Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons: 1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge 2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!
I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had. Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤
Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!
Thin coat avocado oil. Put on 450-degree covered griddle grill for 6 minutes per side. Rest 5 minutes. Perfect medium rare every time. I'd say it's the easiest steak to get right, but ribeyes are just as easy to get perfect.
Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!
This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.
It works well for Porterhouse as well. I add cut in half shallots unpeeled and a few garlic cloves just bruised with flat of knife not peeled! to the basting butter then serve them on the plate AWESOME
I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!
Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.
Of all the places I could have ended up I'm here and I'm so glad I clicked on this video! The filet mignon that I cooked according to your instructions for my husband was perfection thank you so much 💓
Only for fans over 18 years old bigasschubby.com 👈 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘...
I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.
This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.
I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it. Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.
I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at. But there are still some little new details for me to try, thanks for the video! Compared to reverse sear, from my experience, the way you've described just results in a steak that's better. I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.
I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.
Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.
I Love the video! It worked really well and tasted great too. I found that you don’t necessarily need to stick it in the oven especially if the steak is not as thick as yours.
I completely skip the oven and just cook it on a cast iron. 2 minutes a side. Then sear the round parts. Then another 1.5 minutes a side while moving the steak around, have a small pan on the side on the lowest heat setting with your butter and garlic and put the steak in there for another minute, make sure you baste and let it rest for 5 minutes. I like mine pink not red
The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video
Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.
My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven. EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!
Max…. Great advice … Thanks… You are right that the standard Reverse Sear, although I have had perfect results for both Prime Rib & NY Strip Roasts, this is far more manageable for a steak!! 2 Beautiful Filets for NY Eve!! Thanks again!! John
Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.
I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂
Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?
Best technique I've seen so far. Just two things I like to add... Get some bacon fat in there with that butter, add onion powder and mayonnaise. Yes mayonnaise. No more than a tablespoon. Coat it. Wonderful crust.
This video was really helpful. I normally reverser sear but I wanted to try something different today. This method was super easy and created an amazing sear. Thanks for making this!
Thanks for sharing your video. I'm having a hell of a time cooking a good tender juicy steak. Saw your video and thought, OK, this looks great. After following directions, I put steaks in the 200 F oven and it took 45 minutes to reach 130 for medium rare. I thought I'd recheck and see if maybe you said celius but it states Frarenhite. The steak was not super tender but a lot better than any other results I've had with steak so far. Next one will be sous vide. If that fails, I give up.
Basically how I cook all of my Stakes, The only real difference is the temperatures I use in the oven, If I wanna talk or people are interested in the food I'll keep it lower, If not I'll put it at 3:25 since it seems to cook it correctly but faster
If you liked it, sorry but this is nothing if you compare it with Picanha, it's the GOD of the flavors and Juice, more than wagyu (and exist wagyu picanha too but the traditional are better and "cheap")
My way is as follows: step 1: salt Day before. Leave in fridge. Step2.: in over at 225 F until 95 f internal. Rest 5 minutes and dry with paper towel. Step 3: very hot grill. 1 minute flip twice for the good grill marks and sear. Step 4: baste in cast iron on low heat with butter and herb. Frothy butter but don’t make it smoke. Step 5. Temp. Should be between 125-130 after all that. Rest 5 minutes.
I might be reading too much into this but I seem to think that you’ve used a new camera. Anyways I love the video and the steak looks absolutely killer.
Everytime I go to the market for le meat I'm watching your videos to perfect a good one. Even when I mess up it's still delicious, I do like it a little more cooked on the inside (from south africa) we burn the shit out of everything 😂 but thanks dawg, definitely one of my requirements for being an adult is to cook a mean one. Preciate you!
Sorry about the late comment but I used your method here and my parents now forgive me for spending as much as I did on meat lmao, you’re a really good teacher - I do have one question! My steaks ended up extraordinarily salty on the outsides, even when I got all the salt off. Is there a way around that?
happened to me the first time as well all it took for me was using less salt during the dry brining process and making sure i only seasoned with black pepper before searing
Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons:
1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge
2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven
Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
Sup max
You good cook
Yeah I agree it's easier and better looking once it's done
This is the rarest I've seen him cook and I'm a medium rare guy .
Bruh what are you talking about this is raw.
I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!
Hoping for the same thing 🤞
@@natetravis8679 how did it go
@@PeterKudelin great!
Yeah, cooking a steak 2 minutes on each side isn’t cooking, you’re basically warming up raw meat. Disgusting
@@mattmurdog7590obviously you never cooked a day in your life. Shut up.
I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had.
Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤
Lost an hour of sleep, and now all I can’t think about is this beautiful chunk of filet warming my belly 🙃
@@JJ_07777 shutup
@@JJ_07777 yea be quiet
@@JJ_07777 no
Don’t shut up. And don’t listen to people like them.
@@jerm9269 talking to me?!
Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!
Thin coat avocado oil. Put on 450-degree covered griddle grill for 6 minutes per side. Rest 5 minutes. Perfect medium rare every time. I'd say it's the easiest steak to get right, but ribeyes are just as easy to get perfect.
Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!
Interesting way to watch a video. 🔥 I liked it.
🙏🙏
@Max the Meat Guy love to watch you grow and take over youtube with your meat videos! 🔥
@@RightWayBBQ didn’t expect to see you again
@@Ucanttracethisbacktome 👀
Just made this and it’s a serious game changer. Received nothing but praise. Thank you Max!
I followed this technique to the letter except I used beef tallow for the oil. They came out perfect. Thank you for sharing this method👍🏾
This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.
Loved this video. Hope this style becomes a series for all types of cuts!
It works well for Porterhouse as well. I add cut in half shallots unpeeled and a few garlic cloves just bruised with flat of knife not peeled! to the basting butter then serve them on the plate AWESOME
I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!
Every time he says 'erb', I feel like a tingle of awkward rage. Very liberating.
Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.
I've never used a thermometer. I press on the steak firmly with my finger and I can just... Tell. Weird, huh?
Only overcook if you sear too long 1 min each side tops
Hope to see more videos like this in the future!!! Seriously love videos with this style.
I really appreciate it!
Best method
I used to do this with cast iron put in the oven and didn't understand what was going wrong... Explains it well
Of all the places I could have ended up I'm here and I'm so glad I clicked on this video! The filet mignon that I cooked according to your instructions for my husband was perfection thank you so much 💓
Hi max! watching the premiere right now. I love the long videos. Keep up the good work :)
Thank you so much 😃
Only for fans over 18 years old bigasschubby.com 👈
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘...
This bot above me is trash
@@dam9384 all bots are trash
@@itsintheworksdotdotdot yes
I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.
This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.
I did the 200 for 10min and my 2 cuts came out like 97 and 104 (one was a bit smaller).. I had a feeling it was a bit low myself
I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it.
Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.
That is what I have heard about Australian Waygu steaks, still rich but with a meatier bite.
I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at.
But there are still some little new details for me to try, thanks for the video!
Compared to reverse sear, from my experience, the way you've described just results in a steak that's better.
I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.
I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.
Thanks. This is the best I've seen for cooking a thick cut of meat!
Love the technique, I’ve always used the reverse sear and now I’m going to try this! New sub and Superb content! I’m hooked!
Thanks so much! Keep me posted on how it turns out 😃
What is the reverse-sear method?
@@natbb9 u cook it to the temp u like, then u sear it
@@MaxtheMeatGuy should I lower the temp right before basting?
@@Astro-sb5vr yes!
The shape of the tenderloin💀 0:20
Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.
What did u raise it to because he said 200 but I saw a video that said 400
absolutely fantastic video! ive cooked many but i currently have an 11 oz beauty and was seeking tips....your video left me drooling lol...cheers!
I really like the style of the video, you should keep making them like this.
I'm Japanese,and always enjoying your videos,nearly feeling their smells!They are my greatest reward for learning English :)
Thank you so much 😃
I Love the video! It worked really well and tasted great too. I found that you don’t necessarily need to stick it in the oven especially if the steak is not as thick as yours.
No one: 1:01
Max: The even cooking requires slow *even cooking*
😂😂😂😂Great Vid Max God bless you🤞🏾
😂😂
I completely skip the oven and just cook it on a cast iron. 2 minutes a side. Then sear the round parts. Then another 1.5 minutes a side while moving the steak around, have a small pan on the side on the lowest heat setting with your butter and garlic and put the steak in there for another minute, make sure you baste and let it rest for 5 minutes. I like mine pink not red
The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video
Im thinking of having filet mignon for Christmas dinner this year. Thanks for sharing your expertise.
I tried this method tonight and it was the best steak I've ever made. Super messy though lol. Thanks!
Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.
Thanks the max i cooked a perfect medium rare strip steak today!!! I butter basted and followed this video and it came out GREAT!! Thanks!
My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven.
EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!
This camera work is perfect and this video feels way more pro
I really appreciate that!
Max…. Great advice … Thanks…
You are right that the standard Reverse Sear, although I have had perfect results for both Prime Rib & NY Strip Roasts, this is far more manageable for a steak!!
2 Beautiful Filets for NY Eve!! Thanks again!!
John
pleaseeee can you do this with every cut?? can you also teach us how to cook a filet mignon with applewood?
Thank you, bro, that was delicious
Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.
Hey I really appreciate that! Means so much hearing it, and keep on cooking
Really helped me out cooking my first filet my guy!🥩Love the channel!
I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂
Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?
Mmmmm... Ribeye. Love to slice it thin and make a sandwich out it. I second the motion.
Best technique I've seen so far. Just two things I like to add... Get some bacon fat in there with that butter, add onion powder and mayonnaise. Yes mayonnaise. No more than a tablespoon. Coat it. Wonderful crust.
This is the perfect way to do it! Love this video, love your style. Superb!
I literally nailed it my first try. This video is fanastic!
I followed your instructions and my steaks were excellent medium rare. Thanks!!
This video was really helpful. I normally reverser sear but I wanted to try something different today. This method was super easy and created an amazing sear. Thanks for making this!
Thanks for sharing your video. I'm having a hell of a time cooking a good tender juicy steak. Saw your video and thought, OK, this looks great. After following directions, I put steaks in the 200 F oven and it took 45 minutes to reach 130 for medium rare. I thought I'd recheck and see if maybe you said celius but it states Frarenhite. The steak was not super tender but a lot better than any other results I've had with steak so far. Next one will be sous vide. If that fails, I give up.
I like this new style of video. It’s very professional and clean. 10/10 again Max!
I wasn't aware there was any other way to cook a filet.....perfection.
Basically how I cook all of my Stakes, The only real difference is the temperatures I use in the oven, If I wanna talk or people are interested in the food I'll keep it lower, If not I'll put it at 3:25 since it seems to cook it correctly but faster
You should do more of these types of tutorial videos!
Today was my first time cooking a filet used this method, aimed for a medium and the results where astounding
WOW..
I might try it for $150
But i cooked them in cast iron the other night with butter.
Nothing left.
Very Nice Video.
Thanks! doing my first round of them today for some clients with a balsamic red wine glaze.
next time do a beef Wellington
Good idea 😃
@@MaxtheMeatGuy can't wait to see that video
my mom is calling me Brody the meat kid
lol
My first time making this and it was SOOOO GOOOOOD!!! I am now a filet master, thank you!
If you liked it, sorry but this is nothing if you compare it with Picanha, it's the GOD of the flavors and Juice, more than wagyu (and exist wagyu picanha too but the traditional are better and "cheap")
Honestly that's looks amazing as hell. Great job max your content is always impressive 👍
I appreciate it!!
@@MaxtheMeatGuy credit is given when it's deserved 👍 all your food looks amazing
I’m starving so instead of eating I am watching every single max the meat guy video ever
It came out great! Thank you!
I like the idea of using a rack to finish it off in the oven. Makes total sense. 👍🏻👍🏻
Thank you for this excellent video. I followed the instructions and had excellent results.
His voice is sound so soothing ion know why
My way is as follows: step 1: salt Day before. Leave in fridge.
Step2.: in over at 225 F until 95 f internal. Rest 5 minutes and dry with paper towel. Step 3: very hot grill. 1 minute flip twice for the good grill marks and sear. Step 4: baste in cast iron on low heat with butter and herb. Frothy butter but don’t make it smoke. Step 5. Temp. Should be between 125-130 after all that. Rest 5 minutes.
This is my go-to for steak. Any steak really. Turns out great every time! Thanks!!
Need to do a video on a basic sirloin. The cooking community has ignored this cut
nice sharing delicious recipe chef
upped your production quality, neat video!!
I loved this style of video. Hopefully you do more tutorials
This looks awesome. I have a nice filet and am ready to take the plunge. Hi expectations here.
Love his videos, great preparations and visuals
Fun fact : i'm a vegan all my life 🤣😅
he is cooking cow uk it right? i hope u know it
@@shishirjha4899 Not all people are vegan because they care about animals. There are other reasons why.
@@captainjack7704 bcuz they wanna hurt plants
Cap
@@shishirjha4899 no shit 💀
This video was nice, can you do a part 2 when you cook it??
Awesome tutorial Max!!! 🔥🤌🏼
Made this tonight and it was the best damn steak we've had in a long time. Thank you for sharing!
I might be reading too much into this but I seem to think that you’ve used a new camera. Anyways I love the video and the steak looks absolutely killer.
3:00 that is such a beautiful shot
🙏🙏
Followed your recipe! Came out perfect! Thank you!!!
This is my go to video whenever I cook steaks. Thank you!
My lord! I just follow this technique and made the best steak I've ever cooked. Thank you!
Thank you!! Just made this and for once nothing burned not even the butter! Great video! 👍🏽
Thanks for the tips found my new favorite steak
amazing that all the videos on this channel are interesting.
This transformed my steak game forever ❤
What a fantastic video. Thank you for posting
Everytime I go to the market for le meat I'm watching your videos to perfect a good one. Even when I mess up it's still delicious, I do like it a little more cooked on the inside (from south africa) we burn the shit out of everything 😂 but thanks dawg, definitely one of my requirements for being an adult is to cook a mean one. Preciate you!
Love this guy
Max the meat guy 🤩🤩
Just made a steak with this method and it was fantastic. Thank you sir
best ive ever made. better then most restaurants ive eaten at as well . thank u sir
Thanks!
"the even cooking requires low, even cooking."
-Max, 2023
Just cook it the way you teach... the result is excellent!
I'd love some of that filet minyaawn
Like the format.
Sorry about the late comment but I used your method here and my parents now forgive me for spending as much as I did on meat lmao, you’re a really good teacher - I do have one question! My steaks ended up extraordinarily salty on the outsides, even when I got all the salt off. Is there a way around that?
happened to me the first time as well all it took for me was using less salt during the dry brining process and making sure i only seasoned with black pepper before searing
@@segac1de thank you!!
Followed this recipe and it turned out perfect!
thank you for your time to share your knowledge. subscribed
I think whatever method you use, you should use a wireless thermometer while its cooking