Japanese-Style Triple Seared Steak - Food Wishes
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Date: 2024-06-12
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Comments and reviews: 18
foodwishes
If Chef John had been a Merchant Mariner Master or Mate, he would have been labeled as a singer. That is what we called guys who spoke like chef John over the VHF Radio. here's an example. Motor vessel waaaaaahhhhhooooooooo approaching the hoooooooole in the walllllll and heading for Belllllllll passsss one and twoooooooooo innnnnnnbound for slip one and checkkkkkkkkinnnnng for any inbounnnnnnnnd or outbounnnnnnnnd traffffffffffffffffic Btw Chef John is my favorite youuuuuutuuuuubbbbbeeeerrrrrr!
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If Chef John had been a Merchant Mariner Master or Mate, he would have been labeled as a singer. That is what we called guys who spoke like chef John over the VHF Radio. here's an example. Motor vessel waaaaaahhhhhooooooooo approaching the hoooooooole in the walllllll and heading for Belllllllll passsss one and twoooooooooo innnnnnnbound for slip one and checkkkkkkkkinnnnng for any inbounnnnnnnnd or outbounnnnnnnnd traffffffffffffffffic Btw Chef John is my favorite youuuuuutuuuuubbbbbeeeerrrrrr!
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weasal97
Chef John is a LIVING LEGEND! What an Incredible recipe with Incredible Visuals with Incredible Instructions in six months if this is not the most viewed steak video in the world, we are doing something wrong.
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Chef John is a LIVING LEGEND! What an Incredible recipe with Incredible Visuals with Incredible Instructions in six months if this is not the most viewed steak video in the world, we are doing something wrong.
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Ohmslaw1
Dude, dry brine, first heat, slight dip of sake, second heat and a slight dip in soy and final heat. Over the years the meat has been served over several items. Oi vey! Do the research!
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Dude, dry brine, first heat, slight dip of sake, second heat and a slight dip in soy and final heat. Over the years the meat has been served over several items. Oi vey! Do the research!
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derekboardman9995
Back when I lived in Omaha, I used to grill Filet Mignon over coals all the time. There was a meat store called Just Good Meat, and I could buy whole tenderloin for $8/lb.
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Back when I lived in Omaha, I used to grill Filet Mignon over coals all the time. There was a meat store called Just Good Meat, and I could buy whole tenderloin for $8/lb.
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jaydoggy9043
For us apartment-dwellers: Do you think this would work with a good quality pan The whisky I realize might make a risk of a flare up but can take prevention steps.
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For us apartment-dwellers: Do you think this would work with a good quality pan The whisky I realize might make a risk of a flare up but can take prevention steps.
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jagajak
Gonna try this on the big green egg. I think I saw you had one on an older video but it gets screaming hot. We do your Santa Maria tritip on it all the time!
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Gonna try this on the big green egg. I think I saw you had one on an older video but it gets screaming hot. We do your Santa Maria tritip on it all the time!
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PhatTrumpet2
I would definitely try making a steak-au-poivre-style sauce from the leftover whisky, soy sauce, and a splash of cream. (and peppercorns, obviously)
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I would definitely try making a steak-au-poivre-style sauce from the leftover whisky, soy sauce, and a splash of cream. (and peppercorns, obviously)
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Sunshine-dw5cm
How long do you let it cool between searings just one minute in liquids A friend cooks his steak for a total of 14 minutes and it's well done.
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How long do you let it cool between searings just one minute in liquids A friend cooks his steak for a total of 14 minutes and it's well done.
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ericmacdonald279
Thats not a crust, thats a stain.
I hope for the sake of your friends and family, that you don't actually speak like that in real life.
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Thats not a crust, thats a stain.
I hope for the sake of your friends and family, that you don't actually speak like that in real life.
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SS4Xani
I will keep advertising Kimono Mom's Umami Sauce. Since discovering her product, I have not used soy sauce for anything. It's SO much better!
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I will keep advertising Kimono Mom's Umami Sauce. Since discovering her product, I have not used soy sauce for anything. It's SO much better!
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trikstari7687
I have a powerful need to see how this turns out if you use a bit of nice, homemade demi-glace/red wine reduction instead of soy.
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I have a powerful need to see how this turns out if you use a bit of nice, homemade demi-glace/red wine reduction instead of soy.
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apteropith
this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all
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this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all
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user-hi5zk2pm8f
I use the closed captions and turn down the audio. This idiot needs voice lessons. And needs to learn a lot more about beef!
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I use the closed captions and turn down the audio. This idiot needs voice lessons. And needs to learn a lot more about beef!
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KCYSR
Chef John - you used Tamari sauce, not soy sauce. There is a big difference! But, I’ll be trying this recipe using Tamari sauce.
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Chef John - you used Tamari sauce, not soy sauce. There is a big difference! But, I’ll be trying this recipe using Tamari sauce.
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foodwishes
Unfortunately I have digested whole bottom half of my body watching this video, and I am no longer able to lick the screen: (
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Unfortunately I have digested whole bottom half of my body watching this video, and I am no longer able to lick the screen: (
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foodwishes
Hmmm looks like a delicious preparation of a steak. But might just experiment with an American rye and Worcestershire sauce.
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Hmmm looks like a delicious preparation of a steak. But might just experiment with an American rye and Worcestershire sauce.
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foodwishes
I'll be trying this with London Broil tomorrow! Those have been under 8 bucks a pound and they're mighty fine on the grill.
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I'll be trying this with London Broil tomorrow! Those have been under 8 bucks a pound and they're mighty fine on the grill.
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Karmah01
John, I'm offended! You never invite me over for any of your delicious recipes! WHY I'm good company. honest!
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John, I'm offended! You never invite me over for any of your delicious recipes! WHY I'm good company. honest!
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