I miss skirt steak so much. I grew up eating them. 5 to 10 years ago they skyrocketed in price. It really sucks that I have to set aside money to treat myself to a butcher's cut, which is supposed to be cheap.
"The hanger has ridges where the sauce can flow." The sauce extends life. The sauce expands consciousness. The sauce is vital to steak travel. The sauce must flow.
I guess it maybe reacts with the metal in the food processor. Maybe it reacts different when it's cold or something. I'd be interested in a real science too.
Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. The blades of a food processor break olive oil into much smaller droplets than those created from whisking. The smaller the droplets, the more polyphenols that break free and disperse, and the more bitter an emulsion will taste. You can avoid this by using "pure" instead of "Extra-virgin" olive oil, as it has fewer polyphenols, but you’ll lose some flavor.
@@ZanHecht So is a matter or surface area? Just like lactose free milk tasting slightly sweeter than the "normal" one? (Lactose splitting into glucose and galactose, causing their hiding, still sweet, surface to be in contact with our tastebuds)
This episode is sponsored by the Culinary Brick™. The brick helps you get even contact and thourough crust formation along the entire area of the meat. Thank you Culinary Brick™ for sponsoring this video :-)
Wife: Honey. do you ever seen a brick in our backyard, our son need it for a school project Husband: **flashback to when he trade the brick to Adam for white wine**
I cannot appreciate Adam's use of amazing RE-ITERATION enough! His experience as a teacher is sooooo important in the quality of these videos and makes every fact so much more memorable. Cheers Adam!
I’m a Mexican who lives in a border town(Laredo,Texas). We normally refer to the inside skirt steak as “fajita”. It’s the most common food you’ll find at a barbecue, or as we call them “carne asadas”. Most menus I see in American restaurants refer to inside skirt steak, flank steak, or strips of chicken when I see fajita but to us, it’s that cut of steak. Most of us Latinos(in my city atleast) will “butterfly” the meat and will marinate it in a Mexican beer. It will be cooked on a grill and served on a tortilla with guacamole and lime. Usually with a side of pinto beans and Mexican rice. I personally like it best marinated in fresh lime juice and Worcestershire sauce. Then seasoned with orange pepper and thrown on direct heat for 2-5 minutes total. Depends on the thickness! More people need to eat fajita(inside skirt steak). It’s cheap, relatively low in calories compared to other cuts of steak, and ABSOLUTELY DELICIOUS. It’s a staple at every carne asada🥳 I assume the way it is prepared in my area is very traditional to the Mexican culture. Most Hispanics here commonly go back and forth from America to Mexico to visit family, so I know this is the way many Mexicans cook this. As well as all the Mexican restaurants in my area prepare it pretty similar. For those Hispanics who live in other parts of the country I’m interested in how you all commonly cook this cut? And for people of non-Hispanic cultures, how aware were you of this cut of meat? EDIT: I recently learned that what I’m referring to above is the INSIDE skirt steak and not the outside skirt steak. I came back to correct it as to not confuse anyone since Adam uses the outside.
I am from California, and although I'm not Mexican, all my best friends growing up were and I spent many a weeknight after school or staying over a weekend in the back yard eating carne asada cooked like this. It absolutely crushed me of nostalgia to hear your story haha, thanks. Also - idk if it's because I'm also from an area that has a lot of Mexican culture but I've only ever known fajita to be the way you described, never even heard of pork fajitas lol
sageosaka I’m glad you got a hit of nostalgia! Those weekend cookouts are the best😊 I was shocked too the first time I asked for fajita north of my city! The options were chicken fajitas(chicken thighs cut into strips) or pork fajita(I think was chopped pork belly?)
This video is one of my favorites of yours, Adam. First and foremost, you respect the viewers time. Nobody really wants to see shallots chopped in real time. Secondly, and honestly more important than the first - your editing skills and camera angles are spot on. PBS and cable network food channels are taking notes. Thirdly, you do a lot of homework and research. You genuinely want to teach and be entertaining while doing so. Thank you for all you do. Continued success.
@@forestdude5168 For sure not the types of dudes that Adam is like....... the kind of dudes who practically drink soy sauce and talk about veganism all the time. lol
Where I live, when people order steak, you ALWAYS get well done and tyre rubber. I took it upon myself to cook steaks whenever I feel like having "Western". I still fumble, being a newbie in the kitchen. But I always get a medium to medium well steak. Still much better than what I'll get in typical restaurants here. Since I'm cooking on a non-stick pan, I worry about undercooking the meat so I'm still holding back on rare steaks. Maybe someday.
@@user-rl4tg2mr9n Covers absolutely are covered by copyright. If you make one, you own everything about it - except for the composition, which is owned by the publishing rights holder. It makes all the sense in the world, imho.
@@user-rl4tg2mr9n Why is that stupid? The whole reason the public domain exists is to allow people to reuse, rework, and recommercialize old works. A sonata played by a professional is very different from a sonata played by a child, that professional should be allowed to commercialize their skill and their interpretation of the music, whether the source work is in the public domain or not. "I Believe I Can Fly" by Me First and the Gimme Gimmes is a completely different song from "I Believe I Can Fly" by R. Kelly, despite one being derivative of the other. Should MFGG not be able to profit from their unique interpretation and performance of R. Kelly's song? Now, whether or not JAWS should be in the public domain is a completely different question. I believe the answer is that it should be in the public domain, but (thankfully) I'm not a politician. I have no power over the state of copyright law, it just is the way it is (for now). TL;DR: It's stupid that JAWS isn't in the public domain, but it is *not stupid* that works derivative of a work in the public domain are able to be copyrighted.
Same with flank steak. I fume whenever people claim these “cheaper cuts” are cheaper because they aren’t where I’m from. Do beef cuts really vary in relative cost that much around the US?
Harry Cooper that’s really the best, try and get more grass fed / pasture raised animal products. Tastes better, better for the animals, and it’s healthier.
he was explaining what he was doing assuming that people would be following along. “I don’t want to waste any of that precious meat.” really means that -you- don't wanna waste any of the precious meat :) ( ik that sounds obvious :I )
he burned 1 small strip steak which is much cheaper and much easier to get than a whole hanger steak, he probably cut that steak up and threw it outside for cats to eat
Man I just want to say I love your channel. As a youngish adult learning to cook for himself, it’s really helpful to learn to make better food without making it complicated. Also helps to make sense of the cooking I already learned from my parents and to expand on their own guidelines.
THANK YOU!! Finally someone admits that flipping the steak around in the butter is perfectly effective for basting!!! I've been doing that for over a decade, and personally I think the spoon method is simply to look fancy and just plain showy. I've never heard a food personality admit that. I appreciate it ❤️
I knew a fairly decent amount about cooking steak but I feel like I found a gold mine when I discovered your channel and now I know a lot more. And I really appreciate the editing and clarity of your videos. I’ve subscribed and have been splurging through your videos since then.
Brother, your videos are fantastic. Thank you for clearly and visually explaining all this. I especially love the intuitive perception you use in your cooking. A modern day old school grandma.
I used to get boneless short ribs and sear them extremely rare - OMG. Props for flipping the steak in the butter instead of tilting the pan and using a spoon. Extra props for not putting in a whole garlic clove and a whole stick of rosemary. Excellent vid.
I'm not sure how well you check your comments, but I'd like to say how much I love your promotion of local farmers, butchers, etc. In a world where you can increasingly find these types of things just about anywhere*, you promote buying local and buying small. That's a great, great way to use your platform. *not to say any of this is particularly easy to find at like, walmart but some more specialty markets might have it
Hello Adam, I am so happy I stumbled upon your channel during my journey to learn how to cook delicious food for myself and the people I love. In the beginning I would watch other cooks with very fancy kitchens that no ordinary home cook would have. Now, I am happy I found someone who has a simple home kitchen who appreciates simplicity and ease of cooking more. Your videos have taught me a lot and made my life as a grad student way easier. I appreciate your content so much, keep 'em coming!
The problem with "butcher cuts" is that they used to be cheap, they haven't been for over a decade now. Ahh I see you've mentioned that. I tend to play around with London Broil when I want cheap beefy "steaks".
Yes, steaks are expensive. But that’s what sales (holiday) are for. Wait for a good deal on a cut you enjoy and stock up. I do like that Adam promotes small farmers in reaching an audience to grow their sales and be more profitable. … However, I think we need a video series on budget friendly cooking. Some base parameters to consider are… - family of 4 - federal minimum wage earners (1.5 [earners] x $7.50 [wage] x 40 [hours]). - fresh ingredients - 7 days, 3 meals a day - shopping tips Why would I like such a series? I just went shopping and spend $90, yet only bought 1 Vidalia onion, a 3-pack of strip steak and a pack of chicken legs (under $30 combined). The majority of my food cost today was condiments and seasoning components. My normal shopping looks more like …, 10LB boneless pork loin, 7LB chicken legs, 4LB bottom round roast, 1 dz eggs -> that’s about $62 and equals food for a week for one person. Noticeably absent are most seasonings and flavor enhancers like vegetables. These extras cost more than the meat if used regularly. Comments welcome
From an oddly health concerned RUclips viewer: I really appreciate you commenting on your health. You created a video on this subject about the diet food you eat. It seemed like you struggled following that video. I'm really glad to see you have found a way to recover from that. I think I speak for all your viewers: we just want to see you happy and healthy. It's up to you to set those standards, but, as you know, we are watching.
Funny thing that Argentine barbecue is centered around these cuts, since the others were for export. For us a great barbecue includes skirt, short rib, flank steak and striploin as they are cuts that hold the most flavor. Also, if you are brave, you'll learn to barbecue sweetbread, they are an unknown delicacy for most people
The brick is a clever idea! I use an antique cast iron ironing (sad) iron. It's heavy, has a handle, it's indestructible, and is meant to hold heat. Perfect solution to mash down food onto a skillet or griddle.
I love the way Adam's commentary is brisk ( not very Georgian ) and the editing is, too. He gives us lots of information, but doesn't waste our time, like so many others do. Thanks, sir.
This really reminded me of my moms filet. For Christmas dinner she would cut up a long tenderloin and toss them on the pan for a quick browning. Then put them in a tray and put in the oven for the inside to cook. It is then eaten with a Gorgonzola cheese sauce. Like peeking into heaven.
Wow, so I saw that knife and recognized it from my family's kitchen. Then you said where you got it, and I remember going there as a kid cause I live in NorthEast Ohio, that's terrific! Love these videos, never stop, my man.
I wish I could like this 100x! I absolutely agree about a good outside skirt - probably my favorite cut of beef (it even knocked strip out of top place). No marinade or sauce on mine! Not even pepper-- just salt. There is a small hipster grocery nearby where I can sometimes get outside skirt, sometimes hangar (also great), and also sometimes flap steak, another lovable off-cut. Nevermind that I just ate supper - I was flat-out drooling watching this vid.
An man he's telling everybody about hanging tenders. I was hoping people wouldn't catch on to those. I started working for a butcher, there are always scraps of those to be had and my goodness what a treat.
When I make chimichurri, I add enough vinegar to cut through the fat of the meat. More vinegar for chorizo, less vinegar for filet. I also add water to minimize the oiliness and take the edge off the vinegar. The meat is the star! We also add more black pepper to chimichurri since the meat is only seasoned with salt.
Hi Adam! Your videos have changed my life! I particularly love how you show every step. You make the best cooking show I've ever seen in any form of media for this reason among others. I have a question upon which I hope your experience might shed some light. In many recipes and recipe videos including yours, I'm frequently told to "use whatever herb I want." This has never made sense to me. They all taste very different. Once, I accidentally bought parsley instead of cilantro, and my salsa was completely ruined. I'm not even sure I know what an herb exactly is! Is the strategy basically to sample a bunch of herbs and decide which ones I like? What if there are herbs I don't usually like but only because I haven't tried them in the right context? Do you have any tricks? Advice? Again, thanks so much for your lovely videos! They've immensely increased my confidence in the kitchen!
Yeah, I'm not saying blindly put random herbs into your food! I'm saying put in the ones you like, and if you're not sure if you like it, just put some in your mouth and taste it. There are some ingredients that are hard to taste in isolation, but fresh herbs are easy. Just put it in your mouth, assess, and make a decision.
I love Adama Ragusea and find his videos to be the of the highest quality in all the land, despite his love of acid and disdain for burnt carbon-y flavors. Our tastes differ so much in this way. I'm extremely sensitive to acidic flavors and tend to avoid them whenever possible. Conversely, I enjoy bitter flavors, especially the flavor of char and burn. When I sear my steaks, I really want it *seared.*
Adam's content is begging to be taken around the world. I feel like his way of "interpreting" recipies for the home cook is just lovely and would transfer well in world travel cooking, showing us what we observes and learns along the way
A good classic Argentinian Chimichurri with steak is absolutely fantastic! I don’t really care for cilantro especially since it’s not a classic herb used in Chimichurri and fresh oregano can be a bit over powering so I use mostly parsley with just a few leaves of fresh basil as a substitute and the whole thing turns out amazing! I find sauces like Chimichurri to pair exceptionally well with the lower cuts of meat like skirt and flank steak. I also wanted to say that I completely agree that a good pan sauce should start with shallots since this type of sauce is made very quickly while utilizing the fond on the bottom of the pan. I can’t tell you how many RUclips chefs refuse to use shallots when they’re making a sauce, especially when it comes time to make a quick pan sauce. Shallots add a whole other dimension of flavor and to omit them entirely is completely foolish and ignorant in my opinion. I also loved how you finished your pan sauce with a few pieces of butter which of course is classically The best way to bring the sauce together and add a beautiful sheen and taste to the finished product! As always this has been a great video and I always look forward to seeing the next one! Cheers!
"Olive oil tends to go bitter in food processors for science reasons" wait what? Is there a video on this already? Would love to get more explanation on this.
As a meat cutter some of my favorite parts are the short rib and teres major. Usuall buy an entire chuck roll and separate the chuck center from the outside shortrib. Cut chuck steaks which are essentially cheaper ribeyes. I cut the short rib into 1/2 in slices and the leftovers into sweing beef. The entire thing gets used and i get sections of beef that most places sell for 8-$11 a lb for $4/lb by buying the entire piece.
Skirt Steak, from a Chicagoan Chicano, marinate it the night before you grill it with a beer, modelo or corona is fine, add orange and garlic if you wish with any spices you like, grill it after a few hours over night, either cut in pieces or eat it whole by pulling bits with tortillas.
My favorite quickie pan sauce when making steaks is to de-glaze with water, add a tiny pinch of onion powder, and some coarse-ground black pepper. The onion powder should be so tiny that you can't really taste it, but boy does it boost the beef flavor. And it's already seasoned from the steak. Great video, Adam, I look forward to cooking these cuts of meat.
I like to use a little bit of fresh-squeezed grapefruit juice as a marinade for skirt steak. It adds a slight (and not overpowering) sweetness to complement the meat, and is super addicting if you try it.
Adam, I love skirt steak. I marinate it in a Korean streak sauce. (Garlic, ginger, soya sauce, brown sugar, etc.) I cook it sous-vide at 129F for a medium-rare for 3 hours. Then I sear it on the BBQ. It's perfectly cooked. I never use a knife to cut it. I use my fork to cut it against the grain, but I could cut it with the grain and it's still extremely tender.
I always find it reassuring when it appears I have the same kitchen equipment as you, things like common brands of spices, those little silicon spatulas, but the really interesting thing is that knife. My family has one just like it that my mother's grandparents gave her when she moved away for college, and they just so happen to have lived in Ohio.
Hey Adam. I would really love to see a vídeo of homebrewing beer done by you. Really like your scientific aproach and I think it would really suit the homebrewing subject. Sorry for my bad english and greetings from Bahia, Brazil!
The Werther Carving museum in ohio where the knife in this video comes from is absolutely amazing and should be visited by all lovers of knives, carving, or trains at leat once in their life. Love seeing it represented here!
I miss skirt steak so much. I grew up eating them. 5 to 10 years ago they skyrocketed in price. It really sucks that I have to set aside money to treat myself to a butcher's cut, which is supposed to be cheap.
Movie Games, my dad said the same thing. I’m too young to remember,
Press F To pay respects to my guy. sorry that happened.
Lol
Same. My late dad made them SOOO good. I miss them. So tasty
Ass is my passion food
Ah yes, my favorite Adam Ragusea extended universe character: The Brick from the smashed brioche video
"Why I Brick my steak, not my wall."
Underrated comment. Well done, unlike my steaks.
@@redbirdsrising 11p1p
@@redbirdsrising b
Wait wat
Why i cut my food not myself
"The hanger has ridges where the sauce can flow."
The sauce extends life. The sauce expands consciousness. The sauce is vital to steak travel. The sauce must flow.
The Sauce Wars
effing sick >.
"Olive oil goes bitter in food processors for science reasons" - I'd love to hear more!
GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet RUclipsr. Thanks for being a fan, dear step
I guess it maybe reacts with the metal in the food processor. Maybe it reacts different when it's cold or something. I'd be interested in a real science too.
Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. The blades of a food processor break olive oil into much smaller droplets than those created from whisking. The smaller the droplets, the more polyphenols that break free and disperse, and the more bitter an emulsion will taste. You can avoid this by using "pure" instead of "Extra-virgin" olive oil, as it has fewer polyphenols, but you’ll lose some flavor.
@@ZanHecht I once made mayo with extra virgin oil.
"Best oil" must mean best mayonnaise.... It was completely inedible and straight in the bin
@@ZanHecht So is a matter or surface area? Just like lactose free milk tasting slightly sweeter than the "normal" one? (Lactose splitting into glucose and galactose, causing their hiding, still sweet, surface to be in contact with our tastebuds)
This episode is sponsored by the Culinary Brick™. The brick helps you get even contact and thourough crust formation along the entire area of the meat. Thank you Culinary Brick™ for sponsoring this video :-)
The neighbours are still wondering where their brick went
Wife: Honey. do you ever seen a brick in our backyard, our son need it for a school project
Husband: **flashback to when he trade the brick to Adam for white wine**
nah, when you throw a brick through your neighbor's window, it's gone.
nah, its prob a supreme brick
He already asked that question since he made that Grilled Cheese brioche
I cannot appreciate Adam's use of amazing RE-ITERATION enough! His experience as a teacher is sooooo important in the quality of these videos and makes every fact so much more memorable.
Cheers Adam!
I’m a Mexican who lives in a border town(Laredo,Texas). We normally refer to the inside skirt steak as “fajita”. It’s the most common food you’ll find at a barbecue, or as we call them “carne asadas”.
Most menus I see in American restaurants refer to inside skirt steak, flank steak, or strips of chicken when I see fajita but to us, it’s that cut of steak. Most of us Latinos(in my city atleast) will “butterfly” the meat and will marinate it in a Mexican beer. It will be cooked on a grill and served on a tortilla with guacamole and lime. Usually with a side of pinto beans and Mexican rice.
I personally like it best marinated in fresh lime juice and Worcestershire sauce. Then seasoned with orange pepper and thrown on direct heat for 2-5 minutes total. Depends on the thickness!
More people need to eat fajita(inside skirt steak). It’s cheap, relatively low in calories compared to other cuts of steak, and ABSOLUTELY DELICIOUS. It’s a staple at every carne asada🥳
I assume the way it is prepared in my area is very traditional to the Mexican culture. Most Hispanics here commonly go back and forth from America to Mexico to visit family, so I know this is the way many Mexicans cook this. As well as all the Mexican restaurants in my area prepare it pretty similar. For those Hispanics who live in other parts of the country I’m interested in how you all commonly cook this cut? And for people of non-Hispanic cultures, how aware were you of this cut of meat?
EDIT: I recently learned that what I’m referring to above is the INSIDE skirt steak and not the outside skirt steak. I came back to correct it as to not confuse anyone since Adam uses the outside.
My brother likes to take the outside skirt steak and marinate it in lime juice and cumin!
Right? I was shocked he didn't mention fajita while dealing with the skirt steak, such a great cut for a good price too.
I am from California, and although I'm not Mexican, all my best friends growing up were and I spent many a weeknight after school or staying over a weekend in the back yard eating carne asada cooked like this. It absolutely crushed me of nostalgia to hear your story haha, thanks.
Also - idk if it's because I'm also from an area that has a lot of Mexican culture but I've only ever known fajita to be the way you described, never even heard of pork fajitas lol
Jason Murray Yeah! When he mentioned it I was expecting a brief description of what it is in Mexican culture since it’s so popular 😂
sageosaka I’m glad you got a hit of nostalgia! Those weekend cookouts are the best😊 I was shocked too the first time I asked for fajita north of my city! The options were chicken fajitas(chicken thighs cut into strips) or pork fajita(I think was chopped pork belly?)
This video is one of my favorites of yours, Adam. First and foremost, you respect the viewers time. Nobody really wants to see shallots chopped in real time. Secondly, and honestly more important than the first - your editing skills and camera angles are spot on. PBS and cable network food channels are taking notes. Thirdly, you do a lot of homework and research. You genuinely want to teach and be entertaining while doing so. Thank you for all you do. Continued success.
I kinda find the thought of Adam keeping a brick wrapped in aluminum foil in a kitchen cupboard next to pots and pans funny.
I find it menacing
@@menelik6635
ゴ
ゴ
ゴ
ゴ
*Menacing*
i mean what else will he use for self defense in case someone breaks into his house? knifes? a gun? what kind of dude uses those anymore?
I genuinely have this. Like it's sitting on top of my mini oven, I like to use it for grilled cheese
@@forestdude5168 For sure not the types of dudes that Adam is like....... the kind of dudes who practically drink soy sauce and talk about veganism all the time. lol
Except that most “butcher cuts” are so hipster that they’ve become just as expensive as a prime cuts.
Hipsters......
......... pisrth
Hipsters ruin everything for poor ppl.
I suggest that we start eating the hipsters
Genius.
White wine report: No usage of white wine has been seen.
This has been your white wine report.
Thank you sir
what about red wine, with the lack of white wine lately in videos , i vote the report gets consolidated into just " wine report "
And worse he seasoned his steak instead of his cutting board.
He hasn’t used white wine in 5 months, I’m getting concerned.
Everyone asks where is white wine, but not how is white wine.😔
Where I live, when people order steak, you ALWAYS get well done and tyre rubber. I took it upon myself to cook steaks whenever I feel like having "Western". I still fumble, being a newbie in the kitchen. But I always get a medium to medium well steak. Still much better than what I'll get in typical restaurants here. Since I'm cooking on a non-stick pan, I worry about undercooking the meat so I'm still holding back on rare steaks. Maybe someday.
Really enjoyed your performance of Dvořák's "New World Symphony" composed in 1893 and in the public domain.
Recordings of performances can still be copyrighted, separate from the composition which is in the public domain.
@@mfaizsyahmi That's stupid. It's like copyrighting a cover
@@user-rl4tg2mr9n Covers absolutely are covered by copyright. If you make one, you own everything about it - except for the composition, which is owned by the publishing rights holder. It makes all the sense in the world, imho.
@@user-rl4tg2mr9n Why is that stupid? The whole reason the public domain exists is to allow people to reuse, rework, and recommercialize old works. A sonata played by a professional is very different from a sonata played by a child, that professional should be allowed to commercialize their skill and their interpretation of the music, whether the source work is in the public domain or not.
"I Believe I Can Fly" by Me First and the Gimme Gimmes is a completely different song from "I Believe I Can Fly" by R. Kelly, despite one being derivative of the other. Should MFGG not be able to profit from their unique interpretation and performance of R. Kelly's song?
Now, whether or not JAWS should be in the public domain is a completely different question. I believe the answer is that it should be in the public domain, but (thankfully) I'm not a politician. I have no power over the state of copyright law, it just is the way it is (for now).
TL;DR: It's stupid that JAWS isn't in the public domain, but it is *not stupid* that works derivative of a work in the public domain are able to be copyrighted.
@@aragusea oh I see. My bad 😅
"skirt steak is really cheap"- around here, it's literally just as expensive as ribeye despite taking more processing.
Same in New England. 10oz ribeye is about $12.50 at the grocery store. A 20-24oz skirt steak is about $20-24.
Same with flank steak. I fume whenever people claim these “cheaper cuts” are cheaper because they aren’t where I’m from. Do beef cuts really vary in relative cost that much around the US?
Yeah, skirt used to be cheap, then fajitas got popular, so places switched to flank for their "fajitas". Now flank is expensive too.
@mjrichardss Yeah that’s a good way to put it
@mjrichardss the hipsters got wind they existed and now everyone and their mother buys them
Seeing these happy cows makes me happy
Yeah, they Taste better 😋☺️
Joseph gives them a whole lot of good days, up until that last one. If we're gonna eat animals, that's the way we should do it.
@@elevatorphish i agree i hate that they kill baby cows for veal and im no vegan trust me but the only meat, milk and eggs i eat are free range
Harry Cooper that’s really the best, try and get more grass fed / pasture raised animal products. Tastes better, better for the animals, and it’s healthier.
@@Cheesegrater53 then you're gonna love that duck embryo egg
12:38 “I don’t want to waste any of that precious meat.”
Literally minutes ago:
Burns a whole steak for his audience
Anything is edible if you screw your tongue enough
@@kimmyseon46 well if your a pack a day smoker you cant taste shit.
he was explaining what he was doing assuming that people would be following along.
“I don’t want to waste any of that precious meat.” really means that -you- don't wanna waste any of the precious meat :)
( ik that sounds obvious :I )
he burned 1 small strip steak which is much cheaper and much easier to get than a whole hanger steak, he probably cut that steak up and threw it outside for cats to eat
@@gameslie9049 can confirm that this is untrue
"This is parody so it is fair use" Nice one adam, lawsuit avoided
Okay, ross.
BTW you weren't, on, a, break...
Lawyers hate this simple trick!
RUclips Algorithm: "ARE YOU SURE ABOUT THAT!?"
@@rct3terminator1000 Nah, the robots aren't on my tail yet. But the Van Halen video from Monday? I'm totally never seeing a dime from that!
@@aragusea Interesting... did you foresee that while making the video?
Man I just want to say I love your channel. As a youngish adult learning to cook for himself, it’s really helpful to learn to make better food without making it complicated. Also helps to make sense of the cooking I already learned from my parents and to expand on their own guidelines.
THANK YOU!! Finally someone admits that flipping the steak around in the butter is perfectly effective for basting!!! I've been doing that for over a decade, and personally I think the spoon method is simply to look fancy and just plain showy. I've never heard a food personality admit that. I appreciate it ❤️
I knew a fairly decent amount about cooking steak but I feel like I found a gold mine when I discovered your channel and now I know a lot more. And I really appreciate the editing and clarity of your videos. I’ve subscribed and have been splurging through your videos since then.
"I see No reason To Marinade Skirt Steak"
[Cries in Carne Asada]
Why do you eat dogs?
norbertas skogmo you ever have like real Mexican carne asada, definitely not a waste of good beef
@@K3b1bisLtu
Cause we do.
*Cries in churrasco*
@@suppleleaves just hearing that word makes my mouth water
Brother, your videos are fantastic. Thank you for clearly and visually explaining all this. I especially love the intuitive perception you use in your cooking. A modern day old school grandma.
Steaks 2: The Butcher’s Cut Edition
****steaks 2:electric boogaloo
Dude is a young Alton Brown!!
Great work👏
Excellent delivery🍻
I am glad to have found u❤
It's 2am and I just had to watch Adam cook steak. GG sleep
Where the heck u live dawg?
For me also 2am here, so i assuming asia
@@TheGoldenLad7 my best guess philippines but i could be wrong
im in england and its now nearly 1am
what does GG mean in a context outside of video games?
I used to get boneless short ribs and sear them extremely rare - OMG.
Props for flipping the steak in the butter instead of tilting the pan and using a spoon. Extra props for not putting in a whole garlic clove and a whole stick of rosemary.
Excellent vid.
this is without question one of the most educational cooking videos I've ever watched
Karim Soliman but home edition
I'm not sure how well you check your comments, but I'd like to say how much I love your promotion of local farmers, butchers, etc. In a world where you can increasingly find these types of things just about anywhere*, you promote buying local and buying small. That's a great, great way to use your platform.
*not to say any of this is particularly easy to find at like, walmart but some more specialty markets might have it
Hello Adam, I am so happy I stumbled upon your channel during my journey to learn how to cook delicious food for myself and the people I love. In the beginning I would watch other cooks with very fancy kitchens that no ordinary home cook would have. Now, I am happy I found someone who has a simple home kitchen who appreciates simplicity and ease of cooking more. Your videos have taught me a lot and made my life as a grad student way easier. I appreciate your content so much, keep 'em coming!
The problem with "butcher cuts" is that they used to be cheap, they haven't been for over a decade now. Ahh I see you've mentioned that.
I tend to play around with London Broil when I want cheap beefy "steaks".
London Broil is consistently the least expensive cut at my local supermarket, do you have any particular advice on how to best cook it?
WhiteWizard42 ...broil it (Brits would call it a grill)
Weird, in my town, its actually still fairly affordable for butcher cuts. I do live in BFE michigan though haha
A few years ago, I was able to find a flat iron steak for $4/lb on sale. I haven't looked lately, but I'm sure it's at least $12/lb now.
Best educative beef cooking video ever. I, as a french man, have learned a lot today. Thanks!
Yes, steaks are expensive. But that’s what sales (holiday) are for. Wait for a good deal on a cut you enjoy and stock up.
I do like that Adam promotes small farmers in reaching an audience to grow their sales and be more profitable.
…
However, I think we need a video series on budget friendly cooking. Some base parameters to consider are…
- family of 4
- federal minimum wage earners (1.5 [earners] x $7.50 [wage] x 40 [hours]).
- fresh ingredients
- 7 days, 3 meals a day
- shopping tips
Why would I like such a series? I just went shopping and spend $90, yet only bought 1 Vidalia onion, a 3-pack of strip steak and a pack of chicken legs (under $30 combined). The majority of my food cost today was condiments and seasoning components.
My normal shopping looks more like …, 10LB boneless pork loin, 7LB chicken legs, 4LB bottom round roast, 1 dz eggs -> that’s about $62 and equals food for a week for one person. Noticeably absent are most seasonings and flavor enhancers like vegetables. These extras cost more than the meat if used regularly.
Comments welcome
From an oddly health concerned RUclips viewer: I really appreciate you commenting on your health. You created a video on this subject about the diet food you eat. It seemed like you struggled following that video. I'm really glad to see you have found a way to recover from that. I think I speak for all your viewers: we just want to see you happy and healthy. It's up to you to set those standards, but, as you know, we are watching.
Funny thing that Argentine barbecue is centered around these cuts, since the others were for export. For us a great barbecue includes skirt, short rib, flank steak and striploin as they are cuts that hold the most flavor. Also, if you are brave, you'll learn to barbecue sweetbread, they are an unknown delicacy for most people
The brick is a clever idea! I use an antique cast iron ironing (sad) iron. It's heavy, has a handle, it's indestructible, and is meant to hold heat. Perfect solution to mash down food onto a skillet or griddle.
Hey Adam I am a big fan from Greece. I am also 15 and I can say that your cooking skills are great.❤️
I love the way Adam's commentary is brisk ( not very Georgian ) and the editing is, too. He gives us lots of information, but doesn't waste our time, like so many others do. Thanks, sir.
Loving these 101 and 201 classes! Keep it up Adam!
Adam, as a resident of Dover/New Philadelphia thank you for the Warther shoutout! It’s something were all really proud of here!
0:23. “Ba dum. Ba dum. This is parody, so it is fair use. Badadadada!”
Adam Ragusea: the king of common-sense cooking. so many little tricks packed into your videos. this was no exception.
As an Argentine-American I'm honored that you showcased our chimmichuri :)
Long live chimi
LOVE chimmichuri ! southern american here , best thing ever
Me to guey
Si, pero “south american pesto” las pelotas, viejo
Che!
Adam you may market yourself as a home cook but your knowledge is that of a chef. I think a knowledgeable cook is the best cook.
No way man this guy just answered my prayers I'm on a very strict diet and I love cereal but I cant eat any and this man just saved my life
Did you give them a try
This really reminded me of my moms filet. For Christmas dinner she would cut up a long tenderloin and toss them on the pan for a quick browning. Then put them in a tray and put in the oven for the inside to cook. It is then eaten with a Gorgonzola cheese sauce. Like peeking into heaven.
Im glad someone agrees with me. I rarely hear someone say skirt steak is their favorite single piece of meat.
So right about different stoves. Everytime I move it's a learning experience. House I own now has gas and I love it.
Gas is the best cooking fuel to me. Electric doesn't have the same feel that lets you know how hot you're cooking.
Me: *eating*
RUclips: *Adam Ragusea uploaded a new video*
Me: YES!!
And it *wasn't pizza*!
Wow, so I saw that knife and recognized it from my family's kitchen. Then you said where you got it, and I remember going there as a kid cause I live in NorthEast Ohio, that's terrific! Love these videos, never stop, my man.
No one:
Adam Ragusea: Why I season my kitchen, not my chicken.
😂
I wish I could like this 100x! I absolutely agree about a good outside skirt - probably my favorite cut of beef (it even knocked strip out of top place). No marinade or sauce on mine! Not even pepper-- just salt. There is a small hipster grocery nearby where I can sometimes get outside skirt, sometimes hangar (also great), and also sometimes flap steak, another lovable off-cut. Nevermind that I just ate supper - I was flat-out drooling watching this vid.
Every time he says the word “steak” or “cut” eat a scoop of ice cream
You deserve it
"Stop shoulding yourself" lol
An man he's telling everybody about hanging tenders. I was hoping people wouldn't catch on to those. I started working for a butcher, there are always scraps of those to be had and my goodness what a treat.
Hey Adam, I love your content. I'd love to watch it in 4k one day! The texture of the ingredients will look so good in detail.
skirt is possibly my favorite cut, i use it for family bbq's all the time and its always a win.
Me, a teenager watching and enjoying this but will probably never cook until years later: y e s *s t a k e*
Bro just took it's fun
im like 11
im kinda interested in cooking but for the most part i just like looking at food while i sit here with my plate of pizza rolls
When I make chimichurri, I add enough vinegar to cut through the fat of the meat. More vinegar for chorizo, less vinegar for filet. I also add water to minimize the oiliness and take the edge off the vinegar. The meat is the star!
We also add more black pepper to chimichurri since the meat is only seasoned with salt.
Hi Adam! Your videos have changed my life! I particularly love how you show every step. You make the best cooking show I've ever seen in any form of media for this reason among others. I have a question upon which I hope your experience might shed some light. In many recipes and recipe videos including yours, I'm frequently told to "use whatever herb I want." This has never made sense to me. They all taste very different. Once, I accidentally bought parsley instead of cilantro, and my salsa was completely ruined. I'm not even sure I know what an herb exactly is! Is the strategy basically to sample a bunch of herbs and decide which ones I like? What if there are herbs I don't usually like but only because I haven't tried them in the right context? Do you have any tricks? Advice? Again, thanks so much for your lovely videos! They've immensely increased my confidence in the kitchen!
Yeah, I'm not saying blindly put random herbs into your food! I'm saying put in the ones you like, and if you're not sure if you like it, just put some in your mouth and taste it. There are some ingredients that are hard to taste in isolation, but fresh herbs are easy. Just put it in your mouth, assess, and make a decision.
@@araguseagreat
I love Adama Ragusea and find his videos to be the of the highest quality in all the land, despite his love of acid and disdain for burnt carbon-y flavors. Our tastes differ so much in this way. I'm extremely sensitive to acidic flavors and tend to avoid them whenever possible. Conversely, I enjoy bitter flavors, especially the flavor of char and burn. When I sear my steaks, I really want it *seared.*
Adam's content is begging to be taken around the world. I feel like his way of "interpreting" recipies for the home cook is just lovely and would transfer well in world travel cooking, showing us what we observes and learns along the way
A good classic Argentinian Chimichurri with steak is absolutely fantastic! I don’t really care for cilantro especially since it’s not a classic herb used in Chimichurri and fresh oregano can be a bit over powering so I use mostly parsley with just a few leaves of fresh basil as a substitute and the whole thing turns out amazing! I find sauces like Chimichurri to pair exceptionally well with the lower cuts of meat like skirt and flank steak. I also wanted to say that I completely agree that a good pan sauce should start with shallots since this type of sauce is made very quickly while utilizing the fond on the bottom of the pan. I can’t tell you how many RUclips chefs refuse to use shallots when they’re making a sauce, especially when it comes time to make a quick pan sauce. Shallots add a whole other dimension of flavor and to omit them entirely is completely foolish and ignorant in my opinion. I also loved how you finished your pan sauce with a few pieces of butter which of course is classically The best way to bring the sauce together and add a beautiful sheen and taste to the finished product! As always this has been a great video and I always look forward to seeing the next one! Cheers!
"Olive oil tends to go bitter in food processors for science reasons" wait what? Is there a video on this already? Would love to get more explanation on this.
As a meat cutter some of my favorite parts are the short rib and teres major. Usuall buy an entire chuck roll and separate the chuck center from the outside shortrib. Cut chuck steaks which are essentially cheaper ribeyes. I cut the short rib into 1/2 in slices and the leftovers into sweing beef. The entire thing gets used and i get sections of beef that most places sell for 8-$11 a lb for $4/lb by buying the entire piece.
Steak 301: Collab with Guga Foods
Yes!!
Collab with Guga, Joshua Weissman, and Babish are collabs I'm waiting for
I want 301 the different ways to season a steak.
I love both channels, but I feel like Guga and Adam are on opposite ends of the "I, a normal person, could cook this at home" scale.
YESYESYES!!!
Skirt Steak, from a Chicagoan Chicano, marinate it the night before you grill it with a beer, modelo or corona is fine, add orange and garlic if you wish with any spices you like, grill it after a few hours over night, either cut in pieces or eat it whole by pulling bits with tortillas.
Time for all the dead memes to start rising from their graves.
@@swiftie762 why I season my board not steak
@@swiftie762 white wine haha funi, funi
You spelled gravy wrong.
Haha season board not food hahahahahha
Haven’t missed a video yet! One of, if not my favourite Food RUclipsr. Great work Adam! Big fan.
"This is parody so it is fair use"
One of the forgotten Adam quotes
Finally somebody in Internet that really knows how to cook meat! :) It seems you have been in Argentina and Uruguay, if you know chimichurri. Great!
Adam: **makes chimichurri**
Me: **happy Argentinian noises**
My favorite quickie pan sauce when making steaks is to de-glaze with water, add a tiny pinch of onion powder, and some coarse-ground black pepper. The onion powder should be so tiny that you can't really taste it, but boy does it boost the beef flavor. And it's already seasoned from the steak.
Great video, Adam, I look forward to cooking these cuts of meat.
10:38
Farmer "an extremely beefy taste"
Cow: WTF
Great tutorial. I found hanger cut 40 years ago. It was as real inexpensive then. It is delicious.
Did you really make that poor guy stand in the rain for an interview? 😂 Never change Adam.
I like to use a little bit of fresh-squeezed grapefruit juice as a marinade for skirt steak. It adds a slight (and not overpowering) sweetness to complement the meat, and is super addicting if you try it.
lmao 0:28 : 🎶 this is parody so it is fair use 🎶
lol
Adam, I love skirt steak. I marinate it in a Korean streak sauce. (Garlic, ginger, soya sauce, brown sugar, etc.) I cook it sous-vide at 129F for a medium-rare for 3 hours. Then I sear it on the BBQ. It's perfectly cooked. I never use a knife to cut it. I use my fork to cut it against the grain, but I could cut it with the grain and it's still extremely tender.
I legit saw the pop down notification and saw Adams name and immediately clicked
Man this is the best near video I’ve seen on RUclips in a long time. Thank you!!!
I swear to god skirt steak went up in price since binging with babish’s video
I always find it reassuring when it appears I have the same kitchen equipment as you, things like common brands of spices, those little silicon spatulas, but the really interesting thing is that knife. My family has one just like it that my mother's grandparents gave her when she moved away for college, and they just so happen to have lived in Ohio.
I was afraid I'd get *butchered* if I made one more awful dad joke here..
So I *cut it.*
*Get out*
@Omid Aliahmadi Ahhhh busted! 🤣
:(
The steaks are too high
You will meat a painful suffering
classy !
These look so good. I wish the meat was cheap where I live. Even these "cheaper cuts" are still kinda expensive.
When I grow up I want a Supreme Brick just so I can use it for this
8:52
101 was so helpful, been making steaks in a pan for the last week after work. 202 is the best next step thanks!
I love skirt steak. It's so damn flavorful. One of my favorite parts of the cow.
"Du Dum, duh dum, This is parady so it is fair use" lolololol! Adam your days as an aspiring music youtuber served you well.
Adam using red wine instead of white
"Impossible"
this is one of your best videos. no cappity cap.
Can we acknowledge how smooth his sponsor transitions are.
*Culinary Brick*
You madlad. I love it
13:58 That steak looks interesting...
Hmm🤔
Vegetarian here. But you present and explain soooo many techniques, I can't help but give you a like.
Adam: Why I listen to my steak and not Van Halen.
Hey Adam. I would really love to see a vídeo of homebrewing beer done by you. Really like your scientific aproach and I think it would really suit the homebrewing subject. Sorry for my bad english and greetings from Bahia, Brazil!
best way to cook steak: boil it in white wine
Milk*
@@BigNes445 nah not milk. Maybe balsamic vinegar
@@BigNes445 with a side of jelly beans of course.
QuackingEldrich 101 no, milk
@@BigNes445 ok milk with vinegar. Aka fake buttermilk
The Werther Carving museum in ohio where the knife in this video comes from is absolutely amazing and should be visited by all lovers of knives, carving, or trains at leat once in their life. Love seeing it represented here!
Adam: **doesnt deglaze with white wine**
Wait, that’s illegal