====== steak and bacon Pt 1 ======

**Original Video:** [[https://youtu.be/RC8FoPkojik|steak and bacon Pt 1]]

===== Transcript =====

What up YouTube? Now look at those delicious bacon rolls. And I got some steak. Now if you saw my last steak video, you know, right now what's up? I let the steak heat up to room temperature towards completely dethawed, stab it with a bunch of holes. Now before I did any of this I took some country crock original and spread a thin layer underneath it and then I took the uh...dethod steak just like in the last video except I did something different. the other thing I did differently is when I seasoned it with. Yeah, sat there and poked it with a bunch of holes like I did in the last video. And I added garlic salt to the bottom of it and the top of it. And that's like pieces of bacon and then just kind of rolled it up. Like you see like that right there. Yeah. Roll up into little tubes. And little bacon rolls, you know what I'm saying? Yeah. Now the other end was pre-heated to 350, but now that it's turned on ready to go, I want to cook this at a very low and slow heat of 200 degrees. I'm going to watch it like a hawk. Now I'm not done with the steak yet, mind you. I'm going to put a little with a. Now I'm not done with the steak yet mind you. I'm going to put a little bit of country crock butter on top of the steak. And we're going to splash some beer on it and then we're going to slap this in the oven. Maybe we're on crazy with it. Saracha seasoning. Oh, Saracha salts. Put a little bit of Saracha salt on our, uh, on top of our steak. And you don't need a whole lot of seasoning, like you said. You put a whole lot on there. All right. Beautiful. Now then we're going to add some butter to it. Now then we're going to add some butter to it. With the butter spray. Yeah. Yeah. or the butter spread. Yes, you too. And we want to throw this motherfucker in the oven now that it's been preheated to 350, the oven's nice and warm. It turned down to a low 200 degrees and was going to cook it low and slow. And the idea is that the steak and the baking grease will collide and congeal and cause all of it to taste like a combination of the two greatest foods. Oh look at that steak and bacon. See I wrapped up the bacon. It's really easy. You're wrapping up basically like a fruit roll up. You know what I'm saying? Really easy you do. Just take it and then just kind of roll it up. Okay. bottom of it we're going to put a little on the top of our steak just for the flavor. Just putting butter on your steak and take it away, put it on there, and spread that around. Spread the top of our steaks. Steak and bacon, bacon and steak, steak and bacon. It's bacon and steak. Steak and bacon, why it's bacon and steak? Steak and bacon. Now if you do the Cobra approved method of let your steak heat up to room temperature, let it de thaw so it's nice and squishy and it's no longer frozen or stiff and stab it full of fork holes and then season both sides and slap it on to what tray or grill and you're good to go. Look that's enough enough of that goodness. We're pretty much good on the butter because all of that's going to melt all at the butter at the bottom of the pan. That'll add some flavor to our bacon and also our steak and keep it from sticking to our pan. You can't beat that folks. Yeah, that's just, that's good timing right there. Uh-huh. Good stuff right there. Look at that, look at that, look at that, look at that, look like, look, like, yes. Okay, one second. Hmm. Well, I want to pour me a bug like... Yeah, because that's going to be our next ingredient after I swap on a little bit of barbecue sauce. Oh, yeah. like a little bit of sauce on top of the steak like we did last time that was actually not have a bag. Cheers. You'll get a little bit left in the bottle. Pull it down on top of our steak. Just enough for the top of the steak. Beautiful. Walk Patrols the weekend. I want to add a couple more ingredients. Yes. We're going to add... We're going to add... On top of that beer, we're going to add... a couple of drops of liquid smoke. We're going to add a tops of the stick? Hmm. Do you want to have a captain of the rodneys to the tops of the steak? Yeah, why not? Still a bowl. I'm going to look a little bit of that sauce. Around the steak, not quite touching the pork of the bacon, but you know. All in slow, man, by the time that steak is to cooking, all that barbecue and butter and beer and stick goodness is going to mingle with the bacon. So basically the same recipe, but like a thousand times better. This is a lazy-ass cooking video, not really. But I wanted to try this, this is what I was going to do for the stick video originally, but I wasn't sure how it turned out. So I'm like, yeah, like I said, I'm going to put it on 200 degrees now that's been preheated, nice and hot. And yeah, man. Yeah. Yeah, pour a little bit of, pour a little of that bug light in the bottom of our pan here. Just like that's just a little bit of that bug light in the bottom of our pan here. Just like that's just a little bit feeble. Just a little bit of a little bit of a little bit of a little bit feeble. Just a little bit of it got on the way. Here we go. There we are. There's a little bit of Bud Light in the bottom of the pan, so when the butter melts it'll mingle with that taste. Like I could smell the beer and the sauce there on the barbecue sauce and everything here. And I got a little bit of a little bit of Saratra salt with a little bit of little a little bit of serracha salt with a little bit of garlic salt. And then I'm taking just kind of roll the bacon pieces around and those juices man. Yeah. There's already butter that's been spread in the bottom of the pan. So there's a little bit of butter just to keep it from like, or butter like spread I should say. It's not technically butter country crock, it's butter like spread. Point being is they'll keep it from sticking to the pan and it'll add a really nice flavor to it I think. Like I said, you just take really easy. You see how it's, okay, just take it and you wanna roll them up, nice and tight like that. Just take the whole strip and roll it up, you know what I'm saying? See, I'm rolling it. Okay, here's the same concept one more time.risthen you take it, roll it bacon and stick it down, put the flap down, put the flap sitting down so that way it doesn't come uncoiled in the oven when you're cooking it. All right, so I'll wash my hands real quick and we'll throw it in there. And because the bacon will significantly cook at a much quicker time than say the steak, um, if I see it in the oven and the bacon's like fully cooked and everything, I'm just, you know, watching it like a hark after at this point, so yeah, let's put it in the oven on the middle rack like we normally would we got goodies and go in the oven Oh yes. There it's bee folks. So we'll call this bacon and steak dankness. And if you've got some like cheese you can throw on top of it when it comes out of the oven, piping hot. and it's all fully cooked., you know I totally do it. Yes. Cooking with co-bro.