I'm no expert, but drawing the moisture out of the steak with the spices prior to cooking seems unproductive.Then to slice it half way through also reduces moisture.I suppose if you want a dry well done steak it works.
On point! I have a 2" porterhouse I'm about to make ∧ came across this video. Thanks for making it easy and describing how to make it the best way. Will let you know how it came out. Thanks again
I have two questions, 1) if you put the rub side down for searing, aren't you concern this going burn the rub and make the steak bitter? 2) if you cut the steak while it just been cooked and juice start warmed up for while, aren't you concern this is going to let out those running juice and get a dry steak as result? Please answer.
yes, i would have to agree that cutting the steak while cooking was a weebit unusual but looks like it came out awesome. will give it a shot. just a few questions if it's ok:
1. after cooking on top of the stove, do i have to completely let it cool down before adding the butter and putting it back in the oven? 2. will you recommend this method of cooking as well on a 2-in ribeye?
By far the tastiest ,most flavorful and juciest steak that has ever been on Marthas Vineyard !!! Awesome recipie and thanks to Shiretown Meats for the start
As much as people may disagree, I like how he cut it up and replaced it in the oven with the herb butter. Reminds me of how it's served at wolfgang pucks steakhouse. Great video Man keep up the good work.
Cut it off the bone? BLASPHEMY!
You could give the bone to your dog. Be kind to animals! My cat will only eat "pellets."
ok what ever it's your steak you paid for it have it your way…….!
Cut the steak before it's done??? seriously???
Bobby! You’ve come so far haha!
What is it with these chefs? Have they never heard of salt shakers?
Omg please dont ruin a porterhouse again, stop slaughtering that thing
Great way to ruin a perfectly good piece of meat.
is this jackass for real? rub? Cutting steak before? citrus butter? holy fuck !!!
lol How come you never wash your hands during cooking?
WHAT THE FUCK ARE YOU DOING
You share a single steak with your friends? I'm glad I live in Argentina.
I also like a little meat on my spices.
I'm no expert, but drawing the moisture out of the steak with the spices prior to cooking seems unproductive.Then to slice it half way through also reduces moisture.I suppose if you want a dry well done steak it works.
On point! I have a 2" porterhouse I'm about to make ∧ came across this video. Thanks for making it easy and describing how to make it the best way. Will let you know how it came out. Thanks again
Thumbs up if you're watching in 2017
Too much salt
Did you tell us what to set the oven at and how long to cook it in there for?
you have ruined a perfectly good steak
you overcooked it to start. shoulda never put it back in the pan
nope…u just spoiled a great steak by cutting it. u should have ordered a hamburger and fries
I have two questions, 1) if you put the rub side down for searing, aren't you concern this going burn the rub and make the steak bitter? 2) if you cut the steak while it just been cooked and juice start warmed up for while, aren't you concern this is going to let out those running juice and get a dry steak as result? Please answer.
Why not just reverse sear it until around 125F then sear both sides and baste? Easy 😛
yes, i would have to agree that cutting the steak while cooking was a weebit unusual but looks like it came out awesome. will give it a shot. just a few questions if it's ok:
1. after cooking on top of the stove, do i have to completely let it cool down before adding the butter and putting it back in the oven?
2. will you recommend this method of cooking as well on a 2-in ribeye?
thanks in advance, chef!
you did it just right,….cuttn it off the bone…..so many chiefs do it exact the same way and its real awesome tast… thanks for the good vid dude
oh my God, you cut it before it was done, and even mentioning the word oven made me cringe
still looked really good especially with the herb butter,
I will take a good pan fried steak any day, but that one is thick, I like the way you seasoned it
Every time I see a chef fuck up I ask myself 'what would Gordan do'…
bullshit ass chef
By far the tastiest ,most flavorful and juciest steak that has ever been on Marthas Vineyard !!! Awesome recipie and thanks to Shiretown Meats for the start
Mmm this looks good!!!
As much as people may disagree, I like how he cut it up and replaced it in the oven with the herb butter. Reminds me of how it's served at wolfgang pucks steakhouse. Great video Man keep up the good work.