The Complete Guide to Cooking the Perfect Steak

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Max the Meat Guy

Max the Meat Guy

Күн бұрын

Пікірлер: 6 400
@KurtT-051
@KurtT-051 Жыл бұрын
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.
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
💯🙏
@mattbolden3539
@mattbolden3539 Жыл бұрын
I'm a meat manager and been cutting for 21 years...this dude is right! Just ask! We want you to be and leave happy so you'll come back. Also commission isn't a thing in a grocery store.
@drewcrank6929
@drewcrank6929 Жыл бұрын
I am not a butcher however any time I’ve ever asked, you guys are always happy to share! We can’t forget you guys love good food too
@napoleonfeanor
@napoleonfeanor Жыл бұрын
I'm from another culture (Germany) and live in a rural place. We still have many butchers (although their number is decreasing with many not finding someone to take over their business on retirement. I have never seen anybody who is afraid to ask them.
@paulrowe4409
@paulrowe4409 Жыл бұрын
"What are you trying to cook and how are you gonna do it?"
@ajeckler
@ajeckler Жыл бұрын
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.
@satyRo-tu1wl
@satyRo-tu1wl Жыл бұрын
Was the flap steak covered? Was it mentioned but with a different name? So far, the flap meat is the best cut of steak I've ever tried. What is tastier than the flap cut?
@headleygrange6205
@headleygrange6205 Жыл бұрын
The bavette steak he mentioned is also called flap meat or flap steak in the U.S. I made one for the first time today and its my new fave!
@satyRo-tu1wl
@satyRo-tu1wl Жыл бұрын
@@headleygrange6205 bruh the flap steak with a little bit of salt tastes like candy
@angelarigido7161
@angelarigido7161 Жыл бұрын
Why would a person with so much selling experience with meats, feel they'd need to watch this video to go buy a steak?
@LividLobster
@LividLobster 11 ай бұрын
Just including notes I took if someone wants a cheat sheet in the grocery store Marbling Rankings 1. Wagyu 2. Prime 3. Choice 4. Select Primary Cuts - $$$ Great But Expensive Tomahawk Rib Eye -Expensive, Bone adds to cost Filet Mignon -Most tender cut but lacks marbling and flavour and is very expensive Strip/Strip loin/NY Strip -Tender and juicy but very expensive Porter House -Filet and strip loin attached to the bone, very good center piece but expensive Flank Steak -Getting more expensive, great with marinades but better alternatives Secondary Cuts (Good Value) - $$ Underrated Flat Iron -second most tender steak and very flavourful Hanger Steak -Tender and juicy amazing value Tri Tip -Great smoked good value Denver -Shoulder cut, beefy flavour and tender Picanha -Delicious steak from South America with a fat cap Skirt Steak -Great steak for value Top Sirloin -Greta all around steak Tough Cuts - $ Don’t Buy Eye of Round -Tough and no flavour Chuck Tender -Not tender, filled with lies not flavour
@danielfeliciano9840
@danielfeliciano9840 10 ай бұрын
Boring??? Definitely one of the best vids out there!
@MrSteliung
@MrSteliung 3 ай бұрын
no one said it was boring
@defnotnaruto222
@defnotnaruto222 27 күн бұрын
​@@MrSteliungwith 6.3 k comments, someone probably did, so this comment technically applies 🤓
@christopheralessi1564
@christopheralessi1564 Ай бұрын
I've been a butcher for almost 30 years and everytime I come across one of these videos they are filled with inaccuracies that I love to rip apart but you sir did a great job and made an excellent informational video
@scottgoodwine2938
@scottgoodwine2938 Жыл бұрын
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.
@nathanfryar3773
@nathanfryar3773 Жыл бұрын
Me being a broke college kid but still wanting to eat more than ramen led me to wander upon this cut. It’s my go to steak from now on.
@Ewahl91
@Ewahl91 Жыл бұрын
which cut?
@dark12ain
@dark12ain Жыл бұрын
Which steak cut?
@Shawnpimpin601
@Shawnpimpin601 Жыл бұрын
Keep it a secret so they won't go on the price like they do everything else lol
@juhgfdsapiyhhnnxc3517
@juhgfdsapiyhhnnxc3517 Жыл бұрын
@@dark12ainflat iron or hanger
@carlosvasquezjr92
@carlosvasquezjr92 Жыл бұрын
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!
@AGTR98
@AGTR98 Жыл бұрын
La arrachera ya esta bien cara 😅
@carlosvasquezjr92
@carlosvasquezjr92 Жыл бұрын
@@AGTR98 antes era la opción barata 😅
@AlltheAces101
@AlltheAces101 Жыл бұрын
Skirt steak as far as im concerned is goat steak
@AGTR98
@AGTR98 Жыл бұрын
@@AlltheAces101 nah, its a very greasy cut of the beef, if cooked right and cut against the muscle fibers, its one of the most tastiest things you will ever try.
@AlltheAces101
@AlltheAces101 Жыл бұрын
@@AGTR98 sorry i meant The GOAT not like a steak made from goats 😁 i just bought some today to make
@Jdnr1356
@Jdnr1356 Жыл бұрын
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.
@BaltimoreTom
@BaltimoreTom Жыл бұрын
That's easy if everyone ate bark from trees then they would charge premium for tree bark... just find the cuts that no one eats that are v under rated as he states.
@Douken
@Douken Жыл бұрын
Like in Argentina the Skirt Stake is a primary cut. So is in the Caribbean, served at restaurants and very expensive.
@Maaattc
@Maaattc Жыл бұрын
It may also have something to do with the animal itself, here in Netherlands everyone eat Round and while I still consider it dogmeat, is not as hard and flavourless as Canada for example . Also really agree on Marketing, we used flank 7-8 years ago when was one of the cheapest till the price almost aligned with a top cut steak due to heavily marketing from restaurants reps
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
I agree. Country and culture and traditional cooking MUST be an influence! On price💵
@carlinhso4659
@carlinhso4659 Жыл бұрын
O JAMES EU QUERO UMA SALA DE FRUATÃ PICANHA TA MUITO CARA PORRAAAAAAAAA
@daxmoonshadow1787
@daxmoonshadow1787 7 ай бұрын
This video made me emotional, not gonna lie. I'm an inner city meat cutter for a small chain in Indianapolis and oh how i wish i could just show this to all my customers. First of all thank you max; for encouraging viewers to talk to their cutters/butchers, all we wanna do is help. Secondly i can't tell you how drained and i get having to explain oxidation to my customers who think I'm just trying to push rotten meat. I really wish i can show this to my customers.
@stevenmiller1740
@stevenmiller1740 27 күн бұрын
Where are you located in Indianapolis?
@Patso44
@Patso44 Жыл бұрын
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!
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Thanks awesome, thank u!
@ANIMOM1976
@ANIMOM1976 Жыл бұрын
Word!
@definitelyastranger-bb3ub
@definitelyastranger-bb3ub Жыл бұрын
​@@ANIMOM1976word what.
@xoxoinsane
@xoxoinsane Жыл бұрын
@@definitelyastranger-bb3ub word means yeah/yes
@Onlyvibes1_01
@Onlyvibes1_01 6 ай бұрын
@@xoxoinsaneye
@djramennoodles
@djramennoodles Жыл бұрын
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.
@demonwolf8024
@demonwolf8024 Жыл бұрын
​​@@williamslater-vf5ym They're pretty good if you gring your own beef too.
@northdakotaduckhunter8280
@northdakotaduckhunter8280 Жыл бұрын
Love this guy
@midnightlightthevamp
@midnightlightthevamp Жыл бұрын
I cut them into cubes and put them in stews. After a solid hour of cooking, they end up melt-in-your-mouth tender.
@megapussi
@megapussi Жыл бұрын
@@williamslater-vf5ym mans really out here on a video called "the complete guide to cooking the perfect steak" and asking "why didnt he talk about stews and soups" lmfao
@drewcrank6929
@drewcrank6929 Жыл бұрын
@@megapussi lmao
@dennysgmb
@dennysgmb Жыл бұрын
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.
@nhgsmithnhgsmith1312
@nhgsmithnhgsmith1312 Жыл бұрын
That sounds delicious! I’m going to try this this weekend!
@dennysgmb
@dennysgmb Жыл бұрын
@@nhgsmithnhgsmith1312 We typically eat it with white rice, fried plantain, and black beans. Google "Nicaraguan salpicon recipe" because other countries have a different version
@ANIMOM1976
@ANIMOM1976 Жыл бұрын
Suena sabroso ese platillo, compa!
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
I roast eye of round… preheat oven to 500F. Salt and pepper the meat…well. Weight it… for rare roast 7 minutes a pound…for medium 9 minutes a pound. Place roast on baking sheet and roast it the required number of minutes total. For example…6 pounds rare X 7 minutes per pound = (6x7=42) 42 minutes total at 500 degrees. Then when that timer rings…do not open the oven…just turn the oven off and allow the oven to cool. When the oven is cold…the roast is perfect. Your guests will rave about your meat! Enjoy! I am going to try your recipe, thank you, Salpicon, here i come! How do you process the meat after cooking. Please! 🥩 Gladys🇨🇦Toronto
@patrykpatty5835
@patrykpatty5835 Жыл бұрын
Pressure cookers are amazing. Really enhances many types of meat
@cKarmaRL
@cKarmaRL 3 ай бұрын
Crazy, I’ve always loved steak, never really knew anything. Looking back, bought so many bad cuts w no marbling, thin, cheap. Thanks to your videos, we almost never go out to eat steak, my wife will often want me to cook steak back to back nights. Nowadays they’re always dry brined, m-Rare every time, beautiful crust. I have a whole tool chest of seasonings & all I use now is avocado oil, kosher salt & pepper, and Irish butter base w garlic & chives. Your videos up’d my cooking quality 10 fold. Our whole family appreciates your time & effort into your channel. Really means a lot.
@stevenharris1460
@stevenharris1460 Жыл бұрын
The flatiron (oyster blade in Australia) is my favourite cut. Cheap, flavourful, tender and very forgiving. Slow cooked it can't be beat.
@boiyogold
@boiyogold 11 ай бұрын
I'm Australian, what fucking area calls it an oyster blade? I have never heard of that
@stevenharris1460
@stevenharris1460 11 ай бұрын
@@boiyogold everywhere, butchers, Woolworths, Coles, ALDI.
@OdinsG
@OdinsG 11 ай бұрын
@@boiyogoldyeah it’s true. I was asking around for it and it’s listed as Oyster blade in Australoa
@poil8351
@poil8351 8 ай бұрын
Yes most butchers called it oyster blade.
@cold_servo_pie
@cold_servo_pie 7 күн бұрын
​@@boiyogold everywhere in mainland Australia. I'm an interstate trukkie and that's what it's called in every town/city I have been to.
@jamalcashmoney18
@jamalcashmoney18 Жыл бұрын
Can we appreciate how much money he spends when he wants to make a video?
@TheNapoliLad
@TheNapoliLad Жыл бұрын
no
@ScorchedTemales
@ScorchedTemales Жыл бұрын
​@@TheNapoliLad please?
@davisklein5720
@davisklein5720 Жыл бұрын
@@ScorchedTemales still no
@jamalcashmoney18
@jamalcashmoney18 Жыл бұрын
@@davisklein5720 maybe?
@lillyrose3545
@lillyrose3545 Жыл бұрын
It’s all a tax write off as this is his company , but sure we can!
@peveral4246
@peveral4246 Жыл бұрын
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 ^^
@jamalcashmoney18
@jamalcashmoney18 Жыл бұрын
Speaking of tri tip, I made one tonight!
@Biellushi
@Biellushi Жыл бұрын
This is a very good tip.
@stangreen4134
@stangreen4134 Жыл бұрын
I grilled a whole Costco pack the other day. We’re broke so I feel like a King for a few days eating steak.
@superdav82
@superdav82 Жыл бұрын
Jesus loves you guys❤
@jamalcashmoney18
@jamalcashmoney18 Жыл бұрын
@@superdav82 ❤
@leshreddur
@leshreddur 10 ай бұрын
I've done a lot of reading and homework to become a better cook and one thing I've worked very hard on is mastering steak. This guy literally puts everything I've learned and then some into this video. Perfect advice from this guy.
@SojaRouge
@SojaRouge Жыл бұрын
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.
@ryanbruh752
@ryanbruh752 Жыл бұрын
Thanks for tip didn't know to cover it.
@Apollo_21mil
@Apollo_21mil 9 ай бұрын
Agree, especially with a sous vide reverse sear
@fvrrljr
@fvrrljr 9 ай бұрын
i don't want to wait, i love it rare and juices flowing all over my plate and when i cut it. i lick my plates clean off. yeah might be bad manners but that's where the taste it for me. no i don't use piece of bread if i can help it, cause it soaks the juices and not the same taste. plus kids reactions as the best, some are offended, others amazed cause "grown-up" behaving bad at the table, the chaos that ensues from their squeals and laughter ending with them joining in the mayhem. i clean the plate off as my respects to the chef 👍
@overratedprogrammer
@overratedprogrammer 8 ай бұрын
Won't it get cold?
@CheeseGreater1274
@CheeseGreater1274 8 ай бұрын
@@fvrrljrbro wrote a dissertation
@chrisd913
@chrisd913 Жыл бұрын
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.
@Surtak
@Surtak Жыл бұрын
I'm in Europe so the names and exact cuts are sometimes a bit difference, but the chuck tender looks PERFECT to stew. Making a carbonade, you actually want that tougher cut that will still hold together a little after spending 5 hours simmering in a stew pot.
@Dafnessific
@Dafnessific Жыл бұрын
You can also sous vide some of those roast cuts and get them to come out like prime rib.
@bsarioz
@bsarioz Жыл бұрын
Not sure if the chuck tender is the less fatty part of chuck, but regular chuck with the fat and ribs are my favorite beef cuts to stew/braise. Bones and fat add extra flavor for long cooked meats.
@erica8830039
@erica8830039 Жыл бұрын
Chuck Tender is right next to Flat Iron (Oyster Blade), but the texture is tough than FI. However, when Chuck Tender is highly marbled, such as Wagyu, it can still be cooked as steak.
@protorhinocerator142
@protorhinocerator142 Жыл бұрын
For a stew you can overcome toughness somewhat by slicing thin against the grain. Or you could throw a really tough cut of meat into a crock pot (slow cooker) and let it go for hours until it falls apart. kzbin.info/www/bejne/iaPCfqJnm7x7rbM Of if you have a smoker (actual barbeque as opposed to a grill) set it to slow cook for 10+ hours and the meat will likewise be fall-apart tender.
@protorhinocerator142
@protorhinocerator142 Жыл бұрын
@@bsarioz A few months ago someone told me about the "chuck eye" cut. It's part of the chuck steak but it stems from the ribeye and is almost as good. I needed some steaks and those were cheap so I tried them. Not bad. I have no idea what other countries call that, as I had never heard the term before.
@lidip8700
@lidip8700 9 ай бұрын
BOOK MARKED to refer to for years!!! This video is a MUST KEEP! AWESOME JOB, so VALUABLE!! Thank you!!!
@adrianbullaoit1866
@adrianbullaoit1866 Жыл бұрын
Love the video. I think the biggest takeaway you mentioned was going to a store and being flexible in what you get based off of the best piece of beef you can find at the best price.
@mcmdrpiffle447
@mcmdrpiffle447 Жыл бұрын
Going to agree with you Brother or Sister. Going to the store with something in mind, and then, taking a look and deciding based on what you actually see. Prolly the best advice in the video. That's how I do it !
@dakaodo
@dakaodo Жыл бұрын
Ditto! I also apply this to seasonal fruits and vegetables -- not only is it more affordable, but it also can offer variety and fun challenges in making meals using things I'm less familiar with.
@chasebogart3218
@chasebogart3218 Жыл бұрын
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!
@SunnyDays00
@SunnyDays00 Жыл бұрын
Thanks for your information ❤
@WilliamGehrig-k3x
@WilliamGehrig-k3x 9 ай бұрын
Thank you for keeping these traditions and secrets alive
@branwilliams4119
@branwilliams4119 Жыл бұрын
I've learned more in less than 20 minutes than in a 2 hour cooking class. nice job!
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
That made sense to you! It is jibberish to me!
@deadplthebadass21
@deadplthebadass21 Жыл бұрын
​@@gladysobrien1055 what doesn't make sense to you
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
@@deadplthebadass21 The steaks are different in the 🇺🇸. None of the cuts used in this demo are sold here. I cannot recreate any of the beef you are cooking. Or purchase those pieces of beef.
@deadplthebadass21
@deadplthebadass21 Жыл бұрын
@Gladys O'Brien how is that the videos fault or make it "gibberish"... it doesn't sound like gibberish. That sounds inconvenient, and it also doesn't explain how it doesn't make sense... all because it isn't available in your area doesn't mean it doesn't make sense to the point you have to say "that made sense to you",
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
@@deadplthebadass21 I am trying to learn to cook. How is that possible if I do not understand what the meat is….and have no way of purchasing it. Are there more names for the same meat? If so, then since the internet is world wide …more info should be provided! It is frustrating to only understand chickens! That is all!
@SofiaisSunshine
@SofiaisSunshine 10 ай бұрын
I always have bought ribeye. I marinate overnight in a salt, honey, pepper and mustard blend. I usually cook them to rare, let them cool, refrigerate over night and then cut them up and vacuum seal into 6oz packages then freeze. My wife and I are truck drivers so we like to cook in the truck out on the road. I found if we prep like mentioned above we can take a package out of the freezer in the truck, throw the steak on the george foreman for a few minutes along with some fresh cut bell pepper and either make a salad bowl or tacos. In a minute or two you can medium well steak taco meat thats serves us well. All that being said I learned a ton watching this video and will be trying out some of the methods I learned. Thanks for the tips! We love steak!
@themarlboromandalorian
@themarlboromandalorian 6 ай бұрын
Why though? Why only rib eye?
@thejunglekitchen
@thejunglekitchen Жыл бұрын
For those of you in a commonwealth country here's a quick translation of these cuts: I was confused, so I thought I might as well share them :) Rib Eye= Scotch Fillet Tenderloin= Eye Fillet Porterhouse= T-Bone OR American Porterhouse if it has a large Eye Fillet attached. New York Strip= Sirloin or Porterhouse Flat Iron= Oyster Steak/Butler Steak/Blade Steak Tri Tip= Triangle Roast/Bottom Sirloin Denver= Bottom Chuck Picanha= Rump Cap Top Sirloin= Rump Steak Bavette= Flank Steak/London Broil Hanger= Butcher's Cut Skirt= Skirt Top Round=Top side Bottom Round= Silverside
@tigerheaddude
@tigerheaddude Жыл бұрын
This was really helpful, thank you!
@baz3184
@baz3184 Жыл бұрын
Legend 😁. I thought hang steak was different from skirt. Butchers cut is another name because it's got a sinue right down the middle
@jeremyow7015
@jeremyow7015 Жыл бұрын
Thank you from the land down under 😊
@thejunglekitchen
@thejunglekitchen Жыл бұрын
@@baz3184 Thanks! I'll add Butcher's Cut to the translation. We always just called it skirt, but I think I have heard butcher's cut too.
@swxsh8955
@swxsh8955 Жыл бұрын
I’m american and what
@denmar355
@denmar355 Жыл бұрын
I worked in a small slaughterhouse when I was young, then also in retail meat markets later. Also, being a hunter and cutting up a lot of deer and hogs, rabbits etc. Your video will serve to educate a lot people who really have no reason to have any knowledge of cut selection. Excellent presentation!
@satyRo-tu1wl
@satyRo-tu1wl Жыл бұрын
Was the flap steak mentioned? Does it have a different name? Flap meat is the best I've ever tried. What's a tastier cut?
@Lakeone_
@Lakeone_ Жыл бұрын
@@satyRo-tu1wl 6:32 - flap is also known as bavette in French (and sometimes you'll see flank steaks sold as bavettes - don't be fooled!)
@Jeanelleats
@Jeanelleats Жыл бұрын
Wow this is the ultimate Masterclass! Doug and I watched it through, and I feel less intimidated by steaks now lol
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Aw yay!!! Tell Doug I say hi 😃
@LILbig666
@LILbig666 Жыл бұрын
Totally agree. I’ve already showed this video to a few people I know. I’ve only been grocery shopping a few times since I saw this but I’m already looking at beef and steaks much differently. I saw some of the most beautiful meat earlier and I wouldn’t have spotted it without watching this video
@Kevin-bl6lg
@Kevin-bl6lg Жыл бұрын
I was looking for the vegetarian section of the video...you failed the class
@BlueMultiplications
@BlueMultiplications Жыл бұрын
​@@Kevin-bl6lg Can't Tell If This Is Sarcastic Or Not. But Why Would A Meat Guy Make Something Literally The Opposite Of What He's Known For?
@SFS2017
@SFS2017 Жыл бұрын
@@MaxtheMeatGuy thank you for all the great meals I have learned from you now my parents are proud finally
@Dunebug1985
@Dunebug1985 3 ай бұрын
0:30 Vsauce, michael here...
@theonlyalan731
@theonlyalan731 2 ай бұрын
I noticed that
@michelhv
@michelhv Жыл бұрын
At the butcher store I worked, we used chuck tenders for tartare. Best raw meat, all lean and juicy. The eye of round we froze and sliced thin into Chinese fondue. Bottom round was mixed into stewing cubes. Top round was cubed in its hardest part, cut into roasts in the tender part. And just next to the inside round there is a tiny, pear-shaped muscle called poire 🍐which is almost as tender as filet.
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
That’s great insight! I’ll have to give the chuck tender a shot with tartare
@michelhv
@michelhv Жыл бұрын
@@MaxtheMeatGuy If you have a grinder pass it just once, or you can also knife it. At any rate, you gotta do a spotless job of removing tendons and silver skin.
@PartyStuntStudios
@PartyStuntStudios Жыл бұрын
@@MaxtheMeatGuy I love your videos !!!
@taureaurouge3315
@taureaurouge3315 Жыл бұрын
Dans quelle ville vous avez travaillé ?
@tarnvedra9952
@tarnvedra9952 Жыл бұрын
@@michelhv Proper tartare is always scraped with knife, so you can look for tapeworm larvae. (Veterinary checks on meat are not 100%)
@putcheeseonit
@putcheeseonit Жыл бұрын
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
@kimberlybutler1155
@kimberlybutler1155 11 ай бұрын
I'm definitely interested in trying this. Thanks ❤
@Tyler-vw9bh
@Tyler-vw9bh 8 ай бұрын
Great idea and makes total sense. This is how I do fries and makes them perfectly crispy on the outside while soft on the inside. I’ve done it with fried chicken as well but gotta be careful because sometimes you can over do it with fried chicken
@neilfinlayson4017
@neilfinlayson4017 Жыл бұрын
Fun fact! The beautiful Flat Iron steak sits RIGHT beside the chuck tender on top of the shoulder blade. Only separated by a thin bone with rises up about an inch through the middle of the shoulder blade. The difference between these two steaks which was so well described in this video is insane when you realise they live right beside each other. The Flat Iron muscle doesn't do as much work during it's lifetime as its neighbour which in turn leaves a much more tender and beautiful steak.
@jackal2654
@jackal2654 10 ай бұрын
thank you so so so much for the info omg. I've been vegetarian for most of my life and only recently started trying to eat meat regularly to attempt to knock out my persistent anemia issues and this has been such a huge help. Trying to buy a cut of meat at a store when you have no earthly idea what you are looking for is such a nightmare and most of the other breakdowns on different cuts of meat i've looked at have been pretty hard to understand with little actual description of what each cut is/used for
@ItsHammer
@ItsHammer Жыл бұрын
Eye of round is fantastic for Phó. Partially freeze & slice super thin. Also like it for an all day beef stew. Cook lots of it long and low with free fat scraps (remove later) and you’ll get a cheap, very beefy stew that doesn’t break the bank.
@amandaburleson2035
@amandaburleson2035 Жыл бұрын
exactly, i bet he doenst make stews, i use a pressure cooker and cook it with beef bones then simmer out the juice and shred the meat to mix in quesadillas and scarmbled eggs. yuim
@dumbbol4657
@dumbbol4657 Жыл бұрын
It's "Phở". A bowl (o) with a spoon (ơ) and hot steam (ở)
@ItsHammer
@ItsHammer Жыл бұрын
@@dumbbol4657 my phone doesn’t have that character as an option, so I used the most popular anglicized version.
@edwardtakoch5181
@edwardtakoch5181 Жыл бұрын
That's the one thing I hate about vids like this. They always talk about these cuts of beef in view of steaks. Those "do not buy" cuts can be tender as hell, just not as steaks. You take a chuck or eye of round, and to make it tender you slow cook it for eight hours or more. Make a nice stew or even pot roast.
@tactlesstactician
@tactlesstactician Жыл бұрын
its a rating for steaks, not for broths
@Silzih
@Silzih Жыл бұрын
You’re so good at teaching! I just made the saddest steak today and then, I came across from your video. This is my steak science 101 and makes me willing to try to cook steak more lol!
@proangler512
@proangler512 Жыл бұрын
Another tip for those on a budget: Max's point about meat ratings not fully being represented in the cut your looking at can happen inversely. Always look at the lesser grade cuts of meat, even select. I've often seen select cuts in stores have excellent prime levels of fat
@proangler512
@proangler512 Жыл бұрын
This happens as when they grade the cut they typically do so with the whole cow, after the butcher starts cutting into the meat it may reveal an even better fat content but the meat been rated already. Not sure if this is applicable with smaller butcher shops but you'll definitely see this occur in big grocery chains
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Very very great point!
@stonefly69
@stonefly69 Жыл бұрын
So true!! I got some tritip steaks at Costco, rated choice, that had amazing marbling and were very tender!
@NLJeffEU
@NLJeffEU Жыл бұрын
Found this 1kg irish rib roast for €15,-. At the lidl of all places, I couldnt believe it 😂😂 it was awesome.
@bryanlednik7807
@bryanlednik7807 Жыл бұрын
@@proangler512 Very true. The grading of the whole animal is based on exactly ONE point among the ribs on the carcass.
@HealthE_WealthE
@HealthE_WealthE 10 ай бұрын
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!
@TheMrmonkeyman5
@TheMrmonkeyman5 Жыл бұрын
Flat Iron has recently become my favorite go-to steak, it's incredibly affordable, tastes incredible, and is amazingly tender! Can also take a lot of flavor, but is just as good with just some salt and pepper
@MatthewRossMR
@MatthewRossMR Жыл бұрын
Great video. One of the best "everything about steak" videos I've ever seen. Masterclass material. Keep up the great work Max.
@giand2155
@giand2155 Жыл бұрын
As a butcher, I am surprised you dislike the chuck tender so much. It is one of my go to steaks. Calculating price and what I can do with it, I like it more than most steaks. All I do is keep it simple with seasoning, sear it and let it rest. Slice thin, and it is incredibly delicious.
@EarlHayward
@EarlHayward Жыл бұрын
Yeah… The cuts he didn’t like go great in chili, Genovese, and Bolognas as they all cook for hours and are nice and tender at that point… I can picky rounds from a local small grocery chain for just a few dollars per pound (like under $3/lb); and, sometimes pork loin for under $1.50/lb… I was expecting him to chat more about which cuts are better for different purposes, like chili, pulled barbecue beef, not just a grilled steak; but, only halfway through so maybe he does that in the next half…
@jzuany
@jzuany Жыл бұрын
The Chuck is awful to grill. You want to check if a cut is great for the grill? Cut nice steaks, salt it and put on the grill, serve it rare to mid and check the meat flavour, softness and fat. It will feel quite rubbery and not really tasty. Its a good cut to blend with something else, grind add a lot of fat, spices and cook burgers. or even meatloafs. Here in Brazil its the cheapest cut and used only for grinding, since has less flavor than anything else.
@jonathanknoche6371
@jonathanknoche6371 Жыл бұрын
​@@jzuany slow smoked chuck comes out like a baby brisket, though
@davidjensen266
@davidjensen266 Жыл бұрын
I know right...cook and cut it!
@100nujabes
@100nujabes Жыл бұрын
​@@jonathanknoche6371 I loooove doing this.
@pursuinghealth8831
@pursuinghealth8831 2 ай бұрын
I’ve spent the last ten years of my life buying half/quarter cows and have tried all of these. Totally agree with this assessment. My personal favorite cuts are the tri tip and bavette. I also like flat iron and skirt steak for fajitas. One tri tip will feed the whole family, they’re easy to do on the BBQ, and you can get get them for a great deal. We recently found some grass fed tri tip at the discount store for $7.99/lb! ~$25 for the whole family to have steak dinner. You can’t beat that. I’ve also eaten my fair share of terrible cuts. Whenever we got eye of round, I would slow roast it in the oven, slice it thin, and use it as lunch meat. That was the only good use I ever found for it 😂
@Just_Pele
@Just_Pele Жыл бұрын
Hanger steaks are in my top 5, not really for tenderness but for the flavor (although a prime hanger is pretty damned tender though). Same goes for outer skirt steak, the beefy flavor is far beyond all other cuts, except for ribeye. A properly prepared wagyu skirt steak is something every steak lover needs to try at least once in their life, it's a mind-blowing experience.
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
I’m with you 100%. Especially with outside skirt!
@jiahaotan696
@jiahaotan696 Жыл бұрын
Tough cuts, cut thinly against the grain and just quickly sear. Japanese/Asian cooking styles: shabu shabu, yakiniku, stir fry. It's not the meat, it's the technique. I love flank steak (which is the closest thing I usually get from my local grocery store)
@Levottomat01
@Levottomat01 Жыл бұрын
We used to sell 700g hangers in a restaurant as a shared meal. Sous vide at 60 for 4 hours. It was phenomenal. Skirt is my personal favourite though. Charred to medium rare, its unbelievable.
@drewcrank6929
@drewcrank6929 Жыл бұрын
@@Levottomat01 that sounds so good
@jesusreal5431
@jesusreal5431 Жыл бұрын
Satanic people are hungry and pretending to want food to go grocery shopping to Steal people’s boyfriends because they don’t know anything about shopping because they are not allowed in buildings because they ‘murdered’ people under thirty years old a long time ago for attention.
@kubovu
@kubovu Жыл бұрын
For the eye of round, I get mines sliced super thin and I use it for hot pots or toppings for beef pho. Definitely recommend trying this. If possible get it sliced by your local butcher as thin as possible otherwise freeze it a bit to slice it easier.
@dirty_mac
@dirty_mac Жыл бұрын
Yes! My dad bought a food slicer just so he can slice them for gyudon
@tallcedars2310
@tallcedars2310 Жыл бұрын
I learned of something called rouladen with pickles and cheese I think it was. Sounded good and like a good way to use eye of round.
@whitneysanders6996
@whitneysanders6996 Жыл бұрын
I cook it then slice it with my meat slicer for sandwiches
@hiyori13
@hiyori13 Жыл бұрын
That was great! Most steak videos just talk about a single way to cook "steak", but they come in all size and flavors, so their treatments should be different. You really make that clear! Thanks.
@FR-tb7xh
@FR-tb7xh 12 күн бұрын
Great video! If I may add, searing is done not just to make it look good, but to achieve the Maillard (complex compound) reaction and seal the moisture in. For steaks, that reaction starts when the meat-to-pan contact is about 285 deg F. But it burns at 350 deg F. Don’t move a searing steak from the pan until it releases on its own. All edges, not only the faces, need to be seared.
@brandyboo
@brandyboo Жыл бұрын
Filet minion is highly overrated. Finally someone who agrees!
@soup_herb
@soup_herb Жыл бұрын
-🧿- -please dont filet me 🟨 👖
@laidbacksage2574
@laidbacksage2574 Жыл бұрын
I only time I ate it is when I worked at a restaurant inside a Holiday Inn and the chef used to make a extra dish......good times
@lildicky1058
@lildicky1058 Жыл бұрын
mignon…
@drink15
@drink15 Жыл бұрын
I eat steak maybe 3 times a year and it’s the only cut i get
@SunshineTheLover
@SunshineTheLover Жыл бұрын
super overrated. id take a decent ribeye over a filet mignon
@gpzjeffrey7974
@gpzjeffrey7974 Жыл бұрын
Chuck, top and bottom rounds, London broil, whatever... I use them for making chili Colorado and other long braised dishes at low heat for long time. I've also cooked them sous vide for a full day before slicing them extremely thin to used for roast beef sandwiches. They're great choices for those types of recipes. Completely agree about the hanger steak. I've been on a steak cooking journey for the last 5 years...my biggest challenges these days is cooking standing rib roast and smoking brisket in my Webber.
@wretchedsalsa3165
@wretchedsalsa3165 Жыл бұрын
I literally just put this video on so I had something to watch while I ate, but after I finished eating I just continued watching until the end! Such a great quality video! The amount of knowledge and great entertainment packed into this relatively short video has got me baffled in the best way
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Means a lot to hear, thank you!
@edder7157
@edder7157 2 ай бұрын
Good video. Very much appreciated. And I learned a little about the different cuts. Thank you. I divide meat by long grain and short grain to determine the method of dry seasoning and cooking. The reason why you don’t like the ‘do not buy’ meats is your methods of cooking & preparation. I only use charcoal grills and wood fire pits. First, cut the eye of round lengthwise to about 3/4” then season it like you would skirt steak. Next, buy a charcoal grill and LUMP charcoal (DO NOT USE BRIQUETTES!). You’ll need a good 3-4” thick charcoal bed burning orange hot, or in the day, look for the white, flaky ash. Place the steaks directly on the coals, about a minute 30 on each side. Place in a sheet of aluminum, remove the big chunks of charcoal (leave the little pieces),wrap tightly (ensure the seal is on top) and rest for 10min. Remove from foil and cut like a skirt steak and place back into the foil and mix in the juices. I guarantee you will change your mind. Cook all long grain meats this way and you’ll never be disappointed.
@coax47
@coax47 Жыл бұрын
Max I don't care who says what this is the most perfect steak video on the whole Internet you cover every detail for people who know very little about steaks this was incredible to watch I know know the new york strip is my favourite cut down where I'm from we get offered in restaurants serloin rump and ribeye that's all we get here!
@coax47
@coax47 Жыл бұрын
There's no need to heart this man seriously thank you iv learned over a decades worth of information from this video Im extremely greatful for the work you put into this thank you seriously.
@liamdonegan9042
@liamdonegan9042 Жыл бұрын
please use punctuation
@HieuT007
@HieuT007 Жыл бұрын
Like Max said...they are all steaks and depending on how well the meat is prepared, cooked, and sliced, they can be hard to discern at the table. Thank you much for an awesome comprehensive and easy to follow video.
@r.j.bedore9884
@r.j.bedore9884 Жыл бұрын
As my favorite steak, I'm glad to hear the flat iron steak made your underrated list. I don't like the thick chunks of fat and gristle that are along the edge of many steaks, and I also prefer my steak cooked medium-well with no pink inside. This cut stays tender and flavorful even when cooked to a more well-done state. I have only ever cooked on a grill or under a broiler, so I'm interested in trying the dry brine and possibly the sous-vide.
@kbrownfocus
@kbrownfocus Жыл бұрын
One of the best breakfast steaks out there
@Caliwarriorkent
@Caliwarriorkent 2 ай бұрын
Took ur advice went to Costco and got a flat iron. It was cheap, no fat, easy to cook, tender, and tasting amazing!!! Now my favorite steak!
@esod8285
@esod8285 Жыл бұрын
Dope video. I've been buying the top sirloin a lot lately because of local sales but have had zero luck searing without completely over cooking and ruining it. Literally have half my freezer frozen steaks and had no idea about dry brining. Sounds like a game changer. I know what I'm eating tomorrow... glad I stumbled on this video for sure.
@purdyfuntimes239
@purdyfuntimes239 Жыл бұрын
Max, I have to say thanks! These are the exact type of videos a person like me needs!
@Brentfindley
@Brentfindley Жыл бұрын
Another REAL underrated cut imo is the chuck roast. Sous vide that sucker for 24 hours at 131° and throw it on some red hot charcoals, and you’ve got a seriously tender and beefy cut for like $6 a pound (prime too)
@idalily3810
@idalily3810 Жыл бұрын
YES, the chuck is amazing made this way.
@Mayonnaisetdy
@Mayonnaisetdy Жыл бұрын
That sounds great I must try it.
@mckenzyscott7637
@mckenzyscott7637 27 күн бұрын
my hubby and i eat beef everyday for dinner and we started buying from a local grass fed, grass finished farm. my first visit i bought a tri tip and a sirloin, and quickly discovered just how amazing these steaks are reverse seared. i highly recommend buying from your local farm store rather than the supermarket for much higher quality (and sometimes cheaper) beef
@jeremyh.1243
@jeremyh.1243 Жыл бұрын
Dude! What a presentation. Well outlined, well delivered, notes taken!!! Thank you!
@battletoads22
@battletoads22 Жыл бұрын
I think the fact that you couldn't tell them apart is a testament to how well you prepared them.
@tajzikria5307
@tajzikria5307 Жыл бұрын
This guy is right on! Picanha and Flat Iron are underrated and unbelievable. Picanha difficult to find.
@kradley100
@kradley100 11 ай бұрын
If your in North America, Picanha will often be sold as Sirloin Cap. Flat Iron Is hard to get because honestly 90% of butchers I know don't cut it correctly, It needs to be cut counrtry style, similarly to the flank. Also, He didn't go into it much but Hanger isn't what I'm looking for as a butcher. Ribeye is what I buy as long as it isn't too pricey. There is a cut called the poor man's Ribeye, that it the first 1 or 2 cuts from where they seperate the chuck blade and rib. That's what I would go for. Ribeye at Chuck price. But you might have a hard time finding it unless you call ahead, and don't bother if they dont' have blade steak/roast on sale.
@brunopappalardo
@brunopappalardo 7 ай бұрын
In Paraguay and Argentina we used the Eye of Round (Peceto) to make vitel tone (vitello tonato in italian). We also use it to make milanesa (beef schnitzel)
@Damoinion
@Damoinion Жыл бұрын
For people from other countries, cross reference! Not all of these cuts are named the same. Flatiron is more normally called oyster blade or top blade here in NZ.
@DiogoVKersting
@DiogoVKersting Жыл бұрын
Indeed, Picanha is super famous here in Brazil. Personally my favorite is hump steak, with Ribs being a close second. It's pretty hard to find people that know how to cook them to perfection, though!
@ayeitsjaekilluh
@ayeitsjaekilluh Жыл бұрын
Best videos bro. Please never stop we want more steak videos like this!
@frodosonic2
@frodosonic2 8 ай бұрын
What’s underrated is the time put in this video. The only video one needs
@djpaintles
@djpaintles Жыл бұрын
This video has the most amount of useful information in the least time of any cooking video I have watched. Excellent editing, Excellent Content. Highest Marks!
@MNyneGaming
@MNyneGaming Жыл бұрын
As a student on a tight budget I looove these videos! super informative and interesting
@moviepilot4502
@moviepilot4502 Жыл бұрын
This video is one of the best videos I’ve ever seen. I learned so much about this and it’s so helpful. It was soso funny too, I laughed several times. Definitely saved to watch it again until I have everything memorized! So much effort!
@HighlanderJosh
@HighlanderJosh Ай бұрын
Lol.... here I was being a die-hard Flank Steak lover after many years of loving top-tier expensive cuts, and realizing the Flank was better in price and hardy meat... you had to slap it right at the end of the over-rated cuts!!!
@BradenEssary-l2q
@BradenEssary-l2q 7 ай бұрын
I'm in the beginnings of a life goal of being a chef (currently a freshman in highschool) and i tried the reverse searing for the first time. Left the NY strip in the oven a little too long plus a little too long searing so overall it was more well done than medium rare, which is what i was aiming for, but one of the juiciest and best looking sears ive ever had on a steak. Watching your videos has made such a good impact on my steak cooking skills. Thanks Max!!! ❤❤❤
@deborahfraser9325
@deborahfraser9325 5 ай бұрын
Get yourself a handheld thermometer. Google is your friend regarding resources on temps. And feel free to take the steak out of the oven to check the temp. Keep going!!! In cooking, any mistakes are learning experiences.
@richdoesstuff2694
@richdoesstuff2694 Жыл бұрын
The teres major or petite shoulder tender is another severely underrated cut! It’s as tender as the tenderloin but with so much flavor
@questionablecooking7019
@questionablecooking7019 Жыл бұрын
this probably the best cut nobody knows about, cut it with a fork
@Broughden
@Broughden Жыл бұрын
LOL people know about it. Typically priced at $30 to $40 or more per pound.
@questionablecooking7019
@questionablecooking7019 Жыл бұрын
@@Broughden no it's not lol lmao
@radiofan
@radiofan Жыл бұрын
@@Broughden Not even close
@CatmandooCS
@CatmandooCS Жыл бұрын
It's my absolute favorite. Sous vide makes it completely amazing.
@randalthor741
@randalthor741 Жыл бұрын
This was so well presented. I've watched a bunch of other videos about cooking steak, and I've learned from them, but none of them have been as clear and easy to follow as this one. I'm bookmarking this.
@dinerotranquilo
@dinerotranquilo Ай бұрын
This is what You Tube vids are supposed to be. Highly informative moderate-to-fast paced.
@alexprinsrealestateagent1263
@alexprinsrealestateagent1263 Жыл бұрын
Lately, I’ve been buying packages of marinated fajita beef. It’s so tender and juicy. Cooks in less then 5 minutes on the stove. I put it in spaghetti, tacos, rice, salad, by itself for a snack, on a baked potato, etc. I knows it’s not the same as a big hunk of grilled steak, but I like the convenience. It’s already sliced, and you just throw and go. So easy.
@gladysobrien1055
@gladysobrien1055 Жыл бұрын
Sounds yummy. No Mexican cuts of meats 🇨🇦here in Canada🇨🇦Very little Mexican foods except OLD EL PASO boxed taco meal kits.
@Regulareverydaynormalguy1
@Regulareverydaynormalguy1 Жыл бұрын
I use eye of round to make Philly cheesesteak sandwiches. It's sliced super thin and covered in cheese so it doesn't matter that it's tough and has no fat.
@blenderforall9912
@blenderforall9912 Жыл бұрын
Yep I do the same!
@TheNeighbor216
@TheNeighbor216 Жыл бұрын
Chuck eye steaks are super underrated in my opinion. They're smaller ribeyes which kind of sucks but just as tender and juicy. It comes from the front end of a chuck roll (Chuck roast).
@FrancisZaneHarper
@FrancisZaneHarper Жыл бұрын
You are SPOT ON! I bought 100 Chuck Eye over a month period from the Butcher at $5.99lb. Knowing/thinking/fearing inflation was coming. It was the cheapest steak and to your point, I enjoyed as I would a Ribeye! The Chuck Eye her in Alaska is now $9.99lb. Though I saved money AS the price increased; I was a little early in my prepping as we are now out of Steak eating the last 2 last week!. Soooo, back to Hamburger for us!! Lol😂
@TheNeighbor216
@TheNeighbor216 Жыл бұрын
@@FrancisZaneHarper Geez, where I work our prices are still 5.99$ lb for them
@waynemattson9143
@waynemattson9143 Жыл бұрын
Just made the same comment. Love chuckeye steaks
@TheNeighbor216
@TheNeighbor216 Жыл бұрын
@@waynemattson9143 For me, it's the real butchers treat
@noahscott7272
@noahscott7272 Жыл бұрын
Made the mistake of introducing my promiscuous ex to the delmonico, (eye of chuck. Now every dude in town is an insider, and I can barely find one in my whole town 😂
@简澜
@简澜 10 ай бұрын
Eye of round is the best when it’s clean out of blood, stewed with soy bean paste, sweet bean paste, salt (to adjust to suitable saltiness because some paste is salty), Sichuan peppercorn, dried chilies and spice that you like. Because it’s tough it doesn’t turn into a mash, you can cool it in the fridge and cut into thin slices, dip with sauce🤌. The texture and bean fragrant is just so nice.
@jeremy5246
@jeremy5246 Жыл бұрын
With grocery prices going up, the Denver Steak has been my go to for the last 6 months. It's been averaging 6.99 a pound at my local grocery. For me its tenderness is between a ribeye and sirloin. Thank you for the heads up on cutting, I've probably been cutting it wrong, and will make sure to cut against the grain.
@shadowmancy9183
@shadowmancy9183 Жыл бұрын
The only reasonably affordable one in Hawaii right now is eye of round, which I think is running $8/lb. I just bite the bullet on a ribeye for $12/lb.
@maravwgolf
@maravwgolf Жыл бұрын
I highly recommend you check out the chuck-eye steak. It's been our go-to steak outside of ribeyes for years now and its infinitely cheaper than a filet or ribeye. It's like a sister cut, small amount per cow, but its such an underrated cut that you don't see often. We fairly consistently always have some in our freezer and tend to stock up when we can because its fatty and tender and absolutely delicious~
@nicholasarmstrong2481
@nicholasarmstrong2481 Жыл бұрын
Haha don't tell anyone, if the secret gets out it'll get more expensive.
@HomeDefender30
@HomeDefender30 Жыл бұрын
Yeah but the problem is you can’t find them anywhere. They are bought up as soon as they are put out… at least in my area.
@Jackmerius_Tacktheretrix
@Jackmerius_Tacktheretrix Жыл бұрын
Definitely the best kept secret in steak! I always buy them up at the grocery store. Holds flavor great, always juicy, and is never tough
@anonymike8280
@anonymike8280 Жыл бұрын
Chuck is good. A chuck steak or chuck roast can be divided in sub cuts each of which has its own character. If you like steak on the bone and can get bone-in chuck, you're in luck, chuck.
@usmcmma
@usmcmma Жыл бұрын
We need to keep this a secret!!! It's my favorite cut and nobody has a clue how good it is. I buy them out wherever I find them. They are so much cheaper and better than the ribeye. I hope it doesn't become more popular!!!
@lewkagon6125
@lewkagon6125 Жыл бұрын
13:55 mans dropped the sick pepper bartending move thinking we wouldn't notice
@eclexian
@eclexian 6 ай бұрын
Granted that I didn’t look through all the other comments, but I felt I had to say that the one you called (I believe it was) “chuck tender” (I bought one labeled in my local warehouse club as a “mock tender”) while not great for grilling or pan-frying, is a great candidate for sous vide. Salted, then cooked at 132°F for 24-30 hours yields a really quite nice treat. While not as tender as a true tenderloin, it’s definitely not tough, and much more flavorful for about 1/3 the price. Would definitely buy it again. 👍
@mrsducky3428
@mrsducky3428 4 ай бұрын
Thank you! Sous vide is amazing!!
@ameliam7898
@ameliam7898 Жыл бұрын
Brilliant - starting carnivore & you answered so many of my questions & learned more in a quick vid than I thought possible!! Gracias!!
@whatname6703
@whatname6703 11 ай бұрын
Me too 😂
@MrPatspp
@MrPatspp Жыл бұрын
One of the most important takes on this video which might get overlooked is the fact that even when I agree 5 out of 13 is good it means most taste similar/same for most of the people. Great lesson tho with the cooking methods and the types of cuts. I think it's always about the experience of cooking and/or eating too and not 100% on the flavor. If you make it taste good but overall offer a great experience when eating the overall perception will be qualified as better.
@bandit816
@bandit816 Жыл бұрын
He was also probably eating the steaks cold. I know flank steak taste totally different when it’s not hot
@nicholascrow8133
@nicholascrow8133 Жыл бұрын
Tip one is so often overlooked... Often you can find a much better steak for the same price per weight by simply picking through the pre packed stuff and finding the best marbled steak
@ZepG
@ZepG 8 ай бұрын
I made a huge well marbled T-Bone steak last night that was on sale for 50% off, yes a $32 steak for $16. I watched a Chef Jean-Pierre video beforehand and sprinkled kosher salt on it and put it on a rack in the fridge for over an hour. Then I got a 17" cast iron pan with screaming hot grapeseed oil and seared both sides until crusty, put it in a 400 degree oven for 2 min. flipped and 2 min. more. Put back on stove top and and basted with butter and garlic until the temp hit 120 degrees. I let it rest for 10 minutes and it was the best steak I've made or eaten in my 56 years lol. Today this popped up on YOUTube and I will say that Max the Meat guy is spot on with his recommendations and similar way of cooking steak!
@SammywiseG
@SammywiseG Жыл бұрын
In addition to the recommended seasonings I also like to add some Montreal steak spice (or use whatever your local steak spice is) and some dill. The flavour definitely gets kicked up a few notches.
@andrefiesler3929
@andrefiesler3929 Жыл бұрын
Dude this video was phenomenal and gave me so much more of an understanding of cuts of meat. Great job bro! 👏🏼
@KingKalani777
@KingKalani777 Жыл бұрын
I Just Want to Say This Was Truly an Ultimate Guide & Not Boring at All 👏 🥩
@aferguru
@aferguru 7 ай бұрын
This is by far the best and most comprehensive video I’ve ever seen about steaks and meats in general. A piece of art!
@brandonvillatuya9539
@brandonvillatuya9539 Жыл бұрын
0:30 "Hey, Vsauce, Micheal here."
@brettjacobsen
@brettjacobsen Жыл бұрын
I went looking for this comment
@IAMYOU-.
@IAMYOU-. Жыл бұрын
Lol
@fdafdsaful
@fdafdsaful 11 ай бұрын
Had to scroll way too far for this comment
@strahdvonzarovich...
@strahdvonzarovich... 9 ай бұрын
The top round (London Broil) is the perfect cut of meat. It's an inexpensive large cut of low-fat meat, extremely flavorful, and can be used in so many ways. As a sliced steak served on garlic toast-points, sliced thin or chopped for cheesesteak sandwiches, cubed for stew meat, cut as a minute steak for steak and eggs, crockpot for BBQ beef sandwiches, ground with other cuts for the best burgers, or as a meatloaf, Salisbury steak, cottage pie, it's great for inexpensive jerky, and it grills well, or awesome in a cast iron skillet for Pittsburgh-style, and takes seasoning and marinades like a champ! Say what you want, but a top round (London-broil style) is the best bang for your beef-buck!!!!
@GAwildflower
@GAwildflower 8 ай бұрын
Thanks for this! I was starting to think i made a mis 🥩 stake (lol sorry) by picking this up the other day. Going to cook tonight so I may be too late on the marinade, but heard i should let it rest at least an hour and it should be fine. 🤞🏻
@strahdvonzarovich...
@strahdvonzarovich... 8 ай бұрын
@@GAwildflower You're welcome and one of the best ways to cook... cover raw London Broil with olive oil and season generously with just garlic salt (not powder) and oregano. Let stand in refrigerator for (at least) 30 minutes before cooking, but 30-60 minutes is all it needs. Cook on a grill to temp as long as it's medium to medium rare, slice thin and enjoy!
@GAwildflower
@GAwildflower 8 ай бұрын
Thanks so much 😊
@strahdvonzarovich...
@strahdvonzarovich... 8 ай бұрын
@@GAwildflower Tell me how it went!
@coolbrotherf127
@coolbrotherf127 Жыл бұрын
This is so well done and really helpful. I picked up quite a few things that I didn't know before. I'll definitely be dry brineing more often.
@linchen1811
@linchen1811 Жыл бұрын
I’d say it is medium rare done!
@BradyButler-c4x
@BradyButler-c4x 15 күн бұрын
My local grocery store sells pre-tenderized (jacquard, I think) flatiron steaks for $3 for a pack of two. I buy them all the time and I’m super glad that they aren’t as well known since they’re so tender, flavorful, and cheap. Not quite as much as a ribeye but still amazing.
@jmh1189
@jmh1189 Жыл бұрын
I dont think strip steaks are overrated at all. They"re pretty middle of the road. Not underrated or overrated.
@jeffgraniti6380
@jeffgraniti6380 Жыл бұрын
I’m not doubting your steak knowledge, and am enjoying the video as I watch it right now…but I’m surprised that nobody has mentioned the tomahawk ribeye you showed had almost no marbling. I bought a tomahawk ribeye at the grocery store recently and the marbling was insane, and they had it on sale for a great price. Top 5 steak I’ve ever cooked!
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Yeah this was a really rough tomahawk, and they said it was prime. A good example that grade doesn’t always reflect marbling
@thedalillama
@thedalillama Жыл бұрын
Every pro seems to dislike the tomahawk and I would at the price mentioned in the video. Costco has tomahawks on occasion (Valentine's and Father's day) for the same price as their non-bone-in ribeyes and cheaper than when prime. At sub $30 for three people, I love them. Thick steaks are more forgiving to cook, and easier to build a crust and caramelize their fat. I lightly score the surface in a cross hatch pattern at 45% before rubbing in seasoning, which is usually just salt and pepper because it gets the job done or some weak version of Tim Love's'/Lonesome Dove seasoning combination if I have the spices on hand. I also prefer to serve steaks sliced. You can stretch the steak to one more person, it presents well and everyone still seems satisfied. I like the Florentine style just not the proper Italian version.
@Katie-zq2vy
@Katie-zq2vy Жыл бұрын
As someone who gets overwhelmed picking out cuts of beef at the grocery store, I now feel empowered to make smart and flavorful choices! I loved the taste test at the end, too.
@alexanderramsay538
@alexanderramsay538 5 ай бұрын
I from Botswana and we're a big beef exporter. It's crazy how much more expensive steaks are in the US and potentially the rest of the West. A tomahawk ribeye costs about P110-100 per kilogram that would be about $10-9 per kg. A little less than a third of the price of the one in this video.
@TD-ce5ru
@TD-ce5ru Жыл бұрын
I would like to point out that most here in the Nebraska area do not use eye of round to serve up as a steak. We consider it be be with the roast beef family and it is prized for French dip sandwiches or bbq beef sandwiches.
@daveford5641
@daveford5641 Жыл бұрын
Yummy!!
@mikemchugh3073
@mikemchugh3073 Жыл бұрын
The best type of video to watch; just the facts, and moving right along from part to part. Good info through out!
@Orpilorp
@Orpilorp Жыл бұрын
Thank you for the info. The "rounds" of course, are for long slow cooking to tenderize them and the carrots cooking with them. Swiss steak is great with the rounds, and something I used to call beef punkles, from a quirky old movie.
@JefferyHagen
@JefferyHagen 3 ай бұрын
We always roasted the eye of the round to rare or medium and served it as a dinner roast and I would slice what was left over paper thin to make Italian beef sandwiches. I worked in a meat market 44 years ago with my father and after we finished cutting the round steaks off of the rump we’d trim up what was left, tie it up and cut it into sections to sell as rump roasts.
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