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All- Time Favorite Steak Recipes | Tips for the Perfect Steak
57K views
Aug 23, 2023
I've cooked a lot of steak and these 3 ways are my favorites and the ones I count on to impress all my guest. Thanks for watching and please like and share the videos.#Steak #beststeakever #Kentrollins Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Caveman Steak Original Video https://youtu.be/ImVV8sA7fFI Printable Recipe https://kentrollins.com/caveman-steak/ Deep Fried Steak Original Video https://youtu.be/QCGKvGisptg Printable Recipe https://kentrollins.com/deep-fried-new-york-strip-steak/ Perfect 10 Minute Filet Original Video https://youtu.be/ykKU_KB4Ch0 Printable Recipe https://kentrollins.com/perfect-10-minute-cast-iron-filet/ Porterhouse Steak Original Video https://youtu.be/72g7Qxp5bGA Printable Recipe https://kentrollins.com/porterhouse-cast-iron-steak/
View Video Transcript
0:00
Hey, I'm talking about my favorite ways to cook a steak
0:02
Yes, I'm talking about the most flavor, the juiciest, tenderest steak you ever had in your life
0:07
and one thing you'll never hear me say is well done. Because he died once, we ain't going to kill him again
0:13
Let's go. Hey, thank y'all for stopping by camp on a glorious day it is
0:30
I mean look at that sky, oh glory of flapping in the breeze there
0:33
It is a great one. Now, things is a little different today. I'm going to go back
0:37
I'm going to turn that time machine. Let me see where I find that sweet. That'll take you back
0:45
Back to the future. No, we're going back a little further than that, and we're going to start out with the best one of all
0:51
It's got over 3 million views. And now what am I talking about from way back in prehistoric times
0:56
Caveman steak. The art of cooking meat directly on fire. I'm talking about getting a good old bed of colds there and throwing it down on there
1:05
Some of you losing your mind? Oh my gosh, Cowboy can't. You can't do that
1:09
You're going to ruin the meat. Well, folks, if you have never tried this, this is the best way that you're going to get that great flavor
1:16
the caramelization, that crust, and when we finish it off with what
1:20
A little green chili wine and some horseradish. If you know I'm always going to drag out some of them limes and I'm going to squeeze some on there
1:27
Don't take a much, it don't. It just takes a little. Rub it in really good on both sides
1:31
and then we're going to season it with what? Our original seasoning. One other tip I'm going to give you
1:37
don't happen often, but when the wind blowing 20 mile out of the north, sometimes you've got a season from over here
1:43
So get them steaks prepped. Put them somewhere where they can just cool off just a little bit
1:47
keep them right there. And let's talk about dragging that square pointed shovel
1:51
Now, I always called it square pointed, and Shan brought it to my mind one time
1:56
that square don't have a point on it. So it's a rectangle shovel
2:00
It is. The one that you have seen me use so many times to dig in Bertha to get them coals out of there
2:05
First of all, you've got to really use some good hardwood coals
2:10
You can't be using briquettes. You can use real wood or you can use hardwood lump
2:15
And get you a good bed of coals in there. I'm talking about this deep in that hole that you'd undug
2:19
But you have to remember when you get this thing lit and you got it going, you have to what
2:24
We're going to fan the fire. What does that do? It is getting our cooking area ready to go to where there ain't no whole lot of ash
2:35
Here goes a really high dollar piece of meat, two of them, throwing them in the fire
2:40
Now I'm just going to place them right there and right there
2:45
You think, oh my God, he's fitting to burn up a $25 steak. Now, folks, when you smother that steak right down there on them coals
2:53
no oxygen is getting around here under that meat, so it ain't going to be no flame
2:58
So you let her go three to four minutes aside, depending on how you want your steak from rare to medium rare
3:04
we can go on no further than that. Flip him over, do the same thing
3:08
Now, folks, you've seen me make that wine sauce, and that little link will be up here where you can watch this video
3:13
and get that recipe. But there's so much great flavor when you throw that wine
3:17
and that butter and that horseradish and then you just stir it up lay that steak in there and let it cook for just a minute pull it out let it rest Cut you a bite of that off Oh my gosh it is the best thing ever
3:30
And all that will be down there and a link above to where you can find it. But guess what
3:34
I told you it was my favorite ways, not just favorite way. We're going right into what
3:40
Something that I did a long time ago and, ooh, folks, it is good
3:44
Deep fried steak. Yep, you heard me right. It ain't a chicken fried steak
3:48
It is a New York strip. Breaking news, folks
3:58
It's broccoli day here at the wagon. Really, it ain't y'all know me better than this
4:06
It's steak day, deep fried. Deep fry, let me see. Deep fry is frying a piece of something
4:12
in a large container of hot oil. Yes, we're not talking pan frying
4:17
We're talking deep frying. I need you to break out your deep Dutch oven or something that's got good sidewalls on it
4:22
that's going to give you about three to four inches of good oil in there. Put it over there on your heat source
4:28
If you got a berth of who your money ahead and get your thermometer out
4:32
I want you to run 350 to 365. Now what kind of oil we're talking about
4:36
Now there's peanut oil and I use it a lot, but some of you might be having a peanut allergy
4:41
So get you a high-temple. My favorite, I buy it at Sams and Costco's
4:45
It comes in a three-gallon container, and you will eventually use it up because you're going to do this more than once
4:51
Creamy fry oil. It is so good. 12 ounce New York strip, just like I do any of my steaks if I'm on to grill them
4:59
I put a little seasoning on there, a little lime juice because you know it don't mass flavor
5:04
It just helps tenderize. Then we're going to start right over here in this miracle dip, which takes a place of milk and egg
5:12
We're going to dip her down in here. It will give you a good golden crust upon something
5:18
We like it when we're on the wagon. We're out on a ranch somewhere. It comes in a little old bitty package
5:22
It don't take much for a mule to tote that, I promise. So we got this New York strip in here
5:26
You can see him when he comes out of there. We're going to double baptize this little feller in the flyer
5:31
and the Red River Ranch original seasoning. I like to shake that excess off a little
5:36
We're going to go back in here. Did you hear it? He said, ah, it's good
5:42
Back in here again. And folks, we are fixing to have us the best deep fried creation in all the world
5:49
So, whoa, baby. Listen to that beautiful music that he's singing, sizzle, sizzle, fizz, pop, pop, pop
5:59
It's going to be good. It's right on the top. Uh-huh. And when he's seen him float to the top, what happens
6:06
You just turn him over. Now, we're talking three to four minutes aside
6:10
And for you folks, and y'all know the cowboy, we are not. looking for anything over medium rare. If you're thinking, well, I'm gonna do this and I'm gonna cook me a well-done steak
6:19
you don't burnt that rascal because you got to get that so brown on the outside edges to get you a
6:25
dead twice steak that it ain't gonna work. So remember rare, medium rare. Bring him out of there
6:33
let him set on that wire rack and cool just a minute. And folks, you can pick him up and eat him
6:38
like a sandwich or you can just cut it, but I want you to cut it and hear that crunch. Can you catch it
6:43
Looky there Medium rare is what I call it Reach up there and take you a bite of that You be thinking the cowboy has showed me the best way to cook a steak ever
6:57
Well, you see me throw one on the fire. You see me deep-frile. But one of my favorite ways to have it is what
7:03
The perfect 10-minute fillet in a cast-iron skillet. Because there's nothing better in the world to sear a piece of meat in
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You can't do this with Teflon. You can't do this with stainless steel. You're going to do it with your favorite cast iron skillet
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So first, let's preheat that oven and let's get that cast iron hot
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Yes, I'm talking hot. Be sure you've got something that we can reach in there and graded it ain't one of these
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Oh my God, that's hot! Get you one of them little stains that we got that go on that skillets
7:34
You can get one right off the website. You won't be burning your fingers no more. Set her right there
7:40
Start the clock. Two minutes each side. top and bottom, then we've got to steer them edges
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We've been in there exactly two minutes. That's what I'm after. See that color
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Two more minutes on this side. Then we'll do them edges all the way around
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Slipper in the oven. We've been in there about two minutes on this side
8:01
but remember this side that's up. It's got to go down here in a minute, so remember which side that is
8:06
We've got to sear these edges. We're going to let them go about a minute all the way around
8:10
so we can get that color on there. Each one minute, roll it, minute, roll it, minute, roll it, minute, roll it, minute, roll it, minute
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And what do you got? You should be at eight minutes right now. You should be at eight minutes right now
8:23
Take it out of there, slap her right back in there in the oven, let it cook for two minutes
8:27
bring it out of there, let it sit right over there on a cutting board and let it cool
8:32
And folks, you can cut it with a butter knife. It'll just, whew
8:36
So let's see. Whoa, look at that. That is what I'm after
8:42
and I'm gonna check it to make sure it's good. Yep, the Porter House
8:51
Yeah, y'all heard the little story. It's in the video that you're gonna watch about
8:54
how this become to be called the Porter House steak. Now, we're talking about Porter House
8:59
You've got that New York strip on one side. You've got that filet on the other and that bone right in there for presentation
9:05
When you slap one of these 28 or 32 or 48 ounce
9:10
porter house is on the table. you got this from people Oh my
9:16
Cooked and cast iron. The greatest vessel ever invented to sear a piece of meat
9:21
in. It's got to be that way. Now remember when we're talking about a porter
9:25
house steak, a ribby steak, anything that is great big and thick, what do you
9:29
got to do first after you get that thing seasoned and you bring it back out
9:34
Let it come to room temp. Folks, we're talking about a big old thick cut of meat
9:39
and we need to let it warm up. We ain't throwing a in that skillet at 39 degrees right out of the ice box and think that we're going to have
9:45
these cook times that I've mentioned to you. Let it warm up. So make sure that if you're going
9:49
to do this for supper, you start in time that that steak will be warm when it hits that hot iron
9:54
in that skillet. A little butter, little avocado oil or olive oil, get that skillet good and hot
10:00
And while it's heating up, I need you to chop you up some time and get it ready. And what kind of
10:04
butter Remember carry gold Slap it in that hot skillet right when that butter begins to brown let it go about four minutes and then we we gonna turn it over oh so gently take you want me you tilt that skillet with just a little and we got to add some garlic in there because we want a
10:21
little bit of minced garlic in there at this time not right at the first cause you'll burn it and then just spoon it up on that meat spoon it spoon it spoon it and
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we're gonna cut this right down that T-bone shan side on one side mine on the other
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so get you a tongs find that bone in here seam right here and just
10:37
come right down. Oh, that cuts like butter. So just go ahead and cut him there, bring him out here like this
10:44
And then let's cut this. This is the strip side. And just take him and pull him out here where he can smile
10:55
Ain't that a beautiful sight it is? And my subjects are thinking, I don't know, hang on
11:02
There's no dogs more important than these two to me and sham
11:06
Dookie says I am ready for some beef. Good job. Do we get any tailwax
11:12
Ooh, man. Some of the best ways to eat some steak it is. Yes, but folks, it's not intimidating. That's why we took this time and wanted to go back because I've been getting a lot of questions
11:23
Hey, I'd really like to cook this, but I'm a little afraid that I might burn it or I really don't know how long to cook it
11:28
Folks, this is tried tested true, beagle approved, cowboys loved them and me and Shan even cook them about once a month. So you can do this. You can do this
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I guarantee you can. Just follow them instructions. It'll be a happy meal every day
11:42
Happy meal? Can't have a happy meal if we don't have a happy dance. Hoo! Hoo
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Hoo! Who! Get them steaks of rolling over the fire, over the fire
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Bring them back, bring them back. Roll them again, roll them again. It don't get no better than that, folks
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Because what are we having? Steak for breakfast, dinner, and supper. And folks, I got a special shout out
12:04
Don't be looking swab and debonair and sharp. I mean, looking so nice
12:11
The good folks at ARIOT, we've teamed back up again, and they are what keeping me looking good, my clothing, my boots
12:17
I mean, it is really good. But guess what? You can go to their website and they have a Kent Rollins collection
12:23
Yes, you heard me. You can be looking like me. And when you walk down the street, you'll be walking away
12:28
not even wearing a hat. That's like, that's Cowboy Kent Rollins right there. So, folks, we thank the Ariott people
12:33
Be sure and check them out. It is a good deal. There will be a link down there below. And as always, I tip my hat to all our servicemen and women
12:40
and all the veterans who have kept that old flag flying over camp because, ooh, we owe them so much. We do
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So for the rest of you, get on in here. Let me give you a big hug. I hope you enjoyed the ways that we cook these steaks
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and I'll see you down the I'm going to eat beef trail. God bless you, everyone
12:56
And it's going to get western here. Come on, right out of that
13:04
Where'd he go? Yeah. Y'all better..
13:14
We did a... Whoa! He gonna be tired. Biggle, I don't think nobody put any meat in our lunchbox
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