🔴After many requests...'FAT MEANS FLAVOR' T'S ARE NOW AVAILABLE! Link: bit.ly/2EHhHkF Thanks everyone for watching and commenting! SUBSCRIBE: bit.ly/stcgsub WATCH NEXT ► Popular Videos: bit.ly/stcg-popular-vids
That's because he's a rich jew, I think he was some kind of ceo at some big pharma company, then he tried to break into show business, now he has a few restaurants: notnot tacos or something like that.
I grew up watch Sam the Cooking Guy on Channel 4 in San Diego! The dude was a staple of my childhood before and after Padres games. I feel like he started by only using what he had in his kitchen to try and show how easily you could make a great meal. At one point his kitchen burned down and used a make-shift kitchen just so he could keep filming. So glad I stumbled upon this video.
@@samthecookingguy By the way, you can only get into heaven through the blood of Jesus. Resurrection of Jesus Proven in 5 minutes: ua-cam.com/video/SB3QPibU6ic/v-deo.html
After having studied numerous skillet steak techinque videos on YT (including 3 from G. Ramsay) I have to say that your technique takes the cake. This is exactly how it should be done: heat resistant oil, single contact sear, resting in the middle (no hassle) and usage of all leftover flavours to make the sauce. Bravo. I shall be making this with a sauce poivre. Thank you!
Sam, I just finished serving this dish to my wife. She said and I quote,,, this is not just good it's effing great. Wants it served on mother's day. She liked your sense of humour today but now says she's in love with ya lol You've got us for life pal
Another way to make sure you have a great crust on your steak is to salt it a couple hours before. leave it uncovered and the outside of the steak will stiffen slightly and develop an amazing crust when seared. The same goes for a prime rib roast. Salt 24 hours before cooking. The roast will turn a deep red and will sear perfectly
Honestly, man I just followed this recipe with everything and HOLY **** made the Sauce and put it on half. PERFECT. I got the just straight Steak and the half w/sauce. Best of both worlds my man.
I was visiting Australia in 2016 and went to 2 steak houses. Offering various sauces with the steak is a thing there. Even an A5 Wagyu. It's crazy. I'm not against sauce per se, but they were way overboard with it.
@@EclairTw The stage of "resting" the steak is after it is removed from the pan but before it is cut. In this instance it was rested on a plated under foil. The plate fills up with juice from the steak (mostly myoglobin). Mark is suggesting he add this in addition to the pan sauce.
@@morgantaylor1838 Nah, the perfect steak is the way the individual likes it. That's personally a little too raw for me. I would leave it cooking for an extra 30 seconds
Just found these videos the other day and loving them! Can't decide between this and the blue cheese butter w/caramelised onions for the lady and I tomorrow!? Either way thank you!!
8:29 _"I can read the comments now, 'it's raw.'"_ Well, yeah, it's raw. Raw in its beauty. That steak looks like it's in a scrumptious level of doneness.
Sam, you're such a funny dude. I watch a bunch of cooking shows but you're becoming my favorite with your sense of humor along with your cooking style.
This came out great! Sauce was a big hit. I use to watch your show on tv and you were one of my favorite cats to watch. Very relaxed and friendly. Thx!
Hey Sam, new subscriber here. I absolutely love and enjoy watching your twist on popular food menu items. I have to try some of these. Also Max great editing skills. Really makes these videos more enjoyable. If you use your oven after searing,what temp would you set the over too?
Tony Wellington this viewers of this channel are not professional chefs. it is meant for everyday cooks encourage people to cook delicious food at home.
For those who keep asking the oven temp figure out yourselves. Every oven is different, buy a damn thermometer and time it yourself. Sear the steak bottom and top and stick in the oven. Here are the steak temperatures, this means pulling your steak at about 123 degrees for a rare steak, 128 degrees for medium rare, 138 degrees for medium, 148 degrees for medium well and 158 degrees for a well-done steak. Remember to let it set once you get it out for 10 minutes. This will also increase your temp by 10.
Thanks Sam, I made this for Valentine's day and it was a hit!!! I couldn't find it on your website but I followed exactly what you were doing and it worked!!
I made this for my boyfriend last year. He then tells me on Monday, “you know what you made that you’ve outdone yourself? You only did it once but it was amazing. That steak on the skillet.” So here I am, revisiting to go buy the ingredients tomorrow morning to make some steak and eggs.
Sam, This steak was outstanding...my wife and I are new comers to your video's but we watched about 500 of them because we are hooked...you are getting us through this pandemic. Thank You
Hello Dad!!! Will you please make the Canadian inspired Poutine dish. I’ve always wanted to see you make that, you would do it so good!! Please like so my dad can see guys! And yes I realize you’ve made this dish before but you could do a cool twist to it and make a BBQ style poutine or something along those lines. Thanks PaPa!
only thing i wouldve changed would be adding butter garlic and thyme to the pan and baste the steak before making the sauce. Or could just add thyme to the sauce..love thyme and steak and no better steak than ribeye
Tpore is right! Of course, it's all up to who cooks and eats it, and there is certainly NADA wrong with Sam's technique. But the butter/garlic/thyme baste kicks tender, seared ribeye into the stratosphere for me! And I don't want to be a party pooper, but I think I'd left that beautimous chunk of steak perfection in one piece rather than pre-slice it. But that's just me. Again, Sam don't need my help, lol!
Avocado oil on both sides Season salt pepper Cast iron pan Water test beads up -ready 1 and a half minute on each side 123 to 130 temp Sauce-butter and oil shallots or onion garlic whipping cream Dijon mustard worsechestire Blk pepper parlsey
I seriously just watched this video & 35 minutes later I was back from target with everything I needed including my new cast iron pan! Boy !!! I can’t thank you enough for making this video!! This sauce is to die for!! Thank you 🙏. #Subscribed
I just learned that I may not be using enough heat to cook my steaks. Don't have the stuff to make the sauce tonight but I have saved the video to try again another day. Love your videos, keep up the good work.
So, I just made this steak for my family. I made this with t bone steaks. OMG!!!! The steaks came out perfect and the mustard cream sauce was to die for!! My family was so happy that this is on my menu for at least twice a month. Thank you!!!
Ive been recently warming up to the rinse more and more. Its a great change of pace from the normal Porterhouse / T Bone I cherish. I love filet and NY strips, but nothing compares to the both with that bone in the middle seared to perfection. Ribeye is getting close though.
I gotta say. I came across your video with a need to cook my Wifey something. I had to adapt a little bit. But I was able to cook this over a open fire on a kamado, with a carbon steel skillet. It was a success. I will be back for more. Thank you.
Hey Sam, love your videos ... okay I want to make this & have to use the oven so what temp do I want my oven set at to get the same UPER SPECTACULAR steak?!?!?!?
Not sure why, but I’ve had better results using an oven instead of a grill. I heat the cast iron in the oven at 500 degrees, take the skillet out and put it on the stove to make it extra hot. I season the steak with olive oil, salt, pepper, and rosemary, then place it on the very hot skillet, searing both sides. After getting both sides crusted, I place it on a separate dish and put the steak in the oven at about 400 with some butter on top to finish cooking. The reason I place it on a separate dish is to prevent it from overcooking on the hot cast iron. Leaving it on the cast iron too long can cause the crust to become too black and dry. This method works beautifully. I never order ribeyes from steakhouses or restaurants anymore because I can make one just as good at home.
I know im late and i know you wont see this, but with a thick steak like that you should try a dry brine, coat it top bottom and sides with a thick grain salt like kosher salt, and let it sit over night - 48 hours, cook it before searing, and just as they are done pull them out, pat them dry and then sear them, its so worth the extra work
@@geminib2665 I used 430 and it turned out great. For those reading this late, I emailed Sam's team and they replied that 350 is a good oven temp to use. Seems to not matter much
I've been here since 27K. I started watching Sam on Just Cook This on FLN. I'm so glad that the channel's taken off. I was scared that they'd quit making vids due to lack of interest. Sam's awesome!
Whoever says that's undercooked DOES NOT deserve to eat cuts of steak that good. In fact, I'll say it's ever so slightly overcooked, but still beautifully delicious.
I was wondering the same thing . In addition, he did not mention how long he used the grill for. I understand he doesn’t want it to go over 129 degrees but he did not mention how long that took.
Hahaha what a character! Loved watching this. Steak was to ‘alive’ for me, however that’s just my personal preference. I can appreciate that Sam cooked it to his liking.
🔴After many requests...'FAT MEANS FLAVOR' T'S ARE NOW AVAILABLE!
Link: bit.ly/2EHhHkF
Thanks everyone for watching and commenting!
SUBSCRIBE: bit.ly/stcgsub
WATCH NEXT ► Popular Videos: bit.ly/stcg-popular-vids
Yeet
Hell yes. Make ehm work for it. Saw you on the local news the other day Sam. Great interview.
Sam cooks... Tomahawk Steak 🤤
Why are you so cool??
Great video! Simple and you let us know why you do what you do. I like!
I usually dont watch cooking channels on UA-cam but everything this dude makes looks absolutely delicious
There is nothing better than a perfectly seared ribeye in cast iron. It’s a thing of beauty. 🔥🥩🍳🔥
It's better on a grill.
I agree. Grill burns steaks and chars it too much. Cast iron sears it perfect and doesn’t burn it. Ever. Grilling sucks
Jacob Villines apples and oranges. I love both ways.
@@mox542 or u suck at grilling??
Who cares about the cast iron pan? Such a meme piece of cookware.
This guy's outdoor set up is AMAZING.
oh yeah! www.thecookingguy.com/my-backyard
Look up "HowtoBBQRight" if you want to see a manly mans backyard setup (+lots of money helps)
Side note, you'll definitely learn how to cook from him
That's because he's a rich jew, I think he was some kind of ceo at some big pharma company, then he tried to break into show business, now he has a few restaurants: notnot tacos or something like that.
this guy's outdoor set up cam from home depot...$2500. that doesn't qualify as "amazing".
walker walker um considering that evo is like 3 grand
I grew up watch Sam the Cooking Guy on Channel 4 in San Diego! The dude was a staple of my childhood before and after Padres games. I feel like he started by only using what he had in his kitchen to try and show how easily you could make a great meal. At one point his kitchen burned down and used a make-shift kitchen just so he could keep filming. So glad I stumbled upon this video.
How was he ever on public tv with all his swearing. Definitely not FCC friendly show lol.
It’s a pleasure seeing a man doing something he loves and is good at especially when it comes to steak...
That family heirloom 100 year old cast iron pan is EVERYTHING
Seriously.
@@samthecookingguy One day my great grand daughter will be able to say that about my cast iron pan...
@@samthecookingguy sear was weak
@@samthecookingguy By the way, you can only get into heaven through the blood of Jesus.
Resurrection of Jesus Proven in 5 minutes: ua-cam.com/video/SB3QPibU6ic/v-deo.html
I have my great grandmothers cast iron pan as well. Same size as yours. Everyone needs a cast iron skillet.
Is this the guy from the Verizon/Sprint commercials
No.......
Can you hear me now?
@@filesshared9431, good.
😂
No its Sam the cooking guy!
I just want to say thank you, cooked my first ribeye on the grill and it came out perfect. I’m 15 btw
Nice!!
0:07 turn English captions on🤣🤣🤣🤣
@j Y I’m 115
No one asked
Check your privilege
After having studied numerous skillet steak techinque videos on YT (including 3 from G. Ramsay) I have to say that your technique takes the cake. This is exactly how it should be done: heat resistant oil, single contact sear, resting in the middle (no hassle) and usage of all leftover flavours to make the sauce. Bravo. I shall be making this with a sauce poivre. Thank you!
Sam,
I just finished serving this dish to my wife. She said and I quote,,, this is not just good it's effing great. Wants it served on mother's day. She liked your sense of humour today but now says she's in love with ya lol
You've got us for life pal
So you made your wife's favorite steak, and she wasn't even home?! 😂
Connor Boyce thought that counts lol
Plot twist 🤣🤣
You can tell who won lol
Then he ate it lol
Nope she was at my place having kabobs👍👍👍🍴🍴🍴
good job showing the temp of the pan. Most videos just say "make sure your pan is really really hot".
Another way to make sure you have a great crust on your steak is to salt it a couple hours before. leave it uncovered and the outside of the steak will stiffen slightly and develop an amazing crust when seared. The same goes for a prime rib roast. Salt 24 hours before cooking. The roast will turn a deep red and will sear perfectly
You should get a pizza oven for Kelly and the kiddos. Pizza night Mondays 🍕
When I watched this two years ago, I was like "IT'S RAW!"....Now I'm like "omg it's perfect"
Still mooing is more like it.
@@tomserritelli4057 omg ahah someone doesn’t know how to cook
@@pegy6337 lol. It’s more like preference rather than knowing how to cook or not. 😎
Add the steak’s resting juices to the sauce and you’re golden!
Wowee, that sounds 😩😫🥴🙂↔️🙂↕️🤤😮💨
Great video... Goes without saying though, with a steak this good, you dont need a sauce.
Fuck that, I want the sauce.
Honestly, man I just followed this recipe with everything and HOLY **** made the Sauce and put it on half. PERFECT. I got the just straight Steak and the half w/sauce. Best of both worlds my man.
Skoob B I made the sauce and it is freaking amazing. I usually eat my steaks without sauce, but that is a game changer!
I was visiting Australia in 2016 and went to 2 steak houses. Offering various sauces with the steak is a thing there. Even an A5 Wagyu. It's crazy. I'm not against sauce per se, but they were way overboard with it.
Yeah way to repeat and live by phrases older than you are that permanently limit your entire pallet and flavor experience. Derp derp
I can't believe you didn't put the juice that came out of the resting steak in the sauce. Now That's flavour!
He did... he literally put oil and butter into the cast iron pan he used to cook the steak in.
@@EclairTw The stage of "resting" the steak is after it is removed from the pan but before it is cut. In this instance it was rested on a plated under foil. The plate fills up with juice from the steak (mostly myoglobin).
Mark is suggesting he add this in addition to the pan sauce.
BatCaveOz correct
@@stuartallan1537 Maybe not since it's not blood?
invisiblekid99 it’s myoglobin
It's not raw. It's perfect. I work in the beef industry and this is what you want. Thank you
Please never stop making videos!! Love the atmosphere, love the outdoor kitchen and of course the food!!
"Raw", my ass! That's like perfect for a nice ribeye.
daveogarf I was gonna say anyone who thinks it’s raw doesn’t like steak lol 😂
That is PERFECT
It’s perfection👌🏽
@@morgantaylor1838
Nah, the perfect steak is the way the individual likes it.
That's personally a little too raw for me. I would leave it cooking for an extra 30 seconds
@@dmpsix7417
Do an episode on your favorite Munchie snacks
dude gets high af of that pen.
assholes
bkob jackson what?
He did it lol
The reason you're my new favorite cooking...guy, is because of your sense of humor 😂
Sam you're the only one I can listen too. Thank you for making me a more well-rounded person.
Literally. I'm fatter cause I can't stop cooking now 😂😭
After having made the sauce in the cast iron pan, how do you clean the pan? It looked fantastic for being so old. Great video!!
Just found these videos the other day and loving them!
Can't decide between this and the blue cheese butter w/caramelised onions for the lady and I tomorrow!? Either way thank you!!
8:29
_"I can read the comments now, 'it's raw.'"_
Well, yeah, it's raw. Raw in its beauty. That steak looks like it's in a scrumptious level of doneness.
@Doomsday For sure.
I can't eat a steak that's cooked well. Medium rare is my preference, though I can eat rare if it's a really tender cut of beef.
Sam, you're such a funny dude. I watch a bunch of cooking shows but you're becoming my favorite with your sense of humor along with your cooking style.
He nailed it, and he sounds like Jeff Goldblum talking to himself.
I wish he gave the duration of each step. Like how long he left the meat with the cover closed.
This came out great! Sauce was a big hit. I use to watch your show on tv and you were one of my favorite cats to watch. Very relaxed and friendly. Thx!
Hey Sam, new subscriber here. I absolutely love and enjoy watching your twist on popular food menu items. I have to try some of these. Also Max great editing skills. Really makes these videos more enjoyable.
If you use your oven after searing,what temp would you set the over too?
For those reading this late, I emailed Sam's team and they replied that 350 is a good oven temp to use.
Personally with a steak like that I don't want that sauce. Just some salt. Perfection
Oil? lmao your streak will have a bad sear and it will stick
+Youtan Poluo shhhhh youre onto him! he cant cook anything without covering it in some fatty sauce - the sign of a NOVICE cook NOT a PROFESSIONAL CHEF
Tony Wellington this viewers of this channel are not professional chefs. it is meant for everyday cooks encourage people to cook delicious food at home.
@Cerus98 thanks I was high asfk and didn’t even cook back then was just saying shit I heard lol
I just drooled all over my tablet!!!!
For those who keep asking the oven temp figure out yourselves. Every oven is different, buy a damn thermometer and time it yourself. Sear the steak bottom and top and stick in the oven. Here are the steak temperatures, this means pulling your steak at about 123 degrees for a rare steak, 128 degrees for medium rare, 138 degrees for medium, 148 degrees for medium well and 158 degrees for a well-done steak. Remember to let it set once you get it out for 10 minutes. This will also increase your temp by 10.
It's 6:13 in the morning and I'm watching foodporn don't tell nobody...
Daddyyayo same
*takes a bite of steak*
Sam - "this is just kind of insane"
Thanks Sam, I made this for Valentine's day and it was a hit!!! I couldn't find it on your website but I followed exactly what you were doing and it worked!!
That’s what I’m talkin about 🤓
Great recipe, I made it for my wedding 10 year anniversary and my wife loved it! Thank you!
I made this for my boyfriend last year. He then tells me on Monday, “you know what you made that you’ve outdone yourself? You only did it once but it was amazing. That steak on the skillet.” So here I am, revisiting to go buy the ingredients tomorrow morning to make some steak and eggs.
Damn thats crazy. Don't remember asking tho
Boop Boop Snoot it’s also crazy because you decided to comment, when I didn’t ask you to?
Watching this guy just puts me in a good mood lol
Sam got a pass to the hood after he said “big ass ribeye” 😭
Racist
big Holliday wut
"I can hear the comments now, it's raw"
It's not raw, it's perfect!
Perfectly raw lol
RAW
Raw
A friend of mine made this for new years dinner with lobster, salad and bread. By far the best steak I've ever had.
Sam, This steak was outstanding...my wife and I are new comers to your video's but we watched about 500 of them because we are hooked...you are getting us through this pandemic. Thank You
Genius! So good, made it twice and my wife and I love it!
I get so happy when u post
My mouth is watering, thumbs up! Can’t wait to get my new knife from ya! I love to cook, I have to say you want to Inspire me so much.
We made it today was amazing
My favorite steak, too! Looks beautiful!
Hello Dad!!! Will you please make the Canadian inspired Poutine dish. I’ve always wanted to see you make that, you would do it so good!! Please like so my dad can see guys! And yes I realize you’ve made this dish before but you could do a cool twist to it and make a BBQ style poutine or something along those lines. Thanks PaPa!
Hunter Jensen I love your Dad lmao
He already did a poutine dish
Hunter Jensen is he really your dad or are you just stoopid
3000 Wattz yes but he should put a twist to it... he has done mexican and other poutines but he needs to put a new twist to it
ruststar he has also done plenty of steak, chicken, and ribeye meals.. just because he has done it doesn’t mean he can’t add a different twist to it
only thing i wouldve changed would be adding butter garlic and thyme to the pan and baste the steak before making the sauce. Or could just add thyme to the sauce..love thyme and steak and no better steak than ribeye
Tpore exactly what I would’ve done. But then I would drain the sauce thru a sift to make it more cream texture.
Tpore is right! Of course, it's all up to who cooks and eats it, and there is certainly NADA wrong with Sam's technique. But the butter/garlic/thyme baste kicks tender, seared ribeye into the stratosphere for me! And I don't want to be a party pooper, but I think I'd left that beautimous chunk of steak perfection in one piece rather than pre-slice it. But that's just me. Again, Sam don't need my help, lol!
Exactly what i posted. Gotta baste that steak.
Cooked perfectly.
Avocado oil on both sides
Season salt pepper
Cast iron pan
Water test beads up -ready
1 and a half minute on each side
123 to 130 temp
Sauce-butter and oil shallots or onion garlic whipping cream Dijon mustard worsechestire
Blk pepper parlsey
"We've cooked a steak, we made a sauce, we put it on, we've eaten it.. and thats what you have to do." .. Yessirree
I used to be a grill purist, but I’ve switched to steaks in the cast iron and won’t look back! Great stuff as always, Sam! (Max too)
thanks keaton
grill adds a dimension of flavor but all the fat drips off :/
Keaton Branch finally! Someone who gets it! Cast iron is amazing
I wish I could post a pick of a ribeye I cooked in the cast iron pan from a while back. Absolutely loved it. I use the fat trimmings to oil the pan.
hey can you start a slow cooker series. Cheers from Canada
I'm from vancouver!! thanks
@@samthecookingguy and your fame has got us watching you from Hamilton Ontario , love the show
Port Dover Ontario Canada
I seriously just watched this video & 35 minutes later I was back from target with everything I needed including my new cast iron pan! Boy !!! I can’t thank you enough for making this video!! This sauce is to die for!! Thank you 🙏. #Subscribed
I just learned that I may not be using enough heat to cook my steaks. Don't have the stuff to make the sauce tonight but I have saved the video to try again another day. Love your videos, keep up the good work.
If I was the president or just simply put rich, you would be my personal chef. Love your show, your style and the food.
So, I just made this steak for my family. I made this with t bone steaks. OMG!!!! The steaks came out perfect and the mustard cream sauce was to die for!! My family was so happy that this is on my menu for at least twice a month. Thank you!!!
Sam gives me BOB SAGET vibes 🙌🏻
BOB PHAGET
Ive been recently warming up to the rinse more and more. Its a great change of pace from the normal Porterhouse / T Bone I cherish. I love filet and NY strips, but nothing compares to the both with that bone in the middle seared to perfection. Ribeye is getting close though.
Before the Dijon Mustard step I added Chopped mushrooms and saute for a minute or so. It was amazing.
I gotta say. I came across your video with a need to cook my Wifey something. I had to adapt a little bit. But I was able to cook this over a open fire on a kamado, with a carbon steel skillet. It was a success. I will be back for more. Thank you.
Hell no that's not undercooked, that's PERFECT!!!
Love the sauce recipe, I think I know what I'm having for Christmas dinner...
Omg!!! Sam- I replicated this for my husband (w a bone in ribeye) and it was amaaaaaazing. That sauce is boss!!!
Hey Sam, love your videos ... okay I want to make this & have to use the oven so what temp do I want my oven set at to get the same UPER SPECTACULAR steak?!?!?!?
Good question
For those reading this late, I emailed Sam's team and they replied that 350 is a good oven temp to use.
Not sure why, but I’ve had better results using an oven instead of a grill. I heat the cast iron in the oven at 500 degrees, take the skillet out and put it on the stove to make it extra hot. I season the steak with olive oil, salt, pepper, and rosemary, then place it on the very hot skillet, searing both sides. After getting both sides crusted, I place it on a separate dish and put the steak in the oven at about 400 with some butter on top to finish cooking. The reason I place it on a separate dish is to prevent it from overcooking on the hot cast iron. Leaving it on the cast iron too long can cause the crust to become too black and dry. This method works beautifully. I never order ribeyes from steakhouses or restaurants anymore because I can make one just as good at home.
I know im late and i know you wont see this, but with a thick steak like that you should try a dry brine, coat it top bottom and sides with a thick grain salt like kosher salt, and let it sit over night - 48 hours, cook it before searing, and just as they are done pull them out, pat them dry and then sear them, its so worth the extra work
sometimes I feel like I can smell it through the screen
I just made your sauce recipe. It is AMAZING!! My husband loves it. Thanks for sharing ❤️
Just tried this today, Sauce was amazing!
i dont care if you ahve any other good videos, this one alone deserves a sub. best cooked piece of meat i have seen on video period!
I made this for my wife last weekend and it’s now her favorite as well and I’ll be going to the store and making it tonight
Can you please make a stuffed crust pizza
GGMU!!!
Have you seen it yet? Lol
If I used this recipe but instead use my oven what temp would I set it on?
What Ive seen Sam do is 275 degrees (oven temp) and internal steak temp at 131 degrees......then add a sear to it on a pan or torch ( reverse sear)
For those reading this late, I emailed Sam's team and they replied that 350 is a good oven temp to use.
Wiss-STIRR-sheer sauce.
Nope and good god nope Try this. Wuss-ter-sheer
Followed the sauce recipe exactly but decided to add sliced Bella mushrooms. Perfection
Sam, after you sear it for 1.5 minutes, what temp is the oven at & for how long after you cook it. Until the internal temp is at 130?
i was hoping someone answered you cuz i’m asking the same . how high my oven should be, I’m cooking this today or tomorrow
What temperature would you set your oven to after searing if done inside of a house?
Probably 475-500. You want steak to cook fast.
@@geminib2665 I used 430 and it turned out great. For those reading this late, I emailed Sam's team and they replied that 350 is a good oven temp to use. Seems to not matter much
I made this and it was AMAZING!! It was delicious, cooked perfectly. The sauce adds the finishing touch!!! so good
Who’s been here since under 100k subscribers?
Johnny Depth yes!
me!!
I've been here since 27K. I started watching Sam on Just Cook This on FLN. I'm so glad that the channel's taken off. I was scared that they'd quit making vids due to lack of interest. Sam's awesome!
Dude me too, back since those like 20k sub days myself
How long ago was that?
i dont think its raw just perfect you have changed the way i cook steak forever
Whoever says that's undercooked DOES NOT deserve to eat cuts of steak that good. In fact, I'll say it's ever so slightly overcooked, but still beautifully delicious.
That's not raw... It's beautiful!
Is there anything more sensual then a well prepared steak? I'm going to my butcher in the morning. I "will" have this steak! Thanks
Elvis Costello has a cooking channel? thumbs up. )
“I wanted to use my fingers but max said no” 😭😭😭😂😂😂 lmao that’d be me
Cooking this steak recipe today. Super Bowl 54. Looks great and THANK YOU for 4K Videos!
so some one tell me what temp should my oven be ?? I will love to cook this today or tomorrow... thanks 😊
I was wondering the same thing . In addition, he did not mention how long he used the grill for. I understand he doesn’t want it to go over 129 degrees but he did not mention how long that took.
@@mastersplinter666 normally 400ish for a few minutes. you can always take it out and check. gonna vary on time depending on thickness
I would say around 450 degrees for like 6 minutes give or take. Hope that helps!
Thanks for asking........watched the video like 4 times trying to see if I missed that bit!.....decided to search comments....sweeeeet!
@@mastersplinter666 .....again thanks for asking.....I wanted to know as well!
Hahaha what a character! Loved watching this. Steak was to ‘alive’ for me, however that’s just my personal preference. I can appreciate that Sam cooked it to his liking.
This looks so good. Will someone please make a compilation video of just Sam eating??? I love it!!!!
Why?
I swear my mouth watered soon as he poured on the sauce. 😋😋😋
Once again thanks, guys. We love your cooking ideas. Best cooking channel on UA-cam
Hearing him cus is hilarious
Best part of the video 🤬
1:22 you look like the guy who cleaned woody from toy story
omgggg! tomorrow's din din. I dated a vegan for a few months....was like banging my head against a wall
attempted cooking a steak for the first time following this video and omg it came out amazing! thank you!