I Cooked the PERFECT STEAK! This is How
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In a perfect world what would be the perfect steak for you? For me there is nothing better than the best picanha steaks I could find …
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I had to go downstairs to get a snack at 4 am 😂. You did make me hungry 😋
Steak the world best food love eating steak
The King and The Queen
Great – I would call it Ninja's signature Steak 👍👍👍
6 in the morning right now and you got me starving for the “ Perfect “ steak. Looked great. Thanks 🥷
Man that looks deeeeeeelicious!! Happy New Year!!!!
Why do my steaks butchers rope catch fire? Yet maybe his didn’t. I haven’t seen the videobyet
Happy New Years Mr and Mrs Ninja!
Great job, as always 👍
That concoction needs a name.
Ninja's Prime Frankensteak.
The Royal Wedding Steak! MMH!!!
Thank you for this video! That's the best way to have steak!! 😋👍🏾👍🏾
looks amazing i am gonna have to try that…. slow notification dunno why, Happy New year to you both hope 22 brings you 1 million followers
This looks deeeeelicious nice video ninja
We love u ninja
Picap steak. Or capannia
Oh, nice. I love doing rolled cap steaks this is just the next level!
Tasty
You are still knocking the ball out of the park! That looks DELICIOUS! I do have a challenge for you. With all the leftovers that you have I know that you have to eat them at a later date. I have difficulty reheating leftovers and getting them to taste as good as they did strait off the grill. My challenge to you is to reheat a meal and compare it to a fresh off the grill. To make it harder could you use chicken? I cannot get chicken to taste juicy and tender. I am curious to see what you can do? I am glad to see that your channel is taking off. You and Mrs. Ninja should be proud!
Hello Ninja, have you ever tried doing a brisket steak?
This is amazing
Frankensteak looks Deeeeeelicious!
The quality of the video is so much better than the last time i saw your video. Wishing you all the best.
The only thing to make this more ideal would be to surgically remove the silver skin on the picanha. I mean you have almost already have a Frankenstein fit for a beauty contest. Let's see it Ninja!!! 🙂
When you took the steaks out the bag almost expected you to say I know these steaks don’t look good now but watch this lol 😂👍❤️
An upload from you always makes my day. You and miss Ninja never fail to put a smile on my face!
I think you could cook up a car tire and make my mouth water!
You my friend, Are the perfect Steak!!!
That’s next level. Definitely going to try it.
The eye is better than the cap…sue me
Holy cow! MIND BLOWN 🤯. What a crazy and genius idea. My mouth is still watering. I hope that you both have a great 2022!
Nice Frankin steak. Looks amazing as usual. Happy new year
I've never thought to ask for ribeye cap at the local butcher shop. This definitely looks like something worth trying! Thank you Ninja and Mrs. Ninja! Wishing you a Happy New Year!
A Frankensteak! Looks delicious. Happy New Year guys.
Niiinnnjaaaa… Hello again, my friend!
It's about time you made the perfect steak, how many times have you said that before??? 😉
When I can afford to buy a whole ribeye and peel the cap and two or three "queens," as well, I'll try it, too! 😆
Two things… One, be sure to explain to people where to trim the queen at the right vein, a lot of markets don't do that, just like not all beef tenderloin is actually filet mignon. That cut is only a small portion of the tenderloin (hence the term "petite filet).
And two… Try setting your sous vide 129°f.. Also, let them rest before you sear them. Try that. Then, when you sear them (try one minute per side, four minutes total) that brings back the heat without raising it too high in the middle. Would I "steer" your wrong!? (get it… "steer") 😆
Your way takes the steak past my ideal 134° total temp and the rest afterwards means it's not sizzling on the plate. Plus the juices juice redistribute better resting before the sear. And the "one minute flips" over your screaming hot fire won't take the heat too far in. I would never lie to you, Ninja. Just like I didn't lie about the turkey. 😉 😆
<giggle >
Okay, continuing linguistics for chefs…
I figured this out, how to help you. When you say "delisshhhous…" you need to relax your jaw, do not let your teeth come together, say it slowly and you will be able to say "delicious" and not "delitch-ous." 😉
Try that, buddy. We'll get you fixed, yet! 😆
But seriously, try keeping your temp to 129°, maybe 130°, tops then let your steaks rest at least 20min., then sear, one minute a side (x 4) I promise, you'll write me back and thank me.
For those quality cuts you put together, the last thing you want is overcooked and not sizzling hot when they hit your sizzle plate (I always use sizzle plates!)
Love ya, Buddy.
Stake name the 👑 prince 😁😁
Hola dios lo bendiga siempre traaaaaaaaaa Puerto Rico
Love your energy man
Keep it up 👍🏼
haha frakensteak!
Ninja why didn't you use Moo glue/meat glue? We know how much you love that stuff! Lol.
Sorry to disrespect the Queen but the eye of the ribeye is better than picanha. I know, I know, how dare I!