This 7 Minute Spicy Steak is an Addiction 

You're so right. I made the Cavatelli with broccoli the other night using those peppers and was going to make the his Cacciatore using the peppers again...I will definitely be making this rib eye too.

Cost plus world market has jars of different types of them.

What is neautral oil?

@@BKDAYZ I like to use avocado oil

@@BKDAYZ A neutral oil generally means any oil that doesn't have a distinct flavor, such as vegetable or canola oil, basically anything except olive oil is neutral

Agreed. Just made this. I overcooked it. Still best steak I've ever had.

"Chefs" seem to have an aire of artistic narcissim... this dude is more real than that.

always an ass kisser in the comments.

I suppose my experience/definition of a "chef" is someone who can cook 10 different orders to a consistent standard almost simultaneously over a period of several hours.

@@Feverdream7777 You are thinking of TV chefs perhaps? Most real ones don't have that problem.

​@@jonjohnson2844 then he definitely fits the definition - he ran a food truck for years.

Word 🥲

It’s meat candy!! I’d never throw it away.

I liked the separation of the rib cab, but then he lost me there

that's the best part of the steak

crazy guy

i love potatoe, not sure if my dog will eat the mushrooms but ill try it

Mushrooms are good caramelized onions are good Those pink meme’d pickle onions are good Baked potatoe good Romanov potatoes are also good and can look great plated with this dish if done individually and on top of a slice of a small toasted garlic French loaf so they don’t get soggy. As the guy who could make the guy who ran Hell’s Kitchen cry would say “it’s your choice”

And his beanie

I prefer rice but sure!

Always go for the rib cap last.. that is just me 😂

beef, bell peppers, onions. make fajitas, philly cheesesteaks, stir fry. only differences are seasoning, tortilla, hoagie, rice. then you can get funky with a stir fry and rice "sushi" burrito in endless combinations :D

yes. 💯

Once you cook a lot you do get a taste for things. Grate a shit load if it on smoked bacon rashers if you’re feelin extra salty

@@ThePiratePaddy dam that sounds delicious af

I do Parm encrusted pork chops in the air fryer that are actually pretty legit

@@GnarglFargl “parmesan crusted pork chops”…..My friend…..We are definitely from the same neck of the woods. That sounds incredible man. What side dishes do you have with it or suggest?

I know the company Goya that sells Spanish/Latin food products. Are you referring to something they sell?

Goya what?

I saw a video on Guga Foods where they used gochujang, which is a Korean chili paste, and modified their approach. It's a bit strong for me so if you use it, use it sparingly. Last time I tasted the spice more than the steak, which should always be the hero. I sauteed up some fine chopped onion, some crushed garlic, rosemary and thyme. Then I added the gochujang and reduced heat. I blended it in as well as could be. Then I took the pot off the heat and put inside another pot with ice water to cool. I did this twice until it got to the right consistency. Then I added some shredded Parm and used a flat spatula to slowly work the whole thing into a cohesive paste, with the consistency of creamy peanut butter. I take the whole amount and put it all in a small Tupperware tub. I throw it in the fridge and it becomes my compound butter. On steak day I pop the whole thing out onto the chopping block. I take a big knife and slice some off the side. I put the chunk back in the container and then the shavings. I make the steak on the grill, so on my final flip I crumble the shavings on top the steak (which is super hot because it just flipped). I leave it there until it's almost melted and then I throw all the steaks into a larger Tupperware container that acts as my resting tray. The bottom steak ends up swimming in juices, but they're all winners. The next day my son takes the leftover steak juice in the resting tray and uses it as a base for his ramen noodles. That juice has all the flavor of the compound butter, plus the maillard from the steaks.

Steak our beefs?

So.. you made a completely different recipe?