Just so you know, this is not how steak is generally done here in the USA. This guy apparently doesn't care for the taste of beef. He covers that flavor up with all that junk he piled on top before grilling. And that beautiful steak...that poor steak...shameful to overcook something like that.
To All of the Keyboard Cooks out there, this man won the 2015 World Championship Steak cook off and the 2015 World Championship BBQ cook off also. He did trim the fat because that is his personal Preference. This Guy had cook so many Steaks without trimming any fat at all. This huge 5 Pound Portehouse will eat all of that seasoning for breakfast
All a steak needs is salt and pepper! I cooked 4, 2 1/2 lb. porterhouse steaks this weekend, and the fat only adds to the flavor...you can always cut it off after it is done cooking!
I usually use garlic powder with salt and pepper but putting on a rub with such an overpowering flavor is really dumb if you're going to buy an expensive cut of meat. Plus Cory mentioned cutting off the fat too, which is absolutely crazy.
You guys realize that cutting the OUTSIDE fat offdoes absolutely nothing to the taste or tenderness of the actual steak. It's the marbling. Unless, u just like eating the fat as well ( which i do)
@@ArmedNDangerous common sense for one. If that's too hard for you to understand, then i guess you could Google it. Who told u your bull shit reasoning? TH-cam comments is your encyclopedia i assume?
I'm just one man and I could have eaten it by myself with the fat he cut off of it and an order of waffle fries. These are not men, these are suburbanites.
Excatly those 4 men must have vaginas😂🤣 I have personally ate one of these with rice and shrimp.and trimming that fat is a shame dam.thats good flavor right there
@D Hill I'll prove steaks dont need all that seasoning. 90% comments is why the hell did he use all that seasoning? Those are the people that know how beef should be.. the other 10% saying he did it just right are the pansies
Lost me as soon as all the fat got trimmed. When you said you guys will never have a steak like this, you are correct. I prefer med rare on a charcoal grill.
First thing I thought was "Holy s^*(&^! You don't remove the fat, Holmes! Not on a steak. That's more than protecting the meat itself, that's flavoring!" I get that some people, once the steak is done might remove the fat, but for me...that fat in "Nom Nom Nom Nom!"
Yah I skipped to the end after seeing him cut fat off a porterhouse, predicting it would be well. I was right, might as well serve that dry grey thing with ketchup
He's not making the steak for you, he's making it for himself and his guests. That is why he made it the way he likes it and not the way you prefer yours.
@@calvinsylveste8474 kind of like how he's making a comment for the public and not for you to ridicule seeing as it is a comment section. take your own advice and maybe learn how to cook a steak aswell 😂😂
Too much dry rub...I would run with half that or just plain old salt with a touch of pepper right before cooking (too much salt draws moisture out of the meat and can leave it too salty in the flavor profile). Removed the important fat. Any good griller will say, "Leave that alone! It does more than protect the meat. It will impart so much flavor that the meat will stand on its own." Of you must remove the fat, do it after the cooking (and then, you still lose that flavor.) 128°F internal would be in my comfort zone, but, remember that as you let it rest, it could reach 135°F internal (I am assuming that he let the steak rest for about 10 minutes as there was not a lot of lost juices)
Whyyyyy the hell did you cut off all that fat before cooking?!?!?! Bro that’s soooo much flavor you just lost!! You don’t have to eat the fat but let it spread it’s flavor brother!
@D Hill you dont need all that mess on a good piece of meat. When you do that you are just masking garbage cooking!!!! Salt and pepper is all u need period!!!!!
I love this channel!! It has to be one of my biggest influences. I started my own journey in BBQ from watching this and enjoying it. It’s encouraged me to do my own videos. Keep it up Kosmo! I even came to the store in OKC!
Trimmed most of the fat off and then gave it 3 winter coats of seasoning then cooked it a bit too much. I love some good seasoning on a steak but salt and pepper a lone goes a long way. Yours looked like it was so salty, I needed a drink just watching you eat it. Less is more in this case, just my 2 cents. Hurt my heart watching you do that to such a good looking piece of meat tho. (TIP)- if you do not like the fat then trim it off after its done cooking. What you did was sacrilegious!
Orlando, Fl., Charlie's Steakhouse back in 1999. My name is (was) on the wall there for eating a 72oz Porterhouse, with all toppings and sides, and I even finished it up with a strawberry cheesecake!!!
Try taking it out at 108 internal if you want it to be medium rare because it’s gonna rise quite a bit when you take it off. And also the “prime” does matter, but it also only matters if your selecting the steak yourself and getting one with heavy marbling.
this video might be 11mins long but ive been salavating for the past 8 minutes without even realizing it. now my shirt is soaking :P looks fucking awesome.
You could have gotten two steaks out of that one. When it is that thick it becomes more like a roast. Just sayin. Also a Prime is the best way to go when buying a steak. Do not let the butcher sell you a *Choice* cut at a *Premium* price. Most butchers try to get away with that and you can tell by how the steaks look when it is cut if you know what you are doing. You seem to not really care by saying "I did want a prime andt I don't think it really matters. . .Who Knows" just curious as to how much that Porterhouse steak was per pound? If it was Choice it should be about $7.99 to $10 a pound, If it is premium it should be about $15 a pound and prime it should be about $21 to $24 bucks a pound for regular grass fed corn finished beef and yours looked like grass fed corn finished because the fat was white. If it was pure grass fed it would have been yellow. Also there is an upcharge if it comes from an actual farm instead of a huge ranch. If it is a farm they can get upwards of $30 some odd dollars per pound for a porterhouse steak.
Hey man I'm from union City about 12 mi west of mustang I love it there my brother use to work there and my best friends mom has for years!! They are good people and got me actually started on your seasonings and now it's crazy to see u with the googans and everyone else I fallow!!! Love your stuff man keep it up
Thanks for video. My take: meat should be room temp before grilling; cut too much fat off; over cooked - take off sooner, it will cook up a notch while resting...no offense meant. You could place pieces of that fat on top of the meat while grilling to render out and coat the mat. Way too much rub...rock salt and ground pepper is IT!
Cutting the fat hurt my soul, but it still looked delicious.. the juice on the board was rich with flavorful burnish which speaks to the quality of the meat and the chef. Pass me the coleslaw and crusty bread and I'm right there with ya! Thanks for sharing. 😊
I was a pitmaster at a steakhouse here in florida named charlies steakhouse and we had a 72 oz port and we loved to cook it except when sombody asked for well done cz the house wouldnt let us perferate to cook faster lol but on the midrare or medium was a pleasure ..or a rare pittsburge but i commented to say i hope most u ppl realize that the porr was more like 2.5 to 3 lbs cz of that bone ..so there is no way it shd take 5 to eat that..unless yall just sharing like a roast ..but when i ate meat that cow went down smooth and fast especially if i cooked it like i like it..ur vid brought back memories thanks
over cooked if you ask me. looks like he didn't let it rest so it was dry. good way to throw away a bunch of money. I bet you will never do that again.
You should make a sample pack of your seasonings in smaller portions. I would like to try some but not purchase 8 bottles, although they are probably all good. Love all your videos
I understand trimming a little of the fat off, but thats where the flavor/ moisture is. Hence why you buy a well marbled steak. A good steak should only need some salt and pepper. If you want to load it with 2inches of season go buy a cheap roast or chuck steak.
no he didnt if you think he did then you dont know what youre talking about. Go watch sous vide everything there is an experiment on this. If you trim the outside fat it has nothing to do with the marbling on the inside that acutally flavors the steak
Oh my goodness... ya’ll cut out one of the best parts of a great steak cooking video! One of the best parts of watching these videos is seeing everyone enjoying that sucka when it’s done!
Two of my favorite BBQ TH-camrs sent me your way. Greg from Ballistic BBQ and Chris from Mothers BBQ are ranting and ravin about your sauces and rubs... and highly recommended your channel...and products! So consider me subbed!
Thanks for sharing. Never seen a steak this thick cooked before. I see it can be more challenging to get the right doneness. I like it a bit more rare, but I see this huge steak had portions that were well done to medium rare. A steak for all likes. I see a lot of comments here about the steak being ruined because it wasn't all med rare. True that most steak aficionados will insist on med rare to rare, however, there are a heck of lot of people who insist their steak have no pink. Throw any BBQ party and you are sure to have more than a few want their steak well done. That steak looked great, I would have liked to try it myself.
It was a bit over done.. Steaks are naturally most tender and moist at medium rare.. The goal is to have a nice crispy, caramelized crust, and a consistent, medium rare inside.. That steak looked like a range from well done to medium because of how big it was(Outside seemed well done and inside was medium.. This was probably due to cooking at too high of heat. The thicker the cut of steak, the lower heat and longer you want to cook it to get consistent doneness throughout the cut.. It was more like a roast than a steak.
WoooOOOwwwW That looked outabounds BROTHA! Nice video man! I knew you would be making this into some DAMN GOOD eatin. You know how to make a mean steak! #Cheers
I sorta get the idea this guy is more impressed with his appearance than we are. Not sure he knows as much about grilling a steak as he wants the viewer to believe he does
How many steak competitions have you won? Don’t worry I’ll wait.. You took the time to watch the video, why would you do such a thing if he doesn’t know anything about grilling?
You and the rest of the keyboard warriors talk all this smack about what he does but you continue to watch. How about you win a steak competition and then make your own TH-cam channel since you know so much???????
over cooked the grill temp is to low and my gawd way too much extra crap salt, pepper, garlic olive oil all you need champ! You just wasted your time my man...
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
What a steak... It's huge!!
Cheers from Norway
If you like coronary artery disease and diabetes move to America!
I know I have them
Just so you know, this is not how steak is generally done here in the USA. This guy apparently doesn't care for the taste of beef. He covers that flavor up with all that junk he piled on top before grilling. And that beautiful steak...that poor steak...shameful to overcook something like that.
Honestly I think I would've finished that whole porterhouse steak by myself!!!
To All of the Keyboard Cooks out there, this man won the 2015 World Championship Steak cook off and the 2015 World Championship BBQ cook off also. He did trim the fat because that is his personal Preference. This Guy had cook so many Steaks without trimming any fat at all. This huge 5 Pound Portehouse will eat all of that seasoning for breakfast
All a steak needs is salt and pepper! I cooked 4, 2 1/2 lb. porterhouse steaks this weekend, and the fat only adds to the flavor...you can always cut it off after it is done cooking!
Yeah, trimming the fat before cooking it? Sorry... don't know what you're doing! Unsubscribed.
in agree with cory and joseph the fat adds flavor you can cut off the fat after steak has rested for 5 or 6 mins ''
Yo I was sitting here watching this and wondering what in the hell he was doing and hoping some other people understood.
You need more than salt and pepper yall wilding, garlic and onion powder
I usually use garlic powder with salt and pepper but putting on a rub with such an overpowering flavor is really dumb if you're going to buy an expensive cut of meat. Plus Cory mentioned cutting off the fat too, which is absolutely crazy.
God I love when people really know how to season a huge steak properly. So scribed
Fats the best part
Exactly, who needs the steak at all....just load up on fat...oh yeah...😎
@Patricia Simpson no
I hate the fat, it’s so nasty and I’m already overweight myself I don’t want to get any fatter.
@@AngelVazquez-vs9xp I like fat when it's crispy or rendered, but I don't like blubber, shit's nasty
@@AngelVazquez-vs9xpThe fat on steaks will not make you fat. The protein in a steak is more likely to cause weight gain.
I like how clean you are with your hands. Touching the meat with gloves and not cross contaminating.. 👌🏽
my heart starts to cry every time I see someone cut the fat off a steak...lol
adam glover I kicked over my beer screaming WTF when he did that 😂😂😂 all that juiciness gone
But your heart doesn't:)
You guys realize that cutting the OUTSIDE fat offdoes absolutely nothing to the taste or tenderness of the actual steak.
It's the marbling. Unless, u just like eating the fat as well ( which i do)
Lee Radford and who told you this BS?
@@ArmedNDangerous common sense for one. If that's too hard for you to understand, then i guess you could Google it. Who told u your bull shit reasoning? TH-cam comments is your encyclopedia i assume?
Title: took 4 men to finish it
Me: hold my beer...
Precious Tube exactly 😂 me : hold my blunt ...
I'm just one man and I could have eaten it by myself with the fat he cut off of it and an order of waffle fries. These are not men, these are suburbanites.
Exactly !! 4 " men " jokers
So it took for six-year-olds to finish that LOL hold my Corona by the time it takes you to cut up a lime. I'll be done with that steak
Excatly those 4 men must have vaginas😂🤣 I have personally ate one of these with rice and shrimp.and trimming that fat is a shame dam.thats good flavor right there
2 minutes in and I was like "YOUR CUTTING ALL THE FLAVOR OFF!"
fat is not flavor
th-cam.com/video/O-5cjlff5g4/w-d-xo.html
thats cause the guys a goofball.
I'm a truck driver for over twenty years and I can say with absolute certainty that there are people like this guy in EVERY state. It's a shame.
Watching him season that steak broke my heart.
Same here!!!
Y
@D Hill I'll prove steaks dont need all that seasoning. 90% comments is why the hell did he use all that seasoning? Those are the people that know how beef should be.. the other 10% saying he did it just right are the pansies
@@conservativeamerica9655 me to
Bruh wtf. Salt and pepper is the most youll need for a steak like that.
5 pounds of meat...check
18 pounds of seasoning.... double check!!
Lost me as soon as all the fat got trimmed. When you said you guys will never have a steak like this, you are correct. I prefer med rare on a charcoal grill.
First thing I thought was "Holy s^*(&^! You don't remove the fat, Holmes! Not on a steak. That's more than protecting the meat itself, that's flavoring!" I get that some people, once the steak is done might remove the fat, but for me...that fat in "Nom Nom Nom Nom!"
WTF are u doing leave the fat and trim after u cook!
Yah I skipped to the end after seeing him cut fat off a porterhouse, predicting it would be well. I was right, might as well serve that dry grey thing with ketchup
He's not making the steak for you, he's making it for himself and his guests. That is why he made it the way he likes it and not the way you prefer yours.
@@calvinsylveste8474 kind of like how he's making a comment for the public and not for you to ridicule seeing as it is a comment section. take your own advice and maybe learn how to cook a steak aswell 😂😂
Too much dry rub...I would run with half that or just plain old salt with a touch of pepper right before cooking (too much salt draws moisture out of the meat and can leave it too salty in the flavor profile).
Removed the important fat. Any good griller will say, "Leave that alone! It does more than protect the meat. It will impart so much flavor that the meat will stand on its own." Of you must remove the fat, do it after the cooking (and then, you still lose that flavor.)
128°F internal would be in my comfort zone, but, remember that as you let it rest, it could reach 135°F internal (I am assuming that he let the steak rest for about 10 minutes as there was not a lot of lost juices)
Wow! Telling a champion steak cooker how to cook steak?
WHAT WAS THE PRICE FOR THAT ?
why is there so much juice coming out, did you let it rest?
Hell no! Guy's a dippschitt, if you ask me!
Whyyyyy the hell did you cut off all that fat before cooking?!?!?! Bro that’s soooo much flavor you just lost!! You don’t have to eat the fat but let it spread it’s flavor brother!
Intramuscular fat is where all the flavor is at, all the other fat just ends up being really chewy..
He should have got hamburger with all that shit he put on it can't taste the meat
Right, tho? The fat stays ON!
BRO, YOU TRIMMED OFF ALL THE FAT!!!!!!!!!
HONESTLY, I HAD A VERY HARD TIME WATCHING THIS AFTER YOU DID THAT!!!
THATS WHERE THE FLAVOR IS!!
@D Hill . Guess he needs a new butcher then
Her my heart to see him throw that fat away
John King That's what I said after my old lady lost all that weight. Ahoohoohoo!!!!🤣🤣🤣🤣🤣🤣🤣
I hate the fat in meat, it looks so nasty and it’s unhealthy.
Best steak video on TH-cam
Why would you ever put rub on a steak!?
For flavor?
Right, and it’s overcooked
Fats where its at. Cut the fat off after its cooked. Not me though I love the fat😀
Can we hang that meat over some heat in a particular way, so the juices from the fat drain into the meat? Then sear it!?
🤔
Hear what the experience says 😀
He should have saved the fat when he cooked that burger.
Should of left more fat sry to say but anyways that sexy meat there
I don't understand why you would cover up that beef flavor with all that spice? If you don't want to taste the meat, don't make it.
This guy sucks
You are absolutely correct, he may as well ate chicken
@D Hill you dont need all that mess on a good piece of meat. When you do that you are just masking garbage cooking!!!! Salt and pepper is all u need period!!!!!
@@timothysmith30 i agree with you. And why promote adding 3 kinds of seasonings? Just a promo. Salt n pepper wins hearts.
Only thing more offensive would be to eat it with steak sause..uff
I love this channel!! It has to be one of my biggest influences. I started my own journey in BBQ from watching this and enjoying it. It’s encouraged me to do my own videos. Keep it up Kosmo! I even came to the store in OKC!
After grilling a 5 lb porterhouse the first thing I would do is call my friends and say it hasn't arrived.
😂😂😂
Man - that porterhouse was outrageous!!
Trimmed most of the fat off and then gave it 3 winter coats of seasoning then cooked it a bit too much. I love some good seasoning on a steak but salt and pepper a lone goes a long way. Yours looked like it was so salty, I needed a drink just watching you eat it. Less is more in this case, just my 2 cents. Hurt my heart watching you do that to such a good looking piece of meat tho. (TIP)- if you do not like the fat then trim it off after its done cooking. What you did was sacrilegious!
Messy Dragon
😂😂😂😂
That thing was overcooked much more than "a bit"
You are so right about everything you said.
It was destroyed!!!
Everything you said 💯
Do you know what you are talking about?
Did u cook that to medium well?
Cut too much fat off, too much seasoning, way over done.
4 men REALLY !! I Definitely think 2 could easily have finished that no problem! Looks grrrrreat !!
The only thing bigger than the steak is that HUGE backyard. I envy you.
Orlando, Fl., Charlie's Steakhouse back in 1999. My name is (was) on the wall there for eating a 72oz Porterhouse, with all toppings and sides, and I even finished it up with a strawberry cheesecake!!!
I used to leave the fat on and cook it then trim off for my hound dawg, she loved BBQ days hahahaha
Try taking it out at 108 internal if you want it to be medium rare because it’s gonna rise quite a bit when you take it off. And also the “prime” does matter, but it also only matters if your selecting the steak yourself and getting one with heavy marbling.
this video might be 11mins long but ive been salavating for the past 8 minutes without even realizing it. now my shirt is soaking :P looks fucking awesome.
This video made me subscribe. I'm salivating. Really good video.
You could have gotten two steaks out of that one. When it is that thick it becomes more like a roast. Just sayin. Also a Prime is the best way to go when buying a steak. Do not let the butcher sell you a *Choice* cut at a *Premium* price. Most butchers try to get away with that and you can tell by how the steaks look when it is cut if you know what you are doing. You seem to not really care by saying "I did want a prime andt I don't think it really matters. . .Who Knows" just curious as to how much that Porterhouse steak was per pound? If it was Choice it should be about $7.99 to $10 a pound, If it is premium it should be about $15 a pound and prime it should be about $21 to $24 bucks a pound for regular grass fed corn finished beef and yours looked like grass fed corn finished because the fat was white. If it was pure grass fed it would have been yellow. Also there is an upcharge if it comes from an actual farm instead of a huge ranch. If it is a farm they can get upwards of $30 some odd dollars per pound for a porterhouse steak.
01artist thanks for the beef tip.
Hey man I'm from union City about 12 mi west of mustang I love it there my brother use to work there and my best friends mom has for years!! They are good people and got me actually started on your seasonings and now it's crazy to see u with the googans and everyone else I fallow!!! Love your stuff man keep it up
WHY cut off the fat!?! That seems like a big misteak.
Right Lmaooo that fat is delicious
I see what you did there
I've been feeling like I've been over seasoning my steaks. Thank you for showing me there is no limit.
good beef dont need so much spice
chlipouno youssef but it’s 3.5” thick lol
why not use the hole in the side for the probe wire ??
Giant Porterhouse Steak | took 5 men to finish it
“ Matt stonie laughing in background “
Awesome man. Looks great. Looking forward to the burger video.
Santel would destroy that easily by himself!
To everyone complaining about how he cooked this steak. How many steak championships have you won?
Thanks for video. My take: meat should be room temp before grilling; cut too much fat off; over cooked - take off sooner, it will cook up a notch while resting...no offense meant. You could place pieces of that fat on top of the meat while grilling to render out and coat the mat. Way too much rub...rock salt and ground pepper is IT!
Steak looked delicious!! Good job on the BBQ ..Got yourself a new subscriber 👍
Over cooked over seasoned with rub
also 4 men for that? are you for real?
And also , most important, HE CUT AWAY THE FATTTT😂I'm dead he straight up removed flavor from it
You can ruin a delicious steak with seasoning and cooking too long!
My thoughts exactly. Too much seasoning and I’m thinking “share that”. I would cook two, one for me and one for the guys.
Keyboard cooks at their finest.
No, it's just right.
All credibility out the window soon as you trimmed off all the flavor.
D Hill all credibility you think you got was trimmed off with your reply to this comment😂
Cutting the fat hurt my soul, but it still looked delicious.. the juice on the board was rich with flavorful burnish which speaks to the quality of the meat and the chef. Pass me the coleslaw and crusty bread and I'm right there with ya! Thanks for sharing. 😊
WAY WAY TOO OVER COOKED!!! Putting spices on it was a travesty!
Salt and pepper for me and medium
Don’t you think it’s slightly over cooked? Still looks really good
4 men < Randy Santel
I was a pitmaster at a steakhouse here in florida named charlies steakhouse and we had a 72 oz port and we loved to cook it except when sombody asked for well done cz the house wouldnt let us perferate to cook faster lol but on the midrare or medium was a pleasure ..or a rare pittsburge but i commented to say i hope most u ppl realize that the porr was more like 2.5 to 3 lbs cz of that bone ..so there is no way it shd take 5 to eat that..unless yall just sharing like a roast ..but when i ate meat that cow went down smooth and fast especially if i cooked it like i like it..ur vid brought back memories thanks
ruined a lovely steak. shame on you.
New subbie here! Love the videos and looking forward to tuning in!
over cooked if you ask me. looks like he didn't let it rest so it was dry. good way to throw away a bunch of money. I bet you will never do that again.
Wow, you sure are critical today.
You should make a sample pack of your seasonings in smaller portions. I would like to try some but not purchase 8 bottles, although they are probably all good. Love all your videos
Would you like some steak with your seasoning
I understand trimming a little of the fat off, but thats where the flavor/ moisture is. Hence why you buy a well marbled steak. A good steak should only need some salt and pepper. If you want to load it with 2inches of season go buy a cheap roast or chuck steak.
you ruin it by putting that much rub on it ... just salt and pepper is all you need if it is great meat to start with
your opinion
Salt and Pepper is terrible I can't eat a steak with just that. That's just my opinion tho.
pepperman18 agreed these people must not cook steak. It’s about the flavor of the meat and salt and pepper compliment the steak not mask it.
The 3 year old gamer why does it matter.
The 3 year old gamer when its seasoned its good
Good lord! That looks soofreaking mouth watering ! Well done!
You just cut all the flavor off that $80 steak..
laplantski $80? Prime at $16/lb? Sign me up!
not even that but a very unsual cut of it lol
I can get prime ribeyes in my town for $12lb all day long from costco
no he didnt if you think he did then you dont know what youre talking about. Go watch sous vide everything there is an experiment on this. If you trim the outside fat it has nothing to do with the marbling on the inside that acutally flavors the steak
Ashton that fat on the outside is greatness but he seasoned that steak like a pork butt
I love watching your cooks keep crankin them out man cant wait for the next one
My man, that's a fine piece of steak! Keep the videos coming!
the difference between this guy and the comment section, is that he is actually cooking steaks
i could eat that myself!!!! seriously
Yeah thats what i was thinking tbell with some sides
@@aceboogie8986 and a few beers.
Oh my goodness... ya’ll cut out one of the best parts of a great steak cooking video! One of the best parts of watching these videos is seeing everyone enjoying that sucka when it’s done!
Absolute sacrilege.
Two of my favorite BBQ TH-camrs sent me your way. Greg from Ballistic BBQ and Chris from Mothers BBQ are ranting and ravin about your sauces and rubs... and highly recommended your channel...and products! So consider me subbed!
ruined a great steak,fats gone,over seasoned,over cooked,4 my taste.grill is cool though,tink me build on this winter.
Definitely 👀 over seasoned and he didn’t put the right seasoning on it but yes, I know it’s a big steak he did go crazy with that first seasoning
nice steak, where did you get that bad boy from?
Wayyyyyy too much seasoning
Chop Vlogs you attention fiend
Thanks for sharing. Never seen a steak this thick cooked before. I see it can be more challenging to get the right doneness. I like it a bit more rare, but I see this huge steak had portions that were well done to medium rare. A steak for all likes. I see a lot of comments here about the steak being ruined because it wasn't all med rare. True that most steak aficionados will insist on med rare to rare, however, there are a heck of lot of people who insist their steak have no pink. Throw any BBQ party and you are sure to have more than a few want their steak well done. That steak looked great, I would have liked to try it myself.
That’s for sure one way to destroy a nice cut of meat
Awesome video!
i still think that you ruin it by doing well done and not medium
i am sorry i am from Czech we dont use F we use °C
ok it looks like well done on that video sorry
It was a bit over done.. Steaks are naturally most tender and moist at medium rare.. The goal is to have a nice crispy, caramelized crust, and a consistent, medium rare inside.. That steak looked like a range from well done to medium because of how big it was(Outside seemed well done and inside was medium.. This was probably due to cooking at too high of heat. The thicker the cut of steak, the lower heat and longer you want to cook it to get consistent doneness throughout the cut.. It was more like a roast than a steak.
Also ups your chances of being extremely constipated at least that's my brother science
Mike Harkins Who wants half done steak!! that's nasty!!
Hey Kosmo, What is the little Stainless Steel looking Loops in the steak at the 14:09 minute mark?
Overcooked!
Absolutely beautiful crust on that! Thanks for posting this cook!
Leave the fat on and remove after cooking. Fat flavours meat.
Daaaammmmmn..... looks delicious
Thanks for sharing
Damn that's and expensive cut of meat but he definitely over seasoned it that's for sure.
can't watch
5lbs Porterhouse....5 bottles of seasoning...damn Cos. you are masking the beef flavor.
yeah and well done fillet, I don't know why he didn't temp the fillet first
WoooOOOwwwW That looked outabounds BROTHA! Nice video man! I knew you would be making this into some DAMN GOOD eatin. You know how to make a mean steak! #Cheers
"this is my personal preference" guess everybody skipped this part
How about running the wire through one of those holes under where the lid goes?
That's a roast. Steaks don't take 90 minutes to grill. Thumbs down!
You are right, this would have had the texture of a roast and the Fillet was ruined.
That looks awesome! How much did that thing cost?
I sorta get the idea this guy is more impressed with his appearance than we are. Not sure he knows as much about grilling a steak as he wants the viewer to believe he does
How many steak competitions have you won? Don’t worry I’ll wait.. You took the time to watch the video, why would you do such a thing if he doesn’t know anything about grilling?
Dont care what anyone says, that steak is perfect!
5pl keep up the good work and keep posting vids and before u know I'll have hella subs😁😁
See you press in the seasons versus rubbing it in.... make a difference?
HAHA u overcooked a 100 dollar steak, amature
You and the rest of the keyboard warriors talk all this smack about what he does but you continue to watch. How about you win a steak competition and then make your own TH-cam channel since you know so much???????
Please say what is in the rubs. Not interested in buying off the shelf pre-made rubs
over cooked the grill temp is to low and my gawd way too much extra crap salt, pepper, garlic olive oil all you need champ! You just wasted your time my man...
Got daaaam!!!.... that looks good brother 💪💪💪💪
If it's not medium rare it's not fit to eat ! Any more cooked than that it's only fit for the dogs !
Love that smoker/grill. Nice video