Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons: 1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge 2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had. Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤
I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!
Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!
Hey fabulous video bro. I couldn't do the overnight thing but followed all the other steps, while resting I ran across the Rd for a bottle of red. Served the veggies n mignon, with a glass, OMG it was stunning!
Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!
Thin coat avocado oil. Put on 450-degree covered griddle grill for 6 minutes per side. Rest 5 minutes. Perfect medium rare every time. I'd say it's the easiest steak to get right, but ribeyes are just as easy to get perfect.
I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!
It works well for Porterhouse as well. I add cut in half shallots unpeeled and a few garlic cloves just bruised with flat of knife not peeled! to the basting butter then serve them on the plate AWESOME
This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.
Of all the places I could have ended up I'm here and I'm so glad I clicked on this video! The filet mignon that I cooked according to your instructions for my husband was perfection thank you so much 💓
I followed the instructions closely except for the thyme. I used a little too much kosher salt when I did my 24 hour dry brine, or it might have been the salted butter (I didn’t account for salted butter). It was a perfect medium rare. Excellent crust and absolutely tender and delicious. I can finally prepare filet mignon without screwing it up. 👍. Thank you
Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.
The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video
I’m glad I watched this. I follow a typical sear and baste method but for whatever reason the filet i had was on rod the toughest steaks I’ve ever eaten. I never have issues with ribeyes or venison. That steak in particular was super chewy but now I have a new method to tey
I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at. But there are still some little new details for me to try, thanks for the video! Compared to reverse sear, from my experience, the way you've described just results in a steak that's better. I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.
I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.
I Love the video! It worked really well and tasted great too. I found that you don’t necessarily need to stick it in the oven especially if the steak is not as thick as yours.
All I can say is that that is perfection. That's medium rare. I can't stand when someone says they're cooking a medium rare steak but they end up undercooking it and it's rare or blue rare or overcooking it and it's medium or medium well. That is medium rare perfection. I can eat steak rare, medium rare, and medium although rare is a little undercooked for me, but I love it when it's a perfect medium rare like this one.
Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.
I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.
This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.
Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.
This video was really helpful. I normally reverser sear but I wanted to try something different today. This method was super easy and created an amazing sear. Thanks for making this!
Only for fans over 18 years old bigasschubby.com 👈 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘...
Max…. Great advice … Thanks… You are right that the standard Reverse Sear, although I have had perfect results for both Prime Rib & NY Strip Roasts, this is far more manageable for a steak!! 2 Beautiful Filets for NY Eve!! Thanks again!! John
This looks wonderful! Thank you! - If one wanted it a little more cooked- more of medium well - or medium, do we cook longer in skillet or the oven? Any suggestions please. This looks perfect for me, but others want it a liitle more done in the center. Thank you.
I completely skip the oven and just cook it on a cast iron. 2 minutes a side. Then sear the round parts. Then another 1.5 minutes a side while moving the steak around, have a small pan on the side on the lowest heat setting with your butter and garlic and put the steak in there for another minute, make sure you baste and let it rest for 5 minutes. I like mine pink not red
I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it. Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.
My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven. EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!
I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂
Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?
Thanks for sharing your video. I'm having a hell of a time cooking a good tender juicy steak. Saw your video and thought, OK, this looks great. After following directions, I put steaks in the 200 F oven and it took 45 minutes to reach 130 for medium rare. I thought I'd recheck and see if maybe you said celius but it states Frarenhite. The steak was not super tender but a lot better than any other results I've had with steak so far. Next one will be sous vide. If that fails, I give up.
Great job on this vid! Love ❤️ it! The technology is AMAZING!!! We always thought placing meat in the oven after searing was incorrect. I am glad you showed the right method for cooking meat. Please do more vid of different-cuts of meat.
Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.
If you liked it, sorry but this is nothing if you compare it with Picanha, it's the GOD of the flavors and Juice, more than wagyu (and exist wagyu picanha too but the traditional are better and "cheap")
I might be reading too much into this but I seem to think that you’ve used a new camera. Anyways I love the video and the steak looks absolutely killer.
Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons:
1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge
2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven
Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
Sup max
You good cook
Yeah I agree it's easier and better looking once it's done
This is the rarest I've seen him cook and I'm a medium rare guy .
Bruh what are you talking about this is raw.
I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had.
Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤
I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!
Hoping for the same thing 🤞
@@natetravis8679 how did it go
@@PeterKudelin great!
Yeah, cooking a steak 2 minutes on each side isn’t cooking, you’re basically warming up raw meat. Disgusting
@@mattmurdog7590obviously you never cooked a day in your life. Shut up.
I burned it
I think he used olive oil because it can’t burn but i am not sure
i going try, but i always mess up steak/beef 😢
Rip try again dawg
They cook super fast I’ve also burnt one 😂
Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!
Hey fabulous video bro. I couldn't do the overnight thing but followed all the other steps, while resting I ran across the Rd for a bottle of red. Served the veggies n mignon, with a glass, OMG it was stunning!
Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!
Thin coat avocado oil. Put on 450-degree covered griddle grill for 6 minutes per side. Rest 5 minutes. Perfect medium rare every time. I'd say it's the easiest steak to get right, but ribeyes are just as easy to get perfect.
I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!
Just made this and it’s a serious game changer. Received nothing but praise. Thank you Max!
Lost an hour of sleep, and now all I can’t think about is this beautiful chunk of filet warming my belly 🙃
@@4pf_jayy shutup
@@4pf_jayy yea be quiet
@@4pf_jayy no
Don’t shut up. And don’t listen to people like them.
@@jerm9269 talking to me?!
Interesting way to watch a video. 🔥 I liked it.
🙏🙏
@Max the Meat Guy love to watch you grow and take over youtube with your meat videos! 🔥
@@RightWayBBQ didn’t expect to see you again
@@Ucanttracethisbacktome 👀
Loved this video. Hope this style becomes a series for all types of cuts!
It works well for Porterhouse as well. I add cut in half shallots unpeeled and a few garlic cloves just bruised with flat of knife not peeled! to the basting butter then serve them on the plate AWESOME
Thanks!
This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.
I followed this technique to the letter except I used beef tallow for the oil. They came out perfect. Thank you for sharing this method👍🏾
Hope to see more videos like this in the future!!! Seriously love videos with this style.
I really appreciate it!
Of all the places I could have ended up I'm here and I'm so glad I clicked on this video! The filet mignon that I cooked according to your instructions for my husband was perfection thank you so much 💓
I followed the instructions closely except for the thyme. I used a little too much kosher salt when I did my 24 hour dry brine, or it might have been the salted butter (I didn’t account for salted butter). It was a perfect medium rare. Excellent crust and absolutely tender and delicious. I can finally prepare filet mignon without screwing it up. 👍. Thank you
Hi! This looks amazing I'm going to try it to night for new years eve, if you don't have a thermometer how long do you put it in the oven for?
Best method
I used to do this with cast iron put in the oven and didn't understand what was going wrong... Explains it well
Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.
I've never used a thermometer. I press on the steak firmly with my finger and I can just... Tell. Weird, huh?
Only overcook if you sear too long 1 min each side tops
The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video
I'm Japanese,and always enjoying your videos,nearly feeling their smells!They are my greatest reward for learning English :)
Thank you so much 😃
I’m glad I watched this. I follow a typical sear and baste method but for whatever reason the filet i had was on rod the toughest steaks I’ve ever eaten. I never have issues with ribeyes or venison. That steak in particular was super chewy but now I have a new method to tey
I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at.
But there are still some little new details for me to try, thanks for the video!
Compared to reverse sear, from my experience, the way you've described just results in a steak that's better.
I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.
I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.
I Love the video! It worked really well and tasted great too. I found that you don’t necessarily need to stick it in the oven especially if the steak is not as thick as yours.
No one: 1:01
Max: The even cooking requires slow *even cooking*
😂😂😂😂Great Vid Max God bless you🤞🏾
😂😂
All I can say is that that is perfection. That's medium rare. I can't stand when someone says they're cooking a medium rare steak but they end up undercooking it and it's rare or blue rare or overcooking it and it's medium or medium well. That is medium rare perfection. I can eat steak rare, medium rare, and medium although rare is a little undercooked for me, but I love it when it's a perfect medium rare like this one.
absolutely fantastic video! ive cooked many but i currently have an 11 oz beauty and was seeking tips....your video left me drooling lol...cheers!
Thanks. This is the best I've seen for cooking a thick cut of meat!
I really like the style of the video, you should keep making them like this.
Im thinking of having filet mignon for Christmas dinner this year. Thanks for sharing your expertise.
Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.
I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.
This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.
I did the 200 for 10min and my 2 cuts came out like 97 and 104 (one was a bit smaller).. I had a feeling it was a bit low myself
Me too @@dovakev
Thanks the max i cooked a perfect medium rare strip steak today!!! I butter basted and followed this video and it came out GREAT!! Thanks!
Ok so I tried this tonight and it came out so good!!! It was so good I will cook my steak like this from now on
Every time he says 'erb', I feel like a tingle of awkward rage. Very liberating.
Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.
What did u raise it to because he said 200 but I saw a video that said 400
Love his videos, great preparations and visuals
Fun fact : i'm a vegan all my life 🤣😅
he is cooking cow uk it right? i hope u know it
@@shishirjha4899 Not all people are vegan because they care about animals. There are other reasons why.
@@captainjack7704 bcuz they wanna hurt plants
Cap
@@shishirjha4899 no shit 💀
This video was really helpful. I normally reverser sear but I wanted to try something different today. This method was super easy and created an amazing sear. Thanks for making this!
Hi max! watching the premiere right now. I love the long videos. Keep up the good work :)
Thank you so much 😃
Only for fans over 18 years old bigasschubby.com 👈
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘...
This bot above me is trash
@@dam9384 all bots are trash
@@itsintheworksdotdotdot yes
I tried it for the first time and it was so good, thanks for the video ❤
Max…. Great advice … Thanks…
You are right that the standard Reverse Sear, although I have had perfect results for both Prime Rib & NY Strip Roasts, this is far more manageable for a steak!!
2 Beautiful Filets for NY Eve!! Thanks again!!
John
This is the perfect way to do it! Love this video, love your style. Superb!
This is the best video explaining exactly how to make a perfect steak. I go to 145⁰ internal temp in the oven for medium.
This looks wonderful! Thank you! - If one wanted it a little more cooked- more of medium well - or medium, do we cook longer in skillet or the oven? Any suggestions please. This looks perfect for me, but others want it a liitle more done in the center. Thank you.
I completely skip the oven and just cook it on a cast iron. 2 minutes a side. Then sear the round parts. Then another 1.5 minutes a side while moving the steak around, have a small pan on the side on the lowest heat setting with your butter and garlic and put the steak in there for another minute, make sure you baste and let it rest for 5 minutes. I like mine pink not red
I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it.
Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.
That is what I have heard about Australian Waygu steaks, still rich but with a meatier bite.
My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven.
EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!
pleaseeee can you do this with every cut?? can you also teach us how to cook a filet mignon with applewood?
I like this new style of video. It’s very professional and clean. 10/10 again Max!
I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂
I tried this method tonight and it was the best steak I've ever made. Super messy though lol. Thanks!
Really helped me out cooking my first filet my guy!🥩Love the channel!
Thank you for this excellent video. I followed the instructions and had excellent results.
Just used your method for NYE. Perfection!
Honestly that's looks amazing as hell. Great job max your content is always impressive 👍
I appreciate it!!
@@MaxtheMeatGuy credit is given when it's deserved 👍 all your food looks amazing
Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?
Mmmmm... Ribeye. Love to slice it thin and make a sandwich out it. I second the motion.
Love the technique, I’ve always used the reverse sear and now I’m going to try this! New sub and Superb content! I’m hooked!
Thanks so much! Keep me posted on how it turns out 😃
What is the reverse-sear method?
@@natbb9 u cook it to the temp u like, then u sear it
@@MaxtheMeatGuy should I lower the temp right before basting?
@@Astro-sb5vr yes!
I literally nailed it my first try. This video is fanastic!
This is my go-to for steak. Any steak really. Turns out great every time! Thanks!!
Thanks for sharing your video. I'm having a hell of a time cooking a good tender juicy steak. Saw your video and thought, OK, this looks great. After following directions, I put steaks in the 200 F oven and it took 45 minutes to reach 130 for medium rare. I thought I'd recheck and see if maybe you said celius but it states Frarenhite. The steak was not super tender but a lot better than any other results I've had with steak so far. Next one will be sous vide. If that fails, I give up.
The shape of the tenderloin💀 0:20
Can you achieve this same cook by only using the pan? Essentially basting with butter and flipping until medium rare on the inside?
Great job on this vid! Love ❤️ it! The technology is AMAZING!!! We always thought placing meat in the oven after searing was incorrect. I am glad you showed the right method for cooking meat. Please do more vid of different-cuts of meat.
Thank you!! Just made this and for once nothing burned not even the butter! Great video! 👍🏽
It came out great! Thank you!
I add SPG for my Dry brining process. Some ppl say u shouldn't but I have always had great results !
I wasn't aware there was any other way to cook a filet.....perfection.
Love this guy
Max the meat guy 🤩🤩
Today was my first time cooking a filet used this method, aimed for a medium and the results where astounding
nice sharing delicious recipe chef
Thank you mate, best steak I‘ve made in my life🙏🏻
You should do more of these types of tutorial videos!
Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.
Hey I really appreciate that! Means so much hearing it, and keep on cooking
upped your production quality, neat video!!
Awesome tutorial Max!!! 🔥🤌🏼
This is my go to video whenever I cook steaks. Thank you!
I loved this style of video. Hopefully you do more tutorials
This camera work is perfect and this video feels way more pro
I really appreciate that!
Is it neccessary to put it in the oven? What if I don't want to put it in the oven?
My first time making this and it was SOOOO GOOOOOD!!! I am now a filet master, thank you!
If you liked it, sorry but this is nothing if you compare it with Picanha, it's the GOD of the flavors and Juice, more than wagyu (and exist wagyu picanha too but the traditional are better and "cheap")
Thanks! doing my first round of them today for some clients with a balsamic red wine glaze.
Thank you, bro, that was delicious
How would you go about cooking multiple of those as it comes to the pan? Would you just put one in at a time or all at the same time?
I would probably do up to 3 in a pan! But the beauty of this method is you could do them separately then put in the oven at the same time
I followed your instructions and my steaks were excellent medium rare. Thanks!!
What a fantastic video. Thank you for posting
I like the idea of using a rack to finish it off in the oven. Makes total sense. 👍🏻👍🏻
WOW..
I might try it for $150
But i cooked them in cast iron the other night with butter.
Nothing left.
Very Nice Video.
I can almost smell it while you cook that. Amazing editing. You inspire me to learn how to cook
I might be reading too much into this but I seem to think that you’ve used a new camera. Anyways I love the video and the steak looks absolutely killer.
Followed your recipe! Came out perfect! Thank you!!!
can one do multiple at a time like this? I would love a demonstration as I'm not sure if I want to attempt juggling 4 filets at once.
best ive ever made. better then most restaurants ive eaten at as well . thank u sir
This video was nice, can you do a part 2 when you cook it??
thank you for your time to share your knowledge. subscribed
I’m starving so instead of eating I am watching every single max the meat guy video ever
Made this tonight and it was the best damn steak we've had in a long time. Thank you for sharing!
Thanks!
Like the format.