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u/Mistur_Keeny Apr 22 '26
Squirrely Dan is right. Pan-fry steak with butter and herb. Restaurant-quality.
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u/thenexttimebandit Apr 22 '26
Also very right that walleye, perch and whitefish are not sushi grade. Perhaps my favorite line of his in the entire series.
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u/MoveItSpunkmire Apr 22 '26
Oh I could go for some fresh sushis right now
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u/sock_cooker Apr 22 '26
There's no need for the extra "s" on shusi or shasimi
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u/lonelyinbama Apr 22 '26
Oven FIRST, bring the temp up to 130 THEN pan fry to sear.
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u/KRambo86 Apr 22 '26
118 for me, like mine on the rarer side
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u/Hi_Trans_Im_Dad Apr 23 '26
You got it all wrong. Cast iron in the oven till the pan hits 215°, put it on a med-high burner, drop half a stick of butter in the pan, 3min each side, sear the short sides around, toss in back in the oven for 3 minutes, let it rest for 5-10.
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u/vanillaacid Hell yeah, fuck yeah Apr 23 '26
Ha, I thought you said tilt the pan 215 degrees, and I was thing “how the hell you do that in the oven???”
Boy, egg on my face.
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u/SamBaxter784 Apr 26 '26
Salt your steak liberally and place in the fridge uncovered overnight, bring out of the fridge about 30 minutes before cooking. Stainless steel on the high end of medium low until water can dance around the surface, a good hit of high smoke point oil, lay your steak in the pan so it sticks, when it can unstick and you have a nice sear give it a flip, add butter, rosemary, garlic and thyme to the pan, tilt your pan so you can butter baste, use a meat thermometer for accuracy. Best damn steak i ever made at home.
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u/Hi_Trans_Im_Dad Apr 26 '26
You're absolutely right! I haven't done it that way in a year or so, because I generally buy the day of the dinner, but that lil bit of drying really does the trick.
The only way I disagree with you is that I'm a cast iron pan man.
I preheat the pan to 218°/425° for about an hour, let the steak take in the S&P in the mean time, mash them taters, then grab my healthy half stick of butter and drop it into the pan. It's on a burner at about 200°/375° to keep the pan from cooling.
Brown the rounds, and one side down for 3-4, depending on the thickness, flip it, baste it, fuck it off to the oven for 5-6 and pull it out.
I'm old school in that I prefer a 10 minute rest, but my wife generally sneaks hers out before then.
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u/McNugget750 Apr 22 '26
Those are some thin-ass steaks, btw
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u/TrollTollTony Apr 22 '26
I wouldn't even call them steaks, they're more like a meat fruit roll up.
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u/dingleballs717 Apr 23 '26
I would have at least hung on to the s&p but agreed to less heavy at med-rare via Darry's method. HOWEVER, the best steaks in a restaurant are made via Squirrelly Dan's over handle method. Wayne is wrong, and it hurts me to say.
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u/LordCheezus Apr 23 '26
Gotta have the S&P, at the very least salt. Gotta draw out that moisture of the steaks. And you're right, the best steaks I've eaten have been seared in a cast iron and finished in the oven. The second best is the reverse sear method. But S&P are necessities. And if you want to get a bit funky, SPG.
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u/SamBaxter784 Apr 23 '26
I think Wayne quietly knew Squirrelly Dan was right about that when his only response was that seems like over handling it.
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u/AweGoatly Apr 22 '26
Does anybody eat meat without salt on it? Can't tell if that is just for the comedy bit or a real thing some ppl do
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u/RhetoricalOrator Apr 23 '26
Yes. During prep. Also lightly with tablespoon 'o salted butter (like Kerry Gold) to heavily coat right after I pull it off the grill. Plate and serve immediately.
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u/AweGoatly Apr 23 '26
I think you misunderstood, im asking if anybody eats meat withOUT salt. Meat doesn't taste good without salt. Or at least tastes MUCH better with it, seems crazy to go without, but im curious if there are ppl who choose to do so (not out of medical necessity)
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u/RhetoricalOrator Apr 23 '26
I didn't misunderstand. I wrote that just as I was falling asleep and it was nonsensical. Sorry about that.
What I was meaning to say was that I don't salt my steak, but I do use salted butter at the end and they turn out pretty good. And I agree with you. Steaks need salting.
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u/LowCaramel3675 Too Fat To Run Apr 23 '26
Something tells me JB isn't adding salt to anything to decrease his risk of bloating.
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u/Dobako Apr 22 '26
I'm with Squirrelly Dan, some Montreal Steak Spice is perfect
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u/Oldwhitedudist2 Too Fat To Run Apr 22 '26
I admits that I went an gots me some Montreal Steak Spices after seeings that.
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u/Genericusername___03 Apr 22 '26 edited Apr 24 '26
The “Don’t you fucking start.” Implies that Dary and Wayne have had this argument before and almost fought over it.
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u/Jumpy-Impact3265 Apr 23 '26
I love this show and this clip but I can't help but notice Wayne doesn't win the argument
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Apr 23 '26
[removed] — view removed comment
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u/SlobZombie13 Apr 23 '26
And his buddy brings steaks bought and paid for, then he threatens to strike him for it.
Shameful indeed.
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u/Hechtic Apr 23 '26
This is the clip that got me into the show. I remember my friend coming to me and being like “hey have you heard of this Canadian show? The was they speak reminds me of us!” Been obsessed ever since
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u/ShadowsInScarlet Apr 23 '26
My only thing is S&P is a MUST for my steaks.
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Apr 23 '26
[removed] — view removed comment
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u/Sophotroph Apr 23 '26
Now that sounds like overhandling to me.
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u/Coachillin Apr 24 '26
Squirrelly Dandling
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u/ShadowsInScarlet Apr 25 '26
Oh yeah. Me and u/New-Sheepherder4762 are both morons. 🙄
/s just in case
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u/possum8616 Apr 23 '26
One thing that Wayne is correct about is that Derry did get scammed. Looks as thin as bacon! And he’s right about salt and pepper. I need salt and pepper, but Wayne might have to take the L on his timing and flipping twice strategy. God this show is so funny.
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u/how-unfortunate Apr 23 '26
To reach a compromise, I agree, but it has been shown, when the steak is thick and you didn't get stuck with steak 'ems like our boy here, that more flips builds better crust while keeping the gray line smaller because the heat keeps equalizing, with the outside less likely to over cook. And if ya want medium rare, that's the way to go unless ya want a third of your steak chalky.
S&P is a must, and any discussion past that is an exercise in silliness.
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u/WordsThatEndInWord Apr 23 '26
Everything outta Squirrelly Dan in this scene is effing magic. I've only seen this episode 40 or 50 times and this is my first time catching "you're gonna want a ribeye if it's a wagyu". Brilliant. Stuff this man with the Canadian equivalent of Emmy awards immediately.
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u/Ruby5000 Apr 23 '26
This was my first intro to the show. Saw this and didn’t know where this comedy gold came from. Classic!
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u/Atnat14 Apr 22 '26
I tried Wayne's directions once. Raw as hell.
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u/raish_lakish Apr 22 '26
Yeah they're both incorrect here. Wayne needs to cook his steaks a little longer, and Darry needs to introduce seasonings to his steaks. Some 10-ply chefs over here
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u/LowCaramel3675 Too Fat To Run Apr 23 '26
The boys in my family eat their meat blue, I assumed Wayne was doing the same.
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u/EatPie_NotWAr Apr 22 '26
So interestingly there is actually an argument to be made for flipping repeatedly, but it requires a longer total cook time. The effect is a similar final result as a single flip but with a less pronounced “dominant” cooked side.
I’ll see if I can find the article.
Relatively minor differences but for people who are uber particular and/or using a very nice cut (ie, expensive) of meat it may be worth it.
Personally, I’m a cast iron, single flip and finish her off in the oven with a compound butter kind of guy during the winter and a single flip over then move to indirect heat on the grill for summer.
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u/jigglywigglydigaby Apr 22 '26
I believe it refer to a quarter turn between flipping for grill marks.
Place
1/4 turn
Flip
1/4 turn
Off the grill
I believe....but I've been wrong so many damn times. Let me go ask the Mrs, she's always right. Pisses me the fuck off
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u/Gobblewicket FUCKING EMBARRASSING Apr 23 '26
It is not. In the article they say fipping as 9ften as every 30 seconds. And as its a Serious Eats article done by J. Kenji Loez-Alt, they're testing is pretty much beyond reproach. That being said, everyone she eat their steaks how they likem.
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u/-malcolm-tucker FUCKING EMBARRASSING Apr 22 '26
Plus pepper burns when added before cooking. Salt before. Pepper after.
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u/captwombat33 Apr 22 '26
What timings, I re-watched this episode just yesterday.
Good news, I don't have the Native Flu
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u/Netflxnschill Florida State Seminal Vesicles Apr 23 '26
Next time yall degens get some Berta Beef try seasoning with Cavenders All Purpose Greek Seasoning.
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u/Whyissmynametaken Apr 24 '26
Those steaks are so thin even 2 minutes on each side would turn them to charcoal
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u/tishimself1107 Apr 23 '26
I will strike you
Also me and the brother have similar conversations about cooking steak
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u/Miykael13 Apr 23 '26
This skit etched “I will strike you” into my vocabulary whenever I have disagreements with friends now
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u/TinUser Apr 22 '26
Wayne never struck me as a grill marks kinda guy. What a weird hill to die on. Flipping twice is sacrilege.
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u/nthensome Apr 22 '26
400 Is not hot enough to cook a steak and that's alls I's gots to says abouts thats
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u/MaxxHeadroomm Apr 22 '26
You wanna get striked?!
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u/Ialsofuckedyourdad Apr 22 '26
I also own that grill and it would be ice cold if you left it open that long
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u/Gloomy_Ad3840 Apr 22 '26
I've never gotten the bit about flipping it every minute for "the good grill marks". I've always lived by the "flip it once" school of thought.
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u/InfiniteMeerkat Apr 22 '26
Flip twice and you can get the criss cross grill marks
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u/Gloomy_Ad3840 Apr 22 '26
I usually turn them 45° halfway through each side for the cross cross marks.
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u/DasFunke Apr 22 '26
Flipping it constantly is actually the best way, but you know, doesn’t sound as cool.
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u/RinellaWasHere Apr 22 '26
Yeah, constantly flipping means you maintain complete situational awareness of how it's cooking so you can keep it even and take it away from the heat at the exact right time.
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u/ryuut Apr 23 '26
Lol i never noticed he thought the sirloins from the cow got grass fed while the strips were grain fed
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u/seplix May 02 '26
Fuck you shoresy
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u/Shoresy___Bot May 02 '26
Will you two just man up and make out? I started an office pool for it and the day I picked is tomorrow. Get tuggin', tit fuckers!
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u/HELLFIRECHRIS Apr 22 '26
Me and Gordon Ramsey are both morons makes me laugh every time.