Every Way to Cook Steak (34 Ways)
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- เผยแพร่เมื่อ 11 พ.ย. 2023
- The steak recipe to end all recipes. Special thanks to Google for sponsoring this video!
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Josh: "No BS cooking methods!"
Also Josh: *sticks ribeye steak into toaster*
Hah! My thoughts exactly! I loved the vid very much but Josh, you can’t claim “no BS methods” and cook a steak in a pressure cooker, no one in their right minds would do this! Now I gotta get a tandoor though!
He did mean BS as in something that only someone with a crap ton of money could afford (like a flamethrower) but yeah idk why he had some weird methods.
And then the $1000 tandoor wins. lol @@ahman4675
This is an American channel, right? With tons (even a majority?) of American viewers.. so why does he ONLY use Celsius like on the sous vide and not at the very least convert it to FAHRENHEIT?
All of our ovens thermometers etc are in FAHRENHEIT.
*Is it really that important to him to look elitist and feel elitist? To deny info to your viewers and make it more time consuming for them?*
There's literally no other reason.
@@jonslg240 He usually gives the conversions in his video, and it's a mega video by his standards, so cut him some slack.
Plus, Celsius is not elitist, it is simply better.
If anything, by definition the elite are the minority, and yes, Fahrenheit is the minority (2 major countries in the entire world uses it), but worse. So there is no conversation about elitism here.
Plus, I doubt you'd try every method, the time it takes to google "C to F calculator" while you're prepping your meat/oven/sous vide machine during the actual cook, is definitely far less than typing a whole rant about a shitty system that should've been abolished years ago.
Hell, even engineering classes in the States teach both imperial and metric. Don't get me started on the measuring system topic.
Steak is LIFE!
This is true
Ayyy I knew I'd find you here!!! about to bag up this tbone and throw in sous vide 😊
Bro, charcoal grill did poorly??? they lost me there. they are clueless. Guga, show the amateurs how it is done. Your crew knows steak much better.
@@lgnfveFr, no offense but josh is clueless
No picanha for the first test though 😢
Here is my only "complaint" about this video, all of you knew the method before you rated it. To truly find the best way to do something, a blind test is key. That way you say "Method 2 is nice, but 12 is best" and then you can complain at "THAT WAS AIR FRYER" or rejoice at "YES, REVERSE SEAR WON" after you rate.
Air fryer is truly the worst tho...if u like it congratz u are a fckin psychopath...is it convenient??sure i used it a lot as a student....and toaster? Or microwave...heck do i even need to explain this?
Exactly. Bias is a part of rating in these kind of tests. Although, it would be difficult to prepare and keep all the steaks at ready to eat temperatures to be rated
@@GrandMrBoss It's not easy but can be done. First, don't speak during the tests, write all results down, and then have someone who wasn't present during any preparation or eating collate and present them. Have the cook absent during the eating. The more blind the testing, the better the results.
@@SheepdogSmokey Yeah, the thing is, people like the speaking.
This very trio (Joshua, Vicram & Cam) is my absolute favorite, the chemistry between them is off the charts. Please do more videos together! ❤
Tandor makes a lot of sense since the beef fat that is rendered basically bastes itself as it drops down, similar to different cultures style of skewered meats. Looked incredible
Sometimes it seems the old world got it right the first time
Yeah those juices get lost with a lot of other cooking methods, but by rotating the heat source to the side and the other pieces of steak underneath, you get to preserve more of those juices.
You cut the meat into pieces (before cooking) it's NOT a steak. Delicious YES but a steak is WHOLE.
is it on a rotisserie? because the best meat i've had is smoked over charcoal and rotisserie
@@GrowingDownUnder tandoors are effectively an Indian pizza oven, delivering ripping hot heat from all sides, making for a hell of a crust on any meat or dough you put inside. Meat is lowered in and slowly rotated like a hotter, faster rotisserie, and naan is stuck to the inner wall, where it forms a magnificent crust
As an Argentine, I can add that traditional chimichurri is made without shallot or chili and needs spices such as oregano, sweet paprika, and red pepper flakes. Other than that, it looks great Josh!
Agreed... A Chimichurri (made using the right ingredients) is the best for a fat cut like the ribeye, and a the Au Poivre is perfect for a leaner cut like the filet mignon. *I'm not Argentinian BTW
I've never heard of chimichurri with paprika, that might be a local thing vs a traditional Spanish/south American thing. You can use fresh chili and shallot is pretty traditional but so are red pepper/chili flakes (that's what red pepper flakes are - chili peppers that are dried). I hope Josh used red wine vinegar
gracias, me molesto ese chimichurri
🙄
Chimichurri is trash
I love how your narration almost feels like you're watching the video with us for the first time. Great entertainment. Thanks josh!
Streetfoodaround here ❤
The best steak I have ever had was after a week of camping on an island. They gave us each a steak and told us to cook it ourselves, so I put it over a campfire, 2 minutes each side. Idk if it was because I was tired of chuck box food, but the flavor was a solid 10. I am going to have to go next time that trip comes about, just to have that experience again.
smoky
combo of everything, and food always tastes best outside!
Did anyone else notice they gave the propane grill 2 extra points? 8.2+7.8+7=23 not 25
Edit:
Also, just want to say, it doesn't bother me, just an observation that I was curious if other people shared. Thanks for the responses/likes!
Their math was off in one of the Fried Chicken recipes as well
Yes i was baffled.. thinking I was dumb
If you go to 17:55 in the video you can see he also put butter on the steak which is outside the rules
Gotta make sure the lips meet the cheeks properly.
It got those two bonus sponsorship points.
Personally, my favorite technique is to slow smoke a steak and then sear it. The smoke gives the steak an amazing flavor that you just can't get with any of the other techniques. It also provides an even cook throughout the steak.
Streetfoodaround here ❤
just wanted to say the tonbour steak looks suspiciously like lahma meshwi from Lebanon. But that's lamb.@@Streetfoodaround.
Yup, love beef smoked with cherry wood, personally but smoked in general is amazing. Picanha, tri tip, ribeye, etc
Smoke till 115/120 and sear till 140. Rest 10 minutes. Mmmmmm
115? 120? 140?@@thedude7726
I have cooked a steak or two on a charcoal grill in my day, you guys rating it so low really hit me right in the deepest part of my soul.
Roasting/broiling been coming in very respectably in this and the potato challenge and I'm glad to see it. I work as a personal/pro chef and I use the broiler A LOT because direct heat is awesome for Maillard development but there's no splattering pan or filthy grill grate to clean up. Also doesn't require a ton of oil to get that hard sear on things. Pro chefs know: the oven is the most useful piece of cooking equipment in a kitchen; the broiler is chronically underused at home. In a commercial kitchen you might have a salamander, but in the home the broiler is a decent substitute that produces great, consistent results.
Tandoor makes a lot of sense! You get to eat a lot of perfect "mini steaks", each with an ideal bite experience, and no need to use a knife.
I mean... you DO use a knife to cut up the steak, just not after its been cooked xD
@@Dajova Yeah, I think he's talking about the eating experience.
@@Dajovawhich means the juice stays inside leading to melting in mouth feel
Same with Japanese style teppanyaki, this is how some fine restautants in Japan cook their high-end wagyu steak
I actually believe if you take a bunch of amateur chefs and make a very simple menu based on this series, you'd have a banging restaurant. Imagine Tandoori Steak au poivre just being in a restaurant, Classic and safe, yet unique so people will want to go there. With that smokey burger. High end menu for sure.
Operating a restaurant is difficult. Amateur chefs definitely wouldn’t cut it.
@@michaelwu7678 understatement
you know nothing. probably 80/90 percent of "amateur cooks" would quit pretty fast in a real restaurant
Damn $280 for that portable grill?
Absolutely not worth it unless you go camping/tailgating/whatever a LOT, and on top of that only have to cook for 4 people or less
@@jonslg240 tf u talkin bout
Vikram's rating is so weird, I suggest doing this kind of challenge without letting Vikram and other guy not knowing what you actually did
He said charcoal wasn't new or inventive... no shit, Sherlock. It's grilling a steak. Get off your damn high horse and enjoy things again
@@game84cubedamn you grilled him
@@game84cubeikr? Yet he voted the most common way of cooking steak which is seared a high 8
At least he voted tadoor a 10..coz we all know that is for sure unique
He gave tartar a 1. That is just a grade A example of him not being very suitable for this test.
@@novideohereatallsome of it seems cultural with Vikram. He's also not a BBQ fan.
Thank you again for this video. I have started pan-searing and basting my steaks. Yummy! I used to try to griddle them but I caused too much smoke and did not get the crust I wanted.
"If you have the money to buy a steak, the last place it should going to is an air fryer, just put it in anything else."
- Vicram, before realizing that the pressure cooker and the slow cooker proves him wrong.
And microwave... And toaster... And indoor electric grill... And Searzall... And butter basted
I want to see a version of these where they don't know how it was prepared.
@@OdinshiSteak is hard to fuck up.
@@Odinshi Exactly, lol. It just comes off pretentious when they say stuff like that
You know Josh made it when he is being sponsored by Google... on their own platform.
a little freaky how they kept popping up at the bottom throughout the video tho ngl
This disturbed me
You are my go to for any new recipe I try to make. Every single recipe you have shared has turned out genuinely awesome even with my limited skill. I just used your lasagna recipe for a party my daughter threw, and even the people who say they don't usually like lasagna absolutely devoured it. People think I'm a good cook nowadays, and that is all thanks to you and your recipes. Best channel out there IMO. Just wanted to say thanks for dropping all the "bussin" recipes and vids.
My absolute agreement😅👍
So I heard of steak au pouive when this video came out, and 5 days later I made one. I am in heaven. Thank you Josh. 10/10
Can you do each of the ways you can cook an egg next? I'd like to know more about that versatility and why a chef's hat has so many columns
As a sous vide enthusiast, you need to cook it for closer to 3 hours, that is what makes it tender.
Yeah, 1 hour is way too fast for the average steak. I could imagine it working out fine for an unreasonably thin cut, but that is just my assumption. My guess is they turned up the heat to get the cook time to fit within their shooting schedule and didn't know it would effect the quality.
What temp do you use for 3 hours vs 1 hour?
@@FluidPKopieSame, it just holds the temp for longer
Depends on the cut as well, I'm getting ready to put a tbone in sous vide, 130° for at least 2 hours, no longer than 4ish or it's more of a roast than steak texture, however a chuck roast I'll do say 145° for about 48 hours 🤷
I have done NY strip at 129 for 1 hour with butter, salt pepper, rosemary, garlic powder, and sometimes onion powder.
Turns out good imo
I absolutely love how you made so much different and absolutely excellent steaks just to remind us all again - the tandoor\shashlik is still the best way. Quite rare, but the best
Streetfoodaround here ❤
A sauce I really like for steaks, especially fattier cuts like Ribeye... Dijon Mustard, White Vinegar, Pineapple Juice, and Tarragon, and then reduce it down to about the same consistency as you would for Béarnaise. It's not as rich, but the acid and tang is a nice complement to steaks.
Got some rough amounts or ratios of those ingredients? I'm down to try it, but I wanna make sure I'm doing it right when I give it a shot
@@Director_Orson_Krennic Unfortunately, I've just kind of gotten to the point where I'm just eye balling it, tasting, and adjusting, and a lot of times I'm making it when I have like 6-8 people. For a smaller quantity, start with a few tablespoons of dijon and a splash of pineapple and vinegar, and then adjust the liquids to taste.
@@GeoFitz4 hey, that alone is enough to give me a place to start. Cheers, and here's to many more delicious dishes!
Streetfoodaround here ❤
I did similar, but instead of vinegar, I added Japanese bbq sauce.
You can’t just try a sauce directly as the judging point. A sauce is meant to enhance the flavor of something, so if you try it on it’s own, it should be too strong of a flavor to be enjoyable, because it isn’t meant to stand on its own. You should be dipping a small piece of steak into it to get a better idea of how it tastes.
Honestly though, like of course a spoonful of A1 by itself is going to be awful compared to a spoonful of hollandaise 😂
@@yoakefuyu Not that hollandaise alone is great either. That is way too much fattiness. It also needs a vessel, but generally I think it more for fish and plants.
I had the same thought watching this lol
Explaining sauce to a chef is wild.
Yeah even though au poivre is still the king of steak sauce, hollandaise should have been lower, hollandaise is a fish sauce, it shouldn't even go on steak, béarnaise is the iteration of hollandaise that happens to go on steak but yeah ok it's own hollandaise taste average but on a steak it kinda alternate the steak taste but in a bad way while au poivre intensifie the meatiness and the earthly aroma of a good grass fead steak, but it's also depending on which meat part like Diane goes well with filet mignon but not with the collar part (Babette in french, yeah I'm french so I know kinda a lot about the french sauces) which is the one that goes the best with au poivre, ribeye is very average in taste it's not too strong in taste but not to soft, so it would goes well with a simple caramelized "échalote" (sorry I don't remember the translation) with rosemary and butter, tangy, sweet, not to much to cover the main meaty taste, and give it a freshiness with rosemary, each meat part as a sauce that goes well with it, because each part got his own taste, tenderness
“Very Belgian of you” Now there’s a man of culture! A steak frites bearnaise is quintessentially Belgian (extra beer points if you add some home made mayo) but not in a tourist-waffle kind of way. Cam, I salute you with a heartfelt “godverdomme”!
Sous Vide is really great for infusing herbs into the steak.
A Searzall/Blowtorch are great for finishing a Sous Vide/Reverse Sear steak, but not on their own.
As to grills, the Slow 'n Sear product/method eliminates the "only seared where the grill is" thing by focusing the heat under one side, and you flip the steaks to a cold part of the grill and rotate it over the charcoal, so that the steak's getting cooked by the coals instead of the grate.
One of Guga's findings with his early videos was that putting butter in the bag in Sous Vide actually dilutes out the beef flavor of a steak, and I bet that same effect happened with the poaching.
Love the Bordelaise sauce, the pepper sauce ... Hollondaise is for eggs & asparagus and yes, Bernaise good with chips. The Au Poive I usually make with green peppercorns for a better, more balanced flavour. The Diane sauce needed mustard (Chef John does a good one). Big on chimichurri as well - but this one needed fresh oregano. :)
The Diane had mustard.
Streetfoodaround here ❤
Love, love, these "ways" videos. Ya'll do amazing work going through all the methods and everything. Love the reactions, too. Cam with the Resident Evil looking steak on the steamed one made me laugh so hard.
Streetfoodaround here ❤
Ikr, Cam is hilarious. 😂
Dude, Bon Appetit did this shit years ago he just wants views now
Hi Maia! I love the sound and video effects of all of Josh's videos! Keep up the amazing work! 😊
Why? It's so unneeded
@@voidication the only "WHY" here is you. like WHY are you bashing on one of Josh's team, GTFO.
Thanks! We actually have a team of editors so it’s not just me :) this video wouldn’t be possible without them!
@@voidication its uneeded and under appreciated until its gone.
@@voidication It's essentially jingly keys for people that can't help but just watch a video about cooking as is.
The ADHD editing, high pitching, screen warping etc., is the worst thing about Joshua's channel in my opinion, but it doesn't ruin the videos for me. I just feel it's super unnecessary. To each their own though, I'm one person out of 8.5 million subscribers lol
I love watching Joshua, out of all the content creators in the food category, he gives great production value, doesn't act holier than thou with expensive crap, and always seems down to earth. Don't ever change bro. Cast iron is def my favorite method for steak, I use olive oil and just sear for about 3 minutes on each side. and it always comes out nice.
That's weird. When I used to watch his old videos, the comments would frequently point out that Joshua always used expensive equipment and that he acted blasé about it, too. I hope this video is different to the old ones. We shall see.
Would have to disagree. He comes off arrogant in most his vids, even in this one - its off-putting. But I agree he's got great production value
Never let bro touch comment section again, joshua just made video of grilling on 10k grill 💀
These videos have to be some of your best work yet, really incredible content. Must take so much work. Thanks Josh.
Streetfoodaround here ❤
I feel like comparing all the sauces without putting them on a steak defeats the purpose of determining the BEST sauce for STEAKS. All if not most of all those sauces arent meant to stand alone, but combined with the flavors of the steak.
It was nice meeting you in Dallas. The kiddos loved you. You’re very humble my man. Keep up the great work!!😘 for the chef
Love this channel. It was really cool to see the taste-test feedback on all the different cooking methods. I will swear by the reverse-sear method (from oven rather than sous vide to stove top) for larger/thicker cuts of meat like rack of lamb, but for individual thinner steaks or chops I've always preferred the regular sear. When I'm too busy to turn and baste but still want my steak done quickly, then I broil without shame. Broiling works great for most cuts: it's often the highest heat you can get in a home kitchen, and poses no real problem if you don't need fond for a pan sauce. I'm still a bit sad that the chimichurri lost out in the sauce round; that's a go-to for me with steak because it keeps so long in the fridge -- just bring it to room temp and don't add fresh garlic until right before serving for food safety reasons. -- I appreciate the history of the classic French sauces here in the West, but I'd be really interested to hear Joshua's take on the Thai sauce nam jim jaew that is traditionally served with meats. It's kind of awesome.
One of my fav is either a regular pan seared, or.... Carpaccio (yes it's raw beef, but it's so good with the added basil, olive oil and seasoning)
For me in Czech Republic, when getting a tar-tar steak, I always take it not 'sliced' but "torn" can't think of a better term and always a fillet mignon, spices pretty similar, except the oil. We take a fried bread, rub raw garlic on it and then spread the tar-tar on top. Definitely can recommend Josh :)
sounds delicious
You should give "Filet Americain" a try.
In my opinion, this is the tastiest variation of raw beef EVER!
The recipe is from the Netherlands.
Sounds simmilar to Mett in Germany
@@mexim807
Nein, nicht wirklich^^ (Actually not^^)
1. Mett is made from raw pork, not beef
2. Mett has basically no spices - except for pepper and onions. It tastes good (if used to it), but rather plain.
@@espneindanke9172Danke fürs aufklären!
Absolutely loved this episode, shocked at the outcome, but now it's time to start cooking!
so much work put in this video- nice one josh and team
The best steak I've ever had was during a fishing trip. It was the third day and we were all super exhausted and hungover, We were just sitting there roasting in the sun. All of a sudden my uncle turns the corner with some cuts of steak and hands them to us, Words can't describe the perfection in those cuts. They were definitely seared along with some light seasoning but it all just came together so perfectly.
I love this style of "test everything then combine" video you've been doing lately, keep it up josh!
There is so much at STEAK in this video.
I was a bit surprised that chicken fried steak didn't score higher, which suggesed how much weight the breading, gravy, and nostalgia carry. I can now see the CFS for what it is, and judge the experience accordingly. Thank you for a great video!
I'm a fan of the Instant Pot Duo Crisp combination pressure cooker & air fryer for versatility. Likely not the best sir fryer, but handy for processed crap like frozen egg rolls. Perfect for reheating french fries, restoring crispiness.
Regarding the microwave, I would never dream of cooking steak using one! However, I've reheated leftover medium rare steak at 10% power for 10 minutes, warming it perfectly -- while retaining the pink center! The key is understanding that the leftover steak is already cooked -- so the objective is to gently heat the water, so that it isn't scared out of the steak as steam.
Searzall quite obviously is used as a finishing touch. not to cook it from raw. but this is one of the most comprehensive videos I came across on youtube which is informative with no BS
“No BS methods, real techniques that a real person would use”
*pulls out a tandoor*
Yes, cooking beef in a tandoor is something that actually happens. Just not in America.
Hey guys. Love your videos, as always. Just wanted to find out if you could make the final of the 'every way video', pick, a top "3"(Pageant vibes). Reason being, you already have a top 3 by the end, was thinking you could rate the runner-ups as well. Also, I got really good ideas from this video but don't have tandoor(as an example) for baseline. Your input may allow me to have a different baseline. Thanks so much, keep up the good work, we really appreciate it...
Thank you for a great show. I learned so much about steak and laughed my ass off all the way.
Would have loved to see a combination of techniques perhaps par cooking in the salt bake, pulling it early and then searing it. Like a leveled up reverse sear,
for sous vide i would personally have done a 52°C cook (personal preference) and 2-3h for that thickness, the more you cook the more tender it becomes
26:36 the key with smoked steak or just smoked dishes in general is you are supposed to cook big batches of various foods so you can create little “sampler plates” with a variety of tastes and textures so it helps keep your palate from being flooded with JUST smoked steak, a 12oz ribeye with some sides and one other entree can easily feed 3-5 people. Or one thing I like to do if it’s just me eating is leave myself leftovers for the next day so I get to enjoy my meal experience for longer and I don’t feel the need to eat the WHOLE steak just because it’s on my plate. Not criticizing anyone who does the opposite though (I used to be one of you) lol 😂.
Way to land a GIANT sponsor my guy! Round of applause for this man.
Incredible video! Maybe to add that would be interesting to know the behind the scenes on food and if it's wasted or donated or all eaten (34 steaks). Just got the new cookbook as well.
he feeds it to his crew
@@knightx289 They're eating ribeye toaster steak behind the scenes? Yeah... no. Probably a few slices to try it out for novelty and the rest got thrown I'd imagine. This video was a bit ridiculous and a waste of ribeyes. I thought when he said "no BS" they would actually do 34 proper preparations but this is more like 25 BS ways to waste steak with 9 ways to actually cook steak.
Agreed on the sauces... I'd state that bearnaise would goes for steak & fries and au poivre for steak with any other side dish (even gratin dauphinois believe it or not but try it !)
I sous vide my steaks so they are all tender and flavorful. I'll do several at a time and freeze what I don't eat after. On the day I'm ready to eat, thaw it in the fridge while I go to work. When I get back home put it back in the sous vide for 25 to 30 minutes while I do other stuff so it is warm in the center before searing it and based with butter aromatics.
Justice for Sous Vide and charcoal. We need guga to come and show you how its done
I think this is the earliest I've caught a new video. You are my go to for food TH-cam my guy.
Had a "King's Filet" at a place called The Gulf Shore in Ft Myers Beach about 35 years ago. Filet mignon covered with king crab meat and béarnaise. Was so good!
Damn , all the effort that goes into these videos is crazy . Good job Josh and crew !
It's like you knew I was cooking steak for dinner today!
And it'll be the first time using the made-in pans I received from your book signing. Thanks again for everything you do Josh.
Edit: (RIP to all the wasted steaks that suffered through the terrible cooking methods)
@@Jesus_Loves_you2499creepy. Jesus lives just down the road from me, he hates everyone. I keep telling him to go back to Madrid, but he hates them even more 🤷♀️
@@georgeprout42 ikr don't know why people seem to like the guy. Met him down the pub once and he flew into an angry rant about Italians
@@georgeprout42 I once left a donation for Jesus and his pet mule as he serenaded us from across the Rio Grand River at Big Bend. He was talented in a rustic way. He seemed friendly enough. I guess the hate came later.
Josh, Chris Young, another food youtuber just made an excellent quality video regarding using deep frying for steaks, or really just a few methods in general to try it, I think you should give it a try. Rather than strictly frying the streak, allowing all the water to evaporate out and get replaced with oil, sous vide it perfect, then into the fryer for like 30s for crust. Keeps the oil out but keeps the crust.
For those unaware. Chris Young is a professional chef renowned all over the world. His restaurant, The Fat Duck, was awarded three Michellin stars. He's considering a chef-scientist by many. He's not just another food TH-camr, nor is Joshua btw!
Literally just seen your book texture over taste in my local book store in Australia. I finally have a copy 😁😁😁
I've learned a lot from this style video, thank you.
These videos are wild, could easily be a mini series
Talking about steaks, please do a video on the hanger steak. This, in my opinion is the most underrated cut there is. Extremely flavourful, yet not chewy whatsoever if prepared correctly. It seems like barely anyone knows about its existence and yet it's my persinal favourite.
please keep hanger steaks lowkey epicness a secret.. we don't need the stores raising prices even further T_T
@@LuminousSteelbro the secret already out lol
Everyone in MA tries to get it so it’s dumb expensive here now
I'm a big fan of secret steak cuts, but hanger isn't quite my favorite. I'm not telling what my actual favorite is.
@@jaketheriault3338I still have a location here in MA where it is affordable compared to most of the other cuts. But I'm keeping the secret....
i'm gonna have to try this tandoor steak recipe with the pepper sauce, that looks incredible, i don't have a tandoor though
Benihana Chateaubriand medium rare with their shrimp sauce (kinda like yum yum sauce?) or their ginger sauce. Awesome bite of steak!
You’re killing it with these long vids lately. So good.
getting sponsored by google is a crazy achievement
When you live in Quebec you eat poutine... Sometimes you feel fancy and you eat poutine steak haché which is just poutine with grilled ground beef chopped up into little chunks mixed in the brown sauce. Kick it up to warp taste, get poutine steak haché sauce au poivre... Sets the place on fire!!
BTW, got the book this past weekend... I appreciate that the taste was the same as the first book but there is extra texture on the cover!!
Sear quickly both sides then broil in an oven or air fryer is my fave.
Steak au poivre sauce is made with cognac and green peppercorns cream and beef stock or glaze. It would of been 10/10
wOuLd oF bEeN 🤡
truly one of the best sauces in the world
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Different from just au poivre sauce?
Tié chiant toi pélo @@bird9455
Josh, please do an episode for best methods to prepare horchata, jamaica, tamarindo. Would love to see drink recipes on the channel.
I absolutely cannot get enough of this series
I am very very happy that, as a clueless normal with 0 fancy equipment, my go-to method (roasting) scored so high. I love to throw it in with foil wrapped sweet potatoes on the bottom wrap and serve with buns. Boom. Steakhouse at home
I'm fascinated by your cooking style! As a cooking content creator, I appreciate the effort you put in to make your recipes so engaging and easy to follow
A couple comments: 1) sous vide probably needed to go longer, like 1.5 or 2 hrs to make it more tender, and 2) maybe torch sear the salt bake steak to get that crust and see where that puts it.
Great video as always! Have you tried triple searing before? One of my favorite methods.
I like your content. You say it's a scale from 1-10 but with one decimal it's actually a scale of one to one hundred. And with two decimals it's a scale of one to one thousand.
I think the judges should not know which method has been used.
Can't believe you miscalculated the propane grill score. 8.2 + 7 + 7.8 = 23
Adorei o vídeo 👏🏾
This reminds me of my favorite beef dish because of the randomness of the winner. I like to go to a shawarma restaurant and just order the beef with the parsley onions and sesame sauce. It is one of the greatest flavors of all time.
I didn’t know Google sponsored people
Ofc Vikram gave the tandoor a 10 😂😂😂
This was way fun LOL 😂
Thanks for showing us how to cook a good steak us normal people can actually do! And now I also know the differences among certain cuts. Thanks much :)🌷🌱
Streetfoodaround here ❤
Would love to see you try the “cold sear” - quick with low mess, low smoke, low oil…but tons of flavor and even cook. I won’t say I’ve tried all the methods but would be curious to see your take!
This is probably my favorite method since I discoverd it in Lan Lam's video. And I tried a LOT of different methods!
Streetfoodaround here ❤
Gotta love that he points out Hollandaise as a Mothersauce
I very much enjoy these cooking method videos where you and your friends judge each option. It’s very fun to watch.
Streetfoodaround here ❤
man.. i broiled steaks for years and it's still one of my favorite ways to cook a ribeye..
Very nice thank you
I love steak, ribeye IS my fav, and I LOVE that you made this video. 100% useful and 100% entertaining!
Amazing video josh! I love it :)
I love Valentina hot sauce on steak. The vinegary tang to it is perfect in my opinion.
Absolutely love this idea
Since I didn't have any other steaks at all, It was really soothing for me when I saw tondor method which is exactly our traditional kabab in Iran, was the best. 🤭
josh: “no BS methods! these are real recipes!”
everyone else: riiiiight so the toaster and searzall were legit recipes
It feels like the judging should have been blind to the method. A lot of bias is impacting what's being said :/
Super love all the effort that when in! Please keep doing these videos!
In the UK Diane sauce is a mushroom sauce and it's absolutely lovely. Also in the UK we make Stilton Cheese and by far the best sauce is Stilton Sauce. It's ok if you don't agree with me...but that's my opinion. 🙂👍🏻
I already know this is going to be my favorite of all the videos Josh ever made.
Glazing
So I know you'll get this spammed but I'll begin. How did propane grill get 25 points out of a 8.2 a 7 and a 7.8? (That is just 23 and behind broiling)