This special installment is a thank you to everyone who subscribes to this channel and those who want to learn. I am so excited to show you how to make this incredible beef the traditional way, and the way you’ll see it done in any top end restaurant. Enjoy!
****There appears to be an audio issue with this video. It is perfectly fine on the local copy, so I will figure it out and adjust.****


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Equipment used:

Cutlery: Zwilling Pro & Now ‘S’ https://www.zwilling.com/us/

Carbon steel & Cast Iron: Lodge, https://www.lodgemfg.com/

Copper, Stainless steel & non stick cookware: Viking, https://www.vikingculinaryproducts.com/

Kitchen utensils: Cuisinart, https://www.cuisinart.com


Filmed with:
Sony Cybershot DSC-W290 (B-Roll, 24fps master, stills)
iPhone 12 Pro (4K 24fps closeups)
iPhone 12 (4K 24fps wide)
iPad Pro 12.9” 4th gen (slo mo, 4K 24fps B-Roll)

Audio:
Sony ICD-UX560 w/condenser Lavalier microphone, 44.1Khz Uncompressed
iPad Pro (supplemental cut in audio)
DigiPower shotgun mic (voiceover)
Edited on iPad Pro 12.9” 4th generation with LumaFusion