Here is Chris Young's video about frequent steak-flipping: ua-cam.com/video/YFpnNixm5Vs/v-deo.html Here is where you can buy my fancy plates: dinnerwithbarkley.com/ Here is a picture of my feet: i.imgur.com/5EfxbKQ.jpeg Also, I used a tool called "Magic Links" to make affiliate links for the only two ingredients you need for this recipe: 2 Parts Jim Beam Extra Aged: go.magik.ly/ml/1pab7/ 1 Part Balsamic Vinegar: go.magik.ly/ml/1pabc/
This is extra funny because the comment posted most recently before this one is “don’t like the in-your-face sponsorship”. I guess some folks really want it quietly snuck in, the way you give medicine to a dog
@@internetshaquille Just dropping in to second this. I'm an impatient arsehole, and I'll freely admit to dropping subscription on channels for far less than an ad, but you've earned me watching every video for its full runtime with the way you phrase your sponsorships. You've mentioned before that brands don't like your "has paid to be mentioned" way of phrasing, but it's still giving you major credit with your audience. Thanks for the dope recipe!
@@Lolumadxd hey there. If you get annoyed with sponsored segments in video, could I recommend the extension sponserblock. It fast forwards past sponsored segments in videos. Other users put in the timestamp of sponsored segments and it skips automatically. On mobile I use UA-cam vanced which has that and ad-blocking built in.
"This might be a hot take for the types of people who like to watch cooking videos where the chef spanks every ingredient before using it" Shaq really has the best roasts
I hate how good you are at taming my adhd mind. There is never any room for me to lose concentration in your videos, you're constantly "on" delivering speedy yet surprisingly dense information, being funny and entertaining whilst actually giving usable and good ideas and teaching. All this and without any pretension and a laid back passionate attitude. Also this seems like a really good sponsorship to get, so congrats Shaq.
Internet Shaquille, I know you want specifically my personal opinion on the sponsorship on this video so I'll tell you I think it was integrated well. Just be careful in the future, you don't want to run the risk of displeasing me, specifically.
I don't eat meat or dairy but still watch this because the passion and knowledge is top shelf stuff. Still a bunch I learned. I like how there's no fluff, just straight to business. Honestly, my favourite cooking channel on YT along with Chef John's channel. Oh yeah, and now I always have a fire extinguisher at the ready.
@@internetshaquille total missed opportunity to channel Chef John with a classic "You are the boss...of your bourbon steak sauce" rhyme. Disappointing.
I'm a big fan of the "aply butter while the steak is resting" approach. Simple and tasty. I love the taste of the freshly melted butter with steak and potates.
Man, I've had a pretty stressful last few months. Last night I tried this steak marinade recipe and it absolutely lifted my spirits. Thanks for bringing this simple yet powerful recipe into my arsenal of meals.
I was in Thailand on a food tour and at one stage we tried vanilla ice cream with this thick sweet soy sauce. Surprisingly, delicious combo which had a hints of salted caramel but with little umami. I wonder how that bourbon glaze would pair with vanilla ice cream.
The way you did this sponsorship was amazing. Very tasteful and totally sold me on some jim bean next time I go out shopping. I’d also love to see more recipes w/ spirits
Everything on your channel is a fantastic masterclass in not wasting the viewer's time. You packed so much information into 5 minutes while still being fully understandable the entire time I am in awe.
Hey! You said one! I'm sad your pasta plates are sold out :( I'm happy you sold them all, but I'm sad I couldn't snag two for me and my boo. Hope you have another release soon!
wowee i’m going to start purchasing jim bean regularly as a part of my kitchen! you listed so many uses for jim bean im now a regular customer for life when I otherwise wouldn’t have been and internetshaquille should be compensated accordingly, corporate gods! ALL HAIL JIM BEAN
"Watching videos where the chef spanks every ingredient before using it" 😂 The subtleties are why you're my favorite Internet Food Persona. Appreciate you.
Just one thing about butter basting: It’s a great way to make your own rendered fat. I rarely (if ever) throw mine away, but accumulate it for a variety of dishes (current house favourite is used for cooking wedges)
It's so refreshing to see someone making a steak on the internet without basting it with 2 pounds of butter that is going to burn and end up in the trash. Love you, shaq
Almost on principle not a fan when a video is built around the paid sponsorship, but you know this viddy is a banger just like every other one. I also distain creator merch and lets see, will be ordering an apron today. He never misses.
For whatever reason this reminds me of something I have called an inverse marinade. Take cooked meat and put in in a marinade without oil, my go to is a very basic 6 parts soy sauce 1 part vinegar I have close. You put all that and the meat in something food safe and leave it in the fridge overnight now your leftovers are not boring and taste completely different. A weird thing I notice about the above soy marinade is that the meat taste good cold, prefect for sandwiches or on a salad. My running hypothesis is that is has to do with the fact your meat is now very heavily seasoned and you are mimicking a kind of cure you find on good deli meats this is further solidified as putting pastrami seasoning in that marinade is absolutely fantastic.
I've used balsamic and honey for a glaze a bunch of times, it's great. But the bourbon and balsamic marinade is a great idea! And you can still make a glaze
I watch a lot of cooking videos but it's not often that I am totally inspired to try one ASAP. I'm going to try this for sure, including the salmon glaze. Love your work, always informative, thorough yet concise. Thank you
Nice to see that the maple syrup link goes to a dark syrup. I mean, there's darker than "dark" grade, but amber is a sucker's game, so it's nice to see the usual shaq quality standards at play here.
Hey Shaq I would love to be your neighbor, we could garden together and our children could learn to cook and compost together. I know you don't have kids and neither do I but it still could still work.
Think you for validating my butter basting opinion. It can be done fine, but when I often see it, and do it myself, the butter always ends up looking burnt along with what's in it.
Question, I tried this with chicken thighs, and turned the marinade into a glaze. However I'm not sure of the safety risk given that it was soaking with raw chicken for so long, then again it was heated hard and reduced on the stove. What would your instinct be on keeping or pitching it?
I love putting Whiskey (more scotch tbh) in fish and chips batter. The alcool will render the exterior especially crispy while infusing what you are frying nicely (less than a shot though, you don't want an explosion in your oil). Swipe the white flour with buckwheat flour qnd you'll have the richest, crispiest marinade/batter mix of your life
Wish I'd watched this video earlier today, I just picked up some whiskey to do the brown butter Rice krispie treats and got a bottle of vanilla flavored because I figured that would pair well. Had I seen this, I would have gone ahead and gotten the recommended bourbon for the crispie treats that would have also worked for the steak marinade :(
Would an acidic marinade like this work for chicken (breast/thigh) as well? I remember that I tried something with a bit of oil, balsamic vinegar and a few aromatics but it made the meat really tough. Maybe I marinaded for too long, not sure
I always wondered about butter basting steaks.. maybe on a thin pan with a gas burner it would work, but when I sear steaks in my copper core stainless on my electric cook top, that pan is so hot (and stays so hot) it'll just instantly burn the butter. Not brown the butter, but burn it instantly.
I like steak with sushi rice so the butter baste goes right over my rice along with the soft brown garlic and shallot that i tossed in. Hit that with lemon and parsley or pickled red onions on the side. For me it’s more about getting steak flavor into the butter than butter flavor into the steak.
Here is Chris Young's video about frequent steak-flipping: ua-cam.com/video/YFpnNixm5Vs/v-deo.html
Here is where you can buy my fancy plates: dinnerwithbarkley.com/
Here is a picture of my feet: i.imgur.com/5EfxbKQ.jpeg
Also, I used a tool called "Magic Links" to make affiliate links for the only two ingredients you need for this recipe:
2 Parts Jim Beam Extra Aged: go.magik.ly/ml/1pab7/
1 Part Balsamic Vinegar: go.magik.ly/ml/1pabc/
i don't know what i expected from that pic link....
@@jp2kk2 you got what you deserved, I'm sure...
@@jp2kk2 LMAO
you got me homie
That's exactly what I was expecting LMAO
I know lots of people have mentioned this, but your honesty regarding sponsorships are always refreshing
This is extra funny because the comment posted most recently before this one is “don’t like the in-your-face sponsorship”. I guess some folks really want it quietly snuck in, the way you give medicine to a dog
@@internetshaquille Just dropping in to second this. I'm an impatient arsehole, and I'll freely admit to dropping subscription on channels for far less than an ad, but you've earned me watching every video for its full runtime with the way you phrase your sponsorships. You've mentioned before that brands don't like your "has paid to be mentioned" way of phrasing, but it's still giving you major credit with your audience. Thanks for the dope recipe!
@@Lolumadxd hey there. If you get annoyed with sponsored segments in video, could I recommend the extension sponserblock. It fast forwards past sponsored segments in videos. Other users put in the timestamp of sponsored segments and it skips automatically.
On mobile I use UA-cam vanced which has that and ad-blocking built in.
@@Lolumadxd If brands understood what people wanted, their commercials/ads wouldn't be cringy af most of the time.
@@internetshaquille I feel like, like a dog, as long as it’s not miserable to ingest, we’ll eat up just about anything (even ads)
“More American than an apple pie with medical debt” 👏
A chef and a poet.
This is why you always have to watch until the end.
Literally the most American thing there is.
@@HappyNBoy For-profit prisons
Gettin that Jim Beam shmoney?? I approve. Also, brown butter bourbon rice crispy treats. Get into it.
This is big brain. I'm gonna make that this weekend and put some Maldon on top to boot
@@internetshaquille F*ck it Up!
@@internetshaquille I second this notion, BBB rice crispy treats are a divine gift from the heavens.
@@Graive17 this guy gets it 🙌🏿
Gotta be careful making those treats, first time I tried there was too much liquid remaining when I added the cereal and it totally killed the crispy!
"This might be a hot take for the types of people who like to watch cooking videos where the chef spanks every ingredient before using it" Shaq really has the best roasts
I hate how good you are at taming my adhd mind. There is never any room for me to lose concentration in your videos, you're constantly "on" delivering speedy yet surprisingly dense information, being funny and entertaining whilst actually giving usable and good ideas and teaching.
All this and without any pretension and a laid back passionate attitude.
Also this seems like a really good sponsorship to get, so congrats Shaq.
Big agree
Lmao I’m currently paused halfway through the video, reading comments instead
Internet Shaquille, I know you want specifically my personal opinion on the sponsorship on this video so I'll tell you I think it was integrated well. Just be careful in the future, you don't want to run the risk of displeasing me, specifically.
Shareef with another bangerr
100% with ya on the butter basting
I don't eat meat or dairy but still watch this because the passion and knowledge is top shelf stuff. Still a bunch I learned. I like how there's no fluff, just straight to business. Honestly, my favourite cooking channel on YT along with Chef John's channel. Oh yeah, and now I always have a fire extinguisher at the ready.
Thanks Gilly :) You could still use the bourbon/balsamic combo to marinade something vegan like tofu or cauliflower
Vegans, always have to let you know.
@@ihateregistrationbul I normally keep it to myself because of the meme, but I thought it relevant to mention because quality transcends all.
@@internetshaquille Cheers! I'll be trying it out!
@@internetshaquille total missed opportunity to channel Chef John with a classic "You are the boss...of your bourbon steak sauce" rhyme. Disappointing.
I'm a big fan of the "aply butter while the steak is resting" approach. Simple and tasty. I love the taste of the freshly melted butter with steak and potates.
I had barely finished thinking that I would add soy to my own marinade before you revealed the former 3 ingredient version. Cool stuff!
IT'S THE
Man, I've had a pretty stressful last few months. Last night I tried this steak marinade recipe and it absolutely lifted my spirits. Thanks for bringing this simple yet powerful recipe into my arsenal of meals.
I was in Thailand on a food tour and at one stage we tried vanilla ice cream with this thick sweet soy sauce. Surprisingly, delicious combo which had a hints of salted caramel but with little umami. I wonder how that bourbon glaze would pair with vanilla ice cream.
I love this. The sponsorship actually improves the video. It shows how many things you can do with just one ingredient.
The way you did this sponsorship was amazing. Very tasteful and totally sold me on some jim bean next time I go out shopping. I’d also love to see more recipes w/ spirits
For a cheap bourbon I highly recommend Benchmark. Cheap enough to experiment with, nice enough that it won’t bring your drink/dish down.
Benchmark is the cheapest bourbon that I could tolerate drinking neat..
Which probably good enough for cooking
Benchmark aint givin our boy bucks tho!
Everything on your channel is a fantastic masterclass in not wasting the viewer's time. You packed so much information into 5 minutes while still being fully understandable the entire time I am in awe.
I tried this and it turned out really great. Those potatoes are insane
Nice video. 0:00 - 5:29 were my favorite parts.
My husband is learning to get more comfortable in the kitchen. This will be highly useful for both of us!
i gotta say, their sponsored video/collab was well worth it. like, i'm not disappointed or let down or anything. i actually want to try this now.
Gotta say, I've been watching your stuff on and off for a few years: you deserve more followers.
Hey! You said one!
I'm sad your pasta plates are sold out :( I'm happy you sold them all, but I'm sad I couldn't snag two for me and my boo. Hope you have another release soon!
They sold out in SIX DAYS I couldn't believe it... They take a full month to make!
Dude, I love your channel. You are so direct and informative without being dry or lame. You have a genuine way with words. Thanks for the work!
wowee i’m going to start purchasing jim bean regularly as a part of my kitchen! you listed so many uses for jim bean im now a regular customer for life when I otherwise wouldn’t have been and internetshaquille should be compensated accordingly, corporate gods! ALL HAIL JIM BEAN
The accent change at the end sealed the deal for me.
"Watching videos where the chef spanks every ingredient before using it" 😂
The subtleties are why you're my favorite Internet Food Persona. Appreciate you.
You posting this on my birthday is the best gift I could ask for. I'm going to make this tonight. Thank you, IS.
Happy birthday zee :)
best sponsored food yt video ever, no exaggeration. can't think of a better one ive seen. ty
Just one thing about butter basting:
It’s a great way to make your own rendered fat. I rarely (if ever) throw mine away, but accumulate it for a variety of dishes (current house favourite is used for cooking wedges)
That would only work with clarified butter. The milk solids in butter burn easily and infuse a bitter aftertaste.
Well played. Jim Beam. I literally bought a bottle after watching this video and I've never even drank bourbon before.
Jim Beam BBQ sauce is amazing. I still remember when Jim Beam beef jerky was on the shelves. I haven't seen it in awhile.
It's so refreshing to see someone making a steak on the internet without basting it with 2 pounds of butter that is going to burn and end up in the trash. Love you, shaq
Almost on principle not a fan when a video is built around the paid sponsorship, but you know this viddy is a banger just like every other one. I also distain creator merch and lets see, will be ordering an apron today. He never misses.
sent me into a coughing fit with "an apple pie with medical debt"
3:04 I did not in fact already know steak needs to rest for five minutes, but I'm glad we've got something in common
drinking coffee from a barkley mug while watching this, it has quickly become my daily driver.
Congrats on the sponsorship man. I love your channel.
The go on now git! Got me good. Great recipe and video as always
For whatever reason this reminds me of something I have called an inverse marinade. Take cooked meat and put in in a marinade without oil, my go to is a very basic 6 parts soy sauce 1 part vinegar I have close. You put all that and the meat in something food safe and leave it in the fridge overnight now your leftovers are not boring and taste completely different.
A weird thing I notice about the above soy marinade is that the meat taste good cold, prefect for sandwiches or on a salad. My running hypothesis is that is has to do with the fact your meat is now very heavily seasoned and you are mimicking a kind of cure you find on good deli meats this is further solidified as putting pastrami seasoning in that marinade is absolutely fantastic.
I love your videos 😭. Thank you for not spanking, slapping, smacking annoying garbage content.
I only know abt Maldon bc of you and it's improved so many foods for me. Awesome info in this vid!!
Thank you, Mrs. Santa's sister
@@internetshaquille 😭
I like the subtle jab at Weissman with the ingredient spanking he does that a lot lol.
This all sounds so tasty , I love wings with bourbon sauce.
Loved this video! I keep JB on my bar. Now I can’t wait to do this recipe! You’re always informative and straight to the point.
I've used balsamic and honey for a glaze a bunch of times, it's great. But the bourbon and balsamic marinade is a great idea! And you can still make a glaze
I watch a lot of cooking videos but it's not often that I am totally inspired to try one ASAP. I'm going to try this for sure, including the salmon glaze. Love your work, always informative, thorough yet concise. Thank you
Thanks to this video I’ll only buy Jim Bean from now on. I mean it!
You're the best, dude. You even introduced me to Amaro years ago.
Shit man, a random Shaq vid from months ago gets my 34 year old ass to buy Jim Beam for the first time?
You said butter basting a steak is overrated, I subscribed. It's a simple transaction.
I love your take on basting!
ur the man ur stuff never gets old
Internet Shaquille is so good at writing these videos its insane they're always smooth af
Nice to see that the maple syrup link goes to a dark syrup.
I mean, there's darker than "dark" grade, but amber is a sucker's game, so it's nice to see the usual shaq quality standards at play here.
0:24 before even reading his name I knew that was a Chef John recipe just from the lighting/plating. Hail to the chief.
loving the use of the AG1 container in the thumbnail
I had no idea that you could use bourbon for a pan sauce. I definitely need to give this a try tonight.
Love your content and your style, learned so much from your channel over the years.
Also, nice 'stache!
Love you Shaq. Enjoyed the music in this one
1:38 I totally expected a Chef John-style rhyme, something like "You're the boss, of how you like your steak sauce".
I just said this!! Missed opportunity 😆
Finally! Another UA-camr that doesn’t butter-baste!
Hey Shaq I would love to be your neighbor, we could garden together and our children could learn to cook and compost together. I know you don't have kids and neither do I but it still could still work.
i got a fire extinguisher in our kitchen because of you!
so stoked to try this
finally someone calling out butter basting for being something chefs do to look cool more than its effectiveness
Certified NetShaq binge watchers already know about the henny, balsamic and coffee butter steak.
🗣🗣Bring back the F*$k It Up series!!
you’re the best, shaq
After the phrase “You’re the boss” the voice of Chef John rang out “of your…balsamic bourbon pan-sauce.”
Think you for validating my butter basting opinion. It can be done fine, but when I often see it, and do it myself, the butter always ends up looking burnt along with what's in it.
Partner made this tonight for dinner and holy shit was it one of the best steaks I've ever had. Thanks for the great recipe!
Man, what is it about UA-camrs slapping cuts of meat? It's bizarrely grotesque. Thank you for not being that guy.
Oh yeah, I’m gonna make this. Looks awesome!
Question, I tried this with chicken thighs, and turned the marinade into a glaze. However I'm not sure of the safety risk given that it was soaking with raw chicken for so long, then again it was heated hard and reduced on the stove. What would your instinct be on keeping or pitching it?
This is my kind of advertisement, I'm fixin to try this one at home
I love putting Whiskey (more scotch tbh) in fish and chips batter. The alcool will render the exterior especially crispy while infusing what you are frying nicely (less than a shot though, you don't want an explosion in your oil). Swipe the white flour with buckwheat flour qnd you'll have the richest, crispiest marinade/batter mix of your life
Your partner manager at Jim Beam/whatever company they hired is crying happy tears right now.
Man I wanted to be mad about the sponsored video but this still delivered, gonna keep some bourbon around now
Do you think this would work with tofu as well?
I do
Commenting for algorithm boost. Love this, gotta try it
Jim Beam: hey we need you to find a single use for our bourbon
Shaquille: and I took that personally
Wish I'd watched this video earlier today, I just picked up some whiskey to do the brown butter Rice krispie treats and got a bottle of vanilla flavored because I figured that would pair well. Had I seen this, I would have gone ahead and gotten the recommended bourbon for the crispie treats that would have also worked for the steak marinade :(
omg Perdue nuggies with this sauce that's a 5 star meal
what an excellent sponsored video, so many things with bourbon I didnt know about and can try now
i don't have #JimDean #ExtraAged #Bourbon, can i substitute with lemon juice instead ? pls hurry..
no but if you use 3 egg whites and 4 egg yolks (all from different eggs) you can get sort of a similar flavour
Heh, Jim Dean
You not having the logo of the bottle directly facing the camera in the beginning tilted me beyond belief :P
Happy festivus!
Actually gonna buy Jim Bean now
I don't do bourbon and balsamic even less, but this was so well made and with so many great tips it was totally worth it even for me.
I use bourbon instead of Chinese cooking wine for velveting meat for stir fry and in making sauce for, say, beef and broccoli.
I thought you were about to pull out a marinade you made 20 years ago and I was like "did this man _know_ youtube was gonna happen"
Would an acidic marinade like this work for chicken (breast/thigh) as well? I remember that I tried something with a bit of oil, balsamic vinegar and a few aromatics but it made the meat really tough. Maybe I marinaded for too long, not sure
Marinating chicken in an acidic brine for too long would lead to tough meat. Next time shoot for maybe 30-45 mins depending on the size
I always wondered about butter basting steaks.. maybe on a thin pan with a gas burner it would work, but when I sear steaks in my copper core stainless on my electric cook top, that pan is so hot (and stays so hot) it'll just instantly burn the butter. Not brown the butter, but burn it instantly.
I'm so relieved to see someone take a stand against butter-basting.
Wow I love your videos, thank you.
Big fan of your cooking ideology and videos
Shaq if that moustaches gets any more suave Im going to need some dad jokes in your next recipe and a patio repair tutorial come springtime!
I like steak with sushi rice so the butter baste goes right over my rice along with the soft brown garlic and shallot that i tossed in. Hit that with lemon and parsley or pickled red onions on the side. For me it’s more about getting steak flavor into the butter than butter flavor into the steak.
gad damn dat rolex OP white so nice, sick watch
Whoa! Nice apron Mr. Shaquille, where did you get it?!
Why, at Barkley, of course!
Fantastic video as always, but I gotta compliment the hair 👌🏾👌🏾