The Complete Guide to Cooking the Perfect Steak
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- Опубликовано: 4 июн 2024
- The Complete Guide to Cooking the Perfect Steak
Understanding how to cook a great steak really comes down to a few fundamentals. In this video I share the tips and tricks I’ve learned along the way and I hope this video can be a helpful resource in your steak cooking adventures. Don’t hesitate to drop any questions in the comments!
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FILMED BY
Sophia Greb / sophiagreb
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#steakguide #learning #steak #mediumrare #teaching #cooking #howtomake
00:00 Introduction
00:43 The Primary Cuts
01:04 The Secondary Cuts
01:16 The Tough Cuts
01:36 Overrated Cuts
04:45 Underrated Cuts
07:14 Do Not Buy
08:30 5 Additional Tips
11:13 How To Season Steak
12:17 Dry Brining
12:57 How To Cook Steak
16:43 Taste Test
I really liked the tip you added about talking to your butcher. As a butcher myself, I can confidently tell you that the #1 thing we're concerned with is making sure you know what you're buying. I've about lost count at this point over the years how many times I've helped someone who has no idea what they're doing and are afraid to ask questions. I don't know a single butcher who makes commission so we're not going to upsell something to you. You're trying to buy something to take home and enjoy with yourself, friends, or family, and we want you to have a good experience. Please please please do not be afraid to ask us anything.
💯🙏
I'm a meat manager and been cutting for 21 years...this dude is right! Just ask! We want you to be and leave happy so you'll come back. Also commission isn't a thing in a grocery store.
I am not a butcher however any time I’ve ever asked, you guys are always happy to share! We can’t forget you guys love good food too
I'm from another culture (Germany) and live in a rural place. We still have many butchers (although their number is decreasing with many not finding someone to take over their business on retirement. I have never seen anybody who is afraid to ask them.
"What are you trying to cook and how are you gonna do it?"
In a previous career I sold 50-60 tons of meat a year and have to say that, in under 20 minutes, this was the best video on steak I’ve seen. Covered all the important points, amazing production value. I’m going out to buy a steak now.
Was the flap steak covered? Was it mentioned but with a different name?
So far, the flap meat is the best cut of steak I've ever tried. What is tastier than the flap cut?
The bavette steak he mentioned is also called flap meat or flap steak in the U.S. I made one for the first time today and its my new fave!
@@headleygrange6205 bruh the flap steak with a little bit of salt tastes like candy
Why would a person with so much selling experience with meats, feel they'd need to watch this video to go buy a steak?
Just including notes I took if someone wants a cheat sheet in the grocery store
Marbling Rankings
1. Wagyu
2. Prime
3. Choice
4. Select
Primary Cuts - $$$
Great But Expensive
Tomahawk Rib Eye
-Expensive, Bone adds to cost
Filet Mignon
-Most tender cut but lacks marbling and flavour and is very expensive
Strip/Strip loin/NY Strip
-Tender and juicy but very expensive
Porter House
-Filet and strip loin attached to the bone, very good center piece but expensive
Flank Steak
-Getting more expensive, great with marinades but better alternatives
Secondary Cuts (Good Value) - $$
Underrated
Flat Iron
-second most tender steak and very flavourful
Hanger Steak
-Tender and juicy amazing value
Tri Tip
-Great smoked good value
Denver
-Shoulder cut, beefy flavour and tender
Picanha
-Delicious steak from South America with a fat cap
Skirt Steak
-Great steak for value
Top Sirloin
-Greta all around steak
Tough Cuts - $
Don’t Buy
Eye of Round
-Tough and no flavour
Chuck Tender
-Not tender, filled with lies not flavour
Tip from a pro French cook : let your meat rest covered (like with a bowl or a plate) for as long as it took to cook it before serving it.
Taste and tenderness goes to another dimension.
Thanks for tip didn't know to cover it.
Agree, especially with a sous vide reverse sear
i don't want to wait, i love it rare and juices flowing all over my plate and when i cut it. i lick my plates clean off. yeah might be bad manners but that's where the taste it for me. no i don't use piece of bread if i can help it, cause it soaks the juices and not the same taste. plus kids reactions as the best, some are offended, others amazed cause "grown-up" behaving bad at the table, the chaos that ensues from their squeals and laughter ending with them joining in the mayhem. i clean the plate off as my respects to the chef 👍
Won't it get cold?
@@fvrrljrbro wrote a dissertation
The flatiron (oyster blade in Australia) is my favourite cut. Cheap, flavourful, tender and very forgiving. Slow cooked it can't be beat.
I'm Australian, what fucking area calls it an oyster blade? I have never heard of that
@@cameronbruce412 everywhere, butchers, Woolworths, Coles, ALDI.
@@cameronbruce412yeah it’s true. I was asking around for it and it’s listed as Oyster blade in Australoa
Yes most butchers called it oyster blade.
I love this video! As a Hispanic, flank, skirt, and eye of round are absolute staples in Mexican food. The way to cook the meats in the Do Not But category, such as the eye of round, is to add it into a pot with water and bring it to a simmer to cook for a while, like an hour or two. Low and slow is the key. Then, you can shred the beef and add them to tacos, chalupas, tostadas, or nachos. Enjoy!
La arrachera ya esta bien cara 😅
@@AGTR98 antes era la opción barata 😅
Skirt steak as far as im concerned is goat steak
@@AlltheAces101 nah, its a very greasy cut of the beef, if cooked right and cut against the muscle fibers, its one of the most tastiest things you will ever try.
@@AGTR98 sorry i meant The GOAT not like a steak made from goats 😁 i just bought some today to make
Here in Brazil, the Picanha is considered as a primary cut, being way more expensive than the Striploin, for example. So I find it funny and interesting that, depending on the country and the culture, the price of meat or the preferences can change.
That's easy if everyone ate bark from trees then they would charge premium for tree bark... just find the cuts that no one eats that are v under rated as he states.
Like in Argentina the Skirt Stake is a primary cut. So is in the Caribbean, served at restaurants and very expensive.
It may also have something to do with the animal itself, here in Netherlands everyone eat Round and while I still consider it dogmeat, is not as hard and flavourless as Canada for example .
Also really agree on Marketing, we used flank 7-8 years ago when was one of the cheapest till the price almost aligned with a top cut steak due to heavily marketing from restaurants reps
I agree. Country and culture and traditional cooking MUST be an influence! On price💵
O JAMES EU QUERO UMA SALA DE FRUATÃ
PICANHA TA MUITO CARA PORRAAAAAAAAA
Boring???
Definitely one of the best vids out there!
This was really helpful, thank you
Just wanted to add another searing technique not mentioned in the video, the double sear. Just tried it for the first time the other day on some cheap grocery story sirloins, and it turned out great
1. Season and dry brine for 1 day in the fridge
2. Take out of fridge and let rest for at least 1 hour
(I wasn't using a cast iron pan, so I pre-heated the pan to the highest setting, and then immediately turned it down to medium heat after I put the steak in, this helped develop an amazing crust. I had read a bit that when putting a steak in a pan, it causes a "cold shock" effect where it will suck a lot of energy out, so I figured this would be alright. Probably don't try this if you're using a cast iron though)
3. Put the steak's in the pan with oil, I used olive oil though I'm sure any oil will work.
3a. Due to the previously mentioned strategy, I fried the side first that would be visible when serving the steak.
4. Fry both sides for 90 seconds each
5. Let rest for at least 10 minutes out of the pan (preferably on something grated, but I used a plate here)
6. Fry both sides again for 90 seconds each, I used the high heat technique again here.
7. Let stand for at least 5 minutes.
8. Serve
I'm definitely interested in trying this. Thanks ❤
Great idea and makes total sense. This is how I do fries and makes them perfectly crispy on the outside while soft on the inside. I’ve done it with fried chicken as well but gotta be careful because sometimes you can over do it with fried chicken
My wife bought a flat iron couple yrs ago…it’s now the steak we eat 95% of the time. It’s ridiculous how good and underrated this cut is.
Me being a broke college kid but still wanting to eat more than ramen led me to wander upon this cut. It’s my go to steak from now on.
which cut?
Which steak cut?
Keep it a secret so they won't go on the price like they do everything else lol
@@dark12ainflat iron or hanger
In Nicaragua, we cook eye of round in a a pressure cooker with onion, green bell peppers, garlic, salt and water. Once it's cooked, we process the meat, add finely chopped onions and green peppers, salt & pepper, and lime juice. This recipe is called Salpicón and it's DELICIOUS. We typically eat salpicón at room temperature or cold.
That sounds delicious! I’m going to try this this weekend!
@@nhgsmithnhgsmith1312 We typically eat it with white rice, fried plantain, and black beans. Google "Nicaraguan salpicon recipe" because other countries have a different version
Suena sabroso ese platillo, compa!
I roast eye of round… preheat oven to 500F. Salt and pepper the meat…well.
Weight it… for rare roast 7 minutes a pound…for medium 9 minutes a pound.
Place roast on baking sheet and roast it the required number of minutes total. For example…6 pounds rare X 7 minutes per pound = (6x7=42) 42 minutes total at 500 degrees. Then when that timer rings…do not open the oven…just turn the oven off and allow the oven to cool. When the oven is cold…the roast is perfect. Your guests will rave about your meat! Enjoy!
I am going to try your recipe, thank you, Salpicon, here i come! How do you process the meat after cooking. Please! 🥩
Gladys🇨🇦Toronto
Pressure cookers are amazing. Really enhances many types of meat
HUGE help for someone looking to up their steak game - thank you SO much!
Dude! What a presentation. Well outlined, well delivered, notes taken!!! Thank you!
I love the "teach me everything I need to know about steak like I am 10 years old" kind of content! You got a subscriber!
Thanks awesome, thank u!
Word!
@@ANIMOM1976word what.
@@definitelyastranger-bb3ub word means yeah/yes
The moment you mentioned jerkey, i knew you were a man of class and character. I love buying those tough cuts, run them through a meat slicer, marinade, and dehydrate. Great values abound.
@@williamslater-vf5ym They're pretty good if you gring your own beef too.
Love this guy
I cut them into cubes and put them in stews. After a solid hour of cooking, they end up melt-in-your-mouth tender.
@@williamslater-vf5ym mans really out here on a video called "the complete guide to cooking the perfect steak" and asking "why didnt he talk about stews and soups" lmfao
@@megapussi lmao
I've done a lot of reading and homework to become a better cook and one thing I've worked very hard on is mastering steak. This guy literally puts everything I've learned and then some into this video. Perfect advice from this guy.
I love this video! I've been eating and cooking steak consistently for a year now and now that I've watched this I can actually pick the right cut and cook it the way it should be cooked. I will still take mine at a medium well. You've changed my life though. Thank you!
Wow this is the ultimate Masterclass! Doug and I watched it through, and I feel less intimidated by steaks now lol
Aw yay!!! Tell Doug I say hi 😃
Totally agree. I’ve already showed this video to a few people I know. I’ve only been grocery shopping a few times since I saw this but I’m already looking at beef and steaks much differently. I saw some of the most beautiful meat earlier and I wouldn’t have spotted it without watching this video
I was looking for the vegetarian section of the video...you failed the class
@@Kevin-bl6lg Can't Tell If This Is Sarcastic Or Not. But Why Would A Meat Guy Make Something Literally The Opposite Of What He's Known For?
@@MaxtheMeatGuy thank you for all the great meals I have learned from you now my parents are proud finally
Can we appreciate how much money he spends when he wants to make a video?
no
@@Seaker71 please?
@@flashtime1151 still no
@@davisklein5720 maybe?
It’s all a tax write off as this is his company , but sure we can!
I Just Want to Say This Was Truly an Ultimate Guide & Not Boring at All 👏 🥩
The top round (London Broil) is the perfect cut of meat. It's an inexpensive large cut of low-fat meat, extremely flavorful, and can be used in so many ways. As a sliced steak served on garlic toast-points, sliced thin or chopped for cheesesteak sandwiches, cubed for stew meat, cut as a minute steak for steak and eggs, crockpot for BBQ beef sandwiches, ground with other cuts for the best burgers, or as a meatloaf, Salisbury steak, cottage pie, it's great for inexpensive jerky, and it grills well, or awesome in a cast iron skillet for Pittsburgh-style, and takes seasoning and marinades like a champ! Say what you want, but a top round (London-broil style) is the best bang for your beef-buck!!!!
Thanks for this! I was starting to think i made a mis 🥩 stake (lol sorry) by picking this up the other day. Going to cook tonight so I may be too late on the marinade, but heard i should let it rest at least an hour and it should be fine. 🤞🏻
@@GAwildflower You're welcome and one of the best ways to cook... cover raw London Broil with olive oil and season generously with just garlic salt (not powder) and oregano. Let stand in refrigerator for (at least) 30 minutes before cooking, but 30-60 minutes is all it needs. Cook on a grill to temp as long as it's medium to medium rare, slice thin and enjoy!
Thanks so much 😊
@@GAwildflower Tell me how it went!
Dude you hit the nail on the head. Always use your eyes people. I'm a butcher for over 30 years and I can honestly tell you that I've seen meat come in as Prime that didn't look as good as some of the choice grade that we get. Don't worry so much about what the label says. Always give it the eye test.
Tri-tip tip that I've found to be pretty useful: if you're planning to buy a whole Tri-tip toast and cut it into steaks, cut them WITH the grain first. Like the picanha, this method will allow you to slice each steak against the grain once you're done cooking it.
Great vid overall Max, I've been itching for a comprehensive guide on buying and cooking steaks these days and this hits all the right notes ^^
Speaking of tri tip, I made one tonight!
This is a very good tip.
I grilled a whole Costco pack the other day.
We’re broke so I feel like a King for a few days eating steak.
Jesus loves you guys❤
@@superdav82 ❤
BOOK MARKED to refer to for years!!!
This video is a MUST KEEP!
AWESOME JOB, so VALUABLE!!
Thank you!!!
This is the first time ever I have liked, subscribed, and left a comment in 20 years the quality of the content is just paramount.
Love the video. I think the biggest takeaway you mentioned was going to a store and being flexible in what you get based off of the best piece of beef you can find at the best price.
Going to agree with you Brother or Sister. Going to the store with something in mind, and then, taking a look and deciding based on what you actually see. Prolly the best advice in the video.
That's how I do it !
Ditto! I also apply this to seasonal fruits and vegetables -- not only is it more affordable, but it also can offer variety and fun challenges in making meals using things I'm less familiar with.
I've learned more in less than 20 minutes than in a 2 hour cooking class. nice job!
That made sense to you! It is jibberish to me!
@@gladysobrien1055 what doesn't make sense to you
@@deadplthebadass21 The steaks are different in the 🇺🇸. None of the cuts used in this demo are sold here. I cannot recreate any of the beef you are cooking. Or purchase those pieces of beef.
@Gladys O'Brien how is that the videos fault or make it "gibberish"... it doesn't sound like gibberish. That sounds inconvenient, and it also doesn't explain how it doesn't make sense... all because it isn't available in your area doesn't mean it doesn't make sense to the point you have to say "that made sense to you",
@@deadplthebadass21 I am trying to learn to cook. How is that possible if I do not understand what the meat is….and have no way of purchasing it. Are there more names for the same meat? If so, then since the internet is world wide …more info should be provided! It is frustrating to only understand chickens! That is all!
thank you so so so much for the info omg. I've been vegetarian for most of my life and only recently started trying to eat meat regularly to attempt to knock out my persistent anemia issues and this has been such a huge help. Trying to buy a cut of meat at a store when you have no earthly idea what you are looking for is such a nightmare and most of the other breakdowns on different cuts of meat i've looked at have been pretty hard to understand with little actual description of what each cut is/used for
I’m a newby to steak cooking, almost intimidated by the task, and this video provides the best clear instructions! Thank you !!!!
This video really explains a lot. With so many cuts out there, it's nice to see the actual meat you refer to. Because of you and your willingness to share what you know, we won't be wasting money on cuts we won't be happy with. Thank you. Great video!
I'm in Europe so the names and exact cuts are sometimes a bit difference, but the chuck tender looks PERFECT to stew. Making a carbonade, you actually want that tougher cut that will still hold together a little after spending 5 hours simmering in a stew pot.
You can also sous vide some of those roast cuts and get them to come out like prime rib.
Not sure if the chuck tender is the less fatty part of chuck, but regular chuck with the fat and ribs are my favorite beef cuts to stew/braise. Bones and fat add extra flavor for long cooked meats.
Chuck Tender is right next to Flat Iron (Oyster Blade), but the texture is tough than FI. However, when Chuck Tender is highly marbled, such as Wagyu, it can still be cooked as steak.
For a stew you can overcome toughness somewhat by slicing thin against the grain.
Or you could throw a really tough cut of meat into a crock pot (slow cooker) and let it go for hours until it falls apart. ruclips.net/video/Sr_Mo1fWHwQ/видео.html
Of if you have a smoker (actual barbeque as opposed to a grill) set it to slow cook for 10+ hours and the meat will likewise be fall-apart tender.
@@bsarioz A few months ago someone told me about the "chuck eye" cut. It's part of the chuck steak but it stems from the ribeye and is almost as good.
I needed some steaks and those were cheap so I tried them. Not bad.
I have no idea what other countries call that, as I had never heard the term before.
Excellent Video! Best one I've seen so far on RUclips. Thank you for taking the time. 🥩
Saved this to my cooking playlist for future reference! Thanks! 👍
For those of you in a commonwealth country here's a quick translation of these cuts: I was confused, so I thought I might as well share them :)
Rib Eye= Scotch Fillet
Tenderloin= Eye Fillet
Porterhouse= T-Bone OR American Porterhouse if it has a large Eye Fillet attached.
New York Strip= Sirloin or Porterhouse
Flat Iron= Oyster Steak/Butler Steak/Blade Steak
Tri Tip= Triangle Roast/Bottom Sirloin
Denver= Bottom Chuck
Picanha= Rump Cap
Top Sirloin= Rump Steak
Bavette= Flank Steak/London Broil
Hanger= Butcher's Cut
Skirt= Skirt
Top Round=Top side
Bottom Round= Silverside
This was really helpful, thank you!
Legend 😁. I thought hang steak was different from skirt. Butchers cut is another name because it's got a sinue right down the middle
Thank you from the land down under 😊
@@baz3184 Thanks! I'll add Butcher's Cut to the translation. We always just called it skirt, but I think I have heard butcher's cut too.
I’m american and what
At the butcher store I worked, we used chuck tenders for tartare. Best raw meat, all lean and juicy. The eye of round we froze and sliced thin into Chinese fondue. Bottom round was mixed into stewing cubes. Top round was cubed in its hardest part, cut into roasts in the tender part. And just next to the inside round there is a tiny, pear-shaped muscle called poire 🍐which is almost as tender as filet.
That’s great insight! I’ll have to give the chuck tender a shot with tartare
@@MaxtheMeatGuy If you have a grinder pass it just once, or you can also knife it. At any rate, you gotta do a spotless job of removing tendons and silver skin.
@@MaxtheMeatGuy I love your videos !!!
Dans quelle ville vous avez travaillé ?
Eye of round I'll use if I'm making burgers for people I don't care about impressing. Cook 'em to well-done and load 'em up with cheese and crispy onions and barbecue sauce and they're worth their cheap price when bought as whole cuts.
This is the best cooking video I've ever seen for steak. Thanks a ton for the info
The best type of video to watch; just the facts, and moving right along from part to part. Good info through out!
Great video. One of the best "everything about steak" videos I've ever seen. Masterclass material. Keep up the great work Max.
As a butcher, I am surprised you dislike the chuck tender so much. It is one of my go to steaks. Calculating price and what I can do with it, I like it more than most steaks. All I do is keep it simple with seasoning, sear it and let it rest. Slice thin, and it is incredibly delicious.
Yeah… The cuts he didn’t like go great in chili, Genovese, and Bolognas as they all cook for hours and are nice and tender at that point… I can picky rounds from a local small grocery chain for just a few dollars per pound (like under $3/lb); and, sometimes pork loin for under $1.50/lb… I was expecting him to chat more about which cuts are better for different purposes, like chili, pulled barbecue beef, not just a grilled steak; but, only halfway through so maybe he does that in the next half…
The Chuck is awful to grill. You want to check if a cut is great for the grill? Cut nice steaks, salt it and put on the grill, serve it rare to mid and check the meat flavour, softness and fat. It will feel quite rubbery and not really tasty. Its a good cut to blend with something else, grind add a lot of fat, spices and cook burgers. or even meatloafs. Here in Brazil its the cheapest cut and used only for grinding, since has less flavor than anything else.
@@jzuany slow smoked chuck comes out like a baby brisket, though
I know right...cook and cut it!
@@jonathanknoche6371 I loooove doing this.
I cooked up some hanger steak for the first time last week. I absolutely loved it. It was amazing! Easily the most underrated cut of beef
I just admire the amount of work you put in your videos
You’re so good at teaching! I just made the saddest steak today and then, I came across from your video. This is my steak science 101 and makes me willing to try to cook steak more lol!
Max, I have to say thanks! These are the exact type of videos a person like me needs!
I always have bought ribeye. I marinate overnight in a salt, honey, pepper and mustard blend. I usually cook them to rare, let them cool, refrigerate over night and then cut them up and vacuum seal into 6oz packages then freeze.
My wife and I are truck drivers so we like to cook in the truck out on the road. I found if we prep like mentioned above we can take a package out of the freezer in the truck, throw the steak on the george foreman for a few minutes along with some fresh cut bell pepper and either make a salad bowl or tacos. In a minute or two you can medium well steak taco meat thats serves us well.
All that being said I learned a ton watching this video and will be trying out some of the methods I learned. Thanks for the tips! We love steak!
Tremendously helpful and concise. Thank you so much!! 🙏🙏
Another tip for those on a budget: Max's point about meat ratings not fully being represented in the cut your looking at can happen inversely. Always look at the lesser grade cuts of meat, even select. I've often seen select cuts in stores have excellent prime levels of fat
This happens as when they grade the cut they typically do so with the whole cow, after the butcher starts cutting into the meat it may reveal an even better fat content but the meat been rated already. Not sure if this is applicable with smaller butcher shops but you'll definitely see this occur in big grocery chains
Very very great point!
So true!! I got some tritip steaks at Costco, rated choice, that had amazing marbling and were very tender!
Found this 1kg irish rib roast for €15,-. At the lidl of all places, I couldnt believe it 😂😂 it was awesome.
@@proangler512 Very true. The grading of the whole animal is based on exactly ONE point among the ribs on the carcass.
Dope video. I've been buying the top sirloin a lot lately because of local sales but have had zero luck searing without completely over cooking and ruining it. Literally have half my freezer frozen steaks and had no idea about dry brining. Sounds like a game changer. I know what I'm eating tomorrow... glad I stumbled on this video for sure.
You da man! I tried using a propane torch tonight on my grilled steaks and that's the way to do it, to get those spots that didn't get a good crusty sear because the grill cooled down by the time I flipped them. Thanks!
learning to cook in general, but have been focusing on beef especially lately. This info Guide did an exemplary job of educating me in the way of Beef.
Eye of round is fantastic for Phó. Partially freeze & slice super thin. Also like it for an all day beef stew. Cook lots of it long and low with free fat scraps (remove later) and you’ll get a cheap, very beefy stew that doesn’t break the bank.
exactly, i bet he doenst make stews, i use a pressure cooker and cook it with beef bones then simmer out the juice and shred the meat to mix in quesadillas and scarmbled eggs. yuim
It's "Phở". A bowl (o) with a spoon (ơ) and hot steam (ở)
@@dumbbol4657 my phone doesn’t have that character as an option, so I used the most popular anglicized version.
That's the one thing I hate about vids like this. They always talk about these cuts of beef in view of steaks. Those "do not buy" cuts can be tender as hell, just not as steaks. You take a chuck or eye of round, and to make it tender you slow cook it for eight hours or more. Make a nice stew or even pot roast.
its a rating for steaks, not for broths
I worked in a small slaughterhouse when I was young, then also in retail meat markets later. Also, being a hunter and cutting up a lot of deer and hogs, rabbits etc. Your video will serve to educate a lot people who really have no reason to have any knowledge of cut selection. Excellent presentation!
Was the flap steak mentioned? Does it have a different name?
Flap meat is the best I've ever tried. What's a tastier cut?
@@satyRo-tu1wl 6:32 - flap is also known as bavette in French (and sometimes you'll see flank steaks sold as bavettes - don't be fooled!)
As someone who eats steak 2 times or so a year this has been an amazing video to learn from, thank you!
Central coast of California here, and I smoke a prime tri-tip at 220 to around 80% done, then direct flame for that perfectly seared crust with a medium rare end to end. At least once a week. Hard to beat and I love my rib eyes, filets, and hangers.
Fun fact!
The beautiful Flat Iron steak sits RIGHT beside the chuck tender on top of the shoulder blade. Only separated by a thin bone with rises up about an inch through the middle of the shoulder blade. The difference between these two steaks which was so well described in this video is insane when you realise they live right beside each other. The Flat Iron muscle doesn't do as much work during it's lifetime as its neighbour which in turn leaves a much more tender and beautiful steak.
That was great! Most steak videos just talk about a single way to cook "steak", but they come in all size and flavors, so their treatments should be different. You really make that clear! Thanks.
Thanks for the time and effort you put into this video. The amount of resource and information shared was super helpful.
I made a huge well marbled T-Bone steak last night that was on sale for 50% off, yes a $32 steak for $16.
I watched a Chef Jean-Pierre video beforehand and sprinkled kosher salt on it and put it on a rack in the fridge for over an hour. Then I got a 17" cast iron pan with screaming hot grapeseed oil and seared both sides until crusty, put it in a 400 degree oven for 2 min. flipped and 2 min. more. Put back on stove top and and basted with butter and garlic until the temp hit 120 degrees. I let it rest for 10 minutes and it was the best steak I've made or eaten in my 56 years lol.
Today this popped up on YOUTube and I will say that Max the Meat guy is spot on with his recommendations and similar way of cooking steak!
Flat Iron has recently become my favorite go-to steak, it's incredibly affordable, tastes incredible, and is amazingly tender! Can also take a lot of flavor, but is just as good with just some salt and pepper
Dude this video was phenomenal and gave me so much more of an understanding of cuts of meat. Great job bro! 👏🏼
Great video, super helpful. Thank you.
Pretty much agree with everything; what I have learned over years of backyard grilling and home cooking. Well done. Pardon the pun. I will say a chuck cut is great for boeuf borguignon. And also of course the ultimate beef from a flavor standpoint, in my humble opinion: the properly slow smoked full packer brisket, Texas style with SPG. The King.
I am not sure if you'll see this message but, I am fifteen and I do a competition that is known as Meats Judging or Meats evaluation, but I have learned a lot and I thought I would share somethings with you like one of my personal most favorite cuts which would be the Beef Chuck Chuck eye steak it is essentially a cheaper ribeye that is as good if not better than the Beef loin ribeye steak. And the second thing is about the cut that I know as the mock tender and you lay it it out and cut it open you will see that huge piece of connective tissue that is one of the main determining factors of where it comes from but to get it to be tender enough to eat willingly I would treat it as a stew meat and cook it in broth and vegetables with your choice of seasoning. But that I have learned over the years and love your videos. Thank you!
Thanks for your information ❤
Thank you for keeping these traditions and secrets alive
For the eye of round, I get mines sliced super thin and I use it for hot pots or toppings for beef pho. Definitely recommend trying this. If possible get it sliced by your local butcher as thin as possible otherwise freeze it a bit to slice it easier.
Yes! My dad bought a food slicer just so he can slice them for gyudon
I learned of something called rouladen with pickles and cheese I think it was. Sounded good and like a good way to use eye of round.
I cook it then slice it with my meat slicer for sandwiches
Dude you're awesome. I learned so much from this video.
I don't really like and subscribe much, but this was well done (no pun intended)!! Starting with pretty much direct alignment to what I have found in my own steak-trying journey to the logical and well-organized testing and analysis of results.
Kudos, Max! You did a great job and I look forward to seeing your other output.
This was so well presented. I've watched a bunch of other videos about cooking steak, and I've learned from them, but none of them have been as clear and easy to follow as this one. I'm bookmarking this.
This video is one of the best videos I’ve ever seen. I learned so much about this and it’s so helpful. It was soso funny too, I laughed several times. Definitely saved to watch it again until I have everything memorized! So much effort!
Absolutely a great video. Thank you.💯💯💯💯🔥🔥🔥🔥
I think I've watched this videa half a dozen times already. So much good information, thanks for the vid.
That was the best steak guide I have ever clearly understood. Thank you!
In addition to the recommended seasonings I also like to add some Montreal steak spice (or use whatever your local steak spice is) and some dill. The flavour definitely gets kicked up a few notches.
Eye of round is the best when it’s clean out of blood, stewed with soy bean paste, sweet bean paste, salt (to adjust to suitable saltiness because some paste is salty), Sichuan peppercorn, dried chilies and spice that you like. Because it’s tough it doesn’t turn into a mash, you can cool it in the fridge and cut into thin slices, dip with sauce🤌. The texture and bean fragrant is just so nice.
One of the many things I’m trying to learn on my journey of becoming a man without anyone to really teach me haha. Thank you for this video brother this was extremely informative and helpful and I am very excited to cook and take that first bite of a medium rare steak for the first time 🤝😁🥩
I’ve been watching your videos for a while now and I’ve been obsessed with cooking steak. Awesome content! Keep up the great work!
I literally just put this video on so I had something to watch while I ate, but after I finished eating I just continued watching until the end! Such a great quality video! The amount of knowledge and great entertainment packed into this relatively short video has got me baffled in the best way
Means a lot to hear, thank you!
Love the education, TY
Max you are so helpful, and your videos really help a lot of peaple keep the good videos !
This is so well done and really helpful. I picked up quite a few things that I didn't know before. I'll definitely be dry brineing more often.
I’d say it is medium rare done!
Chuck, top and bottom rounds, London broil, whatever... I use them for making chili Colorado and other long braised dishes at low heat for long time. I've also cooked them sous vide for a full day before slicing them extremely thin to used for roast beef sandwiches. They're great choices for those types of recipes. Completely agree about the hanger steak. I've been on a steak cooking journey for the last 5 years...my biggest challenges these days is cooking standing rib roast and smoking brisket in my Webber.
Great video! Thanks!
Bro this video is golden from the production to the life lesson appreciate it💯
Best videos bro. Please never stop we want more steak videos like this!
Like Max said...they are all steaks and depending on how well the meat is prepared, cooked, and sliced, they can be hard to discern at the table. Thank you much for an awesome comprehensive and easy to follow video.
Thanks for the help 💚
I cook the tough cuts low & slow in a sous vide. They come out tender & flavorful.
Finally a video that explains all the cuts and their differences, ways of cutting and prices. I try to eat a steak a day and man top sirloin was the cheapest I could find that I knew what to do with, thanks!
I think the fact that you couldn't tell them apart is a testament to how well you prepared them.
Super helpful overview. Thank you!❤🙏🏻❤️
Very informative and brilliantly narrated . Thank You Sir.
Indeed, Picanha is super famous here in Brazil. Personally my favorite is hump steak, with Ribs being a close second. It's pretty hard to find people that know how to cook them to perfection, though!
Definitely going to work on that Dry Brining. I would season while the rest of the meal is being worked on, but I’ll start with the day before. I want that nice crust. Thanks for the tips on the different marbling to look for. Extremely helpful. Cheers 🥩🥩🥩
Great video man, I appreciate all the value you put into this
This is the absolute comprehensive entire video to everyone learning how to make the best steak, like, how to go from regular carne asada to full on restaurant-level steaks, this should be marked as the GUIDE for a perfect steak, period!!!
As my favorite steak, I'm glad to hear the flat iron steak made your underrated list. I don't like the thick chunks of fat and gristle that are along the edge of many steaks, and I also prefer my steak cooked medium-well with no pink inside. This cut stays tender and flavorful even when cooked to a more well-done state. I have only ever cooked on a grill or under a broiler, so I'm interested in trying the dry brine and possibly the sous-vide.
One of the best breakfast steaks out there
Thank you for the info. The "rounds" of course, are for long slow cooking to tenderize them and the carrots cooking with them. Swiss steak is great with the rounds, and something I used to call beef punkles, from a quirky old movie.
I just found this channel and I really am glad I did. That was so informative. Thank you. Geez, I'm hungry now. 🥩😋
Thank you for making this video
Hanger steaks are in my top 5, not really for tenderness but for the flavor (although a prime hanger is pretty damned tender though). Same goes for outer skirt steak, the beefy flavor is far beyond all other cuts, except for ribeye. A properly prepared wagyu skirt steak is something every steak lover needs to try at least once in their life, it's a mind-blowing experience.
I’m with you 100%. Especially with outside skirt!
Tough cuts, cut thinly against the grain and just quickly sear. Japanese/Asian cooking styles: shabu shabu, yakiniku, stir fry. It's not the meat, it's the technique. I love flank steak (which is the closest thing I usually get from my local grocery store)
We used to sell 700g hangers in a restaurant as a shared meal. Sous vide at 60 for 4 hours. It was phenomenal. Skirt is my personal favourite though. Charred to medium rare, its unbelievable.
@@Levottomat01 that sounds so good
Satanic people are hungry and pretending to want food to go grocery shopping to Steal people’s boyfriends because they don’t know anything about shopping because they are not allowed in buildings because they ‘murdered’ people under thirty years old a long time ago for attention.
First off thanks bro! Second I am definitely a loyal follower as I am a self taught chef that’s doing pretty well without these techniques so I am excited to see how I will do after implementing these ! Awesome
This is such an amazing, in depth video
great video. loved the info! its common for most people to think grilling is the only way. never thought about reverse searing my thick cuts. prolly gonna try that tonight!