Keep up the great work Ben! Your style reminds of Ethan Chlebowski, you deserve so much more attention! I would have loved to see what for example Baking Soda plus starch coating would have done to it (Asian cooking and velveting tricks). And maybe for the next video, something about MSG? Differences in taste where and how it's used and how does Dimsimlim's YumYum compare to it (roasted MSG or so).
Thanks! I like cooking a larger piece because smaller ones will cook a lot quicker so you won't end up with meat that's as tender. If you have the time and your oven goes low enough then 90-100c for 2-3 hours will be more tender again. 👍
this channel is amazing found it last christmas for roast pork and it turned out great just like he showed, the way everythings presented and formatted is great would love to see this channel thrive it has alot of potential, keen for future vids
Excellent professional video thanks very useful. I’m looking for ways to tenderise tough steak because I’m retired and can’t afford tender steak prices so I will try your technique.
@@luis2262 If you use a jaccard type tenderizer then you can skip the dry brining step and still have a very tender steak in a fraction of the time. I love sous vide but prefer reverse searing for the steak cuts because it imparts more flavor. However you can jaccard, then add marinade and cook sous vide. Delicious!
The velveting technique works great for meat that is thinly sliced before being cooked but it's not very effective on thick-cut steaks like this one, with either technique (water or bicarbonate). You can "marinade" the steak in bi-carb (baking soda) for a long period of time so it can work its way into the meat, but it gives a not-so-great aftertaste. This is not so obvious in a stir-fry because they're usually highly flavoured with spices, sauce etc etc, which hides that taste. I wanted this method to not impart any taste to the steak that's why I chose these 3 techniques. I have another 3 techniques that I've tested out that tenderise amazingly BUT leave an aftertaste, if people like this vid then I'll make that one as a follow-up. Thanks for your comment
@@BenGoshawkyou can get rid of the aftertaste of soda, by emerging the steak into water with a bit of vinegar for half an hour. All the metallic taste of the soda is gone, excreted in the water
Brilliant! I'm definitely gonna try this, thanks 👍🏻(btw it's not blood coming out the cured meat. It's purge - water coloured by proteins)
Really Happy I found Your channel....for knife sharpening And Cooking !
Ok, you got my subscription with this. I think this is genius. It takes a while, but 99% can be done ahead of time.
Keep up the great work Ben!
Your style reminds of Ethan Chlebowski, you deserve so much more attention!
I would have loved to see what for example Baking Soda plus starch coating would have done to it (Asian cooking and velveting tricks).
And maybe for the next video, something about MSG? Differences in taste where and how it's used and how does Dimsimlim's YumYum compare to it (roasted MSG or so).
Thank you!
great video! is this method preferable over cutting the steak in 4/6 pieces?
Thanks! I like cooking a larger piece because smaller ones will cook a lot quicker so you won't end up with meat that's as tender. If you have the time and your oven goes low enough then 90-100c for 2-3 hours will be more tender again. 👍
The quality of these videos are so well done, been binging for a while lmao
Glad you like them!
this channel is amazing found it last christmas for roast pork and it turned out great just like he showed, the way everythings presented and formatted is great would love to see this channel thrive it has alot of potential, keen for future vids
Thanks, I appreciate that! Plenty more videos to come, I'm doing a lot of behind the scenes work at the mo to get the channel into motion
Excellent professional video thanks very useful. I’m looking for ways to tenderise tough steak because I’m retired and can’t afford tender steak prices so I will try your technique.
Glad it was helpful!
Good stuff. Liked and subscribed
Excellent video… easy to incorporate in yr own kitchen…😊
This channel is excellent.
nice
Earned a subscribe bro. Solid techniques and explanations, thanks.
Thanks, I appreciate it!
You did a great job, I will follow you soon
Ok! Now I'm hungry!!!
This cut also does wonderfully in a sous vide.
8:18 - how is it possible to _see_ how tender a piece of meat is?
It's not blood on the tray, it's water and protein.
I think the foils stops the dry bringing from being more effective
Of course... if you have a sous vide, just use that. It's easier and more consistent
Baking soda for me only, guarantee results every time
you're a prime cut sir
I would definitely go for higher heat at the end. There's practically no maillard-reaction tastiness on the crust of that steak.
I usually burry my steak in salt for the dry brine, just need to wash it real good after otherwise it will be so salty!
Also if you are burying it just 5 or 10 minutes is good, 15 max!
Cooking the meat sous vide instead of the oven is SO much easier and foolproof.
It is a great method but it takes so long
@@BenGoshawkWell, you are brining it for 24 hours with this method so I guess sous vide would still be a better alternative.
@@luis2262 If you use a jaccard type tenderizer then you can skip the dry brining step and still have a very tender steak in a fraction of the time. I love sous vide but prefer reverse searing for the steak cuts because it imparts more flavor. However you can jaccard, then add marinade and cook sous vide. Delicious!
@@goldenarm2007 Never tried one but I will after your recommendation, thanks bro
No
That method is not as effective as using a velveting technique.
The velveting technique works great for meat that is thinly sliced before being cooked but it's not very effective on thick-cut steaks like this one, with either technique (water or bicarbonate).
You can "marinade" the steak in bi-carb (baking soda) for a long period of time so it can work its way into the meat, but it gives a not-so-great aftertaste. This is not so obvious in a stir-fry because they're usually highly flavoured with spices, sauce etc etc, which hides that taste.
I wanted this method to not impart any taste to the steak that's why I chose these 3 techniques. I have another 3 techniques that I've tested out that tenderise amazingly BUT leave an aftertaste, if people like this vid then I'll make that one as a follow-up.
Thanks for your comment
@@BenGoshawkyou can get rid of the aftertaste of soda, by emerging the steak into water with a bit of vinegar for half an hour. All the metallic taste of the soda is gone, excreted in the water