The term “Pittsburgh rare” comes from back in the Great Depression when steel workers in mills would cook their lunchtime beef cuts on steel blast furnaces that were about 2000°. It’s basically any cut of beef cooked on very high heat to produce a hard outer char while the internal temp remains rare. Pittsburgh rare goal internal temp is 115-120(max) after carry over. There’s also a term of “Chicago rare” that I can only assume was the same basic idea.
@@thegoldenbalance Naa you man, inspiring people to actually cook for themselves and their families instead of using out of a box garbage or takeout is such a necessary thing. Not just because eating the same thing all the time sucks, but because so much would be lost without people learning this stuff, not just culinarily but culturally too. I grew up in a tiny ass town, so my whole childhood growing up was meat and potatoes, very very Irish really, the only exposure to other cultures foods I had until I was in my 20's was Italian and Chinese take out! I never had Thai or Japanese until I was in my 20's and I was exposed to Mediterranean and Middle Eastern cooking only about 4 years ago. So being able to see people like you making foods I'd never heard of is fucking awesome bro. Sam, and other creators like you, actually made my brother start cooking, and he found a hidden talent that nobody in the family knew he had.
Last month I was on a cruise. While talking with a fellow guest about cooking, I mentioned I’ve learned a lot from a RU-vid channel called “Sam the Cooking Guy.” Her eyes lit up and she said' “*I* watch Sam the Cooking Guy, too!” Instant friendship. :)
Sam!!! Just saw a recipe from Triple D that has your name all over it! Biscuit and Gravy Burrito! You can find the original on RU-vid. Chorizo, gravy, biscuits, sausage, hash browns, eggs, whatever else you’d think is best! Been a minute since you made a burrito! Hope to see it soon!
Best filet I ever ate was cooked for us by a Danish sous chef ages ago - filet wrapped in bacon and tied, sauteed in a pan, maybe a compound butter to finish, simply fantastic...
Sam, this method is similar to what I saw in Manila 30-ish years ago: it was done table-side at a home, and the fillets were basically basted with olive oil rather than Ghee as they were carefully pan-seared (and they were very good).
“Pittsburgh” style is charred on the outside, medium rare inside. Only restaurants with wood-fired grills can do it right because they’re the only ones that can get the heat hot enough. It really is the best preparation imho
Sam always love your wild concoctions I look forward to more creations from you especially the giant ones that go overboard like your meatball sandwich you made
Are clams happy? This is a fun one, the full saying is "happy as a clam at high tide" - at high tide the clams are safest from predators like seagulls!
Fantastic video as always, guys! Just getting thrown off a bit by the mix of footage with two different framerates. Makes me go a bit dizzy ever so slightly. (;
Do I see a “Happy Clams” episode on the horizon? “Gee on my glasses” hilarious! Nice job! Looks delicious. I’m in for a try. Great episode! Thanks Sam!
Going to try this weekend. However, I’m going to add whole garlic cloves, rosemary and thyme sprigs to marinate in the set aside melted ghee. Should add some lovely extra flavor!! Keep ‘em coming Sam!!
Best way to cook a filet: 2.5" thick from butcher, preferably prime, but a good 'choice' cut will due. Pull out of fridge, let sit 15 min, at 15 min season with spg (salt, pepper, garlic)and any other beef/steak seasoning/rub you prefer. Once seasoned, let sit for 30 min. Set oven to 250⁰ F, put on elevated rack and let it come up to 110⁰ F to 112⁰ F internal temp. Once to temp, heat up cast iron skillet, add irish cream butter, salt, pepper, minced garlic, and fresh rosemary. Once butter is melted, add steak flipping every 1 to 1.5 min giving a butter baste as it cooks. Every time you flip, hammer it with that butter baste. Once it hits 123⁰ to 125⁰ internal temp, pull it, add a dob of butter on top of steak, maybe even some extra kosher salt, let rest for 10 min. While it's resting, add mushrooms, onions, butter, salt, pepper, and minced garlic to same pan and sauté for about 8 to 10 min, stirring every 2-3 min. Smother that filet with the onions and mushrooms. Best steak I've ever eaten.
Hey Sam. Big fan. I never miss an episode. How about showing me how to grill octopus Mediterranean style. I've had it in a restaurant and it was fabulous.
Ghee isn't the ssme as clarified butter. Ghee still has the solids and those add a toasted, nutty flavor. Clarified butter has the liquids and solids removed leaving only the oil.
Ok, thanks for letting me know... I think? Maybe I could have done without that lil rid bit of translation. Oh just to let you know a "happy clam" has another conotation as well😜
I am going to try this shortly. I am not sure if I was watching close enough but it looked like you put the cooked steak into the tray with the juice from the raw meat you used at the beginning??
Would love to see your take on a South African classic 😁 called Braai Broodjies which are basically American grilled cheese but with things like onions and tomatoes but done over the grill on coals 🤤 charred bread and oozy cheese really really good😁
I'm thinking this would be better if while heating the butter in the beginning, you added fresh Garlic, White Onion, and a lot of Rosemary. All of those flavors would amp up the savory!
Coincidentally, I recently looked up “happy as a clam.” It derived from “happy as a clam at high tide” which is the time they are safest from predators - human and otherwise.
My 3 yo gave me my STCG cast iron this morning for Father’s Day , BEST. DAY. EVER. I’m amazed he stole a card and navigated the internet all by himself to get it
What are those two black surfaces ypur always cutting and preparing on??? One looks like a cutting board made of stone, but what kind of stone? Brand? Link? And then there's that black table looking think, not the grill but the other thing... what is that and what is it made of?
Hey Sam. What if at the end when you've removed the steaks from the pan you took that hot meat-ghee and made a quick blender bernaise from it? Overkill? Or is there such a thing?
This could definitely have some more color on both sides. Best to cut each piece thicker - then you can sear more aggressively on that max surface area without worrying about overcooking the middle. But great idea!
I honestly genuinely prefer the 60fps shots here, though it's kind of fun watching most of the cameras running at 24(? Or 30?), but the zoom transitions and one of the cameras are shot / rendered at 60. Was that an oops or deliberately testing the waters? ;P
So just deep-fry the steaks in ghee? You make this even better by seasoning the ghee with some rosemary and garlic. Or, instead of all ghee, cut it with some bacon fat. Or you could "reverse sear" the steaks by doing the whole roast in the ghee until it's almost done, then cut it and blast the steaks on the grill.
Very nice idea. I'll give this a try next time. I did however smoke up some last night for dinner cooked it at 250 for around 2 1/2 hours. Turned out so good , the idea of some smoke salt would probably enhance the flavor.
Love love love this channel! My mother taught me how to cook like a basic bitch, and Sam has taught me how to throw it down in the kitchen... and I have passed said knowledge to my two young children; who by the way are eating/making awesome food with mom and dad.
You guys are always great at bringing the interesting ways to try new cooking techniques! I'm no purest when it comes to steaks, and this looks interesting to try. 2 things though, slightly off topic. Max, did you get a new camera? The filming was so crystal clear, I could see the dimples in the cast iron as the butter was sizzling! Felt like it was being done right in front of me. Also, I'm not a grammar nazi most of the time, but did you proof read your title?
The problem with the title is the way RU-vid works. To fix the error, they'd have to delete the entire video and reupload with a fixed title. No big deal right? Except, they lose all of the likes, all of the comments, etc. and that effects the monetization from RU-vid. It is better to just live with those small errors. CGP Grey did a video on how RU-vid works and discusses this very thing (or rather small errors inside a video).
Maybe it is a chore to edit the title. I personally was just having fun calling Max out, because he's always quick to call Sam out anytime he mis-speaks. I appreciate everything these guys do, and they bring great entertainment, as well as amazing cooking ideas! Also, Not Not Tacos was an amazing experience in flavors, as was Graze! I'm so happy I was able to visit them when in San Diego!
Love your shows but I had to voice my observation as I thought the fillet was overcooked, at the minimum it was a good medium, medium well...please correct me if I am wrong. Been a subscriber for almost 4 years, thanks for keeping it awesome!
I rub my in garlic infused olive oil, salt and pepper. Sear both sides in hot pan for about two minutes per side. Then in preheated traeger at 300 degrees until they temp whatever you want them.
Did you guys change up the frame rate on some of the angles? Seemed like it sped up and then slowed down when transitioning to some of the close up shots. Anyway, fun video.
