Just earned your self a sub. It’s nice to see a professional making good food, we have enough influencers. Make more Asian food plz. Loved your bibimbap vid.
@@andy_cooks you should get whoever your serving to be ungrateful or ignore you when you serve them as a running joke. The girls will be girls vid triggered alot of people. Pretty funny.
That's not a sirloin, that's a shell roast or strip roast. It's on the other side of the porterhouse from the filet. Or is this one of those things that's different across the pond?
Gosh I’ve been following Andy for quite some time but hadn’t seen that video. I’m watching in December 2023, and the quality and Andy’s confidence have improved so much! That’s awesome! Congrats for your journey if you’re reading this Andy!
6 years ago when I was pregnant with my daughter, I was obsessed with sirloin! Served with mashed potatoes and homemade béarnaise sauce, still love it 😍 I also cook sirloin stew.. sirloin, whipped cream, Soy, yoghurt, creme fraiche with fried mushrooms. I serve it with rice and mozzarella. Its so delicious ❤️
It’s true about temperature. Seasoning the beef and searing. It is a matter of choice. But when it comes to temperature, that’s where everybody has to be on the same page. I suggest seasoning, a prime rib 24 hours before roasting it. Let it sit from 30 to 45 minutes to get to room temperature. No need to sear the meat. The seasoning has already dried out the outside of the meat and you’ll get a nice crust. The seasoning has kept all the juices on the inside. There is all kinds of different temperatures you can roast a prime rib at. It’s a preference, but the main thing is the temperature of the meat when it is roasting. Don’t go past 145 for medium rare or 150 for medium. When you take the roast out and let it sit. It’s going to raise the temperature and cook the meat more.
Your growth as a content creator on TH-cam in this last year was phenomenal and so well deserved. Thank you so much for improving my (and many other peoples) understanding of different food cultures and techniques/ingredient knowledge 🖤
Thank you very much I love that you cook such lovely meals For your gorgeous wife and then you tell us all the recipes so we can then go to impress our families thank you Chef
I appreciate when you share your techniques and skill Chef, looks amazing. I would love to have a dinner prepared by you someday. Until then, keep the videos coming. 🍻
For med-rare, I actually shoot for 48 internal. Rest it, covered with tin foil or in a 40 degree oven. Btw that 30 to 40 degree oven is also a great way to get your roast up to room temp 😊
You seem like a great guy and your food always looks amazing. This is one of the few cooking channels I’ll watch because most of them are just copying each other over and over. (How many times do we need to see Burria tacos??)
Question: when doing a prime rib or a roast like the one you made for a group. How would you serve different temperatures? Would you slice at med rare and heat up slices separately to desired temperature?
Why would I bring it to room temperature? The laws of thermodynamics are absolute and not subject to interpretation. The difference between fridge(4°)and room (23°) temp is minuscule compared to the energy difference, when rising it to 125°C+ its science.
![บุษบา - เมนทอล [Official MV]](http://i.ytimg.com/vi/IGnWPokSEis/mqdefault.jpg)
Just earned your self a sub. It’s nice to see a professional making good food, we have enough influencers. Make more Asian food plz. Loved your bibimbap vid.
Thanks mate! Copy that
@@andy_cooks you should get whoever your serving to be ungrateful or ignore you when you serve them as a running joke. The girls will be girls vid triggered alot of people. Pretty funny.
@@andy_cooks where to buy that meat thermometer pls ..name
@@andy_cooks your videos are international so that 56°C would be 133°F. Where do you work, mate? Obviously head chef.
I just subbed because you did.
Sirloin is my favourite cut so this looks amazing 🙂
Thanks 🙏
That's not a sirloin, that's a shell roast or strip roast. It's on the other side of the porterhouse from the filet. Or is this one of those things that's different across the pond?
@@nichevo1 depends on what side your throwing the rock from. I’m in Australia and have never seen a cut called a sirloin
Love these slower vids with more info! Other ones are great too but I can actually learn from stuff like this 🤙🏽
Gosh I’ve been following Andy for quite some time but hadn’t seen that video. I’m watching in December 2023, and the quality and Andy’s confidence have improved so much! That’s awesome! Congrats for your journey if you’re reading this Andy!
U are one of the most humble and inoffensive chefs out there today. Keep up the good work Brody.
Inoffensive. Minimum life goals 😂 Who is Brody?
6 years ago when I was pregnant with my daughter, I was obsessed with sirloin! Served with mashed potatoes and homemade béarnaise sauce, still love it 😍 I also cook sirloin stew.. sirloin, whipped cream, Soy, yoghurt, creme fraiche with fried mushrooms. I serve it with rice and mozzarella. Its so delicious ❤️
It’s true about temperature. Seasoning the beef and searing. It is a matter of choice. But when it comes to temperature, that’s where everybody has to be on the same page.
I suggest seasoning, a prime rib 24 hours before roasting it. Let it sit from 30 to 45 minutes to get to room temperature.
No need to sear the meat. The seasoning has already dried out the outside of the meat and you’ll get a nice crust. The seasoning has kept all the juices on the inside.
There is all kinds of different temperatures you can roast a prime rib at. It’s a preference, but the main thing is the temperature of the meat when it is roasting.
Don’t go past 145 for medium rare or 150 for medium. When you take the roast out and let it sit. It’s going to raise the temperature and cook the meat more.
This is my favourite cut of beef. It deserves respect. Excellent advice!!!!
I've learned so much, thanks Chef 👍
Your growth as a content creator on TH-cam in this last year was phenomenal and so well deserved.
Thank you so much for improving my (and many other peoples) understanding of different food cultures and techniques/ingredient knowledge 🖤
Love your videos and good to hear temp and time. Making everyone hungry 😋
Finally a real chef thats in the industry not a bloody youtuber.
Your partnah is the luckiest woman on earth!
125° to 127° F for those of us in the US
Ty, when he said 52 degrees I was thinking to myself in what world that would be medium rare 😂
That actually looks good. A lot of food vloggers undercook their meat and it looks gross. This looks just right.
Damn that roast turned out fantastic.....looks delicious....🥓🥩🥩
Watching you cook makes me hungry. I enjoy cooking but i want to be on your level.
You're the best, chef Andy.
Thank you very much I love that you cook such lovely meals For your gorgeous wife and then you tell us all the recipes so we can then go to impress our families thank you Chef
amazing videos dude, your tats are sick aswell
This guy gonna have a half million subs in a year
🙏
No hes not...
@@blizzride you are right, he's gonna have more than that 🤣
@@blizzride right on the money, 8 months later, he has more than 2 million.
A little more haha
That looks so tasty nothing like the stringy overcooked “roast” my mom used to cook.
Your so underrated! Keep it up!
Thanks for your kind words!
Love ya. Can’t afford a single one of you’re recipes. It’s like looking in the window at all the stuff I’ll never afford. 😊. Good for you buddy
That looks amazing
Look at that over though…. It’s a beast!! ❤
I appreciate when you share your techniques and skill Chef, looks amazing. I would love to have a dinner prepared by you someday. Until then, keep the videos coming. 🍻
your the bomb
how about some Latin food such as sancocho or paella
I'm sure you can handle that
great job and great videos
Cool guy love your videos keep.it up ♥️
I stopped roasting Sir Loin... at some point i hurt his feelings i think
Did you start roasting Ribs Eye instead?
Honestly this video has just saved my life 🙌
Thank you very much, love your channel sir. Doing a beef roast today on Remembrance Sunday here in the UK. All the best to you and your partner 🫡
Very very helpful guidelines
Take that, Fahrenheit boys 😛
Andy you are a bad ass! I love your channel.
Thank you so much for all this information and your partner is a very luck human to have you in their lives! Y’all are a sweet couple!!
You are simply amazing to us simps. ❤️
The best chef from Australia 🇦🇺 l like to see more of you and learn to cook
Except he sounds like he's from New Zealand
I thought he was a Kiwi...
From NZ lives in Aussie 😋😋😋
This is really a perfect roast beef I’ve seen that i like, coz most videos i seen the beef is still looking bloody.
For med-rare, I actually shoot for 48 internal. Rest it, covered with tin foil or in a 40 degree oven. Btw that 30 to 40 degree oven is also a great way to get your roast up to room temp 😊
You seem like a great guy and your food always looks amazing. This is one of the few cooking channels I’ll watch because most of them are just copying each other over and over. (How many times do we need to see Burria tacos??)
Love this awespmw Chef ❣
Kiwi 😊
I was thinking the same thing!
I thought he said “I had a bunch of Christians” 😂 I was confused
Im a chef too your life looks awesome can’t wait until i have that
OMG That is perfect.
love it thank you
I dunno if it's the camera but that looks medium/medium well.
Definitely Celsius for that one human who is going to cook a steak to 52 F lol
I'm not even gonna lie. For a few seconds I was like 52 degrees WTF is he talking about???!!!?? Then I was like "oh yeah, Celsius duh.
could you not pickup he's an aussie from his accent?
@@MauiWowieOwie oh for sure, that’s why I said that for those that just assumed. Just tryna help!
@@corygunz1165 lol not trying to sound like a dick if that's that way I came off, sry. I don't think an oven can even go that low tho
@@MauiWowieOwie how low can you go! Hahaha all good! You the one!
I'm heading over.
TRÔNG RẤT NGON LÀNH
nice, chef
👍👍👍👍👍🙏
mashed peas and irish stew. martabak manis
Thanks Andy !
Delicious
That piece is as good as it gets.. Please rate it Andy.
For flavor and tenderness.
1-10 On both.
Question: when doing a prime rib or a roast like the one you made for a group. How would you serve different temperatures? Would you slice at med rare and heat up slices separately to desired temperature?
You can rest it as long as you want? That’s great! I plan to rest my steak for 4 to 5 years then.
I'm no expert but is better to put salt before or after?! Because alot of juice is gone. Great channel btw !
Since he is an expert, I think it’s safe to assume he did it correctly.
Honestly how does he do that i wish I could see him in person
👍🏿👍🏿👍🏿
Would be great for you to show how to balance the order/timings for a full roast dinner….
“You gotta rest your meat for a long time” hence November
🎉Love it when you do meats… thank you ❤
How much did that chunk of WAGU cost?? Probably half of my monthly grocery Bill ☺️☺️☺️!!!!
I got a sirloin round roast bigger than that, but it certainly wasn't waygu. It was about $65, so probably another 20-40 dollars more at least.
Big fan of these informative clips Andy.
We appreciate your passion for food brother.
Thanks chef
Kare kare from the Philippines
This is a piece of meat you will never have…. Here’s how to cook it..
Love you Andy
I prefer blue rare myself. you make that looks amazing to me
I love this channel, but all the beef he uses is way outside what an average person can get. If you can get it, you'll have to be rich!
I thought he was about to say...a bunch of question about...her ingratitude.
*whisper* Carolina pulled pork for Sam please chef *gentle kiss*
Lean Andy 🤙🏽
Looks good but perfect is a stretch chef
In that vid roast for partner what did you do to that gravy?
Love you guys
Yes chef
Make sure to do the dishes right after your done
Partner? What are you a cowboy?
Certainly you mean "wife".
You look better without a moustache👍🏽
do some Louisiana cuisine please!
Bon Appétit !!!
Why would I bring it to room temperature? The laws of thermodynamics are absolute and not subject to interpretation. The difference between fridge(4°)and room (23°) temp is minuscule compared to the energy difference, when rising it to 125°C+ its science.
That's a beautiful piece of meat 😋😋
Your wife looks like Drew Barrymore!
What is "flashing" to add more temperature?
WaGOO
How long for the roasting
That looks like a striploin toast 🤨
Tips on keeping meat warm after resting when serving for guests? Always had trouble with this.
Tin foil hut over meat
That’s gotta be a short loin, sirloin is further down in the states bruddah 😂
You should not let meat come to room temperature long. Temperature danger zone. True the heat might kill it all but you never know.
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Resting is a challenge with hungry family and guests. And the smells.
What temperature for medium well
Been resting for about 3 years now
If you reverse sear it you won’t get those grey spots on the outside
Waygu that's like a 300 dollar piece of meat.