830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Japanese petty knife runs against an Italian steak knife.
To all the people saying it’s raw might want to watch the video a little more closely. When he checks the steak’s temp the thermometer says 51.1 degrees Celsius. Which is about 125 degrees Fahrenheit. That would make on the rare side of medium rare. Considering that it spend more time in the pan after that. And counting in carry over cooking it probably reached a internal temp of 135 degrees Fahrenheit. (Edit 135 degrees Fahrenheit is a perfect medium rare)
as i mentioned people can see what has been done after they all showed up, which basically nothing, just like before, just throwing balls everywhere bouncing randomly
{ y o o n w o o } That isn’t blood smh, all the blood is drained from the cow once its been killed. The “blood” you’re referring to is actually a mix of (water x protein) called myoglobin which is found in the muscle fibres. There’s a little lesson for ya
Remember guys, color correction and lighting make this steak look rarer than it really is! Ribeyes are naturally very pliant and tender steaks, so it looks much more squishy (like a rare steak) than it truly is. Ramsay would call this at minimum just above rare and at max just a hair under mid rare.
@@danielkarapetyan8651 >blood dripping The red juices from a steak aren't blood. They're proteins mixed with water. It's called myoglobin. Flies like any kind of meat from raw to well done. You literally don't know what you're talking about.
@@danielkarapetyan8651 student should learn from teacher not by themself,youre wrong,study harder,just because its red doesnt mean its blood,just like when you see black people,it doesnt mean theyre american,could be indian
@@Leon-vc2qh it's not rare tho, it's raw. Don't need to be a Chef to know the difference. I'm not saying he can't eat it like that if he likes it, just saying that this is a raw piece of meat.
I think the comment section here has either a) never eaten a steak or b) gets it well done. It’s not extremely undercooked it’s a little bit under rare. Rare means a bright pink center. Rare means red muscle fibers (it’s not blood). It’s a common done ness in steak. I like Medium rare so it’s more done than that. But it’s not raw like people are saying. Edit: nvm at 7:47 when he cuts open that slice it’s purple. That is raw, raw raw.
Shirona ? Yeah, people neglect the wonders/differences of letting steak sit for ATLEAST 15mins after you take it off the heat. However, the pan/fire was still too hot for that thick cut of steak.
Umm that's a large end rib roast, not meant to be done on a cast iron over high heat. That's a cut that is meant to be cooked low and slow at around 145 degrees for about 12 hours and then finished under the broiler for 15 minutes.. that's so rare the cow is still mooing
It's rare, and looks good. RU-vidrs here apparently only eat well done steaks at Applebees or something. Only small issue I saw was one side was slightly more cooked than the other, and he cut it into weird shapes, but other than that it looked fine.
Michael looks fine if you like a buttered up chewy piece of shit steak that has blood leaking from it this is a joke if he were to have that pile of shit on a plate it would have just been flooded with oil,butter and blood this shit looks nasty
Roberto Martinez it's not blood, it's what myoglobin, just juice, there are no blood vessels in these cuts of meat. Any steak cooked rarer than medium well has it leaking out. If you don't want it to leak, you let the steak rest before cutting, which he did not do in the video.
I survive rare steak as long you did it right. Although you will feel like you drunk alot of alchohol but beef is safe although your feel like your being over eating bny a virus but its safe.
rested enough this would be indeed what rare is to most people but not as rare as the steaks some places in italy france or in europe in general are used to eat
It's pretty perfect, could have rested for a few minutes but hey some day when I get a wild hair up my ass to order some over priced meat and slice it up with some over priced cutlery that isn't really that sharp I'll cook it on my Webber and ppl will piss and moan about that too
Darkerdays Exactly. This in France is called “saignánt” or “bleeding” which is medium-rare....real Rare is “bleau” or “blue” because the inside is so rare it maintains it’s typical blue reflexes of live meat :-D
@@Rxon012 Listen idc what your about to say, if it's not fully cooked all the way it's not healthy to eat because all the bacteria didnt get killed out of it, that is so nasty and people wonder why they get diseases out of nowhere for no reason, people call it rare but let's be real the shit is half way raw or sometimes more than half way, the word rare is just a cute word they put for it, it doesnt take a genius to know that, COOKED meat is not supposed to have blood coming out of it. I'm not knocking anybody for eating the way they eat, but don't sit here and try to say I don't know this or that.
Dylan Cook yeah but I was targeting the commenters who said that it was a waste. It’s not a waste that shit looks bomb The video was on a roast cooked “rare” If you don’t like it fix it how you can
Ikr when I was gonna go to the comments I said to myself "ok I bet to myself 90% of the comments will be people who dont know how to cook will say ITS RAW"
Its only about opinion my self i dont like but i dont blame anybody but unfortunately most people if they dont like the way something is done they think its wrong
I don't understand the obsession with eating uncooked food, Thought humans improvised after discovering fire. So much technology, yet people want to eat like they in 10,000 BC
I like your videos, love the audio detail you give that is almost “flavourful”, amd like the outdoor settings which remind me of when I lived in Fairfield County, CONN, years ago. But damn...you must have 500.000 of cholesterol measurement :-)
I am a steak fanatic and this is a medium cooked steak..... MAYBE medium rare. But there is no purple or deep red color. It’s a perfect pink center. This is exactly how I would want my steak. Beautifully cooked my friend! Perfect steak!
Because of the quality of the steak, it was great even cooked in a way so different to the way is supposed to be cooked at a "parrilla" or BBQ so for us the finest piece cooked in that way is kind of "outrageous". Please if you cross a Uruguayan entrecôte to the BBQ only with salt, greetings from Montevideo!!!
I like my steak medium rare and that was not medium rare. That looked like a roast. Way too thick to cook like that. Look at all the unrendered fat in it.
0. Can you really classify that as a steak? Looks more like a roast to me but I'm not complaining. 1. The steak cooked too long for it to be raw/rare. Medium rare at the least. 2. Nothing wrong with a bloody steak. I like med/med-well. 3. Shit looks good af. 4. Badass knives. 6. I let my steaks rest 5-10 minutes under foil. 7. I missed #5
I think that if it's truly "raw", it's nothing to do with us cause he's the one who eat it, he cooks what makes him happy, if that "raw" meat makes him happy then it's okay, it is his choice to cook that way. Case closed.
