Tips and Tricks for Skirt and Strip Steak - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 22 พ.ค. 2019
- Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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He has the perfect demeanor, cadence and teaching style. Great video!
Ervin Fowlkes you mean his poofy attitude?
@@AL-bw2sf what does that even mean? Don't be a weirdo....
I honestly love how technical these videos are. I know it’s the point of kitchen conundrums, but TJ does it so well!
Me too!
Thank you for the demonstration and the info. You'd be surprised that I don't feel intimidated when cutting skirt steak, thanks to your video. Great presentation and so informative. Thank you.Great job !! 🙂
This ol gal finally knows why and how to cook these steaks without getting them dry and tough. Thanks so much for this simple-to-understand video! Plus "against the grain" was always confusing to me - thanks for showing us how to do it!
This guy is awesome
Thanks. We think Thomas is pretty special too!
and he's adorable!
I always look forward Thomas Joseph's Kitchen Conundrums. His voice is soothing, his technique is excellent, perfect!
I watch this instead of signing up for culinary classes. It's amazing
You are Awesome buddy. I love your videos. Keep 'em coming. 😀👍👍😀🌠🌠
Wow the skirt steak came out picture perfect.....!
Thank you for this wonderfully simple demonstration. Trying skirt steak tonight.
I always learn so much from you.
Your videos are the best anywhere.
Very helpful video. Thank you Joseph, you've made it all clear to me.
I just love the way you take the time to explain the cuts! Subscribed!!
Thomas, I just love your videos!! I would love to eat your food. So wonderful. Thank you!!
I never made a skirt steak before...following your recipe it came out great!
Wonderful, great demonstrate...thanks so much.
very creative cooking tips, i am watching your full video
Those steaks are looking great and I would enjoy both of them and while at the store today almost purchased some even though I need to cook up some of the fish I have at home.
Great work!
So great chef!❤
I love it.You are amazing
excellent video
Those steaks look delicious! ⭐️⭐️⭐️⭐️⭐️
great video
There are so many things to learn about steaks 😅
Nice
Wonderful
LOVE skirt steak. Now I'm hungry!
Looks yumy thank for should use how pick the meat and cook the recipe it was very helpful
I was about to dislike the video because i cannot not see Thomas' pencil on his ear and then I realized that he is using a different color pencil!! Great tips Thomas!!
Get you a man who can cook and bake. 😋
Thanks, interesting
🙏 thanks a lot
Bring🙃back🙃the🙃old🙃intro🙃music🙃
Would love a video on how to do all the cook versions...well, med. well, etc.
I'll try some of this tips out. On a side note I'm looking for a cook top like that, the one in my apartment is wack, do you recommend waring tops? Whats your favorite one?
Yum
I'm always in a conundrum between inner and outer skirt steak. Does it really make a big difference? Thanks.
From what I gathered today attempting to find it, skirt steak has been "discovered". It has suddenly jumped from being one of the inexpensive cuts to being some sort of boutique cut, and has therefore become quite expensive - and hard to find. Is there anything similar to skirt steak but that doesn't price out at $12 to $15 per pound?
Skirt steak has become expensive
Flap (loin) steak. The outside skirt steak (best) is more expensive than the inside skirt steak.
thank you for posting your comment - I thought for some reason the prices locally were not in tune with other areas. It's a favorite so it forces me to cut corners elsewhere!
@@usernamemykel wait so how do you know which one you are purchasing>? Flap is the outside?
@@firstnamelastname6193 Read the label on the package. Also, inside skirt steak is less expensive than outside skirt steak - because there IS a diffterence. Inside skirt steak is more like the "quality" of "flap steak" - a very poor substitiute for Churrasco!
How about a pan sauce after this!🤤😋😋😋
*A GREAT BIB LIKE 14* from me for an excellent video which helps ME so much>>>👍👍>>>😁😁.....
no temp to cook at?
😍😍😍
😋😋😋
So no butter?
I grilled my skirt steak while putting more marinade on it and it still turned golden brown with charred ends. But I used a real grill
Skirt steak has gone the way of the flank steak. The price has skyrocketed.
joseph burtulato I agree, I use to eat this all the time as a kid and even in college when I was cooking for myself. It I. The last two years I’ve notice the price climbing
Like oxtails. Now they're A Thing.
This dude: when in doubt, salt it out!
The recipe link does not match the video. LOL
😍
I clicked like- even tho' I basically a vegetarian lolol
Nope i cant cook cow but ill eat all of that yummy noms 🥰🥩🥩
What is up with the audio quality? Sounds like you recorded this using a tin can & string.
In Australia we call the Strip steak a Porterhouse steak or, as they also do in the UK, a Sirloin steak. It's annoying how we name the same things differently from country to country.
Exactly! Where's the manager?
"Wushtasha"??? Is it so difficult to say "Woos-ter-sher"?
I wonder if he's wearing a skirt while working on the skirt steak...
I loved it, but I think you use too much salt.
That srip is cooking way more than 3 minutes here
Fix the Lighting OMG!! Your front wash on TJ is terribly underpowered on all the videos.
All I can think about is the dishes...😰
Wow... that's A LOT of salt.
A little bit of salt???? 🤔🤔🤔🤔 Only a little?
Burnt is no bueno
Too much salt!
How not to cook steak
8:35 Beautiful fricking burned 🤣👎👎
I tried going north from Mexico until trump stopped me
I don't get it. He's drowning it in salt. Is this a joke? Those meat will taste like salt sticks. I never put that much salt on my steaks unless it's a mistake.
Whoever designed this lighting setup - shame on you! You made Thomas look fat here >:-( I realize this isn’t the first time it’s been used, but plse don’t use this in the future. Half of the room is in the dark, and the shadows are blocking some of the important details. * Taps hand * Bad! No good!
This white boy knows how to season some meat..and something tells me that's not the only thing he knows how to do to some meat....
Talks a lot
He seems chubbier...
Chua Wei Hong Ian so what if he does. Don’t be so quick to pass remarks on someone’s appearance, that’s not nice.
LagiNaLangAko23 The Chinese might be weight conscious but that does not give anyone the right to comment on someone else’s weight, concentrate on their own individual weight. I am weight conscious But don’t feel the need to shame anyone else for their weight fluctuations.
@@dheffernan8845 Oh dear.. i didnt mean to say that in a negative way. Am sorry if what i said here had offended anyone. I was comparing to how he was before. He is one of my favorite cooking teacher here. Chubbier or not, he is still charming as always.
@LagiNaLangAko23 i realised my remark seems to be insensitive, but i feel there is no need to bring up race issues here. As i did not make race/religion-related remarks.
Fyi, i am not weight conscious as how you perceived. Am much chubbier than the chef is.
@@msophianmy I think his apron is of a stiff, denim-like material so stands away from his body making it appear wider.