Just ahead of Labor Day and the end of summer, it’s time to go out with a bang and that means PRIME PORTERHOUSE baby. Half Filet, half New York, half epicness, this is the steak to end all steaks so buckle up and then unbuckle so you can end your summer grilling the right way! 🥩🤯
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00:00 Intro
1:35 THE THIRST TRAP TOWEL SET
4:06 Prepping Beef Tallow
5:10 Basting & Seasoning Steak
6:11 Prepping Grill
6:47 Grilling
10:03 Resting & Reveal
10:15 Slicing Steak
11:31 First Bite
12:12 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
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🚨🚨 AND DON'T FORGET – 20% off site wide!!! (with code ‘SECRETCODE’)
Great job on the Charcoal Sam, here in SA we just call that a T bone
Are those grilling heat resistant gloves? Where can I get those?
Ha! Pregnant Sam emoji. Rich! As well as a lesson in speaking Italian @ 9:17
I use a microfiber golf towel in the kitchen because of the hanging tag. Great work!
This for me is a perfect steak
Id chew that bone like a dog 🤣
When you were holding that 3 1/2pound steak I was thinking that I remembered seeing trays of thuse at H-E-B in Texas! Where I live, they'd call that a roast!
yuuuck ! to rare.. butterfly that dinosaur ! LOL.. love you Sam but no to this one !
Why is the end of bbqing for the year? I bbq year round here in the Pacific Northwest.
Sam I need your pineapple brown sugar ham recipe 🙏🏾
I never quit cooking on the grill ,wipe the snow off and carry on soldier. 😂
I eat better because of you. Thank you
FUCK YEAH
Loved your show shame about the ads cya
I have the same Wagyu tallow. It is amazing. It melts so quickly. That porterhouse is a monster. Looks so good.
This guy ain't no Guga.
Rare? Really? Ruined that steak. It was redder than a 5 year old farting in church, or class. Cook your damn food man.
Its still raw in the middle
Sam. We're in San Diego, we can grill almost every day of the year.
To pink for me but looks great
My azz, end of summer steak. I do steak year round here in NYC. Curious as to what you paid for that thick cut. I would have dry brined it for a few days.
You know what would probably make this better than a charcoal grill for this… A pellet smoker. Easier to control cooking temp, add smoke ring and flavor. I myself use competition blend pellet, best of all worlds.
I just discovered your channel so I don't know if you have done something like this already but if not… Well here's an idea.
As a Texan there's no end of grill season in my eyes… Just a less often season 😁
Awesome video
I think I need to go to Costco to get a steak this size, but I will be sure not to take your cookbook there (not sure if you remember, Sam)
Please for the love of everything do a collab with Guga on a steak episode. Please Please Please
I love when Sam uses charcoal instead of being Hank Hill all the time.
BROTHER, THAT STEAK LOOKS BOOTYFULL!!!! 😄😄😄😄😄
THICC!!!!! 👍👍👍👍👍
Can you do a catfish episode? Used to buy Cajun Catfish at a local market and can't get it anymore… would love a STCG touch to whatever I try with this… oh, and not a taco
You are Psychic!! I just bought an entire short loin two days ago and had butcher cut into 2.5” porterhouse steaks bitches. What perfect timing!!! Thank you. You guys ROCK!
Sam, how do you feel about "The Carnivore Diet" ?
Tried the beef tallow on my 2” Tomahawk this weekend and I gotta admit, game changer. It made the meat so much richer in flavor. I was surprised. Thanks Sam! Keep on cookin!
Nah man you lost me on the horse raddish BS !!! A good steak dont need that – total fail IMO !!!!
It's raw. Heated on the outside.
It's raw meat.
Sam – not for nothing as my friend from the Bronx would say… how much for that steak? $150? Whaaaaaa?
Nice looking steak but yeah, I’m a medium rare guy all around. Slightly a little too rare in some areas for me.
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
With a steak that thick it is better to cover it with a bunch of salt-a teaspoon per pound of meat and let it rest in the fridge overnight and then lube it up with tallow or whatever and then garlic powder and fresh cracked pep and then grill it. Guaranteed to be a superior steak
Fabulous! King of steaks. Where did you buy that monster? I gotta go there. My dog would love you, you left so much meat on that bone. Of course I get to gnaw on it first. Always loved a Porterhouse.
HA HA HA LMAO
MAX!!!!
2 in da pink 1 in da stink
(Or vise versa with that hand)
Hey Sam how do I sharpened those expensive Knifes I brought from you I brought them all?
What is the shelf life of that Tallow ?