Did I Burn This Steak? | Chuds BBQ

Byamazingfoodstv


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Sauce:
3T Butter
1T Olive Oil
1 Shallot
4 Garlic Cloves
1/2 Cup Wine
1 Cup Cream
1 Cup Gorgonzola
1T Worcestershire
2T Chives
1T Parsley
2T Parm

►Full list of things I use and recommend:

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
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►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
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►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
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►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
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►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
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►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
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►Camera

►Camera Lens

►Tripod

►Drone

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49 Comments

  8. When I do a steak with garlic and blue cheese. I dip a little in ketchup as well. Something about all those flavors hits different. I also never dip my steak in anything unless it got blue cheese and garlic.

  13. We got my son a jar of gefelte fish for his Easter basket as a joke. It was awful! Ours tasted like carrots, which is fine for a carrot, but not fish. The texture comments were spot on! My mouth was watering the whole time, not in a good way. 😂

  16. That steak looked like the bomb! Inside was perfectly medium-rare, juicy and mouth watering. Outside to me looks nothing like burned, it looks like a wonderfully seared steak that has a rub on it producing a dark crust that will just raise the level of flavour.
    Gorgonzola is one of my favourite cheeses for pasta sauce when making sausage and Rigatoni pasta, it brings complexity to the sauce and does not overpower with funk!
    Thank you for the video and recipe – loved it 🤩.

  17. I won’t lie I fast forwarded right to the gefilte fish. Thanks for trying it. I did warn you to have some horseradish with it and it’s best served chilled (stiffens up a bit). Thanks again and I hope to see your spices and rubs certified kosher one day.

  19. Funny story, I worked at Red-lobster as a line cook from 2001-2008. An out-of-state guy came in and ordered a Black n blue steak. Well, at the time we served black n blue tilapia, which is blackened tilapia with blue cheese dressing caramelized on top. The server rang it in as a Black and blue steak medium rare. So I blackened it and and put blue cheese dressing on it, out it went. The server and manager came rushing the kitchen a few mins later laughing there assess off. Apparently, where-ever that guy is from, black and blue meant burnt on the outside and rare on the inside. Recooked, sent out as he described it and he was a happy camper. The managers ended up eating the blackened steak and loved it.

    FYI the best blacken seasoning is" Chef Paul Prudhomme Blackened redfish magic".
    It great on fish, chicken, shrimp, but I have never tired it on steak.

  29. I agree with Guga.. Blackening = bitterness.

    With that said, to each their own.

    In my humble opinion, it definitely looks like your seasoning burnt. Some people may 'like/be okay/prefer' that. Again, to each their own. Love your channel and content, man. Learning a ton from you about what to try and not try lol ; )

  32. Now do the same thing, but on a fiery hot grill with catfish… Instead of the cheese sauce, use the New Orleans sauce remoulade…. With lots of horseradish…. And serve both of them at the same time…..

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