We’re officially in the Dry Aging Game Dry Aging Gang! This is the very first thing we put into the new BEAST – a massive rib eye we aged for 28 days. We all had to try at the end and holy s%^! 🤤
Thank you https://www.restaurantsupply.com/ for helping to change our lives.
00:00 Intro
00:15 Dry aging process
2:29 The dry aged ribeye reveal
3:46 Cutting the steak
8:27 Cooking instructions
8:53 Weighing the steak
9:18 Seasoning steak
10:10 Prepping for cooking
11:01 Making a sauce
12:05 Searing steak
13:24 Cutting the steak
14:32 First Bite
17:14 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.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Ribeye are my favorite 😊
You can cut through
🎶The Rib Bone is connected to the The Chine Bone 🎶
🎶 The Chine Bone is connected to the &$#@ Bone🎶 Stop the music! I quit! I don't know a cow's anatomy from a cow pie! 🤷♂😁
too late for the giveaway but you're shirt is bilingual….😀😃😄🤣😂
When did you get the Not so Green Egg?
Wasnt it Sam the butcher
Sam I’ve been making this for years. Papas con chorizo served with an fried egg in top over medium. It also makes a great breakfast burrito and you serve it with home made salsa.
Make breakfast potatoes (fried) then add chorizo once it is cooked all the way. Melt cheese of your choice I use pepper Jack and American cook your eggs and throw them in top!
It’s my comfort food!
Henry Dana – cathedral city
😂😅😢
Then he changed the shirt again, then it goes to B/W from color.
Hey, Sam! New to your channel. Great stuff. Question: will you please address grilling on a covered grill? Meats, best practices, accessories, etc. TIA
Sam the butcher… “Sam the butcher bringing Alice the meat”-beastie boys
Dude… Its a fridge… Not good enough for you I'm sure
can you do a country ham in that thing???
Sam, you changed your shirt at approximately 8:27 in the video. The vide was terrific by the way, a total blast to watch
The knife is back
Sam, I would love to see your spin on banana pudding! I make mine with Nutter Butter cookies for the crust and I substitute vanilla with rum!
As a butcher by trade, good god was separating the back ribs excruciating to watch
using industrial mayonnaise is an insultto cuisine. Doing your own mayonnaise is easy and takes 3 minutes and is WAY BETTER than crappy industrial mayonnaise.
6:30… Sam the Butcher on The Brady Bunch ☺
gooch
Sam was the butcher's name, just like yours.
Wow and he took way to much of the fat off the reason ,I actually buy the ribeye in the first place , definitely fired as a butcher Sam.
Leave the bone on can't believe he butchered it like he did smh …. definitely novice a little bone at the top looks sexy on a ribeye smh.
Watch Bearded Butchers…..great videos on how to carve and butcher
"It's just a damn name, buddy." Hahaha your Canadian is showing
Your son is as authentic as you are: picantes, good, easy platos.
Love your show! Are you related to Jeffrey Tambor?
I was totally looking for an actual Easter egg🙄😂
Time To Say, See You Later ,
You should try making a homemade chipotle (restaurant) style sushi roll
Fun video
for a cooking guy, u act like yall barely know what to do with a steak. I thought rib cap was a very simple concept, u call urself a cooking guy and u keep talkin about the rib cap like u just discovered it. what do u have to be cocky about
It was Sam the butcher on the Brady Bunch.
Red egg on left hanging high
SAM the butcher from The Brady Bunch lol
Blue egg bbq buddy
Nice shoutout to Guga, my other favorite dude to watch!
the name is correct – its the piece of meat that grows over the bone like a flap or fin
The very rare "Big BLUE Egg"
Love the fat!
A full chicken, cooked in that fat. That would be amazing.
Porchetta. Challenge I’m using frozen spinach and cut skin?
Are you familiar with any thermometers that will work with outdoor wood fired ovens? Temps up to 900 F.
Gooch at 13:25?
Hey Sam you’re great! How do I sign up for more content and prizes?
Easter egg is in the grill in the background. December 30, 2022. Just discovered your shower.
Why? And the blue one next to the grill behind you? That Easter Egg?
Sam joins the rotting meat fad.
I Never understood how dry aging works. I thought people even ate the outside 🤢. You make it look absolutely delicious!
Delicious. 1 you’re subscriber. Love what you do.