Minute Steak and Egg with Red Hot Butter Sauce
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Thanks for video!
You have the best voice for voice-overs & you are so comedic!
Date: 2022-03-09
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Comments and reviews: 9
Outcast76
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.
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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.
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Richard
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.
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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.
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Lloyd
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
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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
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DBIYBIMWBIU
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!
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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!
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tawpgk
Normally I splash a bit water to steam the thicker egg white and cover. Or break out the small torch and hit the whites from above.
I need to try this method of painting the egg white round, round, round. Painting the egg white round.
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Normally I splash a bit water to steam the thicker egg white and cover. Or break out the small torch and hit the whites from above.
I need to try this method of painting the egg white round, round, round. Painting the egg white round.
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R.
Oh, that looks just YUM! Reminds me of a similar style dish that used to be a common offering in old style diners back in the day. I haven't seen it offered in donkey's years. I'll have to make this. The hubs and boys would LOVE it!
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Oh, that looks just YUM! Reminds me of a similar style dish that used to be a common offering in old style diners back in the day. I haven't seen it offered in donkey's years. I'll have to make this. The hubs and boys would LOVE it!
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Kingman
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; )
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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; )
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bravocado
Another great recipe video Chef John! Would there be any benefit to flattening and salting the meat the night before, putting it on a rack in the fridge overnight, before breading and cooking in the morning?
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Another great recipe video Chef John! Would there be any benefit to flattening and salting the meat the night before, putting it on a rack in the fridge overnight, before breading and cooking in the morning?
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Richard
Love this video. Personally I prefer top Sirloin to the more expensive cuts of steak. I think it tastes beefier than ribeye or strip steaks. But you need to prepare it properly or it can be a little chewy.
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Love this video. Personally I prefer top Sirloin to the more expensive cuts of steak. I think it tastes beefier than ribeye or strip steaks. But you need to prepare it properly or it can be a little chewy.
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