Seared Steak with Pan Sauce - You Suck at Cooking (episode 132)

Love my Misen pans!

Mostly correct, but tempering does work but it needs to temper for at least an hour.

You missed congratulations which is just after well done

Best endorsement and stockings and leather dress in any cooking video yet!

3:42 Brilliant.

I followed this video as well as a guy who doesn't plan and has no clue can do, and my steaks turned out great.

Im using a stainless pan for steaks, but every time i cook them, the sides got some black residue thats nearly imlossible to wash…i supposed they are burnt fat csuse the side of my pan is too hot? Does it mean I have to turn down my stove to avoid? Thanks guys

I can never wait until the pan sauce is done to put it on my steak, but it's dope mixed with grits for breakfast the next day.

I just discovered this channel and it's great! It's funny it's about cooking and you don't learn anything from watching it! Exellent

i like how you said the myth of olive oil having low smoke point but got rid of other myths

I'm gonna start calling my steak beef toast.

You can totally use olive oil. I don't know where that myth came from. I use it for steak, and I never noticed any difference

Layw 😂

I’m a big fan of seared pan with steak sauce

did you just call that medium rare?....

Jesus. I'm not surprised you have so many subscribers. So damn funny and great cooking!

I love Beef Toast

I can’t look at the material again sober but if someone is saying somefin about anyfin, the Buffalo bill costume might piss everyone off on both sides of the aisle. DPRK brought us all back together under one roof.

Armour used by knights was actually painted in elaborate designs, and in various bright colours… some of which were absolutely garish…
As for the myth… “Shining armour, ah yes… very polished!”

Tried squirrel oil and now my dog's addicted to my steaks

I used rocket oil and now it tastes great

even your ads are funny!!

how. the. fuck. is this already 2 years old

News Flash: USDA requires 145°F With a 4 minute Hold temperature of that FYI, otherwise 158°F with no hold point.

what's all that grunting? ysac: oh nothing, I'm just arm wrestling my man

Do you have any merch? I wanna buy a you suck at cooking engraved wang jangler

I tried using engine oil... but, it wss going nowhere.

you haven´t mentioned baby oil ... can i use it? :D

|| Gospel means good news! The bad news is we have all sinned and deserve the wrath to come. But Jesus the Messiah died for our sins, was buried, and then raised on the third day, according to the scriptures. He ascended into heaven and right now is seated at the Father's right hand. Jesus said, "I am the way, and the truth, and the life. No one comes to the Father except through me. The time is fulfilled, and the kingdom of God is at hand; repent and believe in the gospel."

Line cook here, I was confronted by my elitist boss who knew nothing about cooking, she told me "a stake should be only flipped once" I said its bullshit chief, great videos man

i never understood the phrase "kosher" salt. how can salt be non kosher? kosher just means keep milk and bread seperate no?

"Seal in the moisture" ah yes, my favorite shitty-cook myth.

I also was surprised to not see you mention the 145F myth - that's for instantaneous killing of 7 degrees of bacteria, but the same degree of killing bacteria can be achieved with lower temperatures X a certain amount of time and there's a chart for it.

1:36 used star oil, flavor was out of this world!

Yeah rocket oil is too exspensive so i used volcano oil it was delicious

Ah yes i love. Eating my meat toast with pan sauce made of fresh pans and grated metal

I 100% thought he was going to lay that steak there directly down on the coils...I'm disappointed he used the pan.

Heh, ig you could say he cooked a skirt steak

BAM, ow my head hurts

I gotta disagree, a nice big gulp of squirrel oil is mandatory if you are going for that umami, nutty flavour.

This Is How I Make My Steak Now
Once You Make It You'll Never Wanna Go Back, EVER