+Azaion d It's blue rare, not raw (which is called tartar, which people eat all the time). It's the only way a pricey cut of steak should be served. In fact all steak I eat gets one minute each side, just for a slightly charred flavor.
cody runge Paranoia. No common desease causing bacteria live in muscle tissue of the cow, that I know of. Have you ever actually met some one who's gotten sick from steak?
+aragorn767 Yes you can get bacterial infections from steak. It is not common and the risk increases based on a few factors like how old the cut of meat is, the temperature it was kept under during transit and storage, how hygienic the facilities that processed such as cross contamination or sloppy practices at the slaughter house and of course how hot you get it in the center. I work with e. coli and have seen cases of it as a result of poor food hygiene. The less you cook it, the more you are trusting every single person or business to do their job. By all means though it's fine to enjoy your steak blue rare, I've done it a couple times. We take risks with our food all of the time and this is not all that different.
I cook steak and fajita strips in my fireplace by raking coals to the front and laying the meat on. No more ash or bits of charcoal sticks to the meat than you get from putting meat on a well used grill, and it's much less char than you get from a flaming marshmallow. The trick is to make sure the surface of the meat is fairly dry when it touches the coal.
I do mine similarly but with much thinner steaks and not coal just wait once the camp fire has died out, 1 to 1.5mins each side. Love the earthly wood flavour it gives. Will try the papers next time.
+1AirStreamDriver1 lol im pretty sure thats not how you get a friction fire going, and you can clearly see the flame on top and no where near the stick :) oh well, adds authenticity to the video if it seems like he did it that way.
Heavy cream, whisks, saute pans, peppercorns and cognac? Tony, the only way to make this better, is to have the steak frozen solid when you sear it on the coals. Let it sear until it is a solid black crust all around, but still COLD AND BLOODY as HELL inside. You must start with at least a 2 inch thick porterhouse to pull this off. The restaurant trades call this preparation: STEAK-BURNT,a favorite in Texas.
Every steak video I see on youtube, half the comments are from scaredy cats referencing 1950's food standards about the doneness of the meat. The last person I knew to cook a steak to more than medium doneness was my grandmother and she passed away 10 years ago. I eat my steaks rare and have prepared tartare at home countless times and have never once gotten sick. I've turned several people around to eating medium rare steaks when they previously thought they liked it more well done, they just always had a mental block when it came to pink colored meat. People who trust their tastebuds eat their meat pink, people who are stuck on pre-conceived notions and are paranoid eat their meat well-done. It's really not even a matter of opinion at this point, that's why most high end restaurants/steakhouses will literally refuse to cook your steak any higher than medium, and rightfully so.
turtlepowersf I like to go to restaurants and ask them to cook my steak well done. When I get my plate I cut into it and send it back because it's not done enough. I do this again and again until it's burned, then bitch about it's burned and then walk out without paying.
turtlepowersf I thought the customer is always right? Well done or rare. It's their choice isn't it. Put it this way. If a 12 strong group of friends go to a high end restaurant for a meal on a stag night and all want their steaks medium well done or well done,are you honestly saying that the head chef will stick to his personal principles and refuse to give the guests their food EXACTLY the way they want it. Why risk fucking up possible future lucrative stag nights from dudes in the same party that night who had a great time and would probably have recommended that high end expensive joint because they had such a great time there. I thought that at the end of the day it's all about giving your paying customers what they want so they come back with friends and spend even more money. If you are in the restaurant bizz the goal is to make money while giving the customers what THEY want. Peace from the UK.
Little note: cavemen had no coal at all and coal itself started to be used around the middle ages (more or less 1200 AD) in Europe....so basically about 10-15.000 years after the "cavemen era".
In the middle ages the French referred to us English as 'Rosbif'. Because that is seemingly all we ate or wanted to eat. In the middle ages the quantity of salt and pepper applied to the steaks in this video would have bought you a house. And a few servants to rattle around in it. I dig how times change.
+Mitsos Housemusic It's rare, it isnt raw notice how its a flush pink color rather then a deep red. It's cooked just fine, i would eat the hell out of that steak.
+David Akin he's actually right, thats raw meat when he cut it you can see the fat is unrendered trust me i cook steak for a living it should be bleeding everywhere
I bought a fire grill from bass pro shop. One that has legs and can stand alone and got 4 cinder blocks. I built a fire and set the fire grill upside down with the legs facing in the air and cooked a steak about 4 inches off the direct coals. Best steak I've ever had!! No ash on the steak hardly at all.
You might as well go and bite a chunk out of a live cow. You should try it with a Mexican salsa. It adds alot of flavor. Some red and green púllas "hot," tomatoes, green and red pepper, salt, and a garlic. Heat them up on the grill except the garlic, blend everything together, and you have yourself a spicy salse with your BBQ Steak.
General and President Eisenhower liked his steaks like this...thrown directly on the coals so it was burnt on the outside and still twitching on the inside. He skipped the brandy and cream part however as he had a reputation to maintain.
apparently that's actually how steaks are supposed to be served, nothing more than med rare if you go medium and up it's wrong, but I say nay I like my steaks cooked med well lol idc what four star chefs say lol gimme my food cooked please
That's how you're supposed to cook a steak. What is wrong with you people? I wouldn't suggest going to Walmart and buying a steak and cooking it like that, cause you never know in that place. Shit comes in frozen. I don't buy ANY meat from Wal-Mart period. But if you go to an actual butcher and get a prime cut of meat, that is how it's supposed to be cooked. The longer you cook a steak, the more you ruin the flavor and tenderness. Filet Mignon cooked like that is absolutely insane. I like my ribeyes cooked just a touch more than that, however that's just a personal preference of mine when it comes to a ribeye only....
I don't think that they're complaining because they don't want/like steak, they're complaining because they want to make sure the steak they cook is cooked adequately enough so that they don't get sick to the point that they can't eat steak after the experience.
I know you're just trying to have fun with this, but this is not anything like what a "caveman" would have eaten. Not sure how much research you did on how people cooked meat during the paleolithic era. For example, they would not have had pepper and instead would have been using local herbs; if in France they would have had some thyme and marjoram. Additionally, while their technology was limited, paleolithic humans were just as intelligent as we are today and wouldn't have just thrown their steaks onto coals like this without covering it. Then... panfrying it in butter? Deglazing with cognac and some cream? Don't insult our ancestors with crap like this: just call it a campfire steak recipe and I would totally be happy with that. Even pre-humans cooked food (evidenced by our short digestive tracts that would not be efficient enough for them to have survived without cooking food); this steak was raw.
Zebraflavoredgummi, I have not tried thinner steaks with this method, but you are correct about the desired doneness, it would make sense to get a thinner steak if you want them cooked med-well. Best of luck!
You'd better not ever touch my fucking steak then, because you have no idea what you're talking about. Worst "chef" ever. Can't believe 11 months went by without anyone calling you out on your bullshit.
