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It’s a big day at Sam the cooking guy we have a new addition to the family and to celebrate boy are we making something delicious and special I’ll get to the new addition in a second but we’re going to cook a porter house and we’re going to base it
With roasted garlic beef Tallow it’s beef Tallow that has roasted garlic in it and we haven’t cooked the steak for a while so so we’re all excited about that and if that’s not special Enough by itself we’re making a whiskey compound butter to go with it oh what repeat that
Whiskey compound butter that will go on top and will melt and will be insane on top of the roasted garlic beef Tallow that I’ll based with is the whole thing’s cooking oh I’m so excited but let’s show the new addition to the family first because we’re all excited
About him or her H well you would recognize this as a grill and yes this is our Grill except you’re used to seeing stainless grates here these are cast iron that’s because the whole Grill is new that’s because this has replaced our old one that we were having trouble
With we couldn’t get fixed and that makes this our brand new 42in seven burner Deluxe Char Broiler baby we are in love 1 2 3 4 5 6 seven and the real estate is the same still 42 in but what we can do with it seven different zones
From low to super high this kid gets blazing and cooking on cast iron is becoming one of my new favorite things to do look of course we love our cooking Guy cast iron pan but when you’ve got cast iron grates on your grill it’s a whole another story and by the way you
Can get aftermarket cast iron grates to sit on top of your stainless steel ones if you want and I think you want so this is not normally what you would put outside this is a commercial Char Broiler like you would find in a restaurant when a restaurant wants to
Cook a steak like it’s outside on a grill or a piece of chicken this is the kind of thing that they would use and now the kind of thing that we will use you can see it’s got a little bit of a slant to it that’s because whatever
Drips here that doesn’t go through runs down these little channels and ends up down right here I got a big drawer here for cleaning it out which clearly we’ve used it a bit I’ll do that don’t worry but this is one hearty big boy that
We’re going to give a lot of lot love and work to starting with what we’re making today our Porter House with whiskey compound butter and I say we might as well start the compound butter right now we start with a little baby cast iron pan on the heat it gets one
Little shot of oil and about A3 of a cup of diced red onion and in a couple minutes when that starts to soften we carry on the onions are almost ready but in the meantime let’s get some Tallow melting this is beef Tallow if you take
Beef fat put it in a container on a stove and cook it slow slowly you end up with beautiful liquid coming out and when it hardens it looks like that and this is what we’re going to use to base our steak but I promised some roasted
Garlic and here it is you’ve seen me do this before I let this really go in my oven a long time you take a head of garlic you chop about a/ inch off the top drizzle with a little oil little kosher salt wrap it in foil give it
About an hour at 375 in your oven and then you get this you get these beautiful squeezy super soft nutty garlic clo loaves that are not nearly as garlicky as they were when they’re raw and this will just go into our beef Tallow look at that fantastic right that’ll start to
Melt away now we can come back to our onions are coming along nicely let’s add some garlic about a tablespoon and a half let that start to get fragrant not going to take long all right so here’s what we’re going to add few tablespoons of whiskey one two three and we’ll light
It and let most of that liquid burn off beautiful huh now you’re talking that whiskey flavor is going to literally burn itself into the onions and the garlic man and as soon as the flame goes out like that we can take it off the heat
Let it cool all righty that is a stick of butter and these are our now cooled onions and garlic with the whiskey and boy oh boy a little taste of these will really make you happy but it’s getting better because now it gets this stuff
With it all right you got all that out now we add a little grainy mustard little baby splash of soy about a teaspoon some parsley like that and a little of our BFF and this we will now mix and the thing about a compound butter is that you have choices you
Could mix it fully take all this put it on a piece of Saran Wrap and Roll it into a log stick it in your fridge and then when you want it cut coins of it which I might do later but for a purposes today I’m just going to keep it
Like this and spread some on our steak when it comes off the grill and speaking of steak let’s get it all right so here’s our steak this is a pound and a half Porter House and you may know and if you don’t know a porter house is made
Up of two steaks separated by bone on one side we have a New York and on the other side we have a filet it’s a nice combination of both and this is our beef Tallow with our garlic look what it’s done let me just try and mush this in a
Bit oh oh man here’s what we do we take some of this melty garlicky beef Tallow we brush our steak just like if you were going to put a little oil on your steak before you threw it on same concept all the way around now we’ll season with our
BFF and you can be fairly liberal it’s a decent Siz steak we’ll flip this kit over do the same and then let’s not ignore these edges because they’re very important this we can put on our Grill all right let’s get this happening and oh that hits with such Authority
That’s a pound and a half of soon to be amazing deliciousness now as usual I like to employ the turn offen system that means I’ll go minute minute and a half or so and then turn and then turn and then turn and all the way through
We’ll be adding a little of this roasted garlic beef Tallow to just make it all better and if you get a little flame like we’ve got here here’s your fix push it out of the way bring it back so Max has it close to him and he doesn’t have
To strain all right let’s give it a 45 let’s just show you what we’re doing underneath fantastic and a little of this ready to flip and we go look it’s like I work for Sizzler so this puts out like a ridiculous amount of heat and I
Only have three of the burners on of the seven and the cameras are overheating so I don’t really know why I told you that it shouldn’t make any difference to what you see unless the next shot is me eating this then you know everything went bad let’s not forget this and with
It looking like that another quarter turn so I’m going to continue doing this until it’s about 130° and how am I going going to know it’s 130° I’m going to use an instant read thermometer because I don’t like to guess and I don’t like to screw up the food so keep watching
You’ll see flipping basting turning flipping basting turning until it’s off let me remind you of something if you think whatever you’re cooking chicken Steak Burgers whatever is cooking too fast and you don’t have the heat on in the whole Grill pick it up move it over
Let it rest a few minutes it’s going to be fine then when it’s time bring them back and say hello to beautiful all right we’re about 128 I’m going to pull this little fellow off let it rest under foil for 10 minutes then we get to eat and after not
Quite 10 minutes because we can’t wait we can reveal this kid hi handsome welcome to the party New York filet and I took a little bit of the roasted garlic you can see right here just mushed it on top right at the end so let’s get the guy off and do some
Cutting so remember filet New York so let’s try and get this little filet off just follow the bone like that you got the filet side and then the New York side is going to be like this so here’s our bone and our New York would live
Here so we can cut our New York like this look how beautiful that is hey stay in you pretty little thing you and then this guy lives like this and that ladies and gentlemen is All She Wrote which is quite a lot actually and then this
Butter so if we take some of our gorgeous oh butter I didn’t smell the whiskey from here and just wait for it to start to melt in a little bit and we’ll just give it a little help with our torch that’s kind of pretty isn’t it
It’s bite time and I can tell you even without the whiskey compound butter it’s going to be great because of the roasted garlic beef Tallow that’s been Splat that’s that’s been painted across the kid the whole time it was cooking but now we need a bite so let’s
Come right here this guy what’s the kid that I want little extra butter never hurt anybody right oh no and this guy that guy right there is me he got me you smell the whiskey oh my God I would argue if you don’t drink alcohol if you don’t even
Like the taste of whiskey you’re going to like this it is so good it’s so interesting so easy wa a way to break in our friend here do we have a name Royal we’ll call him Royal because actually that’s his name thanks for hanging out with us don’t forget if you’re a
Subscriber you could win one of those Sam the cooking guy 7inch niri knives and in the month of March if you send us a recipe in the comments and we choose you you’ll win one of those could we make it any easier for you I don’t think so
