Thank you for posting this. This will be my first try at making homemade pastrami. Since i live in an apartment, i can't use a smoker. Thank you very, very, much for this.
@@derekharris4922 thank you so much for the feedback. I really appreciate it. I have a bunch of other really good stuff coming up so if you haven’t subscribed, please do it’s free and you’ll be notified when new videos pop up!
Great video and helpful for me. New sub. I like the music you used. It fits your upbeat personality. I am a blues guy, laid back. My BBQ channel is way different than yours, but it's cool to see your channel because I like being around upbeat people.
@@mandydumais1262 thank you so much for your feedback. We really appreciate it. Ribeyes used to be my steak of choice as well, but I’ve come to really love the New York strip because it still has that super beefy flavor, but without all the fat in the middle of the steak it still has that nice line of fat along the back which once you see that up is still tastes amazing!
@tslocum6743 Thank you so much for your comment.I really appreciate it! I have lots of good stuff on this channel.If you want to send me a subscription .It would mean the world to me! If there's anything you'd like to see me make , please put it in the comments!
@@smittywerbenjagermanjensen9383 thank you so much for the comment. We really appreciate it! We’ve got some really good stuff coming this summer. If you haven’t subscribed, I invite you to do so!
Thank you for your feedback, I like how perceptive you are! We ended up seasoning the edges before we put them in the pan. It just didn’t make it into the video. Let us know if there’s anything specific you’d like to see on the channel!
Is only fair to give explicit credentials to the author of this recipe: Chef John Mitzewich... I salute that you pass it on (!), but we have to be honest to the originator of this recipe. (his first video was like 20 years ago..)
Thank you so much for that feedback. And actually, you are correct. I thought that I had put that in the description but apparently I have not. I will correct that. Thank you so much, people like you leaving comments makes this channel better and I appreciate you so much!
I eat a lot more NY than ribeye mainly because I buy prime and eat a lot of steak it’s about 2-$3 cheaper per lb around here so with buying 6 to 8 steaks a week it’s a cost savings. That said I do think ribeye gets better flavor but both are very worthy cuts and couldn’t commit to only one cut the rest of my life. Also note quality matters I’d take a well marbled NY over a ribeye and vise versa
@@REJ509 thank you so much for for your feedback. I apologize that I didn’t respond sooner. I usually always respond to my comments. Thanks again for sending me a comment and I hope you continue watching our channel. We really appreciate it!
Thank you so much for the comment. I really appreciate it! Yes, the smoker tube only produces smoke doesn’t produce any heat so you want to have the grill on to produce the heat to cook your food
Thank you so much for your feedback. I really appreciate it! I will go in and fix it right now. Thank you so much for noticing that, and letting me know!
funny, i have 2 corned beef briskets de-salting in the fridge and was wondering what to do with em. then this popped up in my recs, might try this out tomorrow. my local supermarket had a sale at $1.99/pound so i bought 11 🤣
Thank you so much for the comment. We really appreciate it. We’re gonna continue to try and make better and better Content! If there’s anything you want us to cook or make, please feel free to comment on that as well!
Does what pan you use matter? I use a ceramic pan that was non stick, but coating is long gone. Brand is greenpan. Non stick coating long gone. Instructions are to keep using it as its ceramic under non stick coat
Not trying to be a dick or anything, but the camera man is pretty annoying and takes away from the overall vibe of the video. I get you wanna be part of it, but maybe not to that extent. Just my 2 cents, I mean no ill will w/ this comment.
Thank you so much for your comment. We really appreciate it. This channel is basically a father and son duo. My son does all the camera work and is also the guy trying out all the food with me. (Jacob) I love the banter we have with each other. I hope you continue to watch our videos, it really means the world to us. We will try to improve our banter to make it better!
These pans are absolutely amazing. I was worried that they were just going to be a regular pan with a high price tag but the build quality and the performance is better than anything I’ve ever had!
I recently seasoned a sad top loin strip steak overnight with red cap Adobo, white pepper, and old bay seasoning. Seared 3 minutes a side in a Whatever Pan. Had an interesting heat in terms of taste.
Opps...when I saw the title "How to cook a PERFECT FILET MIGNON! Restaurant Style Beef Tenderloin!!" I was expecting actual instructions. Things like times and temperatures, silly me.
WOW so i did notice you never gave any times on meat cooking which for idiots is a must talk about mind*uck someone:: i usually give times for rare medium rare or medium you never gave any times for this steak id like to see more specific times labled into your cooking youll be known as time revealers so potential there just add times its not meant to be a secret and i see why your not doing well learn from your mistakes food is something you share everything about or nothing about?? leaving out the times i want nothing from this thanks
That's probably because how well-done you like your steak is very subjective, and times/temps would change for each flavor profile. The key takeaways are, thick steak, brine, and cast iron. From there make it your own in terms of how rare, and how spicy you want it.
