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Who can afford eating out in this hyperinflationary Obiden economy?

Bam!! Followed your directions. Cooked a Ribeye and a New York Strip. They were delicious. My wife said it was a winner. Thanks

Enjoyed the video.

Did this video put them out of business?

It.s rabbish cooking. Steak beef.

8 years later, only to find out that cooking steaks straight from the fridge is the worst way of cooking, as the fibers dont relax. you need to let the steak rest outside the fridge for about 20 mins prior to cooking on the grill

I've eaten there many many moons ago. It was very memorable.

The chef’s is awesome 👍

Morons don't know how to trim their meat. Trimming off all the fat is bad because it contains a lot of flavor. With good marbling you should dry age the meat to butter up the flavor. Buttering while cooking a steak is useless. You should place in a hot plate than add the butter to finish the steak off. Worst meat chef I have seen in a long time.

I wonder if the chef answers to the name "Ocho Cinco?"

Hahahahaahah what a joke

Why the hell do those steaks look frozen stiff?

I bought this as my first propane grill. It's been a fun, learning experience th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.

If youre not head chef please get out of the way. You can watch behind the camera. We dont want to hear your constant commentary

I thought Indians worshipped the cows

What is the temperature of this grill? I assume it is much hotter than any grill I can purchase for my home.

This dude is a Jabroni. Who seasons and keeps product on the "piano"? Also, everyone claiming this is the best doesn't know wtf their talking about. They're cooking on a gas charbroiler. Yey having a steak cooked over oak or other wood medium.

🔥🔥🔥

I don’t believe in the bring the steaks to room temp prior to grilling. Makes no difference. I also use a meat thermometer it’s not rocket science

Hey im Bern

He's definitely drunk

Those are roasts.

this man is a master!

Been cooking in restaurants for a lot of years in dozens of restaurants. I have never seen a chef use the front part of the stove as a rest for the food. Once the steak is done it should be placed on a hot metal plate to keep warm under the light, or directly onto the service plate for the customer. God knows what type of bacteria will be on that front ledge at the end of a long shift. Gross.

Holy hell fire and brimstone. That salt outta help some folks with their blood pressure! 🤣 And cooked meet next to raw? What restaurant is this so I know to stay away?

RAW STEAK , then COOKED STEAK in the same spot. NEVER GOING THERE

I would rather pull my own fingernails off with pliers than listen to anyone with that accent. Why do we have to interact with these dot indians?

After a few bites, my friend turns to me, "this is the best steak I've ever had..."

Just .. no. This is a fantastic way to screw up an excellent cut of beef. Atrocious food handling skills as well. This is a how-*NOT*-to. You know which steaks need butter? The sub-exceptional ones.

Great chef but needs shorter nails.

No Dah

This dude just put a finished cooked steak right on top of the same countertop that just had raw meat!

Bern's food is fabulous. But if you are a vegetarian, no fear, the founder, Bern Laxer, was a vegetarian, so they always have several vegetarian dishes on the menu. What's Bern's is most famous for is their wine collection. It is the World's LArgest collection of wine. So bit, their insurance company requires that it be split up into ten buildings. You can tour the wine cellar and kitchen when you go to eat there. The wine listing is so big, it is a hard bound book, and one is chained to every table, so wine connoisseurs don't have one walk away with them! Even the desserts are amazing. Flavors of ice cream that exist nowhere else. 32 pages of dessert wines

sorry since the old man died the steps have not been the same...

Thank you for sharing your expertise. Respects from Canada

No need for butter, just use the oil from your hands…

Fantastic. Thanks for sharing. Now I’m jealous.

TOO MUCH MEAT TOUCHING!!!

He says not to turn the steaks too much. But Hawksmoor recommend turning multiple times to maximise crust. No silly bar marks at Hawksmoor.

I won’t pay those prices for something I can get at Golden Corral

Put a towel under your cutting board "Chef"

I also like flavoring my cooked steaks with the raw steak flavor. So this guy is a genius because he puts salt and pepper on steaks then flips them on the grill.

No fat. Im out.

I haven’t seen this much cross contamination since 1964

This video is PRE Pandemic when meat was available and restaurants were affordable That is all gone today thanks to the corrupt criminal Democrat party.

This guy takes it in the ass

Interesting salting . method

What’s with the awful background music?

Never impressed by Bern’s

I like the butter thing been using olive oil for a binder