Gordon certainly earned himself another wrinkle with this one...I put my best guess at the recipe in the description if anyone wants to give it a shot. This was my last video of 2022 so thank you all for watching and supporting me, I wouldn't be here without your continued viewership my friends and I'm truly blessed to have such a friendly and awesome cooking community at my back.
Absolutely love your videos. You're funny too. How come your brother came to the UK and ended up in Newcastle of all places ? I can barely understand the geordie accent
@@thatdudecancook I made it as well, and it was nuts. My wife went crazy for it, and friends said the photos looked "Michelin star quality." Loved it, dude!
I've recreated it too... it's really good. Cheap cuts work well too, if you use a fattier cut, reverse sear, start low-ish (not 200-250... 275-325 is better, you want the fat to render down a little, but you don't want crumbly meat, reverse sear to help hold it all together)
I love your content so much, my dude. You’ve truly found a unique approach that’s so much more entertaining and engaging than 99% of the chef channel stuff on TH-cam. Please keep it up, Sonny! And might I suggest one of those police battering rams gets to meet your poor fridge?
So I’m just an old country boy from southern WV but I made this sandwich this morning and OMG it is by far the best steak sandwich I’ve ever had. Now I live in WV so maybe I need to get out more. 🤣
I've made this sandwich a couple of times. I absolutely love it. It's a little different than you "traditional" steak sandwich, but I love the fresh flavors paired with the beef. Excellent!
Salt. In. Beautiful. Right. Freshly cracked black Pepper. In. Beautiful. Lol...funny stuff man, all the while dropping simple yet creative tips and tricks like slicing the sugar tomatoes. Great stuff Sonny. Happy New Year to you and yours.
I think the way Gordon sliced the bread actually gives a better filling to bread ratio, but I always think sandwiches have too much bread so I guess that's just me lol.
Dude............ show me the best steak sandwich , lovin the channel you absolute nutter - happy new year bro really happy the channel is doing so well
One thing I'll say though is for something as lean as a tenderloin, medium rare might be a bit overcooked and dry. For a tenderloin, and for a filet mignon, rare would probably be the best, but medium-rare for ribeye, New York strip, or flat iron.
I've done this recipe a couple of times, you don't need to use Olive Oil, you can use a more neutral oil like vegetable oil. Also instead of Sherry Vinegar, Rice Wine Vinegar works just as well. Basil, the dried variety works just as well. For the beef I've tried it with different cuts and as a twist on a Patty Melt, works wonderfully well.
@@thatdudecancook I feel like these types of videos are more targeted toward home cooks, and are easy and fast to make, Gordon definitely isn't going to consider truffle as an ingredient, he always keeps it very tame when it comes to ingredients
One improvement would be to spread the mustard mayo on the top part of the bread instead of the bottom! The lettuce probably would be better on top too!
Yours probably hit a little different because the meat to bread ratio is a bit altered compared to the original. I've made this quite a few times and the consensus is, that it's good, but the filet gets a bit lost in the intense relish. A stronger flavoured rib-eye might be better suited.
Substitute flap meat for the tenderloin. Add arugula, fresh mozzarella and balsamic with a slice of in season garden fresh tomato. Best part of Gordon's recipe is the relish, everything else is just along for the ride.
Dying laughing 🤣 Gordon says... Gordon is not the best, he's an idiot asshole. His fame is being a bully . Not everyone has the same taste buds, art of food is about the beholder. Your recipes are better than his. Trust me
The first thing that got me passionate about cooking was some tv clip of Jamie Oliver making a steak sandwich, and I stand by it to this day: steak, romaine lettuce, olive oil, fresh baguette. Sometimes less is more! Love this Ramsay challenge, cheers!
Was that tomato hack from America's Test Kitchen or Vivian Howard? Either way that sammich looks great and I'm really glad you're enjoying your time here in Texas.
Hey Sonny how many hours do you get out of a single canister of butane? I’m interested in the portable cooking stove but I need to know how efficient it is on the fuel it uses?
Looks really really good. That relish sounds delicious. I absolutely have to have some sort of horseradish on my steak sandwiches so I would probably substitute the mustard in the Mayo/mustard sauce with a little horseradish.
Hey Sonny, why don't you use your stovetop anymore? I assume it's for camera angles/cinematic purposes but wondering if those individual burners have some kind of advantage.
I've been trying to Google the difference but I'm still not clear. Sonny, I have Sherry cooking wine but not Sherry vinegar. Can I sub that and just add a touch of white vinegar or Chinese black vinegar to the wine? The tomatoes are definitely something I'm craving!!! Happy New Year!
I think the reason for Gordon cutting the bread in slices is to get the right bread to meat ratio , i tried both your's and Gordon's and his was more meat and relish taste the bread was just there to complement.
I think using tenderloin for a steak sandwich is an interesting idea! Ive had steak sandwiches made from N.Y. strip and ribeye before and they were botj tadty but difficult to eat. There was in those cases a certain amount of ripping the steak apart with the teeth involved. Using a tendetloin would definitely solve that problem.
Gordon certainly earned himself another wrinkle with this one...I put my best guess at the recipe in the description if anyone wants to give it a shot. This was my last video of 2022 so thank you all for watching and supporting me, I wouldn't be here without your continued viewership my friends and I'm truly blessed to have such a friendly and awesome cooking community at my back.
Have a good New Year
Your way better then that posh twat
Don’t mean to criticize but can’t we call it a purple onion? It ain’t red. Just sayin
Absolutely love your videos. You're funny too. How come your brother came to the UK and ended up in Newcastle of all places ? I can barely understand the geordie accent
all i know is that dude can cook. phwewieeeeeeee
Hey Sonny, I made the garlic shallot chicken tenders the other night and I just wanna say HOLY S*** that was good! Props as always my friend.
Glad you enjoyed!
@@thatdudecancook I made it as well, and it was nuts. My wife went crazy for it, and friends said the photos looked "Michelin star quality." Loved it, dude!
But did you punch the fridge? It's not the same if you didn't
@@MrVovansimwell the fridge is our side so does that mean our fridge needs to be outside also? Wouldn’t be the same
Loving your videos man! Been cooking them for my family and there blown away by the flavour
Those Gordon impressions made my day😂. Now I wanna make this sammich
Sandwich
Yea that was funny haha 😂
honestly you deserve a lot more attention my man, my mouth just waters everytime i watch your videos.
🤣
You have quickly become one of my fav cooking channels. Bravo 👏🏽👏🏽👏🏽
I've recreated it too... it's really good.
Cheap cuts work well too, if you use a fattier cut, reverse sear, start low-ish (not 200-250... 275-325 is better, you want the fat to render down a little, but you don't want crumbly meat, reverse sear to help hold it all together)
Happy New Year! Keep them video’s coming!
you have his hand slaps down to a pat 😂 you should definitely do a Sonny-fied version of this!
would love more recipe reviews like this! Its nice to see other peoples opinions on the pro's recipes.
I love your content so much, my dude. You’ve truly found a unique approach that’s so much more entertaining and engaging than 99% of the chef channel stuff on TH-cam.
Please keep it up, Sonny! And might I suggest one of those police battering rams gets to meet your poor fridge?
So I’m just an old country boy from southern WV but I made this sandwich this morning and OMG it is by far the best steak sandwich I’ve ever had. Now I live in WV so maybe I need to get out more. 🤣
Can you do his grilled cheese next? For science
1:38 that Gordan impression was great lmfao. And 5:28 loool!
I've made this sandwich a couple of times. I absolutely love it. It's a little different than you "traditional" steak sandwich, but I love the fresh flavors paired with the beef. Excellent!
The force is telling me that making the relish a day or two prior to the rest of the sandwich would elevate it to at least 8.3.
Salt. In. Beautiful. Right. Freshly cracked black Pepper. In. Beautiful. Lol...funny stuff man, all the while dropping simple yet creative tips and tricks like slicing the sugar tomatoes. Great stuff Sonny. Happy New Year to you and yours.
I think the way Gordon sliced the bread actually gives a better filling to bread ratio, but I always think sandwiches have too much bread so I guess that's just me lol.
Nope. Me too. I even buy or make smaller hamburger buns and flatten them to match the patties.
Calling the edge of the ROUND pan a corner is driving this math teacher crazy 🤪 😆
Dude... You definitely can cook! Found your channel and now Im hooked!
Oh my fucken God dude I freaken adore ur videos!! A splash of hilarity and a dash of entertainment plus the food u make!! Man I love ur videos!!
Dude............ show me the best steak sandwich , lovin the channel you absolute nutter - happy new year bro really happy the channel is doing so well
7:18 Holy shit Sonny, you're fucking hilarious and I love it!
One thing I'll say though is for something as lean as a tenderloin, medium rare might be a bit overcooked and dry. For a tenderloin, and for a filet mignon, rare would probably be the best, but medium-rare for ribeye, New York strip, or flat iron.
My favorite gordon ramsey recipe is the one where he uses beef and seasons it with salt and pepper before cooking it with olive oil.
I've done this recipe a couple of times, you don't need to use Olive Oil, you can use a more neutral oil like vegetable oil. Also instead of Sherry Vinegar, Rice Wine Vinegar works just as well. Basil, the dried variety works just as well. For the beef I've tried it with different cuts and as a twist on a Patty Melt, works wonderfully well.
I have to challenge you on that man - there is no way dried basil ever works as well as fresh.
Love the long form videos 🫡
OK you are really fun to watch and I love your channel, thank you for sharing.... Love it
Hahahaha 😂😂😅 5:28 " Silky and smooth, yes right"👍🏻 Brilliant copy of Him. Lmfao
What would you consider to be the best steak sandwich you have had???
Truffle and arugula with some amazing cheese and homemade mayo.
@@thatdudecancook that does sound good.
@@thatdudecancook I feel like these types of videos are more targeted toward home cooks, and are easy and fast to make, Gordon definitely isn't going to consider truffle as an ingredient, he always keeps it very tame when it comes to ingredients
It ain't a steak sandwich without horsey sauce.
@@thatdudecancook would love to see a follow up video with you making your take on the best steak sandwich!
I see you are using Dukes mayonnaise. A man of culture I see.
The wrap up... Helmet on sequence had me in tears. 💀💀💀
Hilarious edit my friend. 🤘
What is the make of that single portable stove you have been using? Also. Happy New Year! Thanks for the great content.
Here in France it's actually illegal to use anything but olive oil.
Happy New Year, Sonny!! Cheers!! 🥂
Thanks for linking your cooking unit!
This channel is absolutely amazing
Love it ! Gordon is a legend ….but I’m sure he loves a bit of banter ! Great job 👌🏼…….Horesradish …..😋
Every video a fantastic show. I love you sonny!!!
A comedian Sheff, I like that.
You broke my heart when you left Colorado, but I will always love you.
That tomato trick is probably the coolest thing I’ve ever seen.
Love your videos! Happy & Healthy New Year to you and Marcus!
Gordon Ramsay has forgotten more about cooking, then you know about it
This actually works, ive done it many many times... and it makes a good prime cut steak epic!
One improvement would be to spread the mustard mayo on the top part of the bread instead of the bottom! The lettuce probably would be better on top too!
Happy New Year's man
"WHERE ARE THE CARROTS, BIG BOY?!? THE CAAAAAARRRROOOOOTS!"
That still pops up on my feed
i really love the fact that you let marqus give us his opinion
Yea I made this from the left overs of the Christmas prime rib and it was great the relish really works well
Sonny can you please address the elephant on the room? Why does everyone call purple onions red?
Yours probably hit a little different because the meat to bread ratio is a bit altered compared to the original. I've made this quite a few times and the consensus is, that it's good, but the filet gets a bit lost in the intense relish. A stronger flavoured rib-eye might be better suited.
Substitute flap meat for the tenderloin. Add arugula, fresh mozzarella and balsamic with a slice of in season garden fresh tomato.
Best part of Gordon's recipe is the relish, everything else is just along for the ride.
6:55 Nice spoon twirl!!!
Happy New Year to you and your family
Sonny just called out Gordon for calling out Sonny! I got to watch the video about the carrots still lol. Can't wait for Gordon's response!
Thanks for the videos! You are doing a good work!
By the time you've got your "quark" lids out & arranged the tomatoes in their proper sizes you could have easily cut them in half by hand.
The hand slapping gestures are perfect haha
It's amazing how much cube your able to use if you have the confidence. it's your choice really.
Dying laughing 🤣 Gordon says...
Gordon is not the best, he's an idiot asshole. His fame is being a bully . Not everyone has the same taste buds, art of food is about the beholder. Your recipes are better than his. Trust me
Olive oil has a low smoke point. It is better to use clarified butter
Marcus is eating well. Another bonus of the job.
the fridge scene always gets me 😂😂
Clever idea for cutting those tomatoes. Thanks for that!
Love the tomato slicing trick... Gordon might be impressed too!
5:04 Can we talk about Gordons necklace!? 🤣🤣🤣
The first thing that got me passionate about cooking was some tv clip of Jamie Oliver making a steak sandwich, and I stand by it to this day: steak, romaine lettuce, olive oil, fresh baguette. Sometimes less is more!
Love this Ramsay challenge, cheers!
I bet Uncle Roger would have some choice words for that!
@@anacalon ha! Yeah probably…
Oh man the mimicking of the man is spot on!! I love it!
The prime rib sandwhich was the best. I made that the day after Christmas. Maybe the best sandwhich I ever had.
Hey there!! Great video as always :) I wonder how is the best steak sandwich you ever had, would you make the receipt??
Was that tomato hack from America's Test Kitchen or Vivian Howard?
Either way that sammich looks great and I'm really glad you're enjoying your time here in Texas.
Hey Sonny how many hours do you get out of a single canister of butane? I’m interested in the portable cooking stove but I need to know how efficient it is on the fuel it uses?
The seperatly recorded fridge scenes seem out of place, they have to be in the same setting as the rest of the video.
Damn Gordon not liking your carrots sure has triggered you.
I would have added shaved parm. It looks really good though, trying the relish next time for sure
LOVE the Gordon impression!
Looks really really good. That relish sounds delicious.
I absolutely have to have some sort of horseradish on my steak sandwiches so I would probably substitute the mustard in the Mayo/mustard sauce with a little horseradish.
Ohhhhhh or leave the recipe as is and just add some horseradish cheddar.
Hey Sonny, why don't you use your stovetop anymore? I assume it's for camera angles/cinematic purposes but wondering if those individual burners have some kind of advantage.
Maybe reusing that roasted garlic from the pan would have helped make it even better? Just thinking out loud
I would say get a football helmet next fridge head slam. Keep that noggin safe
yo that tomato cutting trick is actually awesome
9:16 ❤❤❤❤❤😂😂😂😂
Now you have to teach us how to make YOU’RE favorite steak sandwich!
Clearly it's cuz you didn't use a HexClad.
Now you have to make what you think is the best steak sandwich, unless I missed the video while binging your content the past few days.
You should do the entire video with that Gordon voice man, you ROCK!
Omg I'm so hungry now!! Thanks. You are an amazing cook and must make your wife soooooo happy to be able to cook like you do
Hello Mary, Happy Newyear Can I ask you a question?
@@dannykr1223 yes doesn't mean you'll get the answer you may be looking for but you can always ask. I'm very honest upfront and blunt
Love this, going to try
Lets Go Gordon!
I've been trying to Google the difference but I'm still not clear. Sonny, I have Sherry cooking wine but not Sherry vinegar. Can I sub that and just add a touch of white vinegar or Chinese black vinegar to the wine? The tomatoes are definitely something I'm craving!!! Happy New Year!
9:04
"We are ready to eat my friends."
Cannibal confirmed.
One day that fridge will have its revenge
The best steak sandwich is the Argentinian lomito
his relation with the camera man make him my fav
The hand slapping 😂😂😂
who makes circular carrots lol i loved that
Impossible to make a 10 steak sandwich with tenderloin. You know it, we know it. How come Angry McSweary don’t know it?
He knows it but he's a tv chef with little integrity so he screams at people, insults thems, and lies for the camera.
@@maraudentium2607all that made him a multi multi millionaire lol
I love that you are honest and say it isn't "the" best steak sandwich, that being said this does look really good though. 🤤
I think the reason for Gordon cutting the bread in slices is to get the right
bread to meat ratio , i tried both your's and Gordon's and his was more meat and relish taste the bread was just there to complement.
I think using tenderloin for a steak sandwich is an interesting idea! Ive had steak sandwiches made from N.Y. strip and ribeye before and they were botj tadty but difficult to eat. There was in those cases a certain amount of ripping the steak apart with the teeth involved. Using a tendetloin would definitely solve that problem.
the only thing I'd swap out is the mayo for horseradish and I'd like to deli slice that roast so it's super thin.