I've only watched like 4 videos but you're already my new favorite cooking channel. No bullshit, good atmosphere, mood and editing. Perfect. Keep it up exactly as you're doing right now!
Made this entire meal tonight for my 20th anniversary. DELISH!! I will say that as a home chef, it took me about 2 hours start to finish. And I have enough potatoes to last us a few months. Phew!
FINALLY!!!! A non pretentious TH-cam Chef that's actually enjoyable to watch, and funny. Your video's feel like they're an hour long (I mean that in good day!) and you pack so much good info and video into such a short time. Keep it up you're the best dude, glad I found your channel. Also you remind me of Dennis from It's Always Sunny In Philadelphia.
Hot take: your editing skills are even better than your cooking skills! Don't get me wrong, this is the third recipe of yours that I've tried and everyone said it's the best steak they've ever had. Bravo! What makes your content stand out is how succinct and easy to follow it is. Kenji, Gordon, Weissman, Babish, etc, all have steak videos but I never felt compelled to make steak until watching yours. You've figured out the TH-cam sauce bro, and as others have said, it's only a matter of time.
Wow, thanks! Im stoked you went for it. It is honestly my goal to give people usable blueprints for excellent home food experiences and it sounds like thats what this was for you. So happy about that. Thanks for being here.
I was thinking the same thing. You don't need to show us how you bake the garlic. It's a simple process you can explain after the fact which you did. Your presentation style is excellent.
Hey Bri! My hubby is very picky so I only used your steak and steak sauce recipes . Made the steaks with lumpy mashers and a Cesar salad. Absolutely delicious! Will definitely be making these steaks at the next special celebration. Thanks!
I've been cooking steaks restaurant style for over 2 years now. I can't cook it any other way anymore, I'm absolutely obsessed with it. I also usually do a spinach garlic whipped mashed potatoes. I like to think the spinach counteracts the amount of cream and butter I put in there lol
Pls never stop doing the "Hey Bri" and "Let's eat this thiiiiing" and that little food taste dance at the end. They are the ultimate signatures here and I absolutely love it.
The roasted garlic reminded me of my first visit to the Stinking Rose in SF 30 years back - I have to try that myself. For the steak sauce I prefer a steak butter which is soft butter whipped with the paddle attatchment, then adding salt and herbs (preferably fresh) and whip them until and nice, soft butter. Add this on the side for everyone to add to the steak when served and add more while eating it.
This is, perhaps, one of the best and most comprehensive food videos I've ever seen. And I've watched a zillion hours worth. Bravo! Can't wait to put some of your ideas and techniques to good use.
I'd venture, not under-rated, but "under-discovered." As a passionate home cook for 40+ years, this kid (I'm 75, so I can say "kid.") has exemplary skills and a relaxed and approachable style. Outstanding!
I have a stainless steel grout mixer that I hook to my POWER DRILL. I then blast the potatoes, butter, and cream until they are super silky smooth. I just use re-hydrated minced garlic for the garlic taste. Turns the whole thing into baby food and you can do 20 lbs at a time if you want.
Fantastic. I usually like to do steaks on my Lodge hibachi but you've inspired me to bring it inside. Also very exciting to see Lorn shaping up to have a bigger character arc in Season 2!!!
Hi all: Worcestershire sauce is called “wooster sauce”in the UK. The county is pronounced “Woostershire”. Leicestershire is pronounced “Lestershire”. St. John, a man’s name, is “sinjen “, Bauchamp is “Beecham “ and Cholmondly is “chumley”. Welcome Britain and God save the new king.
I just made this steak for my wife. Anniversary dinner. I don't eat much meat and have never liked steak much. This was so good I guess I never had good steak. Awesome channel Brian
I'm so glad I found your channel! You make everything delicious but not overly complicated. Just got a gorgeous ribeye from my butcher. Being from MA, we pronounce it "Woosta-sheer" sauce (final 'r' sound optional)!
Glad I'm not the only one that periodically snacks on the food they're cooking lol Gotta say I love the dance at the end as well. That's when you know you killed it
Need to stop watching these on an empty stomach 🤤 That creamed chard looks delish. I haven’t purchased the thing you pass the taters through yet but have had luck in a stand mixer making mine pretty creamy. Might make this tonight 😋
I watch a lot of TH-cam cooking videos and honestly I love yours I watch them for hours you're a straight down the Earth normal guy a lot of fun very easy to follow very entertaining fantastic thank you wish you the best of luck. And let me add I like the fact that you include your girlfriend in the videos a lot of videos the girlfriend or the wife takes the video and you never get to see them and you're always like okay can we see the family. It's nice to see that you include her. Again it makes you just a normal regular guy which is appreciated.
Early in the 2021 year video, but watching this channel grow from 137k subs. Nice stuff, keep it up - love the pace you have when explaining things, viewers can always "rewind" and listen again if needed.
when i was younger i ate steak well done and dipped it in ketchup. then i liked a1 for a while. now that im older if im gonna have steak the beef needs to stand on its own salt and pepper nice mid rare or else im eating chipped mystery beef on a hoagie bun with chipotle sauce on it.
I made this tonight and it was fantastic. Chard instead of spinach is so good, why ever cream spinach again? I didn't have a strainer so I just immersion blended the hell out of my potatoes. They got super fluffy and could definitely be described as "comically smooth".
Live large or go home has been re-written . You can now live large AND be home. I’m with you on the temp @ 125 but am a convert to reverse searing thick steaks. Those taters though, dang! Another great meal. In a side note been making tour kale salad for 2 weeks straight
this reminded me that my grandmother (i'm from Burgundy) used to cook a dish called "gratin de côtes de bettes" (apparently the named is "blette" in french but we called it "bette") which is a gratin of chard stems
B boy, great video and I will definitely be trying this approach. Can I give you a tip on pronouncing Worcestershire sauce. In the UK it's pronounced as: Wustersher sauce which is much easier than pronouncing it as written. I've worked for US companies in the past and passed this onto many colleagues who breathed a sigh of relief for the easier to pronounce word. I'm from the UK by the way.
In fact, it's often just called Worcester Sauce (Wuh-stuh) - so much so that when Seabrook made it a crisp* flavour, it was called "Wuster Sauce". *potato chip
Absolutely nailed it! This dude is in the details. Molden salt has been the unsung hero of my kitchen and grill since the R rated adult cookie video. Yes, this was an alarming amount of butter and it makes steak luxurious but what sets a great steak at an upper echelon is an aggressive seasoning with the flakey Moldon salt. It adds layers of flavor and gives you something else to notice through the buttery steak crust. Makes the steak "experience" more interesting. Thanks Bri and congrats on buttering your way through 50K! 👊 you earned a good steak!
Hi Brian, I'm really enjoying your videos and cooking some of your recipes. You and Lauren have brought some freshness and fun to cooking so thank you both very much! I cook my steaks exactly the same way and converted a number of people who liked theirs well done to just over medium rare. By the way Worcestershire is pronounced "Wus ter sher", the English certainly don't make it easy on folk to pronounce name place! ;) Keep doing what you're doing! Thanks from Singapore.
Oh man, I LOVE a good steak. My favorite cut happens to be a Strip Steak, but it's not that easy to find really nice ones. Believe it or not, I used to get really delish ones at Walmart - but they are not as good anymore. And I love to make A-1 mushrooms as a side. Beautifully fresh white mushrooms, sliced thick, sauteed without over cooking, then doused with the A-1 and cooked for another minute or two to make the sauce sticky. Oh, I'm drooling. That is the best way to cook a steak indoors, hands down
For your steak sauce try catchup and Worcestershire sauce mixed. I can’t tell you per-portions but I have found that it is so close to A1 that I really can’t tell the difference. Love your channel!
Bro I agree, that’s all I care for is a ribeye. I don’t need 22 ounces 12 to 14 is perfect. And I agree with medium rare is the best way. I like sometimes a mushroom sauce. Keep the meals coming. Ty.
Had me chuckling and hitting replay to hear all of the good humored comments again - Totally stupid, Minz, Cream that shit up, Woody bottom stuff, Wrangle and smoosh, Pataties, Melty, Minceroo, Probably will never look good, Fingies, Shit load, Oh my word, It does look discussing, Ribbies, Sneaky peaky, That looks sick, Just to be a jerk about it, Daddie’s steak, thiiiiiing 👍👍👍👍
I've been sucked into your videos in TH-cam Suggested and recommendations. Great stuff. I've always aspired to make a full steakhouse meal, but usually stop at a steak and some asparagus. I love the idea of doing the creamed greens with chard.
Wow the sides and sauce look amazing! Can't wait to try. For my steaks I use a cast iron grill press to get that perfect sear. Will be making this ASAP!
An fyi to my friends on a budget out there... Dollar Tree sells small bottles of A1 and Heinz 57 steak sauce for a measly buck. The grocery store price is like $4+. It feels good to save a little on steak sauce after you spend $14 on a ribeye.....
Suggestion, don't use any oil in the pan! Reason is the steak will render its own fat through the caramelization process and look (and taste) so much better when cooked this way!
When you cook the potato throw it whole in a steamer do not touch the skin. The skin holds the actual flavor (if there is any) if it's been grown without chemicals which make it fatter and add more water content to the potato.
Phil Collins would approve! That's pretty much how I do steaks indoors. I do rice my potatoes, but these look incredibly velvety, so I'm gonna have to try, along with your A1 hack & "creamed spinach"
Love the tips and tricks as always. Meat Gap. I shall remember that one. Another great video. I hope your fan club keeps climbing! I like a medium steak, and I will try this recipe.
Great Vid. (They all are.) Ate a steak last night for mah bday because of it. (Thanks wifey for watching them all too). You’re going places, B-man, When you’ve got a million subs, don’t let it get to your head! 50,000 subs in a year is a rocket ship. Wait till you have 1 million a year. the day is coming.
I enjoyed the video and it looks like a great dinner. I never cared for A-1 and I was surprised that you'd put steak sauce on a Ribeye, but I wouldn't knock it until I tried it. Love the move on char instead of spinach (although they're both delish). I'm more about 130 degrees, but I'm still experimenting with thermal carry over/resting. One of the most memorable steak dinners I ever had was a sauteed filet with bearnaise sauce, rice pilaf, and roasted veg. medley (and I'm telling you this because it would be great to watch you make it). Cheers. What would you have for dessert?
..ich war manchmal etwas verblüfft,über deine Rezepte - das ist der Hammer,besonders deine Bearbeitung von unseren Leben,als Deutsche,mit unseren Kartoffeln..der Kartoffelbrei ist the Champion 👍🏻😁
Thank you again! Doing creamed spinach & the butternut soup as sides for Christmas dinner. Finished the soup today and it is amazing! Last time I did the soup the only fine mesh strainer I had was too small.. picked up the one from your link and it made a huge difference. A smooth creamy soup as opposed to a thinned puree. Did the creamed chard a few months back and it was also great. Hope you have a Merry Christmas and a Happy New Year.
Could not have come at a better time. Picked up a beautiful ribeye at my butchers this morning. I like to salt overnight and reverse sear on my smoker and finish the same way you do with the butter baste. That chard and pommes "fancy" both look next level and I'm making those for sure. After tonight's risotto (with your big dog bread!) and a nice salad, weekend menu planning is going ok!
I literally think one of the reasons why my wife marred me is because I could make her a steakhouse quality dinner for $50 every Sunday. Also I appreciate that you realize that A1 is absurdly good.
Watching this in 2023 and I forgot your channel used to be called "Weeds and Sardines". I don't usually put a steak sauce on my steak, but I might have to give yours a try.
My grandmother always made creamed spinach she added a little onion and garlic. She also made creamed parsley the same way and served it over halibut so good. I will have to try the creamed chard. Watching from St. Louis😉
My cardiologist is not amused by your potatoes. I'm totally making them though. He needs a new Porsche.
Haha bring him leftovers, might get a deal on the angioplasty.
Priceless. Gigi😂😂😂😂
Geeesh!! Don’t tell him about the chard or steak sauce.
🤣🤣🤣🤣🤣
bring him some steak. He'll be fine. lol
I've only watched like 4 videos but you're already my new favorite cooking channel. No bullshit, good atmosphere, mood and editing. Perfect. Keep it up exactly as you're doing right now!
Oh, and beautiful kitchen! Everything is easy on the eyes and simple to follow.
Thanks, Adrian. I appreciate that!
Made this entire meal tonight for my 20th anniversary. DELISH!! I will say that as a home chef, it took me about 2 hours start to finish. And I have enough potatoes to last us a few months. Phew!
That’s awesome! I hope you liked it! What a fun night. Cheers and happy anniversary
FINALLY!!!!
A non pretentious TH-cam Chef that's actually enjoyable to watch, and funny. Your video's feel like they're an hour long (I mean that in good day!) and you pack so much good info and video into such a short time. Keep it up you're the best dude, glad I found your channel. Also you remind me of Dennis from It's Always Sunny In Philadelphia.
Thanks thanks and thanks! Dennis is my fav character. I like that he’s kind of a sociopath. Haha glad you found the channel. Thanks for being here
@@BrianLagerstrom I honestly only watched the entire video, you know because of the IMPLICATIONS. Lmao you're the best man, keep it up!!!
@@rummhamproductions8208 no one's in any danger! How can I make that any more clear? It's the *implication* of danger.
I love all the technical terms, like mince-a-roux and zhuzh. Using these at home while cooking has really helped me impress my wife and friends
The whole recipe looks pretty French: “If it is less than 50% butter, then you’re doing it wrong”
Yeah mucho butter indeed
Damn straight.
Hot take: your editing skills are even better than your cooking skills!
Don't get me wrong, this is the third recipe of yours that I've tried and everyone said it's the best steak they've ever had. Bravo!
What makes your content stand out is how succinct and easy to follow it is. Kenji, Gordon, Weissman, Babish, etc, all have steak videos but I never felt compelled to make steak until watching yours. You've figured out the TH-cam sauce bro, and as others have said, it's only a matter of time.
Wow, thanks! Im stoked you went for it. It is honestly my goal to give people usable blueprints for excellent home food experiences and it sounds like thats what this was for you. So happy about that. Thanks for being here.
I was thinking the same thing. You don't need to show us how you bake the garlic. It's a simple process you can explain after the fact which you did. Your presentation style is excellent.
Hey Bri! My hubby is very picky so I only used your steak and steak sauce recipes . Made the steaks with lumpy mashers and a Cesar salad. Absolutely delicious! Will definitely be making these steaks at the next special celebration. Thanks!
I've been cooking steaks restaurant style for over 2 years now. I can't cook it any other way anymore, I'm absolutely obsessed with it. I also usually do a spinach garlic whipped mashed potatoes. I like to think the spinach counteracts the amount of cream and butter I put in there lol
TH-cam algorithm brought me here and Ive never seen a more underrated youtuber.. :(
Dude thanks so much! Thanks for watching and thanks algorithm for showing the love
Pls never stop doing the "Hey Bri" and "Let's eat this thiiiiing" and that little food taste dance at the end. They are the ultimate signatures here and I absolutely love it.
Glad you dig on them!!! Thanks for watching!
Why when he said hey bri, my mind always goes straight to Stewie from fam guy
Also the horrible "splat" sound effect whenever he unceremoniously dumps something goopy into a container.
Yes this
Glad I am not the only one who stays for the dance.
I'm so happy a Real Chef validated my love of A1 sauce! My mom will act like it's more civilized to eat steak plain, but damn that sauce is so good.
Popular doesn't mean bad. Is your mom a hipster?
The roasted garlic reminded me of my first visit to the Stinking Rose in SF 30 years back - I have to try that myself.
For the steak sauce I prefer a steak butter which is soft butter whipped with the paddle attatchment, then adding salt and herbs (preferably fresh) and whip them until and nice, soft butter.
Add this on the side for everyone to add to the steak when served and add more while eating it.
A chef that actually loves butter as much as I do. This looks really delicious, thanks for the recipe Brian!
This is, perhaps, one of the best and most comprehensive food videos I've ever seen. And I've watched a zillion hours worth.
Bravo! Can't wait to put some of your ideas and techniques to good use.
Thanks Curt! Glad you found the channel
Each one of these videos is better than the previous one. Not just educational, but extremely entertaining as well!
why is this channel so underrated :(
Almost 49K subs in 1 year is a sign that this channel is exploding! Growing at a very rapid rate. I know I'm really enjoying the content!
Thanks to you both for watching!
Right?!
I'd venture, not under-rated, but "under-discovered." As a passionate home cook for 40+ years, this kid (I'm 75, so I can say "kid.") has exemplary skills and a relaxed and approachable style. Outstanding!
The reason why this channel is probably underrated is the name of it.
So glad I stumbled upon your channel, your content is so underrated. Keep up the great work!
Thanks for being here man!
I think the reason this channel isn't as successful as others is simply the name. Weeds and sardines are two things that most people hate.
This is interesting feedback. Thanks
I feel like I'm watching the beginning of something great. This channel's gonna be big one day. Mark this comment.
Thanks drroxxo! I hope you are right!
Man, I said that when he had half this many subscribers.
Feels like watching binging with babish just before he exploded
I’ll literally sear an inch thick cut of chuck for a few mins on both sides. Tough meat is a mindset rare steak is glorious
I have a stainless steel grout mixer that I hook to my POWER DRILL. I then blast the potatoes, butter, and cream until they are super silky smooth. I just use re-hydrated minced garlic for the garlic taste. Turns the whole thing into baby food and you can do 20 lbs at a time if you want.
Wow. That’s chiiilll
The cooking videos are always great but the commentary is a true delight, cracks me up every now and again with the quirky words. Great job :)
Thanks JUJU!
The food you added to your butter meal looks very good!
Fantastic. I usually like to do steaks on my Lodge hibachi but you've inspired me to bring it inside. Also very exciting to see Lorn shaping up to have a bigger character arc in Season 2!!!
haha Lorn is very excited to hear that you're excited
Hi all: Worcestershire sauce is called “wooster sauce”in the UK. The county is pronounced “Woostershire”. Leicestershire is pronounced “Lestershire”. St. John, a man’s name, is “sinjen “, Bauchamp is “Beecham “ and Cholmondly is “chumley”. Welcome Britain and God save the new king.
thats wild.
I just made this steak for my wife. Anniversary dinner. I don't eat much meat and have never liked steak much. This was so good I guess I never had good steak. Awesome channel Brian
Thanks for trying Sean! Glad you gave it a shot!
I'm so glad I found your channel! You make everything delicious but not overly complicated. Just got a gorgeous ribeye from my butcher. Being from MA, we pronounce it "Woosta-sheer" sauce (final 'r' sound optional)!
If you have the time, I love to just do the salt the night before and put them in the fridge on the rack until the next evening.
Me: "Hey Brian, how much butter are we going to need for this recipe?"
Brian: "Yes."
The age old non-secret secret to restaurant cooking, literal tons of butter.
That cream chard is making its way to next date night for sure! Another killer video
Thanks dood. Let me know how you like.
Glad I'm not the only one that periodically snacks on the food they're cooking lol
Gotta say I love the dance at the end as well. That's when you know you killed it
Haha it’s the only way you guys know I’m
Happy
@@BrianLagerstrom I do a fair amount of dancing in the kitchen myself, my man. Same Page haha
Need to stop watching these on an empty stomach 🤤 That creamed chard looks delish. I haven’t purchased the thing you pass the taters through yet but have had luck in a stand mixer making mine pretty creamy. Might make this tonight 😋
This recipe looks butter than other recipes.
You did it again - amazing!!
haha i see what you did there. and thank you!
I watch a lot of TH-cam cooking videos and honestly I love yours I watch them for hours you're a straight down the Earth normal guy a lot of fun very easy to follow very entertaining fantastic thank you wish you the best of luck. And let me add I like the fact that you include your girlfriend in the videos a lot of videos the girlfriend or the wife takes the video and you never get to see them and you're always like okay can we see the family. It's nice to see that you include her. Again it makes you just a normal regular guy which is appreciated.
Early in the 2021 year video, but watching this channel grow from 137k subs. Nice stuff, keep it up - love the pace you have when explaining things, viewers can always "rewind" and listen again if needed.
when i was younger i ate steak well done and dipped it in ketchup. then i liked a1 for a while. now that im older if im gonna have steak the beef needs to stand on its own salt and pepper nice mid rare or else im eating chipped mystery beef on a hoagie bun with chipotle sauce on it.
I made this tonight and it was fantastic. Chard instead of spinach is so good, why ever cream spinach again? I didn't have a strainer so I just immersion blended the hell out of my potatoes. They got super fluffy and could definitely be described as "comically smooth".
Awesome! Did you give the steak sauce a try?
i did and it was leagues better than just having A1
Live large or go home has been re-written . You can now live large AND be home. I’m with you on the temp @ 125 but am a convert to reverse searing thick steaks. Those taters though, dang! Another great meal. In a side note been making tour kale salad for 2 weeks straight
Thanks for making the kale salad! Reverse sear is mucho good. Cooked 80-90 of those a night on the line for a few years.
this reminded me that my grandmother (i'm from Burgundy) used to cook a dish called "gratin de côtes de bettes" (apparently the named is "blette" in french but we called it "bette") which is a gratin of chard stems
Best food channel ever man!
Best steaks for sure. Definitely recommend doing this outside if you don’t have a vent hood that vents outside.
Try avocado oil rather than canola oil, the taste difference with just salt and pepper is awesome, don’t even need butter.
B boy, great video and I will definitely be trying this approach. Can I give you a tip on pronouncing Worcestershire sauce. In the UK it's pronounced as: Wustersher sauce which is much easier than pronouncing it as written. I've worked for US companies in the past and passed this onto many colleagues who breathed a sigh of relief for the easier to pronounce word. I'm from the UK by the way.
I say it diff pretty much every time. I usually add a few extra shires
Lol. That's Egg-zacly how I pronounce it and I'm from southern MO.
In fact, it's often just called Worcester Sauce (Wuh-stuh) - so much so that when Seabrook made it a crisp* flavour, it was called "Wuster Sauce".
*potato chip
Creamed chard was good! Basically chard/spinach gravy. Also did the mozzarella risotto balls. Super tasty! Thank you again. Keep up the good work.
Absolutely nailed it! This dude is in the details. Molden salt has been the unsung hero of my kitchen and grill since the R rated adult cookie video. Yes, this was an alarming amount of butter and it makes steak luxurious but what sets a great steak at an upper echelon is an aggressive seasoning with the flakey Moldon salt. It adds layers of flavor and gives you something else to notice through the buttery steak crust. Makes the steak "experience" more interesting. Thanks Bri and congrats on buttering your way through 50K! 👊 you earned a good steak!
Haha thanks so much man! Buttering my way to 100k next I hope
Hi Brian, I'm really enjoying your videos and cooking some of your recipes. You and Lauren have brought some freshness and fun to cooking so thank you both very much!
I cook my steaks exactly the same way and converted a number of people who liked theirs well done to just over medium rare.
By the way Worcestershire is pronounced "Wus ter sher", the English certainly don't make it easy on folk to pronounce name place! ;) Keep doing what you're doing! Thanks from Singapore.
I will make it my life’s mission to comment on every one of these videos from now on.
And I will be very grateful
Oh man, I LOVE a good steak. My favorite cut happens to be a Strip Steak, but it's not that easy to find really nice ones. Believe it or not, I used to get really delish ones at Walmart - but they are not as good anymore. And I love to make A-1 mushrooms as a side. Beautifully fresh white mushrooms, sliced thick, sauteed without over cooking, then doused with the A-1 and cooked for another minute or two to make the sauce sticky. Oh, I'm drooling. That is the best way to cook a steak indoors, hands down
You are doing a great job. These videos are amazing! So hungry now. Thanks! I have always wanted one of those chinois strainers.
I highly recommend buying one. They aren’t cheap but they are super pro and useful. Thanks for watching
For your steak sauce try catchup and Worcestershire sauce mixed. I can’t tell you per-portions but I have found that it is so close to A1 that I really can’t tell the difference. Love your channel!
Lov his dance at the end of each video and the fact that he loves food so so much
are you fing kidding me?......I'm addicted! Great audio and editing! and potatoes.
I thanks Sue!
Bro I agree, that’s all I care for is a ribeye. I don’t need 22 ounces 12 to 14 is perfect. And I agree with medium rare is the best way. I like sometimes a mushroom sauce. Keep the meals coming.
Ty.
🤙🏻🤙🏻🤙🏻🤙🏻
Cant say I've ever had the chard stuff as I'm cultured like yogurt.... but it looks like it'd mix in awesome with the potaoes!
Have you ever considered broiling the potato puree, maybe with some cheese on top? get a crispy crust, like a savory creme brulee?
Had me chuckling and hitting replay to hear all of the good humored comments again - Totally stupid, Minz, Cream that shit up, Woody bottom stuff, Wrangle and smoosh, Pataties, Melty, Minceroo, Probably will never look good, Fingies, Shit load, Oh my word, It does look discussing, Ribbies, Sneaky peaky, That looks sick, Just to be a jerk about it, Daddie’s steak, thiiiiiing 👍👍👍👍
I am trying to keep it fresh but not annoying. Glad you liked!
I've been sucked into your videos in TH-cam Suggested and recommendations. Great stuff. I've always aspired to make a full steakhouse meal, but usually stop at a steak and some asparagus. I love the idea of doing the creamed greens with chard.
I hope you treat yourself it’s fun!
Wow the sides and sauce look amazing! Can't wait to try. For my steaks I use a cast iron grill press to get that perfect sear. Will be making this ASAP!
That looks great, only thing I’d do differently is to pass that roasted garlic through the chinois as well to get it mixed into the potatoes.
Thanks, that works!
Great video. Waiting for 50k subs
Any day now! 🤞🏼
Bud... I'm really enjoying your recipes and energy you are throwing through the tubes. Enjoy some Kofi's.
Thanks Tony! Much appreciated! Thanks for being here
How do you only have 128k subscribers? This channel is amazing.
An fyi to my friends on a budget out there... Dollar Tree sells small bottles of A1 and Heinz 57 steak sauce for a measly buck. The grocery store price is like $4+.
It feels good to save a little on steak sauce after you spend $14 on a ribeye.....
Suggestion, don't use any oil in the pan! Reason is the steak will render its own fat through the caramelization process and look (and taste) so much better when cooked this way!
When you cook the potato throw it whole in a steamer do not touch the skin. The skin holds the actual flavor (if there is any) if it's been grown without chemicals which make it fatter and add more water content to the potato.
We Brits just call it "Woucester Sauce." Phon: Wuh-sta.
I think it might cause you considerable less distress to do it Limey Style.
Phil Collins would approve! That's pretty much how I do steaks indoors. I do rice my potatoes, but these look incredibly velvety, so I'm gonna have to try, along with your A1 hack & "creamed spinach"
Love the tips and tricks as always. Meat Gap. I shall remember that one. Another great video. I hope your fan club keeps climbing! I like a medium steak, and I will try this recipe.
Thanks for watching. I dig medium steak too Im not ashamed to say it.
Great Vid. (They all are.) Ate a steak last night for mah bday because of it. (Thanks wifey for watching them all too). You’re going places, B-man, When you’ve got a million subs, don’t let it get to your head! 50,000 subs in a year is a rocket ship. Wait till you have 1 million a year. the day is coming.
Thanks for watching Bronson! I hope your right! If Im lucky to ever get 1 Million I certainly will try not be a huge jerk and act like a terd!!
I enjoyed the video and it looks like a great dinner. I never cared for A-1 and I was surprised that you'd put steak sauce on a Ribeye, but I wouldn't knock it until I tried it. Love the move on char instead of spinach (although they're both delish). I'm more about 130 degrees, but I'm still experimenting with thermal carry over/resting. One of the most memorable steak dinners I ever had was a sauteed filet with bearnaise sauce, rice pilaf, and roasted veg. medley (and I'm telling you this because it would be great to watch you make it). Cheers. What would you have for dessert?
Thanks for watching Ken! Dessert? Something chocolate. Like a chocolate tart.
Very cute you and your wife dancing! Rsrs the best part! Oh yeah the steak was amazing! Greetings from Brazil!🇧🇷
..ich war manchmal etwas verblüfft,über deine Rezepte - das ist der Hammer,besonders deine Bearbeitung von unseren Leben,als Deutsche,mit unseren Kartoffeln..der Kartoffelbrei ist the Champion 👍🏻😁
You are fun and energetic to watch! Also different from anyone else. Keep doing what you do! You’ll keep growing without a doubt!
Thank you so much!! I hope you are right.
Dude, great work. Love your channel, so many valuable tips! Keep em coming👍🏼
Thanks! Will do!
Thank you again! Doing creamed spinach & the butternut soup as sides for Christmas dinner. Finished the soup today and it is amazing! Last time I did the soup the only fine mesh strainer I had was too small.. picked up the one from your link and it made a huge difference. A smooth creamy soup as opposed to a thinned puree. Did the creamed chard a few months back and it was also great. Hope you have a Merry Christmas and a Happy New Year.
I love when Lauren joins him when he eats that thing
OUR KING FINALLY GOT SPONSORED👏🏻👏🏻
haha, alot of kind words on that, really grateful for the support there.
Could not have come at a better time. Picked up a beautiful ribeye at my butchers this morning. I like to salt overnight and reverse sear on my smoker and finish the same way you do with the butter baste. That chard and pommes "fancy" both look next level and I'm making those for sure. After tonight's risotto (with your big dog bread!) and a nice salad, weekend menu planning is going ok!
Thats awesome, let me know how it goes!
Killing it as always Bri, this looks amazing. Keep up the good work!
Thanks JLGRAND!
Awesome video man, can't wait to try this at home. Thanks for inspiring me to continue to love food
Thanks so much for watching
Dude….this steak was Sooo good. Definitely putting that in the rotation
Awesome 👏 I
YES to couples food dance!! Love you guys!!
You too hopefully we will be seeing you soon!
Loved seeing Loren in the end taste and dance for this one
I literally think one of the reasons why my wife marred me is because I could make her a steakhouse quality dinner for $50 every Sunday. Also I appreciate that you realize that A1 is absurdly good.
Never had swiss chard before, so now I gotta go get me some!
Watching this in 2023 and I forgot your channel used to be called "Weeds and Sardines". I don't usually put a steak sauce on my steak, but I might have to give yours a try.
I have GOT to know… why not pass the garlic through the chinois with the potatoes??? On a related subject, this looks awesome.
My grandmother always made creamed spinach she added a little onion and garlic. She also made creamed parsley the same way and served it over halibut so good. I will have to try the creamed chard. Watching from St. Louis😉
STL in the HOUSE!
Hey Brian this looks amazing, I gotta try to make those potatoes! How do you keep them and the steak from getting cold if you are resting for 15 mins?
I throw some foil over, and or keep in saucepan and reheat gently when serving. Thanks for watching Taylor.
Hey Bri, it is okay to pronounce Worchestershire … “Woostershir” or simply “Wooster sauce” … it is a peculiarity of the English language ❤️😃
Loving your channel more and more. Thank you for the inspiration. And the butter. 😀
Thanks so much Gary!
Video was yummy! Good to see Lorn dancin and eatin along with. 👍
Yet again another banger Bri, can you do tagliatelle carbonara from scratch? You're going to blow up soon mate.
I need to do a carbonara for sure! Thanks for watching man!
I’m collecting more chefy tips every week. Great video and Lorn cameos are the best!🙌
Awesome! Thank you! I am trying to get her in there, she is shy.
in junior high my friends and i made A1 popsicles and honestly they should be in stores everywhere.
keep doin ur thing dog. really great content.
Haha that’s psycho. I’d try it! Thanks for watching and commenting again T Dogg
Thank you comment section for drowning out the noise...I read you when the ads are on and our host can get his ad revenue
Finally someone not scared to use butter
Haha most resto guys don’t shutter at using a lot of butter. Most people have no idea how much fat is in resto food haha
Yes A-1 finally someone else who understands!
Something this good should just add home made butter too.