Thank you! I did this tonight with venison backstrap from my son’s deer. Only change was giving it 45 minutes of smoke before the marinade. OMG! There was none left! Even his girlfriend went back for seconds. He is taking this marinade back to college with his venison. He is going to make solid friends over this meal.
Gracias por todas la recetas de comida Mexicana y sobretodo por respetar a México como es ; un gran país y respetado en todo el mundo , gracias de nuevo Chef Rick !😊👍🏼😌
Rick, when are you going to make Sonoran-style carne asada tacos? We grill the meat over mesquite charcoal and serve it on flour tortillas made ideally with Sonora flour and pork lard. 😊
Looks incredible. Honest question about scraping the cutting board with the knife: I always just flip the knife over and scrape with the back. I don't think I've ever seen anyone else do that. I assume bc of safety? That's my question, why does nobody ever use the scraper side of the knife? Thank you.
Chef - We made this dish tonight (Saturday night). So easy and so tasty! You are right - the correct grill matters; we need a real cast iron grill, rather than the wannabe we have. We paired it with homemade refried beans.
Hm? … The weekend is upon us. I just might make Sunday Night … steak taco night. 2tbs. of worsteshire sauce. 2tbs. of soy-sauce. 2tbs. of olive oil. An entire clump of garlic 🧄 microwaved in water. 2tbs of salt. 2-4tbs. of ground pepper and, some lime juice.
Thanks for sharing Rick. On the Worcestershire side, have you ever tried Bear and Burton's W Sauce? Considered America's Worcestershire. Now that I've added it to my marinades, I just can't go back to any of the other brands. Give it a try if you haven't tried it, again, really really fantastic!
Hi Rick I see you are using a GoPro for another angle, please switch to dji either the new action cam or the pocket 3. The quality of the video is much much better than anything GoPro is making now.
Interesting recipe -- fast and easy. You need to rest that steak a bit before cutting it, though. You lost a fair amount of moisture, between all that steam rising off of it and a lot of juice left on the cutting board.
Nothing! The Food and Drug Association has changed its classification to a food ingredient that's generally safe. As it turns out, all of the brouhaha over it was nonsense with some of it bordering on racism including a made-up issue called "Chinese Restaurant Syndrome"!
@@smctunes That might be somewhat true, but you cannot demonstrate that MSG and products that contain "natural" MSG (like Worcestershire sauce or fish sauces etc) have a substantive greater negative effect on the nervous (and other) systems.
I find it sad that those who have allergic reactions to garlic are continually faced with recipes heavily garlic forward. Love your respectful treatment of Mexican cooking, but find it hard to find may recipes that do not rely on garlic. I am continually searching for recipes that my family member can eat without garlic being so prevalent.
Agree. I live in Canada and I grill throughout the winter. Although I keep the charcoal grilling (my fave) to days when it’s above freezing. To be honest, grilled food tastes best when it’s cold out and you get that fantastic aroma permeating the neighbourhood.
Been to many restaurants and Mom and pops just to make sure it wasn't my imagination this is one of the most awful entrees I've tasted. Disgusting flavorless trash. To clarify I cannot stand the actual traditional dish. Non so variants have been very good. To each their own.
That’s a lot of lime juice! If you’re the kind of person who drinks one margarita and enjoys it, tolerates the second and can’t deal with a third one, it’s going to be too much lime juice for you too. I made another recipe for steak tacos on this channel with a lot of lime juice and the tacos quickly became overwhelming. The first one was fine, the second one was pushing it and I didn’t want a third one. I would recommend using no more than 1/3 that amount of lime juice the first time if you’re unsure about your tolerance.
@@codykaufman2835 WTF are you on, Cody? I don’t know how to respond to your nonsensical reply. You must be high! Ask your mom to read my comment and explain it to you when she brings you your dinner down to you in the basement.
@@codykaufman2835 I don't know what was so difficult for you, it was pretty straight forward and recommended that if people don't care for too much lime juice to use less!
@@randallmarsh1187 I’m confused on the metrics? The lime flavor/sourness doesn’t intensify with every taco you eat. So reducing the amount used doesn’t make sense homie
@@codykaufman2835 Have you never eaten anything before that eating one was OK but no way you could eat any more? Tripling the amount of something you already don't like will absolutely make things worse!
There are things that taste good and flavorful that don't have "umami." The word refers to the specific sensation linked to glutamate, found in substances like MSG, Worcestershire sauce, tomato paste, anchovy, etc. It's a real thing, not just something you learned recently.
Umami is not new, it's been around for decades in English (and over a century in Japan) in both nutrition and cooking. Its a words that approximately (though not entirely) is analogous to savory and has to do with how the tongue senses glutamates and is considered one of the five basic tastes on the tongue, along with sweetness, saltiness, sourness, and bitterness. A lot of Americans learn it as savoryness, which is similar but not quite accurate and that word's use was partially a result of people not thinking Americans would accept use of a Japanese loanword.
This guy cooks authentic Mexican food
Yes Rick is authentic. Been watching him for 20 years or more. Going back to PBS
Definitely the channel I watch when looking for inspiration and great ideas, better go to than Food Network. Cheers.
Food Network is no longer a serious cooking channel. It started to get dumbed down about 15 years ago.
Thanks Rick !!Can’t wait to try this marinade. Steak tacos are a big hit here.
Thank you! I did this tonight with venison backstrap from my son’s deer. Only change was giving it 45 minutes of smoke before the marinade. OMG! There was none left! Even his girlfriend went back for seconds. He is taking this marinade back to college with his venison. He is going to make solid friends over this meal.
My mouth is watering!! Thank you Chef Rick!!🥰
Gracias por todas la recetas de comida Mexicana y sobretodo por respetar a México como es ; un gran país y respetado en todo el mundo , gracias de nuevo
Chef Rick !😊👍🏼😌
Me gustaba ir a Mexico pero los carteles hacen impossible a viajar.
Rick, when are you going to make Sonoran-style carne asada tacos? We grill the meat over mesquite charcoal and serve it on flour tortillas made ideally with Sonora flour and pork lard. 😊
When is dinner??? 😂😋
you literally are the man rick
Thanks for the ideas, especially the marinade/sauce.
My mouth is watering. I will try this recipe.
Thanks Rick! It’s so simple!
Such a great Friday night dinner. Looks so delicious ❤ and I love the oil gun I need to go pick one up 😊
Love this. Thanks, Chef! Will try this tomorrow night.
This looked soooo good. Thank you.
Everything Rick does is the best ❤
Always fantastic stuff, Rick ! 😀😀😀😀😀
I've always used flank steak for tacos but they are so darn expensive ... I'll have to try a chuck steak next time.
A good chuck steak can definitely be better than some flank steaks, just pick the most marbled ones
You had me at steak tacos.
Made these last night, along with his guac recipe. Delicious. Although the marinate recipe didn’t make a double batch with those amounts.
Looks great, AND it uses readily available ingredients, AND DOESN’t take hours!
Looks incredible. Honest question about scraping the cutting board with the knife: I always just flip the knife over and scrape with the back. I don't think I've ever seen anyone else do that. I assume bc of safety? That's my question, why does nobody ever use the scraper side of the knife? Thank you.
Exactly, most good chefs will tell you to never use your knife and to use a scraper instead.
Same here. It saves a lot of knife sharpening.
Chef - We made this dish tonight (Saturday night). So easy and so tasty! You are right - the correct grill matters; we need a real cast iron grill, rather than the wannabe we have. We paired it with homemade refried beans.
*adds chuck eye to grocery list* wowee. thank you chef.
Hey rick love your videos, seeing if you could make one using those dried nora peppers in something please
Hm? … The weekend is upon us. I just might make Sunday Night … steak taco night. 2tbs. of worsteshire sauce. 2tbs. of soy-sauce. 2tbs. of olive oil. An entire clump of garlic 🧄 microwaved in water. 2tbs of salt. 2-4tbs. of ground pepper and, some lime juice.
Agave is missing. 1 Tbs. I believe
gonna have to try that marinade.....
Can you teach Skip to be as chill and nice as you are
That really looks delicious
Rick, out of curiosity, what were the cuts from the mexican meat market?
Thank you for great video, 🌮
Rick rocks 💥
Grilling Southeast of Austin Texas in the winter is best.
Too damned hot in the summer.
How does he keep the smoke alarm from going off?
Winner Winner!
Thanks for sharing Rick. On the Worcestershire side, have you ever tried Bear and Burton's W Sauce? Considered America's Worcestershire. Now that I've added it to my marinades, I just can't go back to any of the other brands. Give it a try if you haven't tried it, again, really really fantastic!
Wow, this looks good!
Hi Rick I see you are using a GoPro for another angle, please switch to dji either the new action cam or the pocket 3. The quality of the video is much much better than anything GoPro is making now.
Can you use a food processor instead of a blender or will the marinade not be smooth enough?
Thank you. So good❤❤❤
What brand of corn tortillas do you buy if you don't make them?
His are probably from a local tortilleria.
mORE LIKE CHILE DE ARBOL AND HABENERO THANKS CHEF rICKBAYLESS
PLEASE FOR THE LOVE OF GOD!
PLZ
LEASE
DO A COMMERCIAL FOR KFC AS COLONEL SANDERS MEXICAN VERSION
No cilantro? For shame, Rick! Lol
Add bell peppers and it’s fajitas??? Looks amazing
The tacos look great!!! But what knife is that and where can I get one?
Hi does anyone know the brand of knife and spatula that he’s using thank you.
Awesome!
And it's not even Tuesday. 🐧🍎🍏💙 #tacos #rickbayless
What make and model knife are you using?
toyota hilux
My question is… how do you sanitize your wood countertops?
I just use a little spit on mine. Actually, a VERY mild bleach solution works great.
🙏🙏🙏
Thanks I made it
This guy is great as well, he`s from Harlingen Texas, along the southern border. also has a family restaurant, www.youtube.com/@ArnieTex
Chuck steak, I learned that soaking in water & baking soda can tenderize the meat, yes/no? Why doesn't Rick apply the process?
No, it’s absolutely not needed in this situation and a cultured buttermilk brine is superior for tenderizing meats then soda water
Interesting recipe -- fast and easy. You need to rest that steak a bit before cutting it, though. You lost a fair amount of moisture, between all that steam rising off of it and a lot of juice left on the cutting board.
Rick in Britain it is pronounced Wer-Ster sauce. The shire is dropped. Love the recipe. Thank you.
No queso? No cilantro?
Whats wrong with MSG?
Nothing! The Food and Drug Association has changed its classification to a food ingredient that's generally safe. As it turns out, all of the brouhaha over it was nonsense with some of it bordering on racism including a made-up issue called "Chinese Restaurant Syndrome"!
Idk
MSG king of flavorrrrr FUIYOHHHH!!!
It’s an excitotoxin. Research that.
@@smctunes That might be somewhat true, but you cannot demonstrate that MSG and products that contain "natural" MSG (like Worcestershire sauce or fish sauces etc) have a substantive greater negative effect on the nervous (and other) systems.
I don't understand what he means by "center of stack." Why?
He preheated them and the warmest tortilla will be in the middle.
😋👍
He’s the compete opposite of skip 😂
I find it sad that those who have allergic reactions to garlic are continually faced with recipes heavily garlic forward. Love your respectful treatment of Mexican cooking, but find it hard to find may recipes that do not rely on garlic. I am continually searching for recipes that my family member can eat without garlic being so prevalent.
I love him...BUT. I refuse to own a microwave. I will adapt.
Why not let the steak rest before slicing? Looks like a lot of lost juice.
MSG= make shit good
😂😂😂❤❤❤
Rick I love you so much but omg you abused that knife 😂 stop scraping!!!! Or use the knife upside down to scrape
Yes, tell the pro chef he's wrong and you're right.
$400.00 steak knife..hmm.
Grill pans are not grills
Agree. I live in Canada and I grill throughout the winter. Although I keep the charcoal grilling (my fave) to days when it’s above freezing. To be honest, grilled food tastes best when it’s cold out and you get that fantastic aroma permeating the neighbourhood.
Huh. seems both unsanitary and wear-inducing to use your actual countertop as a cutting board. My mom would have slapped me silly for doing that.
Been to many restaurants and Mom and pops just to make sure it wasn't my imagination this is one of the most awful entrees I've tasted. Disgusting flavorless trash. To clarify I cannot stand the actual traditional dish. Non so variants have been very good. To each their own.
That’s a lot of lime juice! If you’re the kind of person who drinks one margarita and enjoys it, tolerates the second and can’t deal with a third one, it’s going to be too much lime juice for you too. I made another recipe for steak tacos on this channel with a lot of lime juice and the tacos quickly became overwhelming. The first one was fine, the second one was pushing it and I didn’t want a third one. I would recommend using no more than 1/3 that amount of lime juice the first time if you’re unsure about your tolerance.
wtf are you on about?
@@codykaufman2835 WTF are you on, Cody? I don’t know how to respond to your nonsensical reply. You must be high! Ask your mom to read my comment and explain it to you when she brings you your dinner down to you in the basement.
@@codykaufman2835 I don't know what was so difficult for you, it was pretty straight forward and recommended that if people don't care for too much lime juice to use less!
@@randallmarsh1187 I’m confused on the metrics? The lime flavor/sourness doesn’t intensify with every taco you eat. So reducing the amount used doesn’t make sense homie
@@codykaufman2835 Have you never eaten anything before that eating one was OK but no way you could eat any more? Tripling the amount of something you already don't like will absolutely make things worse!
Ahhh the new popular word Umami. Annoying and pretentious. In America us normies say it tastes good and flavorful. Keep it old school
Language evolves, grow up.
Umami...how is umami pretentious? It's a loan word from Japan, that's what happens in languages 😂😂😂
There are things that taste good and flavorful that don't have "umami." The word refers to the specific sensation linked to glutamate, found in substances like MSG, Worcestershire sauce, tomato paste, anchovy, etc. It's a real thing, not just something you learned recently.
Umami is not new, it's been around for decades in English (and over a century in Japan) in both nutrition and cooking. Its a words that approximately (though not entirely) is analogous to savory and has to do with how the tongue senses glutamates and is considered one of the five basic tastes on the tongue, along with sweetness, saltiness, sourness, and bitterness.
A lot of Americans learn it as savoryness, which is similar but not quite accurate and that word's use was partially a result of people not thinking Americans would accept use of a Japanese loanword.
Shout out to #christipherranch garlic. It’s grown and processed in the town I’m from. Garlic capital of the world 🧄🧄🧄🧑🏼🍳😎 @christopherranch