That last statement Malcolm made: "Restaurants: I dont think they could do it." That right there is why you learn to cook. You pay a LOT of money at a restaurant only to have them screw up your dinner. Malcolm shows you how to do it right for less. Great channel!
I just have to say....Malcolm is the real deal! My barbeque has skyrocketed because of his skills. I've learned so much from him. Just absolutely amazing recipes! Thank you so much for your videos! The best ever in my opinion!!!!
Love doing a reverse sear on steaks and chops. Great tip to let the internal temp stabilize or fall before the sear, i haven't waited and they can come out over done, thanks Malcom!
Malcom just wanted to say bud, you’re looking great. Keep up the good work!!! Eating great food and taking care of yourself!!!! Happy Father’s Day fellas!!!
A very detailed recipe with time needed and wrapup notes at the end while cutting ….this presentation is a spot on!!! I’m off to my butcher Tom in the AM !
It ain't bragging when you can do it. And Malcom, you can do it. And thanks for mentioning the rest before searing them. It is a seldom mentioned but important step. Nothing beats reverse sear for cooking steaks. Edge to edge perfection.
I made some Canadian wagyu filets yesterday for a boys night. I went sousvide then seared over coals. I made a compound butter with fresh garlic, parsley and your AP seasoning. I love that stuff so much. I buy it by the 5lb bag. Cheers from BC Malcolm
Fantastic job on the FILET MIGNON Malcom , perfectly done and the GARLIC BUTTER , over the top and the rub of "W" SAUCE with S&P . Slurpin good . Thanks for sharing with us. Fred.
Thank you, thank you, thank you, Malcom. These were AMAZING. I have never been able to cook a really tasty filet, despite buying just about every gadget, remote probe, etc known to man. My stepson turned me onto your website and I have been making a few of your recipes. These filets were hands down the best steak I have ever made. My wife owned a restaurant for 16 years and even SHE was impressed. Again, thank you for all you do. Love watching your videos and learning. I just wish I lived next door.... :-)
Awesome video and right on time. I've got filet thawing in my fridge to cook on my Primo Sunday. I'm going to watch this a couple of times because I'm new to the Primo and I don't want to mess up my steaks. Would love to see more using the Primo Grill. This will be my second cook so I'm really excited to try this. Thank you again Malcom
When Malcom gets quiet, things are sublime in his world. Looks great. I presume this is something than can be done on a Weber kettle also without the need for the ceramic grill?
Malcom, there’s a Sicilian sauce/marinade called “Ammogghiu.” Mortar and pestle to grind the full head of garlic into a paste, add fresh mint leaves and grind until the paste turns green, then add only enough olive oil to float the paste, then add solid pack tomatoes without the juice and use the pestle to break those up and incorporate into the previous ingredients. It will blow your mind. Brush any red meat or pork while it’s over the heat. My grandfather wrapped sprigs of rosemary to use as a basting wand.
I too would say that was one of the finest steaks I seen in a long time. Love the garlic/onion/butter glaze! That loaded bake potato looked great too. I can't eat potatoes any longer, but they sure were good when I did.
I grew up with parents that thought a cheap thin delmonico steak destroyed on a george foreman "grill" until it's brown, then dunked in A1 sauce was the way to go. Thank sweet baby Jesus for good friends and the internet for videos like these that show steak being cooked properly makes for the absolute best meal imaginable.
Thank You Brother Malcom 🎉 This Tutorial was Right Meat 🥩 Religious and Culinarily - Stirring !!!!! Despite the fact that I viewed this at 11:00PM ….. I now need to grab a Meal !! Thank You for continuing to Raise My Cookin’ Skills Brother ….. Y’ALL are True !!!!
I learned how to do the SCA steaks last year and have been hooked ever since, but this looks just as amazing and we love filets, so I gotta try this method and recipe!
Could you make a video on what to make with the extra meat off that tenderloin? Love to see what you could do with that. These steaks are one of the best!
Great cook Malcom.... haven't one reverse to often, but think I'll grab some and try it this weekend. Although, the weather changed for the better here in Fort Worth. Now I'm thinking about he sirloin charisco! THAT is just a great video to teach the fellas what reverse is. It is a hard concept to explain, especially the intermittent rest. Genious Bro... Keep Preahing It!!
I don't usually like to make comparisons, but Malcolm over Guga any day mate. I know Guga probably knows the ins and outs of making a good steak but honestly? Malcolm is THE man when it comes to the grill.
One thing most junior cue artists forget to keep in mind is that each ingredient has a particular composition. If we take the worcestershire sauce in example, it is already salty, so hence any addition of grain salt should be moderated. Hence why I also don't like rubs with salt in them, lack of control. Worchestishire is best on tough meat, like skirt, not mignon; as it is a vinegar (tenderizer). Albeit no great harm on mignon. Allow the worcestershire to penetrate into the meat for at least 20 minutes in the fridge, before applying rub. Lastly, you can simply pick the steaks up with tongs and baste right in the hot butter pan, lest the brush. And finally, keep away from flames as it will char your steak and burn the rub. What you want to do in sear in a cast iron pan. Go ahead and take my recommendation for your next steak, I know you'll be impressed. Respect to Malcolm for the presentation and effort.
So you assume everybody likes to eat like you I like char on my steak.. I would never cook a steak in a cast iron pan on a grill.. if you're going to do that just do it on the stove.. you're one of those people that say here's a chair you have to sit in it the way I tell you to.. not everybody eats like you..
Look, I dont want to tell you what to do but the fire is meant to be on the left according to Primo. It does not seem to matter for your cook but that is what they suggest.
That last statement Malcolm made: "Restaurants: I dont think they could do it."
That right there is why you learn to cook. You pay a LOT of money at a restaurant only to have them screw up your dinner. Malcolm shows you how to do it right for less.
Great channel!
Especially nowadays. It costs an arm and a leg to eat out, and most places don't know how to cook a steak anymore.
Agree, too risky with the price. It should be served how you want it, but often is served as it comes ...
Real malcom fans saw his face when he ate it and knew that he was so so serious about this one, no theatrics, just pure flavor of the beef
He was thanking the beef gods
that look, and then the subdued voice afterwards.... nothing else couldve sold it better
Malcolm that looks slamming man. Slamming
I just have to say....Malcolm is the real deal! My barbeque has skyrocketed because of his skills. I've learned so much from him. Just absolutely amazing recipes! Thank you so much for your videos! The best ever in my opinion!!!!
i gasped when he opened that first filet. that is *PERFECTION*
When the tone changes in your voice after taking a bite, you know its good! I guarantee a restaurant couldn't do it.
malcom is a happy man right now
This man has stepped his production game up big time🎉
Love doing a reverse sear on steaks and chops. Great tip to let the internal temp stabilize or fall before the sear, i haven't waited and they can come out over done, thanks Malcom!
Just tried this way of cooking a steak on a porterhouse and it was the best steak I have ever made. Thanks Malcolm!
Malcom just wanted to say bud, you’re looking great. Keep up the good work!!! Eating great food and taking care of yourself!!!! Happy Father’s Day fellas!!!
Hot damn, great video
Good Lord this looks incredible
Oh my. That is cooked to perfection. Awesome work Malcom!
You can't go wrong with garlic and butter, one of the best flavor combinations
Another great video. This man has taught me more about cooking than I learned in my life before I discovered his channel
What a great video!! My tummy is growling, and my mouth is watering
I have been watching this channel for about 6 years and I never get tired of it! Great job as always.
A very detailed recipe with time needed and wrapup notes at the end while cutting ….this presentation is a spot on!!!
I’m off to my butcher Tom in the AM !
Is it me or does the Southern accent makes his videos better😂...Malcolm is the man👍🏾🫡
It ain't bragging when you can do it. And Malcom, you can do it. And thanks for mentioning the rest before searing them. It is a seldom mentioned but important step. Nothing beats reverse sear for cooking steaks. Edge to edge perfection.
My goodness that looks incredible.
I like to reverse sear with Old Bay Garlic Butter. Does a great job.
Malcom is a pro at flipping and basting it from the backside
I made some Canadian wagyu filets yesterday for a boys night. I went sousvide then seared over coals. I made a compound butter with fresh garlic, parsley and your AP seasoning. I love that stuff so much. I buy it by the 5lb bag.
Cheers from BC Malcolm
Fantastic job on the FILET MIGNON Malcom , perfectly done and the GARLIC BUTTER , over the top and the rub of "W" SAUCE with S&P . Slurpin good . Thanks for sharing with us. Fred.
Now that is how you season!! I would sear first and then cook indirect smoke heat.
Perfection!! No gray banding perfect temp. Salute to you sir
Thank you, thank you, thank you, Malcom. These were AMAZING. I have never been able to cook a really tasty filet, despite buying just about every gadget, remote probe, etc known to man. My stepson turned me onto your website and I have been making a few of your recipes. These filets were hands down the best steak I have ever made. My wife owned a restaurant for 16 years and even SHE was impressed. Again, thank you for all you do. Love watching your videos and learning. I just wish I lived next door.... :-)
Fantastic! Malcolm, you’re looking really good and you are by far the best BBQ master. Reverse sear changed my life!! Thanks for the great recipes!
Awesome video and right on time. I've got filet thawing in my fridge to cook on my Primo Sunday. I'm going to watch this a couple of times because I'm new to the Primo and I don't want to mess up my steaks. Would love to see more using the Primo Grill. This will be my second cook so I'm really excited to try this. Thank you again Malcom
Yup I’m going to have to do this. My mouth was watering from just watching
When Malcom gets quiet, things are sublime in his world. Looks great. I presume this is something than can be done on a Weber kettle also without the need for the ceramic grill?
Malcom, there’s a Sicilian sauce/marinade called “Ammogghiu.” Mortar and pestle to grind the full head of garlic into a paste, add fresh mint leaves and grind until the paste turns green, then add only enough olive oil to float the paste, then add solid pack tomatoes without the juice and use the pestle to break those up and incorporate into the previous ingredients. It will blow your mind. Brush any red meat or pork while it’s over the heat. My grandfather wrapped sprigs of rosemary to use as a basting wand.
Malcom doesn’t miss
That right there is the true definition of Heaven. Thank you Malcolm for your awesome guides!
That’s easily one of the most gorgeous steaks I’ve seen.
That TX rub is outstanding
On our last family trip to Gulf Shores, we drove over to the Butcher Shoppe with a big cooler to buy our meat for the week. Highly impressed.
Malcom's comment about unsalted butter had me rolling.
my wife is a filet queen, I saved this one holy cow that looked good af!!!
Melcoms "O Face" eating those steaks!!
Number 1 BBQ show on TH-cam!
I too would say that was one of the finest steaks I seen in a long time. Love the garlic/onion/butter glaze! That loaded bake potato looked great too. I can't eat potatoes any longer, but they sure were good when I did.
Man, my jaw dropped when you opened that steak up. I've never seen one that perfect
Love my filet mignon hubby grills it just right for me medium rare after he grills, I put butter on it and so delicious....
I grew up with parents that thought a cheap thin delmonico steak destroyed on a george foreman "grill" until it's brown, then dunked in A1 sauce was the way to go. Thank sweet baby Jesus for good friends and the internet for videos like these that show steak being cooked properly makes for the absolute best meal imaginable.
Finally, I learned what I was doing wrong on my reverse sear… my steaks were always awesome, but overdone for my taste buds. Thanks Malcom
Well we know what's for dinner tonight. Thanks for the tips n tricks, your videos are always inspiring!
You can't go wrong with a good reverse sear steak. Great video, as always!
Thank You Brother Malcom 🎉
This Tutorial was Right Meat 🥩 Religious and Culinarily - Stirring !!!!!
Despite the fact that I viewed this at 11:00PM ….. I now need to grab a Meal !!
Thank You for continuing to Raise My Cookin’ Skills Brother ….. Y’ALL are True !!!!
I learned how to do the SCA steaks last year and have been hooked ever since, but this looks just as amazing and we love filets, so I gotta try this method and recipe!
Luv your rubs and vids.
Could you make a video on what to make with the extra meat off that tenderloin? Love to see what you could do with that. These steaks are one of the best!
That cook is perfect Mr. Malcolm!!! 😊
Absolute exquisite cook and fantastic video. Malcom truly has no equal……… Thank you sir
This man never disappoints.
Malcomb is the man.
Another perfect Malcom moment! Thanks bud, much better than any expensive steakhouse, that is for sure!
Malcom was having a moment. 😂 looks delicious!!!
Never would have thought to put so much butter. But looks delish
Great cook Malcom.... haven't one reverse to often, but think I'll grab some and try it this weekend. Although, the weather changed for the better here in Fort Worth. Now I'm thinking about he sirloin charisco! THAT is just a great video to teach the fellas what reverse is. It is a hard concept to explain, especially the intermittent rest. Genious Bro... Keep Preahing It!!
Your my BBQ hero . Much love from Western Australia ❤
“It don’t need no words.” 🤣 Love it!
I don't usually like to make comparisons, but Malcolm over Guga any day mate. I know Guga probably knows the ins and outs of making a good steak but honestly? Malcolm is THE man when it comes to the grill.
My mouth is watering Malcolm. Phil from Worcestershire in England
Worse-ter-sheer, NOT Worse-ter- shire. I wish that people would pronounce it correctly.
Just did a similar grilling with some Angus filets last night. Wish I had made some garlic butter. but the meat was so good I just used the au jus;..
thanks man, your videos always cheers me up!
Of all of Malcolms uploads this might be the best yet
Can almost taste and smell how good that looks. Amazing Filets
You nailed that cook, Malcom!! Looks amazing 🤤
✌🏼👍🏼👍🏼
Malcom. I need to come to your place. Im a mid west butcher. You got the skills to make my meat look tasty.
My boy never disappoints!
I watch this guy’s episodes just to hear him say “let’s get to cooking ya’ll” … the recipes look delicious though
This is one of the best steaks I've seen. I will include a great recipe in my program and show it in Germany. Greetings Fireabend BBQ with Greschi 🔥
You always do a great job brother I made some of your recipes and I got your sauces and seasonings love it
Amazing! I love me a ribeye but filet mignon is the king for a reason.
Awesome Malcom!....I'm a big Filet fan, I'll be rocking this method soon!
That looked amazing! Thank God for beef
Malcolm love that Primo , you should make more video's using it !!
its been a wee while since i Have seen a HowtoBBQright video. Im glad too see malcom has lost quite a bit of weight!
Malcolm is the best! Invite me over for dinner anytime. I like it but beef like that isn't cheap.
Oh My Goodness!!! Those look phenomenal. Thank you so much for this one.
That sir is a work of art!!!!!!! Best lookin steak ever!!!!
Im definitely gonna try this. Love your videos. Thanks!!!
That's a good looking cut of tenderloin. I usually pass on the fillet because it just doesn't have the flavor & I prefer that over mouthfeel.
Happy Fathers Day Malcom!
Watching this at 11pm. Man my mouth is watering!!! If I got up to cook a steak now, I might have sleep outside. But then I could eat all I want. 😂
Great cook again Mal!
OMG - it looks so tender and juicy! - I'm lookin' forward to your future content Sir! - Cheers!
Looks Amazing, and so are you! Keep up the good work and great Videos! 😮
Brother, you just did my cook! Thanks for the extra tips!
Maaannnnn…. That looks AMAZING!!!
Awesome recipe steaks look great. More importantly - you look great bro. Keep up the good work!
Your reactions after eating always has me dying laughing. .
That passion bro!!!!
And I know.... It's REAL GOOD !!!
One thing most junior cue artists forget to keep in mind is that each ingredient has a particular composition. If we take the worcestershire sauce in example, it is already salty, so hence any addition of grain salt should be moderated. Hence why I also don't like rubs with salt in them, lack of control. Worchestishire is best on tough meat, like skirt, not mignon; as it is a vinegar (tenderizer). Albeit no great harm on mignon. Allow the worcestershire to penetrate into the meat for at least 20 minutes in the fridge, before applying rub. Lastly, you can simply pick the steaks up with tongs and baste right in the hot butter pan, lest the brush. And finally, keep away from flames as it will char your steak and burn the rub. What you want to do in sear in a cast iron pan. Go ahead and take my recommendation for your next steak, I know you'll be impressed. Respect to Malcolm for the presentation and effort.
So you assume everybody likes to eat like you I like char on my steak.. I would never cook a steak in a cast iron pan on a grill.. if you're going to do that just do it on the stove.. you're one of those people that say here's a chair you have to sit in it the way I tell you to.. not everybody eats like you..
@@kainsarafan8190 Oh I love a flame grilled steak, but then I don't use rub. Ghee+salt+pepper only. Pepper will not burn in a fat soluble.
@@13gears that is all he used that rub was just salt and pepper..
Malcolm started talkin all quiet 😂 ~ thats beef right there no words needed
10:08 This Ladies and Gents is why you learn to cook. Good restaurants are far and few between, good steak restaurants are like a unicorn these days.
Definitely not medium. Definitely perfect. Well done!
Look, I dont want to tell you what to do but the fire is meant to be on the left according to Primo. It does not seem to matter for your cook but that is what they suggest.
Jesus I ain’t ever seen Malcomb get so emotional before. It must be a pretty damn good steak