I'm glad he mentioned that little nugget of meat that you get at the end of the the ribeye, sometimes called the "lip". IMO it's even better than the cap because it's surrounded by fat, whereas the cap is exposed and typically ends more cooked by the time the eye muscle is mid-rare. And the craziest thing is that I can't find mention of this little nugget of meat anywhere on the internet.
I feel so validated! My husband always teases me that I cut my steak like a surgeon; I always separate the muscles first, too. I made him watch this immediately.
I've broken down whole chickens, turkeys, whole pork shoulders, butts but cutting cooked steak like this is interesting. To savor the tenderness of it, I may have to break down each muscle and cut it like the video. That way no one person gets the good part of the spinalis cap or that triangular fatty part on a ribeye. That 2 inch porterhouse is marvelous; the perfect temp and size. This is the way.
I’ll be honest, when I carve steak it’s always been on the bias all the way through the bit of meat regardless of muscle just because I’m lazy. I think though if you’re spending what is clearly a lot of money on a bit of meat, it probably is a good idea to carve it properly.
Interesting way of slicing steak and also great he is trying to not explain it like there is only one way of doing it but he didn't need to say it almost every time he cuts something xD
This was frustrating to watch with that knife. LOL, my knives at home slice better than that thing! I know you were showing a "typical" restaurant knife, but lordy this was bad. You just reminded me why I carry a sharp pocket knife for restaurant use. And I do not like restaurants that give you serrated knives, they just rip the meat. Now I'm hungry... time for a porterhouse!! Thanks for the post, great looking steaks!
While I appreciate this video it would have been great to at least address most people mentioning that the direction of the slice for these cuts not mattering almost at all.
These are the instructions for vegans. The vegan diet is about eating in a way which causes the least harm. To get the same nutrition from plants you would have to harm a lot more animals. I'm not joking by the way. There literally are vegan restaurants that have become meat-based because they finally realised the truth, that more animals get harmed in crop farming than in animal rearing.
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Hes using the type of knife youd get at a restaurant. Steak house knives always suck, even the good ones. Steakhouses are fun experiences but, for my money, cooking a fat steak at home with some friends and wine and carving properly is always a better way to go
So I, as the diner, am going to cut up my steak on the restaurant table? And I’m going to shove any veg, etc off the plate? This video makes no sense. As a chef, I’d cut using a very sharp knife on a cutting board, then plate. This video seems very amateurish and not thought through.
@@bostonbesteats364 what’s your point? OP is making it out like he’s never had to cut his steak, and your retort is try this 1 particular steakhouse? It might be the most famous to someone, but I’ve been all over the country and never heard of it… Regardless, most places that you order steak doesn’t cut it for you. People just want to criticize. Nobody was forced to watch the content.
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The ribeye was interesting and Kevin’s clearly very knowledgable. Love that he’s all about eating bits that others would be screamish about.
*squeamish
@@jameshasenjaeger5181 🤦
I'm glad he mentioned that little nugget of meat that you get at the end of the the ribeye, sometimes called the "lip". IMO it's even better than the cap because it's surrounded by fat, whereas the cap is exposed and typically ends more cooked by the time the eye muscle is mid-rare. And the craziest thing is that I can't find mention of this little nugget of meat anywhere on the internet.
I feel so validated! My husband always teases me that I cut my steak like a surgeon; I always separate the muscles first, too. I made him watch this immediately.
*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
I've broken down whole chickens, turkeys, whole pork shoulders, butts but cutting cooked steak like this is interesting. To savor the tenderness of it, I may have to break down each muscle and cut it like the video. That way no one person gets the good part of the spinalis cap or that triangular fatty part on a ribeye. That 2 inch porterhouse is marvelous; the perfect temp and size.
This is the way.
I’ll be honest, when I carve steak it’s always been on the bias all the way through the bit of meat regardless of muscle just because I’m lazy. I think though if you’re spending what is clearly a lot of money on a bit of meat, it probably is a good idea to carve it properly.
Tenderness ; always on the bias. He is right on.
This video is astonishing
How does Kevin cut up all that meat and not take 1 single bite?!?!?!?!?
Interesting way of slicing steak and also great he is trying to not explain it like there is only one way of doing it but he didn't need to say it almost every time he cuts something xD
Thanks for the video👍💯💯
Which wine do you service?
Part 2: Oyster Blade, Pichana, and Tri-tip.
Wow , first time anyone has advised to eat the fat. Maybe I will..
1 final lesson before getting your black belt as a Master Butcher...Fat is Not Bone Marrow ;)
This was frustrating to watch with that knife. LOL, my knives at home slice better than that thing! I know you were showing a "typical" restaurant knife, but lordy this was bad. You just reminded me why I carry a sharp pocket knife for restaurant use. And I do not like restaurants that give you serrated knives, they just rip the meat.
Now I'm hungry... time for a porterhouse!! Thanks for the post, great looking steaks!
with all due respect, to me it was more like: how to butcher a steak.
this man is a(n) (inter)national treasure and must be protected
Bro is suspiciously too knowledgeable. Someone check his freezer.
While I appreciate this video it would have been great to at least address most people mentioning that the direction of the slice for these cuts not mattering almost at all.
He actually cut the fillet from the porterhouse with the grain…
Can you give any tips on how to do this if you're vegan?
These are the instructions for vegans. The vegan diet is about eating in a way which causes the least harm. To get the same nutrition from plants you would have to harm a lot more animals.
I'm not joking by the way. There literally are vegan restaurants that have become meat-based because they finally realised the truth, that more animals get harmed in crop farming than in animal rearing.
The technique is actually the same. Cut in the bias of your carrot and against the grain of your cauliflower. ❤
“There’s no right or wrong way to cut a steak”
UMM CLEARLY THERE IS SINCE THATS THE POINT OF THE ENTIRE VIDEO!
علي موحان😘💋💋🧡💋🧡💋🧡💋🧡💋🧡💋🧡💋🧡💋🧡💋😘💋🧡💋😘💋😘💋😘💋😘💋🧡💋😘💋🧡💋😘😘💋💋😘💋😘💕😘💕😘💕😘
Best continental you would ever had.
Latest recepie's from the world.
Please subscribe, follow for the deliciously beautiful shorts with hit soundtracks.
why is his knife so dull?
Hes using the type of knife youd get at a restaurant. Steak house knives always suck, even the good ones. Steakhouses are fun experiences but, for my money, cooking a fat steak at home with some friends and wine and carving properly is always a better way to go
Take a bite of steak, drink a sip of whiskey. Simple.
Whiskey? lol
They way you cut your meat makes me want to go vegan
Disingenuous. Butcher ain't in this vid at all. In fact, none of the Boys are
Diabolical!
adama kesen bıçak verseydiniz bari...
First!
Congrats on your life goal
Food channels have gotten to the point where they’ll publish anything to get some views I guess.
too much pepper on the steaks ew, horrible knife.
second
Congrats on your life goal
So I, as the diner, am going to cut up my steak on the restaurant table? And I’m going to shove any veg, etc off the plate? This video makes no sense. As a chef, I’d cut using a very sharp knife on a cutting board, then plate. This video seems very amateurish and not thought through.
I’ve never had a restaurant cut my steak…
You are clearly not a chef lol
@@FaitMaker Maybe try Peter Luger, the most famous steakhouse in the US
@@bostonbesteats364 what’s your point? OP is making it out like he’s never had to cut his steak, and your retort is try this 1 particular steakhouse? It might be the most famous to someone, but I’ve been all over the country and never heard of it… Regardless, most places that you order steak doesn’t cut it for you. People just want to criticize. Nobody was forced to watch the content.
@@FaitMaker You need to get out more or get off the internet, your choice lol
A video on how to cut meat. Unsubbing from this garbage.
sheeesh now i know what i did wrong all the years. jk this is just stupid