This 2-Ingredient Marinade is 20 Years Old 

Here is Chris Young's video about frequent steak-flipping: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YFpnNixm5Vs.html Here is where you can buy my fancy plates: dinnerwithbarkley.com/ Here is a picture of my feet: i.imgur.com/5EfxbKQ.jpeg Also, I used a tool called "Magic Links" to make affiliate links for the only two ingredients you need for this recipe: 2 Parts Jim Beam Extra Aged: go.magik.ly/ml/1pab7/ 1 Part Balsamic Vinegar: go.magik.ly/ml/1pabc/

Gettin that Jim Beam shmoney?? I approve. Also, brown butter bourbon rice crispy treats. Get into it.

I know lots of people have mentioned this, but your honesty regarding sponsorships are always refreshing

I hate how good you are at taming my adhd mind. There is never any room for me to lose concentration in your videos, you're constantly "on" delivering speedy yet surprisingly dense information, being funny and entertaining whilst actually giving usable and good ideas and teaching. All this and without any pretension and a laid back passionate attitude. Also this seems like a really good sponsorship to get, so congrats Shaq.

“More American than an apple pie with medical debt” 👏 A chef and a poet.

"This might be a hot take for the types of people who like to watch cooking videos where the chef spanks every ingredient before using it" Shaq really has the best roasts

I don't eat meat or dairy but still watch this because the passion and knowledge is top shelf stuff. Still a bunch I learned. I like how there's no fluff, just straight to business. Honestly, my favourite cooking channel on YT along with Chef John's channel. Oh yeah, and now I always have a fire extinguisher at the ready.

Internet Shaquille, I know you want specifically my personal opinion on the sponsorship on this video so I'll tell you I think it was integrated well. Just be careful in the future, you don't want to run the risk of displeasing me, specifically.

Shareef with another bangerr 100% with ya on the butter basting

Gotta say, I've been watching your stuff on and off for a few years: you deserve more followers.

Well played. Jim Beam. I literally bought a bottle after watching this video and I've never even drank bourbon before.

I had barely finished thinking that I would add soy to my own marinade before you revealed the former 3 ingredient version. Cool stuff!

I like the subtle jab at Weissman with the ingredient spanking he does that a lot lol.

I'm a big fan of the "aply butter while the steak is resting" approach. Simple and tasty. I love the taste of the freshly melted butter with steak and potates.

I was in Thailand on a food tour and at one stage we tried vanilla ice cream with this thick sweet soy sauce. Surprisingly, delicious combo which had a hints of salted caramel but with little umami. I wonder how that bourbon glaze would pair with vanilla ice cream.

Nice video. 0:00 - 5:29 were my favorite parts.

The way you did this sponsorship was amazing. Very tasteful and totally sold me on some jim bean next time I go out shopping. I’d also love to see more recipes w/ spirits

Hey! You said one! I'm sad your pasta plates are sold out :( I'm happy you sold them all, but I'm sad I couldn't snag two for me and my boo. Hope you have another release soon!

For a cheap bourbon I highly recommend Benchmark. Cheap enough to experiment with, nice enough that it won’t bring your drink/dish down.

Man, I've had a pretty stressful last few months. Last night I tried this steak marinade recipe and it absolutely lifted my spirits. Thanks for bringing this simple yet powerful recipe into my arsenal of meals.

Man, what is it about RU-vidrs slapping cuts of meat? It's bizarrely grotesque. Thank you for not being that guy.

I love putting Whiskey (more scotch tbh) in fish and chips batter. The alcool will render the exterior especially crispy while infusing what you are frying nicely (less than a shot though, you don't want an explosion in your oil). Swipe the white flour with buckwheat flour qnd you'll have the richest, crispiest marinade/batter mix of your life

I tried this and it turned out really great. Those potatoes are insane

Hey Shaq I would love to be your neighbor, we could garden together and our children could learn to cook and compost together. I know you don't have kids and neither do I but it still could still work.

I love this. The sponsorship actually improves the video. It shows how many things you can do with just one ingredient.

sent me into a coughing fit with "an apple pie with medical debt"

wowee i’m going to start purchasing jim bean regularly as a part of my kitchen! you listed so many uses for jim bean im now a regular customer for life when I otherwise wouldn’t have been and internetshaquille should be compensated accordingly, corporate gods! ALL HAIL JIM BEAN

i got a fire extinguisher in our kitchen because of you!

You not having the logo of the bottle directly facing the camera in the beginning tilted me beyond belief :P Happy festivus!

"Watching videos where the chef spanks every ingredient before using it" 😂 The subtleties are why you're my favorite Internet Food Persona. Appreciate you.

Thank you to Bean Suntory for sponsoring this video!

The accent change at the end sealed the deal for me.

Why do you make so much sense. You make all the RU-vid channels seem incompetent...

Fam ethering Max the Meat Guy made my life 🤣

3:04 I did not in fact already know steak needs to rest for five minutes, but I'm glad we've got something in common

Please, I am begging you, scream the "you don't need to flip meat ONLY ONCE" to the back row too! I used to get REAL ANXIETY because of how unrealistic that is for a beginner, ESPECIALLY being scared to DEATH of undercooked food! And this is thanks to some recipes being so rigid about this and TV cooks doing the single flip and already gotten the perfect finish first look! You don't need to wait a certain amount of time on a single side! You just gotta cook the food enough!

balsamic vinegar is banned in my country but i hope you guys enjoy!

Shit man, a random Shaq vid from months ago gets my 34 year old ass to buy Jim Beam for the first time?

i don't have #JimDean #ExtraAged #Bourbon, can i substitute with lemon juice instead ? pls hurry..

Certified NetShaq binge watchers already know about the henny, balsamic and coffee butter steak.

Everything on your channel is a fantastic masterclass in not wasting the viewer's time. You packed so much information into 5 minutes while still being fully understandable the entire time I am in awe.

This video certainly didnt turn my meat to mush Shaquille.

You posting this on my birthday is the best gift I could ask for. I'm going to make this tonight. Thank you, IS.

Jim Beam BBQ sauce is amazing. I still remember when Jim Beam beef jerky was on the shelves. I haven't seen it in awhile.

This all sounds so tasty , I love wings with bourbon sauce.

My husband is learning to get more comfortable in the kitchen. This will be highly useful for both of us!

Twice as long as legally required. So it's 4 years old. It only needs to be a minimum of 2 to be straight whiskey

Just one thing about butter basting: It’s a great way to make your own rendered fat. I rarely (if ever) throw mine away, but accumulate it for a variety of dishes (current house favourite is used for cooking wedges)

finally someone calling out butter basting for being something chefs do to look cool more than its effectiveness

Salt and vinegar

Perfectly executed “clickbait” title Very clever, looks like i got Jim Beamed

Nice to see that the maple syrup link goes to a dark syrup. I mean, there's darker than "dark" grade, but amber is a sucker's game, so it's nice to see the usual shaq quality standards at play here.

i gotta say, their sponsored video/collab was well worth it. like, i'm not disappointed or let down or anything. i actually want to try this now.

I thought you were about to pull out a marinade you made 20 years ago and I was like "did this man _know_ youtube was gonna happen"

3:02 unintentional butter yeet

I can not tell you the amount of catharsis you provided with the meat slapping comment. The trend of making food videos with the fastest cuts possible while also slamming every ingredient and utensil around to make it as noisy as possible is driving me insane.

My boy just flexing, I love it

After the phrase “You’re the boss” the voice of Chef John rang out “of your…balsamic bourbon pan-sauce.”

I dont even like bourbon but i want to do all of the things

Get that bag, Shaq.

sup notification squad

Oh shit, is it April already? Didn’t even hit that whisky-whiskey spatuflip

I need to know if you hand wash your Barkley dishware.

drinking coffee from a barkley mug while watching this, it has quickly become my daily driver.

Almost on principle not a fan when a video is built around the paid sponsorship, but you know this viddy is a banger just like every other one. I also distain creator merch and lets see, will be ordering an apron today. He never misses.

For whatever reason this reminds me of something I have called an inverse marinade. Take cooked meat and put in in a marinade without oil, my go to is a very basic 6 parts soy sauce 1 part vinegar I have close. You put all that and the meat in something food safe and leave it in the fridge overnight now your leftovers are not boring and taste completely different. A weird thing I notice about the above soy marinade is that the meat taste good cold, prefect for sandwiches or on a salad. My running hypothesis is that is has to do with the fact your meat is now very heavily seasoned and you are mimicking a kind of cure you find on good deli meats this is further solidified as putting pastrami seasoning in that marinade is absolutely fantastic.

Finally! Another RU-vidr that doesn’t butter-baste!

It's so refreshing to see someone making a steak on the internet without basting it with 2 pounds of butter that is going to burn and end up in the trash. Love you, shaq

1:38 I totally expected a Chef John-style rhyme, something like "You're the boss, of how you like your steak sauce".

Netshaq getting that old south money. All white suits and jeweled canes are coming soon.

Do you think this would work with tofu as well?

You said butter basting a steak is overrated, I subscribed. It's a simple transaction.

The go on now git! Got me good. Great recipe and video as always

This is my kind of advertisement, I'm fixin to try this one at home

I like steak with sushi rice so the butter baste goes right over my rice along with the soft brown garlic and shallot that i tossed in. Hit that with lemon and parsley or pickled red onions on the side. For me it’s more about getting steak flavor into the butter than butter flavor into the steak.

Wish I'd watched this video earlier today, I just picked up some whiskey to do the brown butter Rice krispie treats and got a bottle of vanilla flavored because I figured that would pair well. Had I seen this, I would have gone ahead and gotten the recommended bourbon for the crispie treats that would have also worked for the steak marinade :(

Your partner manager at Jim Beam/whatever company they hired is crying happy tears right now.

So don't spank the ingredients and don't baste? But really though, great idea with the resting in butter with the foil.

I'm sort of conflicted here. Normally there is a clear line between video and sponsorship. But it's not like you hid this sponsorship here . But my question is would you have done this recipe like this if you hadn't been sponsored? Because i can't judge from your tone of this was purely a kind of business enthusiasm or if you actually like the recipe/product. I also know that the ad copy in sponsorships often makes people say stuff like "i am a huge fan of this product myself" or "i don't normally say this" to make it seem more authentic so I get why you don't outright say that but by not saying it it leaves me confused as well.

I’m so silly. I thought Jim Bean was some guy from your patreon who asked you to do a Bourbon recipe

bourbon balsamic battlestar galactica

For the record, "aged in charred oak barrels twice as long as legally required to be called 'straight bourbon'" just means it's aged for 4 years in the same type of barrels as every other bourbon. In other words, you get what you pay for. But for a marinade like this, a cheaper bourbon like Jim Beam really is ideal.

3:50 >Jim beam >High quality Curious what you'd consider low quality.

your subtitles at the beginning obscure youtube's subtitles which makes it difficult for hearing impaired to watch your video

Whoa! Nice apron Mr. Shaquille, where did you get it?!

damnit i really wish they grabbed you some older Knob Creek instead of JB Black

Would an acidic marinade like this work for chicken (breast/thigh) as well? I remember that I tried something with a bit of oil, balsamic vinegar and a few aromatics but it made the meat really tough. Maybe I marinaded for too long, not sure

omg Perdue nuggies with this sauce that's a 5 star meal

Maybe some day ZipLock will pay to have their brand bags mentioned. until then, zip top

Wow, I can't believe I've finally watched an iShaq vid w/o a paid sponsor... wild.

So uh.... We just glossing over that comically long brush you used for the salmon?

Internet Shaquille AND Bourbon!? Clear my schedule!

Why I butter baste my foil, not my pan

I'm sad this man has a ring on his finger.... Guess my gay dreams will never come true. 😥😥

Jim Beam definitely chewed you out for not showing the label clearly when you introduce the bottle.

I've used balsamic and honey for a glaze a bunch of times, it's great. But the bourbon and balsamic marinade is a great idea! And you can still make a glaze

I love your take on basting!

how do I explain that I love you

Ah sousvide; the solution looking for a problem.

This is unnaceptable. I have been with you for a long time but I can't let this slide. You just dry the steak on a CLOTH TEA TOWEL??? Do you have a specific laundry load for meat?? I know they're the cheap tea towels but still