How to Make Grilled Thick-Cut Porterhouse Steaks and Caesar Green Beans

[@Apocalypz]

I *just* made the Caesar Green Beans off this video for a late lunch today. 100% *the best* green bean dish I've ever eaten.

[@brotherdubious]

I think I have to face the fact that I am addicted to America's Test Kitchen videos.

[@milfordcivic6755]

It's food porn. But smart food porn.

[@fourthgirl]

It's ok. You are in a safe place with friends!

[@nicholashilton2514]

Alexander Kahl I just wish they uploaded more regularly!!

[@seikibrian8641]

@@nicholashilton2514 I subscribe to their Web sites, and I can look up full-length TV episodes any time I want, I can search by recipe or ingredient, etc. It's not free, unlike watching on KZbin, but I find it extremely useful.

[@blue2134]

Alexander Kahl me too

[@demh7823]

Bridget and Julia are like a culinary Batman and Robin.

[@Cyrribrae]

But.. Who is which..

[@marjoriepereira3911]

Hi Julia and friend great job keep up the good work Happy cooking

[@passiveagressive4983]

😂❤️👍🏾

[@phillieb30]

I must make those green beans! I have a leg of lamb that I feel they would pair with very well. ATK thanks for the recipe!😋

[@ratlips4363]

I have given the Victorinox paring knife as a gift and those that have received it claim that it was the best gift they have received. Kudos to the big "V"!

[@jamesdooling4139]

Those steaks... Heaven! I've never thought about buying one large one for two people. I buy two thinner ones. This recipe is going into my food bank for next spring.

[@SteveMillerhuntingforfood]

I can't put my finger on it, but I love Lan's voice. She's awesome, and that caesar green bean is my next side dish.

[@w.rowechmura8414]

Love Lan ❤

[@semco72057]

I love blue cheeses , and ate them while in the military regularly. The porterhouse steak is looking so delicious after they are cooked, but I love mine well done. The green bean salad is probably nice, but I have never eaten them in a salad before.

[@_AzMo_]

I can't wait to try the green bean salad out. I really have been enjoying the cook book too. Seasons 01 to 19, thank you very much

[@veecee3669]

Adam If I may ask, What is the name of the cookbook? Please and thank you!

[@gjabo178]

For me a reverse sear in the oven then finishing on a cast iron pan with a butter baste can't be beat

[@madthumbs1564]

You're still romanticized by cast iron.

[@SteveMillerhuntingforfood]

I reverse sear using my pellet grill then use either a cast iron pan or my Searzall for that perfect crusty sear. Perfection every time.

[@seikibrian8641]

Here's a question: If "searing" is using high heat to create a crust, wouldn't "reverse searing" be taking away a crust? What's "reverse" about so-called "reverse searing"? Let's banish that ludicrous term. It's "pre-searing" and "post-searing."

[@daveyhouston]

I agree my grill is an indoor so I reverse sear in oven to avoid grey band medium rare only I am the one black who doesn't eat well done I have paid $ 500.00 For a prime rib roast no way I will ghettoize it!

[@biggdaddy202003]

@@daveyhouston Why does it have to be I am the only black or ghettoize it? You do know that there are more than black people that live in the ghetto/hood or projects right? Also as a black person I do not eat my steaks well done nor do my nieces and nephews. It is a preference thing not a cultural one! It is just food and you are only limited by your choices not skin color or where you live.

[@rodmckenzie9089]

Darn! I just finished breakfast and now after watching this episode I'm hungry again 😁. I'm definitely going to try that Caesar green bean salad 😋

[@bentleyr00d]

I used to always get the porterhouse at this restaurant called Delmonico in Cedar Grove, NJ, but don't think I've had one since then...around twenty years ago. I think it's time to revisit.

[@jamesdiehl8690]

I 'very always watched them on TV! Julia Child, Jaques Pepin, Test Kitchen, cooks Country, Cajun chef, Yan Can cook, Ming, etc..... all on KCPT 19 PBS!

[@phickle]

Might be awhile before I spring for a $50 porterhouse but I bought fresh green beans today. Can't wait to try the Caesar salad.

[@jamesdiehl8690]

Don't let Julius hear you say it wasn't his dressing! He'll come back from the grave to get you! 😆 🤣 😂 😹 😆 🤣

[@chassjohnson4766]

Awesome job Ladies! I can’t wait to try both together.

[@MichaelHanleyRFSN]

Stella!! * In my Elaine Benes voice *

[@Vera-kh8zj]

will make the beans ASAP

[@bigdaddy-qo6ry]

Thank u I enjoyed the review on blue cheese. My local supermarket dosen't have a wide range of cheeses. Since I make my own dressings I will try the broths bleu cheese with my dressing

[@BestIndianFoodBlog]

I am enjoying your videos, thank you for sharing!😀

[@kimberleegullbailey2547]

Excellent episode!! 👏

[@jackwebb437]

My dream restaurant is to serve one thing and do it to the best of my ability. The name of my hole in the wall grill is Sous vide de Argentina. Begin the steaks in a sous vide water bath (to the customers desired level of doneness). Then finish the steak on an Argentine grill using mesquite, pecan, and hickory woods. It’d be impossible to ruin the steak this way.

[@joshevans5127]

I'd like to invest

[@bentleyr00d]

It sounds great, but I bet I could still find a way to ruin it.

[@jackwebb437]

bentleyr00d try preparing a steak in a water bath. You don’t need to invest in a sous vide cooker for the first time. Just get steak sealed or use a good zip lock FREEZER BAG. It won’t disappoint.

[@wsigona]

You had me at Porterhouse.

[@rudeboymon3177]

Wowza! I love charcoal grilled bone in steaks!

[@QueenOfTheNorth65]

Watching this actually made my stomach growl!

[@TanyaP822]

Thank u ..my favorite cooks

[@janinecox256]

Looks delicious!

[@verdatum]

And of course, Victorinox wins again. I have three paring knives that are more expensive than the winner, and I'm not particularly fond of any of them. At least with my $100 Wusthof chef's knife, I actually like it, but I also have the Victorinox chef's knife, and darn if I wouldn't be completely happy with that knife alone.

[@GetBackinBlack03]

i'd like to have a compilation of brig + julia losing their shit everytime they taste test

[@bling0rb007]

$50 for stack. Here in Montreal it's close to $100.

[@daveyhouston]

The porterhouse is my favorite and I am a beef aficionado only thick 2 inches minimum of 2lbs or as large as 3lbs I have paid $110 for a single steak at mortons ! Worth it. Poor vegans lol

[@lcflngn]

Honestly thinking about the green beans for Thanksgiving, everything else is kinda heavy. Love to try something a bit lighter.

[@kaylifelton8885]

I just about cried when I heard just one of those steaks was FIFTY DOLLARS!!!

[@JVerschueren]

Remember to also add a teaspoon of baking soda to your blanching water in order to help preserve the fresh green colour of your beans.

[@lareinadiondra6027]

You have to be careful not to add too much though, or your beans will turn to mush. I just use a pinch.

[@JVerschueren]

@@lareinadiondra6027 The beans turning to mush is something you need to be careful of, even when just using plain water. I blanche them for 4-5 minutes and immediately rinse them under cold water in the collander. You do want to preserve that snap, especially for a cold preparation like this.

[@AcunaR531]

I'm gonna say. Leave my steak alone. I am completely confident in my own knife skills to feed my self.

[@tannenbaum3444]

You can avoid those burn marks by grilling the steaks on a cast iron sizzle plate and flipping every 3 minutes....I even cook them well done and they are tender as can be.

[@flybyairplane3528]

ATK, Hello, back in the day at a STEAK HOUSE IN NYC, I ordered a PORTERHOUSE , but when it arrived it OBVIOUSLY NOT what I wanted, but was just a ‘T; BONE, to which I added my DISSAPOINTMENT, SO I WAS ASKED, what the difference was, So. I. told them, but they were surprised that I knew the difference was, I said I would be seeing the MAYOR ,as this is a scam you are running , I was only charged for a T BONE CAN you imagine just how many were screwed ? Thanks for your both items 🇺🇸🇺🇸🇺🇸🇺🇸

[@Compy1968]

Have you ever used roasted potato home fries instead of bread croutons?

[@Macros1971]

Can you use the bone of the Porterhouse to make stock with? I'd like to see CC or ATK do a video on making stock at home and how to use all the pieces of the chicken/beef/shrimp and fish most efficiently and deliciously in the home kitchen.

[@msr1116]

Ken....I certainly would. But first, I'd scrape off any blackening or overcaramelization to prevent transferring bitterness into the stock. Plus, all the inedible bits such as pieces of fat or what have you that was trimmed before serving would be saved for additional flavor. I got the idea from Ina Garten when she roasted chicken breasts for cold salads.

[@joeees7790]

Interesting tidbit - the only anchovies that belong in a Caesar dressing are those in the Worcestershire sauce at least that's what Caesars daughter said via Julia Child.

[@jamesjfisk4968]

I remember hearing that. She also said it originally included coddled eggs and large whole lettuce leaves that were meant to be eaten without silverware. Evidently her brother said she's wrong.

[@jbooks888]

@3:10 Those are the biggest T-Bone steaks I have ever seen - and I've seen a lot of them!

[@lordgarion514]

Rumor has it that this is now the favorite video of vegans when no one else is around.

[@underdog39]

❤❤❤

[@daveyhouston]

I never slice eat cowboy way right off bone!

[@sam.barbershop]

Super 👍

[@lazeritch11989]

That tenderloin looks a little closer to medium imho

[@DearHenryA]

The link to the paring knife in the description is not the knife that they stated in the video.

[@bentleyr00d]

Victorinox Swiss Army Cutlery Straight Paring Knife, Large Handle, 3.25-Inch Isn't this the same knife?

[@DearHenryA]

@@bentleyr00d It isn't the spear point and it doesn't have the fibrox handle.

[@madthumbs1564]

Most people don't even realize the 'fibrox' refers just to the handle. Other handles are just as great or better.

[@mariapenilla8206]

what happened to Chris Kimble???

[@tomatojuice12]

Why did she only salt (dry brine) one side?

[@deb3834]

she said "Salt both sides", even if she didn't show it happening.

[@bentleyr00d]

Wonder why it's called a Swiss Army Knife.

[@RUmom08]

It's the brand. They sell many knives including the classic swiss army knife.

[@johnlord8337]

Yes, you can send me that porterhouse steak ... and the caesar beans as well.

[@DC-gy3wj]

Hi!

[@veecee3669]

That is rare, not medium rare.

[@supercooled]

All the comments are praising the greens salad. Virtually no one made the steak recipe.. too poor.

[@theodore6548]

That steak is medium, not medium rare. She even says so twice: pink all the way through. Medium rare is a red warm center.

[@hollym5873]

Love the videos but a few questions, why the name change and what happened to the cooks/chefs from last season? Ya'll have a number of new folks.

[@kareninalabama]

It's not a name change; America's Test Kitchen puts out 2 different TV shows: ATK and Cook's Country. This is a Cook's Country episode.

[@hollym5873]

@@kareninalabama Thanks for clearing that up. Is that why the new group of chefs/cooks?

[@jamesjfisk4968]

@@hollym5873 Yes. I read that Lan Lam only did the one season on camera and won't be back on the air.

[@tempestfury8324]

After watching the porterhouse segment proves why I don't trust skinny chefs.

[@supercooled]

Americans eat well. Their waistline tells their story.

[@davidyoung8875]

Lam talks like she's constipated

[@squirrelcovers6340]

The steak needs to be cooked. That's disgusting

[@johnlord8337]

No to crumbled blue cheese - just a marketing gimmick to sell less cheese at a higher price. If you have to have crumbled cheese, and are TOO LAZY to make a slice and crumble it, then you reall don't deserve to eat any blue cheese !!!

[@johnlord8337]

Boar's Head is super quality food products - you pay the price for them - and they are fabulously delicious - worth the price and the flavor.

[@jamesjfisk4968]

Don't "deserve" it? I didn't realize that Bleu Cheese was a precious gift that can only be eaten by people who are willing to crumble it by hand. Personally I'd rather just pay others to crumble it for me.

[@johnlord8337]

@@jamesjfisk4968 When you realize as Bridget says, 4 OUNCES per package (1/4 lb of blue cheese) for nearly 3-4 times the comparative price of 16 ounce of blue cheese wedge ... buy the damned wedge !!!! Unless, of course, you are Richie Rich, and have too much money and too much free time to bother with money and food.

[@HunterBidenCocaineBag]

Far too rare for me. Gross. Not sorry!

[@dodgecoffman9794]

I'm not part of the 1% who thinks it's nothing to afford a $50 steak. I'm not that privileged. So this sucks.

[@TitoTimTravels]

It is all hype. Beef is beef. Pretty much any decent steak will taste the same. 😎

[@johnlord8337]

The true paring knife shouldn't be a hunting knife. The small handle should fit into the hand, while the pointer finger is along the side of the knife blade (becoming one unit). Most people want to put their finger on the spine - wrong, wrong, wrong. The finger becomes the support for the blade, and between the fruit/food and the blade. The depth of the cut and width can then be controlled by the angle of the cut.

[@bentleyr00d]

OK

[@XavierKatzone]

Nice, but waaaaay to much cackling banter!

[@deb3834]

How do you feed this steak to a man who absolutely will not eat beef with any kind of red showing. I love rare beef . I could eat it raw but the "MAN" wants it cooked to death.

[@edg5218]

Buy the thick cut Porterhouse . Ask your Butcher to crack the Bone down the middle.Cook the tenderloin side to rare, for you. Then while yours is resting continue to cook his side to well down. No need to rest his side after cooking to well. Then both your steaks are done at the same time cooked to personal preference.

[@RachelSWhite]

Divorce him.

[@RachelSWhite]

The robot says she trims both ends of green beans because she's "lazy". Then why the extra step of cutting off the other end?! My least favorite pairing of people. If you want to call her a people.

[@Boyetto-san]

Not to be mean, but I find Lan Lam's utter lack of personality pretty grating. Please just let her work the test kitchen and write, she's not cut out to be presenting on screen.

[@lareinadiondra6027]

I like that she isn't over the top like some can be.

[@RachelSWhite]

Thank you!!! Personality of a dial tone and thinks she's cutting time by cutting two sides of a green bean because she's quote "lazy". Forced script. She's unnatural.

[@lovelygivan5533]

It's not done ugh

[@theodore6548]

It's overdone. If you lke well done meat don't waste money on steak.