THE BEST STEAK TO END YOUR SUMMER GRILLING (WOW!) | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- Just ahead of Labor Day and the end of summer, it's time to go out with a bang and that means PRIME PORTERHOUSE baby. Half Filet, half New York, half epicness, this is the steak to end all steaks so buckle up and then unbuckle so you can end your summer grilling the right way! 🥩🤯
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00:00 Intro
1:35 THE THIRST TRAP TOWEL SET
4:06 Prepping Beef Tallow
5:10 Basting & Seasoning Steak
6:11 Prepping Grill
6:47 Grilling
10:03 Resting & Reveal
10:15 Slicing Steak
11:31 First Bite
12:12 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - บันเทิง
🚨 BE ONE OF THE FIRST TO GET THE 'THIRST TRAP' STCG TOWEL SET! shopstcg.com/products/towel-set
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But what about our beloved paper towel wipes?
I love a good charcoal crispy sear, with burnt fat.
❤❤❤
@@avox2612😂🎉i🎉🎉😂🎉🎉🎉😂🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉😢🎉🎉😢😢😅😅
@@avox2612why not use a moist towelette
End of Summer steak? F that. Grill steak all year round baybay 😎🤘
That’s right. Through rain, sleet, or snow…..
You misunderstood the message. 👀
Yes even in rain sleet snow morning midnight -10 degrees and even on a canoe. Grill all year!!!!!!!
Cooked steak outside in -40 in North Dakota. Steak is steak, only way is on the pit
That steak probably costs 300 bucks in Canada!
Sam is finally using a Weber kettle…..great call!!! Love you guys from Mississippi
I'm a combat vet with sleep issues and there's nothing better than your videos between midnight and 5am on those sleepless nights. The only thing I'd love to see is a sam the cooking guy and cowboy Kent Rollins collab. Kent represents us okies. Keep up the hard work sirs
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@JoseHierro273Definitely
@@ChefDiegoDelgadoPerezHahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
I have a birthday coming up in November, I want this exact recipe and porter house for my birthday dinner!! Sam made the steak perfect. Love this video
Thanks for the video! Wow, that was a thing of absolute beauty! I stopped using my propane BBQ 2-3 years ago (I should probably give it away or something) and have used either PitBoss or Kamodo ever since. Nothing compares! It's 10:01pm - after watching this, I'm seriously hungry again! Great video!
Easily my favorite TH-cam Channel ... the recipes, the entertainment, the challenging social taste issues (fat boy ... ) ... I am truly a STCG fanboy...
Great show guys. Grilling, BBQ, an smoking is a year round activity, if it's snowing just use more heat.
5:19 the sound of freedom!
My Labor Day cook will be a 22 pound full packer brisket. With smoked Mac and cheese. A cucumber and tomato salad Ana a NY Style Cheesecake. Plus what 3ver covered dish my friends and family bring to pass. Have a great holiday weekend guys.
Reading this instantly made me hungry.
Aw Sam that's going to be freaking Awesome Thanks Again!👍😊
It’s Summer until the 23rd my friend. Boom! And, yes, I grill steak year round, rain, snow or sunshine!!!
Father's day in Australia this weekend. That steak would make a fantastic meal for a special day.
I use a microfiber golf towel in the kitchen because of the hanging tag. Great work!
Any chance you could make salt and pepper cups like the black one Sam uses?
Nice work, coming to SD next week for my birthday and definitely going to stop by the Little Italy food hall! Can’t wait
Have a very happy birthday in South Dakota .... (kidding!! 😆) .... in beautiful San Diego!🎈 🥰
Thanks again for another great recipe!
As a guga fanboy, as I’m sure many of your fans are as well, I love the 2 zone where charcoal steak life. So amazing.
"Fanboy" wth??
Would love to see a traditional Carne Asada and fresh guacamole how to video. Love your videos. Long time supporter of the channel.
Try it black and blue.
The char on the outside and the rare on the inside adds a different level of flavor and texture.
Sam you asked for me to answer, and I respect that. That is why I request you make an updated steak sandwich. I know you’ve made one in the past but I need more inspiration. For example what cheese goes best with a steak sandwich? I dont know. That’s why I need your help. Thank you so much.
Tried the beef tallow on my 2” Tomahawk this weekend and I gotta admit, game changer. It made the meat so much richer in flavor. I was surprised. Thanks Sam! Keep on cookin!
MORE WEBBER KETTLE. Stop playing with us this is what will make this channel skyrocket
I’m always rendering out the excess fat - tallow is amazing and a must for cooking steaks on cast iron (winter is coming here in PNW)
mouthwatering is an understatement, my glands are going overdrive, not something you want to hear ever. but still!
Sam, you're the man!
thanks, making the first video from years ago today, I'll make this tomorrow or Sunday, !
Just ordered the bundle. I have two of your knives and they are my daily go to choppers. I have so much cast iron here already, but what the hell, one more wouldn’t hurt. If the apron doesn’t have a curse word on it I’m sending it back…lol! Love your content, long time fan.
Have a great Labor Day Sam and boys!
Hey look end of summer hand it's been a handy summer 🎉
Drooling !!! BEAUTIFUL !!!!
Just grilled a porterhouse the other day and it was amazing. Would love to see you cook a whole prime rib roast next!
We do ours on a rotisserie which helps self bast it very yummy
Who stops grilling when the season changes? I will still BBQ when it’s snowing!
I have a traeger that I use for a lot. I use a lot of charcoal pellets. How would you recommend I do it on that? Crank it as high as I can get it for the sear and then drop it down? Or just buy a charcoal grill?
In all of my 75 years, I have never seen a more beautiful steak. You are absolutely the KING of my heart. Thanks for all you do for us 💕
This is a great case for a sous vide reverse sear.
Hola! Lo felicito por sus recetas, soy de México y me da gusto que lleve esa camiseta con el mensaje en español, siga así subiendo grandes recetas.
Fall comfort dishes....COME ON MAN!!!
Porterhouse is probably my favorite cut all though I love all steak!!!!
I have the same Wagyu tallow. It is amazing. It melts so quickly. That porterhouse is a monster. Looks so good.
im getting those towels. intro was perfection
I have the exact same wagyu beef tallow and it’s always a half liquid and half soft, I’ve never seen it that solid before ever
I live in Arizona so my tallow is always liquid!!😂
@@danielmoore4756 yes I live in west Texas not quite as hot as Arizona but it’s been a hot one this year with 105 to 108 being the normal all summer
WOW...that looked soooo good🤪
11:02 is how they plate them in the Basque Country. Freaking beautiful!!!!
Tell us about the weber grill you were using! I need a new grill! Steak looks yummy. What's the difference between a porterhouse and a prime rib? thx
Weber grill is a Weber grill nothing to explain.... Google porterhouse and Prime rib
Get the performer if you're looking at kettles, unless you cook for a lot then look at rhe 26" kettle. If your budget allows then go for the Summit Kamado.
A+ for Sam⭐️
Beautiful!!!
Wisconsin. Shorts tee over charcoal. Really no more snow but cold asf
Dear Mr. Sam the Cooking Guy, did you show how to make that horseradish sauce? In days past, I used to eat a Quizno's french dip sub after school every day. I wake up in a cold sweat every now and then thinking about it, and I think the horseradish sauce was the secret. Thanks and happy Labor Day.
Once you open the can of tallow, is it shelf stable? Or do you have to store it in the fridge?
Sam I need your pineapple brown sugar ham recipe 🙏🏾
Looks like a delicious and juicy steak!
I would like to see Sam make a Wisconsin butter burger.
perfectly cooked and seasoned! Going to have to go to my butcher to try this.
here in florida my grilling season starts in the fall its too hot to be grilling in the summer 😅
Perfect!
Creating these towels is such a great business choice
Any thoughts on how many this would feed (3#, bone in) ?
New Weber Kettle. Best grill ever! ✊
That looks good!
Now I'm hungry!
Surprised I didn't hear a "That's what she said" when Sam said "Get some" when pimpin' the new towels. 😁
My favorite cut is the chuck eye.
Summer ends September 22, 2023. Twenty more days of summer grilling. What's next? Salmon on cedar planks? Grilled watermelon salad?
When you were holding that 3 1/2pound steak I was thinking that I remembered seeing trays of thuse at H-E-B in Texas! Where I live, they'd call that a roast!
I want that cast iron pot used for the tallow. Where can one buy that?
That looks DE-LICIOUS! You can't fool me Sam, in California summer lasts till mid October!
This for me is a perfect steak
Charcoal, yes! Weber kettle, yes! Big ass steak, yes! Bout time you boys did more charcoal cooking, and on a Weber to boot!
Come wind, cold, rain, snow, sleet, and Summer heat, only lightning keeps me from grilling year round.
Wow, is it my birthday? THAT'S MonsterSlayer food right there! Awesome. Funny, was in Florence this summer! Was lamenting because I can't eat pasta, but what did I see as I walked the streets of Florence, but bisteccarias with dry aged steaks in coolers on display in the windows! I discovered the steak capitol of the world by accident! Fantastic! But not as fantastic that one, Sam! You da' man!
Interesting...I have been using reverse sear. Start on cool side to 100-105°. Then thow on hot side to sear. Reduces need to rest as long and steak is warmer.
I never quit cooking on the grill ,wipe the snow off and carry on soldier. 😂
Nice shocker in the background!😂
My mouth is watering
Thanks Sam..
NNT here I come.
Wife and I are flying into San Diego from Denver on the 6th!
Sam is the only guy that matters, when it comes to cooking tips/ideas, Him and Gordon Ramsay. These are the only two people you should ever listen to!!
Sam, could you do a show on octopus? Grilled octopus, Greek octopus and Spanish octopus. If you never had it, it's great!
Spanish is my favorite
Awesome video
Great job on the Charcoal Sam, here in SA we just call that a T bone
Hey Sam were all the vents closed on the BBQ as it looked like the ones on top were but I assume the bottom ones were open? I struggle with flame control on mine but you had it under control. Love from your 🇨🇦 brethren.
Bought two sets of towels. One for the grillzeebo and one for the kitchen.
The hand sculpture in the background cracked me up!
Love the towels! Great idea! I've always used two towels for that very reason. The steak looks great. Can't wait to fire up the grill! 😎
Good ol' Porter. I'll take two and a huge shovel pile of mashed tatoes. Love it. That cut you got right there is the meat treat cut.
Recipe Request-- Stroganoff, or Swedish Meatballs, or a beefy, white curry.
Will be doing the same thing with my 3 1/2 pound Tomahawk Ribeye this Sunday. Will have to go out and by some beef tallow. BTW, it is the most I ever spent for a piece of steak....I hope the beef tallow will add some flavor..
Depending on where you live, there are some insane sales going on right now! 😱🥩😋
Shocking shocker of all shocktacular portershockers. 😂
Oh no, sauce on steak 😂 ahhhh 🤣🤣
Grill all years baby. Fire knows no winter!
Why is the end of bbqing for the year? I bbq year round here in the Pacific Northwest.
Towels on there way😊😊
Summer is not over till the 23rd, still lots of grilling to do, unless you're like me and will grill in the snow in southern Illinois lol, no such thing as grilling season for me.
End of summer…I’ll be eating steak the whole year 😂😂😂
Beautiful.
Outside of the steak looked great. Inside was WAY too rare for me. LOL
Yeah he's done big cuts like this before so I'm not quite sure how he botched it.
We're always learning I suppose.
He has hamburgers in other videos.
Also at the end you definitely want the flames crust could 9f been better.
I love when Sam uses charcoal instead of being Hank Hill all the time.
We need to see Bang Bang Shrimp from Bonefish Grill
WOW ! ! ! !