THE BEST STEAK + EGGS + POTATOES BREAKFAST | SAM THE COOKING GUY

[Music] i know the term steak and eggs sound simple but wait do you see what we're doing today max just noticed i'm wearing old school sandler cooking guy this logo is what we used to use in the tv show you never see this anymore ever and this look at i realized the red kitchen is what we used to call the kitchen 2006 i still fit it 15 years i haven't gotten that fat it's a little tight maybe but i'm good i'm good all right so here's the deal steak and eggs is simple we're using a ridiculously amazing cut of beef you're gonna really like it we're making uh eggs in little cast iron pans fantastic and we're making a potato accompaniment that is so good i dreamt about it last night anything i'm just waiting to see how long you you notice okay so uh we marinate the steak we set it aside we get the potato thing in the oven then everything comes out we do the eggs and we're eating large and when i say large oh buddy i mean large this is a hanger steak i want you to think of it as a cross between a ribeye and a tenderloin ribeye in flavor and tenderloin in mouth meltability if that even works they're not the easiest thing to find certainly a supermarket is probably not going to have it so find yourself a good butcher call them and ask them have them save you one because it's not all that common but when you get your hands on one you're going to want to eat it the rest of your life first we make a marinade for it and this will be equal parts of olive oil worcestershire soy sauce balsamic vinegar i like a little sploosh of steak sauce yum a couple tablespoons of honey for sweetness one two a little mustard dijon if you have it i didn't this was just spicy brown and some dried rosemary and we whisk i feel like i'm forgetting something i really do pinch of salt and pepper don't need too much salt because we already have the soy in here this is it right i did forget something a little garlic powder one more whisk and we do this we get ourselves a ziploc bag we open it up and in goes our hanger steak just like this and then we're gonna pour in most of this marinade let's save a little bit back for brushing when it comes off the grill we seal this up get as much air out as we can and then make sure it's covered nicely now we're going to give this about an hour if it was ice cold no need to put it in the fridge just leave it just like this and it will be fine we move on to our potatoes all right we're starting with some butter melting in a little pot that we're going to add a big ass clove of garlic to like hey mother never back continue melting now we deal with our potatoes and they look like this all right so here's what we're gonna do we're gonna cut the ends off of a russet potato we'll end up with probably two of these and we just peel this is called potatoes anna and it's honestly one of my favorite things that i've not made for a while when i started thinking about this i thought oh yeah this is what we need like steak and eggs you would have probably hash browns right oh no we're elevating today boys really freaking elevating all right you got one peeled get your scraps out of the way and here's how this goes i wonder if potato's anna and steak diane are friends you're stupid this is a little cast iron pan you can you can see that right you can do this in anything that can go into the oven but cast iron is very good because it's going to help give the color and the crisp that we want so now we come back with our little pot that has this melting butter and garlic in it and we're going to put a layer into our pan so we go like this sides bottom really well now we take our mandolin we start cutting potatoes like this we're going to take them and we're going to build from the center all the way around like this we know the gardeners don't bother you as much as they bother us but they still bother us but i will persevere we take our garlic butter we brush the top of this now [Applause] wow that gardener sounds like he's coming right up my ass a little bit of salt and pepper just a tiny bit and we repeat so this mandolin makes very thin slices so i'm kind of doubling up sorry i'm kind of doubling up if they were a little thicker i would just do one slice all the way around but we're gonna be okay same thing we brush again tiny bit of salt and pepper and continue and perhaps with the sound of the gardeners fading i'll be able to get no they're back so the goal is just keep going make as many layers as you can as you want until you get up to the top and then we'll stop right boys i don't know who anna was but she had to be somebody spectacular because her potatoes are really delicious i told you steak diane's best friend that's it i don't know why some of these slices what's the one with the louie in it shrimp louie and they both dated shrimp louie in college that's how they met you're dumb are there any others i'm sure there are uh shrimp louie steak diane and potato santa best friends in college so normally when i make this i make this in a a much larger pan but you'll see why i've done it small well i've done it small because i want it to fit on one particular board that we're going to use to present everything on okay i'll finish this off max will do something and we'll be done and our final layer will look like this beautiful little more butter last of our seasoning and we're there beautiful so here it is looking gorgeous this nail is going to go on the flat top beside me or on your stove we go about three four minutes until we hear a little sizzling and then we slam it don't slam it gently place it into a 450 oven for about 45 minutes until it starts to get gorgeous crispy everywhere then we crank the heat let the top get brown which ends up being the bottom and then we're there so give me a second to do this i'll put it inside and we'll be back attention coffee lovers i'm a coffee lover i make coffee at home every morning and the secret to my coffee success is trade trade lets you try 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of you placing your order you're getting fresh coffee like never before oh and if you don't like your first coffee they'll ship you out a second back do what i'm telling you take the quiz click the link in the description use my code stcg50 first hundred people get 50 off their order free shipping come on now trade will help you become a true coffee lover stop drinking that terrible stuff and after about 45 minutes that's what we have yes it's looking very pretty but now i'm going to turn it up to about 500 so what you see is the top gets even crispier and then out it comes and with our potatoes anna spending their last 15 minutes in the oven it's time for our steak our gorgeous marinated hanger steak to make an appearance we've done this many times you know my preferred method is to turn a steak often it cooks it evenly all the way through no gray ring around the outside just beautiful steak perfection and this cut this hanger steak this cross between a gorgeous rib eye and a tenderloin we do not want to mess up so we give it a couple minutes then we flip it in a couple minutes and we flip it in a couple minutes and we flip it we all know the drill let's have a little look gorgeous all right let's flip this kid sweet we're looking for about 125 to 126 or seven ideally then we'll pull it let it rest and then we still have remember steak and eggs there's still eggs to make so excited a little bit extra marinade why not what can it do only good things all right let's give it another turn so even though this thing is sort of round [Music] this side right here is not getting any love from the heat so i'm going to try and just put it that way for a bit oh that was more than i imagined it's fine beautiful okay this this is a dream right here man it's a dream and look who just came out of the oven that's gonna be pretty spectacular i hope because i did something wrong i'm just gonna let it cool a little bit while the steak finishes let's prep our pans for our eggs so a quick shot of non-stick spray in each probably didn't need that much and a little bit of butter so let's just throw these guys up on the evo help the butter to melt because we want the butter all the way around all up the edges we don't want our eggs to stick when it's time to take them out so a little bit of this oh boy we can crack our eggs in damn it what is it with me and shells man use the shell now i'm mad look it there's something wrong with me little salt and pepper on each now these will slowly start to cook right there on the edge meanwhile our hanger stick is ready to come off let's give it a quick brush before we take it off that's why you want a little extra marinade and this nail [Music] will come off to rest look at that that's pretty huh throw a little foil on that let it stay warm we can start to set up oh boy here we are so super juicy man all right here's my plan my plan is to cut it and then we present it on a board with everything else looking gorgeous so the grain goes this way what do we do boys again against the grain right and we cut oh it's beautiful oh it's beautiful guys every time i cook a steak this way turning it a lot i tell you this is the move and you can see beautiful the grain is changing a bit so i have to change with it i mean look at that the grains they are changing look how gorgeous that is okay so here's what i want to do i'm gonna do this we take our serving board we've got perfect eggs look at that all right potato thyme look at that wait wait just just do wait here's what i want to give that just a little time on top which i think is a really nice touch with with potatoes and now let's try and get all of our steak here like this i'm taking my time with this because i want it to be beautiful for all involved we take pride in our work right boys right right okay so now we need to give this a little cut sorry i gotta turn this around do you see these layers this like these are individual layers all those little slices so let's go did you hear that that okay i said it like that so as gorgeous as everything is and i cannot wait the juices that accumulated while the steak was resting must be used because this is just some very dank absolutely delicious flavor that you don't want to miss so you give it a little bit of that and then and then you can come along and go hello everybody shall we try you i love the char on the outside i love the beautiful medium rare color that's a bite that must be had i could cry the marinade is delicious it's got that super beefy flavor of a ribeye no question and yet it is tender as all get out it's generally referred to as a hanger steak also known as a butcher steak because this was a cut that the butchers kept for themselves and for good freaking reason oh my god okay the potatoes look at this look at look right can you see that layering wow that's insane once again who is anna why are there potatoes named after her crunch sorry it starts to separate a little bit light garlic you heard this one more thing i'll take one little piece and i must have some of this delicious yolk on it because that bite is gonna be so good it's dripping it's dripping it's dripping the marinade has so much flavor all right we have to end right now because the boys have to eat this right now thanks for being here with us subscribe if you like this hit the notification bell tell us what you want us to make because clearly we're into making food we want you to get it and we want you to have made what you what am i trying to say i don't know we want to make the you want us to make we need a new regional dish new regional dish thank you trade coffee for sponsoring today's video [Music] yum [Music] you

Channel: SAM THE COOKING GUY

Views: 542,634

Rating: 4.9553471 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, steak breakfast, steak eggs breakfast, potatoes, sam the cooking guy breakfast, breakfast, sam the cooking guy steak, sam the cooking guy steak breakfast, sam the cooking guy potatoes, cooking steak, cooking potatoes, cooking breakfast, best breakfast, best steak, best steak breakfast, best potatoes, best steak eggs, best eggs, eggs, sam the cooking guy eggs, eggs breakfast, best eggs breakfast

Id: aaIsnoDSY24

Length: 17min 30sec (1050 seconds)

Published: Mon Apr 26 2021

Reddit Comments

[u/frecklesfatale]

I need to make those potatoes asap.

[u/shotnote]

Sam is HIGH AF in this. Look at his eyes, holy shit!

[u/hugh_jessol]

Thatta boy Sam, back to making worthwhile content 👏

[u/Molson1020]

I'm making this tonight (minus the eggs)! Just got back from the butcher with a nice cut of hanger steak!

[u/yeahnothx13]

Did anyone catch what the steak marinade recipe was on this?