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207,468 Views ā¢ Oct 30, 2024 ā¢ Click to toggle off description
Views : 207,468
Genre: Entertainment
License: Standard YouTube License
Uploaded At Oct 30, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.853 (247/6,480 LTDR)
96.33% of the users lieked the video!!
3.67% of the users dislieked the video!!
User score: 94.50- Overwhelmingly Positive
RYD date created : 2024-11-22T01:45:51.614389Z
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142 Comments
Top Comments of this video!! :3
Why are people so upset in these comments. Iāve had steak from the barbecue, amazing, tastes great, smoky flavour. Steak in the pan, also great, maybe a nice pan sauce, great
Both are good and anyone who feels so aggressive about steak should calm down
68 |
Grill marks are the opposite of getting a good malliard reaction. 1) its usually just marks not a sear and 2) why would i want like 10% seared when i could use a proper pan and get it cooked properly
196 |
Iām coming down from Scotland next September for the oasis concert, Iāll be booking a lunch res. Cannot wait. Hopefully there is space
11 |
Thanks for the tip. I never used to turn my steak and one side would always be raw.
31 |
You are one of the rare channels that quote Heston :)
57 |
Full crust or bust
58 |
Early on in my career like everybody else I was taught to always turn the steak once and only once 45Ā°, flip it over and then repeat. As I've gotten older and more experienced and cooked many thousands and thousands of pieces of meat I've gravitated more towards this method of turning frequently. You don't get the sexy cross hatch marks but in the end you get a much more beautiful cuisson, and you still get a beautiful and actually more even color and caramelization on the outside
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Normal ribeye ā¦ (from tesco finest range) take from fridge, pat completely dry .. season generously with maldron salt and freshly cracked black pepper ā¦heat a decent pan for 3 minutes , last minute add your tallow , 2-3 mins per side depending on thickness (turn only once ) ā¦ look out for the blood/water emerging from the steak and thatās the sign itās medium rare- medium
1 |
Thank you for the tutorial I really enjoyed that it always surprises me after 40 years of cooking and baking professionally I still make Cooks the same years of cooking and baking still don't know how to make a steak
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Just googled it and "Cuisson" is the proper term for "level of doneness"
2 |
Restaurants NEED to stop cooking steaks like this. Ur ruining high quality beef
5 |
Jeezy doesn't get enough love
1 |
Yeah he flipped it way too early, but the flipping is definitely important. Best technique for me is to get your grill marks/crust on the hottest part of the grill, then move it to a cooler part and flip continuously until itās up to temp. Added bonus is the feel by temp is true- what I mean is when you cook a steak on the hottest part of the grill, itāll feel like a medium until you let it rest and it feels like a rare(which it is). A slower cook doesnāt have this effect as much and you can get an accurate temp without letting it rest
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Is fire required or thatās optional?
1 |
Putting the steak in the same place without letting it heat back up is crazy
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Does it work differently if the steaks are seasoned?
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Also the kore you turn them the quicker they come up to temp internally so the less time they take
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Japanese bbq is the best if you want open fire wood, coal or combined. You get a full crust and you do not need to keep turning the steak either. This for me just has a weird texture I have tried these types not for me.
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Looks banging ā¤
1 |
@falafels2011
3 weeks ago
I know itās someoneās preference to be cooked that way. But damn never understood those kinda meats being grilled. Always enjoy my full crust here lol
627 |