The Best Steak Quesadilla | SAM THE COOKING GUY 4K

The Best Steak Quesadilla | SAM THE COOKING GUY 4K



instead of eating leftover steak and mashed potatoes as leftover steak and mashed potatoes how about turning them into an incredible quesadilla with caramelized onions and smoked gouda cheese that's today you want to see my burn your house crazy about this burn is it's actually two burns I can't tell if I did them separately or at the same time I have no recollection I burn this arm like that so often it's a ridiculous thing leftover steak and mashed potatoes a good problem to have but people often just have it the exact same way day two or day three well that should end now I'm going to show you what to do with them and it would be an easy episode if I started with leftover steak and leftover mashed potatoes but some of you would call me a douche I don't want to be a douche so I'm going to show you how to make really easy perfect mashed potatoes we're gonna cook a steak the whole thing's gonna come together beautifully you'll be drooling by the end of this I promise you we start by peeling our potatoes so I like little Yukon Gold potatoes for these I think they they they just they they they what's the word I'm looking for they turn into beautiful mashed potatoes and of course the color is not gonna hurt either and since they're all generally the same size we'll just peel them and then throw them in some water and as long as you do them in a reasonably quick period of time you'll be fine then they'll cook at the same time well then you put the last one in alright and they go the potatoes are gonna take about 15 minutes until you can poke a fork in easily that's step 1 while they're there we will begin some red onions that I've cut into thin pieces cooking on the flattop with the goal of caramelizing them beautifully and caramelizing simply means they get that golden caramel II kind of color but more importantly the sugars come out and they get sweet and amazing so they'll go in here give them a little shot of oil and over the next 15 20 minutes those are gonna start to become amazing – leftover steak and mashed potato would demand a steak at some point and we have right here a big beautiful ribeye I think if you've watched any amount of sanli cooking guy on YouTube you know I'm a fan of a beautiful ribeye and that's what we're using today so let's season it up so tiny bit of avocado oil just enough to help make the seasoning stick nicely and then I'm using a combination of kosher salt black pepper and garlic powder that's it and we'll see them liberally because it's a thick steak and remember I explained before you night eating slices this way this way so you're only getting a little bit of the seasoning both sides same and then the edges always the edges you can get the extra that's on a paper and then this guy can now go on the grill and on she goes of course you want to hear the sizzle that means the grills hot enough I'm about medium-high we want to start getting color a little bit and then we're gonna start flipping and that's gonna be the important part of cooking this perfectly we've talked about taking a steak and and either putting it in the oven or on the smoker at 275 which is low letting it get to the temperature you want for medium-rare or whatever and then when it's done it comes out and you give it a quick sear and it's perfect inside on a grill the one way to do that is you have to turn the meat a lot and buy a lot I mean like maybe every minute this side this side this side this side because if you just sit the steak on the heat and hope to cook it till it's halfway done and then flip it you're gonna get the grey here here you might get a little pink Center but grey grey you don't want that so flipping we're flipping let's just grab a cocktail step the kids drink all the beer girl Astro Astro grab a cocktail grab a beer get a friend and just stand and hang out you can't do it too much you're not gonna hurt it the only thing you're gonna do is help keep it beautiful inside and speaking of beautiful look at those kids on their way to quesadilla perfection nothing to do now we're waiting for the potatoes to be ready they're not waiting for the steak to be done and how are we gonna know Sam when it's done because we're using an instant-read thermometer get one we put a link the last time we what was that that red one is like 25 bucks we put a link we'll put a link again we're going for 130 degrees today oh I got a lot of crap for the deep fried to ribeye it was too rare Sam it's raw Sam and then of course some people said it was amazing we're going 130 that's when I'll pull it make my wife happy and make the crybabies happy let's keep cooking look at my onions after only a couple minutes starting to soften really beautifully in fact I can use this side of the grill to cook them on I might as well we'll give that guy turn then over she goes at this point the endings are softening beautifully we'll give it now now we'll give it a little salt and pepper with that same garlic powder in it it's not gonna hurt anything and when they look like this I say they're done let's take them off no mistake is there off she comes and it can rest okay so I just checked the steak it's like 133 I'm sure it's gonna be okay but see this piece this little guy this this guy needs to be eaten so as a tester I wouldn't be fair to myself or you if I didn't have a walk and see if it was beautiful inside look how nice that is and then have a damn bite that's beautiful I got an idea everybody wants max to have a bite max want to come around right now and have a bite come on you actually wanted me to come out with all my shirt on no cuz then they'll see your nipple rings and you don't want them seeing those cuz they're still fresh I don't have nipple rings god that's illicit but look the potatoes ready stay there Tara potato I'm not temping them I'm just showing you how easy the knife goes in right these guys are ready so now we'll drain them well you'll see all right we start by draining them because in mashed potatoes water is not your friend back it's the sworn enemy that's what you end up with beautiful perfectly cooked potatoes that now need some love okay so before I start mashing I'm gonna melt some butter right here quarter cup with 3/4 of a cup of cream that looks like that I think I'll neva it will melt it's gonna go in here but let's talk about mashing you can use a hand masher to mash them you could use a hand mixer you wouldn't want to use a Cuisinart that's crazy and would probably turn them gummy I like one of these things this is called a potato ricer it's like a giant garlic press and you see these holes in here the potatoes go in and come out like pieces of rice it makes for like these smoothness most luxurious potatoes ever here's an example if you take a potato you put it in take the handle let down and you squeeze and out comes rice potato you get a close-up of this max it's pretty cool nice and then just repeat grab another potato and she goes down it comes racing underway sweets we can put a link to this it's super useful I love it potato here goes in grab another one and it goes it's the only way I like to make mashed potatoes the only way one left come on now let's out our butter and cream axe so in goes the melted butter and the cream almost all let's just wait and see how it's doing and then mix oh I know what's coming and it is frickin mashed potato heaven they won't be gummy they won't be gluey it'll just be amazingly gorgeous okay tiny bit more and at this point we'll throw a little salt pepper into and again with that little garlic powder thing no mix so at this point here's what you do you taste them they're still steamy but they're perfect and creamy as all can be so leave them like this they're fantastic you want to add a little roasted garlic they'd be even better you want to add some crumbled blue cheese or a little Parmesan cheese absolutely amazing some some goat cheese stir it in incredible a little parsley thrown in why the heck not look it's at the very least at the very least it's going to give it some color and of course that that's taste that I'm in love with okay so now look even better throw something green in for sure just make it like makes sense I made a version once I stirred in a little chopped-up chipotle pepper and a little of Monterey Jack cheese insane you got options folks the point is that's how you get yourself leftover mashed potatoes you left over there off to the side we have a steak to cut let's do it so here's our steak let's pull this guy down hey buddy who are you and now we're just gonna cut look we just want super thin pieces of this so this little outside fat layer will say goodbye there but look how nice this is I'm gonna cut thin what do I say you want a beautiful color all the way through so imagine you had a steak one night you have extra it's left over just cut it up put it in the fridge and you leave it for a moment like this it's a moment like this will be a lifetime who sings that song because certainly not me I don't know but I was a little afraid that we were gonna get copyright things by lady gaga oh yeah so we're cut beast and his crew sang one line of journey living on a prayer and got their video claimed please take out what I was just singing I don't even know what it was actually so like here's this little fat rich little fat line in here so look just pull apart separate this I know you've got smaller pieces take this little piece of side off whatever you do you don't want to eat these little corner pieces of fat those I've heard they're not good for you they're delicious for you keep cutting okay so well here's what's gonna happen you're gonna end up with a pile of beautiful steak looking like this right that's the goal and now that's left over all right now folks we're pretty close I think we can build this thing so I take your steak we'll move it off of the cutting board well look up look at that pile can you just have a look please at that pile you want to talk about gorgeous talk about gorgeous I defy you to tell me it's not cooked properly no I'll file now now we get to build and this is exciting because it's gonna be so good look I'm using I'm using raw tortillas and what do I mean by that here's what I mean you know I'm a fan of the giant ones that I get from my taco shop but we'll go a little bit smaller but you notice that they're almost translucent is that the word you can see my fingers through here right they're not white they're not cooked they are uncooked but I want a little bit of color on each side so we'll throw them on the Evo for a second just a second and then we'll continue when they go I don't want anybody sticking and as you start to watch you'll see translucent the white parts it starts to go white where it's cooking a little bit so we only want a little bit on each side because we are gonna finish them on the grill so watch a tiny bit more on this back side and then look if you're using already cooked tortillas you don't need to do this not necessary at all these guys that's enough and off they come okay first thing some mashed potatoes yeah remember they're supposed to be left over but boy I can smell them from here and dang do they smell freaking good I'm be even even even I'm glad I put that parcel in because it is gorgeous okay next smoked gouda and smoked because you know it's just gonna add a extra layer of flavor you might as well okay now red onions this is near perfection okay two more things one is our perfect steak that worked and now we're gonna come in and just layer like crazy everywhere geez so like I always tell you this don't be cheap this is not the time to be cheap put like a decent amount of steak on this thing and then a little more cheese just to work like glue you got a decent amount already on this is really meant only to be glue for this other tortilla oh goodness this guy goes like that tell it buddy okay so we cook it two ways and the first is on the flattop because we want it to slowly start to melt and do all the right things on the inside I'll show you the second thing we do after we flip it I think you can see cheese on the edges just starting to melt oh yeah and then when it's starting to get beautiful color on the bottom we give it a flip okay now here's the deal I don't need it fully golden-brown because I'm gonna finish it in an unnecessary step of additional cooking it'll get a little bit more color and I'll show you that in a second and here's the unnecessary step we give it just a tiny little bit of oil using avocado oil we brush it kind of evenly across the top and then we gently pick it up we bring it over to the grill and then we lay it down why do we do that max call their stripes that's right and then a little bit more oil on this side so we're ready I mean after a little bit give it a flip and look you got some pretty lines on there when you're happy with the second side off we come and we're down oh snap that wasn't supposed to happen did sit together oh my god it's gonna be so good so let's cut you know it almost completely fell apart when I put it down Oh do you hear the crunch crunch look what's happening here all that in the inside holy and now I get to have a bite I mean I just I I love I love this I love the taste that it's decadent is what it is mashed potatoes belong in everything they make everything better honestly the melting us the smoked gouda and this is crazy the steak the hop I don't know onion mmm it's a mess it's not the prettiest thing I've ever made it's definitely not the prettiest thing I've ever seen that being said the crispiness the texture the whole thing in the mashed potatoes I can't keep saying it enough are insanely delicious felt so make this please the point is if you're making a steak for dinner tonight but throw an extra one on if you're making mashed potatoes for to make mashed potatoes for three or four and then use them in other ways Wow this is an absolute 11 out of 10 thanks for hanging out thanks for subscribing and commenting and being as cool as you are when I get to meet you as cool as you are because you're pretty great don't just stand there looking at me go make something quick

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