Perfectly cooked porterhouse steak 4k
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Date: 2020-05-27
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Comments and reviews: 9
John
I love and hate this video. I had to watch it to learn how to make a nice 1. 77 lb, butcher cut, Porterhouse steak for my self tomorrow evening. So depressed right now! My stomach is doing summer salts. Been on a liquid diet of broth for 3 days now; preparing for a colonscopy tomorrow morning, Can't wait to cook that steak tomorrow night using your method. Great video! Keep them coming!
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I love and hate this video. I had to watch it to learn how to make a nice 1. 77 lb, butcher cut, Porterhouse steak for my self tomorrow evening. So depressed right now! My stomach is doing summer salts. Been on a liquid diet of broth for 3 days now; preparing for a colonscopy tomorrow morning, Can't wait to cook that steak tomorrow night using your method. Great video! Keep them coming!
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thewolfspeaks
A Fill Hey? No Mate it's a fillet. And why go on about New York Strip? It's as if you invented stuff ie America! Woo Woo! Late in two World Wars and now you can't even describe a steak. No-one cooks in the States, you trough on fast food. Tell me where I can buy spices, say cayenne, garam masalla, saffrom, tumeric etc in America?
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A Fill Hey? No Mate it's a fillet. And why go on about New York Strip? It's as if you invented stuff ie America! Woo Woo! Late in two World Wars and now you can't even describe a steak. No-one cooks in the States, you trough on fast food. Tell me where I can buy spices, say cayenne, garam masalla, saffrom, tumeric etc in America?
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Lindsay
Make America Cook Again! My husband and I watch your videos religously! We actually have used this as an activity for us to try one of your recipes every Sunday! Our families have loved joining in on the fun and getting to taste our attempts at your recipes! Its really helped us broaden our cooking skills! So Thank You!
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Make America Cook Again! My husband and I watch your videos religously! We actually have used this as an activity for us to try one of your recipes every Sunday! Our families have loved joining in on the fun and getting to taste our attempts at your recipes! Its really helped us broaden our cooking skills! So Thank You!
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Marjorie
Hi Sam Love you recipes. You have converted me from Food Network viewer too committed Sam Viewer. Since you are Canadian how about some info on Peameal Bacon. where to buy and how to prepare it. My family is Canadian so I grew up with with this but have no idea where to get it. Thank you for keeping cooking real.
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Hi Sam Love you recipes. You have converted me from Food Network viewer too committed Sam Viewer. Since you are Canadian how about some info on Peameal Bacon. where to buy and how to prepare it. My family is Canadian so I grew up with with this but have no idea where to get it. Thank you for keeping cooking real.
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bcobledcp
Hey Sam & Max, could you guys give us a list of the brands of pans that you use? Example; I see youre using the Made In brand pan for the mushrooms. And then the cast iron pan, is that a Smithey? Just curious about the best brands for professional grade, home pans, etc. Thanks! Love your vids!
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Hey Sam & Max, could you guys give us a list of the brands of pans that you use? Example; I see youre using the Made In brand pan for the mushrooms. And then the cast iron pan, is that a Smithey? Just curious about the best brands for professional grade, home pans, etc. Thanks! Love your vids!
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paladonis
I will toss in that I see this cooking as a bit of a treat cooking. I also see things as a new way to try things. I have been cooking for about three years now and am self taught. Anything new I see, I have to give a try to see how it goes. To those that complain. buy a cheaper cut then!
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I will toss in that I see this cooking as a bit of a treat cooking. I also see things as a new way to try things. I have been cooking for about three years now and am self taught. Anything new I see, I have to give a try to see how it goes. To those that complain. buy a cheaper cut then!
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Jack
I use the same condiments for my steaks, SGP (salt, garlic, pepper. I like to put the garlic first, then pepper, then salt. My thinking is the salt protects the garlic a little, so less bitter burnt garlic taste. BTW, for 50, that steak would be more marbled here in Texas.
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I use the same condiments for my steaks, SGP (salt, garlic, pepper. I like to put the garlic first, then pepper, then salt. My thinking is the salt protects the garlic a little, so less bitter burnt garlic taste. BTW, for 50, that steak would be more marbled here in Texas.
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Is
Reverse searing Sam, that's the way my friend, that's the way. Low and Slow. I usually have the oven on 90 (C) for 2 hours, then sear. PERFECT every time to medium rare. Love it! Try to get some Cambodian Kampot black pepper mate for your grinder - it will BLOW your mind!
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Reverse searing Sam, that's the way my friend, that's the way. Low and Slow. I usually have the oven on 90 (C) for 2 hours, then sear. PERFECT every time to medium rare. Love it! Try to get some Cambodian Kampot black pepper mate for your grinder - it will BLOW your mind!
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Yvette
I love a good Porterhouse steak but Sam disappointed with his so called reverse sear which is another way to say, way too under done. The best part is the bone. Don't dissect a beautiful piece of meat. You're not a butcher. Just cut from the edge and eat it. YM
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I love a good Porterhouse steak but Sam disappointed with his so called reverse sear which is another way to say, way too under done. The best part is the bone. Don't dissect a beautiful piece of meat. You're not a butcher. Just cut from the edge and eat it. YM
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