Here why Gordon Ramsey's restaurant sucks!
We check out Bread Street in Singapore
How San Francisco's Most Iconic Prime Rib Restaurant Serves Hundreds of People per Night—Plateworthy
On this episode of ‘Plateworthy,’ host Nyesha Arrington visits San Francisco’s House of Prime Rib to see how the chefs there make the restaurant's iconic namesake dish, from curing the meat to carving it at the table for service.
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Credits:
Host/Producer: Nyesha Arrington
Producer/Director: Daniel Geneen
Director: Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Christian Moreno
Hair & Makeup: Tricia Turner
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
For the full printable recipe, please visit:
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Live Fire Cooking: Prime Rib Roast Asado-Style
Picture this: a massive 7-bone Prime Rib, slowing spinning on a rotisserie over an open fire. It's nighttime and the smell from fat dripping onto the hot FOGO Super Premium burning Arteflame (see the grill: grill is filling the air, while the Prime Rib slowly slowly spins and cooks to perfection Asado-style. Then I add some potatoes, onions and squash right on the coals.
Sounds amazing, doesn’t it? It really was!! Asado is a style of cooking that comes from Argentina. It is very involved because you constantly have to watch and manage the fire, but you are rewarded with amazing tasting food and a unique way to entertain your friends and family or in my case, wind down after a long day.
Full Recipe:
#LiveFireCooking #Ribeye #Steak
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How to Reverse-Sear Prime Rib (Feat. Kevin Smith, The English Butcher) | Kenji's Cooking Show
Check out my Guide to Prime Rib here:
The visit to Beast and Cleaver was produced and edited by Jesse Nichols
Special thanks to Kevin Smith for letting us shoot in his shop and taking the time to show us his gorgeous meat. Beast and Cleaver is located at 2362 NW 80th St, Seattle, WA 98117. It is an amazing shop that is worth a visit.
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