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Chef D-Way
United States
เข้าร่วมเมื่อ 8 ม.ค. 2020
Just a home Chef who loves cooking and eating healthy food while sharing the experience!
How to cook the perfect steak 3 different ways!
I cooked three ribeyes three different ways to find the best method to enjoy a perfect steak! I invited some friends over to give me their opinion on the best steak! We pan seared one completely, revers seared (finished in pan) and Sous Vide (finished in pan). Which do you think is better? Comment below!
Reverse Sear (275 Degrees in the oven on a pan with a rack to cook evenly and remove when internal temperature is 115 degrees)
Sous Vide (135 Degrees for 2 hours)
Pan Sear was just until medium rare (based on size of steak, this one took about 7 minutes)
Reverse Sear (275 Degrees in the oven on a pan with a rack to cook evenly and remove when internal temperature is 115 degrees)
Sous Vide (135 Degrees for 2 hours)
Pan Sear was just until medium rare (based on size of steak, this one took about 7 minutes)
มุมมอง: 180
วีดีโอ
Chicken Bao and Gnocchi! Pt 1.
มุมมอง 333 ปีที่แล้ว
It’s my 8th year anniversary and I asked my wife what she wanted. She chose and I made it! :) here is part one!
Is It Worth It? Dry aged Picanha Experiment!
มุมมอง 8513 ปีที่แล้ว
This video is experimenting with steak. One is dry aged and the other is regular. I will get some friends opinion on if it is worth dry aging for 35 days or is the taste not that big of a difference to do it. I also made a mistake because I dry aged it more than 35 days and you will see the results of this. Was it worth it? Comment below!
Dry-Age vs Fresh Filet! Which is better? I used GUGA's Rub!
มุมมอง 3024 ปีที่แล้ว
This video is about a tasting of how fresh filet steak compares to dry-age steak. I used guga's rub as well whom I am a fan of! Steak was seasoned three ways! First just salt, second salt, black pepper and garlic powder, lastly Guga's rub and salt! You decide, what do you think was best? Is it better than pichana, or ribeye? Thoughts? Leave a comment below.
Tri tip vs picanha. Are they the same? Which is better?
มุมมอง 2K4 ปีที่แล้ว
This video is a comparison of the tri tip steak and the picanha steak. The goal is to see if there are any differances at all between the two and which is better. If you want to know more about how to get connected with the company who sponsored the meat visit www.sunshinefarmsarkansas.com. The prices are amazing and steaks are inexpensive Visit Justin Clifton's Channel on TH-cam as well at: Jc...
Sous Vide Tomahawk Ribeye Steak! The Perfect Steak!
มุมมอง 7994 ปีที่แล้ว
This video is about experimenting with my first tomahawk steak and using the sousvide as well. I invited some friends over to come and try it out as well! If you have any questions leave a comment and I will get back to you promptly! Thanks for watching and subscribe!
Ribeye or Picanha? Which is better? You Decide!
มุมมอง 1.2K4 ปีที่แล้ว
This video is about creating a test on which steak is the best of the two, the ribeye or the picanha! I invited some friends over to judge for themselves! You give me your thoughts! While you are at it, subscribe to stay connected to what's coming next.
35-Day dry aged ribeye steak vs a regular ribeye steak
มุมมอง 12K4 ปีที่แล้ว
This video is about a home cook who decided to dry age a steak at home for the first time ever and have some friends over to try it and tell me what they thought about it. We compared it to a regular ribeye steak and wanted to see if there was a difference. Like, comment, and Subscribe!!
PICANHA Steak! Better than a Ribeye steak?
มุมมอง 8674 ปีที่แล้ว
This video is about experiencing a different kind of steak that isn't explored enough with family and friends. We used the SousVide to cook them and finished them on the lightweight cast iron! We also had some yummy sides as well!
Gordon Ramsay's Herb Crusted Rack of Lamb with a chocolate lamb sauce!
มุมมอง 4.8K4 ปีที่แล้ว
This video is about how to cook a Rack of Lamb and two wonderful side dishes with an amazing chocolate red wine lamb sauce! Would love your questions, comments and feedback! I worked to make this just like Gordon Ramsey. Thanks for watching! Share this video with a friend, SUBSCRIBE, LIKE, AND COMMENT!!
Gordon Ramsay's Risotto made at home! With butternut Squash Puree and Chicken Thighs.
มุมมอง 1.4K4 ปีที่แล้ว
This video shows you how to make a Risotto. Also how to pan sear some boneless skinless chicken thighs and flavor them to perfection. This was something that I saw on a popular tv show called Hell's Kitchen and it inspired me to try it at home for myself and it turned out amazing! Enjoy the video and if you have questions, leave them in the comments below!
Filet Mignon AND Crispy baked Fries!
มุมมอง 1414 ปีที่แล้ว
This video is about a home chef sharing his passion to cook! We have some steak and fries!! Baked homemade crispy fries at that!! See how it was done! INGREDIENTS: garlic powder, salt, pepper, and parsley for the steak. Paprika, parsley, Lowery's, black pepper, and Tony's Cajun seasoning for the fries. Smash the like and subscribe button and tell me down below what you'd like to see me try next!
Crispy Chicken thighs using the boiling water method. Baked crispy fries
มุมมอง 3.5K4 ปีที่แล้ว
This video is about testing a theory on what would make a chicken's skin more crispy and using three different methods, while also making some homemade crispy baked french fries. Smoke alarm goes off!
Whole Chicken Sous Vide and finishing it with a Blow Torch! Success or Fail?
มุมมอง 7K4 ปีที่แล้ว
This video is about taking a whole chicken and splitting it, cooking it Sous Vide and then getting a crispy skin using my new toy, the butane blow torch. How did it turn out? You'd have to watch and see! Like, Subscribe, and comment on what you'd like to see next.
Tenderizing a steak with sour cream! Searing with Mayo? Taste?
มุมมอง 11K4 ปีที่แล้ว
This video is about a challenge to find a way to make a cheap steak tender and also having a nice crisp sear. Did I crack the code? Will a steak ever be made the same again? This is a fun and creative way to cook and to love what you do! I am open to any ideas on what to cook next! let me know in the comments below. Thanks for watching, don't forget to like and subscribe!
Baby Back Ribs done TWO different ways! Which was better? Smoked or SousVide
มุมมอง 1514 ปีที่แล้ว
Baby Back Ribs done TWO different ways! Which was better? Smoked or SousVide
Salmon with crispy skin! SousVide to start, pan to finish!
มุมมอง 4775 ปีที่แล้ว
Salmon with crispy skin! SousVide to start, pan to finish!
What's Cooking with Chef D-Way!!! Welcome
มุมมอง 1665 ปีที่แล้ว
What's Cooking with Chef D-Way!!! Welcome
Looks amazing 🔥🔥🔥
Why have you stopped doing videos?
I will start back up here soon. Just been having more babies and time has been tight. But I am about to start back up
Any difference in taste, using the torch?
Yeah wasn’t the best tasting, I’ve learned that I should have used a bigger torch to get it nice and crispy fast so that it didn’t taste like butane. Needed a bigger flame
Loved the results you gave (9:45). Yeah, it takes a lot of learning to get the sous-vides method down. We're trying to learn it too. Works good with steaks, but chicken kindof looks pink at times.
Yeah it does. I got other meats I’m going to try in it as well.
Yeah, was boiled too long (5:02). See the crumbling ones on the right. Now, it's good for mashed potatoes, not sure for hand-held fries.
Yes I got a mashed potato video mixed in somewhere. Check out other videos and see how I did
I think that I read an article where you need to put them into a container with hot boiler water you pour in it (3:52). Not sure they're getting enough hot water for long enough. NOT SURE.
I will give that a try actually and see how it goes! Good idea for sure! Worth a try!
Love your creativity and your charm (0:32). I haven't watched video, but loved your dancing to open up the video. I wanna watch rest, but I had to comment as I grinned.
Thanks so much! Haha I’ll get back to it! Just hand baby number 4 in 5 years with my Queen. Just had to prioritize the time. But I will get back to it. Thanks for the comment
On.
For the love of God sharpen those knives
I need to get some good ones lol
What is the name of the strawberry seasoning?
Looks really good
Thanks
Not a fair comparison. If you are comparing, heads up, same seasonings. Both are excellent. An even better comparison would be ribeye cap/crown versus sirloin cap pichana. Exact same seasonings. You are comparing a single premier muscle from the sirloin to 3 different muscles in a ribeye. Plus the way the ribeyes are cut into pieces you are getting some sinew in it versus little to no sinew in the pichana
Ok thanks! I’ll give that a shot Teton!
Nice videos, you need to make a little commercial and take guga's foods fans too.
Thanks lol. Not wanted to take from I love what guga is doing and some others as well.
Literally my first video I’ve seen of yours (I was looking up if dry aging is worth it)… but let’s gooo A-State! Small world
Thanks for watching! And it’s def worth it!! Howl Yeah Astate!
Looks sooo good
Thanks!
Fire vid!!🔥🔥🔥
Thanks bro! Just getting started!!
love the excitement and just you being yourself ❤️
Thanks a lot! Gotta be me!
That editing is a beast bro! Keep going!
Thanks bro. Will do!!
Thanks for showing the good and bad. I’m glad that you two enjoy cooking together! That’s a must!
Want to keep it honest and also encourage others!
Good job chef!
Thanks very much!!
Love your enthusiasm and nice to see you back. Great looking family too! Well done on the video. I have been (slowly) trying to learn to edit as well. What a chore! Good on you for figuring it out. Keep up the great work!
It’s is not for the faint at heart lol but I’m growing to love it as time allows haha.
@@chefd-way6238 If you are looking to try something different, check out Salty Tales and look up the Argentina cut (also known as the Ninja cut). I tried it a few weeks ago and was really surprised by the results. It takes a bit of work and you need to get hold of a BIG piece of striploin but the end result will surprise you. Fun thing to try with your friends too and good content. PS are you a football coach somewhere?
Love to see the happiness gained from sharing those amazing looking steaks with friends
Thanks for watching!!
Dang i miss watching your videos ngl
Coming back stronger. Don’t worry
Hoo boy that's some good-looking steaks! I have to try this out!
You won’t regret it!
My man get yourself a cast iron skillet and change your life
In the works
Nice to see the Red Wolves getting some love. Thanks for the vid, I'm a tri tip man myself.
Always love for my Red Wolves! Yeah tri tip isn’t bad, I just think the Picanha is more tender and has a unique flavor
Keep going wit the vids don’t let up on them
Gotta get back to editing! Will do
Bro u need some new knifes I love the video
I’m working my way there!! Thanks!
I did the tri tip vs picanha challenge today. Cooked them over a open fire. Picanha all day!
It isn’t in the same category! Great stuff! Picanha no doubt!
@@chefd-way6238 agreed
You shoulda done 10 potatoes! Delicious!
Agreed!! I’ll be doing the fries experiment again
Love it
Try using MAPP gas it burns hotter! Still looked delicious to me.
I will do!
Chef D, how long was the sour cream on your steak? I'm thinking about tenderizing fajitas/skirt steak with the method you used. Is there a formula meat thickness to amount of time to tenderize the meat? Great video by the way and thanks for sharing. Keep 'em coming.
Sorry I’m late. I did it for an hour. No more than an hour. If anything over that it can get mushy.
How come you used soap to wash the steak?
Never washed the steak with soap. Just the wrapping that many hands have touched. Wanted to make the transfer from one bag go the other without transferring anything else.
Honestly I also thought you said you washed it with soap
My man is a PRO!!! Great job man!
Thanks!
Nice video, you did everything right. I think a thermometer will help you keep on track!
Thanks! I just got one. Gonna get videos back up and rolling!
Where did you get the sous from please?
Amazon. They have a Great starter kit
His nick name is what now? Caca?
Car car
Great content. Gonna have to try this and see what the fam thinks 🙏
Thanks! You won’t regret it!!
You’re a fraud you just copy cat GUGAS content
Next time watch the flare ups closer. Also sous vide to a lower temp for reverse sear. Other than that great vid. I hope you're next streaks come out the perfect
Thanks!! Notes taken!! And I will. Been on a small break, had my son, but will be back into it!
@@chefd-way6238 I should have prefaced with I loved your video and the steaks did look delicious. Congrats and I will be waiting for your new video
@@romeoh4859 thanks
Have you taken it to 45 or 60? 45 days is where I’ve found the tenderness and flavor begin to show.
That is something I will try next. Should I go 45 or 60?
There is an art to the TRI-TIP! Takes a while to Master cooking them. They do come in small steaks but it's MEANT to be cooked whole never EVER any further than medium and sliced thin across the grain...
That looks good as hell. 👍👍🥇
Looks good. Bro, keep going strong and making more videos. 👍🥇
Thanks brother I will! Just had my newborn a few months ago so I’ll be playing catch up
Thanks for the support
@@chefd-way6238 Congrats brother. Keep on keeping on. :)
@@kingpickle3712 thanks! I will!
I’ve always wanted to cook and eat a dry aged steak
Worth every second of the wait
Good video but I still don't know the answer. Was it worth it? I have two Picanha dry aging in my fridge as I write this. 25 days, 30 days, 45 days? What is the way to go? Appreciate the response.
Great question, I would say no more than 30 days.
@@chefd-way6238 Thanks man! Taste vs loss, still a good idea? That is, does the increase in flavor make up for the loss of actual product? Obviously subjective but what did you think?
@@kiphome1 if you ask me I would say absolutely! But they both taste amazing. Dry age just has that unexplainable nutty flavor.
@@chefd-way6238 Thank appreciate the opinion and look forward to more of your videos!
Just wanted to drop you line on the results of my dry aged picanha (and to say Congrats?!?, did you just have a son? AWESOME!). Anyway, dry aged for 56 days, started with 3kg (6.5lbs) and finished with about 1.7kg (4lbs) trimmed Picanha. This is probably one of the best tasting steaks I have ever had. Deep rich flavor. I would recommend finding one with a deep fat cap so you still have fat left after the aging process. But honestly, even after the rather substantial loss of weight and trimming, the end result was absolutely fantastic. As good or better than the wagyu I have tried.
Better than ribeye tho?
Absolutely! You should give it a try and let me know. I still love my ribeye though
Imma try this
You’re gonna love it!
Thank You for sharing, fries looked awesome and chicken looked good as well. In my opinion if you would had used a a shallow pan and left the lid off your would had perfectly crisped chicken. I'm new to souvide I had seen Guyga "souvide everything" cook his thighs 2 hours at 167 degrees which seemed long to me, you cooked them for 45mins. Question is was 45 minutes sufficient enough cause to me that seems about right. Thank You in Advance.
Hey that’s a great idea! And that’s how I learned about it! It’s phenomenal and I love it! I’ll try doing it in a shallow pan next time for sure! Stay tuned for more to come!