THE ULTIMATE STEAK VIDEO (6 STEAKS 6 DIFFERENT WAYS) | SAM THE COOKING GUY

Big fan of all of all of this, but I do have some observations...I've been on a steak perfection journey for the last 2 years. 1) reverse sear: lower the temp of the oven even lower, say 250 max...even lower if you have a convection oven. Rest the steak for a few minutes after, then SEAR it in your cast iron. In fact, I sear near everything on cast iron anymore. 2) sous vide: my absolute preferred method, use thicker cuts. You don't need to warm a sous vide steak before putting it in the bath, you could actually prep them, vacuum seal them, freeze them, then straight into the bath for 3 to 4 hours from frozen for thick steaks. Use the juice left in the bag to make a pan sauce, and carefully dry the steaks before searing...letting them rest on a cooling rack in the fridge for a few minutes before searing helps a lot. 3) using a torch for searing: be careful not to touch the flame on the meat directly, because you can then get "torch taste". You want the heat, not the direct flame. 4) the absolute BEST way to sear is on HOT cast iron....minute and a half per side max else you'll go past medium rare. The hotter, the better crust without going past your doneness. Absolutely use compound butter! But sear both sides first and then turn the heat down low. Then add the butter. And some crushed garlic cloves....tilt the pan and keep spooning it over the steaks for another 1-2 minutes max. Don't let the butter burn on too hot of a pan. 5) finally, here's the latest thing I've learned...for the best pan sear and the best crust, and the meatiest, best tasting steaks I've made so far, instead of avocado oil for the high smoke point, I use beef tallow! I rendered and strained the tallow from the trimmings off my last rib roast for making Yorkshire pudding...and had extra. I was absolutely amazed at how well that worked and still have a couple cups of tallow left in my fridge. Absolutely try this. Thanks.

My mouth waters when I smell steak on a grill. I wonder if the same happens to vegans when they mow the lawn.

REVERSE SEAR: “It needs nothing”......uhhhh, it actually needs searing!

I love that you have your grandmother's cast iron. I hope your mom is at peace. God Bless!

When i was a teenager, a friend invited me to his farm for the night, His father cooked our steaks in the fireplace on the hot coals. Best steak I can remember eating.

Shit I didn't know your mom passed 2 weeks ago, I'm so sorry for all your losses. ❤️

I love the energy of this show I can tell you guys really enjoy making it which makes watching it even better

Thank you for continuing to make great content despite your tragic loss. Having loss a parent, I couldn’t imagine even having the composure to make a video so great. Condolences to you and your family!

So a costumer asked the chef if anyone ever orders steak raw The chef said "Yeah but that's rare"

This episode will get to your heart. Either arteries or emotionally

God bless you and the family, I'm sorry for your loss. You can count im going to use this recipe like so many others. I love this channel.

Sam, Max, Chance, and all the Zien family, I am so sorry for your loss...I am sure that your mom/grandma lived an amazing full life, and I know that she raised a wonderful family and is very proud of you all..May her many years of wonderful memories bring you peace and comfort in the days and weeks ahead...God bless you all RIPJoy Great video guys, very informative!

did we forget the sear part on the reverse sear?

This man is always so genuinely excited about his work. You can tell he loves his job.

Thanks for touching in the sous vide method. I just bought my second circulator and I actually love this way of cooking.

Bless your mom/grandma... you guys are fortunate to have had so much time with her. Those are 6 perfectly done steaks... I'm interested to try a couple of these new methods.

What happened to the sear in the reverse sear? That's technically a roast beef.

I'm glad to hear that your mother/grandmother had an amazing life, and I am sorry to hear of her passing. My condolences. Thank you for sharing her little extra steak secret.

I've learned to cook over the years by osmosis. Basically just watching my dad cook and picking up the odd tip now and then and putting random recepies together. BUT I can honestly say that I'm learning to cook from you over the last month or so. I've bought a blender, fryer, a good pan, a good knife and tongs, and it's all coming together day by day as I cook. Thanks for your show, and thank you for making cooking fun and interesting. :)

Hey I found this channel just looking for a new way to jazz up a steak.I can not say enough how happy I stumbled into your world Sam.You keep doing you.I've tryed2 one of your munchies meals and I can't get enough of your videos.You sir have inspired me to get back to loving my food again thanks for your work..