I have been watching your channel for about a month now, after I accidently came across it on UA-cam. You are a joy to watch, you make everything look easy. But the best part is listening to you! You are so down-to-earth, like a good friend in the kitchen. I could listen to you all day! I am 65 and have been cooking since my twenties. I always cooked from scratch because I have seven kids, so it was always cheaper. I have my old stand by recipes. But I have never known techniques. I have tried several of your recipes, and I can tell you my husband has been thrilled and surprised by the better calibre of my menus and how tasty everything is. You are making it fun again for me to be in the kitchen. I have gone to your blog several times to look up a specific dinner idea and then made it the way you show it. Thank you for bringing such delicious joy to a couple of empty nesters!!
Once again I find myself doing a UA-cam search and, find your video. I, myself, have my culinary degree. You still continue to educate me on steps that are short-cuts that I could not get away with in the hospitality industry. BTW, I would purchase a T-Shirt if it said.... 'Stir your life up with a ridiculous small spoon" That alone speaks volumes.
Chef, I am in love with your voice, your delivery and your wit! I don't even cook steak much, but I watched the entire video and picked up quite a few tips I can use when cooking my other meals.
As a mom with son's, that would melt any mom's heart. You are a very kind and sweet son! I believe your mother would be incredibly proud of you. Not for all you have accomplished those things are the icing, but for who you uniquely are.
This is my first time watching across Food Wishes on UA-cam. I assume that was Chef John doing the narration on this video for the steak and pan sauce bordelaise (which I as an untrained amateur chef in my kitchen will definitely try to do), but I just gotta' say, I LOVE his light-hearted, friendly and very melodic presentation! It's like a best friend who just happens to be a skilled chef is showing you a great trick when he happened to stop over at your place while you were preparing to cook something. Love it! I will subscribe!
I once salted a ribeye quite heavily and left it on a rack like that for a 10 days curing it. Pan fried it was like crispy beefy bacon. Great for topping steaks.
Sir, when you said you wished there was a tv-channel that only showed meat dragged trough sauce i laughed so hard! Priceless! Thank you for being a good chef AND funny at the same time - it is very inspirational indeed!
Chef John, I remember as a young child being at New York’s famous Tavern on the Green (during the Christmas Season) with my Grandparents, watching different dishes being magically Flambéed. It was the reason my Late Husband and l decided to get married wearing Ice-skates in Wollman Rink... And had our reception in the Crystal Room at Tavern on the Green. (Way back in 1984!) Another incredibly video, thank you so very much! ♥️👍🏼👏🏼👏🏼👏🏼
Wow! Everything look so delicious! Thank you for such detailed instructions and for your honesty, especially with regard to the dry steak technique. Love your sense of humor 🤗❤️
I have missed the freakishly small wooden spoon. And thanks for the Steak Diane recipe. Going to table side service restaurants is a favorite childhood memory.
Videos like this and the 5 ways to make the best potato is great! Your recipes save me so much money because I know that when I make them they are delicious. Other recipes from another chef never turns out as well, so you'll lose your money if you don't like it. Your taste pallet is spot on to our families. Thanks for your work!
Robert Oppenheimer and the Manhattan Project... lmao!... love how you weave history, even not so pleasant history, into your cooking...that's just one thing that makes your recipes so fun!
Yummy! Steak Pauline looks divine! I came up with a technique that turns out perfect every time. Season ribeye steak (Montreal is good 👍 so is just S&P) Cook 4 minutes per side in a screaming hot cast iron skillet with a little Olive oil. When the timer goes off pour balsamic vinegar (about 1/4-1/3c) over the steak. Turn off the heat and as the balsamic is reducing and evaporating flip the steak over and over to loosen the fond and create a glaze. Transfer all to a plate to rest.
Wahaaa., comb my hair with that shiny sauce...you are beyond the apex of a fine chef. Off to bang about my pan and pots pronto. Thank you for your cooking virtuosity.
@31:16 "Sour oranges" Can de identified by their peculiar & very bumpy skin -- usually unripe looking. Easier to find in the south. A grapefruit. lime, orange mix also works well -- grapefruit flavor really does the trick when grilled.
Lately I've found doing a reverse sear works well and is pretty quick if you do the first (slow, low-temperature) cooking in an air "fryer" (convection oven) at 170ºF for (say)16 minutes, depending on thickness of the steak, and then finish it by briefly searing each side in a hot cast-iron skillet.
the reverse sear has the added benefit over sous vide of drying out the surface so you get better browning. great method! made sous vide obsolete for me
I just recently started buying beef from a small, farm-to-table retailer. New cuts I don't buy at the "big grocery", (Hanger, Flank, Pichana) Looking forward to using these ideas!
Sure gonna make some of those with your fantastic crispy onion rings, John. Thank you so much! Btw: with those, I'm still experimenting with spices in the batter. If someone ever comes to Oklahoma City: look out for the restaurants "The cow". Their onion rings are amazing! (The burgers, too!) Last time I was in the US, they had 2 restaurants. About sous vide, I've learned a lot from "Sous vide everything", here on YT. Greetings from the far north of Germany!
"And while my butter was a little too cold and firm to make this easy to mix, at least this glass bowl was way too small", still remains the funniest line in the history of You Tube cooking channels! It cracks me up every time I see the video!
I don't know how I've never eaten this, but I came across a cheap cut of meat called a blade steak. Tenderized it overnight and used some salt and pepper to medium rare. It turned out pretty nice. If I see it again, I'll use some of these techniques to see if they'll improve it.
We used to eat Butcher’s steak when I was growing up. We came from a family of a small cattle ranch. I did not realize it is also call a hangar steak. Now I know. 😉
So I’m just curious if for the stake Diana you recommend the Tenderloin because it’s “so dang tender” as you say but then you have to smash it with a tenderizing hammer which is to tenderize the meat so is it tender or not should I use a different piece of meat
"Tender" loin? It's pretty much the best there is. It didn't show using the tenderizing hammer, but I'd guess that it's mainly to get the correct thickness. The tenderloin or eye fillet is the most tender cut of any.
Goya foods has a quart sized bottle. of Naranja Agria - Bitter Orange Marinade usually in the international aisle where you find spanish condiments. in the supermarket!
ive been drying my meat on a wire rack since the first video originally came out. you can use a small desk or floor fan to speed up the process drastically. it only takes an hour to get it super dry.
Chef John, I have always reasoned that skirt steak is so named because it's the thoracic diaphragm of the cow. So it would look like a skirt to the butcher before it's cut off the bone.
Chef John, I recommend getting a good, thick strip/ribeye (bone in preferred) at least 26 oz. Smoke on your kamado at 225-250 until an IT of 115, pull from grill and rest, get your grill hot AF and reverse sear it.
It seems to me that you could do that Manhattan filet and serve with some other sauce like bearnaise or Heinz 57, and make a really great burger out of the meat scraps that were minced!
At 23 minutes; Ligaments connect bone to bone. Tendons connect muscle to bone or muscle to muscle (silver skin). But if you can't remember which, you can simply call either of them, "connective tissue" as it is categorically (and properly) called, in all animals.
I have been watching your channel for about a month now, after I accidently came across it on UA-cam. You are a joy to watch, you make everything look easy. But the best part is listening to you! You are so down-to-earth, like a good friend in the kitchen. I could listen to you all day! I am 65 and have been cooking since my twenties. I always cooked from scratch because I have seven kids, so it was always cheaper. I have my old stand by recipes. But I have never known techniques. I have tried several of your recipes, and I can tell you my husband has been thrilled and surprised by the better calibre of my menus and how tasty everything is. You are making it fun again for me to be in the kitchen. I have gone to your blog several times to look up a specific dinner idea and then made it the way you show it. Thank you for bringing such delicious joy to a couple of empty nesters!!
agreed!!
Sweet!!!!
Chef John is an institution!!!
I completely agree
@@andrewpryately3672 j
Once again I find myself doing a UA-cam search and, find your video. I, myself, have my culinary degree. You still continue to educate me on steps that are short-cuts that I could not get away with in the hospitality industry. BTW, I would purchase a T-Shirt if it said.... 'Stir your life up with a ridiculous small spoon" That alone speaks volumes.
Chef, I am in love with your voice, your delivery and your wit! I don't even cook steak much, but I watched the entire video and picked up quite a few tips I can use when cooking my other meals.
Ah, Steak Diane. Brings back memories of eating out in the 70's.
Condolences on the loss of your mother, John.
As a mom with son's, that would melt any mom's heart. You are a very kind and sweet son! I believe your mother would be incredibly proud of you. Not for all you have accomplished those things are the icing, but for who you uniquely are.
This is my first time watching across Food Wishes on UA-cam. I assume that was Chef John doing the narration on this video for the steak and pan sauce bordelaise (which I as an untrained amateur chef in my kitchen will definitely try to do), but I just gotta' say, I LOVE his light-hearted, friendly and very melodic presentation! It's like a best friend who just happens to be a skilled chef is showing you a great trick when he happened to stop over at your place while you were preparing to cook something. Love it! I will subscribe!
I once salted a ribeye quite heavily and left it on a rack like that for a 10 days curing it. Pan fried it was like crispy beefy bacon. Great for topping steaks.
crust your steak in kosher salt, thick. then pan fry it on another centimeter (1/3 inch) of salt in a cast iron pan. bodacious.
I'm only going 24hrs. But I'll gladly try longer,now. Thanks!
@@peterdoe2617 : I salt and air dry steaks in the fridge. 24 hours is enough for me.
@@faithsrvtrip8768 ua-cam.com/video/iKoBujiJyfc/v-deo.html
I appreciate the Manhattan/Oppenheimer connection and the “only trick I can show” gag. Genuine LOL. Great stuff!
Sir, when you said you wished there was a tv-channel that only showed meat dragged trough sauce i laughed so hard! Priceless! Thank you for being a good chef AND funny at the same time - it is very inspirational indeed!
by the way, what monsters throw away accumulated juices?
Chef John IS that channel.
Chef John,
I remember as a young child being at New York’s famous Tavern on the Green (during the Christmas Season) with my Grandparents, watching different dishes being magically Flambéed. It was the reason my Late Husband and l decided to get married wearing Ice-skates in Wollman Rink... And had our reception in the Crystal Room at Tavern on the Green. (Way back in 1984!) Another incredibly video, thank you so very much! ♥️👍🏼👏🏼👏🏼👏🏼
Wow! Everything look so delicious! Thank you for such detailed instructions and for your honesty, especially with regard to the dry steak technique. Love your sense of humor 🤗❤️
I love that the video for "8 Perfect Steaks" includes a technique he didn't think yielded the intended results.
Chef John, thank you for sharing these amazingly delicious recipes! 👍🏼
I have missed the freakishly small wooden spoon. And thanks for the Steak Diane recipe. Going to table side service restaurants is a favorite childhood memory.
.
WELL i am going to be very tired today, i found your channel last night and have been watching you all night! i love your style.
Great way to show us the whole process……loved it. Keep this up
Full respect for the level of depth you go into! 👍
Hi love all your videos.
Woow amazing recipe my friend. Thanks for showing us how to prepare this delicious dish. See you on your next video. New friend at your home
Your comments are priceless. Love them and laugh and laugh.
Thanks for the many steak recipes. I’ll definitely give them a try.
Chef John literally has the best voice 😊
"literally"
Videos like this and the 5 ways to make the best potato is great! Your recipes save me so much money because I know that when I make them they are delicious. Other recipes from another chef never turns out as well, so you'll lose your money if you don't like it. Your taste pallet is spot on to our families. Thanks for your work!
p.s. anyone who has been brave enough to try just a few of your recipes will definitely become a subscriber and member, no doubt.
Robert Oppenheimer and the Manhattan Project... lmao!... love how you weave history, even not so pleasant history, into your cooking...that's just one thing that makes your recipes so fun!
An hour of juicy meat and Chef John's lovely voice, what more could you ask for.
Love all steakes
You Channel really helped me through lockdown and even now. Thank you Chef
8 ways to cook steak? Yes Please!
Yummy! Steak Pauline looks divine! I came up with a technique that turns out perfect every time. Season ribeye steak (Montreal is good 👍 so is just S&P) Cook 4 minutes per side in a screaming hot cast iron skillet with a little Olive oil. When the timer goes off pour balsamic vinegar (about 1/4-1/3c) over the steak. Turn off the heat and as the balsamic is reducing and evaporating flip the steak over and over to loosen the fond and create a glaze. Transfer all to a plate to rest.
Why am I in love with this Man?
An hour long video just posted a mere 10 mins ago? You bet i’m here for it lol
The background music from apple loops never gets old. Great vid!
Ждём Ваших новых рецептов.!..!Очень Вкусно ! ..❤️😘
vodka steak
Wahaaa., comb my hair with that shiny sauce...you are beyond the apex of a fine chef. Off to bang about my pan and pots pronto. Thank you for your cooking virtuosity.
That steak Diane looks so good my mouth is watering. You are a hoot!
Chef John podcast - awesome entertainment
Amazing video. Thank you. Keep posting more.
@31:16 "Sour oranges" Can de identified by their peculiar & very bumpy skin -- usually unripe looking. Easier to find in the south. A grapefruit. lime, orange mix also works well -- grapefruit flavor really does the trick when grilled.
Lately I've found doing a reverse sear works well and is pretty quick if you do the first (slow, low-temperature) cooking in an air "fryer" (convection oven) at 170ºF for (say)16 minutes, depending on thickness of the steak, and then finish it by briefly searing each side in a hot cast-iron skillet.
the reverse sear has the added benefit over sous vide of drying out the surface so you get better browning. great method! made sous vide obsolete for me
Slick technique. Cant wait to give it a try.
I just recently started buying beef from a small, farm-to-table retailer. New cuts I don't buy at the "big grocery", (Hanger, Flank, Pichana)
Looking forward to using these ideas!
Thanks for sharing this Chef John!
As always.... enjoyed! Thank you very much!
Oh my word... Mouth not stop watering😋😃
Sure gonna make some of those with your fantastic crispy onion rings, John. Thank you so much! Btw: with those, I'm still experimenting with spices in the batter. If someone ever comes to Oklahoma City: look out for the restaurants "The cow". Their onion rings are amazing! (The burgers, too!) Last time I was in the US, they had 2 restaurants. About sous vide, I've learned a lot from "Sous vide everything", here on YT.
Greetings from the far north of Germany!
I love it, all of them. And Demi glace is delicious I love with portobello Marsala
Also known cooking!!! Love it!!!
My mouth is WATERING 🤤 this ENTIRE VIDEO! 😂🤣
Tks young man 👨 🙌 👌
The skirt steak recipes were very useful! I've never had any idea what to do with this cut.
I'm really enjoying your vidoe series that show recipes.
You're a great host Chef John!
Robert Oppenheimer reference nice
Looking good! Yum Yum!!
Oh yes, this is my favorite cut, it’s so beefy and yes tender mmmm
"And while my butter was a little too cold and firm to make this easy to mix, at least this glass bowl was way too small", still remains the funniest line in the history of You Tube cooking channels! It cracks me up every time I see the video!
I don't know how I've never eaten this, but I came across a cheap cut of meat called a blade steak. Tenderized it overnight and used some salt and pepper to medium rare. It turned out pretty nice. If I see it again, I'll use some of these techniques to see if they'll improve it.
Another brilliant video!🥰🥰
Great tips. Going to implement some of these the next time I cook. Thanks for upload.
I'm still using my 70s-vintage Chicago Cutlery 62S 6 in boning knife - back when they made honest blades!
As usual I enjoyed watching your video every recipe looks delicious.
So, could i use some leftover ground chuck for the meat scrap sauce?
Yeah, I even wondered why you couldn't even use ground beef.
Thanks Chef!
"that's you adjusting on the fly, also known as cooking" 😂
@3:50 Finish with nub of clarified butter before removal -- spooning some to ensure uniformity; then rest.
Great MashaAllah
Awesome video because it gives you SO many choices all in one video!
Fantastic recipes ! 😍
Mouthwatering!
Does the browning process ( starting from a cold pan ) also apply to making ground beef for burgers?
Thankyou!!!😛
I have found that the perfect sear on a steak is accompanied by a serenade by our over zealous smoke detectors.
We used to eat Butcher’s steak when I was growing up. We came from a family of a small cattle ranch. I did not realize it is also call a hangar steak. Now I know. 😉
I love hangar steak
The Oppenheimer of the Manhattan filet project? You're too much... And thank you for that.
So I’m just curious if for the stake Diana you recommend the Tenderloin because it’s “so dang tender” as you say but then you have to smash it with a tenderizing hammer which is to tenderize the meat so is it tender or not should I use a different piece of meat
"Tender" loin? It's pretty much the best there is. It didn't show using the tenderizing hammer, but I'd guess that it's mainly to get the correct thickness.
The tenderloin or eye fillet is the most tender cut of any.
Yo!!! The Vegas trip joke is mental fam lmbo
Well done for me. 🤤
"a saucier's best friend" he says. How many hats do I have to wear?
You are a treasure.
what kind of pans and knives do you use? they look like they are very good
@ChefJohn Where ist the Bourbon Pepper Sauce Video? It is so simple to make and yet so amazing!
Forgot to mention!
The farm-to-table retailer I found, vacuum seals EVERYTHING! Even the ground beef. How ready to sous vide can it get?
Perfect!
I’ve got a 2 inch tomahawk to make tonight. Going to do the cast iron method.
Goya foods has a quart sized bottle. of Naranja Agria - Bitter Orange Marinade usually in the international aisle where you find spanish condiments. in the supermarket!
ive been drying my meat on a wire rack since the first video originally came out. you can use a small desk or floor fan to speed up the process drastically. it only takes an hour to get it super dry.
Omg uploaded the pan sauce video
The Capitol Hill Club in DC still serves Steak Dianne. It's pretty good.
Just curious, Would it be fair idea to put a steak in a dehydrator to remove moisture?
Chef John, I have always reasoned that skirt steak is so named because it's the thoracic diaphragm of the cow. So it would look like a skirt to the butcher before it's cut off the bone.
Chef John, I recommend getting a good, thick strip/ribeye (bone in preferred) at least 26 oz. Smoke on your kamado at 225-250 until an IT of 115, pull from grill and rest, get your grill hot AF and reverse sear it.
It seems to me that you could do that Manhattan filet and serve with some other sauce like bearnaise or Heinz 57, and make a really great burger out of the meat scraps that were minced!
I could drink that pan sauce! Is that allowable? Anyway, love this compilation
I'll allow it.
Ahh yes another Algorithm Unicorn 🦄 subbed
As far as I know "sour oranges" are AKA "Seville oranges".
Hey brother, I don't like Drey Green, I actually hate (strong word) hate DG 😤 love your channel young man
it's probably fascia but fascias extend past the muscle and connect to the bone and is then called a tendon.
At 23 minutes; Ligaments connect bone to bone. Tendons connect muscle to bone or muscle to muscle (silver skin). But if you can't remember which, you can simply call either of them, "connective tissue" as it is categorically (and properly) called, in all animals.
Your voice reminds me of the Price is Right sidekick.
You can get Badia sour orange from Amazon I think Goya has it too.