often as I can. Thank You.😋💙👍🏼
Buffalo steak and eggs!? Hell of an idea.
Chef John trying to trick us with his Cholula Louisiana hot sauce
Isn't melted butter + hot sauce basically buffalo wing sauce?
That's exactly what it is.
welll.... uh... this one has egg yolk and beef fond?
No, Buffalo wing sauce is primarily cyanne and vinegar.
At first I thought damn that looks bad...but then chef John removed the freakishly large piece of spring onion and all of a sudden it looked really tasty.
Yummm we had this when i was a kid but we made it with lea and perrin worcestershire sauce and a dash of tomato sauce(ketchup) instead of hot sauce.
Oh my god thank you for the tip on runny egg! The closest I've figured out on my own is start high then flip the egg half over for the "easy over" then reduce heat, but I'm so bad at the timing because I hate mushy white but love runny yolk. I will absolutely try the egg technique!
Life-changing right? Lol
Just baste them. Easy peasy
there are different ways to cook an egg, you can also cover the pan to create a bit of steam, will help to cook the white above, you can also cook your egg with enough oil and you regularly toss some hot oil over the egg, its realy nice
@@Shiirya ty for the tips, I actually usually make fried rice with egg but I was just silly and beating the egg in with veggies. Then again runny egg wouldn't make much sense with fried rice anyway, would it? I will try the spoon over sometime, ty!
@@RWAsur honestly fried rice is basicaly cooking left over, there is not realy wrong way to do it, but then you can elevate it to a special dish, at that moment yes there are some technic involved.
But runny yolk for fried rice isnt usual, on the other side egg on top with runny yolk is a classic in asian dish, there are a lots of rice bowls dish top with whatever (veggies, meat,...) and then final top with the egg.
and yes its incredibly flavourfull. Its amazing how eggs are so simple and can be used in so many different ways
when the doc tells you to stay away from cholesterol but you only have one life to live
The notion of eggs having significant cholesterol has been completely debunked, or at least that's what a lot of doctors are saying these days.
I guess i know what i will be having for breakfast tomorrow since its my day off and all. And you need to enjoy your day off right?
I would love to see you make some KETO recipes....I think that would take off big time. Except for the breadcrumbs, this could be the first of the series....just substitute with grated parm or ground up pork rinds (or a combo of both) for the crust
Chef John's subtle joke. Calls the recipe "Red Hot" butter sauce, says to use Louisiana Hot Sauce, and then finally uses Cholula from Mexico. :D Classic!
isnt hot sauce and butter buffalo sauce?
yup, just add a bit of black pepper and garlic powder
Same thing. I’m glad someone said it first.
Traditional buffalo sauce also has extra vinegar in it but yeah basically the same thing
When I was growing up, those who cooked for us kids did not know how to cook eggs at all. Scrambled eggs for rubbery and dry, Friday eggs were hard and melee. For most of my life, I was convinced that eggs were disgusting, and not to be found on my breakfast plate for many years.
Then, I was smart enough to marry someone smarter than me, who knew better. And within a week after the honeymoon, she taught me but I had never before known, how to make and enjoy an over medium fried egg. I still can't do Sunnyside Up, but I love when that yoke is just cooked enough. It has somebody to it and slowly loses and spreads over the plate when the yolk is broken. Now, it is rarely more than a few days that go by without having that soft Uzi egg yolk on my plate for breakfast. Green Tabasco sauce is where it's at. I would love to pair one of those eggs with one of these states. And sirloin steak is probably one of my favorite cuts, not just because it is less expensive, but because it also has great flavor. I find filet mignon to be very Bland.
It is a good day when chef John posts his amazing food! The Bob Ross of food.
I approve this message. 👍
The Bob Ross of food, love it.
No. More like the Picasso of food. Chef John is a master chef. But I agree, popular like Bob Ross
Yeasssszzzzzz!!!!!!
How dry of a comment....apparently everyone who clearly isn't like Bob Ross is like Bob Ross these days.
Finally some Keto food (I don't think there's enough bread crumbs to be concerned aboot).
I'm gonna make this as soon as I find a sirloin steak to pound. Thanks.
I know this is a 2 year old video, but I made this today for my wife and I and it was truly fabulous. Almost as good as my reverse seared ribeyes, but a fraction of the time (and cost). Thank you Chef John!
Adding avocado slices to the top, along with Cholula/butter sauce and some fresh warmed corn tortillas would be an awesome combination
I think I’m in love 😻
@@morganschiller2288 there are potentially so many hot sauce combinations for this fabulous breakfast recipe and yet so little time. Then again why limit it to breakfast? One could/should easily have this for lunch or dinner. Yum!
no it wouldnt
Side of refried beans.
I just ate your oat cakes, which unsurpisingly, were wonderful. This egg and steak is next; I only eat Food Wishes breakfasts now.
My dad taught me the fried egg “trick” when I was a kid and that’s the only way I fry my (runny, of course) eggs. Thin crispy white and warm gooey yolk 🤤
That tip being breaking the membrane, right?
You had me at red hot butter sauce.
That was Cholula, not Louisiana hot sauce! You’re busted!
"Fat Finger Food styling" ... just wonderful.
Never know about the egg membrane although I fight all the time with the thick part of the white being difficult to cook completely. This trick will hopefully solve that. Thanks.
The hot sauce butter is pretty clever too.
I'm going to make this for my wife RIGHT NOW!
Do it, today is International Women's Day! A breakfast in a bed is the best way to celebrate. Let us know how it turns out!
This just leapfrogged the shells in clam chowda. Ive been cooking eggs 35 years and must have been insane in the membrane not to have known that little trick.
OK OK this is definitely one to try. It's really attractive to the eye. I have just started a high protein low carb diet and this looks AMAZING. I will ask the butcher to cut and pound two for me then add fine crumbs, salt and pepper at home. This looks heavenly for breakfast, Thanks chef from England!
A drizzle of A1 Sauce with a toasted buttered Ciabatta soldier to dip in the egg yolk would be my breakfast perfection.😋 And that egg white membrane release is genius!
I wanna like runny eggs so bad, I just cant deal. Looks beautiful tho
Same.
I think why the bread crumbs give a better taste, is the same like why we put trout in flours. Both are lean and on the flour/bread crumbs fett and juices stick better, so trasfer more flavor with it. On top roasting bread or flour has his own taste benefits.
Can you pound, pepper, and season the beef ahead of time? I'm always so hungry waking up and try to save time on cooking since I tend to be in a rush, and if I can do the prep the day before then these would truly be "minute" steaks!
It's not often I have all the ingredients for a CJ recipe but this one I do!
I never knew about the egg white membrane. Chef John you are a cooking god.
Great informative video. But how you speak with the inflections, I never realized that something like that would bother me so much.
I can only describe it like, if someone sang, "Old McDonald had a farm". And now everything they say after that, is done in that exacte manner. "First we cut the meat in half - Now we beat the egg till done - Cooking meat to desired wellness". lol. Now of course I'm not saying its that particular inflections of that classic song, but that's the only way I know how to describe it. lol.
Never clicked so fast on a video
Love ya Chef John!!
Over 30 years and I still hate a runny egg…sorry Chef John. I do a similar recipe but I sweat some diced onion and minced garlic. Then deglaze with red wine and worstershire sauce and add thyme and rosemary. Only takes a minute to deglaze and get aromatic; pour that over the steak, then savor with the fried egg and enjoy a hearty breakfast.😋
Okay, this is an excellent way to cook meat that turns tough fast. I did this with some venison chops tonight SO GOOD, tender and very flavorful. Added powdered garlic and truffle salt to the seasoning because, well, thats just me cooking. No egg but had mashed potatoes and steamed pea pods for a fast and east dinner. Total keeper. Thank you Chef!
So, you made this recipe completely differently with different ingredients and technique, but you recommend it completely? GFY.
Oh man....😂😂 imagine being a product of two million years of evolution and yet still being less intelligent than the mashed potato on your plate.
Oh my goodness. Im going to have to do this as soon as possible.
Like, yesterday.
Well, how did it turn out? 😂
@@palaceofwisdom9448 it tastes similar to a empty plate with a heaping side of sadness lol
That's the classic Buffalo-style chicken wing sauce, if you use butter and Frank's Hot Sauce.
Chef dropped mad gems in this one! I’m def making this for the weekend 🤘🏾
Chef John, what brand of frying pan were you using in this video, I need to get a new one and it looked like a very good quality pan.
I wondered the same
I figured out the egg membrane breaking method on my own when I learned to fry eggs like my father does. He drops the egg in the hot oily pan, then folds them in half so that you get a half-moon shape at the end (Cantonese wallet eggs). So when I tried it, there was never enough egg white spread out enough to get a nice half-moon shape. But by breaking the membrane, you release the rest of the whites to cook on the pan surface, giving your egg enough whites to fold in half neatly.
Yeah, buddy! Living on a farm, this becomes a home produced breakfast! My homemade hot sauce, our own processed beef, and eggs from the hen house. I'm doing this one!
Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩
Isn't the butter-hotsauce combo just barebones Buffalo Wing sauce? Either way I'm now thinking if I can sub gochujamg or sambal for the hot sauce instead.
Yes, it is Buffalo sauce.
Yep!
First time I tried making a fried egg, I got annoyed by the yolk being off to the side so I did the spoon trick lmao. I’m glad it’s not heresy.
No vegan here, but I bet it would also be great on a grilled portabello
A huge mushroom is always a great alternative to anything involving steak.
Albumen. Watch out! It's out now!
Chalaziferous white is the thick part of the albumen. My mother used to use that term and I thought she was crazy until I looked it up in the dictionary one day.
Great tip about cutting the membrane.
Google results show that the membrane might be called ''chalaza'' 🤓
The steak looked tender when you cut into it. I love steak and eggs so will definitely give this a try. Thanks, Chef! 🤗❤️
Breakfast hell.. that's a mid-night just home from the bar meal if I ever saw one.
Something positive in this crazy world ❤️
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
That's THE STRANGEST speech cadence I've ever heard.
You'll get used to it, and to some of us, including the puns, is the reason we love watching food wishes.
That's THE STRANGEST comment I've read on here.
That’s why we are watching 💖
That's signature Chef John! 😊 He's fun to listen to and watch! He's a great chef. I've tried several of his recipes and they are always good. 😋
Good stuff. I have yet to have a sunny side up fried egg in my life. Mostly over easy.
Hey, Chef John! I made this recipe for my mother-in-law, and instead of hot sauce I used arsenic.
Unfortunately I can’t tell you what she thought of your recipe, but I’m currently using my prison-issue mobile phone to text this, and I cannot thank you enough!
I can't wait this minute steak and egg dish later this week. Question: Is ghee a good substitute for clarified butter? Thank you for another excellent recipe. 😊
Ghee is clarified butter so you're good to go if that's what you have.
Great! Thank you 😊
Chef John, your video style is highly enjoyable and easily understood (and more honest) than other channels with more subscribers. I've enjoyed your humour and your take on cooking for many years. Thanks for doing what you do! Please keep it up.
Wanna a couple of tips 1. I use damp grease proof to escalope meat, stops the use of cling film plastic. 2. I pop a lid over an egg perfectly cooked every time. 👍
One little trick I like with the fried egg is to crack into the ramekin, and then season it while it's still in the ramekin. It's notoriously hard to get salt to actually penetrate the surface of a freshly cracked egg and the seasoning tends to stay just skin-deep, but a little patience before tipping the egg into the pan can give the flavor time to sink in better.
why does that matter tho
I've heard of Wine Snobs.... but I never thought there were Egg Snobs too.
I'm a guy that makes a Quiche every week for the past 20 yrs.
You really made us wait 15 years for that ingenious fried egg tip?
I made this for my girlfriend and she liked it a lot thank you chef John :))
Did you get lllllllllllllllllllots of compliments?
@@noob19087 nah I made steak and eggs similar to the video
@@noob19087 yeah your version is still way funnier
@@noob19087 guess he didn't get lllllllots of compliments...
Putting that on toast to soak up those juices would have resulted in absolute perfection...
Absolutely. Or fried bread....
Runny egg makes me gag. Fully cooked or nothing.
Can you do a Chef John version of the McDonald’s Steak & Egg breakfast sandwich? Please and thanks
3:00 That’s what she said
steak and runny eggs is the best dish no question
Buffalo steak and eggs. Got it.
I eat steak + egg and pickled veggies or roast veggies like 3 times a week. It's a great meal.
Oh - and a slice of buttered toast as well. Yummy!
"These pretzels are making me thirsty!"
🤣🤣🤣
I was with you till you put that nastyass raw egg yolk on top of it...
i've cooked probably thousands of sunny side up eggs and have never cut the weird eggwhite thing. I LOVE YOU CHEF JOHN
This is my new old favorite. But I prefer soft scramble.
That with a side of fried rice is one of my favorite meals of all time. Maybe a last meal level. 🥩 🥚 and 🍚
Remind me of my dad’s cooking.
He loved a great breakfast steak and eggs
Asian hot sauce? Do you mean sriracha?
This guy is good. The best on RUclips. Unique vocals, excellent presentation plus pretty easy recipes!!!
Steak and eggs! My favourite breakfast since I was a kid! I’ll try the sauce. Cheers and thank you!
Egg white trick. I love Chef John!
You forgot the beer John! Breakfast of champions complete.
Pour some spicy V8 into your first beer of the day...works wonders.
Im on the carnivore diet, so instead of bread crumbs I am going to use crushed up pork rinds. They give a nice crust like bread does and are an animal based product. Also I would sub in Cholula Chipotle hot sauce for the butter sauce. Because in my opinion its the best hot sauce around. I will give this a try soon, thank you for posting it.
Hope the war in my country, Ukraine, will be over soon. And I'll be able to cook again at home.
How are you doing now? I was homeless when that war started. I didn't know it was stopping people over there from doing things like cooking at home. How did/does it affect that?
"you're the Jane Campion of your breakfast of champions" is the best line of the year...and it's only march. Well done sir.
Forget the egg, use an egg with ham instead, for steak use mushrooms, and onions!
"It all depends on how thick you pounded your meat." I can't get enough of you. Hahaha
Quote of the month... well-played friend..well played!
I was today years old (57) when I learned the egg tip! 🤔😂 I will never fry an egg the same.. for what I have left lol..
I had to come back here and say this. This recipe is a banger, and so easy. I'm on a carnivore diet, and tried this minus the hot sauce and onions. On point, I can't even begin to say how good this is. The runny egg yolk with the salt and mid rare beef is just perfect.