In iraq if the steak in one bit one pixel pink/red it's raw return it it's raw you don't get the choice of "how would you like your steak" nope people would call health care and would get food poisoning
@@jamesawwyea they are prolly indian like me, i can tell that by their name and in india beef is not eaten as we worship cows.....I get so tempted watching her steak videos as i am a meat lover but i can't try it😩
Pro tip: In a pot, add 3-4 packs of butter, crushed garlic, fresh thyme and rosemary. Let the butter melt on low heat for 20-30 minutes, while the garlic and herbs get infused into it. Strain the mix in a container and put it in the fridge. Add a tablespoon of that to your steak, when you want to base it. Saves a ton of time and mess 😄
I salt my steaks the day before, elevate them on a rack and leave them in the fridge over night. I take them out an hour before cooking on a cast iron skillet. The flavor that develops is fantastic verses salting just before cooking. My family hasn't been to a steak house in years since I figured out proper prep. Edit: placing them in a covered container while in the fridge overnight works just as well, just be sure to dry off any excess moisture prior to searing in order to help get a nice crust.
@@pandoraspocks4102 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
@@sabir1208 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
That's good. I cook mine straight out of the fridge because I like them black and blue. I like the butter, rosemary and thyme at a lower heat. That's quite a pure and simple flavour. I usually add a marrowbone steak butter at that point. The only issue I have is resting it for eight minutes. By that time, it will be too cold for me, but if you like it medium rare, you have more time to play with.
As a previous butcher. You don’t really need to worry about “cutting against the grain” with higher end cuts of meat. New York, Rib-eye, even Chuck Eye Steak you can cut it anyways you want and it won’t be tough.
Personally I think patting it down and using the weights is a little unnecessary but the rest is textbook fantastic and the end result looked great. Your knife could benefit from some sharpening and honing potentially as it seemed to struggle just a tad with the slicing at the end. To be clear this is personal opinion, I think you did a great job regardless!
If your meat is wet when you are trying to get a sear, you are going to get a steaming effect between the meat and the pan. This basically means all the water needs to steam off before it will sear. Dry meat = better sear. That's all.
My mom has always marinated galbi but since she didn’t like a month ago, I thought of butter because why not. It made the meat a bit more savory and tasted really good👍
I am impressed. letting steak sit out before seering, letting rest when removed from heat. Using butter. The weights, controversial with some. I wish I used them on my last steak. I like using grill or cast iron skillet. Definitely the most accurate video I've watched on how to make a great steak. 👍🏻
My mom would soak the steak in a combination of sauces and spices like soy sauce, garlic, lemon juice etc and since the first time she made it for me I’ve never liked anyone else’s steak. I never order steak if I go out to eat because no one can top my moms cooking :)
If it takes 10 min for you to get the pan that hot then you should consider checking if your stove top is working properly. Could be a faulty top. What kind of stove do you have?
In the time it takes to heat the pan, the cold meat should be thawing before going anywhere near the pan (thaw steak at least 300 feet away from pan for approximately 30 minutes)
I cooked steak with a spicy compound butter yesterday with inspiration from you Lisa. It went very well but I did forget to dry off the steak. And I cooked it to a perfect well done on my first try ✨✨ thanks for being such a positive role model Lisa :)
Lisa you should do the ramen the way I do it First boil the water until you see small bubbles then put in the ramen after you see that the ramen is ready put the chicken seasoning then put some cumin powder some chili powder and a little bit of curry then put in a bowl AND ENJOY 😊
I usually trim the fat off the steak till 1/8 inch thickness, and throw the scraps in the pan to render. That way all the fat on the steak cooks the way I like it.
You mean drying the surface of the steak off? Drying the steak just slows for a good crust to develop when you sear it. The liquid you’re losing is negligible compared to the liquid lost while cooking
@@ONELOVE-bk7tx get your pan really hot, oil in, steak in, sear each site for one minute on full heat, turn down to medium high and turn every minute, butter in after the third turn and baste your steak (you can also add a whole garlic and thyme like in the video), six turns in total and your steak of average thickness is a good medium, rest for at least five minutes, enjoy
Soldier here. I turn my stove up to maximum heat, slap my 12 dollar pan on top, once I smell the oil heat up while playing call of duty, I slap a steak on it, add too much salt and not enough pepper, then proceed to let it cook for longer than desired because I was carrying my match in call of duty. Then I follow the steak up with a few strong beers and wonder why I have a head ache in the morning. Any ways, I forget the question
Salt your steak a day before and leave it uncovered in the fridge. The salt will pull the moisture out but then it will go back in thus allowing the salt to season the entire steak. Love your videos.
If a steak is cooked just right, it doesn't need seasonings, the natural flavors are amazing. Seasonings are great, its just for if you like to go in different directions.
Try this. Use your seasons of choice and and toss onto a pellet grill or smoked at a temp of 185. Smoke until internal temp Of 120. Once at 120, sear each side on a cast iron then thinly slice some butter set it on top of the steak and let it melt over the top and cool for 8-10 mins then slice!
I do about the same, although I score the fat cap to accelerate the fat rendering and prevent it from shrinking, since I don't have the weights. Beautifil steak here, congrats and enjoy! Thumbs up!
Very technical and well executed. Way more patience than me lol. I'm more of a take out the package and a heavy rub of whatever premixed steak seasoning I buy and slap on the charcoal grill. Flip here it n there till its crusts. Than slice n chow I don't even wait to rest. I eat so fast, the juices can't escape my pallet lmao.
You should try reverse searing. Since I discovered this method, my wife won’t let me cook steak any other way haha. It’s a game changer. ESPECIALLY with a good strip or T-Bone 👍🏻
It depends on the dish. If I make tacos I’ll take Lawrys, lime, modelo, paprika and garlic powder, throw all that on the steak and cut into slices and then throw it in the cast iron and cook till medium rare and throw cilantro and onions on it during the last 2 mins in the pan. Then serve over corn tortillas and raw onion raw cilantro. If I make a Stirfry I’ll cook all my vegetables first with some siracha, garlic, ginger, and a few other herbs and spices with some soy sauce. Then when the vegetables are half done I take cut up steak and cook it in there with it. Sometimes I cook it separately if I want more of a sear on it then add it to the mix. Then serve over white rice. If I’m simple I’ll cook it how you cook it for the most part I might use more butter though and more garlic!
It’s really a full circle moment when growing up I was always told order a fillet it’s the best cut of steak because there’s no fat but it’s super tender and literally melts in your mouth like butter however it’s also expensive and growing up in my early mid-20s not really on my budget to order a fillet to make it home so I had to find a new cut of steak that was equally flavorful to me but also in my price budget and that’s when I discovered New York strips or in your case at Casey strip I’m not a big fan of fat on my meat however I learned that fat on meat equals more flavor so cooking the meat renders the fat which I’ve learned from your videos as well! Hence why I now love New York strip steaks and I now realize ones with the bone in I have also more flavor although I’m not that great at cutting the meat off the bones but it’s all a learning process! And I love when people can share their experiences on what they learn or what they know on here so we can all learn together 😂
Hii Lisa please try cooking your steak in beef dripping, it may be called beef shortening or lard or tallow where you are or another name... Honestly it makes a massive difference in the taste and texture of your steaks
A proper steak is baked in butter,medium thats means 90 seconds on each side..rest in thinfoil for 3 min and seasoned after backing..not before because the salt shrinks the vains so when you cut it almost always the wrong direction..You make perfect steaks
It sounds like you have a cold I hope you're okay! I like a ribeye myself. I cut it in smaller pieces I don't leave it in a big piece. I also use smoked flavored seasoning and then I brown it all over on every side briefly and it Cooks much faster that way. And it's also ready to add to salads it's really much easier to do it this way
I do salt pepper garlic with a bit of olive oil (purely practical so that the seasoning stays on the steak). Also I like to use like a pea sized drop of Scorpion chilli sauce spread on one side (literally 90% mashed Scorpion). You may think Scorpion is super hot (it is, like 1.5M SHUs) but the advantage of such a spicy chilli is that you really need just a drop to get you let's say Jalapeños level of spiciness without having to use three whole peppers, in other words it makes it a bit spicy but doesn't change the taste at all.
How do you like cooking your steak? (If you do)
I summon a small segment of your soul when cooking my steak. Helps it turn out well. Yes I mean your soul, Lisa…
I like mine medium well done because I don’t trust it when my steak is still bright red 😭
Hm
In iraq if the steak in one bit one pixel pink/red it's raw return it it's raw you don't get the choice of "how would you like your steak" nope people would call health care and would get food poisoning
I cut them up into smaller pieces before cooking it. Yes, I’m a monster.
I've never cooked a steak in my life but I've had dreams about it since watching your content. 😂
Same 😭🖐🏻
Steak looks amazing, too bad i can't probably eat it my entire life
@@vinayjaiswal1387 why not?
@@jamesawwyea they are prolly indian like me, i can tell that by their name and in india beef is not eaten as we worship cows.....I get so tempted watching her steak videos as i am a meat lover but i can't try it😩
@@khushisharma4965 same. Steak's probably the first thing I'm trying whenever I visit another country
Pro tip:
In a pot, add 3-4 packs of butter, crushed garlic, fresh thyme and rosemary. Let the butter melt on low heat for 20-30 minutes, while the garlic and herbs get infused into it.
Strain the mix in a container and put it in the fridge. Add a tablespoon of that to your steak, when you want to base it.
Saves a ton of time and mess 😄
I guess if you eat steak every night. Who needs that much garlic herb butter
@@briansounalath YOu can keep that herb butter for weeks!
Compound butter is quite nice. All good restaurants use it.
Pro tip: it's baste
@@stephen3762 best pro tip
I salt my steaks the day before, elevate them on a rack and leave them in the fridge over night. I take them out an hour before cooking on a cast iron skillet. The flavor that develops is fantastic verses salting just before cooking. My family hasn't been to a steak house in years since I figured out proper prep.
Edit: placing them in a covered container while in the fridge overnight works just as well, just be sure to dry off any excess moisture prior to searing in order to help get a nice crust.
I’ll try this but salt takes all the moisture out of the meat, do you marinate your steak before cooking?
@pandora spocks yeah the fridge also pulls moisture, sounds like dry meat
@@pandoraspocks4102 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
@@sabir1208 No marinating. I use ribeye steaks at least an inch thick and cook to medium/medium rare on a cast iron skillet. I get a very nice crust because of the fridge recirculating air drying the outside, but still plenty juicy because I let them rest for 10 minutes after cooking. You could always experiment with salting 6/8/12 hours before cooking to see if that works best for you, but even with 24 hours I haven't had any dryness problems.
Your steak looks good but it is a little rare for me. 😊
That's good. I cook mine straight out of the fridge because I like them black and blue. I like the butter, rosemary and thyme at a lower heat. That's quite a pure and simple flavour. I usually add a marrowbone steak butter at that point. The only issue I have is resting it for eight minutes. By that time, it will be too cold for me, but if you like it medium rare, you have more time to play with.
You can let it rest in the oven, set to 50C°/~122F° !
It's just to let the juices settle.
As a previous butcher. You don’t really need to worry about “cutting against the grain” with higher end cuts of meat. New York, Rib-eye, even Chuck Eye Steak you can cut it anyways you want and it won’t be tough.
This butcher agrees.
Thank you! 🥩
The most important is to get it from a local Rancher. A half beef, grassfed.
Grass fed tastes a salad
Thank you. 😊
Crazy seeing how you’ve gotten so much better your steak game is after a year 😭 this is like the perfect steak
Right!!!!! It's lovely to watch
This is leggit the way everybody cooks it
A year. You can teach this in 5 minutes.
@@oui2826 But nah, she's amazing she's gone from overcooked to medium rare /s
@@absoluteclutch4585 dont be a fanboy man that's gay
This video was more educational than ones that are 10x longer 😭❤️
Except the fact that letting it rest to get to room temp is proven false lol.
Personally I think patting it down and using the weights is a little unnecessary but the rest is textbook fantastic and the end result looked great. Your knife could benefit from some sharpening and honing potentially as it seemed to struggle just a tad with the slicing at the end. To be clear this is personal opinion, I think you did a great job regardless!
If your meat is wet when you are trying to get a sear, you are going to get a steaming effect between the meat and the pan. This basically means all the water needs to steam off before it will sear.
Dry meat = better sear. That's all.
The weights can be useful as not all meats are equal. some contract to point of bulge in center.
My mom has always marinated galbi but since she didn’t like a month ago, I thought of butter because why not. It made the meat a bit more savory and tasted really good👍
So much steak wisdom in 1 short. Watched multiple times. Worthy of a full vid 😲💞
Same here lolll ❤❤❤
I am impressed. letting steak sit out before seering, letting rest when removed from heat. Using butter. The weights, controversial with some. I wish I used them on my last steak. I like using grill or cast iron skillet.
Definitely the most accurate video I've watched on how to make a great steak. 👍🏻
My mom would soak the steak in a combination of sauces and spices like soy sauce, garlic, lemon juice etc and since the first time she made it for me I’ve never liked anyone else’s steak. I never order steak if I go out to eat because no one can top my moms cooking :)
FACTS
I do sea salt, and pepper (large shards, ancho chille powder, and small amount of espellatte, fresh garlic, over oil, then baste in butter
A good steak doesn’t need multiple added ingredients to taste good. Just a little salt. A little, freshly cracked black pepper is optional.
Nothing ..Just Steak...Good Steak...Still Pink...Yum
To each his own🥩
It's not necessary but it does add a little extra to the experience
A steak is how you like it!
I recently cooked my first steak and it didn’t turn out very well 😅 these are some awesome tips I’ll save this for later. Thanks Lisa!
We don’t waste fat in Lisa’s Kitchen :)
*Flashbacks to the duck fat…*
Who?
The fat is the most tasty part lol but should also be a treat not a regular thing
@@poopoogamer1232 Fym “Who?”
lol
@@theinvisiblewoman5709 I hate the fat
Strips are my favorite too!
No one talks about how long you have to let your pan sit and get hot. It’s usually high heat for like 10 mins before you put the steak on
Yep, pan/grill gotta be ripping hot to achieve that Maillard reaction
If it takes 10 min for you to get the pan that hot then you should consider checking if your stove top is working properly. Could be a faulty top. What kind of stove do you have?
In the time it takes to heat the pan, the cold meat should be thawing before going anywhere near the pan (thaw steak at least 300 feet away from pan for approximately 30 minutes)
@@LoveAboveThought”300 feet” got it, thaw the steak in your neighbors kitchen!
@@mdrodz thaw it like you mean it
MY EYES... ITS LOOKING SO DAMN GOOD THAT IM CRYING I CANT HAVE IT 😂
love lisa's voice
Right it’s so calming
I watch in spite of her voice. She sounds like she constantly needs to blow her nose. Very mucousy
i agree. it's actually so soothing lol.
Sounds like she's holding her nose lol.
I can listen to her voice all day
I cooked steak with a spicy compound butter yesterday with inspiration from you Lisa. It went very well but I did forget to dry off the steak. And I cooked it to a perfect well done on my first try ✨✨ thanks for being such a positive role model Lisa :)
When talking about steak, “perfect” and “well done” don’t belong in the same sentence.
Nice job!
@@LisaNguyen thank you so much ^~^
@@norsequeenastrid2059 you overcooked the hell out of it on your first try?
Lisa you should do the ramen the way I do it
First boil the water until you see small bubbles then put in the ramen after you see that the ramen is ready put the chicken seasoning then put some cumin powder some chili powder and a little bit of curry then put in a bowl AND ENJOY 😊
😂😂😂😂
So just completely regular ramen…..
What’s special about that
Finally someone who knows how to cook a steak
Love how soothing her voice is ! 👏🏼👏🏼👏🏼
Day 12 of asking Lisa to play “blessed cursed “as her background music for her next video
Love you Lisa
I support this idea
What that
@@poopoogamer1232 a kpop song by a group called enhypen and I want Lisa to play the song for one of her videos
@@kactus1889 thank you
I loooove blessed cursed
Great recipe! If only i had a steak...
Great video, thank you!
Yup great video, you D best !
That looks really good .
That sear is so perfect and satisfying!
“huu but the fat huu “
that’s the best part of it 🤤🤤
You’ve come such a long way. This looks amazing!! 😍😍
wow, yammi, ❤ you can explore the Bangladeshi foods too ❤ Visit My Channel
I love your content! That steak looks delicious!
Beautifully done and even explained the Guga way 🤝🏼
I usually trim the fat off the steak till 1/8 inch thickness, and throw the scraps in the pan to render. That way all the fat on the steak cooks the way I like it.
taking the juice out of your steak feels like a crime to me
I couldn't agree any stronger 💪💪 to me the juicier the better!
You mean drying the surface of the steak off? Drying the steak just slows for a good crust to develop when you sear it. The liquid you’re losing is negligible compared to the liquid lost while cooking
@Brian-pc5xe I peed my pant
Ok side note, that steak was cooked perfectly Lisa!!!!
it's not a side note, the video was about cooking steak
looks good
Agreed. ☺
I like it blue. No more than high heat sear for 60 seconds on the sides
That looks like the best steak you have ever cooked on your channel 🤤😋
SHE BASHTED THE SHTEAK
Valid comment
You sit it out to avoid shocking the meat cold in a hot pan. So sitting out 30 to 45 minutes before cooking is ideal for tenderness
Lisa! You got skills!
BRO THAT LOOKS SO GOOD 🤤
Shes not your bro
@@Anthony-Testicalii know 😔
Lol I'm a vegetarian but I still enjoy watching all your steak videos 😂✨
FAKE VEGETARIAN
HATE
Why was this quick but when my parents make a stake it takes 30 minutes 😂
Because this is a youtube short
@@blackenedfeatherz9503 ok I did not release that
@@tamaratomic5073 😅😂
I wonder the same. How long is too long? How quick is not enough ? All I really need to know so I will no longer be intimidated by steaks.
@@ONELOVE-bk7tx get your pan really hot, oil in, steak in, sear each site for one minute on full heat, turn down to medium high and turn every minute, butter in after the third turn and baste your steak (you can also add a whole garlic and thyme like in the video), six turns in total and your steak of average thickness is a good medium, rest for at least five minutes, enjoy
Soldier here. I turn my stove up to maximum heat, slap my 12 dollar pan on top, once I smell the oil heat up while playing call of duty, I slap a steak on it, add too much salt and not enough pepper, then proceed to let it cook for longer than desired because I was carrying my match in call of duty. Then I follow the steak up with a few strong beers and wonder why I have a head ache in the morning.
Any ways, I forget the question
Lmfao
epic
soldier in cod right
@@primabarney2156 lol. Both I guess
Ever think of grilling on a quality grill? It makes it sooooo much tastier! Trust me Lisa!
This is one of many right ways to cook a steak. As long as we collectively agree to avoid the wrong ways, we can respect one another's right ways.
I like no pink BUT I realize I'm a rare bird in that regard.
Me too!
@@donnaronio3553Me Three!😂
Salt your steak a day before and leave it uncovered in the fridge. The salt will pull the moisture out but then it will go back in thus allowing the salt to season the entire steak. Love your videos.
How does the moisture go back in?
That’s not how it works 😂
"Let it rest for 8 minutes"
Let's just throw digits out there.
I feel like 8 minutes is too long. It would run cold no?
@@Rizzy_K yeah, it will be cold.
@@CrashBashL It Will be cold of you put It on a cold plate. However, if you put It on a cutting board you'll be fine
Looks so delicious!
No one asked but it's better to add pepper after it's cooked because it burns (salt cooks, pepper burns)
The hardest part is to rest it for 8 mins😩
that is why you leave some of the fat on it for when its sitting. always some desert before dinner
Clear, concise, and fun. Thanks for saving dinner!
That was absolutely perfect.
Thanks, Thanks & Thanks!! I followed your way and I made the most moist and best-tasting steak!
Good job lisa. You’ve come a long way
If a steak is cooked just right, it doesn't need seasonings, the natural flavors are amazing.
Seasonings are great, its just for if you like to go in different directions.
Omg that looks so good at the end yum 😋
Butter gives good flavor! My favorite cut is a ribeye!
Looks so GOOD!!!👍👍👍
Try this. Use your seasons of choice and and toss onto a pellet grill or smoked at a temp of 185. Smoke until internal temp
Of 120. Once at 120, sear each side on a cast iron then thinly slice some butter set it on top of the steak and let it melt over the top and cool for 8-10 mins then slice!
Damn that looks really amazing
Lisa you just blew my mind
The steak looks so delicious
MASTERFULLY DONE 👏👏👏
Very impressive 🔥
That looks so good
I just love your voice so much 🥺
That is a perfectly cooked steak! Spot on.
Looks pretty good!!!👍
That looks damn near perfect, I like it peppered with coarsely ground pepper & lots! High heat takes much of the sting out of it... 😋
I do about the same, although I score the fat cap to accelerate the fat rendering and prevent it from shrinking, since I don't have the weights. Beautifil steak here, congrats and enjoy! Thumbs up!
That looks really good. Thanks for sharing your current cooking method.
I like the cooking walk through 👍
Very technical and well executed. Way more patience than me lol. I'm more of a take out the package and a heavy rub of whatever premixed steak seasoning I buy and slap on the charcoal grill. Flip here it n there till its crusts. Than slice n chow I don't even wait to rest. I eat so fast, the juices can't escape my pallet lmao.
You should try reverse searing. Since I discovered this method, my wife won’t let me cook steak any other way haha. It’s a game changer. ESPECIALLY with a good strip or T-Bone 👍🏻
Thanks!
It depends on the dish. If I make tacos I’ll take Lawrys, lime, modelo, paprika and garlic powder, throw all that on the steak and cut into slices and then throw it in the cast iron and cook till medium rare and throw cilantro and onions on it during the last 2 mins in the pan. Then serve over corn tortillas and raw onion raw cilantro. If I make a Stirfry I’ll cook all my vegetables first with some siracha, garlic, ginger, and a few other herbs and spices with some soy sauce. Then when the vegetables are half done I take cut up steak and cook it in there with it. Sometimes I cook it separately if I want more of a sear on it then add it to the mix. Then serve over white rice. If I’m simple I’ll cook it how you cook it for the most part I might use more butter though and more garlic!
Pro tip: cover entire steak with seasalt for an hour. It will break up the fibers and make it more tender
It’s really a full circle moment when growing up I was always told order a fillet it’s the best cut of steak because there’s no fat but it’s super tender and literally melts in your mouth like butter however it’s also expensive and growing up in my early mid-20s not really on my budget to order a fillet to make it home so I had to find a new cut of steak that was equally flavorful to me but also in my price budget and that’s when I discovered New York strips or in your case at Casey strip I’m not a big fan of fat on my meat however I learned that fat on meat equals more flavor so cooking the meat renders the fat which I’ve learned from your videos as well! Hence why I now love New York strip steaks and I now realize ones with the bone in I have also more flavor although I’m not that great at cutting the meat off the bones but it’s all a learning process! And I love when people can share their experiences on what they learn or what they know on here so we can all learn together 😂
Looks real good! Should do a side by side video of the year ago vid.
Great job 👏👍
Hii Lisa please try cooking your steak in beef dripping, it may be called beef shortening or lard or tallow where you are or another name... Honestly it makes a massive difference in the taste and texture of your steaks
A proper steak is baked in butter,medium thats means 90 seconds on each side..rest in thinfoil for 3 min and seasoned after backing..not before because the salt shrinks the vains so when you cut it almost always the wrong direction..You make perfect steaks
It sounds like you have a cold I hope you're okay! I like a ribeye myself. I cut it in smaller pieces I don't leave it in a big piece. I also use smoked flavored seasoning and then I brown it all over on every side briefly and it Cooks much faster that way. And it's also ready to add to salads it's really much easier to do it this way
I do salt pepper garlic with a bit of olive oil (purely practical so that the seasoning stays on the steak). Also I like to use like a pea sized drop of Scorpion chilli sauce spread on one side (literally 90% mashed Scorpion).
You may think Scorpion is super hot (it is, like 1.5M SHUs) but the advantage of such a spicy chilli is that you really need just a drop to get you let's say Jalapeños level of spiciness without having to use three whole peppers, in other words it makes it a bit spicy but doesn't change the taste at all.
Looks great, only thing is your butter should be foaming when you baste, turn up the heat a little, other than that perfect.
God bless you two and your families 😍😍
Nice preparation and great outcome!! Beautiful steak!! Thanks for sharing!!
Phenomenal. Not a chef press person myself but that's just preference
Ok you nailed that streak
I cooked a steak once and it was really good, 3 mins. For each side with butter, garlic and fresh thyme, I must have another one soon 😋
It would of been still moving that’s raw
It wasn't that thick, about 1.5 - 2 cm
Excellent job!
Absolutely perfectly done. ❤
I never use seed oils bc they cause inflammation. Butter or Beef Tallow works fab for my med rare ribeye, which I eat at least 3 times a week.
That looked so good. It felt like i could actually smell it. I can just imagine the taste
Nice work!
1. Kosher salt
2. Garlic powder will burn if you’re trying to get a crust