Excellent video. I always sous vide mine but after a while it gets kinda boring. Now I like a bit of variations in the doneness of the meat.
@bingo45100
Күн бұрын
OK that last shot made me laugh.
@battiekoda
11 сағат бұрын
"I'm trying to get these little nuggets"....... Of pure joy! ❤😂
@gonetomars3697
2 күн бұрын
Kevin did a great job!
@spirtmentality
22 сағат бұрын
Prefer these vids to all the molecular stuff. Keep it up. He’s awesome.
@vietanhngo1854
2 күн бұрын
love the steak serie
@andreiter
Күн бұрын
5 people? I think I could take that on myself 🤩
@philipp594
2 күн бұрын
Give that dog some proper screen time!
@quantx6572
2 күн бұрын
Wow, a quick yet detailed masterclass in cooking a big porterhouse. Thank you so much for taking the time and for sharing your knowledge. Just awesome.
@davelindsay4832
14 сағат бұрын
Years ago I took a whole hog butchery class from Kevin. I asked if we could make guanciale and he busted out the whole big's head. The first step we took was sawing it right in half down the middle, and while I was doing it the sound suddenly changed. "Don't worry that's just the teeth".
@RightOnTheFace
2 күн бұрын
That’s marvelous
@gregargo1898
Күн бұрын
Wow! Thank you Chef!
@spirtmentality
22 сағат бұрын
There’s a dog in the kitchen 😂😂
@MegaThrillKiller
2 күн бұрын
Slightly up on the cut turns into slightly down on the first stroke.
@stephensimons7974
Күн бұрын
Can you explain what "curing " the steak does to the meat please?
@tylerhughes5420
10 сағат бұрын
If you salt too early, like hours ahead, the meat will start to taste a bit like jerky or ham on the outside.
@MrRebar15
2 күн бұрын
*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.
@jacktrainor6555
Күн бұрын
Anyone know what that burner is?
@chefsteps
Күн бұрын
This our own product. The Control Freak Home:) www.chefsteps.com/control-freak-home
@BearFreedom6969
2 күн бұрын
Only problem I have with fat steaks are that they all go cold by the time I have had the third piece.
@kronos6948
2 күн бұрын
Do you warm your plates? When I'm making a big steak, I make sure to warm my plates to the point where it's almost too hot to touch, and my meat doesn't get cold as fast.
@Arrowshift
2 күн бұрын
Why is the audio in Kevin Smith video's a bit dodgy?
@LukeDanfield
2 күн бұрын
Sounds like some heavy noise reduction in post
@chair_smesh
2 күн бұрын
Sounds like a FaceTime call
@tomihwang1502
2 күн бұрын
The colors are also kind of off…
@joaojeronim0
Күн бұрын
auto focus is all over the place as well
@severoon
Күн бұрын
Lav was under his apron to hide it. You could tell early on when he patted his chest, he hit the mic. I noticed how bad the audio was too. Great video tho!
@wellssellshomes
2 күн бұрын
I love you knowlage and passion chef, if your going to slice it when you serve it, To prevent the felt from over cooking why not remove it half way through the cook?
@chefmike9945
Күн бұрын
Another amazing video. This chef rocks. What brand of meat saw is being used? Where might it be available? Guessing it wasn't from Temu.
@Viettiencooking
2 күн бұрын
Tại sao lại không dùng thịt tươi mà làm bằng thịt đông lạnh như vậy hả quý vị?
@عليالعراقي-ع2ت3ي
2 күн бұрын
علي موحان😘💚😘💗💗😘💗😘💚😘💚😘💚😘💚😘💚😘💚😘💗💗😘💗😘💗😘💗🤝💗🤝💗🤝💗🤝💗🤝💗💗🤝💗🤝💗🤝💗🤝💗🤝🤝🤝
@davidhalldurham
Күн бұрын
This was a MASTERCLASS!!!! Keep it up, guys!
@wr3add
Күн бұрын
🔥🙌🏻🙌🏻💯
@dustinr1146
Күн бұрын
So likely $300 steak and the recommended cut is 4 tenderloin?!
@jibgilmon
Күн бұрын
Pretty clear why this was released so much later. Surprised to see you guys release this instead of re-recording. Not a good look for the products you're selling.
@gab.lab.martins
2 күн бұрын
Watching a Brit using the wrong steak terminology is freaky.
@TwinsenDude
Күн бұрын
Surprised he buys into the misinformation that has been disproven about leaving your steak out at room temp before cooking. Doesn't like dry brining either despite the fact that full curing doesn't happen for like 24 hours. Weird takes ngl
@pnourani
Күн бұрын
First of all..when you're talking about a giant 3" thick steak then yes you need to bring the temp up before cooking it. Size actually matters here. It takes a long time for the core to reach temp.
@fullmetalmisery
2 күн бұрын
whats with the sound, its terrible
@kam7056
Күн бұрын
❤👨🍳🔪
@YaNKeeR_
2 күн бұрын
First!
@Paperbutton9
2 күн бұрын
steak series is boring as hell.
@pnourani
Күн бұрын
Funny because I find watching a master at his craft entertaining. I guess you need to know about food to appreciate the technique.
@Nasalkeihpos
2 күн бұрын
Interesting but nothing I’ll ever use at home. Good to know how it’s done in a more professional setting
@redflamelcd
2 күн бұрын
Yeah i dont subscribe to a "traditionalist" method that ends up with overcooked filet. Sous vide is the only way to get that steak perfect
@cdub42
2 күн бұрын
Even then, at least I would generally want the filet a bit rarer than the strip.
@WilliamVentura
2 күн бұрын
Imagine being a chef and telling customers they need to wait 3 hours for their steak because you don't know how to cook 😂. Sous vide is a crutch
@cdub42
2 күн бұрын
@@WilliamVentura you've clearly never worked in a restaurant lmao
@WilliamVentura
2 күн бұрын
@@cdub42 actually.. . Go fish
@Chzydawg
2 күн бұрын
Perfect is boring. I went down the immersion circulator path before, and I found that whilst the meat was technically perfect, it was kinda…boring. No varying textures, no crunchy bits and overall you can’t get anywhere the flavour as you can from a more traditional method of grilling. I cook and rest intermittently 20-30 seconds high heat over charcoal, a minute or two resting, back on, back off, over and over until I get where I want it. The result is as close to that perfect wall to wall pink, but varying textures, smokiness, super duper crust and I get some actual pride in what I’m doing. Boil in a bag and sear doesn’t do it for me anymore. It’s great for catering to large sums of people, but for a small family meal it’s kind sad.
@thedrunkgriller1874
2 күн бұрын
Pro-chefs using cheap cutlery?😢😂😂😂😂
@ecarlson4987
2 күн бұрын
You know nothing
@antonc81
2 күн бұрын
He’s a master butcher. He was using a victorinox fibrox knife like almost every butcher. A high carbon Japanese gyuto would last about 3 seconds at a butchers shop breaking dozens of cow carcasses down into primary cuts and steaks. Fibrox knives are perfect for high volume butchery. They’re hygenic, grippy, have a forgiving, flexible and quick to sharpen steel and aren’t expensive, because a busy butchers shop will go through those knives very quickly.
@Christopowaaa
2 күн бұрын
Ironically, this is exactly what the pros use lmao
@Chzydawg
2 күн бұрын
You don’t want to use your high carbon hand made in Echizen knives in a butchers shop, you want something you won’t be upset pulling through a quick sharpener or chipping on a femur bone.
@plainolbill562
2 күн бұрын
Interesting, but can't relate to it.
@klefdnb
2 күн бұрын
The steak all presented like that is disrespectful
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