Andy Cooks
Region: AU
Monday 29 June 2026 00:31:28 GMT
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Steve Fauxy :
I think the fillet steak is way overrated. I think rump scotchies and porterhouse are the best. A lot more flavour
2026-06-29 03:25:33
51
K.Y. Chris :
💯% agreed. A nice pan-seared filet is unmatched!!
2026-06-29 00:44:49
26
Ndini :
tenderloin
2026-07-03 18:11:25
0
Claude :
where can you find beef fillet anyway? i havent seen anywhere in regular shops up for sale, maybe in meat specialty shops?
2026-07-01 07:49:01
1
Cheesy Bubba :
Undercooked?
2026-06-29 03:18:00
2
Chad Clements :
still mooing 😂
2026-06-29 01:13:54
2
Mr Watson :
hey andy. wanting to ask your thoughts on dry brining. ive done it a few times now and i like the results of the crust. how ever i find it makes the center have an ever so slighty.. slimey. or saline. kind of texture/taste to it
2026-06-29 05:55:26
2
TJR :
its not either bbq and pan, its bbq and pan. reverse sear: low and slow in the bbq (I like to have abit of hickory smoke) & then sear with butter & garlic etc
2026-06-29 05:47:48
2
abbie morningstar🏳️⚧️ :
how do you know when your steak is mid rare
2026-06-29 22:45:58
0
spazamatic2000 :
Totally agree… also I’m not a fan of the added charcoal flavour. Keep it clean with butter and thyme
2026-06-29 13:37:53
4
Sonya Logan :
Why the press on top
2026-06-29 01:56:28
3
Unknowngenx :
What if you put the pan on the bbq you can add the fat and get the smoke
2026-06-29 19:30:19
2
MH I AM :
just a thought why did u cut those steaks at ever increasing thickness
2026-06-29 06:36:26
6
CB :
Looks good, just add chups and sauce!
2026-06-29 07:10:07
5
Gingersdad :
Agree😁
2026-06-29 07:17:34
2
Regano :
I like to sear then full fillet in oven for 22 mins,delish
2026-06-29 08:11:56
2
William Verner :
sous vide in tallow with aromatics , then sear
2026-07-02 07:02:05
0
Dee :
Beef tallow? Never heard of that. Looks like a kind of dripping? Looks good
2026-06-29 15:30:36
1
Ali Kha :
fantastic 😘👌👌👌👌👌👍👍👍👍👏👏👏👏
2026-06-29 07:45:18
1
PrimeRouteLLC :
Been a while sir…where have you been😁?
2026-06-29 01:01:35
3
Inthecheapseats :
“Oil the protein, not the pan” Chris Manfield 2010
2026-06-29 05:35:47
2
Rick rocket :
It’s a filet mignon mon homme
2026-06-29 04:44:14
1
appleuser64894799 :
You’ve never had steak if you eat your fillet past rare!!!
2026-06-29 10:31:52
1
Bozworth51 :
Chef like yours, my herbs, start popping and snapping as soon as I add them to the oil/butter mix-why is that?
2026-06-29 23:13:52
1
DjBloomingdale🇸🇪🎧🥃🇹🇭🇵🇭 :
100% agree 🤩👌
2026-06-29 15:03:12
1
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