Letterkenny | Season 2 | How to Cook Steak
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Oh, yeah, me and Gordon Ramsay are both morons.
From @newmetricmedia
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“Oh yeah. Me and Gordon Ramsey are both morons.” Gets me every single time.
Squirrely dan this whole bit is on point
Ive seen that same cooking video he's referencing haha
Montreals Steaks seasonins
Lost me at the Montreal steak - won’t use that unless I go cheap cuts - but the rest of it is on point.
Cheaper cuts, I pan sear, and I’ll use salt, pepper and a store bought mix called “Brazilian Steakhouse,” which is basically just like salt, garlic, minced red and green bell pepper and a few other things.
Baste with good butter while it’s in the oven, and you can make a killer pan sauce by deglazing the cast iron with some wine while you’re resting the meat.
@@habloespwnol2117 so my mouth is watering now
The way Dary says “don’t you fucking start” makes me feel like they’ve had this conversation before
Many, many times...
Most definitely
And Dan has probably given that same advice before and nobody ever gives it a try, even tho pan searing is Delish.
@@RIZEorDIE moist definitely
@@TWRLS92 your allmoist right
"DON'T fuck up my steak dinner, Dary." The delivery of this line is so crisp
I mean, fucking up a steak dinner can ruin a mood
Then cook it yourself, is the proper response.
@@drbjr99 would like to see this revisited in a later season, like Wayne, Dary and Dan (and maybe Joint Boy) could compare steaks or something. Probably too far for a callback though
Between the three of them, Dan's preference is probably the best. However personal preference all goes out the window in this case. Dary bought it and Dary is cooking it, therefore Dary gets ultimate choice on how it's prepared
Pan fried defeats the purpose of the BBQ though, for a BBQ you want to get some of that charcoal flavour in your meat. Dan's idea is the best if you are dining in though.
@@krashd Why would you bbq a steak? I’ve never heard of steak being cooked low and slow in smoke.
@@crackpotfox You don't BBQ steak? Pan searing just seems like a bit of a waste. Montreal Steakspice, preheat for 5 mins at medium heat. Steak 4 mins on each side flipping once. Shes a perfect medium rare
@@ansonsmith2753 Agreed, if you don't season meat you suck at cooking meat. All the techniques and bullshit in the world aint gonna mean shit if a steak isn't seasoned.
@@Supadrumma441 As long as your seasoning doesn't go all the way to the point of overpowering the flavor of the meat itself, which is why I'm not big on Dan's aforementioned Montreal Steak Spice.
I trust Squirrelly Dan, you dont get that big without knowing how to cook.
Just need to know how to use the spoon.
Mc Donald's
You only have to know how to eat to get that big.
Look at Gordon Ramsay one of the greatest chefs in the world and he’s not overweight
@@TheBehm08 dont get high on your own supply good bud
damn right!
Waynes face when he says "two things" looks like he knows this is going to start an argument but he says it anyway, which is true friendship, honestly.
Well I mean..... Darry was gonna fuck up his steak dinner. I'd get in my grandma's face if she was gonna cook my steak with that backwards fucking gomer approach of Darry's.
@@KS-xk2so "backwards fucking gomer approach"
I'm stealing this and making it a permanent addition it to my lexicon. 🤣
I think it’s an argument that’s happened several times, based on Darry’s “don’t start” comment.
I once had an argument with a buddy of mine about something or other just to drive him up a wall. It was a good laugh
Dary's face when Wayne says "2 things"...he knows what's coming
S&p the choice for me
Yeah, Wayne's got the right idea here
Put that shit on a t-shirt
Spg baby
0:45 ⚰️⚰️⚰️
You ever tried rubbing red pepper and salt into a steak then making some pan gravy? Really good.
Ideally Squirrelly Dan does have the best steak recipe of the bunch. But there certainly isn't anything wrong with a simple, medium-rare, salt and peppered steak. Just a plain piece of beef though? That's fucked up.
unseasonsed meat is just a sacrilege in general
@@JaxFPrime81 I mean it's still good. But yes salt makes it better.
Yup, something along the lines of "never trust a skinny chef"?
I saw this again the other day and tried all of the methods suggested( more of an excuse to eat some sirloin) . Dan is consistently right, but the salt and pepper is essential.
He mentioned Montreal steak seasoning, which, among other things, has plenty of s&p in the blend.
@@peanutpirate4622 not enough to refrain from additional salt and pepper
Who else just read "I saw this again the other day..." In Wayne's voice.
i do like the Montreal
"Salt & Pepper Heavily"
Yes!!!! The steak will maintain what is needed & the excess will fall(/burn) off. I will admit as a working man I normally make mine in a pan but would gladly prefer the flame!!!
Cast Iron Medium rare high heat 2-3 min a side turn temperature to low after the flip 4 min a side to finish
Dan is 100% correct. Cast iron skillet seared and garlic butter basted...perfect steak.
John D I’m with Squirrly Dan too. Cast Iron has more seering surface. Pat of butter in the pan or on the steak as it rests. And Montreal’s steaks seasonings for sures.
Sous vide to 130 for an hour, sit for 15 mins, pan sear 15-25 seconds a side with garlic and butter. Never had a better steak. Make a $2 cut taste like filet mignon.
@@L3AFYB3AV3R I've been curious about the sous vide technique. So I'm guessing it's similar to reverse searing.
Good idea to first plate the butter, then take the stake straight from the cookin’ to the plate on top the butter. Turns the beef into a sponge, soaks up the butter and whatever flavorings you got mixed in it.
@@jntdhome It's similar concept but different heat mediums (hot air vs hot water). Sous vide has finer control though
“Do you wanna get striked?”
Killed me.
TH-cam to any youtuber that says a cuss word
I knew it was here somewhere!
Okay, the ad before this was "how to cook the perfect steak" and they panseared with butter and spices and put it in the oven. Squirrely Dan has an ally.
You're so full of shit.
Sounds like overhandling to me.
None Ofyerbisness yes we all are sometimes, then it comes out and down into a toilet usually
I don't see ads. If you see ads, then you are 10 ply.
@@dougsholly9323 If you're not seeing ads before a TH-cam video, you might be paying for it...
Squirrely Dan cited Gordon Ramsey and that’s what I appreciates about em.
It that what's you appreciates about him?
@@DesertFernweh take about 20% off there bud.
Your sister's hot Wayne! There I said it!
..too fat to run
Sparks 1013 I regret nothing
Ramsay
"Dont you fuckin start" best voiced line in darryls whole history
It's an argument they've had countless times and Darry is fuckin' sick of it.
Dary's face at 0:19 tells us that he KNEW what the second thing was gonna be, and he was already getting riled up.
The chemistry and banter between these guys is legendary. This show is severely underrated.
The face that says “I know what’s coming and I don’t like it”
Rockaholic I agree with you.... these guys are a trip. I find most of their stuff is very funny. I like this comedy better than most because they do a pretty good job of making it seem like it's not scripted even if it is. Some of the TV and Netflix shows you can tell that it's scripted. it's obvious. and I'm not really that keen on scripted TV... I just don't care for it
The way Dary comes back with, "Don't you fuckin' start..." They've DEFINITELY had this argument before, and often!
Gonna want a ribeye if its a wagyu.
*wondering why cook a steak you want to eat at a temperature of 400°C
Wrong you really want a picanha cut, gawd dayum is it amazing
@@SiliconBong I know the show is Canadian, but I wonder if he still meant °F
@@truckinman86 My thoughts as well, hmm;maybe these guys just like a really good sear...
@@truckinman86 Allow me to shed some light then. As a Canadian, I can confirm that a lot of us cook in Fahrenheit. Our ovens are labelled in both Fahrenheit and Celsius. On my oven, F is in a larger font. We're getting used to Celsius though, mostly due to living vicariously through Gordon Ramsey as he yells at store owners for having a dirty kitchen.
I turned on auto-generated subtitles and my PC exploded.
Hahaha I'm so glad I tried this
I have seen this a hundred times, but thank you for telling me to try this..haha..
That may be the greatest thing I ever saw besides this video the first time.
You get an ear for it
Honestly, given the accents, and how fast they rattle off their lines... It's actually doing a fairly good job making the subtitles.
Darryl got the whole deal with that Halfway Compromise. Wayne didn't even notice he got the entire rug swept out from under him.
TheSkaBouncer I thought the same thing at first, but Dary is saying “flip twice” like it’s a question (like his yeeeeesss, yes, yes, yes, yesses). The flip twice was for the good grill marks, instead of flip once. So the compromise was halfway.
Flip twice so Wayne got his grill marks, Dary got his no S&P. Met halfway. In real life Dary is FUCKIN' up bud.
K S at least he didn’t get striked.
I understand the flip twice, but no S&P? I'm with Wayne on this one: sacrilege
Wayne just wanted to let his preference be known and didn't want to strike his good buddy. Sometimes you have to "lose" a little but still maximize the mutual respect between friends.
So we’re not gonna talk about “he’d be Squirrely Danndlen’ em” because that’s golden
0:04 that smile that Dary has right there makes me happy. He spent good money to get his buds a steak dinner.
At $20 a steak, he paid way too much. Even for 'Berta Beef. And I'm from Alberta. I just grilled my own AAA 'Berta Beef top sirloins, paid $5 for each.
Oh yea, me and gordon ramsay are both morons!
#oath
C hair away from raging unless they release season 7 soon good buddy. Suggest you let that marinate!
October
Need you to take about 10 to 15 percent off there bud.
Pull your finger outta your ass, you can’t release season 7 soon!
Get this guy a friggin Puppers
You know, you know what? You know. It'd be in good fashion if you'se gone head and used proper manners to ask before claiming to act there good buddy.
I'm with Wayne.. gotta have the S&P
Steak without S+P is sacrilegious
S&P the choice for me.
Have y’all tried it with wagyu?
Daryl saying the ‘berta farmers would never send their steaks if they knew they’d be salted before cooking is on the money -dries the meat. They reach a good compromise.
@@michaeljames4904 There was no compromise. Darryl got it 100% his way. No S&P, flip twice, med rare. Wayne wanted S&P, flipped 4 times, rare to med rare.
The lack of “propane vs charcoal” debate is disturbing to me.
There is no debate. Charcoal.
I prefer natural gas.
Either way in a pan
Gotta go with a clean burning, energy efficient fuel. Make sure you don’t get soot under your boy’s fingernails.
Taste the meat, not the heat.
@@eddiekalista3222 King of the Hill is correct, propane all the way - though I would probably offend Hank since I like mine well done (but I'm open to anything other than bloody)
Whoever thumb downed this needs to get striked
Obviously, degens from upcountry.
@@medicineman360 🤣😅💯
That’s a Texas size 10-4
Don’t ever underestimate those vegans ma lady. Eating grass day after day makes them very mean and gassy.
They’re about a C-hair away from gettin’ C-suckin’ socked, good buddy
“Finish the whole thing up with a real nice herbs and garlics butter”. Back when I ate steak this was my shit. So many people ignoring this! 😂
Right?!?!?!
Stick of butter in the pan and a heavy basting with a few sprigs of rosemary.
My gawd. Absolutely magnificent.
I think the fact you don't still eat steak is the best testament to how wrong you are
Rosemary and thyme with the garlic and butter Mmmmmm!!
@The Insufferable Tool i went on an ultra healthy vegan diet for a few months (carefully balanced so i got all the proper amino acids and nutrients) and dont know how people do it. I felt like shit and gave it up, the next day after eating a double quarter pounder with extra cheese and a tall glass of milk I felt like a brand new man. I ate a steak the day after the burger.
IDKwhat to tell you, but finishing a steak in butter is dumb.
Montreal Steak Spice really should be part of this conversation!
Do you wanna get striked.
It really should
imbtyler best line in the routine
McCormick steak seasoning is waaaayy better
I will strike you...
Dan is absolutely right. Montreal steak spice really does need to be part of this conversation.
as someone from saskatchewan, im just glad there's a show where i can understand what the hell theyre saying and relate to it
This clip...this very clip...was my introduction to Letterkenny...no clue what it was or where it was from. I actually thought Daryl was the main character. Found a couple of seasons on Hulu...instant fan!
A buddy of mine sent me the very first scene when they were roasting the hockey players lol
This is like....modern Shakespeare.
Salt and pepper bud and I suggest you let that marinate.
You're fuckin ten ply bud.
Mind you a marinated flat iron steak is pretty tasty and easy on the wallet.
Marinating requires an acidic liquid of some kind.
@@Putaspellonyou Get this guy a f**kin Puppers.
Marinades over power the taste of the beef
This show is just live action king of the hill
...
...
...yup
"You're a seahare away from getting sea sucking socked there buddy"
Letterkenny skits are so fast I need to watch them multiple times just to hear each joke
c-hair
@@Brooke-rw8rc A blond one no less
I turn on the CC
A c-hair and C-suckin
@Gina course, you can always change captions to catalogue the conversation.
Can confirm: 'Berta beef is the shit. Spent time in Edmonton, Jasper, Banff, and Calgary. Canadians know their way around meat, that's for damn sure.
Lived in Alberta my entire life. Funniest thing traveling abroad was going for a dinner in Maui and being about to order what was entirely an overpriced steak only to see the fine print at the bottom of the menu that said, "We only serve AAA Alberta Beef" and I had to think about the idea of spending 3-4 times as much on beef I get at home simply because its here, shipped, and potentially a delicacy. I got the fish. Cooked up a a few steaks in celebration of that choice when I got home!
Similar experience on the East Coast when you see “Chesapeake Oysters” on the menu in a fine dining hole.
"Squirelly Dandlin'" FTW.
Montreal steak spice for sure needs to be part of the conversation. I’m with with Squirrley Dan.
All jokes aside, you can't have a steak without S&P it truly is sacrileg
No need to get the pepper, garlic salt before you start and you're having a good day.
At a MINIMUM there should always be salt. even the best cook steak without salt is just dogfood.
@@ethannolastname "dog food"? Dude. Come on. That's extreme. Maybe if it's a cube steak, or some overdone NY Strip, but a ribeye can stand on its own without salt. Better with it for sure, but not NECESSARY.
@@chrisml8105 no, just no. You don’t pay that much for beef and not salt it.
@@kmccurdy21 its better with salt, but if you're ribeye sucks without salt, salt was never gonna save it.
Oddly enough Dan's the one who is right on this, you start in a hot skillet to get a good sear, finish in the oven for even controlled cooking and a herb & butter baste for more flavour. Steak should only be turned once and should have S&P
Better yet, the reverse sear. Sous vide the steak till perfectly done, then sear the outside. You get all the benefits of slow and low temp and preserving the moisture via the vacuum sealing but also the caramelization from the Maillard reaction of searing.
@@absolutjackal that sounds like overhandling to me
@@joshm2610 that’s a Texas sized 10/4 from me
the turn only once thing is a myth and any pro chef will tell you as much.
1:33 Yeah, me and @Gordon Ramsay are both morons. +Gordon Ramsay
JapCarRealGood you really want Gordon Ramsay to notice you huh?
AbeLuvsTheatres
Shh. Don't shatter his dreams.
My favorite line of the whole series, but Dary’s got the proper technique. Flipping twice won’t produce the good grill marks (unless your grill is HUGE), and a total cook time of 4 minutes (flipping each minute) is barely going to get the steaks to rare.
What would an Englishman know about BBQ? Don't they boil their meat?
JapCar? Oh boy we gots one of them japanese JDM tuner guys with the crazy exhaust, sounds likes a giant mo-skeeto
Sounds like Wayne compromised there more than Darry did
Probably fair though, seeing how Darryl paid $20 apiece for those c-suckers.
Darry outright won.
Wayne wanted 2 flips for good grill marks, flip every minute with a rest and an S&P rub before cooking, Darry wanted no S&P and 1 flip, with a longer cook. Wayne got his grill marks and Darry got his no S&P, they agreed on rare/medium rare. They both got 1 thing, met in the middle. Not sure how you're confusing it.
Dary got no S&P and Wayne got grill marks...seems balanced
@@KS-xk2so Wayne wanted four minutes total and flip once per minute. That's three flips. Dary wanted four minutes per side (presumably in a row). That's one flip. So they settled on flipping twice. Thus, Wayne met in the middle twice and Dary got no S&P.
The biggest sacrilege of the whole thing is that they're grilling with gas.
Exactly....
Of course any fire can get the job done... but charcoal does it better (unless you count the super expensive broilers used in steakhouses or high-end searing gas grills, neither of which are the subject here).
What really works is wood chips and a little charcoal to get it started, and definitely s&p. Cook it until just shy of 125° F ( I'm American, not converting to C, you do that yourself) and let the resting period finish it off. Slice it thin, and then top it with a compound butter. Steak perfection to me!
Hank Hill would disagree. That man is high on gas.
Taste the meat, not the heat.
This is literally a conversation that I have with myself every time I want to grill steaks.
"S & P is the choice for me" lol idk why but I love that
I'm with Dan on this one, cast iron steaks are the work of angels.
"Oh yeah me and Gordon Ramsay are both morons" still on of my favorite quotes.
This is the first clip I ever saw of this show and it's still hilarious now
It’s insane to me that they would even suggest eating a steak without salt.
You only salt a bad cut with no taste.
@@RaneBane Most of the flavor compounds in meat are undetectable on the human tongue without salt so if you’re eating it without salt, you’re fucking up bud.
@@RaneBane that’s not correct. Salt is a flavor Enhancer. So if it’s good without it… salt properly and it’s even better
@@Tsweeney12584 I've had cheap beef and expensive beef, and salt/msg is absolutely non-negotiable on steaks unless you're getting something that's dry aged for several weeks - which is a comparatively unique flavor.
If you think bog standard beef is appetizing on its own with no seasoning at all, I have some very appetizing shoe leather I can sell you.
Actually made some pretty badass steaks in the toaster oven. Ahh, the shit you learn in the barracks
You gonna cook the veggies right next to the fish orrrrrrrrrrrrrr
you gonna squirt some marinade on that errrrrrrrrrrrrrrrr
@@sofosxiii6756 don't say that word!
@@RCTrend what? "Marinade"?
RC Trend you don’t appreciate that Academy Award winning war movie The Squirt Locker?
"Me and Gordan Ramsay are both morons" 🤣🤣
I appreciate that they're both arguing valid ways to cook the steak.
Not like, one guy wanting well done with ketchup.
Well done boys. The video, I mean... don't overcook the f'n steak.
Nothing wrong with ketchup on steak... #FuckingLeftistElites
@@realScottThomas Everything's wrong with ketchup on steak
Love the pun . "Well done boys . " that's pure gold . Lol
@@realScottThomas have a fucking hamburger buddy
The only thing grillin that needs ketchup is your buns if you keep up with that yankee talk there good buddy.
As an Albertan, I can confirm that Montreal steak spice should be part of this conversation.
Strong evidence that Squirrely Dan is the most cultured fellow in Letterkenny
He who buys it, cooks it how he feels
This is the way
This is every conversation between chefs/line cooks when we're talking steaks
No joke lol
Squirrely Dan is right. Pay attention to your times and that method will give you your desired level of doneness every time. You can also do it in the oven first, give it 10 minutes to rest and then sear each side for a minute.
When it comes to good food there is no such thing as "overhandling".
People like you close their zippers with powertools man. Talking bout "desired level of doneness" like slapping her on the grill is some sort of gamble where I have no control over what happens to the meat.
My steaks turn out perfectly fine, every time, and I don't have to probe it with a thermometer and call it an uber home afterwards
When he said “Do ya wanna get striked!?” I just about ran out of breath
I need to see Wanye and Hank Hill talk about steak. And just about anything.
Have any of you caught the line later in the season where someone mentions wagyu to Wayne and he says quietly “A friend said ribeye is the way to go for wagyu” referencing this conversation? (I don’t remember the exact quote)
That's one of the great things about Letterkenny. They'll have running gags and very overt callbacks, but they'll also throw in subtle callbacks for continuity
@@bigbubba83 I love that kind of thing
"4 minutes a side, down the hatch."
"You are fuckin up bud."
Dan's right but none of that is very practical on a grill.
He says you don't wanna let em touch a grill, make em dryer'n a fart.
The oven part yeah. But, a cast iron can definitely be used over a grill for butter basted steaks.
@@donovanb9020 it's just so much _handlin_
Sitting here making a compound butter with garlic powder, black pepper, Kinder’s Master Salt, and chipotle hot sauce thinking...THIS is the moment that they need to give Dan a chance!!!
I didn't not know this was a Canadian show. I pride myself on being able to understand and place almost every known English dialects on this planet. I couldn't place their English until I realized it was a Canadian show. There are traces of rural Nova Scotia, Newfonies, rural Ontario, and some central Canada in there.
All Ontario boys.
This one's mine boy's. Throw those steaks on Darry, this won't take long....
This is the clip that got me to start watching Letterkenny. Anyone else?
Mine was "a couple 'a hockey players came to the produce stand the other day..."
@@brosephchillaxatron5440 That one is called "Cold open"
For me it was a clip of Shorezy ( sorry if i fucked the name up) showering upside down while he roasted Riley
This was the exact clip a buddy showed me a year ago....hooked on the spot
right here
Somebody see if Gordon Ramsay has seen this so we can get his reaction
Tha grill is a Shame! IT's fkn Gas... Plus it has a closed solid grill top over the flame! HARD NO!
i've watched this so many times and its still so much info to take in and laugh about LOL hands down one of my favorite clips of all time
When I first started seeing this clip on FB I thought it was a steak commercial
Squirrely Dan is the most correct
That sounds like over-handling to me
You might be over handlin em
Well technically he’d be squirrelly dandlin em
Wrong, Squirrelly Dan and Gordon Ramsey are both morons on this occasion.
Squirrely D's steak would be the best by far. I wouldn't kick Wayne's outta bed for eating crackers. Darry is FUCKIN' up bud.
Let sit for 10, always, figure it out
Wait, you're supposed to _cook_ steak? I just eat it right from the package
Hard no!
No, I'm _not_ supposed to cook it? Guess it depends on who you talk to then...
The art of preparing steak is how to handle it without ever actually "cooking" it. That's the core of the argument.
I think we're all underestimating the acting chops of the fellow in the green and white shirt. The line he delivered was flawless and exemplary. That kind of acting doesn't come around very often. The depth of his character may not be visible for all to see right away, but obviously he's a character actor. Probably staying in character offsite as well. Psychologically his character knows that he will eat steak anyway, So he spoke just enough to be known, but not so much that he would get entangled in any kind of argument. His Darkside was probably waiting for them to kill each other so he could eat all the steak. But only real thespians would see that. In short an Oscar nomination might be well deserved. And hey,! pass that joint man. pass that joint.
How do so many people miss the point of this debate? It happens any time two or more Canadians get together to cook steak. There are as many methods as there are Canucks, and personal opinions are strongly held and expressed. The vehemence of the discussion is directly related to how many bottles of beer or rye have been consumed. That’s what makes it funny. We’ve all done it. “Don’t you f-in’ start!” is the clue.
1:13 Do you want to get striked?!?
Grill Marks, bud!
Who is the hoser that down voted this??? Let's have a donnybrook you degen!!!
fuckin degens
You wanna get striked? My favorite line from the whole series.
grill marks bud
Frozen (or as close to it as possible) and seasoned (S&P, Lawry's, Montreal, Garlic P or Salt, as preferred, etc.) into a buttered cast iron ( HOT 🔥 🔥 ). Sear until charred on both sides, into oven (still in pan) 325 for 15 min (Rare) to 35 min (Mid-Well), flipping half way. Let rest (in a closed microwave works well) for 15. Considerations: For best Pittburg Char (thin crust) = light skillet on fire. DEF watch smoke detectors, turn on fans, have towels at the ready, alert neighbors, etc.
What fuckin serial killer freezes a fuckin steak?
You know it's gonna be a good steak tutorial when theres a spit at the start
Salt essential pepper optional, flip it 3 times to get those x sear patterns, cooked any more than medium and you're a psychopath.
As a 'Bertn I can confirm that all listed methods have the ol' green light. Down the hatch boys!
Knock its horns off and walk it past the grill !!!
Not too close now
Like a Martini. Pour a double gin with two olives into a glass and walk through a room containing an open bottle of vermouth. Serve.
This was how I found out about this show. This clip got passed around on facebook. I love these Canadian characters like in Trailer Park Boys and Fubar. Unique stuff
I hope Gordon Ramsay sees this clip someday.
I haven't seen anyone mention how their "compromise" wasn't a compromise at all. Darryl got it his way. Of course, he did pay for them so that's how it should go, but there was no compromise made.
Nah, Wayne got him to flip twice. Dary said flip twice is sacrilege and blasphemy
@@carlinianam0s Wayne wants to flip each minute, so that's 4 flips. Dary was arguing for flipping twice and called the 4 flips sacrilege and blasphemy.
"montreal steak spice should really be a part of this conversation." for the longest time I was an S&P but montreal seasoning is the way to go
Grill marks bud, grill marks.
I mean, they're cooking on a propane grill that's essentially just a hot plate, so they've already failed.
Charcoal or nothing bud.
Propane. Taste the meat, not the heat.
If you don't use propane you better use real wood. Go all the way or don't go at all. Charcoal is for cowards.
@@Brumundal propane adds a fumey taste to the meat. White oak or mesquite add a great light smoke flavor to the meat. Propane is for people that don’t really know how to grill and take the easy way out. Might as well throw it in a skillet and cook it on the stove.
@American Hero I never have, nor will ever, use starter fluid. Treat it just like building a camp fire and nothing is needed to get a fire to cook with.
@@chrismanuel9768 To be faaaaaaaaiiiiiiiirrrrrrr
Apparently only 4 of us know at least some of the proper way to cook a steak.
"You're a sea hair away from gettin sea suck'n socked good buddy" lmao
Yeah they aren't talking about bodies of water, lol
If the Dems and GOP could work like that......ahhh, to dream.
5lb Grain-fed bone-in American rib roast, heavily salt and peppered overnight, smoked over Post oak 2hr to 140 no farther north than the great state of Tennessee, allowed to rest, cut into 2 inch thick steaks, seared directly over the same oak fire they smoked it in, serve with whiskey. MERICA!
That is one of the recipes I've read here just for S&G that actually sounds worth trying.
One thing the South is good at is good food.
Wanna get striked?
Every time I cook this is me and my brother-in-law
He's spare parts, ain't he, bud?
My brother in law burns them to within an inch of their lives if you don't tell him ahead of time. Dryer than a fart and tougher than a Goodyear. Degen from upcountry.
@@davidschreier1592
He's something I'll tell you that
Well, he be squirrelly dandelin.
From a genuine Albertan beef eater. I’ve had a lot of steak spice, Montreal and otherwise, but salt and fresh ground black pepper is incomparable as far as steak seasoning. It does the best things to whatever fine cuts you may or may not be over cooking. Can confirm that while excellent in its own right, pan seared, butter basted and oven finished is indeed “Squirrelly Dandling” them.
Allegedly
I agree but with a twist. Hy's has to be it for me. Salt and spice in the perfect amount. So many of them tend to over do it but this one Has the right pop without drowning that 'Berta beef.
I'm not your friend Pal ! I'm not your pal Buddy ! I'm not your buddy Friend !!!
2 inch thick ribeye grilled 4-5 mins each side done put on plate eat bloody medium Rare🥩
The fact that they are refined enough to know about Wagyu
Most people who'd care enough to have a heated conversation about steaks should know about Wagyu. Though I'd have gone for some PEI Angus instead. Still a great flavour and the price won't always kill you as much.