Yup... after Amazon bought out Whole foods they all are getting prime. Waygu too... had a talk with our butcher about all that the other day. Too much to txt here.
I've been recovering from throat cancer for about a month now and I cant wait to eat this steak...its been 65 days since I've had a real meal. I've been using a feeding tube... your channel has had me drooling for about 2 weeks.
You can submerge the marinating bag in a tub or pot of water to very near the seal at the top, and the pressure from the water will force ALL of the air out of the bag. I use that trick when freezing individual steaks all the time.
Iam new to steak cooking only been cooking 4week I only use your products I love the taste I enter frist sca in nz didn't win but had great feed back from others one was best tastng steak I watch all you tube shows making me a better cook I'll keep using your products and hope to get golden ticket thanks for great you tube shows
Great looking steak there brother. Reverse sear is the only way to go for me on a thick cut like that. LOVE IT!!! Hope to see you on the 7th... Thanks for sharing.
Gonna try this one before the Super Bowl Sunday afternoon. Got some Texas Beef and Cow Cover on the way! Keep it up with the awesome videos Kosmo. Fan here in South Carolina.
Love cooking those SCA Steaks, but its refreshing to see them done perfectly like the way we did it before Grill Grates. Recipe looks like fire! Can't wait to try it out.
Kosmo... you were right, this steak did change my life. Was by far the most tender and tasty steak I have had hands down. After watching your video yesterday I had to try it. I was skeptical of the soy sauce (until this point in my life I hated soy sauce) but it really kicked it up a notch. I am also excited that the local (Academy outdoors is selling Kosmo’s Q wing dust!
@@vinstinct thanks I guess it's like it caught another gear lol I always pan sear and then cook it on the grill didn't know how he was getting flames that late after firing up the grill
Made this last week!!! Went out and bought 3 more 🥩 to show my friends how amazing it was. Had to use a griddle as the weather in Manchester (UK) is not bbq ready yet ☔️. Definitely recommend giving it a go
Hi Judo, I did not bring the steak up to it’s finishing temp during the first part of the process so it still needs to rest for a bit after the final sear.
Kosmo, there’s an easy way to get the air out of the ziploc bag for marinating food. Put all your ingredients in the bag, keep the top open and place the bag in an ice bath all the way until you are an inch or so from the top. Seal the bag and you are all set. The cold from the ice bath forces all the air out like a cryovac machine.
Why sometimes do you sorta slow cook/smoke it then grill. Instead off just grill? I've tried this before but seems like the stake comes out tough.. im still learning fyi!! Lol
Glad to see you using the Slow N Sear with the Weber Kettle cause it does an amazing job on steaks. Love Cow Cover on our steaks but we marinate with Kosmos Brisket Mop instead, it took our steaks to a whole new level, my wife was amazed at the difference using that combination and cooking over FOGO Charcoal. Kosmos Products Rule!
Maybe you can send a small care package to a big fan of some cow cover and some SPG and I'll post a pic of me using it and tag you in it😁. Just a thought. Have a good one
Love his videos. I think it’s funny how he always brings up how you can’t tell a steaks done by the feel. all honesty I’ve been doing the feel if it’s done for about 20 years now and I haven’t had an issue yet.
Thank you Kosmo after years of making dry tough steaks and never getting the right finish it even the lines I watched your video on how to cook a ribeye, and I’m telling you this was the very best most tender steak we’ve ever made!! Tender and flavorful. Went on your site and just bought the cow cover and also the Texas beef rub. Can’t wait to receive them. Huge fan thank you very much for your vids. 5 Stars
I marinate mine in 1 c of soy sauce, 1 tsp of worchesteshire sauce, 2 oz of bourbon, 1/3 c of dried minced onions, 1 tsp of granulated garlic. In a zip lock bag for at least 45 minutes but it's great if you do it overnight! No need to add any other spices or herbs.
Pro tip for the air in the bag.. Close the zip lock almost fully close then squeeze most of the air out... Now take a straw and put it in the bag then szip it up with the straw sticking out.. Suck out the remaining air then pull the straw out and zip it up quick... Now it's vacume sealed lol
That's the exact way I season my steaks. I just learned about soy sauce about 2 years ago. I used to always us Worcestershire sauce before which isn't bad either. Anyways you knocked it out of the park as usual. Looks fantastic
Bro a trick to remove the air from the baggie is to slowly submerse it in water to the zipper. Cool man. Reverse sear nice. I also ad so Wocestershirehere sauce to the marinade. Yum Yum.
Amazing job there you grill thriller. Your sauce lookes great. I think a little gorgonzola cheese crumbles in the sauce would add a great flavor. I make a cream sauce for my steaks that's similar. Take about the same amount of butter as you did and saute some minced garlic for just a couple of minutes. Add heavy cream and gorgonzola cheese crumbles heat it till it turns into the same consistency as a fettuccine sauce. Then pour it over your steak or use as a dip. It's amazing. But you gave me an idea, I'm adding crimini mushrooms next time. Great video.
Hi how's it going? Hope all is well. I can't wait to get more Kosmo q rubs. Hi too the crew. We use lemon pepper SPG and the same compound butter as you.
Beginning to bbq and smoke on a weber. Saw this video and want to makes some steaks. How long did you let the steak cook or do go by the temp? My wife and I like our steaks well done so what would be the temp or hour to get to the finish product.
The best way to get air out of bags like that is to partially fill you sink and submerge the bag slowly up to the ziptop then close. That gets the air out with no struggle or mess.
Step 1 - Marinate your steak in a generous amount of soy sauce for about 30-45 minutes. These steaks are about 1in ¼ thick so if your steak is thinner, cut the time down a bit so it doesn’t get too salty. Step 2 - Push all the air out of the plastic bag and throw it in the fridge. Step 3 - Get the cooker going and get your coals nice and hot for an indirect cook. Step 4 - Pull that steak out of the marinade, season generously with Cow Cover and Texas Beef (or whatever you have/like) Step 5 - Start your mushrooms in the cast iron, or do these on the stove if you prefer. Step 6 - Put the steak opposite of the fire until it reaches 100 Degrees F. Then sear it and baste it with some herb butter while she rests! Pull your steak at 127 degrees F for perfect medium-rare doneness! Step 7 - Take this opportunity to add the heavy cream to start thickening up the mushroom cream sauce. Step 8 - Let your steak rest for at least 15 minutes and carve it up nice and pretty.
I've seen people cover the steaks in salt and wash it off before cooking, why is this done? What is the best salt to use, and how long should it be left? Thank you.
Kosmo! After seeing a lot of your videos (and I mean a lot), decided to visit your website and place an order for a batch of the spices you keep on raving about. I spent about a "C" note (don't tell my wife!). I'm eagerly waiting for my shipment. I'm thinking I'll cook some ribs when the spices arrive, because steak can be great with just salt and pepper. But I am looking forward to trying the "Cow Cover" on a ribeye. Ttyl.
Yo kosmo I did what u said to do to the steak in the salt or soy sauce video and I chose the soy and for some reason it came out so salty.I could not eat it it was that bad. Can you tell me why
Hell yeaaah!!! I use soy sauce as a base marinade for steaks almost every time I cook them. Its even great with carne asada seasonings etc, I just dont let them marinade as long.
I like that you specifically said Walmart cheap soy sauce 👍👍😉😁 That's what I go for !! That steak looks killer !! QUESTION : Did you ever do a video with Chuck Eye steak, the poor mans rib eye? If so which video is it, or can you film one please ?
I bet you'll never guess who has prime steaks now... Check out the video below and see for yourself.
ua-cam.com/video/LmB7Si0e9wU/v-deo.html
Yup... after Amazon bought out Whole foods they all are getting prime. Waygu too... had a talk with our butcher about all that the other day. Too much to txt here.
Kosmo killing it as usual brother keep it up✊☠
Soy sauce and salt is listed in both rubs. Is it too salty
Amazon
@@seananderman4668 Killing it? By drenching it in soy. All salt, then adding 2 rubs which are salt heavy. Dude can't cook
I've been recovering from throat cancer for about a month now and I cant wait to eat this steak...its been 65 days since I've had a real meal. I've been using a feeding tube... your channel has had me drooling for about 2 weeks.
Speedy recovery charliemartinnow3.
Awwwww! hopeing and praying you feel better!
Get well soon bro
Hope your feeling better buddy. God bless
Awwwwww! Hope you feel better! And get that steak dinner you! Been wanting for
You can submerge the marinating bag in a tub or pot of water to very near the seal at the top, and the pressure from the water will force ALL of the air out of the bag. I use that trick when freezing individual steaks all the time.
That's one of the best steaks that I seen on UA-cam this year… sir you get a massive thumbs up.
Thank you Ray Mack's Kitchen and Grill.
Ray Mack's Kitchen and Grill just ‘guga’
your welcome.
The year just started..
Iam new to steak cooking only been cooking 4week I only use your products I love the taste I enter frist sca in nz didn't win but had great feed back from others one was best tastng steak I watch all you tube shows making me a better cook I'll keep using your products and hope to get golden ticket thanks for great you tube shows
Great looking steak there brother. Reverse sear is the only way to go for me on a thick cut like that. LOVE IT!!! Hope to see you on the 7th... Thanks for sharing.
Thank you The Dawgfatha's BBQ.
Gonna try this one before the Super Bowl Sunday afternoon. Got some Texas Beef and Cow Cover on the way! Keep it up with the awesome videos Kosmo. Fan here in South Carolina.
Thank you Ryan Darragh.
Didn't turn out exactly like yours, but was still damn good!
Me and my daughter love your channel you have given me a lot of inspiration with my cooking , especially being a Chicago native with southern roots 👍
That is awesome. Thank you Southside Cooking channel. Have fun
The damn music had me dying laughing 🤣 Fumbling with the bag. My ass woulda been cursing up a storm
Which do you thinks is better a uniform sear or grill marks
Hi Oni, Both look and taste great it just depends on the mood. As long as it’s not a grey wimpy steak it’s all good.
You had me at Ribeye & it was all downhill from there! Can't wait to try this out. Love the Cow Cover. One of my favorite rubs for smoking brisket.
Thank you Fire Turtle75
Great recipe. I’ll try this on cuts like sirloin and tri tip. But for ribeye it’s just salt, pepper, and a live fire.
You gotta sprinkle that stuff off the elbow for maximum effect lol. Great video. I’m gonna try this out this weekend
Small tip for getting air out of the bag. Fill the sink with water and dip the bag in. The water pushes the air out.
Love cooking those SCA Steaks, but its refreshing to see them done perfectly like the way we did it before Grill Grates. Recipe looks like fire! Can't wait to try it out.
Thank you TheMemphisSeth.
Awesome, as usual! I'll be trying this one. Your videos are second to none. Whatever you're payin' Wes, it ain't enough!
Thank you David Yarber.
Kosmo... you were right, this steak did change my life. Was by far the most tender and tasty steak I have had hands down. After watching your video yesterday I had to try it. I was skeptical of the soy sauce (until this point in my life I hated soy sauce) but it really kicked it up a notch. I am also excited that the local (Academy outdoors is selling Kosmo’s Q wing dust!
Awesome Joseph Rivera. Congrats
i love the fact that the things used can be found at an everyday grocery store. no high priced cuts of meat, just plain old walmart. love it
I love these steak videos! Keep em coming Kosmos!
Thank you Chris Belanger.
From TEXAS LOVE THE VIDEOS
Thank you Eddie Thompson.
How to you get flames from the charcoal after it has been burning that long?
Probably from fat dripping.
@@vinstinct thanks I guess it's like it caught another gear lol I always pan sear and then cook it on the grill didn't know how he was getting flames that late after firing up the grill
You da man Kosmos. Love your videos. Keep up the good work.
Thank you Andrew Dickinson.
Made this last week!!! Went out and bought 3 more 🥩 to show my friends how amazing it was. Had to use a griddle as the weather in Manchester (UK) is not bbq ready yet ☔️. Definitely recommend giving it a go
Nice. Thanks.
BTW, the air is easy to get out if you lower it into a bowl of water.
I don’t even cook or anything but I’ve found myself binging this channel for the last hour, I’m inspired now
Man that B roll is amazing!!! Appreciate it brother!!!
Thank you Matt Stinemates
Dead on 94 degrees, just by touch!! :D Bro, this looks AMAZING!!! :)
Love FOGO Charcoal, its all I use after trying it for the first time last year.
@@westofeight Thanks! Appreciate it! Let me know if you ever need anything! - Sebastian
Thank you FOGO Charcoal.
Yup just tryed the super premium in a hunsaker great stuff my prime rib was am3
Hey Kos... why are you foil wrapping after your reverse sear?
Hi Judo, I did not bring the steak up to it’s finishing temp during the first part of the process so it still needs to rest for a bit after the final sear.
Kosmo, there’s an easy way to get the air out of the ziploc bag for marinating food. Put all your ingredients in the bag, keep the top open and place the bag in an ice bath all the way until you are an inch or so from the top. Seal the bag and you are all set. The cold from the ice bath forces all the air out like a cryovac machine.
Hell yeah! Nice video man
Thank you Austin Young.
Why sometimes do you sorta slow cook/smoke it then grill. Instead off just grill? I've tried this before but seems like the stake comes out tough.. im still learning fyi!! Lol
Glad to see you using the Slow N Sear with the Weber Kettle cause it does an amazing job on steaks. Love Cow Cover on our steaks but we marinate with Kosmos Brisket Mop instead, it took our steaks to a whole new level, my wife was amazed at the difference using that combination and cooking over FOGO Charcoal. Kosmos Products Rule!
Awesome westofeight. Thank you
What's up Kosmo!!! Just wanna say that I love your steak vids and steak breakfast videos. Keep up the good work brotha 💪
Thank you very much Raymond Montemayor.
Maybe you can send a small care package to a big fan of some cow cover and some SPG and I'll post a pic of me using it and tag you in it😁. Just a thought. Have a good one
Do you ship that Rub to APO addresses? Thanks
Yes we sure do Issann Jimmy. www.kosmosq.com
Just got the cow cover and Texas beef! It’s awesome!
Thank you Tony.
Watching this at 4:30 in the morning. You're killin' me! That looks so damn good!
Thank you Marty Young.
So the mushrooms are heavy cream, butter and Texas beef?
Love his videos. I think it’s funny how he always brings up how you can’t tell a steaks done by the feel. all honesty I’ve been doing the feel if it’s done for about 20 years now and I haven’t had an issue yet.
Thank you Kosmo after years of making dry tough steaks and never getting the right finish it even the lines I watched your video on how to cook a ribeye, and I’m telling you this was the very best most tender steak we’ve ever made!! Tender and flavorful. Went on your site and just bought the cow cover and also the Texas beef rub. Can’t wait to receive them. Huge fan thank you very much for your vids. 5 Stars
Where can I buy your spices
Hi Jay Taylor. www.kosmosq.com
Looks great! I just recently tried your Turkey brine turned out great wouldn't cook a bird without it again
Awesome. Congrats Butch Steffens.
Would you marinate in soy for an SCA cook?
Hi Chris Hansen, No. I would stick to the salt brine or the brisket mop is a great steak marinade. Not everyone likes soy
Kosmo's Q BBQ & Grilling - got killed on taste at my first SCA comp last weekend. Gonna try your rubs at the next one......
I marinate mine in 1 c of soy sauce, 1 tsp of worchesteshire sauce, 2 oz of bourbon, 1/3 c of dried minced onions, 1 tsp of granulated garlic. In a zip lock bag for at least 45 minutes but it's great if you do it overnight! No need to add any other spices or herbs.
Pro tip for the air in the bag.. Close the zip lock almost fully close then squeeze most of the air out... Now take a straw and put it in the bag then szip it up with the straw sticking out.. Suck out the remaining air then pull the straw out and zip it up quick... Now it's vacume sealed lol
That's the exact way I season my steaks. I just learned about soy sauce about 2 years ago. I used to always us Worcestershire sauce before which isn't bad either. Anyways you knocked it out of the park as usual. Looks fantastic
Thank you Mike Miller.
Very cool, very nice, very subtle 👌
Where can i get the charcoal insert you have in the kettle grill?
Question how many different kind of grill's do you have ???
Man ....thats love there ....
Can I get that end piece👀
Thank you Alvin Cousin.
i always slice bell peppers and onions with the mushrooms with the butter in a pan to top my rib eyes
I've noticed you cook indirect first to temp then u sear. I'm I correct .Do u use a time frame at all
Hi Charles, No time frame. Just temp, the time will change with the steak and it’s thickness
Can u recommend a thermometer
You gotta be kidding Kos. Talk about setting the freakin bar high. Damn!!!👍
Great looking steak I am going to try on the PK this weekend!!
Bro a trick to remove the air from the baggie is to slowly submerse it in water to the zipper. Cool man. Reverse sear nice. I also ad so Wocestershirehere sauce to the marinade. Yum Yum.
Damn you make these videos FUN!
Thank you Grocery Boy.
Dude - love your style. Great video! Had fun watching it and learned a thing or two as well!
Looks sooooo good!!
Amazing job there you grill thriller. Your sauce lookes great. I think a little gorgonzola cheese crumbles in the sauce would add a great flavor. I make a cream sauce for my steaks that's similar. Take about the same amount of butter as you did and saute some minced garlic for just a couple of minutes. Add heavy cream and gorgonzola cheese crumbles heat it till it turns into the same consistency as a fettuccine sauce. Then pour it over your steak or use as a dip. It's amazing. But you gave me an idea, I'm adding crimini mushrooms next time. Great video.
Thank you Carlos Lucero. That does sound very good.
Good lord son that looked too damn amazing! Cheers brother!
Thank you Cooking With CJ.
Hi how's it going? Hope all is well. I can't wait to get more Kosmo q rubs. Hi too the crew. We use lemon pepper SPG and the same compound butter as you.
Awesome video brother! Steak looks amazing!
Thank you C_Train707
Just curious. Why didn’t you use your PK Grill for this? Is there an advantage to the Weber over the PK with GrillGrates?
You can add just a little olive oil to the butter and your mushrooms won’t get black and burnt, I know they are still good but it helps
Tyler Leyden me too but just a little olive oil you can cook them longer
Definitely going to try this
Brother dont let the keyboard chefs get you down. Everyone's a grill master until you put a set of tongs in their hands. Keep it up
Thank you Brandon Wilson.
Hell yeah! Best comment ever.
For real!!
I agree! Looks delish 😍
Love the energy and concept of your cooking videos. VERY ENTERTAINING....
Would you say that this steak tasted better than the first budget Walmart steak it looks very legit 👌
Yes
I can’t wait to try this recipe. I might need to get a charcoal grill. I like that you left the bloopers in!
Where’s Peric.?
Mike Provenzano Peric is gone...
For me nothin better than natural mesquite wood.
Beginning to bbq and smoke on a weber. Saw this video and want to makes some steaks. How long did you let the steak cook or do go by the temp? My wife and I like our steaks well done so what would be the temp or hour to get to the finish product.
The best way to get air out of bags like that is to partially fill you sink and submerge the bag slowly up to the ziptop then close. That gets the air out with no struggle or mess.
I love how this guy has no fucks to give love your videos man 👍
Kosmos how would you recommend cooking a 10.5 11 pound butt heat and time wise I have all of you ribs so I got that covered
Hi 76vahunter. Check out ua-cam.com/channels/KM58KE553jfeyhc4MawHVQ.html?view_as=subscriber
what temp was the kettle at?
Step 1 - Marinate your steak in a generous amount of soy sauce for about 30-45 minutes. These steaks are about 1in ¼ thick so if your steak is thinner, cut the time down a bit so it doesn’t get too salty.
Step 2 - Push all the air out of the plastic bag and throw it in the fridge.
Step 3 - Get the cooker going and get your coals nice and hot for an indirect cook.
Step 4 - Pull that steak out of the marinade, season generously with Cow Cover and Texas Beef (or whatever you have/like)
Step 5 - Start your mushrooms in the cast iron, or do these on the stove if you prefer.
Step 6 - Put the steak opposite of the fire until it reaches 100 Degrees F. Then sear it and baste it with some herb butter while she rests! Pull your steak at 127 degrees F for perfect medium-rare doneness!
Step 7 - Take this opportunity to add the heavy cream to start thickening up the mushroom cream sauce.
Step 8 - Let your steak rest for at least 15 minutes and carve it up nice and pretty.
Looks spectacular mouth is drewling
Love the Jeopardy music. Top notch.
Where you find a 1 1/2 inch steak at walmart? I have to get mine special cut at the supermarket
What is that you use for your fire starter!
Will it be salty if I add your cow cover and your spg rub together?
I've seen people cover the steaks in salt and wash it off before cooking, why is this done? What is the best salt to use, and how long should it be left? Thank you.
I'm a big fan of Ribeye Steaks
That's the good stuff, buddy
Is that a slow n sear 2.0 in the kettle ?
I love your show can’t wait to try your the rubs
Thank you dafuq ilooklike.
Where did you get you knives
Dude, I love your videos..... I can’t wait for summer to try it out
Thank you Nadiene Courage.
How do you feel about dales sauce?
Kosmo! After seeing a lot of your videos (and I mean a lot), decided to visit your website and place an order for a batch of the spices you keep on raving about. I spent about a "C" note (don't tell my wife!). I'm eagerly waiting for my shipment.
I'm thinking I'll cook some ribs when the spices arrive, because steak can be great with just salt and pepper. But I am looking forward to trying the "Cow Cover" on a ribeye. Ttyl.
1:46, you got rambled! LOL
Yo kosmo I did what u said to do to the steak in the salt or soy sauce video and I chose the soy and for some reason it came out so salty.I could not eat it it was that bad. Can you tell me why
Hell yeaaah!!! I use soy sauce as a base marinade for steaks almost every time I cook them. Its even great with carne asada seasonings etc, I just dont let them marinade as long.
Nicely done! Will try
I like that you specifically said Walmart cheap soy sauce 👍👍😉😁 That's what I go for !!
That steak looks killer !!
QUESTION : Did you ever do a video with Chuck Eye steak, the poor mans rib eye? If so which video is it, or can you film one please ?
I've tried Italian dressing for a marinade
awesome video, thanx kosmo's...
Thank you Jim Scharba.
Excellent looking ribeye!
Is there a particular model of the PK Grill that you like or recommend given price was not an issue? Thank you:)
Damn It Kosmo.....now I have to go to the store and get a Ribeye to try this!!
Would this work in a SCA comp without the end of it
I've gotta try this now!!! Looks hella GOOD!
Thank you Malcolm Francis.
what was internal temp?
Hi Robert Morley, Pull your steak at 127 degrees F for perfect medium-rare doneness!