You're my favorite chef of all time! You are the reason why I eat delicious food. I was sick and tired of over well done cooked steak with only salt and pepper growing up (when we could afford it). Also I was tired of just eating eggs and noodles all my childhood. You taught me to learn how to cook and how to cook with flavor 😂. You're my real life hero! Thank you for all your hard work and passion for food. If it wasn't for PBS channel 8 and you having your show my stomach and heart would never be satisfied ❤. You're the man!
Skirt steak is great even on its own. I was using it for fajitas, but one night, I did it up with some scalloped potatoes and green beans. It was incredible.
Rick Bayless,.. Thank you for teaching me about my culture. I've eaten what they so called traditional food... It's true traditional. But, the other things such as your dedication and you teach us everything about, Mexican food 🥑 Thanks again for your support and traditional gift you have. Sir. Godspeed to you and your family.
90’s in Houston, every big popular bar pretty much gave free happy hour tacos to draw all in. Was absolutely amazing. Now hard to find the better product anywhere even meat markets w/o donating organs comparatively.
That doesn’t mean you have to cook it that way. I trained my entire family of 6. They all know about good meat now and how it should be prepared. (Retired meat manager)
It’s all I ever use for carne asada… Well I have used flank steak before, but that’s because I couldn’t find a skirt. (I can’t believe a pro cut the 2nd one with the grain. The grain is easier to see on a skirt or a flank than literally any other cut. The master blew it here. I can’t believe he did it and I can’t believe it got past editing and got posted. Makes the master look like any other trainee making a mistake)
@caterinavega4228 ? Was yr comment about investing in skirt steak a joke 😋? If so, it went over my head. What does it / you mean by that comment? (lol). BTW, I've never eaten skirt steak bc uncooked it looks creepy to me BUT I've heard from 2 sources it's really great, & one source was a butcher so I'm gonna try it. Thanks & BON APPÉTIT from NYC
So in case anyone is wondering why you cut against the grain; it's so when you eat it, you're eating into the grain and it breaks easier allowing you to chew it to tiny pieces faster. All the tiny pieces can scatter across the tongue, and with all of the meaty surface area gets to be enjoyed. Works with all meats, especially fish.
I marinated mine 24 hours, cooked it to med rare and it was so tough it was inedible. I was sure I cut it against the grain but now I'm wondering if I messed up there? Or could it be i got a bad piece of meat? Ended up eating faijitas with just the peppers 😂 😢
Tacos=happiness. A couple years ago my wife bought me a tortilla press...All I can say is we make tacos 2-3 times a week and it's improved our marriage!
Longer fibers simply means you have to spend more time chewing in order to break down meat into easy to swallow pieces. Most people do not like to gulp down their food.
Hey i just saw you use a salt shaker in the kitchen! In a different video, pro vs. home kitchen, you said salt shakers don't belong in the kitchen, only on the table ¯\_(ツ)_/¯
I could be wrong, but didn't you say that a salt shaker has no place in the kitchen? I am pretty sure you salted that with a shaker... Just giving you a hard time Chef. I appreciate your videos, and have learned a bunch from you.
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TH-cam speed trap got him on that second slice
He cut that second piece ‘with the grain’ 🤦🏻😅
I noticed that too 😅 but he's still the man!!
I honestly think he was just trying to show off for a video and wasn’t really paying attention but nonetheless still a great chef
Yep
I got super confused for a second and thought I was going crazy. Glad I saw it correctly.
I seriously thought I’d be the only one who noticed that.
Good to see a talented Bayless that knows what he’s talking about.
Two sons, in polar opposite of each other 😂 one is intelligent, competent, empathetic and real, the other not!
I really find it's best when cut into cubes after cutting into strips for tacos. Then slightly cooked in cast iron.
Ha... the second piece!! LOL
lol, yeah. i guess we're all human
Chef Rick is the reason why I wanted to be a Chef
I love watching him cook Mexican food
Underappreciated Chef.. He's just fantastic and recipes easy to understand ❤
Its an amateur
Remember when skirt steak was fairly inexpensive?
Indeed. Now you need to take out a second mortgage to afford that shit.
$8 per lbs. Vallarta
Yup, skirt steak and chicken wings
@@OraC6666 add oxtails to the list, when I was growing up it was a staple food at my grandma’s, now it’s only for special occasions 😢
@@andrewgoldstein6271 , amen to the horrendous prices they are getting for ox tail! Yikes!
A truly great chef
Or butcher 😅
Maybe stick to “cheffy” type cooking and not ruin something you can buy from a truck.
You're my favorite chef of all time! You are the reason why I eat delicious food. I was sick and tired of over well done cooked steak with only salt and pepper growing up (when we could afford it). Also I was tired of just eating eggs and noodles all my childhood. You taught me to learn how to cook and how to cook with flavor 😂. You're my real life hero! Thank you for all your hard work and passion for food. If it wasn't for PBS channel 8 and you having your show my stomach and heart would never be satisfied ❤. You're the man!
Wow! Cutting against the grain?! I've never heard of that before! What a great tip!!
Matt, you cut against the grain with flank steak, too!
Skirt steak is great even on its own. I was using it for fajitas, but one night, I did it up with some scalloped potatoes and green beans. It was incredible.
We sometime use the word Genius to much, I worked in a kitchen years ago with this man .. Genius is not over stating anything about him.
I thought so! I've never watched him without learning some little thing I never knew. Great teacher.
One of my favorite chefs ❤
I really appreciate learning the basics from you.
I Always Watch You On Your Tv. Show,Your Awesome
Rick Bayless,..
Thank you for teaching me about my culture.
I've eaten what they so called traditional food... It's true traditional.
But, the other things such as your dedication and you teach us everything about, Mexican food 🥑
Thanks again for your support and traditional gift you have. Sir.
Godspeed to you and your family.
???
Ah, that was nice 😅
Absolute unit of a chefs knife
Screw his bully brother. Rick is the best!
I love this guy
90’s in Houston, every big popular bar pretty much gave free happy hour tacos to draw all in. Was absolutely amazing. Now hard to find the better product anywhere even meat markets w/o donating organs comparatively.
Finally a skirt steak on TH-cam that is cooked with care.
Ricky the second
Piece my man
😂
Looks good i want some with some home made chilly
I can’t cook anything I see on TH-cam because my family likes everything burnt or it’s poison 😢😢😢😢
Cook your portion last ! Let them eat their charcoal
That doesn’t mean you have to cook it that way. I trained my entire family of 6. They all know about good meat now and how it should be prepared. (Retired meat manager)
glad to see you doing shorts your a great chef.. food network could learn a thing or to from you rick..
I miss your show.
This is correct.
We love you Rick!
“No salt shakers in the kitchen” he says.
I saw another video of his where he stated professional chefs don’t use salt shakers, lol.
Dude knows!
So cut across the grain, good to know!
THANK YOU RICK BAYLESS FOR THIS PRESENTATION. SKIRT STAKE IS ALSO THE MOST “HEART HEALTHY” MEAT. IT IS GREAT THAT YOU ALSO PRESENT IT DELICIOUS 😋🙃
Had to rewatch that, what a great chef…
See I'm not the only one who caught Ricks cutting on that second piece
if you look closely he actually cuts the second half of the steak with the grain :)
It’s all I ever use for carne asada…
Well I have used flank steak before, but that’s because I couldn’t find a skirt.
(I can’t believe a pro cut the 2nd one with the grain. The grain is easier to see on a skirt or a flank than literally any other cut. The master blew it here. I can’t believe he did it and I can’t believe it got past editing and got posted. Makes the master look like any other trainee making a mistake)
You're right he did
Looks Good.
A salt shaker!
Buddy, you need to put that steak back into the fire 🔥
He messed up the second piece like a PRO... LOL
Skirt steak and eye of round (ik sounds funny) are the best. Take it from me a former butcher
Not sure if he’s a small man or what but that knife is massive
I just had a skirt steak although I believe this was inside skirt. I cut in slices but not across the grain. Next time! It was still darn good.
I invested in the skirt steak and now make 12% interest per month.
@caterinavega4228 ? Was yr comment about investing in skirt steak a joke 😋? If so, it went over my head. What does it / you mean by that comment? (lol). BTW, I've never eaten skirt steak bc uncooked it looks creepy to me BUT I've heard from 2 sources it's really great, & one source was a butcher so I'm gonna try it. Thanks
& BON APPÉTIT from NYC
@@salgaltrixie8265 doesn’t all meat look sketchy prior to cooking?
Ummm, is anyone gonna tell him?
Is he gonna cook it some more?
Cut any tough types across
when I was younger skirt steak was cheap as fajitas became popular especially in restaurants it drove the price up in the store
Agree love Arachera steak 😋
Wish the camera person would’ve put the camera closer & directly on the meat so we could’ve seen the texture & grain of the meat…
Tell me more! This is what is use for my carne asada!!!!
The last video I watched of his he said there is no place for a salt shaker in the kitchen 😂
With all do respect … yes; the second piece was cut with the grain
Nonetheless I’m sure it’s delicious as Chef Rick is a top notch chef
Ricks losing it!
Make up your mind Rick. You just said suadero is your favorite taco.
Beef tripe and tongue my fav tacos
Hanger steak would be excellent for tacos too
LOL, I still remember when beef skirt steaks, fajitas and other beef trimming were sold cheap or giving away to the poor.
How do you marinate to get it real tender?
more like skrrrt st8k goddamn that looks good
Also very important is to cut straight down, do not cut on a bias! (Knife at 30-45 degrees)
What about the second piece 🤔
So in case anyone is wondering why you cut against the grain; it's so when you eat it, you're eating into the grain and it breaks easier allowing you to chew it to tiny pieces faster. All the tiny pieces can scatter across the tongue, and with all of the meaty surface area gets to be enjoyed. Works with all meats, especially fish.
Tht 2nd strip, against or on
Skirt steak and flap steak are the same right?
I marinated mine 24 hours, cooked it to med rare and it was so tough it was inedible. I was sure I cut it against the grain but now I'm wondering if I messed up there? Or could it be i got a bad piece of meat? Ended up eating faijitas with just the peppers 😂 😢
Skip's brother.😳😁
Flap steak for life
Birria Tacos!
Wait, the other short you told us not to use a salt shaker and to use your fingers
Rare tacos😮
I always buy skirt.. it’s the best for tacos and also just to eat like cut steak 🥩 just love it! 👍😉 I marínate mine with tequila 😋
I just saw a video of him saying “chefs don’t use salt shakers” before this one? 🤔
I would like to see this guy go up against Bobby F.
Did gramps just make a looped vid?!?!
Is that a 10 inch knife?
Tacos=happiness. A couple years ago my wife bought me a tortilla press...All I can say is we make tacos 2-3 times a week and it's improved our marriage!
Ymmy !
💯👍
Us Mexicans call that fajitas , it’s a common thing in the 956 or south Texas,
What about Skip? Can he cook?
Rick is gonna replace shannon😅
He kinda looks like Skip Bayless. I wonder if they are related.
That's my favorite steak with salt and pepper or chimichurri
The second piece is proof it doesn't matter.. in fact it cut way easier obviously
It's still kicking 😂
I get the cutting across the grain rule, but I've never had a problem with cutting skirt steak with the grain, it makes no difference.
Longer fibers simply means you have to spend more time chewing in order to break down meat into easy to swallow pieces. Most people do not like to gulp down their food.
Hey i just saw you use a salt shaker in the kitchen! In a different video, pro vs. home kitchen, you said salt shakers don't belong in the kitchen, only on the table ¯\_(ツ)_/¯
Keep cooking and try again
🤤
I thought salt shakers had no business being in the kitchen? :)
We call that FAJITA.🤠😋 lol
I thought he said salt shakers were for the table, not the kitchen.
I could be wrong, but didn't you say that a salt shaker has no place in the kitchen? I am pretty sure you salted that with a shaker... Just giving you a hard time Chef. I appreciate your videos, and have learned a bunch from you.
I liked skirt steak when it was a cheap cut...before celeb chefs drove up the price.
I thought this man had a doobie in his hand in the beginning
Bavette for tacos
You need to cut it to small cubes.