Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0324-adamragusea
What do you do with the leftover fat and gristle? do you just throw it away or give to dog? I actually like eating the blubber and I also like to cook the fat directly on the pan a little bit to brown it.
@@theclash36Just wanted to let you know that Jesus loves you and he delivered me from a horrible po - rnography addiction after doing three 24hr fasts. I was struggling really bad with this addiction and I decided that I'd fast one day. Funnily, my first fast accidentally ended up on Mother's Day, so I was sitting in a nice restraunt with my family and I was the only one not eating. But the Lord blessed me for it. After that fast I was free for 2 months and I had never been free for more than a week at the point. But . . . I relapsed again. I fasted once more and this time I was set free for around a month. But . . . I relapsed again. Then I gave up and tried to overcome the addiction on my own for a few months which DID NOT WORK. Eventually I decided to fast once more. This time after the fast God gave me a dream: I was I a forest and a bear charged me from my left handside. I instinctively put up my left arm to guard my throat from the bar which worked. The bear quickly chomped on my arm and broke it. The force of the bear brought me to a one kneed stance and there appeared 2 entities of fear and doubt around me and they wanted to enter into me. But I said "No. Like David and Samson before me" - For context In the Bible David killed a bear and a lion and Samson killed a lion I then grabbed the fur underneath the bear's jaw (How it says David did when he killed the bear 1 Samuel 17:35) and ripped the bears jaw off. The bear fell back dead and I awoke. I didn't immediately realize what the dream was about but I soon would. Not more than a few days later I relapsed *AGAIN* (my arm was broken by the bear). However, immediately after every urge and desire to engage in those activities left me. I have since been *COMPLETELY* free for 1 year and 2-3 months (Nov 2022) Jesus really Loves us and despite the Biblically abominable things I engaged in and encouraged others to as well he saved me from one moment to the next. Repent, Forgive as you've been Forgiven, Love your neighbor as yourself, and Love Jesus with all your heart, soul, mind, and strength. No matter where you're at God can still save you and wants to. Just start reading the Bible, praying, maybe throw down a fast here and there, and let God lead you to the church he wants you at. You're Life WILL CHANGE. God Bless You with Salvation and Deliverance In Jesus Name! If you have any questions about my testimony or Jesus I'd be more than happy to answer :)
damn you cook steak exactly how ive done it for years. down to the separating of muscles and trimming before slicing. I arrived at this method by cooking steak they way Gordon Ramsay recommended and then deciding I dont like cutting thru gristle while eating
@@ohiasdxfcghbljokasdjhnfvaw4ehr Because its trying to reinvent the wheel, probably for YT views. Its silly, unnecessary, and in a blind taste test would definitely not make a difference.
I always appreciate Adam for saying things like "what I like", or "what I enjoy", instead of "what you should do". This is his steak, how he likes it. Everyone's cooking style is an amalgamation of everything they've learned from all their resources. Adam's steak isn't my favorite steak, but I'm stoked to steal some of the steps from his and put it into mine.
We can all benefit from that kind of language. I dont like to say things like "This song sucks," or "That show is boring." I always add "I think" before expressing something that is much more opinion than a fact.
that is definitely one of the things that made this one if my too cooking channels. Being honest about subjectivity and doing things because they produce good results, not "because I said so."
Yeah Adam is a lot of things (good things) but unpretentious is not one of them. People, including me, like that shit I guess. I mean look at James Hoffman
5:55 I am convinced that Adam makes a point of using weird improvised tools (metal vase to smash garlic, wine bottle as a rolling pin) in order to teach us a lesson about not worrying about using the "right" tool if we don't have one
I really wish there was a food youtuber that took this philosophy to the next level. I think minimalism in the kitchen is one of the coolest things in the world. Its my belief that the reason most people are bad at cooking for theirselves is because all of these food channels are forcing a thousand gadgets, techniques, and ingredients down their throat to make the perfect X. Well a home cooked doesn’t need perfection 95% is good enough. I think people would be a lot less intimidated if they only owned like 1 stainless pot, 1 nonstick pan, and 1 carbon steel pan. I feel like people get decision paralysis when they look at a full cookware set that they have stashed away somewhere because it takes up so much space. It takes so much effort to plan out each meal. When you simplify it becomes obvious what you can do. Obviously you’d use the carbon steel to sear meats and cook things at high heat. Nonstick for general purpose cooking at low heat (ideally a cheap 10inch pan that you don’t mind replacing every couple years). Pot is obviously for cooking with liquids. If you can get the pan and pot to have the same rim diameter that would be ideal as you can use the same lid for both the pot and the pan. I feel like understanding your tools is a lot more important than having the perfect tool for every task, and if you have a bunch of gadgets you will have maybe a couple of hours of experience with each gadget, but if you cook every day with the same limited number of tools that are versatile then you will have thousands of hours of experience and know exactly how to use them and improvise with them.
@@stefaniwhelan1660 Its 2 pans and a pot, and it definitely qualifies for minimalism because it is not feasible to cook all of your meals in one single pot or pan. That severely limits the quantity and type of food you are able to make. Technically you could just have 1 pot and 1 pan, but people are addicted to nonstick pans and it makes their lives easier so I just keep as part of the set. Most importantly I recommend a smaller 10inch cheap version because its better to replace nonstick frequently and not care about throwing it out because expensive nonstick pans don't last much longer than cheap ones. Also 10 inch is just a more ideal size for a typical kitchen burner. Most burners struggle to heat the edges of a 12inch pan.
@@stefaniwhelan1660 three frying pans is irrelevant to minimalism: it can be super junky for someone who never cooks and only ever eats out, and all of them can be super useful for someone who spends a lot of time in the kitchen. Don't confuse aesthetic minimalism and philosophical minimalism with each other. They're different things. A minimalist can have a full woodworking shop with multiple tools, because they're a woodworker and that's what a lack of useless excess and junk looks like in their specific life. They have tools they need including multiple similar ones because they are not the same and they use them all that very often. Aesthetic minimalism is just about what looks best, not about keeping excess useless silliness out of your life.
The 'juice redistribution' is an actual thing in bread baking, its part of why we wait until its room temperature to cut it. As the surface heats quicker and more than the inside the water evaporate more readily thus drying and contracting making the very inside look doughy even though it is cooked. As it cools down the water equalizes throughout the bread. I don't know how much that matter on steak.
@@turnondatuna Partially incorrect. While the structures are different, water distributes itself through both. Meat uses osmosis to balance the amount of water.
@@StevXtreme even after the cooking process can the osmosis of water still happen without help from something like salt? or is this only happening with raw meat.
@@zoulzopan Osmosis just balances water in solution. If you don't have anything that dissolves in water contained in the meat tissues then it won't happen. If it's cooked or not it's irrelevant. What cooking does is change the structure of the meat, toughening it and making it more difficult for water to move through it. That's why letting meat rest lets it re-absorb its juices much better: it relaxes meat fibers. Hypothetically speaking, however, even if the muscles didn't relax and given enough time and presence of solutes, water would still undergo osmosis / juices would get reabsorbed. Just slower.
@@magnusrodkjaer8200ive always found his videos super cringe. Tries to find useless topics to make about things nobody asked for. Tries to sound smart about it but it just ends up being really stupid. Like “seasoning a cutting board” like really dude? Just season the fn meat no need to try and be a smart ass about something nobody will do. Hes the type of guy to constantly correct you on things you say when nobody else really cares.
I never have steak without mushrooms because that butter and garlic thyme rosemary leftover on the pan is perfect for mushrooms. When they release their moisture it makes a beautiful thick gravy like sauce without any flour or other thickener. And then they obsorbe the flavor of beef and all that goodness. Always make mushroom with steak
@ 3:57 for what it's worth, I worked as a line chef for a restaurant for 6 years, and would mostly be grilling our food. Steaks, seafood, chicken, etc. I was taught to do a high heat sear on one side, flip 60 degrees, and cross hatch it for another high sear. After that, it would finish flipped just once. I believe this is purely to keep grill mark consistency. You're getting a nice char in lines along the food and caramelizing the rest, but if you're having it in a pan, you wouldn't need to worry about charing the entire steak. Plus you don't have to worry about having pretty grill marks on your own steak at home :) Personally, I prefer having pan-seared because you caramelize so much surface area so evenly and you can also flip constantly as you did in the video.
I was in Lowe's yesterday and saw a grill with the grate cast in a diamond pattern. Just flip once without looking. No more wondering if you're getting the angle right. I can't believe it's taken this long...
Yep, perfect grill marks are exactly the reason that became a restaurant standard. Every steak goes to the high heat zone (possibly with a weight), gets rotated, then goes to the appropriate cooler zone until 5° to 7° before doneness, then goes to rest and coast to done just to hit that perfect grilled appearance the food stylists paint on for the food photography. Myself I prefer a finishing sear on stupidly hot cast iron or carbon steel. Whether that means a hard seared blue steak or a sous vide then 'reverse seared' steak.
Also, line cooks have to multitask so flipping a steak constantly isn’t really an option. However for a home cook that is only cooking their own meal, they would be bored without having something to fiddle with, so constant flipping is preferred as it also requires less experience to know how long the steak will take to cook since they can see how well it is cooking due to the constant flipping.
absolutely love how far Adam has gone since his early days. As someone who has been following him since he started, he has to be one of my favourite youtube creators ever
Awesome, but I bet in a couple years it'll break and be a pia to fix. Those moving motors right next to the quick changing heat with all the oil splatter is a recipe for mechanical or electronic failure.
@@micahbonewell5994meh. Even if you’re right, the kind of person who has the money for a retractable ventilation system behind their stove almost definitely has the money to get it fixed when it breaks.
Personally we had one and hated it. It looked neat but pulled the heat horizontally from the burners instead of allowing all he heat to reach the pan making it tougher to get the pan as hot as we needed. We never had an issue with it breaking over the 14 years we had it, probably because we didn't use it nearly as much as we thought we would
Always love seeing how people make their steaks, still on a mission to find the perfect way! The way I've made it in my videos is on an iron skillet which has been my favorite way so far.
I've found it varies based on the cut and quality. And sometimes my mood. Filet wants to be seared crusty but blue and cool inside (it's tougher and mealy if it goes medium). Strip seared and medium rare (but blue and cold in the center if it's truly prime quality). Sirloin seared and perfect pink medium (it's tougher and chewier if it's still rare). Ribeye seared and medium at minimum but not much more.
Honestly, out of all the foodtubers I’ve watched, your videos are always the most practical to learn from. You’re not pretending that you’re a “high class” chef, and you give advice suited for a home cook. I’ve cooked for my family a lot over the years, and while I’ve made more impressive stuff from other people before, I’ve always had more satisfaction from feeding everyone with far less effort with recipes like yours. I feel like I can be given anything to cook, and can cook it reasonably well thanks to you.
this is great, post-semi-basically-retired Ragusea is just as good as ever. it feels more relaxed and more chaotic, feels almost like a behind the scenes video, or like we’re watching someone review their own career, addressing mistakes and the lived reality. it’s fantastic.
That description of medium rare is literally the only time I've ever heard anyone describe what you're looking for when trying to feel if steak's done medium rare, without copping out with "you'll tell as you cook more" or whatever. I immediately know what I'm actually looking for and it makes sense. THANK YOU
Memes aside, as a broke dude with two kids, seasoning my cutting board instead of my cheap ribeyes has proven to be delicious and a big hit with the kids. Daughter says "can we have the juicy meat tonight??", and this is from a kid who's deep in her "I only eat corndogs and chicken nuggets" era.
I like that Adam's videos have evolved into something between Kenji's real time POV cooking vids, and the whirlwind Molto Mario food network episodes. It's casual with some prep, and info but not prepped to death to fit all the cooking and talking into 22 minutes without a second to spare
I’m really liking these more casual style videos. As a younger guy it’s really hard to find good information and good roll models (male role models especially). These more casual videos make me feel like I’m listening to a father figure who sees me as a fellow adult, but who still understands the importance of teaching and isn’t judgmental. You’ve done a wonderful job creating a space that’s educational and entertaining. I’ve seen so many people/networks try to do “infotainment”, and frankly I think it speaks volumes to your talent as a journalist, given that most other “infotainment” pales in comparison (imo). You’re work feels serious, it has gravity behind it, and yet it is still incredibly entertaining. From everything I’ve seen of you, you seem like one of the good ones. Thank you for all that you do Mr.Ragusea. You’re making the world a better place, and I appreciate your struggle. Sincerely, Caleb
As a fellow educator, I think it’s fair to say that your treating the wound on your leg very well. I assume the internet won’t be able to leave you out of it. And when it does, remember: “You do you”
I hope you’re enjoying Knoxville! And thank you for shouting out a local business. It seems like a small thing but for a small business it’s everything
@@3ldfilms It seems like they used to make good products, but once they had a good reputation established they started making them cheaper and cheaper to cut costs since they could get away with it. Helen Rennie said thier chef knife was her favorite of all time and then they revised it and she compared to the new version and now it ain't that great.
Goldilocks seems to be a great alternative for quality riveted+cladded pans. They might also warp if not cared for properly (leaving on the burner too long without food inside or instantly shocking it with cold water). However its hard to beat the fact that they cost 1/3rd the price of Made In/Allclad and half the price of Misen.
Made In is just a more premium brand (with the quality to match). I just find their designs to be a lot more elegant and the assembly of the pans to be much more premium feeling than other pans. It's like the modern chef's cookware as opposed to the tried and true, old school cookware like all-clad.
@@WARnTEA Don't forget that the premium pans also come with something cheaper pans don't typically come with: a relatively good "trust me bro" "lifetime" warranty. So if you have the money, you might as well get the nicer pans.
I love your videos @AdamRagusea! I hope you keep posting. That being said - there is no need to hold yourself to a ridiculous content schedule. Post what you like, when you want to. Your videos are always more fun to watch when you are interested in what you research, or when you are enjoying what you are cooking. :-) Your cooking has inspired mine for years now. Vinegar leg on the right.
I just found you scrolling through Kenji’s videos. Subscribed! I love watching educational cooking videos where I learn the ‘whys’ behind the recipe methods and ingredients. Thank you (and Kenji) for elevating cooking videos way beyond the ‘follow my recipe’ genre! 👍👍
I'm sure I've mentioned it before, but as a former line cook, prep cook and chef who was trained by French chefs, the heterogeneity is something that I love that you talk about. French cooking started to make me frustrated with boring uniformity, especially of cooking, texture, and shape. It was makes sense that Molecular Gastronomy was the logical conclusion of that style of cooking. And it BORES THE F@#$ OUT OF ME. So give me wedges and crispy bits and soft bits and hard bits! Now I want a steak Mr. Ragusea. Have a wonderful day.
i'll tell you what guy, from New Hampshire, you were the first person to explain to me the difference between whole milk mozzarella vs part skim mozzarella, and it made my pizzas better. I salute you
I came from the infamous "Why I season my cutting board" video and I gotta say, you really have evolved over the past couple years. I really like how you still kept your old green cutting board and I wonder what microphone you used to get that type of crisp audio.
I'm glad someone finally made this video. I've been doing my steaks this way for years and I've been annoyed with the bros and their "flip once or you're dumb" myths.
Cooking anything in a sauteuse is meant for sauces in order to control heat, especially overheat. This is due to high sides which dissipates heat.. so if you are looking to sear at high heat, then generally less high sides the better.
The high sides let you start a large batch and reduce it a lot, which the curved bottom helps by reducing the width as the volume gets lower. Demi-glace's best friend. Distributes heat over more bottom surface, easier to scrape to avoid scorched spots, and lets you see the flame easier when adjusting. It'd be the perfect pan for this video if Adam was trying to reduce that steak over several hours...
A 10inch round cast iron griddle would be ideal for searing a steak. They are cheap and the easiest form of cast iron to move around/store in the kitchen since they are flat and lightweight due to no sides. Especially when using this constant flip method where you don’t need to spoon the butter over it. Also that type of griddle is great for cooking pancakes, and heating up or cooking fresh tortillas.
Resting meat is all about managing the interior pressure. It's just basic physics (specifically the 2nd law of the thermodynamics) that so many food-tubers get completely wrong. When you heat something you are adding energy to the molecules and they start moving faster and faster and because the juices are contained within the muscle fibers this creates pressure. Specifically you are creating a large differential between the pressure on the inside of the meat and the ambient pressure outside of it. Imagine your steak is a pressure cooker. Gases and liquids will naturally flow from an area of high pressure towards an area of lower pressure. Inevitably the pressure delta is such that some of that liquid will inevitably be pushed out through the muscle fibers themselves. So some loss of juices is unavoidable. However, if you were to immediately cut into it (i.e., open the valve on the pressure cooker) the pressurized juices will come rushing out, flowing from areas of high pressure (inside your streak) to area of low pressure (outside your steak) via the most efficient pathway available (the cut). However, when you rest the steak you provide time for the internal temp to drop and the associated pressure to subside and thus the pressure differential between the inside and outside of the steak is much less and the lovely juices are perfectly content to stay where they are.
I like Adam for his attitude towards breaking rules. Rules are made for restaurants so that when Chefs changes, it produces similar results (sort of like routines setup for factories). For home cook, cook the way you want to. Try as many different methods as you can. Mix them to get different results. For me, WHEN I HAVE THE TIME, I always: a) season a few hours in advance (only salt) - I found it much juicier no matter which cut; b) reverse sear (put in oven at low heat until internal reaches 50C - this is way easier now with price of temperature probes coming down (my set costs $20 or so) - this would take an hour or more and I have time to do something else before dinner, and I can leave the steak in the oven (with it turned off) after 50C is reached so it keeps warm for another hour or so; c) to sear, just medium-high heat, flipping every 30 sec until desired, adding butter like Adam did here.
The thing I disagree with is only salting right before or after cooking. Dry brining your meats has become a must-do for me since I've learned about, I think it really makes that big a difference to be worthwhile. I also can't recommend a fast-read thermometer enough for verifying temperatures especially while still learning.
Every piece of meat is different, using the firmness method is inaccurate. I absolutely agree that a fast read pen thermometer is essential in cooking a good steak, consistently. Doneness is a measure of temperature, not redness or firmness. I've had medium rare sirloin that looked medium well. But I knew it was medium rare because I measured the temp. The reason some chefs use their finger is because their egos doesnt allow them to use a much more accurate method. All it is
@@rykehuss3435 I assume partly ego, but also partly it is much faster to test temp with the press test than an instant read thermometer. And when you're cranking out steaks, time is money.
@@micahbonewell5994 Where do you crank out steaks so fast that you cant afford to check with probe? Not even in steakhouses does that happen. There's maybe max 5-7 steaks cooking at any given time.
@@ViridianCrisis7 You think you can time it, but you cant. I can guarantee that. I prefer perfection, you're fine with mediocre accuracy at best. When I cook medium rare steak, I prefer its actually medium rare every time. You dont, thats fine.
Hadn't watched Adam for a while. Still the nicest cooking youtuber, still the great fast paced no BS, and still the smoothest introduction of sponsors 🙂
My additional advice to this is if you can, cook steak outside. I have a decent extractor hood, but if you’re going for a sear, your house is going to be a stinky Smokey greasy wreck. I got given a little Viper camping gas stove, which I can get hotter than my oven top anyway.
im a simple homecook and i still do the cuttingboard method because it seems to always gets me the best results. its advantage is like adam said, for cheap meat its easy and effective. i like when i add a fresh piece of butter and it melts over it giving it a fresh milky creamy flavor.
Hey Adam, you usually voice over your cooking footage instead of during cooking. I quite like the previous style, but you're surprisingly good at narrating while cooking. I could never
Big fan of your content. I used your link to buy that exact same pan. The ceramic cast iron pot I have been using scorches easily. This pan is beautiful and sautéing onions in it today was effortless with very even heat with no scorching, even at high heat levels. I'm very happy I spent the money.
On the redistributing juices part of resting steaks, I did some research about this for my English class. According to J Kenji Lopez Alt, the muscle fibers of the meat are similar to straws in terms of moisture. Cooking the meat pushes juice out of the ends of the "straws", but resting the meat allows the juices to re-centralize and stay stored in the meat itself, leading to a juicier bite that if it wasnt rested. But this is a slippery slope, as you dont want to let the steak rest so much as to cool it down. Its generally better to let large roasts rest for long periods of time, and to let small steaks rest for a couple of minutes.
Howdy Adam. Your advice to walk but don't run is very well taken. I bought your knife, and it has served me so well. I just want to let you know, and let your other viewers know, that it's an excellent knife. I have once again started enjoying cooking. Thanks Adam
It's actually amazing that the original video came out five years ago. I had already been a subscriber for several months when that video came out. It's crazy to think how long Adam has existed parasocially in my life.
As a former waiter, if I served that steak to someone who ordered medium-rare, it would be sent back. As it is clearly medium-well done. Which is incidentally my own preferred preference, so I can only say job well done. It looks absolutely amazing. 😁
Hey Adam, As someone who watched the "season the board" when you released it, I think a major factor for why it became so famous is because it used lower-quality meat. It was relatable for a lot of people. It was a novel preparation which expanded what was possible. Contrasted with this video, with its 40$ cut & Ramsayian techniques which evoke yet another Food Network steak preparation. All that to say, happy you've popped off and are now making the big YT money, you're an informative guy and you deserve it.
It's always funny to me how much Adam likes avoiding using extra plates, "just eat it off the board/baking sheet, just gather round as a family and eat out of a giant bowl," etc. Maybe it's just me but I would hate to kneel at a counter and eat steak off a plastic board. Plating is half the fun anyway, and I'd rather be in a comfy chair at a table.
To each their own! If there's friends around I'd definitely plate. But I don't care for the effort of plating and the subsequent cleanup if it's just me or family, personally.
>soft-launches his retirement >almost immediately returns with a video talking about how he's so loaded now his most famous video no longer applies to him because he's living like a king What did he mean by this?
this video is like peek into the evolution of adam's life over the 5 years. i still think the old steak video has really good tips for those who need them, but cooking a good cut needs a better way and i love that adam has evolved his methods with that thinking.
I never encountered people pre-slicing steak before I started watching a lot of internet cooks. Maybe it’s my Iowan talking here, but I think at least a little of the fun of the steak is getting this big, whole hunk of beef and cutting it yourself, and obly cutting one bite after another. Nobody’s wrong, obviously, I’m just chuckling to myself at, “Why does it always weird me out when they cut the steak before they start eating?”
It's a thing everyone got from watching videos about Peter Luger Steakhouse, and I agree, it turns a nice steak into a tray of cold cuts. But it lets them serve a 3-pound cut to a table of six. And it keeps people from dulling the knives. And it speeds up turnover. So, it's about money. Of course.
Ha, ha, nope. Adam is probably trying to use a new 32bit float process and hasnt set it up correctly. If hes not using 32 bit float, he def should@@penguinscanfly5796
I find it interesting that there's such a difference in beef fat between grass raised and American "standard" cornfed. In New Zealand grass fed is all we have. We don't raised beef or lamb on anything but pasture and they eat only grass, hay etc. I didn't realize there was such a pronounced difference. That does explain the amount of butter used though.
DUDE. ADAM. You seem quite manic in this vid. Seems like you had to make it for the sponsor or something. Bro, take your time as you need it- we love you, your brain and your content. As a neurodivergent, I can feel this vid. Thank you for making it but dude take care of yourself. As youve said, you have the money to be able to chill for a sec
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0324-adamragusea
Terrible pan. It should not have a rivet if it's a premium product
What do you do with the leftover fat and gristle? do you just throw it away or give to dog? I actually like eating the blubber and I also like to cook the fat directly on the pan a little bit to brown it.
@@theclash36Just wanted to let you know that Jesus loves you and he delivered me from a horrible po - rnography addiction after doing three 24hr fasts.
I was struggling really bad with this addiction and I decided that I'd fast one day. Funnily, my first fast accidentally ended up on Mother's Day, so I was sitting in a nice restraunt with my family and I was the only one not eating. But the Lord blessed me for it. After that fast I was free for 2 months and I had never been free for more than a week at the point. But . . . I relapsed again.
I fasted once more and this time I was set free for around a month. But . . . I relapsed again. Then I gave up and tried to overcome the addiction on my own for a few months which DID NOT WORK.
Eventually I decided to fast once more. This time after the fast God gave me a dream:
I was I a forest and a bear charged me from my left handside. I instinctively put up my left arm to guard my throat from the bar which worked. The bear quickly chomped on my arm and broke it. The force of the bear brought me to a one kneed stance and there appeared 2 entities of fear and doubt around me and they wanted to enter into me.
But I said "No. Like David and Samson before me"
- For context In the Bible David killed a bear and a lion and Samson killed a lion
I then grabbed the fur underneath the bear's jaw (How it says David did when he killed the bear 1 Samuel 17:35) and ripped the bears jaw off. The bear fell back dead and I awoke.
I didn't immediately realize what the dream was about but I soon would. Not more than a few days later I relapsed *AGAIN* (my arm was broken by the bear). However, immediately after every urge and desire to engage in those activities left me. I have since been *COMPLETELY* free for 1 year and 2-3 months (Nov 2022)
Jesus really Loves us and despite the Biblically abominable things I engaged in and encouraged others to as well he saved me from one moment to the next.
Repent, Forgive as you've been Forgiven, Love your neighbor as yourself, and Love Jesus with all your heart, soul, mind, and strength.
No matter where you're at God can still save you and wants to.
Just start reading the Bible, praying, maybe throw down a fast here and there, and let God lead you to the church he wants you at. You're Life WILL CHANGE.
God Bless You with Salvation and Deliverance In Jesus Name!
If you have any questions about my testimony or Jesus I'd be more than happy to answer :)
you are deserving every penny you get i hope your wife and you have a good ling life
damn you cook steak exactly how ive done it for years. down to the separating of muscles and trimming before slicing. I arrived at this method by cooking steak they way Gordon Ramsay recommended and then deciding I dont like cutting thru gristle while eating
Seasoning your cutting board instead of your steak has become one of the funniest jokes in the entirity of cooking youtube
I personally cook with out seasoning the food and then just chug the spices as a drink
GOJO!?!?
Adam Ragusea inspires me... My parents said if I get 100k foIIowers, they'd buy me a professionaI camera for recording... pretty please...
why is it a joke? i dont get it
@@ohiasdxfcghbljokasdjhnfvaw4ehr Because its trying to reinvent the wheel, probably for YT views. Its silly, unnecessary, and in a blind taste test would definitely not make a difference.
I always appreciate Adam for saying things like "what I like", or "what I enjoy", instead of "what you should do". This is his steak, how he likes it. Everyone's cooking style is an amalgamation of everything they've learned from all their resources. Adam's steak isn't my favorite steak, but I'm stoked to steal some of the steps from his and put it into mine.
hell yeah
We can all benefit from that kind of language. I dont like to say things like "This song sucks," or "That show is boring." I always add "I think" before expressing something that is much more opinion than a fact.
Absolutely spot-on.@@CarterJ9
that is definitely one of the things that made this one if my too cooking channels. Being honest about subjectivity and doing things because they produce good results, not "because I said so."
So true. Also “usually”, “often”, “maybe”, “might”, and so on. Nothing is ever 100
The " I just eat it raw and lit myself on fire " is peak comedy joke
Adam Ragusea inspires me... My parents said if I get 100k foIIowers, they'd buy me a professionaI camera for recording... pretty please...
Make sure to lick a big hunk of salt rock at the same time to properly season the meat
@@fantaguyrealYou're not gonna make it man
That's called "steak Bushnell"
Free Palestine
Goodbye season my board instead of my steak, hello oil my steak instead of my pan.
hes been doing that
I do that. Reduces the splatter and improves pan contact.
Yesss 😂
He did that in the original video too
Even better, "oil my meat instead of my pan"
What I love is that Adam's kitchen has evolved and changed over the years but the green cutting board is eternal :P
Adam Ragusea inspires me... My parents said if I get 100k foIIowers, they'd buy me a professionaI camera for recording... pretty please...
i guess waste not. Cutting board can't really be upgraded nor broken
@@fantaguyrealsounds like you should have bought an account with 100k instead of 80k
@@mctit💀💀
@@fantaguyreal You don't deserve the followers or the camera if you are begging in comments.
"Steaming hunk of Jesse's meat" is definitely making it into an edit somewhere
"About 5 years ago" hit me hard, I remember when that video first came and now I feel like time has back handed me
Damn you're old, I was still in middle school 5 years ago
Why are you hard?
it got you...what??
Jesus, 5 years ago it wasn't even the 2020s yet, wtaf. Making me feel old here cause that was my the year I graduated HS.
@@tyrelirwin what a pang of nostalgia doesn't make you hard? i thought that was normal
Adam: That's it. I'm done. I'll not be the "season the board guy" anymore.
Me: Apparently Adam will be the two burners for a pan guy from now on.
yeah really
A thousand jokes cried out and were suddenly silenced.
Why I like to season my steak not my seasoning board
@@TheRedKnight101why I like to steak my seasoning board and not my cuts
I sensed a great disturbance in the Internet
Why I like to cut my steaking boards and not my seasonings
And thank god for that.
This reminds me of why I fell in love with your early cooking videos: breezy, unpretentious, honest, funny, and fast.
unpretentious?!
Yeah Adam is a lot of things (good things) but unpretentious is not one of them. People, including me, like that shit I guess. I mean look at James Hoffman
Id say he’s basically the high energy pretentious version of Kenji.
@@Nihlink kenji has actually worked in kitchens though
Why I season my steak, NOT my cutting board
"I'm not poor anymore."
Why I coat the meat, NOT the pan
Genuinely incredible the man just said it
Memes which are so deep and dank that they return to normal
Yay 1000th like
5:55 I am convinced that Adam makes a point of using weird improvised tools (metal vase to smash garlic, wine bottle as a rolling pin) in order to teach us a lesson about not worrying about using the "right" tool if we don't have one
I really wish there was a food youtuber that took this philosophy to the next level. I think minimalism in the kitchen is one of the coolest things in the world. Its my belief that the reason most people are bad at cooking for theirselves is because all of these food channels are forcing a thousand gadgets, techniques, and ingredients down their throat to make the perfect X. Well a home cooked doesn’t need perfection 95% is good enough.
I think people would be a lot less intimidated if they only owned like 1 stainless pot, 1 nonstick pan, and 1 carbon steel pan. I feel like people get decision paralysis when they look at a full cookware set that they have stashed away somewhere because it takes up so much space. It takes so much effort to plan out each meal. When you simplify it becomes obvious what you can do.
Obviously you’d use the carbon steel to sear meats and cook things at high heat.
Nonstick for general purpose cooking at low heat (ideally a cheap 10inch pan that you don’t mind replacing every couple years).
Pot is obviously for cooking with liquids.
If you can get the pan and pot to have the same rim diameter that would be ideal as you can use the same lid for both the pot and the pan.
I feel like understanding your tools is a lot more important than having the perfect tool for every task, and if you have a bunch of gadgets you will have maybe a couple of hours of experience with each gadget, but if you cook every day with the same limited number of tools that are versatile then you will have thousands of hours of experience and know exactly how to use them and improvise with them.
100% he does this. i also think he intentionally cuts things with a technique that he thinks people will resonate with too, etc etc etc
@@WARnTEAI think you need to refresh your understanding of minimalism. Three frying pans are not it.
@@stefaniwhelan1660 Its 2 pans and a pot, and it definitely qualifies for minimalism because it is not feasible to cook all of your meals in one single pot or pan. That severely limits the quantity and type of food you are able to make. Technically you could just have 1 pot and 1 pan, but people are addicted to nonstick pans and it makes their lives easier so I just keep as part of the set. Most importantly I recommend a smaller 10inch cheap version because its better to replace nonstick frequently and not care about throwing it out because expensive nonstick pans don't last much longer than cheap ones. Also 10 inch is just a more ideal size for a typical kitchen burner. Most burners struggle to heat the edges of a 12inch pan.
@@stefaniwhelan1660 three frying pans is irrelevant to minimalism: it can be super junky for someone who never cooks and only ever eats out, and all of them can be super useful for someone who spends a lot of time in the kitchen. Don't confuse aesthetic minimalism and philosophical minimalism with each other. They're different things. A minimalist can have a full woodworking shop with multiple tools, because they're a woodworker and that's what a lack of useless excess and junk looks like in their specific life. They have tools they need including multiple similar ones because they are not the same and they use them all that very often. Aesthetic minimalism is just about what looks best, not about keeping excess useless silliness out of your life.
The 'juice redistribution' is an actual thing in bread baking, its part of why we wait until its room temperature to cut it. As the surface heats quicker and more than the inside the water evaporate more readily thus drying and contracting making the very inside look doughy even though it is cooked. As it cools down the water equalizes throughout the bread. I don't know how much that matter on steak.
You just reminded me to prep my bagel dough. Thank you!😂
bread is a sponge structure, fluid stuff will move more freely inside of it.
meat doesn't have anything like the tunnel system inside a bread-sponge
@@turnondatuna Partially incorrect. While the structures are different, water distributes itself through both. Meat uses osmosis to balance the amount of water.
@@StevXtreme even after the cooking process can the osmosis of water still happen without help from something like salt? or is this only happening with raw meat.
@@zoulzopan Osmosis just balances water in solution. If you don't have anything that dissolves in water contained in the meat tissues then it won't happen.
If it's cooked or not it's irrelevant. What cooking does is change the structure of the meat, toughening it and making it more difficult for water to move through it. That's why letting meat rest lets it re-absorb its juices much better: it relaxes meat fibers.
Hypothetically speaking, however, even if the muscles didn't relax and given enough time and presence of solutes, water would still undergo osmosis / juices would get reabsorbed. Just slower.
Post semi-retirement, what a treat. As pragmatic as ever, with a touch more chaotic energy. Thank you Adam we appreciate you.
@@AnthonyHoul where can i find this interview
What's coming out now is the backlog of sponsor deals he still is obligated to release.
Yeah it's quite noticeable. Last 6 months of videos have felt super lazy. Should have stopped while at the top.@@Zombienekers
@@magnusrodkjaer8200ive always found his videos super cringe. Tries to find useless topics to make about things nobody asked for. Tries to sound smart about it but it just ends up being really stupid. Like “seasoning a cutting board” like really dude? Just season the fn meat no need to try and be a smart ass about something nobody will do. Hes the type of guy to constantly correct you on things you say when nobody else really cares.
@@MayorMcheese12you kind of sound a lot more annoying. No one forced you to watch this.
even broke out the old cutting board hell yeah
conclusion: seasoning or not seasoning your cutting board was a question of class rather than preference
Gotta love socioeconomic cooking memes
God this made me wheeze so much
The bourgeois don't need to season their cutting boards
proletarian steak
9:28 HE SAID THE WORD
all hail the duality of taste
Sadly, no upside down bear was summoned.
Don't feel right without the classic intonation 😭
@@uniworkhorsefr i was waiting for it 😭😭
@@FahmiZFXnor were the brits mentioned
I never have steak without mushrooms because that butter and garlic thyme rosemary leftover on the pan is perfect for mushrooms. When they release their moisture it makes a beautiful thick gravy like sauce without any flour or other thickener. And then they obsorbe the flavor of beef and all that goodness. Always make mushroom with steak
I love adding an onion to it as well
@ 3:57 for what it's worth, I worked as a line chef for a restaurant for 6 years, and would mostly be grilling our food. Steaks, seafood, chicken, etc. I was taught to do a high heat sear on one side, flip 60 degrees, and cross hatch it for another high sear. After that, it would finish flipped just once. I believe this is purely to keep grill mark consistency. You're getting a nice char in lines along the food and caramelizing the rest, but if you're having it in a pan, you wouldn't need to worry about charing the entire steak. Plus you don't have to worry about having pretty grill marks on your own steak at home :)
Personally, I prefer having pan-seared because you caramelize so much surface area so evenly and you can also flip constantly as you did in the video.
I was in Lowe's yesterday and saw a grill with the grate cast in a diamond pattern. Just flip once without looking. No more wondering if you're getting the angle right. I can't believe it's taken this long...
Yep, perfect grill marks are exactly the reason that became a restaurant standard. Every steak goes to the high heat zone (possibly with a weight), gets rotated, then goes to the appropriate cooler zone until 5° to 7° before doneness, then goes to rest and coast to done just to hit that perfect grilled appearance the food stylists paint on for the food photography.
Myself I prefer a finishing sear on stupidly hot cast iron or carbon steel. Whether that means a hard seared blue steak or a sous vide then 'reverse seared' steak.
Grill marks are so overrated. They actually look unappetizing to me at this point. I'd much rather have a perfect crust all around my steak.
@@vinstinct I completely agree
Also, line cooks have to multitask so flipping a steak constantly isn’t really an option. However for a home cook that is only cooking their own meal, they would be bored without having something to fiddle with, so constant flipping is preferred as it also requires less experience to know how long the steak will take to cook since they can see how well it is cooking due to the constant flipping.
absolutely love how far Adam has gone since his early days. As someone who has been following him since he started, he has to be one of my favourite youtube creators ever
That ventilation slide down was awesome
Awesome, but I bet in a couple years it'll break and be a pia to fix.
Those moving motors right next to the quick changing heat with all the oil splatter is a recipe for mechanical or electronic failure.
@@micahbonewell5994meh. Even if you’re right, the kind of person who has the money for a retractable ventilation system behind their stove almost definitely has the money to get it fixed when it breaks.
Personally we had one and hated it. It looked neat but pulled the heat horizontally from the burners instead of allowing all he heat to reach the pan making it tougher to get the pan as hot as we needed. We never had an issue with it breaking over the 14 years we had it, probably because we didn't use it nearly as much as we thought we would
It was the classiest thing in this video
@@micahbonewell5994 My parents have one that works just fine after 2 decades.
Always love seeing how people make their steaks, still on a mission to find the perfect way! The way I've made it in my videos is on an iron skillet which has been my favorite way so far.
I've found it varies based on the cut and quality. And sometimes my mood. Filet wants to be seared crusty but blue and cool inside (it's tougher and mealy if it goes medium). Strip seared and medium rare (but blue and cold in the center if it's truly prime quality). Sirloin seared and perfect pink medium (it's tougher and chewier if it's still rare). Ribeye seared and medium at minimum but not much more.
oh my god i'm an idiot i've been doing the board sauce method but i thought you were supposed to throw away the steak and eat the cutting board
I love this semi retired version of Adam! Hope you’re doing well!
Why is he retired?
Time to become a Knorr Stock-Pot endorsee
Why I bend my back, NOT raise my countertop
He's trying to fit in frame
Good ass comment
Honestly, out of all the foodtubers I’ve watched, your videos are always the most practical to learn from. You’re not pretending that you’re a “high class” chef, and you give advice suited for a home cook. I’ve cooked for my family a lot over the years, and while I’ve made more impressive stuff from other people before, I’ve always had more satisfaction from feeding everyone with far less effort with recipes like yours. I feel like I can be given anything to cook, and can cook it reasonably well thanks to you.
I enjoy the relaxed vibe in these new videos a lot
this is great, post-semi-basically-retired Ragusea is just as good as ever. it feels more relaxed and more chaotic, feels almost like a behind the scenes video, or like we’re watching someone review their own career, addressing mistakes and the lived reality. it’s fantastic.
it's that guy i keep in my phone!
It's that guy i keep in my phone... that i pull out to 'just watch that bit again' while I'm cooking something new 🤣
That description of medium rare is literally the only time I've ever heard anyone describe what you're looking for when trying to feel if steak's done medium rare, without copping out with "you'll tell as you cook more" or whatever. I immediately know what I'm actually looking for and it makes sense. THANK YOU
I have loved your videos for years now.
With love from Nigeria. 🇳🇬
Memes aside, as a broke dude with two kids, seasoning my cutting board instead of my cheap ribeyes has proven to be delicious and a big hit with the kids. Daughter says "can we have the juicy meat tonight??", and this is from a kid who's deep in her "I only eat corndogs and chicken nuggets" era.
That’s awesome.
I like that Adam's videos have evolved into something between Kenji's real time POV cooking vids, and the whirlwind Molto Mario food network episodes. It's casual with some prep, and info but not prepped to death to fit all the cooking and talking into 22 minutes without a second to spare
I’m really liking these more casual style videos. As a younger guy it’s really hard to find good information and good roll models (male role models especially). These more casual videos make me feel like I’m listening to a father figure who sees me as a fellow adult, but who still understands the importance of teaching and isn’t judgmental. You’ve done a wonderful job creating a space that’s educational and entertaining. I’ve seen so many people/networks try to do “infotainment”, and frankly I think it speaks volumes to your talent as a journalist, given that most other “infotainment” pales in comparison (imo). You’re work feels serious, it has gravity behind it, and yet it is still incredibly entertaining.
From everything I’ve seen of you, you seem like one of the good ones. Thank you for all that you do Mr.Ragusea. You’re making the world a better place, and I appreciate your struggle.
Sincerely,
Caleb
7:05 "Out you come you steaming hunk of Jesse's meat!"
*"Yow! Mr. White!"*
~Jesse
Finally! Someone else who used a saucier for searing! It's really good for stopping oil from splattering everywhere.
As a fellow educator, I think it’s fair to say that your treating the wound on your leg very well. I assume the internet won’t be able to leave you out of it. And when it does, remember: “You do you”
Or, "vinegar cutting board on the right."
I mean, you are after all the guru… of the method by which you do you.
I hope you’re enjoying Knoxville! And thank you for shouting out a local business. It seems like a small thing but for a small business it’s everything
Friendship ended with Misen. Now Made In is every foodtuber's best friend.
My Misen pans warped badly
@@3ldfilms It seems like they used to make good products, but once they had a good reputation established they started making them cheaper and cheaper to cut costs since they could get away with it. Helen Rennie said thier chef knife was her favorite of all time and then they revised it and she compared to the new version and now it ain't that great.
Goldilocks seems to be a great alternative for quality riveted+cladded pans. They might also warp if not cared for properly (leaving on the burner too long without food inside or instantly shocking it with cold water).
However its hard to beat the fact that they cost 1/3rd the price of Made In/Allclad and half the price of Misen.
Made In is just a more premium brand (with the quality to match). I just find their designs to be a lot more elegant and the assembly of the pans to be much more premium feeling than other pans. It's like the modern chef's cookware as opposed to the tried and true, old school cookware like all-clad.
@@WARnTEA Don't forget that the premium pans also come with something cheaper pans don't typically come with: a relatively good "trust me bro" "lifetime" warranty. So if you have the money, you might as well get the nicer pans.
I am really enjoying your light disposition. So glad that you freed yourself and are doing what you want. I'm here for it. Thank you.
I love your videos @AdamRagusea! I hope you keep posting. That being said - there is no need to hold yourself to a ridiculous content schedule. Post what you like, when you want to. Your videos are always more fun to watch when you are interested in what you research, or when you are enjoying what you are cooking. :-)
Your cooking has inspired mine for years now. Vinegar leg on the right.
I just found you scrolling through Kenji’s videos. Subscribed! I love watching educational cooking videos where I learn the ‘whys’ behind the recipe methods and ingredients. Thank you (and Kenji) for elevating cooking videos way beyond the ‘follow my recipe’ genre! 👍👍
I'm sure I've mentioned it before, but as a former line cook, prep cook and chef who was trained by French chefs, the heterogeneity is something that I love that you talk about. French cooking started to make me frustrated with boring uniformity, especially of cooking, texture, and shape. It was makes sense that Molecular Gastronomy was the logical conclusion of that style of cooking. And it BORES THE F@#$ OUT OF ME. So give me wedges and crispy bits and soft bits and hard bits!
Now I want a steak Mr. Ragusea. Have a wonderful day.
i'll tell you what guy, from New Hampshire, you were the first person to explain to me the difference between whole milk mozzarella vs part skim mozzarella, and it made my pizzas better. I salute you
I think the cast iron case is stronger the less powerful the stove is
I love the realness of Adam and its awesome to talk about and appreciate how far he’s come since the start of the channel
7:21 flexing on us
Yeah that's sick
Eh, don't be too impressed. Those things barely do anything compared to a proper vent hood, - it was really clear in the video too.
@@RedBeardedRabbit Yeah, downdraft ones are terrible. He turned it on and said "so you can see"... It did nothing haha
he tryna slide that in there
I came from the infamous "Why I season my cutting board" video and I gotta say, you really have evolved over the past couple years. I really like how you still kept your old green cutting board and I wonder what microphone you used to get that type of crisp audio.
I always love Adam's sheer disrespect for cooking myths. So much BS is passed along as "rules" that are based on nothing more than habit. At best.
I'm glad someone finally made this video. I've been doing my steaks this way for years and I've been annoyed with the bros and their "flip once or you're dumb" myths.
Cooking anything in a sauteuse is meant for sauces in order to control heat, especially overheat. This is due to high sides which dissipates heat.. so if you are looking to sear at high heat, then generally less high sides the better.
The high sides let you start a large batch and reduce it a lot, which the curved bottom helps by reducing the width as the volume gets lower. Demi-glace's best friend. Distributes heat over more bottom surface, easier to scrape to avoid scorched spots, and lets you see the flame easier when adjusting.
It'd be the perfect pan for this video if Adam was trying to reduce that steak over several hours...
A 10inch round cast iron griddle would be ideal for searing a steak. They are cheap and the easiest form of cast iron to move around/store in the kitchen since they are flat and lightweight due to no sides.
Especially when using this constant flip method where you don’t need to spoon the butter over it.
Also that type of griddle is great for cooking pancakes, and heating up or cooking fresh tortillas.
Resting meat is all about managing the interior pressure. It's just basic physics (specifically the 2nd law of the thermodynamics) that so many food-tubers get completely wrong. When you heat something you are adding energy to the molecules and they start moving faster and faster and because the juices are contained within the muscle fibers this creates pressure. Specifically you are creating a large differential between the pressure on the inside of the meat and the ambient pressure outside of it. Imagine your steak is a pressure cooker. Gases and liquids will naturally flow from an area of high pressure towards an area of lower pressure. Inevitably the pressure delta is such that some of that liquid will inevitably be pushed out through the muscle fibers themselves. So some loss of juices is unavoidable. However, if you were to immediately cut into it (i.e., open the valve on the pressure cooker) the pressurized juices will come rushing out, flowing from areas of high pressure (inside your streak) to area of low pressure (outside your steak) via the most efficient pathway available (the cut). However, when you rest the steak you provide time for the internal temp to drop and the associated pressure to subside and thus the pressure differential between the inside and outside of the steak is much less and the lovely juices are perfectly content to stay where they are.
i love how he casually flexes his nice ass kitchen he has now lmfao truly an icon
7:25 Welp you weren't kidding about TH-cam money. Your stove moves
lol ye
I love you put science in your cooking, it's what kept me on your channel
I like Adam for his attitude towards breaking rules. Rules are made for restaurants so that when Chefs changes, it produces similar results (sort of like routines setup for factories). For home cook, cook the way you want to. Try as many different methods as you can. Mix them to get different results. For me, WHEN I HAVE THE TIME, I always: a) season a few hours in advance (only salt) - I found it much juicier no matter which cut; b) reverse sear (put in oven at low heat until internal reaches 50C - this is way easier now with price of temperature probes coming down (my set costs $20 or so) - this would take an hour or more and I have time to do something else before dinner, and I can leave the steak in the oven (with it turned off) after 50C is reached so it keeps warm for another hour or so; c) to sear, just medium-high heat, flipping every 30 sec until desired, adding butter like Adam did here.
Congrats on your success Adam, loved watching it. You taught me a bunch.
Mostly to not care what rules might be upheld by whomever.
The thing I disagree with is only salting right before or after cooking. Dry brining your meats has become a must-do for me since I've learned about, I think it really makes that big a difference to be worthwhile. I also can't recommend a fast-read thermometer enough for verifying temperatures especially while still learning.
Every piece of meat is different, using the firmness method is inaccurate. I absolutely agree that a fast read pen thermometer is essential in cooking a good steak, consistently. Doneness is a measure of temperature, not redness or firmness. I've had medium rare sirloin that looked medium well. But I knew it was medium rare because I measured the temp.
The reason some chefs use their finger is because their egos doesnt allow them to use a much more accurate method. All it is
@@rykehuss3435 I assume partly ego, but also partly it is much faster to test temp with the press test than an instant read thermometer. And when you're cranking out steaks, time is money.
@@micahbonewell5994 Where do you crank out steaks so fast that you cant afford to check with probe? Not even in steakhouses does that happen. There's maybe max 5-7 steaks cooking at any given time.
@@rykehuss3435 a probe is nice and all but it’s really unnecessary for something like a steak that’s pretty easy to learn how to time
@@ViridianCrisis7 You think you can time it, but you cant. I can guarantee that. I prefer perfection, you're fine with mediocre accuracy at best.
When I cook medium rare steak, I prefer its actually medium rare every time. You dont, thats fine.
Hadn't watched Adam for a while. Still the nicest cooking youtuber, still the great fast paced no BS, and still the smoothest introduction of sponsors 🙂
My additional advice to this is if you can, cook steak outside. I have a decent extractor hood, but if you’re going for a sear, your house is going to be a stinky Smokey greasy wreck. I got given a little Viper camping gas stove, which I can get hotter than my oven top anyway.
im a simple homecook and i still do the cuttingboard method because it seems to always gets me the best results. its advantage is like adam said, for cheap meat its easy and effective. i like when i add a fresh piece of butter and it melts over it giving it a fresh milky creamy flavor.
This is why I season my future and not my past.
damn.
Hey Adam, you usually voice over your cooking footage instead of during cooking. I quite like the previous style, but you're surprisingly good at narrating while cooking. I could never
You seem so happy and relaxed after making your semi-retirement choice :)
Big fan of your content. I used your link to buy that exact same pan. The ceramic cast iron pot I have been using scorches easily. This pan is beautiful and sautéing onions in it today was effortless with very even heat with no scorching, even at high heat levels. I'm very happy I spent the money.
2:28 why i season my meat NOT my pan.
Actually your voice in that particular video feels really soothing for me, so I just turn it up whenever I have a hard time sleeping....
10:06 thats why I season my grass, NOT my steak
The steak update no one asked for but everyone needed *chefs kiss*
So he's left us poor people and joined the elite with his youtube money.
Feels bad man 😅
So sad 😢
he used to be for the working man. now he's gone all hollywood!
What do you mean by saying that "he left us poor people"??
@@RantingGreekGamer dudes making $$$ 😅 (well earned though)
I would love to see a cooking show with Adam. He's great with this realtime cooking!
Adam has clearly entered his Marco Pierre White phase and I'm here for it.
On the redistributing juices part of resting steaks, I did some research about this for my English class. According to J Kenji Lopez Alt, the muscle fibers of the meat are similar to straws in terms of moisture. Cooking the meat pushes juice out of the ends of the "straws", but resting the meat allows the juices to re-centralize and stay stored in the meat itself, leading to a juicier bite that if it wasnt rested. But this is a slippery slope, as you dont want to let the steak rest so much as to cool it down. Its generally better to let large roasts rest for long periods of time, and to let small steaks rest for a couple of minutes.
“All my seasoning in post.” Tell me you’re a former audio/video guy without telling me your a former audio/video guy.
Howdy Adam. Your advice to walk but don't run is very well taken. I bought your knife, and it has served me so well. I just want to let you know, and let your other viewers know, that it's an excellent knife. I have once again started enjoying cooking. Thanks Adam
Next you're going to tell me that the vinegar leg doesn't always go on the right.
loving the new video formatting, so much more enjoyable to watch! feels like im in the room lmfao
"why i season my steak instead of my board"
you make steak EXACTLY how I make it, not a single step different. it's amazing
3:52 Radiohead mentioned‼️‼️‼️ Let Down is the most underrated song in allexistence⁉️ When did you stop rooting for Thom Yorke
It's actually amazing that the original video came out five years ago. I had already been a subscriber for several months when that video came out. It's crazy to think how long Adam has existed parasocially in my life.
Adam: “Cheap steak isn’t good for the environment”
Also Adam: “I’m going to turn on two gas burners to get extra heat”
I’m glad you explained why the camera makes it look not medium rare. Guga has also explained this for some videos.
And the lights. I remember a steak I got in an Italian restaurant that had a lot of red lighting that made the inside of the meat look white.
@@blairhoughton7918 I think Guga must work really hard to light his steak
@@rickybryan1759 I think if you said "gobo" or "dark bastard amber" to him he'd try to remember if he has a steak aging in them.
@@blairhoughton7918 Guga would age a steak in Amber for sure!
As a former waiter, if I served that steak to someone who ordered medium-rare, it would be sent back. As it is clearly medium-well done. Which is incidentally my own preferred preference, so I can only say job well done. It looks absolutely amazing. 😁
Medium, perhaps.. But definitely not medium-rare!
Which is why I use a Thermapen and ONLY rely on temp for doneness rather than the poke method.
Maybe it is the lighting
Hey Adam,
As someone who watched the "season the board" when you released it, I think a major factor for why it became so famous is because it used lower-quality meat. It was relatable for a lot of people. It was a novel preparation which expanded what was possible. Contrasted with this video, with its 40$ cut & Ramsayian techniques which evoke yet another Food Network steak preparation.
All that to say, happy you've popped off and are now making the big YT money, you're an informative guy and you deserve it.
It's always funny to me how much Adam likes avoiding using extra plates, "just eat it off the board/baking sheet, just gather round as a family and eat out of a giant bowl," etc. Maybe it's just me but I would hate to kneel at a counter and eat steak off a plastic board. Plating is half the fun anyway, and I'd rather be in a comfy chair at a table.
At the same time though the experience looks more "pure" since you're eating it right were it was created and it probably stays warmer.
@@OmniversalInsect I like to heat up my plates before serving food, a warm plate will impart heat to the food instead of sapping it.
To each their own! If there's friends around I'd definitely plate. But I don't care for the effort of plating and the subsequent cleanup if it's just me or family, personally.
You do you, buddy
this is what i like! very well educated and experienced life tips from dude who also uses precise language & also keeps things realistic
its an end of an era
It's always such a joy to see a new Adam video. Hope you're doing well, man.
>soft-launches his retirement
>almost immediately returns with a video talking about how he's so loaded now his most famous video no longer applies to him because he's living like a king
What did he mean by this?
this video is like peek into the evolution of adam's life over the 5 years. i still think the old steak video has really good tips for those who need them, but cooking a good cut needs a better way and i love that adam has evolved his methods with that thinking.
Why i season my mouth, not my steak
22m mil views is crazy! Especially since it’s the Steak 101 video I usually go back to. Congrats Adam!
I never encountered people pre-slicing steak before I started watching a lot of internet cooks. Maybe it’s my Iowan talking here, but I think at least a little of the fun of the steak is getting this big, whole hunk of beef and cutting it yourself, and obly cutting one bite after another.
Nobody’s wrong, obviously, I’m just chuckling to myself at, “Why does it always weird me out when they cut the steak before they start eating?”
It's a thing everyone got from watching videos about Peter Luger Steakhouse, and I agree, it turns a nice steak into a tray of cold cuts.
But it lets them serve a 3-pound cut to a table of six. And it keeps people from dulling the knives. And it speeds up turnover. So, it's about money. Of course.
adam your videos fuel my knowledge i can’t appreciate you enough
I finally tried that cutting board video after considering it for years, and it was actually really good.
audio is clipping hard
its probably an issue with your internet or speaker/headphones
Ha, ha, nope. Adam is probably trying to use a new 32bit float process and hasnt set it up correctly. If hes not using 32 bit float, he def should@@penguinscanfly5796
I find it interesting that there's such a difference in beef fat between grass raised and American "standard" cornfed. In New Zealand grass fed is all we have. We don't raised beef or lamb on anything but pasture and they eat only grass, hay etc. I didn't realize there was such a pronounced difference. That does explain the amount of butter used though.
DUDE. ADAM. You seem quite manic in this vid. Seems like you had to make it for the sponsor or something. Bro, take your time as you need it- we love you, your brain and your content. As a neurodivergent, I can feel this vid. Thank you for making it but dude take care of yourself. As youve said, you have the money to be able to chill for a sec
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What the fuck did I just read.
That ventilation panel sliding down was baller as hell