How Chefs Cook Every Type of Steak

Comments · 719

• TO

  @toptextbottomtext9833 · 1 year ago

  He cooked 6 different steak cuts each to a different doneness simultaneously and every steak had some of the most even cooking I have ever seen for their respective cuts. Simply incredible.

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• MO

  @MosesFalconi · 1 year ago

  I like that I learn and I’m not spoken to like a child. This channel is for people who love to cook and want to get better

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• BA

  @Bandietje · 1 year ago

  Hands down the best cooking channel on youtube straight to directions, no misleading, no bullshit.

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• MA

  @MattKG12345 · 1 year ago

  Chef over here perfectly cooking 6 different cuts at the same time, all while narrating for the camera. Absolute unit! 👊🏻

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• NO

  @NoxiousRob · 1 year ago

  Fuck's sake, when I saw the title how to cook every type of steak I didn't realise you were going to be cooking them all at the same time.  Great video as always, got to be my favourite cooking channel as you guys just get on with the job while explaining everything you are doing as you go.

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• 4T

  @4thlord51 · 1 year ago

  I've seen a lot of steak videos. This was a masterclass.

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• SI

  @Sir_Loin_Tippe · 1 year ago (edited)

  Just to give a heads up, "rump" in UK and  other commonwealth countries, is what we call the Sirloin in the US. And the Sirloin to them is what we call the NY Strip. The Pecanha is what Americans refer to as Sirloin Cap. The "fill-it" aka the "filet" is the tenderloin steak or the Filet mignon. Literally translates to cute cut in French. So the t-bone is what he calls the Sirloin and Filet- in the US it's the bone in version of the NY strip and Filet Mignon kept together, all in all my favorite steak probably. Been a butcher for 12 years so just wanted to clear the air

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• SC

  @scotty4489 · 1 year ago

  It's so nice to see a steak cooking vid that acknowledges that different cuts and different quality of meat need to be cooked differently. So many cooking vids take a one size fits all approach and I find that really frustrating.

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• RO

  @ronniekeates3349 · 1 year ago

  Ribeye gang, checking in

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• BE

  @BedBug1984 · 1 year ago (edited)

  The difference between arrogance and true passion demonstrated to perfection.<br> For someone to run one of the best restaurants in the world, yet share their techniques, their recipes and love for food, with everyone on the internet shows true character and love for the craft.<br>Fallow/Jack and Will are a masterclass in class who deserve the utmost respect. Keep up the amazing work and content.

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• TO

  @TorkildKahrs · 1 year ago

  “I’m happy for the chef to recommend it” what a beautiful phrase. love the sentiment

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• MA

  @MattKG12345 · 1 year ago

  Also, REALLY appreciate that Chef makes no bones about using thermometers and timers. Too many chefs think its a crutch, when its really something that ensures consistency. 👌🏻

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