Wow that's a very long process he took to destroy an amazing piece of beef. Well done, a better way to destroy it would be to just drive over it. Btw, the way he cooked it in the end shows that the meat is "blue" (NOT cooked) in the middle and "dead" (grey, over cooked) on the sides, this is how I cooked my first steak too, then I turned 14.
I'm so glad that the top comment was my exact thoughts. Where I'm from that's called a Pittsburgh Blue Steak. Burnt on the outside, raw on the in, with tons of gray in between. It's for people that know just enough about a steak to think that they can re-invent the wheel. For anyone watching this video that is actually trying to learn how to cook a steak. For ribeyes pan 450°F oil to smoke point. Place in, press down gently, flip every minute and a half until you get an internal temp of 130.
Yea this exactly how not to cook a steak. Burnt the outside too. Outside should Carmel color sear not straight black. It’s funny that this guy puts on such a show that someone might just believe him.
I was impressed by the attitude of this guy at first. When he busts out the "meat glue", it blows my mind. Why would people eat a steak with food safe additives?
you do remember who made/invented the "delmonico" steak ? it was the chef alessandro filippini which from 1850 on collaborated at their various sites. opening and inserting herbs and even onions to meat, comes out of the "ticino" region/switzerland. Especially Airolo where he came from. switzerland is base for worldwide hotelery quality and kitchen top supply&services.
I use Sous Vide followed by a few minutes of high heat pan sear for my rib eyes and they come out looking way better than that. Even top to bottom color except for a tiny bit of sear.
I agree. as a butcher in a small town I have my whole desk open. if you wanted to you could see me trim and cut anything. knife skill and knowledge are the best things for them to see. not damn glue...
When you use meat glue you HAVE to cook it all the way through. The reason meat is safe to eat raw is because all the bacteria is on the outside. By cutting it open and closing it back you are giving that bacteria a chance to get on the inside.
I was taught back in the 80's, as a apprentice meat cutter at Safeway, that the Delmonico is simply a Ribeye with the fat cap left on for the Delmonico restaurant to put the little Delmonico flag on. Also there were totally different names than today. A Thinner cut Bone in Ribeye was a California Club Steak with the Club steak being the bone in Strip steak.
yeah that steak isn't caramelized its burnt/ and meat glue on top of that... not impressed. I'd rather just have the sinew in there than add something that is a part of seasoning the beef. The cap of the rib eye could have been taken off at that point and cleaned a little and it has the same texture profile as skirt steak
Its like you just pulled this guy from the bus station. Meat glue, the way he put on the pepper and the badly cooked steak. I thought the young guy was gonna come around and say it was a joke
So why is it usually cheaper than a a ribeye? Mine look more like they took the entire cap off which is the prized part but 6.99 a pound instead of 14.99 a pound I’ll take any day
Ribeyes do not curl. It started to curl because you tied it, which wouldn’t have been needed if you didn’t resort to meat glue. And your steak was way too cold when you began to cook it which is why it was burnt on the outside and raw inside.
I just waisted over eight minutes of my life I'll never get back. I felt like a used car salesmen being sold a used car. That's enough internet for today.
another issue is you can cook a steak rare because the parts of the steak that touch the environment are cooked. the inside is untouched. when you trim and glue it you are exposing something to air that will not be fully cooked unless you way overcook the steak. now I do understand that the risk is negligible, but a risk none the less.
+Julio Lui u caught that too.? . the center never came up to 125, no way .. he dropped it in cold, the outside was seared but the center was still Raw,, probably hit 98 degrees Max.. the guy had some good ideas.. but poorly executed. IF that meat was at Room Temp before it hit the Pan, it would have been perfect and would have Hit the temp just right, cuz it was thin enough to not need any oven finishing....
+Jeff from Jersey Yea, very poorly executed. Even the way he seasoned it..it was low and concentrated on certain portions of the meat and not even and spread out...that's why you see uneven charring on the meat. The brick didn't help it as it helped cook the outside rapidly more while not cooking the middle.
Not sure the meat glue is necessary since it's tied with string. The 1/4" brown ring around the meat is why I sous vide everything. Brown ring=well done=shite
This is why butchers went out of business. 28 bucks a pound while adding meat glue and then tell you to burn your steak over super high heat with a ton of oil and a brick on it. Then says it's seering and simmering. That's 2 different things and wasn't doing either of them LMAO
This guy must have been a used car salesman before he started cutting meat. "Meat glue"? I showed this to my local butcher, who's been in business 45 years, and he just laughed.
THIS IS A VERY FINE AND WELL MADE VIDEO. SR. JAMIE DOES NOT MESS AROUND, THAT IS FOR SURE. HOWEVER, IF I WERE A COW, I WOULD RUN AWAY FROM HIS AS FAST AS POSSIBLE. @ 1:20 - EVERYONE IS TALKING ABOUT HOW DELICIOUS THE FAT IS . . . AND I CAN'T DARE ARGUE IT. BUT REMEMBER THE ONLY FOOD THAT HAS CHOLESTEROL IS : (drum roll, please) ANIMAL PRODUCTS ! ! ! ! I love how she repeats the question to herself, then looks to her husband for permission to answer, 0:23 and he smiles and says it's OK smiles and looks to their baby. TO THE PRODUCERS OF THIS VIDER . . . VERY WELL DONE!
Delmonico comes from the New York Strip steak. This guy has no idea what his cuts of meat are. This cut of meat was served way back when with Delmonico Potatoes with cream or cheese sauce.
Wow he ruined it in so many many ways. Lemmie take out the main reason ribeyes are flavourful, oh and lemmie ruin what flavour is left by adding meat glue, which absolutely changes the flavour, lemmie also burn the outside of this steak to shit, oh and as one last kick to the balls Lemmie put this heavy brick onto it to squeeze out any juices. Blown away!!
If folks enjoy the product, why should anyone care what it costs? Customers are obviously willingly buying. There is a world of difference between an aged (restaurant) steak and something you get at Costco or Kroger. One reason that Longhorn and such places do not serve "real" aged beef is that they cannot charge enough to cover the loss due to shrinkage and the time required.
would like to check this place out but that steak looks burnt on the outside and the inside is way to rare. that meat had to have been cold and not room temp before cooking,
It might not be the perfectly cooked steak but it's a butchers way to prepare his steak i guarantee it's delicious because he cooked it to his specifications there's no way it's not delicious
It's cool that he kept the top flap on the delmonico but he should probably leave the cooking to the chefs. His steak is over cooked on the outside and under cooked in the center. He should be reverse sear to prevent that.
Nah. Prime ribeye, salt and pepper both sides. Seared 90sec each side. In the smoker with pecan wood at 275 until 130 internal, top with a pat of herbal butter, rest 10min, enjoy!
Beautifully prepared, but maybe leave the actual cooking to the specialists. I wouldn't say the steak was ruined, but I think that gorgeous piece of meat deserves a bit more love. A sous vide or reverse sear would be wonderful and give a fantastic edge-to-edge perfect medium rare with no overdone gradient ring inside the meat.
A real piece of prime rib has all the fat and junk in it. If you cook it right, you can eat the entire ribeye and have absolutely no leftover undesirable parts.
Good butchering with the trimming but there was no reason whatsoever to use meat gloo as the twining more than compensated for the thickness of the steaks. Meat glok is shit and has no place in the tool box of a master butcher.
Number 1 a true delmonico comes from the chuck roll not a freaking ribeye. And to use meat clue, well no comment. I won't be eating there. And to weight it down--WOW.
A true delmonico is unknown.it came from a shop in new york owned by a man named delmonico. Most meat cutter believe it is a new york or Ribeye without the cap. Your chuck roll does run into the small end of a ribeye, hence why the poor mans ribeye comes from it. So maybe if your a cheap cutter you get it from a chuck roll. But thats pretty shitty to your customer and over all shows the quality you bring to the table.
So, 1) GLUES THE MEAT, then proclaims it "all the rage". 2) Stabs holes in the steak. 3) Jams multiple slivers of garlic intermittently on one side of the steak. 4) Ruins the appearance. 5) Alters the flavor profile.. 6) Burns one side of the steak. 7) Burns the other side of the steak. 8) PUTS A BRICK ON THE STEAK (that has holes in it, leaking out juices). 9) The steak is RAW in the middle. About the only way for him to make the steak any worse is to go Amber Heard on it.
Chef, did you, “Temper”, the steak on this particular video? I didn’t hear or see you do this. Did I miss something. That brick assumes you didn’t. Take care.
That is an interesting and creative use of Tg Jimmy but why don't you take credit and just call it a Stachowski Steak? It bears little resemblance to menu item #86 that Randhoffer developed at Delmonicos in the 1880's which is just the longisimus muscle seamed out and steaked. NOT A SLAM! I think what you did is awesome! For those of you criticizing Jimmy's use of Transglutaminase, we have used it in the best restaurants in the world for decades. it is a naturally occurring enzyme. Tg got a bad rap and the euphemism, "meat glue", when unscrupulous hotel operators started using it to fabricate fake filets from trim in Las Vegas in the early 2000's. A great tool misused and defamed. I am gonna go fab up some Stachowski's now....
Favorite cut of meat (for a steak)? There is only one right answer: *Ribeye* It's not subjective. It's that everyone who answers otherwise is just plain wrong.
Wrong lmao it is very much subjective. I will take a a well marbled strip over a lean ribeye. Ribeye is great piece of meat. There is something about that delmonico chuck eye
@@nicke5056 - That's like pointing out that you're better off with a brand new Toyota Camry over an old, broken down, rusted out Mercedes. Well, no shit. That's no kind of comparison.
@@youdoitillwatch Not the best point in the world I know.. still subjective. I actually prefer the chuckeye because it is like an in-between roast steak
Burnt meat - not caramelized. Not good. He should invest in a top quality thick iron pan that would keep meat from burning. Meat glue? WTF? You could surgically remove the sinew and fat and just tie it together like he did in the first place, without adding chemicals.
