Pan seared steak
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You talk about fat marbling to identify a cut as "prime" however, you point to the wrong part of the steak. The fat you point out is trim fat. That fat is ok and having some of that fat around the meat is good for flavor, BUT...the thing that shows that this particular piece is "prime" is the many thin veins of white fat marled throughout the red meaty tissue. Notice that the red meaty parts of the steak are not uniformly red, but instead have thin white lines. This the important fat marbling.
2 years ago 8
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it's cast iron.. not iron cast -_-
2 years ago 3
All Comments (11)
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2:21 is where the cooking starts.
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You talk too much dude. Just get right to the cooking ok
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A man who knows his meat, right mother fucking here. WEST SIDE!!!
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good video.
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Sounds like you don't know what your talking about, and its like your reading off a website.
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What happen to "well let this rest for 5mins and well come back"i thought you were going to cut it and eat it or something?!
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LOL @ 2:10 cork shot
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iron cast skillet?
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yea pretty much. The dry rub is salt and pepper. But you can use whatever dry rub you like.
thecheatingcook 3 years ago