Another Fat Guy Cooks - Ep 21 Reverse Sear Rib Eye Steak

Like, Comment and Subscribe if you would be so kind. Also, add me on twitter @hackoddity to see me complain and fail in a different format. Music by Mishka Shubaly at the start and Duncan Oakley at the end. (The music throughout it free on my editing software, if you think you can do better let me know) Thanks to Jaime W Smith for help editing, the thumbnails and encouragement. If you feel like throwing me a few quid for being generally hilarious and awesome then use this link https://www.paypal.me/anotherfatguy Conversely if you find me annoying and crass you can give me money ironically on this link https://www.paypal.me/anotherfatguy Reverse Sear Rib eye Steak Ingredients (so buy this crap in advance) Wet - One beautiful big ass rib eye steak, Butter and Miso paste Dry - Salt, Pepper Treat yo self - to a big ass ribeye steak. Nice and thicc. Salt and pepper all sides (top, bottom and all around) Place a wire rack in the center of a baking pan. Place the rib eye on the rack and preheat oven to 250 degrees fahrenheit. Place a meat thermometer into the thicc’est part of your ribeye. Place in the oven and take out when the internal temp reaches 125 degrees fahrenheit. Here begins the walking tour of everything Another Fat Guy Cooks, minus the bedroom. Tour consists of many historical Another Fat Guy Cooks moments and places: the overflowing drawer, fucked up sink, mesh magnetic screen door “As Seen on TV”, the beginnings of the demo for the new studio, Andy reads tweets, tap dances, demos his OnlyFans content (it gets dark really fast) and someone needs to buy the domain AnotherFatGuyCooksBearFartsOnCake.com, Andy also tells you that Merlo goes well with steak, but it sounds like Mello, so you wonder for a minute if he means Mellow Yellow. Microwave anything recipe is garbage and he begins to talk about his cunnilingus technique before breaking into WAP lyrics. Or you can just skip to the 15:15 time stamp. When the steak hits 125 on the old internal scale, pull it out of the oven and fire up your cast iron skillet with a little oil. Quickly sear the steak on all sides (top, bottom and around). Quick because you just want that char on the outsides, and you don’t want the steak cooking any further. Cut this bad boy across the grain with a super sharp knife and be prepared to be amazed. It looks fucking amazing, don’t it? Garnish with a little whipped butter: Take some miso paste, add to butter and blend.