Steak 201: Butcher's cuts

[stephentimothybennett]

"Olive oil goes bitter in food processors for science reasons" - I'd love to hear more!

[Movie_Games]

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.

[heyreeen]

"Why I Brick my steak, not my wall."

[AndrewChiNguyen]

Ah yes, my favorite Adam Ragusea extended universe character: The Brick from the smashed brioche video

[thegentlemandrummer]

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.

[hotelmario]

"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.

[kinggdom_]

The neighbours are still wondering where their brick went

[raphaelbelanger]

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 :-)

[windturbine]

I kinda find the thought of Adam keeping a brick wrapped in aluminum foil in a kitchen cupboard next to pots and pans funny.

[uniworkhorse]

I cannot appreciate Adam's use of amazing RE-ITERATION enough! His experience as a teacher is important in the quality of these videos and makes every fact so much more memorable.

Cheers Adam!

[LiquorWithJazz]

Really enjoyed your performance of Dvořák's "New World Symphony" composed in 1893 and in the public domain.

[AlexMint]

"skirt steak is really cheap"- around here, it's literally just as expensive as ribeye despite taking more processing.

[jsmrt]

Except that most “butcher cuts” are so hipster that they’ve become just as expensive as a prime cuts.

[ravenfn]

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.

[welbo]

12:38 “I don’t want to waste any of that precious meat.”
Literally minutes ago:
Burns a whole steak for his audience

[Rizalable]

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.

[jerreddyer]

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 ❤️

[jasonyoung]

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".

[BlankRev]

"This is parody so it is fair use" Nice one adam, lawsuit avoided

[bruceacphoto]

Dude is a young Alton Brown!!
Great work👏
Excellent delivery🍻
I am glad to have found u❤