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4,249,426 Views • Mar 26, 2023 • Click to toggle off description
Understanding how to cook a great steak really comes down to a few fundamentals. In this video I share the tips and tricks I’ve learned along the way and I hope this video can be a helpful resource in your steak cooking adventures. Don’t hesitate to drop any questions in the comments!
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Sophia Greb youtube.com/c/SophiaGreb
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#steakguide #learning #steak #mediumrare #teaching #cooking #howtomake
00:00 Introduction
00:43 The Primary Cuts
01:04 The Secondary Cuts
01:16 The Tough Cuts
01:36 Overrated Cuts
04:45 Underrated Cuts
07:14 Do Not Buy
08:30 5 Additional Tips
11:13 How To Season Steak
12:17 Dry Brining
12:57 How To Cook Steak
16:43 Taste Test
Views : 4,249,426
Genre: People & Blogs
Date of upload: Mar 26, 2023 ^^
Rating : 4.939 (2,168/140,981 LTDR)
RYD date created : 2024-05-14T12:44:47.837711Z
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YouTube Comments - 5,543 Comments
Top Comments of this video!! :3
My wife bought a flat iron couple yrs ago…it’s now the steak we eat 95% of the time. It’s ridiculous how good and underrated this cut is.
365 |
Tip from a pro French cook : let your meat rest covered (like with a bowl or a plate) for as long as it took to cook it before serving it.
Taste and tenderness goes to another dimension.
55 |
The flatiron (oyster blade in Australia) is my favourite cut. Cheap, flavourful, tender and very forgiving. Slow cooked it can't be beat.
54 |
In a previous career I sold 50-60 tons of meat a year and have to say that, in under 20 minutes, this was the best video on steak I’ve seen. Covered all the important points, amazing production value. I’m going out to buy a steak now.
333 |
I love this video! As a Hispanic, flank, skirt, and eye of round are absolute staples in Mexican food. The way to cook the meats in the Do Not But category, such as the eye of round, is to add it into a pot with water and bring it to a simmer to cook for a while, like an hour or two. Low and slow is the key. Then, you can shred the beef and add them to tacos, chalupas, tostadas, or nachos. Enjoy!
527 |
Boring???
Definitely one of the best vids out there!
13 |
I am not sure if you'll see this message but, I am fifteen and I do a competition that is known as Meats Judging or Meats evaluation, but I have learned a lot and I thought I would share somethings with you like one of my personal most favorite cuts which would be the Beef Chuck Chuck eye steak it is essentially a cheaper ribeye that is as good if not better than the Beef loin ribeye steak. And the second thing is about the cut that I know as the mock tender and you lay it it out and cut it open you will see that huge piece of connective tissue that is one of the main determining factors of where it comes from but to get it to be tender enough to eat willingly I would treat it as a stew meat and cook it in broth and vegetables with your choice of seasoning. But that I have learned over the years and love your videos. Thank you!
16 |
I love the "teach me everything I need to know about steak like I am 10 years old" kind of content! You got a subscriber!
164 |
The moment you mentioned jerkey, i knew you were a man of class and character. I love buying those tough cuts, run them through a meat slicer, marinade, and dehydrate. Great values abound.
383 |
This was really helpful, thank you
Just wanted to add another searing technique not mentioned in the video, the double sear. Just tried it for the first time the other day on some cheap grocery story sirloins, and it turned out great
1. Season and dry brine for 1 day in the fridge
2. Take out of fridge and let rest for at least 1 hour
(I wasn't using a cast iron pan, so I pre-heated the pan to the highest setting, and then immediately turned it down to medium heat after I put the steak in, this helped develop an amazing crust. I had read a bit that when putting a steak in a pan, it causes a "cold shock" effect where it will suck a lot of energy out, so I figured this would be alright. Probably don't try this if you're using a cast iron though)
3. Put the steak's in the pan with oil, I used olive oil though I'm sure any oil will work.
3a. Due to the previously mentioned strategy, I fried the side first that would be visible when serving the steak.
4. Fry both sides for 90 seconds each
5. Let rest for at least 10 minutes out of the pan (preferably on something grated, but I used a plate here)
6. Fry both sides again for 90 seconds each, I used the high heat technique again here.
7. Let stand for at least 5 minutes.
8. Serve
30 |
The best type of video to watch; just the facts, and moving right along from part to part. Good info through out!
8 |
In Nicaragua, we cook eye of round in a a pressure cooker with onion, green bell peppers, garlic, salt and water. Once it's cooked, we process the meat, add finely chopped onions and green peppers, salt & pepper, and lime juice. This recipe is called Salpicón and it's DELICIOUS. We typically eat salpicón at room temperature or cold.
168 |
Here in Brazil, the Picanha is considered as a primary cut, being way more expensive than the Striploin, for example. So I find it funny and interesting that, depending on the country and the culture, the price of meat or the preferences can change.
779 |
HUGE help for someone looking to up their steak game - thank you SO much!
3 |
I love this video! I've been eating and cooking steak consistently for a year now and now that I've watched this I can actually pick the right cut and cook it the way it should be cooked. I will still take mine at a medium well. You've changed my life though. Thank you!
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Dude you hit the nail on the head. Always use your eyes people. I'm a butcher for over 30 years and I can honestly tell you that I've seen meat come in as Prime that didn't look as good as some of the choice grade that we get. Don't worry so much about what the label says. Always give it the eye test.
35 |
Tri-tip tip that I've found to be pretty useful: if you're planning to buy a whole Tri-tip toast and cut it into steaks, cut them WITH the grain first. Like the picanha, this method will allow you to slice each steak against the grain once you're done cooking it.
Great vid overall Max, I've been itching for a comprehensive guide on buying and cooking steaks these days and this hits all the right notes ^^
357 |
Dude! What a presentation. Well outlined, well delivered, notes taken!!! Thank you!
7 |
This is the first time ever I have liked, subscribed, and left a comment in 20 years the quality of the content is just paramount.
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@KurtT-051
1 year ago
I really liked the tip you added about talking to your butcher. As a butcher myself, I can confidently tell you that the #1 thing we're concerned with is making sure you know what you're buying. I've about lost count at this point over the years how many times I've helped someone who has no idea what they're doing and are afraid to ask questions. I don't know a single butcher who makes commission so we're not going to upsell something to you. You're trying to buy something to take home and enjoy with yourself, friends, or family, and we want you to have a good experience. Please please please do not be afraid to ask us anything.
1.5K |