@@samthecookingguy but there are a few million more of us Sam that do love you but what really counts more than anything is that you have a beautiful wife and three kids (that I know of, lol) that love you more than all of us put together and that’s all that matters Sam!
I think one of the best things about this channel is the relationship he has with everyone and the fact that they don't care to show that there are people behind the lense
this reminds me of the joke "So I went to a new restaurant with a few friends and I noticed that the waiter had a spoon in his shirt pocket. I looked around and as it turned out ALL the waiters had spoons in their shirt pockets. Being naturally curious when he was taking my order I asked about it. "Ah, very observant of you sir," he replied "we had an analyst come in and work on how we can be more efficient and they found that 85% of the time people usually order the stew, our number one dish and they drop their spoon so we always keep one on hand so we don't have to go back to the kitchen to get another one" I was delightfully surprised and even ordered the stew, which was delicious. Halfway through the meal I even dropped my spoon and the waiter walked up to me with a smile and handed me the one in his pocket. "now when I go back to the kitchen I'll just grab another one" he explained. The meal carried on and after a while I noticed that all the waiters also had a string sticking out of their pants, not one to be held back I once again inquired with the waiter I'd been building a repertoire with "quite the curious one sir, you see the analyst we hired also noticed that our waiters could save time whenever they went to the restroom by having this string. You see, said string is attached to the end of our penises and as such, when we use the facilities, we simply pull on the string and take out our "member", do our business and there is no need to wash our hands, thus saving about 10 seconds on our break time." I contemplated this and asked, regretfully "But the string is for taking it out....... how do you put it back in?" The waiter gave a shifty glance around the place, came up close and whispered into my ear, "I don't know about these other guys.... but I use the spoon"
@Dr. Hughie L Mungus M.D. yeah I get what you're saying but that's how I heard it so that's how I tell it. You know? Like the length is part of the joke kind of? I dunno, could be shorter.
Omg!!! 🤣🤣🤣🤣 I’m sitting alone in my house right now laughing hysterically! Sam was so excited to get a hug from Max and then for Max to just rip my hair out of his ear..... Max you need a hug Sam more... edited to say the amount of laughs in this one is amazing!! Meat curtains 🤣🤣
You should do an episode where you just improve typical meals. Like peanut butter and jelly, freezer pizza, grilled cheese. Normal people stuff 😂 much love for the channel, your content is so unique and refreshing
My first Steak Diane was at Delmonico's in Chicago. I was there with my parents on a shopping trip. First time the waiter prepared our meal tableside. At a young 12 yrs old i was impressed. I always remembered that and my first Lobster and Frog Legs. lol I am now 83 Thankfully my parents were financially secure to be able to have fine dining be a part of my growing up years..and i might add everyone cooked in our family from a young age; and they entertained at home, often lavishly, often employing a chef named Steve who taught me a lot of culinary skills while i was growing up allowing to me help him in our Kitchen.. I still use what he taught me all those years ago, which hold only fond memories.
I made this for my wife tonight using Whole Foods skirt steak. Super home run!! She thinks I’m pro chef. Playing Apple Music Sinatra as BGM. Thank you for helping my marriage. 🤙
Hell yeah. I made it tonight too. My 20th anniversary is today (we celebrated last weekend) and the kids loved it too. The kicker is no one like mushrooms. They did tonight tho. I used 10 bucks worth of top sirloin. My daughter the critic finished first. Jameson and coke with oldies bgm - last kiss is where i started and let youtube do the rest. Johnny be good when i pulled the pan and served.
Remember when people smoked in grocery stores? Gettin some banana's watching a grandmother pick out lettuce with a Benson and Hedges hangin out her mouth. good stuff
LMAO at 2am, thank you yes I remember lots, I have a nerve disease and thank you made me laugh reading that. Hard to find something that rings alongside my humor and glad I did maybe because I have to hush my laughter to not wake folks up but still, thank you!!!
David Johnston no, but the chef in New York was never asked and nobody actually knows the true identity of Diane. This is the only fact in this set of comments. It’s a fantastic guess that Diane refers to the goddess of the hunt. But the chef that first prepared this dish has never said the origin of the name. Again, these are great references as to why the dish MIGHT be named as such. But none can be considered factual given the circumstances.
I love steak Diane, for years I stayed in a hotel in Iowa that made it table side and then for desert bananas foster again at the table....not many places do table side any longer, possibly due to liability.....looks great !!
I remember Steak Diane. Back when almost every city had a restaurant named "The Green Onion". Mom & Dad were dressed like it was Sunday and you were told to pick something on the menu other than a hamburger.
I just made this, including the tenderloin spiral cut /butterflied. Holy mother of god....that was truly special. I still have a lot of sauce left over and some the trim, going to add some bacon and noodles to make a stroganoff.
Idk why people bitch about the steak being cooked that way it’s great that color in the middle and if you don’t like that then just cook it the way you like your steak simple. You gotta give the man some credit he makes amazing food.
the issue is that this steak looks blue. Now have you ever tried to film steak colors? It is a big issue for every cook on youtube that the color doesnt get properly represented: Medium looks like grey, medium rare looks like medium, rare looks like medium rare and so on. Now imagine that suddenly a piece of steak looks blue. I really doubt that they changed the camera. Or in the words od Gordon: "Its fucking RAW!"
@@alanbrito4941 He never eats his steak blue. If you compare this color to all of the steaks he made before, they are completely different. The sole reason he even pointed it out was because he himself didnt actually like the color. But the show must go on. He cant just say "oh shit, its raw". His mistake was to predict people complaining about the steak. That way he showed that something was wrong with it. Usually he doesnt do that.
Truly one of the team's best clips yet and we will try this recipe for sure. Shared with others to help them see WHY you have over 3M subscribers. Well done all!
Allen Iekanjika Firstly I was a life long Republican until the Cultists came into my party and corrupted it so don’t assume I’m automatically a trumper. And does it matter on what gender? It matters on who can get the job done and who can beat this Cult political party.
The Philly kid here! long time viewer since the early days when "Chancy" didn't have so much mouth on him! LOL JK I dig that dude 😎 as far as mad Men he can't relate his generation has "safe spaces" and "aggression free" zones! I'm not knocking them they have it tough if somebody bullies your son and your son decides to get some of his friends and kick that bully's ass he'll be labeled a "toxic male" instead of hero kid that stood up for himself! Anyway getting off topic, after this video I'm making steak Diane and those Kick-Ass scalloped potatoes this weekend, you don't know it but you're secretly building my menu for the fall! You guys are an awesome team and I love that it's family keep up the good work!
OK... Sammi....Not sure what you are up too. I used what i had in the kitchen. for your recipe from the video.ou see this TRi-Tip Steak, Sauteed with avacado oil, s/p, after smashing the meat thinner. Put that under foil let rest. Sauteed the onions & mushrooms, in pan drippings, added butter, and then the brandy, set it on fire... Scared the Sh$% out of my wife. That was fun... Added 2% milk, worchestshire. Beef Broth, cut in half with corn starch to thicken up. Forgot the dam mustard. Rrrrrr Sliced up the tri-tip added it back to the pan and WOW ... Was that ever Great. Hope you see this. Comment. And hope all is well out there. Scott C
Recipe below: Since the good folks here don't do recipes I'm helping Make America Cook Again by keying it in: Steak Diane from STCG 2 C beef broth, Tbsp of butter and tomato paste Reduce by half Add a slurry of 1 tsp corn starch and 1/8 C water. Set aside. Mise en place: Dice a quart of creminis Dice 1/2 C shallot or onion Use tenderloin and pound it to 1/2 in thick Season with S&P, in a lg frying pan cook to rare. Set beef aside, tented. In the pan, toss shallot for a few mins, then add creminis. Splash of oil. Cook 5 mins. Deglaze with 1/4 C each beef broth and brandy. Flame it to burn alcohol. Simmer for another 30 second after it flames out Add 1/2 C whipping cream Add the broth/paste mixture Add 1-2 tbsp ea mustard and worchestershire Simmer to desired thickness Add 1/4 cup parsley and green onion Add the steak to warm through Garnish with more green onions/parsley
instead of whipping cream i used garlic and herb Goat cheese. tried it both ways and my test subjects who said what the heck you making, one older gentle man said looks like steak Dian sauce right there! They all loved the forgotten dish! One with the goat cheese was the fave..
well, this is my first time stumbling across this gem of a channel on tha 'ol tube and lemme tellya what...absolutely wonderful friend! i do consume a butt ton of this type of content and from top to bottom, if this episode accurately reps the entire collection in terms of style and content, i will happily be binging the day away w/ tha cookin guy and family ;)...mmmmm i can taste that sauce from here and, not to make ya cringe sir, but i do believe itd be delicious made with chicken components replacing beef as well, no? oohhh or venison if ya have access...i m just sayin- itd prolly be good vegetarian style even and eaten open faced on thick toasted bread- sheesh- i need it in my life...NOW!!! So yeah, thank you ever so much for your contribution to this part of the world and please do keep on! Best wishes and many blessings be upon you all
Oh yeah, those old school recipes my grandmother made for us kids back in the 60's. Gonna put that on my list of of things from your repertoire, to make this year, after Stroggy and Al Fredo, that granny also made. Thanks, Sam & Co.
My first time stumbling on this channel while in the midst of looking for dinner inspirations. Let me say, this is the most hilarious down to earth cooking channel I’ve ever watched. I laughed my F*ing ass off. Wish I could come hang out and cook with you guys! And thanks for the dinner idea!
Sam is far more versatile than Guga. Guga is basically steak in an infinite amount of ways and not much else comparatively. The content of the two channels are vastly different with very little overlap.
Made this last night for my wife and it was excellent. Thanks for the tutorial. We love trying new recipes and this one is something I would serve up to guest. Whenever that will be again who knows. Thanks for the videos Sam. Informational and entertaining. You should have your own cooking show on the food channel......thanks again.
I have a partner that’s a phenomenal cook, I’ve cooked professionally in high volume exhibition kitchens for 10 years but I’m now in the aviation biz. I did check the description and ordered the “chef’s spoon”’ then resumed the video and laughed at your response to “max” about saying “check the description”! Too funny!
One of the best things about watching Sam's videos is that it's helped with my Fahrenheit to Celsius and Pounds to Kilograms mental conversion skills :)
@Perry Elyod everybody knows it's eh. You dont have to be Canadian. I said aye cause I like how it matches with the way they say it. I never asked who still speaks like this. Find something else to do bud
@Perry Elyod tons of canadians say eh in almost every conversation. Not sure what you're talking about! You musr be from vancouver or toronto! Thats where canada keeps its assholes
Love your show Sam. The occasional "Slut-bong" reference makes me fall out of my chair because I'm laughing so hard. I hope all of your subscribers have seen the episode where the term originated. The next time I'm in SO CA, I hope to meet you at one of your restaurants.
I was curious, would this amazing sauce go well with a properly seasoned pork tenderloin as a cheaper alternative to a more expensive steak? I’d like to make this, but go with a pork tenderloin if it will work together.
So I made this last night, and let me tell ya. I usually like my steak dinners simple. Grill to medium rare on charcoal and baste with some butter. But this? This is a next level steak dish. 10/10. Thanks for sharing this Sam & sons!
"it's getting bigger as i beat it..."
- ex-girlfriend, 2016 -
Savage lol
@D Mills the Lion troll oof
@D Mills the Lion troll it ain't much but it's honest work
Bruh he even said “meat curtains”, a known slang term for vagina lmfao Sam be slick af 😂😂
Jilli laughing in the background just got me LOL
A father's disappointment when he thinks his adult son wants a hug but instead is assaulted by him.
Sam has the ultimate dad vibes that I aspire to reach one day
Tell that to the millions that can’t stand me ! 🤓
SAM THE COOKING GUY Where they live?
@@samthecookingguy but there are a few million more of us Sam that do love you but what really counts more than anything is that you have a beautiful wife and three kids (that I know of, lol) that love you more than all of us put together and that’s all that matters Sam!
Me too! His Culinary Skills are amazing to say the least. He's funny too. I learn alot from this Master Chef!
@@samthecookingguy Seriously? I think your vids are GREAT!! Keep 'em coming!!!
I think one of the best things about this channel is the relationship he has with everyone and the fact that they don't care to show that there are people behind the lense
this reminds me of the joke "So I went to a new restaurant with a few friends and I noticed that the waiter had a spoon in his shirt pocket. I looked around and as it turned out ALL the waiters had spoons in their shirt pockets. Being naturally curious when he was taking my order I asked about it. "Ah, very observant of you sir," he replied "we had an analyst come in and work on how we can be more efficient and they found that 85% of the time people usually order the stew, our number one dish and they drop their spoon so we always keep one on hand so we don't have to go back to the kitchen to get another one" I was delightfully surprised and even ordered the stew, which was delicious. Halfway through the meal I even dropped my spoon and the waiter walked up to me with a smile and handed me the one in his pocket. "now when I go back to the kitchen I'll just grab another one" he explained. The meal carried on and after a while I noticed that all the waiters also had a string sticking out of their pants, not one to be held back I once again inquired with the waiter I'd been building a repertoire with "quite the curious one sir, you see the analyst we hired also noticed that our waiters could save time whenever they went to the restroom by having this string. You see, said string is attached to the end of our penises and as such, when we use the facilities, we simply pull on the string and take out our "member", do our business and there is no need to wash our hands, thus saving about 10 seconds on our break time." I contemplated this and asked, regretfully "But the string is for taking it out....... how do you put it back in?" The waiter gave a shifty glance around the place, came up close and whispered into my ear, "I don't know about these other guys.... but I use the spoon"
@Dr. Hughie L Mungus M.D. yeah I get what you're saying but that's how I heard it so that's how I tell it. You know? Like the length is part of the joke kind of? I dunno, could be shorter.
Worth the read 🤣 so worth it
From the Naughty Readers Digest?
@@EddieTheGrouch Not sure. Could be. Someone told it to me and I tried to re-tell it exactly as I heard it.
That sure was a long story but thank-you. Sam sure does like theatrics
Wait Gilly is Max's wife? This whole time I thought that was your daughter and I thought Max was gay lol
Ya learn something new everyday 🤓
i thought this same scenario
😂🤣 thought the same! So much for my Gaydar....... It's ok, Love ya anyway Sam🤘
When's dinner🤬 hangry!
Max is Sam's son? Well damn..
@Foxx82: To a man dude!
A lot of meat beating and meat curtains going on here.
I can’t stop laughing when Sam thinks he’s getting a hug but then has ear hair violently ripped out 🤣🤣🤣
LOL!!
WTH is a, “slut bong?”
🤣🤣🤣🤣🤣😂😂😂😂😂
@@jessicacampos9164 I
@@cillaloves2fish688 you even more so io
Omg!!! 🤣🤣🤣🤣 I’m sitting alone in my house right now laughing hysterically! Sam was so excited to get a hug from Max and then for Max to just rip my hair out of his ear..... Max you need a hug Sam more... edited to say the amount of laughs in this one is amazing!! Meat curtains 🤣🤣
I miss chain smoking on airplanes while wearing a suit, downing whiskey the whole way and driving home at the end and not knowing it was wrong.
Something's telling me that you're 27 yo...
@@Metjammer dude are you a fed? how could you POSSIBly have that info? erm im gonna need some answers mister.
I blame on the damn terrorists for ending all those good times when a plane ride wasn't just a flight, but a party at 20000
Indeed. Those were the days. When flight attendants were stewardesses, attractive ladies , not guys. Anyone younger than 50 or 60 has no clues..
PSAs against drinking & driving (and reckless driving overall), started in the late 40s early 50s (going by radio announcements at the time).
"Here's a little ditty... about steak diane..."
a great piece of meat grillin' in the heart land
Deserves more likes lol
He says the funniest stuff 🤓
@@RP-ue9wy it's sure does but everyone reading it is too stoned too get it.
✌️😂✌️
@@dgdigital2659 hahahahaha
You should do an episode where you just improve typical meals. Like peanut butter and jelly, freezer pizza, grilled cheese. Normal people stuff 😂 much love for the channel, your content is so unique and refreshing
I am the master at making shop bought pizza penguin
Peng*
Po-folk stuff
No offense but Steak Diane is normal people stuff somewhere.
I feel like Sam and Anthony Bourdain would of been great friends had they met
Great guy. Wish he was here to inspire us 🤓
@@samthecookingguy Amen to that, Sam. Miss that man so much
More like an odd couple cooking show. That would be something.
@@joshuaraulfrancesbedroomte6568 Agreed, could've been done in half the time without all the fuckery afoot.
@@joshuaraulfrancesbedroomte6568 then unsub dude
My first Steak Diane was at Delmonico's in Chicago. I was there with my parents on a shopping trip. First time the waiter prepared our meal tableside. At a young 12 yrs old i was impressed. I always remembered that and my first Lobster and Frog Legs. lol I am now 83 Thankfully my parents were financially secure to be able to have fine dining be a part of my growing up years..and i might add everyone cooked in our family from a young age; and they entertained at home, often lavishly, often employing a chef named Steve who taught me a lot of culinary skills while i was growing up allowing to me help him in our Kitchen.. I still use what he taught me all those years ago, which hold only fond memories.
"It's getting bigger as I beat it". Priceless. PS: that's _pretty close_ to the recipe I've had (in the 1960s)
“You wanna hug me? 🙂”
*pulls hair*
“WHAT WAS THAT??? 🤬🤬🤬🤬”
That had me literally crying 😭😂
Matt Edwards I died at that 😂😂😂
"You can see! It's getting bigger underneath as I beat it!" - Sam 2020
So, yea, my kid calls you the Bob Ross of cooking... Thought you should know...
Robert Wukich I don’t think bob Ross cursed that much
You don’t have kids
I made this for my wife tonight using Whole Foods skirt steak. Super home run!! She thinks I’m pro chef. Playing Apple Music Sinatra as BGM. Thank you for helping my marriage. 🤙
Hell yeah. I made it tonight too. My 20th anniversary is today (we celebrated last weekend) and the kids loved it too. The kicker is no one like mushrooms. They did tonight tho. I used 10 bucks worth of top sirloin. My daughter the critic finished first. Jameson and coke with oldies bgm - last kiss is where i started and let youtube do the rest. Johnny be good when i pulled the pan and served.
Remember when people smoked in grocery stores? Gettin some banana's watching a grandmother pick out lettuce with a Benson and Hedges hangin out her mouth. good stuff
LMAO at 2am, thank you yes I remember lots, I have a nerve disease and thank you made me laugh reading that. Hard to find something that rings alongside my humor and glad I did maybe because I have to hush my laughter to not wake folks up but still, thank you!!!
Thats what my mom used to smoke 🤣
I love the father son interaction you have with max honestly makes this already honest cooking experience more honest
The happiness fading from Sam's face when his son says he doesn't want to hug him xD
Syd C thats his son ?
Syd C I seen that 😂😂. He was like. Ur gonna hug me?😃. Max-no Sam-😕
@@vi.nefarium Max is Sam's son
"Bigger as I beat it" quote of the year
When I tried my first-ever bite of Steak Dianne, I was stunned that it was so exquisite. I was 13. Still remember that meal at 60.
How about an episode with Chateaubriand for two and also Beef Wellington
0:52 - "Who's Diane?". Steak Diane is named after Diane, Goddess of the Hunt.
That’s a popular and possibly accurate assumption! There is no true confirmation of it though.
@@saxboss1 Did you ask Diane?
www.amazon.com/Mercer-Culinary-Stainless-Steel-Plating/dp/B077NTVFKV/ref=pd_rhf_ee_s_pd_crcd_1_1/133-0249360-5770822?_encoding=UTF8&pd_rd_i=B077NTVFKV&pd_rd_r=03e163d4-63b4-4420-b837-1378623d142a&pd_rd_w=HU5Zf&pd_rd_wg=HzySa&pf_rd_p=a9b07153-0c21-4525-9d4a-94428cee590f&pf_rd_r=YAG4XT9GYF2ATDTP6EQX&psc=1&refRID=YAG4XT9GYF2ATDTP6EQX
AS good a reference as any: www.foodreference.com/html/art-steak-diane.html
David Johnston no, but the chef in New York was never asked and nobody actually knows the true identity of Diane. This is the only fact in this set of comments. It’s a fantastic guess that Diane refers to the goddess of the hunt. But the chef that first prepared this dish has never said the origin of the name. Again, these are great references as to why the dish MIGHT be named as such. But none can be considered factual given the circumstances.
I love steak Diane, for years I stayed in a hotel in Iowa that made it table side and then for desert bananas foster again at the table....not many places do table side any longer, possibly due to liability.....looks great !!
Sounds truly amazing!
Nah not Liability but because most don't want you to know they buy pre-made stuff.
@@SilvaDreams also, according to Gordon Ramsay it is pretty dated, kitchsy and not many do it correctly.
@@goldilox369 definitely dated. Like avocado bathrooms. Pretentious too.
Spoon link isn't in the description as promised...What the hell Max?
It's in the description if you click "Show More" THE CHEF SPOON - amzn.to/2PqeNVp
Yes it is lol
@@DerekBolli It wasn't there at the time I posted.
@@OmegaGamingNetwork Fair enough but that's why you edit your comment with e.g. Update: link is there now :)
They sell that spoon at every Walmart on the planet. I bought two last year I think they were Oneida 4.00
Lol,also I'm making this right now.
Omg, amazing. I used a splash of blackberry wine to deglaze, it totally worked with the other flavors.
I remember Steak Diane. Back when almost every city had a restaurant named "The Green Onion". Mom & Dad were dressed like it was Sunday and you were told to pick something on the menu other than a hamburger.
Sam: "Are you guys smelling this??"
Me: "Of course duuuude"
Dude I was just gonna say this smells hella good
0:15 people still wear suits on airplanes, nowadays it’s just that they’re Hazmat suits. 😂😂😂
Yikes 🤓
Love your channel Sam!
🤣🤣🤣🧟♂️🧟♂️🧟♂️
That “meat curtain” comment had me in tears😂😂😂😂😂
I just made this, including the tenderloin spiral cut /butterflied. Holy mother of god....that was truly special. I still have a lot of sauce left over and some the trim, going to add some bacon and noodles to make a stroganoff.
"didn't I tell you not to talk,..do the dreamy eyes thing" LOL,...I have a nephew and I totally get it.
Maxes “Andddddd We Mix” just isn’t the same , Sams just hits different
just like the outro
Not only does Sam "whip it out" when he needs it, he also beats it and beats it... until it gets big!
For your knowledge.
78LedHead lmaoooo 🤣🤣🤣
I wonder if Sam is a Devo fan? Whip it good, Sam :)
Idk why people bitch about the steak being cooked that way it’s great that color in the middle and if you don’t like that then just cook it the way you like your steak simple. You gotta give the man some credit he makes amazing food.
the issue is that this steak looks blue. Now have you ever tried to film steak colors? It is a big issue for every cook on youtube that the color doesnt get properly represented: Medium looks like grey, medium rare looks like medium, rare looks like medium rare and so on. Now imagine that suddenly a piece of steak looks blue. I really doubt that they changed the camera. Or in the words od Gordon: "Its fucking RAW!"
On top of that Steak + cream/mushroom sauce doesnt fit with uncooked green onions. Parsley, yes absolutely, but not green onions.
@@bomber9912 yeah but theres some people that like it that way, if you dont, simply give it 2/3 more minutes per side and you'll be fine
@@alanbrito4941 He never eats his steak blue. If you compare this color to all of the steaks he made before, they are completely different. The sole reason he even pointed it out was because he himself didnt actually like the color. But the show must go on. He cant just say "oh shit, its raw". His mistake was to predict people complaining about the steak. That way he showed that something was wrong with it. Usually he doesnt do that.
828boyz!!!! Go give them a try
The “gets bigger as I beat it “ comment. That’s really funny. No matter who you are , you snob level etc , it’s Fkin funny to all.
Definitely! 😂🤣
Truly one of the team's best clips yet and we will try this recipe for sure. Shared with others to help them see WHY you have over 3M subscribers. Well done all!
Anyone else notice that Sam keeps taking Guga foods recipes, and video ideas? 🤣
Maybe guga is stealing his videos cause sam pre-records everything 🤓
Lost Sol either way Sam does it bettee
@@sam-lr2wi yup no matter what
I'm sorry Sam, but Max is right, you should never assume there are smart people in this world.
I feel like if you assume everybody is smarter than you rather than dumb you'll get a lot further in life
Allen Iekanjika Leave Politics out of this please.
Allen Iekanjika Firstly I was a life long Republican until the Cultists came into my party and corrupted it so don’t assume I’m automatically a trumper. And does it matter on what gender? It matters on who can get the job done and who can beat this Cult political party.
4:25 Sam looked so intrigued by the words “super secret”
The Philly kid here! long time viewer since the early days when "Chancy" didn't have so much mouth on him! LOL JK I dig that dude 😎 as far as mad Men he can't relate his generation has "safe spaces" and "aggression free" zones! I'm not knocking them they have it tough if somebody bullies your son and your son decides to get some of his friends and kick that bully's ass he'll be labeled a "toxic male" instead of hero kid that stood up for himself! Anyway getting off topic, after this video I'm making steak Diane and those Kick-Ass scalloped potatoes this weekend, you don't know it but you're secretly building my menu for the fall! You guys are an awesome team and I love that it's family keep up the good work!
OK... Sammi....Not sure what you are up too.
I used what i had in the kitchen. for your recipe from the video.ou see this
TRi-Tip Steak, Sauteed with avacado oil, s/p, after smashing the meat thinner. Put that under foil let rest.
Sauteed the onions & mushrooms, in pan drippings, added butter, and then the brandy, set it on fire...
Scared the Sh$% out of my wife. That was fun... Added 2% milk, worchestshire.
Beef Broth, cut in half with corn starch to thicken up. Forgot the dam mustard. Rrrrrr
Sliced up the tri-tip added it back to the pan and WOW ... Was that ever Great.
Hope you see this. Comment. And hope all is well out there.
Scott C
more of this old classical stuff man that looks great.
Sam: “There’s some good meat but also a lot of muscle in here.” -2020
yeah.... this and also the knife used to remove the silver skin =)
ruclips.net/video/JYfphqwmpyU/видео.html
Poor Chance doesn't seem like he's all in with Sam's "great contest idea."
I think you’re wrongggggg 🤓
Dude is on grindr.
Just finished making and consuming your recipe and by far the best recipe I’ve ever had.
Almost like a Stroganoff sauce minus the sour cream.
And the paprika
Sam: “Max, you’re gonna hug me.”
Max: “No I’m pulling your hairs.”
Sam: Are you guys smelling this?
Me: Slams face into my tv and inhales.
Recipe below: Since the good folks here don't do recipes I'm helping Make America Cook Again by keying it in:
Steak Diane from STCG
2 C beef broth, Tbsp of butter and tomato paste
Reduce by half
Add a slurry of 1 tsp corn starch and 1/8 C water. Set aside.
Mise en place: Dice a quart of creminis
Dice 1/2 C shallot or onion
Use tenderloin and pound it to 1/2 in thick
Season with S&P, in a lg frying pan cook to rare. Set beef aside, tented.
In the pan, toss shallot for a few mins, then add creminis. Splash of oil. Cook 5 mins.
Deglaze with 1/4 C each beef broth and brandy. Flame it to burn alcohol.
Simmer for another 30 second after it flames out
Add 1/2 C whipping cream
Add the broth/paste mixture
Add 1-2 tbsp ea mustard and worchestershire
Simmer to desired thickness
Add 1/4 cup parsley and green onion
Add the steak to warm through
Garnish with more green onions/parsley
He never says what to do with the reat of the watery cornstarch huh?
I think he's used the same bottle of oil to pound his meat prior to this video
this guy has such a cool vibe and energy. freaking hilarious. makes me confident to cook too. cheers mate.
Gotta be an Aussie.. ❤ cheers too
instead of whipping cream i used garlic and herb Goat cheese. tried it both ways and my test subjects who said what the heck you making, one older gentle man said looks like steak Dian sauce right there! They all loved the forgotten dish! One with the goat cheese was the fave..
2:09 whenever a girl starts to like a guy
EarlTucker1 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Thank you for thinking I'm smart, Sam. My mom also thinks I'm the most handsome guy in school.
“Its getting bigger as i beat it” this needs to be a new shirt for him
Pikachu Iliza 💀
I can relate to that look on Sam’s face when something turns out amazing. I do the same thing. Love the show!! I can’t stop watching it.
twas a great looking meal until you poisoned it with mushrooms ( I am allergic ). otherwise looking fantastic .. great video ..
“You can see underneath it’s getting bigger as I beat it” STCG 2020
"Chance, did I not tell you not to talk? Do the dreamy eyes into the camera." Sam know's how to sell the goods. "Sam The Cooking Pimp"
Steak cooked anywhere passed medium is a waste of flavor IMO. I'm gonna make this soon...Thanks for the great video.
well, this is my first time stumbling across this gem of a channel on tha 'ol tube and lemme tellya what...absolutely wonderful friend! i do consume a butt ton of this type of content and from top to bottom, if this episode accurately reps the entire collection in terms of style and content, i will happily be binging the day away w/ tha cookin guy and family ;)...mmmmm i can taste that sauce from here and, not to make ya cringe sir, but i do believe itd be delicious made with chicken components replacing beef as well, no? oohhh or venison if ya have access...i m just sayin- itd prolly be good vegetarian style even and eaten open faced on thick toasted bread- sheesh- i need it in my life...NOW!!! So yeah, thank you ever so much for your contribution to this part of the world and please do keep on! Best wishes and many blessings be upon you all
Oh yeah, those old school recipes my grandmother made for us kids back in the 60's. Gonna put that on my list of of things from your repertoire, to make this year, after Stroggy and Al Fredo, that granny also made. Thanks, Sam & Co.
Yeah I'm old enough to have smoked on a many a plane. Remember Braniff airlines. And yes steak Diane is fantastic.
Did you ever have Steak Diane on a plane?
I'm wearing a double-breasted suit and Fedora while watching this.
I'm in sweat pants in my moms basement. LOL
I'm smoking in an airplane while watching this.
Gently though, no belly showing or anything.
Max!!! That Canadian impression was amazing!!! I was crying 😂😂😂
My first time stumbling on this channel while in the midst of looking for dinner inspirations. Let me say, this is the most hilarious down to earth cooking channel I’ve ever watched. I laughed my F*ing ass off. Wish I could come hang out and cook with you guys! And thanks for the dinner idea!
I was born in Cali now live in Florida I’m 58 but you are truly the best cook I have ever seen there is a magic to what you do keep it up
You should create your own chef spoon that says, "Aaaaaaaaand, we mix" on the handle!!!! I will buy that, fo-sho!!! 😍😍😍😍
*damn that’s a solid idea*
do you and guga talk? seems like it or you really love his content
MattsCreative I thought the same thing!
And vice versa. Guga's been know to find inspiration from Sam's videos too
Sam and Guga are all I need to get me cooking amazing meals!
Sam is far more versatile than Guga. Guga is basically steak in an infinite amount of ways and not much else comparatively. The content of the two channels are vastly different with very little overlap.
@@Boudiccanyc guga can cook anything with anything he just knows what his people want to see
T-shirt material: "It gets bigger as I beat it."
Made this last night for my wife and it was excellent. Thanks for the tutorial. We love trying new recipes and this one is something I would serve up to guest. Whenever that will be again who knows. Thanks for the videos Sam. Informational and entertaining. You should have your own cooking show on the food channel......thanks again.
I have a partner that’s a phenomenal cook, I’ve cooked professionally in high volume exhibition kitchens for 10 years but I’m now in the aviation biz. I did check the description and ordered the “chef’s spoon”’ then resumed the video and laughed at your response to “max” about saying “check the description”! Too funny!
You are funny, i love the whole dynamic and of course the cooking looks delicious , greetings from Tijuana mx
"its getting bigger as I beat it"
- fathers (referring to children) in 1940s
„.. until it releases its juices..“
This is my second video I watch from this guy and I love how he cooks and talks 😂😂😂
I have a patient, she’s like 94 and always carries a spoon in her pocket for soup 😂😂
I love this channel and the recipes. Thank you very much! Cheers from Calgary, Alberta!
"It's getting bigger as I beat it"
- Every teenage boy
Max... Come on Man! We know where the links are!
"Ooooo yea, go get us a two-six from the store aye?" Ohhhh my god fooking hilarious dude
One of the best things about watching Sam's videos is that it's helped with my Fahrenheit to Celsius and Pounds to Kilograms mental conversion skills :)
@Perry Elyod everybody knows it's eh. You dont have to be Canadian. I said aye cause I like how it matches with the way they say it. I never asked who still speaks like this. Find something else to do bud
@Perry Elyod tons of canadians say eh in almost every conversation. Not sure what you're talking about! You musr be from vancouver or toronto! Thats where canada keeps its assholes
@@seanhart9706 Nah the only canadians that say eh are the older generation or those out in the country which are still the older generation
@@IAMTH3R1CH5T3R nah I say eh all the time and im early 30's
Food makes my tongue slap my eyeballs shirt makes me want to puke please help
Chance is gorgeous! You’re right Sam he does have beautiful eyes 💞
I love hearing
“LUIS !!” 😂❤️👏🏼
“...When ladies didnt show belly”
looks down at my crop top and belly showing👀
It's cold outside. Go put a sweater on. (mom voice)
F.
gillysuit2 so bigger boobed women are out then, that sucks🤷♀️🧐
Love your show Sam. The occasional "Slut-bong" reference makes me fall out of my chair because I'm laughing so hard. I hope all of your subscribers have seen the episode where the term originated. The next time I'm in SO CA, I hope to meet you at one of your restaurants.
Best line...”ok maybe that was a mistake, I shouldn’t go there” 😂
Hahahahahaha Sam your the best man!! Cheers from the great white north Eh
You are the man Sam! This is being made as soon as I can.
Sam, its Ash Wednesday so I shouldn't even be watching this but it looks delicious!!
Looks like a steak stroganoff without noodles. That would be just enough for me and no one else lol
That sauce looks delicious, cook up some egg noodles, sounds good.
When it comes to booze, even the Americans go by the liter. 750 ml and 1.5L
1.75*
one of my favourites to cook AND to eat before I retired from being a Chef! still looks good today, well done Sam, Classic.
I was curious, would this amazing sauce go well with a properly seasoned pork tenderloin as a cheaper alternative to a more expensive steak? I’d like to make this, but go with a pork tenderloin if it will work together.
Of course it will. Go for it and if you like it pay no attention to someone else's opinion.
15:18
You've heard of crack cocaine, I present to you: crack pepper
sam got all feral when max tugged his fur.
lyme warrior oh my gosh this had me dying laughing
Do I detect a Sam & Max reference
So I made this last night, and let me tell ya. I usually like my steak dinners simple. Grill to medium rare on charcoal and baste with some butter. But this? This is a next level steak dish. 10/10. Thanks for sharing this Sam & sons!
I like your style. The food you preparer is fupping phenomenal.
Sam you're my go to when I'm up to bat in the kitchen. I will be sure to purchase some of your products. Keep cooking