I cooked steak for a friend once. Made sure it was medium rare, rested it properly, carved it correctly. They said to me "I like it well done." I replied "Thanks, that means a lot."
By a sheer stroke of luck, i was able to get a tomahawk ribeye in a supermarket where i live (near Berlin, Germany). It had about 2/3 of the shown piece of meat, wich was about the right size for me. Prepared it like the bearded internet cook instructed - breathtaking meaty goodness ensured. So tender, so juicy. Well worth the € 30. Thanks for the great recipe, you rock!
Try new york strip steak soak in grill masters season and westashiros sause for 2 hours and put in a pan for 3 min on each side and broiled in the oven for 10 min or more and enjoy
Any steak (ribeye, sirloin, tenderloin, skirt, strip, etc.) is amazing if you cook it correctly. Especially if you season or marinade it 30 minutes to an hour before you cook it.
How to cook chicken breast: Pull 1 chicken breast from the freezer and place in the microwave for an arbitrary amount of time. Microwave until the center is frozen and the edges are beginning to cook. Place meat into a pan that you meant to warm up but forgot. Cook until the meat is tense, hard, and sitting in a pool of its own juice. Apply seasonings that you also forgot to put on, (use too much salt because you are just pouring it straight from the oversized container you got at Costco). Finally, suffer through this rubbery, salty, and joyless meal.
OK, let's try something else. Mix 1/4 cup chopped shallot (or green onion, that works too), 1/4 cup mayonnaise, 3 tablespoons Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1 finely minced garlic clove, and the juice of 1/4 lemon or lime. Stir thoroughly. Pour into a large freezer bag, drop in 4 chicken breasts, and knead to spread the marinade all over. Put in the fridge for no more than 2 hours. Grill on the BBQ, about 5 minutes each side on medium-high heat. Remove from grill, wrap in tinfoil, and finish them off in the oven at 400F using a meat thermometer to gauge readiness. Viola! Delicious, savory chicken boobies, and not too dry either.
I will pay this gentleman to come to oval office and read our bills with that tone while I help myself with my erection problem. Would be helpful if he were naked. Cause I will be too. No, I know what you're thinking. Ivanka helped me many many times. it's nothing sexual, it's just two men helping each other. No homo.
JarvisChrist The commas instead of periods are very Eurocentric- nonamerican here. The periods make sense because they show a finality. E.g. 1,000.99 because there is nothing more after the 99¢. If it was instead 1.000,99 then it is odd because you do not stop at the one.
where the fuck are you finding skirt steak for 12.99/lb? near me, any store that has it (which is rare) has it for no less than 18.99/lb and its been that price for nearly a decade now. for reference i'm in pennsylvania. do meats have regional price differences?
I really appreciate what you do Andrew. I haven't been subscribed very long, but I'm glad I found your channel. I have such a huge passion for food. Im self taught with a few recipes handed down to me by family, friends, and travels through my adventures. You have taught me so much with your videos and its helped me up my cooking game. I appreciate you taking the time to make your content. Thanks for all the help and inspiration!
In our house we call those the "food is ready" detectors. The one in the room next to the kitchen goes off when the steak is rare, the one at the top of the stairs goes off when the steak is medium. The one on the landing goes off when the kitchen is on fire ;-)
So, I know that they're talking about steak, but this has some serious cannibal or vampire vibes coming off it for some reason.... Also, I too am a fan of medium rare.
Like a slime is that too hard but not that much easier but it was just the same for me a few minutes before the play I was just playing the video and then they just play sound and stuff and it doesn’t even play the video I play sound and it’s fun to get the hang on my bike 🏍 I love 💗 it play a good play game with the new play sound and I play the video and it’s so much easier than I just have a lot more fun and stuff I gotta do it is pretty funny 😆 I gotta is time I get off the bus 🚎 I have Minecraft I gotta is your birthday 🎁 I love 💕 this was one ☝️ is my first season ever I played the anime girls play on the beach 🏝 is it like it and then they have the sound and the lyrics to play the video and I don’t really like to see it because it was so good 😊 I gotta is that the time you got your own place to play the song it just made it so I can do it I love 💗 it’s so much like the new song that is really weird that it doesn’t sound good and you don’t get the sound that I play with the video I gotta do I want it I just want it I love 💕 it’s like my life is like the new gate so I’m a little while and I’m gonna I know you know how much it I would be able see it on now and it’s not gonna it I will be a good night night and I have a lot of big gay for you bruh bruh is the time of time to time for you to join me and I can do ya ya know ya ya know dude ya ya know ya ya know dude banker and stuff like that he doesn’t want ya to go back into your account lol lol I gotta was the time of my time I wanna ya know I gotta was a great night and a lot more fun than ever before the games are so good omg was a game of a slime ball and it then it went pretty well I wanna was the first episode I had deja I wanna ya know I gotta was a great game but it would probably get easier to get better and more games like this that game I play on the game so much better then it was a lot easier and more levels would get it bruh is a great way of making a game like that you have a good time to time play it just like a few more games to get you done a game play it for a little bit and then I play the games you play it all you have time for a game play and play a lot more fun and stuff you need carry on the skill level you get the game you get the free version you get the free one time of it and it’s a great way of looking for a game and you get to see the play and the game play the games and it doesn’t even get the hang out and it’s not even a good day for it to play it and it’s just gonna it’s not gonna it’s like the new gate game is a lot easier and then it gets you play the games and it doesn’t get it better
Hey Andrew I just wanted you to know that this video really helped make cooking steak a much more enjoyable experience for me. After years of cooking to proper temperature with adequate seasoning and letting rest, doing the butter basting and the kick of rosemary at the end added to the flavors, and finally, slicing on the diagonal across the muscle fibers made my steaks perfect. Thanks again!
Party Poison Real meat and heart attacks are loosely attached, processed meat gives you heart attacks, not real, healthy cooked meat. You need a balanced diet.
@@angelo423 if you can politely explain to me how using the ferrous metal of the pan to cause the pan to generate it's own heat does not cause the entire structure to get generally evenly hot, I would listen.
Hey Babish! I tried cooking steak for the first time for my roommates using your method and they said it tasted really good, so thank you so much for this video! :) I'm looking forward to learning more from you!
We made the tomahawk tonight just the way you suggested and it was seriously the best steak I have ever had in my life! We picked up a 4 pound wagu and it was intimidating and freaking amazing! Thanks B!
Dude I'm completely engrossed with every single one of your videos - literally can't get enough. You're educating, spreading joy, and making the world a better and more delicious place. Young chefs out there appreciate you. Keep doing what you're doing.
I just perfectly cooked a T-Bone steak thanks to you. Keep doing what you're doing, it's awesome (and maybe do a basics episode on how to grocery shop for myself because I have no idea how)
Harvest Ham I personally hate cilantro because as a child and now my mom still cooks every salad and dish with some and I despise it because every food starts to taste the same.
Nightlife_Rolf I’ll try using thyme instead!! I just had a weird experience with rosemary potatoes on a 13 hour flight so the smell of it is just nauseating.
God damn if I ever want to feel hungry even after eating, I just come to this channel and *binge* Should've downloaded a few vids for our cruise last week. Would've eaten so much at the buffets if I had done so lol
This is brilliant, very well done. Tried the tomahawk tbone steak and it went totally fine. I didn't have a thermometer and I think my cut was a bit smaller than yours so it didn't quite need 45 minutes but overall, a perfect medium.
You inspire me! I'm going to try to skirt steak soon for dinner but first I'll make the colorful grilled cheese with my 5 year old. She loves watching you cook so thanks for making great videos!
That steak is what happiness looks like in a board just perfect and I'm one of those twisted minds that will eat some of the fat cap with that steak loads of flavor
I swear i would watch you just to listen to the soundtrack. Your production is so smooth. Your voice compliments the mousic with in turn accents the phootage not to mention you film well as well as give good general commentary. Not to mention this shit tastes awesome. Keep on binging
Alright brother, I take pride in the steaks I grill. My wife never enjoyed steak until I had made her one. But tonight I tried your oven to iron skillet method, just salt and pepper on two boneless ribeyes. Afterwards I finished them off with a compound butter of a few herbs, and garlic I threw together. And I have to say, hands down the best steak I’ve ever made. Thank you!
I just made the red sauce and the Bechamel, and the results were AMAZING!!!! You really made me try cooking and I'm addicted lol. Who though a college kid could impress his friends by cooking!!!
Today I took my first step into from scratch cooking thanks to Babish. It was largely a success thanks to the guidance in these videos, and I'm looking forward to my next adventure in the kitchen.
Don't get me started. I saw a guy take an old knife and restore it and the comments were on fire like he was punching a calf. A lot of "OMG, what are you doing?! Noooooo!!"
Hey Babish, quick question: why do you cover the steak in foil after cooking? I never really understood the point of doing so, but a lot of people still make sure to mention it in their recipes. Does it help somehow?
Ahmad Hejja it insulates the steak from the cold air so it can use the heat it gained from the pan to continue cooking without risking overcooking like it would if you kept it on the heat
I personally don't like doing it at all. Yes, you retain some of the heat while it rests, but the foil doesn't let the moisture evaporate, and instead it works to steam the steak. Which basically defeats the entire purpose of doing a nice sear in the first place. I like the bit of crunchy texture you get form a nice cast iron sear, no way am I going to ruin that by then steaming it. In fact, I actually let my steaks rest on a rack, to make sure that the bottom portion doesn't steam itself while pressed into a flat surface either and maintain's it's texture as well.
My dad is a master on the grill. Like he went to classes and got some sort of grilling certification/degree or w/e. I made him steak like the second and it actually impressed him, so thank you mister Babish!
My dad has grilled flank steak since I was a kid and it's always been the best steak I've eaten. But I just made the ribeye steak from this Basics and it has now taken the crown for best steak. Truly amazing. Thank you for this episode, I will be making this steak over and over again!
Jon Lock he's said that he wanted to go to film school (hence why his videos are shot and edited so well) or go to culinary school. Instead of choosing one or the other, he decided to combine the two into Binging With Babish.
Did your exact instructions when I was butter basting the ribeye and it looked amazing... Then I cut into it and remembered that you reverse seared it first, and mine was blue rare 💀 So I tossed it back in the oven for 6 minutes, chopped some chives and omfg, it's amazing. Easily one of the best steaks I've had outside a restaurant, thanks Andy! Your videos are very much interesting, entertaining, and informative! (When you pay attention to every step)
