The Art and Science of Cooking: A Reverse Sear Experience

As I begin to cook this beautiful bone-in ribeye, I want to explain the concept behind reverse searing. It's a technique that involves cooking the meat in a low-temperature environment first, before finishing it with high heat. This approach allows for more even doneness and a better texture overall. By lifting the pan off the heat source and letting it sit for a few minutes, I've allowed the meat to reach its optimal internal temperature without overcooking the outside.

Now, let's get started with cooking this ribeye. First, I'll place it in a hot skillet or oven-safe pan, seared to develop a nice crust on the bottom. This step is crucial in creating a flavorful and aromatic dish. As the meat cooks, I'll use a thermometer to monitor its internal temperature, ensuring that it reaches the perfect medium-rare. The key to reverse searing is maintaining a consistent heat throughout the cooking process.

To achieve this, I've set up my kitchen with a few essential tools: an induction cooktop, a skillet or pan, and a thermometer. By using these tools, I can precisely control the heat and prevent overcooking. As I cook the ribeye, I'll also add some aromatics to the pan, such as garlic and rosemary, which will infuse the meat with flavor and aroma.

One of the benefits of induction cooking is that it allows for precise temperature control. However, one disadvantage is that if I lift the pan off the heat source, it will stop heating immediately. This means that I need to be careful when handling hot pans or utensils.

Now, let's move on to finishing the dish. By removing the ribeye from the skillet and letting it rest for a few minutes, I've allowed the juices to redistribute evenly throughout the meat. This ensures that the finished product is tender and juicy. To add some extra flavor and moisture, I'll place a pat of butter or oil on top of the steak.

As I plate the dish, I want to highlight the importance of presentation. A beautifully arranged plate can elevate even the simplest dishes into something special. In this case, the bone-in ribeye is the star of the show, with its perfectly cooked interior and crispy exterior.

To finish off the dish, I'll sprinkle some fresh herbs or a squeeze of lemon juice on top of the steak. This adds a burst of flavor and color to the plate. Finally, I'll add the finishing touches – a drizzle of sauce or a side of roasted vegetables – and present the dish with confidence.

Throughout this cooking process, I've emphasized the importance of patience and attention to detail. By taking the time to cook each component carefully, I've been able to create a truly exceptional dish that showcases the beauty of reverse searing. Whether you're a seasoned chef or a culinary novice, these techniques can help you elevate your cooking skills and produce dishes that are both delicious and visually stunning.

As we near the end of this article, I want to share my appreciation for all of our viewers who have joined me on this cooking journey. It's been an absolute pleasure sharing my passion for food with each and every one of you. Whether you're a fan of bone-in ribeye or simply looking for new cooking techniques to try, I hope that this article has inspired you to get into the kitchen and start cooking.

In conclusion, reverse searing is a powerful technique that can help take your cooking to the next level. By combining precise temperature control with attention to detail, you can create dishes that are both delicious and visually stunning. Whether you're a seasoned chef or just starting out, I encourage you to give this technique a try and see the results for yourself. And remember, practice makes perfect – so don't be afraid to experiment and try new things in the kitchen!

"WEBVTTKind: captionsLanguage: ensixty-five you guys okay you guys got a drink poured you guys gonna join me alright hello let's well juice I like your nickname daddy I've learned what that means stop it alright Oh kill kill the sound I can hear myself so guys last time we had Jess here keeping an eye on you and tell me what you know the good questions and interesting comments and this time I've got my boys got my two dearest friends in the entire world Rashid who you guys met in this last this last week we did the the the hot pepper challenge for ALS he's here and my other dearest friend in the world Sawyer they are hanging out it is their birthday recently I'd love for you guys to wish them a happy birthday giving me congrats on twitch the partner I know that means but thank you they remember your dated birthday boys they were born on the same day separated at Birth you guys what do you guys want to come up here real quick is this a long night we're just getting started okay so it's nice guys thank you for wishing my friends a happy birthday apparently I'm partnered with twitch cool didn't know that all right guys let's let's get started with making some steak here yeah so we're gonna start with I'm gonna start with the ribeye I'm assuming you guys aren't making both so anybody who is making a ribeye we're starting here I'm seeing that the cameras a little saw to focus I'm just gonna adjust it a little bit sharper okay we're getting started with the ribeye fresh boy do I have a beautiful ribeye today leave that beauty you got thick that is christ sake hello Trinidad nice to meet you all right here we go so anybody following along at home we are salting and peppering our beef here we go I've got my coach results at the ready a lot of people ask why kosher salt why not table salt well coach result is pinchable see this I can hold on to it nothing's coming out and then I can control when it's coming out of my fingers so you get better control over what you're doing and also it is less salty than table salt because it is coarser so it's more forgiving if I dumped table salt on this it might be salty as hell obviously so watch my hand what people are watching so I will be relatively sanitary especially because I'm going to feed this to my to my birthday boys and we're packing this and salt seriously a lot of this is going to come off in the cooking process Oh somebody remembers laundrymen I actually held off on doing laundry all week because I wanted laundry man to come back he is scheduled to arrive here between 9:00 and 10:00 p.m. Eastern so expect him he's coming no it's gonna be a different guy every time so really I don't know why while we're into that but whatever all right now we're hitting this with one pepper pressing that in doing that from the video they remember all the they remember all the stuff from last week laundromat is back it's gonna be a totally different guy I see Wegmans probably from Rochester Rochester pride which was in we talk in western New Yorker are you are you are you in Pennsylvania cuz that doesn't count he says from Rochester you last thing I live in yeah see that guys this is this is coated in salt and pepper this is gonna rest at room temperature for at least thirty minutes okay oh my god I have no idea wait now it was it was a woman's net it was a girl's name meet Mia was Mia's was Mia's yeah there's Mia's that was the place and at Doug's that we would get me as your babish blood be your babushka sure fine I'm already Tomas I don't know if that Paris Henrietta Wegmans in my opinion no come on Henrietta Wegmans give me a break that's been nut hasn't been renovated since the 70s give me a break this may be maybe the worst one I take it back I didn't even know that they closed that's terrible I'm sorry guys okay so guys guys guys I got to do a little bit of actual cooking for a second so because I've got guests here and because the steak needs to rest I'm also gonna make some potatoes this was not in the video but this is gonna be an easy little recipe that you might probably don't have fingerlings on hand but next time you do super easy way to make some Christmas mashed potatoes please yes can you can you hear Sawyer and Rasheeda guys can you hear a little bit salt we're covering this cold water little splash of white vinegar okay this is going to help the potatoes retain their structure even though we're smashing them this is going to help them cook these for 10 minutes okay guys go Tigers yeah okay I guess in the meantime we have you know we have 30 minutes to kill maybe I should start making you know start making skirt steak but I was thinking we'd do that while the steaks in the oven because take like 45 minutes probably shoulda salted it before we started I'm thinking next time a little bit next time black bars no I'm sorry I don't know why it's happening I'm not a adept streamer make some cocktails no this is really good really really good scotch I'm not gonna mess with this is this a beautiful glass kids huge I'm drinking Glenfiddich 15 this guy right here it's beautiful highly recommended that's a scotch that got me into scotch so near and dear to my heart Lagavulin sixteen is a bottle of burning tires close the cabinet thank you I love legalized that there that's awesome all right let's do a little let's do blue myse on+ let's stop Rochester and do a little meson price I'm going to preach out my shallots it's good way to start have things done the way what knife to use today guys this stuff good stuff I'm not sponsored the icon like this guy is my favorite right here okay let us mince a shallots yeah what's being said over there I can't look while I'm cutting be playing switch over there oh I am professionally sharpened I would say you know once every few months and then I'm sharpening my selves with a with a whetstone whenever I can I highly recommend getting stoned but I understand all no you know it's a solid like I don't know 10-second delay that is 225 reminding me all right let's do a fresh challenge just because we run run TV right now always get to shallots always because generally shells generally I would say always get if you need one shallot always get two because generally one out of every ten is going to be spoiled so try and get to my face in the show oh god my face is in the show oh Jesus must have that I'm kidding people know that I look like Manders doesn't matter I was not trying to hide it babish aprons are coming guys because I love these aprons so much and I wanted to get like a little BWB right here like like Lacoste style just like a tiny little logo just in the corner I think that'd be cool what gloves okay hand me those toss me one I don't want to make any promises guys I don't make any promises I'd love to see what you think of these okay tell me what you think a little prototype here yeah you guys won't you you got you guys into this it's on both sides oddly enough what we think back that's an exclusive first look twitch which users only combo apron gloves absolutely yeah keep you from kind of your fingers off and kind of Shalott yeah it would but you wouldn't be able to touch the shallot that'd be crazy yeah oh my eyes was we're getting we're getting some of those tears right now getting those in those onion tears let me ask you guys something how does this compare to watching like trucker simulations oh la tur crying it's a bad dance or some bed oh yeah oh yeah thank you no yeah let's make I mean that no I would hope that goes without saying but thank you alright maybe this is an old joke maybe it's dated I guess not I think they're like emoticons but with my they're like custom to this channel yeah I think I don't know if somebody correct me is that true this is great we get to ask immediately the audience gamer I'm a graphics horse and no I would only go for the triple eight cycles shitty gamer really bad gamer I don't have to do this right now but how do we make emotes guys help me out I would make him what we do we'll make him right now I've got two people at the ready it does sound out of our skill set honestly literally literally walk him through how to do that and I want him to do right now literally just tell him what settings to go into what to do and he's and he's gonna change right now yeah happy birthday to you yes I don't know honestly do not know should know somebody just subscribed with twitch Primus good sign then down we got two new subscribers hell yeah well BAM well let's take a look at good shirts cursing my skirt steak-- shall we alright let's look at a good skirt steak this one is a big beautiful and now people are going to freak out if I put meat on the same cutting board as the onions and lemons so plate safe alright so what I've got here first of all the color is good it's nice and deeply red it's really fatty you can see some some skirt steaks especially grass-fed ones tend to be sort of deep red and not fatty enough and it's nice and thick we have the thickness of that I mean okay that's folded over hanging still it's nice and thick that's a good thickness for a skirt steak probably like a solid you know half to three-quarters no jerk I need any thick enough that I can make it medium rare cuz if it's too thin you know overcook it no matter what so we got this guy here I'm gonna divvy him up in a second first and get rid of these and wash my hands so we're not gonna cross contaminate very important don't any cross-contamination thank you for subscribing it zombie so it's thick so much all right so the lemons aside and another important tip use the back of your knife to scrape not the front of your knife this is bad cool blade use the back here now I'm ready alright so if if swear enables followers only chat does that make a separate chat or does that make this chat that we're in right now followers only if you didn't hear them what she probably did alright thank you thank you alright we're not going to do that then call off your dogs there's a delay game break alright guys so another thing I'm going to do is trim these so they fit in my pan in these little bits I'll probably have for breakfast in the morning or something with eggs you know it's heavy you know which anybody gets that I'll be stunned Wow so we got two snakes here I've been thick that will fit into my pan that's what's really important don't want them crowded don't want them you know touching the edges we want them exposed to the heat and we want them not touching each other because if they touch each other that makes steam and that prevents us from building it crust so these need to not be touching when they're in the pan okay let's season these guys off remember because skirt steak is so thin we're just seasoning one side because if you season both sides of you extremely salty so just season one side it's gonna be fine and we're gonna put it in the steak in the pan non seasoned side down on season side you might even call it down because that's gonna give the opportunity for the salt to absorb it in the meat while it's cooking and lose less in the cooking process put a salt side down we're gonna lose a lot from it's sticking to the pan healthfully salting there we go am i dealing time here okay the ribeye has been resting for about 15 minutes now so in about 15 minutes we will be putting it into the oven we have a lot of time for conversation because it's gonna be 45 minutes where this steak is sitting in the oven and we're gonna have to we have to find find out some things about each other you know we're going to explore some topics that might not be comfortable but that's what this is about you know this is this is this is journalism you know okay moving this to the side there we go wait goes alright who's got any questions so far I'd love to hear any any questions you have about what we're doing or about anything in the world Rochester trivia Frasier trivia you know Awkward steak first date I'm sorry dude how do you cook steak in an apartment without setting off the fire alarm I will tell you I can't condone this because it is unsafe but it is what I do i unplug the fire alarm long at stake because it will set it off there's no way to do it without setting off your fire alarm because the only way to make a good steak is to sear it you need heat need high heat and that's gonna generate smoke no matter what so you you you got to you know just be very responsible deal with your fire alarm going off or if you can't deal with it I'm not condoning this but unplug if if if you're going to plug it in right back in as soon as you're done okay be safe cheers safety we got kind of watches do you wear this is a hawthorn it's it's a startup company and and it's nice I like minimal watches in here let me do a rack focus area oh look at that that's cool all right that's production value and I adjust the focus what's up damn dude we never asked ourselves that question I mean maybe internally but I've never said it out loud I like I like Niles more by by a country mile yeah Frasier is obviously enduring classic but Niles is really an incredible invention went over your YouTube channel I want you know as an internet creator you want to diversify as much as possible you want to just like you know be a part of as many platforms as possible and twitch is trying to make more content and and branch out into new areas and I like being a part of that I like being a part of their expansion kitchen scissors do I recommend I can't recommend this specific brand maybe auxo but like something really strong you need something like Oh shears look for something that looks like garden shears that's what you need to get through like the spine of a turkey you need be mean Cheers get something strong oh we got we got settings here go to dashboard partner settings scroll down see that all right I got potatoes boiling the background here ahead of time 10 minutes Leslie yeah let's keep wrapping here can you cook without pants everybody's saying he did the right thing any new tattoos I've got new tattoos coming in the next the next week or so I've been wanting to get a couple for a long time right here you know opposite this side I'm going to get this guy hang sure you guys remember this yeah one of the most important spaghetti plating tools in the world and also carving beef really it's a car before but it's indispensable for plating up pasta and I want to get this guy not that big obviously but I want to give them a half size right up here maybe with a twirl of pasta around the end you know can we do a pole or something that probably not would be cool if I could do a pole I'd be like with or without pasta on there and also I would love to get your guy's opinion of this you know how a lot of like sorority girls will get a tattoo that's an infinity symbol that says live laugh love all right well I want to get an affinity symbol that says soup salad breadsticks I want to get right back here right up is it my I'm afraid your tattoo straw Paul that's what we do at home all right yep okay positive positive yeah cheesy I know it's cheesy anywhere in New York City or New Jersey come up to my my area I'm not gonna say you know how close I am to it but this place is called Blvd or Boulevard Bistro down at was that like 122nd and and Malcolm X I think and they have a fantastic brunch best french toast I've ever had chicken and waffles amazing every time I've gone there have been blown away by the food there so Blvd Bistro is amazing a lot of great stuff up here in Harlem a lot a lot of new restaurants a lot of old you know standbys Sylvia's is nearby and ya know that's a great place to check runny very runny still chirping ah what we do next here you guys know this guy right he's been on many an episode starting to show his age oh my god I mean Bartlett obviously who else is it gonna be his wife no so Abbi no Toby for sure Toby Ziegler is probably my favorite besides president Bartlet I love worth it I think worth it is honestly a great exploration of some really ridiculous food foodstuffs that I would like to know more about and didn't know existed so I actually I really like worth it charlie Charlie's not the best best character let's let's make this very clear dennis is the best character okay let's make that abundantly clear dennis is the best character how do you do shorter slow mode guys how you do that I've done a West Wing episode I did um I did two menthe do sul Tom beak check it out I've done one what else am I gonna do from West Wing yeah Toby you know I was think Toby's my second favorite behind president Bartlet how could you put anybody ahead of President President Bartlet he's a man goat goat search YouTube for Bartlet jacket flip super cut and it's just a super cut of every time he flips his jacket on because he doesn't put it on normally he like flips it over his head and it's it's very funny to watch CJ is great I think we have a bit the biggest CJ fan over here Rashida's the CJ fan but Jack any any deep West Wing fans over there the chant go they made such a big deal about the dragon I just talked for like two seconds just like the jackal oh whoa CJ do the jackal it wasn't cool it wasn't good okay okay I'm gonna do steak first that'll be our appetizer and then we'll have potatoes alright guys so to lube up the pan I'm going to use grapeseed oil it's a very high smoke point oil you can use canola or vegetable but this guy has a smoke point that's that's higher than most oils so I prefer it because let's smoke that way I'm putting maybe I don't know a tablespoon and a half in there just enough to coat the bottom of the pan without it you know pooling without it being too much of oil once I heat this up it's gonna evenly coat the bottom of the pan just you wait and then heat this up hot you need that heat you know and I'm gonna open up the wine cooking wine I have a Cabernet Sauvignon here and they get wine top what top tier I don't know what does that mean guys what does top cheer mean official thousand duper stainless cast-iron I guess I prefer cast-iron because it's better distributes heat and also that just looks better it looks more badass I have just off camera here I have my cast iron ready to go for the big guy for the big stick later on anywho let's pop open or one with wines better no big all right see that it's evenly coating the bottom the pot I can smell it's just starting to get very close to smoking and that's what we want i I'll do a tutorial on cast iron okay I know it's I know it's it's complicated and scary I was scared by it for a long time well sucks about this induction burner is that it's radius of heating very very narrow then maybe that's why I prefer cast iron because it takes that heat and it redistributes and let's see it's smoking now that's where we're after guys a little bit of smoke just wisps of smoke just like that and you know these are you know these you're gonna use going cook very quickly so I want nice high heat songs here we go sounds right here we get the butter out of the fridge just so we're ready always pay attention your needs on a lot all right get our butter here or a bit later get over here what yeah see if I tried to pick it up right now it was sick it would not come off the pan but I'm letting it sit them letting it form a crust he needs to stick and then pull away from the pan and this is kind of a matter of learning when it does hey Sharon's got my service done actually that's not potatoes so while this is going to McGregor taters real quick because I want to get that out of the way haters are draining me it's like an art himself is starting to lift off the bottom five see that they're coming right off without any complaint we got a beautiful crust forming there I'm gonna let it go a little bit longer see it's not even putting up the fight you see the crust that's building up there keep that going for a while on that which is a lot of fat these really fatty pieces of steak that I got here so I'm gonna get a little close to the mic so you can hear me because what sizzling very fatty pieces the skirt steak so there's a lot of fat building up in the bottom here and we're gonna need to get rid of some of that without getting rid of wrap on so we're gonna dab at it with paper towels that's gonna help a lot okay what's up ASM huh I've been told us to do a sum on I'm all set thank you am i right come on come on now and you just got the carving comin up No Whitehouse wait hots and a cheeseburger all right let's check the temp on you tickets Part C we're still registering like 104 105 this guy's thinner though so we got to keep an eye on him get right in the thickest part of this pillow lower nine - Wow all right these guys got to hang out with them so he's good we're gonna get a really good crust on both sides of the plate and be safe oil is just getting everywhere there's no good or clean or quiet or non smoke detector triggering way to make steak you got it you got to make a mess oh yeah look at that great press for me on both sides of these what's a really good press start pulling on the other side I'm going to flip them again contrary to what you've read on the internet there's no rules about flipping things doesn't make it lose any juiciness or anything like that flip things as much as you want if you don't believe me look up J Kenji Lopez all he knows what he's talking about for real I'm just understood a disciple of this what delivery service to it very nice yeah shut up Kenji all day alright look at that oh yeah beautiful stuff and look at that forty let's take a look here how we do it he's gonna come up to temperature real fast there's still hundreds here so this guy's getting closer though you're really getting there the thickest part here that's right about where I want to be honestly it's 115 but like just pretty bloody let's get him up to 115 because he's gonna you know stinks after this once you take them out of the heat and let rest them they're gonna come up another 510 degrees so it's shoot under where you trying to get very important that's right about where I want to be right there 115 let's take them off you're coming off yeah beautiful beautiful beautiful look at that fun look at the pond no going there I don't want to burn that you live this guy right on top of it having having something on top of this thing Keith who's gonna help keep it from burning this that's coming up to 10 to 115 yeah I'm getting 115 take it sparks right here that's what I'm after okay take em off oh you owe my gosh okay kill me heat on this heat is off okay cuz I don't want this to burn this is flavor country right here so using my tongs why don't we lo the place using my tongs we're going to get rid of some of this fat just lightly on three or not all of it you don't get rid of all of it we need a little bit I've met trash right here just FYI I'm not stuffing that into the floor okay flavor town welcome to flavortown boys all right now I'm heating it back up a little bit of fat in there that's exactly what I want now I'm gonna take my shallots minute okay I got this over medium heat I don't want to burn the shallots I don't want to burn the fun and we're just cooking for one or two minutes here again we don't want to burn the fun don't want to brown the shallots just want to soften them a little bit you know you're gonna keep cooking once we add the glazing liquid oh there's so much flavor in this pot and then it's not even funny just like that that's apparently my new catchphrase okay now good blood of Redwine once these you know I'm seeing that these shallots has been maybe about a minute now I'm seeing the shallots are starting to become translucent around the edges it means that they're softening up a little bit that's all we're trying to do here so deglaze red wine maybe about that much what's the what's the vote and now not using these tongues cuz they're doing a bad job I'm gonna scrape up all that good stuff off the bottom the pot so you can see that it's all coming up it's also an efficient way to clean pot when you have stuff that's like burnt on throw some water in there and boil it everything comes right off and that's essentially the same principle here like I'm using some liquid hot liquid to get all that stuck stuff off the bottom pan and we put it in there right before it was starting to blacken it was just nice and brown and that's just pure flavor so now we're gonna let this reduce I want this to reduce down until it's just really thick and just barely coating the bottom of the pan and then we're gonna add some butter and some lemon juice because it's gonna be very rich and we want to add some acidity that's going to cut through all that richness okay gas versus induction is very tricky question like I love induction but it's also very it's like it's like um I know it's like analog versus digital like there's there's a feeling that you get with gas like you just have you feel what is going on and what's supposed to happen and this just like it happens you're gonna see that it's simmering right now and now it just stops see that it's because the induction is turning on and off to be at medium temperature because it's either on or off there's no like middle ground maybe I'm nicer induction induction cookers there is we can see that it just starts its simmering right now ready and stop and it stopped and now it's back on again so there's a precision there's a robotic precision to to induction that I like but also was a feel to gas that you can't really yeah pure flavor flav temp this V AC name Catholic cast iron versus carbon steel carbon Steel's pain-in-the-ass honestly I'll see what the I don't see what the benefit is maybe I just don't get it I see this is getting pretty thick here it's starting to coat the bottom of the pan it's starting to have a hard time moving around I want it really thick though then we're gonna add butter we're gonna lemon juice then we're gonna reduce that down until it is a sauce Thank You rose thank you for sending the link about broadcasting but I've just been told that that was very helpful you know while this is reducing this is pretty much where I want it to be right now actually so never mind I was gonna put the the other steak in the oven but for now let's focus on this I'm gonna put in a solid you know metric shit-ton of butter let's say that much almost three times space about equal to what I'm seeing in the pan that's that's what I wanted to want to double up you the matter in this pit okay lose the butter oh that's good butter - I'm not sponsored by these guys Cates butter is so amazing it's just like this tastes sweets and creamy awesome I love it look at that we're getting we're already getting this amazing thick and sauce it's gonna be so good on the richness of the steak this is super rich in the middle but the lemon in there it's gonna cut through everything we got no unsalted butter never salted butter let me make that emphatically clear never salted butter uh-huh because you want to control the seasoning you want to control how salty things are okay you don't want somebody else deciding that for you we gotta thicken Gordon yeah I wish you guys could smell this I hope if you're making this at home I hope you can smell what's happening right now this is really magic we're getting some really buttery meaty wine there's a lot of great things going on huh thick pan sauce and I'm gonna go ahead and cut for it with this juice of one lemon and the way I like to just lemon is like this just like loose fingers you know I'm catching all the seeds and kept low I just dump them in there okay trying to show you guys I just dunk another one see we're gonna hey let's see no problem and you know you can do half a lemon I like a really nice bright sauce so I'm going to do a whole lemon pretty much and we're reducing this down again one more time getting down to a nice thick soft see consistency I'm sorry I volunteered you for those settings things jakey all right you doubt my whispers what is that are you guys whispering at me does that mean it's like daddy thing it's like a daddy thing I think it's like a daddy thing God I've opened up Pandora's box it's like it's like DNS they're sliding to the ends right now oh look at that guys come on look at that oh my god look it's listening like diamonds let me do that again seriously yeah oh my god that's incredible how can you look at that and not get super super hungry and that's why my boys are here gonna help me eat all this fake we got so much meat here all right it's about where I wanted to be some of you see this the salt has been totally absorbed in the steak well you see there's pepper that's just the salt has been absorbed in the steak with little bit of moisture on top there it's gonna be reabsorbed back in the meat okay we're putting this in the oven 225 degree oven about 45 minutes I'm gonna take its temperature at about 35 okay my subs what's up subs thank you guys for subbing I love you so much you guys mean a lot to me it would mean a lot to me if anybody who isn't subbed would sub but anybody who is sub you guys are champions okay one more time oh look at that oh my god give me a break okay let us plate up shall we that's our sauce who's done so hi thanks whitter for that I can thank rah rah rah once we can thank Rob lens for that thanks Rob less okay pull this over here so you see what I'm doing now while these were resting we lost a little bit of juice that's normal I'm just trying to prevent a mess here she's gonna go everywhere there we go okay all right let's carve shall we see how these came out oh yeah oh yeah maybe that huh it's a nice thin snake but we got it to a nice pink I mean I would almost call this a medium but it's like a medium medium rare like it's it's halfway its second it's it's it's yeah I could take it a little rarer but trying to cook for a crowd here guys you know plate oh now that's where it's at right there look at that a little bit thicker that's where we're at that's my that's my jam right there I don't care who you are that's medium rare right there sorry I'm need this week hmm Oh always eat the end pieces because this is the this is a bit though it's pretty right here keep that heat this chef secret hmm this I bet is gonna be overcooked because it's up then yeah see this is so thin could not prevent it from overcooking it's still gonna be good though because the beauty of the skirt steak is that it's very very forgiving even if you overcook it some it's going to still be tender and flavorful because it loves you I don't want to ruin the plate though honestly the plates looking so good with all the medium-rare and I honestly don't want I don't want to ruin it so that's that's a chef's snack right there this bit I bet it's gonna be better oh yeah that huh well if you don't have red wine that's good replacement because recently I Chardonnay you can totally do a white wine pan sauce with the steak I just prefer red wine because it's so rich I would stay away from the acidity I would stay away from the lemon we're gonna do that oh yeah that fans off it's so helpful Thank You fan for stopping being a jerk okay so I'm gonna fan this out a little bit so we can see little bit more rare I want to see that pink that sounds weird okay there we go there we go look at that oh my goodness you're trying to plate nice you gotta get a check here dribbles okay I gotta check your dribbles must ins have dribbles there we go that's the laundry guy you guys hear that longer guy okay now we're saucing this you know we can now that we actually have food done we can offer some of the laundry guy if he wants to try it give it one why would you want to do that if that were me I start with one one bit that's nice my god hundred guy who says no he didn't see it he didn't actually see the okay now to fix a little bit of a leaky plating this is a great solution tell me your you didn't just go to Tuscany in your mind yeah good here there we go skirt steak with a red wine pata sauce for you ooh a little bit of liquid there and now I'm gonna go serve this to the birthday boys let's see what they think okay down down we got the we got the big stake in at 295 degrees and I'm gonna I'm gonna chomp down on my chef's snacks here just like that mmm there's so much butter lemon red wine run a petite boys hmm oh I love a good skirt stick it's becoming more and more expensive because people are catching on to the back that's really good as our most butchered house like like hanger steak bone good apples Eve this is what you get to do as the chef make yourself a little snack make sure everything is seasoned well be honest tell my babish laundry got a nice pink just wipe the pan out at the steak we mean like you know like this oh yeah let's see you all right guys so I'm going to clean this off real quick okay because I want to use it to carve our bigger stick later on and then let's start making some potatoes yeah because we have way bigger snake this was the first snake alright guys excuse me for one minute while I clean the knife in the board okay Juno's this completely got shootas the mic is a little weird over here would you guys let's go chew it feel so good to team so glad nobody can hear me oh so nice to be oh I'm so glad that I'm hearing this aloud and ride it Wow how about the string powerful these were so my urine whoo sorry I guess I had to you know go do something else not yeah wasn't being so sorry but that I had to go somewhere else and not not pee anywhere uh whoo what a relief though whatever I did was there was just a huge load off my soul in my shoulders oh let's get to work on some potatoes I mean the responsible way to do it is to put it in a container and drive it to your dump and say this and it's a whole process I honestly couldn't tell you I wish I could okay so these potatoes boiled for about 10 minutes what am i doing just dump them out here we go now no this is gonna be integral to what we're doing here can you guys see what I'm doing is this cool are we good okay here we go now pay attention to this part because if you don't see what I'm doing you're gonna lose a finger I'm sorry we're done we're done with that joke okay so I need this guy for frying potatoes and I need this guy for smashing potatoes just as important so this is also a I don't know if Kenji invented this recipe but he definitely popularized it I've seen it elsewhere so don't that's why I say I don't know if he came up a bit but we're smashing potatoes see that that's gonna be a crisp freaking potato right there so I'm just gonna keep pushing these down like that not so much that they come apart okay we want to we want them stay together in one elite unit what what now there's like a 10-second delay and there's a huge reflector right here over here you can't see it's blocking me from them so they can't actually see what's going on so you're getting everything on a delay oh look at that do that voice I keep singing boys because I've been watching trailer park fart noise way too much really do you think we should do tonight boys Ricky you rest in peace Gimli sexy Julian with your sexy shirt puppets me angry another puppets they're not angry that's Randy Randy mr. Lahey okay we're still crushing to say that they're good as we're just gonna crush a little bit we want them to be all about the same thickness so don't crush the little guys too much be commensurate with the size of the potato needs to be a commensurate crush there we go absolutely nothing not even color nothing's different these are these are technically yellow potatoes I would call them these are Yukon potatoes fingerling potatoes are kind of Utah Utah potatoes this is the thickness to know there's big difference in thickness and putting down a healthy layer of oil here okay I want to make a solid half inch of oil in the bottle this pan we're practically deep-frying these they're almost like like squishy french fries up trying to Center this a little bit more so you see what's going on what's that have to do with thickness yeah you gotta turn up slow-mo yes that's what does it do it alright we're turning off slumps we're turning off slow mo guys buckle up here goes see look how fast things are coming how you gonna do it I can't I have no idea what's going on all right now you really need to mod because I can't see stay somebody said mistake I think they're right the best thing I don't like I don't like when people copy/paste walls of text that's when that's when it flex things up I have a small penis you can say that all you want say it tell me all about your penis but this won't be no salt so where the dues at what does that mean where the DS at no it's because it's because you it's nuts because you gave and you said turn off so now they can say whatever they want see they're exercising their freedom let them enjoy oh my god there's a naked mark what's worse see that Oh who took the time to make that no we saw it stop it yeah we'll talk to you it's gonna be a six hour livestream because we're gonna catch up to you so I'm heating this oil till it's just shimmering I want you to see that I'm gonna put the light there see how it's okay now that's because I walked once it slows down once that goes away there we go okay we want this oil or you know around like deep fryer temperature once what around like 375 degrees which is strict shimmering I mean they'll be looking at the surface of liquid and looking for those sort of patterns to start to form in the top of the liquid that's anything came to me they were ready to go which I think we're at right now says give your shot Shelly Lynne decks are shut out that you bought my book dude dude thank you for buying my book thank you for cooking you know I must start doing this with Thomas cuz this is dangerous so lay these right in here with tongs nothing nothing wimpy about that it's fine okay moving a mouse you said cootie emotes don't tell me he said Pootie Tang any-any pootie tang's fans in the house I need any Pootie Tang fans out there give me give me some I want to hear it I want to feel love take tip of town might Sammy yeah no is there a filter for all the big-booty language mad name on the chairs mama D no filters for that no filters play that's gonna happen I mean you're the one who has to go through the chat I'm glancing over whenever I can how about the fryer somewhere huh oh god it's gettin it's gettin on hands maybe better tones these tongs something's cracking Rasheeda I'm guessing it's for Elena we're starting to get some brownie on these potatoes boys oh yeah I'm gonna let that go over longer we need a little bit more browning and put these back over oh we broke he broke up a little bit it's okay it's okay it's okay what if what means isn't like me Oh bon appetit boys alright boys let's make a French fries in my dad's trailer and Chacon will up and my furnace trailer down bleep like I don't see how it's my fault like me and Trinity were like learning like look learnings and I was being a good dad what I try to figure out where does my he's mine my best Ricky impression part okay smash them a little too much it's much boys got some good crisp what would happen if I said boneless right now we're gonna set people off one of my top three beers where my top three beers victory harpoon something Imperial staff victory Golden Monkey and I don't know some kind of Belgian triple quadruple I knew I was going to start something that was said boneless I'm going to take the snakes temperature real quick all ready go we're in this stream for a while guys cuz that has a ways to go he's looking good and crisp like what I'm seeing here now when he said top sheer let me I see it with your favorite brand of microwave I've never known one microwave to outperform another I'm not gonna take sides in the great microwave debate I'm not trying to make this about politics - you know stop kicking okay crispy potatoes that we're putting down here you guys are coming apart a little bit I definitely smashed it too much but what's up that this will going to be good there we go as crispy potatoes alright let's throw down some fresh Stuart of tongs he's smart the adults this is a sony a7s mark - that's what I'm using that's why I used for the show this is literally a feed of what I would normally use for the show just fed into the screen into the Internet's hey I checked it this way it's like a like 85 degrees it has so far to go it's gonna fall apart I can tell boy so while these are still hot very important all your potatoes are still hot always season the salt and we'll do another layer potatoes on top this season again well the good crispy potato looser looser crispy as hell since we stack those up on the top of this chives in fact let's get those going right now thanks for reminding me guys about the chives my boys final shots keep this rubber band on there it keeps a nice bundle for me that's nice just gonna snip off this rough ends there and just there we go all right no no plumber we put a little lemon zester I put this over here so you can see what I'm doing was a great way to add lemony flavor to the potatoes without making him soggy by adding actual lemon juice add a little lemon zest okay these guys are looking ready to flip here we go yeah that's crispy taters we're being asked anything interesting over there I'm getting a text let's see the Texas from everybody oh what a toast oh my god I want to check my texture in the journal live stream I wonder if my I got a text my aunt Donna though I wonder if she's watching the live stream right now that would be tricky if she was let me see if she's saying I'm watching her live nope she's not watching I'm on this we read I should I want to text somebody that knows that I'm live streaming right now and be like hey I'm live streaming are you watching cuz I'm texting you right now yo dude that would trip him out yeah this should be like a Frasier like a Colin show your my Roz and Rashid your my Daphne hmm there's something wrong with that or something unacceptable about that hmm potatoes are looking good that's crisp do you hear me impressed you want me to do my Bain impression I did I did one last last episode that's why they've heard it I'll do it as soon as I get these out of the pan Jess if you're what Jess if you're watching they want you back so come on over because we need you here I'm kidding these guys are doing a great job but they do want you back so okay there's no potatoes your chives we all love Jess just the savior of pasta savior of breadcrumbs you guys gonna come eat the steak on camera when it comes out are you gonna be bums or pom I'm not gonna say the first part of that joke bring it on I don't I don't know is that I bet they made that up to confuse us honestly where's moon subs guys to make that up what does moon subs there we go crispy smashed potatoes with lemon zest and chives and salt serving our guests they'll eat on camera before the end of the night is over I promise you I promise you I'm removing this from the equation and now guys we just kind of hang out until the until this thing is done unfortunately I'm not unfortunately fortunately we get to hang out what you guys want to talk about hit me what turn off this fan anything son subs moon subs I think they're making this up I swear to God well dad not unfortunately fortunately make it doc - I'm in the middle of my whiskey oh I'm almost done with my whiskey soon as I'm done with my whiskey I'll make a cocktail okay that's what we'll do that's a good that's a good way to fill time we'll make cocktail what will I make a cocktail you know I'm gonna do it's a very simple cocktail but I'm gonna make a Negroni I'm very much in the mood for a Negroni and that's what's coming next how those potatoes boys these more salt let that be a lesson to you guys I just went over and tasted the potatoes and they're under salted always taste your food before you serve it you wanna meet you boys see you better cook your Brianna Knight they're looking to meet the fellas these are my two closest friends in the entire world and you both you guys know them both in different ways Rashid was in the in the the hot pepper challenge this past week we saw him there and and Sawyer films the behind the scenes video for when I had a million subscribers if you saw that video he was the one holding the camera so they've they've been part of the show and in ways that you've not yet quite understood what are we talking about here use dry vermouth or sweet with you in the groaning I used sweet vermouth do i watch Hell's Kitchen of course how much clips of Hell's Kitchen like everybody else I don't watch the whole show he was a champ at that pepper any word Daryl calm Durham where she'd hug house where she's after the pepper how's your tongue Darryl I agree he said his tongue is fine but his insights hurt and same here after we shot that video and went curled up in a ball in bed for like two hours like it was an unbearable stomach bang it was way worse than the burn honestly because it was uncontrollable Dennis I love venison with cocktail I don't have the stuff for it you need like crystallized ginger and shad for that that's the favorite way to cook chicken breast dude next week is chicken breast week yeah um that that's that's the subject of next week's episode is chicken breasts we're gonna be talking about making a bone-in skin-on chicken breast that we sear in a pan finished in the oven bill the pan sauce much in the same way that we did here build a pan sauce and and and and and make a really crispy juicy not dry not stringy saucy beautiful chicken breasts so keep an eye out for that next week yeah William Osmond should do the hot pepper challenge William if you're watching for some reason you should you should eat a hot pepper which is my tattoo say in my left arm that says girls change the focus that says born-and-bred I don't know if you can see it that says born-and-bred and it's a pun so you have a pun tattooed on my flesh I'm like Bob's Burgers but for real clapping with guys you know you know what big respect for guy fury I know that I know I was part of the same hate storm but like he went on hot ones and he crushed it he was not only like totally personable and and like fun and nice but he also didn't touch his water or his milk and just walked off set like oh by the way I didn't I didn't drink any water muck after eating the hottest one he was like well that's hot so whatever big respectful guy in fury I don't care he's making a lot of money so whatever good job dude I'm hoping to be on out ones I'm dying to be on hot ones just a matter of getting on next season we'll see I'm in touch with their but they're with their producers so we'll see I play video games I've been playing mostly switched right now been playing Super Mario Odyssey and and I finished breath of the wild recently can't really say finished right because there's so many how could you really finish but I finished playing it I I have I have a weird condition where I need to never finish video games where like if I start getting close to the end I know I'm close to the end I'll stop playing because I'll be like I don't want it to be over and I want this experience to be over and I'll never finish it and they'll just sit on my shelf I'm like I might as well finish it stupid somewhere sick before you sneak witness why don't you guys make you guys mickey much how many followers are we up to now 20 oh we're up a thousand followers since starting the stream that's pretty good sub emotes I mean I see all these emotes I see so many and I want to know how to how to get into that there was a master metric Oh I we don't understand what you're saying master that's right okay well nevermind we understand no I'm just relaying messages from the other side of the room whoa how'd you do that you did a poll oh master oh my god cool all right with spaghetti then you guys decided speaking of tattoos if anybody can tell me what this is what is this tattoo you win my respect what's this tattoo what is it somebody tell me I'm master mess right that's why I said car yep Kodak you guys know your whoa Wow you guys all know your holy hell look at Louisville the contacts they all know that's crazy means bald with somebody yeah okay I told you less hair you know you're right you're right I was drunk give me a break I just copied everyone else cuz why why Kodak cuz we've been talking about Rochester this whole time I grew up in Rochester hometown of jennamarbles and Kota you know she went to Brighton jennamarbles she's like one of the biggest YouTube personalities in the world she went to she went to a high school not sorry Mike jenna Marbles went to a high school not a mile from our high school so it's very strange to see the the surplus of great western New Yorkers that have risen the cream that's risen where's the cocktail area and I'll finish this off okay all right guys it's cocktail time here we go I'm making three bronies guys whoo it's a weeknight it's a Thursday we don't care you know maybe I'll get rid of these chives this one cuz that's what's gonna happen they're ristic not in the glass get rid of this Japs the boys that's why I want you guys call that crew from now on we'll call the boys we'll call the boys I don't watch you call me anything else we call the boys you call me anything else you're gonna have to deal with the boys I don't know why that's fine I got it I got an idea for a sequel dog garage it's called the boys this is just about the boys no no this movie superblocks it's nice in the King Q's no Ari Gold's there's no women just about the boys this I clean the cutting board with a diluted mixture of white vinegar it's white vinegar and water if I want to sanitize it after I've been cutting meat then pure vinegar but if it's just vegetables it's just if it's just you know chives whatever diluted vinegar this stuff comes in handy specially when you have a wooden cut a wooden work work work station or a witting big if you have a big wooden cutting board a great way to just clean it off between session I don't know his diluted white vinegar don't mind me and we're for a nice future the Campari in the sweet vermouth over here not on the bar it's cuz uh it's cuz I had a day over yeah you know how it goes guys so start with some gin and I'm I just eyeball in the granny I've never made a Negroni that tastes any different from any other Negroni because the Campari just overpowers everything so you know I have equal amounts in there and I should have been a bartender in another life little splash of vermouth nothing crazy just add a little sweetness against the that's why you sweet vermouth because Campari is so darn bitter you know I love I love Campari and then now we've got our foundation Christina Hendricks yes yes Christina Hendricks was the day if that's what you're asking boys all right there we go three Negroni 'z I'm gonna bring these over the side here boys cheers guys I hope you guys are having a Thursday that cocktail Cheers I'm talking to them not to you oh that's really Wow boys going wild it's time for boys go is it still bone Appetit that's cracking you up snakes fine guys it's so far away from being done that it's crazy where 80 degrees stone we're still at 80 degrees you see that we have yeah we got a ways to go boys what do we do in the meantime I'd say we have a solid I hate say but I think we have like a there's such a thick steak probably a solid half hour out of us what time is it now okay I mean that's only 15 minutes later than the scheduled livestream and then there's just the steer after that I'm gonna I'm gonna get down to eye level talk with you guys I'm gonna clean off my glasses first I'm nozzle edgy okay I want to talk to you a little bit about nude Mario okay new Mario is a lot of fun okay we're not all of us almost can agree on that we all think that Newmar is a lot of fun but new Mario can be dangerous okay you got to practice safe nude Mario all right and I want to see a little bit more now let's let's let's copy paste that in there I want to see as many new markets as you can fit in the chat that's what I want to say I want to see so many nude Mario's given to me I'm still not seeing any God and that was a map there it is there is various I shouldn't have gone down I love alright okay alright I messed up I know when I made a mistake make just the Hat red that's my new request I went naked Mario just red hat purple everything else red hat red hat purple body oh they will this is a leg give him a second to do they have to do the copy we're gonna have to turn slow-mo back on in a second because this is I'm cool with doing it right now because we're very far away from the snake being done alright looks like we have about 2,000 viewers right now that's what I'm saying shy of 2,000 tell your friends join in till your friends watching vision with babish hashtag I'm watching binging with babish live it's a voice hashtag that's all one word hashtag and it still be a hot one in there nobody fulfilled my request there which I'm a little upset about but it's fun that's fine no say it's ruined it's fine I don't want to see a single lay okay get that out of here no I'm gonna see a million of them whoops I'm learning I'm learning prime subprime said that's the request it was - what was that I can't remember who is my day who was who's Rasheed's date we didn't get to I'm a moon said I'm a star sub and sub Sun sub I'm every kind of sub ya know I'm a complete sub my director of PR and he's doing a real bad job here he's making me walking through these minefields well I read you a story daddy once upon a time there lived a beautiful little man named a HT three three three three an HT 3 3 3 3 lived in a magical kingdom called twitch them where everybody loved noob Mario and nobody posted him with these separate colors that I asked for and I'm a little upset about that it's ok SMR I'll do some ASMR right now put on your headphones mouth noises I'm totally not reupload in this do you - this is gone way out of control because it happened without without the context of the comments it's gonna be me acting like an ok alright thank you thank you I subtract an orange hat now the only best hat since super mario odyssey we're doing hats makes sense strangely worked out mathematically it worked out main impression I wondered what would give up first your spirit or your buddy those dogs favorite was my bad impression why not it's 8:52 this time we didn't take face down I'm sure he has a newborn it's fine who out there has newborns disease time yes yes we see you uncle tayyar right you're dogging us you duggan the boys do you know why the boys jess is great but you're dogging the boys right now all right hey to be fair by this time Jess had been on camera like five times the boys are enjoying their birthday meeting right now okay it was their birthday was the way off you guys do you remember that from mr. any Mystery Science Theater girls out there this is a very specific joke that I'm referring to from from what was it was a boggy creek Legend of Boggy Creek - I bet there is a crime baby gonna roll hot miles camp right now lay off me guys this is one of the funniest things I've ever heard was that moment we were just talking Frasier sorry now we're just having a friendly Frasier debate any Frasier heads that there we were talking about Ann Hodges and how she's a monster and if Frasier in its worst moments like that is still worth watching me say - I am six to six your bend I don't know I don't know why but you did you did something shitty what did you text me What did he say was it bad was it like a mean thing what was the screen name again I am six to six listen to me I am six to six you're dogging the boys right now baking with big username 66 his dog on the boys apparently oh audiences drop 300 because we're not cooking presumably or because this is totally devolved into a show it's fine I love a good chef back off the boys hash tag back back off the place trend that on Twitter right now please back off the boys oh it's all broken up I want to see some thick give me some thick right now I want to see thick hash tag back off the thick boys whoever still watching I applaud you it's really gonna back up a thick boys can we get a thick boys the motor emotes don't want to get a thick boys and Moe what does that mean what would that what would that look like once every other week yeah don't do put that on me all right okay if people are messaging me about making a mess then we'll get a most minute bye bye next stream okay I wanna see some whispers whisper at me whisper at me right now I'm whispering at you you whisper in me hear me Kel Mitchell Kel videos live Kel videos left I'm looking at you you're looking at me Jeremy we're if anybody gets that anybody gets that I will be in awe if anybody knows Kel videos live somebody called me gay TT they are so drunk I'm living for this all right I'm checking on the steak to sate you you guys but we're sitting we're so far away right now oh we've only come up seven degrees it's gonna honestly I think it's gonna come down to the hardcore hardcore folk it's gonna take a little I hope I don't know if you guys have noticed I'm wearing a patterned shirt for the first time see that normally I wear solids right now I go pattern go there yeah no big deal just hardcore parkour I like that dudes out dick full-nude set was that mean eat it or no balls how about no shirt all right you asked for it if I get if I get a 1000 fix that's one two three four five six seven eight nine ten make it rain fix I want those thick's give me a bone apple flick boys thank you somebody give me a bone Apple oh my face hurts from seeing all these sticks moment count on me I'm at maybe like thirty five six now if you copy paste stick it doesn't count sorry sorry burst here's the effect level turn boys boys give me fifty turn boys and what I'm letting it go go way off the rails no one doesn't think we just hit a thousand thick surprisingly viewership hasn't declined in the past amazed I'm amazed that you guys are sticking around because you know I've run out of things to cook I bought the potatoes specifically as a time filler to fill any extra time that would take to wait for the steak and I've made the potatoes and we've eaten them entirely almost and know why is it we asked for spaghetti tacos from icarly that seems like a hugely popular suggestion and I don't get it we're putting spaghetti in tacos and also icarly was not an example of of Nick at its at its at its apex give me give me give me a kingdom Calum food you know give me a Pete and Pete food you know Oh give me a give me a quell videos live can somebody somebody has anybody seen quell videos live anybody don't lie to me just just just just name name an inside joke from Kel videos live if you know Kel videos like I just saw tell me how because somebody's tomahawk is done so I'm gonna be serious for a second and just you know do what we did in the video heat some high smoke point oil like rapeseed oil to smoking put your steak in there sear it real hot both sides after you flipped it once butter based add some butter add rosemary add a whole clove of crushed garlic and butter baste it and then let it rest for five minutes tops if you're doing the reverse sear method and if you're doing a tomahawk it's extra tricky you might have to use a torch man I don't know how you're gonna get that in there with the bone stick now anyway so do we kal videos live ya know Doug he bought a DVD and @ @ FY FYE that's where he bought it was fi I'm sure Amy remember FYE for your entertainment comp USA media play for gifts what do you guys drinking tonight something tell me tell me what everybody's drinking I have a Negroni right here what are you guys drinking of those who are of age water bleach fireball oh my god vodka shots Malibu rum with coca-cola sick thick water thick water it's that thick waters mayonnaise thick water I love that the most man dude red and Captain Morgan you're psycho blue moon come on bone the size all right whiskey without the age that's interesting you drink it pan sauce whoever said pan sauce you're the champion right now thank you all right I really want this steak to be done so we can so we can see a great cross-section I want to give you guys the steak cross-section of a lifetime I'm gonna check on it again real quick I'm not gonna pull it up here see where we're at why are you subscribe we're up to 97 degrees guys we're up to 97 okay if we go if we go up 20 more degrees not even less than 20 more degrees and we're we're searing okay we're getting closer finally once we get past like getting over the the refrigeration of the state that's when things start to go a lot faster so you need to start seeing the temperature a little bit more often so I'm gonna be taking it about every five minutes down and stick it right in there every five minutes Hamilton 1910 what is that was it will you cook a nothing pizza let left beef yeah okay all right yeah I'll make that fun sure so many automata things catching the 20 degrees too thick steak why is it catching those let him say thick but they're saying it like with spaces and okay and I can't make a good burger guys i I want to make a good burger really badly like no nobody does nobody knows that Kel videos life that was a truly obscure thing that we stumbled upon did I tried to find mr. Jenkins on YouTube it doesn't exist it's not on the Internet I think we need to find Doug and get those DVDs and put them up on YouTube honestly okay somebody said mr. Jenkins all right Evan dubs tell me what you know thank you all Berger video from different shows why no good burger because Ed's secret sauce is this that is the secret I saw him boiling pickles in in ketchup and in a big vat of ketchup I don't know how he was making that and also it's Nickelodeon being goofy so it's not it's not real I can't make ed special sauce you know I can make a really good special sauce I can't make Ed's because it's fantasy it's the same reason that will make lembas bread as lembas bread from from Lord of the Rings is supposed to be able to fill you up with a single bite I can't do that that's against the laws of stomach physics who said it crank that says lousy goes there we go yes thank you everyone for giving tell videos live there we go dance for I'm not gonna dance for you sorry who said butter lettuce and why sour piss I'm not gonna do a little dance jive oh you talkin about what sir let's place the younger thousand dollars right now right now and I hang I hang my swing dick I should deeply roast mutton from The Hobbit okay I'll do that it's the problem is that the Hobbit those movies were bad I'm dying to do a sloppy Jessica from Brooklyn Brooklyn nine-nine that looks really good that is some some beefy mac and cheese in a hero that's that's what I'm after I'm ready - you ready to do a sloppy Jessica anytime thank you check us all right okay I'll check the stake was all right boys all right we're still in the high 90s we got a little bit a little ways to go we're still going okay just relax don't worry okay just don't work don't worry about you guys if you guys are dog on the boys no thanks thanks oh did you see that you see that the copy-paste versus thing yeah that's insane how did you make that so quickly how does a person make that oh my god dude seriously how do they make that guess so did he just sit there and like do like spaces and tabs and no no of course of court no there copy-pasting but but one guy came up with it who came up with this we'll never know apparently all right you might want to turn on slo-mo as long as people are right that's a meme now let's stick with what is that something take off your shirt that's a meme now how many how many memes have we made this episode yes thick steak thick boys dog and the boys no but like really like who made it like really actually like made it like really like for real you're lucky that we're that were 12 years old you're lucky that we're 12 and that that cracks us up whenever that happens all right I'm gonna do a little meson plus I'm gonna get some garlic oh all right guys how do we peel the garlic in a hurry and hurry how do we do it somebody shout it out how do we peel the garlic very quickly magnets smash smash crushes smash ooh yeah that's what we're doing boys all right boys I really like saying that and in the context of the Trailer Park Boys all right boys there we go I just smashed a little bit well up I want this smashed a little bit but I want it whole so I can take it out yeah that's right where I want it so it's gonna it's gonna release all of its goodness but it's not gonna fall apart yes son I hear that I'm somebody's daddy out there who's whose daddy am i curious no no I'm asked I'm asking them whose daddy am i whisper me okay oh here it is guys we're gonna cast iron this next one a little ways to go let me check let me check the steak I'm gonna check the steak it's my new favorite bed I love it because it's like it's there we go it's it's it's directional if you hold it like this bad love that that's so cool I'm not again if not sponsored I'm just enjoying this product for what it does Lord we're just barely hitting 100 degrees not even yeah tell us and tell somebody - making notes let's listen let's try to get some work done tonight - so good a good of my Safari brother that'll be the Benjamin that I'm gonna start answering questions guys throw me your questions milk daddy ten-thirty next check yeah you're just about ready red hot red hot that's place for a date where tell me tell me what city or you know yeah I don't know that many cities that well so tell me what kind of date you want to go on tell me what kind of girl it is like like what's she into what's what's you know what kind of dude it is tell me what kind of dude it is I understand guys too she's a hooker you know got to go to the brothel man you gotta go straight to the source if you're up in Harlem men if you're ever up in Harlem go to Bill's place okay that's around 130 2nd Street it is a actual speakeasy from from the from the Prohibition days and Billie Holiday sang there when she was like 13 14 and it's like a 30-person seating you know in this old railroad apartment and it's BYOB and you look like a insider go to Bill's place if you ever in Harlem go to Bill's place that's a great first day there you go like re-season Mike very rarely Reese's in my cast-iron because I try to do the right thing which is after you cooking it clean it quickly and then hit it with oil immediately while it's still warm hit it with oil well that will to polymerize and build layer upon layer upon layer this is not perfectly seasoned though there's some problem so you know I'm not I'm not the best at this there's there's a there's a structural weakness here but I'm getting there it's a learning it's learning curve you know bring your own beverage yes that's why I called the BYOB you got to bring your own beverage can't can't be served a beverage I got a bit nervous streaming on twitch the first time but now I feel like I know you guys a little bit and and I realize like you know we're just having some fun here and people who are cooking along if you're cooking along I'd like to offer you any advice in the world if you're if you're not I'm here to chat you know that's what this is all about my cookbook is getting restock very soon I've been told there are a lot of copies that have been ordered and they'll be they'll be yeah how do I store knives okay that's a good question this guy keeps the knife separate it keeps the actual blades sort of like the way it balances them they don't actually the blade actually doesn't rest on anything and all the weight rests on the handle so they're just being kept separate and the blade isn't really touching anything like it's just sort of hovering above the bottom thing this thing's great I don't know what it's called and just look for something that looks like this on Amazon I'm sure it'll work I recently put my knives there because it's nice to have them right next to everything it's nice to be able to grab a knife ready to go my steak is moving and making a barking sound what I do just call it bucolic New York I've done a couple I'm gonna do some more in the future how do i sharpen my knives stones I like using stones and and I take it to get to take my knives get professionally sharpened every couple months just when they feel like they're beyond repair because I don't know right now you know I know how to use a whetstone a little bit but I'm not like an expert or anything let's see visit the west coast yeah I'm going to LA next week maybe I should try and get a meet-up going I don't know we'll see okay you know what this is actually a good question somebody asks what what do we post to win to show what we made along with you to potentially win prizes and that's something I talked about when I first described the scare the series and it's not something that we've worked out yet how about right now let's let's community brainstorm a hashtag not thick boys not not not dogging the boys but tell me tell me a hashtag do you think would work well for if you cooked along with me and you want to see you want to post your creation you want to potentially win some some prizes basic hashtag bases with babish makes sense okay sure FAT FAT the babish I like that one there's something about that that I like having some boys like steak extra dogged come to babish daddy need my second dude Mario all right I mean I just thank basics with babish makes makes love sense bone bone apple teeth would be very funny bone apple babish are you kidding me we got a marketing genius over inside here you still got some Chex Mix left over there good I'm making it work don't Apple babish bone Apple Apple alright so I'm gonna make it official guys and I'll make this a tweet and an instagram as well if you cooked along with me tonight if you're cooking along with me posted it on Instagram Facebook or Twitter with the hashtag basics with babish or bone apple teeth if you do bone apple teeth I'll see it I'm sure just tag me in and I'll laugh and it'll be funny and whatever but the official one is basics with babish if you tag on the basis babish I will I will you're like Rasheed's been laughing for like an hour straight right now because he loves this so much and so anyway the official one is basic hash tag basics with babish if you've made something you want to show it off if you did something different with what we're learning if you're like okay I made a different kind of steak where I made a different kind of pan sauce somebody was asking kind of make a white wine pan sauce if you if you branched out that's something that I really am looking for something I really admire you're looking at the technique and how you can change it make it work for you so hashtag basics with babish hashtag bone apple teeth and and and do that and well and I'm gonna be giving away some things like copies of my book or useful kitchen tools or when it becomes available babish gear so keep an eye out for that okay no I did not go to culinary school I'm self-taught so anything you see me do you can do to that it's something I want everybody take away from that if I can do it you can do it check snake alright let's check the stick us thank you for reminding me I rely on you how to make your grandfather's mother's lasagna I honestly don't know work just just an FYI for those who want me to check the steak we're at 107 degrees which means I'm gonna take it off at about 115 tops because that's where I want to be one this is such a thick steak there's no way I'm gonna overcook it it's freaking a thick I can sear the hell out of it it's still gonna be medium-rare in the center so that's what I want I want a nice I know I know sous-vide is all about getting a rare edge to edge but I like a gradient I like for it to be absolutely rare in there and then medium rare and then you know a little bit of gray up here and I like that I like the textural contrast I like that you're still getting the rare texture in there without it being overwhelming without the meat feeling slippery on your teeth I like that I think that that's a great place to be which is why you know I have a sous vide and two reasons why I don't use that for this episode is that first off most people you know don't have one because it's kind of a specialty thing to have and second off because I really like the way reverse sear steak comes out I really think that it comes out really well so we're getting very close now we're finally getting close we're at 107 degrees which means were probably 5 to 10 minutes away from searing which means we're about 10 to 15 minutes away from eating I heard something funny over there we got how did you teach yourself to cook you know so many things about cooking maxximum zebra that's Kuhlman you know I respect and admire all forms whatever I I just read a lot and I you know read a lot of blogs J Kenji Lopez all with serious eats in general was instrumental in learning how to cook America's Test Kitchen you know cooks country just all these like mainstays of mmm of modern American cooking America's Test Kitchen I think in particular is an incredible learning resource because they show you how food works that's what I'm trying to do here I want to show you how food works and why it behaves the way it does and I hope that you guys are taking something away from this and you know for instance we're going to be throwing I thought this was kind of silly honestly when I first learned this that you when you're butter basting first off butter basting you know you're you got a steak in here it's under immense high heat and then you're spooning butter over the top of it what difference could that possibly make but the butter that's the secret to like a great Steakhouse steak is butter like they butter the hell out of their steaks and it just adds this whole new level of anxiousness and richness and then you add garlic and rosemary to that butter and it imbues the butter with those flavors it just impregnates the butter with those flavors and I just said in Pregnant's and I know that's gonna that's gonna explode right now and and and you're just sort of spooning that over the top of the steak and then we let it rest you let those you put those on top you pour the butter over top butter butter me babish buttering with babish oh my god really and pregnant is automated sorry for anybody who's saying and pregnant apparently it's being caught but the automatic filter I apologize am I forgetting it alright I'm gonna check down no I'm gonna get to two or three more minutes I'm gonna check the steak again because we're getting to that point where we're gonna start checking it every every relatively frequently because we don't want to we want overcook this last thing in the world we want you better to undercook it at this point because it's hard to overseer I made I made potatoes earlier no no no if you're around but I made potatoes as a side and we're we've been sort of munching on those I meant to make those to come out at the same time as the rib eye but the rib eyes is so effect that it's it's really taking its sweet time in there in fact let's uh let's take a look let's take a look hello hello 100's we've still got a little ways to go it's so funny every time I check the temperature it comes up a big big notch and then I wait 10 minutes and I check it again and it's in the exact same place it's funny how it sits it's playing games with me right now playing games with all of us really yeah no $60 is is about accurate that is a it's it's aged its prime it's it's um that is about a $60 cut of beef and it's because hey like I told you we're hanging with the boys right now you're dogging with the boys right now and it's the boys birthdays right now okay we're Doug in the birthday boys okay and so we're balling out we're having we're having skirt steak and we're having rib eye we're having you know potatoes we're balling out you know what actually I have I have you know okay I'm gonna I think I might have an idea for an it for an activity that might I tried to get kennels but they were fresh out so we're just gonna have to pretend that there are lit candles on this happy birthday to you happy birthday to you happy birthday dear boys dear thick bull is happy birthday to you every birthday fellas come you might come on for some cake I don't want I don't want to pressure you on we have a cake that loves things like that alright guys I want you welcome with thick boys this is Sawyer right here though careful this is Rashid right here these are my dear my closest my dearest welcome guys happy birthday big boy bunnies this boy now we're gonna go ahead and take the plastic over this mmm oh I didn't make this cake I was gonna make you guys a cake and I was like now Fareway make this cake this is a chocolate ganache cake hey hey boys welcome welcome to I'm gonna take on camera all right thick gloves sent to me by by a dear friend and London be careful here we go oh I bit my lip happy birthday noises there was incredible let's get it up to the boys you know come on guys doggone the boys let's dog on the boys right now done in the thick boys I want to hear something talking another thick boys right now okay boys thick what's that stuff we ate the steak man steaks gone except the new one which is not gone yet has not been eaten yet let actually know a good point what so let's eat let's see how that snakes gone man let's see how it's gone it's a lovely 72 70 degrees in this room it's a very comfortable 70 degrees right 111 once they get out at 113 I think that's my magic number tonight 113 six thick thick birthday was okay can't no I know I've rinsed my hands there's no kick hands in the oven Loven except he ate the cake with some with some oven gloves on maybe that's why I got afraid oh my god it's already been a gift made good good I like it I'm telling somebody to tune in right now so I can give them a shout-out that's good sanrak three one two three who's that thank you Center up three one two three Cape Town with the boys thick cake time who's Jess get the out of here if you don't know Jess it thank you thank you verifier way to get Jess in the boys whoo just our mama okay so we're just shaking the steak steak way all right jess is a hero she was the hero of bread crumbs and of pasta and of one of the toughest oski was she was really here that night she she she she made sure that everything nothing was getting burnt nothing was everything was cooked properly she had the steak weight and she was just like he's stayin staying in shape steak wait let me tell you the steaks wait I mean I'm not going to do this until the steak is done cooking it's close this close is very very close Jess it's a good okay right here two two two point two eight pounds that's what it could that's what it was so I can get rid of this two point two eight pounds okay hands are washed after going through the trash like that's a bad thing all right stakes gotta be in close now let's take a look ooh I like where that's at right now yeah one-third what did I say about 113 look at that 113 yeah yeah no I tell no lies we are searing let's do this finally you guys are dealing with a bunch of children here because here we go this is it we're finally at the apex of the we're at the the height of the drama we're searing the carving we're eating that's what matters in this world those three things you take out some more rosemary for garnish later on it's always a nice thing the nice curly rosemary ooh look at that that's perfect for garnish right there and not this guy with this nasty little bastard right oh yeah that's already small huh I want it hot thank you God legalize out there thank you captain that hashtag cabinet boys I want to see a cabinet osseous ziplocs in there we got ziplocs team this guy out there these seer movie guys see that smoking you see in front of my apron there but it's uneven because of this induction cooktop so I want to really try and get that heats distributed oil distributed under there it's not even smoke anymore because this induction cooktop is honestly not nearly as even as it could be cabinet boards what give me give me some heat let's go see some smoke give me some smoke over there comes guys see that here we go want this smokin hot try to get a crust on the steak hots come on there we go come on give me more give me more anymore you ready okay I think you're right yeah I mean yeah all right you're putting a crust on one side we're flipping the butter basting and then we're gonna sear the fat cap right along here okay the world's fooling around the edges of the pan and turning it a little bit to redistribute there we go crusty boys is ending just in time I'm finishing off my new grunting here gonna be making this long at home whilst making this who else making a tomahawk or a bone-in rib eye or any kind of reverse seared steak sorry other places this is the man I've heard his name a couple times now only in positive ways okay I don't believe me that this be ended up with us just making a little make sure little boils getting underneath there starting a really deep brown crust on that side before we flip and what I'm gonna do now is I'm going to preemptively turn down the heat a little because once we had the butter we don't the butter to burn so we need we need this to be not quite as hot so I'm lowering the temperature because there's plenty of residual heat this is a cast iron pan so it's hanging on to the heat and there's lots of residual heat to go around so it's gonna be just fine I think we're probably ready to flip here oh yeah yeah now let's start butter basting guys let's do it now I'm going to try to do this towards you so you can see what's going on I'm gonna do is if you drop a healthy pad of butter in there like three tablespoons that rosemary garlic clove okay this handle blue got hot eventually it's not high right now for anybody who's curious that's what I want and then we're going to let everything cool at the bottom there okay get this butter to melt completely we got to get this knowledge of fry up a little bit as well as made of crap it smells incredible absolute stuff unbelievable there we go it's starting to get in the point where I can start basting it there we go this is what we're after right here butter based thing it's not a little bit that's the one disadvantage to induction is that if I lift it up if I lift it off like this to show you what's going on it stopped heating right now because it needs to be in contact with man eats okay so that's a drawback to induction you can do this we'll have that back on the heat do that press what we got going there guys look at that we're just all flavor that's a my our reaction that work we have just this beautiful thing happening on this side I just want to show you quick let me just get it back Baptist home Oh careful man tilt the pan look at butter pool at the bottom smear it over top all you got to do you're just covering the steak with flavor and fat the better things are there in the world there's two things all right guys let's let's get back half and then what I think we're we're done here right in here get that fat cat nice and cooked Oh smell fried rosemary garlic is incredible turn right towards you see what's going on than what this isn't gonna overcook it because it's not this applying so much heat to the actual center of the meat and make some room on this cutting board because that's where I'm going to drop it right now it's done there we go I'm happy with that put in here oh hey here garlic putting it over the top rosemary just giving one last rubdown one final rundown take garlic do the same thing and the reason I'm not covering this foil I know I did it in the video you can cover it with foil but because it's reverse sear like I said in the video of the the muscle fibers aren't all tensed up like they would be if you just grilled this or if you had just pan-fried this all the muscles fibers would be tensed up and if you cut into them they would just shoot at juice and they're not right now they're all relaxed they've just been hit with a little bit heat and so if you cut into this it's not gonna lose too much juice but I do like to let it rest just a little bit just five minutes not even and oh that Missy now is getting hot oh so this was gonna dump a little bit of this butts up nothing wrong with that look how that stops this way let's get this ready for plating another plate go I'm just gonna let this rest a little bit longer it's doing good it's pretty knows it and now take these off and not because I'm scared of me cuz I love me but because this is still very hot I'm gonna throw on some gloves because that's gonna help me carve this quicker and easier so the heat is real this is a very hot piece of meat right now put on these medical exam gloves I usually don't use these because they're blue a little off-putting a little clinical but my white ones are buried in the box over yonder I'm not gonna dig them out right now but these are gonna protect me against the heat just a little bit I'll lift this guy up and carve them right along the bone go and I like keeping the bone for presentation you go ahead and just start placing slices down this guy oh mama I mean let me just show you the inside of that oh my gosh like that it's perfect it's perfect and grab all this meat this is too small plate for this but it's okay we're gonna make it work it's been a long night we're going to make it work that's how that's how this works yeah there we go we have a medium-rare it's so much steak it's hanging off the edge medium-rare bone-in ribeye and I'm about to go serve to my boys too thick boys they're about to indulge us some thicker this is a big boy stuff good look closer thick boldness what's up big boy there you go big boys right there that's what it was all back okay guys that's it we are done only an hour late uh-hum thank you guys for sticking around I can't thank you enough wow the viewership went up 400 people 500 yeah guys thank you so much for sticking around thank you so much for cooking along with me if you did thank you so much for thick boys thank you so much for bone Apple teeth thank you for naked Mario thank for everything I love you know yeah I'm gonna get down on I love for this apartment guys I love hanging out with you and cooking with you no matter how crazy and off the rails it gets but also there's still a dialogue there we still talk about food once in a while and I appreciate it and thank you for for coming here and spending time with me and I'm looking forward to next time I'll see you guys next time okay\n"