I was waiting for the bite, because I’ve made a steak sandwich with meat half as thick and that first bite was disappointing. Steak is not good for just biting into whole. A steak sandwich needs to have sliced meat across the grain.
@@majorlazor5058the fat cap of a ribeye is so tender that it would be fine for this application. the only downside is that it might just fall apart even more with each bite
If you had ever had a ribeye cap steak you would know how inaccurate of a statement “that shit” actually is. They absolutely melt and cut like butter. No issues with bite regardless of him cutting it off
That thing is barely a sandwich. Dude just hit all the boxes, literally cooking for the camera. It don't matter how it tastes, just needs clicks, likes, and comments to fill up his belly.
Attempt to unhinge jaw, bite, spit out overcooked meat, wash out mouth, rinse with water, attempt to smile for the camera This is simple, people. If you want a better sandwich, go wider, not taller. And, y'know, slice a steak into slices.
Many here fake it and make it seem that it's delicious for attention. Just because it looks good doesn't mean that it is. Everything is not what it seems. This world is becoming faker by the second.
He cut the scene where he bit into it cause the thickness of the steak decimated the bun and whole sandwich. With a steak sandwich you cut it into flat strips and do it that way, you don’t put the whole steak inside the sandwich bro
My ONLY complaint but its a DEAL BREAKER is that the sauce has MAYONNAISE in it. I cannot eat anything that even TOUCHES mayonnaise. I am someone who is absolutely DISGUSTED by it and if I eat it I could violently vomit. Unless he adjusts my sandwich to NOT HAVE ANY MAYONNAISE I will refuse to eat it. A shame because that is the ONLY thing I do not like about it. Except for that it looks WONDERFUL.
@@Zurround I hated mayonnaise when I was younger. Wouldn't go anywhere near it and refused to eat anything that included mayo. Dead-ass serious, I turned 30 and all of a sudden my taste buds love mayo. I put it on everything I can. Maybe there is hope for you.
Dude really went out bought a smoker, bought classic black BBQ gloves, filmed and posted his first time ever making a steak sandwich... trying to convince everyone its a recipe he's done for 20 years 😂
It looks like it was done as soon as he pressed it down to cut it and everything exploded around it like a popped zit. I don't know why they always present sandwiches and burgers in this manner in videos. You can't even eat the thing without a fork and knife, or gloves like in the video. That or have to shower and do a load of laundry afterwards.
slice the steak thinly. Nobody is going to bite into a 4-inch thick piece of steak on a burger bun and a bunch of sauce and toppings and not get grossed out.
None of these RU-vid cooking channels know what there doing they aren't real chef's they have no cooking skills there knife skills are horrible they wouldn't last 5 minutes in a restaurant kitchen There just fat youtubers who love to eat junk food all there food looks nasty look at the gut on this fella who's cooking 😂😂😂
@@VnceWilliambecause then you have to actually eat it. It's not like biting into ground beef like on a burger. The work going into eating it, not to mention the mess, just wouldn't be worth it.
@@timwhite5562True. The meat market where I live makes sandwiches & burritos with their tri tip meat, & even though it's sliced, it's still a chore to eat & you nearly choke 3 or 4 times before you finish eating.
Have you ever had the ribeye cap? It is by far the most tender, flavorful cut on a cow. That’s why it costs more than prime ribeye or filet or NY Strip.
@highholescramblers but its not THAT goddamn tender where your gonna bite a 4 in thick piece on a fucking bun. That is why its served on a PLATE where you can cut it into smaller piece to enjoy.
Idea: instead of using the entire caps, slice them into thinner, more manageable strips of circular steak, smoke them up away from the heat so you dont overcook them, quick sear with a torch, top with provolone (torch that too), everything else can be essentially the same preparation.
What kind of cave beast uses a butane to torch their food? Only a complete fool or numbskull would think of using butane. It's propane or go home, cave beast.
@@lsdschofieldI’d use a broiler for sure. Some people can’t taste a torch and it does work better from a control-perspective, but yeah, broiler for me.
I noticed that, too. You could see the regret. It looks good. It just needs to slice that steak in 3, and I'm sure it'll be delicious assembled in that manner
Go Prayer 🙏 for a brain - or grill yourself an old leather shoe …. What is wrong with you people? He just grilled the most delectable part of the cow, the Spinalis, and you want to ruin it??? Get out of your mother’s basement, stay off the interweb, and learn how 5 star cuisine is properly prepared …… You’ll thank me later !!!
Yes I'm sick of it. They all just rinse and repeat with the same AMSR which half are fake. Get overpriced cuts of meat. Then add the same basic sauce and bacon.
@@billyhargrove1405 It was a bad cut of meat, full of tendons and connective tissue, that he just left whole and undercooked. You see him bite into it? Oh no, no he cut that out and skipped ahead because it was tough and a whole ass steak. There's a good reason you don't make steak sandwiches with a whole cut of steak, we slice it up into pieces that are easy to chew. Your inability to see a critique on a terrible attempt at getting views, and assume it's just being rude shows your emotional immaturity.
@@Brockzillagaming there’s a different between critique and being an ass. Apparently y’all don’t know the difference. You can critique with out insults. Hope that helps, sweaty ❤️
@@doncicci9608 I mean he used a thermometer and said it was at 128 degrees internal. Apparently the temperatures for a rare steak are around 120-125, and 130-135 for medium rare. So technically it wasn't raw, but I also would've liked for it to be cooked a bit more as well lol
You guys know that he could eat that steak without cooking it for one second and he would be fine. Right? Never heard of steak tartare? It’s a dish where the beef is raw. As long as your beef isn’t tainted, you’ll be fine.
@@Sleepyhead_22it’s not about that/ the cut itself looks disgusting on the inside…connective tissue and shit all over the place….not a great cut at all….grossed me tf out
@misstsgmail6740 The commenter stated it looked nasty, the first thing you come back with is " you must like dry well done steaks", how do you know he or she doesn't eat their steak rare? IT LOOKS DISGUSTING!! Is all that was stated, you would eat that wouldn't you (rhetorical)😂
@@tralalalatrollin latex is rubber big fella... google is one click away...trolls will reach so hard these days for attention smh😢. I miss the old shit posting daze....
I toast my buns in a cast iron on the grill, works better. Also, all of the juices you use from cooking the steak can be used to soak into the buns for amazing flavor.
Had a steak sandwich similar to this one in Hohenfels, Germany. Some dude ran a food truck on-base that would serve it. Big differences are that he used some kind of German roll that held up better and the steak was half as thick. I don't know how exactly he cooked the steak, but it really did come apart with no issue. I love a shaved steak sandwich (Philly, Italian beef, etc.) as much as the next guy, but a solid slab of steak really does hit different.
@@louellacharlton4425 I'm with you, although I'm sympathetic to the flattering description of ketchup as "tomato wine." Me, I put mustard on everything that'll sit still for it - except poultry but even then there are mustard sauces - including vegetables, specifically carrots. Raw carrots and mustard, yum! No calories (or v few?), no carbs, healthy nutrients, aids digestion. One of Nature's most perfect foods. AND IT GOES SO GREAT ON BEEF
