The right answer is reverse sear over charcoal, I saved you time, your welcome
Repetition legitimizes!!
It’s all the quality of steak u start with. Like those ones he showed, no matter what you do they won’t taste like wagyu
Working in a restaurant I'm telling you the smell of steak gets disgusting. It starts smelling like cow pasture and stale blood. 🤢🤮
We are trying to chest tho ðŸ˜ðŸ˜ðŸ˜Š
My secret to a perfect steak is having you prepare it for me
Ha. Tricks on you! I cook it out of the freezer with no salt and pumpkin pie spice. I sear it til its got nice and black then I deglaze the pan with tap water. I time it using an analog wall clock without a second hand and immediately slice it when I pull it off the heat and then let the slices cool to just above room temp.
I dry brine.
What happened to cooking how you like it? The other ways are great but cook what YOU want.
I need one of those weights 🤔
100% sometimes you just can’t be bothered with a full dry brine or butter baste but if your consistent you will always end up with a great steak
If you want to taste the steak, don't overcook it and minimize the seasonings or sauces. For a good steak will stand on its own. On the other hand, if you're cooking a relatively bland or tough cut of beef, by all means, cook it longer and slower, likely with stronger seasonings, spices, or a sauce. IE brisket
He has a point.
My go to. Dry brine starting the evening before. Smoke in the traeger till medium rare. Sear in a cast iron with a bit of wagyu tallow. Finish with fresh cracked pepper and a small bit of flaky salt.
I refuse to buy steak at a restaurant (except Wagyu teppanyaki) because I make the BEST steak at home!
And I do EXACTLY what Andy did here!
Baste that steak with butter!!!
I don't know if Google is listening but it's probably listening because I just found a ribeye for $10 markdown and I was lamenting on how to cook it and you Andy have just given me confidence in my cooking skills and yes the message at the end is truly truly life-changing keep doing what you're doing brother love you cheers😮😮😮
Depends what you can afford then you cook according to the cut you can afford
The right answer is reverse sear over charcoal, I saved you time, your welcome
Repetition legitimizes!!
It’s all the quality of steak u start with. Like those ones he showed, no matter what you do they won’t taste like wagyu
Working in a restaurant I'm telling you the smell of steak gets disgusting. It starts smelling like cow pasture and stale blood. 🤢🤮
We are trying to chest tho ðŸ˜ðŸ˜ðŸ˜Š
My secret to a perfect steak is having you prepare it for me
Ha. Tricks on you! I cook it out of the freezer with no salt and pumpkin pie spice. I sear it til its got nice and black then I deglaze the pan with tap water. I time it using an analog wall clock without a second hand and immediately slice it when I pull it off the heat and then let the slices cool to just above room temp.
I dry brine.
What happened to cooking how you like it? The other ways are great but cook what YOU want.
I need one of those weights 🤔
100% sometimes you just can’t be bothered with a full dry brine or butter baste but if your consistent you will always end up with a great steak
If you want to taste the steak, don't overcook it and minimize the seasonings or sauces. For a good steak will stand on its own.
On the other hand, if you're cooking a relatively bland or tough cut of beef, by all means, cook it longer and slower, likely with stronger seasonings, spices, or a sauce. IE brisket
He has a point.
My go to. Dry brine starting the evening before. Smoke in the traeger till medium rare. Sear in a cast iron with a bit of wagyu tallow. Finish with fresh cracked pepper and a small bit of flaky salt.
I refuse to buy steak at a restaurant (except Wagyu teppanyaki) because I make the BEST steak at home!
And I do EXACTLY what Andy did here!
Baste that steak with butter!!!
I don't know if Google is listening but it's probably listening because I just found a ribeye for $10 markdown and I was lamenting on how to cook it and you Andy have just given me confidence in my cooking skills and yes the message at the end is truly truly life-changing keep doing what you're doing brother love you cheers😮😮😮
Depends what you can afford then you cook according to the cut you can afford