You make cooking look so effortless and fun! Your passion really shines through in every dish.
@MarqBarq
27 күн бұрын
Love her energy! The t-bone looks fantastic.
@romemurcilla7415
27 күн бұрын
Cooking is the closest thing to alchemy.. 🎉
@Tonyhouse1168
27 күн бұрын
Couple things: this is Spanish-style cooking; minimal to no pre-seasoning the meat and the steak is cooked to rare/med-rare Professionals also put the fat cap down first to render/melt a bit of the fat before lying the steak down to form the crust
@owenbernard9822
25 күн бұрын
Love it Love your style
@SaulTeebolz
27 күн бұрын
I haven’t finished the vid yet but what temp was the oven when you put the t-bone in ???
@declin_ro3823
27 күн бұрын
best way to do it is have a thermometer and measure inside temp
@dwaynekoblitz6032
27 күн бұрын
My thoughts exactly! Why would that bit of info not be included??
@smoath
27 күн бұрын
With this cooking technique the oven is usually around 200-275 Fahrenheit or 95-135 Celsius.
@damienwilloughby
27 күн бұрын
@@marcopolo1134 🤣
@damienwilloughby
27 күн бұрын
@@smoath Thanks
@mr.mr.4772
4 күн бұрын
I've heard you put the pit from the avocado in the salsa or guacamole helps keep it fresh.
@harveybrownstoneinterviews8980
27 күн бұрын
OMG, Yum!!
@DntUTlkAbtAntHenny
15 күн бұрын
😂💜🎉Sister DEAR🎉 💜 I am going to the butcher again tomorrow...For some weird reason I am craving STEAK third week straight😂 I purchased TBone, NewYork Strip and Center....I will make more videos🙌🙌🙌🙌💜 I did manage to grab Crablegs from the freezer tonight🙌🤩 I always prepare Mom's food first...she does not like seafood as much as I do😊😅
@Invisibletoyou1234
11 күн бұрын
Are you in middle school?? Why all these emojis
@xavieribarreta7660
20 күн бұрын
Thank you for your vid. What was the temp of the oven pls. Tk!
@grmrbrts5123
27 күн бұрын
What kind of oil?
@SuzanColomer
26 күн бұрын
Nice
@tpop3723
27 күн бұрын
Flint Stone Steak 🥩!
@mikenyc1589
27 күн бұрын
These Chefs love to use a cast iron pan....but they never show the clean up and the prep to not let it rust
@mohnnadmercedes8246
27 күн бұрын
Tedious work i regret buying it
@mikenyc1589
27 күн бұрын
@@mohnnadmercedes8246 Exactly !!!
@elibrod9981
27 күн бұрын
Boil some water in it after frying. The residue will come off easily. After washing, put on on the heat stove and let it dry completely. After cooling, rub some oil throughout
@mikenyc1589
27 күн бұрын
@@elibrod9981 Ahhh....NOOOO!
@drvoolol
27 күн бұрын
preheat your oven to max. rub a thin coating of avocado oil all over your pan and place in oven. leave at max temperature for 30 minutes then turn off the oven and leave it there to cool overnight. it's good enough as is but repeat several more times would be better. to clean just use warm soapy water and dry thoroughly.
@alexjazzojasso4957
25 күн бұрын
Parece mas porterhouse por el tamaño del filete saludos
@Desu-Desu-Chan-San
27 күн бұрын
Ah, so you just get it hot. I would have never guessed that...
@CookingClassesRome
21 күн бұрын
she is funny 😀
@jimmymartinez2585
27 күн бұрын
But was the filet is it mid 😅
@grimetone
27 күн бұрын
We've lost all meaning of "perfection" and "best" because of videos like this.
@arenkai
26 күн бұрын
Why ?
@johnny9402
25 күн бұрын
Bro the steak was perfect wall to wall pink
@saurabhchandorkar
21 күн бұрын
Totally agree, even this wannabe chef doesn’t know how to slice, lost art of cooking
@gabearly1
21 күн бұрын
lol wannabe chef… get real 🤡
@oreally8605
26 күн бұрын
Potatoes are worldwide. Not just Latin America.
@TheRealJayGutta
27 күн бұрын
First and first like. Boom!
@TakeaSwigofTheJuice
27 күн бұрын
You hopped on the 🦴 video quick my boy
@jtorola
27 күн бұрын
Cool.
@elibrod9981
27 күн бұрын
Terrible video
@melissawillison6708
27 күн бұрын
Hello, i have t-bones in my frig.. but, ur t-bones is to raw with blood.. me, i like med-to well done t-bone.. thanks anyways
@Tonyhouse1168
27 күн бұрын
That red stuff in steak isn’t blood, even though it might look like it. It’s a mix of water and a protein called myoglobin. Myoglobin helps transport oxygen to an animal’s muscles. And when it’s exposed to oxygen, it gives the meat that familiar red hue.
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