I'll tell ya Sam, I'm thirty seven years old and have never really had any interest in any form of cooking shows. I can't put my finger on it, but this fascinated me. It's very soothing and inspiring to watch your art sir. Feels very real and not bogged down with effects/production value etc. Thank you!
It's the passion...it's real.. Not like the other cooking shows don't have passion...but..Sam the Cooking Guy Genuinely Loves what he do. Have His Own show. No one telling him how to do it..it's all him...this style..his way...with a little help from Max
Hello Sam, I would like to thank you very much for teaching me the "reverse sear" method of cooking an eye fillet. I made some for dinner tonight, and, my wife who is a very fussy steak eater said it was the best ever home cooked steak that she has ever had, and, that it also in the top 10 of steaks she has had over the years in restaurants / pubs. Sadly, because she has an allergy to crustaceans, the crab topping was out. I made it with some steamed cauliflower, pan seared asparagus, and, a carrot+parsnip+leek( which has been sauteed first) mash. Thanks again mate, really appreciate it. Cheers
Followed the reverse sear technique you showed for dinner tonight and let me just say, it can out SO PERFECTLY!!!! Wow!! Thank you for the walkthrough!
@david mcintire Criticism isnt trolling. I hate how people such as yourself use trolling as a blanket statement. You're a real piece of work. Thanks for the award.
Sam - I made two filets for dinner tonight using the oven & then my SCTG cast iron pan. OMG!! Best Ever!!!! I have gotten more compliments on my cooking in the last three months than in the last 30 years! Thank you!
Sam!! I cooked my fillet mignon just as you instructed and it came out just like I was in a fancy restaurant! Delicious!! You are the best. I am so fuc-ing glad I found your UA-cam channel.
Another awesome meal Sam! I’m actually making this tonight for my wife and I. My question is. Do you serve the crab cold on the steak or do you heat it up? Thanks!
I use this as an inspiration for my dad's last birthday. I didn't have an instant-read thermometer or any thermometer whatsoever so I felt more comfortable with following Sam. I use a toaster oven at 270'there was no 275 it was only to 75 or 80. I thought my filet's were around the size of these but they really were a little bit smaller. I thought I didn't have a checked rack but I did. I did it on foil for around 25 minutes then I checked with the finger test. I took mine out first to test it 2 minutes on each side searing and it seemed perfect. I served him and he loved it and needed no adjustments. I let mine set for 20 minutes while he ate it seem to get too dark in the middle but then I sear it it's the same and that turned out good. As I took time to eat return the more and more red and was also perfect. I also made a carrot soup from from scratch a salad and bake steak fries and topped it with a crab cake. We had crudite cheese wine etc. He said it was the best male he's ever had in his life and he's had every expensive steakhouse known to man. Thank you Sam.
Sam and Max, I made this very dish tonight for the first time, but we substituted some things. Didn't fillet used ribeyes. Made the sauce, made the spinach. My family couldn't believe we made it in our own kitchen. That reverse sear method was perfect! No grey anywhere, juicy. The sauce was a great kicker and used fresh lump crab meat. Holy crap. Thank you so much for what you do.
Sam, I'm sold on this method. I didn't make everything you showed, but I cooked my Filet Mignon using the reverse sear method you demonstrated here tonight, and it was excellent! My wife was so impressed. I have always loved Filet Mignon, and now I know how to make it for two, for less than half the cost of one order at a high-end restaurant, and it is just as good if not better!
OMG. I did this recipe tonight,and the wife who does not like cooked spinach, ate all of hers. The Béarnaise Sauce put the tender Filet and crab meat over the top and left us going back for more, more, and more. This will be a goto meal for any evening that I have the time to put it together. Thank you, thank you, thank you.
Sam, love your videos, thank you. Would like to see more entrees than sandwiches. Your Carne Asada was an absolute hit. Bacon, same, grilled chicken breast, same, no misses, enjoyed them all. BTW, why aren’t you Sam the Cooking Man? Almost rhymes. Keep going, love your style and even your mistakes, real stuff.
k....made this...it was AWESOME!!!! I took it out of oven at 100 f. We like our filets pretty rare. Topped with the crab (which I just warmed because there were no instructions) and it was reallllllllly reallllllly great!!. Did a test run before company comes.This will impress and be so darn easy it should be a crime!! Sam...you are my hero!!!! I didn't expect it to taste as wonderful as it did. Best filet Mignon I have ever cooked. Wow... again...you are my hero!!
Well, tried this last night. This cooking method for this cut of meat is the best I have found. The meat is cooked evenly all the way thru. Thanks SAM!!
I haven’t seen ONE video where my mouth didn’t water. Sam, you cook exactly the kind of food I like to eat. Without fail! So glad I found this channel. You are the man.
Hi Sam. Fellow Canadian here. I have become a huge fan and watch every one of your videos I can find. Recently my wife bought a nice piece of chateaubriand. I search and watched a few different recipes and ultimately did everything in this video, and I mean everthing, I had dinner within a few minutes of finished and showed my wife the video. Raised and eyebrow! Well, it only took a few bites and she was amazed. Loved it all. And specifically requested the creamed spinach as a regular side. I know this is an older video but they still have an impact. Thank you.
When you get to 1M viewers, I'd like to suggest that you fly someone in for a "fan sampling" of your cooking. I will volunteer for that hapless service! And I can stand a LOT of verbal abuse! :-) Oh, did I mention that I want this menu?
Ken Davis um I know this seems like a good idea, but it isn’t. First of all, there are a lot of creeps in comment sections. Second of all, that video would seem pretty awkward. Not to be mean, but I just think it’s a bad idea
Ive made the spinach soup and it's awesome, then I made it a second time, except I shredded the bacon (froze the bacon only first) and onion and it came out sublime! I know Sam likes chunks, but I felt the bacon is part of flavor not a co-star, the spinach is the star of the show. The original can't go wrong, but shredding the bacon and onion just really magnified the flavors. All in all my family thanks you Sam and I point folks in your direction to your channel. Giving credit where credit is due!
I used this to inspire dinner tonight. I got a good deal on organic grass fed filet. They were cooked beautifully after about 40 minutes @275 at a solid sear. Plated the filet with roasted potatoes, roasted asparagus, a beautiful carrot purée, and the bearnaise. Awesome video! Next time I’ll do the crab and the creamed spinach!!
I finally made this. I bought the same the cast iron, the same filet mignon, I bought EXCATLY and follow EXACTLY what he did.. OMG,, this is REALLY good. My family almost did not eat it praising how good it looked. I had a bottle of red Chilean wine and it was heaven! thanks Sam... doing your potatoes next
No way...That Sous Vide Everything guy is annoying AF. Sous vide is great, but not for everything. Everything he makes he says is the best ever. And his voice makes me want to punch an infant.
That my friend is by no means a raw steak, I have no idea what you class as a raw steak. It cannot be raw when it’s 135 in the middle.. your quotation literally makes no sense lmao
Cameron McNair wow. I guess you learn something every day. I had no idea. I’m so thankful that you’re here to teach me about cooking. I would watch your videos over Sam’s. But its obvious that you’re too busy chasing after people’s jokes in the comment section to make yourself look good. What a shame. Your culinary knowledge should be spread around the world!!!
Max Estep it has nothing to do with making me look good. But if you have as much knowledge as you claim you do then A) you should know better & B) not make a joke that doesn’t make sense nor is remotely funny.
Sam and Max - beautifully done and beautiful presentation. Just wanted to ask, where are you getting those black plate/trays that you are presenting the food on??
Daily Routine: Wake, Work, Watch. Awesome videos, with the back and forth banter between you and your son, hahaha!! Subbed from Cape Town, South Africa.
I did a reverse sear thick cut ribeye last night, same method. It was amazing and evenly pink all the way through. Seasoned well, sat out for 30 minutes, then 275 for 49 minutes. It was my favorite steak I’ve made so far, and the meat wasn’t prime. Thanks for all of your videos, even though I know you’re not ever going to read this lol.
as a swede i take offense at the runny nature of the Béarnaise sauce (the Béarnaise sauce is more popular in sweden than in france) the sauce is supposed to be creamy velvety and rich not runny like some blåbands powder sauce other than that that looked great !!
@Hampus Lindfors Not according to the US FDA. These gelatinous sauces are harbors for bacteria, freezer burn, and disease. You want a 2% milk texture. Plus it penetrates the steak better.
@Hampus Lindfors nope. Should be the consistency of 2% milk. You're thinking of the eastern asian version of the sauce. Look into it and you'll see that I'm correct son.
@@Slash687 Now I feel bad for defending you above. You're 1000% wrong here. A traditional béarnaise is MOST DEFINITELY thicker. Sam's was too thin and while we're at it, his sear game needs some serious work too.
@@allieandbo You regret defending me cause we make our sauces differently? That hurts. I think it's a regional thing. There are also additional ingredients in our sauce which lend to a thinner viscosity.
@@Slash687 With Sous Vide you also have to reverse sear it. I don't understand how it can make a difference in taste. The only difference is that water transfers the heat instead of air. But the steak never comes in contact with the water. Is the plastic bag the problem?
Sam....I was previously banned from the kitchen....my own doing. The 3 ladies in my house didn’t prefer my “put Sriracha in everything” method. You’ve helped me resurrect my kitchen privileges. Thank you.
Used this method a whole bunch of times to cook eye fillet steaks, it works SO freaken well. Thanks Sam for teaching us the method mate... from Trent in North Queensland, Australia.
Hey Sam or other commenters, you seem to always use a cast iron pan. Right now I do not own one, I just have a non stick pan. Would you care to explain the advantages/disadvantages of one to me?
Frozen veggies in most cases are actually superior to fresh because they are picked at optimal ripeness then flash frozen. People are just snobby about things these days because they watch a few boujee pretentious yt channels who demand you make a 70 dollar meal every night
I'll tell ya Sam, I'm thirty seven years old and have never really had any interest in any form of cooking shows. I can't put my finger on it, but this fascinated me. It's very soothing and inspiring to watch your art sir. Feels very real and not bogged down with effects/production value etc. Thank you!
You're very welcome thanks so much!
It's the passion...it's real..
Not like the other cooking shows don't have passion...but..Sam the Cooking Guy Genuinely Loves what he do. Have His Own show. No one telling him how to do it..it's all him...this style..his way...with a little help from Max
SAM THE COOKING GUY how long and what temperature for medium rare
randsterama it came out rare
randsterama in the video
Hello Sam,
I would like to thank you very much for teaching me the "reverse sear" method of cooking an eye fillet.
I made some for dinner tonight, and, my wife who is a very fussy steak eater said it was the best ever home cooked steak that she has ever had, and, that it also in the top 10 of steaks she has had over the years in restaurants / pubs.
Sadly, because she has an allergy to crustaceans, the crab topping was out. I made it with some steamed cauliflower, pan seared asparagus, and, a carrot+parsnip+leek( which has been sauteed first) mash.
Thanks again mate, really appreciate it.
Cheers
I did this last night, this was surreal. Honestly I had tears in my eyes I couldn't believe i made something so tasty. (started cooking last year)
You were amazed at yourself lol
6:19 when you sit on a cold toilet seat
Sway C 🤣🤣🤣🤣 so true lol
he ate the raw eggs though..
@@enveloreal The hot butter he put into the blender with the raw eggs would have been hot enough to cook them well enough...
Killed me ahahaha😂
@@enveloreal the vinegar cooks them
Crab shows up from out of the blue!
Cause of the ocean? I dont get it lol
@@fesdrengen What does this have to do with the crab meat coming from the blue? I'm not well versed in any of this
Slash687 out of the blue is a phrase lol
@@agitativebee5328 Which means what? Is this an american thing?
@@fesdrengen is it like a metaphor for something falling from the sky in this case?
Followed the reverse sear technique you showed for dinner tonight and let me just say, it can out SO PERFECTLY!!!! Wow!! Thank you for the walkthrough!
Game changer. Enjoy 🤓
SAM THE COOKING GUY Wish I could show you the picture!
SAM THE COOKING GUY was this medium rare
I made this for my Mother for her 89th Birthday and she absolutely LOVED it!! So delicious!!
Sammy, you rock!!! Tried this! My teenage daughters, three of them! Loved it! Good recipe! Thanks,Eric
What heat did you use? Like medium? Medium high?
Chicken tikka masala please
I've been waiting for that too.
not unhealthy enough for sam to make
This
im lowkey addicted to CTM
@@oogiesmuncher Udo you know how much butter goes into that gravy? lmao its a lot
Can you make a North Carolina style bbq video?
There are a lot of channels to check out for that
Slash687 true, but I’d like to see Sam make a vid on it
@@drewwhitson5740 He could never manage. These hollywood types dont know anything about southern hospitality.
@david mcintire I work in mortgage backed securities. You're ignorant and small
@david mcintire Criticism isnt trolling. I hate how people such as yourself use trolling as a blanket statement. You're a real piece of work. Thanks for the award.
Sam - I made two filets for dinner tonight using the oven & then my SCTG cast iron pan. OMG!! Best Ever!!!! I have gotten more compliments on my cooking in the last three months than in the last 30 years! Thank you!
Did this for my father in law for New Years and he loved it!
Lmao 😂 I love when you’re in love with what you make! A real chef tastes his food!! Thanks for the vids sam!! Can’t wait to go back to notnot taco!!
Sam!! I cooked my fillet mignon just as you instructed and it came out just like I was in a fancy restaurant! Delicious!! You are the best. I am so fuc-ing glad I found your UA-cam channel.
This is a perfect date night/special occasion dinner and it's also Keto friendly! Thank you Sam!!
Just love what you're doing on the channel. You cook brilliantly but it's you're approach to making the vids, you stand out. Love the channel
Another awesome meal Sam! I’m actually making this tonight for my wife and I. My question is. Do you serve the crab cold on the steak or do you heat it up? Thanks!
8:49 when you try to tell her it’s coming without telling her it’s coming 😭😭
From now on I am just going to scroll through for comments with timestamps before I watch the video
Sam, you are definately my favorite chef to watch on UA-cam. Thank you so much for your recipes and humor.
I use this as an inspiration for my dad's last birthday. I didn't have an instant-read thermometer or any thermometer whatsoever so I felt more comfortable with following Sam. I use a toaster oven at 270'there was no 275 it was only to 75 or 80. I thought my filet's were around the size of these but they really were a little bit smaller. I thought I didn't have a checked rack but I did. I did it on foil for around 25 minutes then I checked with the finger test. I took mine out first to test it 2 minutes on each side searing and it seemed perfect. I served him and he loved it and needed no adjustments. I let mine set for 20 minutes while he ate it seem to get too dark in the middle but then I sear it it's the same and that turned out good. As I took time to eat return the more and more red and was also perfect. I also made a carrot soup from from scratch a salad and bake steak fries and topped it with a crab cake. We had crudite cheese wine etc. He said it was the best male he's ever had in his life and he's had every expensive steakhouse known to man. Thank you Sam.
That noise you made @ 8:49. Don’t do it again. Thank you
click timestamp over and over
LMAO
@@screenshotted That's actually pretty fun.
8:52 is worse
Weird ass niggas
That blender is quiet AF! I need that
It's a Vitamix. Big money.
jassonsw yeah $500
But it’s a steal for what they give you
@@jassonsw My vitamix is loud af so i must be doing something wrong LOL
The Vitamix is a very loud blender. It’s just on very low speed right now. The sound also made have been minimized in postproduction.
Love the use of cast iron. Did this for my wife’s Birthday- killed it. Thanks!!
Sam and Max, I made this very dish tonight for the first time, but we substituted some things. Didn't fillet used ribeyes. Made the sauce, made the spinach. My family couldn't believe we made it in our own kitchen. That reverse sear method was perfect! No grey anywhere, juicy. The sauce was a great kicker and used fresh lump crab meat. Holy crap. Thank you so much for what you do.
add a touch of nutmeg in the creamed spinach does wonders
Crab on a filet mignon with béarnaise sauce on top? That's amazing
With creamed spinach!
Showed this to the executive chef at my job and name of this dish is called steak Oscar.
Of course, because F.M. has no flavor.
@@danielwhitmore9351 your guy doesn't know what hes talking about. That would be with hollandaise
@cafer ceker nah steak Oscar sounds less pretentious
Sam, I'm sold on this method. I didn't make everything you showed, but I cooked my Filet Mignon using the reverse sear method you demonstrated here tonight, and it was excellent! My wife was so impressed. I have always loved Filet Mignon, and now I know how to make it for two, for less than half the cost of one order at a high-end restaurant, and it is just as good if not better!
OMG. I did this recipe tonight,and the wife who does not like cooked spinach, ate all of hers. The Béarnaise Sauce put the tender Filet and crab meat over the top and left us going back for more, more, and more. This will be a goto meal for any evening that I have the time to put it together. Thank you, thank you, thank you.
Sam, love your videos, thank you. Would like to see more entrees than sandwiches. Your Carne Asada was an absolute hit. Bacon, same, grilled chicken breast, same, no misses, enjoyed them all.
BTW, why aren’t you Sam the Cooking Man? Almost rhymes. Keep going, love your style and even your mistakes, real stuff.
I made the creamed spinach and it came out so perfect! So delicious and even better the next day! Thank you so much for this video!
k....made this...it was AWESOME!!!! I took it out of oven at 100 f. We like our filets pretty rare. Topped with the crab (which I just warmed because there were no instructions) and it was reallllllllly reallllllly great!!. Did a test run before company comes.This will impress and be so darn easy it should be a crime!! Sam...you are my hero!!!! I didn't expect it to taste as wonderful as it did. Best filet Mignon I have ever cooked. Wow... again...you are my hero!!
Well, tried this last night. This cooking method for this cut of meat is the best I have found. The meat is cooked evenly all the way thru. Thanks SAM!!
"don't use expensive extra virgin olive oil" he says as he's using oil that costs 20 dollars a bottle
yeah I never understood his point on this. I get trying to use the best ingredients, but not everyone can afford that. (MOST can't afford it)
I love the flavor Evoo adds.
To be fair, he usually just says to use a neutral oil, of which there are many inexpensive options. =)
@@pgbollwerk it's more the fact he's not gonna use extra virgin olive oil because it's too expensive, then uses advacdo oil which is MORE expensive XD
dizzygunner if you wanna stay healthy then you need to use oils like avocado oil or you can use cheap ass oil and look like shit by the time you’re 40
Just made the Carne Asada recipe yesterday, it was awesome
What's that
hi you a sad miserable bitch.
@hi You're a complete tool. You don't even know it
@Daisy351 yes
I haven’t seen ONE video where my mouth didn’t water. Sam, you cook exactly the kind of food I like to eat. Without fail! So glad I found this channel. You are the man.
Hi Sam. Fellow Canadian here. I have become a huge fan and watch every one of your videos I can find.
Recently my wife bought a nice piece of chateaubriand. I search and watched a few different recipes and ultimately did everything in this video, and I mean everthing, I had dinner within a few minutes of finished and showed my wife the video. Raised and eyebrow!
Well, it only took a few bites and she was amazed. Loved it all. And specifically requested the creamed spinach as a regular side.
I know this is an older video but they still have an impact.
Thank you.
Te digo Sam, I'll never messed up a filet mignon again!😩😂 After watching, thank u👍🏾
When you get to 1M viewers, I'd like to suggest that you fly someone in for a "fan sampling" of your cooking. I will volunteer for that hapless service! And I can stand a LOT of verbal abuse! :-)
Oh, did I mention that I want this menu?
Lol i can drive to his house
@Grand Daddy Purple W plenty of youtubers do, just have some common sense and intuition
How would he even do that. Wouldnt hold up in the mail or anything. Think things through before you post.
Ken Davis um I know this seems like a good idea, but it isn’t. First of all, there are a lot of creeps in comment sections. Second of all, that video would seem pretty awkward. Not to be mean, but I just think it’s a bad idea
@@christianneariana YES! that's what I'm saying. Thanks christianne.
This is genuinely original. Love it
You are my kinda guy!!! A passion for delicious food.
Can you do stuffed bell peppers or a hot pastrami sandwich??? That would be dankkkk
Cole Bingham damn dude Fr!
We did pastrami in a breakfast sandwich a couple months ago but I LOVE pastrami so YES we can. Thanks Cole.
8:49 ~ this the sound the cameraman was conceived to
How have I not heard of this channel!? Straight to the point and there. Wow amazing 4k as well. 🤝
Ive made the spinach soup and it's awesome, then I made it a second time, except I shredded the bacon (froze the bacon only first) and onion and it came out sublime! I know Sam likes chunks, but I felt the bacon is part of flavor not a co-star, the spinach is the star of the show. The original can't go wrong, but shredding the bacon and onion just really magnified the flavors. All in all my family thanks you Sam and I point folks in your direction to your channel. Giving credit where credit is due!
That looks amazing Sir..I'll promise myself I'll make it after I finish my deployment.
Thanks for your Service, Theo!
6:19
When someone says there´s a spider on ur back.
Hahahaha!!! Hella.
used this cooking method for the Wagyu steaks that I just bought.....FRICKEN AWESOME!!!!
I used this to inspire dinner tonight. I got a good deal on organic grass fed filet. They were cooked beautifully after about 40 minutes @275 at a solid sear. Plated the filet with roasted potatoes, roasted asparagus, a beautiful carrot purée, and the bearnaise.
Awesome video! Next time I’ll do the crab and the creamed spinach!!
Sam could you please give your spin on Lobster Bisque if it hasn't already been done yet? Keep up the great videos!
6:19 When you get the pee shivers
😂😂😂😂💀
This changed my life. I cooked the steak sous vide but the combinations are just sublime, thank you.
I finally made this. I bought the same the cast iron, the same filet mignon, I bought EXCATLY and follow EXACTLY what he did.. OMG,, this is REALLY good. My family almost did not eat it praising how good it looked. I had a bottle of red Chilean wine and it was heaven! thanks Sam... doing your potatoes next
8:48 close your eyes and just listen
Cdfuuuu
ArmeniaKB24 I don’t like that you did that to me
YOU SHOULD COLLAB WITH GUGA FOODS/SOUS VIDE EVERYTHING‼️‼️‼️
No way...That Sous Vide Everything guy is annoying AF. Sous vide is great, but not for everything. Everything he makes he says is the best ever. And his voice makes me want to punch an infant.
Jonathan Williams lmaooooo
Nah he the way his friends eats with him is a no
@@jonathanwilliams1974 100% dude is really annoying, watch his collab video in japan making sushi. Dude never shuts up and was kinda rude.
Well none of them know how to actually cook so yea I agree
I really need to stop watching your show late at night. It makes me want to cook at 2 am. lol
Steak Oscar.......the best steak dish in human history.
Gordon Ramsay: “It’s bloody RAW! Look at ittt! Touch ittt! ITS STONE COLD!!!”
I'm glad someone finally said it!!!!!! Thank you
That my friend is by no means a raw steak, I have no idea what you class as a raw steak. It cannot be raw when it’s 135 in the middle.. your quotation literally makes no sense lmao
Max Estep 135 is a bit overdone
Cameron McNair wow. I guess you learn something every day. I had no idea. I’m so thankful that you’re here to teach me about cooking. I would watch your videos over Sam’s. But its obvious that you’re too busy chasing after people’s jokes in the comment section to make yourself look good. What a shame. Your culinary knowledge should be spread around the world!!!
Max Estep it has nothing to do with making me look good. But if you have as much knowledge as you claim you do then A) you should know better & B) not make a joke that doesn’t make sense nor is remotely funny.
Sam and Max - beautifully done and beautiful presentation. Just wanted to ask, where are you getting those black plate/trays that you are presenting the food on??
Someone needs to make a compilation video of every time Sam takes a bite of his own food
Just awnsom! Did that yesterday for a group of 14! Everyone loved it! Thanks Sam!
posting this on the first day of lent and i'm already crying
I KNOW! That dish almost seems criminal !
I need Sam to watch the anime called Food Wars. I feel like he would absolutely love it and would try making some of the entrees from the anime.
Daily Routine: Wake, Work, Watch. Awesome videos, with the back and forth banter between you and your son, hahaha!! Subbed from Cape Town, South Africa.
i must say u do your steaks perfectly i love that u show how to do this on the grill /oven/ what ever very few know how love your shows
🥩🥩 that's what I'm making for dinner tonight 😋 can you make a full English breakfast?
The subscription count it’s going up the roof. Great Job
I did a reverse sear thick cut ribeye last night, same method. It was amazing and evenly pink all the way through. Seasoned well, sat out for 30 minutes, then 275 for 49 minutes. It was my favorite steak I’ve made so far, and the meat wasn’t prime.
Thanks for all of your videos, even though I know you’re not ever going to read this lol.
My favorite part of this video though, is when Sam tastes the sauce! 😆
How about some lobster corndogs with a delicious sauce!
Drew Dinh how bout fuck no
Lieutenant Dan Hahahaha damn man! Guns blazing!
3:26 lmao, “the smell of bacons and onion...”
Think you got that backwards Sam 😂
Sir you are a genius! let me first say that I am not a cook in any way shape or form. I made this and it was delicious! the family loved it!!
This steak deserves more than thousand like buttons
#truth THANKS FAITH!!!
Hey Sam big fan from vancouver!! please make a jerk chicken
Like Foghorn Leghorn?
Thanks Basir it's on the list!
So excited to see this !! #TorontoLove
I see Sam's video, I click. Simple.
Robert Mueller
That reaction you had when you tasted the bearnaise sauce was priceless.
Looked like he just jumped off a cold toilet seat haha
Made all this tonight (also made fondant potatoes)… it was perfect. Thank you.
SAM THE COOKING GUY is better than BILL THE SCIENCE GUY.
definitely more accurate factually
When the science teacher wheeled in that shitty tv/vcr combo, it was gonna be a good day.
@@harry7967 now you listen here, buster
Sorry, can not agree with this one. Bill Nye was too fly
How dare you
as a swede i take offense at the runny nature of the Béarnaise sauce (the Béarnaise sauce is more popular in sweden than in france) the sauce is supposed to be creamy velvety and rich not runny like some blåbands powder sauce other than that that looked great !!
No not really. Proper sauce should be consistency of 2% milk. I recommend reading some alton brown :)))
@Hampus Lindfors Not according to the US FDA. These gelatinous sauces are harbors for bacteria, freezer burn, and disease. You want a 2% milk texture. Plus it penetrates the steak better.
@Hampus Lindfors nope. Should be the consistency of 2% milk. You're thinking of the eastern asian version of the sauce. Look into it and you'll see that I'm correct son.
@@Slash687 Now I feel bad for defending you above. You're 1000% wrong here. A traditional béarnaise is MOST DEFINITELY thicker. Sam's was too thin and while we're at it, his sear game needs some serious work too.
@@allieandbo You regret defending me cause we make our sauces differently? That hurts. I think it's a regional thing. There are also additional ingredients in our sauce which lend to a thinner viscosity.
omgoodness-i tried your reverse sear method and it was PERFECT and i'll never go back. TYTYTYTY
You, guga foods & la capital are the reasons why I am addicted to UA-cam cooking channels! Thank you Jewish cooking guy 👍🏻
When you said there would be crabs, I was expecting the Kardashians to show up as guests.
Nah Just have to pick the crabs off them Then cook them up and serve
{Sous-vide} is another way for a great even cooked filet
Sous vide is trash, diluted the flavor of the steak
@@Slash687 right....
@@oli3659 Yep. Cite your sources if you think otherwise. The USDA recommends reverse sear to an internal tempature of 135.
@@Slash687 With Sous Vide you also have to reverse sear it.
I don't understand how it can make a difference in taste. The only difference is that water transfers the heat instead of air. But the steak never comes in contact with the water. Is the plastic bag the problem?
@@TheNuggzt3r The steak releases more juices, which are simply dumped out of the bag. That's flavor leaving the steaky.
I’ve made this recipe so many times and I figured it’s finally time for me to leave a comment. Thank you so much!! Love your content!
Sam....I was previously banned from the kitchen....my own doing. The 3 ladies in my house didn’t prefer my “put Sriracha in everything” method. You’ve helped me resurrect my kitchen privileges. Thank you.
He has also given my boyfriend more confidence in the kitchen. I love it!
Kosher salt is ok for me
Dude I’m already planning my next steak extravaganza
Extravagant is not the correct term
STCG....I trusted you with 2 USDA prime filets....and you were correct! Nailed it .. perfectly done zero gray! Thanks Sam!
Used this method a whole bunch of times to cook eye fillet steaks, it works SO freaken well. Thanks Sam for teaching us the method mate... from Trent in North Queensland, Australia.
Hey Sam or other commenters,
you seem to always use a cast iron pan. Right now I do not own one, I just have a non stick pan. Would you care to explain the advantages/disadvantages of one to me?
Cheap, last forever, High heat transfer, even cooking, looks great as a serving dish too. Get yourself a nice Lodge set for like 40$
@@mikozuna thank you for your answer!
Mind telling me why you changed shirts mid episode lmao!
He was probably slamming some cheeks
Filmed two takes I'd guess.
@@theartistformallyknownasdi5338 No, he was probably slamming cheeks
Probably didnt want to get sauce on the new MACA swag..
@david mcintire Nope he was slamming some cheeks
Crab and filet, great combo
Brings back childhood memories! I don't think it was ever filet mignon, but it was yummy! Thank you ❤️
Part 2. Make a peanut butter and jelly sandwich
Damn did I miss the part where he cooked the crab
it was just cold crab
Steak + Crab = Perfect combination!
On the must cook list for this weekend.
That spinach doesn't convince me
Dude, I just made this tonight for the first time. That spinach is LEGIT! ILL never get prepackaged again
Frozen veggies in most cases are actually superior to fresh because they are picked at optimal ripeness then flash frozen.
People are just snobby about things these days because they watch a few boujee pretentious yt channels who demand you make a 70 dollar meal every night
Perfect! It's Keto friendly too.
Videos got much better with max's witt being included
Best Cooking Show EVER 👍