Let’s make this at home – delicious!
1 lb flatiron
kosher salt and black pepper
1/4 tsp each onion and garlic powder
beef stock
parmesan rind
3-4 sprigs of thyme
msg optional
caramelized onions deglazed with sherry
your favorite bread, toasted and rubbed with a garlic clove
parmesan or your favorite cheese
39 Comments
Ive learned so much from your channel
I thought he was shirtless 🤣
My favorite internet chef is back at it again 🔥
MSG
F No
Tell him its ok to not stare at the camera 24/7
MSG – UNSUBSCRIBED
This is the first time I've seen any of your videos and I'm thankful to the algorithm God's ! I love the way you explain how to do this and it looks really friggin good! I can't wait to make it.
I really appreciate your videos. Definitely the effing chef on planet YouTube by far.
Thank you kindly chef 👩🍳 🙏 ❤❤❤❤
Thank you!🙏 ❤
That playskool msg shaker is the size of my daily intake lol
I’m pretty sure the 40 dollar french dip sandwich you mentioned at the start is from Salt Hanks 😂 I definitely biked there on a day off to try it; expensive as hell but such a great meal
Just watching you sneak in that MSG gave me a migraine. 😢
Oh yeah, this is jew
God I need this in my life now!
Apron?
Ik the French dip your talking about your right 37$ but worth every penny the greatest sandwich I’ve ever had I suggest everyone try it once
Why MSG?
Looks elegant and tasty with great instructions. Thank you!
I love how you explain things in your videos brother. I’m sure people learn so much from you everyday. Have a good day
I really enjoy your content. Seriously, keep it coming! Learning about food and how to prepare it…👌🏼
Thank you for explaining how to make this up. Also for explaining how to properly cook the steak, I didn’t know that if you start moving the steak in the pan that it lowers the temperature.
Who does your meat hang out with
Flat irons are suprisingly amazing very underrated
Lol. I didn't realize you had a peach shirt on
Hey, if you happen to see this; congrats and your channels growth. I’ve enjoyed the years
Thank you, thank you, thank you for correctly explaining "au jus" and "jus." I see it so frequently used wrongly on cooking shows and videos, even by chefs .
Bro knew exactly what he was tryna say
"While i let my meat hang out"
Bro this is a family channel
Thank you! It annoys me when people say the jus is au jus!
If I see a French dip on a menu for $38, I'm walking right the fuck outta that place
What a great guy, honestly telling people cheap ways to cook good food is something most chef channels dont do its always something about "dry aging wagyu in _____"
Good recommendation for changing the cutting angle for the grain, but why angle the knife towards your hand instead of away from it…?
Fuiyoh! MSG.
Make shit good. 😅
Would you leave your kids around this guy?
You trimmed that up nice when you took the connective tissue out of the middle. Could show us how you do that.
I recently had a burger dip, which is a french dip with a hambergur patty. Yea, the onions and the swiss and the jus really carried that sandwich hard, but so hard in fact that I don't think we can really advocate for a classic french dip ever again. You could further elevate the burger dip with some spices added to the ground beef, but don't really need to.
Why did he add Madison Square Garden? "Shooo" know what I mean..
Looks amazing
Scoop your bread out a bit, makes a much easier sandwich to fill