When i was a teenager, a friend invited me to his farm for the night, His father cooked our steaks in the fireplace on the hot coals. Best steak I can remember eating.
Big fan of all of all of this, but I do have some observations...I've been on a steak perfection journey for the last 2 years. 1) reverse sear: lower the temp of the oven even lower, say 250 max...even lower if you have a convection oven. Rest the steak for a few minutes after, then SEAR it in your cast iron. In fact, I sear near everything on cast iron anymore. 2) sous vide: my absolute preferred method, use thicker cuts. You don't need to warm a sous vide steak before putting it in the bath, you could actually prep them, vacuum seal them, freeze them, then straight into the bath for 3 to 4 hours from frozen for thick steaks. Use the juice left in the bag to make a pan sauce, and carefully dry the steaks before searing...letting them rest on a cooling rack in the fridge for a few minutes before searing helps a lot. 3) using a torch for searing: be careful not to touch the flame on the meat directly, because you can then get "torch taste". You want the heat, not the direct flame. 4) the absolute BEST way to sear is on HOT cast iron....minute and a half per side max else you'll go past medium rare. The hotter, the better crust without going past your doneness. Absolutely use compound butter! But sear both sides first and then turn the heat down low. Then add the butter. And some crushed garlic cloves....tilt the pan and keep spooning it over the steaks for another 1-2 minutes max. Don't let the butter burn on too hot of a pan. 5) finally, here's the latest thing I've learned...for the best pan sear and the best crust, and the meatiest, best tasting steaks I've made so far, instead of avocado oil for the high smoke point, I use beef tallow! I rendered and strained the tallow from the trimmings off my last rib roast for making Yorkshire pudding...and had extra. I was absolutely amazed at how well that worked and still have a couple cups of tallow left in my fridge. Absolutely try this. Thanks.
I also recommend hotting 134-135 on fatty steaks for sous vide. It breaks down the fat really nicely in a way that 128 never will, but it isn't so done that it hits medium.
Sam, Max, Chance, and all the Zien family, I am so sorry for your loss...I am sure that your mom/grandma lived an amazing full life, and I know that she raised a wonderful family and is very proud of you all..May her many years of wonderful memories bring you peace and comfort in the days and weeks ahead...God bless you all RIPJoy Great video guys, very informative!
You're right. Your blood, arteries, etc, needs lots of iron, high quality protein / amino acids and smaller amounts of quality unprocessed saturated fat in moderation, and this provides all of that (but they like their steaks a bit more rare than I do. : )
Thank you for continuing to make great content despite your tragic loss. Having loss a parent, I couldn’t imagine even having the composure to make a video so great. Condolences to you and your family!
@dustybroom16 Congratu-fucking-lations. I'm sure that makes Sam and his family feel SOO much better, knowing that you did. You knew it. You're a true fucking fan.
@@edgarmendoza1336 It has nothing to do with intelligence, just a sheer lack of respect by trying to make this situation about him rather than the grieving family.
Hey Sam! At my time of watching this, my dad died two weeks prior too. 85, loved watching cooking shows, and a good swear 😆. Sending you much love and condolences ☮️
Yeah, that was either just cooked in the oven, or the sear portion is MIA. You don't need to use an oven. I do thick steaks reversed seared on the grill all the time. I put the steak on the cool side, then when it's ready I blast it over a Vortex or SNS.
I'm glad to hear that your mother/grandmother had an amazing life, and I am sorry to hear of her passing. My condolences. Thank you for sharing her little extra steak secret.
Just FYI, don't get the torch as close as Sam is in this video when searing that sous vide steak. The farther away, the less butane taste is imparted on the steak. You want to hold it as far away while still torching it. Definitely dont get the blue flame in there. 4" off the steak for most blow torches will work best.
I was thinking something similar, I heard you want a bluer flame for a cleaner burn to reduce the butane task. Too close and you're not getting a full burn, so the butane is just blasting the steak.
Sam & Max: Sorry to hear about your loss. God Bless. She did a hell of a job on both you guys. Loved the video and got some great ideas for my next barbeque!!!!
Speaking of right on the coals, one of my favorite meals when I would go capming as a kid was steak, potatoes, carrots, and seasonings wrapped in some aluminum foil and right on the coals. That got me through so many Boy Scout camping trips. So good
The sous vide, the smoked steak, and the reverse sear all those needed a good crust. The cowboy steak needed to have coals moved or the steak placed on a diff part of the coals.
I've learned to cook over the years by osmosis. Basically just watching my dad cook and picking up the odd tip now and then and putting random recepies together. BUT I can honestly say that I'm learning to cook from you over the last month or so. I've bought a blender, fryer, a good pan, a good knife and tongs, and it's all coming together day by day as I cook. Thanks for your show, and thank you for making cooking fun and interesting. :)
Well Good Gawd Sam, you have outdone yourself with this one ...... absolutely perfection x6 ...... and my sincere condolences about your Mom’s passing ..... she raised a wonderful son!!
Sam - I just wish to say how much of a fan I am - your shows are too real. You tell it like it is and with true honesty and sincerity. I also wish to say thank you for sharing of your loss. You and the team of Max, Chance and "the DUDE' continues to be incredible. MAY 2021 continue to bring incredible success and happiness. You need to go on the Today Show to set 'em straight again!!!. Godspeed
Sam, can you do a video on steak sauces next? I really like different types of sauces to compliment my steak depending on my mood or appetite at the time. I'd love to see you do a video on a wine sauce, bearnaise , creamy horse radish sauce, mushroom brown sauce, etc.
This dude can make a steak like no other. Seriously he’s transformed my entire cooking. When you enjoy the prep of cooking is how you know you’re getting old😂
I cant speak for everyone, but I know I would thoroughly enjoy watching an "episode" where the roles are switched. Make them boys cook something for us! While you sit back, drink a cold one, get the great footage, and give Max all the hell you can about getting those perfect angles! Cmon... just once. I cant be the only one... 🙏🙏🙏
I'm truly sorry for you're loss my friend. It seems to me like her cooking skills wore off on you. The crew should do a tribute episode in remembrance of your mother! I can only imagine how proud she is of you that you reach people all over the world with your videos!!! You are a good testament to show everyone how she was! Don't pass up that opportunity because I sure did when my Grandpa died who was my world, you will regret it if you do! Use this channel that reaches tons of people around the world to show her life and how she lived. Don't waste the opportunity to have her remembered by all of us forever!
Bless your mom/grandma... you guys are fortunate to have had so much time with her. Those are 6 perfectly done steaks... I'm interested to try a couple of these new methods.
I am a big fan of sous vide and then to a smoking hot grill for marks. It comes out perfect every time. It also allows me to purchase in bulk, vacuum seal, and go directly from the freezer to the sous vide. Game changer. My favorite cut is sirloin hit with a jaccard knife before vacuum sealing.
@@andreasgamperl9583 Yeah, Gordon Ramsay himself said the term "Wagyu" is a bullshit marketing ploy in and of itself. Unless the wagyu is coming straight from Japan, it doesn't mean shit.
Wagyu has its own grading system A1 - A5 where A5 has the best marbling and A1 little to none. Still, A1 wagyu is much better than a normal steak you would buy in any supermarket. But I agree, sometimes it’s a little hard to tell.
Bought my daughter and her husband your new book for Valentines Day. I thought the least I could do is buy your book for all the valuable information you’ve provided.
Great overview on how to cook steaks. There are lots of ways to cook a great steak. The marbling was a bit weak in those "Wagyus" though, like Select Wagyu or something.
My husband and I recently discovered your TH-cam channel. We love watching and listening to you. My husband is curious of your outdoor, round cutting board, what is it made of?
@Crypto Santa You seem like a sad person, judging by every comment on this channel that you've made is an insult. I'd say he knows what he's doing. Considering he owns 2 successful restaurants in San Diego, has custom nikiri knives, a cookbook, and 2.5 million followers on TH-cam. Keep hating
Loved this episode! Sorry for your loss😔 We lost my wife's Grandfather just before Thanksgiving 2020, it was a sour end to a tough year for all. But we came together with food!! Much love to you and yours Sam!!! Prost🍻 to 2021 and making food bring us together💞💞💞
Hands down best cooking channel! Always watch the designated videos before I make the same thing, Gets me over the top hungry before I finally eat. And the sense of humour is comedy gold! Cheers From Winnipeg, Canada!
Theyre actually becoming much more common and therefore cheaper. Its not as much of a phenomenon anymore. Obviously there are varying degrees of quality and they're definitely still pricey, but that price is slowly being reduced. But let's be honest, all steaks cost way more than they should
@@tournamenttime7441 there are very few breeds that arent mixed so i mean yeah but who cares. The concept of "beef cattle" (as opposed to a milk cow) is purely hybrid and not a natural breed. Generally speaking that is.
@@antemorph66 the definition of Wagyu is Japanese beef... These aren't Japanese beef... They are a majority American Angus or some other breed. It's false advertising just to mark up the price. I could buy a roast at my walmart at $5.00 a lb with Premium choice marbling, that has way more fat and flavour that these "Wagyu NY strips"
Sam i cooked my reverse sear steak last night -- a couple of NY strip steaks and they came out awesome. I also made your mom's steak sauce and it was incredible! Thanks for all you do!
You’re my favorite foodie TH-camr. Funny. Clever. Easy-to-understand. Thanks!! One request. The “a” in “wagyu” is pronounced like the “o” in “on.” Pleeeeaaaase make that correction. Thank you!!
Sam, I've watched this vid and my question is will you do a vid about on how to cook a steak as in from Blu to Well Done as not everyone actually knows. Showing different styles is one thing but to know the A - Z is in my opinion far more important.
Sam and boys ... so sorry to hear about your mom/grandma ... you guys were lucky to have her to 96. I lost my mom when I was 21 and have always missed her. God bless them.
The finished reverse sear steaks at the time of cutting were definitely seared, I think Max cut it out. I do reverse sear all the time and the steaks don't look like that unless seared.
Hey I found this channel just looking for a new way to jazz up a steak.I can not say enough how happy I stumbled into your world Sam.You keep doing you.I've tryed2 one of your munchies meals and I can't get enough of your videos.You sir have inspired me to get back to loving my food again thanks for your work..
I am about to go home from over 330 days overseas, and this is how I'm going to cook my steak. All 6 ways. On the same day. BTW, found your channel this past year and have saved many recipes, looking forward to getting to try them when I'm home. Everything you do looks amazing.
Sorry for your loss guys. Never commented but I watch all of your videos and love you guys! Keep goin your mom/grandma is still there in your cooking!!! 💪🏽💪🏽💪🏽
I've had my rib ribeyes cup up like that and not crust evenly. I use a weight or a bowl on top of them now. I wish they had picked a favorite because if they were all great it's hard to beat 7 minutes in a cast iron pan and done vs an hour reverse searing them.
@Dyanosis What you said is wrong, Japanese wagyu and American wagyu are scored a tad bit differently since A5 wagyu is the best of the best from japan.
Love you, but Sam, that meat isnt even close to being Wagyu, Ribeye looks really good, the rest are total average looking beef, absolutely no marbling.
*It's probably American wagyu with a lower marbling "score". But I know what you mean. Guga has taught us that the best steak in the world is Japanese Wagyu A5 Picanha*
Back to work on Tuesday after a holiday. Watching this video and wishing my job was cooking prime cuts of steaks then tasting the deliciousness all day!!! Nice video instruction, Sam!!!!
When i was a teenager, a friend invited me to his farm for the night, His father cooked our steaks in the fireplace on the hot coals. Best steak I can remember eating.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
I can remember cooking some things directly on coals in scouts.
Big fan of all of all of this, but I do have some observations...I've been on a steak perfection journey for the last 2 years.
1) reverse sear: lower the temp of the oven even lower, say 250 max...even lower if you have a convection oven. Rest the steak for a few minutes after, then SEAR it in your cast iron. In fact, I sear near everything on cast iron anymore.
2) sous vide: my absolute preferred method, use thicker cuts. You don't need to warm a sous vide steak before putting it in the bath, you could actually prep them, vacuum seal them, freeze them, then straight into the bath for 3 to 4 hours from frozen for thick steaks. Use the juice left in the bag to make a pan sauce, and carefully dry the steaks before searing...letting them rest on a cooling rack in the fridge for a few minutes before searing helps a lot.
3) using a torch for searing: be careful not to touch the flame on the meat directly, because you can then get "torch taste". You want the heat, not the direct flame.
4) the absolute BEST way to sear is on HOT cast iron....minute and a half per side max else you'll go past medium rare. The hotter, the better crust without going past your doneness. Absolutely use compound butter! But sear both sides first and then turn the heat down low. Then add the butter. And some crushed garlic cloves....tilt the pan and keep spooning it over the steaks for another 1-2 minutes max. Don't let the butter burn on too hot of a pan.
5) finally, here's the latest thing I've learned...for the best pan sear and the best crust, and the meatiest, best tasting steaks I've made so far, instead of avocado oil for the high smoke point, I use beef tallow! I rendered and strained the tallow from the trimmings off my last rib roast for making Yorkshire pudding...and had extra. I was absolutely amazed at how well that worked and still have a couple cups of tallow left in my fridge. Absolutely try this. Thanks.
This guy steaks
@@diller0111 right ?
I also recommend hotting 134-135 on fatty steaks for sous vide. It breaks down the fat really nicely in a way that 128 never will, but it isn't so done that it hits medium.
This is all correct. While I love Sam, these steaks lack the good sear you need from high heat.
Could not agree more 🤟🏻
My mouth waters when I smell steak on a grill.
I wonder if the same happens to vegans when they mow the lawn.
They probably cry because they can hear the grass scream while they cut it.
@@Scarfliotti 😂
@@Scarfliotti they’ll probably cry because they can smell my steak on the grill and want a bite so bad.
This joke is commented on literally every video containing steak lmao
@@Calilou52 Meat kills braincells.
I love that you have your grandmother's cast iron. I hope your mom is at peace. God Bless!
So a costumer asked the chef if anyone ever orders steak raw
The chef said "Yeah but that's rare"
OUT!
🐄
You definitely overcook ur steaks!
Hi i like look ❤️
This guy!
REVERSE SEAR: “It needs nothing”......uhhhh, it actually needs searing!
Roast beef anyone?
Came to comments as soon as I saw that. tf???
I did go lol where the sear!?!? Lol
20:01 that raw fat
This man is always so genuinely excited about his work. You can tell he loves his job.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Sam, Max, Chance, and all the Zien family, I am so sorry for your loss...I am sure that your mom/grandma lived an amazing full life, and I know that she raised a wonderful family and is very proud of you all..May her many years of wonderful memories bring you peace and comfort in the days and weeks ahead...God bless you all RIPJoy
Great video guys, very informative!
This episode will get to your heart. Either arteries or emotionally
You're right.
Your blood, arteries, etc, needs lots of iron, high quality protein / amino acids and smaller amounts of quality unprocessed saturated fat in moderation, and this provides all of that (but they like their steaks a bit more rare than I do. : )
Holy fuck this comment is straight gold!!
@@CatsPajamas23 I bet you are a teacher
@@liamgrandmont2777 i bet you are a troll 😎
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Thank you for continuing to make great content despite your tragic loss. Having loss a parent, I couldn’t imagine even having the composure to make a video so great. Condolences to you and your family!
Shit I didn't know your mom passed 2 weeks ago, I'm so sorry for all your losses. ❤️
@dustybroom16 Congratu-fucking-lations. I'm sure that makes Sam and his family feel SOO much better, knowing that you did. You knew it. You're a true fucking fan.
@@gotdangedcommiesitellyahwa6298 lol your responding to them to show you are smarter
@@edgarmendoza1336 It has nothing to do with intelligence, just a sheer lack of respect by trying to make this situation about him rather than the grieving family.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
I know right it’s sad but she was really old and sounds like she had a great life
Hey Sam! At my time of watching this, my dad died two weeks prior too. 85, loved watching cooking shows, and a good swear 😆. Sending you much love and condolences ☮️
did we forget the sear part on the reverse sear?
Apparently.
Yeah, that was either just cooked in the oven, or the sear portion is MIA. You don't need to use an oven. I do thick steaks reversed seared on the grill all the time. I put the steak on the cool side, then when it's ready I blast it over a Vortex or SNS.
Yep. "You'll notice.. you'll notice there's decent color to it -" cuts off there. Something may have happened after that video cut?
Hi ❤️
Same with the smoker one.
I'm glad to hear that your mother/grandmother had an amazing life, and I am sorry to hear of her passing. My condolences. Thank you for sharing her little extra steak secret.
Just FYI, don't get the torch as close as Sam is in this video when searing that sous vide steak. The farther away, the less butane taste is imparted on the steak. You want to hold it as far away while still torching it. Definitely dont get the blue flame in there. 4" off the steak for most blow torches will work best.
These torches burn all of the gas thats released
Think I would just use a skillet for the sear. Sous vide seems like too much work though honestly. Maybe for a roast or something large
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
I was thinking something similar, I heard you want a bluer flame for a cleaner burn to reduce the butane task. Too close and you're not getting a full burn, so the butane is just blasting the steak.
@@JahyMoonwalker sousvide seems more tender but tastes fake to me. Like more tender isn't always better?
Sam & Max: Sorry to hear about your loss. God Bless. She did a hell of a job on both you guys. Loved the video and got some great ideas for my next barbeque!!!!
Speaking of right on the coals, one of my favorite meals when I would go capming as a kid was steak, potatoes, carrots, and seasonings wrapped in some aluminum foil and right on the coals. That got me through so many Boy Scout camping trips. So good
Campfire Hobo's stew and banana boats
There's something about tin foil potatoes over a fire that just sits right.
Rest in peace to your mother,I just lost my grandmother to covid last year. I enjoy your videos a lot, thank you for everything you do.
Sorry for your loss guys! And Yes, She is proud of you.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Okay Karl
I grilled my NY strip tonight with your recipe and I must say, this was probably the best steak I think I've ever had/made. Thanks for being you!
What happened to the sear in the reverse sear?
That's technically a roast beef.
@Kush Manjrekar Never saw any seasoning on the sous vide either. I think he did it but wht would they cut that part?
@@rdr6269 you can see the peppercorns on the steak when he puts it on the baking sheet. 7:10-7:15
The sous vide, the smoked steak, and the reverse sear all those needed a good crust. The cowboy steak needed to have coals moved or the steak placed on a diff part of the coals.
EXACTLY !! 19:57
Not saying it’s not good but he didn’t sear it ❗️
YUM.
God bless you and the family, I'm sorry for your loss. You can count im going to use this recipe like so many others. I love this channel.
“Let’s just take the guess work out of it”
Queue Sam measuring anything when he adds it
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
I love that he doesn't waste our time with measurements.
I've learned to cook over the years by osmosis. Basically just watching my dad cook and picking up the odd tip now and then and putting random recepies together. BUT I can honestly say that I'm learning to cook from you over the last month or so. I've bought a blender, fryer, a good pan, a good knife and tongs, and it's all coming together day by day as I cook.
Thanks for your show, and thank you for making cooking fun and interesting. :)
sam using the torch that close didnt give it as guga would say “torch taste”?
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
"...so less do ehhhh . . "
@@locotx215 lol
Thanks for touching in the sous vide method. I just bought my second circulator and I actually love this way of cooking.
Well Good Gawd Sam, you have outdone yourself with this one ...... absolutely perfection x6 ...... and my sincere condolences about your Mom’s passing ..... she raised a wonderful son!!
Sam - I just wish to say how much of a fan I am - your shows are too real. You tell it like it is and with true honesty and sincerity. I also wish to say thank you for sharing of your loss. You and the team of Max, Chance and "the DUDE' continues to be incredible. MAY 2021 continue to bring incredible success and happiness. You need to go on the Today Show to set 'em straight again!!!. Godspeed
Sam, can you do a video on steak sauces next? I really like different types of sauces to compliment my steak depending on my mood or appetite at the time. I'd love to see you do a video on a wine sauce, bearnaise , creamy horse radish sauce, mushroom brown sauce, etc.
I got gifted your knives for my birthday and they are so nice!!! I can’t wait to use them!
This dude can make a steak like no other. Seriously he’s transformed my entire cooking. When you enjoy the prep of cooking is how you know you’re getting old😂
Thanks Sam, the charcoal method brought back memories of family gatherings. Can not beat that charcoal taste.
Steak. It’s what’s for dinner... tonight after seeing this... 🤤🔥
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Condolences to you and your family for your loss. Thanks for sharing your mom’s trick with us, it’s a great way to remember her.
I cant speak for everyone, but I know I would thoroughly enjoy watching an "episode" where the roles are switched. Make them boys cook something for us! While you sit back, drink a cold one, get the great footage, and give Max all the hell you can about getting those perfect angles! Cmon... just once. I cant be the only one... 🙏🙏🙏
Hats off to Joy Zien for being such an amazing cook. Sorry to hear about your loss, guys! Great video!
I'm truly sorry for you're loss my friend. It seems to me like her cooking skills wore off on you. The crew should do a tribute episode in remembrance of your mother! I can only imagine how proud she is of you that you reach people all over the world with your videos!!! You are a good testament to show everyone how she was! Don't pass up that opportunity because I sure did when my Grandpa died who was my world, you will regret it if you do! Use this channel that reaches tons of people around the world to show her life and how she lived. Don't waste the opportunity to have her remembered by all of us forever!
Bless your mom/grandma... you guys are fortunate to have had so much time with her. Those are 6 perfectly done steaks... I'm interested to try a couple of these new methods.
RIP to your mother🙏🏻 she’s still watching above and will always be in your heart
Love your video and how you made that steak because of her! Awesome!
Jews don't believe in heaven my friend. But your thoughts are kind.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
@@5startesh bruh, go away.
I am a big fan of sous vide and then to a smoking hot grill for marks. It comes out perfect every time. It also allows me to purchase in bulk, vacuum seal, and go directly from the freezer to the sous vide. Game changer. My favorite cut is sirloin hit with a jaccard knife before vacuum sealing.
I’d be pissed if I paid wagyu prices and got a “wagyu” New York stripe that looked like that. I’ve seen select grade steaks with better marbling.
It just means that there is wagyu dna in the beef, it’s not a pure bred Japanese kattle
Adam ragusea has a great Video around the topic
It looks like poopoo
@@andreasgamperl9583 Yeah, Gordon Ramsay himself said the term "Wagyu" is a bullshit marketing ploy in and of itself. Unless the wagyu is coming straight from Japan, it doesn't mean shit.
Same. It didn’t look like wagyu.
@@SeanStrife Australia?
Cast iron and searing steak is my favorite, but that Traeger Grill looks sick!
What happened to the searing in the reverse searing version🤔
Apparently that's optional. Lol
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Sorry for your loss. It’s never easy to lose someone special. Thanks for the video guys. Love to y’all from Memphis!
Wagyu beef? I think it is missing the marbling on those NY strips.
Yeah, those Ribeyes looked GREAT but those NY Strips?... I dunno man, that ain't Wagyu.
Wagyu has its own grading system A1 - A5 where A5 has the best marbling and A1 little to none. Still, A1 wagyu is much better than a normal steak you would buy in any supermarket. But I agree, sometimes it’s a little hard to tell.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
These were in fact waygu, but definitely not A5 Waygu!
The term Wagyu has no implications about the marbling itself, but rather the location and way the cow was raised.
Sorry about your mom loss. I lost my grandma in 2003 and still cant get over it. Knowing she was happy makes a big difference. Good luck!
I feel like Sam's doctor told him to ease up on the red meats.
You’re onto something lol
Red meat is the best food a human can eat.
@@mmw3734 the doctor told him to ease up, and Sam's like "yeah, I will". Then he makes this video.
Dumb
@@chadcarlson8311 your name is Chad.
Bought my daughter and her husband your new book for Valentines Day. I thought the least I could do is buy your book for all the valuable information you’ve provided.
It’s 2 AM and i’m watching Sam cook 6 steaks. I’m in a bad place.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
I'm here with you brother, 1 AM here today. You'll get better.
2 days later..
It’s 4:28 and I’m watching it haha
I love the energy of this show I can tell you guys really enjoy making it which makes watching it even better
Every one of those was cooked perfectly! I’ve cooked 4- steaks correctly IN MY LIFE!
My thermometer would call that 115. They looked amazing- I need to cook mine 2 minutes less.
Great overview on how to cook steaks. There are lots of ways to cook a great steak. The marbling was a bit weak in those "Wagyus" though, like Select Wagyu or something.
"Some BBQ sauce... anybody's" *Sweet baby rays flies past the camera*
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Its in every household fridge in the Chicago area I know that 4 sure lol
Made the seasoning and bought the Avocado oil.... The Best! Keep up the great work!
I’m kinda disappointed that they didn’t try “steak in a toaster” experiment.
My husband and I recently discovered your TH-cam channel. We love watching and listening to you. My husband is curious of your outdoor, round cutting board, what is it made of?
*[Sam taking steak out of sous vide machine]*
*Sam: "And now I say, I know it doesn't look that good now...BUT WATCH THIS!*
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Sorry for your loss guys. I’m glad that she had a wonderful long life. Thanks for the steak masterclass.
Reverse sear? You didn't sear it after the oven.
Right.... so confusing
@Crypto Santa You seem like a sad person, judging by every comment on this channel that you've made is an insult. I'd say he knows what he's doing. Considering he owns 2 successful restaurants in San Diego, has custom nikiri knives, a cookbook, and 2.5 million followers on TH-cam. Keep hating
@@mikerepmo Chiefs!
@Crypto Santa clearly you don’t know *what* you’re talking about either.
@@philscalzi9619 Cchhhiiiieeeffffsss!!!!
Sorry for your loss, guys. Thanks for the video. Learned a lot.
Sam : “ My mind just went blank “
Me : “ ADHD GANG FOR LIFE “
Loved this episode! Sorry for your loss😔
We lost my wife's Grandfather just before Thanksgiving 2020, it was a sour end to a tough year for all. But we came together with food!! Much love to you and yours Sam!!! Prost🍻 to 2021 and making food bring us together💞💞💞
I’m so sorry about your mom. My mom died almost 9 years ago, and I’ll never stop missing her.
What an excellent video Sam, very educational. What Is the preferred way by chefs in restaurants
Who needs Masterclass when we got Sam! 🙏🙏🙏
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Well I’m craving steak now. Question, with the hot water method, could you put marinade in the bag with the steak and leave it until it’s done?
“Let’s finish it off”
“Aaaaand we’re cutting”
👁👄👁
Hands down best cooking channel! Always watch the designated videos before I make the same thing, Gets me over the top hungry before I finally eat. And the sense of humour is comedy gold! Cheers From Winnipeg, Canada!
I aspire to be rich enough to just casually buy 6 Wagyu steaks
Theyre actually becoming much more common and therefore cheaper. Its not as much of a phenomenon anymore. Obviously there are varying degrees of quality and they're definitely still pricey, but that price is slowly being reduced. But let's be honest, all steaks cost way more than they should
They aren't Wagyu, they are mix bred.... It's fake
@@tournamenttime7441 there are very few breeds that arent mixed so i mean yeah but who cares. The concept of "beef cattle" (as opposed to a milk cow) is purely hybrid and not a natural breed. Generally speaking that is.
@@antemorph66 the definition of Wagyu is Japanese beef... These aren't Japanese beef... They are a majority American Angus or some other breed. It's false advertising just to mark up the price. I could buy a roast at my walmart at $5.00 a lb with Premium choice marbling, that has way more fat and flavour that these "Wagyu NY strips"
@@tournamenttime7441 true good point. Cant argue with that
Sam i cooked my reverse sear steak last night -- a couple of NY strip steaks and they came out awesome. I also made your mom's steak sauce and it was incredible! Thanks for all you do!
That cast iron pan wasn’t nearly hot enough. Steak had no crust
The other side of the steak had no searing
He put the butter in to soon
@@motomaniac-cw9vy when are you supposed to put the butter in?
@@vandammefan34 within the last few minutes if you put the butter in to early you basically boil the steak
@@motomaniac-cw9vy Good to know. Thanks for the tip!
Made your Moms steak sauce. It was amazing thanks for sharing it. My family loved it!!
Good Video Sam, but damn y’all got scammed with that “wagyu”
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
That last one, directly on the charcoal... OMG! 😍😍😍😍😍 Doing that one tonight for dinner!! ❤❤❤❤ I have some Sirloins marinating right now! 😁👏🏻
You’re my favorite foodie TH-camr. Funny. Clever. Easy-to-understand. Thanks!!
One request. The “a” in “wagyu” is pronounced like the “o” in “on.” Pleeeeaaaase make that correction. Thank you!!
Yes! Wagyu is pronounced like , “ WAH - GYOO “ . Japanese is my favorite language and Japan has been my favorite country for 9 years!!! 🇯🇵
wow sorry to hear about your loss Sam (mom is a huge one). Prayers to you and your family .
Godspeed Joy. My Mother-in -law is Joy, she's a very good cook also.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Sam, I've watched this vid and my question is will you do a vid about on how to cook a steak as in from Blu to Well Done as not everyone actually knows. Showing different styles is one thing but to know the A - Z is in my opinion far more important.
You should've waited till the ribeye was browned all the way around before adding in the butter
He couldn't because paper burns at F 451. Those stakes he pimped were sad pathetic jokes
Sam and boys ... so sorry to hear about your mom/grandma ... you guys were lucky to have her to 96. I lost my mom when I was 21 and have always missed her. God bless them.
The finished reverse sear steaks at the time of cutting were definitely seared, I think Max cut it out. I do reverse sear all the time and the steaks don't look like that unless seared.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Hey I found this channel just looking for a new way to jazz up a steak.I can not say enough how happy I stumbled into your world Sam.You keep doing you.I've tryed2 one of your munchies meals and I can't get enough of your videos.You sir have inspired me to get back to loving my food again thanks for your work..
Your three reasons i wouldn't be able to cook a steak explains my high school experience.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Best channel on TH-cam. I look forward to you guys every week. My deepest condolences to you and your family for your loss..thank you for sharing.
On behalf of my friend who is too socially awkward to comment: you guys should make a Mexican pizza.
Have you tried the new chicken taco pizza from dominoes?? It's super good they should remake it "but better" 😁 like Sam always says
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Ur friends weird
@@Nnn30055 Nah you're weird. Mexican pizza sounds amazing
@@2friendstoking i think he was talking about the fact that he can’t just leave a comment lol
I am about to go home from over 330 days overseas, and this is how I'm going to cook my steak. All 6 ways. On the same day. BTW, found your channel this past year and have saved many recipes, looking forward to getting to try them when I'm home. Everything you do looks amazing.
It’s called “reverse sear”, you didn’t sear the filet....
I was gonna say the same thing!
thats what i yelled at the screen lol
Exactly
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The torch on the sous vide is a great idea. Love Joy's steak glaze. I am going to steal that. Glad she had a long good life.
Also I can send you another pigtail to flip those steaks instead of tongs
You really should pat your steak dry before searing it with the torch whenever you sous vide.
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Again. Amazeballs. Gonna try all these. I got the leftovers on purpose book. You earned it.
I just ate a steak like 4 or 5 hours ago, I wish I waited
th-cam.com/video/pkezYMCvmFo/w-d-xo.html .
Sorry for your loss guys. Never commented but I watch all of your videos and love you guys! Keep goin your mom/grandma is still there in your cooking!!! 💪🏽💪🏽💪🏽
Poor ribeye... The compound butter was added too early and cooled the cast iron so the steak didn’t get browned like it so deserves :(
The butter didn't drop the temp at all. Other things were at play.
I've had my rib ribeyes cup up like that and not crust evenly. I use a weight or a bowl on top of them now. I wish they had picked a favorite because if they were all great it's hard to beat 7 minutes in a cast iron pan and done vs an hour reverse searing them.
Bless your Mom Sam and your Family.
“Wagyu” NY Strips? Theres no fat in those dude
It's probably American wagyu
@@nicktinsley9627 i have a 1.5 inch NY strip american wagyu in my freezer. What he has aint it
@@nicktinsley9627 not even that, real american wagyu doesnt look like that.
@Dyanosis What you said is wrong, Japanese wagyu and American wagyu are scored a tad bit differently since A5 wagyu is the best of the best from japan.
@Dyanosis incorrect sir.
Those are some great looking steaks. Cast iron looks like it would be my favorite method.
And sorry for your loss
And that would've been disrespectful to his grandmother 😂
Let's try to keep this one at nine likes!
th-cam.com/video/pkezYMCvmFo/w-d-xo.html
Thanks for all the joy. You make me laugh, and inspire me!
So sorry about your Mom.
Love you, but Sam, that meat isnt even close to being Wagyu, Ribeye looks really good, the rest are total average looking beef, absolutely no marbling.
Notice how no one cares
*It's probably American wagyu with a lower marbling "score". But I know what you mean. Guga has taught us that the best steak in the world is Japanese Wagyu A5 Picanha*
@@ReBorNxTacTic notice a bunch of comments for the same thing, you cant put the wagyu name and double the price like that on some cheap meat.
@@402Racing yeah a bunch of people commented the same thing, I’m sure he saw the first 50 people that said something lmao
@@402Racing and are you a steak expert or something ?
Back to work on Tuesday after a holiday. Watching this video and wishing my job was cooking prime cuts of steaks then tasting the deliciousness all day!!! Nice video instruction, Sam!!!!