How did I just stumble on this video? I watched it, made it that evening, and it was astonishingly good. No doubt it would've been better if were Westholme wagyu beef, but it was pretty damn good with a local bavette cut and Kristen's instructions. Thanks for the inspiration!
Perfectly amazing!! The recipe looks outstanding but the guidance by Kristen to educate even novice barbecurers is OUTSTANDING! Well done! As a Korean American amateur griller, I am impressed by this young woman (adopted from South Korea), her poise, her self confidence and above all, her passion. Excellent video!!!!
I haven't seen your content before and while this doesn't help me at all (as I'm pan frying skirt a quarter of that size) the video was still excellent and mesmerizing!
I often order thin bavette cuts from my butcher because the texture is quite unique, it quickly became one of my favorite cut. I eat it rare, 30 seconds on each side in a pan on high heat with butter.
I could watch this Chef all day and night! Entertaining and I learned something!
How did I just stumble on this video? I watched it, made it that evening, and it was astonishingly good. No doubt it would've been better if were Westholme wagyu beef, but it was pretty damn good with a local bavette cut and Kristen's instructions. Thanks for the inspiration!
Thank you for this lovely comment Craig! We're so pleased you loved the recipe!
Perfectly amazing!! The recipe looks outstanding but the guidance by Kristen to educate even novice barbecurers is OUTSTANDING! Well done! As a Korean American amateur griller, I am impressed by this young woman (adopted from South Korea), her poise, her self confidence and above all, her passion. Excellent video!!!!
She truly is a star! Her food is also insanely delicious!
My favorite steak to cook for a crowd...great job! Loved the olive tapenade.
Awesome! I just got a Piedmontese bavette. leaner but gonna try your recipe! That sauce looked delicious!
I haven't seen your content before and while this doesn't help me at all (as I'm pan frying skirt a quarter of that size) the video was still excellent and mesmerizing!
Thank you so much!
well presented.. very informative 👏
Really nice Kristen. Surprised I haven't seen you before. Great job!
I often order thin bavette cuts from my butcher because the texture is quite unique, it quickly became one of my favorite cut. I eat it rare, 30 seconds on each side in a pan on high heat with butter.
Sounds like blue steak 🤣
Thanks! Great video.
Glad you liked it!
Artful presentation.
Great production, i am happy to see a woman griller ! You are fantastic!!
Amazing presentation thanks
Great video but flank, skirt and flap (bavette) are different cuts to be clear
Bravo! Gotta get some skirt steak and hook it up Kristen K style
perfection
Krissy ❤️❤️❤️
Is that a pellet grill?
So well done steak
Watched a few of your videos now and you make some really great steak dishes but as an Irish Canadian you’re missing potatoes lol
Haha noted! Thank you for the feedback!
i have a crush on her.
Kristen, you are cool as shit. Will look for more content from you.
Thumbs up for handling cow meat without stupid gloves
18-22 minutes on the grill that's an overkill...
I don't like this video
I fucking love it
I don’t cook my oats
Grape seed oils are toxic. "High smoke point" is not an accurate description nor a good thing but actually a misnomer. Great video otherwise.
Can't trust a chef who wears gloves