Sonny, looks like you almost competed your cooking course. Thank you so much. I learned so much from you. I have a feeling that you will soon change to be like Guga making fun videos. (I hope not, yet) You have many videos that I haven't watched yet. Thank you chef
A quick tip, use a mixture of white vinegar, Baking Soda, and Dishwashing liquid at 50% and scrub your pans to restore the shine and remove the grease.
I think what you said during taste time about live cooking vs the perfectly edited presentation I've heard more than a few times now. In essence, following a recipe is great, preparing is great, but knowing how to adapt on the fly is the real deal. Loving the live version, the sense of timing and interaction is great
Thanks, I always screw up with the basting because add the butter and herbs while the steak is still cooking and wind up burning my herbs and butter. This process works for me
Just wanted to let you know that I have been subscribed for a few days but watching your videos for a week or two. You have brought my cooking to the next level and I appreciate you. Will never cook a turkey the old fashioned way again.
I saw that video that was debunking resting the meat after cooking. I just thought BS instantly, so many professional chefs including yourself and my favourite Heston have shown physically the benefit of resting. Loved the time and effort you put into this steak, loved it!
Hey Sonny, the best way to deal with your fridge situation is tell your neighbor that you are a professional cook that does youtube vidoes and when the meal is particularly tasty, you kick your fridge. I bet he'd think its hilarious. I've always found the best way to deal with awkward is by being real and genuine with people.
Some more pan fried ideas: Pan fried skin-on salmon filet, pan fried bone-in pork chop, pan fried duck breast, and please also go over simple pan sauces. Thanks!
You guys are FREAKIN great! Many, many great points. My wife and I cook at least 350 days a year and are much happier for it. Don’t get me wrong, there are days that we just DON’T want to prep, cook, and CLEAN, but for the most part, it just makes more sense to cook for ourselves. Love your channel
Your comment about moving the steak around the pan is valid. When the steak is in one place, it’s absorbing heat from the bottom of the pan, and the other areas are radiating more heat. Moving the steak around creates a higher temperature differential for better searing. Thermodynamics in play.
Would love to see a "THIS IS SPARTA!!! (or SONNY!!!) ...front kick to the fridge. It better drop. :) Love your channel. You are my favorite chef to follow! ❤
Guys, this is incredible! Thank you for making this stream! I just watched it and now understand the process of cooking steak from timing perspective. There are lots of good videos on UA-cam on how to make perfect steak, but most of chefs ignore that for amateurs it's also important to understand timing and technique. This video explains a lot!!!!
I've been watching steak videos for god knows how long and this is the first time I'm gonna comment. This is one of the best steak cooking videos I've watched because you have literally shown us all the details in pan searing. Love it! My new shopping item is that cute little fan to prevent overcooking if I need it lol 🤣
I bought a cheap steak today because the local butchers were closed. It may have been fhe best steak I ever made myself. Can't wait to try your method on an actual prime piece of meat. And supercool that you speak Dutch. It was actually pretty good!
One thing I like to do is rock the pan back and forth to slosh a little oil onto the edges of the steak. I find it not only helps sear the edges, but by keeping the oil moving underneath the steak, it ensures there aren’t any spots where the steak isn’t touching the pan or oil and doesn’t sear evenly.
Great video, love the format. Definitely goin to give this one a try, as after 35 years of trying to cook a perfect steak in the kitchen, I still haven't mastered it, mostly either over done or undercooked, occasionally spot on. My bad! I can manage to cook a near perfect steak on a charcoal BBQ though, but that's only OK in BBQ weather and the time of the year . Thanks for sharing! 🙂😋😎❤
Did this last night coincidentally from his old video...and then this just popped up. This is the only video anyone needs for doing pan steaks to perfection.
Thank you! You taught me how to cook great steaks at home and about using avocado oil. I found a avocado cooking spray. I use it for most of the things I cook these days.
Wall to wall perfect medium rare steak! Damn that’s gorgeous. I always have your rosemary salt on hand. I recently moved in with my GF and she uses it on damn near everything! I have to go to the store tomorrow to get more fresh herbs
I'm about 12 minutes in and my two favorite things I learned so far are, don't tie your meat too tight when searing (may be a bad inference from @11:40) and if I can afford a quality, large frying pan then move the meat around the pan to maximize heat. Thanks! Cooking is fun
For me one of the funniest parts about your neighbor seeing you kick your fridge like that, is the 2 thumbs up you gave to inside 😂 Like you just vanquished an intruder and you're now reassuring your homestead that the ominous threat of the fridge creeping in your back yard has been dealt with. Great stuff!
I don't check the sear, i want the meat to stay stuck to the pan till it releases, always works great for me; I have feel but I'm no expert. I have been a dedicated follower since the beginning, love the channel
Lovin’ the live shows. I usually grill my steaks. Either just keep flipping or reverse sear. I’m going to give the carbon steel pan a try. Thanks for the inspiration!
I was wondering if those offset spatula's would be good for turning the very narrow salmon fillets you buy in supermarkets ? Mine break and fall apart using regular spatulas ? Great looking steak too 👌
Nice to see Nordic Ware consistently on your channel. They manufacture their 'wares' as well as operating an outlet about 10 minutes north of my house in a city called St. Louis Park, MN. ATK actually named their bunt cake pan the best on the market. Great episode btw.
Awe mannnn! My Wife and I just watched this live video and we’re both so stoked to get some of the background information on your cooking information. Makes a lot of sence to see it whole. Thank you. We are in for the long time bud. Can’t wait to see what you do with the full roast. Everything is looking fantastic. I’m bald I wouldn’t listen to the shinny head comments. You look great bud.
OMG...I love, love, love your show l have learnt so much an perfected my cook style as well as a result BUT your loveable warped sence of humour always leaves me in rapture. Thankyou boys. Melbourne Australia.
Hi from a fellow Brit. Ive been following you for a good while now. You mentioned how most cooking shows are perfectly edited, etc. Did you ever see Keith Floyd? He was the king of freestyle. Anyway, love your channel. IYKYK.
The man I admired most -- my father -- was bald. When my 8 year old sister asked him "Daddy why don't you have any more hair?" Without hesitation he replied: "Because grass doesn't grow on a busy street." So, bear that in mind and never apologize for a bald pate! P.S.: I just made your receipe for restaurant style meatballs and spaghetti sauce. EVERYONE was super happy with the tender meatballs and the great taste of the sauce. BRAVO and kudos to you. Thank you for sharing this receipe.
Absolutley love your channel. Just a small suggestion about top cam. To make it less of an issue you could have the camera a little further forward and tilted toward you so you don't need to worry about your head getting in the way of the shot. This should still make for a good top view. keep up the great work.
Hey Sonny (& Marcus too!) I am enjoying your videos. I am recovering from an accident so I have time to watch now. I've never really been into cooking much but you are converting me. I really want your E-cookbook but my phone is so full it threatens to cut off. So I'd prefer to buy it even if it's just on copy paper. I try my best to write down your recipes as quickly as I can from your videos. If you know you know!
Definitely do it, it apparently helps with the Maillard reaction as the moisture will steam the meat and not sear it, and you end up with soggy steak. Same thing as how Sonny mentioned avoiding putting the aromatics on the steak while basting, external moisture is the enemy of good crust 😊
Its a must. If you plan to season and quickly cook just dry before adding seasoning. If you let salt sit for a bit then dry before seasoning and dab again right before pan. The salt over time creates moisture
using a new cooktop without a test drive on a livecast is bold the shallot/garlic butter basting is such a great idea what about a cast iron weight to put on the steak…is that a good idea or not so much?
What a great video! One question, when I make meat on my stainless steel pan it always sticks for a while and only separated after a good amount of time. But in your pan it looked like the steak is not sticking at all. Got any tips around that? Should I just use way more oil? I imagine I'm using about half of what you used.
Question: If I'm grilling outdoors over charcoal (no basting) should I pull the steak off at 110? Or earlier?? What I've found is the steaks kind of stall at around 100-110, but really take off very quickly to 130. I get a nice crust and red/pink interior, but they seem to be dryer inside.
I typically preheat my grill covered until it's as hot as it'll get, then put the steaks on the hottest part of the grill until they have a good crust. I find that normally leaves me with a medium rare. I like my medium so I put it to a cool part of the grill and cover it to get a bit of extra indirect heat until it's the right temperature without drying out too much. I also put some herbed butter on it at this point. I also sometimes just pull them off the high heat and take them inside to baste them. I only have dryer steaks if I'm using cheaper cuts but they're always delicious.
Just had a bizarrely awesome idea for when you finally run out of fridge-beating ideas. You should build some sort of padded up suite covered in random spiky weapons kind of like 90's Robot Wars style. You could crawl around on all fours attacking the fridge, and for the final blow, you could have high-speed drills strapped onto your shoulders and drill holes into it. 😂
@thatdudecancook Sonny - My cooking and general chef skills have been elevated because of you. Thank you. That pot roast went so hard. It would be awesome if you could stream this on twitch/YT and have Marcus edit the video down to your normal length after (or post both). 43 minutes is too long to watch, but I want to learn this recipe! (And see you dominate that degusting fridge outside). Unfortunately I will have to skip this one. Looking forward to your next video, as always. Best regards - John
Check back in this channels video feed about 10 months ago, he's done this same recipe before, in his usual condensed/edited format. This was more so interacting with community and doing it on the fly. You should check the last 3 minutes of this for the fridge attack though, pretty funny
Unfortunately I’m at work when these “ Lives” come on. My dream was to be a Chef, even as a child. My entire family IS in the heating and cooling industry. After my 4 year hitch in the Marine Corps I came home to tell my family that I signed up for cooking school. They all paused ( I am dead serious) looked and all laughed at me. A room of maybe 12 to 15 people. I was mortified, it was fine to join the Corp and possibly get “un alived “ But to cook professionally was a joke. I secretly with the help of my wife and daughters took evening classes to cook. And in saying that “ Thatdudecancook” is by far one of the most professional Chefs on UA-cam. I really love watching this man cook because he keeps things simple and Never denigrates anyone and wants folks to enjoy the art of cooking and enjoy it all at the same time. Made me a huge fan. Why we don’t have over a billion subscriber is beyond me. Love and Respect Sonny I truly appreciate your work.
@thatdudecancook this was so informative thanks. I’m just wondering what you would do if your cooking multiple steaks for a family/party? Is there a better method to do multiple all at once?
I usually cook my steaks on a screaming hot grill until there's a good crust. This usually leaves me with a medium rare. Pretty much everybody in my family likes medium to medium well so I'll move them to a cool part of the grill and start basting in a pan directly on the grill to get them up to the desired temperature. If you don't want to baste, just close the lid and let them soak up a little extra heat before pulling them.
If you got your steak from Costco (which I think you said?) It's probably falling apart because they blade tenderize them which I find to be pretty disgusting since I cook my steaks on the rare side. I've cooked plenty of USDA Prime steaks that don't fall apart like that. There is usually some separation after cooking though.
It's also dangerous. Eating steak rare is only safe because the bacteria is on the outside of the meat. Blade tenderizing pushes that bacteria into the center. You can always buy the whole primal and slice the steaks yourself.
Awesome livestream! Please keep it up, they've been quite enjoyable. Only feedback might be to follow your own idea and have someone curate questions for you as they arrive, so that when a natural break in the action comes you'll be armed with a question ready. I'm looking forward to your next stream!
Loving these live streams. Didn't know you were doing them until today. and I was watching your frost one while you were streaming your latest!! I missed it.. :(
FYI theres a pretty interesting video about carry over and resting steaks over on combustion inc. It challenges some long running beliefs. Worth a watch.
Thanks for joining the live my friends it was a fun time! I hope you're next steak is your best one yet!
Sonny, looks like you almost competed your cooking course. Thank you so much. I learned so much from you.
I have a feeling that you will soon change to be like Guga making fun videos. (I hope not, yet) You have many videos that I haven't watched yet. Thank you chef
The word was out when you used to work at Burger King, you'd get up to 4 to 5 cars long!
"What are these shallots doing in my burger?"
Steak looked bomb bro might have to get one tomarrow
A quick tip, use a mixture of white vinegar, Baking Soda, and Dishwashing liquid at 50% and scrub your pans to restore the shine and remove the grease.
Entertaining live. 👍 I thought everything looked good.
Love the thermometer demonstration. It really drove the point home about carry over cooking. Best live cooking show on UA-cam period! 👌🏾
Simp plant.
I think what you said during taste time about live cooking vs the perfectly edited presentation I've heard more than a few times now.
In essence, following a recipe is great, preparing is great, but knowing how to adapt on the fly is the real deal.
Loving the live version, the sense of timing and interaction is great
I can't believe I watched a 40 min. steak video, but it was totally worth it! The fridge and the neighbor was hilarious! Love it. Do more like this!
Plant.
Thanks, I always screw up with the basting because add the butter and herbs while the steak is still cooking and wind up burning my herbs and butter. This process works for me
Made this steak along with the rosemary salt and 😱 OMG it's the best steak I ever eaten. Thank You
Just wanted to let you know that I have been subscribed for a few days but watching your videos for a week or two. You have brought my cooking to the next level and I appreciate you. Will never cook a turkey the old fashioned way again.
Glad to hear, thank you!
I saw that video that was debunking resting the meat after cooking. I just thought BS instantly, so many professional chefs including yourself and my favourite Heston have shown physically the benefit of resting.
Loved the time and effort you put into this steak, loved it!
Your advice on pulling the meat early because of extra basting is brilliant, I've never heard anyone suggest that. Looking forward to the next live!
Plant.
I just came here to say thank you for your time, years of crafting steak cooking and of course sharing it with the world ☺️
Hey Sonny, the best way to deal with your fridge situation is tell your neighbor that you are a professional cook that does youtube vidoes and when the meal is particularly tasty, you kick your fridge. I bet he'd think its hilarious. I've always found the best way to deal with awkward is by being real and genuine with people.
Some more pan fried ideas: Pan fried skin-on salmon filet, pan fried bone-in pork chop, pan fried duck breast, and please also go over simple pan sauces. Thanks!
Sonny I love this format, I hope you continue with it. Marcus is really putting in work on the controls as well!
You guys are FREAKIN great! Many, many great points. My wife and I cook at least 350 days a year and are much happier for it. Don’t get me wrong, there are days that we just DON’T want to prep, cook, and CLEAN, but for the most part, it just makes more sense to cook for ourselves. Love your channel
Your comment about moving the steak around the pan is valid. When the steak is in one place, it’s absorbing heat from the bottom of the pan, and the other areas are radiating more heat. Moving the steak around creates a higher temperature differential for better searing. Thermodynamics in play.
Marcus is the PERFECT cameraman/sidekick!
I'd argue that crown goes to Brad in Botched by Babish episodes, but I still enjoy Marcus a lot.
“Two kitchen chef boys go round the outside, round the outside, round the outside…” 🥰😂👍 They NEED to do a video in capes and masks! 😂🍻👍
I've started basting my steaks in the saute pan and it has changed my life and those around me.
Would love to see a "THIS IS SPARTA!!! (or SONNY!!!) ...front kick to the fridge. It better drop. :)
Love your channel. You are my favorite chef to follow! ❤
I really appreciated the real time cooking. Flame amount, tool use, technique. Love to see other cuts of beef, chicken, fish. Thanks .
Guys, this is incredible! Thank you for making this stream! I just watched it and now understand the process of cooking steak from timing perspective. There are lots of good videos on UA-cam on how to make perfect steak, but most of chefs ignore that for amateurs it's also important to understand timing and technique. This video explains a lot!!!!
I've been watching steak videos for god knows how long and this is the first time I'm gonna comment. This is one of the best steak cooking videos I've watched because you have literally shown us all the details in pan searing. Love it! My new shopping item is that cute little fan to prevent overcooking if I need it lol 🤣
Yall did a great job working together as well as showing the realness of cooking. Thank you!
I bought a cheap steak today because the local butchers were closed. It may have been fhe best steak I ever made myself. Can't wait to try your method on an actual prime piece of meat. And supercool that you speak Dutch. It was actually pretty good!
Of all the live content that gets recommended to me, this is a must watch series. And it’s only the second episode. Knocking it outta the park, guys.
One thing I like to do is rock the pan back and forth to slosh a little oil onto the edges of the steak. I find it not only helps sear the edges, but by keeping the oil moving underneath the steak, it ensures there aren’t any spots where the steak isn’t touching the pan or oil and doesn’t sear evenly.
Your rosemary salt is absolutely delicious. I keep it in the fridge at all times thank you for that..
Great video, love the format. Definitely goin to give this one a try, as after 35 years of trying to cook a perfect steak in the kitchen, I still haven't mastered it, mostly either over done or undercooked, occasionally spot on. My bad! I can manage to cook a near perfect steak on a charcoal BBQ though, but that's only OK in BBQ weather and the time of the year . Thanks for sharing! 🙂😋😎❤
This was a great video, lots of practical tips. Very entertaining dialogue. Marcus has a strong fan base.
These live videos are some of the most fun videos you’ve had on the channel! Y’all have been knocking it out of the park!
Kudos. You are the first that I have seen to actually display in real time what carry over cook time is.
Did this last night coincidentally from his old video...and then this just popped up. This is the only video anyone needs for doing pan steaks to perfection.
Thank you! You taught me how to cook great steaks at home and about using avocado oil. I found a avocado cooking spray. I use it for most of the things I cook these days.
Tried this for the first time and it came out amazing! Thanks Sonny, I’m learning a lot from your videos
The demonstration of the carry over is incredible! Thank you so much for this video
I'm really enjoying these long format videos with more detail and your attitude added. Thanks!
Hey Dude, thanks🙂
I am cooking while I watch you; lol
Your very fun and easy to watch ; listen to.
Wall to wall perfect medium rare steak! Damn that’s gorgeous. I always have your rosemary salt on hand. I recently moved in with my GF and she uses it on damn near everything! I have to go to the store tomorrow to get more fresh herbs
the production quality is amazing, wish i could’ve caught this livestream but hopefully i catch the next
Thank you for the carry over demonstration, that was AMAZING!
Thank you Sonny and Marcus
I'm about 12 minutes in and my two favorite things I learned so far are, don't tie your meat too tight when searing (may be a bad inference from @11:40) and if I can afford a quality, large frying pan then move the meat around the pan to maximize heat. Thanks! Cooking is fun
Loved this, I wish i could have caught it live 🙏🏼
For me one of the funniest parts about your neighbor seeing you kick your fridge like that, is the 2 thumbs up you gave to inside 😂 Like you just vanquished an intruder and you're now reassuring your homestead that the ominous threat of the fridge creeping in your back yard has been dealt with. Great stuff!
Thanks for all your videos and enthusiasm!!
Can you show us how to cook a pork chop without it becoming to dry??
Love all the shows…but live is great too! And super hilarious guys! As always, the food was jam up. So thank you. Keep up the good work! 😊
Dude! I love your butcher block counter top! I'm totally doing that!
Absolutely nailed that, chef . . Beautiful to watch.
I really appreciate everything you do. Love the live, but thought you were tried and true prior to the life. Keep up the great work!
I love watching all your videos. Thank you for taking the time to explain everything in detail. 😊
Was that “Let’s do it” a nod to Guga? Love it! 😂
I don't check the sear, i want the meat to stay stuck to the pan till it releases, always works great for me; I have feel but I'm no expert. I have been a dedicated follower since the beginning, love the channel
Your cooking skills are on point sir. As a Houstonian I look forward to meeting someday.
Marcus is a Masterbasker
The best video! You never know what to expect when you're live. Love it!
Neighbor: I know that stressful feeling in the kitchen.
OMG, That looks Simply AMAZING !!!!
Lovin’ the live shows. I usually grill my steaks. Either just keep flipping or reverse sear. I’m going to give the carbon steel pan a try. Thanks for the inspiration!
I was wondering if those offset spatula's would be good for turning the very narrow salmon fillets you buy in supermarkets ? Mine break and fall apart using regular spatulas ? Great looking steak too 👌
Nice to see Nordic Ware consistently on your channel. They manufacture their 'wares' as well as operating an outlet about 10 minutes north of my house in a city called St. Louis Park, MN. ATK actually named their bunt cake pan the best on the market. Great episode btw.
Ok that got to be the best looking steak cooked i"ve ever seen!!!
Awe mannnn! My Wife and I just watched this live video and we’re both so stoked to get some of the background information on your cooking information. Makes a lot of sence to see it whole. Thank you. We are in for the long time bud. Can’t wait to see what you do with the full roast. Everything is looking fantastic. I’m bald I wouldn’t listen to the shinny head comments. You look great bud.
OMG !!! You guy's are "MASTER BAISTERS" !!! Lol !!! Love your show every time !!! Can't wait for the next one !!!
OMG...I love, love, love your show l have learnt so much an perfected my cook style as well as a result BUT your loveable warped sence of humour always leaves me in rapture. Thankyou boys. Melbourne Australia.
Hi from a fellow Brit. Ive been following you for a good while now. You mentioned how most cooking shows are perfectly edited, etc. Did you ever see Keith Floyd? He was the king of freestyle. Anyway, love your channel. IYKYK.
This was great man!!
The man I admired most -- my father -- was bald. When my 8 year old sister asked him "Daddy why don't you have any more hair?" Without hesitation he replied: "Because grass doesn't grow on a busy street." So, bear that in mind and never apologize for a bald pate!
P.S.: I just made your receipe for restaurant style meatballs and spaghetti sauce.
EVERYONE was super happy with the tender meatballs and the great taste of the sauce. BRAVO and kudos to you. Thank you for sharing this receipe.
Absolutley love your channel. Just a small suggestion about top cam. To make it less of an issue you could have the camera a little further forward and tilted toward you so you don't need to worry about your head getting in the way of the shot. This should still make for a good top view. keep up the great work.
Learning, always learning. Thank you.
When I saw how long the video is I said no way. Glad I watched the whole thing. I want that steak...
Love the live feed guys. Awesome job.
Hey Sonny (& Marcus too!) I am enjoying your videos. I am recovering from an accident so I have time to watch now. I've never really been into cooking much but you are converting me. I really want your E-cookbook but my phone is so full it threatens to cut off. So I'd prefer to buy it even if it's just on copy paper. I try my best to write down your recipes as quickly as I can from your videos. If you know you know!
I like the normal vids but this full length version was great!
what are your thoughts on drying the surface before you go for the sear?
Definitely do it, it apparently helps with the Maillard reaction as the moisture will steam the meat and not sear it, and you end up with soggy steak. Same thing as how Sonny mentioned avoiding putting the aromatics on the steak while basting, external moisture is the enemy of good crust 😊
Its a must. If you plan to season and quickly cook just dry before adding seasoning. If you let salt sit for a bit then dry before seasoning and dab again right before pan. The salt over time creates moisture
Try Grilling first than finishing off in the pan. It is the bet of both worlds!!!!
using a new cooktop without a test drive on a livecast is bold
the shallot/garlic butter basting is such a great idea
what about a cast iron weight to put on the steak…is that a good idea or not so much?
Loved it, good stuff and tips.!! Thanks!!
Thank you. Marcus has a mic🎉 love your videos
Can you put a link on making the Rosemary salt please watching from England
Love these live feeds!! Personally I'd zoom out the side cam and the wink cam a little, just to add a sense of space. Looking forward to more!
What a great video! One question, when I make meat on my stainless steel pan it always sticks for a while and only separated after a good amount of time. But in your pan it looked like the steak is not sticking at all. Got any tips around that? Should I just use way more oil? I imagine I'm using about half of what you used.
Use cast iron or carbon steel pan. Stainless Steel is not the ideal pan for steaks
You are nearly at 2 Million!!!
I saw the salt beeing smoked with rosemary instead beeing blended ... So you have rosemary smoked salt.. different level to try
Question: If I'm grilling outdoors over charcoal (no basting) should I pull the steak off at 110? Or earlier?? What I've found is the steaks kind of stall at around 100-110, but really take off very quickly to 130. I get a nice crust and red/pink interior, but they seem to be dryer inside.
I typically preheat my grill covered until it's as hot as it'll get, then put the steaks on the hottest part of the grill until they have a good crust.
I find that normally leaves me with a medium rare.
I like my medium so I put it to a cool part of the grill and cover it to get a bit of extra indirect heat until it's the right temperature without drying out too much.
I also put some herbed butter on it at this point.
I also sometimes just pull them off the high heat and take them inside to baste them.
I only have dryer steaks if I'm using cheaper cuts but they're always delicious.
Just had a bizarrely awesome idea for when you finally run out of fridge-beating ideas. You should build some sort of padded up suite covered in random spiky weapons kind of like 90's Robot Wars style. You could crawl around on all fours attacking the fridge, and for the final blow, you could have high-speed drills strapped onto your shoulders and drill holes into it. 😂
@thatdudecancook Sonny - My cooking and general chef skills have been elevated because of you. Thank you. That pot roast went so hard.
It would be awesome if you could stream this on twitch/YT and have Marcus edit the video down to your normal length after (or post both). 43 minutes is too long to watch, but I want to learn this recipe! (And see you dominate that degusting fridge outside). Unfortunately I will have to skip this one.
Looking forward to your next video, as always. Best regards - John
Check back in this channels video feed about 10 months ago, he's done this same recipe before, in his usual condensed/edited format. This was more so interacting with community and doing it on the fly. You should check the last 3 minutes of this for the fridge attack though, pretty funny
Unfortunately I’m at work when these “ Lives” come on. My dream was to be a Chef, even as a child. My entire family IS in the heating and cooling industry. After my 4 year hitch in the Marine Corps I came home to tell my family that I signed up for cooking school. They all paused ( I am dead serious) looked and all laughed at me. A room of maybe 12 to 15 people. I was mortified, it was fine to join the Corp and possibly get “un alived “ But to cook professionally was a joke. I secretly with the help of my wife and daughters took evening classes to cook. And in saying that “ Thatdudecancook” is by far one of the most professional Chefs on UA-cam. I really love watching this man cook because he keeps things simple and Never denigrates anyone and wants folks to enjoy the art of cooking and enjoy it all at the same time. Made me a huge fan. Why we don’t have over a billion subscriber is beyond me. Love and Respect Sonny I truly appreciate your work.
SONNY- is there a particular size of butane burner you recommend for budding chefies?
Basting makes me feel chefy
Didn't get to see the live but loved the video brother. You and ya boy Marky Mark make a great team. Looking forward to the next one.
Yum! Yum! 👍❤️🙂That dude can cook! Thanks!🙏
Thoughts on using a cast iron pan for this?
@thatdudecancook this was so informative thanks. I’m just wondering what you would do if your cooking multiple steaks for a family/party? Is there a better method to do multiple all at once?
I usually cook my steaks on a screaming hot grill until there's a good crust. This usually leaves me with a medium rare.
Pretty much everybody in my family likes medium to medium well so I'll move them to a cool part of the grill and start basting in a pan directly on the grill to get them up to the desired temperature.
If you don't want to baste, just close the lid and let them soak up a little extra heat before pulling them.
What brand of thermometer do you use OR recommend?
Hey, off topic but i bought that Steens syrup and vinegar for the porkchop recipe... i had to sell my house to afford it but it was delicious.
What a finish👏🏼 When neighbors ask, put a confused look on your face and say what fridge, then walk back in house.
If you got your steak from Costco (which I think you said?) It's probably falling apart because they blade tenderize them which I find to be pretty disgusting since I cook my steaks on the rare side. I've cooked plenty of USDA Prime steaks that don't fall apart like that. There is usually some separation after cooking though.
It's also dangerous. Eating steak rare is only safe because the bacteria is on the outside of the meat. Blade tenderizing pushes that bacteria into the center.
You can always buy the whole primal and slice the steaks yourself.
is using dried herbs and garlic powder for rosemary salt the beginning of the end?
lemon zest is all i can manage.
Awesome livestream! Please keep it up, they've been quite enjoyable. Only feedback might be to follow your own idea and have someone curate questions for you as they arrive, so that when a natural break in the action comes you'll be armed with a question ready. I'm looking forward to your next stream!
yup! agreed and that's our plan for the next one
What's your opinion of sous vide cooking?
Loving these live streams. Didn't know you were doing them until today. and I was watching your frost one while you were streaming your latest!! I missed it.. :(
I was not prepared enough for the opening audio while sitting on a train.
So, thanks for that 😂
Great cooking content and rather funny!!!
FYI theres a pretty interesting video about carry over and resting steaks over on combustion inc. It challenges some long running beliefs. Worth a watch.