Pro Chef Reacts.. To Uncle Roger Review GORDON RAMSAY STEAK & EGGS!

[@ChefJamesMakinson]

How do you like your eggs?

[@eternalsun13]

Savoury french toast 😋

[@magicboyartindonesia8976]

crispy

[@Boyahda]

Scrambled. Runny yolks scare me for some reason lul

[@thanhdaptra]

omelete

[@elvisruiz7720]

Cooked

[@the-chillian]

I always have to think that Nigel never expected his Uncle Roger character would make him one of the world's better known food critics, but he seems to be taking the job seriously and doing the research he should.

[@piotrr4097]

“No flipping steak” myth has been debunked many times by many people. Actually regular multiple flip gives much better result in terms of crust and control of the level of doneness. Gordon’s steak look only proves this is true.

[@oneblacksun]

Gordon's too old to change the methods that he knows and learnt about. It's too engraved into his cooking muscle memory. Same with that dumb "touch your forehead" or "touch your hand" to know how cooked a steak is. His forehead is as wrinkly as they come, and everyone's hands are different.

[@tildessmoo]

I do wonder a bit, because everyone I've seen testing flip-once vs flip-repeatedly has been using direct fire on a grill. I think, if nothing else, using a rub and a skillet might make the steak stick if you flip it too soon.

[@piotrr4097]

@@tildessmoo I've seen test on a skillet too. I also did it by myself. It should not be an issue, if you season/preheat the skillet/pan correctly. Even if it happens, still you should be able to do the flip after 30 seconds, maybe a minute. The problem might be real only if the steak is too thin.

[@Sniperboy5551]

Skillet vs. grill are two entirely different things. Cooking on cast iron, you want that Maillard to happen in one go so it’s even, you don’t get the same direct flame. Then again, this debate has been going on for decades. Personal preference, I don’t care what Adam Ragusea says 😂

[@oneblacksun]

@@Sniperboy5551 The thing with cast iron is that it can be too much hassle for a lot of people who don't have the time or knowledge how to properly season and maintain a cast iron pan. Especially on weeknights when you just want to spend like 15-20 minutes to make yourself something tasty and filling.

[@Russman67]

You got to love how this is an entirely different video on a different continent in Jamie Oliver still catching stray shots. 😂

[@A1BASE]

'Add coffee. Good. Adds nice bitterness!' 'Don't add pepper. It burn easily...' and adds? .... bitterness. X)

[@purbashamishra6255]

🤣

[@stuffyroom173]

Lol. I think coffee bitterness and burnt bitterness is not the same.

[@Serenity_Dee]

​@@stuffyroom173In one! Burnt bitterness is just acrid. Coffee bitterness is something else entirely.

[@LaOwlett]

Coffee would be deliberate and controlled bitterness, but if you want the flavor of pepper, you need to be gentle with it. I think that's what he was trying to say. Burning pepper is a common mistake that adds bitterness you may not expect or want.

[@oneblacksun]

I've seen multiple examples of people putting ground coffee onto their steaks, to test out Gordon's method, and like 90% of them thought the coffee added nothing. It's just a waste of coffee.

[@Juggernaut9473]

Guga has the same philosophy with flipping his steaks often for a more even cook/crust. Also less likely to get grill marks when you're not cooking in a pan.

[@jajajajaiuiu]

As a restaurant owner, the pans are yes messed up, and those pans are pretty damn cheap. We replace it like how you replace paper plates. You're cooking for more than 200+ meals a day.

[@charanko2971]

Guga did a video on the black pepper debate, and I believe he debunked the notion that it burns.

[@RCRadioShow]

Yes, the pepper stays at the steak temperature not the flame or pan temperature. I always thought the no pepper thing was bogus.

[@EnemyofCredulity]

Bingo !!!. He debunled it for fatty cuts of meat. Don't put pepper on it if you have large grains and you use a lean cut !!!

[@jezlanejl]

Burnt bits are the best part, in Texas one of the best sellers is burnt ends...

[@adamr2977]

​@@jezlanejlburnt ends are actually a Kansas City staple. That said, Texas does it better because Texas does brisket better.

[@alexandernater6284]

In this case, you should be way more afraid of burning the paprika in the rub. That stuff can get extremely bitter.

[@projectdelta50]

I typically use ghee for making steaks, its butter, but with the milk solid removed, and can be used in high heat cooking, and tastes great. Another name is clarified butter.

[@Jaymey9707]

the stake comment I actually made steak the other day medium rare when I did it I just put it into a pan, I put salt and pepper on one side when I flipped it over I put salt and pepper on the other side it didn't burn, the steak came out medium rare like I said and the person I made it for said it was perfect so I guess it all depends on which kind of cooking top you have what kind of pan whether or not you're using oil or butter so I get what you mean Chef James I do love hearing your opinions since you have more years of cooking than me LOL so it's nice to get an opinion here and there so thank you Chef James do me a a favor tell Uncle Rodger all he needs is a friend with a couch where he can lay down and talk about his feelings it's what we do in my family😂

[@svenpedersen9140]

11:49 in. Seems that you forget that "dry rub" tends to give the seared sides more colouring (making in look a bit burned sometimes) but the rub is also "protecting" the meat in a way so you have to "push" it a little bit but maybe yes, if it was Jamie he could say that is was burned but not sure about his one buddy :)

[@ChefJamesMakinson]

you can still burn it

[@svenpedersen9140]

@@ChefJamesMakinson Yes, that is why I am not sure about it this one. I can honestly not say if it is burned. But I have to admit than I am the type of guy that likes some bits of "burned" meat when it comes to barbecue for example :)

[@mozax8118]

Uncle Roger: Use salt, or MSG. Chef James: No, use salt. Simple but funny, and really showcases how both you really bounce off each other which is very fun and engaging. Love your channel chef!!!❤ Also, I would LOVE for you to react to Guga Food. Trust me, you'll have a blast!

[@ChefJamesMakinson]

Thank you!! so would I!! I have tried to talk to him but still nothing

[@mozax8118]

@@ChefJamesMakinson 😊

[@jontastic]

Why not msg? It contains sodium and brings out more flavor and tenderness than salt in equal measures. It’s actually helpful for those on a reduced sodium diet.

[@ShiningDarknes]

Guga actually did do a steak dry aged in a coating of MSG and it got his stamp of approval so maybe using MAG in place of salt would be perfectly fine.

[@oneblacksun]

@@jontastic You can't 100% replace salt with MSG. Use both in a dish.

[@DrFrankLondon]

If I am in the US I sometimes have steak and eggs for breakfast, but not in New York or Las Vegas. But my breakfast is usually two Wasa Husman breads with Jarlsberg, 100g of blueberries, 150g of grapes, 150g nectarine or any fruit in season, cut up in pieces and 30g of toasted unsalted almonds and walnuts.

[@ChefJamesMakinson]

😋

[@Serenity_Dee]

Use MSG! It's just a salt of glutamic acid, which is an amino, and it adds pure umami without making things saltier. Kikunae Ikeda isolated it because he loved the meaty, savory flavor of things like dashi stock. I mix it 50/50 with salt on things like beef and pork chops.

[@theblackhand6485]

Fine. But I would throw MSG on the meat just before cooking. It might chemically change. Better way before or rather at the end or even after baking. (...you bake a steak and cook an egg).

[@danielsantiagourtado3430]

AMAZING Orange polo shirt! Looking good

[@ChefJamesMakinson]

Thank you

[@theblackhand6485]

No he doesn’t. Dark blue polo better looking.

[@simoncrewe5625]

🙄🙄🙄🙄

[@Dnthmn55]

Hey James, Gordon Ramsay was in Sweetwater, Tx when filming this which is west of Dallas/Fortworth. It seems appropriate since San Antonio/Austin is more Tex Mex and BBQ

[@Twisted_Logic]

Should also note that, as far as I'm aware, there are no gators in DFW. And I wouldn't be surprised if this was filmed in the spring. It's beautiful and green in springtime and only turns brown in the summer when thevsun starts baring down on things

[@soopahfly6692]

Being a Filipino and all, I like having 'Tapsilog' for breakfast. That's smoked spiced beef with garlic fried rice and sunny side up egg.

[@cyen923]

I love how we in the PH eat “warm” food in the morning! We also grew up eating tapsilog or rice and fish or rice and tender juicy hotdogs 😊

[@radharoy730]

Me day went bad. Me sad. Me go to youtube. Me see Chef James upload new video. Me watch. Me happy. ❤❤❤❤❤❤❤❤

[@MM-PraiseHim]

my favorite rub is a coffee blend with Lawry's seasoned salt. Found this online at Simply Sated years ago, and I use it with every red meat: 1 tablespoon coarsely-cracked black peppercorns freshly ground, 2 tablespoons Smoky Paprika, ½ cup Lowry’s Seasoned Salt or equivalent, ½ cup granulated sugar if using a darker roast coffee, add an extra ¼ cup granulated sugar, ½ cup coffee granules finely ground. This is the bomb diggity, and for those who don't like coffee, they love it and don't know it has coffee in it.

[@DodoJacket]

Have you tried chocolate

[@z1g]

Uncle Rodger making a smug remark about the Gordon getting touchy with Sofia on the Tonight Show years ago. Legend.

[@Mehiel35]

Been following for many months James. Chapeau mon cher!

[@ChefJamesMakinson]

Thank you!

[@thejunglekitchen]

I am a big fan of Costa Rica Breakfast. Gallo Pinto (yesterdays rice, fried with black beans, finely chopped onion, capsicum, garlic and cilantro), Usually served with eggs, fried sweet plantains, and chili sauce, linzano sauce, and natilla on the side. Yummy! I agree with Uncle Roger- runny yolk is the best!

[@danielsantiagourtado3430]

Love your Ramsay reactions! Thanks For this 🫡🫡🫡🫡❤️

[@ChefJamesMakinson]

You are welcome!

[@Malana12]

Gordon has filmed in multiple locations in Texas. I believe Hell’s Kitchen was filmed in Austin and he moved his restaurant HQ to the Dallas/Fort Worth metroplex, but most of his locations have been in the south central area and as someone who has a lake house north of Houston, yes, we have some big gators here

[@RBroek1983]

Some people say Gordon is just a TV cook, but I would 10 times rather eat this, than some Salt Bae steak. Looks soooo good.

[@FelixMuk]

At least have a salt bae steak first before you say that.

[@jayharv285]

​@@FelixMukno thanks. I'm not willing to spend tons of money for a mediocre looking steak

[@Miranda-c6q]

For breakfast, sweet potato hash with avocado. A sunny side up egg goes nicely with it. Biscuits with cream gravy with scrambled eggs. Grits with toast and jam. Crispy hash browns with sauted onion and cheese (and sour cream or no cheese but still with sour cream and lots of black pepper.) and hot sauce (like Tabasco). Griddle cakes. Savory waffles. I love breakfast.

[@vasudevmenon2496]

Damn KZbin finally showed your sub list uploaded a minute ago.

[@JoeStuffzAlt]

It''s even more confusing. in the USA, the states are divided into counties

[@americanmade6996]

On top of that, the State of Texas was, for a short time, an independent country. (BTW plenty of Texans would probably object to my saying "was".)

[@theblackhand6485]

Great. Let’s be some more confusing here: The United States is a Federation (so far I know), which has states, which are (like) countries, and is divided into counties. 🙈 I wonder how many types of police there is: Local police, Sheriff, County Sheriff, State Troopers, ....?

[@americanmade6996]

@@theblackhand6485 "how many types of police there ARE". The USA is a Federal Republic. And while we are seeking out confusion, Louisiana and Alaska don't have counties. Louisiana has parishes, Alaska has boroughs.

[@Kyle-nm1kh]

​@@theblackhand6485lots of police

[@ShadowSoul92]

I'm Italian, I'm used to a completely different breakfast, cappuccino and croissant, or coffee. The smell of cooking first thing in the morning makes me nauseous. Sometimes it happened at home that my mother had to cook dinner, because she didn't have time in the evening to cook, because she left work late... for me the smell of cooking is terrible in the morning. So I'll leave the steak and eggs to the others. xD

[@angelachouinard4581]

I think it is common also in France for breakfast to be a croissant or sweet pastry and coffee. Meanwhile in French Canada it is a big breakfast like the US.

[@ShadowSoul92]

@@angelachouinard4581 Maybe only Italy and France do this type of breakfast in Europe. In many other places they do an international breakfast, which is usually salty stuff like cold cuts, rustic cakes, etc. But since I'm used to stuff like a coffee/cappuccino with a croissant, just the thought of having salty stuff for breakfast makes me feel nauseous. Not that there's anything wrong with it, in fact some people consider it "healthier", since you don't ingest sugar, but I pass, before 11 am, cooked stuff, or salty things in general, are not for me. Sometimes even the thought of having to heat milk in the middle of winter makes me feel nauseous. (And a hot cappuccino in winter is like hot chocolate, at least for me).

[@angelachouinard4581]

@@ShadowSoul92 Agree about the salty things at breakfast. I don't eve salt eggs or oatmeal when I do have them. I also agree about the cappuccino as a winter beverage.

[@soapsatellite]

Honestly, I kinda agree with you. I don't like waking up to the smell of something being cooked for breakfast, but if I'm already awake, I won't mind.

[@ShadowSoul92]

@@soapsatellite The problem is that I have to be completely awake... In the morning at 6:30, as much as I want to be awake, I'm not. Not even after coffee. If it's an afternoon nap, which happens especially in the summer when I'm dying of heat and I lie down, with the fan turned on full blast, on the bed, then I have no problems, perhaps because my stomach has already registered that I ate earlier that day. Obviously, even in this last case, it depends on what's cooking. Certain smells are annoying regardless of the time... 😂

[@MarJin727]

I love onion with egg for breakfast and a large slice of sourdough bread with butter, 5 onions cut into half moons, caramelize until the onion almost melts, add a lot of black pepper and salt because onion needs a little salt, then two eggs and season gently as you like, the point is to have more onion than eggs, you can also add fried bacon or some mushrooms previously fried in butter🤤✌️👍

[@merceduslong4486]

So breakfast/lunch/dinner at your house when?! 😊😊😊

[@DodoJacket]

I need to make an omelette

[@15oClock]

Can’t say how common it is to have steak and eggs for breakfast. I've been in Texas for about three years now, but steak is expensive; you want that for special occasions. Might from a different time.

[@carmactionable]

As a lifelong Texan, I have steak and eggs a few times a month. Not all steak is expensive, and it's a godly amount of protein if you know you're going to have a more active day.

[@LucasJackson_37]

That's simply nonsensical and not true

[@LycanFerret]

Steak is about $10/lb where I live in NY. I can eat only steak for about $140 a week if I so desired. But I prefer pork so I make pork steaks which are a week of food for only $35/week. $140 is pretty average though. At least here. My dad spends $110 a week on food just for himself and he eats mainly cereal, pasta, burgers, and chocolate.

[@Charles-kc2vt]

@@LycanFerretthe good stuff is almost 20/lb 😨

[@blueishgreen76]

​@@Charles-kc2vtYou don't typically use "the good stuff" for steak and eggs at home, and when you do, you are typically using a fairly small portion per person. It's more typical to use a cut that varies in quality from top sirloin down to a Denver steak. You also tend to have it cut very thin cross grain and cook very fast in a hot skillet. Much like country ham, you're going for flavor more than tenderness.

[@indicgamers]

My favourite breakfast is 2-3 masala dosas with 5-6 idlys. Or Hing( asafoetida) kachori with chickpea daal. Offfff yum. Offcourse to end it all soft 1 day old jalebis.

[@andrewknaff9220]

Eggs Benedict is my favorite breakfast.

[@chrispapa101]

For my breakfast, I like what we ate in the army, one person size Baguette styled bread, sliced in 4 pieces, two I eat with jam, the other two I make into a ham, cheese and egg sandwich, 1 seasonal fruit (I prefer oranges, apples, bananas, peaches, pears, bowl of grapes and others), with some latte coffee or breakfast tea depends on my mood.

[@ShiroKage009]

MSG actually does amp up the steak's umami. Not sure why you shouldn't use it.

[@danielmantell8751]

Some studies have linked it to cancer. Not sure what the most current research shows though. It can also increase you appetite, so can be linked to over eating. I think it's probably totally fine in moderation unless you are sensitive to it.

[@ShiroKage009]

@@danielmantell8751 Of course it'll increase your appetite. It's freaking delicious. That's what tasty things do. They make you eat more. As for linkage to cancer, show me.

[@RJGrady]

It's a ribeye, you don't want to mask that red-brown flavor with too much umami or spice.

[@RabblesTheBinx]

@@danielmantell8751 no reputable studies have ever linked MSG to cancer or any other medical problems. It's literally just anti-AAPI racism. Want proof? Offer any "MSG-sensitive" person you meet a BLT and see if they get a headache (that's the common complaint). They won't, because they don't realize there's MSG in the damned tomato.

[@theblackhand6485]

Non stick pan is replace here by just a pressed metal pan. Before using these type of pans you rinse off the protected layer. Then add oil and burn the thing totally black. Now you created a natural non stick surface. Not an PFAS/PFOA For Ever Chemical surface. Throw these out now! After using wipe out and store away with some fresh oil on the surface. Please note: you can bake eggs with these steel pans just as easy. And they don’t stick as long as you oil is hot but not to hot. A cold pan always sticks!

[@Sniperboy5551]

In the good old days here in the US, we all just used a seasoned cast iron skillet

[@theblackhand6485]

I didn’t see Worcestershire sauce coming by. This gives meat a great taste too. - How come he didn’t use it?

[@danielmantell8751]

Moisture probably. When searing like this you would usually marinate with it then dry the surface before cooking. Could have been added it the end like with the lime, but the flavour profile would be a bit off in this dish.

[@RJGrady]

Too sweet and the fishiness will overpower the eggs. You want spice, dry heat, beef fat, smoke, a little freshness from the citrus and green stuff. This is the same with a lot of texas style carne asada, there is usually not much of a marinade, sometimes lime or beer, if anything.

[@zzp1]

I like to make the following comments: 1) The 'Strammer Max' originates from Germany and consists of a steak Tartar with on top fried eggs sunny side up. 2) I stayed some time on a 350.000 Ha Ranch in New Maxico on the border of the Rio Pecos where they had about 30-50.000 cattle. Once a week we were riding out to check fences, replace herds and so on. We had meals 2 times a day; at 6 am and at 7-8 pm. We started with a 500 gr sirloin or the like with on top a couple of fried eggs. Richard, the owner of the Ranch came originally from Austria. Salt on a pound of meat (per person) is ok, but not that much. Paprika? Why do you want to spoil expensive meat which has plenty of taste by itself with all those spices? A bit of black pepper? Ok. Our cook was an Indian Mescalero and he reprimanded guys stretching their hands out to the ketch-up bottle. I agree with Uncle Roger, book a nice reastaurant! Cooking in the wild does not fit the show-cooking of Ramsay and also Oliver.

[@yxngskillz934]

I love the orange polo on you, you should keep it.

[@ChefJamesMakinson]

Thank you!

[@mhicaoidh1]

One of my favorite breakfast items to make is left over egg fried rice with French style, wet, scrambled eggs on top.

[@lordsaviorswarmthatwalks3385]

I'm team pepper BEFORE cooking the steak. better flavor if done right. ngl tho... seeing gordon flatten and press down a ribeye... it hurts.... this is a big no no for me lmao. also the EVOO smoking in the cast iron.... how many mistakes can a chef do with just a steak? srsly ....

[@ioannisladis]

nothign wrong with OO on a cast iron for steak, and there is even EVOO with butter that will have a decent smoke point.

[@lordsaviorswarmthatwalks3385]

@ioannisladis simple olive oil yes. But extra virgin CANNOT smoke. Ever. For 2 reasons. 1) it becomes extremely bitter as soon as smokes. 2) it turns a healthy fat into an unhealthy.

[@Sniperboy5551]

As someone who likes their steak practically raw, I agree. I cook the edges and the sides, that’s about it 😂

[@RJGrady]

I try not to press, I feel like the fibers break down and gets too stringy.

[@ViladelDJR]

As many other people have said, the "no flipping steak" myth has been debunked, as has been the myth that cutting into a steak too early means it loses more juices. The only reason to rest a steak, outside of doing other work in the kitchen before serving, is for carryover cooking. Chris Young has done videos where he experiments with both of these concepts and debunks them both.

[@BillAngelos]

He has an outdoor fire, why is he using a fucking pan to cook the steak? FFS I've never had a pan cooked steak that's ever been better than a grilled steak.

[@OldWorldBlues86]

Because the other stuff he put into the pan - including the butter - would just go into the fire?

[@DabNaggit]

I guess your anecdotal experience is the end-all for all steaks cooked anywhere by anyone.

[@BillAngelos]

@@OldWorldBlues86 thats fine, it wasn't needed anyways.

[@BillAngelos]

@@DabNaggit you don't need to guess. This is how it is.

[@carmactionable]

​@@BillAngelosmany chefs far more talented than you highly disagree.

[@menlikegods363]

My favorite breakfast is what I call "Jefferson Co. Grits." Basically, it's buttery grits with soft boiled eggs chopped up and ground in. Add a little salt and pepper and you're in heaven. I call it "Jefferson Co. Grits" because this is what they served us every morning in Jefferson County Jail in Birmingham, Alabama. The other inmates hated it, but I thought it was divine!

[@danielmantell8751]

Haha, a weird story but I agree, eggs and butter in grits is great. Even better with some cheese.

[@DarkStar666]

I have two go to breakfasts: More work: Pan seared tomatoes (lots of caramelization), corned beef hash (with some crispy fried bits), coddled or poached egg, butter fried bread Simple: Crispy fried egg (wok is best) with runny yoke over rice with an oyster sauce drizzle (sometimes add toppings like chives, green onion, or various furikake combos). Sometimes with some miso shiro.

[@kzizzles8329]

When it comes to breakfast, I think I actually prefer chicken-fried steak. It's just what I'm used to growing up bc we couldn't afford cuts like ribeye. Ribeyes are for good occasions

[@Kilakro]

I worked in the back of the house at a few restaurants here in the US and we never had any non-stick cookware except for cast iron. Although, I remember working at one restaurant where the cooks were so rough with the skillets that the bottoms had actually domed outwards on all of them and they wouldn't sit flat at all. Looking back I think those skillets were aluminum, but still not non-stick at all. Another thing, one of my friends that is a chef makes some kind of coffee rub for beef that is freaking amazing, he mostly uses it on roasts like tri-tips.

[@johnzaun1144]

Best breakfast ever: I call it the WMD. 2 scrambled eggs cooked into a cheese omelette. A breakfast sausage patty, grilled onions (not caramelized just thoroughly grilled and cooked through) a thin slice of lightly grilled regular deli ham, and a crispy toasted hash browns with an extra slice of cheese on top. All on a local fresh baked kaiser roll. No need for salt or pepper but occasionally I'll dab some hot sauce on it .. delicious

[@shebakoby]

i don't have any cast iron cookware (where would we put it?!) so when I do a steak I'm usually doing it in a stainless steel electric frying pan. I get a nice crust on one side, but after turning, I have a problem getting a crust on the other side (without overcooking it) - it goes wet or something. This is regardless of whether I use oil (olive or whatever) or clarified butter (so it doesn't burn). I'm not sure what to do about this.

[@CoolJay77]

It seems like a pan surface temperature issue. The steak will cool the surface of the pan. Your pan surface needs to get to 350F to 400F. Your electric frying pan seems to be too weak to recover the temperature. Remove the steak before flipping, allow the pan to heat up. Wipe in case you have water from onions or sauces. Or better yet you may want to cook on the stove instead. But if you do the above , it should work. Also don't overload the pan since it is not keeping up.

[@shebakoby]

@@CoolJay77 yeah the electric frying pan only goes to 400 F. It is a Lifetime brand so it has a liquid core that's supposed to hold the heat better. But these are good suggestions! I generally try to not overload the pan as I know this is bad for browning.

[@CoolJay77]

@@shebakoby Since it has got a liquid core, it tells me it will take a bit of extra time to reheat. Once that you remove the steak after searing one side, give the pan ample time to reheat. You'll get the feel for time after some error and trial. 400 F is ample, no need for higher. It is just that you don't have enough BTU.

[@shebakoby]

@@CoolJay77 thanks! I will do this.

[@AlexKucera]

For me a nice fried egg sunny side up with a runny yolk and the egg whites a nice crispy brown around the edges on a slice of buttered bread with maybe a fried tomato on the side is a nice breakfast plate for Sunday mornings. On a regular day it‘s a bit of yogurt with berries.

[@tommyxboy101]

Just noticed in that clip of Jamie at 6:15, hes marinading and playing with saucy things with rings on. Vom.

[@mulldrifterz6469]

That isn't a golf course. It is just a random fish pond. The thing next to the pond was a fish feeder.

[@caseyczarnomski8054]

A side that would go well with it, potato skins. Mushrooms would go well with the onions and steak. At 18:15 scratched egg pans are a pain the you know what when cooking in a hurry. I've cooked at many restaurants and some even give you a personal egg pan to prevent arguments between the cooks.

[@TnT_F0X]

Gothic Steel ceramic pans. Non stick and safe for metal tools. I still dont go wild on any cookware unless its my cast iron pan or wok, but having the option to safely use metal tongs in a pan is nice.

[@Czejenesku]

Standard morning its either classic muesli (so no fruits, just oats, raisins and nuts) with milk, semolina porridge on milk (traditional polish thing), scrambled eggs (i make it like a dish, so first fry white mushrooms, then add diced bacon, onions, some grated cheese, La Chinata smoked paprika and a pinch of Hot Madras Curry then eggs and finish with fresh chives) or soft boiled eggs with fresh "crunchy skin" bread with butter and sea salt. Hangover morning is always thickly cut and fried bacon with poached egg sandwich, really wakes you up and helps with results of previous nights extravaganza. If its "late morning" i go straight into lunch, but a bit milder one.

[@bobd2659]

Diner style steak, med rare with eggs overeasy/runny on top. Overeasy is a little pockmarked so it holds onto a hot sauce or HP or A1 better - which diner steaks need. The yolk breaking and adding to the sauce makes it great for dipping the steak or bread in! Also: almost always use instant coffee in dry rubs, not a lot, but it adds a little earthyness to it, much like you'd get with something like sumac.

[@woodworkerroyer8497]

Texas is huge. There's all kinds of "biomes" in it that look different. Also, he's got a camera crew and directors all over to watch out for the overgrown lizards. They're usually not a problem

[@supravabhoi7506]

17:37 that smile looks so preciousssss😍

[@petergrudge189]

Hi Chef! I'm actually flexible with steak crusts, in fact mid to mid rare with that crust is yummy! The eggs and seasonings along with the garnish and the lime I can eat any time of day. Breakfast, lunch, dinner, supper, tea time. My Mother and I spent a lot of time in the kitchen and she loved her rib eye well done. I grew up with well done meat but I can eat mid rare or above. Yes! Mom always had a magic hand for making well done meat juicy. 😋😋😋

[@ChefJamesMakinson]

Hey Peter! for me it has to be perfectly cooked haha here in Spain when you ask the medium rare they give you rare haha

[@kizzerlint4365]

for breakfast, Filipino tocino, garlic rice, eggs, and tomato: also called Tosilog though I add tomato. Another favorite dishes for breakfast are Spamsilog or a spam fried rice.

[@battiekoda]

This steak looks DIVINE to me. There's just something about the 'burnt bits' that is tasty to me. Maybe I just like the 'bitter' parts, but I actually LIKE those peices. Crunchy.... Full of umami.... Delicious!!!

[@lizlom2020]

I'm Filipino. I sometimes pour a bit of coffee on my rice for breakfast. In my family, we do this when the meat is dry, like dry-ish tapa, longganisa, corned beef, etc. My favorite breakfast: a toss up between tapsilog and longsilog.

[@simonwood1260]

It was far from a total fail and a great vid by you. Clearly Gordon rested that steak longer than the video suggested. Depending on how I want my "crust", I may flip no more than four times. On a European steak (without spice rub) I will flip much more often. What did send a shudder down my spine was Gino D'Acampo refer to "sealing" the steak. My great-grandmothers said the same but there is no sealing - it is searing. The only way you can seal a steak is to encase it in superglue of epoxy resin 🙂. Regarding metal in nonstick, many brands are now metal utensil safe, however, my expensive Asian rice cooker with a ceramic bowl that I have cared for like the life of my first born depended on it does show signs of degradation 😀

[@ChefJamesMakinson]

its easy to do with the camera but he has been on camera for years

[@ejentabi]

Although I am Asian, I am quite British. I always enjoy baked beans, 2 X sunny side up (or light cheese & ham omelette), 2-3 stripes of bacon, 2-3 champion mushrooms, a toast with nice jam. Alternatively, beneditte with British cone also brightens up my day.

[@andrewmaughan1205]

Gordon calls it a county, most likely referring to the county within the state of Texas, which is 9x the size of the UK.

[@ericlee7513]

Breakfast, lunch, and dinner meal in Hawaii has to be a loco moco. It’s a staple here and almost every local cuisine restaurant here has a loco moco. Some even have loco moco dishes that are very unique and put their own twist to the dish.

[@JasonTan-9757]

If i am in the UK, English Fry up is an absolute great thing to have for me. Along with English Breakfast. I love eggs, bacon, beans and mushrooms in the morning with tea.

[@markshen3280]

Good morning, Chef James, from Hong Kong 🇭🇰 SAR. I Usually and always have hard-boiled eggs 🥚 for breakfast, but if given the chance for brunch, I might consider steak with sunny-side up egg 🍳 but crispy and golden brown on the fringes . 🥩🍳

[@flowertrue]

Growing up, my mom always made a big batch of scrambled eggs for the family on Sundays after church. She'd make some meat, sometimes bacon but usually kielbasa, cut into coins and mixed in with the eggs. I love scrambled eggs like that but I can't get them as good as my moms. Years later, she switched to making soup in the crock pot the night before, and all us kids helped. It was a vegetable beef soup my mother called arrosu, but I never heard of it anywhere else. The rest of us just called it The Soup. There's nothing polish about it as far as I can tell. Gordon's steak looked a little burned to me, too. I like steak fairly rare. I prefer my steak with very little seasoning, so you get the flavor, just a little salt and flour and maybe a little onion powder and garlic. I'd like to try the coffee, though, though. Coffee is awesome, I'm not surprised it can improve steak. It doesn't seem fair to me that using a metal spoon should disqualify Gordon for Uncle status. I think Uncle Roger makes too much a big deal of it. That's part of his schtick. But he shouldn't get Gordon mad. He is, after all, a wok fU k boi.

[@TnT_F0X]

11:11 If I was cooking on the grill, that would be perfect. It's about 30-45 seconds overcooked for a pan sear.

[@robertstevensonjr]

I use T-Bone Steak when I make Steak And Eggs. I've had it with a NY Strip. It's good too. Sometimes the Ribeye can be a little fatty but I love Delmonico Steak.

[@carlcat]

I wouldn't use olive oil, a too low burning point and way to flavorful for steak or eggs. I'd use avocado oil, higher burning point and neutral taste. Personally, if I'm making a good steak I won't make it with eggs. I'd make the steak by itself so I can taste the steak. As for breakfast, a Cappaccino with a tripple chocolate biscoti, love the mocha flavor.

[@lxUn1c0]

My favorite breakfast? Tortilla de patatas. It's SO good; I immediately fell in love with it the first time I made it. I usually make it the traditional way, but sometimes I like to top the finished omelette with melty cheese and crumbled bacon for an even heartier dish I jokingly call "pizza de tortilla."

[@jonbolton3376]

My girlfriend is from Texas. She told me when she was a kid, there was an alligator farm about a mile from her house. That wasn't a comforting thought for me lol.

[@danielmantell8751]

Lived in Florida for a long time when I was young, used to swim in lakes with gators. They're generally pretty harmless, you're more likely to drown. What you really want to avoid is crouching down near the waters edge, alligators hunt by ambushing smaller prey coming to drink water. Children are also at risk. Really though just watch the waters surface for floating logs, cause those probably aren't logs.

[@wereid1978]

differing circumstances as well... Blumenthal's suggestion is for grilling a steak not pan cooking one. When pan cooking a steak it really doesn't make sense to flip it a lot, since you are likely to lose more of the seasoning and some of the crust will be left on the pan as well. NOT BURNT. Started with a brown outside ended with a dark brown outside. That is called cooking not burning.

[@svenpedersen9140]

15:25. Yes, the first time I learned that the "red juice" of the meat is not blood, I was kind of disapionted (I learned as a child when talking french to have my meat "saignant", wich means bloody)... it is just myoglobin and not the red cells of the blood that I thought, that give it that colour.

[@jgg02]

My favorite for breakfast - a slice of toast fried in butter, mayo, bacon, american cheese, egg sunny side up, hot sauce. Very often the bacon is replaced with shredded meat from whatever I got leftover from yesterday's dinner. Mushrooms or fried tomato for variation. I make it for weekends. :)

[@ZeroCiaran]

[typing this as I watch the video] Ribeye is a common cut here in Ireland, then again irish beef is quite popular and tasty ;) I agree, a good steak doesn't need MSG to enhance its flavor. I use freshly cracked black pepper before throwing a steak on the pan. I use enough oil to where it doesn't taste burnt. I also baste it aswell which can help prevent the pepper burning as a side effect. It depends on your setup and cut of steak I guess. A thicker steak would have a higher risk of burnt pepper with longer cooking times. I'm not a fan of 1-turn steaks. I will leave it for a fair bit before flipping it. It allows me to see how the crust is coming along and whether it's getting an even cook. I also won't turn it too regularly either, it does need to sit for a while for the crust to form properly. Interesting that Gordon is calling it cilantro instead of coriander, being from the UK. Well throwing the cut spring onions on top of the steak will cook the to it doesn't overcook! /sarcasm I've told people several times about the myoglobin in steak not being blood but oh well - they can think what they want :P Salt Maldon is so good, nice crunchy texture. Some fries or fried potatoes are quite tasty (boiled almost to completion potatoes, then slice them into discs and fry - lovely n tasty) On my off-days from work I don't eat breakfast typically, I usually have a cuppa tea and wait until lunch. At work it's either a bowl of porridge or deliciously greasy potatoes and sausages(though I am cutting down on this a lot since it's not the healthiest) I have more interesting food at dinner, breakfast is usually just "a thing" and I'm not awake enough to be decisive.

[@pcouto19]

There is a place in my hometown that makes a steak and cheese omelet with onions and peppers. I usually add hot sauce to it. I love it.

[@laurahooper7609]

Pumpkin stew. I found a lot of different recipes online, but none that were like the original one I used. One can corn, 1 can stewed tomatoes, 1 can legumes, 1 can pumpkin, onions, garlic, salt, and chili powder. I also add ground beef

[@Kattchatt]

Two slices of toast, buttered with promite (sometimes wholemeal, sometime protien fortified), and two soft boiled eggs.

[@JontyBlue67]

If you are in a job that is physically active all day go for the steak and eggs. If you are heading into the office soon after breakfast to sit behind a desk find something else. Loved this review, very entertaining 🤩 Sunny side up always!

[@strawberrylemonadelioness]

What's interesting about him cooking the steak so much is Gordon usually orders his steak medium rare in Kitchen Nightmares

[@GuppyCzar]

Always fun when its orange polo day, chef! Great content as always. I read he moved his Restaurant HQ to Dallas area in 2021, so if I had to bet that's probably where he filmed this.

[@ChefJamesMakinson]

Thank you!

[@hmistry]

Gotta say that looked really good. Learning about Maldon Salt from you was a bonus. Great video, Thanks James!

[@ChefJamesMakinson]

You bet!

[@CCUnderhill1007]

Another great video, looking sharp with your 'ears lowered', too! The steak and eggs looked great, and of course we always love that Uncle Roger can "take the piss" out of Gordon for his missteps. I think you should absolutely try making this and if you're feeling bold, add some southwest style hashbrowns, as well!

[@pennysavedpennyearned]

New subscriber.... because the info you give with entertainment really helps the memory. BTW I truly believe Janes loves Steak and Eggs.

[@robtech341]

I agree with the thought that the steak is slightly more burnt than crusted. That said this is steak and eggs which is typically for breakfast where a common side to eggs is bacon which can be cooked to several different "Doneness" levels so I'll, in all of my authority, allow it! Cheers!

[@titangirl161]

I remember my first steak and eggs. I was driving from my cousin's house in Ohio to mid Pennsylvania (~7hr drive)and stopped on the road for something to eat. I was watching Babish recreate the breakfast from Twister, and when I saw steak and eggs on the menu, I asked if I could substitute hash browns for mashed potatoes (she did). So my first steak and eggs was the Twister breakfast (although no gravy that was its own food group sadly)

[@davidji2030]

9:01 what I heard is flip frequently when cook on open flame, flip less when cook on a pan

[@Grayald]

I've never had steak and eggs. My favorite thing to eat in the morning is everything. Every breakfast food. Waffles, sausage, bacon, pancakes, French toast, croissants. But for the past couple of months, it's been homemade meal replacement shakes.

[@Jaymey9707]

Chef James got a quick question is there a good way of making bread or can you suggest a video the other day I tried using my homemade pizza dough to make a loaf of bread😂 LOL any good tips Even when I try making regular loaf of bread there's not enough of those air Pockets so I'm wondering am I doing something wrong here so if you can help a girl out I'd appreciate it_ bear in mind I have also tried making challah bread but my inner cook is screaming😨😓 at me I'm doing something wrong I just don't know what😢

[@MattLegiterson]

my favorite is either a breakfast bowl or burrito, usually consists of scrambled eggs, potatoes, cheese, sausage, bacon, tapatio!! that pan tilt was clever! you don't want anything as thick as lizzo hahaha. that steak looks amazing tho!!

[@Buzzcook]

My main breakfast is cottage cheese with fruit and granola. But my favorite has to be pancakes. But that word covers a lot of variety, Lots of different flour types from Buckwheat to multigrain. Then there's the stuff you cook in the pancakes, sweet and savory. Fruit and nuts of course, also onions kernel corn roasted peppers, and meat. Then there's what goes on top maple syrup, Devonshire cream sour cream salsa ond of course fruit. Best breakfast ever.

[@edim108]

My favorite thing for breakfast, and it's a bit of a "guilty pleasure", is dressed up instant ramen. I take two packs of something like Spicy Buldak, boil the noodles, drain them, add the sauce, raw egg yolk, mix it up, add another raw yolk on top, put the sesame, some finely chopped scallions, a bit of soy sauce and a couple slices of fried spam. I don't care what anybody says, it slaps!

[@angelachouinard4581]

Except for the Spam that's very close to my breakfast way of fixing it, the way I learned in Korea. I don't drain it though, I add the seasoning and scramble the egg in it to make a broth. Otherwise the same. And it's so good/

[@tildessmoo]

My breakfast... Well, I work nights and don't have a lot of cooking options at home, so most days I get a sandwich from a local convenience store, but when I have more options I do prefer some form of eggs and starch. It might just be scrambled eggs and toast, or an egg sandwich, or French toast, or an omelette and home fries, or if I'm feeling fancy on a weekend maybe poached eggs with homemade toast and an arugula salad with citrus vinaigrette (I definitely miss being able to cook whatever I want...). I'm not much of a fan of steak and eggs (or steak in general, really) or sunny-side up eggs (runny whites make me gag), but I could do a country-fried steak with biscuits and over-medium or scrambled eggs. Fun fact, there is actually a Texas County in the US. It's not in Texas, though, but Missouri. Just like Kansas City. I think Missouri just likes naming things after other states.

[@Hawky2947]

"No spoilers for Peppa pig, I'm only on season two!" _utterly confused_ :D :D

[@Paul-ic2ki]

First, the lighting may make it look burnt when it really isn't... Second, it's hot as hades in Texas and I'm impressed Gordon did that well over an open flame... so for that alone achieving med. rare, he deserves many more props... Also, I would guess he's up near Dallas. It's a little flatter and greener up there. Def. not near Houston cause you'd see it be really green with a lot of large trees.

[@Kinkajou1015]

My breakfast of champions would be three eggs fried over medium, 4 strips of bacon, hash browns, corned beef hash, and maybe some oatmeal or cream of wheat on the side and fresh fruit (banana, strawberry, blueberry, peach). If wanting to be fancy, make birdie in the nest, use a cookie cutter or a cup to put a round hole in bread, and butter the corners (and the cut out disk) and fry the eggs in the center of the bread, and toast the center cutouts as well with butter on the skillet.

[@fabio18061988]

Someone asked me the day what "Schadenfreude" meant. Roughly translated is "happiness at the misfortune of others" and James laughing at Uncle Roger's pain summs it quite nicely.