Master Butcher Shows How to Slice Steak for Maximum Tenderness

[Time codes]
0:00 - How to slice steak for maximum tenderness
0:50 - How to cut a filet mignon
2:50 - How to cut a porterhouse steak
9:30 - How to cut a ribeye

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[brycemmcclure]

How does Kevin cut up all that meat and not take 1 single bite?!?!?!?!?

[satanismybrother]

The ribeye was interesting and Kevin’s clearly very knowledgable. Love that he’s all about eating bits that others would be screamish about.

[nguye]

I'm glad he mentioned that little nugget of meat that you get at the end of the the ribeye, sometimes called the "lip". IMO it's even better than the cap because it's surrounded by fat, whereas the cap is exposed and typically ends more cooked by the time the eye muscle is mid-rare. And the craziest thing is that I can't find mention of this little nugget of meat anywhere on the internet.

[greensilk]

Tenderness ; always on the bias. He is right on.

[MrRebar]

*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

[danielc]

Wow, first time anyone has advised to eat the fat. Maybe I will..

[sourly_]

with all due respect, to me it was more like: how to butcher a steak.

[hirolla]

I've broken down whole chickens, turkeys, whole pork shoulders, butts but cutting cooked steak like this is interesting. To savor the tenderness of it, I may have to break down each muscle and cut it like the video. That way no one person gets the good part of the spinalis cap or that triangular fatty part on a ribeye. That 2 inch porterhouse is marvelous; the perfect temp and size.
This is the way.

[sabersight]

Interesting way of slicing steak and also great he is trying to not explain it like there is only one way of doing it but he didn't need to say it almost every time he cuts something xD

[carolmelancon]

I feel so validated! My husband always teases me that I cut my steak like a surgeon; I always separate the muscles first, too. I made him watch this immediately.

[oliver-leung]

Part 2: Oyster Blade, Pichana, and Tri-tip.

[KatrasCafe-obhx]

Best continental you would ever had.
Latest recepie's from the world.
Please subscribe, follow for the deliciously beautiful shorts with hit soundtracks.

[Kordozer]

1 final lesson before getting your black belt as a Master Butcher...Fat is Not Bone Marrow ;)

[snitox]

Bro is suspiciously too knowledgeable. Someone check his freezer.

[AmirhoseinHerandy]

While I appreciate this video it would have been great to at least address most people mentioning that the direction of the slice for these cuts not mattering almost at all.

[woolval]

This was frustrating to watch with that knife. LOL, my knives at home slice better than that thing! I know you were showing a "typical" restaurant knife, but lordy this was bad. You just reminded me why I carry a sharp pocket knife for restaurant use. And I do not like restaurants that give you serrated knives, they just rip the meat.
Now I'm hungry... time for a porterhouse!! Thanks for the post, great looking steaks!

[PhatTrumpet]

this man is a(n) (inter)national treasure and must be protected

[giuseppebelvedere]

He actually cut the fillet from the porterhouse with the grain…

[tjohnsATL]

“There’s no right or wrong way to cut a steak”

UMM CLEARLY THERE IS SINCE THATS THE POINT OF THE ENTIRE VIDEO!

[jhubjrbrbr]

They way you cut your meat makes me want to go vegan