I love listening to Chef John talk. He says practically every sentence with the same tone and inflections, regardless of what words he is actually using. It's sort of endearing. :-)
he just says the second last word of every sentences very high pitched and then goes down to his normal voice for the last word its so fucking weird to listen to.
And Beef Cheeks too. I can't believe that they are now more expensive than chuck. I mean, sure, cheeks are the best damn stew meat on a cow, and there is only two pieces per animal, but man they are expensive now.
It's the same over here in China. They think it's not as good, so my beef lady (yes I have one of those) always has lots of it saved for me when I show up. She does a great job at trimming as well
The "After all" phrases could just cover an entire shirt. Probably would need to have a faded look so it's not overwhelming. I really would love to grab a few shirts with all his different phrases.
I bought a Butcher steak and followed this recipe and it was as good as the one we had at a restaurant only it didn't cost $30 per plate. Thank you for being my go to guy for all things food....
You are the Drake of how to bake your Butcher's Steak. You are the Jake the Snake of your Butcher's Steak. You are the Butcher's Steak that won't give you a belly ache on the Great Lakes.
Feta cheese. I hope he's not Jake the Snake of his steak because fumbled steak on the floor isn't ideal and at least shouldn't be done in polite company. He's' kidd'n.
I guess this is why ALL the butchers I've asked over the last few years about "hanger-steak" or "arrachera" have looked at me blankly. It's not that they don't know wtf I'm talking about but instead they're keeping it for themselves... :( !!!!
Chef John! I'm a butcher from Ohio and you did pretty good trimming this up! My recommendation is you invest in a 9-10 inch butchery knife that's a little flexable and has a slighty curved tip. Victorinox makes some really great ones, and trust me, it'll make cutting meat 100x easier. You'll look like a pro!
Classic piece of meat in French cuisine. We usually serve it topped with caramelized challots. Thanks John, now I know how to name and ask for it when I'm outside my home country! :D
I have never heard/had Butcher/Hanger Steak until I started working at the restaurant I work at now. With our marinade these things melt in your mouth!!
I mean... Cut up yer potato into strips, coat it in cornstarch and bake or just deep-fry it twice? >_> Seems simple, no need for him to make a video on it...
Thank you so much for your video. My husband who is a meat cutter laughed and asked me what was taking me so long to trim a freshly butchered Hanger Steak. Well, when I finished trimming it, I had a perfectly beautiful piece of meat. Now I know how to trim one and cook it too. Whose laughing now. Bless you. 😋😋
I've referenced this video once before. My family raises beef to share with family and folks that will pay us lol! THIS IS THE BEST VIDEO OUT THERE ON HANGER STEAKS! The 1st time my 11 year old son and I tried it, it was AMAZING. The steaks came from beef here on our ranch from 2 year old steers. We're going to try it again tonight following this video again. THANK YOU FOR POSTING!!!
This is one of the best steaks out there. it's cheap, but really tender and tasty. It's called a 'butler steak' here in the UK, but most supermarkets use the American hangar steak term on the packaging. Goes really well with pebre sauce too. :)
One of my favourite cow-parts!! I scewer the meat together with some white onions, bell peppers and mushrooms, then I Grill the scewers over charcoals and glaze it with some garlic scented balsamico vinegar when the meat is almost done. Absolutely delicious! Kudos to Chef John for giving this semi-secret piece of cow the love and attention it deserves!:)
In French this is called an "Onglet" cut. I've cooked literally thousands of these at a restaurant I worked at, and eaten dozens of them. They are really one of the best cuts of meat that I know of. We would cut portions as large as yours, but then butterfly cut them, so they wouldn't take forever to cook. A Hanger steak served blue with a big chunk of herb butter is astounding.
Great cut to serve with a “board sauce,” especially if you grill it. (A board sauce is simply putting some herbs like chopped rosemary and thyme, maybe some finely diced shallot, salt, pepper, olive oil, and a splash of citrus or vinegar onto a cutting board and resting the cooked steak on it. The hot steak adds its juices to the mix and slightly “cooks” the herbs and shallots. After resting, slice the steak thick, toss in the board sauce, and serve.). Also, that little extra piece is the perfect size to make a fantastic fajita quesadilla.
I don't want to go all scientific but that sinew or tendon can be best reffered as an aponeurosis which is technically just a broad flat tendon. Loved this recipe as always. One of the best cooking channels out there!
Your channel was definitely a great find ,since Iam the cook of the house and i love to cook for my wife to make her happy She is gonna love my new style ....thank you
I'm currently at work on my break, it's 3am and I saw this notification pop up and I dropped my stuff on the shop floor to watch this video, Chef John, you're our hero!
butcher here. Pro tip for anyone wanting to try this... buy a stiff boning knife instead of a semi flex, unless you intend to bone out poultry with it too. for a beginner the stiff will be much easier to learn with. semi flex tend to wander if you dont have the hands for it yet, and it can get dangerous.
As a butcher. The reason why this is a "butchers" cut is because there is one per cow. It's essentially the diaphragm muscle. It's a great cut. But not merchandisable/ sustainable when working with whole animals. However it's a delicious piece of meat and the execution was amazing. Love the videos and often use your channel as a reference guide or go to for my customers who want to try new recipes.
th-cam.com/video/ZFJ1gZfFWn4/w-d-xo.html&ab_channel=MartineetGuillaume%2FCarnetdeVol - like we love it in France. Shallots and red vinegar. Every saturday's lunch with salad and fries. Une dinguerie.
"Feel free to add yours like a normal person", haha. That has me laughing every time. And yes, every time, as in I have watched this video several times. Love the way you teach and explain! :)
yesssss I adore technique videos; it's so satisfying to attempt something obscure. thank you for teaching stuff like this, chef John I also wanted to thank you for the Facebook live. I enjoyed it loads, especially the inclusion of your awesome family 💪 can't wait to tune in for the second one you'll be doing on here! do you think it could become a semi-regular thing? or maybe a vlog, or podcast.. ? I know you said you never did stand-up, but yeah, you *totally* missed a calling there. You and your wife are a goddamn delight together 😁 i think i could listen to you laugh + talk about anything love you, chef! looking forward to many more vids 😁😁😁
I discovered this section of beef from cooking a cheap cut of steak called top blade steak. The flavor is superb and the texture is as described by Chef John. This is my new favorite cut of beef.
I use this cut for steak tips, slice it into big chunks, marinade in Italian dressing for 3-4 hours, pan fry (or grill) 2 1/2 minutes a side to 125*, let it rest and then chow down. This is a great tasting cut, my favorite cut. Going to try doing it like the video next time, looks great.
You see.. this man isn’t about gourmet, he isn’t about “the most luxurious”. He’s about the food. You wanna see a damn good plate of food? Right here people.
Just had this at a Churrassco in Brazil this past week. Taste exactly like filet mignon. They bring it out on this rotisserie spike and slice off thin strips right there at the table. YUM !!! .... THANK YOU for this vid, this will be regular for me from now on.
Top Tip: Don't add pepper at the beginning, it burns when you sear the steak on high heat; just all like spices. Add the pepper during the last 10 seconds of cooking to cook out the rawness and prevent burning. That's what all the burnt bits in the pan are. Steak won't burn like that, no matter how hot your pan is and either will salt.
I had never heard of this steak until last week at Carbon County Steakhouse in Red Lodge MT. I tried it and that was the most juicy tender steak I ever had. Thanks for this video. I will be visiting the butcher soon.
Yes, I have had it and agree 100%. I think the name actually came from people that didn't want to take the time to trim it and left it for butchers to do. We used to get this regularly back in the old days when groceries had actual butchers working. Butcher steak and another delicious cut called skirt steak. These are the BEST tasting and tender steaks!
I believe the name comes from the fact that the cut hangs loosely inside the rib cage roughly where the rib and loin primals are separated when breaking down a side of beef.
The gastronaute version puts some minced shallots in before the steak is done, deglazes with white wine in place of stock, but finished up with the cubed butter just as you did. Don't be afraid to add a sprig of thyme after the wine and before the butter. Bravo.
My chain grocery store butcher gave me the "I've been doing this for 10 years and have never heard of a hanger or butcher's steak" line. So I'll try the real butcher shop this week. Can't wait to try it! I picked up a flank steak instead to hold me over.
Hanger and Flank are probably the two best cuts but unfortunately they are kind of spendy now. I almost never see it under $10/lb and it rarely goes on sale. Still worth it though!
I've had a 14oz hanger steak at a really nice restaurant in Lake Charles, of all places, called Villa Harlequin. It was served with roasted potatoes and a peppery chimichurri. Absolutely amazing. Such an underrated cut of beef. I did 14 years in the restaurant industry and just found out about the cut a couple years ago. 🤔🤣
Love Hanger steaks! Nobody knows about this! Thank you for sharing! It's my family favorite. This is a must for our big family gatherings. Keep up the great work, Chef! Love all your vids!
en France, c'est notre pièce de boeuf préférée. Ici in a restaurant in Strasbourg : th-cam.com/video/ZFJ1gZfFWn4/w-d-xo.html&ab_channel=MartineetGuillaume%2FCarnetdeVol
Hey Chef, when should I use chicken stock versus beef stock versus red wine in a pan sauce? What does each liquid add or take away to the sauce for the final dish?
Chef John's speech patterns seem to have changed, mostly moving up in pitch in his dialog and there's no "release" at all, there's a lot of tension and it's not exactly easy to listen to. I haven't watched in a while and I noticed it right away.
His speech is one of the most bizarre things I have ever heard. As I have never before heard him speak, I would say that some sort of type-to-speak program is being unitized. It's odd.
This cut is known as "onglet" in the "French Cuisine" or "Hanging Tender" in the English/American Cuisine. It is dorsal part of the diaphragm, the breathing muscle that divides the Thorax from the Abdomen. The Tri-tip, also known als as "Picanha" is the top part of the Hip (in Germany we call it "Bürgermeister-Stück" (The cut for the major). In France the onglet is a common steak cut! Onglet is as good as Chef John implements! But don't tell anybody, it should stay a secret!😜
I actually had my first butchers steak at St. Anselm the steakhouse in Brooklyn last weekend. I usually stick to sirloin but i loved it - a little more bite to it, but incredible taste.
chef, are you allowed in your contract to do a parody? would you PLEASE poke fun of a 'tasty' cooking video?...you know the one that only has one line at the end "OH YEAHHHHH!"
there's a cut of deer that I've heard called "the catfish" which is like a smaller version of this cut. Both are very good and a lot folks end up missing out
Check out the recipe: www.allrecipes.com/Recipe/258804/Butchers-Steak-Hanger-Steak/
You should do a video about clarified butter :)
Shove it up your ass!!!
Chef John I love your videos and sense of humor 😊
@OLD SCHOOL BEAVER no its not
really good steak and at 8,99$ per pound its a steal
I love listening to Chef John talk. He says practically every sentence with the same tone and inflections, regardless of what words he is actually using. It's sort of endearing. :-)
:D
CanadaMMA Tbh i thought it was pretty annoying
Itachi Uchiha right
he just says the second last word of every sentences very high pitched and then goes down to his normal voice for the last word its so fucking weird to listen to.
his cadence is fucking infuriating
Hanger Steak and Skirt Steak used to be cheap and little-known at one time. But word got out and now they ain't..
This cut is also known as "arrachera". Known about it and been grilling it for years...very nice cut indeed.
Like tri-tip.
And Beef Cheeks too. I can't believe that they are now more expensive than chuck.
I mean, sure, cheeks are the best damn stew meat on a cow, and there is only two pieces per animal, but man they are expensive now.
Manny Garcia, is this ranchera steak? I've bought it at the local Mexican super and always had a heck of a time chewing that strip of gristle.
And tongue! And oxtail! All the cheap cuts have gotten gentrified! Damn gringos. (I'm a gringo/a, so I can say it, lol.)
I love the cadence that you talk in. For some reason it just makes it so fun.
Dear chef John, please don't change a bit. We love you the way you are... and talk. Greetings from Spain.
It's the same over here in China. They think it's not as good, so my beef lady (yes I have one of those) always has lots of it saved for me when I show up. She does a great job at trimming as well
I would think in China pork and fish would be more popular than beef. Also chicken and duck would be popular as well.
Chef John needs a merch store. I would wear a shirt that says "Accumulated juices." 😆 or any one of his "After all" phrases
Zach McNulty lol same i love all the frases when he says "after all"
Zach McNulty I want one that says' Freakishly small wooden spoon' one with 'freshly ground black pepper' and one with 'hot roux, cold milk, no lumps'
jane 86 yes. These are perfect. I NEED a freakishly small wooden spoon shirt
The "After all" phrases could just cover an entire shirt. Probably would need to have a faded look so it's not overwhelming. I really would love to grab a few shirts with all his different phrases.
No One bruh... 😂😂
I bought a Butcher steak and followed this recipe and it was as good as the one we had at a restaurant only it didn't cost $30 per plate. Thank you for being my go to guy for all things food....
Every time I watch his videos I get hungry! Chef John rules!
You are the Drake of how to bake your Butcher's Steak.
You are the Jake the Snake of your Butcher's Steak.
You are the Butcher's Steak that won't give you a belly ache on the Great Lakes.
That's up to you!
After all, your are the "monkeygraborange" of how to keep your Butcher's Steak in storage.
You are the feta cheezz of recipes like fleas annoys me!
That's up to me!
After all, I am the flea of how to block "old12school3" without any user fee.
Feta cheese. I hope he's not Jake the Snake of his steak because fumbled steak on the floor isn't ideal and at least shouldn't be done in polite company. He's' kidd'n.
...The Enola Gay of your Beuf Onglet
I guess this is why ALL the butchers I've asked over the last few years about "hanger-steak" or "arrachera" have looked at me blankly. It's not that they don't know wtf I'm talking about but instead they're keeping it for themselves... :( !!!!
Also, I believe that there is only one hanger steak per beef.
Yea, after I saw this vid, I went to the bougie grocery store, since I knew theyd have less common cuts, but even they held out on me
@@bustedkeaton it's often not even holding out. Most grocery stores and even a lot of butcher's shops don't get full animals, just primals.
Add Picanha to that list. A butcher will not only look at you blankly but his/her eyes will glaze over too.😕
Yeah it’s not really sustainable (one steak per cow) so I think it’s intentionally held back from the public. Prices would skyrocket
I love this man’s sense of humor so much. And the recipes.
Chef John! I'm a butcher from Ohio and you did pretty good trimming this up! My recommendation is you invest in a 9-10 inch butchery knife that's a little flexable and has a slighty curved tip. Victorinox makes some really great ones, and trust me, it'll make cutting meat 100x easier. You'll look like a pro!
Butchers Hate Him!
Chef leaks deets about secret meats-
Find out more here------->
+Imogen Elise I'm a former butcher, & I'm kind of pissed that he let the cat out of the bag on this one.
Haha buzzfeed for the lose.
Find a steak that is more tender than Filet Mignon and more flavor than Ribeye with this one simple trick..
*slowclap*
I laughed
..People get tired of watching trimming? To me that's one of the most satisfying parts of the video.
Wiseass Skeleton yes, it is like ASMR
That's the only part I eat
Classic piece of meat in French cuisine. We usually serve it topped with caramelized challots.
Thanks John, now I know how to name and ask for it when I'm outside my home country! :D
I have never heard/had Butcher/Hanger Steak until I started working at the restaurant I work at now. With our marinade these things melt in your mouth!!
Your tutorial's are the best. I have used so many of your recipes . Thank you!!!
Me too, he's amazing.
We want the French Fries recipe.
After all you are the Betty Davis Eyes of your French Fries.
Feta Cheezz Do Me!
That's up to you!
After all, you are the Momo Hirai of how to turn your Butcher's Steak into Stir Fry.
that was a chuckle thank u
I mean... Cut up yer potato into strips, coat it in cornstarch and bake or just deep-fry it twice? >_> Seems simple, no need for him to make a video on it...
Has he done a recipe for pomme frites? I guess the recipe he showed for the twice-fried fries would be essentially the same.
Thank you so much for your video. My husband who is a meat cutter laughed and asked me what was taking me so long to trim a freshly butchered Hanger Steak. Well, when I finished trimming it, I had a perfectly beautiful piece of meat. Now I know how to trim one and cook it too. Whose laughing now. Bless you. 😋😋
I've referenced this video once before. My family raises beef to share with family and folks that will pay us lol! THIS IS THE BEST VIDEO OUT THERE ON HANGER STEAKS! The 1st time my 11 year old son and I tried it, it was AMAZING. The steaks came from beef here on our ranch from 2 year old steers. We're going to try it again tonight following this video again. THANK YOU FOR POSTING!!!
This is one of the best steaks out there. it's cheap, but really tender and tasty. It's called a 'butler steak' here in the UK, but most supermarkets use the American hangar steak term on the packaging. Goes really well with pebre sauce too. :)
Butler steak is from the chuck (shoulder) whereas this is from the plate (belly).
Tried it out tonight. Steak was amazing 👌. But the steak with that easy to make pan sauce was just out of this world good.
One of my favourite cow-parts!! I scewer the meat together with some white onions, bell peppers and mushrooms, then I Grill the scewers over charcoals and glaze it with some garlic scented balsamico vinegar when the meat is almost done. Absolutely delicious!
Kudos to Chef John for giving this semi-secret piece of cow the love and attention it deserves!:)
My dad worked in a packing plant, and he called this the hanging tender. Very tasty.
In French this is called an "Onglet" cut. I've cooked literally thousands of these at a restaurant I worked at, and eaten dozens of them. They are really one of the best cuts of meat that I know of. We would cut portions as large as yours, but then butterfly cut them, so they wouldn't take forever to cook.
A Hanger steak served blue with a big chunk of herb butter is astounding.
Great cut to serve with a “board sauce,” especially if you grill it. (A board sauce is simply putting some herbs like chopped rosemary and thyme, maybe some finely diced shallot, salt, pepper, olive oil, and a splash of citrus or vinegar onto a cutting board and resting the cooked steak on it. The hot steak adds its juices to the mix and slightly “cooks” the herbs and shallots. After resting, slice the steak thick, toss in the board sauce, and serve.). Also, that little extra piece is the perfect size to make a fantastic fajita quesadilla.
I don't want to go all scientific but that sinew or tendon can be best reffered as an aponeurosis which is technically just a broad flat tendon. Loved this recipe as always. One of the best cooking channels out there!
wait.. you didn't say it.. is that,
FRESHly ground black pepper?!
edit: 😉😁
Naw. He ground it yesterday. He's slipping in his dotage.
Jeanette Waverly Haha!!
If you don't trim the tough connective tissue, the meat has a "tendoncy" to be too chewy. :-)
I just love to sinew puns.
IT'S FASCIA WHICH COVERS ALL MUSCLES.
I'm grinning....I see what you did there😉
Your channel was definitely a great find ,since Iam the cook of the house and i love to cook for my wife to make her happy
She is gonna love my new style ....thank you
I'm currently at work on my break, it's 3am and I saw this notification pop up and I dropped my stuff on the shop floor to watch this video, Chef John, you're our hero!
butcher here.
Pro tip for anyone wanting to try this... buy a stiff boning knife instead of a semi flex, unless you intend to bone out poultry with it too. for a beginner the stiff will be much easier to learn with. semi flex tend to wander if you dont have the hands for it yet, and it can get dangerous.
Question for the butcher. Is it true that there is only one hanger steak per beef or is it one per side of beef?
“So feel free to add yours like a normal person” rolling on the floor
Tried this last night - worked perfectly and it was one of the best steaks I've ever had. The pan juice sauce is so simple but tastes amazing!
As a butcher. The reason why this is a "butchers" cut is because there is one per cow. It's essentially the diaphragm muscle. It's a great cut. But not merchandisable/ sustainable when working with whole animals. However it's a delicious piece of meat and the execution was amazing. Love the videos and often use your channel as a reference guide or go to for my customers who want to try new recipes.
th-cam.com/video/ZFJ1gZfFWn4/w-d-xo.html&ab_channel=MartineetGuillaume%2FCarnetdeVol - like we love it in France. Shallots and red vinegar. Every saturday's lunch with salad and fries. Une dinguerie.
Why do simple meals like this look so tasty and mouth watering?
I always catch myself saying "and as always~~~~ enjoyyyy~~~~" along with Chef John~~~~~
Chef John I LOVE you're videos. Usually I skip past the end of videos, but with yours I always have wait and hear "and as alway enjooooy"
"Feel free to add yours like a normal person", haha. That has me laughing every time. And yes, every time, as in I have watched this video several times. Love the way you teach and explain! :)
yesssss I adore technique videos; it's so satisfying to attempt something obscure. thank you for teaching stuff like this, chef John
I also wanted to thank you for the Facebook live. I enjoyed it loads, especially the inclusion of your awesome family 💪 can't wait to tune in for the second one you'll be doing on here! do you think it could become a semi-regular thing? or maybe a vlog, or podcast.. ? I know you said you never did stand-up, but yeah, you *totally* missed a calling there. You and your wife are a goddamn delight together 😁 i think i could listen to you laugh + talk about anything
love you, chef! looking forward to many more vids 😁😁😁
lol freakishly small wooden spoon
Joof I want one so bad!
V1 Random Was that sarcasm or were you being dumb as fuck
They say he whittled it....from a bigger spoon
It's all about how you use it :P
I discovered this section of beef from cooking a cheap cut of steak called top blade steak. The flavor is superb and the texture is as described by Chef John. This is my new favorite cut of beef.
I use this cut for steak tips, slice it into big chunks, marinade in Italian dressing for 3-4 hours, pan fry (or grill) 2 1/2 minutes a side to 125*, let it rest and then chow down. This is a great tasting cut, my favorite cut. Going to try doing it like the video next time, looks great.
You see.. this man isn’t about gourmet, he isn’t about “the most luxurious”. He’s about the food. You wanna see a damn good plate of food? Right here people.
What, no cayenne in the pan sauce? :)
I was looking for it.
Not sure about the rest of the crowd but watching someone trim, cut or butcher meat does not get old or boring.
Just had this at a Churrassco in Brazil this past week. Taste exactly like filet mignon. They bring it out on this rotisserie spike and slice off thin strips right there at the table. YUM !!! .... THANK YOU for this vid, this will be regular for me from now on.
Top Tip: Don't add pepper at the beginning, it burns when you sear the steak on high heat; just all like spices. Add the pepper during the last 10 seconds of cooking to cook out the rawness and prevent burning.
That's what all the burnt bits in the pan are. Steak won't burn like that, no matter how hot your pan is and either will salt.
Drinking game: Everytime he raises raises his voice for unnecessary emphasis take a shot
Penguin Person I'm too hammered to type now
Penguin Person Dead
😂😂😂 youre gonna get hurt playing that game
Jonathan Perez Chicken!
I don't think I have enough alcohol for that, but what I do have is necessary to deal with it....
Just found your channel and I'm hooked. Great steak. Never knew what I was passing up at the local wholesaler before but not any more. Thank you.
I had never heard of this steak until last week at Carbon County Steakhouse in Red Lodge MT. I tried it and that was the most juicy tender steak I ever had. Thanks for this video. I will be visiting the butcher soon.
Dude I just found your channel and i love it! Great voice by the way!
I'm starving right now. Thanks Chef.
I had this recipe last week and you were right. I was amazed by the flavor. So good.
idk y but his voice calms me down! 😊 Mainly at the end part where he always says "And as always~ Enjoy~!" 😆😆😆
Thankfully my butcher trims this cut. And it is amazing!
Freakishly small wooden spoon should meet tiny whisk from binging with babish
this and almazans kitchen are the absolute best cooking channels ever it would be epic if they did a collaboration
The best is in the simplest ! I have cooked hanger steak before but thanks to your advices, I was able to cook it the best I have ever 😋😋😋
chef John can you make lassi please? perfect for this weather and more people need to know how amazing it is! that's my food wish. mango!
That's up to you!
After all, you are the Moh D of how to make your Lassi.
Feta Cheezz you're amazing! Bet you can't do one for me XD
That's up to you!
After all, you are the 3 : 10 to Yuma of your Majestic King Kazma.
Feta Cheezz Damn. Your good.
Feta Cheezz Can you do one of me?
Those damn butchers, keeping this a secret for all these years!
Johnny Coull if you tasted how delicious hanger steaks are you wouldnt tell anyone either
"Guys, why don't we just pretend the whole cow is uninteresting - then we can keep ALL of the steak!"
"lol n00b"
Yes, I have had it and agree 100%. I think the name actually came from people that didn't want to take the time to trim it and left it for butchers to do. We used to get this regularly back in the old days when groceries had actual butchers working. Butcher steak and another delicious cut called skirt steak. These are the BEST tasting and tender steaks!
I believe the name comes from the fact that the cut hangs loosely inside the rib cage roughly where the rib and loin primals are separated when breaking down a side of beef.
thanks for the information - I love researching the source of words but you did it for me! @@thomasgreene5750
The gastronaute version puts some minced shallots in before the steak is done, deglazes with white wine in place of stock, but finished up with the cubed butter just as you did. Don't be afraid to add a sprig of thyme after the wine and before the butter. Bravo.
the advertisement I got on this video was about vegetarian food
:O
Kosmik Karma Komeback time.
riquebeast yes 😂
Same!
lilz I've been vegetarian for two weeks and watching this made me reconsider all the choices in my life.
"You are the draymond green of how lean"
LMAO
Check out his Chinese barbecue pork video if you haven't seen it. I don't want to spoil it, but he makes an even better basketball reference.
First chance I get I'm making this. Thanks Chef.
Another perfect dish ...love it ...I often do it with hanger and skirt steak ....even a flank works well....
"The Draymond Green of how lean"
Was that supposed to mean something or just a pieced together phrase?
kick the steak in the balls
Most excellent video! Thank you!
This deserves a "love" button... so so good!!!
My chain grocery store butcher gave me the "I've been doing this for 10 years and have never heard of a hanger or butcher's steak" line. So I'll try the real butcher shop this week. Can't wait to try it! I picked up a flank steak instead to hold me over.
When He ends every sentence it sounds like a question, this is just a pet peeve
He does it on purpose probably to distinguish himself from the masses. Earlier videos he didn't go nearly as hard with it
That is his thing. That is what makes him chef John from FoodWishes.com. That is what makes him different. Why we love him.
@@wafflglittr1434 mhmm it dont bother me 😁👍
August 🙂
@@Joneshing i commented this 2 years ago, why you mad
Hanger and Flank are probably the two best cuts but unfortunately they are kind of spendy now. I almost never see it under $10/lb and it rarely goes on sale. Still worth it though!
I've had a 14oz hanger steak at a really nice restaurant in Lake Charles, of all places, called Villa Harlequin. It was served with roasted potatoes and a peppery chimichurri. Absolutely amazing. Such an underrated cut of beef. I did 14 years in the restaurant industry and just found out about the cut a couple years ago.
🤔🤣
Love Hanger steaks! Nobody knows about this! Thank you for sharing! It's my family favorite. This is a must for our big family gatherings. Keep up the great work, Chef! Love all your vids!
en France, c'est notre pièce de boeuf préférée. Ici in a restaurant in Strasbourg : th-cam.com/video/ZFJ1gZfFWn4/w-d-xo.html&ab_channel=MartineetGuillaume%2FCarnetdeVol
Ah Chef, we need merch; a t-shirt or apron of "freakishly small wooden spoon"! I so love your work.
Hey Chef, when should I use chicken stock versus beef stock versus red wine in a pan sauce? What does each liquid add or take away to the sauce for the final dish?
candlehawk
Yea Chef, I'd spend 10 minutes watching a video on sauces, give us the sauce on sauce, you sauce box.
Chef John's speech patterns seem to have changed, mostly moving up in pitch in his dialog and there's no "release" at all, there's a lot of tension and it's not exactly easy to listen to. I haven't watched in a while and I noticed it right away.
His speech is one of the most bizarre things I have ever heard.
As I have never before heard him speak, I would say that some sort of type-to-speak program is being unitized.
It's odd.
All I can say is I love you! You make everything look so effortless.
This cut is known as "onglet" in the "French Cuisine" or "Hanging Tender" in the English/American Cuisine. It is dorsal part of the diaphragm, the breathing muscle that divides the Thorax from the Abdomen. The Tri-tip, also known als as "Picanha" is the top part of the Hip (in Germany we call it "Bürgermeister-Stück" (The cut for the major). In France the onglet is a common steak cut! Onglet is as good as Chef John implements! But don't tell anybody, it should stay a secret!😜
That spoon is freakishly small
this guys cadence of speaking drives me nuts lol
I only watch your videos after I've eaten and even then sometimes I salivate and get hungry anyway. This is one of those occasions
I actually had my first butchers steak at St. Anselm the steakhouse in Brooklyn last weekend. I usually stick to sirloin but i loved it - a little more bite to it, but incredible taste.
your talking style reminds me a little bit of the werewolf-old-story telling alien from rick and morty's purge episode
i'm slightly high and that literally made me moan
Yeah I would not want to watch this while high.
Imagine having to smell it too.
I watched this baked and I'm good g
Happy Fathers Day to Chef John, enjoy!
I made this for my dad for fathers day. Top notch thx food wishes!
Hey notification squad
Alex Royster ey
I’ve made this 50 times…phenomenal!
I have grown to appreciate your "Freakishly small wooden spoon". Don't ever change Chef John
chef, are you allowed in your contract to do a parody? would you PLEASE poke fun of a 'tasty' cooking video?...you know the one that only has one line at the end "OH YEAHHHHH!"
His channel is a straight up rip off of Almazan Kitchen.
Chef John my man, whats your social security number?
Homes Dane creep
Kaela Bryant Hey he is after all supermario the princess saving italian plumber of handing out his social security number
The hell?
@@M.S.93 Lmao
What's yours?
Just perfect! Love your recipes and your tutorials. Straight to the point quick and easy. Great job!
I've made hanger steak before, and I LOVE it. I might just do this for Father's Day after all!
I came for the fries
Your tone man
I absolutely appreciate your demeanor!
there's a cut of deer that I've heard called "the catfish" which is like a smaller version of this cut. Both are very good and a lot folks end up missing out
Ur voice is like hard cresendo and then harder decresendo