When oil smokes it burns, burnt olive oil taste like burnt rubber. Use a high heat oil like grapeseed or advocado oil. I personally use beef tallow which is not only a high smoke pound fat but it also flavors the meat.
This is a Michelle Bernstein Chimi recipe...my go to every time. It’s a perfect balance for the steak: Michelle Bernstein Chimichurri Ingredients 1/4 cup coarsely chopped parsley 3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 1/2 tablespoons) 2 tablespoons oregano leaves 2 teaspoons crushed red pepper Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil Directions In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Canola, corn, grapeseed, avocado oil... anything will do better for frying on the cast iron. Fire looking churrasco tho bro. I did Olive oil for to long lol
@@ericgarcia-tunon4121 hey, yes. That’s inevitable but grape seed, avocado, or just plain old canola will work better in terms of smoke point for this type of cook. Although you’re finished product did look 👌
I start the skillet and throw in that fat that I trimmed off, and let it render out as the skillet is heating. I pull those pieces out before I put in the steaks, but by then there is a nice amount of it's own fat to cook in. Yes, it smokes some, but that doesn't bother me, and it's delicious.
I use avocado oil when cooking steak at a high heat and I get so much less smoke while getting a nice sear. Much better than olive oil when cooking at a high heat.
![[TH] VCT Pacific Stage 2 - Playoffs Day 2 // PRX vs GEN | DRX vs TLN](http://i.ytimg.com/vi/gmrSk-_ahlA/mqdefault.jpg)
10 on location, about a 5 on the cook. He knows this too. With that view the guy can afford some kind of balcony or window grill.
They may not allow outside grills.
Excellent video and tutorial
Looks good, great job! Good alternative when you do not have a grill.
Wow looks delicious yummy yummy thanks for sharing
When oil smokes it burns, burnt olive oil taste like burnt rubber.
Use a high heat oil like grapeseed or advocado oil.
I personally use beef tallow which is not only a high smoke pound fat but it also flavors the meat.
Man that looks so fkn delicious🔥🥩
Gracias God bless you looks delicious 😋
thanks man, great video
Thank you for the video
Good job 👏🏾
bro you have such a beautiful home
That place is pimp, damn bro nice view and steak!
Ohhh yeah!!!!!!
What a place
Nice house 💪
Was it outside or inside skirt streak meat? Greetings from Germany 🇩🇪 👍🏼🍺🥨
You shouldn’t try to char a steak in olive oil…
you can tease it a little
I thought you would want to leave the fat on for the extra flavoring. Is that only to do with certain cuts?
It’s got plenty of fat...trust me.
Cleaning the stove top must be a pain
Is that meat the same as fajitas?
I need to try the olive oil method next time.
I just made this, it turned out great and I served the steak with chimichurri sauce.
This is a Michelle Bernstein Chimi recipe...my go to every time. It’s a perfect balance for the steak:
Michelle Bernstein
Chimichurri
Ingredients
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Directions
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Canola, corn, grapeseed, avocado oil... anything will do better for frying on the cast iron. Fire looking churrasco tho bro. I did Olive oil for to long lol
Dude… what city is that? That view is nuts
Miami
Looks like miami
Miamiiii
not trying to hate, great video.. HOWEVER, try using a different oil with a lower smoke point and you'll have more success. ;)
Hey James - I’ve tried the higher smoke point oil (grape seed) but as soon as the steak fat starts rendering, you have the same smoking problem.
@@ericgarcia-tunon4121 hey, yes. That’s inevitable but grape seed, avocado, or just plain old canola will work better in terms of smoke point for this type of cook. Although you’re finished product did look 👌
@@jakeydoo121 or u can cook in the fat from the meat place meat fat side down that creates oil
I start the skillet and throw in that fat that I trimmed off, and let it render out as the skillet is heating. I pull those pieces out before I put in the steaks, but by then there is a nice amount of it's own fat to cook in. Yes, it smokes some, but that doesn't bother me, and it's delicious.
I use avocado oil when cooking steak at a high heat and I get so much less smoke while getting a nice sear. Much better than olive oil when cooking at a high heat.
Thank you, you are a kitchen god!!!!
Beautiful place, good recipe tfs!
Should be against the law to do anything but bbq a churrasco
embarrassing flex, hope she doesn't see this bro
Most folks marinate it first...
Nice apartment love it, thanks for the receipt
Use canola oil bud