Wow that's a very long process he took to destroy an amazing piece of beef. Well done, a better way to destroy it would be to just drive over it. Btw, the way he cooked it in the end shows that the meat is "blue" (NOT cooked) in the middle and "dead" (grey, over cooked) on the sides, this is how I cooked my first steak too, then I turned 14.
I'm so glad that the top comment was my exact thoughts. Where I'm from that's called a Pittsburgh Blue Steak. Burnt on the outside, raw on the in, with tons of gray in between. It's for people that know just enough about a steak to think that they can re-invent the wheel. For anyone watching this video that is actually trying to learn how to cook a steak. For ribeyes pan 450°F oil to smoke point. Place in, press down gently, flip every minute and a half until you get an internal temp of 130.
Yea this exactly how not to cook a steak. Burnt the outside too. Outside should Carmel color sear not straight black. It’s funny that this guy puts on such a show that someone might just believe him.
I was impressed by the attitude of this guy at first. When he busts out the "meat glue", it blows my mind. Why would people eat a steak with food safe additives?
you do remember who made/invented the "delmonico" steak ? it was the chef alessandro filippini which from 1850 on collaborated at their various sites. opening and inserting herbs and even onions to meat, comes out of the "ticino" region/switzerland. Especially Airolo where he came from. switzerland is base for worldwide hotelery quality and kitchen top supply&services.
I use Sous Vide followed by a few minutes of high heat pan sear for my rib eyes and they come out looking way better than that. Even top to bottom color except for a tiny bit of sear.
I was taught back in the 80's, as a apprentice meat cutter at Safeway, that the Delmonico is simply a Ribeye with the fat cap left on for the Delmonico restaurant to put the little Delmonico flag on. Also there were totally different names than today. A Thinner cut Bone in Ribeye was a California Club Steak with the Club steak being the bone in Strip steak.
I agree. as a butcher in a small town I have my whole desk open. if you wanted to you could see me trim and cut anything. knife skill and knowledge are the best things for them to see. not damn glue...
When you use meat glue you HAVE to cook it all the way through. The reason meat is safe to eat raw is because all the bacteria is on the outside. By cutting it open and closing it back you are giving that bacteria a chance to get on the inside.
yeah that steak isn't caramelized its burnt/ and meat glue on top of that... not impressed. I'd rather just have the sinew in there than add something that is a part of seasoning the beef. The cap of the rib eye could have been taken off at that point and cleaned a little and it has the same texture profile as skirt steak
Its like you just pulled this guy from the bus station. Meat glue, the way he put on the pepper and the badly cooked steak. I thought the young guy was gonna come around and say it was a joke
I just waisted over eight minutes of my life I'll never get back. I felt like a used car salesmen being sold a used car. That's enough internet for today.
Ribeyes do not curl. It started to curl because you tied it, which wouldn’t have been needed if you didn’t resort to meat glue. And your steak was way too cold when you began to cook it which is why it was burnt on the outside and raw inside.
another issue is you can cook a steak rare because the parts of the steak that touch the environment are cooked. the inside is untouched. when you trim and glue it you are exposing something to air that will not be fully cooked unless you way overcook the steak. now I do understand that the risk is negligible, but a risk none the less.
This guy must have been a used car salesman before he started cutting meat. "Meat glue"? I showed this to my local butcher, who's been in business 45 years, and he just laughed.
+Julio Lui u caught that too.? . the center never came up to 125, no way .. he dropped it in cold, the outside was seared but the center was still Raw,, probably hit 98 degrees Max.. the guy had some good ideas.. but poorly executed. IF that meat was at Room Temp before it hit the Pan, it would have been perfect and would have Hit the temp just right, cuz it was thin enough to not need any oven finishing....
+Jeff from Jersey Yea, very poorly executed. Even the way he seasoned it..it was low and concentrated on certain portions of the meat and not even and spread out...that's why you see uneven charring on the meat. The brick didn't help it as it helped cook the outside rapidly more while not cooking the middle.
Beautifully prepared, but maybe leave the actual cooking to the specialists. I wouldn't say the steak was ruined, but I think that gorgeous piece of meat deserves a bit more love. A sous vide or reverse sear would be wonderful and give a fantastic edge-to-edge perfect medium rare with no overdone gradient ring inside the meat.
This is why butchers went out of business. 28 bucks a pound while adding meat glue and then tell you to burn your steak over super high heat with a ton of oil and a brick on it. Then says it's seering and simmering. That's 2 different things and wasn't doing either of them LMAO
Not sure the meat glue is necessary since it's tied with string. The 1/4" brown ring around the meat is why I sous vide everything. Brown ring=well done=shite
Delmonico comes from the New York Strip steak. This guy has no idea what his cuts of meat are. This cut of meat was served way back when with Delmonico Potatoes with cream or cheese sauce.
THIS IS A VERY FINE AND WELL MADE VIDEO. SR. JAMIE DOES NOT MESS AROUND, THAT IS FOR SURE. HOWEVER, IF I WERE A COW, I WOULD RUN AWAY FROM HIS AS FAST AS POSSIBLE. @ 1:20 - EVERYONE IS TALKING ABOUT HOW DELICIOUS THE FAT IS . . . AND I CAN'T DARE ARGUE IT. BUT REMEMBER THE ONLY FOOD THAT HAS CHOLESTEROL IS : (drum roll, please) ANIMAL PRODUCTS ! ! ! ! I love how she repeats the question to herself, then looks to her husband for permission to answer, 0:23 and he smiles and says it's OK smiles and looks to their baby. TO THE PRODUCERS OF THIS VIDER . . . VERY WELL DONE!
If folks enjoy the product, why should anyone care what it costs? Customers are obviously willingly buying. There is a world of difference between an aged (restaurant) steak and something you get at Costco or Kroger. One reason that Longhorn and such places do not serve "real" aged beef is that they cannot charge enough to cover the loss due to shrinkage and the time required.
So why is it usually cheaper than a a ribeye? Mine look more like they took the entire cap off which is the prized part but 6.99 a pound instead of 14.99 a pound I’ll take any day
Nah. Prime ribeye, salt and pepper both sides. Seared 90sec each side. In the smoker with pecan wood at 275 until 130 internal, top with a pat of herbal butter, rest 10min, enjoy!
It might not be the perfectly cooked steak but it's a butchers way to prepare his steak i guarantee it's delicious because he cooked it to his specifications there's no way it's not delicious
So, 1) GLUES THE MEAT, then proclaims it "all the rage". 2) Stabs holes in the steak. 3) Jams multiple slivers of garlic intermittently on one side of the steak. 4) Ruins the appearance. 5) Alters the flavor profile.. 6) Burns one side of the steak. 7) Burns the other side of the steak. 8) PUTS A BRICK ON THE STEAK (that has holes in it, leaking out juices). 9) The steak is RAW in the middle. About the only way for him to make the steak any worse is to go Amber Heard on it.
Wow he ruined it in so many many ways. Lemmie take out the main reason ribeyes are flavourful, oh and lemmie ruin what flavour is left by adding meat glue, which absolutely changes the flavour, lemmie also burn the outside of this steak to shit, oh and as one last kick to the balls Lemmie put this heavy brick onto it to squeeze out any juices. Blown away!!
It's cool that he kept the top flap on the delmonico but he should probably leave the cooking to the chefs. His steak is over cooked on the outside and under cooked in the center. He should be reverse sear to prevent that.
Number 1 a true delmonico comes from the chuck roll not a freaking ribeye. And to use meat clue, well no comment. I won't be eating there. And to weight it down--WOW.
A true delmonico is unknown.it came from a shop in new york owned by a man named delmonico. Most meat cutter believe it is a new york or Ribeye without the cap. Your chuck roll does run into the small end of a ribeye, hence why the poor mans ribeye comes from it. So maybe if your a cheap cutter you get it from a chuck roll. But thats pretty shitty to your customer and over all shows the quality you bring to the table.
Favorite cut of meat (for a steak)? There is only one right answer: *Ribeye* It's not subjective. It's that everyone who answers otherwise is just plain wrong.
Wrong lmao it is very much subjective. I will take a a well marbled strip over a lean ribeye. Ribeye is great piece of meat. There is something about that delmonico chuck eye
@@nicke5056 - That's like pointing out that you're better off with a brand new Toyota Camry over an old, broken down, rusted out Mercedes. Well, no shit. That's no kind of comparison.
@@youdoitillwatch Not the best point in the world I know.. still subjective. I actually prefer the chuckeye because it is like an in-between roast steak
Chef, did you, “Temper”, the steak on this particular video? I didn’t hear or see you do this. Did I miss something. That brick assumes you didn’t. Take care.
Oh my if you're too lazy to cut around the fat eye you have a problem. Otherwise let it in and cut around instead of using some friggin additives that don't belong there.
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Wow that's a very long process he took to destroy an amazing piece of beef. Well done, a better way to destroy it would be to just drive over it. Btw, the way he cooked it in the end shows that the meat is "blue" (NOT cooked) in the middle and "dead" (grey, over cooked) on the sides, this is how I cooked my first steak too, then I turned 14.
I'm so glad that the top comment was my exact thoughts.
Where I'm from that's called a Pittsburgh Blue Steak. Burnt on the outside, raw on the in, with tons of gray in between.
It's for people that know just enough about a steak to think that they can re-invent the wheel.
For anyone watching this video that is actually trying to learn how to cook a steak. For ribeyes pan 450°F oil to smoke point. Place in, press down gently, flip every minute and a half until you get an internal temp of 130.
@@josephstewart324 I bet you're a Trump supporter
Yea this exactly how not to cook a steak. Burnt the outside too. Outside should Carmel color sear not straight black. It’s funny that this guy puts on such a show that someone might just believe him.
@@Michael_Beanflip If he's smart he is, I bet you're a leftist fa99ot.
Glued, carbonized, and raw inside. Looks fantastic bud, can't wait to try.
You will never be my butcher. GLUEBOY!!!
Exactly. Like wtf was that and you want me to pay more for glue lmao
This video should be called "Meat Maestro --What not to do to a steak"
I was impressed by the attitude of this guy at first. When he busts out the "meat glue", it blows my mind. Why would people eat a steak with food safe additives?
I can't believe he's legit proud of that
you do remember who made/invented the "delmonico" steak ? it was the chef alessandro filippini which from 1850 on collaborated at their various sites. opening and inserting herbs and even onions to meat, comes out of the "ticino" region/switzerland. Especially Airolo where he came from. switzerland is base for worldwide hotelery quality and kitchen top supply&services.
nooo... glue..? garlic? punctured ribeye? brick? ...I have never gotten a ribeye 1 inch or up curl...ever!
I use Sous Vide followed by a few minutes of high heat pan sear for my rib eyes and they come out looking way better than that. Even top to bottom color except for a tiny bit of sear.
Soon as he started using meat glue I was done
Jimmy j , Me too😕
Only morons use glue.
yea.. I'm adios as well
I'm no pro when it comes to meat, but that meat glue..wtf mr. butcher
Unless you're butchering yourself you never know what you're ever getting or what has been done. Just shut the fuck up and eat it.
Burnt outside and raw inside fuck that
Agree. Low temp first and then sear when its nearly done is the best way. His was overcooked and undercooked at the same time.
Burnt outside is wrong enough.
Jason Stump you dont low cook prime cuts of steak like that
Scorched meat, overcooked, i rather use low flame and some butter instead of oil for the pan. No need to use additives, just garlic.
I was taught back in the 80's, as a apprentice meat cutter at Safeway, that the Delmonico is simply a Ribeye with the fat cap left on for the Delmonico restaurant to put the little Delmonico flag on. Also there were totally different names than today. A Thinner cut Bone in Ribeye was a California Club Steak with the Club steak being the bone in Strip steak.
Using meat blue is something you don't want to see a butcher do...real butchers carve their meat to the customer's satisfaction without any additives.
glue
I agree. as a butcher in a small town I have my whole desk open. if you wanted to you could see me trim and cut anything. knife skill and knowledge are the best things for them to see. not damn glue...
When you use meat glue you HAVE to cook it all the way through. The reason meat is safe to eat raw is because all the bacteria is on the outside. By cutting it open and closing it back you are giving that bacteria a chance to get on the inside.
LOVE IT - Laughing out LOUD! He hears 'time'! great video baby
yeah that steak isn't caramelized its burnt/ and meat glue on top of that... not impressed. I'd rather just have the sinew in there than add something that is a part of seasoning the beef. The cap of the rib eye could have been taken off at that point and cleaned a little and it has the same texture profile as skirt steak
ahhh the ribeye cap.... the king of all steaks.
I use presses to keep meats flat as well. Another tip is to cut a slit around the outside of the meat to prevent the outside from curling up!!
You took out the best part.
Its like you just pulled this guy from the bus station. Meat glue, the way he put on the pepper and the badly cooked steak.
I thought the young guy was gonna come around and say it was a joke
I was at Delmonico Restaurant in OH. It was so cooked I used a spoon. Yummy
I wouldnt want added enzymes to my meat, no matter how bio,vegan, original, natural or whatever that is. Just eat your ribeye like a man!
This guy is clueless...
more like glueless
yeah you're eating that alone son
I just waisted over eight minutes of my life I'll never get back. I felt like a used car salesmen being sold a used car. That's enough internet for today.
Well done chef. Perfect med rare
You're being sarcastic right? That shit is RAW
What the other guy is saying makes me so happy
Except for the end.
Ribeyes do not curl. It started to curl because you tied it, which wouldn’t have been needed if you didn’t resort to meat glue. And your steak was way too cold when you began to cook it which is why it was burnt on the outside and raw inside.
Wildly overcooked !
activa rm is banned in many countries...
Delmonico steaks come from the chuck not the rib
Awesome!
Looks bad ass delicious
another issue is you can cook a steak rare because the parts of the steak that touch the environment are cooked. the inside is untouched. when you trim and glue it you are exposing something to air that will not be fully cooked unless you way overcook the steak. now I do understand that the risk is negligible, but a risk none the less.
yeah me too... I heard everybody frowns upon that glue stuff!!!
"All the rage among butchers"
That's the only thing that could make me go vegetarian.
Lmmmmfaooooooooo dawgggggg
people freaking out over his use of meat glue need to calm down. give the guy some creative freedom.
That seared tuna looks good
He almost had me till he brought out the glue.
What is the inside temperature after it’s cooked.
Now I have to to bed hungry!
I'm just glad he said 'master butcher'. I thought he saying something else.
This guy must have been a used car salesman before he started cutting meat. "Meat glue"? I showed this to my local butcher, who's been in business 45 years, and he just laughed.
That ribeye was a little to black and blue for my taste
That steak must of been pretty cold when he threw it on..almost looked like grilled ahi
+Julio Lui u caught that too.? . the center never came up to 125, no way .. he dropped it in cold, the outside was seared but the center was still Raw,, probably hit 98 degrees Max.. the guy had some good ideas.. but poorly executed. IF that meat was at Room Temp before it hit the Pan, it would have been perfect and would have Hit the temp just right, cuz it was thin enough to not need any oven finishing....
+Jeff from Jersey Yea, very poorly executed. Even the way he seasoned it..it was low and concentrated on certain portions of the meat and not even and spread out...that's why you see uneven charring on the meat. The brick didn't help it as it helped cook the outside rapidly more while not cooking the middle.
Julio Lui guess you never had steak tartare
What you have with out the glue mate?
Beautifully prepared, but maybe leave the actual cooking to the specialists. I wouldn't say the steak was ruined, but I think that gorgeous piece of meat deserves a bit more love. A sous vide or reverse sear would be wonderful and give a fantastic edge-to-edge perfect medium rare with no overdone gradient ring inside the meat.
someone call Chef Ramsay!!!
This is why butchers went out of business. 28 bucks a pound while adding meat glue and then tell you to burn your steak over super high heat with a ton of oil and a brick on it. Then says it's seering and simmering. That's 2 different things and wasn't doing either of them LMAO
Burned outside, raw inside. I'm out.
That's not burnt. It's called a crust and it's not raw. 🙄🙄 you probably eat well done meat lmao
I was excited that I might have another good food channel to subscribe to until the meat glue, the brick, and the blue steak.
All these people complaining about meat glue and they probably think the chicken at Subway is just chicken.....
As of 11 August 2021:678 people disapprove of meat glue.
Damn, that's awesome!
is that the stock guy?
I'm trying really hard to accept the "new" part. I have not been a fan of ribeyes for all of the reasons you state here. I may have to try this.
Not sure the meat glue is necessary since it's tied with string. The 1/4" brown ring around the meat is why I sous vide everything. Brown ring=well done=shite
Whoaaaahhhhhhh 28.00 a lb? Are you cooking it with 2 sides and a beer?
Prime rib is one of the best succulent steak ever
Delmonico comes from the New York Strip steak. This guy has no idea what his cuts of meat are. This cut of meat was served way back when with Delmonico Potatoes with cream or cheese sauce.
why you got cloves on if its food safe ?
“The Georgetown butcher.” Sounds like a perfect name for a serial killer.
He exorcised that steak to death.
THIS IS A VERY FINE AND WELL MADE VIDEO. SR. JAMIE DOES NOT MESS AROUND, THAT IS FOR SURE. HOWEVER, IF I WERE A COW, I WOULD RUN AWAY FROM HIS AS FAST AS POSSIBLE. @ 1:20 - EVERYONE IS TALKING ABOUT HOW DELICIOUS THE FAT IS . . . AND I CAN'T DARE ARGUE IT. BUT REMEMBER THE ONLY FOOD THAT HAS CHOLESTEROL IS : (drum roll, please) ANIMAL PRODUCTS ! ! ! ! I love how she repeats the question to herself, then looks to her husband for permission to answer, 0:23 and he smiles and says it's OK smiles and looks to their baby. TO THE PRODUCERS OF THIS VIDER . . . VERY WELL DONE!
If folks enjoy the product, why should anyone care what it costs? Customers are obviously willingly buying. There is a world of difference between an aged (restaurant) steak and something you get at Costco or Kroger. One reason that Longhorn and such places do not serve "real" aged beef is that they cannot charge enough to cover the loss due to shrinkage and the time required.
Keep the eye. It makes it tastier. The fat ain't gonna clamp on to your love handles.
If the glue is bad for you or not, if you just tie the steak with twine you can do without it
I thought delmonico meant that the steak was pounded flat. I didn't think meat glue had anything to do with it.
So why is it usually cheaper than a a ribeye? Mine look more like they took the entire cap off which is the prized part but 6.99 a pound instead of 14.99 a pound I’ll take any day
The ribeye "it sometime is more fatty" -Vegan.
Nah. Prime ribeye, salt and pepper both sides. Seared 90sec each side. In the smoker with pecan wood at 275 until 130 internal, top with a pat of herbal butter, rest 10min, enjoy!
delicious
Terrified yet intrigued.
It might not be the perfectly cooked steak but it's a butchers way to prepare his steak i guarantee it's delicious because he cooked it to his specifications there's no way it's not delicious
So,
1) GLUES THE MEAT, then proclaims it "all the rage".
2) Stabs holes in the steak.
3) Jams multiple slivers of garlic intermittently on one side of the steak.
4) Ruins the appearance.
5) Alters the flavor profile..
6) Burns one side of the steak.
7) Burns the other side of the steak.
8) PUTS A BRICK ON THE STEAK (that has holes in it, leaking out juices).
9) The steak is RAW in the middle.
About the only way for him to make the steak any worse is to go Amber Heard on it.
Wow he ruined it in so many many ways. Lemmie take out the main reason ribeyes are flavourful, oh and lemmie ruin what flavour is left by adding meat glue, which absolutely changes the flavour, lemmie also burn the outside of this steak to shit, oh and as one last kick to the balls Lemmie put this heavy brick onto it to squeeze out any juices.
Blown away!!
yoooo this was in 2013 did u see the prices of the meant !!! FML!
Btw your son Rob Schneider is freaking hilarious bro. Mahalou
Is that a little blue rare.
It's cool that he kept the top flap on the delmonico but he should probably leave the cooking to the chefs. His steak is over cooked on the outside and under cooked in the center. He should be reverse sear to prevent that.
That must be the best ribeye steak ever to be $27.50 a pound in 2013 no less. . .I can just guess what the price is now. . .
Number 1 a true delmonico comes from the chuck roll not a freaking ribeye. And to use meat clue, well no comment. I won't be eating there. And to weight it down--WOW.
sve4real a true delmonico is whatever happens to be the best cut of meat on that particular cow.
A true delmonico is unknown.it came from a shop in new york owned by a man named delmonico. Most meat cutter believe it is a new york or Ribeye without the cap. Your chuck roll does run into the small end of a ribeye, hence why the poor mans ribeye comes from it. So maybe if your a cheap cutter you get it from a chuck roll. But thats pretty shitty to your customer and over all shows the quality you bring to the table.
yuck meat glue
The kid who ate glue grew up to be a butcher.
Favorite cut of meat (for a steak)? There is only one right answer: *Ribeye*
It's not subjective. It's that everyone who answers otherwise is just plain wrong.
Wrong lmao it is very much subjective. I will take a a well marbled strip over a lean ribeye. Ribeye is great piece of meat. There is something about that delmonico chuck eye
@@nicke5056 - That's like pointing out that you're better off with a brand new Toyota Camry over an old, broken down, rusted out Mercedes. Well, no shit. That's no kind of comparison.
@@youdoitillwatch Not the best point in the world I know.. still subjective. I actually prefer the chuckeye because it is like an in-between roast steak
@@nicke5056 - If you really want to be blown away then try a hanger steak. (Just don't tell anyone about it. It's a secret.)
@@youdoitillwatch Yessir. I cut meat for a living
Great Video! I'll take a thick delmonico over Filet minion every day of the week. You know what your doing too! Nice!!
no he doesnt
That blonde babe needs to come hang out with me instead of associating with flamerboi.
Keem Osabe agreed. I bet she's a tiger in the sack
DUDE if you inhale that Powder meat glue, WTF! It will glue your lungs.
Why one hand with a glove and not the other and all string?
Gray band around every slice ... no bueno. Sous vide, baby! Pink from top to bottom.
If someone brought that out to me I’d have to leave.
Chef, did you, “Temper”, the steak on this particular video? I didn’t hear or see you do this. Did I miss something. That brick assumes you didn’t. Take care.
what's harvey keitel doing dressed like a cook? good acting
meat glue, burnt n fucking brick! fuck me!
That damn thing is purple in the middle!
thats cooked terribly.....
If he cooks 10 steaks does he have 10 bricks to sit on them lol
Spencer steak all day
Oh my if you're too lazy to cut around the fat eye you have a problem.
Otherwise let it in and cut around instead of using some friggin additives that don't belong there.
dont like activa am meatglue
Comen lo mejor de la res pero en tiempos de ambruna seran como los carroñeros comeran asta los huesos sun buenos cocineros