I made this for the first time tonight and it was beyond amazing. I used a ribeye steak instead of New York and served it with your sticky rice recipe and your jeoh som hot sauce. Flavors were fantastic and it was so easy to to prepare the dish. The sticky rice was a lot of fun to make and tomorrow I will make rice patties from you recipe from the leftovers. I was a little worried about the heat from the hot sauce but cut back on the peppers and it was perfect (you must be an iron woman to have 20 peppers when you make it). Such a great recipe. Thanks!
@@HouseofXTia it also works great with pork chops. I've done sous vide and reverse sear for them and preferred reverse sear chops. Oddly, for steaks I've found that I like sous vide prime new york steaks over a reverse sear. But for rib eyes I prefer the reverse sear. If you ever get access to a smoker, try smoking a thick cut tomahawk or ribeye. Essentially the technique is exactly the same as a reverse sear since you'll be smoking to an internal temp of 125-130°F (or whatever temp you prefer to get the doneness you like) then doing a final sear. I recently did one for the family, smoked for about 2.5 hours at about 225°F and it was a huge hit!
So many things I want to try! I've been looking at purchasing a sous vide myself. I've also recently had hone-smoked brisket and ribs which was incredible. What do you recommend for sous vide/smoker?
@@HouseofXTia it took me a long time to commit to a smoker and did quite a bit of research to find one that fit my personal needs. There are 4 main different types of smokers 1) Traditional Coal/Wood 2) Pellet 3) Propane 4) Electric. The last 3 generally are the easiest to manage with pellet and electric being almost virtually set it and forget it. I use a propane after tasting a friend's output of turkey, brisket, ribs, chicken and very it satisfied with how his cooks came out. Plus it was only $250 to get started! Happy to share more info if you're interested. As for a sous vide circulator, I bought an Anova one a few years back and it's been working all this time, I use it on average about 2-3 times a month. To be honest, although I'm glad to have it, the device isn't a kitchen necessity. You've already mastered the reverse sear and that will cook way faster than sous vide steaks. However, it is a nice to have since you can meal prep easily, do some fun kitchen experiments and also quite forgiving in terms of cooking time. Example is let's say you're having a busy day, and making steaks for your family. A sous vide steak is usually ready in 2.5 hours (depends on thickness) but if you happen to forget or just get busy with something else, leaving it sit in the water bath for an extra hour doesn't have any negative impacts. Sous vide's precise temperature cooking is also fantastic for some seafood such as swordfish, extra jumbo sized shrimp and chilean seabass (I saw your recipe video and you got it down!). Main drawbacks is you'll have to factor in longer cook times for sous vide, so a bit more planning. Also, you may eventually need a vacuum sealer for some items, which along with additional cost/kitchen space, there will be more plastic waste if that's of concern to you.
OMG how do I pin this thread?!! I'm sure viewers would love to read. I haven't bitten the bullet on a sous vide for above reasons. I borrowed a gf's a while back and honestly didn't know what else I would use it for other than prepping meat. It was also pretty bulky and took a lot of additional resources (bags, seal, containers, etc). Unfortunaley we live in a condo so I can't purchase a smoker for the balcony BUT I will definitely refer back to this when we have the right space for it. Until then I'll be dreaming of home cooked smoked meats and paying for them until we can have our own.
YUMMY~! Steak is one of my favoute food in the world! I was mouth-watering while I was watching your video my dear friend! Can't wait to try to make it and share with my friends and family ~!
This looks amazing! Ribeye is my steak of choice so am going to try it with that soon. Also, I have not made your sticky rice but am looking forward to making that as well. I think this is your best video in terms of production value.
Thank you for the feedback on my video production-I’ve slowly been making changes and will continue to do so going forward! I also love ribeye and tested a few of those too. Future video could be coming 😉
Not silly at all! Surprisingly I've had issues finding ones that fit well. I usually get them from lax-c in downtown Los Angeles however their inventory is inconsistent. I made sure to save them in my amazon shop to repurchase tho! I prefer size medium...I have purchased small but they're a bit too snug: www.amazon.com/shop/houseofxtia?listId=E2BEK833HZ2X&ref=idea_share_inf
I have been dying to try this. I just had my pot and basket delivered from Amazon for the sticky rice. I want to serve another vegetable side dish with it. What would you suggest? BTW, your shrimp patties are my lead off app with this.
Hi Christina, how are you, how was your weekend? How often do you post on TH-cam? What are you doing for thanksgivings this year? What your favs pies? Are you an apple, pumpkin, or sweet potato? What your favs LA restaurants to go to? Have you ever been to FIA restaurant in Santa Monica? Any sending you so much love & light and wishing you a healthy year!
Hi Judy. Sweet of you to ask! I am well. Weekend was busy...we're preparing for a little surprise! Currently posting on YT every 3-4 weeks. Thanksgiving will be low key at home or with husband's family. Fav pies: mango from urban plates, caramel apple and banana cream :). Current fav LA restaurants are Bavel, Jon & Vinny's, Republique, Malibu Farm, Nic's (vegan) and Nate n Al's for matzo ball soup! Yes, FIA in SM is cute...food is hit/miss but I really liked the vegan lasagna and spicy salmon cones. Sounds like you're from here? What are your fav restaurants? Sending all the love to you too!
Your recipes are all so great. Have you considered doing a cookbook? I looked at Lao cookbooks on Amazon and thought they were all dated and stodgy. Nothing like your sense of style. With your many subscribers as a built in audience it seems that a publisher would leap at the chance to work with you. I know I would buy multiple copies of your cookbook to give to friends and family. You could expand your brand and influence into print media.
Outstanding I like it, especially when a female gets down with cooking woohoo.uuu.. gonna get me in trouble. But yes this is absolutely one of the ways that I cook my 🥩.
I made this for the first time tonight and it was beyond amazing. I used a ribeye steak instead of New York and served it with your sticky rice recipe and your jeoh som hot sauce. Flavors were fantastic and it was so easy to to prepare the dish. The sticky rice was a lot of fun to make and tomorrow I will make rice patties from you recipe from the leftovers. I was a little worried about the heat from the hot sauce but cut back on the peppers and it was perfect (you must be an iron woman to have 20 peppers when you make it). Such a great recipe. Thanks!
Props for using the reverse sear technique. Patience totally pays off using this technique.
yes it does! tested 9 steaks before locking down this technique!
@@HouseofXTia it also works great with pork chops. I've done sous vide and reverse sear for them and preferred reverse sear chops. Oddly, for steaks I've found that I like sous vide prime new york steaks over a reverse sear. But for rib eyes I prefer the reverse sear. If you ever get access to a smoker, try smoking a thick cut tomahawk or ribeye. Essentially the technique is exactly the same as a reverse sear since you'll be smoking to an internal temp of 125-130°F (or whatever temp you prefer to get the doneness you like) then doing a final sear. I recently did one for the family, smoked for about 2.5 hours at about 225°F and it was a huge hit!
So many things I want to try! I've been looking at purchasing a sous vide myself. I've also recently had hone-smoked brisket and ribs which was incredible. What do you recommend for sous vide/smoker?
@@HouseofXTia it took me a long time to commit to a smoker and did quite a bit of research to find one that fit my personal needs. There are 4 main different types of smokers 1) Traditional Coal/Wood 2) Pellet 3) Propane 4) Electric. The last 3 generally are the easiest to manage with pellet and electric being almost virtually set it and forget it. I use a propane after tasting a friend's output of turkey, brisket, ribs, chicken and very it satisfied with how his cooks came out. Plus it was only $250 to get started! Happy to share more info if you're interested.
As for a sous vide circulator, I bought an Anova one a few years back and it's been working all this time, I use it on average about 2-3 times a month. To be honest, although I'm glad to have it, the device isn't a kitchen necessity. You've already mastered the reverse sear and that will cook way faster than sous vide steaks. However, it is a nice to have since you can meal prep easily, do some fun kitchen experiments and also quite forgiving in terms of cooking time. Example is let's say you're having a busy day, and making steaks for your family. A sous vide steak is usually ready in 2.5 hours (depends on thickness) but if you happen to forget or just get busy with something else, leaving it sit in the water bath for an extra hour doesn't have any negative impacts. Sous vide's precise temperature cooking is also fantastic for some seafood such as swordfish, extra jumbo sized shrimp and chilean seabass (I saw your recipe video and you got it down!). Main drawbacks is you'll have to factor in longer cook times for sous vide, so a bit more planning. Also, you may eventually need a vacuum sealer for some items, which along with additional cost/kitchen space, there will be more plastic waste if that's of concern to you.
OMG how do I pin this thread?!! I'm sure viewers would love to read. I haven't bitten the bullet on a sous vide for above reasons. I borrowed a gf's a while back and honestly didn't know what else I would use it for other than prepping meat. It was also pretty bulky and took a lot of additional resources (bags, seal, containers, etc).
Unfortunaley we live in a condo so I can't purchase a smoker for the balcony BUT I will definitely refer back to this when we have the right space for it. Until then I'll be dreaming of home cooked smoked meats and paying for them until we can have our own.
amazing i am trying this.
Fool proof. Enjoy!
Omg! Going to get a steak rn! looks so delicious with the dip and sticky rice! thanks for sharing the reverse sear method :)
You’re welcome! Tag me if you posts any photos. Enjoy!!
Looks amazing, going to try the marinade this weekend! Then the dip 😋… I swear Laotian sauces are next level!
Let me know if you have any questions! Lao 🔥 game strong
I'm actually trying ur recipe today. Your jeow sauce is pretty bomb tho. Keep up the good work!
enjoy! please tag me if you take pics!!
Can you make a video on how you made the red sauce?
its linked in the description box. just use all red peppers!
reverse sear!! never heard of it, so creative!
Hahaha I didn’t make this up! It’s a REAL thing!
YUMMY~! Steak is one of my favoute food in the world! I was mouth-watering while I was watching your video my dear friend! Can't wait to try to make it and share with my friends and family ~!
Thank you so much! Can't wait for your to try it too!
love how the fish sauce bath helps give it that nice dry aged flavor
Umami burst too!
Wow these steaks look incredible! I’ll have to try them some day :)
hahah lucky for you, you've already had!
Wow I love it mooing red excellent job Tina!
Oh lord HAHA
Thanks so much! ❤
You're welcome!
This looks amazing! Ribeye is my steak of choice so am going to try it with that soon. Also, I have not made your sticky rice but am looking forward to making that as well. I think this is your best video in terms of production value.
Thank you for the feedback on my video production-I’ve slowly been making changes and will continue to do so going forward! I also love ribeye and tested a few of those too. Future video could be coming 😉
Wow, nicely done!
Thank you very much!
Which hot sauces are these specifically? I was trying to look through your videos but you have a few sauce ones =)
Hi!
Jeow Som - th-cam.com/video/_8jlh5SkFj8/w-d-xo.html
Yum Neua - th-cam.com/video/FG5Oa5Evi2c/w-d-xo.html
Yum!! Will definitely be making this today!
Have fun and enjoy!
Steak came out perfect! Medium rare is the way to go
Thank you! Next up, on the grill!
@@HouseofXTia I'd recommend trying reverse sear on the steak if you're gonna grill it. Always comes out perfect for me
thanks for the tip! do you grill on high heat like you would in a cast iron?
@@HouseofXTia yeah! You can cook the steak with indirect heat to cook the inside then get a quick sear on high heat for a nice crust
What are your sauces called? I want to look up your tutorials on them but I don’t know what they’re called
Hi! Jeow som: th-cam.com/video/_8jlh5SkFj8/w-d-xo.html
Yum neua: th-cam.com/video/FG5Oa5Evi2c/w-d-xo.html
And it paired well with a nice Washington Cabernet.
Mmmm!
Nice I was planning on making this today too. Just got to get my ass up and go to the store and get some steaks.
this is your sign to get your a* up!!!!
Silly question: where do you buy your food gloves from? The ones I get at Walmart are way too big for my hands!
Not silly at all! Surprisingly I've had issues finding ones that fit well. I usually get them from lax-c in downtown Los Angeles however their inventory is inconsistent. I made sure to save them in my amazon shop to repurchase tho! I prefer size medium...I have purchased small but they're a bit too snug: www.amazon.com/shop/houseofxtia?listId=E2BEK833HZ2X&ref=idea_share_inf
@@HouseofXTia thank you!!!
I have been dying to try this. I just had my pot and basket delivered from Amazon for the sticky rice. I want to serve another vegetable side dish with it. What would you suggest? BTW, your shrimp patties are my lead off app with this.
Hope you get around to it soon! My mom likes to have a plate of steamed veggies on the side...everything from broccoli to asparagus to sweet potatoes!
Love it!
Thanks you!
next level video quality 👍🏼
Thank you 🙌🏽 best yet!
With some sticky and jeow som!!! Yes indeed!!😋
Always gotta have rice & hot sauce!
ສະບາຍດີ! Sabaidee! Just found your videos and just subscribed your Chanel, I am always happy to see Lao people ຂອບໃຈເດີ! Khop jai der
yay! welcome to my channel!!
Hi Christina, how are you, how was your weekend? How often do you post on TH-cam? What are you doing for thanksgivings this year? What your favs pies? Are you an apple, pumpkin, or sweet potato? What your favs LA restaurants to go to? Have you ever been to FIA restaurant in Santa Monica? Any sending you so much love & light and wishing you a healthy year!
Hi Judy. Sweet of you to ask! I am well. Weekend was busy...we're preparing for a little surprise! Currently posting on YT every 3-4 weeks. Thanksgiving will be low key at home or with husband's family. Fav pies: mango from urban plates, caramel apple and banana cream :). Current fav LA restaurants are Bavel, Jon & Vinny's, Republique, Malibu Farm, Nic's (vegan) and Nate n Al's for matzo ball soup! Yes, FIA in SM is cute...food is hit/miss but I really liked the vegan lasagna and spicy salmon cones. Sounds like you're from here? What are your fav restaurants? Sending all the love to you too!
Actually I lived in Fresno
ahhh but you're familiar with LA? What are your favorite restaurants in Fresno?
Restaurants I love in Fresno are (I LOVE SUSHI, SUSHI & POP, KOREAN RESTAURANT, & A COUPLE OF BUBBLE TEA CAFE
will keep in mind next time I'm out that way!
Oh, and I also make my own vegan oyster sauce. This looks really tasty.
Oooh! Do you have a recipe?
YUM!!!
heyyyy. I know you! thanks for watching :)
Getting creative with the introduction and thumbnails. I see. 👀
long overdue!
🔥 🔥 🔥
oh heyyyy!
Your recipes are all so great. Have you considered doing a cookbook? I looked at Lao cookbooks on Amazon and thought they were all dated and stodgy. Nothing like your sense of style. With your many subscribers as a built in audience it seems that a publisher would leap at the chance to work with you. I know I would buy multiple copies of your cookbook to give to friends and family. You could expand your brand and influence into print media.
You're too kind. Maybe one day!
Jeow som is the best for meat
And seafood!
A beautiful woman that can cook🥰
🥰
Outstanding I like it, especially when a female gets down with cooking woohoo.uuu.. gonna get me in trouble. But yes this is absolutely one of the ways that I cook my 🥩.
Thank you for watching! It took a few tests and setting off smoke alarms but I was determined to get it done RIGHT. ☺️
This recipe is missing MSG! Hehe
Feel free to adjust to your taste!
Omg yessssssssssss
Thank you for watching! 🥰
Sehp sehp
kop jai!
Omg. Can we have this exact meal after we 💩???
Lol 😅
Soy Mak Mak!
Thank you!