Alton Brown is my absolute favorite chef of all time. I was aware of this cooking method directly over charcoals. I observed this while traveling in Mexico, but they did also something a little different over there: Before dropping the meat over the embers they dropped rings of raw onion first, and then they dropped the slabs of meat on top. The result was a much more aromatic meat and it was delicious. Thank you Alton for your shows, they are always the best.
We had a lot of skirt steak in my house. Honestly I think my father just like beating the hell out it with a mallet visualizing the people who annoyed him that day...
Now you gotta make a Dip it: Mallet out of Skirt Stake. Then use it to beat a skirt steak. Then use that skirt steak to make a steak stake made of Skirt steak.
The comments here criticizing this method make me want to slap someone. There is a lot of misconception in the comments. 1. The skirt steak is NOT raw, it's MEDIUM RARE. This means that the internal temperature is around 130F to 135F (or 55C to 57C). MEDIUM is more pink, and is reached at 140F (or 60C). If you want rarer or what's typically called "blue steak", cook until internal temperature is 120F to 125F. That would mean lesser time on the coals than this "recipe" asks for, which is less than 35 to 40 seconds. 2. That is NOT blood coming out. That is normally called myowater or myoglobin, which are the protein laden fluids that have denatured during cooking. Blood is darker red and coagulates, myowater/myoglobin does not. 3. Steak doneness is done by PERSONAL PREFERENCE! For gods sakes, if you think this is "too raw" for you, cook it another minute or two longer on each side until it reaches your OWN PERSONAL PREFERENCE! 4. This is natural charcoal made from actual hardwood. This is NOT CHARCOAL BRIQUETS that you buy from your local hardware store or supermarket, which normally have additives and other chemicals in them. Natural charcoal made from actual hardwood is nothing but pure wood heated to very high temperatures to burn away the natural gases and other material in the wood until it becomes something closer to pure carbon. Therefore, it is technically SAFER than your store-bought briquets. 5. PEOPLE LEARN TO READ OTHER SOURCES OF INFORMATION BEFORE COMMENTING. IT'LL PREVENT YOU FROM MAKING STUPID, UNINFORMED, AND UNFOUNDED COMMENTS!
That steak is perfectly cooked and you won't get sick from in. All the bacteria is on the outside and gets killed when son the coal. Stop being a wuss and for once enjoy a properly cooked and very delicious steak for once.
In the US at least , almost all beef is very very safe even completely raw ... poultry on the other hand .. better cook that shit and handle it with care , shit will kill you . Also that steak looked perfectly MED RARE , 130f a thin steak like that , that is up to room temp before being cooked on coals that are least 700f + will absolutly cook fine in 45 sec a side . learn how to cook !
Actually that comes from the military. "This is my rifle, there are many like it, but this one is mine". I know because I said that many many times as punishment for some infraction or other.
I love you A. B.! You taught me 80% of what I know about cooking and even explained the science behind it! As a young adult who only learned a handful of things from my aunt and grandmother, you not only filled in the gaps, but laid the foundation of nearly every meal I've cooked since. I'm so happy that Good Eats is coming back in a way in your upcoming show! Can't wait to watch it. Wish you the best A. B.!
You are a guru sometimes...Love the marketing twist with the upside down. I cook everyday after getting home from a career only because I can't trust others to cook my food. Gluten kicks my pants and I have found that I can be master of my domain when I prepare my own foods. I watched you through the years and I have always related to your well thought out processes and I have to say...All the blessings to you for what you have brought to the table all these years. Thanks man. Paul
Something to remember here. *HE USED LUMPED CHARCOAL* There is a difference between that and briquette charcoal. The natural lump charcoal is wood that has been burned with the absence of oxygen. That's it. It has no chemical additives, burns hotter, but doesn't last that long. Briquette charcoal contains small pieces of lump charcoal and other chemicals/additives and has been compressed into the shapes that you see all the time. It burns longer, not as hot, and has a chemical smell. The natural lump charcoal is expensive, doesn't last as long as briquettes, and can have varying sizes per bag. The Briquettes are cheap, last longer, but have all those chemicals added to them. ↓ _(THIS IS BASED ONLY ON MY ASSUMPTION AND AM ONLY USING WHAT I THINK I KNOW)_ ↓ The issue with charcoal grilling and cancer is that the drippings from the meat hit the charcoal and turn to steam/smoke. This steam/smoke then carries some carcinogens back to the meat where it's absorbed. Humans have been cooking over burning wood for thousands of years. It wasn't until we started to add chemicals to make it cheap and burn longer that the studies started to show this. Hmmm......I'm thinking it's worth the money to natural charcoal.
+Alfredo Pacheco Jr Unless you have briquettes that have been impregnated with lighter fluid, which every single person that knows anything about grilling will tell you not to use because they last 1/5th as long as normal briquettes and if I wanted something that burned quick I would get lump, the "chemicals" in normal briquettes are simply an adhesive-like substance meant to bind them together, nothing particularly dangerous.
3:00 'meanwhile you could grill some veggies or something' I opted to try your real grilled cheese sandwich instead! The timing worked out pretty great and I got to put some thick slices of steak in them as they finished in the foil right before adding the cheese and finishing the sandwiches on indirect heat. Frankly, best sandwich I've had. I love grilled cheese, I love steak and you made one of the best if not the best of both... and I combined them. Been a fan since you started Good Eats and I hope to see more from you online and on tv for a long time to come!
I worked in a French restaurant for years when I was a teenager. We used to leave skirt steak in a blend of red wine, herbs,vinegar and likely some other stuff for days before sticking it on the chargrill. It was a relatively inexpensive dish but my oh my, beat any ribeye or fillet hands down. It was truly to die for.
Alton's been doing this for ALONG time. I remember watching him on Food TV (Good Eats) and he has never failed me. This is better than FoodTv (no commercials) Thanks Alton!
Alton, I have been following your talented ways of cooking for years and I thank you so much for all you have done. For the first time I have tried this way of making a grilled steak, and I am now hooked on this method. It looked and tasted superb! This is the only way I will eat my steaks from now on. Many many thanks to you. Don
It’s also the case for the Sureste of Mexico... I’m in Chetumal Quintana Roo and that’s what i buy... Comes out perfectly juicy and full of flavor every time...
he is right about the skirt...why do you think you can never find it? because all meat cutters are aware of the taste of it and they keep it for themselves.
Outside skirt is the hardest to find. Inside skirt is much easier. Inside is not a good but you can still make good fajitas at home with it. The restaurant industry buys off most of the outside skirt because it is like the inside but more tender and juicy and has more meaty flavor. I am a meat cutter, and was lucky enough to get some american wagyu outside skirt and I was able to make the best fajitas that I've ever had, from home.
Carlosdsquirrel1 ...No? The internet is such a bitch, and has been using furries as their punching bag for so long, that our community has largely learned better than to get upset over trolls and haters. You're gonna have to do something worse than say "ewww" to upset a modern furry. This isn't the 90's on 4chan. And if you're trying to troll 'em, you should at least learn how to spell the word furry right. I'm just fuckin' around with ya.
@Misanthrope-A-Dope search the channel “Sam the Cooking Guy”. 99% of the videos are backyard cooking which I’m sure fill the neighborhood with good smells
So... 60 minutes of nothing but raw meat relaxing. Less than 2 minutes of searing. 15 minutes of cooked meat relaxing. Little effort for a great steak. Sounds like some good eats to me
How is this not cancer causing ? I mean there's alot of carcinogens in charcoal, especially the ash. I guess you definitely might want to avoid "no match" E-Z light charcoal... some of which you can smell the oil/gas additives.
It's definitely cancer-causing, but so is grilling meat indirectly, living in a big city, standing in the sun, food preservatives, etc. You certainly wouldn't want to do this regularly, but everything in moderation.
I usually feel like Alton exaggerates how delicious or simple his recipes are. They're always worth trying but either it takes a few tries to get it right or it just isn't quite as amazing as he suggests. This one is absolutely simple and delicious. No exaggerations here, this steak is amazing. I'll definitely be revisiting this one! Thanks!
This looks absolutely amazing. Can't believe I never thought to look you up on RUclips. I've always been a huge fan of Good Eats and was ecstatic when I saw the show pop up on Netflix. I'm just bummed there's so few episodes on there! I'm hoping they add more seasons eventually, but for now I guess RUclips will have to do.
Just used this method on a beautiful Copper River Salmon Fillet. Boosted the time to 1:30 per side and got a perfect medium to medium-rare. Thanks Alton.
Best ending to a steak video ever - just sit there and eat the glorious meat. I didn't know I wanted to grill until the end of this video. Time to notify the local burn ward in advance.
this is probably the single most satisfying grilling video i've ever watched. something about the minimal effort as well as putting the meat direcly on the coals i guess...
Nope, I remove the steak and wrap/cover with foil just as he does. The foil will continue to cook the meat internally without losing the char. Its not that red on the inside and what bit is red has no harmful bacteria in it.
After having watched this episode on the original air date, only THIS YEAR did I get a Looft Lighter for Father's Day. My world is now more complete. I regret not getting one much, much sooner.
I respect your comment my friend however, in order to have such a strong opinion ( which you are completely entitled to) you almost must follow through with what brand of charcoal, or lump coal/smoaker wood squares you prefer... And why?.... Please, don't get me wrong, I do agree with your comment. I'm just curious to you preference that's all...
@Graf von Losinj It's great you mention Hamilton, he's a perfect example of the type of person Ford would want nothing to do with. You should read some of his publications.
I have loved your skills for over 10 years. Perfect coffee, meatloaf, and pizza crust just to name a few. I am going to the store tomorrow and getting some skirt steak (do they also call it flank steak) and natural charcoal. Me and "The Moo" (my sweet senior rescue dog) will have it for dinner. For mine I will add fresh ground (always) black pepper. I will use fresh ground Himalayan pink salt for the well....salt. Have you ever tried "Cavenders Greek Seasoning?" For a quick "go to" seasoned salt it can't be beat with a stick in both hands. Kudos Sir, keep up the good work. Thank you for your time.
One thing not mentioned is that due to its thinness and toughness skirt steak is generally speaking cheap as FUCK. I'm in the UK and got 3lbs of steak for £10. Holy shit. I'm still very partial to the traditional marbled loin cuts but I'm never buying them again outside of a fancy steakhouse.
Skirt steak is more expensive in the US because we eat it more. Its used for a lot of texmex and latin influenced dishes. Like steak fajitas. The cheapest I can find it here is ~£5 ($6) a pound. Most places its closer to £6 or £7.
that last section where he enjoyed that luscious steak, quite possibly propelled Alton to the top of my food person list. and there are some talented people in that list indeed.... just the simple joy of charcoal grilled meat, no nonsense, just heat and meat, perfect.
I tried this tonight. Worked great. I am a total novice. I use a simple propane torch to get the wood coals going. I served a whole steak's worth of cut pieces to two kids who ate it like potato chips and it was gone in minutes; These are kids who ask for ketchup when given sirloin. I cooked up burgers first, the dripping juices and fat got the charcoal roaring hot while the skirt steak aired out with the salt. Guests who don't like rare meat can select the burger option. Cooking it is easy, but the specific cut with a sharp knife is what makes the key difference when it's eaten, so cut it like Alton shows you. This took me some practice, but i am not great with a knife. This is a lot of coals for fast cooking, so be sure to have other stuff to cook to not be wasteful of the high quality wood charcoal you need to use with this. After the burgers, steak and corn on the cobb, the coals still had enough heat for smores.
OH! MY! GOD! Alton Brown is an absolute genious! Until now I'd NEVER grill anything other than an porterhouse or bone-in ribeye. Tried this over the weekend and was AMAZED! I will never buy a ribeye or porterhouse again. This was one of the best tasting items I have EVER placed in my mouth.
I tried cooking steak like this this past summer after stumbling across this video. The technique is 100% legit and has become one of my favorites. I've heard it referenced as "Barbarian Beef" elsewhere, which just makes it that much more amazing as far as I'm concerned.
Hey, Thing is back! I guess Alton gave him a personal assistant job. Nice to know he's still helping the old Good Eats crowd out. I wonder what the Yeast socks are doing these days?
I loved watching your show on the food network... You are a friggin genius my friend. One of my biggest cooking inspirations growing up and part of the reason of why am halfway decent at cooking!
Hey thanks for reminding me to "grill smart". The other day I forgot it was better to grill smart so I grilled stupid. Boy was that a mistake! Thanks again!
I have modified this recipe and have made it for years. The meat prep is the same. I bought 2 inexpensive electric coil burners. I put both burners outside with an extension cord because the smoke. You turn both burners on high and wait a minute or two until they are red hot. Two of them will be big enough that you can halve the skirt and put one piece on each burner. The first side usually goes for about 1.5 minutes. Then you flip them and about a minute on the other side(depends on how thick they are). After that you wrap them in the foil just like ABs. It is a really easy way to do this recipe and Ive fed it to people and they just lose their mind.
A few months ago, I had a group of guys over the house and cooked a bunch of different meats on my grills - smoked St. Louis ribs (7 hours on the smoker), grilled chicken, hot links, and skirt steak - as shown in this video. The skirt steak was by far the favored meat by everyone there. Thanks, Alton!
Hi! Love your show, and your new youtube channel. And I'm definitely not trying to be a troll here, but just curious, do you have any concerns about carcinogens in this process?
It's a valid concern* but as with all risk, balance benefit against risk and take frequency into account. I'm not eating this every day, or even every week so I don't worry about it any more than I worry about, say, bourbon or ice cream. To your point, yes, high heat and meat do constitute a hazard: www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats but again, it's a question of how often. For me? I am not giving up barbecue, nor am I giving up being on a highway with all those insane people at 70 mph!
***** Actually, it's the proteins itself that become carcinogenic. The constituents of proteins, amino acids, react at a high temperature to create heterocyclic amines, which is proven to cause cancer.
getthefonyourdot ***** Moe Rubenzahl Thanks everyone. Yes, I was thinking of both the cooking method and effects on the meat, as well as the potential for partially combusted materials from the coals. Though I'm sure it would taste delicious. :)
I've been watching you since the food channel first carried your show right from the start I knew you were something of a genius with your multitask tools and ideas let alone the way you take it yo the molecular level lol. Thanks sir
Oh, and I'd like to give a big thank you to Alton for making me love to cook. I grew up watching Good Eats, even the episodes where he made all the stuff I don't like. Maybe I'd have been better off if I were inspired by a fitness nut, but I'd rather be a bit overweight and love the food I eat than skinny and hating meals.
It's STILL my favorite cut of meat, but yeah, the secret has been out for a while now and the prices are way more than they used to be. I was first introduced to skirt steak by a friend from Argentina about 17 years ago. I've been hooked ever since.
Skirt steak is the root for the tex-mex word 'fajita', which, as I understand it, means little skirt. It is a cheap cut of meat so likely makes for good peasant food. In French it is called bavette. This looks to be about the perfect cooking method for it - I've decades experience behind that evaluation. The only thing that would make this better, in my opinion, would be to throw sauteed mushrooms into that foil pack, maybe sauteed onion as well. I usually grill 'skirt steak' over maple charcoal, and sometimes I bury it in the coals. I like to score into my skirt steak transversely before cooking to 'tenderize' it a bit but that isn't as necessary when cooking directly on the coals like this. Great presentation.
To cook steak to medium well using this method, first wrap the steak in foil. Then throw it in the trash, and go get fast food instead. Go red or go home
It's difficult to tell how well done this meat is, because laying it on the coals cauterizes the surface, effectively sealing in the juices. Even well-done meat will appear red.
Makes me think Adam took how he talks and makes videos came from here. If you took the faces and swapped the videos you wouldnt be able to tell the difference.
A.B., we took the Boy Scouts to Gettysburg this past June. We went to the Eisenhower Farm (Yes, President/General Eisenhower used to live there). He had angus cattle he was raising and the park ranger told us how to cook steaks "Eisenhower Style", by throwing them onto the coals. I have been doing my research all summer (with the help of a national grocery chain that has ribeyes and NY strips on sale every week as a loss leader). I sprinkle lightly with celery sale as a natural tenderizer; then garlic power which actually blends with the flavor of the celery salt so you don't taste the "celery". Then kosher salt like you did in the video. But I let the steaks sit in the fridge for a few days. The day I cook I leave them out for about an hour as well. Everyone has their variable with seasoning, etc. BUT please read this part: Through trial and error, I have discovered the time formula to be 6 minutes per inch of steak; turning every 90 seconds. My first 2 inch steak I panicked and added 2 extra turns (i.e. 3 extra minutes). It came out good, but it was medium, not the rare/medium rare I was hoping for.
There is something to be said for the elemental simplicity of foods like this. Something poetic and and inspiring. The kind of thing that you would hear at the end of a sports movie.
This non-recipe produces some of the simplest and most flavorful steak, without relying on a bunch of magic dust or finnicky cooking methods. It's actually rather difficult to go back to anything else!
3:52....Mouthwatering and by seeing you Mr. Alton, chewing that piece of steak, made me to buy whole new kit of grill and cooked myself...the result was just as you had that tenderness!!!!
If you watch him put the meat in the foil, he did it wrong. The 2nd to last flap went over the top, and the last flap went UNDER. That created an "S" shaped container instead of a pouch. He then flipped it around some... the juice, thanks to gravity, went to the lowest part of the "S" shaped container. When opened, the juice came out.
A poem for you Guy. I’ve always been told not to be hung up on one person, there's more fish in the sea… But as my feelings for you worsen, I realize you’re the only fish for me. Doesn’t matter how hydrated I am the thought of you will still make me thirsty, with those frosted tips those lush lips god, have mercy. Hair, white as snow and a shirt covered in flames, I just want you to know I jerk of to Guy’s Grocery Games! All I want is to feel you inside me. I would kneel down, as you pull down those pants and deep-fry me. Anything you want, Guy, vanilla or kinky, my asshole can stretch, so insert more than a pinky. Put your whole fist in their, I promise I’ll make it real stinky. I swear to you, Guy, I swear that I’m tasty. I'm your fucking thanksgiving turkey, baste me! Any hole of mine is yours to pound. I’m begging you, Guy, take me to flavor town. You could pulverize me with a strap on harness, you can cum on my face and call it a garnish. Guy, when I see you eat shit on T.V. I see the passion in your eyes, weather you’re chomping on chicken tendies or just a fucking hand full of fries. Smash Mouth, yeah, you look like their lead singer. Down south, is where I wanna go to find your big dinger. -"Peace, Love, and Taco Grease" By Charlie
Cooked quite a few steaks this way since I first say this video. It has not gone wrong yet! Even taken steaks backpacking, unrefrigerated for 12 hrs and cooked on natural wood coals. Yum.
With such intensive heat, pepper would've burnt and made the steak crust bitter by the time the meat is cooked. Besides, you can always sprinkle it on after you're done cooking.
@@DarwinsTable pepper won't burn that fast. Feel free to add it if you like. The evaporated water on the meat's surface cools it and keeps the pepper safe.
I can't use a charcoal grill at my condo complex, so I tried the same recipe, but using a cast iron pan on the stovetop, heated up as hot as I could get it. Worked really well.
in the video I watched before this one Alton Brown goes like "And I know that direct contact with fire in a grill can cause cancer, but i am going to use indirect heat". the very next video: "and put the meat right over the fire! yes, on top of the coal! a little ash never hurt anybody!" You gotta love this man
0:48 "could you hold this thing?"
1:25 "thank you, Thing"
Truly a great joke
cool man man yup
I just got that lmao
great
I always wondered what he said
That was a running gag in Good Eats
Alton Brown is my absolute favorite chef of all time. I was aware of this cooking method directly over charcoals. I observed this while traveling in Mexico, but they did also something a little different over there: Before dropping the meat over the embers they dropped rings of raw onion first, and then they dropped the slabs of meat on top. The result was a much more aromatic meat and it was delicious. Thank you Alton for your shows, they are always the best.
We had a lot of skirt steak in my house. Honestly I think my father just like beating the hell out it with a mallet visualizing the people who annoyed him that day...
thanks Jack Black. Hope father Black is doing better with his anger management these days.
lol thats great
Beating your meat usually helps with anger
Peter Brown dip it skirt steak
Now you gotta make a Dip it: Mallet out of Skirt Stake. Then use it to beat a skirt steak. Then use that skirt steak to make a steak stake made of Skirt steak.
The comments here criticizing this method make me want to slap someone. There is a lot of misconception in the comments.
1. The skirt steak is NOT raw, it's MEDIUM RARE. This means that the internal temperature is around 130F to 135F (or 55C to 57C). MEDIUM is more pink, and is reached at 140F (or 60C). If you want rarer or what's typically called "blue steak", cook until internal temperature is 120F to 125F. That would mean lesser time on the coals than this "recipe" asks for, which is less than 35 to 40 seconds.
2. That is NOT blood coming out. That is normally called myowater or myoglobin, which are the protein laden fluids that have denatured during cooking. Blood is darker red and coagulates, myowater/myoglobin does not.
3. Steak doneness is done by PERSONAL PREFERENCE! For gods sakes, if you think this is "too raw" for you, cook it another minute or two longer on each side until it reaches your OWN PERSONAL PREFERENCE!
4. This is natural charcoal made from actual hardwood. This is NOT CHARCOAL BRIQUETS that you buy from your local hardware store or supermarket, which normally have additives and other chemicals in them. Natural charcoal made from actual hardwood is nothing but pure wood heated to very high temperatures to burn away the natural gases and other material in the wood until it becomes something closer to pure carbon. Therefore, it is technically SAFER than your store-bought briquets.
5. PEOPLE LEARN TO READ OTHER SOURCES OF INFORMATION BEFORE COMMENTING. IT'LL PREVENT YOU FROM MAKING STUPID, UNINFORMED, AND UNFOUNDED COMMENTS!
That steak is perfectly cooked and you won't get sick from in. All the bacteria is on the outside and gets killed when son the coal. Stop being a wuss and for once enjoy a properly cooked and very delicious steak for once.
Ken Harris yes yes, “common sense” is common sense also telling you that A.B. Said the coals are 900+ F, that’s pretty hot if you didn’t know
Any comments on the people that criticize anyone that prefers they steaks well done?
Not the stakes you buy in my country, if i did this i expect id get sick.
In the US at least , almost all beef is very very safe even completely raw ... poultry on the other hand .. better cook that shit and handle it with care , shit will kill you . Also that steak looked perfectly MED RARE , 130f a thin steak like that , that is up to room temp before being cooked on coals that are least 700f + will absolutly cook fine in 45 sec a side . learn how to cook !
"This is my grill. There are many like it but this one is mine."
The grillman's creed.
Actually that comes from the military. "This is my rifle, there are many like it, but this one is mine". I know because I said that many many times as punishment for some infraction or other.
James Smith It’s a joke...
It's of full metal jacket ...
The USGC, United States Grilling Corp
I thought of tf2
I love you A. B.! You taught me 80% of what I know about cooking and even explained the science behind it! As a young adult who only learned a handful of things from my aunt and grandmother, you not only filled in the gaps, but laid the foundation of nearly every meal I've cooked since. I'm so happy that Good Eats is coming back in a way in your upcoming show! Can't wait to watch it. Wish you the best A. B.!
Same here!!!!!
0:46 Glad to see Alton and Thing are still working together. :)
AB is such a natural teacher. He looks like he's actually having a good time presenting this video. I can't wait for the reboot of Good Eats!
You are a guru sometimes...Love the marketing twist with the upside down. I cook everyday after getting home from a career only because I can't trust others to cook my food. Gluten kicks my pants and I have found that I can be master of my domain when I prepare my own foods. I watched you through the years and I have always related to your well thought out processes and I have to say...All the blessings to you for what you have brought to the table all these years. Thanks man. Paul
Something to remember here. *HE USED LUMPED CHARCOAL*
There is a difference between that and briquette charcoal.
The natural lump charcoal is wood that has been burned with the absence of oxygen. That's it. It has no chemical additives, burns hotter, but doesn't last that long. Briquette charcoal contains small pieces of lump charcoal and other chemicals/additives and has been compressed into the shapes that you see all the time. It burns longer, not as hot, and has a chemical smell.
The natural lump charcoal is expensive, doesn't last as long as briquettes, and can have varying sizes per bag. The Briquettes are cheap, last longer, but have all those chemicals added to them.
↓ _(THIS IS BASED ONLY ON MY ASSUMPTION AND AM ONLY USING WHAT I THINK I KNOW)_ ↓
The issue with charcoal grilling and cancer is that the drippings from the meat hit the charcoal and turn to steam/smoke. This steam/smoke then carries some carcinogens back to the meat where it's absorbed.
Humans have been cooking over burning wood for thousands of years. It wasn't until we started to add chemicals to make it cheap and burn longer that the studies started to show this. Hmmm......I'm thinking it's worth the money to natural charcoal.
+Alfredo Pacheco Jr
Unless you have briquettes that have been impregnated with lighter fluid, which every single person that knows anything about grilling will tell you not to use because they last 1/5th as long as normal briquettes and if I wanted something that burned quick I would get lump, the "chemicals" in normal briquettes are simply an adhesive-like substance meant to bind them together, nothing particularly dangerous.
It's good to hear Thing still has a job.
3:00 'meanwhile you could grill some veggies or something' I opted to try your real grilled cheese sandwich instead! The timing worked out pretty great and I got to put some thick slices of steak in them as they finished in the foil right before adding the cheese and finishing the sandwiches on indirect heat.
Frankly, best sandwich I've had. I love grilled cheese, I love steak and you made one of the best if not the best of both... and I combined them. Been a fan since you started Good Eats and I hope to see more from you online and on tv for a long time to come!
"A little ash never hurt anybody..." WHAT ABOUT POMPEII MR. BROWN? WHAT IF THE YELLOWSTONE SUPER VOLCANO GOES OFF?????
+Dufty R Pretty sure that was a lot of ash, and the lava was probably more of a concern. :)
+Dufty R Nothing wrong with a nice piece of ash.
+FoenixRight The main problem was probably the Pyroclastic Flow
Their problem was the natives just sat there and be buried in lava and ash.
Those villagers near Pompeii sure turned into a beautiful little sauce...
I worked in a French restaurant for years when I was a teenager. We used to leave skirt steak in a blend of red wine, herbs,vinegar and likely some other stuff for days before sticking it on the chargrill. It was a relatively inexpensive dish but my oh my, beat any ribeye or fillet hands down. It was truly to die for.
WE NEED THE MARINADE INGREDIENTS, MAN!
Alton was one of the best things about my childhood. I hope he never changes
I so happy that you're doing videos online now. I absolutely love your show.
Alton's been doing this for ALONG time. I remember watching him on Food TV (Good Eats) and he has never failed me. This is better than FoodTv (no commercials) Thanks Alton!
Alton, I have been following your talented ways of cooking for years and I thank you so much for all you have done. For the first time I have tried this way of making a grilled steak, and I am now hooked on this method. It looked and tasted superb! This is the only way I will eat my steaks from now on. Many many thanks to you. Don
In the north of Mexico steak is a big part of the culture. The skirt steak is called arrachera and many people say it is the best steak for grilling
saludos del norte de mexico y es el mejor bistec para asar al carbon
SJW96 H it is?
It’s also the case for the Sureste of Mexico... I’m in Chetumal Quintana Roo and that’s what i buy... Comes out perfectly juicy and full of flavor every time...
he is right about the skirt...why do you think you can never find it? because all meat cutters are aware of the taste of it and they keep it for themselves.
Mexicans love skirt steak. If you go to any Mexican butcher shop, you'll find it.
Skirt steak or Fajitas is common in south Texas
Username oddly appropriate
Jimjim So Señññor
Outside skirt is the hardest to find. Inside skirt is much easier. Inside is not a good but you can still make good fajitas at home with it. The restaurant industry buys off most of the outside skirt because it is like the inside but more tender and juicy and has more meaty flavor. I am a meat cutter, and was lucky enough to get some american wagyu outside skirt and I was able to make the best fajitas that I've ever had, from home.
Why did you stop this series Alton? It was so gooooood.
+David La Was fourteen seasons and 12 years of his life not enough for you? He still continues to do work on food shows, let the man have a life!
+deathlightdb ewww a fury
Carlosdsquirrel1
I'm okay with being a fury. I think you meant furry, though. You should learn to spell that right.
+deathlightdb lol furry is triggered?
Carlosdsquirrel1
...No? The internet is such a bitch, and has been using furries as their punching bag for so long, that our community has largely learned better than to get upset over trolls and haters. You're gonna have to do something worse than say "ewww" to upset a modern furry. This isn't the 90's on 4chan. And if you're trying to troll 'em, you should at least learn how to spell the word furry right. I'm just fuckin' around with ya.
Imagine him and Dwight Schrute as your neighbours. Amazing.
Sam the cooking guy would be far superior as a neighbor
@Misanthrope-A-Dope search the channel “Sam the Cooking Guy”. 99% of the videos are backyard cooking which I’m sure fill the neighborhood with good smells
Cowboy Kent Rollins and Malcolm Reed for neighbors with Alton across the street
What about Gordon Ramsay?
also Marco Pierre white and chef emeril
I'm so glad things like RUclips exist. This is way better than TV
Alton Brown you are my spirit animal.
You're my kitchen hero! Thanks for going the extra mile of telling us why, instead of just how.
So... 60 minutes of nothing but raw meat relaxing. Less than 2 minutes of searing. 15 minutes of cooked meat relaxing. Little effort for a great steak. Sounds like some good eats to me
Damn at least kill it first that's way to pink
no.
How is this not cancer causing ? I mean there's alot of carcinogens in charcoal, especially the ash. I guess you definitely might want to avoid "no match" E-Z light charcoal... some of which you can smell the oil/gas additives.
He said he was using natural chunk charcoal which I'd assume has no additives, but yeah I'm sure it still has plenty of carcinogens.
It's definitely cancer-causing, but so is grilling meat indirectly, living in a big city, standing in the sun, food preservatives, etc. You certainly wouldn't want to do this regularly, but everything in moderation.
I usually feel like Alton exaggerates how delicious or simple his recipes are. They're always worth trying but either it takes a few tries to get it right or it just isn't quite as amazing as he suggests. This one is absolutely simple and delicious. No exaggerations here, this steak is amazing. I'll definitely be revisiting this one! Thanks!
Alton - let's get a dope Mac & Cheese recipe! I'd love to learn a great recipe that has a nice, thick & creamy sauce, all made from scratch.
Look on the food network site.
Ah shiet. Thanks guys.
Travis Milne His version of stove-top mac and cheese is really really good.
He talks about a great mac and cheese recipe with a bechamel base in, I believe, the gravy episode of season one.
The best Mac and cheese is a simple Mack and cheese.
Often, the best recipes are the ones that do not require one at all. 10/10
I was ecstatic when you said skirt streak - by far the best cut.
I've already watched this video a dozen times since I discovered your channel and every time it's nice. Congratulation Mr. Brown.
This looks absolutely amazing. Can't believe I never thought to look you up on RUclips. I've always been a huge fan of Good Eats and was ecstatic when I saw the show pop up on Netflix. I'm just bummed there's so few episodes on there! I'm hoping they add more seasons eventually, but for now I guess RUclips will have to do.
Just used this method on a beautiful Copper River Salmon Fillet. Boosted the time to 1:30 per side and got a perfect medium to medium-rare. Thanks Alton.
Trust me, I COULD smell it through my computer.
dude, your computer is on fire
I can hear pictures.
That's a flat of lie
@Jeff Jeff ??????
But, you didn't.
this guy is a genius!! I didn't like him at first then i started to actually listen to what he was saying, mad respect for Mr Brown!!
Best ending to a steak video ever - just sit there and eat the glorious meat. I didn't know I wanted to grill until the end of this video.
Time to notify the local burn ward in advance.
this is probably the single most satisfying grilling video i've ever watched. something about the minimal effort as well as putting the meat direcly on the coals i guess...
a little Ash never hurt anybody? You've never seen Army of Darkness.....
Beerf, aren't we old?! 🤣
Beerf you win!
Gimme some sugar, baby.
Yo, shebitch, lets go.
How'd ya like the taste of that?
You had an episode with a marinade and you cooked the steaks the same way. I still use that marinade to this day. * chefs kiss *
This is the only steak I cook now.
+Samual Iam Do you keep it as rare as Alton? If not, how much longer are you keeping it on the coals for?
Nope, I remove the steak and wrap/cover with foil just as he does. The foil will continue to cook the meat internally without losing the char. Its not that red on the inside and what bit is red has no harmful bacteria in it.
+JPM I keep coming back to this video and seeing your comment and I really wish he'd answer lol.
thagrammarnazi I answered his/her question the day they asked it.
Can you use non chunk charcoal
After having watched this episode on the original air date, only THIS YEAR did I get a Looft Lighter for Father's Day. My world is now more complete. I regret not getting one much, much sooner.
go for natural coal, you don't want Kingsford or other crap brands, which contain rock/dirt
@Glorified Nuggets royal oak
I respect your comment my friend however, in order to have such a strong opinion ( which you are completely entitled to) you almost must follow through with what brand of charcoal, or lump coal/smoaker wood squares you prefer... And why?.... Please, don't get me wrong, I do agree with your comment. I'm just curious to you preference that's all...
Josh Barnardo quit with the elitism. To each his own.
@Graf von Losinj Henry Ford deep state? Who exactly do you think the deep state is?
@Graf von Losinj It's great you mention Hamilton, he's a perfect example of the type of person Ford would want nothing to do with. You should read some of his publications.
I have loved your skills for over 10 years. Perfect coffee, meatloaf, and pizza crust just to name a few. I am going to the store tomorrow and getting some skirt steak (do they also call it flank steak) and natural charcoal. Me and "The Moo" (my sweet senior rescue dog) will have it for dinner. For mine I will add fresh ground (always) black pepper. I will use fresh ground Himalayan pink salt for the well....salt. Have you ever tried "Cavenders Greek Seasoning?" For a quick "go to" seasoned salt it can't be beat with a stick in both hands. Kudos Sir, keep up the good work. Thank you for your time.
One thing not mentioned is that due to its thinness and toughness skirt steak is generally speaking cheap as FUCK. I'm in the UK and got 3lbs of steak for £10. Holy shit. I'm still very partial to the traditional marbled loin cuts but I'm never buying them again outside of a fancy steakhouse.
Skirt steak is more expensive in the US because we eat it more. Its used for a lot of texmex and latin influenced dishes. Like steak fajitas. The cheapest I can find it here is ~£5 ($6) a pound. Most places its closer to £6 or £7.
Ganelon lucky bastard! here in Texas in times of droughts prices can reach nearly 10 dollars per lbs.!!
Holy fuck they're running a racket these days. $14.99 a lb at Fresh Market
Weston Dennis Costco has them at the best price around here. 1/3 the price at The Fresh Market
SKirt steak in Fairmont WV is more expensive than Ribeye
that last section where he enjoyed that luscious steak, quite possibly propelled Alton to the top of my food person list.
and there are some talented people in that list indeed.... just the simple joy of charcoal grilled meat, no nonsense, just heat and meat, perfect.
Alton!!! Alton!!! Make more of these videos. Please.
I tried this tonight. Worked great. I am a total novice. I use a simple propane torch to get the wood coals going. I served a whole steak's worth of cut pieces to two kids who ate it like potato chips and it was gone in minutes; These are kids who ask for ketchup when given sirloin. I cooked up burgers first, the dripping juices and fat got the charcoal roaring hot while the skirt steak aired out with the salt. Guests who don't like rare meat can select the burger option. Cooking it is easy, but the specific cut with a sharp knife is what makes the key difference when it's eaten, so cut it like Alton shows you. This took me some practice, but i am not great with a knife. This is a lot of coals for fast cooking, so be sure to have other stuff to cook to not be wasteful of the high quality wood charcoal you need to use with this. After the burgers, steak and corn on the cobb, the coals still had enough heat for smores.
I keep coming back to this video to rewatch it. That looks so damn good.
Ben Rajan you can say that again. please do.
OH! MY! GOD! Alton Brown is an absolute genious! Until now I'd NEVER grill anything other than an porterhouse or bone-in ribeye. Tried this over the weekend and was AMAZED! I will never buy a ribeye or porterhouse again. This was one of the best tasting items I have EVER placed in my mouth.
I tried cooking steak like this this past summer after stumbling across this video. The technique is 100% legit and has become one of my favorites. I've heard it referenced as "Barbarian Beef" elsewhere, which just makes it that much more amazing as far as I'm concerned.
Thank you Alton Brown
Tried this for the first time today, and my jaw dropped at how good it was. This may be my go-to method from now on.
Hey, Thing is back! I guess Alton gave him a personal assistant job. Nice to know he's still helping the old Good Eats crowd out. I wonder what the Yeast socks are doing these days?
Alton’s one of the few guys on YT I automatically hit the like button on before even starting the video.
I fucking love Alton brown
hard not to. he knows stuff about good stuff.
I love that he uses the kettle. I have 3 grills. 2 kamados and 1 kettle. I probably use the kettle the most because it’s so easy and versatile.
I have absolutely got to try cooking this, this way! Totally awesome!!
this guy is so great, i remember a while back seeing him on tv. great chef. hes like a scientific chef, idk if i make sense.
4:20: Braise it.
I loved watching your show on the food network... You are a friggin genius my friend. One of my biggest cooking inspirations growing up and part of the reason of why am halfway decent at cooking!
Hey thanks for reminding me to "grill smart". The other day I forgot it was better to grill smart so I grilled stupid. Boy was that a mistake! Thanks again!
HAHAHAHAHAHA
I love the fast and quick flow in this video.
Oh shit, that framerate enhanced as soon as he pulled the grill in.
It didn't just focus to the background?
No. It was 30 frames per second the whole time.
Alton Brown you've probably heard this a million times, but you're brilliant! Can't wait to try!
Come on Alton! You know full well that I can't smell that delicious grilled aroma, stop reminding me with your tortuous teasing.
I have modified this recipe and have made it for years. The meat prep is the same. I bought 2 inexpensive electric coil burners. I put both burners outside with an extension cord because the smoke. You turn both burners on high and wait a minute or two until they are red hot. Two of them will be big enough that you can halve the skirt and put one piece on each burner. The first side usually goes for about 1.5 minutes. Then you flip them and about a minute on the other side(depends on how thick they are). After that you wrap them in the foil just like ABs. It is a really easy way to do this recipe and Ive fed it to people and they just lose their mind.
3:47
You... are such a tease...
I love you Alton...thank you for coming to RUclips.
Love ya Alton, but it will always be a bone in rib eye steak about 2 inches thick
A few months ago, I had a group of guys over the house and cooked a bunch of different meats on my grills - smoked St. Louis ribs (7 hours on the smoker), grilled chicken, hot links, and skirt steak - as shown in this video. The skirt steak was by far the favored meat by everyone there. Thanks, Alton!
Hi! Love your show, and your new youtube channel. And I'm definitely not trying to be a troll here, but just curious, do you have any concerns about carcinogens in this process?
It's a valid concern* but as with all risk, balance benefit against risk and take frequency into account. I'm not eating this every day, or even every week so I don't worry about it any more than I worry about, say, bourbon or ice cream.
To your point, yes, high heat and meat do constitute a hazard: www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
but again, it's a question of how often. For me? I am not giving up barbecue, nor am I giving up being on a highway with all those insane people at 70 mph!
What carcinogens would you be referring to? Rather from what source? As long as you have quality protein, you should be A-OK
***** Actually, it's the proteins itself that become carcinogenic. The constituents of proteins, amino acids, react at a high temperature to create heterocyclic amines, which is proven to cause cancer.
getthefonyourdot ***** Moe Rubenzahl Thanks everyone. Yes, I was thinking of both the cooking method and effects on the meat, as well as the potential for partially combusted materials from the coals.
Though I'm sure it would taste delicious. :)
getthefonyourdot which lead to colon cancer. Why western diets have much higher rates of this cancer than other populations.
I've been watching you since the food channel first carried your show right from the start I knew you were something of a genius with your multitask tools and ideas let alone the way you take it yo the molecular level lol. Thanks sir
Real men cook their meat on coals. Like this guy.
real men have dick
That means all the kids playing minecraft who smelts their raw steaks in furnace are the real men
Alton Brown is my most favorite chef ever!!!!
"This is my grill; there are many like it, but this one is mine..."
Must have been in the military.
It's a line from a movie. Full metal jacket
“You sell that son? That’s meat. There is nothing like the smell of grilled steaks in the morning!”
Oh, and I'd like to give a big thank you to Alton for making me love to cook. I grew up watching Good Eats, even the episodes where he made all the stuff I don't like. Maybe I'd have been better off if I were inspired by a fitness nut, but I'd rather be a bit overweight and love the food I eat than skinny and hating meals.
I blame Alton for making Skirt Steak so expensive. It used to be my favorite cut of meat many many years ago. Now it's too expensive.
It's STILL my favorite cut of meat, but yeah, the secret has been out for a while now and the prices are way more than they used to be.
I was first introduced to skirt steak by a friend from Argentina about 17 years ago. I've been hooked ever since.
Skirt steak is the root for the tex-mex word 'fajita', which, as I understand it, means little skirt. It is a cheap cut of meat so likely makes for good peasant food. In French it is called bavette. This looks to be about the perfect cooking method for it - I've decades experience behind that evaluation. The only thing that would make this better, in my opinion, would be to throw sauteed mushrooms into that foil pack, maybe sauteed onion as well.
I usually grill 'skirt steak' over maple charcoal, and sometimes I bury it in the coals. I like to score into my skirt steak transversely before cooking to 'tenderize' it a bit but that isn't as necessary when cooking directly on the coals like this. Great presentation.
How much longer should you leave it on the grill if you wanted medium-well steak?
***** That wont do much of a difference, a better thing to do would be to put the foil package on the grill instead of off it for a couple of minutes.
You might as well just throw it in the trash if it gets to medium well.
***** I dont think that would happen, but you could always just putting the regular cooking grate
To cook steak to medium well using this method, first wrap the steak in foil. Then throw it in the trash, and go get fast food instead. Go red or go home
It's difficult to tell how well done this meat is, because laying it on the coals cauterizes the surface, effectively sealing in the juices. Even well-done meat will appear red.
I am so glad you have videos on RUclips!
This was the Adam Ragusea of 2014
So true
Makes me think Adam took how he talks and makes videos came from here. If you took the faces and swapped the videos you wouldnt be able to tell the difference.
Dislike
@Alex Proctor I didn't know they were both from Georgia!
I love everything about this, the beauty is in the simplicity
A.B., we took the Boy Scouts to Gettysburg this past June. We went to the Eisenhower Farm (Yes, President/General Eisenhower used to live there). He had angus cattle he was raising and the park ranger told us how to cook steaks "Eisenhower Style", by throwing them onto the coals. I have been doing my research all summer (with the help of a national grocery chain that has ribeyes and NY strips on sale every week as a loss leader).
I sprinkle lightly with celery sale as a natural tenderizer; then garlic power which actually blends with the flavor of the celery salt so you don't taste the "celery". Then kosher salt like you did in the video. But I let the steaks sit in the fridge for a few days. The day I cook I leave them out for about an hour as well.
Everyone has their variable with seasoning, etc. BUT please read this part: Through trial and error, I have discovered the time formula to be 6 minutes per inch of steak; turning every 90 seconds. My first 2 inch steak I panicked and added 2 extra turns (i.e. 3 extra minutes). It came out good, but it was medium, not the rare/medium rare I was hoping for.
OR YOU COULD JUST SIT HERE AND EAT IT!!!!
AMEN....
There is something to be said for the elemental simplicity of foods like this.
Something poetic and and inspiring.
The kind of thing that you would hear at the end of a sports movie.
This non-recipe produces some of the simplest and most flavorful steak, without relying on a bunch of magic dust or finnicky cooking methods. It's actually rather difficult to go back to anything else!
Miss Good Eats, and Alton Brown. The Mr. Wizard of the culinary world.
The chewing at the end gave me a Wok Fried Peanut Butter flashback...
WOW! Great Exposure! Love that warm light!
vegans are seriously missing out
more for us
Hi Tooru, how's Dark Souls going for ya?
CtsLife now overwatch is the game, i cannot be beaten
Fuck vegans
+Paulie Edgy.
3:52....Mouthwatering and by seeing you Mr. Alton, chewing that piece of steak, made me to buy whole new kit of grill and cooked myself...the result was just as you had that tenderness!!!!
how did the liquid drain out before he opened it?
Maybe a hole in the tin foil
Your mom has the same problem around me.
My mother doesn't grill? I'm sorry I don't understand?
If you watch him put the meat in the foil, he did it wrong. The 2nd to last flap went over the top, and the last flap went UNDER. That created an "S" shaped container instead of a pouch. He then flipped it around some... the juice, thanks to gravity, went to the lowest part of the "S" shaped container. When opened, the juice came out.
A poem for you Guy.
I’ve always been told not to be hung up on one person, there's more fish in the sea…
But as my feelings for you worsen, I realize you’re the only fish for me.
Doesn’t matter how hydrated I am the thought of you will still make me thirsty, with those frosted tips those lush lips god, have mercy.
Hair, white as snow and a shirt covered in flames,
I just want you to know I jerk of to Guy’s Grocery Games!
All I want is to feel you inside me.
I would kneel down, as you pull down those pants and deep-fry me.
Anything you want, Guy, vanilla or kinky,
my asshole can stretch, so insert more than a pinky.
Put your whole fist in their, I promise I’ll make it real stinky.
I swear to you, Guy, I swear that I’m tasty.
I'm your fucking thanksgiving turkey, baste me!
Any hole of mine is yours to pound.
I’m begging you, Guy, take me to flavor town.
You could pulverize me with a strap on harness,
you can cum on my face and call it a garnish.
Guy, when I see you eat shit on T.V. I see the passion in your eyes,
weather you’re chomping on chicken tendies or just a fucking hand full of fries.
Smash Mouth, yeah, you look like their lead singer.
Down south, is where I wanna go to find your big dinger.
-"Peace, Love, and Taco Grease" By Charlie
Cooked quite a few steaks this way since I first say this video. It has not gone wrong yet! Even taken steaks backpacking, unrefrigerated for 12 hrs and cooked on natural wood coals. Yum.
Several vegans and vegetarians converted back to omnivores after watching this video.
my dad has been doing this for years, believe me it works beautifully.
no pepper :O
With such intensive heat, pepper would've burnt and made the steak crust bitter by the time the meat is cooked. Besides, you can always sprinkle it on after you're done cooking.
@@DarwinsTable pepper won't burn that fast. Feel free to add it if you like. The evaporated water on the meat's surface cools it and keeps the pepper safe.
Mmmm. Steak cooked on coals... *drools like Homer Simpson*
I can't use a charcoal grill at my condo complex, so I tried the same recipe, but using a cast iron pan on the stovetop, heated up as hot as I could get it. Worked really well.
weirdly attracted to you...
*****
Same here sir. My man-crush is rock hard. Giggity.
Me too. I had the same issue with Egon on Ghostbusters. Smart is sexy ;)
+filteredcreativity Heck I'll turn gay, if he cooks for me, for the rest of my life.
+Allen Han sometimes you just gotta do what you gotta do.
same. lol
in the video I watched before this one Alton Brown goes like "And I know that direct contact with fire in a grill can cause cancer, but i am going to use indirect heat". the very next video: "and put the meat right over the fire! yes, on top of the coal! a little ash never hurt anybody!"
You gotta love this man