PEANUT BUTTER STEAK (MY NEW FAVORITE STEAK RECIPE) | SAM THE COOKING GUY

[@Phi1618033]

Sam the Cooking Guy: Cook, KZbin star, father, butcher counter activist.

[@MarkHennessey]

We prefer "Independent Customer Service Advocate"

[@zapbeep8640]

He’s so gud

[@nike2525]

Dilly Dilly!

[@leonardorodriguez9919]

Counter lives matter

[@Robbie_S]

Former TV star as well

[@arryfajar2005]

Beef/lamb, peanut sauce and sweet soy sauce is the combo we use here in Indonesia for hundreds of year

[@nero3k]

At this point Sam is just coming up with high-end stoner food. Next week will be fruity pebbles crusted halibut.

[@augydoggy71]

Lol

[@tracylinden8043]

Go to Southeast Asia. Beef, chicken, and mutton satay with peanut sauce has been around for a LONG time.

[@Zoetropeification]

@@tracylinden8043 Yes, that region is a favorite of stoners.

[@ambrospike2]

One of Sam's favorite recipes is captain crunch coated seared tuna I think. Or something like that.

[@Sadarsa]

that....actually could work

[@Ride_Runner]

How does one get a seat at your table for dinner? I'm willing do most things.

[@mrdanthesnowman]

You do this amazing thing they invented strictly for his restaurant. You're going to love this: walk into it.

[@recemottashed4941]

Danimo Snowman holy crap that was good.. come up with it on your own?

[@misstrunchbull3953]

@@recemottashed4941 I told him to whisper it into my ear receptacle

[@mrdanthesnowman]

@@recemottashed4941 Yeah I did actually. It's a play on a different joke, but it's mostly original.

[@nuru666]

Yea but I want *his* cooking, from *his* equipment in *his* backyard

[@CdotRey15]

In Philippines they have oxtail served in peanut sauce, it’s called “kare kare”. Definitely sounds weird at first but i recommend everyone to try their meats with peanut sauce (:

[@stevel.2759]

I thought the same thing. It's one of the greatest dishes. I want to try it with seafood.

[@CravingCanada]

Pavilion - “Who’s the crazy mofo always complaining about a god damn bell?” - “Oh CRAP!! He has 3 million subs on KZbin!!!” - “GET THE BELL!! NO WAIT, GET TWO!!!”

[@moveandbloom]

I came here post-workout and saw the words 'peanut butter' and 'steak' in one sentence. God, I love it here!!!

[@victorcarranza3612]

"might be like a wet dream for you huh?"

[@lordbaiter6997]

Elvis burger

[@ohyabuddy12]

Same my stomachs mad lol

[@KristiTalk]

I watched in between sets at the gym. I had to wait until I got back to re-watch the sauce. 🤤

[@sterlingarcher857]

All the "massive gainz" talk...lol I GO TO THE GYM!!!!

[@DEAJP10]

Mark so needs to wear a T Shirt into work that reads “Makin’ Shit Happen!!” 😁

[@ruicruz5962]

Marking shit happens :)

[@AV_204]

Big mistake to watch his videos while hungry

[@iamdylancheek]

or stoned

[@yafu2599]

Only because you *already* know you adore Beef Satay

[@darebare8079]

I watch when I eat boring food so I can taste his food instead of mine

[@estrella747]

Km77⁸

[@hollisdukejr]

You mean big miss steak 🥩

[@boatworkstoday]

The brain behind this cook must have been high AF at the time but we've not been steered wrong yet (get the pun ;-) so it's been added to the 'Must Try' list ;-) #Merica lol

[@flitcroftLA]

Peanut satay has been around forever in Thai cuisine

[@boingkster]

We do it all the time down here in Australia. Satay is a thing man. And you know what trumps pretty much everything? Satay burritos. Holy crap, best thing ever. Even if you just dice some onions and throw some kidney beans into the satay beef mix, then throw on a burrito with diced capsicum and cheese... its epic.

[@kylebacc]

Love your channel bro.

[@hbgriss]

Just except .. not merica

[@-EchoesIntoEternity-]

steak with PeAnUt BuTtEr!!! youtuber pretending like the audience hasnt tried satay before 🙄

[@elshazaliibrahim2892]

There is a kinda similar west African dish called “suya” . It is thin slices of spiced and peanut marinated and breaded beef or chicken grilled over charcoal and served with lemon and onions.

[@santanalz]

I want to eat....ALL ....of that. What type of restaurant would serve this? Morocco or Mali?

[@elshazaliibrahim2892]

Mainly Nigerian restaurants And they call it "Suya", or sudanese restaurants and they call it "Agashy".or in some Saudi Arabia cities with african emigrants and they call it "Siraih"

[@gingergreek]

I gotta say of all the videos you've done, this one ranks up there as the most 'never saw that combo coming but wanna try it'. Looks amazing Sam

[@marciflinders1195]

Sam. You’ve done it again. Made this tonight, and I have no words. Simply incredible. I will cherish this recipe for all time. 😍🔥

[@vurkolak]

Man, I yelled "HE DID IT" when I saw that picture! Took too long for them to listen, but listen they did!

[@freednighthawk]

I, living in Utah, am envious of the fact you can smoke so much pot as to forget the words "Beef Satay".

[@NeoByteNL]

There was so much smoke, even the gardeners called it quits today.

[@DyslexicMitochondria]

haha

[@epicstuff7522]

@@DyslexicMitochondria Hey bro I watch ur videos. Love your channeI

[@sherylleelee]

😂🤣😂😂

[@texasslingleadsomtingwong8751]

Hmmm , you're right , interesting

[@DHarri9977]

No complaints about flys today with all of that smoke going on.

[@ExaltedDuck]

I can't recommend strongly enough: natural lump charcoal is vastly superior to briquettes. I like to use the brands made from mesquite (they give a subtle hint of the wood's flavor) but any variety will be free of those oily/waxy notes from the binders, and they burn down to a very fine, dry, white ash instead of that 'wet sand' mess left over from briquettes. They burn a little fast/hotter than briquettes but arent really much harder to manage. And the differences in flavor and clean up make it more than worthwhile

[@shawngraham4075]

I agree with this 100%. I use oak lump charcoal and then add applewood and mesquite woodchips after put the meat on... holy shite it makes things taste amazing!

[@gunderthe1stgaming]

I agree 100% I love my lump

[@ipdjbt]

Kingsford 100% natural hardwood briquets are awesome. Lump has its uses but these briquets have none of the downsides of typical briquets.

[@timjrvine]

Couldn't agree more.

[@tewlbocks3362]

@@ipdjbt Yup. Once briquettes ash over, the flavor is indistinguishable from lump, assuming you're using a reputable brand. Lump is great for hot, fast searing and briquettes are better for low and slow controlled cooking. I use both depending on the application and prefer Royal Oak for my lump and briquette needs.

[@Angelwolfs9]

"You got your steak in my peanut butter!" "You got your peanut butter on my steak!" Righteous job Sam! Looked fanfukntastic! Also, congrats on making the supermarket your bitch! #DamnTheMan Update: Also Huge Shoutout for showing people alternate cooking methods! You dont need hundreds of dollars worth of equipment to cook kickass food! Now that you've done Mountain Man steaks, & homeless steaks, try Construction Worker Chevy Chicken of Ford Fajitas!!!

[@jacobsod]

We made this tonight and it was sooooooo good. Better than expected! Thanks, Sam!

[@yugbe]

NOTE: FYI, this is the grilling method I use for tuna steaks (rare of course), and I use a wide grate and weigh the sides with bricks. Keeps the grate stable and won't slide!

[@CantankerousDave]

Saw Alton Brown use this method with sesame crusted tuna steaks. I’ve always wanted to try it.

[@laboulesdebleu8335]

@@CantankerousDave You should! That's who/what turned me on to it, and it's fantastic.

[@ClandonV6]

This is the first time I've ever seen anybody say "couple teaspoons of soy", dump a shitton in, realize they goofed up, and actually FIXED it. Every other video on KZbin will say "a couple teaspoons" then drop a damn cup in.

[@dustydustydusty]

Two bells. That's winning. I was about to suggest everyone bring a kazoo.

[@joshuashepard3557]

Or a vuvuzela

[@dustydustydusty]

Honestly had to look up vuvuzela. Found 10 hours of vuvuzela. Sounds like the end of the world. I'm thinking it would be better to play "Spirit in the Sky" song full blast. After the four minutes of everyone dancing and clapping.

[@ItsJustLisa]

@@joshuashepard3557, my mom lived in South Africa for 14 years. Big sporting events, usually soccer/football, meant lots of vuvuzelas from their sports loving neighbors.

[@ThatTattooGuyOfficial]

I’d like to discuss the pig sh1t topic more

[@demosuche]

"Well, you're always happy when there's lots of flamin' stuff. This has gotta be like a wet dream for you." That's a Tobias Funke line if I've ever heard one.

[@jason8929]

“If your crying it’s not done enough well cook your own” then steak recipes pops up 😂😂

[@prccap]

been cooking steaks this way for over a decade. thank you Alton Brown

[@jjmulvihill5666]

Can I get the cast iron pan engraved with "Dangerous AF"? TIA.

[@richarddaley6403]

Never would've thought about this, but after watching, I'm going to have to try

[@MyFirstYoutubeHandle]

Alton Brown cooked steaks over a chimney on a rack on good eats. He is the OG feature master.

[@DaidriveCJ]

Too true, I like that this method is catching on even more since Alton Brown did it all those years ago.

[@bookbailey1255]

Hey Sam quick question 😉... Have you guys EVER thought of picking a lucky subscriber and flying them out for a day or having a neutral getaway location to spoil one's taste buds? I've made quite a few of the things you've blessed us with.. However I can almost guarantee it don't taste anything close to what you make. Lol just my thoughts. Great channel.

[@vanmicah]

Sam can grill a steak like nobody’s business.

[@DMwwe101]

Clearly you haven't seen others... This guy sucks

[@stevee8884]

The little nubbin on the end of the Ribeye is my favorite part.

[@surfcitylocal]

The Chef's piece. Tasty!

[@bearberenstein5202]

It's called the cap, you can ask for it mop rolled at most butchers.

[@leannamarie1318]

Same🖤🖤

[@leannamarie1318]

@@bearberenstein5202 thank you 🖤

[@jernigan007]

@@bearberenstein5202 the rib cap is not the tiny little piece.........

[@philliplocey258]

@Sam - you and your team are easily top 3 if not the best personalities and content available for food. You are all appreciated. I'll be making this in a day or two! Love and Respect from Austin, Texas. Cheers

[@michaelandmay1719]

Steaks are badass…and big ups to Mark Combs. Way to go Sam, Max, Chance

[@robydoan3961]

Alton Brown did the grill over the chimney 20 years ago on "Good Eats"

I want the charred bite. This will turn a vegan into a normal person.

[@baskorojuwono]

Love this!! Similar like Satay in Indonesia, chicken char grill with peanuts (but with sweet soy sauce, and garlic)

[@lonniet.2816]

Big congrats on the bells and that steak looks amazing! Good going Mark Combs for actually taking care of your customers and your company by doing this. I worked in a store for 37 years and i know what people want too.

[@teresamaria5804]

Pretty sure the negative attention from STCG was a great motivation for that Pavilion, curious to find out if the bells will be implemented in all Pavilions.

[@3sgteyota]

That just has to be good. Try a COFFEE RUB sometime. Super fine grind. Sounds just as weird as this but it's great.

[@cozenmachine412]

A couple of push-ups a day will help with the charcoal bags, Sam.

[@emelino]

Push-ups would not help LOL

[@MichaelRei99]

He’s got Emperor Palpatine eyes today!

[@williammathews771]

Never even thought of peanut butter on a steak 🥩! Sounds weird but looks amazing! IM ALWAYS WILLING TO TRY NEW THINGS TY !

[@AacaL05]

When I first saw what it's supposed to be as in the title. I said what is wrong with this guy? But if you were making the peanut butter and I saw the ingredients that you put into it will you leave the sauce and I just got finished grilling yesterday I was like this might not be that bad

[@peppers6037]

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

[@antwuanj.jamison]

Grab some tumbleweeds fire starters for your chimney.

[@joehands4763]

I normally like all your videos that I watch cause the EEFFFIN GREAT 👍 but today's like is all for Mark... Thanks for going the extra mile Mark !

[@Willie365]

You are doing things in a way that are needlessly more difficult and needlessly more dangerous. If you simply turned the charcoal chimney upside down you use the small area to hold the charcoal. Secondly, if you spray or dip your tinder in some vegetable oil you use a whole lot less paper and do not need to use a propane torch to light it. A simple match or lighter will ignite the paper and with the oil, the paper will stay lit longer so you use less. And lastly, if you're going to cook that close to the coal, please get a natural lump charcoal. This is the type of cooking where the flavor difference is most noticeable.

[@itspopsicles]

That last point though 💯. Lump charcoal is a game changer.

[@jeffreygeorge219]

Why would anyone take the most flavorful steak and want to change its flavor w anything...InSAnITY.. maybe this with a strip, but a ribeye. why???

[@Syzygy77]

I made Satay chicken lettuce wraps the other day, they were great. Satay with beef is great too!

[@lcypher5579]

Thank god for carnivores...of which I am proudly one! Sam, what a great frikkin' idea....doin' this one.

[@kaimagazine8221]

You really made my day when you said they ended up putting the bell. The recording, the truce, the bell... Perfect. Thank you for proving that the "little man" can still beat a souless corporation. You made me very happy. Thank you.

[@nicholash4587]

The corporation may be soulless, but the difficulty was probably getting the worker's union to agree to it.

[@jonmccarty3116]

That's a Malay/Indo Beef Satay without the sticks!

[@christophercote307]

I still think you guys should do a live episode. For nostalgia!

[@thebluelibra5686]

"I'm working on getting a bell, it's complicated." Yeah, all those 'ring bell for service' bells that you can buy at almost any office supply store would have been an easy solution, before putting in the permanent bell(s). Even a wireless doorbell would have done the job. Gotta love the inability of managers and executives to figure out the simplest of things. At least they finally installed service bell(s) at the meat counter, good on you Sam for staying on their asses.

[@techdavis]

I think it was a corporate issue, not the manager not being able to figure it out. Managers have to follow corporate policy. Fortunately, Sam made enough noise here that they finally got tired of people calling them out on it.

[@guythecookingsam2588]

FYI: You can flip the charcoal chimneys upside down and use way less charcoal.

[@MarkHennessey]

Heh - if only I had scrolled down a little before posting the same thing....

[@jernigan007]

THANK YOU !! such a waste

[@nikkirichards4952]

Well that is definitely progress... proof that if ya want it bad enough it will happen, and if ya continue to harass the "powers to be" long or hard enough and whine about it on your yt channel where thousands will see he will get the bell for which to ring 🛎.. congrats🥳 on the victory fine sir!!

[@chefraevn666]

I think if you're going to infused something peanuts into your dish, try this recipe, it could make your steak in peanut butter sauce better: 2 cloves garlic (minced) 1/4 cup canola oil 1 tblspoon anatto coloring 2 tblspoon brown sugar 2 cups Peanut butter 1 cup beef stock Salt and pepper to taste Just a suggestion 👌🏻❤

[@jernigan007]

RING BELL !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! YESSSSSSS

[@yiaik]

You know you could've placed the chimney inside your Argentinian grill... And use the grill that slides up and down to have a more stable set up.??

[@chasecaldwell996]

I couldn’t be happier about a bell in a California grocery store and I live in Ohio.

[@tylerluck378]

Saw this and went ahead and pulled some steaks out of the deep freeze

[@lewis7978]

So im a student living in student dorms and was wondering how would i get grill/char marks on meats, like steak or chicken, without a grill? Are there any kitchenware items / kitchen hacks to help with this? Thanks :D

[@ekraamshah4737]

George foreman mean lean fat reducing grilling machine

[@lewis7978]

oh cool! I'll give it a look. thank you!!

[@Donclat]

“How did he know my name is Charlie?” - Scott

[@outlaw6oh]

Been a lurker till now, this video got me. Liked and subscribed!!!

[@victorcarranza3612]

sam: "Do you want to catch these hands" mark combs: "so 2 ringbells it is"

[@bdavis6450]

Mannnnn Sam be coming up with some weird creations, but I promise you they are soooo good. I make his meals a lot and I love them.

[@TexSupport]

Sam should be left uncensored. His colorful language is part of his appeal.

[@ryanaustin1970]

Mark Combs an everyday hero .... way to step up Mark ,,youre the man

[@travisdrews9524]

Thanks Sam! Could you do some more stir fry? I learn so much from your videos. You make cooking fun and easy to learn! God Bless you and your crew!

[@Cerfpve]

So, satay beef then? Can get that in every Chinese takeaway in England.

[@michellemoebus5736]

My hubby and I love a good satay, well done. Also well done on getting the bell. I am sure all the oldies will love you for it.

[@JamesBond-nr2iz]

Steak hell yeah peanut butter hell yeah keep up the great work

[@EminencePhront]

Not gonna lie, I thought this was Guga Foods from the title.

[@tuggymcdingle3582]

Add coconut milk instead of chicken broth

[@Jasontodd74]

Beautiful steak!!!!! It’s 8:00am and I want a steak right now!!! Lol

[@hopToitTasty]

👍😋😆

[@dbapatrickkenny]

Y'all have changed my life! great videos, great family time, great recipes! seriously........ Thanks!!

[@Sharon-wh9hw]

That looks amazing and we can not wait to try this 👍🏼👍🏼👍🏼😳

[@CM-du5qh]

Not only are you making great dishes, you also have that "it" balance for a great channel. Food Network needs to give you a call. Thanks Sam!

[@danapatterson4076]

Danger, deliciousness, and A BELL AT THE MEAT COUNTER! So much awesome here! 🔥 🥩 🛎 Thank you for all, Sam!

[@PYRO200055412]

My dad's from Liberia. They make beef kabobs marinated in unsweetened peanut butter and scotch bonnet or habanero pepper. Awesome flavor combo.

[@coreyfunk9313]

RING BELL FOR ASSISTANCE!!!! Huge win, Sam the Enforcer!

[@Woogie724]

I wish Mark were my dad 😶😶

[@ezrider1967]

Not sure I could put PB on a $40 steak that I bought but I'd sure eat the one Sam cooked!

[@hopToitTasty]

yes.. his recipe is really great...

[@cuppacheese]

$DOGE to the MOON 🚀 I saw that Max!

[@RhYn0n]

Try pecan butter. 😁

[@vahalyr]

So like, beef satay?

[@oOBlueFireOo]

Fire accelerant would be more like lighter fluid, the paper is more like tinder.

[@thakang67]

That looks FRIGGIN AWESOME!!! I will be doing this

[@fuski23]

other then making the peanut butter from scratch, I'm totally doing this 😋

[@cleanmyshorts1]

Mana Mia. Looks delishhhhhhhh. Send me 3 straps NOWWWWWWW...PLEASE ✌❤😎

[@hawaiidispenser]

I will definitely just BUY some natural peanut butter. XD Holy cow that steak looks good. The char is borderline too much, but sometimes I like it that way too.

[@NickGranville]

Having to give a shout out to Mark for just doing his job is so odd. That level of service was crap before so something needed to be said… and Surely it doesn’t take a month to install a bell. Gee, you were more patient that I would have been

[@tewlbocks3362]

Pavilion is owned by mega chain operator Albertsons. You'd be surprised how little latitude a local store director has over their store. He probably had to make a hell of an argument to executive management to be able to set up those bells so, yeah, the guy deserves a shout out.

[@TheQueenofEyeliner]

Try the Filipino dish its called Kare-Kare. It's peanut butter ox tail stew with bok choy. My fave 💜

[@EmronWalker]

Would be cool to add a bit to the end of the video where a guest eats what you make. Could be another KZbin or a celebrity or just some rando.

[@DaniMartVTen]

Dear Sam The Cooking Guy: This is me slapping your wrist very hard, for doing something very dangerous and without any thought to potential consequences!!! We are in a year that is breaking all heat temperature records, it's dry everywhere, and I say this as a Canadian, villages are literally being incinerated! Yet here you are, experimenting with makeshift fire set-ups for steaks on social media, smoking you out and burning you up all the way. What do you think would happen if you spilled those giant containers, spreading embers everywhere, or the raw heat flames igniting your outdoor kitchen-studio? You could literally start a continent-scale wildfire, today, no joke? Don't ever do that again, especially this 2021 year. You should be forbidden officially. I know you're a professional chef, but that just raises the potential calibre of recklessness, followed by razing your home, the community, the city, the State, and eventually anywhere else that mother nature decides to punish us all for our anthropogenic climate change? Please, don't do that again. - Daniel from Windsor Ontario.

Holy sh!t Sam! I almost spit out my bourbon when you talked about “larry over there”😂

[@reno-koreanfoodlover6569]

good video! very informative. I followed this video and my family LOVED it.

[@TheHungryFox1]

Being from Iowa, where a lot of pigs are raised... We farm and used to raise a LOT of pigs... happy as a pig in shit.. hmm... they are more happy laying in mud/water as they can't really sweat to cool down 😆....I may have to give this a try... I can't see steak and peanut butter going together...but..who knows???? 👍

[@jonathantite8514]

That trick with a grate on top of the chimney was something I did about 10 years ago with a 3" cube of Tuna. I used the square cast iron grate from my hibachi. It didn't slide much and it had a nice wooden handle to hold onto. It came out great!

[@NinjatoSama]

I am unsubscribing from this feed. I have kids around and his profanity is just not what I want around the kids.