Measurement of this sauce?

seems good to try

Yum 😋

I made this tonight. It came out perfect. Just follow his directions. My only variation was to slice the onion and use it per usual. The sauce is fine without adding it as a grated addition, although I'm sure that would be epic. Instead of two 3-ounce patties, I made one large 5-ounce patty. Otherwise, faithful to these instructions. Will definitely make this again.

Not that good

I will make this for my wife soon! I tried just me today and it was amazing. I had it a bit on the medium well side instead of medium rare, but it was the best steak I have ever prepared amazing!!

What is the recepie of sauce?

"Make sure your knife is crazy sharp" Bro, that knife is not crazy sharp 😜 Otherwise nice video. I'm hungry now and probably gonna make cheeseburgers tomorrow.

Only well done!

Nice video about how to cook a cheesesteak sandwich. I love cheesesteak sandwich from Leedo's Pizza restaurant in Fort Washington, Maryland in Swan Creek shopping center. I live in Clinton, Maryland. I love cheesesteak sandwich from Mister Hero restaurant in my hometown Cleveland, Ohio on Chagrin street in Shaker. I haven't had cheesesteak sandwich in long time.

YES

🇺🇲👍👍💥💪💯🇺🇲

I'd like him to just make them for me.

I’m sure I’m gonna get a lot of comments, but if it isn’t whiz wit, it’s not a cheesesteak, it’s just a steak sandwich with cheese.

I got the typhur machine and did it just this way but the steak tasted too beefy and lacked flavor because the fat did not render through the meat. When I cook a prime ny strip in a skillet, I cook as hot as i can as quick as I can and it tastes WAY better. I was thinking this was going to take it to the next level but it seems like this is only really good for low fat steaks? Who wants to cut fat off a NY strip, the reason I like thrm is because I dont have to waste any of it like a Ribeye etc. Any advice?

Am I correct to say that this is basically like a Beef version of schnitzel ? Some Home made German Potato salad would be good with this as well..

Yep, threw my grill away, only cook steak with cast iron, avocado oil, butter and tarragon now!

Great technique, and it will yield a great result. I prefer 131°F for 30 hours, straight into ice bath for 20 mins, back into fridge, probably overnight. Then onto indirect side of charcoal grill at 225°F with smoke until internal is back to 125°F, then sear. Sometimes I slice a 2.5" thick roast in half to make two 1.25" steaks prior to SV. Juice in bag can be used to make a board sauce. This is ribeye at chuck roast prices.

No pickles??? And no where even remotely close to enough sauce… I feel sick. … but I do want one.

Just trimmed my first one. Too bad I only watched 1/2 the video first! I actually got exactly what you did just by looking at it as I went and got 6 steaks and a cup of meat for chili or stir fry! Thank you. It is 1/25 and it was labeled at 92.00, on sale for about $42 and I had a $50 credit from my points. Made it well worth the gamble. So what can you do with the fat? I would like to see if there are any chewy things I can make for my dog? I make homemade dog food and tried a beef kidney. Until that last month, I have never seen such tough connective tissue and/or fascia. Thank you for the confidence. Now I need a good knife. I used a filet knife I have been saving for fish.

Thank you for sending recipe. ❤

Chicken fried steak is made with white gravy, country fried steak is made with brown gravy just sayin'.

yo comí uno en Filadelfia y estaba excelente y el del vídeo es diferente pero con hambre me lo como

When you say “searing the beef on two sides” at 1:26 or so the “searing” activated Siri lol

made a 1.2 pound bone in ribeye thanks to ur advice!! came out great!! my thermometer was missing, didnt even need it!

145 degrees for medium rare?? That’s just about well done.

Yummy

Ohh my gosh this makes me dirtytalking 😋😋😋😋

Freezer until it firms up then slice real thin, closest thing to shaved steak 2bf

What temperature do you cook it on. Cuz everytime I make meatloaf or chicken its always red inside. Even when i cook it on 350 or 400 its still red. Its so annoying i like my meat well done. Idk if its cuz its a toaster oven which is different from a regular oven Is it better to leave it uncovered in the oven cuz i usually put aluminum foil on it but it should still cook My regular oven doesn't work so I use a toaster oven to cook stuff

Is flank & skirt the same thing? Please help 🙏

Sous vide is the way to go! Love the educational content!

How important was it to you to notify the viewing audience that they would need a cutting board and two types of knives? I mean were you under the impression watching your video they would not see a cutting board and two different knives? Just out of curiosity how many people do you think saw the title of this video, clicked on it with absolutely no knowledge of carving a large piece of meat?

However you spend more in paper towels. 25 percent turns into a swamp in skillet! On grill alot of flare ups. 85 - 15 is my go to. 90-10 for tacos

I was hoping someone would make Birria tacos in an instant pot. Just got mine,i can't wait to try this. Thank you.

A winner!

He didnt tent the resting steak, or use any butter?

did you know only 8% of cows qualify for the Certified Angus Brand.......

Learn how to pronounce Gochu Jjang correctly

I made a bottom round in crock pot..8 hours..it fell apart but dry dry dry like it was soaking in gravy ...just dry

That does look good. Wish I'd have watched before I put mine in the oven - hopefully mine will be fine.....

OK, you just cost me $500 or more. I have been on the fence to get one of these flat top grills, now I NEED one! Thank you for the recipe. Cannot wait to try it. Looks delicious..

I have to try this.

I did not try this, I don’t think it is good Thank you

Super😅

💜💜💜💜💜💜💜💜💜💜💜💜💜💜

Team 125°

WTH, why canola oil?? Smdfh

gee at medium well might as well serve ketchup with it, what a tragedy for a gorgeous piece of beef

Very informative