THE ULTIMATE STEAK VIDEO (6 STEAKS 6 DIFFERENT WAYS)
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Date: 2021-01-16
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Comments and reviews: 9
Alon
Sam Sam Sam, No crust on the ribeeye done in the cast iron. That's a sin. Either it wasn't hot enough or not enough contact. That was the best looking (raw steak) and you messed it up. I'm not even going to get into the reverse sears without the sears. The doneness is one thing but without a crust you've only made roast steak. Oi vey not done justice to steaks here.
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Sam Sam Sam, No crust on the ribeeye done in the cast iron. That's a sin. Either it wasn't hot enough or not enough contact. That was the best looking (raw steak) and you messed it up. I'm not even going to get into the reverse sears without the sears. The doneness is one thing but without a crust you've only made roast steak. Oi vey not done justice to steaks here.
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Denis
One of the toughest pieces of meat I've ever had was a filet mignon, and I had it in a brasserie right in the heart of Paris, 5 minutes walk from the Eiffel Tower. So because it's a fillet argument doesn't always work. Maybe the French have strong teeth and love the chewing process (I do remember eating another pretty tough steak in yet another French restaurant)
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One of the toughest pieces of meat I've ever had was a filet mignon, and I had it in a brasserie right in the heart of Paris, 5 minutes walk from the Eiffel Tower. So because it's a fillet argument doesn't always work. Maybe the French have strong teeth and love the chewing process (I do remember eating another pretty tough steak in yet another French restaurant)
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Snoopy101x
It's not solely the airline food, there are other factors involved. The dry air of a flight cabin tends to suppress our sense of smell, which is an important factor in taste. Low air pressure and background noises further impact the way we taste, by repressing the ability to taste sweet and salty foods.
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It's not solely the airline food, there are other factors involved. The dry air of a flight cabin tends to suppress our sense of smell, which is an important factor in taste. Low air pressure and background noises further impact the way we taste, by repressing the ability to taste sweet and salty foods.
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Robert
Good morning to all. Sam, I too have a love of beef. And bacon. And recently have been inspired by you to branch out. I found beef bacon. Which is a huge win because my family isn t big on pork. Any ideas when it comes to making wonderful and gorgeous beef bacon? If you ve never tried it. HOLY S!
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Good morning to all. Sam, I too have a love of beef. And bacon. And recently have been inspired by you to branch out. I found beef bacon. Which is a huge win because my family isn t big on pork. Any ideas when it comes to making wonderful and gorgeous beef bacon? If you ve never tried it. HOLY S!
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food
So 90 degree turns. This is the second video I've seen saying this. Those are 90 degree turns. Just imagine a circle with 360 dashes on it and use your fingers and toes to count if you have to. No one ever accused you guys of being mathmaticians but come on. lol
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So 90 degree turns. This is the second video I've seen saying this. Those are 90 degree turns. Just imagine a circle with 360 dashes on it and use your fingers and toes to count if you have to. No one ever accused you guys of being mathmaticians but come on. lol
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James
A study was done that showed high altitude actually effects your taste buds. Not saying airlines produced amazing food but even if they did science says it won't taste as well as it does at ground level. Also, just tried the reverse sear. Sooooo good. Lol
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A study was done that showed high altitude actually effects your taste buds. Not saying airlines produced amazing food but even if they did science says it won't taste as well as it does at ground level. Also, just tried the reverse sear. Sooooo good. Lol
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Dominik
He's torching the steak definetly to close. If you torch it in the blue you'll get the torch taste on it, dont do that, Always keep it in the red.
Also is it just me or does the packaged wagyu look kinda like a sad excuse of a wagyu?
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He's torching the steak definetly to close. If you torch it in the blue you'll get the torch taste on it, dont do that, Always keep it in the red.
Also is it just me or does the packaged wagyu look kinda like a sad excuse of a wagyu?
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Nathan
Steak #2 is why so many people say not to flip your steak constantly. Flipping a lot is fine on high heat but the sound of that sizzle sounded like medium heat and those juices forming got in the way of a good sear with all those flips
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Steak #2 is why so many people say not to flip your steak constantly. Flipping a lot is fine on high heat but the sound of that sizzle sounded like medium heat and those juices forming got in the way of a good sear with all those flips
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It's
When working for the Railroad some of use would use natural gas torches with Rosebud tips to cook steaks. the taste is unbelievable good.
Only downfall is the time cooking with a torch. But it's well worth it.
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When working for the Railroad some of use would use natural gas torches with Rosebud tips to cook steaks. the taste is unbelievable good.
Only downfall is the time cooking with a torch. But it's well worth it.
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