Thanks to our sponsor Chime: Head to https://chime.yt.link/v7pgYi0 to sign up for Chime® and take control of your finances today! Thanks to Chime for sponsoring this video. Eligibility requirements apply, including receipt of qualifying direct deposits as set forth in the MyPay Agreement. Not all users will qualify. MyPay credit limits range from $20-$500. No endorsements implied by use of third-party trademarks. Banking services and debit card provided by The Bancorp Bank, N.A. or Stride Bank, N.A., Members FDIC. Today we're learning from 5 different professional chefs, ranging from up-n-coming to Michelin-starred chefs, how they make their steak delicious! Follow Me On: → Instagram: https://www.instagram.com/dannygrubs → TikTok: https://www.tiktok.com/@dannygrubs Follow the Chefs (& restaurant) Marc Forgione - Peasant, NYC Yuan Tang - Rooster & Owl, DC Sung Chol Shim - Gui, NYC David - Stable, DC Duan - Vortex, DC #steak #recipe #michelinchef #chef #steak_cooking I’m Danny Kim (aka Danny Grubs), a foodie diving into every culinary corner of the world. From Michelin-star delights to budget meals and wild catch-and-cooks, I’m here to explore it all. Join me for: - Epic Eating Adventures: Catching and cooking the wild side of nature. - Chef Battles: Top chefs face off in thrilling kitchen showdowns. - Fast Food Gourmet: Transforming everyday meals into gourmet treasures. - Global Flavors: Journeying far and wide for authentic tastes. - Food Ratings: Honest reviews from street eats to upscale treats. Subscribe for unique food adventures, tips, and loads of fun. Let’s eat, explore, and enjoy this tasty journey together! Chapters: 00:00 intro 00:22 Chef Marc Forgione⭐ 06:47 Chef Yuan Tang⭐ 13:02 Chef Sung Chol Shim⭐ 16:33 Chef David 20:13 Chef Duan
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If you can't afford to buy a steak until your next paycheck, for the love of god do not take on unnecessary credit card debt.
Do not watch this on an empty stomach at 2am if you are weak like me.😂
heating it after resting it is such an obvious answer to cold steak after resting. cant believe i never thought of it
22:45 - Clarified butter means it's ONLY fat left (and all the lactose is gone). That is also the reason for a higher smoke point (250C or 482F) compared to regular butter (177C or 350F). You can still burn it though when cooking!
I love all the different ways chefs make steak. Everybody has their own technique and they all produce a great result.
If you have to borrow money to buy a steak, you can't afford steak.
Yuan Tang's part was super educational when he did a 2nd "worse" steak with all the errors/shortcomings you might do at home. Great to see how big the difference is.
That first steak was absolutely perfect!!!
That bone marrow waterfall at 05:00 was sick! 🔥
It's funny this guy made this video so he can eat a bunch of steak.
Some translation of units to metric for the rest of the world: 3:15 325 °F = 160 °C / 28oz is around 800g 3:54 120 °F = 50 °C 10:36 125-130 °F = 50-55 °C
i can tell without eating any of these steaks that the first one (Chef Marc's) would be my favorite. it has all the elements i would expect and his compound butter sounds absolutely amazing.
The type of video I need. It’s rare to see any video with Michelin chefs actually teaching us how to cook. Learned a fair amount from this video!
That whipped butter with all the herbs 18:10. That looks so good.
Loved the Iron Chef using the olive oil onion to season a flat iron / grill Steven Raichlen style... even said "we like to keep it primal". PBS shoutout!
This was the most quality food video I have watched in months.
This video was so unique in a saturated food YouTube space
Heads up for anyone using Ziploc bags for sous vide. There’s actually a class action lawsuit against Ziploc right now for allegedly misleading consumers about microplastics leaching when their bags are heated or frozen. The case is still ongoing, but it made me rethink using regular zip-top bags for cooking. Might be worth looking into food-grade silicone or sous vide specific bags instead. Just wanted to share in case anyone else is being extra cautious about plastics and food safety!
I really liked #2. The method was something anyone can do, no special equipment needed, and came out perfectly. And if marinades aren't your thing, you can just skip that part.
Really liked Chef Yuan Tang's demonstration on why he cooks his way and cooking another steak using the normal method as comparison. Well done Chef!