I Cooked 24 Hours Worth of Steak
Тәжірибелік нұсқаулар және стиль
Most people know the saying "Beef. It's What's For Dinner." but let's take it to the next level, Beef. It's What's For Breakfast, Lunch, Dinner & Dessert. For breakfast we've got Hanger Steak & Eggs, Lunch includes an awesome Flank Steak Caesar Salad Wrap, Dinner: Tomahawk Steak Frites, and finally DESSERT: Beef Marrow and Bourbon and Balsamic Cherry Ice Cream. Let's whip it. 🤘🏼 Adam
For all beef cooking temperatures, the USDA recommends medium rare (145F), medium (160F) or well done (170F), but cook to your preference. #beeffarmersandranches
CONTRIBUTE TO THE GROCERY FUND! (Patreon): / adamwitt
FOLLOW ALONG ON SOCIAL: www.adamwitt.co/social-links
DISCORD: / discord
________________________________________________________
STUFF I USE…
My Cookware Set: amzn.to/3vaWhbG
My Dutch Oven: amzn.to/48MKuhq
My Induction Burner: amzn.to/4dfhJNE
Deli Containers: amzn.to/49QO635
Large Mason Jars (32oz, wide mouth): amzn.to/49QO635
Rust-proof Mason Jar Lids: amzn.to/49QWlfy
Portable Single-burner Stove: amzn.to/3IytyjV
Butane Torch: amzn.to/48TkQra
Butane Canisters: amzn.to/3wLUtpM
Coarse Reinforced Strainer: amzn.to/3PePLHK
Fine Mesh Reinforced Strainer: amzn.to/3TxvkYP
Sheet Trays: amzn.to/3IG3zXL
The BEST Smash Burger Spatula: amzn.to/3UdSHab
Ice Cream Maker: amzn.to/3wd2vIu
________________________________________________________
BREAKFAST: Hanger Steak & Herby Eggs
1 lb Hanger Steak
6 Eggs
2 Tbsp Butter
Fresh Chervil, Parsley, Tarragon, Chives (small bunch each)
1 tsp Kosher Salt
1. Slice of Toasted Sourdough Bread.
2. Season steak with salt and pepper. Cook over medium-high heat to desired doneness (I prefer 130F). Rest for 5 minutes.
3. Blend herbs, eggs, and a pinch of salt until smooth.
4. Melt butter in a non-stick pan over low heat. Pour in egg mixture and stir constantly until just undercooked. Serve with toast.
LUNCH: Steak Caesar Wrap
Flour Tortillas
680g Flour
100g Lard
7g Kosher Salt
360g Warm Water
1. Mix flour and lard until crumbly. Dissolve salt in water and mix into flour. Knead until smooth.
2. Divide dough into 6 pieces and rest for 30 mins. Preheat wok over medium heat.
3. Roll dough into tortillas and cook on hot wok for 1 min per side. Keep warm under towels.
Steak Caesar
1.5 lbs Flank Steak, cubed
1 Garlic clove, minced
3 Anchovies, minced
1 Egg Yolk
1/4 cup Parmesan, grated
Juice of 1 Lemon
3/4 cup Neutral Oil
1/4 cup Olive Oil
Romaine Lettuce, sliced thin
Perilla Leaf (optional)
Salt & Pepper to taste
1. Brown steak in hot pan. Set aside.
2. Whisk garlic, anchovies, egg yolk, parmesan, lemon juice, salt, and pepper. Slowly drizzle in oils while whisking until emulsified.
3. Toss lettuce, steak, and dressing. Wrap in tortillas and slice in half.
DINNER: Ribeye Steak with Peppercorn Sauce
Ribeye Steak, trimmed
Kosher Salt
Black Pepper
1. Season steak with salt and pepper. Grill to desired doneness (I prefer it cooked to 130F). Rest for 10 minutes. Slice and set aside.
Peppercorn Sauce
1 Tbsp Canola Oil
1 Shallot, chopped
1 Garlic clove, crushed
1 Tbsp Peppercorns
2 Tbsp Brandy
500g Beef Stock
100ml Heavy Cream
2 tsp Dijon Mustard
1. Cook shallots in oil. Add garlic, peppercorns, and salt. Cook until fragrant.
2. Add brandy and reduce for 5 mins. Add stock and boil to reduce by half.
3. Add cream and mustard. Simmer until thickened (20-25 mins). Serve warm.
DESSERT: “BBB” Ice Cream (Bone Marrow, Bourbon & Balsamic Cherry)
1⅓ cups Heavy Cream
1⅓ cups Whole Milk
3/4 cup Sugar
7 Egg Yolks
1/2 tsp Vanilla Extract
1 halved Marrow Bone, cooked and scraped
2/3 cup Dried Cherries soaked in Balsamic
1 Tbsp Bourbon Whiskey
1/2 tsp Kosher Salt
1. Heat cream and milk until simmering.
2. Whisk sugar and yolks until pale yellow. Gradually whisk in 1/2 cup warm dairy to temper. Combine with remaining cream and cook until thickened (170-180F).
3. Cool slightly, then churn. Add marrow, cherries, and bourbon when 80% churned. Freeze until scoopable.
________________________________________________________
TIMESTAMPS…
(0:00) Intro
(0:33) Breakfast
(7:03) Lunch
(18:04) Beef, It's What's For Dinner - Sponsor Break
(18:42) Dinner
(24:29) Dessert?!
(29:04) Final Thoughts
________________________________________________________
#steak #beef #meat #caesarsalad #steakandeggs #steakaupoivre #Food #Cooking
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Пікірлер: 80
bro got sponsored by big beef
@mgratk
Ай бұрын
That ad was a real moment: "Be sure to drink your Ovaltine. Ovaltine? A crummy commercial!"
This might be my favorite episode Adam has done. The steak and eggs would've been a fire episode on it's own, but then the wrap and steak frites took it over the top.
@AdamWitt
Ай бұрын
Thanks dude.
From someone who is trying to get back to "from scratch" I love your recipes and techniques
"Save that for a stock" - Every cooking KZreadr that probably just throws it away, but not Adam.
@heavyq
Ай бұрын
I hate when they say that because you're probably right. I really hope they actually do, though. Meanwhile I've got like, 8 or 9 rotisserie chicken carcasses in my freezer ready to go for this fall to make a huge batch of stock.
@AdamWitt
Ай бұрын
I go back and forth between saying it for real and being sarcastic about it... but you guys already know that
You’ve convinced me to try a peppercorn sauce again. I ordered my steak Au Poive once and it was horrible. Cracking through peppercorns was gross. It didn’t occur to me they did it wrong. Oh, more cat please :)
@AdamWitt
Ай бұрын
If done right the peps just melt into the sauce, maybe have a bit of texture but it should crack on your teeth. Mister says hi. 🐈
Adam I love watching your channel. You always make me laugh and your videos teach me so much!
Great vid 😁🥩 I would eat all these dishes, especially ceasar salad wrap
I don't know about the bone marrow, but the bourbon and balsamic cherries do sound delicious in an ice cream.
Your green pepper sauce is outstanding. I think I have always believed I failed at making it as I didn't wait long enough to cook it down. Thank you for the video and o #Beef #ItsWhatsForDinner for sponsoring this episode.
@AdamWitt
4 күн бұрын
Dammmm that wrap!!! 🤘🏻😎🤘🏻 I love everything about this video, and that homemade tortilla!!!!! Ohhhhh mannnn!!!! Dude this video was banging 😎👍🏻👍🏻
@tommanning7337
Ай бұрын
Just finished watching, another banging video man!!!!❤️❤️❤️❤️😎👍🏻
While I absolutely love beef…I’d love to see a real challenge. Same thing, but duck. Doesn’t have to be fresh and unfrozen, I get some solid duck breasts for about $7 each, but I’d love to see different ways you use them and make meals from them! Probably my favorite meat, but absolutely has to be perfect!
@sidsrivastava6987
Ай бұрын
Duck is a super, super underrated meat
@vivakatrob13
Ай бұрын
@@sidsrivastava6987 I totally agree! I had it years ago and it wasn’t cooked right and I thought I hated it until I had crispy duck and it reignited my interest. It’s soooo good. It’s not cheap, but I make it often and it has to be balanced with the right flavors, it’s hands down probably my favorite other than beef.
@AdamWitt
Ай бұрын
That's an excellent idea. If you guys liked this one, which it seems some of you have, I was thinking about doing this with literally every other protein.
@sidsrivastava6987
Ай бұрын
@@AdamWitt go for it
For the most part he spoke like an actual adult! I’m inpressed.
@AdamWitt
Ай бұрын
Don't give me too much credit.
Great video. I agree with jarred garlic, it does not taste anything like fresh garlic. I’d use garlic powder or garlic salt over the jarred stuff!
I reckon candied jerky as a late night snack with a brown spirit would rock
@AdamWitt
Ай бұрын
I concur
The perilla chiffonade is one of my favorite cooking techniques, it's such an underrated herb
I like using nice leftover steak sliced on the thin side and putting it on a nice bagel lightly toasted with cream cheese spread on both slices.
That's a sexy cowboy steak the bone to short to be a tomahawk. Keep up the great work. you're very relatable and easy to listen to and follow.
@AdamWitt
Ай бұрын
Thanks man!
Chopped liver ice cream coming next on Adam's new show: "Cook like a fookin' weirdo".
@AdamWitt
Ай бұрын
LOL
I love beef. This whole video had me drooling, but I'm a bit iffy on the ice cream. I would try it, though. I can't choose between them, without having tasted.
One visit to Chipotle was enough. Nice tortilla, btw. The ice cream maker is entertaining.
Adam you should have made ham with those green eggs..IJS LOL
The cat needs his own channel! Or hers! That last steak looked amazing.
@AdamWitt
Ай бұрын
Thanks. Mister says *nuzzle
Kewl video... Like that we share an addiction to pepper...... but that green spatula drove me nuts... way too small for the eggs...lol.... Skol dude!
@AdamWitt
Ай бұрын
xD
So glad you did a sauce. I hear people say, "If you cook a steak right, you don't need a sauce." Really? So, it's okay to add salt, pepper, garlic powder, baste it in butter, garlic and thyme? Lots of great steak recipes have a sauce: peppercorn, Diane or burgundy mushroom for example. I have no guilt using store bought like Heinz 57 or A1.
@AdamWitt
Ай бұрын
I think a great steak can stand on it's own, but a well made sauce with really good ingredients can definitely make it a more memorable meal. Heinz 57 or A1 tho.... that's CRAZY on a good steak, but to each their own.
Yummy!
So ceasar dressing is pretty much a very loose mayo? that's what dressing is - salad sauce 😄
I believe that cubing the steak would make it difficult to get a decent sear on all sides without overcooking it
Holy God!!! That Tomahawk steak was massive! How much did that cost?
I would prefer it seared whole then either sliced or cubed my preference
Why cube the flank sear whole then cube better cook and crust
@AdamWitt
Ай бұрын
Because I want each cube caramelized on all sides. I wasn't going for a mid-rare situation, more akin to cubed up carne asada.
Would this hold if made for a road trip or would it get too soggy?
@AdamWitt
Ай бұрын
which part?
@CeriEAV
Ай бұрын
@@AdamWitt if I assembled them that morning or the evening before? We have an electric cooler so no worries about keeping them cold but we regularly go on 9-15 hr road trips and this would be so good and convenient to have for lunch.
That's a lot of salt over the day :o
@AdamWitt
Ай бұрын
i can take it.... for now
Bro got sponsored by GUGGAH
Serving in a skillet is a bad idea. Things will cool faster than on ceramic. (Metal has a higher thermal conductivity. Faster in, faster out)
Was that last steak brontosaurus?
@AdamWitt
Ай бұрын
might as well had been
Interesting
❤❤❤
Well done for using the marrow. For real pudding you have the entire range of sweet British suet puddings (using beef suet from around the kidneys) - eg a boiled/steamed marmalade pudding would be fantastic, or a spotted dick (with currants and/or raisins). Or go back to the 18th/19th century and make marrow puddings (same principle as suet really, using the marrow as the fat), and again, there are many recipes for sweet marrow puddings, similar to the suet puddings. Both marrow and suet can be used for savoury puddings as well, eg steak and kidney pudding.
So you made a ceasar salad burrito?
@jurban7998
Ай бұрын
Yeah, a wrap is just a soccer mom burrito
@AdamWitt
Ай бұрын
@@jurban7998 Love this
Beef = life.
@AdamWitt
Ай бұрын
Beef = glory
@jessereyna9274
Ай бұрын
@@AdamWitt👊🏽✊🏽
One thing I've noticed about food youtubers is the approach to steak salting. Y'all are super precise with bread and other baking recipes (and Kenji with his dumplings), and then you just play roulette with salt on your steak and free hand it multiple times. Maybe it's not an issue if you eat out a lot and are used to food salted by tobacco addicts (a specific phenomenon I've noticed in the US restaurant industry after living and traveling abroad for a decade), but you can easily get the salt precise if you want to. Weigh the steak in metric and add 1% salt (i.e. 4.5g of salt per lb) to the whole thing. This will satisfy pretty much everyone except the most sodium-sensitive, while salt-lovers can always add in a bit of finish or sauce after cooking.
@jurban7998
Ай бұрын
I believe they leave that to personal, preference, "salt to taste" as it were. Then the viewer can be as precise as they want, because, as you pointed out, there are regional standards.
I ate at Chipotle only 1 time only. I did not like it, preferred going to one of the many Mexican food places owned by Mexican people. The food tastes way better
@mgratk
Ай бұрын
There's an amazing authentic Mexican place near me that is the best. Half the menu is Italian food. Never tried the Italian. Beef tongue tacos on fresh made tortillas.. So freaking good.
Gordon Ramsay says that you should add crème fraîche and season the eggs at the last minute, just before finishing the cooking process.
@riongronberg1435
Ай бұрын
Kenji says to salt your eggs 15 minutes before cooking them, and backed up that claim with testing and methodology
@mgratk
Ай бұрын
Go eat a couple of Gordon's frozen meals from the grocery store and get back to us.
@samgrant83
Ай бұрын
Randy from South Park would also advocate heavily for creme fraiche, la, la, la, la, la lah.
@vivakatrob13
Ай бұрын
I mean. His recipe is okay, but it’s wet af and not for everyone. Using his tips and customizing it, is way better
i go *TOO FAR* when i make a peppercorn sauce. i reduce the green peppercorn brine down until it starts making a salt layer on top, and that's where the salt for the sauce comes from. i use too many peppercorns. it's great.
@AdamWitt
Ай бұрын
sounds like a pep party.