[1 - 1] steak is probably one of the most
[1 - 3] steak is probably one of the most expensive<00:00:01.979><c> things</c><00:00:02.429><c> that</c><00:00:02.639><c> most</c><00:00:02.879><c> people</c><00:00:03.210><c> like</c>
[3 - 3] expensive things that most people like
[3 - 4] expensive things that most people like to<00:00:03.449><c> buy</c><00:00:03.629><c> a</c><00:00:03.659><c> new</c><00:00:03.870><c> donor</c><00:00:04.230><c> only</c><00:00:04.410><c> felt</c><00:00:04.620><c> right</c><00:00:04.770><c> for</c>
[4 - 4] to buy a new donor only felt right for
[4 - 7] to buy a new donor only felt right for the<00:00:05.069><c> first</c><00:00:05.339><c> episode</c><00:00:05.850><c> to</c><00:00:06.000><c> date</c><00:00:06.240><c> you</c><00:00:06.480><c> ever</c><00:00:06.660><c> see</c><00:00:06.899><c> a</c>
[7 - 7] the first episode to date you ever see a
[7 - 9] the first episode to date you ever see a buck<00:00:07.440><c> cheaper</c><00:00:07.770><c> a</c><00:00:07.919><c> show</c><00:00:08.189><c> where</c><00:00:08.610><c> we</c><00:00:08.730><c> combine</c><00:00:08.940><c> the</c>
[9 - 9] buck cheaper a show where we combine the
[9 - 11] buck cheaper a show where we combine the most<00:00:09.510><c> expensive</c><00:00:10.050><c> version</c><00:00:10.320><c> of</c><00:00:10.650><c> something</c><00:00:11.010><c> and</c>
[11 - 11] most expensive version of something and
[11 - 12] most expensive version of something and find<00:00:11.670><c> a</c><00:00:11.730><c> way</c><00:00:11.820><c> to</c><00:00:11.880><c> make</c><00:00:12.030><c> that</c><00:00:12.150><c> more</c><00:00:12.389><c> affordable</c>
[12 - 12] find a way to make that more affordable
[12 - 14] find a way to make that more affordable using<00:00:13.110><c> classic</c><00:00:13.559><c> cooking</c><00:00:13.769><c> techniques</c><00:00:14.250><c> that</c>
[14 - 14] using classic cooking techniques that
[14 - 16] using classic cooking techniques that could<00:00:14.639><c> make</c><00:00:14.849><c> it</c><00:00:14.940><c> taste</c><00:00:15.179><c> better</c><00:00:15.269><c> than</c><00:00:15.780><c> its</c><00:00:15.960><c> more</c>
[16 - 16] could make it taste better than its more
[16 - 17] could make it taste better than its more expensive<00:00:16.260><c> counterpart</c>
[17 - 17] expensive counterpart
[17 - 35] expensive counterpart [Music]
[37 - 37] nice you're out of the cabinet which is
[37 - 39] nice you're out of the cabinet which is normal<00:00:37.830><c> for</c><00:00:37.860><c> this</c><00:00:38.100><c> series</c><00:00:38.430><c> a</c><00:00:38.670><c> very</c><00:00:39.030><c> first</c>
[39 - 39] normal for this series a very first
[39 - 42] normal for this series a very first episode<00:00:39.960><c> is</c><00:00:40.140><c> sponsored</c><00:00:40.290><c> by</c><00:00:40.590><c> bounty</c><00:00:41.270><c> the</c>
[42 - 42] episode is sponsored by bounty the
[42 - 43] episode is sponsored by bounty the quicker<00:00:42.300><c> picker-upper</c><00:00:42.570><c> so</c><00:00:43.470><c> thank</c><00:00:43.680><c> you</c><00:00:43.740><c> to</c>
[43 - 43] quicker picker-upper so thank you to
[43 - 45] quicker picker-upper so thank you to bounty<00:00:44.130><c> for</c><00:00:44.280><c> helping</c><00:00:44.520><c> me</c><00:00:44.580><c> provide</c><00:00:44.910><c> these</c>
[45 - 45] bounty for helping me provide these
[45 - 47] bounty for helping me provide these quick<00:00:45.480><c> and</c><00:00:45.510><c> easy</c><00:00:45.780><c> steak</c><00:00:46.200><c> methods</c><00:00:46.590><c> bounty</c><00:00:47.010><c> are</c>
[47 - 47] quick and easy steak methods bounty are
[47 - 48] quick and easy steak methods bounty are two<00:00:47.280><c> times</c><00:00:47.520><c> more</c><00:00:47.700><c> absorbent</c><00:00:47.850><c> than</c><00:00:48.210><c> other</c>
[48 - 48] two times more absorbent than other
[48 - 49] two times more absorbent than other paper<00:00:48.660><c> towels</c><00:00:48.930><c> so</c><00:00:49.080><c> you</c><00:00:49.170><c> can</c><00:00:49.290><c> do</c><00:00:49.380><c> more</c><00:00:49.620><c> with</c>
[49 - 49] paper towels so you can do more with
[49 - 51] paper towels so you can do more with less<00:00:49.890><c> so</c><00:00:50.730><c> as</c><00:00:50.940><c> I</c><00:00:51.059><c> said</c><00:00:51.239><c> before</c><00:00:51.270><c> we</c><00:00:51.630><c> have</c><00:00:51.750><c> two</c>
[51 - 51] less so as I said before we have two
[51 - 53] less so as I said before we have two different<00:00:52.140><c> steaks</c><00:00:52.559><c> completely</c><00:00:53.130><c> different</c>
[53 - 53] different steaks completely different
[53 - 56] different steaks completely different this<00:00:53.580><c> one</c><00:00:53.760><c> is</c><00:00:53.850><c> $70</c><00:00:54.600><c> this</c><00:00:54.930><c> one</c><00:00:55.200><c> is</c><00:00:55.380><c> five</c><00:00:55.770><c> dollars</c>
[56 - 56] this one is $70 this one is five dollars
[56 - 57] this one is $70 this one is five dollars and<00:00:56.340><c> seventy</c><00:00:56.580><c> five</c><00:00:56.670><c> cents</c><00:00:57.000><c> now</c><00:00:57.210><c> let's</c><00:00:57.420><c> figure</c>
[57 - 57] and seventy five cents now let's figure
[57 - 59] and seventy five cents now let's figure out<00:00:57.720><c> how</c><00:00:57.840><c> to</c><00:00:57.930><c> make</c><00:00:58.080><c> a</c><00:00:58.110><c> steak</c><00:00:58.440><c> but</c><00:00:58.800><c> cheaper</c><00:00:59.280><c> why</c>
[59 - 60] out how to make a steak but cheaper why
[60 - 75] out how to make a steak but cheaper why is<00:01:00.059><c> episode</c><00:01:00.750><c> one</c><00:01:01.050><c> of</c><00:01:02.090><c> like</c><00:01:03.090><c> this</c><00:01:13.970><c> we</c><00:01:14.970><c> live</c><00:01:15.119><c> in</c>
[75 - 75] is episode one of like this we live in
[75 - 77] is episode one of like this we live in Texas<00:01:15.420><c> is</c><00:01:15.750><c> so</c><00:01:16.130><c> big</c><00:01:17.130><c> is</c><00:01:17.250><c> cheap</c>
[77 - 77] Texas is so big is cheap
[77 - 79] Texas is so big is cheap do<00:01:17.940><c> my</c><00:01:18.060><c> best</c><00:01:18.240><c> to</c><00:01:18.360><c> appease</c><00:01:18.750><c> everybody</c><00:01:19.259><c> in</c><00:01:19.560><c> life</c>
[79 - 79] do my best to appease everybody in life
[79 - 81] do my best to appease everybody in life on<00:01:20.070><c> the</c><00:01:20.280><c> proper</c><00:01:20.610><c> steak</c><00:01:20.910><c> across</c><00:01:21.270><c> the</c><00:01:21.390><c> board</c><00:01:21.600><c> not</c>
[81 - 81] on the proper steak across the board not
[81 - 84] on the proper steak across the board not just<00:01:21.930><c> for</c><00:01:22.080><c> Texas</c><00:01:22.560><c> people</c><00:01:22.950><c> in</c><00:01:23.070><c> it</c><00:01:23.450><c> let's</c><00:01:24.450><c> take</c><00:01:24.570><c> a</c>
[84 - 84] just for Texas people in it let's take a
[84 - 86] just for Texas people in it let's take a quick<00:01:24.810><c> look</c><00:01:24.960><c> at</c><00:01:25.080><c> our</c><00:01:25.170><c> little</c><00:01:25.380><c> sticky</c><00:01:25.920><c> boys</c><00:01:26.130><c> so</c>
[86 - 86] quick look at our little sticky boys so
[86 - 89] quick look at our little sticky boys so we<00:01:26.460><c> got</c><00:01:26.670><c> one</c><00:01:26.850><c> for</c><00:01:27.119><c> 575</c><00:01:27.869><c> and</c><00:01:28.170><c> another</c><00:01:28.470><c> for</c><00:01:28.860><c> $60</c>
[89 - 89] we got one for 575 and another for $60
[89 - 91] we got one for 575 and another for $60 pretty<00:01:29.880><c> big</c><00:01:30.090><c> difference</c><00:01:30.479><c> okay</c><00:01:30.780><c> so</c><00:01:30.960><c> the</c><00:01:31.170><c> first</c>
[91 - 91] pretty big difference okay so the first
[91 - 92] pretty big difference okay so the first thing<00:01:31.560><c> we're</c><00:01:31.710><c> gonna</c><00:01:31.770><c> start</c><00:01:32.100><c> with</c><00:01:32.280><c> is</c><00:01:32.490><c> gonna</c><00:01:32.729><c> be</c>
[92 - 92] thing we're gonna start with is gonna be
[92 - 94] thing we're gonna start with is gonna be our<00:01:32.970><c> money</c><00:01:33.300><c> bag</c><00:01:33.570><c> steak</c><00:01:33.990><c> now</c><00:01:34.290><c> this</c><00:01:34.470><c> is</c><00:01:34.619><c> a</c><00:01:34.649><c> Wagyu</c>
[94 - 94] our money bag steak now this is a Wagyu
[94 - 97] our money bag steak now this is a Wagyu New<00:01:35.280><c> York</c><00:01:35.460><c> Strip</c><00:01:35.759><c> it's</c><00:01:35.970><c> not</c><00:01:36.180><c> quite</c><00:01:36.390><c> a</c><00:01:36.570><c> five</c><00:01:36.840><c> but</c>
[97 - 97] New York Strip it's not quite a five but
[97 - 99] New York Strip it's not quite a five but it<00:01:37.320><c> was</c><00:01:37.440><c> still</c><00:01:37.649><c> about</c><00:01:37.740><c> seventy</c><00:01:38.399><c> dollars</c><00:01:38.429><c> so</c><00:01:39.030><c> I</c>
[99 - 99] it was still about seventy dollars so I
[99 - 100] it was still about seventy dollars so I would<00:01:39.450><c> count</c><00:01:39.660><c> that</c><00:01:39.810><c> as</c><00:01:39.929><c> expensive</c><00:01:40.679><c> now</c><00:01:40.830><c> if</c>
[100 - 100] would count that as expensive now if
[100 - 102] would count that as expensive now if we're<00:01:41.009><c> gonna</c><00:01:41.069><c> ball</c><00:01:41.429><c> out</c><00:01:41.610><c> on</c><00:01:41.759><c> price</c><00:01:42.060><c> we</c><00:01:42.330><c> might</c>
[102 - 102] we're gonna ball out on price we might
[102 - 103] we're gonna ball out on price we might as<00:01:42.600><c> well</c><00:01:42.630><c> ball</c><00:01:42.990><c> out</c><00:01:43.170><c> on</c><00:01:43.289><c> the</c><00:01:43.410><c> cookery</c><00:01:43.740><c> of</c><00:01:43.830><c> it</c>
[103 - 104] as well ball out on the cookery of it
[104 - 105] as well ball out on the cookery of it yeah<00:01:44.190><c> so</c><00:01:44.520><c> go</c><00:01:44.640><c> ahead</c><00:01:44.729><c> and</c><00:01:44.819><c> crack</c><00:01:45.060><c> out</c><00:01:45.210><c> the</c><00:01:45.330><c> old</c>
[105 - 105] yeah so go ahead and crack out the old
[105 - 107] yeah so go ahead and crack out the old sous-vide<00:01:45.869><c> circulator</c><00:01:46.500><c> set</c><00:01:46.950><c> up</c><00:01:47.069><c> to</c><00:01:47.220><c> about</c><00:01:47.310><c> a</c>
[107 - 107] sous-vide circulator set up to about a
[107 - 108] sous-vide circulator set up to about a hundred<00:01:47.700><c> and</c><00:01:47.759><c> twenty</c><00:01:48.060><c> nine</c><00:01:48.090><c> degrees</c>
[108 - 108] hundred and twenty nine degrees
[108 - 110] hundred and twenty nine degrees Fahrenheit<00:01:48.990><c> or</c><00:01:49.110><c> 54</c><00:01:49.679><c> degrees</c><00:01:49.950><c> Celsius</c><00:01:50.490><c> while</c>
[110 - 110] Fahrenheit or 54 degrees Celsius while
[110 - 112] Fahrenheit or 54 degrees Celsius while that's<00:01:50.970><c> heating</c><00:01:51.090><c> take</c><00:01:51.420><c> your</c><00:01:51.569><c> steak</c><00:01:51.810><c> season</c><00:01:52.229><c> it</c>
[112 - 112] that's heating take your steak season it
[112 - 114] that's heating take your steak season it generously<00:01:52.950><c> with</c><00:01:53.280><c> salt</c><00:01:53.310><c> and</c><00:01:53.670><c> pepper</c><00:01:53.700><c> place</c><00:01:54.240><c> it</c>
[114 - 114] generously with salt and pepper place it
[114 - 115] generously with salt and pepper place it in<00:01:54.479><c> a</c><00:01:54.539><c> vacuum</c><00:01:54.690><c> seal</c><00:01:55.020><c> bag</c><00:01:55.229><c> one</c><00:01:55.470><c> with</c><00:01:55.619><c> one</c><00:01:55.800><c> and</c><00:01:55.890><c> a</c>
[115 - 115] in a vacuum seal bag one with one and a
[115 - 117] in a vacuum seal bag one with one and a half<00:01:56.039><c> tablespoons</c><00:01:56.520><c> of</c><00:01:56.610><c> butter</c><00:01:56.759><c> and</c><00:01:57.000><c> some</c>
[117 - 117] half tablespoons of butter and some
[117 - 118] half tablespoons of butter and some rosemary<00:01:57.360><c> -</c><00:01:57.959><c> the</c><00:01:58.080><c> sous-vide</c><00:01:58.380><c> stuff</c><00:01:58.709><c> this</c>
[118 - 118] rosemary - the sous-vide stuff this
[118 - 121] rosemary - the sous-vide stuff this brings<00:01:59.190><c> our</c><00:01:59.310><c> cost</c><00:01:59.490><c> at</c><00:01:59.640><c> this</c><00:01:59.759><c> 6150</c><00:02:00.600><c> yes</c><00:02:01.110><c> I</c><00:02:01.319><c> know</c>
[121 - 121] brings our cost at this 6150 yes I know
[121 - 122] brings our cost at this 6150 yes I know about<00:02:01.649><c> the</c><00:02:01.770><c> nono</c><00:02:02.069><c> on</c><00:02:02.220><c> putting</c><00:02:02.490><c> butter</c><00:02:02.640><c> in</c><00:02:02.789><c> the</c>
[122 - 122] about the nono on putting butter in the
[122 - 124] about the nono on putting butter in the vacuum<00:02:03.149><c> bag</c><00:02:03.179><c> we'll</c><00:02:03.450><c> be</c><00:02:03.539><c> talking</c><00:02:03.690><c> about</c><00:02:03.899><c> that</c>
[124 - 124] vacuum bag we'll be talking about that
[124 - 125] vacuum bag we'll be talking about that at<00:02:04.200><c> the</c><00:02:04.289><c> very</c><00:02:04.319><c> end</c><00:02:04.800><c> of</c><00:02:04.860><c> this</c><00:02:05.009><c> video</c><00:02:05.280><c> anyway</c>
[125 - 125] at the very end of this video anyway
[125 - 128] at the very end of this video anyway once<00:02:06.149><c> you</c><00:02:06.240><c> have</c><00:02:06.360><c> sealed</c><00:02:06.750><c> your</c><00:02:07.050><c> meat</c><00:02:07.530><c> and</c><00:02:07.770><c> your</c>
[128 - 128] once you have sealed your meat and your
[128 - 130] once you have sealed your meat and your funky<00:02:08.580><c> meat</c><00:02:08.819><c> jacuzzi</c><00:02:09.390><c> is</c><00:02:09.509><c> ready</c><00:02:09.750><c> drop</c><00:02:10.380><c> in</c><00:02:10.530><c> your</c>
[130 - 130] funky meat jacuzzi is ready drop in your
[130 - 133] funky meat jacuzzi is ready drop in your snake<00:02:10.920><c> and</c><00:02:11.039><c> sous</c><00:02:11.430><c> vide</c><00:02:11.640><c> for</c><00:02:12.120><c> one</c><00:02:12.330><c> to</c><00:02:12.540><c> two</c><00:02:12.720><c> hours</c>
[133 - 133] snake and sous vide for one to two hours
[133 - 134] snake and sous vide for one to two hours depending<00:02:13.319><c> on</c><00:02:13.709><c> the</c><00:02:13.770><c> thickness</c><00:02:13.980><c> one</c><00:02:14.580><c> hour</c><00:02:14.700><c> for</c>
[134 - 135] depending on the thickness one hour for
[135 - 136] depending on the thickness one hour for one<00:02:15.150><c> inch</c><00:02:15.330><c> two</c><00:02:15.690><c> hours</c><00:02:15.990><c> for</c><00:02:16.140><c> an</c><00:02:16.230><c> inch</c><00:02:16.380><c> and</c><00:02:16.500><c> a</c>
[136 - 136] one inch two hours for an inch and a
[136 - 142] one inch two hours for an inch and a half<00:02:16.560><c> thick</c><00:02:20.750><c> then</c><00:02:21.750><c> simply</c><00:02:22.140><c> pull</c><00:02:22.319><c> your</c><00:02:22.470><c> steak</c>
[142 - 142] half thick then simply pull your steak
[142 - 150] half thick then simply pull your steak out<00:02:28.370><c> sorry</c><00:02:29.370><c> pull</c><00:02:30.120><c> it</c><00:02:30.209><c> your</c><00:02:30.270><c> quicker</c>
[150 - 150] out sorry pull it your quicker
[150 - 151] out sorry pull it your quicker picker-upper<00:02:30.810><c> and</c><00:02:31.110><c> Pat</c><00:02:31.290><c> it</c><00:02:31.380><c> dry</c><00:02:31.500><c> with</c><00:02:31.620><c> the</c>
[151 - 151] picker-upper and Pat it dry with the
[151 - 153] picker-upper and Pat it dry with the bounty<00:02:32.040><c> paper</c><00:02:32.220><c> towel</c><00:02:32.490><c> this</c><00:02:32.910><c> drying</c><00:02:33.270><c> technique</c>
[153 - 153] bounty paper towel this drying technique
[153 - 155] bounty paper towel this drying technique is<00:02:33.720><c> gonna</c><00:02:33.870><c> help</c><00:02:33.990><c> you</c><00:02:34.050><c> get</c><00:02:34.170><c> an</c><00:02:34.260><c> extra</c><00:02:34.590><c> good</c><00:02:34.830><c> sear</c>
[155 - 155] is gonna help you get an extra good sear
[155 - 156] is gonna help you get an extra good sear then<00:02:35.700><c> just</c><00:02:35.849><c> heat</c><00:02:35.970><c> a</c><00:02:36.030><c> 10-inch</c><00:02:36.330><c> skillet</c><00:02:36.720><c> over</c>
[156 - 156] then just heat a 10-inch skillet over
[156 - 158] then just heat a 10-inch skillet over medium-high<00:02:37.560><c> heat</c><00:02:37.680><c> with</c><00:02:38.220><c> about</c><00:02:38.430><c> why</c><00:02:38.520><c> don't</c>
[158 - 158] medium-high heat with about why don't
[158 - 160] medium-high heat with about why don't have<00:02:38.819><c> to</c><00:02:38.940><c> teach</c><00:02:39.120><c> the</c><00:02:39.300><c> spoons</c><00:02:39.569><c> of</c><00:02:39.690><c> high</c><00:02:39.990><c> heat</c>
[160 - 160] have to teach the spoons of high heat
[160 - 161] have to teach the spoons of high heat oil<00:02:40.380><c> in</c><00:02:40.590><c> it</c><00:02:40.709><c> enough</c><00:02:41.010><c> to</c><00:02:41.130><c> coat</c><00:02:41.280><c> the</c><00:02:41.310><c> bottom</c><00:02:41.489><c> of</c>
[161 - 161] oil in it enough to coat the bottom of
[161 - 163] oil in it enough to coat the bottom of the<00:02:41.909><c> pan</c><00:02:42.150><c> now</c><00:02:42.299><c> once</c><00:02:42.510><c> that's</c><00:02:42.659><c> nice</c><00:02:43.019><c> and</c><00:02:43.290><c> hot</c>
[163 - 163] the pan now once that's nice and hot
[163 - 165] the pan now once that's nice and hot drop<00:02:43.799><c> in</c><00:02:43.950><c> your</c><00:02:44.069><c> steak</c><00:02:44.280><c> and</c><00:02:44.489><c> aggressive</c>
[165 - 165] drop in your steak and aggressive
[165 - 167] drop in your steak and aggressive Cerre<00:02:45.570><c> for</c><00:02:46.080><c> about</c><00:02:46.260><c> a</c><00:02:46.290><c> minute</c><00:02:46.680><c> per</c><00:02:46.710><c> side</c><00:02:47.160><c> you</c>
[167 - 167] Cerre for about a minute per side you
[167 - 168] Cerre for about a minute per side you want<00:02:47.730><c> to</c><00:02:47.760><c> do</c><00:02:47.850><c> this</c><00:02:47.940><c> as</c><00:02:48.060><c> quickly</c><00:02:48.300><c> as</c><00:02:48.480><c> possible</c>
[168 - 168] want to do this as quickly as possible
[168 - 170] want to do this as quickly as possible not<00:02:49.020><c> cooking</c><00:02:49.320><c> the</c><00:02:49.410><c> steak</c><00:02:49.620><c> we</c><00:02:49.950><c> just</c><00:02:50.070><c> want</c><00:02:50.220><c> to</c>
[170 - 170] not cooking the steak we just want to
[170 - 172] not cooking the steak we just want to get<00:02:50.340><c> a</c><00:02:50.400><c> beautiful</c><00:02:50.970><c> brown</c><00:02:51.270><c> crust</c><00:02:51.690><c> like</c><00:02:51.870><c> that</c>
[172 - 172] get a beautiful brown crust like that
[172 - 173] get a beautiful brown crust like that that's<00:02:52.590><c> done</c><00:02:52.770><c> throw</c><00:02:52.980><c> in</c><00:02:53.040><c> a</c><00:02:53.100><c> couple</c>
[173 - 173] that's done throw in a couple
[173 - 174] that's done throw in a couple tablespoons<00:02:53.640><c> of</c><00:02:53.910><c> butter</c><00:02:53.970><c> along</c><00:02:54.360><c> with</c><00:02:54.540><c> some</c>
[174 - 174] tablespoons of butter along with some
[174 - 176] tablespoons of butter along with some aromatics<00:02:55.080><c> like</c><00:02:55.140><c> rosemary</c><00:02:55.830><c> or</c><00:02:56.040><c> thyme</c><00:02:56.070><c> some</c>
[176 - 176] aromatics like rosemary or thyme some
[176 - 178] aromatics like rosemary or thyme some crushed<00:02:57.120><c> cloves</c><00:02:57.390><c> of</c><00:02:57.540><c> garlic</c><00:02:57.870><c> left</c><00:02:58.080><c> in</c><00:02:58.170><c> their</c>
[178 - 178] crushed cloves of garlic left in their
[178 - 180] crushed cloves of garlic left in their pod<00:02:58.470><c> and</c><00:02:58.740><c> then</c><00:02:58.950><c> just</c><00:02:59.190><c> base</c><00:02:59.400><c> repeatedly</c><00:02:59.970><c> in</c>
[180 - 180] pod and then just base repeatedly in
[180 - 182] pod and then just base repeatedly in butter<00:03:00.270><c> for</c><00:03:00.450><c> about</c><00:03:00.510><c> 20</c><00:03:00.930><c> to</c><00:03:01.050><c> 30</c><00:03:01.260><c> seconds</c><00:03:01.620><c> again</c>
[182 - 182] butter for about 20 to 30 seconds again
[182 - 183] butter for about 20 to 30 seconds again this<00:03:02.340><c> needs</c><00:03:02.550><c> to</c><00:03:02.700><c> happen</c><00:03:02.790><c> quickly</c><00:03:03.180><c> do</c><00:03:03.420><c> not</c><00:03:03.570><c> cook</c>
[183 - 183] this needs to happen quickly do not cook
[183 - 185] this needs to happen quickly do not cook your<00:03:03.840><c> steak</c><00:03:04.140><c> just</c><00:03:04.500><c> get</c><00:03:04.740><c> color</c><00:03:05.010><c> then</c><00:03:05.340><c> pull</c><00:03:05.550><c> it</c>
[185 - 185] your steak just get color then pull it
[185 - 187] your steak just get color then pull it out<00:03:05.700><c> of</c><00:03:05.760><c> the</c><00:03:05.910><c> pan</c><00:03:06.120><c> and</c><00:03:06.240><c> let</c><00:03:06.690><c> it</c><00:03:06.780><c> rest</c><00:03:07.020><c> for</c><00:03:07.320><c> about</c>
[187 - 187] out of the pan and let it rest for about
[187 - 189] out of the pan and let it rest for about five<00:03:07.920><c> to</c><00:03:08.130><c> ten</c><00:03:08.310><c> minutes</c><00:03:08.610><c> and</c><00:03:08.880><c> then</c><00:03:09.060><c> that's</c><00:03:09.240><c> it</c>
[189 - 189] five to ten minutes and then that's it
[189 - 191] five to ten minutes and then that's it you<00:03:09.420><c> just</c><00:03:09.720><c> slice</c><00:03:09.870><c> it</c><00:03:10.020><c> up</c><00:03:10.110><c> and</c><00:03:10.290><c> enjoy</c><00:03:10.620><c> but</c><00:03:10.950><c> now</c>
[191 - 191] you just slice it up and enjoy but now
[191 - 193] you just slice it up and enjoy but now let's<00:03:11.490><c> make</c><00:03:11.580><c> our</c><00:03:11.820><c> cheaper</c><00:03:12.420><c> version</c><00:03:12.780><c> it's</c>
[193 - 193] let's make our cheaper version it's
[193 - 194] let's make our cheaper version it's difficult<00:03:13.440><c> to</c><00:03:13.500><c> make</c><00:03:13.650><c> steak</c><00:03:13.860><c> cheap</c><00:03:14.070><c> because</c>
[194 - 194] difficult to make steak cheap because
[194 - 195] difficult to make steak cheap because you're<00:03:14.460><c> limited</c><00:03:14.610><c> by</c><00:03:14.850><c> the</c><00:03:14.970><c> cut</c><00:03:15.240><c> so</c><00:03:15.480><c> most</c>
[195 - 195] you're limited by the cut so most
[195 - 197] you're limited by the cut so most bargain<00:03:16.230><c> cuts</c><00:03:16.470><c> are</c><00:03:16.710><c> chewier</c><00:03:17.430><c> than</c><00:03:17.700><c> a</c><00:03:17.730><c> leather</c>
[197 - 198] bargain cuts are chewier than a leather
[198 - 200] bargain cuts are chewier than a leather boot<00:03:18.300><c> all</c><00:03:18.540><c> right</c><00:03:18.720><c> and</c><00:03:18.870><c> I</c><00:03:18.990><c> know</c><00:03:19.590><c> that</c><00:03:19.860><c> my</c>
[200 - 200] boot all right and I know that my
[200 - 202] boot all right and I know that my personal<00:03:21.120><c> choice</c><00:03:21.390><c> would</c><00:03:21.870><c> be</c><00:03:21.900><c> a</c><00:03:22.020><c> little</c><00:03:22.320><c> secret</c>
[202 - 202] personal choice would be a little secret
[202 - 204] personal choice would be a little secret cut<00:03:22.920><c> known</c><00:03:23.160><c> as</c><00:03:23.280><c> the</c><00:03:23.430><c> Chuck</c><00:03:23.760><c> I</c><00:03:23.910><c> stick</c><00:03:24.450><c> this</c><00:03:24.630><c> is</c>
[204 - 204] cut known as the Chuck I stick this is
[204 - 206] cut known as the Chuck I stick this is cut<00:03:24.990><c> from</c><00:03:25.140><c> the</c><00:03:25.200><c> chuck</c><00:03:25.470><c> roast</c><00:03:25.500><c> many</c><00:03:26.340><c> budgets</c>
[206 - 206] cut from the chuck roast many budgets
[206 - 207] cut from the chuck roast many budgets will<00:03:26.820><c> have</c><00:03:26.940><c> this</c><00:03:27.060><c> you</c><00:03:27.210><c> can</c><00:03:27.240><c> always</c><00:03:27.420><c> ask</c><00:03:27.750><c> them</c>
[207 - 207] will have this you can always ask them
[207 - 209] will have this you can always ask them for<00:03:28.140><c> this</c><00:03:28.290><c> I'm</c><00:03:28.440><c> going</c><00:03:28.590><c> to</c><00:03:28.680><c> cook</c><00:03:28.830><c> it</c><00:03:28.980><c> very</c>
[209 - 209] for this I'm going to cook it very
[209 - 210] for this I'm going to cook it very simply<00:03:29.640><c> first</c><00:03:30.120><c> make</c><00:03:30.330><c> sure</c><00:03:30.360><c> your</c><00:03:30.570><c> Chuck</c><00:03:30.780><c> eye</c>
[210 - 210] simply first make sure your Chuck eye
[210 - 212] simply first make sure your Chuck eye stick<00:03:31.170><c> is</c><00:03:31.290><c> at</c><00:03:31.440><c> least</c><00:03:31.710><c> an</c><00:03:31.920><c> inch</c><00:03:32.130><c> to</c><00:03:32.340><c> an</c><00:03:32.430><c> inch</c><00:03:32.580><c> and</c>
[212 - 212] stick is at least an inch to an inch and
[212 - 214] stick is at least an inch to an inch and a<00:03:32.730><c> half</c><00:03:32.760><c> thick</c><00:03:32.940><c> start</c><00:03:33.570><c> by</c><00:03:33.660><c> adding</c><00:03:33.810><c> two</c>
[214 - 214] a half thick start by adding two
[214 - 215] a half thick start by adding two tablespoons<00:03:34.200><c> of</c><00:03:34.650><c> high</c><00:03:34.830><c> heat</c><00:03:35.040><c> oil</c><00:03:35.250><c> to</c><00:03:35.850><c> a</c>
[215 - 215] tablespoons of high heat oil to a
[215 - 217] tablespoons of high heat oil to a 10-inch<00:03:36.270><c> skillet</c><00:03:36.690><c> by</c><00:03:36.810><c> the</c><00:03:36.840><c> way</c><00:03:36.990><c> here's</c>
[217 - 217] 10-inch skillet by the way here's
[217 - 218] 10-inch skillet by the way here's another<00:03:37.410><c> quicker</c><00:03:37.710><c> picker-upper</c><00:03:38.100><c> trick</c><00:03:38.580><c> where</c>
[218 - 218] another quicker picker-upper trick where
[218 - 220] another quicker picker-upper trick where you<00:03:38.970><c> can</c><00:03:39.090><c> take</c><00:03:39.240><c> a</c><00:03:39.270><c> bounty</c><00:03:39.600><c> paper</c><00:03:39.780><c> towel</c><00:03:40.080><c> wrap</c>
[220 - 220] you can take a bounty paper towel wrap
[220 - 221] you can take a bounty paper towel wrap it<00:03:40.380><c> around</c><00:03:40.470><c> the</c><00:03:40.650><c> base</c><00:03:40.770><c> of</c><00:03:40.920><c> your</c><00:03:40.980><c> oil</c><00:03:41.070><c> bottle</c>
[221 - 221] it around the base of your oil bottle
[221 - 223] it around the base of your oil bottle then<00:03:42.090><c> using</c><00:03:42.450><c> either</c><00:03:42.600><c> rubber</c><00:03:42.900><c> bands</c><00:03:43.320><c> or</c>
[223 - 223] then using either rubber bands or
[223 - 225] then using either rubber bands or kitchen<00:03:44.310><c> twine</c><00:03:44.520><c> tie</c><00:03:44.910><c> it</c><00:03:44.970><c> on</c><00:03:45.180><c> to</c><00:03:45.210><c> your</c><00:03:45.390><c> bottle</c>
[225 - 225] kitchen twine tie it on to your bottle
[225 - 226] kitchen twine tie it on to your bottle that<00:03:45.870><c> way</c><00:03:45.990><c> when</c><00:03:46.110><c> you</c><00:03:46.200><c> pour</c><00:03:46.410><c> it</c><00:03:46.470><c> into</c><00:03:46.590><c> the</c><00:03:46.680><c> pan</c>
[226 - 226] that way when you pour it into the pan
[226 - 228] that way when you pour it into the pan any<00:03:47.280><c> dribbles</c><00:03:47.730><c> are</c><00:03:47.910><c> caught</c><00:03:48.150><c> on</c><00:03:48.270><c> the</c><00:03:48.360><c> towel</c><00:03:48.540><c> and</c>
[228 - 228] any dribbles are caught on the towel and
[228 - 230] any dribbles are caught on the towel and doesn't<00:03:49.050><c> get</c><00:03:49.110><c> the</c><00:03:49.200><c> bottle</c><00:03:49.410><c> all</c><00:03:49.590><c> yucky</c>
[230 - 230] doesn't get the bottle all yucky
[230 - 231] doesn't get the bottle all yucky anyway<00:03:50.490><c> heat</c><00:03:50.730><c> your</c><00:03:50.880><c> oiled</c><00:03:51.180><c> pan</c><00:03:51.420><c> over</c>
[231 - 231] anyway heat your oiled pan over
[231 - 233] anyway heat your oiled pan over medium-high<00:03:52.080><c> heat</c><00:03:52.200><c> until</c><00:03:52.500><c> it's</c><00:03:52.860><c> just</c><00:03:53.340><c> about</c>
[233 - 233] medium-high heat until it's just about
[233 - 234] medium-high heat until it's just about to<00:03:53.670><c> smoke</c>
[234 - 235] to smoke make<00:03:54.180><c> sure</c><00:03:54.300><c> to</c><00:03:54.330><c> pet</c><00:03:54.570><c> your</c><00:03:54.660><c> steaks</c><00:03:54.900><c> super</c><00:03:55.230><c> dry</c>
[235 - 235] make sure to pet your steaks super dry
[235 - 236] make sure to pet your steaks super dry with<00:03:55.530><c> a</c><00:03:55.560><c> bounty</c><00:03:55.800><c> paper</c><00:03:56.070><c> towel</c><00:03:56.340><c> season</c><00:03:56.850><c> it</c>
[236 - 236] with a bounty paper towel season it
[236 - 238] with a bounty paper towel season it generously<00:03:57.270><c> with</c><00:03:57.510><c> salt</c><00:03:57.540><c> and</c><00:03:57.810><c> pepper</c><00:03:57.840><c> and</c><00:03:58.230><c> add</c>
[238 - 238] generously with salt and pepper and add
[238 - 240] generously with salt and pepper and add it<00:03:58.590><c> to</c><00:03:58.680><c> your</c><00:03:58.770><c> ripping</c><00:03:59.130><c> hot</c><00:03:59.280><c> pan</c><00:03:59.580><c> sear</c><00:04:00.000><c> for</c><00:04:00.180><c> two</c>
[240 - 240] it to your ripping hot pan sear for two
[240 - 241] it to your ripping hot pan sear for two to<00:04:00.390><c> three</c><00:04:00.420><c> minutes</c><00:04:00.780><c> or</c><00:04:00.870><c> until</c><00:04:00.930><c> you</c><00:04:01.080><c> get</c><00:04:01.200><c> a</c>
[241 - 241] to three minutes or until you get a
[241 - 243] to three minutes or until you get a beautiful<00:04:01.800><c> brown</c><00:04:02.070><c> crust</c><00:04:02.430><c> flip</c><00:04:03.030><c> and</c><00:04:03.240><c> sear</c><00:04:03.630><c> for</c>
[243 - 243] beautiful brown crust flip and sear for
[243 - 245] beautiful brown crust flip and sear for an<00:04:03.900><c> additional</c><00:04:04.290><c> two</c><00:04:04.440><c> to</c><00:04:04.560><c> three</c><00:04:04.709><c> minutes</c><00:04:04.950><c> at</c><00:04:05.130><c> 3</c>
[245 - 245] an additional two to three minutes at 3
[245 - 247] an additional two to three minutes at 3 tablespoons<00:04:05.940><c> or</c><00:04:06.060><c> 40</c><00:04:06.510><c> grams</c><00:04:06.750><c> along</c><00:04:07.290><c> with</c><00:04:07.410><c> any</c>
[247 - 247] tablespoons or 40 grams along with any
[247 - 249] tablespoons or 40 grams along with any Hardy<00:04:07.890><c> herbs</c><00:04:08.070><c> and</c><00:04:08.340><c> crushed</c><00:04:09.060><c> garlic</c><00:04:09.240><c> cloves</c>
[249 - 249] Hardy herbs and crushed garlic cloves
[249 - 251] Hardy herbs and crushed garlic cloves and<00:04:09.810><c> baste</c><00:04:10.230><c> repeatedly</c><00:04:11.010><c> with</c><00:04:11.130><c> the</c><00:04:11.220><c> butter</c>
[251 - 251] and baste repeatedly with the butter
[251 - 253] and baste repeatedly with the butter until<00:04:11.670><c> you</c><00:04:11.940><c> reach</c><00:04:12.090><c> a</c><00:04:12.209><c> beautiful</c><00:04:12.570><c> medium</c><00:04:12.900><c> rare</c>
[253 - 253] until you reach a beautiful medium rare
[253 - 255] until you reach a beautiful medium rare around<00:04:13.320><c> 135</c><00:04:13.980><c> degrees</c><00:04:14.370><c> Fahrenheit</c><00:04:14.790><c> pull</c><00:04:15.209><c> it</c>
[255 - 255] around 135 degrees Fahrenheit pull it
[255 - 257] around 135 degrees Fahrenheit pull it out<00:04:15.390><c> and</c><00:04:15.600><c> let</c><00:04:15.750><c> it</c><00:04:15.780><c> rest</c><00:04:16.020><c> for</c><00:04:16.260><c> 5</c><00:04:16.830><c> minutes</c><00:04:16.890><c> I</c><00:04:17.730><c> like</c>
[257 - 257] out and let it rest for 5 minutes I like
[257 - 259] out and let it rest for 5 minutes I like to<00:04:18.000><c> coat</c><00:04:18.150><c> it</c><00:04:18.180><c> with</c><00:04:18.359><c> a</c><00:04:18.420><c> little</c><00:04:18.510><c> bit</c><00:04:18.660><c> of</c><00:04:18.750><c> butter</c><00:04:18.959><c> I</c>
[259 - 259] to coat it with a little bit of butter I
[259 - 260] to coat it with a little bit of butter I could<00:04:19.470><c> just</c><00:04:19.650><c> slice</c><00:04:19.830><c> it</c><00:04:19.950><c> up</c><00:04:20.040><c> and</c><00:04:20.130><c> serve</c><00:04:20.220><c> it</c><00:04:20.459><c> as</c>
[260 - 260] could just slice it up and serve it as
[260 - 262] could just slice it up and serve it as is<00:04:20.760><c> but</c><00:04:21.030><c> just</c><00:04:21.060><c> as</c><00:04:21.330><c> an</c><00:04:21.450><c> extra</c><00:04:21.750><c> layer</c><00:04:21.989><c> gonna</c><00:04:22.380><c> make</c>
[262 - 262] is but just as an extra layer gonna make
[262 - 264] is but just as an extra layer gonna make a<00:04:22.530><c> little</c><00:04:22.710><c> corn</c><00:04:22.950><c> relish</c><00:04:23.160><c> take</c><00:04:23.730><c> one</c><00:04:23.970><c> raw</c><00:04:24.300><c> corn</c>
[264 - 264] a little corn relish take one raw corn
[264 - 266] a little corn relish take one raw corn on<00:04:24.720><c> the</c><00:04:24.780><c> cob</c><00:04:25.020><c> shuck</c><00:04:25.500><c> it</c><00:04:25.620><c> and</c><00:04:25.740><c> remove</c><00:04:26.070><c> the</c>
[266 - 266] on the cob shuck it and remove the
[266 - 268] on the cob shuck it and remove the kernels<00:04:26.460><c> place</c><00:04:27.030><c> them</c><00:04:27.210><c> in</c><00:04:27.300><c> a</c><00:04:27.360><c> bowl</c><00:04:27.390><c> you</c><00:04:27.900><c> can</c><00:04:28.050><c> see</c>
[268 - 268] kernels place them in a bowl you can see
[268 - 269] kernels place them in a bowl you can see it<00:04:28.260><c> the</c><00:04:28.350><c> corn</c><00:04:28.560><c> cob</c><00:04:28.740><c> for</c><00:04:28.980><c> stock</c><00:04:29.190><c> to</c><00:04:29.640><c> that</c><00:04:29.790><c> you're</c>
[269 - 269] it the corn cob for stock to that you're
[269 - 271] it the corn cob for stock to that you're gonna<00:04:29.970><c> add</c><00:04:30.090><c> two</c><00:04:30.210><c> red</c><00:04:30.570><c> Fresno</c><00:04:30.960><c> chilies</c><00:04:31.260><c> finely</c>
[271 - 271] gonna add two red Fresno chilies finely
[271 - 274] gonna add two red Fresno chilies finely sliced<00:04:32.040><c> half</c><00:04:32.490><c> of</c><00:04:32.640><c> a</c><00:04:32.730><c> sweet</c><00:04:33.000><c> onion</c><00:04:33.180><c> very</c><00:04:33.870><c> finely</c>
[274 - 274] sliced half of a sweet onion very finely
[274 - 275] sliced half of a sweet onion very finely diced<00:04:34.650><c> he'd</c><00:04:35.040><c> even</c><00:04:35.160><c> mince</c><00:04:35.430><c> a</c><00:04:35.550><c> little</c><00:04:35.760><c> bit</c><00:04:35.850><c> if</c>
[275 - 275] diced he'd even mince a little bit if
[275 - 277] diced he'd even mince a little bit if you<00:04:35.970><c> want</c><00:04:36.240><c> some</c><00:04:36.630><c> nice</c><00:04:36.780><c> little</c><00:04:37.110><c> limes</c>
[277 - 277] you want some nice little limes
[277 - 279] you want some nice little limes I<00:04:38.130><c> don't</c><00:04:38.460><c> know</c><00:04:38.520><c> why</c><00:04:38.640><c> I</c><00:04:38.669><c> did</c><00:04:38.820><c> that</c><00:04:38.850><c> the</c><00:04:39.240><c> juice</c><00:04:39.480><c> of</c>
[279 - 279] I don't know why I did that the juice of
[279 - 281] I don't know why I did that the juice of two<00:04:39.810><c> limes</c><00:04:39.990><c> a</c><00:04:40.320><c> quarter</c><00:04:40.680><c> cup</c><00:04:40.830><c> of</c><00:04:40.980><c> fresh</c><00:04:41.190><c> chopped</c>
[281 - 281] two limes a quarter cup of fresh chopped
[281 - 283] two limes a quarter cup of fresh chopped parsley<00:04:41.640><c> a</c><00:04:42.030><c> good</c><00:04:42.330><c> healthy</c><00:04:42.660><c> splash</c><00:04:43.020><c> of</c>
[283 - 283] parsley a good healthy splash of
[283 - 285] parsley a good healthy splash of extra-virgin<00:04:43.860><c> olive</c><00:04:43.890><c> oil</c><00:04:44.400><c> season</c><00:04:44.790><c> taste</c><00:04:45.150><c> with</c>
[285 - 285] extra-virgin olive oil season taste with
[285 - 286] extra-virgin olive oil season taste with salt<00:04:45.330><c> and</c><00:04:45.600><c> pepper</c><00:04:45.630><c> mix</c><00:04:46.230><c> it</c><00:04:46.470><c> together</c><00:04:46.710><c> and</c><00:04:46.890><c> you</c>
[286 - 286] salt and pepper mix it together and you
[286 - 288] salt and pepper mix it together and you got<00:04:47.100><c> a</c><00:04:47.130><c> nice</c><00:04:47.310><c> little</c><00:04:47.460><c> corn</c><00:04:47.790><c> relish</c><00:04:47.940><c> then</c><00:04:48.360><c> it's</c>
[288 - 288] got a nice little corn relish then it's
[288 - 290] got a nice little corn relish then it's lace<00:04:48.660><c> up</c><00:04:48.810><c> your</c><00:04:48.840><c> cheap</c><00:04:49.200><c> steak</c><00:04:49.500><c> which</c><00:04:49.890><c> kind</c><00:04:50.160><c> of</c>
[290 - 290] lace up your cheap steak which kind of
[290 - 291] lace up your cheap steak which kind of sounds<00:04:50.430><c> like</c><00:04:50.460><c> the</c><00:04:50.550><c> Dyslexic</c><00:04:51.210><c> version</c><00:04:51.540><c> of</c>
[291 - 291] sounds like the Dyslexic version of
[291 - 293] sounds like the Dyslexic version of cheapskate<00:04:52.200><c> top</c><00:04:52.470><c> it</c><00:04:52.590><c> with</c><00:04:52.680><c> your</c><00:04:52.800><c> corn</c><00:04:53.040><c> relish</c>
[293 - 293] cheapskate top it with your corn relish
[293 - 295] cheapskate top it with your corn relish along<00:04:53.880><c> with</c><00:04:54.060><c> some</c><00:04:54.210><c> of</c><00:04:54.300><c> its</c><00:04:54.419><c> juices</c><00:04:54.780><c> let's</c>
[295 - 295] along with some of its juices let's
[295 - 295] along with some of its juices let's taste
[295 - 298] taste these<00:04:55.980><c> bad</c><00:04:56.160><c> boys</c><00:04:56.190><c> this</c><00:04:57.060><c> is</c><00:04:57.180><c> the</c><00:04:57.330><c> tasting</c><00:04:57.810><c> time</c>
[298 - 298] these bad boys this is the tasting time
[298 - 299] these bad boys this is the tasting time but<00:04:58.230><c> first</c><00:04:58.350><c> we</c><00:04:58.500><c> have</c><00:04:58.590><c> to</c><00:04:58.650><c> talk</c><00:04:58.830><c> about</c><00:04:58.860><c> bounty</c>
[299 - 299] but first we have to talk about bounty
[299 - 306] but first we have to talk about bounty hack<00:04:59.670><c> number</c><00:04:59.940><c> three</c><00:05:02.870><c> let's</c><00:05:03.870><c> go</c><00:05:05.000><c> red</c><00:05:06.000><c> wine</c>
[306 - 306] hack number three let's go red wine
[306 - 310] hack number three let's go red wine she<00:05:07.980><c> is</c><00:05:08.130><c> broke</c><00:05:08.430><c> the</c><00:05:09.000><c> price</c><00:05:09.300><c> of</c><00:05:09.570><c> this</c><00:05:09.900><c> one</c><00:05:09.960><c> now</c>
[310 - 310] she is broke the price of this one now
[310 - 311] she is broke the price of this one now let's<00:05:10.740><c> think</c><00:05:10.860><c> about</c><00:05:10.950><c> that</c><00:05:11.220><c> for</c><00:05:11.370><c> a</c><00:05:11.400><c> second</c><00:05:11.700><c> and</c>
[311 - 311] let's think about that for a second and
[311 - 313] let's think about that for a second and for<00:05:12.090><c> the</c><00:05:12.150><c> record</c><00:05:12.300><c> I</c><00:05:12.450><c> just</c><00:05:12.480><c> cut</c><00:05:12.780><c> a</c><00:05:12.810><c> smaller</c>
[313 - 313] for the record I just cut a smaller
[313 - 314] for the record I just cut a smaller portion<00:05:13.320><c> here</c><00:05:13.620><c> there's</c><00:05:13.800><c> more</c><00:05:14.010><c> steak</c><00:05:14.250><c> over</c>
[314 - 314] portion here there's more steak over
[314 - 316] portion here there's more steak over there<00:05:14.610><c> these</c><00:05:14.880><c> were</c><00:05:14.940><c> about</c><00:05:15.150><c> the</c><00:05:15.450><c> same</c><00:05:15.690><c> weight</c>
[316 - 316] there these were about the same weight
[316 - 318] there these were about the same weight so<00:05:16.880><c> let's</c><00:05:17.880><c> start</c><00:05:18.090><c> with</c><00:05:18.180><c> the</c><00:05:18.270><c> expensive</c><00:05:18.810><c> one</c>
[318 - 318] so let's start with the expensive one
[318 - 320] so let's start with the expensive one you<00:05:18.990><c> know</c><00:05:19.200><c> this</c><00:05:19.440><c> is</c><00:05:19.590><c> supposed</c><00:05:19.860><c> to</c><00:05:19.890><c> be</c><00:05:20.010><c> the</c>
[320 - 320] you know this is supposed to be the
[320 - 327] you know this is supposed to be the maximum<00:05:22.520><c> no</c><00:05:23.520><c> geez</c><00:05:23.790><c> nope</c><00:05:24.390><c> no</c><00:05:25.520><c> this</c><00:05:26.520><c> is</c><00:05:26.640><c> not</c><00:05:26.790><c> a</c><00:05:27.060><c> 5</c>
[327 - 327] maximum no geez nope no this is not a 5
[327 - 329] maximum no geez nope no this is not a 5 Miyazaki<00:05:27.810><c> but</c><00:05:28.290><c> it</c><00:05:28.410><c> is</c><00:05:28.500><c> incredibly</c><00:05:29.280><c> tender</c>
[329 - 329] Miyazaki but it is incredibly tender
[329 - 332] Miyazaki but it is incredibly tender incredibly<00:05:30.480><c> marbled</c><00:05:30.870><c> and</c><00:05:30.990><c> the</c><00:05:31.080><c> flavor</c><00:05:31.350><c> is</c><00:05:31.470><c> try</c>
[332 - 332] incredibly marbled and the flavor is try
[332 - 335] incredibly marbled and the flavor is try the<00:05:32.220><c> second</c><00:05:32.670><c> one</c>
[337 - 337] sometimes the Fresno chilies are spicier
[337 - 340] sometimes the Fresno chilies are spicier than<00:05:38.070><c> I</c><00:05:38.190><c> remembered</c><00:05:38.580><c> I</c><00:05:38.810><c> mean</c><00:05:39.810><c> okay</c><00:05:40.290><c> I'll</c><00:05:40.650><c> be</c>
[340 - 340] than I remembered I mean okay I'll be
[340 - 342] than I remembered I mean okay I'll be honest<00:05:41.040><c> with</c><00:05:41.160><c> you</c><00:05:41.250><c> I</c><00:05:41.460><c> like</c><00:05:41.640><c> beauty</c><00:05:41.940><c> and</c>
[342 - 342] honest with you I like beauty and
[342 - 343] honest with you I like beauty and simplicity<00:05:42.240><c> with</c><00:05:42.570><c> a</c><00:05:42.630><c> steak</c><00:05:42.840><c> this</c><00:05:43.170><c> one</c><00:05:43.320><c> to</c><00:05:43.410><c> me</c>
[343 - 343] simplicity with a steak this one to me
[343 - 346] simplicity with a steak this one to me close<00:05:44.220><c> to</c><00:05:44.250><c> being</c><00:05:44.550><c> better</c><00:05:44.730><c> but</c><00:05:45.360><c> we're</c><00:05:45.870><c> being</c>
[346 - 346] close to being better but we're being
[346 - 349] close to being better but we're being ten<00:05:46.470><c> tons</c><00:05:46.950><c> the</c><00:05:47.250><c> price</c><00:05:47.490><c> no</c><00:05:48.150><c> no</c><00:05:48.630><c> and</c><00:05:48.900><c> this</c><00:05:49.140><c> is</c>
[349 - 349] ten tons the price no no and this is
[349 - 351] ten tons the price no no and this is just<00:05:50.010><c> about</c><00:05:50.250><c> as</c><00:05:50.400><c> good</c><00:05:50.520><c> as</c><00:05:50.640><c> this</c><00:05:50.850><c> you've</c><00:05:51.120><c> got</c>
[351 - 351] just about as good as this you've got
[351 - 352] just about as good as this you've got the<00:05:51.330><c> extra</c><00:05:51.750><c> lift</c><00:05:51.900><c> from</c><00:05:52.020><c> those</c><00:05:52.200><c> dressing</c>
[352 - 352] the extra lift from those dressing
[352 - 354] the extra lift from those dressing you've<00:05:53.130><c> got</c><00:05:53.310><c> the</c><00:05:53.400><c> extra</c><00:05:53.730><c> live</c><00:05:53.910><c> from</c><00:05:54.000><c> the</c>
[354 - 354] you've got the extra live from the
[354 - 355] you've got the extra live from the relish<00:05:54.450><c> that's</c><00:05:54.630><c> on</c><00:05:54.750><c> this</c><00:05:54.900><c> the</c><00:05:55.110><c> steak</c><00:05:55.320><c> itself</c>
[355 - 355] relish that's on this the steak itself
[355 - 356] relish that's on this the steak itself was<00:05:55.770><c> actually</c><00:05:55.830><c> really</c><00:05:56.280><c> tender</c><00:05:56.550><c> I</c><00:05:56.610><c> feel</c><00:05:56.760><c> like</c>
[356 - 356] was actually really tender I feel like
[356 - 359] was actually really tender I feel like people<00:05:57.030><c> associate</c><00:05:57.540><c> low</c><00:05:57.780><c> price</c><00:05:58.080><c> chewy</c><00:05:58.680><c> steak</c>
[359 - 359] people associate low price chewy steak
[359 - 361] people associate low price chewy steak not<00:05:59.580><c> true</c><00:06:00.000><c> bro</c><00:06:00.270><c> look</c><00:06:00.780><c> at</c><00:06:01.080><c> the</c><00:06:01.440><c> end</c><00:06:01.560><c> of</c><00:06:01.620><c> the</c><00:06:01.680><c> day</c>
[361 - 361] not true bro look at the end of the day
[361 - 364] not true bro look at the end of the day if<00:06:02.460><c> you</c><00:06:02.550><c> have</c><00:06:02.670><c> $70</c><00:06:03.300><c> to</c><00:06:03.450><c> dish</c><00:06:03.570><c> out</c><00:06:03.690><c> for</c><00:06:03.870><c> an</c><00:06:03.960><c> extra</c>
[364 - 364] if you have $70 to dish out for an extra
[364 - 366] if you have $70 to dish out for an extra steak<00:06:04.350><c> sure</c><00:06:04.860><c> fine</c><00:06:05.220><c> but</c><00:06:05.700><c> this</c><00:06:05.850><c> is</c><00:06:06.000><c> but</c><00:06:06.210><c> cheaper</c>
[366 - 366] steak sure fine but this is but cheaper
[366 - 368] steak sure fine but this is but cheaper and<00:06:06.780><c> if</c><00:06:06.930><c> you</c><00:06:07.020><c> have</c><00:06:07.140><c> $7.00</c><00:06:07.800><c> then</c><00:06:07.950><c> you</c><00:06:08.040><c> can</c><00:06:08.190><c> still</c>
[368 - 368] and if you have $7.00 then you can still
[368 - 369] and if you have $7.00 then you can still make<00:06:08.610><c> one</c><00:06:08.730><c> of</c><00:06:08.820><c> the</c><00:06:08.880><c> greatest</c><00:06:09.120><c> stakes</c><00:06:09.450><c> of</c><00:06:09.570><c> your</c>
[369 - 369] make one of the greatest stakes of your
[369 - 371] make one of the greatest stakes of your life<00:06:09.870><c> here</c><00:06:10.380><c> we</c><00:06:10.500><c> good</c><00:06:10.680><c> but</c><00:06:11.280><c> do</c><00:06:11.370><c> you</c><00:06:11.430><c> want</c><00:06:11.580><c> to</c>
[371 - 371] life here we good but do you want to
[371 - 372] life here we good but do you want to know<00:06:11.730><c> what</c><00:06:11.850><c> else</c><00:06:12.030><c> makes</c><00:06:12.240><c> the</c><00:06:12.390><c> greatest</c><00:06:12.600><c> steak</c>
[372 - 372] know what else makes the greatest steak
[372 - 376] know what else makes the greatest steak of<00:06:13.050><c> its</c><00:06:13.170><c> life</c><00:06:14.210><c> doesn't</c><00:06:15.210><c> make</c><00:06:15.300><c> any</c><00:06:15.420><c> sense</c>
[376 - 376] of its life doesn't make any sense
[376 - 387] of its life doesn't make any sense [Music]
[390 - 390] okay guys and that is it so we made two
[390 - 391] okay guys and that is it so we made two different<00:06:30.680><c> steaks</c><00:06:31.040><c> one</c><00:06:31.340><c> of</c><00:06:31.460><c> which</c><00:06:31.580><c> was</c>
[391 - 391] different steaks one of which was
[391 - 393] different steaks one of which was significantly<00:06:32.780><c> more</c><00:06:32.840><c> expensive</c><00:06:33.020><c> than</c><00:06:33.440><c> the</c>
[393 - 393] significantly more expensive than the
[393 - 395] significantly more expensive than the other<00:06:33.680><c> and</c><00:06:33.949><c> yet</c><00:06:34.220><c> potentially</c><00:06:34.820><c> the</c><00:06:34.910><c> cheaper</c>
[395 - 395] other and yet potentially the cheaper
[395 - 396] other and yet potentially the cheaper one<00:06:35.330><c> was</c><00:06:35.510><c> better</c><00:06:35.690><c> and</c><00:06:35.960><c> thank</c><00:06:36.290><c> you</c><00:06:36.350><c> again</c><00:06:36.470><c> to</c>
[396 - 396] one was better and thank you again to
[396 - 398] one was better and thank you again to bounty<00:06:36.979><c> the</c><00:06:37.130><c> quicker</c><00:06:37.160><c> picker-upper</c><00:06:37.460><c> for</c>
[398 - 398] bounty the quicker picker-upper for
[398 - 400] bounty the quicker picker-upper for sponsoring<00:06:38.419><c> this</c><00:06:38.600><c> video</c><00:06:38.720><c> thank</c><00:06:39.229><c> you</c><00:06:39.400><c> okay</c><00:06:40.400><c> so</c>
[400 - 400] sponsoring this video thank you okay so
[400 - 401] sponsoring this video thank you okay so I<00:06:40.550><c> know</c><00:06:40.669><c> this</c><00:06:40.820><c> is</c><00:06:40.970><c> a</c><00:06:41.000><c> little</c><00:06:41.090><c> bit</c><00:06:41.270><c> different</c><00:06:41.600><c> of</c>
[401 - 401] I know this is a little bit different of
[401 - 403] I know this is a little bit different of a<00:06:41.720><c> video</c><00:06:41.960><c> I</c><00:06:42.050><c> know</c><00:06:42.260><c> that</c><00:06:42.710><c> we</c><00:06:43.250><c> are</c><00:06:43.490><c> used</c><00:06:43.699><c> to</c><00:06:43.790><c> being</c>
[403 - 403] a video I know that we are used to being
[403 - 405] a video I know that we are used to being in<00:06:44.000><c> the</c><00:06:44.090><c> cabinet</c><00:06:44.570><c> we're</c><00:06:44.810><c> not</c><00:06:44.930><c> leaving</c><00:06:45.229><c> the</c>
[405 - 405] in the cabinet we're not leaving the
[405 - 406] in the cabinet we're not leaving the cabinet<00:06:45.590><c> I'm</c><00:06:45.680><c> just</c><00:06:45.889><c> saying</c><00:06:46.040><c> that</c><00:06:46.100><c> you</c><00:06:46.190><c> get</c><00:06:46.340><c> to</c>
[406 - 406] cabinet I'm just saying that you get to
[406 - 408] cabinet I'm just saying that you get to come<00:06:46.639><c> out</c><00:06:46.880><c> whenever</c><00:06:47.449><c> we</c><00:06:47.630><c> do</c><00:06:47.840><c> this</c><00:06:47.990><c> series</c>
[408 - 408] come out whenever we do this series
[408 - 410] come out whenever we do this series you're<00:06:48.830><c> out</c><00:06:49.100><c> well</c><00:06:49.790><c> and</c><00:06:50.090><c> then</c><00:06:50.210><c> I'm</c><00:06:50.330><c> gonna</c><00:06:50.419><c> put</c>
[410 - 410] you're out well and then I'm gonna put
[410 - 412] you're out well and then I'm gonna put you<00:06:50.630><c> back</c><00:06:50.750><c> in</c><00:06:50.960><c> he's</c><00:06:51.650><c> stay</c><00:06:51.860><c> in</c><00:06:51.979><c> there</c><00:06:52.130><c> you</c><00:06:52.460><c> know</c>
[412 - 412] you back in he's stay in there you know
[412 - 414] you back in he's stay in there you know I<00:06:52.580><c> hope</c><00:06:52.790><c> you</c><00:06:52.910><c> guys</c><00:06:53.000><c> enjoy</c><00:06:53.479><c> this</c><00:06:53.630><c> new</c><00:06:53.810><c> series</c>
[414 - 414] I hope you guys enjoy this new series
[414 - 415] I hope you guys enjoy this new series please<00:06:54.290><c> let</c><00:06:54.410><c> me</c><00:06:54.500><c> know</c><00:06:54.590><c> in</c><00:06:54.680><c> the</c><00:06:54.710><c> comments</c><00:06:55.040><c> what</c>
[415 - 415] please let me know in the comments what
[415 - 416] please let me know in the comments what you<00:06:55.190><c> think</c><00:06:55.370><c> of</c><00:06:55.520><c> this</c><00:06:55.669><c> what</c><00:06:56.180><c> do</c><00:06:56.240><c> you</c><00:06:56.270><c> want</c><00:06:56.479><c> to</c>
[416 - 416] you think of this what do you want to
[416 - 418] you think of this what do you want to see<00:06:56.720><c> me</c><00:06:56.900><c> make</c><00:06:57.050><c> cheaper</c><00:06:57.560><c> if</c><00:06:57.710><c> you</c><00:06:57.979><c> want</c>
[418 - 418] see me make cheaper if you want
[418 - 419] see me make cheaper if you want something<00:06:58.460><c> for</c><00:06:59.030><c> me</c><00:06:59.150><c> to</c><00:06:59.240><c> take</c><00:06:59.479><c> that's</c>
[419 - 419] something for me to take that's
[419 - 420] something for me to take that's expensive
[420 - 422] expensive or<00:07:00.620><c> maybe</c><00:07:01.070><c> just</c><00:07:01.190><c> out</c><00:07:01.490><c> of</c><00:07:01.610><c> your</c><00:07:01.700><c> budget</c><00:07:01.850><c> and</c>
[422 - 422] or maybe just out of your budget and
[422 - 423] or maybe just out of your budget and find<00:07:02.450><c> a</c><00:07:02.510><c> way</c><00:07:02.600><c> to</c><00:07:02.630><c> put</c><00:07:02.930><c> it</c><00:07:03.020><c> in</c><00:07:03.200><c> your</c><00:07:03.260><c> budget</c><00:07:03.860><c> and</c>
[423 - 423] find a way to put it in your budget and
[423 - 425] find a way to put it in your budget and make<00:07:04.130><c> it</c><00:07:04.220><c> labored</c><00:07:04.880><c> through</c><00:07:04.910><c> but</c><00:07:05.540><c> with</c><00:07:05.630><c> all</c>
[425 - 425] make it labored through but with all
[425 - 427] make it labored through but with all that<00:07:05.810><c> said</c><00:07:05.960><c> if</c><00:07:06.380><c> you</c><00:07:06.560><c> enjoyed</c><00:07:06.860><c> this</c><00:07:06.950><c> video</c><00:07:07.160><c> or</c>
[427 - 427] that said if you enjoyed this video or
[427 - 428] that said if you enjoyed this video or you<00:07:07.520><c> learned</c><00:07:07.729><c> something</c><00:07:07.970><c> leave</c><00:07:08.240><c> a</c><00:07:08.270><c> like</c>
[428 - 428] you learned something leave a like
[428 - 431] you learned something leave a like subscribe<00:07:08.990><c> and</c><00:07:09.620><c> I</c><00:07:09.860><c> will</c><00:07:09.889><c> see</c><00:07:10.039><c> you</c><00:07:10.490><c> next</c><00:07:11.240><c> time</c>
[431 - 431] subscribe and I will see you next time
[431 - 432] subscribe and I will see you next time don't<00:07:11.660><c> know</c><00:07:11.780><c> why</c><00:07:11.840><c> I've</c><00:07:11.960><c> closed</c><00:07:12.229><c> the</c><00:07:12.350><c> door</c><00:07:12.530><c> so</c>
[432 - 432] don't know why I've closed the door so
[432 - 434] don't know why I've closed the door so instead<00:07:13.340><c> we</c><00:07:13.460><c> just</c><00:07:13.490><c> put</c><00:07:13.729><c> their</c><00:07:13.880><c> bounty</c><00:07:14.060><c> in</c>
[434 - 434] instead we just put their bounty in
[434 - 438] instead we just put their bounty in front<00:07:14.510><c> like</c><00:07:14.600><c> these</c><00:07:14.780><c> thank</c><00:07:15.289><c> you</c><00:07:15.440><c> brandy</c><00:07:17.410><c> sinka</c>
[438 - 438] front like these thank you brandy sinka
[438 - 440] front like these thank you brandy sinka same<00:07:18.860><c> temperatures</c><00:07:19.310><c> same</c><00:07:19.639><c> length</c><00:07:19.880><c> of</c><00:07:20.060><c> cook</c>
[440 - 440] same temperatures same length of cook
[440 - 444] same temperatures same length of cook time<00:07:21.130><c> they</c><00:07:22.130><c> both</c><00:07:22.280><c> smell</c><00:07:22.669><c> identical</c><00:07:23.660><c> with</c>
[444 - 444] time they both smell identical with
[444 - 450] time they both smell identical with butter<00:07:25.090><c> without</c><00:07:26.090><c> butter</c><00:07:27.280><c> just</c><00:07:28.280><c> facts</c>
[453 - 453] the idea of a tablespoon or two of
[453 - 455] the idea of a tablespoon or two of butter<00:07:33.400><c> in</c><00:07:33.820><c> a</c><00:07:34.270><c> bag</c><00:07:34.480><c> in</c><00:07:34.690><c> a</c><00:07:34.750><c> soupy</c><00:07:35.050><c> bag</c><00:07:35.230><c> for</c><00:07:35.470><c> an</c>
[455 - 455] butter in a bag in a soupy bag for an
[455 - 456] butter in a bag in a soupy bag for an hour
[456 - 458] hour ruining<00:07:36.610><c> your</c><00:07:36.760><c> steak</c><00:07:37.000><c> is</c><00:07:37.360><c> a</c><00:07:38.140><c> ludicrous</c>
[458 - 458] ruining your steak is a ludicrous
[458 - 460] ruining your steak is a ludicrous thought<00:07:38.890><c> in</c><00:07:39.010><c> my</c><00:07:39.100><c> opinion</c><00:07:39.460><c> but</c><00:07:39.850><c> all</c><00:07:40.510><c> I</c><00:07:40.690><c> want</c><00:07:40.870><c> us</c>
[460 - 460] thought in my opinion but all I want us
[460 - 462] thought in my opinion but all I want us with<00:07:41.080><c> people</c><00:07:41.170><c> to</c><00:07:41.350><c> challenge</c><00:07:41.590><c> knowledge</c>
[462 - 462] with people to challenge knowledge
[462 - 464] with people to challenge knowledge that's<00:07:42.460><c> it</c><00:07:42.640><c> I've</c><00:07:43.330><c> been</c><00:07:43.480><c> tasting</c><00:07:43.660><c> so</c><00:07:43.960><c> much</c>
[464 - 464] that's it I've been tasting so much
[464 - 465] that's it I've been tasting so much steak<00:07:44.350><c> and</c><00:07:44.530><c> I</c><00:07:44.560><c> keep</c><00:07:44.770><c> thinking</c><00:07:45.070><c> like</c><00:07:45.190><c> maybe</c>
[465 - 465] steak and I keep thinking like maybe
[465 - 466] steak and I keep thinking like maybe it's<00:07:45.580><c> better</c><00:07:45.760><c> maybe</c><00:07:45.970><c> it's</c><00:07:46.150><c> not</c><00:07:46.240><c> I</c><00:07:46.300><c> really</c>
[466 - 466] it's better maybe it's not I really
[466 - 467] it's better maybe it's not I really can't<00:07:47.050><c> tell</c><00:07:47.260><c> but</c><00:07:47.440><c> the</c><00:07:47.530><c> fact</c><00:07:47.710><c> that</c><00:07:47.740><c> I'm</c>
[467 - 467] can't tell but the fact that I'm
[467 - 469] can't tell but the fact that I'm wracking<00:07:48.250><c> my</c><00:07:48.280><c> brain</c><00:07:48.580><c> so</c><00:07:48.820><c> much</c><00:07:48.940><c> about</c><00:07:49.150><c> it</c><00:07:49.300><c> tells</c>
[469 - 469] wracking my brain so much about it tells
[469 - 471] wracking my brain so much about it tells me<00:07:49.630><c> that</c><00:07:49.780><c> maybe</c><00:07:49.960><c> it's</c><00:07:50.200><c> true</c><00:07:50.470><c> but</c><00:07:50.680><c> pretty</c><00:07:51.130><c> my</c>
[471 - 471] me that maybe it's true but pretty my
[471 - 473] me that maybe it's true but pretty my new<00:07:51.490><c> pretty</c><00:07:52.030><c> much</c><00:07:52.150><c> my</c><00:07:52.270><c> final</c><00:07:52.600><c> verdict</c><00:07:52.930><c> here</c>
[473 - 473] new pretty much my final verdict here
[473 - 474] new pretty much my final verdict here was<00:07:53.200><c> not</c><00:07:53.470><c> necessarily</c><00:07:53.950><c> that</c><00:07:54.070><c> it</c><00:07:54.190><c> ruins</c><00:07:54.520><c> the</c>
[474 - 474] was not necessarily that it ruins the
[474 - 475] was not necessarily that it ruins the steak<00:07:54.880><c> but</c><00:07:55.060><c> more</c><00:07:55.210><c> so</c><00:07:55.360><c> it</c><00:07:55.450><c> just</c><00:07:55.600><c> doesn't</c>
[475 - 475] steak but more so it just doesn't
[475 - 477] steak but more so it just doesn't contribute<00:07:56.290><c> that</c><00:07:56.380><c> much</c><00:07:56.560><c> once</c><00:07:56.770><c> you've</c><00:07:56.920><c> gone</c>
[477 - 477] contribute that much once you've gone
[477 - 478] contribute that much once you've gone through<00:07:57.160><c> the</c><00:07:57.370><c> whole</c><00:07:57.520><c> cooking</c><00:07:57.760><c> process</c><00:07:57.880><c> long</c>
[478 - 478] through the whole cooking process long
[478 - 479] through the whole cooking process long story<00:07:58.990><c> short</c><00:07:59.230><c> you</c><00:07:59.380><c> could</c><00:07:59.560><c> leave</c><00:07:59.680><c> the</c><00:07:59.770><c> butter</c>
[479 - 479] story short you could leave the butter
[479 - 481] story short you could leave the butter out<00:08:00.010><c> and</c><00:08:00.340><c> it's</c><00:08:00.700><c> probably</c><00:08:01.210><c> gonna</c><00:08:01.300><c> be</c>
[481 - 481] out and it's probably gonna be
[481 - 483] out and it's probably gonna be completely<00:08:01.840><c> fine</c><00:08:01.990><c> with</c><00:08:02.350><c> or</c><00:08:02.620><c> without</c><00:08:02.770><c> it</c>
[483 - 483] completely fine with or without it
[483 - 485] completely fine with or without it depending<00:08:03.790><c> on</c><00:08:03.910><c> cook</c><00:08:04.210><c> time</c><00:08:04.450><c> they</c><00:08:04.660><c> can</c><00:08:04.810><c> send</c><00:08:05.110><c> all</c>
[485 - 485] depending on cook time they can send all
[485 - 488] depending on cook time they can send all the<00:08:05.440><c> other</c><00:08:05.560><c> various</c><00:08:06.220><c> variables</c>