 Hello, what's up? We are on nothing we out here vlogging we doing a regular old video man I know it's rare. I got the camera on everything. This is not on my phone That's why I kind of look crispy a little bit maybe y'all see the title man And a lot of y'all don't know I'm a three-star Michelin chef There's a lot of hats I wear father hat Vlogger hat UK documentary hat Reaction hat music reaction hat Worldwide reaction hat, but the biggest hat of it all is The chef hat and when I show you that hat, I don't mean cap. This is real life Today we fun to be cooking a steak Not gonna lie my little brother and his girlfriend and motivated me to cook a steak They was in here cooking steaks aromas was a Roman, you know, so I wouldn't got me a steak I got a USDA choice Angus beef Green wise ribeye steak bone in My bad bone in more flavor that way got my butter This is the seasoning I chose. I chose Weber Chicago steak seasoning because I missed the crib That's all no other more reason. I was gonna try to sous vide this steak, but I don't got time for that I mean, it's not hard, you know, I'm saying but I just don't feel like it First and foremost, I like to start off with a semi clean work area. The stove is black So it it look like it's dirty, but it's just black. It's clean. I got my little pot I don't know if it can fit that in there, but we don't surely try it and I got my utensils. I'm gonna need a spoon for basting You know what I'm saying a knife for knifing some of y'all in the UK are Not allowed to have this not even in your kitchen. Let me wash my hands because I'm cleanliness I'm gonna grab my steak. I'm gonna be careful because this is no way. Hold on. Wait a minute Oh my god. I got samurai jack in the cut. Yeah Okay Yeah Sharpest knife I've ever used Look at that. The mandem in the road would be Blessed to have that one Anyway, that's ignorant ain't it? Anyway, that's my steak Drive a plate steak on plate I'm gonna grab my little seasoning Actually, I really want to pack this steak dry I don't got no napkins, but I was at the buffet. So I just grabbed this little napkin up out of the big Unfold that okay unfold that Gently now now When you a chef you use what you got Don't ever let nobody steer you in the wrong direction to tell you what you do on this room Pack them all I want to get as much moisture off the top so I can get a nice sear on there Fill me Then I want to grab my little seasoning grab my seasoning open that You know, it's gonna have a little top on it Now this is gluten-free to my seasoning talk not that it matters or anything that on there Now you want to put as much seasoning as ill heart desires But just know when you sear it a lot is going to come off So I'm rocking out like that You feel me? I'm I'm rocking out like that Make sure that's in there And I don't feel bad about that What's a good little amount for me Flip that over Boom same Same issue on this side good Misage that in And I did let my steak sit it's been sitting on room temperature for like 45 minutes Don't tell me what to do. I'm three star Michelin got it now. Ideally you want to use a cast iron skillet But I got to use what I got man and to get a good sear on here I don't have much fat to render off of here to sear it in so I'm just going to use a high point Cooking oil just for the sear man. And what I'm gonna do is lay this in here. Oh, yeah Yeah, buddy Definitely hot Want to lay that in there for a good little minute 60 seconds And I want to do that on both sides to get a nice sear Now it may look like it's about to burn the cows down, but this is the sear you want See what I'm talking about? There is a method to my madness I did But you get that sear on it. You want to turn it down to medium low Get you a stick of butter About a quarter Quarter of a stick you're feeling I'm gonna take that out Let the butter melt then put it back in when the butter is melted All right, it's lots it's smoky in here. Now I want to grab my steak I want to put it in the butter And I want to baste this for like two minutes and I want to continuously do this Dang, I might need the whole stick. I'll continuously do that for the entire two minutes. I don't want to hear nobody's mouth Yes, it's a little cajun Let it get like that sometimes If I had the proper utensils It wouldn't be like this and so on and so forth Cake is not burnt. The seasoning is on now But what do I do with that? Just brush it off I'm gonna switch pots. It's still a little bit. I need more cook for me. So me I'm one of those people who like my my steak like medium So I would be good with this Then you want to wet that bad boy rest about 10 minutes 10 minutes. It's 6 29 p.m. So I'll be back about 6 40 I ain't even gonna hold you that might look good though the house It's a little smoky It's a little smoky Hold on the neighbors the neighbor. She cussing somebody out in spanish. Hold on I thought she was cussing somebody out, but you know When you got spanish neighbors, you don't know they cursing somebody out or having a great time I don't know but yeah, look at the kitchen I don't know if y'all can see all that smoke by the light but Fire detector didn't even go off. That's crazy. So what I'm gonna do call the front desk Honestly, man, you only want to let your steak rest for like five to eight minutes any other more time than that It's gonna start getting cold and nobody likes a cold steak and for me, you know, I'm all about presentation So I got a nice fresh hood black plate This is I think these was 50 cent. I was at the grocery store So I grabbed me a little macaroni salad No as a side because I'm just not out here eating meat Paul's no Diddy The key traits of a five star four star three star Michelin chef look clean work environment after It's 6 36 told y'all we clean They're gonna steak resting Whoa, we clean I get my presentation, right? Hold on I said we don't need all that need all that I'ma scrape that out But for me personally, here's the steak Get my nice little and we want to cut into the steak make sure it's done do it on camera So I don't get no haters Oh, yeah nice little rare medium type situation going on for me It's perfect for me. I know some people Like there's cooked a little more like there's cooked a little less But for me, that's perfect. I like them still bleeding. You feel me? All right, we got the point across the one thing I wish I would have been different Put more seasoning on it and I put a lot but a lot fell off and I should know better For y'all hating on me in the comments. This is not rare. It's medium Not medium rare. No, just medium medium It's medium rare. That's good to be a chef through years of training to do stuff like this Years You can't just get into the kitchen and just think you put it, you know what I'm saying? Cook you a steak or something All the juice held in Mm-hmm tender Like butter It's really good I don't know some of y'all are commenting hating on me just to hate on me because that's who y'all are But I'm having the time of my life. I'm having the time of my life You don't even know a one sauce or nothing I want to tell y'all I'm trying to start doing reddit reactions. I have a reddit. It's t-h-e-e-l-i-t underscore o-n-e Follow me on reddit. Send little funny stuff for me to react to And it'll be on youtube And your name will be there too. Nice little shout out Also twitch is huge port. It's important We be having a lot of people on the twitch streams now You know, I'm saying no, I mean not a lot like Other people but you know, I don't compare myself to other people because comparison is a thief of joy I'm just in my own land. I'm doing what I'm doing And I appreciate everybody For taking the time and tuning in when they don't have to Y'all think I'm playing about the steak Oh good Oh, yeah, there we go. Look at that Come on y'all Please don't hate on me when it comes to like this Let me live You know what I'm saying? I'll be letting y'all live Look, I got I'm just doing me No, Bev is crazy. What can I get a beverage later? I'm no waiter. The link to everything is down below now I'm trying to get me and Gordon to step on the same clock now. I'm going