Get a load of this guy... what's next? A potato you bake twice?!

@valvenator

17 күн бұрын

😱 that's crazy talk!!! 😁Just had one a few days back and now you've got me craving another ...with a side of steak🤤

@lindainparis7349

17 күн бұрын

Thrice fried fries. Fry, freeze, fry, freeze, fry. Before you mock, try.

@ericv00

17 күн бұрын

Roasted, mashed, and fried potato patties.

@russellzauner

17 күн бұрын

it's better if you twice bake the twice baked for a quad baked potato nearly as baked as me lol i just realized why i love this channel lol

@russellzauner

17 күн бұрын

@@lindainparis7349 100% behind the shower-bath-shower method

I made this over the weekend with a 2" thick NY Strip and it was spectacular. It is a bit on the salty side, so best served with simple white rice and sautéed greens.

No spoilers if you haven't watched yet, but the Chef John rhyming pun in this one is top-tier.

@carljoseph8925

17 күн бұрын

One of his best

@XanderL

16 күн бұрын

4:32

So we should… sear the outside, sear the outside, sear the outside?

@danielsanichiban

17 күн бұрын

And then do-si-do your partner

@sethgaston845

16 күн бұрын

Brown the outside, brown the outside, brown the outside

@saltycrow

14 күн бұрын

@@danielsanichiban😂good one👏🏼Made me lol👍🏼💙

Saw it today, cooked it tonight. Killer. I've never been steered wrong by one of your recipes. Thanks so much!

Looks and sounds amazing, I need to try it out this summer.

New grill dish unlocked for my house! That looks amazing :D

Straight forward, thanks !!! Chill to you 2. Respect

Love how your videos are so full of info, things can happen good/bad any time. You take alot of stress out of cooking

For us apartment-dwellers: Do you think this would work with a good quality pan? The whisky I realize might make a risk of a flare up but can take prevention steps.

@lindainparis7349

17 күн бұрын

You can do this on a very hot cast iron grid-grill. No barbecue flavour but great all the same...

@ericcampbell9470

17 күн бұрын

Nope, not even close. You probably have a electric stove too.

@lindainparis7349

17 күн бұрын

@@ericcampbell9470 I can't have been clear, there is no way you could cook this dish in an oven. On a hob, induction, gas or whatever, ring on full, using a cast iron grid pan.

@axelhopfinger533

17 күн бұрын

An air fryer which can get above 400° might work. Will cook it from all sides at once though. Perhaps sear both sides on a very hot metal pan/griddle first, then finish the whisky and soy sauce steps in the fryer.

@ricepresidents

17 күн бұрын

Soy sauce and hot pans do not agree IME

I've been looking forward to this since it was mentioned in last week's video for the potato.

@bkm2797

17 күн бұрын

Thought I recognized that potato,lol!

Looks so delicious thanks for sharing recipe chef.

That sounds fantastic!

Based on my experience of cooking videos, it doesn't matter how you cook a steak people will tell you that you're wrong. Something weird about steak bringing out the worst in people.

@matthewtresner

14 күн бұрын

2 smile rule. When consuming, if you smile and at least one other smile is an agreement. It's goid

@inthefade

2 күн бұрын

The meat channels I watch everyone agrees that it is best to cook steak different ways. The only way you're being told you are cooking it wrong it is if you are cooking it well done.

This was my food wish. TY!

I like the longer music fade. Can't wait to try this!

Absolutely Delicious!! 😮

Ohhhh myyyyyy, I gotta tryyyy♥️❣️❣️❣️❣️❣️ Love ya Cheff !!!!!!!

"You are of course the Zen master, of doing this a little faster" - Chef John never misses

Omg. I can’t wait to grill/barbecue in the next few days! I’ve got Coarse dry salt, Whiskey and just want to get some good soy sauce. For me it’s a huge chopped salad and garlic bread from the same grill!! Thank you!

@ericcampbell9470

17 күн бұрын

This is grilling not barbecue.

Thank you! 🙏🏼

Fantastic!

Looks amazing! Can this be quadruple seared?

@rusinoe8364

17 күн бұрын

You madman

@ericv00

17 күн бұрын

Like the folding of steel in the making of a sword, you need at least 100 sears to forge a master steak. The thin layers of sear make for an exceptionally sharp edge.

@sethgaston845

16 күн бұрын

You are, after all, the Richard Gere of how many times to sear. That's just you cooking!

Awesome video chef

Thank you for sharing this recipe, Chef John!

I would definitely try making a steak-au-poivre-style sauce from the leftover whisky, soy sauce, and a splash of cream. (and peppercorns, obviously)

Lol, I wish it was only $15.00 a Steak, thinking you meant $50.00. Looks delicious, unfortunately I'm not allowed to grill where I live, but I'm wondering if it can be accomplished in a grill pan on the stove? Thanks John👍❤️

@CantankerousDave

17 күн бұрын

The meat department at the grocery store down the street has crazy meat markdowns when they need to make room in the case - 50% and even 75% off. I saw a pair of filet mignons marked down to under $20 a couple weeks ago, but I didn’t know a good way to cook them. Now I do.

@HarderMaster

17 күн бұрын

​@@CantankerousDave I just got a marked down filet last weekend for 13 bucks

@janking2762

17 күн бұрын

If you have a really powerful exhaust fan over the stove, you should be ok. Also, shop around for steak. Lots of stores reduce the price when it approaches the “sell by “ date, and steak doesn’t spoil as fast as fish and chicken. Look up dry aged steak and you’ll be surprised how long it’s aged under controlled conditions.

@bkm2797

17 күн бұрын

janking2762, Thanks for the information, sadly I have no exhaust fan so I will maybe try it at a friends place out on their grill. Cheers

@The_Omegaman

15 күн бұрын

If you cant grill, a cast iron frying pan can do something similar.

Father’s Day Dinner for me!!!

YUM!!!!

This steak Chef John looks amazing thanks for sharing this recipe with us

Finally, someone who knows the proper method to apply butter to a steak. I'm a bit skeptical of this triple sear method, since the salt and soy are a bit redundant, and if I wanted the salty/umami flavor, I might be inclined to simply dry brine the steak in salt with some MSG pre cook, which also means less salt falling off and the flavor gets inside the meat. Maybe it's the whiskey that's taking it up a notch? I admit I've never tried whisky on steak.

@most-average-athelete

17 күн бұрын

dry brining will suck the salt into the meat, for this method you really want some decent amount of salt remaining on the surface after your first sear.

An amazing looking preparation for steak. Cheers!

OMG! Yummy!!

Would it be possible to make this dish without the alcohol? If so, what would be a good substitute for the whiskey? Thanks!

Chef John will one day cook every recipe on the planet-he will have granted all the food wishes and can finally takes his place in food heaven

@stormshadowctf

15 күн бұрын

Hardly. He's mostly focused on Italian. He barely touches eastern European, German, real barbecue, tex mex, Brazilian, Indian, Greek.

I heard when you go for the fourth sear, you escape the matrix simulation we are all living in.

@lindainparis7349

16 күн бұрын

Only if you chant « umami tsunami » whilst waving a freakishly small wooden spoon…

@CrossingBorderz

16 күн бұрын

Try it, Chef John... help us escape! :)

Where did you get those beautiful bowls and plates?

Nice.

I really wouldn't think a process like this would work, but it looks insanely good

I learned something new.

i need a chef john and guga colab asap

Thanks, Chef, for another "Go-to" recipe/ technique.

Well... that was certainly interesting. I picked up a tenderloin tonight just for this purpose. I followed your instructions explicitly except that I salted it about 30 minutes before cooking. Not sure if that was a good thing or a bad thing. Also, because it was raining out, I had to cook it indoors on cast iron. My verdict... it was "interesting". Too salty for many, I'm sure, but I am a bit of a salt addict so I didn't mind. I fully expected it to be overcooked but, while it had much more "graydient" than the Internet seems to like these days, it was still a perfect medium rare in the center. The crust was excellent, as you said. And I'm pretty good at getting a good crust on my steak, but this topped anything I've done. The late Charlie Trotter has a recipe in his Meat & Game cookbook (page 158, Matsuzaka Beef with Burmese Red Rice, Porcini Mushrooms, and mushroom pureee) where he does a similar treatment: -------- "Crust the beef in the sea salt and grill over very high heat for 2 minutes on a side. Remove the meat from the grill and rings with the sake. Return to the hot grill and cook for 30 seconds on each side. Remove the meat a second time and rinse in the tamari. Return the meat to the grill, lower the heat to medium, and cook for 2 to 3 minutes on each side, or until cooked medium rare."

Can’t wait to try this. (Could I use malt or apple cider vinegar instead of whiskey?)

@saltycrow

14 күн бұрын

I’m wondering the same? I get nauseous whenever I smell any whiskey. Bad experience with Southern Comfort a while back and ever since, I just can’t stand the smell or flavor. I was wondering if red or while wine might work? Or which would be better.

Maybe the whiskey can be used in a pan sauce (in case I don’t own a grill and have to make do with a pan). Or is it too salty even for that? Thanks for sharing this method, I’m going to try this as soon as possible, hopefully on a grill.

Tried a variation using thick cut pork chops, McCormick Pub Burger Spice Blend, Maker's Mark Maple Bourbon, and Soy Sauce. It turned out great.

i don't often think i can improve on chef john, but replace butter with MISO BUTTER might just be an extra step up

Keep them coming! Love it. Going To try it out for my cooking channel down the line!

@PastorKilla

17 күн бұрын

Ur channel looks good! Good luck with it

@GOATED0846

17 күн бұрын

Good quality videos mate 💪🏼 I subscribed

@AllinOnewithRafy

17 күн бұрын

@@PastorKilla thank you so much !

@AllinOnewithRafy

17 күн бұрын

@@GOATED0846 i appreciate it man!

hello i just make your croissant recipe. it worked out great. i was wondering if you have a recipe for danish pastry. i know it is the same as a croissant recipe with the addition of eggs. thank you.

You could rapidly rince off the remaining salt and then, put it in the whiskey, that you reuse in a sauce.

@bobby_greene

11 күн бұрын

Im thinking salty beefy whisky shots

I followed this recipe and my wife thought the result was as good as any from a steak restaurant.

Thank you for addressing the meaty whiskey! Hubbs and I were so curious if that would be the best or worst shot of whiskey 😂

This looked great!

Steak 🥩 ❤

I'm trying this with some diced sun dried tomatoes

The logic is really sound with this since it cools with each phase so there's less chance to overcook it.

Sounds wonderful.

This is very searious.

Any ideas for a whiskey substitute? Or is it a necessity for this dish?

@stuart.whiting

17 күн бұрын

Maybe beef broth + balsamic vinegar? Seems like that would achieve some of the same affect and the flavor profile would fit (although it would be different)

Chef John - Can you use this seasoning with boneless pork chops?

ほえーとても興味深い。very interesting

Can you please tell me the brand of your plates?

What can I substitute the whiskey with

@stuart.whiting

17 күн бұрын

Maybe beef broth + balsamic vinegar? Seems like that would achieve some of the same affect and the flavor profile would fit (although it would be different)

Throw the whiskey back on the plate before you plate the greens and flambe off the alcohol, then plate the greens...mmmm or flambe wilt the greens, that sounds interesting too

Can I try this method on a pan?

I'd go a little further to a medium or medium-well, but still a beautiful cook 🥩

Yum! The looks relatively easy enough & DELICIOUS! Ok! Tenderloin on the list✅ we cut our own steaks😉

I almost always use pan sauce on steaks, but I prefer wasabi-soy sauce dip on this style sear.

How long do you let it cool between searings? just one minute in liquids? A friend cooks his steak for a total of 14 minutes and it's well done.

@nicholasgomez8450

17 күн бұрын

for a 2 inch cut, figure about 4-5 minutes a side for medium rare

this looks delicious, but i do prefer my steaks blue - i wonder how feasible this method is without cooking the inside much at all

Perfectly cooked steak, it looks amazing, the texture, color but missing those smokey aroma :) ⭐⭐⭐⭐⭐ ❣

@3vensson

17 күн бұрын

Just substitute the japanese whisky for a heavily peated scotch

@faigee3493

17 күн бұрын

Absolutely looks wonderful, But I am not A whiskey lover at all.Is there a type of wine or fruit juice you could suggest? Or beef stock maybe with a dash of liquid smoke??

@lindainparis7349

17 күн бұрын

@@faigee3493 cognac a classic with beef...

@saltycrow

14 күн бұрын

@@faigee3493I think I’m gonna try this with red wine. I can’t stomach the flavor of whiskey.

Chef John is a LIVING LEGEND ! What an Incredible recipe with Incredible Visuals with Incredible Instructions in six months if this is not the most viewed steak video in the world, we are doing something wrong.

We're getting into Japanese territory... Wonder if Hamburg Steak is on the way! 🤤

The excess whiskey could be used to make whiskey BBQ sauce

De qué PAÍS proviene este. CANAL ?? 😊

Soak some hard boiled eggs in that whisky and soy sauce, with garlic and chives! Umami Eggs!😋

I wonder.. this with a decent ribeye, including the cap.. home experiment time

Feel like a finish with miso butter would be appropriate.

If you ever sample a whiskey that seems like it is going bad...consume as soon as possible. Trust me, nothing bad could ever happen. Ask my lawyer.

@nancycy9039

15 күн бұрын

Going ’bad’?

Did you just teach me how to make salty beef whisky?

I don't know...I think I might make a whiskey cream sauce withe leftover whiskey!

I will keep advertising Kimono Mom's Umami Sauce. Since discovering her product, I have not used soy sauce for anything. It's SO much better!

That is going to be a very expensive dish. Around here, a cheap bottle of Japanese whiskey (or is it whisky?) is $100 a bottle. For comparison, a bottle of bourbon is $60.

Wow. Finally catching up a bit. 😂

I have been following your channel for a while and I haven't had many questions. But now I have this one puzzling wonder: did I hear this correctly?? A $15 filet is expensive to you? Because where I live that is pretty cheap!!!!!!

I'm gonna try, plenty of whiskey here to make more useful.

Sear that steak into the fifth dimension, Chef Einstein 🥩

John, I'm offended! You never invite me over for any of your delicious recipes! 😋🤤 WHY? I'm good company....honest! 🤭

Hey ment to acknowledge the shorts you have been doing great job. So is it first winter in the bay yet? Most people don't know when it is 103° in Sacramento we go down to the bay to cool off. In June and August

Awesome recipe chef, please show torimeshi recipe japanese, please 🥺 please

Hello chef John form Sacramento CA.

As Chef says you really need a thick cut for this. Tried this today and it just doesn't work with a thinner cut.

Can this be cooked in a pan and not a grill?

My local Coney Island uses his gyro thumbnail as their doordash thumbnail

@gugafoods needs to see this

That steak is mouth watering ❤

Gonna try this on the big green egg. I think I saw you had one on an older video but it gets screaming hot. We do your Santa Maria tritip on it all the time!!!

@ericcampbell9470

17 күн бұрын

Why does everyone who owns a big green egg have no idea how to cook? Oh yeah it's an expensive accessory for yuppies who have never cooked anything in their entire life.

@jagajak

17 күн бұрын

@@ericcampbell9470 Really had to go there? Actually went to cooking school I just like the egg. Chill the heck out. No need to be that way.

How is that steak not crazy overcooked after 15min on the grill? I usually aim for 3min per side and I'm lucky if it comes out that rare...

I think I bit my fist at least twice whilst watching that. I don’t think I’ve ever wanted a steak quite so badly

The whiskey, might have been a good flavoring for a bloody mary, in small amounts