Steak 201: Butcher's cuts
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- Опубліковано 2 вер 2020
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → magicspoon.thld.co/raguseasep
Thanks to Rocking Chair Ranch in Georgia for supplying the beef in this video: rockingchairranchcattle.com/
My Steak 101 video: • Steak 101: How to choo...
My old video on homemade demi-glace á la Chef John: • Homemade Demi-Glace
My old video on how to thaw meat in water: • The Best Way to Thaw Meat - Навчання та стиль
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 >.
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
"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 UA-camr. 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)
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
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 :-)
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.
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
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?)
"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
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!
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 😅
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.😔
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 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.
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
"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!
UA-cam 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?
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.
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.
Steaks 2: The Butcher’s Cut Edition
****steaks 2:electric boogaloo
"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
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 ❤️
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.
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
@@munen343 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?
Loving these 101 and 201 classes! Keep it up Adam!
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!
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.
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!
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.
I really love the way you explain stuff, basics mixed with more advanced details!
Such a long and in depth video on these cuts with plenty of great tips. Loved it!
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
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!!!
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
Best educative beef cooking video ever. I, as a french man, have learned a lot today. Thanks!
"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.
this is without question one of the most educational cooking videos I've ever watched
Karim Soliman but home edition
101 was so helpful, been making steaks in a pan for the last week after work. 202 is the best next step thanks!
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.
0:23. “Ba dum. Ba dum. This is parody, so it is fair use. Badadadada!”
No one:
Adam Ragusea: Why I season my kitchen, not my chicken.
😂
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.
Great operational information! Will definitely try these cooks!
Me: *eating*
UA-cam: *Adam Ragusea uploaded a new video*
Me: YES!!
And it *wasn't pizza*!
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.
These videos and the demi glace stuff are awesome. Definitely going to make this some time. Thanks
I just butchered 3 of my steers and kept all 3 hangers. In the past I trimmed them just like this video but kept them intact in sections. I never thought of butterflying them like I do with venison backstrap. Great tip. I now have 21 packages of beautiful butterflied hanger steaks in the freezer. Thanks!
I love cooking with skirt steak. I use the cilantro, garlic, olive oil, with salt/pepper for a short marinade (hour or so) and it makes delicious steak tacos. Also with skirt I don't have to worry about doneness as much. When I host family, some like steak medium-well and skirt is actually quite good even when "over done" to medium-well.
After seeing this, I REALLY need to get my hands on hangar steak. That looked fabulous. Great video as always Adam!
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.
Adam, as a resident of Dover/New Philadelphia thank you for the Warther shoutout! It’s something were all really proud of here!
Did you really make that poor guy stand in the rain for an interview? 😂 Never change Adam.
At my restaurant, our steak main is Hanger. So good, and it's fun to explain to people what it is and see their reactions when they first try it. Of course, the veal demi all over it helps!
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
Fantastic video, especially the hanger steak at the end. Thanks, Adam! Much love dude!
Every time he says the word “steak” or “cut” eat a scoop of ice cream
You deserve it
"Stop shoulding yourself" lol
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
I am new to your channel. I really like the content. The script + fast yet clear elocution is actually refreshing and dynamic.
Man this is the best near video I’ve seen on UA-cam in a long time. Thank you!!!
"This is parody so it is fair use"
One of the forgotten Adam quotes
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
Haven’t missed a video yet! One of, if not my favourite Food UA-camr. Great work Adam! Big fan.
Drooling. Loving the channel, you've re-inspired my love of cooking.
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
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 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.
Damn. I get to go out tomorrow and spend all afternoon choosing my new kitchen brick. And it solves the problem of "What the hell am I going to do with all this effin' tinfoil?"
Thank you again, Adam. You're one of the best.
7:04 I spot a cereal thief
10:38
Farmer "an extremely beefy taste"
Cow: WTF
skirt is possibly my favorite cut, i use it for family bbq's all the time and its always a win.
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.
Adam humming the jaws theme is all I need in life
I swear to god skirt steak went up in price since binging with babish’s video
Adam, I feel like you have stepped up the quality of your(already excellent) videos. Much appreciated from this food nerd.
I love your videos along with Food Wishes, some of the best food related channels.
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
Adam: **makes chimichurri**
Me: **happy Argentinian noises**
Thank you for sharing the flip often thing. I've caught heat for that for years. It works!
Outstanding Foodie video Adam.
Thank You !
I love skirt steak. It's so damn flavorful. One of my favorite parts of the cow.
Imagine showing your dog this video
You. You are everywhere.
Thanks Adam great video. Going to try your methods
Adam Ragusea: the king of common-sense cooking. so many little tricks packed into your videos. this was no exception.
I legit saw the pop down notification and saw Adams name and immediately clicked
Ive been waiting for this. Maybe do a rib roast adam?
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.
this is one of your best videos. no cappity cap.
13:58 That steak looks interesting...
Hmm🤔
lmao 0:28 : 🎶 this is parody so it is fair use 🎶
lol
Great tutorial. I found hanger cut 40 years ago. It was as real inexpensive then. It is delicious.
i'm probably never gonna make any of these recipes but i like watching these videos because the food looks good and i like your voice. keep doing what you do
When I grow up I want a Supreme Brick just so I can use it for this
8:52
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 !
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.
This channel is remarkable, so well done and interesting.
Adam using red wine instead of white
"Impossible"
As much as I love seeing other people brought into the fold on these cuts, it's always a shame knowing it's done at the cost of, well, the cost.
I think the culinary brick idea is the most mind blowing thing you've ever featured on this channel Adam.
So much so that I'm thawing a steak right now (in a baggie in some water) just to use it. Lol
Another wonderful video Adam!