THE ULTIMATE SIRLOIN STEAK VIDEO (PREPARED 10 DIFFERENT WAYS!) | SAM THE COOKING GUY

[@317Beastmode]

Found this channel during lockdown. Was never a "home cook"...now, the house is mad if I don't get in the kitchen. Literally changed the dynamic of my household by giving me the confidence to try. Thank you Sam 👊

[@jeanettetaylor9603]

Same - found channel during COVID lockdown. Been glued to it ever since.

[@arianaa.3448]

Thats sweet❤

[@hobonick554]

I’m at the point now where I like the videos before I even watch them because they’re always *chef’s kiss*

[@DanWhite1025]

Heck yeah! Never seen an episode I didn't enjoy. My wife and I use his recipes all the time too.

[@popeyeonstereo2570]

Me too. Cooking used to look intimidating for me but he makes it looks so fun

[@Miss_l_e]

Same

[@poopsiedoodlesp8506]

yeah gonna forget if I wait till the end lol

[@stanwill]

You guys have been fantastic this week. What a way to close it out. Just bought 5 sirloins. Guess who's experimenting this weekend?? Thanks, and have a great weekend!!!

[@kriswhitaker7214]

Love it! Sirloin has always been my favorite cut of beef. It's cheaper than many of the "popular" cuts. And as long as you add a little fat (either oil or mayo, as you did, or TALLOW!!!) it is just as good, if not better than, most cuts. Never get tired of that beefy goodness!

[@TallAndThin123]

sirloin is good i agree i can get it grass fed

[@crappieking757]

I think people forget or dont know that picanha is sirloin, top sirloin cap

[@peterbatt7169]

I love that you always smell your bite of food. Getting the full experience. I recently started doing the same myself and I super appreciate it.

[@johnlaurin8899]

We love the sirloin also! Strong work! Vote for Pedro!!

[@jen-gv7tx]

sirloin and chuck eye when prepped are terrific.

[@sandrakeen4000]

ATK did their perfect cooking method for steak years ago. I believe it was for the fillet. Put it in the oven 225? 250? Until it was about 120 and then sear it on the stove and a cast-iron pan on both sides. Slow low cooking is really a good method.

[@nathan0717]

15:30 my favorite part with the lady holding the dog in the background watching 10 different steaks be made 😂

[@fishingmowaves2267]

I thought I was the only one

[@brettjankord4463]

Wasn't planning on grilling steak for lunch today, but after watching this, I am. Thanks Sam!

[@kharn4624]

I think it was Alton Brown who showed how to cook flank steak directly on the coals (organic hardwood lump, though) and it’s unbelievable how well that always turns out.

[@mikenixon6654]

You read my mind tonight. Did the pan sear with clarified butter, rosemary and into the oven at 350F for 5 minutes. OMFG! you guys are awesome.

[@rtndo128]

That last steak came out looking like the ocarina of time!! You’re a legend Sam, much love.

[@MJA6995]

Great stuff, Sam Last weekend, I tried an experiment on a thick cut NY Strip steak. Instead of salt, I used 1 Tsp Soy Sauce, 1 Tsp Fish Sauce, and 1 Tsp of Golden Mountain Sauce, along with coarse ground black pepper, garlic powder, onion powder, and smoked paprika. Let it sit at room temp for a couple hours and the into Sous Vide for 3 hours at 125F. Took it out and torched it. Absolutely delicious and tender.

[@mattboselli1099]

Like I always said Sam if I lived in Cali I would be at your restaurant all the time this is a definitely a great channel so glad I found this for years ago

[@phil4986]

Toaster oven content like that simply is not done enough. And not done like you are on a voyage on the Titanic, but just like you did it. A quick explanatory dive and food wow. Very nicely done,Team Sam.

[@ac8274]

Toaster oven is the most slept on kitchen appliance. It’s just a mini oven that can also toast.

[@christiansoria2603]

Dear Sam, I grew up in San Diego and thoroughly enjoyed your show growing up (on cable). As i grew up i was disappointed to find out you were not in every city so I am very happy to see you on KZbin.

[@michaelcharge4783]

Heavy Duty freezer bags are my preference for sous vide when I don't vacuum seal.

[@seamus9750]

Restaurant prices are so ridiculous these days that I have mastered most of my favorites at home. Made my best ever tomahawk last night.

[@cubabound2049]

I'm SO trying the cooler/sous vide method... done everything else lol. Great ideas!

[@1derol]

Great video. Sirloin is my favorite cut of beef. For cooking on the coals I use natural hardwood lump charcoal. Way less ash and oh, the smokey flavor!

[@sparkywildcat8174]

Wow! Can't wait to get started.

[@lucascady4992]

I Cook steak's on the charcoal chimney like that all the time!! Can't beat that sear!!!

[@petert053]

Fantastic examples!... and now, I'm off to the supermarket cuz you've made me drool! 🤤

[@daveb9342]

Sam this is fantastic and I got the perfect side dish for dat delicious burnt meat: Spaghettini With Peppers And Sand". Fry 3 minced cloves of garlic with a julienne red bell pepper in extra virgin olive oil. Get the mixture tender. Set aside. Then take cold cooked spaghetti or angel hair pasta fry this in more olive oil and butter with grated parmesan cheese. Then combine all the cooked ingredients and add some homemade garlic bread crumbs. Mix it. Put it in the broiler till the pasta has a slight edge of brown. Delicious.

[@mannyradtke136]

Sirloins are my go to. When Safeway has a sale for $5.49 a pound... I stock up, such a great all around beef cut! Cast iron with basting is my #1 way to cook because you have so much control over the heat and flavor. Damn good!!!

[@martinneween]

I find it funny when the yard is full of smoke coz I can just imagine the neighbors being like “smells fking delicious”

[@kitchenwitchin3143]

I know that’s right 😎

[@Ironcross6669]

This helps me when I have to explain how to cook a sirloin to customers at my store😂❤! Love it!!! 🙏 Thank You

[@IvIidnight]

The sirloin is my favorite cut of steak. Not a fan of the fatty taste or texture, but that's just me. My favorite way to prepare is started in a hot skillet with garliced oil (roast garlic cloves in oil in your oven) and salt+black and white pepper and sear all sides of steak to get desired crunch, then finish in oven. I use the roasted garlic in the side potatoes.

[@joewhite917]

You need a thermoworks smoke x2 to get a long range remote, so when it is in the Kitchen, you can keep and eye on it vis the remote

[@xmas4203]

That cooler trick is intriguing. The oil bath thing seems like a waste of oil, so naturally I'll try it. I've pretty much tried all the others because I'm 60 and cook a lot. Love you guys! 😁

[@JohnHausser]

Hello Sam ! could you please make your own version of the New Haven-style white clam🍕 Thanks 🙏

[@cherylhughes2988]

I love sirloin because it tastes the way beef is supposed to taste.

[@gpar7]

Loved this! BCE! (best chef ever!)

[@gpar7]

and crew also!!!

[@Bryan-FAA-certified]

Sirloin is my favorite cut of steak. Sam thank you 😊

[@Garth2011]

Either way you slice it, a roast on the BBQ rotisserie can't be beat for flavor, smokey, tender crusty outcomes. Its easy except for the 2 hour wait time but that goes rather fast as you are busy with the sides like a nice cold garden salad, pasta salad, green beans, carrots/peas, mashed potatoes etc.

[@natetallman]

Cooking directly on the coals works best with lump hardwood

[@Alvaro-qz6qk]

Nothing beats iron flat

[@FloodXL]

I think we need an “It’s Gorgeous!” Shirt

[@catfishsiegel30]

I cook sirloin on a shovel overcoals 😊

[@dearestvirginia6786]

My best friend growing up always sniffed her food before eating it. I have never done this- only if it was something sketchy like out of date bread or something. 😂🤣 Thanks guys, epic as usual! Sending love!

[@Hawkfalco]

Two steaks in the fridge right now. Thanks for all the cool ideas. ❤

[@Usernamebreh]

I'm so high right now I feel like I went into an infinity loop on how to cook steaks.

[@MG-qd6im]

Hatch chiles are roasting in California, including San Diego. Time for some Hatch recipes.

[@xpyr]

Can you make a complete meal that contains blue cheese in everything for Max's sake? Please :D

[@urbanjungle9600]

That was epic!

[@Merkle9089]

Try mixing A1 with ketchup and course ground mustard, makes a fantastic sauce

[@country6589]

Sam this was the perfect, PERFECT episode to call Guga man. Why you no call Guga lol

[@johnbhend8565]

New ideas on one of my favorite steaks. Thank you!

[@sixertogo]

best video in a long time.

[@kathydunlap5345]

All ingenious. You are amazing. ❤❤❤❤❤.

[@BiggMo]

12:44 lump charcoal is better for caveman cooking. The “briquette“ is pressed into shapes from sawdust. and disintegrates to ash more readily. “ briquettes“ are effectively the partical board equivalent for coal

[@corndog5251]

Sam years ago I had the most awesome beef stroganoff, and to this day I have not been able to re-create it was wondering if you had any ideas on an amazing beef stroganoff

[@danimarino5653]

Holy steak Batman!!! If that doesn’t make you hungry for steak I don’t know what will. Nicely done boys 👏

[@kratozsweden5593]

That was ridiculously perfect! 😅❤

[@TheBigCiTTy256]

Hey Sam, I just sent 5 of my sheep to the processor. Now I have a freezer full of lamb. You should do something with lamb to help me with ideas.

[@defiant10k]

Another great vid!

[@terenzo50]

Back in the day when I had a good bbq, double thick top sirloin was my go to. With mequite chunks and chips, of course. Ate every bit of the thick ribbon of fat too. Marinated the steak in red wine, soy sauce, onion, garlic and ginger for a good 24hrs. Yum!

[@09Lenaole]

I have to go out and buy a steak now! I am craving it so bad after watching your video! Thank you!! ❤

[@samanthamessenger2019]

Thank you guys! Now I want to get a smoker.

[@jeannetaylor2217]

Sam, they all looked and sounded Fabulous!! BEST CHEF EVER! 💕🙏🙏

[@jamesmoore5322]

I have to admit, Sam has made me an expert steak cook. I used to be so freaked out to make it perfect. Not anymore!

[@maseg8828]

This is why we love you all. ❤💯

[@Nillaferilla]

I just recently started cooking sirloin and man I had no idea how good it could be. I always went for the fatty marbled cuts but apparently I appreciate the intense beefy flavor of the sirloin.

[@dannyw2803]

I hope you shine a light on cold searing in a video sometime.

[@kevincrawford7439]

Sirloin is the most consistent cut, don’t be afraid of the fat cap.

[@mencken8]

Believe in the butter. The sirloin we get is lean enough that it greatly benefits from the butter. Sam is basting the steak, but if one insists on a grill, just take a stick of butter out there and rub it down to start and every time it’s turned.

[@ulrichvonstomp6031]

Wow! Tryin' to take down Guga in just 1 video! lol!

[@matthewgaffney4312]

Edit. No beef prices are great these days... unless you buy from a farmer directly and pay ground beef prices for the whole animal in total costs after processing

[@anneholden9908]

Beautiful!❤

[@scottbowen9598]

Heat! It’s 105 where I am in Texas.

[@savagejx1]

Missed opportunity to make a Guga reference with that Sous Vide steak before searing it lol.

[@daviddecker822]

Great video Sam thanks for the entertainment and new knowledge!!!!!

[@dianareddell1496]

Well, this has me thawing out some steaks…❤

[@pseudonautilus6308]

Just missing the beef tallow 😋

[@nicolenew1708]

THANK YOU

[@justinesorel6325]

I wasn't hungry and then I watched this.

[@luckeechris]

🤤 I’m so jealous. I wish I was there to eat all these steaks!!!

[@raydavis1612]

I have a new favorite vegie that goes great with sirloin. I stuffed Poblano peppers with a mixture of cheese and sausage then wrapped them in bacon and grilled they are great with steak.

[@luvurobert]

This channel's fun, lol! I was just looking how to cook sirloin steak and found this gem. You guys are too funny!! BTW, I'm going to try the toaster oven and sear method tonight. Peace! 😁

[@JCreole]

Favorite was the cast iron skillet steak smothered in butter…

[@TallAndThin123]

i think medium rare is ok but i do like my bef more well done, sirloin is always good

[@michaelgonzalez4038]

I challenge you guys to make Savory/sweet Carne Asada French Toast Benedict. 💪😎👌

[@allamericancooking]

For sous vide, it helps to pat dry your steak as the excess moisture makes it more difficult to get a nice crust. And just a personal preference, any compound butter when torching after sous vide, or any type of reverse sear torching. Gives the same boost of flavor and richness that basting with butter in the cast iron does, so why not include that on as many steaks as possible?

[@seabreeze2792]

And the moral of the story? FLIP,FLIP,FLIP. Make your stake taste like cake. Sam the guy will make your taste buds cry.

[@mred9335]

Hell yeah max!

[@salty__kansan]

I been getting waygu top sirloin from a local meat shop and they are so good I usually get one that is around 10-15 dollars. I can grill it and serve with rice and a brown gravy and it feeds me and my sons.

[@ryanmckay2535]

I got your back so hard... Kinda sounds like something the new guy in prison gets told by Bubba.

[@stevo150580]

love it lol......its took me 20 mins to type and rewrite due to being drunk......scottish style

[@MrRockNRoll]

How long do you cook the steak in the toaster oven?

[@christopherrafferty6164]

"Peoples is peoples." Said the Muppets, can't remember which episode, or which one said it, but is one of the wiser things I've heard said in my umpteen years. Update, found it easily on KZbin, look it up... Muppets peoples is peoples , was actually a guy who is instructing miss piggy

[@PopsAllgood6967]

Sam, all of the steaks 🥩 look delicious.

[@DerekBolli]

If you are a student with a toaster oven, how are you finishing your grey, lifeless, reverse seared steak in a pan, Sam? 🙂

[@philipmclamore]

I'd like to see you do some chuck eye steaks!!!

[@gosman949]

what the fxxxk is chuck eye steaks?

[@garytman007]

​@@gosman949I think maybe eye of round steaks.

[@capriciousblessings1223]

A Little Lean Is Always Okay 💪💪🙏🙏🙋🙋

[@scribblybear]

I love to see you and Guga do a video together.

[@BigT27295]

I know I know I know in my heart, i wanted that bite with the sauce and blue cheese.

[@XxInMyOwNwOrLdxX]

At this point I'm infinitely convinced that Sam's a fellow stoner and just use to but I refuse to believe otherwise.

[@RyanGonzalez710]

Hey ya Sammy what kind of plant arthose in the left side