HOW TO COOK THE BEST STEAK EVER - MY ALL-TIME FAVORITE RECIPE | SAM THE COOKING GUY 4K

Get ready for one of the last meat marinades you'll

ever

need and I mean yes, I mean it's delicious. I've done this for a while. Max said let's make a skirt

steak

. I said great, let's make a skirt

steak

. In fact, I have a great marinade that I haven't used in for

ever

, I'm going to do that and then I went to the store to buy a skirt steak and there were no skirt steaks, such is the state of the food industry right now, Ladies and gentlemen, we are still in the middle of the pandemic, we are not insisting on that, but it is reality, one day you are going to have a lot of things, you go the next day, they have nothing, they did not have a flank and that was fine because in their place I bought an iron, it is important that you understand that there are different cuts, I say all the

time

about this, don't do the same thing all the

time

, don't do the same thing in the same way all the time, change it. even what you make variety is what it's all about if you're a fan of a great skirt steak but you don't always go for the skirt steak I was forced to look for something else today and I'm glad because it's a learning point for all of us, the state of the flank comes from the belly of the cow the plank comes from the shoulder both super meaty cuts both benefit from a marinade and in this case super hot and fast

cook

ing is desirable, we will keep it medium-rare. be outstanding and the name flatiron comes because it's shaped like some kind of old school straightening iron that they would use, maybe max will show one on the screen.

Yeah, I'll do some research because I have no idea what. Go back to the 1820s and find an iron for ironing a shirt, yes, like an iron, but it may have had other uses. I do not know i do not know. I'm a modern man, that's what I am. We make this marinade, please, thank you, look how close I came, oh, okay, look, I needed half a cup and I poured it for free inside and it's half a cup, half a cup of oil, don't get off of me, now you're self-conscious, No. I'm not a third cup of soy sauce I've never seen you measure I don't know why I don't know why I'm doing this I know why because I haven't done this for so long I just want the measurements to be really accurate.

It would have been nice if I had done it differently. She will come back to haunt me forever. I won't

cook

for you again. You're not going to be able to try this and wait. See what I do with that at the end? Keep it up. Do we need to go out with a new shirt? The measurement is for three tablespoons of apple cider vinegar. One two three. I think a couple of cloves of garlic. One. Wow, that was good. from knife two I need two teaspoons of fresh ginger, we'll just clean this guy up, damn, look that night.

Wow, that was really close. You want the ginger as minced as possible. Ginger will not go through a garlic press. Just no. Work on making small ceramic plates that have small sharp protrusions that you would grate ginger on and they would become like ginger pulp. I just don't like it, I like to cut it. I'm very happy to cut it, just make it so small. as you can and one of the things I like about this knife specifically the blade is when I finish cutting a tablespoon and in ground pepper grind a lot, grind a couple of teaspoons, if you can, a couple of teaspoons of salt, a teaspoon of a teaspoon dry mustard sugar and by the way, this is all on my website, you don't have to write it down if you don't want a teaspoon of dried rosemary which I like to put in my hand and then crumple it up a little bit. it gets tastier just divide it into two more things we need a tablespoon of chopped onion and I only have one peel and shallots are a pain in the ass I only need a teaspoon so honestly you can use any onion you have any onion and finally. but not least a quarter cup of lemon juice, so I'm going to squeeze it here, not for measurement purposes, maximum for the seeds, for me it will be faster, you guys know how to do this, roll it up, roll up the citrus, break it up the fibers inside. and you get more juice, you can also put it in the microwave, but I think that's kind of weird, man, kind of weird, so it turns out that a quarter cup in this case is about a lemon and a half.

I don't want the seeds, these are all seeds, my goodness, here we go and mix them up now look, I think at this point this doesn't seem very exciting and you're probably right, but let's stick our nose in here and smell it because that's where the good stuff begins. it's that combination of soy, oil and rosemary that seems like an unlikely Asian trio with a decidedly non-Asian ingredient yum oh, I think rachel competes with yamo and then you just did God, what's happening next is this. I happen to have a ziploc bag here in my pocket.

We'll put our iron here like this. Our marinade. I'm going to save a little bit back just to brush it out a little bit. Right at the end, seal it and then the technique. The term for what's happening now is toss it around, you want to make sure everything is covered and if you have all night, give it all night, if you have a couple of hours, give it a couple of hours, you'll love this, no matter what. matter what I have left. in the refrigerator, oh yeah, we did our video of each mushing technique last year, if you want to go, and find that try, it will make you much smarter after each way to shred your steak.

An idiot, this is going in the refrigerator when you see me next time, we are grilling and here we are. It's been marinating for a couple of hours. I took it out about half an hour ago. I don't like taking a cold steak and throwing it away. on a hot grill it's hard to get where you want on the outside and inside if the room temperature is freezing, that should be your goal for putting a steak on a grill, my friends room temperature, half an hour and 45 minutes will be enough and if my wife Listening, it won't make the steak bad or unsafe in that time, honey, it's perfectly fine and with the grill hot and basted, come on, you can already smell the deliciousness of the soy sauce and rosemary, like this This won't take long, literally three four minutes. first side, so I'm going to give it a little spin now, maybe give it two more minutes and then we'll flip this over, it's beautiful, isn't it?

It's not beautiful, but it will be beautiful, we will get it beautiful. that's the point of this and this little extra sauce to drizzle that I kept that's for the second side that's not for here and after a couple more minutes that's what we expected maximum just that and now because I can and I want to just shine prepare it with some of the saved marinade, oh, what a smell, and what we're looking for now is, you know, a beautiful medium rare, depending on how hot your grill is, it will take you three, four, five minutes apart, turning it back. and go ahead and the

best

way is we'll pull out an instant read thermometer when we get close so there's no guessing so give them a little spin I love them they love it we're just

cooking

we're just trying to get it. beautiful, lovely throughout, I'm going to hit about 130 degrees, we're going to let it sit a little bit covered for a few minutes until it's perfect and we don't have to guess, no more guessing, folks, no need, we can. use our instant read thermometer that doesn't turn upside down no it doesn't turn over it's right now in this thickest part around 115 116 down here yeah that guy's ready so we just want this side over and we're there above. it goes on your plate look how beautiful it is it's beautiful man and while it's still hot one more spritz it's like the steak that sucks up this beautiful marinade while it's still super hot and we'll let it sit for a few minutes so that a little piece of loose foil over the top see you ten minutes and here we are wow, okay, so just bring our little one, put the little one down and take a look.

Now the important thing is that I have to speak louder because there is a 1937 biplane flying overhead with refractory wings and what is that oh sound of annoyance news team oh there is a backup on the 805 all the way back to Miller Road people are coming out of their cars so look, it's beautiful, it's ready and now I'm going to cut it, but you know we have to cut against the grain and the grain essentially is like this, so I don't want to cut it like that, but I'm going to cut it in half to so we can see how it looks. look, let's cut right here maxie and that to me is absolutely beautiful, it's beautiful, that's how I like it, but since the grain goes in this direction, we don't want to cut with it, we want to cut against it or as we say in Canada. against that, like that, just beautiful pieces that you want to try, this is the really good stuff, drink this juice right here, the zoo, the Jew, do that, so I'm starving.

All I ate today was a bowl of non-fat Greek yogurt with blueberries and strawberries and some walnut seeds it's a beautiful photo I'll tell my instagram the kitchen guy on instagram it's the craziest thing I posted a photo of those hot dogs we made the other day thousands of likes put a beautiful photo of a bowl of yogurt with fruit and nuts ah no one gives a shit but I usually post good things so follow me I like friends okay , but it's about this bite, we wet it again and then we'll see. is this damn delicious griddle tastes like beef, of course it tastes like beef, but some things less beef, this is, this could be the example of the taste of beef, so this is what I mean, you have people coming to dinner, you make one of these.

They eat very well and that's it, but while you prepare them, make two and cook them at the same time. Now you have extra for sandwiches the next day, a salad the next day, all kinds of things, but I have a quick idea. While I was at the store, the Chinese supermarket that I go to because I needed to get more soy sauce, I found these buns that were fresh today and I thought what would be better, oh my goodness, than one of these sliced ​​up with some steak. Yes, let's do it, but first just a little butter, come on, what's wrong with a little butter?

I know, look, I'm trying to eat well, I'll take a bite and then I'll give it away. because that's the only way I can handle my food when I'm trying to be good, is by eating a bite or two, but not all I have to bite, I feel completely left out and screwed, so while that's browning beautifully let me cut a little bit more of this push this look at this little pile look at the color that pile is beautiful it's beautiful that's what you want okay perfect but now let's do that to get the top and bottom just a little bit The bottom look, this wasn't really planned, the griddle is not planned, but while it's here, a little bit of mail, don't be scared by the mayonnaise, it's just a little bit, but now a little bit of this extra marinade right there and now just spread that on. and now a bunch of this, no, I didn't mean that, I take it back, wait, I forgot, I have some arugula that I wanted, but I also wanted this arugula to have a little bit of the marinade part on my hands, it I feel.

It's just a work in progress, look, that's good, that's good, now the steak, a little pile of this here, another little piece, let's go to two more and now the top bun has this beautiful little mark on the top from the flat top, there you have it, maximum. It's so hot everything is boiling look at the steak, the arugula, the little bit of mayonnaise and then the extra little bit of marinade, it's there so use it, it can only add flavor, oh I want so many bites of this, okay, I doesn't matter a damn. more bite into just one and then I'm completely out, do you know what that roll has coconut oil in or something that's really good with this oh my god the marinade is on the website go get it don't do the same thing all the time time, subscribe? to the channel, hit the notification bell, be nice to people, wash your hands, wear your mask when you are in public, let your dog sleep a lot with you in bed, they are part of the family and be nice to everyone in your life, unless they're pieces and then ignore them I don't know how I'm not going to eat this I just have to go thank you we've done a good job bye