Are you kidding me?!! Every other video makes me sit through 1/5 of an hour and you just say 'Do this. There you go. Enjoy.' Brilliant! Thank you. I'll be cutting into dinner in less time than it would have taken to slog through those other videos.
For reals, in other videos people be talking about how they learned to cook it and explain unnecessary things, this one just wemt straight to the point
Question: won't it cool off ro much if you let ut rest for 10 minutes? I mean.. you don't wanna serve a cold stake. But also can't reheat it. So.. how??
how much seasonin we talkin? just stick to salt and pepper and it's hard to over season. if it feels too salty, cut into small cubes and add to another dish like rice or cut it thin and add to a sandwich. Both of those applications need heavily seasoned meat so you'll be all good
Oil it should be one with high smoke point like vegetable or avocado try to avoid olive oil if you are using a iron cast pan, herb thyme or rosemary work very well in any steak, and just like the guy above me said, butter (unsalted), and garlic (slighty crush)
@@astleymac1 The cut used in this video is what some suppliers refer to as a "top sirloin filet," which is a top sirloin steak that has been trimmed of fat/sinew and portioned to resemble a filet mignon. The difference can be seen in the steak's smooth, almost rubber-like surface at 0:02, which would be a textural abnormality in a tenderloin cut.
Are you kidding me?!! Every other video makes me sit through 1/5 of an hour and you just say 'Do this. There you go. Enjoy.' Brilliant! Thank you. I'll be cutting into dinner in less time than it would have taken to slog through those other videos.
Lol facts
I was thinking same thing
For reals, in other videos people be talking about how they learned to cook it and explain unnecessary things, this one just wemt straight to the point
1/5 of an hour is a complicated way of saying 12 mins lol
Overcooked and dry
Thank you for no filler, just straight to the point
I’m going to fill her straight with my point
I like how you got straight to the point, I appreciate it
Thank you for not adding all the unnecessary dialog, this is perfect 🤩
⭐️⭐️⭐️⭐️⭐️
This video was amazing. 45 seconds and got everything I needed. You've gained a subscriber!
Make that two! 🖤🖤🖤
its wrong though, wayto hot, unless you like medium well done.
I love this short straight to the point video. Thanks so much 😍😍😍😍
Great video. Short, to the point. This is how every video should be
Thank you for making this quick and easy. Hate long pointless videos. You’re the mvp and I love you now.
Love this cut on the grill. So easy and so forgiving to the novice cook. Tender as all can get too.
I had one of those earlier today, and it was really good.
I prefer mine rare. Great video- straight to the point.
Yes! I'm a beginner with cooking steak! Thank you for getting straight to the point.
Best cooking video out there!
You the best, straight to the point no Bs
Just made my first pan cooked steak thanks to you. And it was satisfying 😁
Wow. I hope it’s this easy when I try 😅
Thanks for showing me how to cook a steak without burning it.👏👏
Thank you! Gonna cook a sirloin steak for my dogs birthday today. With no seasoning of course.
Wow beautiful and efficient
10/10
I once saw this guy do a three minute egg in 46 seconds. Wasn’t even his personal best.
Oh what a fast solution. Short and to the pount.
What kind of herbs do you recommend me?
I can't believe that you took it up on a 5 gallon bucket lid 😂
😎
You should add herbs later on with butter for basting.
Yeah they kinda nuked the garlic and herbs before cooking the meat
Temperature???
Update: found it in the description
Question: won't it cool off ro much if you let ut rest for 10 minutes?
I mean.. you don't wanna serve a cold stake.
But also can't reheat it.
So.. how??
Nice vid, but wheres the natural fat of top sirloin??
This is cap off bruh
@@leflopjames5628 you are cap
steak lovers don't hate me...but I'm looking for how to cook top sirloin medium well done but still tender.
Cook until black, let it rest for 3 min in the garbage can. enjoy!
@@keeanmorishita8457😂
Dry asl
I was thinking the same thing💀
She let that small steak sit too long
I’d recommend ghee instead of oil 😊
i over seasoned mine but i ate it anyway
Its kinda alright better than underseasoned anyway
Its kinda alright better than underseasoned anyway
how much seasonin we talkin? just stick to salt and pepper and it's hard to over season. if it feels too salty, cut into small cubes and add to another dish like rice or cut it thin and add to a sandwich. Both of those applications need heavily seasoned meat so you'll be all good
Should of included the marinade & oil or butter used for cooking
Time and temperature depends on thickness of steak...AND how well you want it cooked...right?
Straight sawed 🪚 those steaks
Fuck yeah nice video, thought I’d be on here for 20 minutes how most people make TH-cam videos
I understand resting helps it cook more but if you left it for ten minutes, it just goes cold. Surely it can “rest” whilst I eat it.
The tinfoil they put on top of it probably keeps in the heat
6
I miss this era of youtube no bullshit and fake enthusiasm jus steps
amazing contents
wanna be friend?
Anyone know what "herbs" they speak of ??
Seems like rosemary and garlic, but a bit of thyme would be cool as well
@@merce5434 You can use whatever floats your boat.
@@konradvonmarburg7733 so, water then?
@@allentanner9290 lol
fish paste and sewage
Would have preferred audio. No different than looking a article
IT WOULD BE NICE TO KNOW WHICH SPECIFIC HERB & OIL
Oil it should be one with high smoke point like vegetable or avocado try to avoid olive oil if you are using a iron cast pan, herb thyme or rosemary work very well in any steak, and just like the guy above me said, butter (unsalted), and garlic (slighty crush)
It's funny how all these recipes are for one steak. Are they just catering to bachelors are what?
Thats filet mignon
@el guzman yes it is
@@astleymac1 The cut used in this video is what some suppliers refer to as a "top sirloin filet," which is a top sirloin steak that has been trimmed of fat/sinew and portioned to resemble a filet mignon. The difference can be seen in the steak's smooth, almost rubber-like surface at 0:02, which would be a textural abnormality in a tenderloin cut.
@@peveral4246 oh thanks for explaining that to me
135? are you kidding? thats WAY too hot. 122f is medium. jesus christ, it will be tough as old bots