I used to do this a long time ago and then I read somewhere to never poke the steak with fork. I remember the steaks being great and my buddies wife talks about that everyone and then how tender they were.
I read somewhere that doing it this way pushes the bacteria on the outside into the inside of the meat, which means it will have to be cooked to 160 degrees on the inside.
If you use food safety guidelines and have clean utensils, the odds of getting struck by lightning is probably greater…but if you are hesitant, by all means, don’t tenderize!
Heyo, I just wanted to ask, have you considered adding music to your videos? If not, I think it could really boost the traction of your videos, as there’s a bit of an awkward silent moment in the beginning of the short If you could fill that with some simple music in the background I think it could really help get more views, as the video wouldsound more complete/pleasing if that makes sense
Yes, but this tenderises steaks more by breaking up the muscle fibers and also allowing fat and butter to penetrate better. Also resting with butter on top and wrapping it with foil paper right after it's out of the pan.
Every single steak you buy has been through a jaccard tenderizer machine...%99. Only a VERY small butcher, like someone just getting g started, may not jaccard everything they sell. Point is, you can eat it as rare as you'd eat any steak you buy. The only way to get meat that hasn't been jaccarded is to buy whole primal cuts that are in cryovac
@sharonboston9087 It is not blood! All the blood is gone after they slaughter the cow. It is called Myoglobin, and the iron in myoglobin turns red when exposed to oxygen.
Always tenderize a ribeye or ANYTHING else you want to tenderize.! We wouldn’t have 6 Steak World Champion qualifying years or the awards without it. Also, it’s our preference to tenderize! We like them “melt in your mouth” tender. 🔥
@@allquedup7393 OKAY you've convinced me to try it with your positive attitude toward my half-ass negative comment. Sorry about that. San Diego State day for me so I'll try it I'm actually looking forward to it 😉
Not the comb for a tenderizer! You just saved me twenty dollars and its safer.
Always!
LOVE IT!!!
Black people everywhere *gasp*. Iykyk
😂😂🤣🤣
😂😂😂😂
Thank you sir, you just saved me from going to purchase that thing with all the spikes on it. Now I can buy a comb for $1. You the man❤❤❤
I never had a need to tenderize a ribeye!
I tenderize them all! You should try it sometime! 🔥
just bought two of these combs off amazon $5 awesome idea
Can you explain the difference between using this tool or a blunt force method?? I'm just so used to people beating the meat to tenderize.
Beat away if you prefer!
@@allquedup7393beating it rn
I’m about to beat my meat
just beat it beat it beat it 🎶
It’s not a tool it’s a comb that’s used to comb or pick hair. He said Tool to make it sound Professional.
Just another tool in the arsenal 🔥
Hair pick is cheaper than a jaccard. 🤔. Thanks for info!!!
Using a comb to tenderize 😮
Always!
Is that a hair pick?? But if it works AND it is a dedicated meat pick lol. ❤😂
I swear that looks like my comb 😮Well there's the proof multi purpose ❤
Yes sir! The original multi tool!!!🤣🤣🤣🤣😳
I used to do this a long time ago and then I read somewhere to never poke the steak with fork. I remember the steaks being great and my buddies wife talks about that everyone and then how tender they were.
Always poke the steak!!!🔥🔥
@@allquedup7393try putting liquid ginger on it for 2 hours
I read somewhere that doing it this way pushes the bacteria on the outside into the inside of the meat, which means it will have to be cooked to 160 degrees on the inside.
If you use food safety guidelines and have clean utensils, the odds of getting struck by lightning is probably greater…but if you are hesitant, by all means, don’t tenderize!
strengthen ur immune system dawg
Great tip.
Thanks so much.!
thx!
Thank you!!
Wont this make it less juicy?
Nope, has nothing to do with the juiciness of the steak 🥩
Heyo, I just wanted to ask, have you considered adding music to your videos? If not, I think it could really boost the traction of your videos, as there’s a bit of an awkward silent moment in the beginning of the short
If you could fill that with some simple music in the background I think it could really help get more views, as the video wouldsound more complete/pleasing if that makes sense
no you don't make sense 🙄
We do them with and without! Thanks!!
dude, im trying to buy this tool. what is it called?
just use a fork
an Afro Pick.
you can get them at any hair store
Hair pick!
Do it on the eye to help the fat render.
Awesome! 🔥🔥
What’s that tool called?
That is a metal tip comb from your local beauty supply store.
It’s a hair pick found at Wal Mart!
Hair pic from little Kim's
What tool is that? & where can I find it?
just use a fork, same thing.
It's actually a comb! You can find it at a beauty supply store.
Hair pick. Find them at wal mart!
My rib eyes are always tender, never had a tough.one
Yes, but this tenderises steaks more by breaking up the muscle fibers and also allowing fat and butter to penetrate better. Also resting with butter on top and wrapping it with foil paper right after it's out of the pan.
That’s 100% correct👍
Where do you shop? Most rib-eyes I get could def use tenderizing!!
@@johnrpomeroy I shop at Ralph's, Vons, or Albertsons, never ever had a tough one, never even heard of one
Bro it's a Ribeye....
And?
Most definitely is!
Damn right!
Wait!!! Isn’t that a Afro pick?
I wouldn’t recommend having that steak rare after poking the pathogens from the outside of the meat to the inside.
We don’t eat rare steaks💥
Every single steak you buy has been through a jaccard tenderizer machine...%99. Only a VERY small butcher, like someone just getting g started, may not jaccard everything they sell. Point is, you can eat it as rare as you'd eat any steak you buy. The only way to get meat that hasn't been jaccarded is to buy whole primal cuts that are in cryovac
@@allquedup7393 isn't it dangerous to eat blood or bloody meat? I just can't do it!!!
@@alkalk8938 not true at all. Most grocery stores are not tenderizing their steaks. Just don't shop at Costco
@sharonboston9087 It is not blood! All the blood is gone after they slaughter the cow. It is called Myoglobin, and the iron in myoglobin turns red when exposed to oxygen.
DONT TENDERIZE A RIBEYE!!
Always tenderize a ribeye or ANYTHING else you want to tenderize.! We wouldn’t have 6 Steak World Champion qualifying years or the awards without it. Also, it’s our preference to tenderize! We like them “melt in your mouth” tender. 🔥
@@allquedup7393😂👏🏾well said
IT SEEMS LIKE A GREAT WAY TO LOSE THE JUICES THAT ARE COOKING INSIDE of a steak😢 which is clearly already tender.🫤 THIS VIDEO IS THE WORST
That’s why EVERYONE has an opinion! We appreciate the feedback, but after hundreds of steaks cooked, this is our way and it works! Happy cooking🔥
@@allquedup7393 OKAY you've convinced me to try it with your positive attitude toward my half-ass negative comment. Sorry about that. San Diego State day for me so I'll try it I'm actually looking forward to it 😉