Do not be scared about cooking the steak on the big night .
If you follow these simple rules , it will be easy .
Let the pan get nice and hot .
If there's no heat in the pan , there's no color , there's no color , there's no flavor .
The steak is relaxed .
It's at room temperatures .
So therefore it will cook quicker and it won't be stone cold in the center .
The pan's nice and hot oil in .
Now that's ground nut oil .
We call it a neutral oil .
Not too strong pan just starting to smoke a little shape and bang in the center .
Push it down .
We're gonna cook it 2.5 or three minutes each side .
But it's really important .
We don't keep on toning the steak .
We'll only turn it once , once on each side and then more importantly , on its back to cook that white creamy fat .
So look , now I'm getting ready to go ahead and just add my infused olive oil .
I like to use garlic .
I'll put that down in the description box , you know , and then pin it in the number one comment just by branch and vine .
These are the things that just like like really like level everything up , ok ?
So now what I'm gonna do is we're just gonna go ahead .
Look , we all season up .
You can see that you can see all of the flavor .
That's that jerk seasoning right now .
We'll just add it , ok ?
Look if it look like it's more than what you saw in the very beginning .
Look , I'll be using this square , right ?
So what I do is when I see the bigger pieces , you know , because when they start getting , you know what I mean , you could just take them and just break them and have like that , they can pick up some of the fine on the bottom to get some of the flavor and just cook .
Remember it only needs 6 to 7 minutes , ok ?
So look , I should have address this part earlier .
You see this like your leftover seasoning .
If you guys get yourself some of them jars as long as you can put a lid on the top , it stay air tight .
I say this right here .
Probably last you like at least six months .
Now she's ready for turning .
Look , turn her over and look at the color that is , I wanna cook my steak rare .
So by touching the steak , I want the same feedback as it is on the inside of my thumb .
That's rare as it starts to cook it gets a lot firmer medium .
Is there semi firm with a slight resistance .
Well done .
Is there rare ?
Now is about 1.5 minutes from coming out butter and this gives it a really nice nut brown finish .
Tilt the pan towards you and just base the steak over before it comes out here , your tongs and turn the steak on its back and just finally cook that little bit of fat down the side there .
Look at that baby out on or a little bit of butter over the top , leave it to rest once it's rested onto the board and don't slice it too thin , the thin , you slice it the colder it gets at an angle there over and look , that is a beautiful sirloin steak .
Cooked pink .
My goodness .
Now I'm gonna take my hand and I'm gonna do it like this .
Um , because we did say we wanted to be a little jerky , right ?
So as they start to cook , you know what I mean ?
I , I want them to stay down on the bottom .
So they can get some heat , you know , when they cooking , you can tell by the tail and then what , what do they do ?
Let me know down in the comment section below when shrimp start to cook , what do they do ?
I gotta tell y'all anyway .
Look , they start to curl up .
So I just get them right .
Pick up all of that .
The seasoning and man , it smells incredible and we don't wanna overcook them , right .
So this process only takes us about .
These are some big shrimps .
I'm gonna say a little bit maybe close to four minutes at the heat that I have it at right now .
So I don't want to use the curl all nice and tight , right ?
We don't want that because listen , we're gonna put it in the , in the rep , you know , with the rep , right ?
So now I'm just gonna go ahead and get everything in here .
Look at this right here .
Now , I'm gonna come back with my garlic infused olive oil again .
Just put a little bit in there and get everything going right because now we're getting ready to come with our veggies .
So you've been following me , you know how I like to get down first .
I still always start with my onions .
So look , this is one minute right now .
We come with the rest of our veggies .
That's up to you .
How much veggie you wanna put in there .
I chop down the whole thing .
Sometimes I use a quarter .
I really go for the visual .
I know it's about to taste too , but I like for all my dishes to look great .
You know what I mean ?
So I look at my color .
So these are sweating down .
I like this .
All right .
So I got a pot already .
It already got my , you know , my water boiling look today I'm gonna be using you guys can use whatever you like this time .
I'm going for this .
Look , right .
So I'm gonna go ahead and cook these style because then we're gonna finish them up and get them nice where they're supposed to be inside of this .
All right .
So I like where I'm at .
I'm sweating down nicely .
It's time to go .
Look at this right here .
Look at this cloth .
That's a freaking nature right there .
I'm gonna go ahead and just drop him in like that .
Put a smile on my face .
It's so big .
I can barely get , hopefully he's in here .
You know what ?
Let me see .
There we go .
I want you guys to take a look right there .
Why does that make me so happy when I miss that way .
Notice I put it on top , right ?
Because I don't want that to go down on the bottom and start to burn on the pot because once I put my garlic in there , I like to keep it moving right now we start cooking this .
Once that heat gets on it , you should be able to smell that garlic right off at the back .
I want you guys to pay attention to this right here .
Look , I'm using coconut milk .
This right here .
Gives it that , you know , that flavor , but you guys can use , you know , heavy whipping cream .
So we only need about one cup close enough .
I know I was taught in school .
You're supposed to bend down .
Look see at eye level and all of that .
If I was baking , I'd make sure .
But I'm gonna say that look like it's about right .
So now look , I want you guys to notice how I did coconut chicken stock right here .
This is gonna be my flavor .
So I'm gonna go ahead and start adding my coconut in here right now .
That's all right .
Let's go ahead and get that in there .
Check my flame .
Make sure I'm at a medium .
So I got my coconut and now I'm coming with my stock .
I'm gonna bring this up to a boil .
As soon as I get it up to a boil a little bit more heat on it , then we're gonna cook it down and we're gonna let it try to like do you know , do a stick and thing on his own ?
We coming back up to a boil when I get it right here , then I'm gonna go ahead and I'll start adding my chicken to it and everything inside of it .
All of the flavor , anything to sweat off or dripped off of my chicken , I'll just put it all in there and then you don't have to worry about this .
If anything needs to be cooked in a little further , you know what I mean ?
Uh , this hot right here around it , we'll cook your chicken all the way and because it's more in the liquid side , it keep it nice and tender , right ?
So after you let it cook down a little bit , you know what I mean ?
Look at this , you got , I don't know if you guys can tell , but look , you see that right there .
That's what you want .
Even if I bring it up on the side right here and when it comes down to see how it sticks up coach and then it slides down , that's about as far as you wanna go .
You don't want it to get it too thick and then add your palm .
So now I'm gonna start adding my palm here and this is gonna take it the rest of the way , but we're gonna do it with the cheese , right ?
I know y'all thinking like man , didn't he have some , uh didn't he have some shrimp ?
And then where did the pasta noodles at ?
You ain't gonna be asking me that too much longer .
So look , I want you guys to pay attention to this normally .
When I make pasta , you know what I mean ?
I put it in the , and then I shock it to stop it .
But these just came out .
I like the way these are , these are just perfect through one against my refrigerator and all of that work right .
Here's a pro tip for you .
This right here is my pasta water .
If you need to thin something out , that's what we're gonna use and it helps my sauce and everything just adhere to it right now .
Remember we didn't turn our fire off .
Now , I'm gonna go ahead and just get it .
Look at that right there .
I know you guys mouth is wondering , you know what I mean ?
It gotta be if it's not something wrong .
Call the doctor tell him you need a neurosurgeon or something to take a look at , you know , take a look at something a fine .
So we just hit it like this , get this over here and get it going and then listen , we wanted it to be creamy and we wanted to stick , right .
You ask me that's where this pasta water comes in .
So we just had a little bit here , right ?
And then we just keep working it again .
You see that right there .
I'm gonna be quiet so y'all can hear it .
And this here folks , this is Rasta pasta , right ?
Put a little parsley in here , get this mixed in , put some on the top and then we can go from there .
OK , folks .
Now it's the moment of truth , you know what I mean ?
Uh Man , I got a bowl right here but I really don't need a bowl .
You know what I mean ?
Let you cool .
You know , I'll be trying to do that photo shop .
I mean that photo , what is it ?
What am I trying to do ?
Make this food into a beauty pageant ?
You know , a superstar .
But I'm gonna go ahead and just start like this and I , I don't know if I said this in this video .
Listen , we taste our food in stages , right ?
If it doesn't have enough salt and then you guys go ahead whoever got their bowl , let them do it .
But this right here is a great base folks .
Hey , truly , this right here is fire .
Now , listen , there's gonna be some of you guys ain't never had roster pasta , you know before .
You know what I mean ?
You , you gotta try it , try it this way .
I promise you you're gonna like it .
Now , I gave you guys a couple of little options , right ?
If you don't have uh you can't find , you know , coconut milk , which I think is like a real like game changer , right ?
Heavy cream works just fine .
You know , uh you guys gotta remember the taste as you go get the profile the way you wanna get it .
But I gave you a great base and to be honest with you , the way I write it down in this , uh the way I write this down down in the description box , you know , for the ingredient list .
That's exactly the way it is .
Every now and then I do grab some of this , you know , I mean , because we got a little left and I'll give it a little bit of a Sprinkle , you know what I mean ?
But with that being said , listen , talk to me down in the comment section below and uh we go from there now if you're new to my channel , let me take this time to say thank you for watching this video .
Don't forget to like smash that subscribe button and tell everybody out here .
Listen , it's a channel out here that's simplifying these recipes and taking the mystery out of cooking .
And with that being said , folks , I do it like this .
I'm out be