If you have a cast iron pan that is great...feel free to use it.

Where are the socks?????????

Feel free to open your whisky and start tasting!!!

Colin will be taking you through the tasting shortly

thank god thank you ilana

For our friends in Montreal your menu may differ slightly from ours in Toronto but please enjoy

that’s good!!

Delish! Can you please provide a recipe so we can make these cocktails?

should the steaks be rinsed?

how much of the oil?

HELP!! He's going way too fast.

I just starting searing the pan.

Once you add the oil, add the onion and garlic and let it go for about 45 seconds. stir a bit. Add in a pinch of salt and pepper and let it go for a bit. Once its done for a bit, then add the chopped mushrooms and stir and then let sit.

a little bit of salt on both sides of the steak. not too much

Garlic getting toasty!

[mushrooms should now be sautéed and the shallots should be carmalized a bit

how about burnt

hopefully not...lol... turn down the heat if you feel it is burning :)

the brandy is in the other white container.

they remind me of Bob and Doug (Rick Moranis and Dave Thomas) - the "Hoser" beer guys who were big hits about 30-40 years ago

my grandmothers included chicken feet. can't believed I actually loved it :)

I was thinking the same thing. The Mackenzie brothers.

take the pan off the heat and let the mushrooms rest on the side. make sure the thyme is added in the mushrooms can be added at the end.

or now.

I moved my oven pan to the stove top when he said to do the oil, garlic and mushrooms.

Take pan that was in the oven or warmed...put it on a high heat on the stove...smoking hot

seasoned steak with pepper and salt and now add olive oil to the pan.

thanks for the tip.

let the steak sit in the oil and get a nice crust / carmalization for that matter.

common mistake is that we move it too much. Just let it stay still

cooking time - when its done or depends on the size of the steak. you can move the pan but do not move the steak in the pan

looking for a deep carmalization...

when you see there is carmalization on the side take a peak abut you need to wait until the whole side is carmalized

What is carmelization\???

I do not see that. Colourblind.

cast iron allows for carmelization everywhere

let it rest because the juices are boiling inside. So hot from being on the cast iron. if slice right away will come right out of the steak. if you let it rest all the juices will stay inside

how warm at home? on top of oven or in oven at warm temperature...

place mushrooms in middle of the serving plate. take some of the thyme from the steak and place ontop of mushrooms

take steak that was rested and then slice

DSM has great quality products

`Tastes like whisky.

who was JP Wiser?

thanks for the amazing rib eyes DSM foods

JP was one of Canada's whisky pioneers, 1850's, before Canada was Canada - him, Hiram Walker, Henry Corby, Gooderham & Worts.

DSM you find good steak...thanks

great lesson J.P. Wiser's Thanks Colin...

So are you saying that there is no requirement for this to be rye in order to be called a "rye" whiskey?

Were they originally only rye?

Thank you Steven, was fantastic. n

Thank you .. lots of fun

Thank you!

thank you Colin Great job! Thanks everyone!