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or these reserved juices from the Oh my god, man. I left a cheap chuck roast in a water bath for 24 hours and what came out might be better than a ribeye. We're turning it into two ridiculous things. A ramen bowl that has no business being as good as it is. And steak frees with a peppercorn sauce. It's a three lb chuck roast. like a 2.95 or something in a vacuum sealed bag. There's all kinds of things you can do with this. We've made a ton of things with this. We had chuck day. We turned this into Italian beef, but it's a low and slow kind of thing, right? You're going to braze it liquid in a pot in the
oven and blah. You can grill it, you can smoke it. Yeah, it takes a while. But this one gets special treatment. This will go into a water bath. sousvied a constant temp water circulator for 24 hours at 130° and when it comes out it's going to look like this. I know it's a sad representation, isn't it? There's liquid in here that's just all like the fat and the I don't gamaglobia. I don't know what it is. It's just all the fat and the stuff rendering out. Listen. Um, what this will become will be something of minor legend, but we have to clean it up first. I do anything with this gross thing. So, come on. Let's get happening.
Well, this is going to take some drying work. We're going to sear it. You can't sear it if it's all wet and stuff. So, but let's open it up first. Now, I'm going to try and save these juices. Here we go. Look at that. You know what that's going to do for a sauce? Don't get rid of that. Okay. Off to the side. You get some paper towels and put the patient on. Wow. It looks like a big slab of rare roast beef, doesn't it? Oh, and it's tender, too. These ribbons of fat. The fat that runs through it. Was that the river runs through it? The fat runs through it. But we got to dry this guy. Searing it when it's wet is not the way to go. This is Oh, look it. You know what those are from? Those are from the
weights that was holding this thing that was holding it down. That's funny. That'll all go away. Okay, everybody's pretty dry. Let's do some good salt and pepper on this edges. You can be pretty aggressive because it's a big fat piece of meat. All right, cast iron pan and lots of heat time. Hot cast iron pan just starting to smoke. So, let's add some neutral oil. And in we go. The stripes kill me. All I'm going to do is press so we have full contact. And this is going to get 90 seconds aside basically. but don't move it. Don't touch it. Don't do anything else. Just what you've seen.
I know probably people aren't cutting into the middle of this, but if you tuned in now wondered what this zebra steak was. A off plane. 30 seconds and we flip carefully. Now you're talking. That's a pretty steak. Another 90 and we're out. All right, we're coming out. Time to let it rest. Well, look at it. Crust is beautiful. Everything's beautiful. Let's see how it looks. Let's see how it looks inside. Yeah, it's pretty much what I thought it was going to be. Let's have that bite, shall we? Okay, hang on. That was three pounds and it was about 20 23 $24. If
that was a three pound ribeye these days could be $90. That's a move. But we're not stopping there. Listen, you could stop there or just cut big slabs of it, have steak for dinner, little horseradish sauce. You'd be fantastic. But we're not going to do that. We're going to start with this little ramen vegetable business. Yum. I can't wait. Let's get a sauce ready first. So, we start with some soy, some garlic, lime juice, some honey, chili sauce, and oyster sauce. Then, we mix. And the other thing I need to do, get a little cornstarch slurry ready. And that's just cornstarch mixed with some water. This will help thicken our sauce beautifully when we need it to. Okay, vegetable time. To a
hot pan, we'll add some oil and vegetables. And those will consist of broccoli fuettes, slices of red pepper, and some sliced yellow onion. And this we're just going to toss, let soften, probably five, six minutes. Not much to do until then. Now we're there. And now, now we're there. And now it's sauce time. So pour this in. Give it about 60 seconds. Then a little bit of our corn starch to help gloss this up a bit. Next, our noodles. These are just boxed ramen noodles that we've boiled and now toss and our steak. Wow. Okay. Plate. Look at that. Look at what we did with a 24-hour chuck roast. That is damn pretty. It's all about options, ladies and gentlemen.
Options. Good god, that's pretty. Goodness gracious. Come on. Okay. The first thing you'll notice is how tender that is and how inexpensive and cheap it was. God. But the whole thing, the sauce just clings to the noodles. That cornstarch slurry thickens up the sauce, but it also makes it super glossy. It's like somebody sprayed some like wax on top. Oh my god. Okay, this was simple. Next one's simpler little steak fruits situation. All right, peppercorn sauce time. And we're going to use mixed black, white or green, also red. Beautiful. I love this. So, put them in the mortar and pestle away.
Great. Here's the pan we seared our guy in. Bring him up to heat a little bit. Uh, medium. You don't have to go crazy. And when it's there, we want to add the crushed peppercorns and toast them a bit. Just get them super fragrant. Toasting them just emphasizes the flavor, the smell. Oh, I can get the pepper coming off it right now. That's why you do this. Now, we will add either beef broth or these reserved juices from Oh my god. Is that hit in the head? Yes. Really hard. Oh my god. I'm sorry, Dad. All right. man. Looks like you've taken a hard fall. I have taken a fall. Jesus Christ. I'm not doing that again. I don't know what ever happened. I don't want that to happen
again. Well, now I need I have to go make beef broth. I'm sorry. I just got startled and mad. I just You just better hope that got on camera somewhere. Are you kidding me? Jesus Christ. Where did that hit you? My head. Here. Are you okay? Yes. Startled the out of me. I know. Made me really mad. It made you mad. No. It didn't make it. camera fell on my head. What? We should also be thankful that our $10,000 camera didn't break. How about my head? Well, that was a first. I've never had one of Max's cameras fall on my head. It startled the f out of me and made me so mad
instantly. reminded me of I usually don't like heavy cameras bashing into the No, you don't know. And look it. All right, great. Here's the here's here's where my sauce is. It's mud. It looks like I was panning for dog And look what I got. Reminds me of a time when and uncle I'm going to leave names out when an uncle and aunt were installing a new light. So they had a new little chandelier to go above their table. So they move the table out of the way and the uncle installs the light. It comes down to like a super jagged point and the aunt portion of the story was picking up boxes underneath the light and stood up and whammed her head into it really hard. That's not the funny part. The funny part was how mad my uncle got. She slammed her head into
like a jagged point like this because the light's low because it sits over the table. And the table's not there. It's a head height. And she went wham. And we'll call her Carmela. And the second it hit, I felt so bad for her. She grabbed her head and he went Carmela. Like she had just done something to the lamp. What about her head? Poor Carmela. Okay, let's I now have had to make some beef broth because I don't have I don't think enough of this. Right when that happened, I was boring. or these reserved juices from the All right, let's carry on. It's going to be good. Pepperc corn sauce interrupted, we'll call it. And now I need some beef broth to take the place of the sousie
juices. This you want to bubble away and reduce by about half. Just take you a couple minutes. I think it's going to be great though. Combination of sousvie juices and beef broth and head and a head and a little bit of head. At the very least, maybe. Plus, you got all that audio. I got every camera was rolling. Oh, yeah. All right, let's add a little cream to this, shall we? A little shot of worstershire. Don't need to add any pepper cuz it's a pepperc corn sauce. One last thing, a little butter to swirl in. Pretty. All right, kill the heat. Let's taste this. See how it is. Oh, just the right amount of pepper. It is so good. I taste a little hair in it.
I don't know why, but Oh, is it good? Okay, let's set up our plate for steak fruits. Okay, steak fre looks like this. Fruits. Nice steak. Hey, steak. Really nice. Cut this one into nice big fat strips. That's the way to go. Or pepperc corn. And then in an unnecessary move that I like, I like some parmesan on here. And just a tiniest bit of parsley. Boom. Wow. Do I want to eat the f out of that? It's sort of like a gravy pepperc corn poutine with big fat pieces of steak. Well, let's just do something here, shall we? Look at that. This steak is nuts. Wow. So, this Wait, one fry.
Sorry, one fruit with some of the peppercorn gravy on it. The peppercorn sauce. Oh my god. Mother of pearl. Steak delightful. Peppercorn sauce just peppery enough. Just rich enough. The fries nice and crisp. Perfectly done. Thank you. Air fryer. But that's what you want because the steak is soft dish. You need a little contrast. So you want a crispy fry. That's what you want. And that's what we got. 24-hour sousvid. Listen, they're not as expensive as they used to be. You can get a proper sousvie setup for I don't know I 100 and a quarter 100 bucks. It's a good present.
Lots of stuff you can do in it. So let us know in the comments if you want to see us do more things. But I'm telling you this 24-hour chuck steak. We'll be doing this again. And then tell your friends that's ribeye. They're not going to know. Subscribe to the channel please. Does good things for us. And then let us know uh what you want to see us make. is the night. It's not a soul.
