Kenji a novel idea for cooking steak that I would love your two cents on - Instead of the standard sear-baste-rest, what if you went sear-rest-baste? That way the steak retains its juices, but the quick baste in the pan at the end gives a blast of heat and flavour just before serving, almost like a blast under the salamander?
5:15 On pepper before or after cooking...Why not both? Some pepper before to let the heat develop new flavors, and a heavy dusting of fresh pepper at the end to bring back burned off aromas. I feel like a lot of seasonings benefit from that "before" and "after" use to really bring out the whole spectrum of flavors.
I was thought naming a band was the name of your first pet and the street that you grew up on thus my band name would be Sugar Sycamore or maybe that is my porn name
I just made this w a hanger steak that’s been sitting in my freezer for a month… dude, you have me feeling like a real chef. I’ve just started getting into cooking steak and I’ve over cooked every single one, but with your advice of moving it around in the pan I absolutely nailed the cook. And the pan sauce you made turned out great when I made it. Thank you for teaching me and giving me the confidence to view myself as capable in the kitchen, im really excited to keep making more food
God damn I love me some Kenji cooking vids! Very informative but also is very open minded on different cooking techniques. He realizes that people have different ingredients and tools in the kitchen and adapts that so the average cook can create an amazing meal with little fuss
Thank you for yet another brilliant video, Kenji! If you can find the time to do it, I would love to hear how and for how long you can store different ingredients in your fridge, including tips and tricks, like the mushrooms, diced shallots, greens, etc.
Years ago I went to a Seattle butcher and asked for Hanger steak and the butcher refused to sell it to me. He said it was a terrible cut and was too tough and livery and he wouldn't sell it to me. A few weeks later I went back to the butcher and his daughter was there but not him. She apologized to me because she'd overheard the previous conversation. She said that her dad loves hanger steak and wantd it for dinner that night and she sold me one at a discount.
What a gem that daughter turned out to be despite a father lacking integrity. Butcher could be have just said it's not available and left it at that. I wouldn't go back to a dishonest business
Hardly an egregious act let the butcher have his steak lol@@jeffreyschmidt3997
4 месяца назад
Kenji, you are the best! Love your teaching style and your create-as-you go inspiration using whatever pops into your head in the moment. I find that, most of the time, my best plates are the impromptu creations - and that feels damn good! Cheers
Ethan Chlebowski recommends cooking splatter prone foods in a wok as the wide opening allows for quick evaporation yet the width contains the splatter. I've been doing the same for about 5 years now and it works especially well when you want to cook with high heat. Alas, my butcher wants $12.99/lb (Euro 27/kg) for hanger and skirt steak.
Yeah that works great for cuts like this that are flexible. I thin a deep ditch oven is actually overall the neatest way to sear if mess is your primary concern (which it often is for me). You can even sear really well with a lid mostly on.
Very flavorful cut of beef combined with a great instructional video. A culinary home run. I first learned about Hanger Steak when taking a French Steakhouse cooking class with the great French Chef Carrie Campbell. Back then you could only find it at butcher shops. Since then Hanger Steak was "discovered" so it is available everywhere yet hard to find at the same time.
Love these videos and the practical approach you take to cooking! It has helped me make the right guesses in the kitchen many times with ingredient swaps and being intuitive with technique. Makes cooking so much more fun and creative. So, thank you! Something I still struggle with is expected temperature carry over after pulling a cut off meat or fish from the pan. Any rule of thumb or tips? I’d love to make an informed guess instead of last second googling!
RIGHT when my hanger steaks I bought online are due for arrival (I'm based in Europe) you upload this. It still hasnt arrived yet but once it does, I'm gonna use your recipe for it, and modify it to my tastes for the remainders! 😋😋
I do hate oil splatter when i am searing indoors but i just toss my mesh splatter screen over my pan just for the first few seconds of laying the meat in and again when turning it. Helps cut like 80-90% of the oil splatter on the counter
So many different brands. You can use anything from a cheap target or Walmart screen to le Creuset. I have both and there's no real performance difference. I will sometimes lay damp paper towels over the top to further capture grease. This catches the last 10 to 20% while also letting out steam
I have watched a LOT of your videos. I don't know that I've ever wanted to be there to take a bite more than right now. Oh look, it's lunchtime! Great video!
Ah man, I’m so glad you talked about cooked pepper. I’ve been wanting to ask you in an AMA or somewhere else whether it’s okay to add pepper at the beginning and toast it.
i mean, you dont need kenji to approve it for your own plate. Have you ever tried it? did you like it? then do it. never tried it. then try it. just cause he likes it doesnt mean you are going to.
Another amazing video Kenji! To be honest, I rarely have bottles of wine at home and frequently have Chinese cooking wine in the fridge, so I’ve used it as a replacement for both white and red wines in more recipes than I care to admit 😅
Hanger steak is one of those great, "poor man's" cuts of beef that USED to be very inexpensive as the general American public / non chefs / non butchers didn't hear about them, compared to the "prestige" / "rich man's" cuts of beef, e.g. NY strip, rib eye, t-bone, filet, prime rib, etc. that got all the post-WW2, boom-economy advertising and marketing. Now, thanks to the proliferation of the internet and modern foodie culture, all these previous bargains / cheap cuts of great beef, that no one wanted and butchers couldn't sell, aren't cheap anymore.
The price of flat iron steaks where I live has damn near tripled in the last 5-10 years because it seems like people have realized how great of steak it is. Happy to see people enjoy it but not happy about the rise in price lmao
@@bbcpfghsSame. I frankly wouldn't be surprised if there exists a decades old marketing campaign by the beef industry, starting with all the food tv networks that trickled down into internet foodie culture, to highlight these previously unknown cuts of beef, cuts they couldn't readily sell at a good markeup / increase profits--from worthless to worthy. Anecdotally, I recall when these lesser cuts of beef were being used / highlighted on cooking shows and recipe sites, touting them as "cheap cuts" of great beef. And, like you, to see the price and popularity of these cuts skyrocket. Like... I'm happy there's less waste, but damned if it doesn't suck how all the "good deals" quickly become popular and cease to be "good deals."
@@listofromantics There's no reason to imagine some weird conspiracy. Rather than have an ulterior motive, it was just people sharing it because it was cheap and good. I have no idea why some people think that it was "their secret" that got revealed or something. If you, random person, knew it was a "good deal" then it's also obvious to everyone else, it isn't secret info.
I've only gotten this once at my butcher and have been craving it ever since! I used some demi-glace and butter and wine for a simple pan sauce and it was delicious!
Hey Kenji would you consider doing a video on “steak juices” and the flavor profiles of the inside of different cuts at different levels of doneness? I think it would be interesting to highlight this specific component of steak as opposed to the importance of developing a crust that’s been well emphasized again and again.
What kinds of practices do you follow for handling meat at home? I see in the video that you mostly wipe hands on a towel, but do you keep separate towels for certain uses only?
Fantastic cut of meat. Very flavorful, super tender, quite forgiving, and most of all much cheaper than other quality cuts. Discovered it in Paris 10+ years ago and had to go to a local butcher to find it back home, but now it's thankfully common.
"and most of all much cheaper than other quality cuts." Where? All of the groceries, specialty stores, and butchers in my city have all discovered how popular these "cheap" cuts were / are and have long-since doubled or tripled their price.
@@listofromanticsother ‘quality’ cuts is the driving word here. Is hanger cheap? Not really. It’s more expensive than brisket or chuck roast. But it’s cheaper than the other cuts that steaks are usually made from. It’s definitely cheaper than flat iron, ny strip or ribeye for example
It is soooo gross. Best steak to give someone that want to become vegetarian!!! Or to a teach a dog not to eat table food, or bother you when you are BBQ ing. The dog will bite and eat the first part you throw at it (reflex), then it will turn around, probably puke and never ask for meat again. Dont believe me? Go to any farmers market 1 hour and half from any big city, look into their freezer of meat to sell, notice how many "hanging steaks" there is, at an extremely low price? (a shit load). There is a reason for this, locals know better. Its called hanging steak for a reason: Taste so gross that you want to hang yourself after eating it. Wondering how it is even legal for butcher/farmer to sell this part, cant be healthy.
Did one a few weeks ago with the “cold sear” method from Lan Lam and it was fantastic. Not super dark on the exterior but a wonderful uniform Maillard crust.
Question re: neutral oils I know there are a lot of neutral oils, and when I'm at the grocery store I always get vegetable, peanut, or canola because its the cheapest, however I always see chefs like you with fancier neutral oils like rice bran, grapeseed, safflower, etc. Is there a benefit to these over regular vegetable oil? They're all neutral with high smoke points, right? So when should I reach for the rice bran vs the grapeseed vs the vegetable oil?
We made fajitas out of hanger steak all the time about 25 years ago. Well, we still do here in Texas anyway. I actually won 1st place in a fajita contest years ago. I just marinated it overnight and made sure to plate it really nicely.
The first time we did Hanger steak, we ended up with it at medium-well and (foolishly) sliced with the grain. It had a texture I can only describe as elongated liver strands. The cut is still insanely cheap here in Germany, as it's not popular, so we've bought it qu ite a bit. As an aside, I think I have the same enamelled dutch oven as Kenji.
Spatula. You can slip underneath and not be grabbing at it like the tong. I also had a chef once who would do it by hand claiming it was easier to be tender with it.
Oh boy that crust should be tagged NSFW. Beautiful cut of meat. I cooked this once about 10 years ago and it's still one of the best steaks I've ever eaten.
looks really good, perfect cook in my opinion... i gotta try that pan sauce. i always feel bad after i cook steak and waste all that goodness in the pan
Kenji have you used your prime rib technique to spatchcock duck in your air fryer toaster oven thing? It is really great, the "air fry" finish on the skin 🤌
I don't see that cut at my publix in Tampa but a good substitute is outside skirt steak you will all see inside skirt but stay away from that because it is very tough.
Honestly not fair, your knowledge and ease when cooking. I've learned much from you but am admittedly still jealous watching you cook. Well done chef, well done. Very nice pan by the way, you should do a video on pans for searing because there's so many out there and it's hard to tell which ones are good and which ones are simply hyped up.
Looks kind of similar to a skirt steak. Wonder how it would do for a fajita cut compared to skirt. Probably similar I'm guessing, though it looks a bit thicker.
Sometimes you gotta find a guy to get what you want. Find out who sells straight from the farm, talk to the butchers at the better places to see if they can make an order for you, if you find it at a restaurant, find out who their supplier is. The hunt is part of the fun. We used to get this at a gastro pub I worked at and we served it as steak frites with Belgian frites, roasted garlic aioli, curry ketchup, and some herb salsa chimi style on the side and when the chef took it off the menu people were upset.
The first (and still only) time I ever had a hanger steak was in Las Vegas around 10 or more years ago. A very nice place, one I wish I could go back to, with my wife. Since that time I’ve watched for the hanger steak at the grocery stores in my area and haven’t found one. In New Mexico, 3 years ago a skirt steak at Safeway cost me roughly $10, back in Madison Wisconsin nearly $15-20. Similar sizes. Flank, same story. Seems like it’s a seasonal thing, like the cows weren’t offering up this part except in the (whatever season) mating or frolicking seasons. IDK. A butcher shop will likely have some, so I guess that’s where I should go. Cost is my first priority. Cooking a cheap cut of meat and making it delicious is my favorite part of cooking. Making a costly steak taste good, doesn’t require much, just money and not completely screwing the pooch.
If you salt a steak and leave it overnight, then pat it dry when you plan to cook it, do you still use salt and pepper to season it before putting it in the pan? Or is it already salted enough?
Scrolled down a lot of comments and didn't see the question. Why the comment about using the tongs? What would you have used? I thought forks were the wrong thing to use.
With constantly moving the steak for a better sear/cook, does that go for all steaks? Like if I were reverse searing a ribeye, should I still keep it moving and flipping regularly to get a good sear? Or just hot and fast on each side?
Onglet is my favourite cut of steak...❤ I cook my onglet (regular) in a mix of A5 tallow, soy and fish sauce...before finishing with some butter and garlic. Beautiful...🔥
Great video. Also spotted a book by Harold McGee who I have heard of but whose books I haven't purchased. Do you recommend that one for an intermediate home cook? P.S. I already have The Food Lab!
Where do you get your Shaoxing Wine. I have gotten mine at Ranch 99 but they changed what they stock and no longer stock what I want. I'm looking for the brand you have there.
Kenji a novel idea for cooking steak that I would love your two cents on - Instead of the standard sear-baste-rest, what if you went sear-rest-baste? That way the steak retains its juices, but the quick baste in the pan at the end gives a blast of heat and flavour just before serving, almost like a blast under the salamander?
Good idea!
This article is from March 2017: www.seriouseats.com/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method
Every day, I appreciate your depth of knowledge more. Also, always helpful on reddit as well!
@@JKenjiLopezAlt damn literally everythings been tested haha
@@JKenjiLopezAlt Haha snap! Of course you have an article on it. Trying it this weekend. Love your work Kenji.
כןגן
I love how Jamon just casually wanders in as everything's finishing up....
Dogs know what's up 🙂
11:42 Would love to see a spice rack/pantry staples tour 😊
I really like this kind of spontaneous, unfussy cooking with what's on hand.
At first I thought you meant a steak you eat when you are hangry, and I thought "Kenji really outdid himself in being relatable!" It looks delicious!!
😂😂😂 SAME
Yep 😂
Sounds like a hangover steak too. Get that protein in ya.
5:15 On pepper before or after cooking...Why not both? Some pepper before to let the heat develop new flavors, and a heavy dusting of fresh pepper at the end to bring back burned off aromas. I feel like a lot of seasonings benefit from that "before" and "after" use to really bring out the whole spectrum of flavors.
4:50 Undamaged Flesh would be a good name for a metal band
I was thought naming a band was the name of your first pet and the street that you grew up on thus my band name would be Sugar Sycamore or maybe that is my porn name
I just made this w a hanger steak that’s been sitting in my freezer for a month… dude, you have me feeling like a real chef. I’ve just started getting into cooking steak and I’ve over cooked every single one, but with your advice of moving it around in the pan I absolutely nailed the cook. And the pan sauce you made turned out great when I made it. Thank you for teaching me and giving me the confidence to view myself as capable in the kitchen, im really excited to keep making more food
God damn I love me some Kenji cooking vids! Very informative but also is very open minded on different cooking techniques. He realizes that people have different ingredients and tools in the kitchen and adapts that so the average cook can create an amazing meal with little fuss
Seeing a new video of yours is always a highlight of my day !
Thank you for yet another brilliant video, Kenji! If you can find the time to do it, I would love to hear how and for how long you can store different ingredients in your fridge, including tips and tricks, like the mushrooms, diced shallots, greens, etc.
Years ago I went to a Seattle butcher and asked for Hanger steak and the butcher refused to sell it to me. He said it was a terrible cut and was too tough and livery and he wouldn't sell it to me. A few weeks later I went back to the butcher and his daughter was there but not him. She apologized to me because she'd overheard the previous conversation. She said that her dad loves hanger steak and wantd it for dinner that night and she sold me one at a discount.
What a gem that daughter turned out to be despite a father lacking integrity. Butcher could be have just said it's not available and left it at that. I wouldn't go back to a dishonest business
@@jeffreyschmidt3997if he had said he didn’t have it that would also be dishonest….
Well, the butcher could have said it was sold already.
It was in the case.@@Pammellam
Hardly an egregious act let the butcher have his steak lol@@jeffreyschmidt3997
Kenji, you are the best! Love your teaching style and your create-as-you go inspiration using whatever pops into your head in the moment. I find that, most of the time, my best plates are the impromptu creations - and that feels damn good! Cheers
Ethan Chlebowski recommends cooking splatter prone foods in a wok as the wide opening allows for quick evaporation yet the width contains the splatter. I've been doing the same for about 5 years now and it works especially well when you want to cook with high heat. Alas, my butcher wants $12.99/lb (Euro 27/kg) for hanger and skirt steak.
Yeah that works great for cuts like this that are flexible. I thin a deep ditch oven is actually overall the neatest way to sear if mess is your primary concern (which it often is for me). You can even sear really well with a lid mostly on.
Very flavorful cut of beef combined with a great instructional video. A culinary home run. I first learned about Hanger Steak when taking a French Steakhouse cooking class with the great French Chef Carrie Campbell. Back then you could only find it at butcher shops. Since then Hanger Steak was "discovered" so it is available everywhere yet hard to find at the same time.
Kenji demonstrates the art in the culinary arts
Looked amazing. Love how you're able to just whip up a pan sauce like that; something I wouldn't have really considered.
Thanks!
Love these videos and the practical approach you take to cooking! It has helped me make the right guesses in the kitchen many times with ingredient swaps and being intuitive with technique. Makes cooking so much more fun and creative. So, thank you! Something I still struggle with is expected temperature carry over after pulling a cut off meat or fish from the pan. Any rule of thumb or tips? I’d love to make an informed guess instead of last second googling!
RIGHT when my hanger steaks I bought online are due for arrival (I'm based in Europe) you upload this. It still hasnt arrived yet but once it does, I'm gonna use your recipe for it, and modify it to my tastes for the remainders! 😋😋
I do hate oil splatter when i am searing indoors but i just toss my mesh splatter screen over my pan just for the first few seconds of laying the meat in and again when turning it. Helps cut like 80-90% of the oil splatter on the counter
Which one do you use? I have never heard of a splatter screen before. I could really use one lol.
So many different brands. You can use anything from a cheap target or Walmart screen to le Creuset. I have both and there's no real performance difference. I will sometimes lay damp paper towels over the top to further capture grease. This catches the last 10 to 20% while also letting out steam
@jeffreyschmidt3997 Got it! I will take a look at those. Thanks for the info!
I have watched a LOT of your videos. I don't know that I've ever wanted to be there to take a bite more than right now. Oh look, it's lunchtime! Great video!
Ah man, I’m so glad you talked about cooked pepper. I’ve been wanting to ask you in an AMA or somewhere else whether it’s okay to add pepper at the beginning and toast it.
i mean, you dont need kenji to approve it for your own plate. Have you ever tried it? did you like it? then do it. never tried it. then try it. just cause he likes it doesnt mean you are going to.
Another amazing video Kenji! To be honest, I rarely have bottles of wine at home and frequently have Chinese cooking wine in the fridge, so I’ve used it as a replacement for both white and red wines in more recipes than I care to admit 😅
I thought I was going crazy when I made steak au poivre and the pepper crust turned out a bit sweet. Glad to know it's not just me.
Absolutely with you on the pepper, Kenji.
Always before.
Hanger steak is one of those great, "poor man's" cuts of beef that USED to be very inexpensive as the general American public / non chefs / non butchers didn't hear about them, compared to the "prestige" / "rich man's" cuts of beef, e.g. NY strip, rib eye, t-bone, filet, prime rib, etc. that got all the post-WW2, boom-economy advertising and marketing.
Now, thanks to the proliferation of the internet and modern foodie culture, all these previous bargains / cheap cuts of great beef, that no one wanted and butchers couldn't sell, aren't cheap anymore.
The price of flat iron steaks where I live has damn near tripled in the last 5-10 years because it seems like people have realized how great of steak it is.
Happy to see people enjoy it but not happy about the rise in price lmao
@@bbcpfghsSame. I frankly wouldn't be surprised if there exists a decades old marketing campaign by the beef industry, starting with all the food tv networks that trickled down into internet foodie culture, to highlight these previously unknown cuts of beef, cuts they couldn't readily sell at a good markeup / increase profits--from worthless to worthy.
Anecdotally, I recall when these lesser cuts of beef were being used / highlighted on cooking shows and recipe sites, touting them as "cheap cuts" of great beef. And, like you, to see the price and popularity of these cuts skyrocket.
Like... I'm happy there's less waste, but damned if it doesn't suck how all the "good deals" quickly become popular and cease to be "good deals."
Can’t even score bones without the steep markup.
The tail bones, cost as much as a ribeye as often as not.
@@listofromantics There's no reason to imagine some weird conspiracy. Rather than have an ulterior motive, it was just people sharing it because it was cheap and good. I have no idea why some people think that it was "their secret" that got revealed or something. If you, random person, knew it was a "good deal" then it's also obvious to everyone else, it isn't secret info.
Luckily Chuck-eye's are still pretty cheap, and are becoming more readily available where I live. I almost wanna say the taste better than ribeyes.
I've only gotten this once at my butcher and have been craving it ever since! I used some demi-glace and butter and wine for a simple pan sauce and it was delicious!
Hey Kenji would you consider doing a video on “steak juices” and the flavor profiles of the inside of different cuts at different levels of doneness?
I think it would be interesting to highlight this specific component of steak as opposed to the importance of developing a crust that’s been well emphasized again and again.
I hung around long enough for you to give Jamone a treat, I always remember Shabu at the end of your videos. Your food always looks yummy.
If you cut up your marinade more finely, could you turn the aromats into a pan sauce? Or would the green herbs be too tender?
I absolutely adore hanger - people are put off by the shape.
Here in argentina we call that cut "entraña" and its quite popular. it has many uses if you know how to handle it.
Al fin encuentro otro Argento viendo a Kenji 🥲
Vamos Argentina 🇦🇷👍🏼
What kinds of practices do you follow for handling meat at home? I see in the video that you mostly wipe hands on a towel, but do you keep separate towels for certain uses only?
Fantastic cut of meat. Very flavorful, super tender, quite forgiving, and most of all much cheaper than other quality cuts. Discovered it in Paris 10+ years ago and had to go to a local butcher to find it back home, but now it's thankfully common.
"and most of all much cheaper than other quality cuts."
Where? All of the groceries, specialty stores, and butchers in my city have all discovered how popular these "cheap" cuts were / are and have long-since doubled or tripled their price.
The price of beef generally has doubled or tripled
@@listofromanticsother ‘quality’ cuts is the driving word here. Is hanger cheap? Not really. It’s more expensive than brisket or chuck roast. But it’s cheaper than the other cuts that steaks are usually made from. It’s definitely cheaper than flat iron, ny strip or ribeye for example
It is soooo gross.
Best steak to give someone that want to become vegetarian!!! Or to a teach a dog not to eat table food, or bother you when you are BBQ ing. The dog will bite and eat the first part you throw at it (reflex), then it will turn around, probably puke and never ask for meat again.
Dont believe me? Go to any farmers market 1 hour and half from any big city, look into their freezer of meat to sell, notice how many "hanging steaks" there is, at an extremely low price? (a shit load). There is a reason for this, locals know better. Its called hanging steak for a reason: Taste so gross that you want to hang yourself after eating it. Wondering how it is even legal for butcher/farmer to sell this part, cant be healthy.
Did one a few weeks ago with the “cold sear” method from Lan Lam and it was fantastic. Not super dark on the exterior but a wonderful uniform Maillard crust.
Kenji can you describe how not to burn your butter when doing a butter baste?
I'm freaking dying over here. That looks so good.
Kenji what brand is that pan? Looks magical in the way it cooks! Is it a Mauviel?
Question re: neutral oils
I know there are a lot of neutral oils, and when I'm at the grocery store I always get vegetable, peanut, or canola because its the cheapest, however I always see chefs like you with fancier neutral oils like rice bran, grapeseed, safflower, etc. Is there a benefit to these over regular vegetable oil? They're all neutral with high smoke points, right? So when should I reach for the rice bran vs the grapeseed vs the vegetable oil?
@10:45 ...deglazing with mushrooms! Nice!
We made fajitas out of hanger steak all the time about 25 years ago. Well, we still do here in Texas anyway. I actually won 1st place in a fajita contest years ago. I just marinated it overnight and made sure to plate it really nicely.
Love this technique. You mentioned some old chefs of yours would chastise you for using tongs on a steak. What tool were you "supposed" to be using?
I can smell this video. It smells amazing!
The first time we did Hanger steak, we ended up with it at medium-well and (foolishly) sliced with the grain. It had a texture I can only describe as elongated liver strands. The cut is still insanely cheap here in Germany, as it's not popular, so we've bought it qu ite a bit. As an aside, I think I have the same enamelled dutch oven as Kenji.
Genuinely curious - If not tongs, then what would you use to flip the steak to avoid “damaging the flesh”?
Spatula. You can slip underneath and not be grabbing at it like the tong. I also had a chef once who would do it by hand claiming it was easier to be tender with it.
Properly handled, this is my favorite cut on the animal. It practically begs for sous vide.
Oh boy that crust should be tagged NSFW. Beautiful cut of meat. I cooked this once about 10 years ago and it's still one of the best steaks I've ever eaten.
What pan is that? I've seen Kenji use it before and every time, I like it.
He said at the start it was a copper pan
looks really good, perfect cook in my opinion... i gotta try that pan sauce. i always feel bad after i cook steak and waste all that goodness in the pan
So what do you use as a chef/cook in a restaurant to manipulate the steak/fish if you can't use tongs?
Kenji have you used your prime rib technique to spatchcock duck in your air fryer toaster oven thing? It is really great, the "air fry" finish on the skin 🤌
So, if you can't use tongs to move the steak around because it ruins the flesh, what would you use? It needs to be move to evenly sear.
What would the restaurants you worked at prefer you use over tongs?
Any chance you'd make a video about Hainanese chicken rice?
Adam Liaw has an excellent video on hainanese chicken rice! Just in addition!
Dab of Dijon is now going into my vernacular. Thank you for that
In addition to black pepper, are there any other spices that you think improve when they are cooked/seared in a hot pan like that?
If the Alt makes a mushroom pan sauce, what sauce would the Main make?
I was going to ask about the pepper! So glad it was addressed.
God that looks good. Especially the pan sauce
Really enjoyed this video. Cheers.
Airfryer 135C 10 mins each side. Perfection. Try it.
Hey kenji what pan is the pan you’re using in the video?
Hey Kenji, is that wine bottle of oil just a repurposed vessel or is it the bottle that the oil comes in?
What would you use to move it around in a restaurant?
Could you do this in an outdoor pizza oven? What is the general consensus on searing steaks in them?
I don't see that cut at my publix in Tampa but a good substitute is outside skirt steak you will all see inside skirt but stay away from that because it is very tough.
Honestly not fair, your knowledge and ease when cooking. I've learned much from you but am admittedly still jealous watching you cook. Well done chef, well done. Very nice pan by the way, you should do a video on pans for searing because there's so many out there and it's hard to tell which ones are good and which ones are simply hyped up.
Looks kind of similar to a skirt steak. Wonder how it would do for a fajita cut compared to skirt. Probably similar I'm guessing, though it looks a bit thicker.
I wish I could find this one in the stores, but I don't even see it in the butcher shops here in Indiana. I'll try this for flank steak, though!
Sometimes you gotta find a guy to get what you want. Find out who sells straight from the farm, talk to the butchers at the better places to see if they can make an order for you, if you find it at a restaurant, find out who their supplier is. The hunt is part of the fun. We used to get this at a gastro pub I worked at and we served it as steak frites with Belgian frites, roasted garlic aioli, curry ketchup, and some herb salsa chimi style on the side and when the chef took it off the menu people were upset.
The first (and still only) time I ever had a hanger steak was in Las Vegas around 10 or more years ago. A very nice place, one I wish I could go back to, with my wife.
Since that time I’ve watched for the hanger steak at the grocery stores in my area and haven’t found one.
In New Mexico, 3 years ago a skirt steak at Safeway cost me roughly $10, back in Madison Wisconsin nearly $15-20. Similar sizes. Flank, same story. Seems like it’s a seasonal thing, like the cows weren’t offering up this part except in the (whatever season) mating or frolicking seasons. IDK.
A butcher shop will likely have some, so I guess that’s where I should go.
Cost is my first priority. Cooking a cheap cut of meat and making it delicious is my favorite part of cooking. Making a costly steak taste good, doesn’t require much, just money and not completely screwing the pooch.
Does making a bed of the sauce actually has benefits or is it just for presentation?
If you salt a steak and leave it overnight, then pat it dry when you plan to cook it, do you still use salt and pepper to season it before putting it in the pan? Or is it already salted enough?
Can you help show us how you clean your stove top and kitchen after making these kind of dishes ?
I’m a vegetarian, but still find watching you cook meat so interesting. Thanks Kenji!
I like a rubber sptaula for the pan sauce. Hate to let any of it go to waste.
Scrolled down a lot of comments and didn't see the question. Why the comment about using the tongs? What would you have used? I thought forks were the wrong thing to use.
This and Chuck eyes… if I couldn’t eat another cut of steak the rest of my life I would not be disappointed.
Kenji. Can you do a video on pork tenderloin and maybe a sauce to go with it?
I also need to light my stove with a lighter. Which is the one you are using?
I like those prepping plates he uses. Anyone know where to get them?
Fresh pepper tastes so good
Probably my favourite cut of meat!
Ok obviously your videos are great, in no small part because of their honesty. I would love to see a video of you cooking for 4 to 8 people.
I would love to be one of those 4 to 8 people he’s cooking for!
Having your own cook book on the counter is the stuff of legends.
For those who don't know, he says often that he has to look in his own books all the time because it's too much to remember all of those recipes.
Also the sign of memory lapses 😂
I love how the doggies casually walk into kitchen when something good is in mix.
In my next life I want to come back as one of Kenji’s dogs! You know those doggies are well taken care of 👍🏼
With constantly moving the steak for a better sear/cook, does that go for all steaks? Like if I were reverse searing a ribeye, should I still keep it moving and flipping regularly to get a good sear? Or just hot and fast on each side?
Regularly flip - Heston blumenthal popularized the technique a while back. 30 seconds per side for a rib eye, etc
hell yeah dude
If you don’t use tongs for this in a restaurant, what do you use?
To avoid splatter, I usually brush my steak with oil, instead of adding in the pan. Any reason not to do this?
What would you use instead of a tongs?
Would this be a good candidate to sous vide?
Onglet is my favourite cut of steak...❤
I cook my onglet (regular) in a mix of A5 tallow, soy and fish sauce...before finishing with some butter and garlic.
Beautiful...🔥
That is a beautiful knife! Where would I find something similar?
did you grab the salt after touching raw meat?
Great video. Also spotted a book by Harold McGee who I have heard of but whose books I haven't purchased. Do you recommend that one for an intermediate home cook? P.S. I already have The Food Lab!
Where do you get your Shaoxing Wine. I have gotten mine at Ranch 99 but they changed what they stock and no longer stock what I want. I'm looking for the brand you have there.
Hanger steak is my go to for homemade chinese takeout style beef and broccoli
Beg to differ. Hanger steak, and Flat Iron steaks too, are, difficult to find. I occasionally luck out at local butcher shop. Buy them when you can.💯👍
Watching this at 830am. Now I want hanger steak for breakfast!