The Complete Guide to Cooking the Perfect Steak
Video Overview & Insights
The Complete Guide to Cooking the Perfect Steak
I got em all correct ๐
Understanding how to cook a great steak really comes down to a few fundamentals. In this video I share the tips and tricks Iโve learned along the way and I hope this video can be a helpful resource in your steak cooking adventures. Donโt hesitate to drop any questions in the comments!
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This was really helpful!
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I love blue rare steaks, is it a good idea to throw a steak thatโs on a thinner side like flank into a freezer for half an hour to not cook steak at all while itโs searing?
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Very well done!
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So are you saying a vacuum sealed steak actually is more tender the longer u leave it vaccumed๐ฎ if so then all the steaks that u don't like.if u vacuum seal them and put then in the freezer for latter will make them worth buying at a super discount cause they should be super tender latter and u just bought all the meat people wouldn't want for dirt cheap for more food that eaten later would Actually be worth wild and enjoyable is that what your saying..just Curious ๐ love the channel
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Yo you accidentally uploaded a masterclass for free fr
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I was waiting for the sirloin Roast... is the name appropriate to only be able to cook it as a "roast"??
Sophia Greb https://www.youtube.com/c/SophiaGreb
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Great video bro
#steakguide #learning #steak #mediumrare #teaching #cooking #howtomake
00:00 Introduction
Here a mexican, in Mexico the skirt (arrachera) and hanger (arrachera gallo) had became an expensive steak because the popularity, definity the best meat for marinadeโค
00:43 The Primary Cuts
01:04 The Secondary Cuts
That's what I love most about the Porterhouse- the double sided cut is 2 steak experiences in one. And I'm a big eater, so a good Porterhouse always works for me! Just ate one!
01:16 The Tough Cuts
01:36 Overrated Cuts
you should cook steak with popcorn butter
04:45 Underrated Cuts
07:14 Do Not Buy
You're surprisingly bad at this. You were wrong about half of what you said about salt.
08:30 5 Additional Tips
11:13 How To Season Steak
7:22 Just buy a cube steak for that. It is the same thing, judt using a mechanical tenderizer and will be better.
Some butchers dont trim them enough though.
12:17 Dry Brining
12:57 How To Cook Steak
It seems like he picked the worst looking "premium cuts" to make a point. I've never seen a Ribeye with no marbeling like that, probably grass-fed.
16:43 Taste Test
Bro.... First off you overcooked the filet and all the other cuts... Second I feel like the under and over rated steaks were vastly different. This is a Brazilian steak house vs American... We gotta stick with our American heritage here brother. Nobody is ordering slabs of flank or skirt...
More User Perspectives
T-bone is a 100% overrated
@happysquirrel93346.77k comments
@CR7-FIFA2006You need to try the tongue.
It's one of the most popular in Japan.
Most all tongue sold in Japan is imported from the US.
I try to like dry Aged Steak but I hate it
@silvankalin9517thank you explained well
@sagarklair5335We found that the Tomahawk Ribeye produces a ton of meat, more than we expected. One really large one was more than a family of 4 could eat. So we will definitely do these - but only when we have kind of a lot of people over for dinner.
@cheetahpraguegreat video. you are a master for sure. presentation tip... google "upspeak".
@JeffWillProfessi searched up "you should cook steak with popcorn butter" ONCE and utube made a wholeass category for "find new interests"
@yurtscandiumChuck tender is so good if you buy the wagyu one. At least mb7+
@rizalix9Saying ribeye, t-bone, and filet mignon is overrated is the equivalent to saying Tom Brady, Jerry Rice, and Barry Sanders are overrated.
@lth1990You say over rated, what your actually saying is over priced, the expensive steaks are good, and they should be consumed once in a blue moon
@EmoAF90The picanha looks like the stuff dreams are made of!!!
@malcolmarchibald6356Bro the Americans have codes for their meat. Can you just use body part language, not cities. Oh, is that cow from Denver or only its neck
@MSordernatureWhat about cube rolls?
@DarknoorXIf you're going to be doing a 24h sous vide then eye of round works but yeah would not recommend as a pan cut
@andreyv116Filet is trash. I'll take the tri tip over the filet.
@dannyc2261Wow never even had my favorite one.๐ฎ
@harvestmaid5669Let me tell u something in France " fillet mignon ' means pork tenderloin not the beef tenderloin which should be called " fillet de boeuf" ...what if don't believe it , check out by asking your French people around
@๊น์นํ-c7pThe only thing wrong in this video is how overcooked the tenderloin is. Yes, there's not much fat. Which is exactly why you don't cook it any more than rare. That thing looks like a shoe.
@JohnB-mo4kqWhat about Rump
@6lack5ushiWhich cuts are contained in a center chuck roast?
@PeleHPradaOh is this true!? โFlat iron is the second most tender steak on entire animalโ @4:46 ๐ฎ
@HajjatI just bought bottom round ooooh lawddd ๐
@ChosenOne1111Not every cut of meat is meant to be steak cut๐ญ
@nahmia11997:47 never suggest throwing any fresh food in the bin. Your gerky suggestion was excellent or mince for chilli beef or cut up for pies or at worse give to your dog. Never throw it away.
@jca-commentsI personally liek eye fo round steaks medium rear nice and chewy
@Aiecus-hs9tzGreat video
@Toke-YTLove this
@Koombooya4:10 - question is, did Tibby get some steak? ๐ค
@CoronaNihilistLove this guy โค
@DestinyHare-n6koverrated steaks: ribeye, filet mignon, ny strip, porterhouse, flank steak
hmm.... I've never had a flank steak but based on the fact you think it's overrated I think I should try it
@maxthemeatguy if you separate a 12 lb chuck roast by muscle groups instead of slicing, what cuts do you get and what are they related to?
The Denver steak comes off as a whole piece. There seems to be a strip loin-esque piece that separates, and then the rest is a bit of a puzzle. Some of it looks like flank/flatiron, and some of it just looks like chuck roast obviously.
I'm going to start looking for skirt, picana and hanger steaks!
@AK_Frost_Colorado"Porterhouse" is my favorite cut of lamb, even though it's not called that. When you cook bone-in meat in a pan or on a griddle, the bone ads flavor.
@AK_Frost_Colorado