“Unless of course if that’s how you like your steak, then for you it’s perfect.” The world needs more people who know how to hold space like Greggo can! ✨
my trick for cooking steak is to season generously the fatty bit on the side of the steak first and then sear it on the hot pan for about a minute before cooking the steak. Its great for getting a lovely crust on the edge of the steak and it also naturally oils the pan with the fat as it melts so you don't even need to add any extra oil to the steak!
I don’t think I’ve ever come across a cut so thick from Coles. Nice one Grego!! I’m having a porterhouse tonight. Salted it a few days ago. Been “dry ageing” it in my fridge on a rack. Intensifies the colour and flavours.
@@meegoreng8155 I'm absolutely shattered after reading your response to a comment I left on this channel, please guide me through life so I can as inspirational as you?
scotch/ribeye is the the one to do it, its eveything you could ever want in a steak, slow cook/smoked then seared on a charcoal bbq there is nothing better
2:20 No please, do not ever use vegetable oil. 😝 That stuff is one of the worst things you can put in your body besides sugar. And no canola oil spray stuff either. 😝 I wouldn't add oil to the meat. I would add tallow or ghee directly to the pan. Then just cook 1½ to 2 minutes on each side, turning 3 times so as to avoid that awful gray band. I like my steak medium rare. If it's slightly under, that's fine. I'd rather have slightly under than even a tiny bit over. But of course, a perfect medium rare is best. I also like to cold sear my steak sometimes to avoid that gray band.
Bloody hell, that’s expensive. A quick look at a UK supermarket, where they don’t/can’t sell that kind of factory farm meat, but the animal wanders about eating grass etc, tells us that we can buy the same weight of thirty day matured sirloin for £7.50, about $13.30.
Great job on that steak, mate! It's probably a bit rare for me. For the last couple of minutes, you should put some butter and crushed garlic. Then tilt the pan, using a tablespoon to baste one side. It's so simple yet takes the flavour to a whole new level!
Some fresh herbs and butter added to the pan while cooking to baste would have elevated this and I hope you saved some for poor Rollo who deserves more than your fast food dregs !!
@@testicool013 sure there's nothing wrong with that.The other thing I noticed was he put the oil on before the salt which negates the salt drawing out the moisture from the Steak but hey as long as Gregos happy.
@@stuartmcquade3407 rib eyes are fatty you don’t need to cook it like a Gordon Ramsay fillet, you could get up to almost well done and it still won’t be dry. People nowadays seem to to be obsessed with medium rare but as I said a rib eye is better a bit over done because it’s so fatty in my opinion
Greggo this is my specialty. I’ve been in top shelf kitchens watching the best chefs cook scotch fillets and have some tips. At $20 Coles is a rip off. Aldi sell their premium scotch fillets with a black cardboard label for around $16 for two, and have far better marbling- so better steaks for less than half the price of Coles. I only use cast iron too, as it’s what top chefs use. But they (and I) use a ribbed skillet which drains the rendered fat so it’s not shallow fried as yours was and gives perfect grilled lines. I season the steak first and then oil it so the salt and pepper reaches the meat. The biggest difference from what myself and chefs do is to use an oven to finish it. All chefs finish a steak in the oven. I use a small Cuisinart oven that heats up in 2 minutes, cook beer batter chips and garlic bread in it while the steak is cooking in the cast iron skillet. When the chips and garlic bread are half done, cook the steak for 1 min on one side, flip for 1 min on the other side, flip and rotate 45deg for traditional cross hatch marks for 1 min and again for the other side. 4 mins total no matter how you like your steak cooked. Then turn the oven down to 180 degC and put the steak in with the chips and garlic bread and cook for 5 mins for medium rare. 7 minutes for medium and 10 minutes for well done. This relaxes the steak, cooks it far more evenly throughout, renders the fat out so it’s less fatty and more juicy, finishes the garlic bread and chips and gives you 5 mins to make a salad. The steak will be so juicy and tender plus so much flavour with the grilled lines. You’ll have restaurant quality scotch fillet, chips, salad and garlic bread and eat like a king for around $12.
That cast iron pan is pretty good, you scored well there mate... whenever I cook thick steaks like that I sear them off first then pop em in the oven to finish cooking, works a treat.
Oh my! Yummo!!! I love a rare steak! Mushrooms, egg, lightly toasted bread with a dash of olive oil on it😋😋😋 I am officially hungry but can't afford a steak😂😂😂
Ah Scotch Fillet, my favourite cut of Meat, and you prepped and cooked it exactly how I would too. The only thing I would have done differently is add a sprinkle of Garlic steak spice blend when done. Nice one GregO! 👍
Good job Grego you da man I always like to add plenty of salt and pepper once rested for absolute perfection garlic butters awesome to, keep up the good work 👍🏻
Just a tip for that kind of packaging, Greg, one corner of it will have a line through it. You're meant to bend it till it breaks off and then peel the film back. No scissors are needed. 😊 In the video, the opening part is the back left. You can see a perforation.
I cooked up a 1.2kg tomahawk steak last night, legit 5cm (2 inches) thick. Seasoned it with salt, pepper and Tuscan herb blend. Was Yummo! There's something satisfying about grabbing a great big steak by the bone and going all caveman eating style lol
Hi there, I was wondering how long you cooked the steak for? 1.2kgs is massive! Did you use a thermometer at all or just timed it? Asking because I have always wanted to cook a huge tomahawk steak for the hubby and family but a bit intimidated because I don’t want to stuff it up. Not cheap by any means so the last thing I want to do is have a blood rare steak or overcooked chewy huge tomahawk 😂. Also, just ignore the other person’s comment, what a weirdo. Calling someone a liar because they said they cooked a tomahawk 🙄😂.
Awesome looking steak! Another reason to not use olive oil other than the smoke point is if there is any residue left after cleaning, it can go rancid, fast.
Trying to search something like this in Singapore currently. I’m not an outgoing person or an explorer much, I don’t even know where to buy besides knowing the fact there’s a fairprice stores in all locations
Watching this on me flight back from good ol’ Melbourne town here GregO and agree, Coles Finest range is serious and the green javelins Rump is in me weekly shopping list innit… That looks like a beaut piece o’ flesh and I reckon steak 🥩 & wine red for tea in when I land ‘n get home… love that sizzle and associated crust devel for a med offering at that thicker but did enjoy seeing it a bit under on delivery for my liking - render the fat first to cook in uh!! Cheers Gibbo
Nice steak Snakejaw. By grain feed it's actually corn they feed them. Grass fed is obviously the best and healthiest for you but that's still a great steak.
@@natbarron yes... we both watched this video. He should have learned how to cook a steak before trying to show other people how to. People usually learn how to do things before attempting to reach others.
Grego you must be doing good mate. Back in the day if steak was even an option it would be that tough stuff rolled through the tenderiser for 2 bucks a kg at woolies... Woolies snags were your goto. Good to see you're doing well son
That's about how I like steak in fact.Good meat doesn't need anything but salt and maybe a bit of black or green peppercorn ground over it.When I saw supposedly talented chefs pouring bleu cheese sauce on steaks I wanted to leap through the TV and strangle them.lol.If you have a good steak a dab of steak sauce on the plate is the most you should ever need.
“Unless of course if that’s how you like your steak, then for you it’s perfect.”
The world needs more people who know how to hold space like Greggo can! ✨
my trick for cooking steak is to season generously the fatty bit on the side of the steak first and then sear it on the hot pan for about a minute before cooking the steak. Its great for getting a lovely crust on the edge of the steak and it also naturally oils the pan with the fat as it melts so you don't even need to add any extra oil to the steak!
I don’t think I’ve ever come across a cut so thick from Coles. Nice one Grego!! I’m having a porterhouse tonight. Salted it a few days ago. Been “dry ageing” it in my fridge on a rack. Intensifies the colour and flavours.
dry brining !
th-cam.com/video/8RQcimx0Jdg/w-d-xo.html
now thats what you call an old cow
You asked your audience what they like, and you have delivered, here's to seeing Grego a lot more in the kitchen!
Derp.
@@meegoreng8155 I'm absolutely shattered after reading your response to a comment I left on this channel, please guide me through life so I can as inspirational as you?
@@Brendan.Wheatley OK......
I was thinking of having steak tonight myself! Keep up the great videos Greg! Me and my boyfriend love watching your content 🤤🙂
How did the steak go?
I guess not too good
I was a vego for 12 years and it was a scotch fillet expertly cooked by my brother in law that got me back to eating meat. Damn delicious 😁
scotch/ribeye is the the one to do it, its eveything you could ever want in a steak, slow cook/smoked then seared on a charcoal bbq
there is nothing better
Don’t think i’ve seen such a thickcut steak over here, looks delicious!
Very good instructions
Steak ain’t never been fake 🤤💯
I love steak 🥩 😋 Keep up the good work, Greggo
Great video.. im a rib eye steak med/ well but just on the med side
It's got some nice girth on it for a supermarket steak.
2:20 No please, do not ever use vegetable oil. 😝 That stuff is one of the worst things you can put in your body besides sugar. And no canola oil spray stuff either. 😝 I wouldn't add oil to the meat. I would add tallow or ghee directly to the pan. Then just cook 1½ to 2 minutes on each side, turning 3 times so as to avoid that awful gray band. I like my steak medium rare. If it's slightly under, that's fine. I'd rather have slightly under than even a tiny bit over. But of course, a perfect medium rare is best. I also like to cold sear my steak sometimes to avoid that gray band.
Thank you for sharing.
Greg is cooking my favorite meal. What a day! Good job mate!
Bloody hell, that’s expensive. A quick look at a UK supermarket, where they don’t/can’t sell that kind of factory farm meat, but the animal wanders about eating grass etc, tells us that we can buy the same weight of thirty day matured sirloin for £7.50, about $13.30.
Our meat prices have skyrocketed because of draught then floods decimated the meat market pushing prices to record levels
@@johndavis7944 that's their excuse. The best meat in australia gets exported.
It's scotch fillet not sirloin
not the sharpest tool in the shed.. overpriced and grain fed 🤣
Bloody ripper grego! Just had a big session now ready to park up and binge some Greg’s kitchen!! You rippa
What a loser.
Looks good! Should try doing a 24 hr dry brine and cooking that. Takes the steak to a whole new level
Love how Greggo thinks it might be a bit rare--- then has a bite, then realises it's perfect!
Scotch Filet & Rib Eye Steak looks Very Tasty! Thank you for Sharing your Recipe 😄
Great job on that steak, mate!
It's probably a bit rare for me. For the last couple of minutes, you should put some butter and crushed garlic. Then tilt the pan, using a tablespoon to baste one side. It's so simple yet takes the flavour to a whole new level!
Some fresh herbs and butter added to the pan while cooking to baste would have elevated this and I hope you saved some for poor Rollo who deserves more than your fast food dregs !!
A good rib eye doesn’t need all that crap, salt, pepper and a bit of spicy mustard on the side
@@testicool013 sure there's nothing wrong with that.The other thing I noticed was he put the oil on before the salt which negates the salt drawing out the moisture from the Steak but hey as long as Gregos happy.
@@stuartmcquade3407 rib eyes are fatty you don’t need to cook it like a Gordon Ramsay fillet, you could get up to almost well done and it still won’t be dry. People nowadays seem to to be obsessed with medium rare but as I said a rib eye is better a bit over done because it’s so fatty in my opinion
@@testicool013 Yeah righto Jamie Oliver you do you son !!
You're right, this steak was cooked horribly. He has no business teaching people how to cook a steak. His content is usually funny, this was sad.
Greggo this is my specialty.
I’ve been in top shelf kitchens watching the best chefs cook scotch fillets and have some tips.
At $20 Coles is a rip off.
Aldi sell their premium scotch fillets with a black cardboard label for around $16 for two, and have far better marbling- so better steaks for less than half the price of Coles.
I only use cast iron too, as it’s what top chefs use.
But they (and I) use a ribbed skillet which drains the rendered fat so it’s not shallow fried as yours was and gives perfect grilled lines.
I season the steak first and then oil it so the salt and pepper reaches the meat.
The biggest difference from what myself and chefs do is to use an oven to finish it. All chefs finish a steak in the oven.
I use a small Cuisinart oven that heats up in 2 minutes, cook beer batter chips and garlic bread in it while the steak is cooking in the cast iron skillet.
When the chips and garlic bread are half done, cook the steak for 1 min on one side, flip for 1 min on the other side, flip and rotate 45deg for traditional cross hatch marks for 1 min and again for the other side.
4 mins total no matter how you like your steak cooked.
Then turn the oven down to 180 degC and put the steak in with the chips and garlic bread and cook for 5 mins for medium rare. 7 minutes for medium and 10 minutes for well done.
This relaxes the steak, cooks it far more evenly throughout, renders the fat out so it’s less fatty and more juicy, finishes the garlic bread and chips and gives you 5 mins to make a salad.
The steak will be so juicy and tender plus so much flavour with the grilled lines.
You’ll have restaurant quality scotch fillet, chips, salad and garlic bread and eat like a king for around $12.
HAH HA HA!
wow almost blue, just the way i love it Grego!!!!!!!!! Keep the vids coming mr G, loving it.
GregO........Garlic BUTTER????!!!!!👍🍻💯
Same for tea tonight scotch fillet.vary between thickness of steak 🥩 too.👍delicious.
In my opinion, grain fed meat is flavourless, compared to grass fed meat
That looks delicious 😋👌
Looks great
NICE.
Thanks Mate 👍
That cast iron pan is pretty good, you scored well there mate... whenever I cook thick steaks like that I sear them off first then pop em in the oven to finish cooking, works a treat.
i do that with big fat chicken breasts. delicious
2:29 never use vegetable oil grego!
Ghee or budder!
Lodge is a great cast iron. Chef Greggo knows his cookware. Good sear. Looks delicious. Good work mate. Cheers.
My favourite cut..yum👌
Nobody hold a fork like Greg does. Top stuff.
Oh my! Yummo!!! I love a rare steak! Mushrooms, egg, lightly toasted bread with a dash of olive oil on it😋😋😋 I am officially hungry but can't afford a steak😂😂😂
A nice cut of meat like that needs the lick of love from the flames of a charcoal bbq even if it is just for that 1 beast 🤤🤤🤘.
Perfect 🎉
Great work Greg!
Looks perfect
Ah Scotch Fillet, my favourite cut of Meat, and you prepped and cooked it exactly how I would too. The only thing
I would have done differently is add a sprinkle of Garlic steak spice blend when done. Nice one GregO! 👍
that looks spot on for me 👌
Good job Grego you da man I always like to add plenty of salt and pepper once rested for absolute perfection garlic butters awesome to, keep up the good work 👍🏻
Angus beef is to die for! ❤️
Just a tip for that kind of packaging, Greg, one corner of it will have a line through it. You're meant to bend it till it breaks off and then peel the film back. No scissors are needed. 😊 In the video, the opening part is the back left. You can see a perforation.
I cooked up a 1.2kg tomahawk steak last night, legit 5cm (2 inches) thick. Seasoned it with salt, pepper and Tuscan herb blend.
Was Yummo!
There's something satisfying about grabbing a great big steak by the bone and going all caveman eating style lol
Bullshit.
@@meegoreng8155 ??? What bullshit
@@milkshakemuncher you.
@@meegoreng8155 if I knew how to attach photo's I'd prove it, but luckily for my taste buds it wasn't bullshit
Hi there, I was wondering how long you cooked the steak for? 1.2kgs is massive! Did you use a thermometer at all or just timed it? Asking because I have always wanted to cook a huge tomahawk steak for the hubby and family but a bit intimidated because I don’t want to stuff it up. Not cheap by any means so the last thing I want to do is have a blood rare steak or overcooked chewy huge tomahawk 😂. Also, just ignore the other person’s comment, what a weirdo. Calling someone a liar because they said they cooked a tomahawk 🙄😂.
Awesome looking steak!
Another reason to not use olive oil other than the smoke point is if there is any residue left after cleaning, it can go rancid, fast.
that looks delicious
Middles raw Greg!
LET'S DO THIS ! Sry just had an espresso .
Trying to search something like this in Singapore currently. I’m not an outgoing person or an explorer much, I don’t even know where to buy besides knowing the fact there’s a fairprice stores in all locations
That looks on point, Greggo. It would be spankin' with some chimichurri to dip it in.
Yo Grego, try the Heston Blumenthal method. Invest in a thermometer too
Awesome steak I always get a $6 steak from Aldi it’s pretty tasty too 🤤
I always season my steak with salt and pepper and even some garlic powder . Turns out great.
Well done chef grego top job
What's a scorch fillet got to do with a rib-eye. Completely different cuts of meat mate?
And never use extra virgin olive oil or even just olive all. Rape seed oil or peanut for high smoke point.
Watching this on me flight back from good ol’ Melbourne town here GregO and agree, Coles Finest range is serious and the green javelins Rump is in me weekly shopping list innit… That looks like a beaut piece o’ flesh and I reckon steak 🥩 & wine red for tea in when I land ‘n get home… love that sizzle and associated crust devel for a med offering at that thicker but did enjoy seeing it a bit under on delivery for my liking - render the fat first to cook in uh!! Cheers Gibbo
hi mate, love vids. new kitchen ? or new house ?
Nice one Grego!
Cant beat a cast iron , but i do rate the George foreman grill for cooking steak gets really hot and cooks from both sides 👍
I reckon a good vet could bring that back to life GregO
Gday Greg! Roller here!
There's no way in my lifetime would I be cooking that in a pan. Always on a charcoal bbq.
Defo not 5 mins. You cooked it perfect Greg. Nice and tender in the centre
Love them steak videos mate
Grass fed the natural way is the best all the way
The only thing I do different to what you did is that I add a squeeze of lemon right at the end.
Good video
This is going to be good
Someone is eating flash
Where was the bloke playing the piano music????
That’s health food right there!
neat
Your videos are always a special part of my day you rock ..yummo much love and God bless always thanku lots x
Nice steak Snakejaw. By grain feed it's actually corn they feed them. Grass fed is obviously the best and healthiest for you but that's still a great steak.
If you listen carefully you can hear Grego's steak moo
5:15 perfectly cooked 👍🏼😋🤤
Armature hour, has no business teaching people how to cook a steak like this.
@@matthewhunt-foley9788 he’s never claimed to be a pro
@@natbarron this isn't even semi skilled housewife good. At least learn how to cook a steak before making a youtube video about it.
@@matthewhunt-foley9788 he literally cooks a steak in this TH-cam video.
@@natbarron yes... we both watched this video. He should have learned how to cook a steak before trying to show other people how to. People usually learn how to do things before attempting to reach others.
Tip - use peanut oil instead of olive oil. Tastes better and doesn't smoke when cooking.
What about ghee?
Ya didn't poke it with ur finger to see if it was ready
00hh yeah.
That's yummy yo yo and enjoyable plus guarantee by grego kitchen.
I was surprised they only said salt but no pepper
👍
Delicious 😋 That would be a great steak 🥩 for a Thai beef salad!
🤔Absolutely 🤤😊
Stupid idea to waste beef like that on a Thai salad.
For a cut that expensive, I'd be using sous vide, and then a pan sear
Yes this, and then the pan sear or a blistering hot weber.
Grego you must be doing good mate. Back in the day if steak was even an option it would be that tough stuff rolled through the tenderiser for 2 bucks a kg at woolies... Woolies snags were your goto. Good to see you're doing well son
It's $22 ffs. It's not expensive.
Looks tasty, get it before its $50. Anyway, back to my humble garlic bread with lentil curry.
It would be 5 minutes for me, nice job not sure I'd be game cooking steak at $60 kg
You seem like such a sweetheart
Thanks for sharing 🎉
Considering you’d pay double that price for that Angus Grass fed at any restaurant, I think it’s value 👍
Grass fed beef from Coles is the best. The green packet
Put some butter on top of the steak to keep it moist....
Still mooing?
Great steak mate. 5 and a half minutes each side . . Perfect 😀
👍✅👨🍳✅👍
Greg son you don’t know how to cook steak buddy 😂
Go the Guga steak!
What an A5 Waygu? Dunno if Grego could afford it! 🤣
All that 🥩 needs is some chips, onion & BBQ sauce to go along with it & you have the perfect meal, vegans eat your heart out.
They can’t eat their hearts - that wouldn’t be vegan.
That's about how I like steak in fact.Good meat doesn't need anything but salt and maybe a bit of black or green peppercorn ground over it.When I saw supposedly talented chefs pouring bleu cheese sauce on steaks I wanted to leap through the TV and strangle them.lol.If you have a good steak a dab of steak sauce on the plate is the most you should ever need.
4:38 thats what she said .