Salt Baked Wagyu Tomahawk.
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- čas přidán 29. 12. 2022
- Salt Baked Wagyu Tomahawk
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This is a recipe to wow friends and family. Seared off the tomahawk ribeye, covered with fresh herbs, and encased in 4lbs of salt. Baked in the oven at 450°. This one was killer y’all. So much flavor!
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📸: @thekitchenwhitelaw
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#TheKitchenWhitelaw #tomahawk #ribeye #saltbake #tomahawksteak #steak #tomahawkribeye #saltcrust #salt #freshherbs #steakdinner #steakhouse #steaklover #steakporn #shorts
I can already feel my blood pressure rising
Yup because you have to eat all that salt
This comment reminds me of all the people that complain about basting a steak with butter. “Wow this is so unhealthy. Look at all that butter” as if they’re actually eating all the butter. No, you’re only eating a bit of that butter. It just giving it the flavour of the butter. Same goes with this steak. You aren’t eating all of the salt. He didn’t even season it before imbedding it with salt. Cooking it in the salt gives it that seasoning. I guarantee you aren’t good a cooking and know almost nothing about it.
You’re the reason there are warning labels on shampoo that says “do not consume”.
@@vortexca888 salt and butter are two completely different things and I wouldn't say that about butter but by all means keep assuming what I would and wouldn't say.
It's pretty obvious that this steak is gonna have a higher salt content than if some salt was sprinkled on before searing.
Salt is very soluble and that's a piece of steak, just a few grams increase in daily consumption can affect blood pressure levels.
@@pr3cious193 no more salt than if someone were to dry brine.
"Would you like some steak with your salt, sir?"
That's too much man
It's called salt baking people do it with fish
🤣🤣🤣🤣
@@mosthxtedoppz5596 yeah but fish have a skin layer which is much harder for the salt to penetrate through it while steak is well .. steak .
@@neyzezay3553 the salt isn't penetrating at all. People do this all the time, this is nothing new, literally centuries old method.
People in the comments actin as if they gon eat all that salt 💀
who this nigga talking to 💀
you arent him@OthersRepliedMeAreStupidRetads
100% of the comment section: "my blood pressure!"
I don't think people realize that the salt in the salt dome doesn't actually seep into the steak and make it crazy salty. This is an old cooking method that is similar to any other Dutch oven-style method, where the salt dome helps to evenly distribute the heat and cooks low and slow for a tender, juicy dish. You use rock or kosher salt specifically so that it doesn't dissolve in any appreciable amount and enter the meat (the egg white binder also helps prevent this from happening).
Most ppl don't know shit about cooling
Fascinating
I would be more upset cuz it’s overcooked MW Wagu FML
@@windhamlanes6135 Overcooked? That's a pretty good medium steak.
I really didn’t know people are so stupid they didn’t know know this. Ok I did but as a kid I learned my self basic and simple conclusions/thoughts the simplest conclusion is there is no way anyone could eat this for taste or without dying if the salt seeped into the meat like that. So as a solo kid I realized huh it probably doesn’t do much but cook it good and good flavor. Lots of people be lacking critical thinking bruh I be amazed stunned and confused by peoples retardedness
“My stomach bubblin”
💀
Yoooooo! Lol lord have merc~SAH
😂😅
Eh eh, watch this, watch this
What in the the White Willy Wagyu is going here?
It’s well done and medium rare at the same time
You’re correct but I just call it over down. The rest period when you slat crust has a different calculation. If you pull it at 118 with salt crust the carryover is going to much more.
i think he didnt rest the steak thats why only the middle part is red
@@june_thehuman9650 that's not how resting works. Resting the steak doesn't somehow uncook parts of the meat, it continues to cook the meat while keeping the juices locked in.
@@AlexLagom but resting also lets the juice spread out from the center, by lowering the pressure, doesnt it? I think the reason why its so red in the middle is because all the juice is clumped up due to pressure.
@@june_thehuman9650 it's always more red in the center because it's the least cooked part of the steak (has the lowest temperature)
Experts: its healthier to eat at home because restaurants use too much salt.
This guy:
The salt doesn’t seep into the steak only a little sticks to the surface it’s just a cooking technique to keep it juicy and evenly cooked
@tommysherren2818 yeah I just saw gordon ramsay do it!
.....except not really.
More salt then the ocean bro
"Salt Bae is offended"
Salt Bae is an IG chef
Just looking at it makes My Head Swell and heart jumping out of my chest and on top of that I'm feeling a lil hyper
I knew a family friend who's head really got swollen cause of salt ,damn
“Well seasoned….I….I”😂😂
On god🤦🏾♂️😂
Almost none of the salt actually gets into the steak.
Heck most of your seasoning has to happen seperately because the salt case imparts almost 0 saltyness
@@texascultdeity8904obviously. But not the point
@texas cult not true at all but okay
@@bigl2731 it is. Its a simple scientific concept of osmolarity and hydrophobia.
Because there is always more salt outside the meat then inside moisture is drawn out of the meat and absorbed into the salt egg clay mixture
Now under a cold environment this water would dissolve some salt then dissolve back into the meat.
However due to the heat and the egg white the moisture forms protein+water oil bonds. This massively increases how much time it takes for water to be reabsorbed. The heat will then cause the water to evaporate leaving a protein salt psuedolattice kind of like a clay. With the water evaporated theres no longer a way for the salt to be absorbed this is thanks to a small oil salt barrier between the meat and the salt. Oily salt cant absorb water.
If salt cant dissolve into water it cant be reabsorbed by the meat.
The result is alot of moisture is sealed into the meat via a salty oil layer that seperates the salt and the meat. Leaving super moist roast inside
And they say white people don't use seasoning
This was just 2 , I get da funny but dis knat funni.
They don't. only salt isn't good seasoning.
@@electricluna2774 "salt isn't good seasoning" - Legion of Cardboard Enjoyers
@@iamnevrchange.9570 "Only salt" There are many other spices
@@electricluna2774 steak is good with only salt if you know how to cook it right
Man said “well seasoned” 😂😂😂
I'm questioning all his recipes
High blood pressure enters the chat
Most American meal I’ve ever seen 😂
And takes over the chat.
Not how that works whatsoever the salt doesn't even go into the steak
@@dannytran1587 Really? Then you would be pleased to know this method of cooking originated in China😂
Hi, Blood Pressure
One small slice of it can make a full bowl of rice flavourful, the whole ribeye can feed one family
Cool
@@coltenp5365 it is friend
Yeah, it’s big and really expensive too. I’d keep the salt, it looked flavorful.
Yea but rice is boring. Gimme that steak!
Are you talking about the wagyu or the salt in it ?
Some of these comments have no idea what salt baking is... it doesn't make the food salty. It just incases it so it cooks much gentler, it also acts as a barrier to keep all the juice inside.
How does it keep the juices inside? If anything it sucks all the moisture out, this is one of the dumbest ways you could prepare steak. You can see how dry it is after he cuts it up, its texture looks like well done but it’s medium rare / medium.
Try it.. it makes it extremely salty
@@Goomoonryoung it is a literally been around for almost five hundred years and no one makes this complaint about it you haven't done it you probably think any flavor is too much
@@marbleeuw4284 that's not how any of that works and you clearly don't cook
“Wa-goo” 😂😂😂
“How not to cook Australian wagyu”
Let him cook it how he wants to bro he liked it and I think it looks good. If you’re so upset about it, go by your own Wagyu Tomahawk and tell us how to cook it.
Basically higher priced prime grade
I bet you don't even know how to cook
@@JeremyDahl lol not even in the slightest my man, is far more than that.
The last stone Thanos will collect will be in your kidney
this is what we need when we're feelin salty
I'm parched "PAAAAAAAAAAAA" 😂
Watching this could possibly give you a stroke
The classic high blood pressure tomahawk steak
Probably lost 60% of the flavour in the salt
Yup 😂 and killed the other 40 🤣
Neither of you know what you're talking about. This is more common than you think, and it doesn't ruin the flavor at all.
Okay Gordon, eat your salt🫠 goof ball
You probably watch uncle roger smh
@@alonelychocolatebar1954 …. It absorbs the fat in the cooking process, it absorbs at lot of the flavor that is made in the cooking process (hence look at the color of the salt). It will still taste fine, but it’s not even a top 5 method on how to cook a steak to taste good.
This comment section has a lot of people that don't understand this cooking method lol
Ikr
Looks delicious
his heart : if you don’t stop i will
🤣🤣🤣
why is this so funny 😂😂
They said "white people can't season food"
. . .And I took that personally
🤣🤣🤣
what he meant to say, “today i’m gonna show you how to ruin your steak.”
This style never can ruin the meat 🥩 😒🤦🏽♂️
@@kristapszarins9258 it’s a useless way of salting a steak, a dry brine in the fridge would give you the same result with half the struggle 😂
@@shpangoolie sounds like you've never done it this way so you can't say that with certainty. He did it and said it was great....
You steak elitists are cringy asf
Salt was more valuable than gold once upon a time.
Definitely well seasoned
I can feel the heart attack coming after watching 4 pounds of salt covering a steak
People used salt to preserve their food for thousands of years. You'll live ;)
The salt is to prevent moisture from falling out , ppl do this with fish aswell , its really good
That's not how heart attacks work
Maybe a stroke.
people really don’t know basic shit about anything these days
Yes I would like to order one stroke steak please
😂😂
The way he said "wagoo"
Well seasoned indeed
Where’s Salt Bae at he’ll love this
Probably trying to make out with the World Cup trophy
Salt bae was so 2022
@@BigDaddy-vr2ut I know it’s just to much salt though
Bro a lot of steak videos come along in the algorithm. They are all average compared to this. Hats off to you that looks amazing
This will give me another set of self made rock collection
"Would you like a salt with steak as a side dish sir?"
Dapat tinikman mo luto mo. Maalat ba? 😂😂😂😂😂😂
Omg this looks so good 🤤
My cholesterol has left the chat
I cooked a perfect NY Strip steak the other night. Salt + pepper + a propane grill resulted in a perfectly seasoned, rare/medium rare steak. Sometimes, fancy is UTTERLY unnecessary and complicates an utterly uncomplicated dish.
The highlight of beef meat should be the beef flavor. The seasoning is meant to emphasize and support the beefy flavor, not cover it up.
Beef (and venison, elk, moose, bison, etc.) is not pork/chicken/turkey/fish. Beef is packed with natural flavor that most other meats lack. I always heavily season pork/chicken/turkey/fish, because those meats are VERY bland when not heavily seasoned. But beef? Salt + pepper is all you need (garlic, onion, and mushrooms can add the perfect complementary flavor to beef).
I like how everyone knows that steak had to be salty af he's just flexing for the video haha
Diabetes moment
I got the gout just from watching this
My mouth is watering 🤤
Looks awesome
Looks well done
My blood pressure bubblin’.
I can feel the water being sucked out of my body
Waiter:"do you like your salt"
me:"the salt is too steaky"
How archeologists eat tomahawk steak:
Yes sir! 💪🏻🔥🔥
Could you grind that salt and use it again?
It's now flavored and might be good.
Yes it can be used
Speedrunning high blood blood pressure I see
"season it with a little bit of salt' this is what Gordon Ramsey mean with a little bit 😂😭😂
"wah-goo" bruh
That’s one good way of getting a first class experience of A Trip to Death Valley in California
Reminds me of the old ways of preserving meats.
By the looks of salt color after baking I can tell the juices came out and seasoning went in including salt.
Salt bakes are pretty normal and it doesn’t make the food come out salty at all. But the hot pocket eaters in the comments always have the most to say 😂
“Well seasoned” Bro I would hope 💀
Question though....... can we reuse that salt ? Seems like it's got extra flavor
“Well seasoned”
Well no shot
My heart is stopping...someone call 911 please 😭
Your kidney was crying
My chest actually started hurting watching this
Did it taste super salty ? Or was it just right?
My blood pressure went sky high by looking at it
Can the baked salt be used again
Cardiologist has left the chat
The salt on this joint just beat the salinity levels of the dead sea 🌊 ☠️ 😅😅😅
how is it well done yet bloody at the same time
My blood pressures bubblin!
😳 . . .🤤
Salt absorbs moisture so this will make the steak dry, it would be better for fish since the skin would protect the meat from moisture loss
omg i’m just watching it and i can feel my blood pressure rising high
This is almost like Grilled Fish in my country but technically not that much salt but close.
U don't need to use egg whites to keep salt together, just use water 💦 and you'll get the same result.
"one bite your gone"
5th century people would have their minds blown right now.
Dam right well seasoned.
Salt bae : u gotta do it in style
"No, I didn't drop it in salt, grow up"
“Well seasoned” o we know 😂
I was waiting for the..."at this moment he knew he f*cked up."
I wouldn’t doubt that it was well seasoned that’s for sure
I'd save the sear for last.
the kidney killer 9000
Crazy, absolutely. *I'd eat it with the salt crust.*
ironically sometimes salt bake or searing on salt slabs end up having steaks that lacks saltiness
Can We reuse the salt again?
It works on barbecue grill?
Add it to cooking like mashed potatoes and gravy it has some flavor now
Was it salty?
Jesus 😮 my heart would stop 💀
Yum!!! Seems a little wasteful of the salt but I'm down for that!! Cut me off a piece!!!
What thermometer was that?
I saw this done for a Black Angus Christmas party one time back in 1978 by a classic French trained chef. He used whole tenderloins with red wine added to the salt crust mixture. It took us a day to prep and assemble everything. Was it worth it? No, not really. What could have made it better? Maybe if all the cooks butt poked themselves with a middle finger then hopped around the the kitchen in unison chanting: "I have a funny smelling finger" that maybe would have made a difference but only if it was done on a Saturday.