15 MiSTEAKS Most Beginner Cooks Make
Vložit
- čas přidán 12. 06. 2024
- Get all of my “15 Minute Meal” recipes in my FREE Cookbook: prohomecooksu.com/15-minute-m...
Want to level up your home cooking skills? Then check out my online course, Conquer The Kitchen, which is currently $110 OFF the regular price! ➡️ prohomecooksu.com/ctk-special/
Shop the gear in this video below!
Nordic Ware Half Sheet Pans: amzn.to/2X6UAHM
Cooling Racks: amzn.to/49TNUAR
Misen NonStick Pan: amzn.to/47oywe2
Misen 8” chef knife: amzn.to/47pczLJ
Kitchenaid Silicone Tipped Tongs: amzn.to/3jYoPe2
--
for Episode 3 of one dish breakdowns, I was back in the kitchen with my friend Juan (beginner cook) teaching him all the in's and outs of a complete steak dinner. Cooking steak was a huge skill to learn in the early days on my culinary journey, especially when I was throwing dinner parties for my friends at Uni. Master steak preparation, and you're well on your way to becoming a pro home cook.
Episode 1 - • 15 Mistakes Most Begin...
Episode 2 - • 15 More Mistakes Most ...
ProHomeCooks.com
Follow me at @lifebymikeg on Instagram
Help support Pro Home Cooks! - / kitchenstudio
Music Provided Royalty Free by Epidemic Sound - Jak na to + styl
A youtuber that actually admits he over cooked a steak, instead of acting like- "oh this is perfect, this is just the way i like it". That is refreshing, respect. Also very true sometimes stuff doesn't go as planned, but you deal with it :)
Paul Goodwill well said. and even though i prefer medium rare, i’ll take a delicious crust on a medium steak every time over a dull gray, tasteless medium rare where the cook was afraid to take the time to finish the crust.
@@jwilsonhandmadeknives2760 or you can learn from the 100's of resources avalible from people that actually know what they are doing and have both char and juicey steak.
I learned this lesson yet again by choosing a better cut of beef over a thicker and more uniformed cut of cheaper beef, price means nothing if the steak is cut like shit.
Dude can’t cook
I realized this when the tried cooking with the French chef.. they didn’t understand anything lol.
Pro tip, beginners normally season their chopping boards. The secret is to season your mouth before you eat your steak.
No, just season the food, preferably before cooking. This is the worst advice from a "pro" I've ever heard.
@@bryanp.1327 it was a joke lmao
Bryan P. How thick is your head??
@@DiegoDiaz-sv1ng Super thicc, absolute bonkers. You?
Your mom Is a nice lady bryan just played u
Timestamps:
tip 01: pick proper steak (1:05)
tip 02: Dry off your steak (2:15)
tip 03: don’t be afraid to trim the fat (2:55)
tip 04: heavily salt your steak (3:24)
tip 05: rest at room temp for 30 minutes (3:49)
tip 06: Roast the veggies for added surface area (05:19)
tip 07: Save on clean up (06:10)
tip 08: don’t mess with your veggies (07:20)
tip 09: use you r cooking intuition (07:58)
tip 10: use your heaviest pan (08:43)
tip 11: Stay within the family (09:10)
tip 12: Preheat your pan (10:02)
tip 13: Take advantage of convection heat (11:29)
tip 14: Don’t be attached to the outcome (13:05)
tip 15: Adapt in the moment (14:02)
edit: formatting
The potatoes came out great! I love that "on the fly"/course correction type of cooking. Learning how to improvise in the kitchen is such an incredible skill.
This is the show I want to see. The show that talks and teaches about the idea, the master plan, but extrapolates on the tweaks at the end of cooking process that can make or break it.
Knowing how to overcome an obstacle and put a delicious dinner on the table even though it ended up a little different than the plan.
THIS IS REAL LIFE.
THIS IS COOKING.
I honestly learned more form this single video than in like 20 chef's clips about making steak.
Man, you're getting right to the point and giving lots of USEFUL infos that I can use in real life cooking.
Keep up, you are doing great!
You are probably one of the best I've come across as far as coaching beginner cooks, to be okay with certain outcomes! I like the fact that you also admitted you overcooked the steak, but very open to giving advice as to what to do. Improvising is exactly how I would explain being in the kitchen! Keep up the good work, this will show more beginner cooks to try and feel things out as opposed to just obsessing on what recipes always say.
I just have to stay positive and know that I’m in control :) which I am
Putting those fatty steak bits in the roasted broccoli would have been the move!
I was thinking he was going to.
Your a man amongst men
Vegans would love it.
@Kitten Lyric Asparagus is puke, broccoli is delicious.
@@biscuitsgravy7583 Peas are puke. Asparagus and Broccoli are delicious
this was cool thanks. I love how humble he is and even admits he made mistakes. Thank you this was encouraging.
you should have called this "Dinner for Juan"
Eiji Iwakawa haha except he changed all of juans ideas
Probably the most realistic at home cooking tip video I've ever seen lol Well done!
I love these beginner videos! I think it's great how you break everything down. Im learning so much from you☺
When you wrap a potato in foil you're trapping in the moisture and basically steaming it. Just poke a few holes in it, rub on some salt and olive oil for a great baked potato.
PLUS.. If you put a metal skewer through the potato lengthways, and roast it on the skewer, it will cook faster and more evenly.
@@karentemplesnow8960 That's what is called a Potato Nail.
Drop the foil. The point with baking is to bake not to boil it. When baking without foil the potato bake and looses moisture and get the "dry" baked potato taste and cosistent you want.
@@aajall and what happened to the potato at high heat when he put in the steak at low heat, and that broccoli must be cold :/
@@sethjepstein Good question :-). I guess I would have prepped and cooked the potato upfront, Itwould not really overcook so it can just stay inside the oven when you in time put in and roast the broccoli and the steak.
dude this video is so good. I'm intermediate at cooking, and yet the basics didn't feel useless. it felt like refining my skillset. A tip like the "dabbing steak with paper towel" is something ive forgotten to do, but used to do all the time. Thanks for the sharpening!
Got this video recommended (prolly because I just talked about basic cooking tips with a friend and CZcams is violating my privacy again) and I have to say I love your channel already! You’re genuine, friendly and chill and have some great tips! Thank you very much for this!
It was quite relieving when he mentioned about the steak being overcooked. I was like, you better not try to get away with that steak being medium rare or rare. So cheers for you man!
Sad to see the old channel go but LOVING the new content. This was great, I hope it tasted as good as it looked. Thanks man, keep up the awesome content.
Genius move with the potatoes, they looked amazing.
I love that you talk about your learning experiences and what you did or could have done differently. That really helps me to understand how those different tweaks make all the difference. Thank you! :)
I really enjoyed your video. You have a very easy style, very teachable. I particularly loved watching you call the "audible" on the potato and, man, did those fried potatoes ever look amazing. I've watched a number of videos on cooking steak and have never seen one where the trimmed steak fat could be used to create the fat in which to cook the steak itself. Nice tip, I will try that and see how it works.
Comfortable with my flaws after this. But I legit learned proper cooking, It came out delicious. Most deff learning from the mistakes. Good video!
You are a very effective communicator. Great video!
I'm 67.. a decent cook, I think ....and even I learned something.. Not only from you, but the comments, also !
Thanks, everyone !
I love your honesty that you admit you over cooked your steak.
That’s very refreshing to see, for that you’ve earned my subscription!
Cool tips, I would let it get caramelized on the sides as well though
For NZ and Aus viewers, the strip steak is known as Porterhouse and Sirloin.
cybersphere All Im seeing is affordable, delicious and can maybe get you laid, steaks.
Good to know. I was in Cannes a few years ago and had a nice steak with chips. I think it was a NY strip...what I really liked in Australia was getting a grilled tomato with breakfast. So simple...so yummy.. but not done here in California
chur
porterhouse needs the filet attached no?
I like your simple flow and approach to educating. You teach how to understand cooking
Love your kitchen and all the space between the sink and oven. That is the ideal set-up for me. Great info, thank you for sharing
I'm eating steak right now, as I watch this. Amazing!
I went to culinary school and aside from the “techniques" which are the foundation, it gave me the guts to fail and learn.
I'm doing the same thing you are. I focus on a dish that inspires me and I start failing. Failure is good!
Love what you do! Great videos and keep going!
The maste has failed more times than the beginner has even tried
Hey, what about putting the salt on the steak before grilling it? Sometimes I hear it makes the meat dry, sometimes (for instance: this video) it is advised to put the salt early on.
We were taught that salting meat and waiting for a short time will cause the meat to retain it's moisture. It's the same principle as brining via osmosis.
It also relates to marinades because the salt is the element which allows the moisture to first be drawn out and then reabsorbed, drawing in whatever other flavors the marinade may contain.
With simple salting, though, my understanding is that timing is important. Too soon and it will be dry.
I'm not an expert, though. It's just what we were taught. There's some pretty convincing science behind it.
@@kennymonty8206 wow, thanks for sooo quick answer after leaving your initial comment two years ago! I am intending to use this wisdom in my kitchen. Cheers!
Would suggest that the steak should be flipped vertically onto the side for 30 secs each to seal also at end, you can see at 11:41
I usually only do that if I leave the fat on the side and want to render it down.
I don't cook very often, but your videos and tips have definitely changed my kitchen game. All those little details that make life easier und food more delicious. Thank you very much! This video was extremely helpful!
Best video I’ve ever seen on CZcams! Step by step and improvised. This guy is awesome 👏
Very informative video. I think you got most of it covered. I prefer a cast iron pan to cook my steak. I skip the oven. I love fried taters but in that instance, I might have cut it up and added it with the broccoli to make a medley of sorts. If I could offer one tip, it would to use a thermometer to temp the steak. I under cook mine by about 3 - 5 degrees, so after it rests, it's up to the desired doneness.
I am by no means being critical. I like that you thought on your feet, and you adapted to the situation quickly. Real life skill. The great thing about cooking is that it's a creative and social endeavor. I look forward to more of your videos.
Until it becomes second nature, I recommend always use timers, measuring spoons and make notes of spices, temps, pans, techniques, etc.
If you didn't hit the mark, these are things you can adjust next time until you dial in the results you're looking for.
This is the second time I've watched this video and I am once again amazed at how intelligent and knowledgeable this guy is. I lean towards the reverse sear method and I don't bake my potatoes in foil but aside from that I can't find anything to fault. I especially admire his approach to cooking. I started to enjoy cooking when I realized and accepted that most likely nothing was going to go perfect according to plan or expectation. Once you realize cooking is a creative endeavor and not a science any mortal can perfectly master you will begin to enjoy cooking much more than you would otherwise.
Always watch your content when it pops across my screen. Great work man!!!
For steak/beef in general I use a probe thermometer so I know when to pull it out at 135f on the dot. Can't go wrong!
Make that 130
I thought the broccoli was Brussels sprouts in the thumbnail.
Great video. Gotta watch the other two
I thought so too
I saw this video earlier in the week and was planning on making a slow cooker French dip. I never would have thought to trim the fat off of the meat and use it for searing. I seasoned the meat with salt and pepper overnight, let it come to room temp and it browned up beautifully in the pan. Thanks for the tips!
Your videos make cooking fun! These skills seem difficult but you break it down in an easy way. Thank you!
Pro-tip, learn to finish a steak with butter, garlic and rosemary/thyme. Super simple and it'll be the best skillet steak you'll ever make! Also reverse sear with thicker steaks (1.5in and above) is the way to go!
Yes, the butter baste is definitely the way to go. Helps cook it all the way through and adds so much flavor!
Ya this guy doesnt know how to cook a steak at all.
I like my steak to taste of beef not butter , butter is for cheap , mass processed steaks like at Tesco or Sainsbury’s. Cook with beef fat or olive oil not prison food
deosullivan3 stick with a burger or sausage if you cook your steak well done
@@simonpark1797 😩😩😩😩
Even better tip, spend $15-99 on a good instant thermometer or what I like more is a good thermometer that you can have it put into the meat ahead of time and track it's process. I've been cooking meat for years and the last 4-5 years since I bought a nice one has been 100% beauties each time.
I totally agree!
Thats cheating:p
I have one built into oven, best options ever :D
@Karol Palazej I mean I dont agree that its cheating, but I dont agree with your logic. Cheating does tend to produce better results. People dont cheat to lose lol
@Karol Palazej oh trust me, I've lost several good steaks in my day
I learned so much -- thank you!!!! really easy to understand and fun to watch. love this guy!!
I’m loving your channel. Keep up the great work. Your B roll it’s great. Graphics our on point. best to you man
Thanks for the tip for rendering down the fatty parts for "oil". Usually my dog gets them as a treat. Starting cooking a few months ago. Sous vide is a god send for beginners, when it comes to meat. Experience the firmness of a perfect medium rare steak beats every explanation. After a few times, you are more comftorble to cook a good steak only in the pan and a bit in the oven, if you don't have the time for sous vide.
Don't deny your fluffer the scraps! 😹
You do not need to cut off the fat from a steak and cook the fat separately. Leave the fat on the steak and simply turn the steak onto the fat side and render off the fat while you are frying the steak in the pan.
That’s medium well. No need for oven on a thin steak like that. Just rest 5 min. Neat trick on using the fat for both steak and potato.
It had pink bro, medium well has zero pink...
@@user-tg3jl1mt4e Of course medium well has pink. Only well done has no pink anymore.
Yeah looked unnecessary to me too. Steak wasn't thick enough to need the oven. That probably should have been a tip too. No real need for sous vide or oven if the steak isn't that thick to begin with.
This was really helpful! Thanks for putting this together and sharing with us!
Enjoying these videos. I went to culinary school and was a line cook. These videos give help reframe the perspective of learning to cook and kind of return me to the learning mindset that I may have moved away from a bit.
In line with your point about intuition: I would encourage people to touch the food with your bare hands, constantly, from when its cold and raw to when its a little overcooked. Obviously, do this safely, washing your hands between. This is especially helpful with cooking beef, salmon, tuna, duck etc., but can be applied to cooking veg and fruits. Make a connection between your hands and your mind. Apply this connection to everything you cook. Develop a minds eye for how the heat is advancing into the center of the product you are cooking, is it doing so aggressively or slowly etc. Use your ears too- hear how rapidly the steak is cooking in the oven or pan by the pitch and sound of the crackle. When deep frying calamari, you will know its done by hearing the sound of fry oil change pitch.
Use your nose- to tell if the custini is starting to burn in the oven! Use your eyes- when searing, you will start to see brown creeping up the sides when one side is nearly done. Finally, taste everything constantly. Do not wait until you plate the food and sit down to discover what it tastes like. Allow your mind to experience the development of flavors through the application of heat (and salt-which is the chemical method of cooking food btw).
A great cook plugs all of his/her senses into the kitchen and the food that is being prepared. Making it a fully immersed sensory experience is also where all of the fun is. That is where you find the most joy - far more rewarding than cooking to impress people. Tap into the right side of your brain- the creative side.
Oh and drinking wine while you cook never hurts.
I guess good addtion to this steak process is adding some of the Gordon Ramsey advices.
Adding some garlic, butter and thyme is amazing.
Love his improvisation skills. It's giving me great ideas.
Truly for beginners and I appreciate that
I went with just pan-frying my first NY strip steak for my birthday and it's medium-rare all the way through, deadset wanted to cry it was so perfect
Excelente video! Queria ver mais sobre os projetos de fermentação
Um grande abraço do Brasil! e força nessa nova etapa
Vital Vital Joshua Weismann does fermentation
Another important reason to let your steak sit in room temperature is for tenderness; if you place cold meat in a hot pan, the heat shock response causes a reaction in the proteins that makes them tougher.
Patience is key to a good steak!
good tip! never knew that but it certainly makes sense from experience
Great tip! I use this method every time I want a tender steak.
Shock response? Are there studies about this? I think it is just that it's harder for it to cook through because it will take longer for heat to penetrate. By the time the inside cooks through the outside gets tough because it was cooking for too long.
@@Sheuto I'm not sure of any studies for the tip, but I know going from cold to hot (or really hot, depending on your pan) can cause meat proteins to tense up and potentially curl. Water is lost quicker than the fat in the meat and red meat is mostly water. Same thing happens with bacon, or any cold meat that's thrown in a hot pan. Too many variables to really have that be proof positive, but just my two cents. I leave my steaks out for about an hour before cooking them with both sides salted, but not for tenderness as the tip suggests, but because osmosis is real :) A cold steak will not go through osmosis the same way a room temp steak does.
@@Sheuto yes there are multiple studies on 'heat shock' response (it should really be hyphenated but it isn't apparently) done on both live and postmortem muscle samples and meats.
Thank you for teaching the basics
Love this video! You make cooking look fun and accessible! Thank you so much for making this video!
Much prefer a video which doesn’t sugar coat ‘mistakes’ because it shows us amateurs than even the pro’s don’t cook exactly how they intended to and it can still turn out ‘super delicious’ lol :)
Wonder Woman sorry, but a “pro” would never try to broil an entire single potato while making a steak
Eliraz there’s no right and wrong when you’re experimenting with different techniques. The potatoes had a lovely crispy coating so they weren’t broiled
@@wonderwoman5528 It's not a matter of how it was heated. A potato takes too long to cook and that should be obvious to anyone who isn't a total rookie.
all yall haters, this channel is for home cooks... cook at your own pace and desire, its supposed to be fun at home or at work!
Exactly.
Doesn't matter what its "supposed to be" he calls himself a pro cook, and then fucks up a simple thing like a medium rare steak. Amateur hour.
This happens in the restaurant business on a daily basis, and you are free to send it back to the kitchen. So whats their excuses..?
@@stonez1212 You think pros are the ones serving you at restaurants? Oh how naive you are, most of them are line cooks at best.
@@shawnpitman876 You seem rather uneducated. 1. Go to google 2. Type "Professional definition"... 3. Learn. Off ya go =)
The tip about using the cut away fat instead og oil blew my mind!
Cant wait to try it out!
I think these series are so good for beginners and for people like me who can cook but havent mastered cooking the steak yet. those tips along the way are awesome
explaining about the different cuts of steak was simple and wonderful. Keep it up u r helping a lot of people cook & eat better all over the world :)
It's funny when Fahrenheit users translate the even number 425°F into 232°C as if we would actually use this exact temperatures :)
We use nice round things as well. 230°C, 180°C etc.
But generally thank you for providing the numbers. I hate having to constantly translating Fahrenheit, ounces, cups etc.
Yeah that is a good point. At the same time, there would always be those people in the comments saying, " it's actually 232 degrees Celsius."
Very good point. I’ll consider rounding next time
GT Abraham I guess you‘re right. One can‘t please everyone.
@@pascal-ox7wm yeah, that's definitely true. It's good to be aware though haha
Bisch vo Züri?
if you cook a nice piece of steak, and put a thermometer in the middle and pull it out a 50C /120f for medium rare. and let it rest (the temp will still go up by 1-3C). i can't recommend a thermometer enough for any (thicker) meat, it's the best way the make sure you steak is perfect.
blockflight sous vide is also an option to get a perfect steak every time, although you’d need a way to char the meat after(blow torch, grill etc)
@@chikennuget3634 There is also the old "feel" trick. If it feels like your forehead, it's well done, like the tip of your nose it's medium, and like your cheek it's rare.
Shared a great lesson on learning and adjusting/tweaking as needed 👍
Real cooking! Thank you.
Wow, I'm very impressed and will be watching more of this so I can master the kitchen.
Still loving the content 👌
Great content. Easy pace . Lots of great tips ! Thank you!
i just started to learn cooking, so far you the only one and wery good, please make more of videos like this
Very awesome tips Mike. That potato idea was a great last minute choice!! Thanks!!!
Barbara Carbone you should search fondant potatoes by food wishes, it is pretty similar to these potatoes!
Pro-pro tip, peel that broccoli stem before you chop it up.
WanderingSkunk awesome tip. I take my potatoe peeler to it
No, you feed the broccoli to a pig and then turn the pig into bacon. That's how you make broccoli edible.
@@SirBlade666 I don't know if it's just me, but alot of green veggies taste good ngl
@@SirBlade666 lol. Grow up
@@Ivan-vw2we Nope, I love most green vegetables as well, they just need to be cooked right.
Bravo! I've been looking at my fair share of cooking-tip videos since starting an alternate day diet last week. Maybe I am just a bit hungry - but your videos are an inspiration! Thank you, Sir.
Great approach and attitude to cooking and reality ☺️
Tip: throw that broccoli stem in the freezer and use it when you make soup.
dudes got poltergeist in the kitchen his stuff is moving around behind him 9:50
He did say his skills were supernatural.. 😁
Appreciate your honesty bro, Thanks for the great steak tips!
The best tip you gave was implicit. Ive found that after I've completed making a meal, i really interrogate what I did well and what I messed up. Thats what makes cooking the same meal again so much fun! Being able to learn from happy lil accidents, bob ross style.
I was about to comment "uhh, that's medium well, not medium rare." just as I was about to get mad, you admitted to it, that takes some balls man. Thanks for the vid
People learn more from mistakes than perfection. One craft that really requires mistakes is cooking!
I was going to do the same thing lol. Gotta respect someone that owns up to their mistakes.
Getting mad about it, seriously? Lol go touch some grass
Could a beginner guide sharpening sort of knives and cleavers with a steel and whetstone.
Thanks
Hans ling if i may suggest: Murray Carter has excellent videos on his youtube channel.
Still watching and still learning! Thanks!!!
I'm so glad to see the potato salvage operation at the end, I was thinking right from the start there's no way that's cooking through in anything like a comparable time to the broccoli! Looks super delicious as a result, isn't it great when a problem turns into something awesome!
8:36 I'm glad you answered that question with "cast iron", the only kind of pan that should ever be used to cook a steak indoors, unless you have one of those fancy things some high end steak places use...
the french way: add a knob of salted butter on the steak while it rests. Using the meat juice to cook something else is always a success!
Mushrooms! With a little garlic and a tad of butter!
I don't subscribe to a lot channels right away... But I've watched 5 of your videos in a row and each one is pure golden nuggets to amp up my cooking game. Thank you! You've earned a subscriber! Lol
LOVE the last tip. Very refreshing nowadays and a good way to get the jump on all those commenters who are all too eager to point out your flaws. Nice work.
Fantastic video, best I've seen on cooking a steak. Excellent.
Here in the UK the main steaks are rib eye, sirloin,fillet and rump. I'm not sure what strip steak is over here. Great vid though. Thanks.
It's just called Sirloin.
What Americans call strip steak British and commonwealth call sirloin. US Sirloin is UK/CW rump.
Lots of work ahead of you. Honesty is a good quality.
Dude you're amazing. The spirit is super helpful, failing can help us a lot!
Open the oven door while dropping the temp from the 400's to the 200's in order to not contain unwanted heat
"It's pretty ironic that I overcooked that steak ..."
Tip 16: Food thermometer ;)
Nah....rule of thumb. I use this method... czcams.com/video/O8YQX-QgbXc/video.html
@@diceman199 i play guitar so my hands are way thoughter than the fat old chef who invented this
This worked for me even back when I was regularly using chainsaw, axe and doing martial arts. It’s about muscle fibre behaviour rather than strength. Give it a try.
Won't you lose the juices that way?
@@diceman199 It's a good thing to do in a pinch, but there's a reason professional chefs use thermometers (they are also useful for tempering chocolate and baking and many other things). It is more precise and gives more consistent results, especially if you do something like a reverse sear.
I loved the video. Very informative. Thank you
Nice entry level cooking video , good job mate ! It’s really overcooked . Nice that we agree on that . I would be glad to find your channel 1000 hours of research and study ago ))) you are a time saver actually. You’re a kind person also.
Meat thermometers are worth the $5 that they cost
i do definitely think that coarse grain salt is the move for the steak.
For sure, and also salt the edges!
That prevents the steak from having full contact with the pan and lessening the sear though, I think?
This is one of the best cooking videos I've ever seen, keep it going
I love your style of cooking, thank you.
I always thought by letting your steak sit out before cooking was to take the chill off it so it would more evenly throughout.
Yeah your right, just another reason to wait a little before you sear a steak
Honestly I'm not sure any of it makes a huge difference. I saw a video on some other channel (might have been America's Test Kitchen) where they cooked two frozen steaks. One they thawed out before cooking, the other they just threw in the pan still frozen solid. Both of them came out about the same (the still frozen one might have even been a little juicier). I tried it myself after seeing that, and there was no problem getting a good sear on the frozen steak (granted, I was using cast iron which likely has much better heat retention properties than the pan he used in this video).
the outside of the steak gets warm butthe internal temp barely rises over a few hours
buy the full strip loin, and cut your own !!
4.99# here
haha I like it, very pro home cook like
@@ProHomeCooks great video, Mike !!
you are back on track :)
Agreed! I buy it and cut them myself and put 2 steaks in individual freezer bags with olive oil, garlic, rosemary, salt/pepper. Then I can throw them in the sous vide whenever I want and a couple hours later I have the perfect steaks!
Thank you for your tips up!
I feel more confident about cooking and learning new stuffs x)
I subbed because you worked with what you had and not only included the overcooked steak but admitted it. Cheers my dude.