The Iconic 90’s Steak I DEMANDED Every Week As a Kid

[@c.m.8776]

My Italian dad is from New Jersey. Came down with that bottle and dressing to Alabama, where he met my mom. I’m 26 and those bottles have never left me. That salad dressing is STILL the flavor of my life.

[@senorbalzac]

Its probably expired by now bro

[@jp642]

Can we still get those dressing bottles now a days?

[@tigerlilly900]

​@@senorbalzac the person means the empty shaker bottles. They still sell the Italian good season packets in the store today.

[@jpeffer27]

Roll Tide

[@tomwelshshore]

Your welcome kiddo

[@jakefr5150]

This takes me back. Had this all the time as a 90s kid. After my mom died earlier this year, we found one of those dressing shakers in the cabinet. The suppressed emotion of finding that shaker and its years worth of memories could have brought a tear to a glass eye.

[@Jeffrobodine23]

We had one too. Brings you back to childhood

[@Kadillac_Kim]

So sorry for your loss. Beautiful memory. 🙏

[@Todd_G_FPV]

Sorry for your loss. Been 13 years since mine passed away, lost but never forgotten

[@24kachina]

@@jakefr5150 same with me - my mom always had them. Im sorry for the loss of your mom.

[@MKUltra42]

I’m so sorry for your loss. Thank you for sharing such a sweet memory. ❤

[@imalittleeggroll]

0:24 SAME! Making that dressing was THE highlight of my week. It used to be less than a $1 in 1988. (Side story: my dad gave my my mom a kiss after EVERY SINGLE MEAL. Still does to this day and they are 76/84 years young. When I helped make the dressing, he would kiss me too. Thank you for your recipe because it triggered that sweet memory).

[@chortleboy]

My stepdad was a Philly Fireman in the 80’s so he was the cook in the family…he marinated the London broil in Italian dressing overnight and we would have a Jersey crab boils with London broil a few times every summer…A1 sauce and buttery crabs and corn and potatoes…miss those cookouts

[@bxallstar723]

Good seasons is a firehouse staple.

[@Joe-xp9bf]

I miss those weekend summer BBQs at my grandparents.... ahhh the 80s and 90s.

[@Dicyroller]

What a great memory. Thanks for sharing. My Dad was a Fireman in MN and FL. He had a chicken receipt that I rarely make, but is amazing.

[@bigvito69]

I heard he was a Philadelphia lawyer

[@Bk_owns]

How does it compare to outback steakhouse?

[@Abasinphq]

After I make the salad dressing, I fill the rest of the bottle with soy sauce. I've used this recipe for years. I'm 62... I also use it on a pork tenderloin in a slow cooker. I place carrots on the bottom after searing the roast to a dark brown all over, I place it on top of the carrots and then put cut potatoes around the roast. Pour the dressing/soy sauce over the roast and potatoes and cook on high for about 6 to 8 hrs. Baste a few times during the cook time. I make a gravy like you did with the sauce and have it over the potatoes. BAM! It's very tasty, and my kids love it.😁

[@MaxwellBenson80]

That sounds really good! Do you marinade the meat in the dressing before searing?

[@Abasinphq]

Nope. I guess you could, but I dont.

[@genxx2724]

Soy sauce would give it the same type of depth as Worcestershire sauce. Makes sense.

[@hiddenmutant]

@@MaxwellBenson80 if you're slow cooking for that many hours a marinade isn't necessary! My family made pork butt and beef pot roasts this way, and the flavor was always in there deep.

[@na5794]

Thanks for the tip!

[@danielllleX]

This took me right back to the 90s! I cannot tell you how many steaks I marinated in a Ziploc bag with Worcestershire & Good seasons Italian! Guess what my family’s having for dinner this weekend! 😂Thanks for the nostalgia and awesome video.

[@KimDaniells-y4w]

YES, absolutely remember this. The packet used to come attached to the jar. Delicious!!! Thanks for the throwback 😊

[@alexsalari2014]

Man pleaseee keep doing these old school recipes every once in awhile. Hits me right in the feels and I need it and so do others god bless ❤️

[@Stevenpwalsh]

Yeah, would love to see some more retro recipes. My mom's 60's era chop suey was the best

[@bigvito69]

I'll hit ya in the feels

[@Pugetwitch]

I agree, being born in 1980 😂🎉

[@kaizma88]

My mom was Italian, she hated to cook, but her broccoli was the absolute best. Green, crisp tender, tossed in oil, garlic, lemon and a little grated cheese.

[@JeffO-]

I should try the lemon. Nice idea I've seen before, but just didn't think about it for that.

[@NaterBater]

@@JeffO-lemon is amazing on broccoli for real.

[@Grey-x2c]

Always roast

[@EastSider48215]

I grew up in the 60’s and 70’s and you have the posh modern bottle there. I still have the original bottle with the flat snap-on lid, in which I make the original Good Seasons dressing. You don’t need to mess with perfection.

[@DruidVorse]

what's the name of the bottle itself? I can't find it

[@emf333]

​@@DruidVorseGoogle "good seasons cruet bottle green lid"

[@EastSider48215]

@@DruidVorse: I don’t know if it has a name. It’s just the shaker bottle that comes with the Good Seasonings packet. Way back in the beginning, they all came with a bottle because it was so new that they wanted to be sure that it was reformulated right. It was a few years before they started selling just the packets without the bottle. And of course, the design of the bottle changed over the years. It was a big deal when they went from a round lip to a pointed one - a lot less dripping.

[@colleenmahony8803]

​@@DruidVorsethey called it a cruet

[@m.theresa1385]

@@DruidVorselook for it in the produce department. That’s where I found mine.

[@jimcasey2359]

That dressing was also a family staple in the 70’s and 80’s. London broil was also what we had every Sunday. Thanks for another great recipe

[@pslm23]

Yes. That's true

[@ericbarnett6771]

Marinating meat in salad dressing was a thing as far back as the 70's. My mothers' goto marinade was Catalina Dressing in which she marinated cubes of beef that were cooked on the grill shish-kebob style. The Italian dressing was, or course, used on the salad. Beef kebabs, a tossed green salad, and corn on the cob was a frequent summer weekend meal.

[@fusco79]

Catalina dressing was my absolute favorite on salad, def remember the Italian dressing packets/bottle combo too

[@MaxwellBenson80]

That sounds wicked good.

[@Work1963]

Just made my mouth water

[@toneenorman2135]

Marinate the “Good Seasoning “ on zucchini with a little oil, then,grill on BBQ. Makes that vegetable taste waaaay better then other ways…

[@YeshuaKingMessiah]

French dressing 🤮

[@evanreppert8828]

Bro - this goes back to the 70’s at least. Probably earlier but my frame of reference, like yours is limited to my lifetime. Best dressing ever!

[@macycharmin]

I was a pre-teen + in the 70's. It was a treat when our parents (or them letting me) made the dressing, vs. using our pre-bottled. Great memories, and great dressing.

[@sweetmother2406]

It was the 80’s for me.

[@genxx2724]

This is definitely a 1950s or 1960s recipe. By the 1980s it would have been considered tacky. Sushi and Northern Italian cuisine were the trends in the 1980s.

[@davidcox3076]

I remember this from the 70s as well. Amazing how those dressing bottles were in every home.

[@nateb2715]

This is the exact marinade I would use when I first started cooking steaks. I haven't used it in years because I have become to bougie for my own good. Time to get back to my roots!!!

[@dougsguitarlounge7927]

That's the 60s my friend. My mom had Good Seasons on the table back in the 60s when i grew up. Love that dressing! I still use it today.

[@robertr2953]

From a guy who also grew up in Westchester in an Italian family, this video hit home. Thanks!

[@michaelbuscemi478]

Don’t know why it’s so 90’s. I’m 73 and use it today. All you fancy chefs use a little of this, a little of that…just use Good Seasons. You made me smile Stephen. 😂

[@josephmarciano4761]

Every guy's Mom who couldn't cook has stories. I grew up in the 1950-60s. The only beef my Italian-American Mom, who grew up in the Depression, made was Stuffed Green Peppers with ground beef, which she cooked to the surface temperature of Venus. Or a Sunday Roast Beef, which was cooked until the meat was so dried out that the surface was dusty. Broccoli? My Mom invented the term, "Hammered." It was Army Olive Drab after boiling for 40 minutes. However, She could make a Veal Cutlet that I can still smell and taste 70 years later. Love you Mom! I totally love you escorting us on these iconic trips down the Kitchen Memory Lane. I dare you to replicate a TV dinner . . which I know you also ate and loved. Cheers Paisan!

[@5GTrevor]

why not just say ever Mom instead of "every guy's mom" thats so strange lol

[@josephmarciano4761]

@@5GTrevor Hi, that's your comment? You took the trouble to write, and that's it? I may edit my comment, if I get over thinking about Hammered Broccoli.

[@pslm23]

​@5GTrevor because he's talking about every guy's mom, not his mom.

[@pslm23]

Love it 😂

[@KameraShy]

I could write a How Not to Cook cookbook from the stuff my mother came up from her Kitchen of Horrors.

[@debraduffy7787]

So glad I found you! So homesick for NY (Hudson Valley)and anything Italian; food, Italian people, pizza! Love your videos; not just the recipes, how you explain everything as you go. So much good content. Keep ‘em coming! Very entertaining too!

[@24kachina]

FANTASTIC. I grew up in 1970s and 80s. My mom taught me to cook and she ALWAYS had at least two of the carafe / shaker bottles to make salad dressing. Blast from the past. I use Mason jars to make and shake my own vinegarette, but now I must get an old school proper bottle!

[@KTKacer]

They still sell them w/ the carafe (as well as w/o).

[@24kachina]

@KTKacer I'll be on the look out today at Safeway. Thanks and happy cooking.

[@Week3nd-Warrior]

Bro, out of all the foodtubers out there you are definitely my favorite. I have made several of your recipes and every one is a hit, and all so simple to make. Keep up the good work my friend!

[@joechurch6680]

Agreed

[@michaelalbert6421]

The Stromboli recipe was fantastic.

[@jp642]

I have just discovered his channel. What recipes would you suggest I start with?

[@Week3nd-Warrior]

@@jp642 this one, but seriously they are all good, all of the pasta dishes I have made have been fantastic, the pasta limone is probably my favorite.

[@joechurch6680]

@@jp642 The pea pasta was awesome, so was the roasted red pepper/ calabrian chili pasta.

[@KellyBrodowski-gz9gt]

Awesome recipe. Made it today. Sat in the marinade for 48 hours. My daughter is already asking to have again next week.

[@leighporter2997]

In Australia, we would brine a turkey for Christmas in 12 bottles of Italian dressing, 2Ltrs (1/2 gallon) dry ginger ale, several cloves, 2-3 star anises and a good handful of peppercorns and 4 ltrs (1 gallon) of water, let it sit for one day in a cool dark place and then pull it out of the brine, dry it off and roast at (355F) 180C for 17mins a pound till tender take 1 ltr (1/4 gallon) of the brine and 500ml more water, simmer it down with 2 tablespoons of tomato paste and a dash of red wine for an hour then add 6 tablespoons of gravy powder, reduce it more, then when it about 10 mins from being done, you chuck in 2 teaspoons of vegemite, stir it through and let it cook down the remainder of the ten minutes. when both are completed, you have Australian Xmas turkey and gravy

[@bigbrowneyes4u]

We hardly ever had a dinner without this dressing on the table in the 1970s. I just loved it and still do today. So versatile!

[@spydude38]

Take the Italian dry seasoning and mix that with one packet of brown gravy mix powder and one packet of Hidden Valley Ranch powder mix. Coat a chuck roast with it, pout in half a cup of water around it in a slow cooker. Put potatoes, onions and carrots and let it go for at least four hours. You will have a pot roast for the ages.

[@PoeLemic]

Thanks for sharing. I printed it out and plan to tell the wife to cook soon. But, right now, we are cooking the video's recipe on 11-02-2024 (Sat).

[@lucascady4992]

I worked at a family restaurant in the mid to late 90's, they served London Broil on the weekends and I fell in love with! We pre-slice the flank steak before the marinade, mostly for cooking each amount per order on the grill grate broiler, we also covered with a rich mushroom gravy! Man that was so good, I have to make this Now! Thanks for sharing Steve! 😮

[@edwardkantowicz4707]

Thanks for the mushroom idea... I'm sure that gravy was delicious, and think some sautéed mushrooms would be excellent with this dish.

[@tretower57]

I grew up in the 1960’s-70’s and my mom always used Good Seasons Italian as a marinade for steak and I still do! I found some history: “Good Seasons dressings (originally called Four Seasons) were developed in 1954 at the Brown Derby Restaurant (the famous golden age Los Angeles celebrity hangout) by chef Robert Kreis. They were available in four flavors and sold by mail order, according to the Kraft-Heinz consumer relations director. The company’s signature fluted glass cruet was sold alongside the dressing packets, which contain a blend of herbs and spices. Fun fact: On the front of the cruet you’ll find the etchings of a dressing recipe; three lines - each with a corresponding letter (O, V, and W) - signify how much oil, vinegar, and water to add to the herb blend. The recipe can also be found on the packet.”

[@Goodellsam]

We use it on venison loin chunks for kabobs.

[@edwardkantowicz4707]

Also great with Lamb chops and green beans. I distincly recall seeing a vintage Wish-Bone commercial from the 70s where a cook in a firehouse adds some of the Italian dressing to the huge pot of marinara.

[@genxx2724]

Why is that a fun fact? That’s the whole point of the cruet. You have to have the right proportions of water, oil and vinegar.

[@tretower57]

@ That is someone else I’m quoting so I can’t answer why that is a “fun” fact, other than I guess it was fun to whoever wrote that that the cruet was marked with the called for amounts of the recipe.

[@genxx2724]

@@tretower57 I see. Now if this was Albert Einstein’s favorite dressing and he had a great time making it up in the cruet, that would be a “fun fact”. lol. Happy Halloween. 🎃

[@SeanVermillion]

I was raised in the south, but by a southern mother, and even this was a common meal in our household when I was a kid in the 90's. This brought me back in time!

[@mrsmcdonald9363]

Were you raised near London, KY by any chance?

[@SeanVermillion]

@@mrsmcdonald9363 No, northern Florida

[@MehRissa]

Man I was born in 1990 and never had this steak or that bottle. I'm totally making this as soon as I can this looks amazing! Thank you for making this video!

[@potsos1]

Made this for yrs! But I always added liquid smoke, especially when cooking indoors. Makes a huge difference.

[@GuadalupeGuacamole]

The bottle is called a cruet. The “Good Seasons” one is trademarked with the measurement lines. I will never not have one in my home.

[@nexus3d5]

2TBS Italian seasoning, 2TBS montreal steak seasoning, 1TBS salt, 1TBS pepper, 1TBS garlic, 1.5 cup worcestershire sauce, 1/4 cup oil, 1.5 cup soy sauce. marinate 24hrs. Thank me later.

[@annmcevoy9299]

Thats a cup and a half of worcestershire sauce and a cup and a half of soy sauce? That would be a bottle or more of each. Dang, thats a lot of salt.

[@nexus3d5]

@@annmcevoy9299 I have gallons of each always. I use a massive tri tip, never gets deeper than a quarter inch, gives it an amazing crust.

[@rosedolch8637]

Thats a LOT of marinade!!! I will make half this recipe.

[@GlRTHBR00KS]

Entirely too much W and soy sauce lol. Nobody is thanking you.

[@nexus3d5]

@@GlRTHBR00KS then cut the dope

[@watchersmith806]

Back in the 1960s there weren’t a lot of lettuce choices or dressings in grocery stores as there is today. Good Seasons dressing with or without the cruet bottle was a novelty and heavily advertised. So it became a pretty popular item.

[@TheBurg229]

We used to do this for skewers on the grill with onions and peppers growing up, and it was heaven.

[@jillionairess]

I make London Broil often as it was a childhood fav, too. My mom only did lemon and garlic and black pepper which is how i like it. It’s a cheap dinner, too, if you actually use the cut called London Broil. i got a two pounder for $11 a few days ago.

[@Furluge]

00:59 - That's a suspension, not an emulsion. It'll seperate back out again which is why you have to shake it every time.

[@ElJibaro718]

Yeah, no one asked.

[@518outdoors6]

Grew up up in the 80’s, that was our go to dressing. We used red wine vinegar. I still use it. I’ve marinated just about everything in it. Also a great sub dressing. I’m going to try this recipe for sure. If anyone has a great knockoff recipe for the packet please post.

[@rosedolch8637]

The packets are still available but the cruet is hard to find nowadays. Most stores have a cheaper packet of dressing mis.. It is always right near all the other salad dressings maybe on the top shelf.. Just a small display

[@rosedolch8637]

The packets are still available but the cruet is hard to find nowadays. Most stores have a cheaper packet of dressing mis.. It is always right near all the other salad dressings maybe on the top shelf.. Just a small display

[@KameraShy]

I hadn't thought of this for years. I may even still have my Good Seasons bottle from the 70's. Packed away somewhere. From multiple moves.

[@Ilsabb331]

Thanks for posting one of the best videos I've watched in some time. I at a lot of "London Broil" growing up in the late 70's/early 80's. Your mom's recipe was far superior to my mom's, but she still did a darn good job, including roasted potatoes and our veg of choice, fresh string beans. I cannot wait to try this recipe. Thanks again!

[@1rtt1]

70's and 80's as well. The dressing and steak of the middle class workin man's family

[@hexsing2760]

I agree with the other commenters. Honestly. Do those transportive dishes. The foundation of a great cook...or someone trying really hard is seeing what inspired someone to do it in the first place! The best things...elevated is literally the things you loved growing up.

[@wildaboutcooking2594]

Brought back so many memories, still have my Mom’s dressing bottle 😊 She did ‘London Broil’ the same way😉

[@user-qi4ff5in9z]

You gave me a great idea. Use flank steak, marinate it with birria sauce ( I make mine with homemade French onion soup, instead of beef broth). Reduce it all down like you did in this recipe. Add rice and beans. Thanks.😊

[@westo12]

Well, that bottle was also around in the 80's. And yes, I definitely had a steak that was marinated in that same dressing (white vinegar, not balsamic) and then broiled in our electric oven with the oven slightly cracked open for some reason that I'm not sure about. My mom called it a "Family Steak".

[@jeanniebrooks]

Opened door so it wouldn’t catch fire🔥 !

[@MDP673NJ1]

This is a really good recipe...it might not be the best....but in my opinion it's one of your best videos ever...the music, the childhood memories and the passion really come through Salute🍷

[@ChefAlexSocci]

The potatoes get crispier if you par boil them whole, not cut! Nice video, brings back memories growing up in ct in the 90’s :)

[@JedediahTombstone]

Thanks for sharing! My mother is still in my life for now. You’ve encouraged me to ask her not simply for the recipe, but ask why she did it that way. So many details, if overlooked would make your meal a horrible one, to be frank.

[@BleuRazz]

I just turned 20 this September, and my mom always made this dressing! I kid you not, I'm pretty sure we've marinated a London Broil a few times with this dressing! This made me laugh! Honestly keep up the video's! I enjoy them and I've made a few recipes that my family really enjoyed!

[@cristyglagola2448]

Thank you for this-I love your channel! My parents used to make this dressing back in the 80’s and I still make it today. It’s just SO good. I have a tried and true marinade using Good Seasons Italian dressing that a friend gave me 20+ years ago: 1 dressing packet, 3/4 c olive oil, 2 TBS Worcestershire sauce, 1/2 low sodium soy sauce, 2 TBS balsamic, champagne or sherry vinegar, 1 TBS dark or light brown sugar, 3 cloves garlic (smashed-the peel will come right off ), 1 tsp Dijon mustard, 2 TBS lemon juice, and 1 TBS minced parsley (I usually leave this out unless I’m entertaining Lol). I know this seems like a lot of ingredients but trust me-it’s worth it. Combine all ingredients in a large Ziploc bag placed in a large bowl. Poke holes all over the meat with a fork and place meat in bag. Seal and place in fridge with the bowl (so it doesn’t leak everywhere) and marinate overnight. When ready to cook, pat the meat dry and sprinkle with some fresh cracked pepper. Bake, grill or broil to desired temperature. This marinade works beautifully for London broil, flank or skirt steak. It tenderizes it and adds so much flavor! You can even boil the marinade for 1-2 minutes (kill raw meat bacteria) and dilute it with a little water (it’s extremely salty) as a quick sauce to drizzle over before serving but I usually just serve it without the sauce-it’s that good. My adult children still request this for their birthday dinner! If anyone makes it, I hope you enjoy. 😊

[@1trigor]

Yum!

[@genxx2724]

I would think the mustard, lemon, and parsley would be unnecessary. Those flavors are already in the dressing. That’s the whole point of the dressing mix - convenience. Why use a mix if you’re going to use a whole bunch of ingredients from scratch?

[@cristyglagola2448]

@@genxx2724You’re right, it does have a lot of added ingredients but the dressing mix adds that wonderful umami depth of flavor to the marinade. You could certainly just use the dressing mix, vinegar and oil but London broil is such a bland cut of meat it needs all the flavor it can get!

[@genxx2724]

@@cristyglagola2448 I understand adding Worcestershire sauce, or perhaps soy sauce, to give the dressing depth for use on meat. My point was it seems silly to add lemon, garlic, and parsley. These things are already in the dressing. It’s just adding more work, which defeats the purpose of using a mix in the first place.

[@cristyglagola2448]

@@genxx2724 I add lemon juice to help tenderize the meat along with the vinegar. I add extra garlic just because I love it. And the parsley is just for looks.

[@Foodsmith_SG]

I am from Rochester, NY and my mother also made this "London Broil". I miss that flavor. She also used that dressing. I have to try this one soon! Thanks for the video

[@catherine-eggallergyinmd]

My aunt made this one time in the late 90's and being a little kid I never knew it was only two ingredients to the sauce. Thank you so much for sharing now I gotta get the ingredients and make it for dinner tomorrow 😅.

[@N1qhtw1nq]

And God bless you for sharing this recipe with us, as I look forward to making this for my family!

[@nicholasneyhart396]

I am only 20 but I remember my mom using this to marinade mutton shoulder before smoking it overnight with polenta, kale, and roasted peppers. Still my favorite Christmas dinner.

[@BackgroundNPC75557]

I still make this dressing, but not per packet/bottle instructions. My way is more like a flavored vinegar since the oil is where the bulk of the calories are in a salad dressing and I use about three tablespoons for the whole thing. That said, for a marinade, I'll definitely have to go by the instructions and use balsamic for the vinegar. I'll have to give this a try the next time I find some reasonably priced flank steak since I buy the L&P Worcestershire sauce by the gallon jug. That stuff gets used a lot in my kitchen.

[@99zanne]

If I could drink it I would … and has to be L&P … the other brands don’t taste the same! May I recommend Helen Rennie’s magic sauce (soy reduction) which I also use on everything? U may have already found it, but I love it equally.

[@RogueHero]

Bro im almost positive i had this as a kid in the 90s at either one of my aunts house or at a buffet , never the less i gotta try this out because one thing i loved about 90s cooking was the simplicity and how easy everything was to make , good video.

[@alexandarvoncarsteinzarovi3723]

Good times here in Romania, sauce cooking became a major thing, loved working my short time in the kitchens here at the docks in 2014

[@rhekman]

Great looking recipe. My only concern is the dish used. I've had a couple pyrex baking dishes shatter under the broiler. The last Anchor brand dish I bought at Walmart had a warning on the label to not exceed 425F. I'll be trying this one, but probably with my stainless roasting pan instead.

[@rosedolch8637]

True.. and especially if the glass isnt room temp.. you never want cold glass and then add heat or it shatters.. I lost a nice 14x10 and still havent found another to replace it.. I was so sad! Better off using a freezer bag for marinating and then you can flip it every few hrs..

[@m.e.langieri4957]

Im a boomer and grew up on this...sides were mashed potatoes and salad...same flank steak...and i have carried on with this as a regular meal in our home as well! good to see this goes on!

[@shaneanigans440]

Holy moly. I haven't had london broil since the 90s lol. I'm absolutely making this soon. Looks delicious, just like it was back then lol.

[@IFIXCASTLES]

😊😊venison cooked in your marinade is absolutely delicious. I grilled it on a charcoal grill at college in the 70's and had everyone wanting some. Mine was just the Italian packet , no Worcestershire. Good times....😊😊😊😊

[@giraffesinc.2193]

OH. MY. GOSH. You totally took me back in time! I loved that shaker bottle and yes, we had that steak (or something very similar, we had never heard of balsamic) as often as my family could afford it.

[@RobotPorter]

The best marinade for London Broil features equal parts oil and vinegar and usually soy sauce and Worstershire sauce. From there on in, you can season it to your taste. The higher percentage of vinegar to oil helps tenderize the meat more than a salad dressing would. And then you won't have to cut the meat so thin. Also, London Broil makes great leftovers for sandwiches, tacos, or to use in another dish. So, you can never make too much. Unlike steak, London Broil tastes great hot, room temperature or cold. It's a forgotten meal. But still a crowd pleaser.

[@itsregal]

This hit me in the nostalgia like a sucker punch. I'm CANADIAN and my Grandma for sure has that bottle. Why was that dressing so good!?

[@rosedolch8637]

You can still buy the good seasonings salad dressing mix in most stores! The cruet is harder to find.. it used to come for free

[@samsanimationcorner3820]

I was born in 1994 and I do have that dressing vase. I actually drink orange juice out of it sometimes because I keep forgetting it used to be a dressing shaker.

[@who_la_GRiM]

90s kid here and I always have this on hand in my kitchen as an adult. It is legit the best !!!

[@masterofwit339]

That golden goodness didn’t exist in my life until I met, and married, my ex husband. My MIL introduced “homemade” Italian dressing but my southern grandma marinated her roasts in bottled Italian & A1 dressing. We also dipped every piece of meat in a little bowl, once served. Ahhh the nostalgia. I still use this method but much less than I grew up on. Awesome walk down memory lane!

[@TanksForTheMammeries]

Remember the scene in Ratatouille where the mean dude get kicked back to childhood? That's me right now. Zapped back. Gonna make this weekend.

[@Xessa82]

The nostalgia this video brings is crazy. I had no idea this bottle had been so popular. I was born in '82 and my gram had this bottle. I use to love making dressing in it. I actually was just recently thinking about the dressing bottle and wondering if people still used them or if you could still buy them anywhere. It's crazy how so many people can have such fond memories with the same object.

[@GigiStar01]

Epic! I saw this on your IG page and commented that we had that salad dressing in the '70s when I was a kid.

[@lollnIRL]

i made this last night for dinner and this is now going to be part of my dinner plans for at least once a month.

[@lollnIRL]

and the dressing shaker kit with 2 dressing packets was on sale at my store for only 3.49.

[@Cake_Enthusiast]

Dude what glassware are you using under the broiler like that, because I want one. I feel like most of the cheap stuff that's readily available in big box stores would shatter under a low heat. Also Steak looks bomb. Reminds me of a tri-tip recipe I learned in Cali.

[@Naltddesha]

Pyrex

[@allin181]

It usually comes together in a kit in my grocery store. It's usually between the salad dressing and bacon bits. The box of extra Italian powder is usually next to it so that u won't need to buy the bottle again to make the dressing.

[@MissChievousRN]

​@@NaltddeshaWith a capital P. Anchor hocking is also good and Corelle if you can find it. These are all tempered glass made for stovetop and and oven use.

[@Naltddesha]

@@MissChievousRN yes mam! I’ve got a couple Anchor baking dishes as well. And some Corelle dinner plates, but they aren’t made for the over

[@Naltddesha]

@@allin181 you stopped reading at “dude what glassware are you using” 😂

[@laronsamuel-yx8fq]

I love this video, but I was told to never put a Pyrex dish under the broiler. Have I been misinformed all these years. 🤷🏾‍♂️🤦🏾‍♂️

[@StillLivinginthewoods]

I was thinking the same thing, And that is even one of the "newer" ones, that they say are even more prone to breaking. Looks like it worked pretty well though. I wonder if the ceramic heating element on his broiler makes a difference compared to the average budget oven broiler?

[@Roguex9x]

Two different types of glass baking dishes. The older more versatile one was all capitalized PYREX made with borosilicate the new one is all lowercase pyrex made with soda lime glass and they react totally different with major temperature changes.

[@deandredunbar9618]

yeah their is two Pyrex glassware.

[@cathoderaytube7497]

Anne Rearden from the "How to Cook That" YT channel does a great video on why they do that.

[@Roguex9x]

@@cathoderaytube7497 manly because soda lime glass is insanely cheaper to manufacture. But they still charge borosilicate prices

[@kaebella2259]

My grandmother made london broil with this dressing all the time. We're from LI, NY. She had a very thin, flexible knife with the end of the blade being round, and it cut the meat paper thin. I'll make this soon! Thank you!!

[@dralikin]

Brother, I haven't had this in decades but I can taste it right now. Feels like I'm gonna have to make this happen. I think I even have one of those old stained, white Tupperware shakers with the round insert, haha.

[@lchristine3722]

Love these recipes. My Mom used to make the salad dressings in those bottles in the 80's, always thought it was better then regular salad dressings.

[@NoNameToYou]

Oh my god. That dressing was my mom’s favorite and I still love it.

[@ChiTownGuerrilla]

Another great recipe with the Good Seasons is mixing it with cream cheese. Buy those brown pumpernickel appetizer squares and spread some of the seasoned cream cheese on one, put a slice of cucumber and top with dill. One appetizer I grew up on that is so good.

[@TheMarxist70]

Worth mentioning that not lol Pyrex or other glassware is up to broiler use. Would hate to have one shatter.

[@virginiaj1385]

they have "reengineered" broccoli & brussel sprouts to have less sulphur.

[@1rtt1]

American meat and potato's meal done with Italiano music. My house it would have been the Neils. Diamond or Sedaka. Ad Italian Bread toasted with lightly salted butter and garlic powder wrapped by foil slightly open, thrown in next to the broil with 5-10 minutes to go. Dip that authentic american garlic bread in that gravy to sop up what's left.

[@ThatsaTechnicalFoul]

Man, this was a throwback! I’m an 80s baby from Jersey and I’d completely forgotten about these! They kinda were everywhere & although my family didn’t have it, lots of friends did. The dressing was good! Putting Italian dressing on meat was kinda my jam back then. This was a fun video! 😊

[@ricknelsonduke]

Brilliant, and so nostalgic. Bravo, chef!

[@timmytommy2921]

Hey man. I’m saying this from a place of love because I’ve been there and have many friends that have been there. I can tell from your eyes that there’s an addiction problem behind them. They tell me alcohol is probably controlling your life. Take it from someone that struggled with it and having lots of friends that did too. It’s a sneaky devil. Things are so much better when you cut it out.

[@PoeLemic]

So, Life is better when you also cut out "Belief Systems". That makes life so much simpler too.

[@MrKazz88]

Not a fan of gambling sites. You dont need them your channel is awesome.

[@daveklein2826]

Who cares what you think

[@AAMarc]

Dork

[@danielloher5603]

Or Kamala adds

[@chriskriskovic5914]

Doesn’t Steve also have a therapist app that also sponsors his videos? It’s like, synergy.

[@brendanf764]

Content is free because of the ads you nerd.

[@hotrodmercury3941]

I FORGOT THIS EXISTED! My family would also get this Asian ginger dressing and would marinate some cheap cuts in it. The steak was amazing with rice or a baked potato.

[@williamcornelison4721]

I've got some venison tenderloins and steaks to do this with.....Now I need to get a salad mixer.... I'm sure they are still available somewhere.

[@kellyhoulton2998]

Dang!! I drooled all the way through this (except for the broccoli part) - so many flavors I love: balsamic vinegar, Italian dressing mix, and WORCESTERSHIRE!!!! Thank you, and thank your Mamma 🙂

[@JSVintage]

I have NEVER seen one of those bottles before, but I need to find one immediately so I can try this.

[@99zanne]

Pretty sure Amazon is your friend here!

[@JCarter276]

Nice to see a Good Seasons aficionado. A man of taste!

[@harryfloros8796]

Worcestershire is one of those English trick words! It is pronounced Wooster, as in Bertie Wooster. Another one is Bicester, which is pronounced 'Bisster' by the locals.

[@99zanne]

Easier to say rather than trying to fit all those letters into your mouth!

[@MissChievousRN]

Wuh-ster-shur or Wuh-sta-shur. Dated a Brit for 3yrs.

[@AussieInUS]

Wooster-Shear.

[@laerwen]

We were from the NYC area (Westchester) and in the 80s and 90s my mom used to do roast potatoes using that salad dressing mix as a marinade. It caramelizes beautifully and is delicious! Tastes like home. She also did roast chicken with it, too.

[@alexphelps7042]

I have a small bone to pick, GAS broilers like yours are very useful, they provide wide wall of even heat, like a propane grill but upside down. Electric broilers are trash that burn the top 1/8 inch of to a char and don’t touch anywhere else on the food. That’s why people don’t use them, that’s why written recipes almost never recommend them. This ability gap in the electric stove is why you see many new ones with convection fans, it allows them to brown but not blacken a roast.

[@audreystarr6166]

I've had a very large wagyu flank steak frozen and saved until I could figure out what I wanted tondo with it. This is a gift from heaven. Except the steak I have appears 2-3 times the size of urs. How would I break this piece into 3 seperate frozen pieces i can use/cook when I'm ready?

[@StillLivinginthewoods]

Some people would no doubt say that marinating wagyu defeats the purpose of spending the extra money for beef that is known for it's exceptional flavor.... but that sounds *so* awesome to me! If you do it... please report your findings here afterwards!

[@theperrysh9636]

Gambling site ad? I'm actually a little shocked. Maybe alcohol or tobacco next week?

[@MA-qu3hi]

We’re all adults here, let him get his money for these FREE videos

[@edwardkantowicz4707]

This comment sounds so uniquely American to my ears. (exceedingly puritanical and judgemental)

[@Shorkshire]

I was born in 1990 and I feel like I can smell this through the screen. This was a once a month meal for us and I looked forward to it every. Single. Time.

[@turtle1723]

I thought your not suppose to use pyrex under broiler?

[@eileenfazzini7551]

Correct.

[@mikebower9255]

i was wondering that too

[@laurawright916]

This is my childhood!!!!! I was just thinking last week that I wish my 82 year old mom would show me how to make London Broil again from my childhood - incredible! And yes, I had the little bottle to make the dressing too. Amazing!

[@jasmineblocker103]

All the people bitching about him having Draft Kings as a sponsor. No one is forcing you to gamble. Mind your business and let this man make his money. Yet you are still over here watching. Where's y'alls you tube channel? Better yet? Can you any of y'all bitching even cook??

[@TurboTimTravels]

For anyone curious about the crispy potato thing, you’re changing the PH of the water. J Kenji Lopez has a good video about it as well for more of the science of why that changes the potato.

[@imnotreal3467]

Where can I get that cool dressing bottle?!!?!

[@Blueagle8u]

Most major grocery stores!

[@sumyunggui8750]

Good Seasons still makes them, you can probably find them online if not in store.

[@midwestkayaker3471]

In the far reaches of your moms pantry like grandpa’s forgotten silver dollar

[@veronica_stollar]

I found all three of mine at different yard sales.😊

[@alexspera3116]

I remembered that dressing for the first time in like 20 years a few months ago. I’ve made like a dozen bottles already with a couple grilled flank steak salads in there. Gonna have to try this with the broiler, that reduction looks devine.