Tritip is my go to, my Grandfather would grill these whenever we got the family together. He taught me the best way to grill a tritip before he passed. So everytime I grill a Tritip its like I'm w/my Grandfather again...
@@joecummings9662 we marinate it, dlather mustard all over and coat in olive oil. Medium temp move off embers, cover the weber. Finish over hot coals to get a crust. 145° yum yumtum tum
Another underrated cut of steak is the chuck eye steak (also known as the Delmonico). I used to get this at the grocery store all the time as it was usually about 2/3 the cost of a rib eye. I hardly ever see it anymore, and when I do it's usually only 1.00/lb cheaper than a comparable rib eye.
The problem is you weren't the only one to discover that secret. I think the cat is out of the bag somewhat on chuck eye steaks. People have discovered they are almost as tender as a rib eye, maybe even more flavourful, and noticeably cheaper.
when I was working in L.A. during the first Bush recession, I was buying whole tri-tips for hamburger prices and slicing them into steaks to broil in my RV oven.
Right you are, Kevin! I ate Tri-Tip for years and couldn't believe the reasonable price considering how delicious and tender it is. About 4 years ago, the price of Tri-Tip in my area started to increase quickly. For the past 2 years, I've been buying NT Strip steaks for $3/lb. less than Tri-Tip. The only problem with that is, I like Tri-Tip more than NY Strip.
As a former butcher I would recommend flat iron, when cut property it's affordable and super tender. The usda has said it's the second most tender steak of them all only behind tender loin and in front of Spencer
I've just discovered cooking flat iron cut in the sous vide for 2 hours @ 135 degrees. Pan sear or charcoal sear to give outer crust and slice across the grain. A poor man's filet, but tons more flavor. Easy to find at Kroger..
A marinated and grilled tri tip is the bomb! A few years ago, I was running about 20 minutes behind a perfectly prepared meal, so I removed the well seared but internally under cooked tri tip from the grill, sliced it into 3/8" thick steaks, dipped each piece into the marinade, and then flash seared each steak for 1 minute per side. It was absolutely delicious and a perfect medium rare.
It's how you prepare,treat and cook any cut of meat that determines how good it n taste. One can "butcher" an expensive cut of beef and its "worthless" The 3 T's of cooking are important : Time,Temperature and Technique
I just got a 14lb + boneless rib eye roast from Costco. And it's just me I'm feeding. I custom cut that monster of a roast, 1.5" steaks, seasoned em with my homegrown/homemade seasonings then individually vac sealed em. From there to my freezer. Minus one phatty for dinner..
@@alantrumbly2992 great alan Which vacuum bags i just use zip lock in freezer tell me.and how to you broil..i cant use stove top.smoke. no fan Please reply
@@davidrodgers4760 I don't use zip locks in freezer. (Freezer burn) the enemy is oxygen. I use a food saver vac sealer & bags. You can cook in the bag but I don't.
The most underrated cut, in my opinion, is the chuck eye steak. Not much volume coming from the cow, so it’s not always available. Usually half the cost of ribeye, but equally as tasty and sometimes better. I go to the butcher and ask her to set aside the chuck eye cuts for me and she gladly does. I just had to sweet talk her a bit and lick my eyebrows and she was all mine.
Yeah I just posted almost the same comment. The chuck eye is good. The cut is right next to the ribeye. So you only get a few cuts. So maybe ,10 cuts of ribeye to 2 cuts of chuck eye. Depending on how thick.
They were called “butcher cuts” because butchers couldn’t SELL it. Butcher cuts in the old days were deemed trash cuts of meat. People didn’t want to buy low class cuts like skirt and flank steak so butcher, not wanting to waste an edible resource, would take them home on the cheap.
If you like a marbled, juicy steak, chuckeye is an underrated choice. Ribeye is better but about twice the price. Cook it on a charcoal grill and baste with butter.....melts in your mouth good.
Totally agree. Almost as tender and delicious as ribeye but, yeah, 1/3 to 1/2 the cost. I've even used it in a teriyaki beef stir fry dish and it's great.
Yup that’s what I was expecting the video to say but nahhh lol . I been picking up chick eyes for years now . Cook it right and you got a delicious stake for 3-5 bucks !
Would absolutely ""LOVE"" to try this amazing piece of beef, or so I've heard, but since there's only 1 hanger per product, it's out of my price range. Ribeye, New York strip, and Top Sirloin are great alternatives for grilling.
A flat iron steak seared in avocado oil and butter, placed in a roasting pan with beef stock and fresh vegetables, then put in a preheated oven at 250 degrees for 2 hours is excellent.
Hangar, skirt, flat iron, all the same, name for this steak. I discovered it in the 70's and switched from all steaks to this. It is officially the 2nd most tender after filet, and it actually has flavor!
nope, not even close. like the video said- the hanger steak is 1 small muscle from the cow, its rarely seen in grocery stores (and if it is-question its validity).
@@MHarenArt I usually grill the skirt/hangar/etc. for med. rare which doesn't take long, and pretty much just slam it down the mouth. It's my go to for a quick meal. I use Worchester sauce and a little garlic powder; or salt/pepper is good by itself also. I was a steak cook in Scottsdale working my way through university, and back that long ago, sirloins were still pretty tender. Not any more. I am fortunate that a local bucher sells prime sirloin now, it's my favorite tasting meat loaded with flavor, but choice is still too lean. They recently had some super prime chuck roast with unreal marbleing which I made a pot roast from, and no knife needed, and the taste was amazing. Have fun
Do yourself a favor, smoke the tri tip till it hits 125, then sear at high heat till 132 and rest it for at least 30 min. Slice thin against the grain (it changes 3 times) and serve. That's how we do it in Southern California (and how I've won competitions with it) it is an amazing cut
I've come to appreciate tough cuts like bottom round cooked sous vide for as long as 20 hours at 125°, then seared on the outside with a kitchen blowtorch.
Chuck eye is a good steak. It's the cut right next to the ribeye. And a lot cheaper. It's kinda of limited but still available. Because you only get a few cuts of it. The rest will be the ribeye.
The problem is all these celebrity chefs tout the "inexpensive: cuts so now they cost more than good cuts. When brisket or bone in short ribs cost more than ribeye something is wrong.
lets not forget the rebranding of part of the chuck shoulder to a "flat iron" I am a meat cutter professionally, & refuse to buy a junk cut thats now sometimes higher than better quality steaks on sale. like Ribeye. Top Sirloin. I been cutting meat over 30 years
Also known as 'skirt steak' and 'flat iron' steak along with 'hanger steak'. I discovered skirt steak 30 years ago. For some reason, it 'disappeared' for several years. It has finally come back to the grocery stores. It is second in tenderness only to filet mignon. Huge flavor. Usually $5.00 a pound or less.
Can't beat a good filet cooked properly! My favorite cut, standing rib roast is next. Sirloin tip roast on a rotisserie after marinating a couple days is delicious as well! Marinating and cooking knowledge will give you the best ways to cook ( cast iron pan) roast or grill your meats. Watch videos or read! Cheers
Hanger steak isn't underrated. Everyone that knows about it knows it's amazing. Also, it's very hard to find. It's definitely not available at any supermarket.
Three Tips on Cooking Tri-Tip Steak 1. Before cooking, wrap the two tips of the crescent-shaped steak with aluminum foil. Otherwise, your ends will be well done by the time the middle is medium-rare. 2. Definitely cook with an interregnal digital thermometer that has leads to the digital display box outside the grill/oven. It is the best way to make sure the middle of the trip-tip is cooked to a perfect medium-rare. (Assuming you want it that way) Amazon has a number of them for sale. 3. After it is cooked, cut the steak into thin slices, preferably just before you take your bite of each piece. Tri-tip is not meant to be cut on your plate and eaten in thick chunks.
Like both, rub with salt pepper garlic and onion powder, let rest for 2 to 4 hours. Grill or air fry until medium to medium rare. Rest for 10 min before slicing. Serve with mushroom onion sauce, baked or grilled potato and salad.
I have bought a number of hanger steaks in prime grade and they are good. I think it is a matter of preference, we still like rib eye and the cap. Tri tip is also a favorite. None are cheap. Much like the flank steak videos like this have made them all so popular you aren't finding any of them 'cheap' in most areas of the country. Although tri tip prices in CA amaze me. Very reasonable, half the price we pay in beef country UT :-(
Tri tip on a charcoal/mesquite chips grill with a bit of butter garlic, flake salt an pepper, cooked slow and you have great steaks for the family without breaking the bank. Family rarely buys the expensive cuts aside for specific dishes. Personally if I want to drop money for an expensive food Id rather buy crab/lobster, pair that with my tri tip steaks- now that's good eating.
Another overlooked steak is chuck blade. When properly prepared by slow simmering, with onion and peppers it is melt in your mouth tender, and very flavorful. Best cooked with the bone in.
Tri tip and London broil. The same cut is also called either top or bottom round. I feel like it’s pretty affordable and it tastes great cooked med rare.
I just got lucky. I was told about a small meat store that just opened up. He buy's locally and butchers it himself. I'm eating hi on the beef again. T Bone $5.07 a lb. You don't need a knife. Just a fork. Just salt. Severed with mushrooms and fried onion
Went to the butcher shop today and got hanger steak for the first time. What a great tender piece of meat. I tried flap meat for carne asada recently, and that was great, but for five dollars less a pound, hanger steak is my go to from now on. It is just as tender as filet mignon. Try it folks, it is delicious.
I love tri-tip steaks. They very flavorful and inexpensive. They aren't as tender as others, but the taste is worth it. They are to find in some areas.
in a way Tri Tip hard to screw up, an amateur isn't going to have bad results. and the way they are shaped will also bring some well done slices along w medium rare. a Tri Tip that scores a 10 / 10, plumps up to the size of an American football and oozes juice - that takes some learning & experience. along w some attention the first 10 minutes, don't get lost in a good football game & beer.
As stupidly long as that intro about underrated steaks was (you kept showing pork chops and ribs), you did come to the right conclusion. Tri-tip, IS, in fact awesome. I always recommend it to people (I'm a butcher) and they come back and want it again and again.
Judging by prices, that secret is already out. Top Round/London Broil is pretty underrated. Marinate it overnight, give it a 5 min per side sear and slice thin against the grain. A Top Round steak typically costs $4-5 dollars where I am.
I prefer Santa Maria style tri-tip it is always a go-to, but recently I've been buying and eating boneless beef short rib steak. It's so good with butter and garlic.. I just can get enough
Hangar steak in Jewish wisdom is known as one of the foods that can heal a person. it's the only cut of meat to my knowledge that was on this list of healing foods. It's can be a bit salty but it sure is fantastic. It's also one of the more expensive, a rare treat when it's on sale.
the top blade steak from the fore quarter is a inexpensive, very tasty and tender steak for anyone on a budget. i cut meat for 40 years, i know what im talking about
I was buying top blade for 3.99-4.99 lb b4 the pandemic. It went up to 8.99 and bought Porterhouse on sale for 9.99 sitting right next to it. What a hoot. Top blade came back down to 5.99 during the fall. I love top blade cooked on a charcoal grill with a piece of hickory over indirect heat
Hanger steak is unforgiving. If you watch the chef shows, you'll see chefs criticized for 'cheaping out' with hanger steak, leaving a tough unsalable lump. Then again, an able chef will turn it into absolute gold, knowing how to elicit the elusive tastes while avoiding the trap of toughness...
I've never seen anything labeled as hanger steak at my meat market. I buy top blade for 4.99lb usually and can get a Porterhouse for 9.99lb on sale. Any steak can be crap if done wrong and "cheap" cuts can taste great.
You won't find it at a supermarket. Not in the US at least. You need to know what to ask for at a butcher shop that handles whole sides/quarters of beef.
I love that too and now everyone knows but the price is high too 8.99 a pound , just get some for my weekend , you can not touch meat at Costco too expensive got my at 4less or Vallarta all spanish supers have good meat.
The 7 bone chuck used to be the best kept secret, but the secret got out, so its price doubled about 20 years ago. If you sous vide that for 12 hours, you get something comparable to a ribeye. Sadly, you rarely see it on sale as a steak. It's usually sold as a roast, and not as good that way. There's no point in cooking a ribeye sous vide, because it simply has more fat than you need-especially corn fed (though grass fed comes out pretty good, and the fat is healthy fat.) For a typical corn fed steak, I'd still go with the KC or NY strip, and score the fat, then sous vide fat side down, and that produces a winner. Steaks with less fat than that or the chuck really aren't all that worthwhile, in my book. I suppose if you sneak a little ghee in with a sirloin, it'll come out okay, but plenty of people don't mind paying for it, so it's not that great. Eye of chuck on sale is worth getting. Sous vide that a couple hours at low temp, it comes out okay. That's about it.
I've never seen anything called "hanger steak" at any supermarket I've ever been too? Does it have another name? Where do you get it and what do you ask for?
the chuckeye is a garbage steak. i cant believe people compare it to the ribeye. i cut meat for 40 years i know what im talking about. give me a top blade steak over a chuckeye any day
A steak 🥩 needs to have some fat otherwise it's tough & not juicy from my experience with sirloins, I've recently been learning about how to cook different types of steak so I really appreciate this video. I wonder if the " tri- tip steak is good & not expensive.
I went to the meat counter at my local kroger and asked the very old midwestern man behind the counter if they had any hanger steak. he looked at me for a solid ten seconds and said, "Boy what the heck is a hanger steak"
Yep, when the word gets out, the price goes up. I can remember when I got married late 70’s. Never forget going to grocery store with wife, sirloin, $1.19 a lb, T-bone, $1.29, Porterhouse, $1.39. Rib steak .89, cents a pound because of to much cholesterol with all the fat. Rib steak is what we bought the most. Then people started getting cholesterol drugs and find that fat is flavorful, you know the rest of the story, price and demand. Absolutely love steak and beef, but there is no way I’ll give someone $15 a pound for steak (here in my part of the country that is)
Tritip is my go to, my Grandfather would grill these whenever we got the family together. He taught me the best way to grill a tritip before he passed. So everytime I grill a Tritip its like I'm w/my Grandfather again...
How do you grill it
Yeah, do tell!
Very nice sentiment
Nice. Pass it on.
@@joecummings9662 we marinate it, dlather mustard all over and coat in olive oil. Medium temp move off embers, cover the weber. Finish over hot coals to get a crust. 145° yum yumtum tum
Another underrated cut of steak is the chuck eye steak (also known as the Delmonico). I used to get this at the grocery store all the time as it was usually about 2/3 the cost of a rib eye. I hardly ever see it anymore, and when I do it's usually only 1.00/lb cheaper than a comparable rib eye.
Totally agree! Good for breakfast too with eggs… cuts are usually smaller too so you can portion better.
The problem is you weren't the only one to discover that secret. I think the cat is out of the bag somewhat on chuck eye steaks. People have discovered they are almost as tender as a rib eye, maybe even more flavourful, and noticeably cheaper.
Chuck sucks
tri tip and hanger steak are over rated and way overpriced ....the king is chuck eye for sure
I love Delmonico
Love both Hanger steak and Tri-Tip. Unfortunately the "secret" is out and the cost has skyrocketed on both of these cuts.
when I was working in L.A. during the first Bush recession, I was buying whole tri-tips for hamburger prices and slicing them into steaks to broil in my RV oven.
It happens all the time. From lobster to skirt steak.
Right you are, Kevin! I ate Tri-Tip for years and couldn't believe the reasonable price considering how delicious and tender it is. About 4 years ago, the price of Tri-Tip in my area started to increase quickly. For the past 2 years, I've been buying NT Strip steaks for $3/lb. less than Tri-Tip. The only problem with that is, I like Tri-Tip more than NY Strip.
My mouth is watering.
Yep , the cat is out the bag ...
Chuck eye steak is a great tasting and very tender cut, costs much less than the expensive cuts but compares very favorably!
It is, without question, the best value on the meat counter.
It was 6 bucks a lb but now it's around 9 bucks
As a former butcher I would recommend flat iron, when cut property it's affordable and super tender. The usda has said it's the second most tender steak of them all only behind tender loin and in front of Spencer
i used to buy flat iron, but the price has gone up, so we don't buy so often.
Unfortunately a lot of what is sold as flat iron steak is a rip off.
I've just discovered cooking flat iron cut in the sous vide for 2 hours @ 135 degrees. Pan sear or charcoal sear to give outer crust and slice across the grain. A poor man's filet, but tons more flavor. Easy to find at Kroger..
Any cut can be the best, when properly prepared. And any cut can be the worst, when improperly prepared(charred to a cinder, over seasoned, etc.).
Now that's stating the obvious!
meh. yes and no
clearly you've had my mother-in-laws bbq cooking (charred to a cinder, with extra carbon on it please).
Not eye round though....
Any cut can be great, but for some you need a 5 star chef, any cut can be the worst, but for some it takes a truly horrific chef
A marinated and grilled tri tip is the bomb! A few years ago, I was running about 20 minutes behind a perfectly prepared meal, so I removed the well seared but internally under cooked tri tip from the grill, sliced it into 3/8" thick steaks, dipped each piece into the marinade, and then flash seared each steak for 1 minute per side. It was absolutely delicious and a perfect medium rare.
It's how you prepare,treat and cook any cut of meat that determines how good it n taste. One can "butcher" an expensive cut of beef and its "worthless"
The 3 T's of cooking are important : Time,Temperature and Technique
L
Rib eye has always been my favorite😋
I just got a 14lb + boneless rib eye roast from Costco. And it's just me I'm feeding. I custom cut that monster of a roast, 1.5" steaks, seasoned em with my homegrown/homemade seasonings then individually vac sealed em. From there to my freezer. Minus one phatty for dinner..
@@alantrumbly2992 I do the same 👍
@@alantrumbly2992 great alan
Which vacuum bags i just use zip lock in freezer tell me.and how to you broil..i cant use stove top.smoke. no fan
Please reply
@@davidrodgers4760 I don't use zip locks in freezer. (Freezer burn) the enemy is oxygen. I use a food saver vac sealer & bags. You can cook in the bag but I don't.
@@alantrumbly2992 which vacuum bags do you use,ill google
The most underrated cut, in my opinion, is the chuck eye steak. Not much volume coming from the cow, so it’s not always available. Usually half the cost of ribeye, but equally as tasty and sometimes better. I go to the butcher and ask her to set aside the chuck eye cuts for me and she gladly does. I just had to sweet talk her a bit and lick my eyebrows and she was all mine.
Yeah I just posted almost the same comment. The chuck eye is good. The cut is right next to the ribeye. So you only get a few cuts. So maybe ,10 cuts of ribeye to 2 cuts of chuck eye. Depending on how thick.
The most underrated for sure
They were called “butcher cuts” because butchers couldn’t SELL it. Butcher cuts in the old days were deemed trash cuts of meat. People didn’t want to buy low class cuts like skirt and flank steak so butcher, not wanting to waste an edible resource, would take them home on the cheap.
marketing has changed, sheeple don't buy things - they're sold things.
I love bone-in ribeye and picanha.
The best steak is...the one on my plate!
New York strip !
Exactly lol
@@grom7826 That's my go-to.
If you like a marbled, juicy steak, chuckeye is an underrated choice. Ribeye is better but about twice the price. Cook it on a charcoal grill and baste with butter.....melts in your mouth good.
Totally agree. Almost as tender and delicious as ribeye but, yeah, 1/3 to 1/2 the cost. I've even used it in a teriyaki beef stir fry dish and it's great.
shhhh, now everyone's gonna ask for chuckeye. it also makes amazing burgers with a little extra brisket fat added in.
Yup that’s what I was expecting the video to say but nahhh lol . I been picking up chick eyes for years now . Cook it right and you got a delicious stake for 3-5 bucks !
I would say strip steaks are slightly underrated, in comparison to ribeye and filet mignon.
They work great in steak au poivre. Tasty!
Would absolutely ""LOVE"" to try this amazing piece of beef, or so I've heard, but since there's only 1 hanger per product, it's out of my price range. Ribeye, New York strip, and Top Sirloin are great alternatives for grilling.
A flat iron steak seared in avocado oil and butter, placed in a roasting pan with beef stock and fresh vegetables, then put in a preheated oven at 250 degrees for 2 hours is excellent.
2 hours for a flat iron is way too long. grill or sear it and be done.
@@muzaaaaak Agreed
Hangar, skirt, flat iron, all the same, name for this steak. I discovered it in the 70's and switched from all steaks to this. It is officially the 2nd most tender after filet, and it actually has flavor!
nope, not even close. like the video said- the hanger steak is 1 small muscle from the cow, its rarely seen in grocery stores (and if it is-question its validity).
But not easy to find, and when found, expensive.
@@MHarenArt It was dirt cheap when I discovered it....but still IMO, the best combination of taste, tenderness and PRICE.
@@lawrence5039 Agreed. It was like wings used to be. They practically GAVE them away. Now they are expensive - relatively speaking - also.
@@MHarenArt I usually grill the skirt/hangar/etc. for med. rare which doesn't take long, and pretty much just slam it down the mouth. It's my go to for a quick meal. I use Worchester sauce and a little garlic powder; or salt/pepper is good by itself also. I was a steak cook in Scottsdale working my way through university, and back that long ago, sirloins were still pretty tender. Not any more. I am fortunate that a local bucher sells prime sirloin now, it's my favorite tasting meat loaded with flavor, but choice is still too lean. They recently had some super prime chuck roast with unreal marbleing which I made a pot roast from, and no knife needed, and the taste was amazing. Have fun
Do yourself a favor, smoke the tri tip till it hits 125, then sear at high heat till 132 and rest it for at least 30 min. Slice thin against the grain (it changes 3 times) and serve. That's how we do it in Southern California (and how I've won competitions with it) it is an amazing cut
I've come to appreciate tough cuts like bottom round cooked sous vide for as long as 20 hours at 125°, then seared on the outside with a kitchen blowtorch.
Guga style,nice!
Chuck eye is a good steak. It's the cut right next to the ribeye. And a lot cheaper. It's kinda of limited but still available. Because you only get a few cuts of it. The rest will be the ribeye.
The problem is all these celebrity chefs tout the "inexpensive: cuts so now they cost more than good cuts. When brisket or bone in short ribs cost more than ribeye something is wrong.
Costco is $3.49 a pound for whole packer brisket, Prime nonetheless.
ive literally never cooked short ribs because ribeye is the same price or cheaper... like what??
@@austinthrowsstuff i know, but bone-in short ribs make the best soup.
lets not forget the rebranding of part of the chuck shoulder to a "flat iron" I am a meat cutter professionally, & refuse to buy a junk cut thats now sometimes higher than better quality steaks on sale. like Ribeye. Top Sirloin. I been cutting meat over 30 years
Exactly!
How can I "under-rate" a cut that I've never even SEEN before?
Ribeye is my favorite.🍷🥗🍴
Ribeye cap steaks are a great cut of meat.
@alanprine , theres a man with taste , without doubt Ribeye all the way
I’ve had great meals with London Broil- marinated and grilled
Hanger is great no doubt. But its not easy to get. Go and try flat iron. Its delicious, cheap and versatile.
Also known as 'skirt steak' and 'flat iron' steak along with 'hanger steak'. I discovered skirt steak 30 years ago. For some reason, it 'disappeared' for several years. It has finally come back to the grocery stores. It is second in tenderness only to filet mignon. Huge flavor. Usually $5.00 a pound or less.
I've never heard of hangar steak. Ribeye is one of my favorites when I can get it on sale.
chuck eye is definitely most underrated. There's also a whole lot more per cow than hanger steaks.
Tri tip is the best!! Sliced thin and put on toasted garlic rolls for an amazing sandwich.
Can't beat a good filet cooked properly! My favorite cut, standing rib roast is next. Sirloin tip roast on a rotisserie after marinating a couple days is delicious as well! Marinating and cooking knowledge will give you the best ways to cook ( cast iron pan) roast or grill your meats. Watch videos or read! Cheers
If I remember correctly, I've had Hanger Steak and it is, indeed, quite yummy!
Hey John, just so you know.. That wasn't Hanger steak..
I can't tell you what cut it was or I'd have to...
Hanger steak isn't underrated. Everyone that knows about it knows it's amazing. Also, it's very hard to find. It's definitely not available at any supermarket.
i get it at food bazzar in bridgeport ct ct when it is on sale!
It is on my island.
Its not cheap either.
I hae a feeling the restaurants get most of it and leave very little for grocery store consumption.
Three Tips on Cooking Tri-Tip Steak
1. Before cooking, wrap the two tips of the crescent-shaped steak with aluminum foil. Otherwise, your ends will be well done by the time the middle is medium-rare.
2. Definitely cook with an interregnal digital thermometer that has leads to the digital display box outside the grill/oven. It is the best way to make sure the middle of the trip-tip is cooked to a perfect medium-rare. (Assuming you want it that way) Amazon has a number of them for sale.
3. After it is cooked, cut the steak into thin slices, preferably just before you take your bite of each piece. Tri-tip is not meant to be cut on your plate and eaten in thick chunks.
Nope...Sous vide it then sear in ghee butter.
Fork tender if done right.
Like both, rub with salt pepper garlic and onion powder, let rest for 2 to 4 hours. Grill or air fry until medium to medium rare. Rest for 10 min before slicing. Serve with mushroom onion sauce, baked or grilled potato and salad.
Hanger steak is my mother’s favorite cut. I love the lesser known steak cuts because they help you venture into the unknown of cooking.
Try top sirloin cap or picahna. One of the best steaks out there.
I tried Hanger steak at Sushi Rock in Los Vegas. Amazing!
I have bought a number of hanger steaks in prime grade and they are good. I think it is a matter of preference, we still like rib eye and the cap. Tri tip is also a favorite. None are cheap. Much like the flank steak videos like this have made them all so popular you aren't finding any of them 'cheap' in most areas of the country. Although tri tip prices in CA amaze me. Very reasonable, half the price we pay in beef country UT :-(
Tri tip on a charcoal/mesquite chips grill with a bit of butter garlic, flake salt an pepper, cooked slow and you have great steaks for the family without breaking the bank. Family rarely buys the expensive cuts aside for specific dishes. Personally if I want to drop money for an expensive food Id rather buy crab/lobster, pair that with my tri tip steaks- now that's good eating.
Another overlooked steak is chuck blade. When properly prepared by slow simmering, with onion and peppers it is melt in your mouth tender, and very flavorful. Best cooked with the bone in.
I grew up on tri tips. Since they were inexpensive, my parents got them often. Marinated and grilled, they are delicious.
That voice..."Zoinks, she sounds like a cartoon."
You're too kind . Recently I find that many voices /voice overs feel the need to cause diabetes in listeners .
And she'd have gotten away with it, if it weren't for you nosy kids!
Tender loin is my favorite 😻
Hanger steak is tough to purchase because you have to beat the restaurants and butchers to get some.
I remember when no one liked ribeyes and they were cheap.
Chuck steaks are remarkably good.
Tri tip and London broil. The same cut is also called either top or bottom round. I feel like it’s pretty affordable and it tastes great cooked med rare.
A 2 LB Porterhouse medium rare served Florentine style. Get two cuts, Filet and NY strip.
Tri-tip is $10.00 per pound where I live. (Santa Barbara, California)
You gotta get out of California but leave your politics behind
Take a trip up the coast to the S.F. bay are (south bay) or into the central valley. In those places it's routinely $4 a pound un-trimmed.
Tri-tip is my favorite and has been for a number of years now. YUMMY.
The narrator for this piece is so obnoxious. You're talking steak, not celebrity gossip. 🤣
Probably the most gruesome, screeching and annoyingly pretentious voice on the internet that I've heard yet. I had to switch off.
Awittel chimiwimichiri!
Look on the bright side, you're not married to it........ Can you imagine............?
Lol👍
I just got lucky. I was told about a small meat store that just opened up. He buy's locally and butchers it himself.
I'm eating hi on the beef again. T Bone
$5.07 a lb. You don't need a knife. Just a fork. Just salt. Severed with mushrooms and fried onion
Went to the butcher shop today and got hanger steak for the first time. What a great tender piece of meat. I tried flap meat for carne asada recently, and that was great, but for five dollars less a pound, hanger steak is my go to from now on. It is just as tender as filet mignon. Try it folks, it is delicious.
It's easier to find a Picanha cut (the section above the Tri-Tip with the fat cap on that is delicious) then Hanger steak
I love tri-tip steaks. They very flavorful and inexpensive. They aren't as tender as others, but the taste is worth it. They are to find in some areas.
Tri tip is in my opinion the all around best value flavor tenderness and easy to cook
in a way Tri Tip hard to screw up, an amateur isn't going to have bad results. and the way they are shaped will also bring some well done slices along w medium rare. a Tri Tip that scores a 10 / 10, plumps up to the size of an American football and oozes juice - that takes some learning & experience. along w some attention the first 10 minutes, don't get lost in a good football game & beer.
Thank you for posting this!
Never seen a "hanger steak" for sale in any store before.
As stupidly long as that intro about underrated steaks was (you kept showing pork chops and ribs), you did come to the right conclusion. Tri-tip, IS, in fact awesome. I always recommend it to people (I'm a butcher) and they come back and want it again and again.
Judging by prices, that secret is already out.
Top Round/London Broil is pretty underrated. Marinate it overnight, give it a 5 min per side sear and slice thin against the grain. A Top Round steak typically costs $4-5 dollars where I am.
I prefer Santa Maria style tri-tip it is always a go-to, but recently I've been buying and eating boneless beef short rib steak. It's so good with butter and garlic.. I just can get enough
Ribeye - nuff said.
Hangar steak in Jewish wisdom is known as one of the foods that can heal a person. it's the only cut of meat to my knowledge that was on this list of healing foods. It's can be a bit salty but it sure is fantastic. It's also one of the more expensive, a rare treat when it's on sale.
Don’t you have some Palestinians to oppress?
the top blade steak from the fore quarter is a inexpensive, very tasty and tender steak for anyone on a budget. i cut meat for 40 years, i know what im talking about
I was buying top blade for 3.99-4.99 lb b4 the pandemic. It went up to 8.99 and bought Porterhouse on sale for 9.99 sitting right next to it. What a hoot. Top blade came back down to 5.99 during the fall. I love top blade cooked on a charcoal grill with a piece of hickory over indirect heat
blade cuts are cheap and the most under-rated pan cooked steak.
Tomohawk ribeye.. SPG.. reverse seared to medium rare.. unbeatable
Ribeye is one of the top rated steak, a great steak but not what the video was about.
@@timk9847 ok comment police.. am I being detained or am I free to go?
@@RealistRobP "Lighten up, Francis" lol
Just give me a hot knife, and let the cow walk by.
0:53 SIZZLER Steakhouse also used only tri-tip for all of their steaks except for ribeyes
8
Solid info girls and guy's......
Thank you..
Trtip a SoCAL favorite. It's very tasty.
Chuckeye Steak...pretty much like ribeye, but for a fraction of the price.
Yes it is and has long been my favorite and preferred cut.
Hanger steak is unforgiving. If you watch the chef shows, you'll see chefs criticized for 'cheaping out' with hanger steak, leaving a tough unsalable lump. Then again, an able chef will turn it into absolute gold, knowing how to elicit the elusive tastes while avoiding the trap of toughness...
A big Chuck roast is the most underrated. But you’ll need to Sous vide it for 72 hours to make it like a prime rib!
^^^ This guys got it
That's genius what temp do you cook it at?
@@derpyyolk2005 131F, then finish off on the grill or Air fryer.
@@Azreale thanks I'ma try that
@Bo Zo sshhhhhh
I've never seen anything labeled as hanger steak at my meat market. I buy top blade for 4.99lb usually and can get a Porterhouse for 9.99lb on sale. Any steak can be crap if done wrong and "cheap" cuts can taste great.
You won't find it at a supermarket. Not in the US at least. You need to know what to ask for at a butcher shop that handles whole sides/quarters of beef.
Churrasco skirt steaks beat hanger steaks all day! Love me a ribeye too.
I love that too and now everyone knows but the price is high too 8.99 a pound , just get some for my weekend , you can not touch meat at Costco too expensive got my at 4less or Vallarta all spanish supers have good meat.
Marinated BBQ TriTip is hard to beat
The 7 bone chuck used to be the best kept secret, but the secret got out, so its price doubled about 20 years ago. If you sous vide that for 12 hours, you get something comparable to a ribeye. Sadly, you rarely see it on sale as a steak. It's usually sold as a roast, and not as good that way.
There's no point in cooking a ribeye sous vide, because it simply has more fat than you need-especially corn fed (though grass fed comes out pretty good, and the fat is healthy fat.) For a typical corn fed steak, I'd still go with the KC or NY strip, and score the fat, then sous vide fat side down, and that produces a winner. Steaks with less fat than that or the chuck really aren't all that worthwhile, in my book. I suppose if you sneak a little ghee in with a sirloin, it'll come out okay, but plenty of people don't mind paying for it, so it's not that great. Eye of chuck on sale is worth getting. Sous vide that a couple hours at low temp, it comes out okay. That's about it.
Chuck eye steak is the poor man’s Ribeye steak and totally underrated.
Why does she talk like that 😂
She's a valley girl. Soooo irritating
To. annoy the shit out of people who are trying to read in peace.
great video
Happy Holidays, thank you!
Why does this video about steak show pork chops and baby back ribs?
You weren't supposed to notice..
Maybe because they are a better value for the dollar than beef, and pretty tasty as well.
Porterhouse and ribeye my 2 faves
Flat iron has become my favorite.
I agree
That matrix stake still is the one I dream of!
Even cipher was aware that steak doesn't exist.
Hanger for me. My.favorite cut
I've never seen anything called "hanger steak" at any supermarket I've ever been too? Does it have another name? Where do you get it and what do you ask for?
Most under rated cut = the chuck eye steak. 🔥
the chuckeye is a garbage steak. i cant believe people compare it to the ribeye. i cut meat for 40 years i know what im talking about. give me a top blade steak over a chuckeye any day
@@scotthinrichsen4270 you cut meat for 40 years and think it's garbage and prefer top blade. 🤦
Ribeye medium rare is best for me
Rib eye, medium rare for me. Followed by T-Bone/Porterhouse. Also a Flat Iron steak is high on the list.
I was once on a police stake out.
Nice one! Lol
@@alantrumbly2992 Thanks Al...I'm just putting my clothes away...using hangar steaks.
A steak 🥩 needs to have some fat otherwise it's tough & not juicy from my experience with sirloins, I've recently been learning about how to cook different types of steak so I really appreciate this video. I wonder if the " tri- tip steak is good & not expensive.
#1 RIBEYE
I went to the meat counter at my local kroger and asked the very old midwestern man behind the counter if they had any hanger steak. he looked at me for a solid ten seconds and said, "Boy what the heck is a hanger steak"
Thanks. My mama used to buy it as flank steak.
@@burneggroll No. no , two very different cuts of meat . mama was wrong or you're confused
Bavette is still my choice for the underrated steak...and it's still cheap in the UK at least 😋
Tri-Tip FTW
Yep, when the word gets out, the price goes up. I can remember when I got married late 70’s. Never forget going to grocery store with wife, sirloin, $1.19 a lb, T-bone, $1.29, Porterhouse, $1.39. Rib steak .89, cents a pound because of to much cholesterol with all the fat. Rib steak is what we bought the most. Then people started getting cholesterol drugs and find that fat is flavorful, you know the rest of the story, price and demand. Absolutely love steak and beef, but there is no way I’ll give someone $15 a pound for steak (here in my part of the country that is)
Tried tip steak grilled thinly sliced for sandwiches. Umm good
Chuckeye steaks are underated.
Used to be my go to when ribeyes werent on sale, but nowadays they can be just as expensive
chuckeye is a garbage steak compared to the ribeye. i cant believe anyone can compare the two. i cut meat for 40 years, i know what im talkimg about.