This is the peak of the internet, No video from now to the end of human history shall surpass this one.

Please, give Ripp one of those fluffy white chef hats for the next video.

Rip is a great American, and that's all I have to say.

I literally just watched Rip make hamburgers for 28 minutes. This guy can make anything interesting, or I am bored.

Dudes chewing sounds like a golden retriever lapping water out of the toilet bowl lmao

"I don't know what the fhuk that is." I loved the dude off cameras answer. Straight to the point, no ambiguity. This is how people stay alive in dangerous places.

Listening to rip eat a hamburger steak raised my blood pressure 20 points.

Dark, purple, and not a lot of fat. Matches Rip two for three

To the SS staff: You do a great job, I enjoy the ever evolving content every week a bit more. A suggestio I have is to run the audio throught a compressor to even out the peaks and valleys of the voice.

What a nice way to honor your father. I’ll try it for my teenage son and his friends as a post workout meal. Thanks for sharing.

i loved when Rip was mushing that meat, it made me tingle in places i didnt know could tingle

MORE RIP, MORE OF THIS! I am enamored with your cooking and commentary! A joy to watch.

Rip, you are the man.

Goodness, you were right, -the chicken fried steak was SO good with Pork-can’t wait to try this next

This series of videos is great! Keep them coming please.

Chicken fried steak was awesome! Will be trying this soon. Thanks Rip.

This is like a cooking vlog but an enjoyable one

Love this format - please continue. Better cooking show than any other I've seen. Only complaint - I realize Rip has been cooking longer than I've been walking but please, for heaven's sake, somebody teach him the claw grip. I was terrified watching him slice that onion.

Hi Rip was it deliberate to make it a set of 5? If so I admire your consistency in all things. Great stuff, keep it up.

Rip please continue these cafe classics I can't get enough of it!

Every episode you will put a little part of america in my french cuisine ! Inspiring so far, you hit me in deep burgundy in france 🇫🇷 love you all

Love these videos Rip, please keep them coming!

I think I would have enjoyed a conversation with your dad! My dad was a great cook, simple delicious food and a great example of a good man! Thanks for the video, I'm making some if these soon!!

one of these videos every week would be great :) thanks

Looks amazing Mark. I was taught to add an fresh raw egg no shell to my mix. I also add some cream of mushroom which does have some sodium and adds flavor. I usually add a bland side to go with it just to balance the flavors

Thanks Uncle Rip. My mother and I made these this evening, they turned out just great. Way better than store-bought patties.

Another great recipe from Dr. Zoidberg senior made by Rip. Amazing!

Love this series

Keep these coming. Ive tried both recipes now. New home staples for us

Thanks Rip, and team.

Dude these videos are awesome don't stop!

Made these last night, eating the leftovers right now. My wife said it’s the best meat I’ve ever served her. I didn’t sleep well that night.

Rip made it a solid 45 seconds before he leaned on something. I think it's a 1015 onion. When you're a kid, and onions are too pungent for you to enjoy, 1015's are a great place to start. They would only be in season for a few weeks and my Meemaw with chop one up and have it sitting on a plate in the middle of the table during mealtimes and we would eat them like potato chips with our food -- especially with bbq -- have a side plate of 1015s and pickles.

Made this tonight (1/9/20) pretty much exactly as Mark made it, including adding a wee bit of (melted) beef tallow. Oh it was GOOD!!!

Good stuff Rip. I’ll be trying these soon.

"You know what a 1016 Onion is, boy?" "I don't know what the F that is." "You're just a kid, that's why." 🤣 You mean 1015 onions? Made in Texas, those are so sweet these do NOT make grown man cry when cutting them.

Delicious Texas style recipe

Another winner. Chicken fried steak and now hamburger steak. Solidly tasty filling food.

Absolute Legend.

OMG...made this and the family loved them

Rip is such an awesome instructor.

The spatula you want is a Dexter "Pancake Turner". It's a mini version of a commercial spatula, made of thin springy steel. Less than twenty bucks on Amazon.

LOVE this!

In Germany we say to this Frikadelle and the recipe IS the same

tried it today, it was fantastic. looking forward to the next texas cafe episode

You should probably put “Purple Bull Meat” on a shirt and sell them on the internet.

Can't wait to try this!

Outstanding Thanks man 👍🏻

Going to have to try this one

You want at least 1/2 teaspoon of salt per pound of meat. 1/4th teaspoon of pepper per pound of meat. You can use pulverized pork rinds in place of the bread crumbs. Add 1 egg yolk per pound of meat for added fat and nutrition.

America would be a better place if everyone was like rip

Keep these coming rip! I made the chicken fried steak and it was gooood

"They stink , they are way to strong, and they are stupid looking"

Thank you!

The strongest cooking show in the world!

The chicken fried steak with pork was great. I have been making hamburger like this, it is good. I look forward to the next one.

Amazing teasty food from Texas

Love it

These are fantastic. Thank you for sharing them with us.

Right on. Love the idea of frying with beef fat.

I made this last week, and as Rip says, “This is real good shit.”

Been eating these most of my 30ish years on Gods earth. The Q onions are still (seasonably) available up here in central Ohio, rare in Illinois however....but IL sucks at everything anyway. I enjoy these videos, take me back to my young farmhouse years.

more texas cafe recipes!!

I made this tonight. Rip is right. This is some good shit.

I made the chicken fried steak, with pork. Very good. I will definitely try this one.

Love these videos RIP! Ever thought about about doing a live Q&A While drinking Whiskey?

In general I agree with the pink onion comment..... except for certain Mexican dishes, where purple onion is awesome.

Did the pork steak twice now, got ground beef, will tey this tonight

Oh fuck yeah, keep em cooking videos coming

I have that same 15" Lodge cast iron skillet. 😎

Nice!

I've come back to this video numerous times for the recipe... Here's the list: -Chop white onions up -80/20 hamburger meat -Some beef tallow -Some panko or breadcrumbs -Add all the above into a large bowl and mix it all together -Mix salt n' pepper in

Hwite onion

made it tonight pretty damn good ! 👍

Now we're talking! Nice!

I was about to say Rip, you didn’t put enough salt in the initial dusting. Two + pounds of meat needs more salt. Anywho, looks good. Keep these cooking with Rip videos going. This is all stuff my momma used to cook.

I just had a pound of burgers and I'm hungry again. Thanks great video :)

damn i might actually make this

Beautiful ! + coriander and garlic for my daddy . Same chef chewing though ;)

Ripp is an American treasure

Rip finally putting them lobster claws to work🤘🏻

I googled it and they’re called 1015y onions and it’s because 10/15 (oct 15) is the ideal date to plant them and the y stands for yellow

The chicken fried steak was delicious. I clicked so fast on this video. Can’t wait to try it

More Texas cafe recipes please.

Going to try this but without the bread crumbs. Thanks Mark!

So in sweden we always mix the breadcrumbs with water or milk first and wait for that to absorb/swell before mixing in the other stuff. And that is the same recipe as for swedish meatballs. And its a bit smarter to measure the salt and pepper when doing this so you will always get it perfect. The ratio of salt/pepper to meat will always be the same.

Production quality of the videos is pretty good these days!

Did you serve it with brown gravy at the cafe?

What a delicate man !

Yeller is my favorite

I hate HB steaks!!!! Always a tuff, dry awful excuse for a meal! However, this recipe has changed my mind and I think its on my top 10 list of favorite meals now. Thanks for sharing and please keep them coming.

What can I use besides beef tallow

What level of heat did you use (medium high) and how many minutes cooking after first searing to get it medium well done to your specifications?

Kitchen is fucking amazing

Erytime an onion fall out cue "HELLO DARKNESS MY OLD FRIEND"

Just a recommendation and just to honor your family- maybe edit some photos of the cafe and pop cheffing in the cafe

Not surprised to see Bre begging for food again...

I have a few questions... 1.) I don't think you mention it, but do you use the same combination of butter and olive oil to lubricate the pan like you did with the chicken fried steak? Perhaps that's the general scheme you use when cooking in the cast iron pan? 2.) The list of ingredients looks an awful lot like the ingredients in meatloaf. Have you ever thought to add a little prepared horseradish to this? 3.) Would you ever consider using a mixture of ground pork and ground beef?

The noises that Ripp makes with his mouth when he eats, need to be recorded and made available as an alarm tone for IPhone. This way, permabulkers can wake up immediately reminded of what they need to do that day, all day; EAT

You heard it everyone, Purple Onions are too STRONG for Mark Rippetoe. They must have incredible PR numbers.