You're my favorite chef of all time! You are the reason why I eat delicious food. I was sick and tired of over well done cooked steak with only salt and pepper growing up (when we could afford it). Also I was tired of just eating eggs and noodles all my childhood. You taught me to learn how to cook and how to cook with flavor 😂. You're my real life hero! Thank you for all your hard work and passion for food. If it wasn't for PBS channel 8 and you having your show my stomach and heart would never be satisfied ❤. You're the man!
Rick Bayless,.. Thank you for teaching me about my culture. I've eaten what they so called traditional food... It's true traditional. But, the other things such as your dedication and you teach us everything about, Mexican food 🥑 Thanks again for your support and traditional gift you have. Sir. Godspeed to you and your family.
Skirt steak is great even on its own. I was using it for fajitas, but one night, I did it up with some scalloped potatoes and green beans. It was incredible.
90’s in Houston, every big popular bar pretty much gave free happy hour tacos to draw all in. Was absolutely amazing. Now hard to find the better product anywhere even meat markets w/o donating organs comparatively.
That doesn’t mean you have to cook it that way. I trained my entire family of 6. They all know about good meat now and how it should be prepared. (Retired meat manager)
@caterinavega4228 ? Was yr comment about investing in skirt steak a joke 😋? If so, it went over my head. What does it / you mean by that comment? (lol). BTW, I've never eaten skirt steak bc uncooked it looks creepy to me BUT I've heard from 2 sources it's really great, & one source was a butcher so I'm gonna try it. Thanks & BON APPÉTIT from NYC
It’s all I ever use for carne asada… Well I have used flank steak before, but that’s because I couldn’t find a skirt. (I can’t believe a pro cut the 2nd one with the grain. The grain is easier to see on a skirt or a flank than literally any other cut. The master blew it here. I can’t believe he did it and I can’t believe it got past editing and got posted. Makes the master look like any other trainee making a mistake)
So in case anyone is wondering why you cut against the grain; it's so when you eat it, you're eating into the grain and it breaks easier allowing you to chew it to tiny pieces faster. All the tiny pieces can scatter across the tongue, and with all of the meaty surface area gets to be enjoyed. Works with all meats, especially fish.
For me, I always cut it WITH the grain. It's tender if you dont overcook. If you cut against the grain it kills it. See Gordon Ramsay video on skirt steak.
Longer fibers simply means you have to spend more time chewing in order to break down meat into easy to swallow pieces. Most people do not like to gulp down their food.
Tacos=happiness. A couple years ago my wife bought me a tortilla press...All I can say is we make tacos 2-3 times a week and it's improved our marriage!
I marinated mine 24 hours, cooked it to med rare and it was so tough it was inedible. I was sure I cut it against the grain but now I'm wondering if I messed up there? Or could it be i got a bad piece of meat? Ended up eating faijitas with just the peppers 😂 😢
Hey i just saw you use a salt shaker in the kitchen! In a different video, pro vs. home kitchen, you said salt shakers don't belong in the kitchen, only on the table ¯\_(ツ)_/¯
@chrishandley8691 - 👋, what is "outer" skirt steak? & what's the alternative, "inner"?, I'm new to skirt steak, never eaten it but 2 pple have told me it's a great cut of beef 😋& one was a butcher. Can't beat that recommendation so I'm gonna try it . Thanks & BON APPÉTIT.
I could be wrong, but didn't you say that a salt shaker has no place in the kitchen? I am pretty sure you salted that with a shaker... Just giving you a hard time Chef. I appreciate your videos, and have learned a bunch from you.
RUclips speed trap got him on that second slice
Good to see a talented Bayless that knows what he’s talking about.
Two sons, in polar opposite of each other 😂 one is intelligent, competent, empathetic and real, the other not!
He cut that second piece ‘with the grain’ 🤦🏻😅
I noticed that too 😅 but he's still the man!!
I honestly think he was just trying to show off for a video and wasn’t really paying attention but nonetheless still a great chef
Yep
I got super confused for a second and thought I was going crazy. Glad I saw it correctly.
I seriously thought I’d be the only one who noticed that.
Ha... the second piece!! LOL
lol, yeah. i guess we're all human
I really find it's best when cut into cubes after cutting into strips for tacos. Then slightly cooked in cast iron.
Underappreciated Chef.. He's just fantastic and recipes easy to understand ❤
Its an amateur
Chef Rick is the reason why I wanted to be a Chef
I love watching him cook Mexican food
A truly great chef
Or butcher 😅
Maybe stick to “cheffy” type cooking and not ruin something you can buy from a truck.
You're my favorite chef of all time! You are the reason why I eat delicious food. I was sick and tired of over well done cooked steak with only salt and pepper growing up (when we could afford it). Also I was tired of just eating eggs and noodles all my childhood. You taught me to learn how to cook and how to cook with flavor 😂. You're my real life hero! Thank you for all your hard work and passion for food. If it wasn't for PBS channel 8 and you having your show my stomach and heart would never be satisfied ❤. You're the man!
Remember when skirt steak was fairly inexpensive?
Indeed. Now you need to take out a second mortgage to afford that shit.
$8 per lbs. Vallarta
Yup, skirt steak and chicken wings
@@OraC6666 add oxtails to the list, when I was growing up it was a staple food at my grandma’s, now it’s only for special occasions 😢
@@andrewgoldstein6271 , amen to the horrendous prices they are getting for ox tail! Yikes!
Rick Bayless,..
Thank you for teaching me about my culture.
I've eaten what they so called traditional food... It's true traditional.
But, the other things such as your dedication and you teach us everything about, Mexican food 🥑
Thanks again for your support and traditional gift you have. Sir.
Godspeed to you and your family.
???
Ah, that was nice 😅
Skirt steak is great even on its own. I was using it for fajitas, but one night, I did it up with some scalloped potatoes and green beans. It was incredible.
Wow! Cutting against the grain?! I've never heard of that before! What a great tip!!
Matt, you cut against the grain with flank steak, too!
We sometime use the word Genius to much, I worked in a kitchen years ago with this man .. Genius is not over stating anything about him.
I thought so! I've never watched him without learning some little thing I never knew. Great teacher.
One of my favorite chefs ❤
I Always Watch You On Your Tv. Show,Your Awesome
90’s in Houston, every big popular bar pretty much gave free happy hour tacos to draw all in. Was absolutely amazing. Now hard to find the better product anywhere even meat markets w/o donating organs comparatively.
Screw his bully brother. Rick is the best!
I really appreciate learning the basics from you.
I can’t cook anything I see on RUclips because my family likes everything burnt or it’s poison 😢😢😢😢
Cook your portion last ! Let them eat their charcoal
That doesn’t mean you have to cook it that way. I trained my entire family of 6. They all know about good meat now and how it should be prepared. (Retired meat manager)
THANK YOU RICK BAYLESS FOR THIS PRESENTATION. SKIRT STAKE IS ALSO THE MOST “HEART HEALTHY” MEAT. IT IS GREAT THAT YOU ALSO PRESENT IT DELICIOUS 😋🙃
I invested in the skirt steak and now make 12% interest per month.
@caterinavega4228 ? Was yr comment about investing in skirt steak a joke 😋? If so, it went over my head. What does it / you mean by that comment? (lol). BTW, I've never eaten skirt steak bc uncooked it looks creepy to me BUT I've heard from 2 sources it's really great, & one source was a butcher so I'm gonna try it. Thanks
& BON APPÉTIT from NYC
@@salgaltrixie8265 doesn’t all meat look sketchy prior to cooking?
glad to see you doing shorts your a great chef.. food network could learn a thing or to from you rick..
I just had a skirt steak although I believe this was inside skirt. I cut in slices but not across the grain. Next time! It was still darn good.
Absolute unit of a chefs knife
I love this guy
Looks good i want some with some home made chilly
if you look closely he actually cuts the second half of the steak with the grain :)
I saw another video of his where he stated professional chefs don’t use salt shakers, lol.
Ricky the second
Piece my man
😂
Wish the camera person would’ve put the camera closer & directly on the meat so we could’ve seen the texture & grain of the meat…
We love you Rick!
It’s all I ever use for carne asada…
Well I have used flank steak before, but that’s because I couldn’t find a skirt.
(I can’t believe a pro cut the 2nd one with the grain. The grain is easier to see on a skirt or a flank than literally any other cut. The master blew it here. I can’t believe he did it and I can’t believe it got past editing and got posted. Makes the master look like any other trainee making a mistake)
See I'm not the only one who caught Ricks cutting on that second piece
when I was younger skirt steak was cheap as fajitas became popular especially in restaurants it drove the price up in the store
Skirt steak and eye of round (ik sounds funny) are the best. Take it from me a former butcher
Finally a skirt steak on RUclips that is cooked with care.
Ummm, is anyone gonna tell him?
Dude knows!
So cut across the grain, good to know!
I miss your show.
You sliced the second portion with the grain. 😂😂😂
Buddy, you need to put that steak back into the fire 🔥
So in case anyone is wondering why you cut against the grain; it's so when you eat it, you're eating into the grain and it breaks easier allowing you to chew it to tiny pieces faster. All the tiny pieces can scatter across the tongue, and with all of the meaty surface area gets to be enjoyed. Works with all meats, especially fish.
With all do respect … yes; the second piece was cut with the grain
Nonetheless I’m sure it’s delicious as Chef Rick is a top notch chef
Had to rewatch that, what a great chef…
“No salt shakers in the kitchen” he says.
Tell me more! This is what is use for my carne asada!!!!
Also very important is to cut straight down, do not cut on a bias! (Knife at 30-45 degrees)
This is correct.
Looks Good.
A salt shaker!
Agree love Arachera steak 😋
Not sure if he’s a small man or what but that knife is massive
You're right he did
He messed up the second piece like a PRO... LOL
LOL, I still remember when beef skirt steaks, fajitas and other beef trimming were sold cheap or giving away to the poor.
For me, I always cut it WITH the grain. It's tender if you dont overcook. If you cut against the grain it kills it. See Gordon Ramsay video on skirt steak.
I get the cutting across the grain rule, but I've never had a problem with cutting skirt steak with the grain, it makes no difference.
Longer fibers simply means you have to spend more time chewing in order to break down meat into easy to swallow pieces. Most people do not like to gulp down their food.
more like skrrrt st8k goddamn that looks good
Cut any tough types across
Beef tripe and tongue my fav tacos
I always buy skirt.. it’s the best for tacos and also just to eat like cut steak 🥩 just love it! 👍😉 I marínate mine with tequila 😋
Make up your mind Rick. You just said suadero is your favorite taco.
Hanger steak would be excellent for tacos too
The last video I watched of his he said there is no place for a salt shaker in the kitchen 😂
Is he gonna cook it some more?
Ricks losing it!
How do you marinate to get it real tender?
Tacos=happiness. A couple years ago my wife bought me a tortilla press...All I can say is we make tacos 2-3 times a week and it's improved our marriage!
Haha yeah. Just thinking, slicing on diagonal is not much different than against espcially when compare to cutting with grain.
Diagonal looks nicer, but perpendicular cut gives you shortest fibers, which equal better for chewing.
The second piece is proof it doesn't matter.. in fact it cut way easier obviously
What about the second piece 🤔
Us Mexicans call that fajitas , it’s a common thing in the 956 or south Texas,
I would like to see this guy go up against Bobby F.
Tht 2nd strip, against or on
Skirt steak and flap steak are the same right?
I marinated mine 24 hours, cooked it to med rare and it was so tough it was inedible. I was sure I cut it against the grain but now I'm wondering if I messed up there? Or could it be i got a bad piece of meat? Ended up eating faijitas with just the peppers 😂 😢
Flap steak for life
What about Skip? Can he cook?
Rick is gonna replace shannon😅
Wait, the other short you told us not to use a salt shaker and to use your fingers
Birria Tacos!
I just saw a video of him saying “chefs don’t use salt shakers” before this one? 🤔
He kinda looks like Skip Bayless. I wonder if they are related.
Skip's brother.😳😁
Hey i just saw you use a salt shaker in the kitchen! In a different video, pro vs. home kitchen, you said salt shakers don't belong in the kitchen, only on the table ¯\_(ツ)_/¯
💯👍
Rare tacos😮
Ymmy !
That's my favorite steak with salt and pepper or chimichurri
We call that FAJITA.🤠😋 lol
Just cut it in cubes and then sautee it again for a minute
Yep...to bad I can never find the outside skirt.
@chrishandley8691 - 👋, what is "outer" skirt steak? & what's the alternative, "inner"?, I'm new to skirt steak, never eaten it but 2 pple have told me it's a great cut of beef 😋& one was a butcher. Can't beat that recommendation so I'm gonna try it . Thanks & BON APPÉTIT.
chrishandley8691 - oops, meant to say " outside " skirt steak 😬 . Thx.
You need to cut it to small cubes.
I could be wrong, but didn't you say that a salt shaker has no place in the kitchen? I am pretty sure you salted that with a shaker... Just giving you a hard time Chef. I appreciate your videos, and have learned a bunch from you.
It's still kicking 😂
Did gramps just make a looped vid?!?!
Is that a 10 inch knife?
I liked skirt steak when it was a cheap cut...before celeb chefs drove up the price.
I thought salt shakers had no business being in the kitchen? :)