23 Replies to “Big steaks for the win 🥩#shorts #cooking #beef”
Oh, this reminds me of Nigella's Black and Blue rump steak. I used to go to the butcher for a 3-inch thick rump, marinade overnight, and then either cook on the bbq or grill pan. Wonderful. If you were lucky, there was some leftover for a sneaky sandwich the next day, mmmmm.
Why has no other online chef shared this advice. Well done and Thanks Chef!
Will you please make Guo Bao Rou?
Have tried this. Fiancée and children stole all rib cap.
Agreed 💯
That steak is for me only for everyone else lol
I don't understand why people slice up a steak before serving it. I'm not a child, I can cut my own steak
Not at the current price of meat I won’t.
If my guest like it well done, I simply ask them to leave!
saw you in a boss coffee ad on amazon today andy
2.5-3.0 or more thumb widths wide it looks like
My go to is a whole bavette/flank
That's the perfect thickness for a good piece of scotch fillet cooked to well done with green peppercorn sauce!
No bro I just think that that big steak costs like 80 dollars and I dont really want to spend 80 dollars on dinner for one night.
Works great with tri tip too
It will also show who you're real friends are when you see how greedy some idiots are. "Oh I need a whole steak to myself I'm such a big man" 💪😂
And it's good value too. Thank you ❤
So you have more control… yet also have a varying done-ness throughout the whole steak? I dunno, to me a streak that's been cooked with control will be more consistent throughout the whole than that. Truth is that good control over the cooking of a steak is still perfectly easy with smaller steaks, so long as you pay attention to it and don't wander off. (No, being able to wander off doesn't mean it's easier to control; because you can still come back to a burnt steak whatever method you use if you wander off at the wrong moment just before it's done.)
Great pro tip. Thx Andy. Luv ur work 🇹🇼
Doing this method also allows you to cook each on its own style, flavor, and method.
Hi Andy, would you recommend using the whole piece instead of cutting into large steaks or this way? I am from Brazil 🇧🇷 and here in New Zealand and can only get picanha as a whole. So I am wondering whats the best way to make the most of it? Lots of love from Brazil 🇧🇷 and your home country New Zealand 🇳🇿
If someone asks there's to be well done "we ask them politely yet firmly to leave
"
Oh, this reminds me of Nigella's Black and Blue rump steak. I used to go to the butcher for a 3-inch thick rump, marinade overnight, and then either cook on the bbq or grill pan. Wonderful. If you were lucky, there was some leftover for a sneaky sandwich the next day, mmmmm.
Why has no other online chef shared this advice. Well done and Thanks Chef!
Will you please make Guo Bao Rou?
Have tried this. Fiancée and children stole all rib cap.
Agreed 💯
That steak is for me only for everyone else lol
I don't understand why people slice up a steak before serving it.
I'm not a child, I can cut my own steak
Not at the current price of meat I won’t.
If my guest like it well done, I simply ask them to leave!
saw you in a boss coffee ad on amazon today andy
2.5-3.0 or more thumb widths wide it looks like
My go to is a whole bavette/flank
That's the perfect thickness for a good piece of scotch fillet cooked to well done with green peppercorn sauce!
No bro I just think that that big steak costs like 80 dollars and I dont really want to spend 80 dollars on dinner for one night.
Works great with tri tip too
It will also show who you're real friends are when you see how greedy some idiots are. "Oh I need a whole steak to myself I'm such a big man" 💪😂
And it's good value too. Thank you ❤
So you have more control… yet also have a varying done-ness throughout the whole steak?
I dunno, to me a streak that's been cooked with control will be more consistent throughout the whole than that.
Truth is that good control over the cooking of a steak is still perfectly easy with smaller steaks, so long as you pay attention to it and don't wander off. (No, being able to wander off doesn't mean it's easier to control; because you can still come back to a burnt steak whatever method you use if you wander off at the wrong moment just before it's done.)
Great pro tip.
Thx Andy.
Luv ur work
🇹🇼
Doing this method also allows you to cook each on its own style, flavor, and method.
Hi Andy, would you recommend using the whole piece instead of cutting into large steaks or this way?
I am from Brazil 🇧🇷 and here in New Zealand and can only get picanha as a whole. So I am wondering whats the best way to make the most of it?
Lots of love from Brazil 🇧🇷 and your home country New Zealand 🇳🇿
If someone asks there's to be well done "we ask them politely yet firmly to leave
"
That marbling on the steaks are gorgeous