What really got me hooked on this channel is the 2 vital things I enjoy most in life; 1. The Father-Son relationships and 2. The love for cooking and learning new recipes and techniques. Thank you so much and keep it coming please?💙💙
I really enjoy your online presence Mr. Lee. If I were to express the vibe I get from you in the most wholesome way I could it would be that, “You can really tell your first job is not that of a chef. It is that of a father, and it really shines through in how you educate us viewers.” It’s almost as if you are not just a father to your sons, but to us viewers in terms of cooking; This seems to happen naturally which in my humble opinions shows how much of a master of cooking you are. Mad love to you and your work. As always, thank you for sharing your content with us!
This is the 2nd Iron Chef Dad’s video I have witness. Wow. What a master yet keeps it simple. He is very concise and to the point. Each time I watch the Chef, I get a “golden sentence” in cooking as I learn one detail that makes a huge difference in the results. Thanks Iron Chef Dad
These videos make me feel so much better when I’m not feeling my best. I’ve not been able to get out of bed today and have felt so stressed by so many things I have to do soon. Watching you guys cook and banter together is so relaxing and fun; I wish I could have the same experience with my father, we used to cook together all the time when I was a young child and he taught me so much. 💕xoxo
If you like cooking videos, I highly recommend outdoor chef life. He catches/forages his ingredients and turns it into some the best high quality cuisines!
Hope you are feeling a little better friend :) Sometimes i struggle to get out of bed to , or get caught up on my phone. Something that works for me , is cooking ! Find a fun recipe , and go and cook or bake it . I hope it helps you too. Take care !
@carmenryan8608 I feel you hun, it feels like your dragging around an anchor, can't muster the energy and motivation, take a little break, have a shower, eat something, do a hobby etc...than see how you feel afterwards. Hope this helped and I also hope you are feeling and doing well 😅
i really love how cool your dad is. I cant watch this man cook for days! I also love the relationship the two of you have. Dad seems like a really cool guy. the fact that you two do this together is really impressive. I love this channel and the food always comes out dope!
Honestly, amazing cooking aside, the fun vibes is what I come back for. He’s young and his dad has a good time doing videos with him, but as he grows older he’ll realize how lucky he was to have such good quality time and repartee with his father. You guys are awesome and wholesome. Great steak and recipe!
Your dad is absolutely hilarious without trying and it's hilarious how you troll him 🤣 I was laughing so much at the 2:65 time when he was confused. What a legend!
Love how you and your dad jam and have fun on the videos. Since I didn’t really have mine around, I can’t wait to do stuff like this with my boys. Cheers you guys. 🙏🏽
I really love the father son relationship here, that is the main reason I subscribed to this channel. This is something that the world is missing now in days. Bless you pops for being in your sons life, and bless you son for allowing him to be in your life.
Mr. Lee is an absolute legend, Bent-Lee brothers greatest contribution to TH-cam has been allowing this man to drop gems of knowledge both life and culinary!
I love how everything is so natural to him, and his son asking specific amounts/times etc just distracts him and he has to think of it on the spot... This man does everything by feeling and experience and its fcking awesome! a true chef with amazing energy!
I just want to say that I just made this today for Father’s Day. I used a couple 1 and quarter pound ribeyes and pulled them a couple minutes early to keep them rare and my god were they amazing! My dad was stunned at the flavor! So thanks again and happy Father’s Day mr. Lee!
I've watched so many chefs cook steak on youtube or TV, but non have been this poetic about it. Iron Chef Dad made me think about something familiar in a way I never have. Yin and Yang of flavor is very interesting. I honestly wish these videos were like 40 minutes.
I certainly wouldn't object to that, but I think a good takeaway is that with enough knowledge and the proper ingredients, it doesn't have to take a long amount of time to make something incredible. But the knowledge part is something that can take years to acquire... or it used to, before people like Susur started making these kinds of videos. Virtually nothing he does is complicated; most of the time, what he does is actually quite simple. It's the lack of knowing exactly what to do part that makes cooking more complicated than it actually needs to be most of the time.
This show is PURE GOLD I thought I had the coolest dad on the block(I did and still do). But your old man gives mine a run for his money hahaha he seems like a gem. Y’all are amazing and I’ll be watching every episode from now till forever. Keep doin what y’all do
Man I can’t imagine how happy it must make your dad to see how big his sons are. I know it must be an odd proud feeling to have your boys out grow you.
"use the steak like a table" absolutely damn brilliant!!! Thank you! You and your dad are adorable! I think Chef Lee would make a great culinary teacher. I'd love to see a tutorial or a cook-along type video. Please keep making these videos, because they are flipping awesome.
I enjoy these videos so much because, as kids, we are always trying our best to get a FUNNY on our parents. Just think of the memories you will have for years to come ❤
The whole white peppercorns is a must try, love the technique focus here, "its not burned butter its browned", pile the aromatics on top as to not burn and let oil penetrate, control heat level- first high then medium, 10 minute rest cooks through to perfect pink (wish there was a time per side but that's all in experience and feel). And of course the love from a father to son to make the best product possible for Jets youtube success is heart melting. Love this type of video more than anything else ever, right up my ally. And of course, I miss my dad so much... Love
I love watching this guy cook. I’m going to try this method soon. Wish I knew how the secret sauce was made but I’ll let him keep that one for himself.
would love to see your Dad cook meals he had in his Youth how they were cooked, followed up by his iron chef version (technique changes or add-ins to amplify the dish if any)
I worked as a chef for years, and I love watching this guy. There's always something to learn, and his ease in the kitchen is kind of like watching Fred Astaire making his smoothest moves.
enjoyed the video! I have some questions: 1. wouldn't having a thick layer of butter on the steak as it hits the pan inhibit the maillard reaction and the crust developing on the steak? 2. most people seem to add their aromatics towards the end of the cooking but you added it in the beginning. is it just preference or is there a benefit in adding it towards the end?
Only ever had 3 steaks before, after watching your video today I will turn that into 4, that looks so good. Thank you both for all the time & effort you put into teaching us all & entertaining us.
I easily get stuck making the same food over and over. Would love to see you make a video showing basic skills in the kitchen that helps break from that habit. Love the content, big supporter🤜🏾🤛🏾
good observation when he says, “you’d think it’s burnt but no the butter is just browning” it really does depend on heat management, which he has down.
Yo Papa Iron Chef, can you make a tofu dish(wife is vegetarian) where you made a dressing you put on top of the tofu with I believe hot oil. You made it once but haven t been able to find that video.
I like the fact that u clarified that the butter is not burned, coz a lot of other chefs said in their tutorials asking u not to put the butter too early as it might burn
Love the video but having coarse pepper likes that doesn’t allow the steak to have direct contact with the pan that’s why there’s some gray places on the sear also putting butter on it at the start on high heat in a pan is an interesting choice usually you’d only wanna do that in an oven for like a prime rib roast.
1. You’re right, a coarser pepper would be more ideal during the finish. The reason for coarseness is the pop/explosion of pepper flavor, the searing process destroys this and doesn’t allow as flush of contact with the pan. 2. Non-clarified butter in which milk solids have not been separated from the butter fat will burn at high temps within seconds. Butter is used for basting, not searing. The added moisture that amount of butter applied added with the moisture/juices from the steak ruined his sear, that’s another reason for the unappetizing color. 3. Not all great chefs make great cooks. This man really knows his sauces, and is respected in that regard.
I absolutely love and enjoy watching your videos and trying 2 remake what you cook... Thank you for posting these videos I thoroughly enjoy watching them!
ive never tried caking the butter on the steak before searing, will have to try that out! also would love to see your perfect smoked chicken or brisket
Terrible advice. Non-clarified butter has milk solids, these burn at high temps quickly. This is why you never see chefs using it during the searing process. That much butter will give you less of a crust as well because of the amount of added moisture. Moisture ruins searing. Butter is ideal to use toward the finish. Don’t take my advice, try the butter residual in the pan using his method vs finishing with butter method. You’ll understand why for yourself.
I'm so in love with the relationship you both have together. I can tell that you both love each other so much, and on top of that you both give us awesome videos! Now I want to try this steak technique because I'm hungry now...
Likely a great chef, but this was overall bad cooking advice. That was a subpar sear. Using non-clarified butter at the searing stage will burn the butter (milk solids almost instantly burn and give off a bitter flavor on high heat) That amount of butter applied provides too much moisture to get a good crust with a sear. Finishing in the oven is perfectly fine, and if you were actually searing correctly would be the ideal method of an even cook but isn’t required for mouthwatering steak. What’s funny, even as poorly as I believe this was cooked, it was likely still very tasty.
When they say grass fed, grain finished, the cattle is pasture raised until a few months before slaughter where it is penned and fed grain to fatten up. All beef except full pasture raised beef is done that way.
Man this channel is just amazing, i could binge watch all of your guys videos. your dad is just awesome and you a chill guy as well. please keep doing what you guys are doing!
I love beef! It's my favorite meat of them all. Sadly i always had mediocre success at cooking it. Until i saw this video. The key was the cast iron pan. I have all types of expensive pans with all types of coatings and every single time i mess up, no matter how badly i try. Decided to try the cast iron pan that my grandma has. It absolutely transformed the cooking experience for me. It's thick and it's heavy AF, but gets the job done almost on it's own. This man is a legend.
You could embarrass yourself all day and I'd still love you. You are a blessed man. Thank you for this particular recipe. I've been waiting for you to cook steak like this.
I think people use the oven because the heat distribution is more uniform. The crust is thinner and more of the steak on the inside is medium rare and not well done. Also you can see grey banding on his steak in addition to a very slightly more pronounced gradient. That is because of the fast temperature loss on the top side of the steak that goes from searing hot to no heat application at all. Overall not terrible you probably can't even taste it, but definitely can't call this "perfect" with grey banding and a slight gradient. I think the other problem is he doesn't have a good sear by any stretch. Some of the best steakhouses in the world would probably just throw this out. He talks about mallard reaction, but because he only flips the steak once, and the result is only about half of the surface of the steak is seared really well. More flipping and turning results in a perfect crust end to end, not just on small sections i.e. here the outer rim. But overall, id say 7/10 mainly because failed mallard. Id definitely eat it. Good aromatics, good medium rare. Not sure how long the brine was for, or how long the steak was rested for, assuming those are spot on because it's the iron chef. Also, grass fed isn't really healthier for you, there is no evidence to support that. In fact, fatty steaks are pretty poor on cardiovascular health overall. There really isn't much human data to support that grass fed vs none grass fed is any less bad on cardiovascular outcomes. But no one is stopping someone from having hope.
I love that complex, chef-related terms like "Maillard" flow so easily off his tongue, but "notification bell" gets him every time.
The dudes a Chef! He grew up saying "Maillard" before he could say A for 'apple' or something 😝
Maillard'reaction is maybe the 2nd thing you learn when cooking..
"Get out of Maillard!"
It was actually really helpful because I was trying to explain to my wife how thats my favorite part of food but I didnt know what it was called
“If you like Cardboard you like Well done steak”. Lmaooo 😂😂😂😂
Would love for your dad to cook something from his childhood!
i second that!
What's the secret sauce!!!!??!!! TRIPLE S ?!?!
@@BALLSOHARDU Sweet and Sour sauce? I guess lol idk
i bet its pepper, honey, butter and lemon grass
YES!!!
What really got me hooked on this channel is the 2 vital things I enjoy most in life;
1. The Father-Son relationships and
2. The love for cooking and learning new recipes and techniques. Thank you so much and keep it coming please?💙💙
I really enjoy your online presence Mr. Lee. If I were to express the vibe I get from you in the most wholesome way I could it would be that, “You can really tell your first job is not that of a chef. It is that of a father, and it really shines through in how you educate us viewers.” It’s almost as if you are not just a father to your sons, but to us viewers in terms of cooking; This seems to happen naturally which in my humble opinions shows how much of a master of cooking you are. Mad love to you and your work. As always, thank you for sharing your content with us!
What's the secret sauce!!!!??!!! TRIPLE S ?!?!
th-cam.com/video/A_bAPMfVTD4/w-d-xo.html
@@BALLSOHARDU I'm guessing Sesame Seed Oil, Soy Sauce, and Sugar. I could be wrong though XD
@@qweqwe1324 He meant Susur's Secret sauce. His fathers name. That sauce has way more than 3 ingredients
@@qweqwe1324 u can see there are some floating chopped up solids in there so def more than that
Fuck, I get emotional every time I watch your channel because your relationship with your dad is something I've always wanted, but will never have.
You can have it! When you’re a dad!
@@YoursTruly78887not the same thing. But yes, it helps.
man, I really love the bond you guys have. Your dad is amazing.
This is the 2nd Iron Chef Dad’s video I have witness. Wow. What a master yet keeps it simple. He is very concise and to the point. Each time I watch the Chef, I get a “golden sentence” in cooking as I learn one detail that makes a huge difference in the results. Thanks Iron Chef Dad
You guys seem to always be having a good laugh together and its so wholesome to see and be apart of. Great videos mate!
Their relationship as Father and Son is priceless.
“You’re not gonna ask me something funny and stupid?”
These videos make me feel so much better when I’m not feeling my best. I’ve not been able to get out of bed today and have felt so stressed by so many things I have to do soon. Watching you guys cook and banter together is so relaxing and fun; I wish I could have the same experience with my father, we used to cook together all the time when I was a young child and he taught me so much. 💕xoxo
If you like cooking videos, I highly recommend outdoor chef life. He catches/forages his ingredients and turns it into some the best high quality cuisines!
What's the secret sauce!!!!??!!! TRIPLE S ?!?!
@Ben Dover it’s not that easy tho tbh, especially as I’ve just been diagnosed with ADHD which is legit a fundamental lack of dopamine and serotonin.
Hope you are feeling a little better friend :)
Sometimes i struggle to get out of bed to , or get caught up on my phone. Something that works for me , is cooking ! Find a fun recipe , and go and cook or bake it . I hope it helps you too.
Take care !
@carmenryan8608 I feel you hun, it feels like your dragging around an anchor, can't muster the energy and motivation, take a little break, have a shower, eat something, do a hobby etc...than see how you feel afterwards. Hope this helped and I also hope you are feeling and doing well 😅
i really love how cool your dad is. I cant watch this man cook for days! I also love the relationship the two of you have. Dad seems like a really cool guy. the fact that you two do this together is really impressive. I love this channel and the food always comes out dope!
Honestly, amazing cooking aside, the fun vibes is what I come back for.
He’s young and his dad has a good time doing videos with him, but as he grows older he’ll realize how lucky he was to have such good quality time and repartee with his father.
You guys are awesome and wholesome. Great steak and recipe!
❤ true talking
Your dad is absolutely hilarious without trying and it's hilarious how you troll him 🤣 I was laughing so much at the 2:65 time when he was confused. What a legend!
That steak is mouth watering! Thank you for teaching us your tips and tricks, Susur! ❤️
Please show us how to make the secret sauce. We want to know....
th-cam.com/video/A_bAPMfVTD4/w-d-xo.html
@@kcet1948 Wouldn't be secret if he shared it.
Love how you and your dad jam and have fun on the videos. Since I didn’t really have mine around, I can’t wait to do stuff like this with my boys. Cheers you guys. 🙏🏽
Bruh 5:03 I could not stop laughing and the fact that you still had to point it out because he didn’t notice 💀💀
At 4:63 you mean
I really love the father son relationship here, that is the main reason I subscribed to this channel. This is something that the world is missing now in days. Bless you pops for being in your sons life, and bless you son for allowing him to be in your life.
Watching this respectful chef’s cooking and the interaction with his son can just simply and naturally wash off your daily tiredness
This man is the best !! I’ve learned more from him than a lifetime of cooking ! Keep it coming ! 😊no wonder you turned out so big and healthy kid !
Mr. Lee is an absolute legend, Bent-Lee brothers greatest contribution to TH-cam has been allowing this man to drop gems of knowledge both life and culinary!
th-cam.com/video/A_bAPMfVTD4/w-d-xo.html
This was a knowledge turd, unfortunately.
I love how everything is so natural to him, and his son asking specific amounts/times etc just distracts him and he has to think of it on the spot... This man does everything by feeling and experience and its fcking awesome! a true chef with amazing energy!
Chef seems like such a genuine, down to earth guy 🙌🏽
I just want to say that I just made this today for Father’s Day. I used a couple 1 and quarter pound ribeyes and pulled them a couple minutes early to keep them rare and my god were they amazing! My dad was stunned at the flavor! So thanks again and happy Father’s Day mr. Lee!
The editing. Uncle. The banter. Cooking & knowledge. This video is perfection ❤ 😂
Fatherhood level up. So much mutual love, adoration, and respect. Think I've now watched every post!
He is so fun to watch! Amazing chef.
So glad you showed up on my feed. Seriously wholesome content. My dad loved steak before he died. I miss that father and son time together.
I've watched so many chefs cook steak on youtube or TV, but non have been this poetic about it. Iron Chef Dad made me think about something familiar in a way I never have. Yin and Yang of flavor is very interesting. I honestly wish these videos were like 40 minutes.
I certainly wouldn't object to that, but I think a good takeaway is that with enough knowledge and the proper ingredients, it doesn't have to take a long amount of time to make something incredible. But the knowledge part is something that can take years to acquire... or it used to, before people like Susur started making these kinds of videos. Virtually nothing he does is complicated; most of the time, what he does is actually quite simple. It's the lack of knowing exactly what to do part that makes cooking more complicated than it actually needs to be most of the time.
your dad is so awesome man you too compliment his personality,hope you always have good times and keep it 💯
i love your dad, he has to be protected. these videos will honor his life forever. good job son.
This show is PURE GOLD I thought I had the coolest dad on the block(I did and still do). But your old man gives mine a run for his money hahaha he seems like a gem. Y’all are amazing and I’ll be watching every episode from now till forever. Keep doin what y’all do
I love the relationship they both have. Just a father and his son who have found the same wonderful interest in cooking and food.
5:20 hes playing along so well this guy is crafty and witty
Man I can’t imagine how happy it must make your dad to see how big his sons are. I know it must be an odd proud feeling to have your boys out grow you.
It shouldn't matter
4:11 “ i could fell the meat cooking “
I can relate to that feeling 😂😂 i love ur guys videos
"use the steak like a table" absolutely damn brilliant!!! Thank you! You and your dad are adorable! I think Chef Lee would make a great culinary teacher. I'd love to see a tutorial or a cook-along type video. Please keep making these videos, because they are flipping awesome.
My favorite dude on TH-cam. Such an inspiring guy.
Cherish your pops man. You got a good relationship with him, that’s truly a blessing
Just tried this today. The browning of the butter turned out perfect and flavourful 🤩 Thank you!
This chef (and father) has a really good vibe. I like watching these videos. Keep ‘m coming.
Dad has the best personality... and wonderful sense of humor..
My favorite part is the outro. I love it. It puts a smile on my face. Thank you. Keep up the good work guys. 🤣
This Dad is actually a national treasure.
When Chef Lee makes sauces it's like he's got an angel and a devil on his shoulders and both of them are just awestruck the entire time
Your dad is actually very funny 😂
I enjoy these videos so much because, as kids, we are always trying our best to get a FUNNY on our parents. Just think of the memories you will have for years to come ❤
The whole white peppercorns is a must try, love the technique focus here, "its not burned butter its browned", pile the aromatics on top as to not burn and let oil penetrate, control heat level- first high then medium, 10 minute rest cooks through to perfect pink (wish there was a time per side but that's all in experience and feel). And of course the love from a father to son to make the best product possible for Jets youtube success is heart melting. Love this type of video more than anything else ever, right up my ally. And of course, I miss my dad so much... Love
5:25 "3.06... no....? OH YEAH YEAH! After 2 is 3 right?! Holy shit I need to have a drink"
I felt that and about pissed myself laughing.
Can you show us a not so secret sauce for the steak? 😄
I have been cooking like your dad at work for years. He's a real inspiration.
Wow your dad is a legend, i remember watching him cooking in Iron Chef. Thats why his face is familiar. 💯
you got a great dad. much blessings💯
5:23 😅😅😂 ❤❤❤
I can listen to dad talk all day excellent thank you 🙏🏼
Jet always testing the Master Chef… 2:66 😂
I admire the skill show cased in the video, I enjoy the easy to follow presentation but I was most impressed about this Father and Son Chemistry.
I love watching this guy cook. I’m going to try this method soon. Wish I knew how the secret sauce was made but I’ll let him keep that one for himself.
he takes care of the dinner, and the entertainment. sense of humor is 20/10
More vids like these! Simple and easy to cook!
Great to learn from a fellow Canadian, cooked steak just like this for my family tonight, best steak ever! Thank you so much Chef!
would love to see your Dad cook meals he had in his Youth how they were cooked, followed up by his iron chef version (technique changes or add-ins to amplify the dish if any)
I worked as a chef for years, and I love watching this guy. There's always something to learn, and his ease in the kitchen is kind of like watching Fred Astaire making his smoothest moves.
I wish I could spend a day cooking with him and learning his best kept secrets!
Perfectly cooked...this guy is perfection. Needs his own Food network show
enjoyed the video! I have some questions:
1. wouldn't having a thick layer of butter on the steak as it hits the pan inhibit the maillard reaction and the crust developing on the steak?
2. most people seem to add their aromatics towards the end of the cooking but you added it in the beginning. is it just preference or is there a benefit in adding it towards the end?
In my understanding, oil absorbs the aroma from garlic and herbs, so I always add them in the beginning.
Only ever had 3 steaks before, after watching your video today I will turn that into 4, that looks so good.
Thank you both for all the time & effort you put into teaching us all & entertaining us.
I easily get stuck making the same food over and over. Would love to see you make a video showing basic skills in the kitchen that helps break from that habit.
Love the content, big supporter🤜🏾🤛🏾
good observation when he says, “you’d think it’s burnt but no the butter is just browning” it really does depend on heat management, which he has down.
Yo Papa Iron Chef, can you make a tofu dish(wife is vegetarian) where you made a dressing you put on top of the tofu with I believe hot oil. You made it once but haven t been able to find that video.
Maybe this recipe?m.th-cam.com/video/Jt14V0y0X8k/w-d-xo.html
4:45 “do you guys smell it” hold on turn up the volume i cant smell
would love to see him cook traditional ramen from scratch
Love your channel Chef Lee - will be 1 M subs in record breaking time ! Thx. for sharing your culinary expertise. 😎🇨🇦✌️
You can tell this dad really loves his son God bless him for being a good dad 🙏
I like the fact that u clarified that the butter is not burned, coz a lot of other chefs said in their tutorials asking u not to put the butter too early as it might burn
Love the video but having coarse pepper likes that doesn’t allow the steak to have direct contact with the pan that’s why there’s some gray places on the sear also putting butter on it at the start on high heat in a pan is an interesting choice usually you’d only wanna do that in an oven for like a prime rib roast.
1. You’re right, a coarser pepper would be more ideal during the finish. The reason for coarseness is the pop/explosion of pepper flavor, the searing process destroys this and doesn’t allow as flush of contact with the pan.
2. Non-clarified butter in which milk solids have not been separated from the butter fat will burn at high temps within seconds. Butter is used for basting, not searing. The added moisture that amount of butter applied added with the moisture/juices from the steak ruined his sear, that’s another reason for the unappetizing color.
3. Not all great chefs make great cooks. This man really knows his sauces, and is respected in that regard.
Dad and son is awesome to watch, very cool dynamic love the dad
I absolutely love and enjoy watching your videos and trying 2 remake what you cook... Thank you for posting these videos I thoroughly enjoy watching them!
ive never tried caking the butter on the steak before searing, will have to try that out! also would love to see your perfect smoked chicken or brisket
Terrible advice. Non-clarified butter has milk solids, these burn at high temps quickly. This is why you never see chefs using it during the searing process. That much butter will give you less of a crust as well because of the amount of added moisture. Moisture ruins searing. Butter is ideal to use toward the finish. Don’t take my advice, try the butter residual in the pan using his method vs finishing with butter method. You’ll understand why for yourself.
I'm so in love with the relationship you both have together. I can tell that you both love each other so much, and on top of that you both give us awesome videos! Now I want to try this steak technique because I'm hungry now...
Likely a great chef, but this was overall bad cooking advice. That was a subpar sear. Using non-clarified butter at the searing stage will burn the butter (milk solids almost instantly burn and give off a bitter flavor on high heat) That amount of butter applied provides too much moisture to get a good crust with a sear. Finishing in the oven is perfectly fine, and if you were actually searing correctly would be the ideal method of an even cook but isn’t required for mouthwatering steak. What’s funny, even as poorly as I believe this was cooked, it was likely still very tasty.
Yeah agree….that butter looked burned within the first minute. Was black not brown.
When they say grass fed, grain finished, the cattle is pasture raised until a few months before slaughter where it is penned and fed grain to fatten up. All beef except full pasture raised beef is done that way.
importancy. 00:50
Man this channel is just amazing, i could binge watch all of your guys videos. your dad is just awesome and you a chill guy as well. please keep doing what you guys are doing!
That was cooked to perfection! lol.
He's an inspirational chef Love his cooking
u burnt the butter bro
Meant to for nutty taste
Nah the butter is literally black@@jennifertselentis4755
You dad is funny bro 🤣🤣🤣🤣 “2:66….oh yeaaah” LMAOOO
7:04- congrats on him saying the altro right nvr seen it done b4 cheers man
This channel is seriously the best
I love beef! It's my favorite meat of them all. Sadly i always had mediocre success at cooking it. Until i saw this video. The key was the cast iron pan. I have all types of expensive pans with all types of coatings and every single time i mess up, no matter how badly i try. Decided to try the cast iron pan that my grandma has. It absolutely transformed the cooking experience for me. It's thick and it's heavy AF, but gets the job done almost on it's own. This man is a legend.
You could embarrass yourself all day and I'd still love you. You are a blessed man.
Thank you for this particular recipe. I've been waiting for you to cook steak like this.
How is your son so much taller than you? Dad's cooking? 😊
I love these videos. Its really encouraging to cook fresh more often! 😇💪🏼
I think people use the oven because the heat distribution is more uniform. The crust is thinner and more of the steak on the inside is medium rare and not well done. Also you can see grey banding on his steak in addition to a very slightly more pronounced gradient. That is because of the fast temperature loss on the top side of the steak that goes from searing hot to no heat application at all. Overall not terrible you probably can't even taste it, but definitely can't call this "perfect" with grey banding and a slight gradient.
I think the other problem is he doesn't have a good sear by any stretch. Some of the best steakhouses in the world would probably just throw this out. He talks about mallard reaction, but because he only flips the steak once, and the result is only about half of the surface of the steak is seared really well. More flipping and turning results in a perfect crust end to end, not just on small sections i.e. here the outer rim.
But overall, id say 7/10 mainly because failed mallard. Id definitely eat it. Good aromatics, good medium rare. Not sure how long the brine was for, or how long the steak was rested for, assuming those are spot on because it's the iron chef.
Also, grass fed isn't really healthier for you, there is no evidence to support that. In fact, fatty steaks are pretty poor on cardiovascular health overall. There really isn't much human data to support that grass fed vs none grass fed is any less bad on cardiovascular outcomes. But no one is stopping someone from having hope.
I am hooked 🪝 to this channel I love it you guys are amazing your dad is a legend
5:14 - "2:56, you add ten minutes, 2:66" i'm dead.
That kitchen looks amazing with the dark brown wood and blue green ish tiles, what a perfect color combination!
“After 2 is 3? I need to have a drink” 😂 I feel that.
You both are amazing! That steak looks delicious! 🌸
I just wanted to drop a comment to support the channel..Love it🤟🤟🤟🤟