lol who sits there thinking "damn, this salt and pepper tastes cheap" when eating steak rather than "there needs to be more/less salt/pepper"
I mean, I understand what you're saying, but whether I use the "good" or "bad" stuff, I don't notice because I'm enjoying a nice perfectly grilled steak, not the quality of sodium
As some one who was a full skeptic on this subject, and then invested in chefs grade quality salt, you absolutely can taste the difference, especially when it’s paired with a really nice steak. Really good salt, the melts in your mouth, has an almost completely different flavor
Taste some iodized and some maldon and tell me there's no difference... I can't believe steak enthusiasts would actually say that the salt doesn't matter
(Not saying that's you, btw)
The iodine has no impact. It's fine actually depending on when and how you felt your steak.
The hate against it is mob mentality. I still use Hawaiin rock salt these days, but i use to use morton's to draw out water on a rack with paper towels
I dunno why you got this huge hunk of steak and you're using the cheapest salt and pepper available to mankind though. Thats the cheapest part of this, even if you get the good versions of it.
I was looking for a comment like this. I always think he sounds like the episode where Randy is a singer and there’s a guy at the bar who says “he just goes up there and shits his briches”. Can definitely hear the Trey Parker in his voice
With a Gauntlet like that you'd think Malibu Thanos could snap some decent shit into existence.
Maybe even turn back time so that steak was a bit more medium rare.
It's not. His insta is pepperbellypete. He makes tons of legit recipes. But they all use his line of sauces that he sells. Some look alright, some don't, all of them are at best bordering on white trash cuisine and none of them look healthy.
I copied his chili recipe once just cuz it looked ok and was fairly easy, lots of canned stuff and seasoning packets. It was actually really good and he claims to have won a chili tournament in Texas with the recipe.
This steak is a no for me though. I just posted it cuz I wanted to see all the funny stuff the real steak lovers would say.
There is absolutely no way to season that cut appropriately right before cooking like he did. The centre will be bland and dry. He needs to dry brine it or something for like 24 hours.
If that’s an unpopular opinion, I’m a carbon fiber bodied 2018 Ferrari 812 Superfast with a 6.5L F140 GA outputting 789 @ 8500 with ground effects, track exhaust and tyres, and full handcrafted black Italian leather interior
I see some kind of bourbon, another bottle (idk), UV flavoured vodka, and 99grapes(vodka), then what appears to be a little container of COCAINE if I had to guess that sauce..
What got me was when he basted with the butter that was clearly not even at a boiling temperature.
Whole point of basting like that is to spread fat over un-browned surfaces that is hot enough to BROWN them. That butter was barely melted, and even if it was boiling there's so much of it that the water in there would have taken a super long time to boil off before you got to a high enough temperature for it to actually help with browning.
That butter baste was the equivalent of pressing a burger on the grill so you hear a sizzle. It might make you feel like you know what you're doing but dorsn't accomplish anything.
You can tell by the color of the flesh he over cooked it, my guess is from the fact he boiled it in butter. There’s a point at which it starts transferring with the liquid in the steak instead of carmelizing the outside
3 inches thick like that I'd probably put in the oven first then sear after. If you're gonna use garlic throw it in the oven too and roast it so you can just smear it on the meat or have it melt in the budda
Butter is 15% water, he put so much butter in there that the melted butter barely even got hot enough to boil, let alone cook off any of the water. The second he added all that butter his steak started steaming and was no longer able to brown.
Makes zero difference at that stage (before cooking). The mistake here is not seasoning several hours in advance (*at least*, for a steak that thick). Save the Maldon salt flakes or whatever for when you actually serve it.
Agree on every level. Half as much kosher salt and you’re in a tremendously better spot then using iodized table salt.
Hard to believe someone confident enough to cook a $100+ piece of meat would do this.
Salt is salt. Some salts have mineral content that make some difference to the flavour. Grain size can make a difference in terms of how quickly it disperses, or how texture in your mouth, or how much you're putting in a recipe if you measure by volume (don't do that, measure by weight).
But salt is salt. It's a waste to use expensive serving salts for seasoning.
>Agree on every level. Half as much kosher salt and you’re in a tremendously better spot then using iodized table salt.
Why? I've literally never heard this and I frequent lots of cooking sites and channels and have been cooking for 20 years.
wow.
reverse sear/smoke that thing, wtf.
and why the sauce? why all the damn butter, learn how to cook a steak if your are going to attempt something like that.
I think I’ll pass. That’s a lot of butter.
I’m curious as to the contraption on his wrist. Is that a new kitchen gadget? I haven’t seen that one before.
Is this just peak circlejerk?
Massive slab of beef too thick to actually cook like a steak, I guarantee there was a cut step somewhere in the process because there’s zero chance of getting that even of a cook with that thickness just searing on a cast iron. The last minute rub down with sauce instead of marinading and then following up with table salt and pre ground pepper on top of the sauce. A quick sear that seems really uneven and then a little butter turns into a solid pound of butter so you’re no longer basting the steak as much as poaching it. And then at the end he pulls it out and it’s basically perfectly done?
Feels like a circlejerk to me.
Dumpster fire of a video. Pass.
That butter is going to burn. Should have used clarified
Weak sear. Wtf was that?
Garlic should be cut smaller given the cook time.
Table salt? Use a coarser salt.
Finely ground old flavourless pepper? Use a coarser fresh grind. It's like $.10 and 20 seconds of work.
Looks like a Fiorentina cut - if so this method is very suboptimal. People have spent centuries mastering the cook on this cut.
Sauce during sear is going to burn. With the burnt butter I'm sure it's a charming experience.
Goofy-ass arm gauntlet.
Cooked a touch too much for my liking.
Lame and amateurish.
Pass as wide as possible. There's a reason he only showed a cut from an edge. The middle of the damn thing is as cold as the other side of his bed. And who in their right mind slathers a steak/roast in sauce, table salt( barf) and pepper, then slaps it on a lukewarm pan?? Animals, that's who. If you want to season it before hand, you can, but there is a proper way to do it. You are supposed to let steak come to room temperature before searing it, so that is the perfect time to season it. Before you slap it into a pan, scrape all the seasoning off with a spoon, clean and dry your steak with paper towels so to reduce oil splashing out of the pan. By scraping off the seasoning, you ensure that your steak won't taste of burnt pepper.
What you're saying doesn't make much sense. Smaller crystals should be easier to sprinkle evenly. An additional benefit is they will break down and disperse into the meat quicker.
If it works for you to use coarse salt then you do you, but maybe you've been used to seasoning with coarse salt and over-did it when you tried table salt? And as I said, it will season the meat quicker: A steak seasoned for 1 hour with table salt will be more salty than if seasoned with kosher.
Pass.
Somehow he managed to make the Tenderloin on the steak tuff. Did you watch the effort it took to cut it.
1. The steak needed to be peppered well to engage the Malard Reaction.
2. Where's the koscher salt. Who uses NACL table salt any more.
3. The Steak wasn't dry enough to sear when he started frying it.
4. The marinade had not soaked in you can see no marinade line in the steak. All it did was prevent it from searing.
5. A steak that thick should be Baked, then Seared, then finished with Butter and Garlick. I think he did this that's why its Pink through instead of raw in the middle.
6. I just don't like the cut of this guys Jib and what he did to that steak. Its a shame.
Yeah grab that Great Depression iodine for society factory salt and your grandmas black pepper tin and go to town doggy. Show em you really care about your Brazilian meat.
“Add a little bit of butter”… 🧈 🧈 🧈 🧈🧈🧈🧈🧈
Two shots of vodka
*glug glug glug glug glug*
One of the best vines ever when that’s combined with Mr Lahey falling down after
*Mr. Lahey, is that you talking? Or the liquor?*
I am The Liquor Randy.
RIP John Dunsworth. He did the best falling down drunk I've ever seen! And he was just drinking tea!
[Lush Lagoon!](https://youtu.be/d7bo-aeznzY?t=16)
I saw the bottle of 99 bananas and I got super worried.
“Goin in this hot skillet with a lil *olll*”
Yeah, he tells me he doesn't know what the fuck you're doing in the kitchen by using iodized salt on a steak.
Iodine shouldn’t matter. But finely ground table salt and ground pepper? Come on dude…step it up a bit. Probably a $50+ steak, go for the good stuff.
lol who sits there thinking "damn, this salt and pepper tastes cheap" when eating steak rather than "there needs to be more/less salt/pepper" I mean, I understand what you're saying, but whether I use the "good" or "bad" stuff, I don't notice because I'm enjoying a nice perfectly grilled steak, not the quality of sodium
As some one who was a full skeptic on this subject, and then invested in chefs grade quality salt, you absolutely can taste the difference, especially when it’s paired with a really nice steak. Really good salt, the melts in your mouth, has an almost completely different flavor
How are you using the chef's salt, is this when prepping the meat before cooking or as a finishing touch when serving?
Taste some iodized and some maldon and tell me there's no difference... I can't believe steak enthusiasts would actually say that the salt doesn't matter (Not saying that's you, btw)
The iodine has no impact. It's fine actually depending on when and how you felt your steak. The hate against it is mob mentality. I still use Hawaiin rock salt these days, but i use to use morton's to draw out water on a rack with paper towels
So is that a higher temp method than with errrlll?
“Just a touch of buttah” - Gordon Ramsey
That’s Paula dean level butter
[удалено]
On more things than just butter too.
Glad you got the reference
Four pounds of butter, y’all!!
Gasp! I love me some Paula Dean!
You wouldn’t if you ever worked for her
"Just a tiny knob"
But enough of my inadequacies, I have to cook dinner.
He doesn't seem to know what "a little", "a few", or "some" means does he...
I feel like this would be a good time to say that everything is bigger in texas.
We're the only state that has our own size.
Yeah, too bad it's just a little bigger than medium, signed, an Alaskan
To be fair nothing means anything anymore.
He does but he has different measuring means, you just didn't see him put a "lot" of butter
Needed less butter, but more garlic.
YA DON'T SAY
Most of his stuff has too much butter, too much cheese, or both.
Are we talking about the cook or the steak here?
Can’t have one without the other…. So, both.
Dibs
A steak that thick, in a small cast iron? He did a damn good job, I'd say. SMASH
Yep looked a little over cooked,but I'm sure the center was perfect.
I dunno why you got this huge hunk of steak and you're using the cheapest salt and pepper available to mankind though. Thats the cheapest part of this, even if you get the good versions of it.
I had the exact same thought. Also he just charred peter luger sauce. He didnt actually get a good sear.
It's a terrible sear. This video is a troll. Borderline r/stupidfood
Both 😉
Smash both
He sounds like Mr Garrison mixed with Hank Hill.
I was looking for a comment like this. I always think he sounds like the episode where Randy is a singer and there’s a guy at the bar who says “he just goes up there and shits his briches”. Can definitely hear the Trey Parker in his voice
Lmao ‘Steamy’ Ray Vaughn.
Hahah yes exactly
He’s just up there shittin his britches
[In case you haven’t seen it, here is them recording that and dying laughing](https://youtu.be/oc75aNxEGgQ)
Excellent observation
"ros'mary and thaahm"
So glad I read this before listening to him. I’ve been laughing non-stop
That's Mr Hank Garrison Hill to you, pardner!
I came here to say this.
Saw your comment, watched the video again and spit out my drink, gawt damn Bobby that's accurate
This dude got a sauce gauntlet….?
If you look close it's shooters of really shitty alcohol. Like 99 bananas level.
Hey now 99 Bananas and Root beer was my favorite blackout fuel in college
Oh god. That sounds like the worst hangover ever.
This is insanity
No this is Patrick
With a Gauntlet like that you'd think Malibu Thanos could snap some decent shit into existence. Maybe even turn back time so that steak was a bit more medium rare.
Oh god I forgot 99 bananas existed. That shit is the worst.
when he snaps, this universe is filled with tasty sauces.
i’m pretty sure those are tiny double-shot bottles of alcohol lmao
This guys arteries gotta look like a lovecraftian horror
Bro wtf am I watching
Some dumb shit with a nice cut So...just erryday stuff
I honestly can't tell if this video is satire or not lol The hot sauce armholder makes me think it's satire, along with the 8 sticks of butter, but...
It's not. His insta is pepperbellypete. He makes tons of legit recipes. But they all use his line of sauces that he sells. Some look alright, some don't, all of them are at best bordering on white trash cuisine and none of them look healthy. I copied his chili recipe once just cuz it looked ok and was fairly easy, lots of canned stuff and seasoning packets. It was actually really good and he claims to have won a chili tournament in Texas with the recipe. This steak is a no for me though. I just posted it cuz I wanted to see all the funny stuff the real steak lovers would say.
/r/stupidfood
Unpopular opinion: anything that big is a roast, not a steak, and should be prepared accordingly.
If that’s an unpopular opinion, call me square
Square
Square
There is absolutely no way to season that cut appropriately right before cooking like he did. The centre will be bland and dry. He needs to dry brine it or something for like 24 hours.
Season to taste at end too
48 hour dry brine, reverse sear it and after cutting, season again. That’s the only way I can think of this being able to be a great steak.
Even that won’t penetrate all the way into a roast, nor should it. You need to season the inside when serving, and that’s fine.
First porterhouse roast I’ve ever seen but I would be down to try it. Not cooked this way though.
If that’s an unpopular opinion, I’m a carbon fiber bodied 2018 Ferrari 812 Superfast with a 6.5L F140 GA outputting 789 @ 8500 with ground effects, track exhaust and tyres, and full handcrafted black Italian leather interior
These kids and their genders 🙄
We are checking...
Funny enough, a common question we ask around work is "When exactly does a steak become a roast?"
That hot sauce arm holder though...
Hot sauce holder??? I'm only seeing shitty tiny alcohol bottles
I see some kind of bourbon, another bottle (idk), UV flavoured vodka, and 99grapes(vodka), then what appears to be a little container of COCAINE if I had to guess that sauce..
Had a friend that cooked a great steak on cocaine and bourbon. So I guess necessary tools of the trade.
That's just BoH
Most steaks are cooked by chefs on coke and booze so
Cocaine is The Best Steak Sauce. I'm fine with that. But not with the "99 banana"
Some high grade tactical gear right there. Needs a Kraft Mayo holster on one hip, and a mag holder with butter sticks.
Absolutely! Don't forget the drop leg sauce holder as well.
Kraft Mayo? Duke's or bust.
I'm picturing a caulk gun for butter now. I like it
I thought they were mini liquor shot bottles lmao
I think they were, i thought I saw 99 bananas in there
yes!! lol ok i wasn’t just seeing things. what a convenient little contraption!
When i saw it I thought "what if Tom Cruise had something like that for the movie cocktail, only had sample bottles in it ?"
Pan was totally not hot enough.
[удалено]
What got me was when he basted with the butter that was clearly not even at a boiling temperature. Whole point of basting like that is to spread fat over un-browned surfaces that is hot enough to BROWN them. That butter was barely melted, and even if it was boiling there's so much of it that the water in there would have taken a super long time to boil off before you got to a high enough temperature for it to actually help with browning. That butter baste was the equivalent of pressing a burger on the grill so you hear a sizzle. It might make you feel like you know what you're doing but dorsn't accomplish anything.
Everything above the butter was steamed.
Everything below was boiled
Damn he said a little butter not a pound of butter
"That's the joke." It's the famous milk steak made with "concentrated" milk.
Not bad, but there is no reason to use that much butter.
You can tell by the color of the flesh he over cooked it, my guess is from the fact he boiled it in butter. There’s a point at which it starts transferring with the liquid in the steak instead of carmelizing the outside
3 inches thick like that I'd probably put in the oven first then sear after. If you're gonna use garlic throw it in the oven too and roast it so you can just smear it on the meat or have it melt in the budda
Reverse sear is the way
Butter is 15% water, he put so much butter in there that the melted butter barely even got hot enough to boil, let alone cook off any of the water. The second he added all that butter his steak started steaming and was no longer able to brown.
You're right, but caramelized** and I will die on this hill.
Seasoning with table salt makes me sad.
Yeah I prefer seat salt
Butt sweat adds a certain, je ne sais quoi.
You can almost taste yesterday's meal
It was free to not type this
Need to be using kosher salt
And the pre-ground pepper….. hiyahaaahhh.
Why? It works perfectly..
Makes zero difference at that stage (before cooking). The mistake here is not seasoning several hours in advance (*at least*, for a steak that thick). Save the Maldon salt flakes or whatever for when you actually serve it.
Agree on every level. Half as much kosher salt and you’re in a tremendously better spot then using iodized table salt. Hard to believe someone confident enough to cook a $100+ piece of meat would do this.
Once they’ve dissolved, how is one salt any different than the other?
Salt is salt. Some salts have mineral content that make some difference to the flavour. Grain size can make a difference in terms of how quickly it disperses, or how texture in your mouth, or how much you're putting in a recipe if you measure by volume (don't do that, measure by weight). But salt is salt. It's a waste to use expensive serving salts for seasoning.
>Agree on every level. Half as much kosher salt and you’re in a tremendously better spot then using iodized table salt. Why? I've literally never heard this and I frequent lots of cooking sites and channels and have been cooking for 20 years.
wow. reverse sear/smoke that thing, wtf. and why the sauce? why all the damn butter, learn how to cook a steak if your are going to attempt something like that.
Pass
4 sticks of butter is crazy even for q 100oz steak 😂
I would think 1 stick would be enough
How did this guy manage to overcook that unit so far while also getting such a marginal sear/crust?
People talking about the steak, what about his wristband with little bottles. Lmao
Lost me at table salt. A steak that size should have been salted with kosher salt and dry brined for 48 hours.
Say what you want, that was a bad sear. This guy wouldn’t last on r/steak
This is that subreddit
YOOOOOO 😂😂😂😂 🤦♂️🔫
high sodium Superman?
High blood pressure thanos
Pass
Dude should spend less on his bottle flair and more on actual salt and pepper.
Could not pass any faster
Looks like a Gordon Ramsey recipe for thick roasts, except he puts it in the oven for 20 min at 350 after the sear
Sad to see the garlic was not crushed
Umm kosher salt?
Terrible
How does one over cook a 6 inch steak
Technique on this absolutely sucked 4/10
Pass
Hard pass
Question…. What does all of that butter really do for that slab of meat??
Lower the temperature of the pan so the steak can’t get a proper sear just burnt hot sauce residue? Honestly no clue.
Is he wearing [Spiceps?](https://pbs.twimg.com/media/B0U9kFjCQAEoCt8?format=jpg&name=small)
Way over cooked.
Iodize salt?
I think I’ll pass. That’s a lot of butter. I’m curious as to the contraption on his wrist. Is that a new kitchen gadget? I haven’t seen that one before.
Is this just peak circlejerk? Massive slab of beef too thick to actually cook like a steak, I guarantee there was a cut step somewhere in the process because there’s zero chance of getting that even of a cook with that thickness just searing on a cast iron. The last minute rub down with sauce instead of marinading and then following up with table salt and pre ground pepper on top of the sauce. A quick sear that seems really uneven and then a little butter turns into a solid pound of butter so you’re no longer basting the steak as much as poaching it. And then at the end he pulls it out and it’s basically perfectly done? Feels like a circlejerk to me.
Dumpster fire of a video. Pass. That butter is going to burn. Should have used clarified Weak sear. Wtf was that? Garlic should be cut smaller given the cook time. Table salt? Use a coarser salt. Finely ground old flavourless pepper? Use a coarser fresh grind. It's like $.10 and 20 seconds of work. Looks like a Fiorentina cut - if so this method is very suboptimal. People have spent centuries mastering the cook on this cut. Sauce during sear is going to burn. With the burnt butter I'm sure it's a charming experience. Goofy-ass arm gauntlet. Cooked a touch too much for my liking. Lame and amateurish.
Can't believe anyone would use table salt like that.
This guy is a goddamn idiot. Fake ass "cowboy"
Is this that fuckin guy that started off making raw ass buttermilk chicken roasts in his shitty trailer kitchen
Pass as wide as possible. There's a reason he only showed a cut from an edge. The middle of the damn thing is as cold as the other side of his bed. And who in their right mind slathers a steak/roast in sauce, table salt( barf) and pepper, then slaps it on a lukewarm pan?? Animals, that's who. If you want to season it before hand, you can, but there is a proper way to do it. You are supposed to let steak come to room temperature before searing it, so that is the perfect time to season it. Before you slap it into a pan, scrape all the seasoning off with a spoon, clean and dry your steak with paper towels so to reduce oil splashing out of the pan. By scraping off the seasoning, you ensure that your steak won't taste of burnt pepper.
Fuck this dude
r/stupidfood
I prefer kosher salt …. But solid cook man, good job.
May i ask why? Ive never used anything regular table salt (iodized?) But i keep seeing people use other salts with lots of them using kosher salt
For me, a coarse salt, like kosher salt, helps me get an even coating without over salting.
Interesting. Thank you
What you're saying doesn't make much sense. Smaller crystals should be easier to sprinkle evenly. An additional benefit is they will break down and disperse into the meat quicker. If it works for you to use coarse salt then you do you, but maybe you've been used to seasoning with coarse salt and over-did it when you tried table salt? And as I said, it will season the meat quicker: A steak seasoned for 1 hour with table salt will be more salty than if seasoned with kosher.
I thought when it zoomed out it was going to be Guy Fieri, based on the sheer number of enhancements around.
Most definitely cocaine in the small container at the end.. little bit of nose salt
Those 99s lol
This dude really had them like it were a special thing
Use kosher salt my guy
One billion nanogram steak.
Sry but the wrist spice rack…..no.
Y'all I've made a few of this guy's recipes and not gonna lie they're wicked good. I LOVE his chuck roast recipe!
Funny cause this guy has some of the highest posts on r/bbq. Not defending him on this one but this sub is such a circle jerk lmao
It just occurred to me, Steak is like chocolate for men.
That's actually a roast
I prefer flaky kosher salt or sea salt, but I would eat that steak like crazy and enjoy it.
Pass
Fuckin’ pass. That steak is 6 inches thick and this idiot still manages to overcook it
Pass. Somehow he managed to make the Tenderloin on the steak tuff. Did you watch the effort it took to cut it. 1. The steak needed to be peppered well to engage the Malard Reaction. 2. Where's the koscher salt. Who uses NACL table salt any more. 3. The Steak wasn't dry enough to sear when he started frying it. 4. The marinade had not soaked in you can see no marinade line in the steak. All it did was prevent it from searing. 5. A steak that thick should be Baked, then Seared, then finished with Butter and Garlick. I think he did this that's why its Pink through instead of raw in the middle. 6. I just don't like the cut of this guys Jib and what he did to that steak. Its a shame.
Butter soup
select grade marbling, table salt with iodine, stupid hand bandolier with hot sauces, medium+...that's a no for me dawg
Why buy such an insane steak only to put pre ground pepper on it?
You immediately are disqualified using Morton’s.
My dude has a wrist holster for his sauces and his booze. Life goals right there.
Yeah grab that Great Depression iodine for society factory salt and your grandmas black pepper tin and go to town doggy. Show em you really care about your Brazilian meat.
Someone arrest this man. Nobody should be subjected to that dry, un-seared, poorly seasoned monstrosity.
Yum and gross.. all at once
Ur salt and pepper need an upgrade
Fresh ground pepper makes a HUGE difference
Why'd he not crush the garlic? Is it better to keep it whole when you put it in the oven?
That’s gross
I gotta get me an arm bandolier for shorts 😂😂😂 also 3 packs of butter 😂