Bavette and TALLOW Chimichurri! The Best Steak I've Ever Had!
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- Опубликовано: 13 дек 2022
- What up fam! This is no joke. Probably the best steak I've ever had, and definitely the best steak I've ever cooked. The small tweaks to a traditional recipe made all the difference in the world.
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Хобби
What’s really fun is making a mayo with tallow and vinegar. If you don’t mind the texture of a more mayonnaise chimichuri.
9:00 you're cutting here is almost along the fibres...turn the steak around to go perpendicularly to cut more fibers 😉
3 minutes in and i'm blown away by the use of curly parsley. I never really like the chimichurris I make but I never would've thought to try a different parsley. Genius!🙌
The flavor I would say is pretty much the same. I just prefer the texture of it. I just often feel that most chimichurris are drown in oil so it’s not a great eating experience when you’re just dipping your steak in oil.
great video. So glad you are putting videos regularly again.
I wouldn’t do it if ppl such as yourself didn’t watch! Haha
That looks fantastic! The herbaceous chimichurri tops it off nicely👍😊
It was great. Thanks as always for watching Bobbi!
I literally just learned about this cut of beef yesterday on Mad Scientist's channel, but they didn't cook it. That is an amazing looking steak bro! 👍👍
One of the best things I’ve made ever. No joke
Fantastic cook!
Appreciate it. Thanks for watching!
looks amazing, great job Joe
Thanks for watching! Share with your friends! Haha.
Bavette steaks are amazing!! Another great video brother!
thanks man!
one day i went to my local store for my usual tri tip, couldnt find it, employee told me they discontinued them. i flipped out, then he told me "try this bavette, its similar and everyones loving it" so i did and it it was better than any tri tip ive made!
Definitely agree with that statement, but I do enjoy a tri tip. Haha
Cooked the Bavette tonight. You were spot on with the temp. I was getting nervous around 135 and held a bit longer. Perfect. Better to go on feel. Thanks!
Awesome! So I’m not crazy! Hahaha. Glad you were able to try it! If you got any picitures and are on Instagram, tag me on @knoxavebbq so I can share it.
Absolutely love Bavette and picanha my favourite cuts
Two great choices.
You got the flap steak! Remembered asking you about this cut and glad you made a video out of it. Looks amazing and will have to try your way of prepping it!
Yes! I had to go back into older comments and see it. I’ve never heard it called that. This cut has so many names. Hahaha. Thanks for your knowledge
@@knoxavebbq a bit random but have you ever combined smoking beef as part of doing an Italian beef sandwich? Saw several of those videos pop up on YT recently but none of them are from Chicago and they were making more traditional versions. No idea if incorporating smoke flavor would even be good in that sandwich
@@scooterwoo im working on a recipe. if im gonna have one, im gonna make sure it's done right.
That looks awesome Joe. This has given me the idea to start pouring heated Wagyu tallow over steaks just before serving, as an alternaive to what many pour butter over steaks.
I would not put the tallow inside chimichurri. I like chimichurri, however I never put it over a steak, as it can overpower the flavor of a steak. I prefer it on the side, and I get a dab of it with some
bites of steak. I do the same with BBQ sauce, I prefer them on the side. Your chimichurri looks delicious though. Also perhaps the loose texture of the Bavette fooled the thermometer. Very interesting. I have had such an experience when cooking twine wrapped, rolled ribeye caps.
You could be right! Thanks for watching.
🤤🤤🤤 That looked delicious, I need this in my life 🥹🥹🥹
It was one of the best things I’ve ever made. No joke. Haha. Thanks for watching!
@@knoxavebbq stob bragging lol 😉
That steak looks perfect! Another nice cook Joe
Thanks! I was genuinely surprised. Haha
Beautiful
Im going to make this!!!! WOW it looks awesome!!!!
do it! haha. if you can tag me on IG @knoxavebbq!
@@knoxavebbq will do for sure!!!
Italian Plum balsamic vinegar is sweet, and nowhere near as heavy as traditional balsamic. This may, very well, go good in this recipe. Try it
Sounds good. Thanks
Kale actually makes a good sub for parsley. Or in addition to make big batches.
Yea. I’ve heard a lot of ppl do that. It’s a good idea! I’m just not personally a big fan of kale. 😅
Great cook Joe. I love bavette and all of the other (used to be secret) butcher cuts. I'll be giving that chimichurri a try for sure! Cheers brother! Oh! Next time try treating your tallow-chimi like a board sauce. Slice the steak on top of the chimichurri.
Oooo….. that’s a good idea. The man with all the chimichurri tips! Hope you’re doing well my friend.
@@knoxavebbq Yeah, doing well. We're just gearing up for a little Christmas road trip up north. Hope you're doing well too brother!
Awesome! Merry Christmas and happy new year!
Joe is the Bavette the same as bottom sirloin(Fraldinha) that you get at Brazilian steakhouses? Chimi looked bomb man great job as always!
I wanna say yes??? But not sure. It’s the bottom sirloin flap.
Looks absolutely amazing! Where can I find one? Because I can guarantee you that it won’t be at the grocery store.
Haha. Yea, I haven’t been able to find it in grocery stores, but if you have local butcher shop. I’d call ask them if they can get it.
Geeeez dude. So disappointed in my takeout after watching this haha. Amazing
Haha. Takeout sounds good to me! Thanks for watching.
Nice!
Thanks for watching!
you could keep the bowl of chimi in another bowl of hot water, like a double boiler? (how they melt chocolate). it would keep it from solidifying.
Also, if you go on any trips, even locally, its nice to see some food review stuff. might do poll to see if theres any interest. i always liked them.
That’s a good idea! I would love to!
Damn just missed the debut. What up Joe! Dope video as always bro. Who u got Xmas eve, eagles or cowboys??
No worries! Eagles. Haha. That division is fun to watch.
@@knoxavebbq should be a goodie, i need ur bears to rough up the eagles a little this weekend. Boys by 7 xmas eve
@@derekpierson7412 haha. Idk if that’s gonna happen.
Chimichurri bashhh
Thanks for watching as always!
I wanna see you make bbq goat. Cabrito, if you will.
Oooo…. I would love to.
@@knoxavebbq that would be a friggin awesome video.
@@danielbarrett3434 i'll see what i can do.