Almost the same thing i did for my mom. I chose some nice thick Porterhouses. Cooked them on the fire pit and basted them with herb and garlic infused butter. Nice and medium rare. To die for Mr. Stale.
You can say Kraker... It's 👍 okay. Aint the same spelling as the otherkind... And we dont care. We aren't sensitive and we all mutts anyway. Everyone needs a genetic DNA test. Especially racists.
Whoever would say ''EW look at that, that's not even pretty'' wouldn't deserve the steaks in the first place lol. Man when you flipped them I started to drool and I'm eating as I watch this!
Aint it soooo much better dan dat wig. Hell to da yeah. I see Justin Wilson in him every time I watch. If only he would give us a little cajun talk every now n then
@@-RunninNGunnin-Personally I hope it's a meme I've missed the origin of and the only reason people comment it is just for shits and giggles. Though if it's actually a request I assume it means he want's to see him make some cajun version of a beef wellington. It's not likely to happen. Everything stalekracker uploads is typical cajun cooking and relatively simple foods. Wellington takes a ton of time and a bunch of specific ingredients prepared in a specific way to really be considered a wellington. For some reason though, probably due to it being Gordon Ramsay's favorite dish, people on the internet have come to consider the dish as the peak of quisine.
@@thegrim418 I think it's a running joke by Stalekracker himself because it always pops up immediately after the video gets posted . Either that or this is some poor souls entire life , waitng for a Stalekracker video so he can make the same inane comment every time
I fast for a week on the regular for spiritual and health reasons so when I am done I come watch this channel while making a feed and pouring a drink. Love you brother
Supposedly you can live a loooong time fasting for fove days and eating only weekends. Ive done it a lot just because but not in a healthy lifestyle. As an alcoholic. Much easier like that. But I have fasted for real and sober and healthy and it's very hard especially when you're a working man. Its gets easier the more you do it. Blows my mind the amount of people who don't realize how long humans can fast and not starve. Had people swear up and down that toud die after a few weeks tops... I say no, people can fast forty days Jesus did for example, Woody Harrelson even did a couple decades back. You really gotta prepare and work up to it though dont you. You know... But what it can do spiritually is incredible. The dreams, visions, prophetically gifted people especially. I've had some incredible cross dimensional dreams, dreams of the future about world event that came true even not fasting over the years. Especially in the Middle Eastern affairs. Pretty cool to fast.
Man I wanted a steak last Sunday but man 20.99 a pound I was like wtf so I just got a pound of hamburger and made a very poor hamburger 🍔 man thanks for these videos have a great Sunday to everyone in south Louisiana
Uncle stalecracker I will eat a non cooked steak with you any day that’s how rare I like mine 😂 but this video legit made me wanna go seat up a steak 😂
I agree that it really doesn't matter whether a steak like this is rare, medium rare, medium, medium well, whatever. It's going to be tasty AF, regardless of how it's cooked.
... no it's not if it's cooked past medium for many cuts. Might as well throw it in the dogs bowl. That's just inexperienced eating and cooking that thinks that is acceptable, and girls. There's a big difference and experience knows. I'm eating no medium well steak. Ever, I quit that when I came of age a couple decades ago. Like shoe leather if you ask me. You give someone a perfect medium rare steak with a blind fold on and tell them you're doing a seasoning experiment and do it a few times they'll never want anything past medium again and it's perfectly safe to eat. The warm blood is just a visual thing for folks. Raw steak (tartare) is perfectly safe 9,999 times out if 10,000. Easily.
@ar-sithf.austin3744 not true. Taste is entirely subjective to each person and you shouldn't ostracize someone for wanting their food a certain way or want to change a person's preferences, everyone likes different things and tastes. Some people, myself included have had top shelf steaks at lower temperatures and found that flavor undesirable. I'm sure there are foods you do not like, and wouldn't agree if someone tried to make you conform to their way of eating.
@J.A.E. - IMO, ribeye is one of the few steaks that can survive being cooked past medium and still tastes delicious even when it is well done (but not optimal, of course). Ribeye has enough fat in it that even well done ribeye allows it to be juicy enough. Of course, this doesn't apply to other leaner steaks like sirloin, filet, or strip because those will dry up when cooked to well done.
Made the best steak ive ever had s couple weeks ago. Farm raised pasture grass feed ribeye. Salt pepper and butter in a cast iorn skillet finished her off im the oven to medium rare. Money dude 😎
You should try clarifying your butter before you give them the bath, i add garlic cloves and fresh rosemary when i clarify my butter. Good stuff either way. I also like to bring them to room temp makes them cook more even from my experience. Gordon Ramsay can suck it 😂
Naw we don't do rosemary in the South much. Butter and garlic and a lil Thyme time or oregano maybe work fine... Rosemary is not a good flavor overly used on anything, especially steak it ruins it and don't know anyone that likes it of the thousands I've cooked for. A lil on chicken or taters VERY sparingly with other herbs is okay. That's a up north thing mostly and Gordon Ramsay European thing. He is not that great a cook and didn't invent that method and a very bland cook, not our cup of tea. We definitely don't subscribe to his methods in the country down south anywhere I know of. Even high-end American steakhouses here why away because their customers would flip. Very few real cooks use a bundle of Rosemary to brown butter baste an iron skillet steak..
I let red meat and pork go to room temp always. It just makes the seasoning and or marinade absorb into the meat do much better and definitely gets you to as nice medium rare warm center on a steak more perfect. So you're right about Gordon... He can and he does 😂
Let chicken also... That marinade with seep deep into bird (i always cook whole chickens) and usually spatchcocked on the grill. Massage that marinade in after it comes out of the fridge several hours or overnight and you brined it first make. Massage it at room temp and work that goodness and tenderness in. That joker on the grill, slow and low and smoked. Maaaan, then a nice sear of you want for chicken fajitas or I use these a lot with a very broad ingredient list of dry seasoning I make depending on the application. I use it for chicken spaghetti, chicken corn (and a lot of other things) tortilla soup. Is off the chain awesome... I always pull the tenders off after the things done and make a couple chicken tacos/fajitas. Man they're great. I wrap the chicken when it's about done in aluminum foil and finish it over the coals for at least thirty minutes and just the juiciest chicken you ever seen and the extra juice that comes out you can sop up with buttered toast or bread or a tortilla. Maaaan whew !
That cracker tin brought back memories of my childhood. I had forgotten about it. I am going to get me one of those somewhere. I eat alot of saltiness. Alot of times just plain. I need a cracker assistant!!
Stale cracker you’re a great chef and I love watching your videos but don’t they say rib-eye is the only cut you’re not supposed to add fat to cook? Can you tell me why you did it cus looks good for sure but seems like whenever I use to add butter or oil to my ribeyes it was to much fat
If you add fresh garlic cloves to the butter before you sear them it adds a really good flavor! You could also just use granulated garlic in the seasoning
