THE BEST SALISBURY STEAK (TRUST ME...IT'S NOT WHAT YOU THINK!) | SAM THE COOKING GUY

we're making salisbury steak and if you don't know what it is pay attention because you're gonna love it [Music] oh my god it's gonna be fantastic i went to a boarding school that meant you lived there you you did everything there including eating all your meals there and when i would walk into the cafeteria at night and found out that it was salisbury steak i knew i wasn't eating dinner at least i wasn't eating that because it was disgusting they were these little pucks of disgusting hard ground beef it's not even steak really it's ground beef in just a rotten awful soupy shitty gravy but you know what they say when you find you can't do something like you what's that expression when you fall off a horse you gotta get back on and ride we're riding today we're gonna make salisbury steak and oh it's gonna be so damn good with this amazing rich incredible gravy there'll be a little guinness in it we're making our own mashed potatoes for all this gravy and salisbury steak love to sit on top of comfort food 101 starts right now just let me show you what's happening with our potatoes first so in this pot i have yukon gold potatoes that i've peeled cut into even sized chunks and they're boiling away the yukon gold is ideal absolutely ideal for mashed potatoes and when you see the other things that we add to them you will never make mashed potatoes the same way again and one of those ingredients is i know it doesn't look like much but inside this little foil packet if i can get it open is an entire head of roasted garlic oh it's still steaming so it's simple you take a head of garlic you cut the pointy top off to expose all the cloves you drizzle it with a little olive oil you wrap it in a little foil packet like this and you put it in a 400 degree oven for 45 minutes and it comes out like this and the garlic that you end up getting from this is sweet and ah freaking amazing now if it wasn't so hot you could squeeze it watch and the cloves they cut start to come up but it is hot so let me see if i can just fish them out with my spoon like that so when you get them in your bowl look how beautiful without the paper stays behind very nicely oh ow ow damn but you want it all i'm telling you if you think garlic is too flavorful for you this is the version you want this is the one that will speak to you this is the one that gives you all the garlic goodness without any of that i'm just trying to get the extra bits out ah god damn it i can't even deal with this this is the one you want roasted garlic so while it's still warm this is the time you want to mash it because if you wait for the potatoes to be finished it's going to be cold and harder to do this and we want them to blend in beautifully that's what you want roasted garlic paste which by the way i think you can buy but making your own is so simple why would you right right next up our meat and with our new meat grinder in its place here's what we're using we're going to grind some chuck that i've cut into pieces that will slip perfectly into the grinder and some tri-tip i think this will be an interesting blend so shall we start let's do it we'll turn our new friend on oh my god does that surprise anyone the well this was like a vacuum well it's like a but there's a lot of power here compared to our last one and by the way this whole housing on the last one was plastic and it broke i'm just going to tell you i don't know how this works yet we're about to find out but the motor sounds powerful and you're not going to break this metal i don't think so here we go we slowly lower pieces in and out it comes wow this thing is far superior to what we had i don't really even need the little plunger stick so i think what i'll do is i'll alternate oh this is too big now i need to punch a stick nope here we go i'll alternate between the chuck and the tri-tip the sound is a bit crazy i gotta admit and the last piece we're done holy snap that was an impressive display of grinding power all right now we move this guy away we add the rest of the ingredients to our ground beef all right before we continue uh by adding the other ingredients to go into this grill ground beef nonsense i should tell you that salisbury steak is named after james salisbury he's an american physician and chemist known for his advocacy of a meat-centered diet to promote health he lived between and 1823-1904 we're actually making something healthy today ladies and gentlemen thank you dr salisbury which by the way i don't know if we're all saying it right it's not salisbury which would be s-a-l-s like b-u-r-y it's s-a-l-i-s salisbury does it matter is anybody carrying do you know that the i is not silent yeah i don't know why why you're just assuming that it is i've always said salisbury like this walking into the cafeteria oh salisbury steak [ __ ] no i'm leaving so we all called it salisbury steak sounds like you're saying salisbury steak hold on maybe there's a okay check this out nobody move how to pronounce salisbury the following pronunciation is brought to you by pronouncednames.com salisbury salisbury salisbury salisbury was it britt telling us how to say an american's name all right let's continue right here so into our beautifully grown mixture we'll begin with ah come on a now cloves of garlic i don't know why they're so difficult and we continue we're gonna go with this chili sauce that i like that is ketchup like but just has way more flavor about a quarter cup of this you know the funny thing is is it's kind of like you're making a meatloaf but but not right uh one small onion finely diced we're going to use some grainy mustard oh about a tablespoon and a half okay two tablespoons how's that nice perfect use a cup of panko and i'm using the pork panko that we used the other day for the crispy scampi shrimp got it i mean the shrimp scampi the crispy shrimp scampi no i was trying to say the crispy scamp i don't know what i'm saying burn on your hand by the way yeah do you have to now i got i'm still now i'm self-conscious tablespoon of soy that looks like this beautiful and a couple eggs to look like this i thought you just pulled out of your sweatshirt i did out of my pockets oh [ __ ] yeah one broken one didn't it was a brilliant move i thought that was gonna be so cool i thought it was gonna be outstanding and it's not of course a big pinch of salt and pepper and we mixed what are we using max i'm guessing your hands why max because they're right there because they're right there and they're the thing to use and we don't care about how disgusting it looks on camera do you want me to put gloves on or do i want to use a spoon no that'd be ridiculous i like to start by poking the eggs for you max because i know that really does it for you i mean again is it not unlike a meatloaf in fact you could probably form this into a meatloaf right now bake it and it would be great but it won't be as great as what we're going to do with it so when you've gently mixed everything together and you're comfortable with where you're at it's time to form it into patties so with some wax paper on our plates we're gonna try and turn this two pounds of this meat mixture into six patties so here's the way to do it well the real way to do it would be use a scale but i think i can eyeball this and be comfortable with my work there's half that's a third that's we basically want these in thirds and the traditional salisbury steak shape is kind of an oval i don't know why maybe dr salisbury had a penchant for things that were an oval when you've got it nice like that we want these to be thick come back over here we secure our wax paper we put our friend down and we continue that looks like too much this looks right so just make six of these look i think a third of a pound is nice it's a good size for these things remember this is a healthy dish so you can eat a ton of it right max oh yeah i mean the dude did have a was ahead of the game in terms of like emphasis on protein right certainly he was he believed in it so they were probably telling people back then to eat with eat like i don't even know what the [ __ ] they would have said back then well don't forget there was a time in our nation's history that smoking was encouraged exactly so a cigarette and a cocktail with every meal instead of protein right so i'll just try and squeeze a couple of these guys in sideways that's what she said yeah she might have actually this smells really good really good the chili sauce is a wonderful ad here we'll get two more and we're done you want to make them the same size same thickness so they cook at the same time okay these guys are gorgeous i'm happy with every one of them all right before we get them going any further let's get back to our mashed potatoes so the potatoes are ready before we get going with them this is what's going to make them amazing first there's going to be some butter oh my god it's going to be fantastic we're going to let this do its thing and start to melt and then we're going to give it max some whipping cream the butter will melt the whipping cream will get delicious coming back to this right now we check out our potatoes all right so our potatoes now look like this you want to wait until you can take a fork or a knife and go all the way in right like that perfect boom boom boom boom boom boom okay it's perfect so now let's drain them so now you've got potatoes that are drained and now here's how to make them amazing we're going to use a potato ricer which you've seen before like a giant garlic press they come with different size uh what are these called holes holes what are these called different sized things to push the potato through i like the smaller one that i've got right here and it looks like this we put a few slices in should probably fit three or four and then using this like a giant garlic press we push down and you'll see why they call it a ricer because the potato comes out like rice now we'll go get a couple more and we'll just continue till this is done that's great the system is great it works beautifully i'm fishing under already rice potatoes if i took them all out or did this into a separate pot that would easily make more sense but that's not really how my mind works i didn't want to mess up other stuff and this is going to be fine as long as you get to the mall like this that's about to fall off here yeah that's okay if some gets raced a second time no big deal just get them all do them all and i think we're done now we take that delicious little butter nonsense that's looking fantastic and the cream oh my god i saw that coming did i do that for now we take the butter and the cream and it goes as does a roasted garlic fantastique and we mix max and chance and this ricer and this cream and this butter and the garlic will give you the most delicious beautiful perfect creamy soft incredible mashed potatoes ever we're missing one thing chance what is it max what is it i have no idea thank you max ha ha chance a little pinch of salt and pepper because you need it a final mix look at that oh my that's what you want to see right see that no chewing that was just smooth creamy in freaking credible all right we'll just put these off to the side we're going to bring them back and warm them up when our salisbury steak is ready but now we can start getting these guys happening look i'm not afraid to admit that i enjoy a cocktail but do i need 40 alcohol because i kind of like to drink straight that's where house comes in house is one of those things that you can drink with something you can mix it with soda or juices or whatever you want but by itself on the rocks my favorite way it's crazy delicious this one is ginger yuzu so we know ginger is yuzu is a is a citrus think a combination of sort of grapefruit and and lemon and lime it's refreshing it's light it's delicious oh and by the way 18 alcohol which means you can sip on this for a long time and you're going to wake up the next day hey it's a new day and i feel great let me show you how i like to drink this i start with a glass kind of a nice glass make it something decent i put some ice in not all the ice in the world and then it's simple ginger yuzu open up a little bit on top i like to add a little bit more citrus so i'm going to take a piece of lemon and a piece of lime give them a little bend a little juice comes out drop it in a quick swirl and that is something you can be very happy with and so before a sip i like the smell that's really part of the experience for me you don't get that in light alcohol you get it in this come on light refreshing the gingers just there's a final note in the back it is so good this is a thought out spirit it really really is try house and by the way you can order it will come straight to your door honestly it's so good hit the link below and use my code sdcg to get 15 off your order 15 off your order and if you don't like it send it to me because i'd love it you're gonna like it trust me you're gonna like it our cast iron pan is gonna be our friend today we'll start with some beef fat we used it the other day do you remember what four boys you're blanking now chessy yeah i don't remember either what the hell do you do i was hoping somebody would tell me look it's just rendered beef fat that will make these salisbury steaks amazing we did use it for something i'm trying to remember what we did yes it was the philly cheesesteaks thank you chance okay and our friends come in like this and i don't know if i'm going to be able to fit them all because they're so big three more oh sorry max two more one more and we're in okay don't move them just leave them you can give them a little pat like that but all we want at this point is color on the outside and a beautiful deep color at that so let's check one out shall we this guy see they're still so soft at this point i'm scared i'm gonna hurt them oh that's what i wanted but don't break on me buddy okay you'll be okay you're okay you're okay come on now work with me says they firm up they're gonna be fine but damn you uh that's it that's the color that you want you want a good sear on these i've made too many that's the problem hey nobody told you to make six of them i know if i could take one out i'd be so much happier but i can't hey take that one that broke put it on the [ __ ] grill and then we'll eat it right now okay let's finish this guy over here on the flat top here this help them go a little faster that's crew food right there this guy oh they're all a little beautiful okay everybody's good okay these guys are gonna get another couple of minutes to get the same kind of color on the bottom ignore the fact that i've made them so damn thick and put so much into them that they're falling apart they're going to be incredible when we get to them [Music] well we may be making salisbury soup but it's going to be delicious salisbury soup so try and get these guys off as carefully as you can without busting them they end up cooking in the gravy that we're about to make and they'll firm up then but we're going to be all right perfect stay right there and the first thing in pound of onions those are the mushrooms first thing in a pound of mushrooms i like cremini which are like baby portabellos sliced i don't buy them sliced because the ones that come from the store are too thick i am a bit anal about this but it's just the way i like to be we want everybody to get a little bit of the love from the grease that's in the bottom of this thing and now you know the thing about mushrooms is that they're about 90 water so we want to let most of that water pee itself out you'll see look no liquid in the bottom give it a second you're gonna see a lot of liquid so now look if i do this you see all that liquid and we don't want that so you could take it out or leave it on the heat and it will start to evaporate so with most of the moisture evaporated we'll make a little spot we'll add a touch more of the beef tallow squeeze in a big clove of garlic wait for it to get nice and fragrant by the way the boys have now tried their broken salisbury steak patty and how was it so epic best [ __ ] ever and when it's there almost come on little guy you're almost there we mix just quickly to incorporate and because we're not gonna want a runny gravy but rather a beautiful rich one we're gonna add some flour in fact uh three tablespoons over the top and we mix again look make sure everybody gets coated a little bit let it sit for a second and then we can add our liquids so here's what we're using beef broth and guinness for big bold flavors little by little so it doesn't clump because if you dump it all in it'll clump up with the flour so take your time stir add a little more as you go until it's all in and if you're thinking it looks runny like i said i didn't want well you just need to give it a chance to thicken up now we can add a couple things about a half a teaspoon of dry thyme big pinch of salt and pepper and we let it simmer until we can add our steaks so give it a good stir and if you're outside on a grill like i am you can shut the lid and come back in five minutes or so and when your gravy is amazing in go your steaks beautiful i meant to say in go your very fragile steaks holy smokes man should put this kid in the middle and in so now ladies and gentlemen apart from spooning a little of the gravy over the top of these guys just because they look so bare and that's what the gardeners that are whirring away next door to us would want us to do we're just going to leave them shut the lid let them simmer away for the next i don't know five six seven eight minutes until they're perfectly tender cooked where you want them i'm gonna say some around a 135 degrees inside it's been about 10 minutes our friends are gorgeous and ready to be consumed so here's our guy wow just look at look at what's going on there man how gorgeous is that okay you ready we go with mashed potatoes first these gorgeous beautiful oh a little bit more roasted garlic mashed potatoes with the butter and the cream and now take one of these guys and set him down right there oh my gosh we need a little more gravy right there a tiny bit of green little tiny bit of parsley oh come on now this is some serious comfort food and here we are the smell is rising to greet me the flavors i know are going to be insane but so now bite still a little bit of just you can see that it's not dry look the gravy helped but also not over cooking it helped too holland i just need a little bit more gravy on this bite which i can do like that oh [ __ ] son look at what we've got going here fight time it's it's it's melt in your mouth amazing the combination of the beef broth and the guinness just made like this perfect foundation for the the mushroom gravy this the the the salisbury steak not steak itself normally has ketchup in it but we switched it for chili sauce and you you taste it there was not that much was a quarter cup oh my god the birds are singing because they're so happy for me they're so happy for this look this is it was a few steps making my own mashed potatoes which by the way the yukon golds are the way to go and the roasted garlic in them is mental but but maybe make the mashed potatoes the day before if you don't want to bite off too much he said and then and they make your gravy the day before and then you're just putting it together i will say goodbye now thanks for hanging out with us oh we put something new up on tick tock that you'll like oh yeah go follow us on twitter go follow us on tick tock send the cooking guy say i'm the cooking guy i had to remember to say this i thought you were supposed to remind me thank god one of us has a head on his shoulders peace i mean peace don't eat shitty food that's what i meant and this far from it you

Channel: SAM THE COOKING GUY

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Keywords: sam the cooking guy, cooking, sam cooking, salisbury steak, best salisbury steak, sam cooking salisbury steak, sam the cooking guy best, sam the cooking guy salisbury steak, sam the cooking guy steak, sam cooking steak, sam the cooking guy best steak, sam the cooking guy best salisbury steak, cooking best steak, best steak ever, best salisbury steak ever, sam the cooking guy best ever

Id: Pg6i1nUqDOE

Length: 26min 3sec (1563 seconds)

Published: Fri Jan 29 2021

Reddit Comments

[u/Nattylight_Murica]

They fell apart because ground pork rinds aren’t a binder like bread crumbs are