Grape seed oil is a bit expensive. So, why not drizzle the oil in the steak itself instead of drizzling it in the pan, just to avoid the lot of smokiness that will come out from cooking the steak? Isn't that kind of, one of the rules in grilling?
@oPeRa1923 You could use whatever you wanted. He's worried about the smoke point of the oil, but if you watch the video it's quite clear his oil catches on fire. >.>
i dont think 4 minutes on each side would be enough to cook the steak through ... especially a steak of that thickness the middle should still be very very raw O_O
@ramenx2 You must not understand carry over cooking, also when he cooks that on the side, it eats up quite a bit of raw. When you have cooked on a grill come talk to me
Uhmm I understand carry over cooking and I've cooked steak that was half that thickness for similar time and it would turn out medium rare. I even let my meat rest for 5 minutes and it was still very tender and juicy (cooked though) Now imagine the center of that steak thats at least 3 inches from what I see you think 4 minutes on each side on that shitty stove top grill is going to cut it?
@arlendixon i happen to agree with ramen on this, 4 minutes would be great for searing a steak that size, but it could still use another 10 minutes under a broiler to cook it through. that steak is just way too thick for the method he used to end up with anything but raw near room temperature meat in the middle. truth is it would still be perfectly edible, but it would be nowhere near medium rare, it would be bloody rare.
@One7823 Actually, that's about the only thing this guy is actually right about. Olive oil has a very low smoking point which is not desired when searing a steak at such high temperature. I don't know about using grape seed oil like he did, but ideally you would want sunflower or peanut oil (canola would do just fine).
@One7823 Load of crap? You obviously dont know what you are talking about. Olive oil next to butter has a very low smoke point. Peanut or canola have higher smoke points which would enable the oil to get hot enough to sear the steak properly.
@carsiotto Fact: Smoke point for canola oil varies, depending on quality. Fact: smoke point for olive oil varies depending on quality i.e. extra virgin, virgin, pomace and extra light. Fact: highest smoke point for canola oil can reach up to 246 degrees C. In contrast to extra light olive oil at 242 degrees C.
As for peanut oil, that reaches smoke point at 232 degrees C, lower than olive oil. So....you were saying....
Couple of tips for your next video. First, you may want to use a cut of meat that is a bit smaller than a brontosaurus. Second, cut into it so we can see the inside? Maybe?
@gumby83 I agree, for most commenters it's easier to be non-contributing zeros than to actual add anything of value. I thought the video was useful and well done (no pun intended).
on one hands he says dont use olive oil because of low smoking point and on the other he's scorching meat with fire and says don't worry about it. make up your mind, chef errrrrr cook.
I SAW IT DONE WITH A BLADE ROAST.THE TEMP WAS CONTROLED PROPERLY DON'T KNOW THE TEMP GUESS YOU COULD CUT STEAKS FROM THE ROAST BUT IT WAS DONE & TURNED OUT GOOD.
well I watched many of the methods on u-tube on how to cook the best steak and took bits and pieces of each, gave it a shot and came up with the room temp thing is a must "and don't use olive oil" but salt and pepper your steak well. I cooked one 9oz rib-eye and it was to die for ...yummy!!!!!!!!!!!!!!
Please guys, I don't think is that bad, that is a grilling pan, and it's a bbq substitute. For those who don't have the luxury of an outdoor grill this is as good as it gets.
I know he is a bit of a dead ringer of GR but I still think it's alright. Good job!!!
Obviously you've never learned how to cook properly: For starters, pan frying sears the steak to seal in the juices. For two, he was using a grill pan.
Obviously you've never learned how to cook properly: For starters, pan frying sears the steak to seal in the juices. For two, he was using a grill pan.
shit that steak is huge! and he isnt puttin it in the oven at all? It must be raw inside yoa! I like me steak big at medium rare but not chared outside and raw inside!
That's one of the best, if not the best, cut of steak you can get. The portion size is ridiculous though, that's enough for at least 4 people. Or one American.
He extremley excited about making the steak, thats why hes so dramatic but besides that the steak looks FUHKING DELIOUC!! but my pops can do a better job
This fucking idiot knows nothing about cooking a steak, well he has a white jacket on so I guess he think's he knows it all !
The first thing you don't do is to cover the fucking steak with salt ! if you wish to use salt on a steak use as desired on the steak AFTER it's cooked. Too many " chefs " on You-Tube using salt on meat prior to cooking, salt in any form on meat draws the natural juices out of the meat !
Any junior chef could tell you that, avoid salt prior to and during cooking !
@godmode9 Of course, but again it's all a matter of personal preference. The perfect steak, a Canada AAA rib or ribeye steak with the primal cut prime rib having a minimum of 30 days dry age prior to cutting.
Don't let anyone kid you about beef " aging " properly in sealed bags,,,just doesn't happen that way. The steak should be @ 16 ounces cooked au natural ( no seasonings of any kind ) and preferably cooked on a char broiler and medium rare.
@jeanmunn I agree this was a horrible example of how to cook a steak, pan frying a steak is a waste anyway, and they didn't even cut it up to show us what the middle looked like cause I bet he fucked it up. This guy is trash.
@KoolDudester " do you homework " what's that supposed to mean you no good ignorant cocksucker !! another one of these lowlife fucking assholes who, in their simple fucking minds resort to name calling because they do not like the opinion you have passed.
Well ( as my husband says ) I can dish it out with the best of them. so " KoolDudester " go fuck your mama right up her chocolate shute calling me a moron for passing my opinion, you no good worthless cunt, how's that ?? pretty good eh ??
I like to tenderize my steak with kosher salt ... its better than smashing it with a meat tenderizer that can cause holes in your steak the salt causes perfect little tears that make it just fall off the bone tender
@magicalhearingman that`s a natural division between two muscles, no self respecting cook would make a cut like that to check donenness, it would ruin the steak as the juices would drain from the meat. and, BTW, that steak will be very rare with just 4 mins per side and that thickness, I like mine 4 mins per side, but I dont buy them so thick.
you look like a retard! stop acting like the man! "gordon ramsey" you cant be the real deal!!! i hate you!!! just shut it down!!!! your F..ing hand gestures and striking shits!!! that dose not belong to you!!! i effin hate you!!!!
steak for a real steak lover like myself should be thick then cooked to be juicey sould melt in your mouth not be chewed untill next month or dry with a smokey char flavor so rare is best or med rare to keep the flavor dont drain the blood thats a part of a taste to that u cant get anymore eat it with whine and breads and use spices that you like
On the recap this guy said 2 minutes then 2 minutes when he turned it when actually he only did it for 3 minutes. Just saying, I don't like being mis informed.
wheres the diamond marks you said it would have by you turning it 90degrees on each side. You see cooking with a cast iron grill pan on a range wont give you that smokey char flavor and the perfect diamond marks you get with a char grill.
@gromann Black pepper burns at a much lower temp than the meat does creating carbon which leads to a bitter taste to the crust, especially at the ridiculously high temp he is using. A temp that high is totally unnecessary. He mentions not using olive oil as it will smoke and lend an unpleasant taste to the meat. But then allows the grapeseed oil to to burn? Maillard reaction happens at a much lower temp than the smoke point of evoo. Perhaps you should study up on such things.
Beef tapeworm: Taenia saginata, the most common of the big tapeworms that parasitizes people, contracted from infected raw or rare beef. Can grow to be 12-25 feet (3.6-7.5 m) long in the human intestine. Also known as the African tapeworm.
dude,stop jumping you cant be Gordon Ramsey ....... do not copy the real deal.. ohh i forgot maybe your a brit too. .LOL let go of your hand gestures ... thats only for gordy... peace out. . good video but i hate copy cats..
@mhine30 theres not any risk of tapeworm from beef, pork is where youre going to get tapeworm, although beef from a bad source could also carry parasites, but yeah Beef is often served uncooked as Tartare
Set oven to 275, put steak on a wire rack over a cookie sheet into oven for about half an hour till the steak is about 95 degrees inside, cover with oil and throw onto a cast iron skillet (dry) that has been heating up over high heat for 3 minutes. There should be a good amount of smoke, flip it over after 45sec-1min, repeat on the other side; using tongs hold the steak on its side for another 20 secs to sear the outside; off heat, douse in salt and pepper, cover for 5-10 minutes. Enjoy.
i bet it's still raw as hell. rest it for 5 mins... you planning on serving it cold? i.m.o use a flame grill/charcoal grill or some grill. This is my second comment.. why? because you have just wasted a beautiful piece of rib eye :(
Don't put salt and pepper on the steak before it's cooked. Otheriwse, the flavor of the salt and the pepper will burn and it'll burn into the steak. and don't put the oil into the pan. put it on a dish and turn your steak in it, until its nicly oiled on each side. And that'll be the perfect steak. put the salt and the pepper on the steak, shortly after it's finished.
Perfect steak? You need to put it on a open pit grill with a big wood fire and that's about it. Plus his rib eye fell apart! Poor rib eye you deserved so much better.
thats gonna be completely raw in the middle dude!
fragiledream78 19 hours ago
Why is he cooking a rib eye when everybody knows that the New York Strip is the perfect steak to get right at home ?
MrSpencerport 4 weeks ago
next time pee first before going in front of the camera :) you look like you need to go...
kathen111 1 month ago
@kathen111 LOL
fragiledream78 19 hours ago
Such a video without showing the result is crap.... Whats the sense?
dispatcher7007 1 month ago
Don't be afraid of those flames. They'll be away in a minute, Along with the building. :)
kezadrone 2 months ago
240p, we meet again...
acabtp 3 months ago
lol this guys tried to be ramsay
edbert13 3 months ago
this guy's website is down. lol. just something about this guy just irritates me. he's trying too damn hard
teodoro1980 4 months ago
what calculator was this recorded with?
teodoro1980 4 months ago
He did only 3 minutes on the first side, apparently??!!?! What's going on!! Please clarify
brco2003 5 months ago
And you didn't show us how the steak looks like inside!! He must've edited it out lol..
KrazeDiamond 5 months ago
1:58 "Don't worry about those flames they'll die out." And they continue burning through the video. -__-
KrazeDiamond 5 months ago
thats a roast
takertitan 6 months ago
I hated your video, but props for making that pan sauce i guess. >.> nomnomnom
roamingmadnessify 6 months ago
gay
bigglefty75 6 months ago
i dont see the crossing mark...?so was it pointless the turn it 90 degrees?
kopk888 6 months ago
Would you like some steak along with your fire?
qfour20 7 months ago
Cut it open
atmatheprophet 7 months ago 7
@atmatheprophet I Agree he didnt cut the meat to see how it look like !
zootvmexico 7 months ago
Grape seed oil is a bit expensive. So, why not drizzle the oil in the steak itself instead of drizzling it in the pan, just to avoid the lot of smokiness that will come out from cooking the steak? Isn't that kind of, one of the rules in grilling?
oPeRa1923 7 months ago
@oPeRa1923 You could use whatever you wanted. He's worried about the smoke point of the oil, but if you watch the video it's quite clear his oil catches on fire. >.>
roamingmadnessify 6 months ago
i dont think 4 minutes on each side would be enough to cook the steak through ... especially a steak of that thickness the middle should still be very very raw O_O
ramenx2 7 months ago 3
@ramenx2 You must not understand carry over cooking, also when he cooks that on the side, it eats up quite a bit of raw. When you have cooked on a grill come talk to me
arlendixon 3 months ago
@arlendixon
Uhmm I understand carry over cooking and I've cooked steak that was half that thickness for similar time and it would turn out medium rare. I even let my meat rest for 5 minutes and it was still very tender and juicy (cooked though) Now imagine the center of that steak thats at least 3 inches from what I see you think 4 minutes on each side on that shitty stove top grill is going to cut it?
ramenx2 3 months ago
@arlendixon i happen to agree with ramen on this, 4 minutes would be great for searing a steak that size, but it could still use another 10 minutes under a broiler to cook it through. that steak is just way too thick for the method he used to end up with anything but raw near room temperature meat in the middle. truth is it would still be perfectly edible, but it would be nowhere near medium rare, it would be bloody rare.
kght222 2 months ago
lol that steak's so big he's scared it's gonna jump out and eat HIM up.
One7823 7 months ago
"You don't wanna use olive oil"
REALLY, bro....really. What a load of crap.
One7823 7 months ago
@One7823 Actually, that's about the only thing this guy is actually right about. Olive oil has a very low smoking point which is not desired when searing a steak at such high temperature. I don't know about using grape seed oil like he did, but ideally you would want sunflower or peanut oil (canola would do just fine).
delldizel209 7 months ago
@One7823 Load of crap? You obviously dont know what you are talking about. Olive oil next to butter has a very low smoke point. Peanut or canola have higher smoke points which would enable the oil to get hot enough to sear the steak properly.
carsiotto 4 months ago
@carsiotto Fact: Smoke point for canola oil varies, depending on quality. Fact: smoke point for olive oil varies depending on quality i.e. extra virgin, virgin, pomace and extra light. Fact: highest smoke point for canola oil can reach up to 246 degrees C. In contrast to extra light olive oil at 242 degrees C.
As for peanut oil, that reaches smoke point at 232 degrees C, lower than olive oil. So....you were saying....
One7823 4 months ago
@One7823 Hmm lets see. I was wrong about the peanut oil but right about canola. Either way considering costs, I wouldnt use olive oil.
carsiotto 4 months ago
"And don't worry about those flames, they'll die out." Two cuts later the flames still haven't died out.
FastJohnnyNardGard 8 months ago 2
this guy is a hack.
amulmuzz 8 months ago
I want that steak.
jessecav 8 months ago
Holy shit,that steak would feed an african family for a week and did he use napalm as a marinade,talk about flame grilled.
mikked82 8 months ago
hes good
kebabrullemums 8 months ago in playlist Steak
Is he cooking it in petrol or something!
Chaffmiester 9 months ago
is this how you talk on a daily basis?..
ManilaBoy516 9 months ago
This guy is just a fucking Jackass.....
Johnny127ful 9 months ago
looks damn good but if u cover the steak with foil it wont cool so much while ur waiting and it will keep the char
bobwatters 9 months ago
You gotta cut into it!
Rustyizcool 9 months ago
@Rustyizcool That's the point :S
a8anasios666 9 months ago
@a8anasios666 Lol I meant he's gotta show us him cutting into it =P
Rustyizcool 9 months ago
Couple of tips for your next video. First, you may want to use a cut of meat that is a bit smaller than a brontosaurus. Second, cut into it so we can see the inside? Maybe?
theglenlivet12 9 months ago
i think alot of commenters are being douchbags. i like this guy
gumby83 10 months ago
@gumby83 I agree, for most commenters it's easier to be non-contributing zeros than to actual add anything of value. I thought the video was useful and well done (no pun intended).
lonelydwightfrye 9 months ago
this guys is tryin too hard....holy shit...what a douche bag.
With a little care Steaks are just as easy as cooking pancakes...
yigotown80 10 months ago
Fucking annoying.
amesguy515 10 months ago
Haha.. Where is the CROSS MARKS that youre talking about? PRO VERSION huh?!
kusinart 10 months ago
on one hands he says dont use olive oil because of low smoking point and on the other he's scorching meat with fire and says don't worry about it. make up your mind, chef errrrrr cook.
NinezeroPlayer 11 months ago
Wow !!! i was told about this video ,by the retailer we brought our BBQ off
thanks heaps for the lesson and your passion for prefect steak
restolad
restolad 11 months ago
I SAW IT DONE WITH A BLADE ROAST.THE TEMP WAS CONTROLED PROPERLY DON'T KNOW THE TEMP GUESS YOU COULD CUT STEAKS FROM THE ROAST BUT IT WAS DONE & TURNED OUT GOOD.
Kilooscarromeo 11 months ago
well I watched many of the methods on u-tube on how to cook the best steak and took bits and pieces of each, gave it a shot and came up with the room temp thing is a must "and don't use olive oil" but salt and pepper your steak well. I cooked one 9oz rib-eye and it was to die for ...yummy!!!!!!!!!!!!!!
Oldpals123 11 months ago
Thats not a steak, thats a fucking leg!!
ktayor1 11 months ago
salt and pepper b4 grilling?!!
DasWoody 11 months ago
Damn, that's a thick ass steak.
sukme61 11 months ago
this guy has SERIOUSLY watched too much Gordon Ramsay. it's a shame he just acts like him instead of acts and cooks like him. that poor steak lol
JustinCase10261 11 months ago
Excellent for any kind of steak--the balsamic sauce is incredible---thanks!
phoozchic 11 months ago
1st for the perfect steak you have 2 have a properly aged steak 3 to 4 months.
What's the aging doing ? Can't belive no1 on youboob even mentions this.
Without proper aging you'll never get the perfect steak pro or no pro.
You can leave your steaks up to a month just in the frig with of couse proper temp
Kilooscarromeo 1 year ago
@Kilooscarromeo will the steak not go out of date if its left in the fridge for a month?
bigdeano162000 11 months ago
It's burned you muppet!
aphroman 1 year ago
thxs for the great vid!!!I did the steak your way.WOW came out GREAT!!!thxs a bunch.Oh what cut of meat is that thxs again
bennra26008 1 year ago
lol can you all imagine Ramsay's reaction if he saw him cook in those flames?! sheesh..nic piece of meat tho ;)
LackadaisicalE 1 year ago
ISLAM is voor iederen welkome to ISLAM
sarezh23 1 year ago
A gay irish cook?
kimosabesun 1 year ago
actually, he's correct...
no offence to others that i agree having flame is not a natural thing in making steak;
i would rather adopt a similar way learned from an Italian chef -- roast it as its sealed...
instead of having those cross mark, flavor is much more enhanced since there is nothing 'burned' but evaporated... =]
Sorry4ever 1 year ago
Hey it looks like he loves food.. I have my own youtube video on cooking fillet mignon, but man I am going to try this method on those larger steaks.
IamMarkus1962 1 year ago
meat looks like it has been struck by lightning
ronaldbroom 1 year ago
Please guys, I don't think is that bad, that is a grilling pan, and it's a bbq substitute. For those who don't have the luxury of an outdoor grill this is as good as it gets.
I know he is a bit of a dead ringer of GR but I still think it's alright. Good job!!!
tantrick 1 year ago
Obviously you've never learned how to cook properly: For starters, pan frying sears the steak to seal in the juices. For two, he was using a grill pan.
xmztrix 1 year ago
why so many hate comments, he's alright... looks good he should have cut it open tho..hmm
khayztin 1 year ago
he should work as an impressionist, but not as a cook:D
SmashingFireCrew 1 year ago
thats no steak, its a cow.
magzire 1 year ago
F*cking euros, always pan frying steaks. FAIL!!!!
If you want a great steak, it MUST be grilled. End of story.
dLimboStick 1 year ago
@dLimboStick nope
Stixnstonez49 1 year ago
This has been flagged as spam show
Obviously you've never learned how to cook properly: For starters, pan frying sears the steak to seal in the juices. For two, he was using a grill pan.
xmztrix 1 year ago
Perfect steak. Not without a BBQ
hamsteryte 1 year ago
did the steak got burned?????
lol.....
HJSDGCE 1 year ago
This dude sucks, and he gets raw juices all over the pepper grinder and salt bowl. Ever heard of cross contamination?
louiearmstrong 1 year ago
also by Buzzano in Frankfurt
best Steaks in Germany
mstranzl 1 year ago
DUDE YOU SUCK U CANT COOK FOR SHIT UR SMOKING UP UR KITCHEN!!!! UR JUST TALKIN CRAP!!
wetr1234 1 year ago
stop talking to me and the other viewers like we're 2 years old.
SwFt1987 1 year ago
shit that steak is huge! and he isnt puttin it in the oven at all? It must be raw inside yoa! I like me steak big at medium rare but not chared outside and raw inside!
habacuk1985 1 year ago
A Gordon Ramsey "wanna be"!
bjoelfn55 1 year ago 28
@bjoelfn55
Ramsay. But you are right.
dimeable 1 year ago
@bjoelfn55 he doesnt use olive oil though
cooldude3001 1 year ago
@bjoelfn55 not every english person with an english accent is a gordon ramsay
KongIsBored 1 year ago
@bjoelfn55 hell no, Ramsay would flip if he saw those flames, and so would any decent Ramsay fanboy :)
LackadaisicalE 8 months ago
@bjoelfn55 hahahhaha i was thinkin the same thing
909javalos 7 months ago
@bjoelfn55 Except Ramsay uses olive oil! :)
EchigoDragon 5 months ago
bollocks try that doing 200 covers utter bullshit.
SuperSilverfinger 1 year ago
i actually book-marked this vid so when i feel sad and low, i can have a real good laugh. ramsay for life!
im25son 1 year ago
ramsey wannabe
joekkl 1 year ago
ramsey envy is quite obvious
ElectronicStuff4Free 1 year ago
ya shouldnt put salt on b4 cooking as it draws out the juices making it dry
MrKezzabean 1 year ago
IT'S LIKE A PIECE OF CHARCOAL BRING IT OVER
KoolDudester 1 year ago
3:04 thats what she said
aznaknaten 1 year ago
That is some massive steak. Who would eat that other than Fred Flintstone. Thumbs up if you think Gordon Ramsey is better than this muppet.
spurs19831983 1 year ago
I think that is the perfect steak...Nice work!!!
TheVittleVlog 1 year ago
i dont remember clicking on how to fuk up a cow leg and your fry pan, fuk me!
mrtc0001 1 year ago
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mrtc0001 1 year ago
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mrtc0001 1 year ago
garbage, that was horrible.
CottageLife100 1 year ago
this guy creeps me out.
elky900 1 year ago
Damn. That isn't a steak!
Way to ruin a pan, dumbass. "Don't worry about the flames, they'll die out" That pan looked non-stick. Way to poison the food. -_-
goshops 1 year ago
This guy have no clue what he is talking about
gloryboxmusic 1 year ago
smoke alarms not working i see
ivar2791 1 year ago 12
@ivar2791 then the extraction fan must be!
EveryWhichWayButStew 9 months ago
That's one of the best, if not the best, cut of steak you can get. The portion size is ridiculous though, that's enough for at least 4 people. Or one American.
SethHesio 1 year ago
steak's too thick. don't want it burned on the outside and raw in the middle, should be grey the whole way through, but still juicy
johngferguson 1 year ago
He extremley excited about making the steak, thats why hes so dramatic but besides that the steak looks FUHKING DELIOUC!! but my pops can do a better job
SickFreak909 1 year ago
Why is this guy so dramatic? He's all jumpy and shit.
MadHatter34784 1 year ago
Looks like hes doing the peepee dance through out the vid
fuzznuttz814 1 year ago
This fucking idiot knows nothing about cooking a steak, well he has a white jacket on so I guess he think's he knows it all !
The first thing you don't do is to cover the fucking steak with salt ! if you wish to use salt on a steak use as desired on the steak AFTER it's cooked. Too many " chefs " on You-Tube using salt on meat prior to cooking, salt in any form on meat draws the natural juices out of the meat !
Any junior chef could tell you that, avoid salt prior to and during cooking !
jeanmunn 1 year ago
@jeanmunn youre right about the salt drawing the juices out, but that same juice gets salted and gets absorbed back into the meat giving it flavor.
godmode9 1 year ago
@godmode9 Of course, but again it's all a matter of personal preference. The perfect steak, a Canada AAA rib or ribeye steak with the primal cut prime rib having a minimum of 30 days dry age prior to cutting.
Don't let anyone kid you about beef " aging " properly in sealed bags,,,just doesn't happen that way. The steak should be @ 16 ounces cooked au natural ( no seasonings of any kind ) and preferably cooked on a char broiler and medium rare.
Again that to me is the perfect beef steak !
jeanmunn 1 year ago
@jeanmunn I agree this was a horrible example of how to cook a steak, pan frying a steak is a waste anyway, and they didn't even cut it up to show us what the middle looked like cause I bet he fucked it up. This guy is trash.
CottageLife100 1 year ago
@jeanmunn you're a moron, do you homework.
KoolDudester 1 year ago
@KoolDudester " do you homework " what's that supposed to mean you no good ignorant cocksucker !! another one of these lowlife fucking assholes who, in their simple fucking minds resort to name calling because they do not like the opinion you have passed.
Well ( as my husband says ) I can dish it out with the best of them. so " KoolDudester " go fuck your mama right up her chocolate shute calling me a moron for passing my opinion, you no good worthless cunt, how's that ?? pretty good eh ??
jeanmunn 1 year ago
@jeanmunn :)
KoolDudester 1 year ago
I like to tenderize my steak with kosher salt ... its better than smashing it with a meat tenderizer that can cause holes in your steak the salt causes perfect little tears that make it just fall off the bone tender
iTzzEuphoriaaaaaa 1 year ago
2:53 looks like there's a large slice in the steak, it's almost cut in half, he must have had to check it to make sure it was done
magicalhearingman 1 year ago
@magicalhearingman that`s a natural division between two muscles, no self respecting cook would make a cut like that to check donenness, it would ruin the steak as the juices would drain from the meat. and, BTW, that steak will be very rare with just 4 mins per side and that thickness, I like mine 4 mins per side, but I dont buy them so thick.
wirikuta14 1 year ago
@wirikuta14 oh I see, thanks for clearing that up
magicalhearingman 1 year ago
you look like a retard! stop acting like the man! "gordon ramsey" you cant be the real deal!!! i hate you!!! just shut it down!!!! your F..ing hand gestures and striking shits!!! that dose not belong to you!!! i effin hate you!!!!
gapchef 1 year ago
hot charcoal grill with cast iron grates 700degree fire will always out do a skillet, texans know best when it comes to beef
jmar6972 1 year ago
SUPERB DESCRIPTION...EASY TO FOLLOW....AND USEFUL TIPS. I APPLAUD YOU SIR!
NVofus 1 year ago
is this for real or some Gordon Ramsey spoof with no humor?
anyways, both of them ought to take a leak before the camera starts rolling ...
aNdYmAtTeR 1 year ago
The word perfect is subjective, so you fail. You do not have the recipe for the "Perfect" state and quite honestly, yours is terrible.
rawimpact 1 year ago
steak for a real steak lover like myself should be thick then cooked to be juicey sould melt in your mouth not be chewed untill next month or dry with a smokey char flavor so rare is best or med rare to keep the flavor dont drain the blood thats a part of a taste to that u cant get anymore eat it with whine and breads and use spices that you like
bad4good100 1 year ago
almost as annoying as Gordon himself
SuperOlds88 1 year ago
It's beautiful...
ajayaruna 1 year ago
This guy totally watches gordon ramsey. What a biter.
JefgoforPez 1 year ago
Der Kasperl nervt...
Gordon Ramsay für Arme.
SynthRiot 1 year ago
this fool looks like he watches Gordon Ramsey too much he is using his same movements.
rob23molina 1 year ago
On the recap this guy said 2 minutes then 2 minutes when he turned it when actually he only did it for 3 minutes. Just saying, I don't like being mis informed.
1lemarque1 1 year ago
this guy sucks
payam012 1 year ago
i bet that thing is red and bloody inside!
ArellanoARQ 1 year ago 2
wheres the diamond marks you said it would have by you turning it 90degrees on each side. You see cooking with a cast iron grill pan on a range wont give you that smokey char flavor and the perfect diamond marks you get with a char grill.
kronicbud52 1 year ago
@gromann Black pepper burns at a much lower temp than the meat does creating carbon which leads to a bitter taste to the crust, especially at the ridiculously high temp he is using. A temp that high is totally unnecessary. He mentions not using olive oil as it will smoke and lend an unpleasant taste to the meat. But then allows the grapeseed oil to to burn? Maillard reaction happens at a much lower temp than the smoke point of evoo. Perhaps you should study up on such things.
jdub1121 1 year ago
Beef tapeworm: Taenia saginata, the most common of the big tapeworms that parasitizes people, contracted from infected raw or rare beef. Can grow to be 12-25 feet (3.6-7.5 m) long in the human intestine. Also known as the African tapeworm.
mhine30 1 year ago
Great video. Your enthusiasm is contagious. Now, I'm really hungry!
freeheretic111 1 year ago
Pepper before cooking = fail.
jdub1121 1 year ago
@jdub1121 not knowing how to cook and commenting on a cooking vid=fail
gromann 1 year ago
that was funny! yeah...hmmm.....dont worry bout those flames eh?
DullardGuy 1 year ago
Are you gordon ramseys little brother???
Great vid mate
cprobosteuribe 1 year ago
too much smoke on the steak mate
pimpssmokesdrugs 1 year ago
dude,stop jumping you cant be Gordon Ramsey ....... do not copy the real deal.. ohh i forgot maybe your a brit too. .LOL let go of your hand gestures ... thats only for gordy... peace out. . good video but i hate copy cats..
gapchef 1 year ago
that's raw meat!! do you know anything about tapeworms?!?!
mhine30 1 year ago
@mhine30 wtf are you smoking i want some
azNN12 1 year ago
@mhine30 theres not any risk of tapeworm from beef, pork is where youre going to get tapeworm, although beef from a bad source could also carry parasites, but yeah Beef is often served uncooked as Tartare
gromann 1 year ago
steaks gonna be mooing
gardenvarietypenis 1 year ago
What kind of oil did you use instead of olive oil? Grape oil? I could really hear that part. Thanks!
metalli445 1 year ago
soooo important!!!!! lol
foxredimpala 1 year ago
That is a roast!
Basically this guy has it although you're ready to cook when it just begins to smoke not "lots" of smoke.
ghostdogmovies 1 year ago
this guys know his steak
KaylicksLapurps 1 year ago
Exacly the way i do steaks!
RealestMcKoy 1 year ago
Fuck you all, im hungry and that steak looks good
rmassie11 1 year ago
@rmassie11 lmao same
CloneCharlz 1 year ago
What cut of Beef was that?
baronsbacon 1 year ago
this man iis an amazing cook
dayzedaway 1 year ago
reminds me of gordon ramsey with all the talking and hand gesture.
tamick21 1 year ago
holy crap, that is a huge piece of steak
siesonekmk 1 year ago
Set oven to 275, put steak on a wire rack over a cookie sheet into oven for about half an hour till the steak is about 95 degrees inside, cover with oil and throw onto a cast iron skillet (dry) that has been heating up over high heat for 3 minutes. There should be a good amount of smoke, flip it over after 45sec-1min, repeat on the other side; using tongs hold the steak on its side for another 20 secs to sear the outside; off heat, douse in salt and pepper, cover for 5-10 minutes. Enjoy.
insylogo 1 year ago
i bet it's still raw as hell. rest it for 5 mins... you planning on serving it cold? i.m.o use a flame grill/charcoal grill or some grill. This is my second comment.. why? because you have just wasted a beautiful piece of rib eye :(
TheSarniboy1 1 year ago
@TheSarniboy1 Quiet amateur.
ghostdogmovies 1 year ago
nice marks my ass. cant mark steak like that in a pan.... yes even in a pan like the one you are using. How do i know... experience.
TheSarniboy1 1 year ago
Don't put salt and pepper on the steak before it's cooked. Otheriwse, the flavor of the salt and the pepper will burn and it'll burn into the steak. and don't put the oil into the pan. put it on a dish and turn your steak in it, until its nicly oiled on each side. And that'll be the perfect steak. put the salt and the pepper on the steak, shortly after it's finished.
Krakthor 1 year ago
the way the talked and his body language look like gordon lol.
riyanla 1 year ago
fuking shit, i can do a better job then that chef
daram1 1 year ago 9
@daram1 you can't spell though.. :)
SethHesio 1 year ago
Looks simply zesty.
joe64716 1 year ago
mmmmmm rib eye
foxhound1976 1 year ago
pro version? is there also a orignal version too?
ble3d85 1 year ago
you eat 2 of those and the 3rd one is free!!!!!
doumster1 1 year ago
Pan frying steak, fuck these guys need to get a clue.
bashafacin 1 year ago
this is absolutely ridiculous. he's like
A) oil fire, which can burn down a freaking house easy, and apparently is no biggie, and also spreads the oil everywhere
B)ya, the pepper's going to burn like mad.
c) he's essentiallyt trying to endorse the annoying parts of gordon ramsay... not exactly good
d) he doesn't scrape the pan when deglazing
e) the major issue though is the flames. he's not telling you how you can freaking die from an oil fire, but that they'll go away...
risingfrost 1 year ago
Pepper burns at this heat. He's just burning it into nastiness by doing this. Save the pepper for when the steak is done cooking on that side.
C5Rigzz 1 year ago 2
Perfect steak? You need to put it on a open pit grill with a big wood fire and that's about it. Plus his rib eye fell apart! Poor rib eye you deserved so much better.
Sonofliberty1776 1 year ago
i guess that's a steak..........
thatbastardson 1 year ago
Just about anyone can cook
flippivideo 1 year ago