there are two different skirt steaks on a cow. inside skirt which is usually the tuff steak. Outside skirt i find is more tender and is what good restaurants serve! Its hard to find outside skirt but its the best
Thank you very much for all of your fabulous videos. They're inspiring. I want to share with you my sweetie's technique for skirt steaks, I can't tell if the steaks you showed were shorter in length, but where we are the seasoned steaks are folded in half before being placed on a hot grill, seared to the desired level, and flipped as a unit (with the uncooked centers of the fold intact.) Once the two outsides are to the desired appearance/doneness the skirt steak is sliced at the fold, into two steaks, flipped over and the uncooked insides quickly finished. Once done the steaks are sliced into servings. Works beautifully and I can still get medium rare when others want more well done.
I think that we need a name for the famous grilling glaze (you know, the one with that red seed fruity reduction in the recipe - what's it called again? 😉). How about The Boston Rennie? 😁🇬🇧
I have to start ordering my skirt. I can't find outside anywhere, and its always too thin. There's always too mush silver skin also. I will admit that it took me a few tries to get down to only grilling it for a few minutes. I'll try to glaze. I recently experimented with basting with a red chimmichuri
Totally agree on butcher's. Few and far between these days. Supermarkets for the most part have meat cutters, not butcher's. Unless you can find one with and old timer behind the counter. A good butcher will give you what you want. And knows where to cut to give you the best, most tender cut. Found if you build a repoire with them. You can get better cuts and deals if you by a bulk section. Not all rib eyes, London broil, sirloin created equal, within each cut. Butcher knows how and where best to cut, give you the proper grain and thickness and trim. A dying breed. Well worth the money . And if you build a relationship, odds are you can get deals on a lot of stuff. Same goes with fish mongers. Not to mention a wealth of knowledge. Supermarkets don't offer half the cuts available.
I live in an apartment complex and need to use the complex's community grill. It looks like it isn't maintained. The cleaning technique you describe at 4:30 -- 1) Will it clean the bottom of the grill grates or just the top? 2) Will it do anything to solve the problem of fat that has fell to the bottom re-igniting? I'm worried that the answers to these two questions are both "no" and that using the grill available to me will risk bad health effects. I think I've heard that the stuff that burns is a carcinogen.
grilling is carcinogenic. period ;) that being said, if you don't grill every day, it's not a big risk compared to the other risks you already take in life. community grills are always dirty and not worth using. Just sear the steak in a hot skillet.
@@helenrennie This is very helpful, thank you Helen. I was actually considering grilling as my main way of meal prepping, but it sounds like that frequency starts to involve health risks I don't want to take. It's also helpful to hear your thoughts on community grills. It helps me kinda calibrate on what magnitude of dirty is "too dirty".
Hi, Helen. That was a wonderful demonstration. You're such a great teacher; i've learned a lot from your videos. I have a couple of questions: how long will that glaze keep in the fridge? and how long can i keep my butter (herbed or otherwise) in the freezer? Thank you, and stay safe
The glaze will keep for 2 weeks in the fridge. The only thing that's perishable in it is garlic. If it's more convenient, you can make a batch without garlic so that you can keep it in the fridge for as long as you'd like, then stir in a bit of mashed garlic when using (just into the amount you plan to use, not the whole bottle). But herb butter will keep in the fridge for 4-5 days. It can be frozen for a month (and probably longer, but the herbs will eventually deteriorate). Normal butter can be frozen almost indefinitely.
Hi Helen, so I love steaks, medium rare with salt pepper and some garlic powder… my wife is from the Caribbean, that’s where they eat Churasco, (skirt steak) but, it’s the only steak that she eats and she likes it be marinated overnight. Just with lime juice orange juice and allitteratie but of onion juice. It comes out super moist. Would marinating it with your glaze work?? Or is that an overkill?
Helen, the grill brush you use looks very effective. What brand is it? My apologies if you've already mentioned it in a previous video. (I quickly scanned a few, but didn't notice.)
Helen: When searing on the grill or in a cast-iron skillet, I sometimes use a smaller cast-iron skillet to press the meat down. The browning sometimes looks painted on when I do this. It works with chicken thighs, chops, etc. Could you experiment with this technique?
Hi Helen, what's your opinion on serving grilled meat on top of hot steaming mashed potatoes, something I've experienced in several American restaurants, even fancy ones? Seems counterproductive to me: why bother grilling a perfect crust only to ruin it with steam?
the steam will impact the texture, but not the flavor. Flavor is the main reason we grill meat. Crispness is often gone even without mashed potatoes due to meat juices.
I wish the stores would label it. They never tell you which one you are getting. Maybe that's why Wegman's skirt steak is so good ;) Thanks for bringing it to my attention!
Helen, how r u? I have a question and I don’t know who to ask. Why do we need to temper the cream in making creme brûlée, i put it directly in the oven. (I don’t use vanilla pods i just use the extract).
can you send me a link to a recipe. I want to see their full procedure. If possible start a new comment instead fo replying to this one. RUclips interface makes it hard for me to keep track of comment replies.
Well, I must admit that your skirt steak is not the same as we have in Canada.. I have never seen little small pieces like that..our skirt steaks are very very good looking. We are ADDICTED to these babies.. our butchers can never keep enough of them as people buy them like crazy!! And there is never that fat, we cook them very well and they are definitely still tender and delicious!
Great video! I noticed you covered your steaks ahead of the fridge after salting... do you find that produces a better texture than leaving uncovered in the fridge?
I'm going to try this recipe this summer (2022) when camping with Winnie (Winnebago Mini Drop). We love to cook outside or inside depending on weather. This looks great except for that Cilantro. Ewww!!! tastes like soap!! LOL
everything you do I couldn’t be more impressed with the quality and detail. However the oils you use are low quality inflammatory - perhaps olive oil or avocado
#realcomment: No resting? I'd be tempted to minimize time on the grill and maximize resting...up to 15 minutes at least. But since this is such a thin cut, maybe resting is not a thing for this cut?
@@helenrennie , LOL! Cold steak on a Ceasar salad with a beautiful, rose-hued core, I'll take it! But yes, point taken. I already know I'll be doing this for dinner tonight along with your grilled corn...thank you for the inspiration!
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just an FYI. That glaze recipe she gives is AWESOME. I made it awhile back and it is so good I can basically eat it by the spoonful!!
there are two different skirt steaks on a cow. inside skirt which is usually the tuff steak. Outside skirt i find is more tender and is what good restaurants serve! Its hard to find outside skirt but its the best
Your videos are always the most accurate as far as cooking times and done-ness is concerned.
Came to this channel because Adam Ragusea recommended it, and wow you make such good videos with great tips and advice. Great job!
Your video was so helpful my steaks came out great it's so easy to watch your video in between your wonderful accent and your pretty smile . Thanks
Yes, I agree: Real communication skills. And great advice.
Thank you very much for all of your fabulous videos. They're inspiring. I want to share with you my sweetie's technique for skirt steaks, I can't tell if the steaks you showed were shorter in length, but where we are the seasoned steaks are folded in half before being placed on a hot grill, seared to the desired level, and flipped as a unit (with the uncooked centers of the fold intact.) Once the two outsides are to the desired appearance/doneness the skirt steak is sliced at the fold, into two steaks, flipped over and the uncooked insides quickly finished. Once done the steaks are sliced into servings. Works beautifully and I can still get medium rare when others want more well done.
I think that we need a name for the famous grilling glaze (you know, the one with that red seed fruity reduction in the recipe - what's it called again? 😉). How about The Boston Rennie? 😁🇬🇧
Great information and teaching 👏!!! Thank you!
Helen, you are like E.F. Hutton, when you speak ... I listen!
I enjoyed your video very much, thanks. And definitely I'm trying that butter!
I cooked this today, it was amazing. Followed it step by Step !!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Looks beautiful, Helen! Thank you!
Thanks for the info!! Can't wait to cook!!
It is amazing!.... And btw how clearly and in detail everything is told ...Very nice!
Thanks and good luck!
I have to start ordering my skirt. I can't find outside anywhere, and its always too thin. There's always too mush silver skin also. I will admit that it took me a few tries to get down to only grilling it for a few minutes. I'll try to glaze. I recently experimented with basting with a red chimmichuri
Great,I have no grill,only oven to broil....How do I get it tender and like yours under the broiler. Thanks
heads up, watch the grains when buying skirt steak.
use kosher salt
use premium olive oil to moisture it a bit
Mistake 5: grilling the steak naked, hmmm not sure how it will effect the taste of my steak if I’m wearing shorts and and hoodie?
Totally agree on butcher's. Few and far between these days. Supermarkets for the most part have meat cutters, not butcher's. Unless you can find one with and old timer behind the counter.
A good butcher will give you what you want. And knows where to cut to give you the best, most tender cut.
Found if you build a repoire with them. You can get better cuts and deals if you by a bulk section.
Not all rib eyes, London broil, sirloin created equal, within each cut.
Butcher knows how and where best to cut, give you the proper grain and thickness and trim.
A dying breed. Well worth the money . And if you build a relationship, odds are you can get deals on a lot of stuff. Same goes with fish mongers.
Not to mention a wealth of knowledge. Supermarkets don't offer half the cuts available.
I live in an apartment complex and need to use the complex's community grill. It looks like it isn't maintained.
The cleaning technique you describe at 4:30 -- 1) Will it clean the bottom of the grill grates or just the top? 2) Will it do anything to solve the problem of fat that has fell to the bottom re-igniting? I'm worried that the answers to these two questions are both "no" and that using the grill available to me will risk bad health effects. I think I've heard that the stuff that burns is a carcinogen.
grilling is carcinogenic. period ;) that being said, if you don't grill every day, it's not a big risk compared to the other risks you already take in life. community grills are always dirty and not worth using. Just sear the steak in a hot skillet.
@@helenrennie This is very helpful, thank you Helen.
I was actually considering grilling as my main way of meal prepping, but it sounds like that frequency starts to involve health risks I don't want to take.
It's also helpful to hear your thoughts on community grills. It helps me kinda calibrate on what magnitude of dirty is "too dirty".
Wow. Looks delicious.
6:07 Steak Glaze ! Secret Weapon.
11:19 Knoblauchbutter Awesome!
Hi, Helen. That was a wonderful demonstration. You're such a great teacher; i've learned a lot from your videos. I have a couple of questions: how long will that glaze keep in the fridge? and how long can i keep my butter (herbed or otherwise) in the freezer? Thank you, and stay safe
The glaze will keep for 2 weeks in the fridge. The only thing that's perishable in it is garlic. If it's more convenient, you can make a batch without garlic so that you can keep it in the fridge for as long as you'd like, then stir in a bit of mashed garlic when using (just into the amount you plan to use, not the whole bottle). But herb butter will keep in the fridge for 4-5 days. It can be frozen for a month (and probably longer, but the herbs will eventually deteriorate). Normal butter can be frozen almost indefinitely.
@@helenrennie Thank you so much, darling. 💐
Hi Helen, so I love steaks, medium rare with salt pepper and some garlic powder… my wife is from the Caribbean, that’s where they eat Churasco, (skirt steak) but, it’s the only steak that she eats and she likes it be marinated overnight. Just with lime juice orange juice and allitteratie but of onion juice. It comes out super moist. Would marinating it with your glaze work?? Or is that an overkill?
This lady is fantastic
Ha ha ha! My brain shut down for a half second and I thought yes it would be dangerous to grill naked...lol
Can’t wait to try! Thank you!
Omg this is a treasure trove of info 😍
Bon Jour Madame !!! Comment aller vous au'jourdui !!! Je suis un American mais je connais peu au Francais !!
This was great! Thank you so much.
Great video as always but when’s the zwilling knife review coming out
Wonder Full, Thank You
Add salt, pepper and escargot-pomegranate-anchovie, white truffflle, australian filtered honey, liver-doused peppercorns. Simple.
Helen, the grill brush you use looks very effective. What brand is it? My apologies if you've already mentioned it in a previous video. (I quickly scanned a few, but didn't notice.)
Here it is: amzn.to/3et1fDV
Helen: When searing on the grill or in a cast-iron skillet, I sometimes use a smaller cast-iron skillet to press the meat down. The browning sometimes looks painted on when I do this. It works with chicken thighs, chops, etc. Could you experiment with this technique?
I do that in the skillet too (in some situations). Haven't tried it on the grill.
Hi Helen, what's your opinion on serving grilled meat on top of hot steaming mashed potatoes, something I've experienced in several American restaurants, even fancy ones? Seems counterproductive to me: why bother grilling a perfect crust only to ruin it with steam?
the steam will impact the texture, but not the flavor. Flavor is the main reason we grill meat. Crispness is often gone even without mashed potatoes due to meat juices.
Looks amazing Helen, you didn't tell us about inside or outside skirt steaks and the difference
Looking at Vid, she had outside, which is far superior
I wish the stores would label it. They never tell you which one you are getting. Maybe that's why Wegman's skirt steak is so good ;) Thanks for bringing it to my attention!
Helen, how r u? I have a question and I don’t know who to ask. Why do we need to temper the cream in making creme brûlée, i put it directly in the oven. (I don’t use vanilla pods i just use the extract).
Also in making Flan what happens if we temper and if we don’t temep. (Again I don’t use pod i only use extrac)
can you send me a link to a recipe. I want to see their full procedure. If possible start a new comment instead fo replying to this one. RUclips interface makes it hard for me to keep track of comment replies.
Yum. Looks amazing thank you for the detailed info. What is the temperature of the grill set at?
Grill temperatures can't be set precisely. Watch the video for the heat settings.
Well, I must admit that your skirt steak is not the same as we have in Canada.. I have never seen little small pieces like that..our skirt steaks are very very good looking. We are ADDICTED to these babies.. our butchers can never keep enough of them as people buy them like crazy!! And there is never that fat, we cook them very well and they are definitely still tender and delicious!
180k subscribers!
Great video! I noticed you covered your steaks ahead of the fridge after salting... do you find that produces a better texture than leaving uncovered in the fridge?
both are probably fine. i haven't done a side by side comparison.
long time since i saw your post
Hey Helen how are you finding the Zwilling?
Great!
Ain't never met a Mexican that seasoned arrachera like this. Not saying it doesn't taste good tho
I will try, thanks for the tips.
I'm going to try this recipe this summer (2022) when camping with Winnie (Winnebago Mini Drop). We love to cook outside or inside depending on weather. This looks great except for that Cilantro. Ewww!!! tastes like soap!! LOL
everything you do I couldn’t be more impressed with the quality and detail. However the oils you use are low quality inflammatory - perhaps olive oil or avocado
cut it thicker , problem solved inner skirt steak is better
#realcomment: No resting? I'd be tempted to minimize time on the grill and maximize resting...up to 15 minutes at least. But since this is such a thin cut, maybe resting is not a thing for this cut?
I do rest. about 4-5 min. it's a VERY thin steak. you rest it for 15 and you'll be eating cold steak ;)
@@helenrennie , LOL! Cold steak on a Ceasar salad with a beautiful, rose-hued core, I'll take it! But yes, point taken. I already know I'll be doing this for dinner tonight along with your grilled corn...thank you for the inspiration!
Or you could salt the chopping board and not the steak 😂 #adamragusea
while you are at it, why not grill the chopping board and not the steak ;)
She sounds like she's from Russia
raw
She’s a man 👨
We don’t need animal suffering and death anymore in 2020. I dare you to make some great vegan dishes.
Not mine but “Cows eat grass, I eat cows, which makes me a vegetarian by proxy”
@Hoeden no thank you
I'm sure she could. But I'm still eating meat