Nick DiGiovanni

Do not broil your steak.

Dry aged steak.

There is nothing like a dry aged steak, especially when you don't rest it.

One of my favorite ways to cook meat, a smoker.

And of course, we have our hickory pellets.

Now we'll cover it up to let it finish up the cooking process.

We're going to slice through this thing, and not a real surprise, it looks fantastic.

We're going to be cooking this at 130 Fahrenheit for one hour.

The sous vide is finally done, and you can already tell this right here is a soft, soft steak with lots of juice left behind.

Beef jerky.

We've had a lot of extra beef scraps during this video, and we'll probably have enough beef jerky to last a couple of years.

Yudo, believe it or not, I've already done this one with the golden balance.

Check it out.

I'm gonna carve some nice clean cuts of beef right into my holder here.

That is good.

One of my favorite dinners out there, Korean barbecue.

Korean barbecue is probably one of the coolest food experiences in the world.

Korean barbecue cooks pretty quick.

All right, I think we all knew before we even did this one, it's a win.

It's not even pink anymore.