THE ULTIMATE STEAK VIDEO (6 STEAKS 6 DIFFERENT WAYS) | SAM THE COOKING GUY

This is a big day for us and for you because we're going to cook six

steak

s six

different

ways

at the end of today's episode. If you can't cook a

steak

, or you fell asleep, left the room, or you're just being stupid, there you go, thanks thrive market for sponsoring today's episode here's a question I get asked a lot what's your favorite way to cook a steak and I do it well, it depends and they say what it depends on, I guess where I am. what's my mood how fast do I want to eat that kind of stuff my mind just went blank just went blank so we're giving you the tools, we're putting the tools in your hands, okay, not the equipment, separate the tools from the equipment because we won't give you anything to cook with, but we will show you what you can do.

You'll feel very comfortable after today's episode on Cooking Estate. Six

different

ways

today's episode is sponsored by Thrive. market and they are going to like them like we like them so thrive market is an online membership based marketplace with a mission, your words with the mission to make healthy living easy and affordable for everyone, it's me, chance and max, and especially you and how. Do they do it so well? This is what they do. They have two different membership options: 9.95 for a single month or a 12-month membership, five dollars a month for 59.95 and, for that, you can take a look at the wide variety of all kinds of products that The prosperous market has when you explore them online and I suggest you do it just to get comfortable with them first and by the way when you sign up for the annual membership option you get a free gift of up to 22 dollars and no one won't want that.

Everyone likes a little free entitlement, so you're guaranteed savings. Average members average $32 in savings per order. They are committed to healthy and sustainable products of the highest quality. Organic and essential foods. There are safe supplements. There are non-toxic household items. There is ethical and sustainable meat. seafood, clean wine, organic groceries and essentials and everyone loves hassle-free shopping, the option that has been very popular these days from the comfort of your home computer, on your lap at your desk, browse the products, there are more of 70 different diets set up for things like keto or paleo or gluten-free or vegan non-GMO see if suddenly someone in your household says oh it's keto for me for the next month, thrive market is your place to get online, get to the door, this is all you have to do. the link below or visit thrivemarket.com sam the cook find the membership level you like and remember this 100% money back guarantee on your membership choose a membership use it for 30 days if you don't like it you will get your membership fee refunded in full great okay I want to see what we're using today because it came from them and you're going to like it and here we are reach this thriving market sells the first light wagyu line I've ever had before it's tremendous like that look what we have we have two strips of wagyu new york we have two wagyu sirloins and we have a rib eye and we have a filet again I will shake you if we start yes, come on get going and if I didn't say it and I don't think I did it all

steaks

that we are going to cook today have been out of the refrigerator for about 45 minutes we don't want to cook frozen

steaks

, it's difficult take them wherever you want inside and out when they are frozen in the middle 30 minutes 45 minutes per hour remember right there, don't cook a cold steak, okay, let me show you how we're going to cook these six steaks because you need to know how to reverse sear sous vide in the smoker oven in a cast iron skillet on a gas grill and directly over the charcoal, like right over the charcoal, Before we start, we need to season a little, it's three parts and it says like this, it's equal parts kosher salt, black pepper and garlic powder, and with your finger we mix, it's perfect, keep it in a small jar on the counter, put this In everything that is cooked sous vide, what is cooked at maximum sous vide in water?

Basically what we're doing is

cooking

this in a constant temperature water bath. If you've been looking for a while, I've definitely used it before, but this is the concept of putting something in a ziploc bag or in a vacuum cleaner. Seal the bag, a protein like we're going to do with this sirloin, it's going to go in here and then it's going to go into this pot behind me that has water circulating at 128 degrees. The beautiful part of sous vide is when this steak reaches the degrees. that pot in that warm environment cannot be overcooked because the temperature is not going to be overcooked if the temperature is at 128 your steak cannot be overcooked is a very simple way to do this, let's get it going and then we'll talk. rather, this is what we have done, here you have one of the tenderloins in a ziploc bag, you don't need to have a vacuum sealer, this works perfectly, you just lower it slowly and see what happens, the water pressure starts. to seal its way around the stake, thus forcing the air out and now, using a binder clip, you can do whatever you want, I take this, I put it here and that's it, the steak will now cook beautifully and we'll just have to finish it.

Turn it off afterwards, but we'll show you that part below: A steak that thick will probably come up to temperature in about an hour and 15 minutes, maybe an hour and a half, but the beautiful thing is that if you leave it there for three hours, if you can . After four hours, it will still be the same perfect temperature that you set and in our case, at 128 degrees, there are different types of sous vide machines that you can get. This is something called a jewel. I am not sponsored. We are not pimping them because of them. I like it because it is small and discreet.

It can go in a drawer. You set it with your phone. The temperature you want. I am at 128. It will live here. I could very well use the timer if I wanted to. But I have it. I know how long it has to be there and we're going back. You'll see this in a few seconds when it's done and at the end of its

cooking

time using the app on my phone, I stopped the water circulation and this guy is finished and he's ugly as sin, but let's fix that nice bag of meat, so you'll see there's definitely especially with the zip lock bags there's definitely there. a little bit of moisture in there and that's fine, but I'm telling you this is a steak that anyone wants to eat, I don't think so.

Of all the slow cooking methods, sous-vide really requires finishing and browning, so I'm going to do that. I'm going to use a blowtorch to give it a beautiful color and it will look like this and the fat look. Here is one side done. Here is an undone side. You need it. Now you have something. It has a small crust. It's sizzling on the outside, it's going to be tremendous and here we are look at the boy look at the boy tell me when can I cut, come on and look look once again it comes out sous vide I don't always use sous vide for steak, but when I do, I'm surprised how much Well it turns out, I mean, it's arguably as perfect a steak as you could ask for and take it off right here, oh God, I mean, it's ridiculous that it's so perfect and it smells amazing too. okay sirloin, this one from thrive first light wag, crazy sirloin on sane guys, they're biting you, take some of the fat off Max because I know he doesn't like the bite of fat, although by the way, it's so good , That good is.

Crazy, how good is this damn gum, but guess what's even more with our hot cast iron skillet and our greased ribeye, salt, pepper and garlic powder. Come on, that's what you want to hear. The sizzle, this is not that thick, it's not going to be necessary. so long, so don't leave, stay close, have your thermometer handy, but look what I found while I was in some herb compound butter and I know I said I wasn't going to add anything, but I love keeping it in my refrigerator. let's just throw in a little bit and see how we like this, oh well and so the point is when you make compound butter, take the excess, wrap it up, put it in your refrigerator or freezer and then at the last minute when you have an idea when you're making something sautéing fried shrimp that comes out of the oven, you hit it with a little bit of this and your flavor profile just goes up, it smells good, it's going to be delicious, but this is about cooking a steak in a cast iron skillet is one of my Favorite things to do.

In fact, right here I am my grandmother's nine-inch cast iron skillet and I was going to say I have my grandmother's nine-inch, but I know what Max would have said and that would be I've been disrespectful to his grandmother, give him a little spin, give this some pretty color and when this guy's done, she comes and we're down, and if you want, you have a little more of the beautiful herb butter. the pan, I say, just give it a little bit of this, how could that be a bad thing? The guys couldn't, couldn't, couldn't, couldn't, so let's split up here, it's my favorite part, just look at the whole thing, look at it.

All this, I mean, is that we've done a good job here today, guys, I know we're not done, come on, stop the presses, this might be the one, if you have my new book, recipes for cooking salmon with intentional leftovers. Three different compound butters, I say make them even if you don't use them today, you will use them. This kid has been in my freezer for I don't know a month and a half. It's as good as the day it was made. Damn, here's our nice steak. You will receive the same treatment. A little avocado oil.

I'll season it well. You're going to like to add garlic here. It's really good and it's not like it's going to have a lot of garlic. It's going to be tasty, ready to go on the smoker, okay, we're ready here, here's our steak and just like on the inside, I'm going to use a probe thermometer sheet to help us make sure we don't overdo it. Come on, that's nice, isn't it? We close the lid, so we're basically using the tumbager to do the searing process in reverse, like we're doing with the steak in the oven. If you have a smoker, you can do that.

If you have an oven, you can do that. If you have a toaster oven, you can do the exact same thing. It's just about the temperature. I'm telling you now. If you want to use a good probe thermometer in the oven, this one has a built-in one or a digital instant read one like the one we'll use for the other steaks we cook, let's take the guesswork out, let's forget that the poke feels like half-cooked feels. like it's half cooked, I can't get it right every time and I don't know if other people besides professional meat cooks who do it day in and day out get it right, so take the guesswork out of it.

Get a good probe thermometer. You will be happy that your bets are much better and here we are. this guy put them down here let's get rid of that turn them off let's finish it off and we're down there they are a little filet and we're cutting them again you see that outside the smoker at that lower temperature you are guaranteed wall - to the wall, from end to end , from top to bottom and from side to side, beauty and so on, a little bite here, how beautiful it looks, a little bite here, maximum, how would you not like that?

And of course it just pulls apart tender because it's a steak, oh steak, tenderloin, oh damn, okay guys, what a mouthful for the kids, max chancellor, right, but wait, there's more next, a new york heading towards the grill. I've said it before, if you're new here, I'll tell you this. The oil you use when you are grilling and using any type of high heat should be an oil that does not smoke easily. Avocado oil smokes at 500 degrees and that is the highest smoke point of any of the oils you would ever want. use olive oil extra virgin olive oil vegetable oil I mean if you had it you were stuck that's fine but when the oil smokes it starts to break down and gives you a shitty taste so don't do it use avocado oil and let's grill and with our grill hot enough that I can't hold my hand that far from the grill for more than a couple of seconds, we give it a lovely quick baste and our steak stays that way and with grilled steaks, I believe in the system of spin attack when you're in direct heat I like to spin, let's give it maybe a minute and a half or so, then spin it 45, then give it a little more, then flip it, then flip it.

Same thing on the other side and, frankly, this isn't that big of a gamble, so we don't have to worry about being here for too long and then we have a special thing to do at the end just for this steak, okay? It's time for a quick 45 degree turn, so, okay buddy, let's turn you the other way like it's there, and since I'm turning quite frequently, don't worry about these lines getting darker from the start quite often. and since I'm changing quite frequently don't worry about these lines getting, I can't tell and since I'm changing quite frequently don't expect these lines to darken right away, it will take a little bit and another turn it looks like this now we can check our temperature I think it's been about three or four minutes 90 degrees and we're on our way to about a hundred and a quarter so this steak is almost done and it looks beautiful we're I'll add something to all the steaks except this one, salt, pepper, garlic inpowder, cook it and cut it to eat.

We added a small combo to this two weeks ago. My mom passed away. Max's grandmother. She was an incredible woman. Zion lived to be 96 years old. Don't feel bad, I mean, yeah, it's sad, but at 96 she had an amazing life, but the woman cooked the New York steak, which by the way is her favorite, she cooked a New York steak. better than nobody. I know and she had a little trick that I'm going to show you right now. It's a combination of three things: a little barbecue sauce, either a little olive oil. I don't know where she came up with this, but she did it and some more dirt. pepper and we mix it in it's like the sickest custom steak sauce that's how she made it that's how she made it yeah and we go to the grill and we paint and with the steak looking beautiful and by the way, you would never apply anything sweet until the Los Last few minutes are like that anyway because you can see it's starting to smoke and it would burn if it was there for too long, so we're going to give it a little bit of this so it has a chance to burn. a little on each side I love this you can smell it from here one more this boy is ready she comes we will let her rest for 5-10 minutes and after a short rest there is our son looking as handsome as always I think you should take a bite, sure let's just take a look at what it looks like inside.

See, that's what happens when you take your time and pivot. That is what happens. You get this beautiful interior that is perfect on all sides. beautiful piece, okay, let's eat this bite, grandma would be proud, she would be so proud, she was so good, she was a teacher and it's not like a lot of barbecue sauce, the olive oil cuts it completely, you can perceive the hint of sweetness. but it's so good, it's so good, okay, but we can't stop here, there's more to do, next one in one of the New York and we're going to gold this upside down.

I'm going to give you some avocado. Grease both sides, season well with my mixture and it will look like this, don't forget the edges, they are important and it's a decently thick steak so you know you can be pretty aggressive with the seasoning. Now reverse browning means cooking something in an oven. at a lower temperature to allow it to cook completely through without gray edges forming. We're going to cook this at 275. I'm going to put a probe thermometer on this to monitor the temperature and I want to go to in the middle of this I take my fingers on the probe I decide I want the tip in the middle which is here so I put my fingers here I know when I push in I'll stop when they get there that's funny that's what she said silly it's okay 275 degrees until I get there and I think it'll take me about 45 minutes here we are here's our 275 degree oven to brown upside down and now you'll notice it's a decent color, let's check this kid out and this guy looks like this, he's perfect once again, the low temperature almost guarantees perfection, oh my gosh, I know there will be people watching this, not bad Done, poorly done, poorly done, and too bad you cook your steak the way you want.

I'm a 130 degree guy, I mean, you don't need anything, salt, pepper, garlic powder, perfection, it's really just keeping this combo with you at all times. I know people who traveled on airplanes when traveling was normal and you got food that took its own salt. and pepper just to enhance the mildness because in the airline business they are aiming for the middle of the room in terms of flavor, it may taste good, probably not very often, it may taste good, but it certainly won't be very well seasoned . like a low tolerance, it's like they're cooking for hospital patients, but wait, don't stop there, there's more, so you're going to like this one.

We're going to cook the steak directly over hot coals, so let's leave them here. of the caliber, I already have some on the bottom just so this guy still works well and three two one when they're nice and hot, now you want to spread them out and have a flat surface, so try to organize yourself so that your steak cooks flat and This sounds pretty good to me, this is how this crazy thing works, that's it, it's in and it's cooking and now, ladies and gentlemen, we're just going to let it do its thing for a minute or two, we're going to turn it over. just like we do it any other way and yes some of the charcoal may stick but it will come off and you'll be fine but imagine if you don't have a smoker this will give you that charcoal and woody flavor that is going to be hard for you to find another way, okay, let's take a quick look, look how beautiful it is, it's incredibly beautiful, man, and we keep going, so I want to check the temperature, it's been about four minutes, let's take a quick look. just so we have an idea of ​​how we're doing it and yes 90 90 degrees seems about right it's cooking beautifully and on the way back we come back certainly beautiful no doubt how beautiful that bam is should we check it out? 122. 123. 28. all Okay, this takes about another minute, so I think we're ready and off we go.

I love this and here is our friend. You must love this carbonized ink. I mean, how could you not? Okay, let's cut away and see what we have here and once. Once again, we have kept the beauty constant throughout. If you think it's rare, then that's fine. If you think it's overdone, that's okay if you agree, like me, that it's beautifully and perfectly cooked every time. So, let's go. same team wow but I'm not sure how you can argue with that piece, I don't think you can perfect it, it's beautiful and the char on this little crust is going to be an amazing bite, also the sirloin, but the smoke from the char is in this in a really beautiful way and what wait, it cooked like eight eight nine minutes maybe eight minutes, that's fantastic guys, little bite, yeah, sorry a little bit, oh my gosh, it's so good with that crust, is it?

I am right? Just adding that texture component is hard to achieve any other way, so what have we learned today? We have learned how to cook six steaks six different ways, an instant crown thermometer is important for everything we have shown, we have shown that not cooking the steaks It is very important to take them out of the refrigerator for 45 minutes to an hour beforehand and simply season with salt , pepper, garlic powder, so it preserves, use it even in eggs or salads, anything, it's perfect and that's it for me, thank you. market to sponsor today's episode with your beautiful meat, that's what she said and uh, go ahead, don't multiply unless you really want to, but go ahead and cook steaks and if you don't think you can cook a steak it's because You have not done it.

I've done it enough to start doing it now. Thank you. See you. Send us your photos of your prepared food. We would love to see you next time. We'll pick someone next time.