Steak School Pt. 2: Skirt Steak 101
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- Опубликовано: 20 мар 2021
- Steak School Pt. 2: Skirt Steak 101 #shorts
When done right, skirt is undeniably one of the best cuts of beef. Each cow has just 4 (2 inside & 2 outside skirts) so they can be difficult to source, as well as difficult to prepare.
The less tender “inside” skirt is far more common in stores, while the prized “outside” skirt is mostly reserved for restaurants. Both take a marinade extraordinarily well (soy sauce, fish sauce, citrus, honey, oil, cilantro, garlic, cumin, chilies, S&P is a good place to start).
Grill over extremely hot coals to quickly develop color before the inside overcooks. The more tender outside skirt can be served medium rare, while I prefer inside skirt closer to medium, allowing for more rendering (make sure to cut thin against the grain).
These American wagyu skirt steaks are from Black Hawk Farms. They can be difficult to find in stores & I highly encourage you to give them a try, I’d take an outside skirt over a ribeye most days of the week.
Shoutout to @JessPryles , her skirt steak youtube video was an integral part of my research • What's difference betw...
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#shorts #teach #steakschool #insideskirtsteak #outsideskirtsteak #skirtsteak #wagyuskirtsteak #ribeye #carnivore #imstilllearning #learningfromhome #lovelearning #steaklove #steakporn #americanwagyu #ilovesteak #mediumrare
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You know you’re about to get schooled when he pulls out the glasses
Lol
Lol
tru thou very tru
You watch max too
Facts
This teaches me more than school
very true
Omg yes
yup
FACTS !!
Cap
JK
This guy is literally That Vegan Teacher’s worst enemy
Coming from internet explorer that says a lot
100%
She should be afraid
they need to have a cook-off to see who is superior
(this guy definitely gonna win tho because he's a great chef)
I am the 69th like no one can defeat me
As a butcher it's good to see someone teaching something other then get a tenderloin good on ya
lol, seriously completely overrated. It has its place, I just don’t happen to care for any of those places.
I have a whole cow in my freezer and those tenderloins aren’t getting pulled out anytime soon.
@@joezze-bearwhat is getting pulled out then, tell me the goods
Marinade it for a whole day and grill, makes some of the best damn tacos you'll ever have!
Yes sir
He didn’t say the classic “low and slow”. I was actually waiting for it
because he cooked it with high heat and for a short time
Because it was high and fast (like me when I smoke and then play need for speed)
Honestly one of my favorite cuts so versatile can make so many different things
Used to be a cheap Mexican staple until it wasn't..
I learned something
Wow Max! You're a fantastic Meat Teacher in a meat butcher school! 😉
“This is why we do what we do.”
I love Max!
Bro he just went from a 10 to an 11. He fine aslll with them glasses ooonnnn
Gayyyy
Chiiill bro, you down gastronomically
If anybody is from Chicagoland, Mariano’s carries both of these at $9. If we have it...
Yo you go to west too?
Yes they have a same price but then more hard to cut it be inside peas there's more of the inside piece than me outside piece NN different places in the world that can be more money
@@Solznmid went to and I never changed my profile pic from then. But yeah
@@lunarmoth9832 what does this even mean? They’re both $8.99 a pound (at least 6 months ago they were) at a specific store.
Why does school not teach this
He honestly looks better with glasses
keep this series up man, it’s really informative and gives us who don’t know as much about meat cooking some valuable tips.
These are amazing videos, keep doing this!
That cutting board is mesmerizing
Great series. Much appreciated
My 2nd favorite cut, outside skirt. Man, that fat is addicting. Inside skirt is great for fajitas, though.
I learned more in this video than I do in a day at school
Me too
This is soooo satisfying and looks delicious.
I'm hoping to learn more from you teacher max!
Can you please share a good way to marinate this type of meat...we love it and we call it “ fajita “ is not too tender but with your advice on how to grill it and cut it I think we going to nail it!!! 😃😃😃Gracias!!!
For the Mexican isle is this "Ranchera VS Diesmillo" or what
One of my favorite cuts
Please do more of these!
I like how he puts “beefy” as an option lol. It’s from a cow dude, I hope it beefy
I was more impressed with that cutting board, than anything else. That thing was gorgeous.
I’m high key educated now. Thanks fam. Keep it up!
Finally, a lecture I can enjoy
I've always loved skirt steak. Even cheap, tough inside skirt. Cheaper cut that makes a fantastic steak sandwich.
Haven't seen you in my shorts page for a while, gonna like to make sure you stay in it
One of My favorite cuts
Max is More better teacher than my science teacher teaching about veins lol
We need more of these
Max’s neighbour trying to sleep at 2am
Max: AND WE’RE SMOKING IT OVER APPLEWOOD, LOW AND SLOW
I like these vids more max. keep it up!
Bro doesn’t only absolutely nails it every time he also can actually explain shit💀
Not hearing him say low and slow is almost unnerving 😂
i absolutely love your chopping boards
That steak looks amazing! yum
Amazing steak, definitely needs to be marinated before cooking though!
As a Texas man who was raised eating “fajitas” outside and inside to me honestly, they are both very very delicious!! I’ll take them both
my absolute favorite beef cut 💜
Bro I don’t even like steak but this man’s videos are so entertaining
Finally someone who actually cooks it right, it's not supposed to be raw and you prove that
2nd fav cut. Always comes out tender.
skirt stake is one of my favourite steaks ngl
Still better than normal school
Skirt is my favorite cut for marinades and to use for tacos
"Max the Meat Guy not cooking low and slow can't hurt you" Max the Meat Guy not cooking low and slow:
Way more beneficial than middle school and highschool. i get science class, cooking class, the class is free and doesn’t take an hour to complete? *yes*
Ive been cooking a lot its bcs of u i guess... Keep up with the great content!
Just had some earlier.. Yummm! Outside skirt is just juicy!! 🤤
I’ve had one of these and every time it is very good
I think they are both great
The inside part is also really good for stew
Oh wow i learn so much
Dude turned skirt steak into the best steak I’ve ever cooked
Drooling...
In my opinion, inside skirt steak is easy better than outside. It's a bit more chewy but for me it tastes better.
Love the cutting board I love cutting on nicely designed wood cutting board
Buddy killed this
If you use a high salt, high acid marinade (and leave it overnight) for the inside skirt, it transforms it into a super tasty cut because all those acids and salts cut away at the sinews and coarse muscles and make it really tender!
Very interesting 🧐🧐
My guy is giving us pneumonic devices to remember cuts of beef😂
This looks like when you have a nightmare and turn it into a lucid dream and it has the same look and gives me the same feeling that beating the shit outta my nightmare stuff gives
Bro wants to be Alton Brown soooo bad lmao
I fucking love inside skirt steak, especially with teriyaki
Yes, Yes, Yes! I'm so tired of people over cooking beef skirt steak. No way in hell I'm serving it brown on the inside for my famous fajitas!
Pro Tip: After seasoning smoke the meat at 250° for 1 hours spritzing or mopping every 15 minutes with your favorite flavors. Mine are 2 cups of Apple cider vinegar, 4 tbsp Worcestershire sauce, 1/4 cup Apple juice and 2 tbsp brown sugar with 2 tbsp red pepper flakes. Then cooking over hot, hot coals like mine man does here doing everything he said and your good to go.
Remember you HAVE to check the temperature with a good thermometer and rest that meat 10 minutes!
Can we relized this dude goes into the night to make these for us😳
I actually prefer the inside skirt for Carne Asada and the outside for slow roasted BBQ
Oh my goodness you make my mouth water 😊yummy 🌟🙏🏼🌟
Please tell me I want the only one who was impressed by the way he like let the meat unroll at the beginning, I watched it a bunch of times over lol
Just grilled my first skirt steak tonight. Damn it was good. Definitely had an inside skirt but it was a dairy cow that was grass fed.
thats a entraña 💪💪👏
Pls do a lobster Wellington when you can. I hear they are amazing
I wish this was a real class it’s so much more enjoyable
Beautiful
I just learned something useful again
Personally 2nd favorite cuts
Guys marinade skirt steak with black pepper, red wine and sliced red onions , let it sit for 24 a hours and then cook it on a grill at 450 degrees
My fav steak😩✋
as a floridian yes
That cut is called arrachera in Spanish (at least in Mexico it’s called that). It’s best marinated with stuff that packs a punch of flavour
Skirt Steak is so tasty.
Outside Skurrrrtttt
Kicking myself cuz I saw the outside skirt steak when I went to the supermarket but got the inside instead. Darn it! Grrrrr!
This is making me want to become a chef
Ok but like I'm genuinely interested in doing school like this
Brilliant
you need to cook deer heart its really good
Inside made me want brisket
O like How the cuts r different depending on where u r, we have a completely different "meat map" here in Brazil
If you marinate it doesn't make much difference because the fibers breakdown. But if you're eating like steak and potatoes then yeah go for the more tender cuts.
Inside skirt is good for Carne asada but the outside is definitely better
I prefer the inside skirt more it's a far more rewarding position to be in
I used to buy the outside skirt all the time, I recall a slight liver-like taste. I haven't bought it since fajitas.
1985?, they invented fajitas, skirt steak went from $2/# to $5/#.
Sorry, you kids know hash tags. The "#" signifies numbers, or pounds, in this case pounds.
This is called entraña in Argentina. One of my favorite meat cuts.
One way to make inside more tender is to use a sous vide.
Marinade the skirt steak in some lime juice and lemon pepper for half day and that shit will come out 🔥🔥🔥🔥