I Cooked a NEW STEAK and It BLEW MY MIND!
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- Опубліковано 28 сер 2024
- If you are a meat-lover like me this video will make you rethink how you cut your steaks and it will open your mind to explore beef in a new and completely different way! I've been looking around for this steak in every store, supermarket, and butcher shop and it is like no one seems to know about it or they are afraid to make it. Even when it is very simple it looks like you need some of an open mind to make it happen... Are you ready for this?
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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This was an *AWESOME* steak anyone can do! I hope you enjoy it and if you do don't forget to *SUBSCRIBE* if you haven't!
Sir what is your real name?
@@richiet6381 his name is actually ninja
Damn it ninja! I JUST got that cut of beef, but I cut it the regular way, just like allways. If i had seen this video just one day before i would have cut it like that! 😄 I am definitely doing it like you have shown next time. Thanks for giving us all this knowledge. It really help me cook better.
hell yes NINJA!!!
Now pump it up to the next level and go A5 waygu
Ninja's editing and cinematography is on completely another level
Yeah, this is so true. Ninja improved his videos so much since the beginning.
Thank you so much brother!! 😀
HAHAHA Thanks brother! Those biguinnings were cruel! 😀😀😀
Love how you are still so passionate and maintain the level of detail in your videos, keep it up bro.
Thank you so much brother! I love these things! 😀😀😀
I'm a meat cutter and cut myself some of these today to try, it was absolutely amazing. Thank you for this video! I would not have thought to try this.
That’s awesome! Send me some photos please!! 😀😀
Sos un capo ninja! Llevando los secretos de la carne argentina a tu canal. Y haciéndolo aún más especial, específico y diferenciado. Te te banco hermano! Saludos a vos y tu adorable esposa.
Argentina has the best beef in the world (short of really expensive and small scale operations like Kobe or Australian grass fed Angus) and love to cook on Argentinian style grill. Thanks for showing us how to butcher this cut!
My local butcher has a sale 2x a year for whole sirloin for 3.99 a lb. I always have it cut to New York strip can't wait for the next sale and have it cut this way! Thanks for sharing - can't wait to try it!!
I was actually thinking about this "against the grain ny strip" like 3 days ago. And you just happend to appear in my suggestions without me even looking it up, its like google is reading my mind.😅
HAHAHAHA Man this is getting bad! 😀😀😀 Thank you so much brother!
That music. It's like a feature film , cutting steak.
HAHAH That was AWESOME! 😀😀😀
You always manage to expand our knowledge of steak. With beautiful pictures - just great 👍👍👍
Thanks Ninja your steaks always get me hungry... again.😂 I like the fact that you take the time to respond to everyone's messages, that's the sign of a well balanced channel filled with love brother! Unlike other top rated channels that don't bother to answer questions..( you know which one..haha). You are the man! Thank you... 🇮🇪
Thank you my brother! Sometimes is tough as I'm doing so many things at once but I try to answer as much as I can! 😀
South Americans, the original ranchers, are very good with meats and BBQ. I would love to enjoy some of their local traditions some time. You do a great job covering the best cooking on earth :)
Thank you so much and as you I agree that those guys are amazing at grilling! 😀 The meat they produce is amazing too so it is the perfect combination! 😀😀😀
You are the most passionate youtuber ive seen ever. Keep it up
HAHAH Thanks brother! 😀😀
I love NY Strip... my favorite cut of all time!
Brother that was so incredible! hard to describe such a good steak! 😀
@@SaltyTales Makes me want to go out and buy one for dinner! Thanks Ninja... you're doing amazing things for the culinary community and for steak lovers everywhere. Keep up the great work!
@@EverythingSteaks That will be an awesome diner brother! Thanks!! 😀
Looks good.. I'm a NY Strip guy and love them as they are normally trimmed. Will give this a try.
Great video and yeah Argentinian steak is some of best in the world.
I'm definitely trying this! Thank you for the video!
I love the music in your videos!
Ninja- I’m guessing this steak was DEEEEEALICIOUS!
Brother that was AWESOME!! 😀😀
All the comments here are old but I will reignite the flame on this particular thread. I watched this video after seeing the Picanha vs Argentinia video you did. Being a steak lover and a striplooin lover, my curiousity was peaked! So much so that I ran to my nearest costco and purchased an entire striploin just to try this steak out. i cut out a piece of the Loin maybe 2.5lbs and cut that into 5 steaks along the grain, hoping I got it right. The steak is about to go in the sous vide for a couple of hours and I am looking forward to my dinner this evening! Thanks for great video and the inspiration. I will let you know how it goes.
Ninja cut!! All the way. This cut was really good. Shockingly good really. I have been eating striploins for years and that is probably one of the best striploins I have every had. I cooked it sous vide at 126F and then finished it with a torch. Deeeeeeelicious! Thanks for the new steak. I took the rest of the striploin and am dry aging ti for 75 days and then going to cut it into NINJA Steaks!
Game changer. Outdone yourself with this one.
I miss Penn Dutch being here in South FL. You could buy whole cuts from them, like a full NY strip roast, etc. And their prices were very inexpensive, and their quality was good. Publix and the like will sell a whole cut, but it's best to wait for it to go on sale. They usually do strip steaks in the $6.99-7.99 range, so a whole loin wouldn't be too bad.
Anyway, I'm just making myself hungry now, so I think it's time for a late lunch.... 😂
You should check this guys out, good prices and free shipping: bit.ly/ArgCut
@@SaltyTales for sure. I checked them out from a previous video. Definitely very reasonable prices.
But before I order, I'm still trying to finagle my way to an invitation to your casa one day 😂😂😂
@@steveperry9304 You should try bro
Good morning Mr. and Mrs. Ninja! Beautiful production as well!!! So I will be going to the butcher this week to buy my own NY Strip loin!
That's a new kind of delicious! 😄😂 these Argentinean's really know what their doing!
They had been grilling since the 1600s... They know a thing or two! 😀😀😀
I’ve been watching your videos for a while now but I just subscribed. I’m not even a big meat eater, but the passion you have in your videos is awesome. Good content brother
Good chanel!!! Good luck! Hi from Russia) and i wish you 10 million subscribers ))))
Oh man! Thank you so much brother! 😀😀
Congratulations on hitting over 75K subscribers
Thank you Niko! 😀😀 You guys are awesome! 😀
It's called Bife de Tira in Brazil (I don't know if it's the same name in Argentina or Uruguay wich have similar cuts to ours). And damn it's awesome!
But both in Brazil Argentina and Uruguay meat is mainly grilled/roasted only with salt. The rest of the flavors comes from charcoal and wood.
I've never been in Brazil but BRO! That is GREAT steak!! 😀😀😀
You should come bro! I guarantee that it's gonna be a awesome trip.
@@CleberViotto Oh man! I will for sure! 😀
Love your videos Ninja!!!! Great tips, and it makes me want to go and try it!!!! (Well, it also makes me very hungry!!!)
HAHAHHA Thank you so much Roberto!! 😀😀
Ok, you convinced me. I don’t like ny strips, but I’m willing to try again
AHAHHA Man! This one will blow you mind!! 😀😀
When you cook with long meat fibers, under the same conditions, that would squeeze out more juices compared with short ones, just like squeezing a long towel vs. short a one. That's why ppl cut across grains. A blind test with 2 methods of cuts from the same slab would be helpful. Costco sells whole strip steak slabs.
Mmmm that is a great idea! I'll make it happen for sure! 😀😀
Awesome video brother, my steak indeed. I’ve been cooking this for a while now and I’m still working on different ways to get more tenderness. I’m going to try your method and see how it goes!
Brother that is the solution for those tough NT steaks! 😀😀😀
Hoy se prende el fuego y hacemos la prueba compadre!
Saludos desde Temuco, Chile!
Hoy es el dia brother! 😀😀😀😀
Dude, almost 80k already! So happy for you, Ninja! I guess there are some good things about 2020 after all!
As a butcher for 20 yrs man i never seen this 😧 gotta try it !!
You should because it will blow your mind! 😀😀
We do this in Brazil since ever! This is called bife de tira (NY STRIP IS CALLED CHORIZO)
Please make a video focused on crust, that sear looks delicious brotha
Karateka, I have to admit, I’m confused. What exactly is this. Is it just a NY steak with a fat cap cut with the grain? At which point is the grain cut differently? I may have missed it when you explained it in the video.
The idea is to have the last cut, before the meat goes to the mouth, against the grain, that will guarantee tenderness and juiciness. if you do the math that is what this steak does and what the NY steak doesn't.
@@SaltyTales could you show us a video of you unwrapping the loin, and exactly how you butchered it? An example of traditional cut versus this method?
@@jackconnelly7111 I agree, need a part 2
@@jackconnelly7111 he showed in the video, did you not see when he cut the loin into 3 long strips? A traditional NY steak would be cut perpendicular to those cuts. This affects the direction of the grain on the final cut
Glad I found you! Are you still on souvide everything? U were the best part of that channel.
Welcome to the family!! No I'm not there anymore! 😀😀
@@SaltyTales Damn that sucks, but I’m glad you created your own channel.
I'm not sure what it is about beef and pork but I can't digest them properly, so I'm kinda living vicariously through you lel
HAHAHA OMG that is AMAZING! 😀 Thank you so much for sharing! 😀
anxious to try it
How about doing an experiment of cutting ribeye and tenderloin with the grain and cooking them up and seeing how it compares to a steak cut from the same loin the standard way.
That looks crazy good Ninja!
I just trimmed my fist UMAi bagged 45 day aged rib eye and was planning on trying a New York strip next so I'll give cutting some of it like this, thank you.
I have to try it dry aged as it should be even better! 😀😀
When you put the salt and pepper on it my mouth watered!!🤤🤤🤤🤤🤤🤤
Wow that looks super delicious! I love the crust and how crispy the fat cap looks!
That was a very DEEEEEEEEEELICIOUS steak! 😀😀😀 Thanks brother!
Everything is looking Great Brother, You all are doing very well. CONGRATS 👏👏🍻. Keep up the Good work
Thank you so much brother! 😀😀
Definitely dig the production value on this video, can't wait to try this myself.
This techniques seems to be perfect for cheap cut meat.
The steak didn't blew my mind but the sudden music 5:08 nearly exploded my mind
HAHAHAHAHA You were not ready for that carnage! 😀😀😀
I already know this is a great video from ninja🔥
Thank you brother! But man! Those steaks were AMAZING!!! 😀😀😀
I love how passionate you are! Good job
This is like a Documentary. Keep up the great videos
👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽thanks!!
Thank you Mavie!! 😀😀😀
Here in Chile we call it Lomo Liso but I'm gonna try it cutting the steak with the fibers! thanks for the tip ninja! I bet it's going to be DEEEEEEEEELICIOUS!!
Now try it Dry Aged! I am picking up some A5 Wagyu Tri Tip while supplies last at my butcher (usually don't last too long)
Oh man! That is a great idea!!! Eial! Let's dry age one of this babies! 😀😀😀
So it's basically a NY strip but cut with the grain.
YEAH! HUGE difference!! 😀😀😀
4 minutes to explain what you just said in 1 sentence
Ty looks great
That was always my thougt why not every cut is made with the grain like the picanha and so on i mean the final cut is just a mini steak at the end at this point!
I will honestly try this out i am really curious about this one!
Thank you ninja for answering a question that i always had but never made a big fuzz about it!
If you try it you'll fall in love with it! Super tender and way more juicy than any other NY steak out there! 😀
Simple explanation. Most regular people that are not meat experts eat much thinner steaks so the cut large larger horizontal chunks that are against the grain.
Very nice make me hungry 🤤
That was awesome! Thanks Karl! 😀
Una gran preparacion... hecha por un gran Maestro... Que mas se puede decir, Felicitaciones...!!!
Oh! Muchas gracias Marco! Ahora a COMERRRRR!!! 😀😀😀
On my way to the gym, but had to say hi!
HAHAHAH Feeling better ah! You need these steaks to get stronger! 😀😀😀
Wow Ninja, you’ve really stepped up your game. I can honestly say you’ve gone next level. Your material is great and cooking methods are on point. Keep it up mate, I’m really impressed. I only have one small negative and I know it might sound harsh, but you really need to lose Mrs Ninja I don’t think theres a place for her on this channel, sorry
Awesome vid as usual! Man, the sear on that looks AMAZING!
I love to brn it in the sear a bit! Something I've learn while cooking over fire! 😀😀 Thank you!
Always a good day when Ninja drops a new video
Oh man! Thank you so much brother! 😀😀
This looks absolutely dynamite!!! Ninja is a master of beef! 🤺
HAHAHAH Thank you Dees!!
The only thing I would complain about is that I do not get to try your cooking...
HAHAHAH brother that was so AMAZING! You need to give it a try!! 😀😀
@@SaltyTales trust me I already been looking at the Argentinian cut might be getting a box sent my way real soon.
I am working on a food fax. Will keep you posted. 😂
Honestly you can just cut 1/3 of the newyork off then cut that section with the grain, while the rest could be cut regularly and put kn the wall or in the case. (Its what I would do)I'm a meat cutter)).
Love how this video is edited, chefs table vibes
Thank you so much brother! 😀
Nice
Thank you Max!! 😀😀
I always wondered what happened to ninja from sous vide everything (that channel not the same) but I’m glad I find you
If you take a regular striploin (against the grain) and slice it up before serving (with the grain), don't you end up with pretty much the same thing?
Aguante el bife de chorizo bro 🇦🇷🇦🇷🇦🇷
HAHAAH Arriva La Argentina! 😂😂
Is this the same as what they call, “bife de tira” in Brazil? My research suggests that it’s a particular strip of meat from the NY strip loin with a fat cap cut along the grain. Most of my googling finds sources that aren’t in English though. So my reading is limited.
Mi corte preferido es la capa del ribeye.
Saludos
Ahi estamos hablando del emperador de los cortes! 😀😀😀 Ese es mi preferido tambien... pero ahora teno mis dudas! 😀😀😀
Love seeing a unique take on ny strip steak, it's beautiful seeing cooking continue to evolve in amazing ways.
Thank you so much! 😀😀
My youtube app messed up so its been forever since ive been on here, but atleast i have alot of unseen videos to binge watch😂
Thanks Dalton! 😂
Looks awesome, definitely going to try this.
Thank you so much brother! It will be your new favorite! 😀😀
Ninja I would love a competition fan meet up to have you cook for them and try your food!
Cut with the grain for cooking, cut against the grain for serving. I gotta try this. Would this technique work for cheaper cuts too?
You nailed that temp!
That was perfect man! And those little burns from the sear! OMG! 😀😀
The name os this Steak in Argentina is "Entrecot" there no many videos of this cut in Argentina they let the bone in.
I love NY strip! I'm so gonna try this soon!
Fabian once you try it you wont eat the NY steak as you sued to do anymore! 😀😀
Love your channel. I went to Corte Argentina and bought the sirloin to cook. Just a little confused..when cutting into steaks are you saying you cut against the grain? Then when cutting before eating you again cut against the grain? So kind of like double juicy? Thanks and keep up the great work.
They look like a boneless beef rib! Cannot wait to try!
Brother that was one of the best steaks I've tried in a long time! WOW!! 😀😀
thats some nice steak´s :) nice to see you two :)
ur editing keeps getting better, i mean its like a movie
I will watch it all the way so UA-cam recommends it
GREAT VIDEO, as always, Ninja. Finally, someone figured out to cut the NY Strip the right way - picanha way :).
HAHAHAHA Love it! You have to try this thing brother! It was INCREDIBLE! 😀😀😀
@@SaltyTales I think that Argentinian meat has the best flavor profile of all regions I have tried. After trying that meat, I can't get the same satisfaction from local or other imported meats - it doesn't just taste the same.
Can't wait to try Argentinian wagyu (is there such a thing now?). It'll probably blow up my mind.
@@EmilBogopolskiy HAHAHA argentinian wagyu will be the craziest thing ever! 😀😀😀
That looks AMAZING!!!
Oh Mr D! That was DEEELICIOUS!!! 😀😀😀😀
Loved you in sous-vide everything, didn't know you had your own channel. Why the split?
I was wondering the sane thing
Love the content bro, got me drooling at 10am 🤣
AHAHAH ready for that lunch time? 😀😀
"meat lubber" lmao, MUCH LOVE NINJA YOU THE MAN
Looks amazing brother!!!
Thank Steven! Really appreciate it! 😀
I have a whole loin that will hit the 60-day dry age mark on Halloween.
I was planning on just cutting "regular" steaks from it, but I'll give this a shot!
Awesome!!
Oh Chad!!! I want to see some pics of that my brother!!! 😀😀😀 That has to be a beauty!! 😀
Its Halloween! Where it at!
You have your own channel?! How did I not know this before today? SUBSCRIBED!
Very powerful, the video of the sear with that music, perfect! Amazing actually! Videographer needs a raise! I am ordering mine on monday. Black Angus strip loin and gonna give it some Ninja! You will see mine on FB. As always, kissus for the missus and love me some DEEEEEEEEEEEEEEEEEELIIIIIIICCCIIOOUUS! Brotha! and Sista!
AHHAHA Man I wanna see those photos! You will LOVE it! 😀😀😀
You are the best salesman that my butcher has!
HAHAHAH I'll have to ask your butcher for commission! 😂😂
@@SaltyTales One day I so hope to meet you. If I can make it back to Masters World's Strongest Man (held in Florida) hopefully we can make that happen!
so whats the name of the argentiniean cut in the
That looks deeeeeelicious
That was an awesome steak brother! Thank you so much! 😀😀