Hammering it flat drives out the sickness demons, so it’s perfectly safe.
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Better.
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Are you sure that isn’t the same YouTube channel?
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I clicked that thinking it would actually be a real channel. Alas no. I haz disappoint
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Medium-rare for most standard stuff; Hank Hill’s method is spot on. Rare for extremely good cuts and a chef who knows what they’re doing. In neither case should any of it be raw, but the rarer you serve it, the trickier it is to not get raw spots from undercooking.
I still remember a food truck run by one of the nice restaurants in town. I ordered it medium rare and the chef just looks at me: “…rare? Rare, right?”
‘You’re expecting me to trust you?’
nod
‘Fine, let’s see what you can do.’
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(oops 
) He knew what he was doing.
I ate at that place at least every other week until we moved.
I mean, it was the original winner of the Great Food Truck Race.
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A tomahawk steak is like going to the gas station, filling up your tank, then filling up the next customer with a few gallons, which is to say you’ve got money to burn with no additional benefit for yourself. The butcher shop isn’t giving you those 4-8" of bone for free. You’re paying for it with no increase in flavor, tenderness, or anything else, just a long handle.
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Pointless food snobbery… in a world where far too many people go hungry far too often.
SMDH.
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I’m not familiar with Oaxaca cheese but I am intrigued by the concept of string cheese long enough for me to knit into a delicious sweater.
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It’s really good.
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This is 100% rage bait. Facebook instructional videos are nearing 100% rage bait, this is no different.
They do something that starts out promising or interesting (to get you to start watching) and then intentionally do something, often multiple things egregiously wrong. It’s important that an average person would notice they’re wrong - and comment that it’s wrong.
I’d be willing to bet that this steak is not being served in a restaurant, anywhere, and that this video was not even made in LA, and in fact it’s not meant for anyone to eat, ever. It’s meant to trick engagement-driven algorithms into elevating their content so they can reap a share of ad dollars.
The waste, shame, and disgrace of it all is the point. Because it gets you to “engage” by pointing out how bad it is.
The correct and socially responsible response to videos like this is to keep silent and do absolutely nothing except block the profile that posted it. As long as we reward them with attention they’ll keep ruining stuff in videos.
Unfortunately this works the same way in political discussions… once you notice all the ragebait out there, you realize exactly why the US political landscape is what it is. It’s been made bad and dumb on purpose because that “drives engagement”.
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There is definitely no such restaurant. This is a scam, a steak wasted in a semi-plausible but actually stupid-on-purpose way to get people to comment, so they climb the rankings and get more views.
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Appropriately, I saw the video at r/StupidFood.
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I feel like it’s been years since I saw a Chefclub video in the wild. This one got me, I didn’t see the logo until I clicked through the youtube link. Good job guys, ruin that steak and get those clicks!
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If we’re at the sort of place that seems like they know what they are doing, when they ask how we want our meat, we often will just say “however the chef thinks it’s best”. I figure they know best where the sweet spot is.
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Exactly! I myself love making up crazy, crappy food, but only when dealing with low quality ingredients. I am all for rubbing lots of spices and marinade when dealing with bland meats, but never on something that already tastes good.
As an argentine it really breaks my heart.to see a gorgeous stake abused like this!
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It’s like a saltier mozzarella wrapped up in a ball where you can pull pieces off. Available either cheaply at Latin grocery stores or overpriced at Whole Foods.
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