I remember my dad when asked by a waitress if he wanted steak sauce would say "Does it need it? If it needs it, I don't want it" That's been my philosophy my whole life. A really good steak doesn't need anything but salt and pepper.
@valerielansford565, your dad was SO right. That has always been my thinking. When grilling at home, we always used mesquite wood chips. My husband kept trying to put seasoning on mine. All I wanted was salt, pepper and the smoke from the chips. Omg 😱! But that’s just my preference. To each his own.
Pecan pie is wonderful, a friend makes chocolate bourbon pecan pies during the holiday season as gifts, they are the best, chocolatey with a hint of bourbon.
@@carlacook5181 Yeah basic seasonings like butter salt/pepper all work. Every now and then I'll try some fancier stuff when making a steak at home doing a parmesan crust or gorgonzola melted on top.
Ex-Brit living in the US. UK steaks are cremated in comparison to how US steaks are cooked. Medium rare is perfect. Key lime if pecan pie afterwards, and just roll me home.
Absolutely right! Rare or Medium rare is the way to go. Salt and Pepper on raw meat, rare to medium rare, browned crust. But - you also have to have good meat to begin with. That might be why the UK (and a lot of Europeans) overcook it and smother with disgusting sauce like the French. The Japanese get it!
I eat my steak medium well, that is how I like it, and I do not go around telling other people how to eat their steak. Everyone likes them cooked their way. Key Lime pie is ok, but I like lemon pie more.
I used to eat medium but after tasting medium rare I’ve never looked back. The more it’s cooked the tougher it is. So medium rare to rare is so tender and the flavor is absolutely amazing.
The thing for me is to get the outside as caramelized and near black without being burnt, while keeping the insides as red as possible. So basically cook on open flame at like 600 degrees for a minute on each side , making sure the flame chars the fat cap which I NEVER cut off . That's the BEST part
Both steaks are Ribeyes (from the cow's ribs). The tomahawk is bone in, the cowboy of course is boneless. The Cowboy has the ribeye cap which is the second most tender steak next to the fillet or tenderloin.. Pecan pie is the King of all desserts. Don't die before you try...
@tvc1848 You have a right to your opinion. You do know that prime rib and a standing rib roast are both Ribeye's? Prime is not the name of the meat, it's the grade of the meat. Rib roast are cooked and the prime rib is cut from that. More often than not they are cooked in the oven. Not all of the time but mostly.
@@cdpgeorge 👍🏼 I watch some cooking videos from a channel called ArnieTex which is mostly Mexican, Tex-Mex and barbecue. A few times I have heard him say…. there is no right way, there is no wrong way, there is your way.
The cowboy is not usually boneless that I've ever seen. It usually includes the bone, but cut down to the size of the steak, as well as including the spinalis/cap.
I remember the first time I had pecan pie (we didn't have such things in Queens NY in the 60s and 70s). It didn't look that great to me, but it's waaaay better than it looks. It's fantastic. It still surprises me how good it is. Key Lime pie is super surprisingly good, too. Especially done right.
I agree. Key lime pie is unmatched when done properly... And this is from someone whose least favorite flavor profile is tangy/tart/sour. But when it's right, it's so well-balanced that it's hard not to love.
I'm not a fruit pie fan but pecan pie is AMAZING! It's a nut pie with crushed pecans in the middle combined with a sugary syrup mixture (which carnalizes and stiffens up) and I put whole pecan halves as decoration and added crunch to the top of the pie. It's a Thanksgiving must have with my family! I also enjoy a crispy sear on my steaks (which I like medium) so at home we make them with a cast iron skillet, that skillet will change your life!
Love L3WG's accent. It sounds so cool, especially when he pronounces the TH sound as an F sound and he pronounces "something" as "summit".......awesome.
little history lesson about vehicle sizes... the Romans created 'hard' roads (cobblestone, instead of just dirt and straw) and their main roads ('two lane' roads) were sized for 2 chariots side by side (so their armies could easily move down the road). yet the 'side' roads were only large enough for 1 chariot to pass through. the wheel base of a chariot was the width of two horses, side by side, so around 5 to 6 feet wide. As history progressed, the with of roads across Europe never changed because most of the roads that the Romans built never needed to be rebuilt very often. So as the cities grew up around this road system, they never expanded the width of the roads. Thus, Europe road widths stayed small. BUT, in America, the road systems were created to accommodate large wagons that carried large amounts of good from farms outside of cities to markets inside of cities, thus they needed wider roads to fit the large, wide wagons. AND they weren't already constrained by roads built by a previous civilization (Romans). So, roads in America are 8 feet wide (per lane). PLUS, we add an additional 2 to 4 feet for a 'shoulder' of the road for stability of the road, for emergency parking, and for pedestrians when there's no sidewalks (usually sidewalks are only in large towns or cities, as it's seen as a waste of construction and money to build them where people only drive instead). Thus an American road is usually a MINIMUM of 20 feet wide. but the more lanes, the wider it goes, with some cities having 20 lane roads to accommodate the amount of traffic during peak (rush) hours, usually 7am to 9am and 4pm to 6pm. Now, since European vehicles are based on fitting the existing roads and that was based on the Roman chariots, their cars are usually much thinner in width to fit down those roads. And with American vehicles based on the roads built in the U.S. and their roads were based on large farm wagons, they are built much wider and being wider, can accommodate taller ones also. Because if you make a tall but skinny vehicle, it's likely to topple over during fast turns, but if you have a wider base, it can be taller without the fear of toppling over so easy.
Chefs at fine restaurants find it a bit insulting to lather a fine steak with sauce before even trying it! They also find it insulting after trying it but far less…☺️
I find it insulting when a Chef tells me how I should have my steak cooked or that I shouldn't eat it with sauce or however other way that pleases me. If a Chef can't get their head out of their behind and let a customer appreciate the steak to the fullest in the manner that is pleasing to them then they are doing nothing but abusing the customer over their own opinions and ego and so I would leave their establishment and never come back without finishing their dish. What does it matter if I like my steak medium well with A1 steak sauce if that is what brings me personally the most joy and pleasure from it? I don't need Gordon Ramsey or some other asshat Chef telling me that medium rare is the correct/perfect cook for a steak when I have absolute zero interest in eating it that disgusting way. It is disgusting to MY palate that likes my meat well cooked with a hint of non runny dry soft pink in the center that can be worked with a steak knife and is tasty chewy meat that engages the senses by fully using your knife and teeth with some tasty sauce on the side as a compliment. If the pleasure experience of the customer is not the purpose of why the food is made then the food made has no purpose but representing the vane opinions of the Chef.
People are losing their heads at this comment, but isn’t this just basic manners? I thought it was universally rude to change a dish without trying it first lol 먼저 먹어보지 않고 요리를 바꾸지 않는 것이 일반적인 예의라고 생각했는데, 왜 사람들이 당신의 의견에 그렇게 화를 내는지 모르겠습니다. 극적인 사람들은 항상 극적인 것 같습니다.
@@maxpeck7382 good thing I don’t know you and therefore would never find myself in a group going out to eat with you. You asking for sauce or getting upset at a recommendation on cooking temperature would embarrass me. It’s a bit like taking a child to the opera and he cries at the most dramatic point. It means you don’t have a discerning palate and you don’t know good steak if it smacked you upside the head and told you so. A good chef knows how to bring out the very best flavors out of every cut of meat. The seasoning, the cooking method, seering a crust on to it, caramelizing the fats on it just right, resting it for the required amount of time and so forth all coming to play. That’s a big part of what you pay for when you pay for an expensive steak. When you drown it in sauce, you will miss all those subtle flavors that the chef works so hard to bring out. You might as well save your money and go to the cheapest steakhouse you can find where they serve inferior cuts like cube steak and the customer is none the wiser either because they can’t taste the difference or because the steaks are drowned in sauce.
I like mine almost walking…basically seared on each side and pulled off. If it’s purple inside and bloody, bring it on. Hamburger needs to be totally done ( to much oxygen has touched the fatty/beef mix. Chicken also HAS to be done.) I agree with another poster, good steak doesn’t need any sauce.
Same. Here in Texas we call that blue rare. Quick seared to temp and a little extra sear on the fat cap to render it. Super juicy, tender, but with a nice chew still. Medium rare is a close second as lots of places I've been up north and out west won't serve blue rare at restaurants
@@SwarmerGaming Texas does meats right! God bless Texas! I know there are arguments with NC, TN, TX BBQ, each has their merits. But there is something about Texas that is so spot on. AND I’m from NC! Don’t shoot me! Best food I’ve had in the US was probably Texas, and a few local places, that don’t do bbq.
@@tanyastanaland9439 We do haha. It's because we want the actual meat to shine rather than our sauce or rub. Same reason most restaurants do sauce on the side even for pulled pork. No hate here haha, I love NC bbq and Midwestern sweet bbq. It wouldn't be called bbq here, but it's still delicious. I'm actually more of a fan of ribs out of state that are just covered in sauce, it gives them a nice bark. Brisket however, I'd fight someone who says it's better anywhere else
@@SwarmerGaming Can I double like? LOL. Nobody can mess with Texas on brisket…hands down. Mesquite or oak smoked? Show over. No sauce, just rub….OMG, Lovely.
Steaks are probably the one area where our southern politeness breaks down. There are places here that if you try to order a steak anything more cooked than medium they will flat out tell you know. I've also seen a chef yell at someone for putting sauce on their steak.
As someone from Austin I can confirm we have some of the best BBQ and also Texas has some of the best steaks you'll ever have. Hope you make it here some day!
This is a wonderful reaction! I can eat well-done steaks only because my mother would make them that way when we were growing up. As an adult I now order my steaks medium well and it comes out delicious! Anything beyond that my stomach rejects it. I found out medium rare is not for me. In my opinion a steak won't need steak sauce if it was made perfectly. As for those other sauces, I have never had those before to say anything about it. Josh and Ollie loved trying them though. I enjoyed your reaction! ☮ and 💕
Blue black is my favorite way to have steak. The outside is very flavorful with a crust and the inside is very rare. You have to ask for it specifically because it’s not usually written on the menu, but the best US steakhouses recommend it.
What can be said about steaks it there may be many cuts of them, but the taste differs little and the tenderness varies greatly. It's why people favor ribeye over sirloin. A fatty ribeye is the most tender steak you can get. Sirloin, chuck, etc... get tougher and cooking methods start to change.
Tomahawk steaks are cut from the ribeye section of the cow, specifically the longissimus dorsi, or loin. This part of the cow is made up of two muscles that run along both sides of the spine, outside of the rib cage. Tomahawk steaks are cut from the ribeye and then trimmed to look like a tomahawk axe, with the long bone left whole and trimmed to look like a handle. The bone gives the steak its unique shape and name, and resembles a Native American tomahawk axe
I prefer a good medium rare these days, but I used to order medium. This restaurant is called Taste of Texas and I can vouch for the quality, taste, flavor, etc. The nice thing is, it’s not over-the-top fancy inside. Actually, if you order a salad, it’s an actual salad bar that you go make yourself, lol. The seasoning on the meat negates the need for any kind of sauce. *Any* steak worth a darn doesn’t need sauce. Hopefully, someday, you’ll be able to make the trip to Houston and experience this city, and Texas in general.
I routinely cook medium rare NY strip (or strip steak), filet mignon (or simply filet) and ribeye (prime rib roast, cowboy, etc.). I like them all. T-bone or porterhouse are okay but I prefer the filet actually cut off of it since when your normally buy the filet not attached to the t-bone/porterhouse, it is at least twice as thick.
I know people order burgers with various temps such as medium but I hope the meat of those burgers are all pure chopped or ground meat. If you are grilling a burger with ground beef that you purchased from a supermarket, I wouldn’t eat that at medium because ground beef can include intestine matter in the ground beef mix. This type of ground beef needs to be cooked to at least 160 degrees to kill all the harmful bacteria that could be in the ground beef - the worse of them being E. Coli bacteria.
@@MrMmitch32 You might like to eat hockey pucks but not me. I've eaten hundreds of hamburgers and have never gotten sick. Heck when I was younger my parents routinely cooked hamburgers to only medium - rare and we never got sick. Immune systems atrophy if they aren't constantly tested.
@@josephmorneau4339 - that’s great that you have never gotten sick from undercooked meat. I’m not saying one can’t cook a burger to a temperature less than 160 degrees if the meat is safe to eat at that temperature. For instance, using all ground ribeye, ground chuck or grinding other beef cuts. But from a food safety perspective when using ground beef, it is not safe to eat at medium because it is possible to get E. Coli if the meat does have bacteria in it from the mixing process at meat factories. It’s rare to happen but there is the chance of food contamination with ground beef due to how it is made. I have held the Servsafe certification for food safety when I worked in the culinary industry so I’m mentioning this from a safety perspective not taste or preference.
@@MrMmitch32 I see no reason to trust the FDA on anything with how they have botched the response to Covid. They also have standards for eggs that are only followed in Canada and the USA and yet salmonella isn't a problem in countries that don't follow the standards of washing and refrigerating eggs. Go to any grocery store in Europe and the eggs are not refrigerated. We "baby" our immune systems so much that they atrophy in the same way as muscles will when you don't use them.
I like to grill a Ribeye steak at home over Oak kindling (medium) with just salt and pepper. I really do like to have a slice of Blackened Prime Rib when I go out to a restaurant. They do it better than me. Sour cream and horseradish is great with the prime rib. I like and will eat most anything and find a way to enjoy it, so I don't put down other peoples choices or the use of sauces. I just love food.
It depends on the cut of beef for how it should be cooked. Generally speaking, rare to medium rare has the best flavor profile, but of course it also depends on personal preference.
The reason the deep fried key lime pie likely tasted of vomit is it probably curdled when it was deep fried. Key lime pie filling is made by mixing sweetened condensed milk with key lime juice then baked. Baking milk based products does not tend to curdle it but deep frying probably would. Key lime pie and pecan pie is two of my top three favprite desserts, only banana pudding(made with homemade custard, actual ripe banana slices and vanilla waders, no artificial garbage) is better than those two, IMO. I am also on the medium steak. I like it pink throughout without the hint of red and a good seared crust. A steak done correctly does not need any sauce, although I usually will take it with a good peppercorn sauce on occasion.
I lived and worked on a cattle ranch for many years.. and nothing comes close to having beef butchered straight from the cow and on your plate the same day... Nothing! Love your videos man, keep on keeping on!
It was so weird buying beef at the store after my family sold the farm. The flavor and marbling not even close. Store bought milk vs. milk straight from the cow, oh my.
I prefer my steak Blue, a term not often used but it's the stage right at the start of rare. It really comes down to the cut but if it's not red something has gone horribly wrong.
After coming to room temp i simply add a nice portion of salt and pepper while waiting for the grill to come to temp. Then I put it on the grill, flip it once about halfway and remove it. Rest as long as i can stand to wait, usually only about 5 min, lol then dig i to my perfectly medium to medium rare steak! It doesn't need fancy marinade or a butter bath. I can eat it without sauce but I do like a tiny bit of Heinz 57. 👍🏼😉
There is no pie better than a Pecan Pie with Blue Bell ice cream. It is the combination of toasted pralines and buttery caramel in a flakey crust; but it honestly is it's own experience. If you notice... There are no other "nut pies", no walnut, hazel nut, almond pies. Toasted pecans are very unique and in a pie they are just the best. So important that you cannot buy a bottle of Karo syrup without finding the recipe on the bottle. But it is a sweet buttery amazing pie. There are two other versions Chocolate Pecan and Bourbon Pecan pie and they are both scrumptious, but nothing beats a good old fashioned home baked pecan pie with Blue Bell Vanilla ice cream.
For me...its a 12 oz. T-bone. Cooked rare. No sauces, just salt n' pepper. Leave the fat tip on, I like to chew the flavor out of it. Grill up some bacon and serve as a side. Twice baked potato with the works (butter sour cream, chives, crumbles bacon), buttered grilled asparagus wrapped in bacon. Toasted buttered bread roll to sop-up the juices.
My favorite cut of steak is the NY Strip Steak and I like it Medium Rare+. Some people like to go one step further and get a T-Bone Steak which is the NY Strip on one side and the other side is a small Filet Steak. A Porterhouse is is a thicker T-Bone and from the other side of the cut. T-Bone is the front, Porterhouse is the rear.
There are basically 3 grades of steak the the U.S. You have Select, Choice and Prime. Prime is the best cut and the cut served at any good steak house. For medium rare cook to 52c/125f and serve at 57c/135f after resting.
Have you set up a fund to come to Texas yet? I recommend a Southern Americana food tour trip. We do cook our steaks over open fire, and my favorite is medium rare that leans a bit more medium. A good steak needs no more than Salt and Pepper when seasoning it, it should rest 10 minutes before cutting into it. If it does not practically melt in your mouth it is over done. A good steak should never need a condiment, although some here insist on one. But they are typically finished off before serving with a seasoned butter which just keeps them juicy. So good.
I used to eat my steaks medium well, but generally order medium in case they are over or undercooked. I’ll definitely eat it medium rare and medium well, but medium rare is definitely the better option.
If you ask for Pittsburgh cook the steak is chared on the outside and still medium or medium-rare on the inside. Very popular here. And very old cooking style.
I'd order med rare, if it happens to be too bloody, I eat all the parts done to my liking, I get a doggie bag to bring the rest home to reheat and eat the next day or later for a snack.
For me, medium is as far as I am willing to go. My dad was a medium to medium-rare kinda guy. On the sauce thing, most of the good to amazing steak places in the US typically don't offer sauce with their steaks because they want you to enjoy just the taste of the meat. Before cooking, most places usually season very simply with a little salt, or salt/pepper.
Both steaks are ribeye steaks…the “Cowboy” is boneless…my favorite! I always order mine medium rare so that even if they overcook it a bit…it’s still edible.
The FDA won’t even allow meat to be processed without being wet aged 7 days. All wet aging means is the animal stays hung for 7 days in a cooled environment before cutting into it. Plus it wet ages even longer while shipping and sitting in the package for however long till it sells
I like medium rare or medium. My favorite cut is New York strip, then ribeye, then t-bone. A recent discovery is flatiron steak, and I plan to try others at a later date
Yeah, American vehicles are wider because they can be. The standard lane width is 12 ft or just under 4 meters. The standard lane width in Europe is 9 ft or just under 3 meters. Because of the generally older, narrower, winding roads and streets y'all have. Because our roads are more or less 120 years old or newer, and we have lots more space than y'all, our roads are much wider than yours, so our vehicles are quite a bit larger. There's actually quite a bit of space between the driver and the passenger seat. Sometime enough to where a 3rd person could sit. In fact, you can pretty much comfortably fit 3 people in any back seat(s) of a vehicle. At least 3 small adults and especially 3, maybe even 4 children.
I have always eaten my steak med rare, I love a good ribeye and if the steak is cooked properly you will never need steak sauce. The only people who eat steaks well done need sauce.
I like medium rare to medium... as long as it's not more cooked than medium. And I like some serious sear... so I prefer at home to start off w/ deep frozen steak so it's almost overdone in the 1st 1/16th" on both sides, all fat rendered, but is at least heavily pink inside. No red, but serious intense pink towards center. As far as cuts go... fave is tomahawk, but it's so expensive, I generally go Porterhouse (that's essentially a fillet Mignon against the bone beside the NY Strip, also against the bone (same bone, different sides of the bone), or Ribeye, preferably a Ribeye w/the bone. How did he "make that jump?" He's Ollie, 'e don't need ta make sense.
Medium-rare. Just wait until the cook in your family gets a sous vide. Cooks the interior to perfect med/rare, then you sear the outside for a crusty crunch....mmmmm. Key Lime pies are wonderful. My parents have a key lime tree in their yard, so we make pies for our neighbors for Christmas. But pecan pies are good - and easy to make - too. Especially if you have a neighbor with a pecan tree who is tired of all the fruit around the nuts deteriorating in their yard. Otherwise, the nuts are expensive.
My husband used to order my steak by saying, " Just run a match across the top and bottom, that's all she needs. If it's still mooing, even better.". He was correct! I wanted it cool on the inside.
My dad says " run it through a warm room and lop the horns off." If a place doesn't believe I want mine really rare I tell them it'd better moo when I stick it. If it's warm it's done enough.
Pecan pie is similar to a treacle tart. It's very sweet and made with dark syrup vs golden. Usually families serve it on fall holidays or Christmas but some US restaurants will have it available.
I get medium rare both for the flavor and juiciness and also because I normally don’t eat it all in one setting and if I need to cook it up a little later to warm it, I don’t want it overdone
I like my steak medium to medium rare. So many people just slather sauce on their steaks without trying it first. My dad taught me years ago that a well seasoned steak doesn't need anything else. I do like a bit of uncut horseradish though.
I get my steaks medium well, because 90% of the time when I order it medium, it is undercooked, so now I just tell them medium well, and 95% of the time they cook it just the way I want it. And my favorite steak is the ribeye, but I am also good with a porterhouse or a NY Strip.
Ribeye cooked in an iron skillet with butter, a little salt, pepper, and garlic. Medium rare. Easy and delicious.
I remember my dad when asked by a waitress if he wanted steak sauce would say "Does it need it? If it needs it, I don't want it" That's been my philosophy my whole life. A really good steak doesn't need anything but salt and pepper.
@valerielansford565, your dad was SO right. That has always been my thinking. When grilling at home, we always used mesquite wood chips. My husband kept trying to put seasoning on mine. All I wanted was salt, pepper and the smoke from the chips. Omg 😱! But that’s just my preference. To each his own.
You are Exactly Correct...why in the World would anyone cover up the flavor of a delicious steak just to taste some salty sauce??
Yes! I actually only use the salt...Nothing else.@@TexasRose50
👍
I add butter to mine after it's done, but that the only thing.
There is nothing better than a warm pecan pie with a scoop of vanilla ice cream.
I don't know - I've been partial to a slice of cheesecake drizzled with anisette liquor myself.
Agreed, there are few pleasures in life that can compare
When you go to a good steak place you don't need sauces. The seasonings and the juices from the meat are gorgeous.
I like butter, salt and pepper on my steak, steak sauce is not needed.
Pecan pie is wonderful, a friend makes chocolate bourbon pecan pies during the holiday season as gifts, they are the best, chocolatey with a hint of bourbon.
@@carlacook5181 Yeah basic seasonings like butter salt/pepper all work. Every now and then I'll try some fancier stuff when making a steak at home doing a parmesan crust or gorgonzola melted on top.
A good steak doesn't need steak sauce
I mean 90% of steak restaurants absolutely drench their steaks in butter to the point its basically a butter sauce.
@nullakjg767 true but steak and butter 🤤🤤
Apparently it doesn't need a marinade either. I have had some steaks without the marinade but I have no idea how it'd be dry-aged.
@AC-ni4gt they lock it a air tight cooler for how ever many days. You don't need to marinade
@@g.r.rent.345 I never done it before so I have zero idea. Marinade and tenderized is familiar to me.
Ex-Brit living in the US. UK steaks are cremated in comparison to how US steaks are cooked. Medium rare is perfect. Key lime if pecan pie afterwards, and just roll me home.
Absolutely right! Rare or Medium rare is the way to go. Salt and Pepper on raw meat, rare to medium rare, browned crust. But - you also have to have good meat to begin with. That might be why the UK (and a lot of Europeans) overcook it and smother with disgusting sauce like the French. The Japanese get it!
Welcome to America! 🥩🥩🥩🥩🥩
I eat my steak medium well, that is how I like it, and I do not go around telling other people how to eat their steak. Everyone likes them cooked their way. Key Lime pie is ok, but I like lemon pie more.
@@steves2241 get out of America 🇺🇸
@@steves2241 lemon pie is very nice. Lemon meringue pie is deliciously decadent.
I used to eat medium but after tasting medium rare I’ve never looked back. The more it’s cooked the tougher it is. So medium rare to rare is so tender and the flavor is absolutely amazing.
The thing for me is to get the outside as caramelized and near black without being burnt, while keeping the insides as red as possible.
So basically cook on open flame at like 600 degrees for a minute on each side , making sure the flame chars the fat cap which I NEVER cut off .
That's the BEST part
Medium Rare
Both steaks are Ribeyes (from the cow's ribs). The tomahawk is bone in, the cowboy of course is boneless. The Cowboy has the ribeye cap which is the second most tender steak next to the fillet or tenderloin.. Pecan pie is the King of all desserts. Don't die before you try...
@DSWikes
Yes as well as a boneless prime rib, standing rib roast and maybe others.
@tvc1848 You have a right to your opinion. You do know that prime rib and a standing rib roast are both Ribeye's? Prime is not the name of the meat, it's the grade of the meat. Rib roast are cooked and the prime rib is cut from that. More often than not they are cooked in the oven. Not all of the time but mostly.
Pecan pie is not the king of all desserts however I will not imply or suggest a challenger. If it's sitting in front of you, life is good, enjoy life.
@@cdpgeorge
👍🏼
I watch some cooking videos from a channel called ArnieTex which is mostly Mexican, Tex-Mex and barbecue. A few times I have heard him say…. there is no right way, there is no wrong way, there is your way.
The cowboy is not usually boneless that I've ever seen. It usually includes the bone, but cut down to the size of the steak, as well as including the spinalis/cap.
I used to eat my steak well done. I finally got convinced to try it medium rare. I've never gone back! You do not know what you're missing.
"I prefer it medium"
Oh thank God. A brit who doesn't prefer their steak well done! 😂
I remember the first time I had pecan pie (we didn't have such things in Queens NY in the 60s and 70s). It didn't look that great to me, but it's waaaay better than it looks. It's fantastic. It still surprises me how good it is. Key Lime pie is super surprisingly good, too. Especially done right.
I agree. Key lime pie is unmatched when done properly... And this is from someone whose least favorite flavor profile is tangy/tart/sour. But when it's right, it's so well-balanced that it's hard not to love.
I'm not a fruit pie fan but pecan pie is AMAZING! It's a nut pie with crushed pecans in the middle combined with a sugary syrup mixture (which carnalizes and stiffens up) and I put whole pecan halves as decoration and added crunch to the top of the pie. It's a Thanksgiving must have with my family! I also enjoy a crispy sear on my steaks (which I like medium) so at home we make them with a cast iron skillet, that skillet will change your life!
Love skillets I have all my grandma's skillets
Love L3WG's accent. It sounds so cool, especially when he pronounces the TH sound as an F sound and he pronounces "something" as "summit".......awesome.
little history lesson about vehicle sizes... the Romans created 'hard' roads (cobblestone, instead of just dirt and straw) and their main roads ('two lane' roads) were sized for 2 chariots side by side (so their armies could easily move down the road). yet the 'side' roads were only large enough for 1 chariot to pass through. the wheel base of a chariot was the width of two horses, side by side, so around 5 to 6 feet wide. As history progressed, the with of roads across Europe never changed because most of the roads that the Romans built never needed to be rebuilt very often. So as the cities grew up around this road system, they never expanded the width of the roads. Thus, Europe road widths stayed small.
BUT, in America, the road systems were created to accommodate large wagons that carried large amounts of good from farms outside of cities to markets inside of cities, thus they needed wider roads to fit the large, wide wagons. AND they weren't already constrained by roads built by a previous civilization (Romans). So, roads in America are 8 feet wide (per lane). PLUS, we add an additional 2 to 4 feet for a 'shoulder' of the road for stability of the road, for emergency parking, and for pedestrians when there's no sidewalks (usually sidewalks are only in large towns or cities, as it's seen as a waste of construction and money to build them where people only drive instead). Thus an American road is usually a MINIMUM of 20 feet wide. but the more lanes, the wider it goes, with some cities having 20 lane roads to accommodate the amount of traffic during peak (rush) hours, usually 7am to 9am and 4pm to 6pm.
Now, since European vehicles are based on fitting the existing roads and that was based on the Roman chariots, their cars are usually much thinner in width to fit down those roads. And with American vehicles based on the roads built in the U.S. and their roads were based on large farm wagons, they are built much wider and being wider, can accommodate taller ones also. Because if you make a tall but skinny vehicle, it's likely to topple over during fast turns, but if you have a wider base, it can be taller without the fear of toppling over so easy.
Gotta say, that as much as I love a good beef steak, I also love a good elk or venison steak!!!😋
Oh yes! Definitely elk steaks! I only wish I could afford to buy them! ❤
@@chrismorin1318 I married a hunter 😊
Pecan pie is delicious. It's nutty, caramelized, and brown sugar.
Chefs at fine restaurants find it a bit insulting to lather a fine steak with sauce before even trying it! They also find it insulting after trying it but far less…☺️
I find it insulting when a Chef tells me how I should have my steak cooked or that I shouldn't eat it with sauce or however other way that pleases me. If a Chef can't get their head out of their behind and let a customer appreciate the steak to the fullest in the manner that is pleasing to them then they are doing nothing but abusing the customer over their own opinions and ego and so I would leave their establishment and never come back without finishing their dish. What does it matter if I like my steak medium well with A1 steak sauce if that is what brings me personally the most joy and pleasure from it? I don't need Gordon Ramsey or some other asshat Chef telling me that medium rare is the correct/perfect cook for a steak when I have absolute zero interest in eating it that disgusting way. It is disgusting to MY palate that likes my meat well cooked with a hint of non runny dry soft pink in the center that can be worked with a steak knife and is tasty chewy meat that engages the senses by fully using your knife and teeth with some tasty sauce on the side as a compliment. If the pleasure experience of the customer is not the purpose of why the food is made then the food made has no purpose but representing the vane opinions of the Chef.
@@maxpeck7382
Yes.
And….
I have eaten at some very nice restaurants and never had a chef come back to see how I was eating a steak.
@maxpeck7382 exactly. And all the "meat experts," in the comments on how we should eat it. Dumbasses.
People are losing their heads at this comment, but isn’t this just basic manners? I thought it was universally rude to change a dish without trying it first lol
먼저 먹어보지 않고 요리를 바꾸지 않는 것이 일반적인 예의라고 생각했는데, 왜 사람들이 당신의 의견에 그렇게 화를 내는지 모르겠습니다. 극적인 사람들은 항상 극적인 것 같습니다.
@@maxpeck7382 good thing I don’t know you and therefore would never find myself in a group going out to eat with you. You asking for sauce or getting upset at a recommendation on cooking temperature would embarrass me. It’s a bit like taking a child to the opera and he cries at the most dramatic point. It means you don’t have a discerning palate and you don’t know good steak if it smacked you upside the head and told you so. A good chef knows how to bring out the very best flavors out of every cut of meat. The seasoning, the cooking method, seering a crust on to it, caramelizing the fats on it just right, resting it for the required amount of time and so forth all coming to play. That’s a big part of what you pay for when you pay for an expensive steak. When you drown it in sauce, you will miss all those subtle flavors that the chef works so hard to bring out. You might as well save your money and go to the cheapest steakhouse you can find where they serve inferior cuts like cube steak and the customer is none the wiser either because they can’t taste the difference or because the steaks are drowned in sauce.
I like mine almost walking…basically seared on each side and pulled off. If it’s purple inside and bloody, bring it on. Hamburger needs to be totally done ( to much oxygen has touched the fatty/beef mix. Chicken also HAS to be done.) I agree with another poster, good steak doesn’t need any sauce.
Same. Here in Texas we call that blue rare. Quick seared to temp and a little extra sear on the fat cap to render it. Super juicy, tender, but with a nice chew still. Medium rare is a close second as lots of places I've been up north and out west won't serve blue rare at restaurants
@@SwarmerGaming Texas does meats right! God bless Texas! I know there are arguments with NC, TN, TX BBQ, each has their merits. But there is something about Texas that is so spot on. AND I’m from NC! Don’t shoot me! Best food I’ve had in the US was probably Texas, and a few local places, that don’t do bbq.
@@tanyastanaland9439 We do haha. It's because we want the actual meat to shine rather than our sauce or rub. Same reason most restaurants do sauce on the side even for pulled pork.
No hate here haha, I love NC bbq and Midwestern sweet bbq. It wouldn't be called bbq here, but it's still delicious. I'm actually more of a fan of ribs out of state that are just covered in sauce, it gives them a nice bark. Brisket however, I'd fight someone who says it's better anywhere else
@@SwarmerGaming Can I double like? LOL. Nobody can mess with Texas on brisket…hands down. Mesquite or oak smoked? Show over. No sauce, just rub….OMG, Lovely.
Medium
Jalapeno poppers
It's also sacrilegious to put steak sauce on a premium steak. Unless it's butter then that's allowable.
Steaks are probably the one area where our southern politeness breaks down. There are places here that if you try to order a steak anything more cooked than medium they will flat out tell you know. I've also seen a chef yell at someone for putting sauce on their steak.
I am not a fan of any steak, but I love a good beef roast. Cooked for hours in a crock pot with potatoes and carrots and onions.
As someone from Austin I can confirm we have some of the best BBQ and also Texas has some of the best steaks you'll ever have. Hope you make it here some day!
Well done. Yes, I said it. Seasoned, seared then low and slow with the right combo of herbs and veggies. 🎉
Yes you do need to visit Texas!
This is a wonderful reaction! I can eat well-done steaks only because my mother would make them that way when we were growing up. As an adult I now order my steaks medium well and it comes out delicious! Anything beyond that my stomach rejects it. I found out medium rare is not for me. In my opinion a steak won't need steak sauce if it was made perfectly. As for those other sauces, I have never had those before to say anything about it. Josh and Ollie loved trying them though. I enjoyed your reaction! ☮ and 💕
Blue black is my favorite way to have steak. The outside is very flavorful with a crust and the inside is very rare. You have to ask for it specifically because it’s not usually written on the menu, but the best US steakhouses recommend it.
At Capital Grille restaurants (fine dining), they call this Pittsburgh style. I've heard it a Philadelphia style as well. My favorite, too! 😋
My husband too... He likes it just North of still mooing.
I have a friend who always asks for it that way blue , the inside is cold/room temp 😮
Porterhouse, medium rare, cooked sous vide and reverse seared in butter and topped with roasted bone marrow.
1:41 My favorite steak in tomahawk cooked Medium steak 🥩 and I agree the very best steak doesn't need sauce
Pecan pie is my favorite, Pecan Sandy cookies are 2nd and I really enjoy Pecan icecream as well.
What can be said about steaks it there may be many cuts of them, but the taste differs little and the tenderness varies greatly. It's why people favor ribeye over sirloin. A fatty ribeye is the most tender steak you can get. Sirloin, chuck, etc... get tougher and cooking methods start to change.
4:11 yes everything is bigger in America. But actually everything is especially bigger in Texas.
medium to medium well is pretty perfect to me. Tenderloin, strip, filet, haven't tried tomahawk yet tho
A good t bone med well is great. FYI- tomahawk steak is the hardest to cook perfect to temperature
I like medium rare. Josh and Ollie are so funny...love Ollie's expressions 😂
Tomahawk steaks are cut from the ribeye section of the cow, specifically the longissimus dorsi, or loin. This part of the cow is made up of two muscles that run along both sides of the spine, outside of the rib cage. Tomahawk steaks are cut from the ribeye and then trimmed to look like a tomahawk axe, with the long bone left whole and trimmed to look like a handle. The bone gives the steak its unique shape and name, and resembles a Native American tomahawk axe
I prefer a good medium rare these days, but I used to order medium.
This restaurant is called Taste of Texas and I can vouch for the quality, taste, flavor, etc. The nice thing is, it’s not over-the-top fancy inside. Actually, if you order a salad, it’s an actual salad bar that you go make yourself, lol.
The seasoning on the meat negates the need for any kind of sauce. *Any* steak worth a darn doesn’t need sauce.
Hopefully, someday, you’ll be able to make the trip to Houston and experience this city, and Texas in general.
I routinely cook medium rare NY strip (or strip steak), filet mignon (or simply filet) and ribeye (prime rib roast, cowboy, etc.).
I like them all.
T-bone or porterhouse are okay but I prefer the filet actually cut off of it since when your normally buy the filet not attached to the t-bone/porterhouse, it is at least twice as thick.
Depends... You can get a thicker cut than the norm in most groceries, and finer steak houses.
Medium Rare is my choice for my steak and I love a good rib eye. Pecan Pie is amazing. I live in South Carolina and we love fried foods.
I live in Houston and we do weekend trips to find the best bbq places. It’s a thing!
Medium - rare is the proper temp for a quality steak. Medium if it is a poorer cut or ground beef.
I know people order burgers with various temps such as medium but I hope the meat of those burgers are all pure chopped or ground meat. If you are grilling a burger with ground beef that you purchased from a supermarket, I wouldn’t eat that at medium because ground beef can include intestine matter in the ground beef mix. This type of ground beef needs to be cooked to at least 160 degrees to kill all the harmful bacteria that could be in the ground beef - the worse of them being E. Coli bacteria.
@@MrMmitch32 You might like to eat hockey pucks but not me. I've eaten hundreds of hamburgers and have never gotten sick. Heck when I was younger my parents routinely cooked hamburgers to only medium - rare and we never got sick. Immune systems atrophy if they aren't constantly tested.
@@josephmorneau4339 - that’s great that you have never gotten sick from undercooked meat. I’m not saying one can’t cook a burger to a temperature less than 160 degrees if the meat is safe to eat at that temperature. For instance, using all ground ribeye, ground chuck or grinding other beef cuts. But from a food safety perspective when using ground beef, it is not safe to eat at medium because it is possible to get E. Coli if the meat does have bacteria in it from the mixing process at meat factories. It’s rare to happen but there is the chance of food contamination with ground beef due to how it is made. I have held the Servsafe certification for food safety when I worked in the culinary industry so I’m mentioning this from a safety perspective not taste or preference.
@@MrMmitch32 I see no reason to trust the FDA on anything with how they have botched the response to Covid. They also have standards for eggs that are only followed in Canada and the USA and yet salmonella isn't a problem in countries that don't follow the standards of washing and refrigerating eggs. Go to any grocery store in Europe and the eggs are not refrigerated. We "baby" our immune systems so much that they atrophy in the same way as muscles will when you don't use them.
I just found you today and have been watching your videos for 5 hours and I am not done.
I like to grill a Ribeye steak at home over Oak kindling (medium) with just salt and pepper. I really do like to have a slice of Blackened Prime Rib when I go out to a restaurant. They do it better than me. Sour cream and horseradish is great with the prime rib. I like and will eat most anything and find a way to enjoy it, so I don't put down other peoples choices or the use of sauces. I just love food.
Pecan pie is my favorite pie and we have it for every Holiday
1:15
"What Is Your Preferred Steak?"
I personally like mine cooked rare
It depends on the cut of beef for how it should be cooked. Generally speaking, rare to medium rare has the best flavor profile, but of course it also depends on personal preference.
my favorite is a medium cook, center cut sirloin.
The reason the deep fried key lime pie likely tasted of vomit is it probably curdled when it was deep fried. Key lime pie filling is made by mixing sweetened condensed milk with key lime juice then baked. Baking milk based products does not tend to curdle it but deep frying probably would.
Key lime pie and pecan pie is two of my top three favprite desserts, only banana pudding(made with homemade custard, actual ripe banana slices and vanilla waders, no artificial garbage) is better than those two, IMO.
I am also on the medium steak. I like it pink throughout without the hint of red and a good seared crust. A steak done correctly does not need any sauce, although I usually will take it with a good peppercorn sauce on occasion.
It didn't taste like vomit. When ONE person out of 6 says that, it's not a majority. 😂😂
I lived and worked on a cattle ranch for many years.. and nothing comes close to having beef butchered straight from the cow and on your plate the same day... Nothing! Love your videos man, keep on keeping on!
It was so weird buying beef at the store after my family sold the farm. The flavor and marbling not even close. Store bought milk vs. milk straight from the cow, oh my.
I prefer my steak Blue, a term not often used but it's the stage right at the start of rare. It really comes down to the cut but if it's not red something has gone horribly wrong.
QUAIL…another reference to Kansas…is a bird often hunted in Kansas…trying to hide in the tall grass of Kansas…Quail and Pheasant…
After coming to room temp i simply add a nice portion of salt and pepper while waiting for the grill to come to temp. Then I put it on the grill, flip it once about halfway and remove it. Rest as long as i can stand to wait, usually only about 5 min, lol then dig i to my perfectly medium to medium rare steak! It doesn't need fancy marinade or a butter bath. I can eat it without sauce but I do like a tiny bit of Heinz 57. 👍🏼😉
Pecan pie is AMAZING!! My favorite pie ❤❤❤
RARE!! love it bleeding!! And pecan pie is my favorite!!
There is no pie better than a Pecan Pie with Blue Bell ice cream. It is the combination of toasted pralines and buttery caramel in a flakey crust; but it honestly is it's own experience. If you notice... There are no other "nut pies", no walnut, hazel nut, almond pies. Toasted pecans are very unique and in a pie they are just the best. So important that you cannot buy a bottle of Karo syrup without finding the recipe on the bottle. But it is a sweet buttery amazing pie. There are two other versions Chocolate Pecan and Bourbon Pecan pie and they are both scrumptious, but nothing beats a good old fashioned home baked pecan pie with Blue Bell Vanilla ice cream.
Yes, always the Karo syrup recipe. Plain, not bourbon so you can have that. Fresh pecans from our trees rather than old store bought.
For me...its a 12 oz. T-bone. Cooked rare. No sauces, just salt n' pepper. Leave the fat tip on, I like to chew the flavor out of it.
Grill up some bacon and serve as a side.
Twice baked potato with the works (butter sour cream, chives, crumbles bacon), buttered grilled asparagus wrapped in bacon. Toasted buttered bread roll to sop-up the juices.
Medium rare, btw grilled quail is phenomenal. I prefer mesquite grilled. It really absorbs the flavor well.
Mesquite is the wtg... tho I usually mix mesquite & hickory for the best flavor, imo.
My favorite cut of steak is the NY Strip Steak and I like it Medium Rare+. Some people like to go one step further and get a T-Bone Steak which is the NY Strip on one side and the other side is a small Filet Steak. A Porterhouse is is a thicker T-Bone and from the other side of the cut. T-Bone is the front, Porterhouse is the rear.
Medium rare and NY Strip is my favorite, but I must say those Texas Tomahawk Steaks are also the bomb.
There are basically 3 grades of steak the the U.S. You have Select, Choice and Prime. Prime is the best cut and the cut served at any good steak house. For medium rare cook to 52c/125f and serve at 57c/135f after resting.
Medium rare. My mom used to say to the waiter, “just take the chill off!”😆
Have you set up a fund to come to Texas yet? I recommend a Southern Americana food tour trip.
We do cook our steaks over open fire, and my favorite is medium rare that leans a bit more medium. A good steak needs no more than Salt and Pepper when seasoning it, it should rest 10 minutes before cutting into it. If it does not practically melt in your mouth it is over done. A good steak should never need a condiment, although some here insist on one. But they are typically finished off before serving with a seasoned butter which just keeps them juicy. So good.
I used to eat my steaks medium well, but generally order medium in case they are over or undercooked. I’ll definitely eat it medium rare and medium well, but medium rare is definitely the better option.
If you ask for Pittsburgh cook the steak is chared on the outside and still medium or medium-rare on the inside. Very popular here. And very old cooking style.
To me, Medium is perfect... has all the flavor, without being too chewy
I'd order med rare, if it happens to be too bloody, I eat all the parts done to my liking, I get a doggie bag to bring the rest home to reheat and eat the next day or later for a snack.
Medium-well gives you the best of both worlds.
I almost punched my computer monitor when you asked if they had any sauces 😂
For me, medium is as far as I am willing to go. My dad was a medium to medium-rare kinda guy.
On the sauce thing, most of the good to amazing steak places in the US typically don't offer sauce with their steaks because they want you to enjoy just the taste of the meat. Before cooking, most places usually season very simply with a little salt, or salt/pepper.
we barbecue tomahawk steak really good!! oh yea medium for me as well with sauteed onions and mushroom!!
Both steaks are ribeye steaks…the “Cowboy” is boneless…my favorite! I always order mine medium rare so that even if they overcook it a bit…it’s still edible.
Med. Rare T-bone, or Porterhouse. Make sure to cook it with plenty of garlic powder on it.
My preference is a medium cooked prime rib cut.
Key lime pie is my favorite.
Tomahawk steak is, simply, a ribeye with the full bone on. Rib eye medium is my favorite.
The FDA won’t even allow meat to be processed without being wet aged 7 days. All wet aging means is the animal stays hung for 7 days in a cooled environment before cutting into it. Plus it wet ages even longer while shipping and sitting in the package for however long till it sells
I like medium rare or medium. My favorite cut is New York strip, then ribeye, then t-bone. A recent discovery is flatiron steak, and I plan to try others at a later date
Yeah, American vehicles are wider because they can be. The standard lane width is 12 ft or just under 4 meters. The standard lane width in Europe is 9 ft or just under 3 meters. Because of the generally older, narrower, winding roads and streets y'all have. Because our roads are more or less 120 years old or newer, and we have lots more space than y'all, our roads are much wider than yours, so our vehicles are quite a bit larger. There's actually quite a bit of space between the driver and the passenger seat. Sometime enough to where a 3rd person could sit. In fact, you can pretty much comfortably fit 3 people in any back seat(s) of a vehicle. At least 3 small adults and especially 3, maybe even 4 children.
Medium to medium rare depending on the cut.
I have always eaten my steak med rare, I love a good ribeye and if the steak is cooked properly you will never need steak sauce. The only people who eat steaks well done need sauce.
Bone in Ribeye cooked medium is my favorite steak
I like medium rare to medium... as long as it's not more cooked than medium. And I like some serious sear... so I prefer at home to start off w/ deep frozen steak so it's almost overdone in the 1st 1/16th" on both sides, all fat rendered, but is at least heavily pink inside. No red, but serious intense pink towards center.
As far as cuts go... fave is tomahawk, but it's so expensive, I generally go Porterhouse (that's essentially a fillet Mignon against the bone beside the NY Strip, also against the bone (same bone, different sides of the bone), or Ribeye, preferably a Ribeye w/the bone.
How did he "make that jump?" He's Ollie, 'e don't need ta make sense.
I like a Pittsburg sear, blackened/crusty on the outside and rare. My husband and I split a 2 inch thick steak--don't like a thin steak.
Dude! Pecan pie is UNBELIEVABLE. You absolutely must try it. Fair warning: you’ll need a nap afterwards.
Medium rare with a creamy mushroom sauce and buttery mashed potato. Heaven
Medium rare best flavor period! If someone is nervous trying it that way they won't be after they experience the taste~! LOL
Best steak is a quality grade marbled Tomahawk or Porterhouse cooked medium or medium rare at a good quality steakhouse (like the Taste of Texas)
Medium-rare. Just wait until the cook in your family gets a sous vide. Cooks the interior to perfect med/rare, then you sear the outside for a crusty crunch....mmmmm. Key Lime pies are wonderful. My parents have a key lime tree in their yard, so we make pies for our neighbors for Christmas. But pecan pies are good - and easy to make - too. Especially if you have a neighbor with a pecan tree who is tired of all the fruit around the nuts deteriorating in their yard. Otherwise, the nuts are expensive.
My husband used to order my steak by saying, " Just run a match across the top and bottom, that's all she needs. If it's still mooing, even better.". He was correct! I wanted it cool on the inside.
My dad says " run it through a warm room and lop the horns off." If a place doesn't believe I want mine really rare I tell them it'd better moo when I stick it. If it's warm it's done enough.
Very rare Porterhouse...... So damn good!!!
Medium rare ribeyes!!
Pecan pie is similar to a treacle tart. It's very sweet and made with dark syrup vs golden. Usually families serve it on fall holidays or Christmas but some US restaurants will have it available.
I find it close to baklava. But I don't know if we make baklava like everyone else does.
I get medium rare both for the flavor and juiciness and also because I normally don’t eat it all in one setting and if I need to cook it up a little later to warm it, I don’t want it overdone
I like my steak medium to medium rare. So many people just slather sauce on their steaks without trying it first. My dad taught me years ago that a well seasoned steak doesn't need anything else. I do like a bit of uncut horseradish though.
Every time wait staff asked me if I need steak sauce, I always answer I hope not
Medium rare New York Strip. Beefy flavor.
Pecan pie is wonderful.
I get my steaks medium well, because 90% of the time when I order it medium, it is undercooked, so now I just tell them medium well, and 95% of the time they cook it just the way I want it. And my favorite steak is the ribeye, but I am also good with a porterhouse or a NY Strip.
1:19 medium rare is the best, it’s juicy but you can still taste how cooked it is, if that makes sense? Idk, all I know is that it’s the best
Rib eye steak, medium. I agree, medium rare is a little too pink.
Med rare porterhouse steak is my perfect steak