You should have seen him on the Australian Master Chef, he would stand there with the judges holding like a foot long kitchen knife just mad dogging the contestants 😂😂
He’s right about judging a restaurant on steak. I went to a vegetarian restaurant and when I asked for steak they said they didn’t have any. Clearly a bad restaurant. (sponsored by Knorr)
It is also known as a hanger steak. Only one on the cow. It "hangs" on inside the body cavity forward on the cow under the spine. Similar to flank or flap with heavy grain, very meaty flavor and reasonably tender when cut against the grain. It is amazing charred rare. It has a streak of sinew going down the middle which you remove and end up with two parts. Very hard to source because of how small a part of the whole butchered cow it represents.
@@jammybizzle666 to my mind, he's the best chef in the world, and of all time. Met him over lunch, what a kind and modest man. It's like we were old friends!
I feel similarly about sea bass. The portions are so tiny for the amount they charge you. I cooked a whole sea bass once (for a BBQ) and it was great, and fed about four (or was it six?) of us pretty generously.
I have to laugh at that, living in the US where ribeye sizes usually START at 22oz and they're the same price he described for less than half the weight 😅
@@jong3821 That's probably a more accurate average, but here in Texas, things are legitimately bigger. I don't mean that arrogantly like a lot of Texas do, but its a strange part of the Texas identity that everything just has to be... Bigger
I was a butcher for a while and my favorite cut is a tossup between onglet (hanger steak) and teres major (shoulder tender). There’s only 1 onglet and 2 tenders per cow, but the onglet is a vestigial muscle so super tender and good fat content and the shoulder tender is as flavorful as a ribeye and just as tender for half the price if not cheaper. They just aren’t as widely available since the shoulder tender sits on top of the chuck and places would rather just sell a chuck roast. I would always snag them for myself, though.
Fillet is awesome for sauced skewers, but it really tastes like nothing. Good if you don't really like meat, but then just get a nice piece of fish or something - fish is harder to cook anyways, so if you're out to eat it's always the better choice.. Fillet is only really expensive because it's easy to cook tender, but chefs know how to make all cuts tender so they (we) tend to choose something a bit more interesting.
I was a butcher for a few years and I’d have to say my favorite cuts would be considered “ junk meat” by most. The chuck eye steak or aka the poor man’s rib eye, or the flat iron steak aka butlers steak.
I can tell you were a butcher because few would know how good these two cuts are. And don't forget the hanger steak. Another secret cut not well known but excellent.
The onglet steak, or what we call the “hanger” or “butcher’s” steak here in the US, is a great cut. Hard to find but a must if you ever come across one.
He's right about fillet steak. Very overrated and expensive. I never, ever order fillet, and I adore steak. He's also right that the test of a good restaurant is the steak. Being from Ireland, it's bitterly disappointing that the vast majority of irish restaurants consistently overcook steak, more than what you order it. I've experienced this time and time again. It's almost impossible to get a properly cooked medium rare steak in ireland, outside of very high end restaurants, or dedicated steak houses.
I tend to agree. However, if a restaurant has a nice sauce or glaze for the filet, it can be one of my favorite cuts. It doesn't have much flavor by itself, but if there's a nice glaze for it, the tenderness makes better than any other cut for me. But if it's unseasoned, or lightly seasoned, I'll usually order a different cut.
@@8beef4u And way more fat. Filet is good for individuals who want to eat steak, but not all of the fat. I have had filet's that were amazing..and some that suck.
Marco is confident in himself and his work, and has the experience and fame to back it up. He's a lot of things, but being humble isn't one of his biggest traits.
Rump in the US is pretty much top sirloin, can be good as a large sharing steak but you need to cook it in a way that tenderizes, either sous vide, or just a slow reverse sear
Steak is probably the easiest thing to cook well but the most difficult ingredient to select well. If you can pick the right steak from your butchers and you know the simple way to cook it, you don’t need a restaurant ever again
A good butcher will do that job for you. They are the people who look at the animal as a whole and also see it cut down. They spend more time looking at quality of meat than a chef will any day of the week. Find a good butcher.
Steak is easy to cook, but very easy to fuck up. There's a lot of people out there who cook on a medium heat and wait till its browned outside and miserable inside, or don't season enough, or just don't really care. The process is simple but the execution isn't and that's why you'll get a shit steak in a lot of restaurants. A good steak made badly isn't as good as a bad steak made well, I would argue
@@bmxfreakxyo Everyone should be able to cook these three things; Scrambled Eggs, a steak, and chicken stir fry. With those three criteria any food should be able to be made with the skills from that (with the exception of baked goods)
My favourite cut is the picanha. It’s really popular done gaucho style in Argentina and Brazil, but usually done as full picanha joint. Still delivers well when cut into a steak.
@@sullivanspapa1505 He says in the video he gave up his stars because the stress of keeping them took the joy out of it. He is technically a 0 star chef.
"The next steak, Knorr Stockpot" Cameraman: "That's not a steak, Marco, it's a Knorr Stockpot..." "Precisely, the best steak you can get, serve it rare with a little hot water, delicious"
Spot on. I generally love a rib eye for the almost creamy taste and texture, however a good rump steak has the most 'steaky' flavour, but as the great man says they are so inconsistent. Quality of meat is paramount, but my grandad who was a butcher, said that its often down to how stressed the animal was at slaughter that makes the difference, and as the rump is quite a hard working muscle its really prone to 'tightening' and making a tough piece of meat, also quite lean which can exacerbate the problem. Fillet, is great with a sauce and obviously super tender, but on its own the taste even when well hung is pretty insipid imho.
Spot on analysis. I grew up on a farm, butchering animals for consumption and for my uncles farm to table restaurant. I'll never forget the 1st time I was burdened with taking care of a calve, I was so anxious, stressed and just nervous. Unfortunately, I made it very difficult on the animal and the meat was just too tough to serve, so we had it for family meal for the week. Yea needless to say, I made much better meat than that before. I learned that it was crucial to be swift, quick and confident when taking the life of animal. It's not only better for the quality of the meat, but overall a much less gruesome experience for the animal.
Great insight. When studying in the UK I was having rump stakes every other day. I always wondered why it’s so different from one day to another - thanks to MPW and your comment I know why :) In my country it’s not that popular though
If you want a good steak first you need to marinade it win a Knorr stock pot and then cook it in butter and a Knorr stock pot and then let it rest and season lightly with a Knorr stock pot and serve with a side of Knorr stock pot gravy.
So happy to hear him say that about the Fillet. So tender but not my favorite steak. Whenever I buy one at home I usually just eat it raw. Much better that way
Entrecôte is boneless rib steak Formed by cutting a steak from in-between the rib bones. What he is showing as a "entrecôte" is actually a contre-filet or what is called a strip steak or NewYork in the US.
I much prefer to see that cut in a Tbone or Porterhouse than on its own. They only exist because butchers pull out the loin and are left with the strip
bavette is a great little cut, sometimes called "butcher's steak" in the US because it wasnt very popular with customers but butchers knew better and it stayed cheap. I've had this as an inexpensive steak frites cut a few times in french restaurants over here. If you see a french place with a ~$20 steak frites on their lunch menu, its this, and its delicious, and its a nice modest size so doesn't slow you down all day.
Although people say he's a sellout to knorr, the use of Olive oil and beef cube as a rub really bumps up the flavor.. It add the salt needed, but with flavor..
Bang on about filet steak, I used to love it when I was younger but as a grown up and real meat lover I feel like filet is the newbie cut that the inexperienced believe is the best
He's right about Fillet steak. Went to a restaurant and had a really expensive fillet (never had one before), and while it was really tender and soft, my wife's Sirloin tasted nicer and was still very tender. Lesson learned, save the money and get the Sirloin.
Have to give props to Morrisons in the UK for stocking bavette no other supermarket seems to bother with any other cuts. They stock a Denver too, not entirely sure where it's cut from but always has a great fat content but needs cooking more towards medium well or is a little more tough.
He's right about travelling. There's a steak house in Bath (Hudsons Grill) that we travel over 65 miles each way to go too. A good steak will call people in from afar
Ha! I had to look that up because I assumed you were American because you traveled over 100 miles. They say The British think 100 miles is a long way and Americans think 100 years is a long time. So a Brit traveling 130 miles for a steak must mean it is one fancy Wiltshire joint.
All of you, try the Sirloin Flap muscle. It is loaded with intramuscular fat throughout the striation of the muscle. Just a wonderful steak, often overlooked by chefs as they are unfamiliar with all the muscle options.
When he put that plate of fillet out, I as like “holy fuck, that’s thiccc!” Like I don’t think I’ve ever seen a fillet cut that thickly, unless it was some Guga experiment.
There's a butcher near me who do a cut they call "rump fillet", which is fantastic stuff. I don't know enough about butchery to know if the description "the fillet end of the rump" makes any actual sense, or if it's simply a different way of dividing down the rump, but as a culinary description it certainly works: it's tender like fillet but has the depth of flavour you get from rump. It looks a bit more like fillet, although it's kind of triangular, but they charge rump prices for it. I believe it's what is sometimes called "point steak"? I'm generally a sirloin fan, but this - when I can get it - is undoubtedly a favourite.
Rump can be broke down into three cuts. The top cap which is called pichana in some places. The main muscle and the fillet end which I've always known as Bistro rump. For me best cut on the animal, perfect every time.
@@skollybob Different countries have have different butchery conventions though - you don't *tend* to get the top cap offered as a distinct cut from UK butchers. Then of course there's the fact that the names might be different...or might seem to be the same but refer to different things: like a "sirloin steak" in the UK is a "New York strip" in the US, for example, even though the word "sirloin" exists in both places.
I just cut up a whole rib-eye and got 12 decent steaks. Vacuum sealed and in the deep freezer. I'm saving at least 25% on cost and can pull one out anytime without having to go to the supermarket and deal with their inconsistencies. I agree about the filet (tenderloin), but it is a health conscious option since it is very lean and versatile. Great in stir-fry's, pan-dishes like stroganoff etc
Bavette is a really underrated cut i.m.o, takes a little longer to cook but a quality piece just melts away and with a nice bit of fat slowly rendered into the meat, delicious!
The Rib Cap is my favorite part of the beef to grill and sear. I will cut the rib cap away from the rib eye and grill/sear it separate. I also like to cook it to medium instead of medium rare because of all the extra fat marbling.
Rump steak is the lifeblood of Aussie pubs. You can get all types of food from wings to burgers depending on the place but I've never been to a pub which didn't have rump here.
People definitely don't travel far for a steak anymore. Even a mildly skilled cook can make just as good of a steak at home, depending on the quality of the cut.
Admittedly, i cook a damn fine steak. However, I can’t seem to capture the X factor flavour that seems to come from a well used grill in a decent pub or restaurant. If I could, I’d order a steak rarely (pun intended).
@@JezaLoki For me the differentiating factor is how much butter restaurants use. When I cook at home I'm more aware of how much butter I'm using so I tend to use less, while these restaurants will let the steak swim in it lol.
@@JezaLoki I think maybe that flavor you're thinking of is just direct flame. But I mean if you just do the whole butter, garlic, rosemary etc basting in a pan it'll be just as good.
Being a butcher and seeing the love for rib-eye (rib fillet to an Australian) in the comments is so heartening. Fillet steak (eye fillet) is in my opinion just a cheat sheet for tenderness while seriously compromising on flavour. Let the meat speak for itself and complement it rather than relying on a sauce/side combo to compensate it.
Rump is still one of my favourites. Far more flavour than any other piece of steak and as long as you can find good cuts then it’s not a difficult one to cook and still be extremely tender at medium or medium rare.
100% on point, though didn't agree with fillet, fillet is my favorite cut by far and can be infused with seasoning and basted to enhance the flavor, so it can match the flavor of the "lesser" cuts if done properly.
0:48 First he says it's "onglet" and now he talks about "bavette". Those are pretty similar, yet two completely different cuts. Onglet is hanger and bavette is flank steak, which is more towards the rear end of the cow.
I didn’t recognize 3 of the 5 names. I guess it shows how little I know about the different cuts, or we call them something else here in the U.S. The first one looked like a skirt steak, the second looked like some type of round steak, and the fourth was maybe a really nice looking, thick top sirloin?? Which is usually a fairly inexpensive cut. At least nowhere near the cost per pound he mentioned?
Chef ! I'm confused...i'm bilingual, french mum and scottish dad..and a chef.. Bavette ain't Onglet eventhough both cuts are roughly from the same area along with the 'hampe'...(Angler steak=Onglet). Rib-eye IS entrecôte..Sirloin is Faux-filet.. I think you got your french all mixed up there.. Nevermind, you're still one of the greatest alive in my book ! With love from Normandy !
@@ElementsMMA Eh no it is not. Rib eye means between the bones in french, hinting towards the ribs. You cut your Côte de boeuf and your Entrecôte, the Côte de boeuf being a french tomahawk more or less, and the Entrecôte being the ribeye-steak without the bone. The sirloin has no rib bones. Not even the shortloin has any rib bones. Take this from a guy who has worked as a beef butcherer for about 8 years now.
@@FrasierCraft fair enough. The entrecôte is not the same as rib eye though, aren’t they cut in totally opposing directions? So yes the section of meat is the same but the cut is completely different, ie entrecôte is a strip taken from between the ribs whereas rib eye is cut horizontally to make smaller, round, thicker pieces? Which is all I meant by entrecôte being more similar to sirloin, in terms of size and shape..
If you heavily season a fillet, for me it is the ultimate steak. It just needs an extra push with seasonings to help its bland flavour and then it becomes a consistent, delicious, melt in your mouth steak
'Hey Marco, do you need a stick for pointing out things whilst talking?' 'No thank you, I've got my knife right here...' 'Won't that come off as intimidating?' 'I'm always intimidating..... NOW GO BUY KNORR STOCKPOT!'
If I can get really good quality fillet I will always use it for beef tatare with quail eggs. This is perfect for that. Tender, full of flavour and lean. As a steak I rather rib-eye.
![ทททททททท #27 [หลุยส์ เค โตมายังไง ณ สระบุรี]](http://i.ytimg.com/vi/CaKoYw_Xmtg/mqdefault.jpg)
The ultimate steak is steak-shaped knorr stock pot
I'm just upset I can only upvote once
Honestly just came here for the Knorr® Stock Pot™
Marco with forever be haunted by knorr
@@fwef7445 MPW: suffering from success
Don't forget the olive ol
Great opinions, but I feel like an opinion given on any subject will be more easily agreeable to an audience when holding a large knife...
You should have seen him on the Australian Master Chef, he would stand there with the judges holding like a foot long kitchen knife just mad dogging the contestants 😂😂
He waves that thing around in almost every show. It's menacing af.
👩🍳 🔪 🥩
Hahaha
@@Jacob_the_Dabbler 8 inches isn't a foot long bud
He’s right about judging a restaurant on steak. I went to a vegetarian restaurant and when I asked for steak they said they didn’t have any. Clearly a bad restaurant.
(sponsored by Knorr)
It would be good if they at least served Knorr stock pot in a small bowl.
😂😂😂
lol
Vegetarianism is a terrible affliction. I pray we find a cure within our lifetime. /Jeremy Clarkson
Americans truly have no concept of other cultures
I like that he starts his explanation with a cut I’ve never heard of.
It is also known as a hanger steak. Only one on the cow. It "hangs" on inside the body cavity forward on the cow under the spine. Similar to flank or flap with heavy grain, very meaty flavor and reasonably tender when cut against the grain. It is amazing charred rare. It has a streak of sinew going down the middle which you remove and end up with two parts. Very hard to source because of how small a part of the whole butchered cow it represents.
I just love how he talks while waving that chefs' knife around the whole time. 😂
Marco is a straight up psychopath
it's his choice really
Lol I was thinking the exact same thing, nothing like a 10" chefs knife to get the point accross.
Is he an assassin in chef disguise or the other way round?
No different from a teacher holding a chalk or a ruler to a board, he is a chef, so a knife on the table is his gesture
I love how he doesn't diss other restaurants and he says stuff like "was I cheated no I was happy" he's so humble
Totally agree!👍
Why would he ever Diss? Man is a certified legend. Michelin star winner and gave them back!
@@jammybizzle666 Right up there bud👍
@@Paris__ cooked with the roux brothers and trained Ramsey (and others)... not much more needs to be said
@@jammybizzle666 to my mind, he's the best chef in the world, and of all time. Met him over lunch, what a kind and modest man. It's like we were old friends!
"when you serve an 8oz ribeye, It's a bit mean." PREACH
I feel similarly about sea bass. The portions are so tiny for the amount they charge you. I cooked a whole sea bass once (for a BBQ) and it was great, and fed about four (or was it six?) of us pretty generously.
@@JeffJefferyUK I remember when I was little and found out tuna weren't can-sized
I have to laugh at that, living in the US where ribeye sizes usually START at 22oz and they're the same price he described for less than half the weight 😅
@@noonedude101 Rib-eyes usually start at about 12 oz. at markets where I live. (Mass.)
@@jong3821 That's probably a more accurate average, but here in Texas, things are legitimately bigger. I don't mean that arrogantly like a lot of Texas do, but its a strange part of the Texas identity that everything just has to be... Bigger
I was a butcher for a while and my favorite cut is a tossup between onglet (hanger steak) and teres major (shoulder tender). There’s only 1 onglet and 2 tenders per cow, but the onglet is a vestigial muscle so super tender and good fat content and the shoulder tender is as flavorful as a ribeye and just as tender for half the price if not cheaper. They just aren’t as widely available since the shoulder tender sits on top of the chuck and places would rather just sell a chuck roast. I would always snag them for myself, though.
When I have the option, I always go hanger. You probably know this, but they used to call them butcher's steak for that exact reason lol
Had a butcher mate that was so used to eating the best cuts, he now prefers sausages!
I love skirt steak for it's simplicity. Cook it fast. Don't over work it. Adapts beautifully to bold or subtle flavors on the plate.
My favorite is the ribeye because I'm not a pompous retard who thinks strange cuts make me special
Love using tenderised thinly sliced skirt in stir frys...also used in Cornish pasty
"You can cook the steak, or you can let the stock pot cook the steak. It's your choice really."
Whichever one you prefer most is fine. It’s your choice.
As long as it contains dead cow, it's yummy!
“How does one cook these steaks? There’s really no recipe? It’s your choice”
What a legend! I thought Marco would be a shill for fillet, but he spoke the truth, instead. My respect for this man grows everyday.
Right?
@@gregc2621 wrong
Fillet is awesome for sauced skewers, but it really tastes like nothing. Good if you don't really like meat, but then just get a nice piece of fish or something - fish is harder to cook anyways, so if you're out to eat it's always the better choice.. Fillet is only really expensive because it's easy to cook tender, but chefs know how to make all cuts tender so they (we) tend to choose something a bit more interesting.
If he stated fillet is his favourite, would you have thought he was a shill then?
@@PLF...Imo filets only good blue rare
A great chef, he has ascended to greatness because he just doesn’t give af! Giving his Michelin stars back cemented his greatness. Legend.
1 star makes you famous, 2 stars makes you rich. 3 stars makes you michelins bitch
Whichever one you want, first you make a paste. Salt and pepper wash off in the pan, but a knorr cube will season the meat
🤣 That's your choice though remember
This guy stockpots
Why would you want to bury the meat flavour under a flavouring cube? Proper cooks never use such things.
haha thats the stupidest thing i ever heard
@@rickbarlow2338 Except the stockpot, that's essential.
I was a butcher for a few years and I’d have to say my favorite cuts would be considered “ junk meat” by most. The chuck eye steak or aka the poor man’s rib eye, or the flat iron steak aka butlers steak.
Chuck eyes are great but I can't find them often enough. Every bit as good as a nice ribeye.
I can tell you were a butcher because few would know how good these two cuts are. And don't forget the hanger steak. Another secret cut not well known but excellent.
me, a lady: eh, not a fan of fillet steak
marco: ladies tend to preffer it
me: i love fillet steak
The onglet steak, or what we call the “hanger” or “butcher’s” steak here in the US, is a great cut. Hard to find but a must if you ever come across one.
word
He's right about fillet steak. Very overrated and expensive. I never, ever order fillet, and I adore steak. He's also right that the test of a good restaurant is the steak. Being from Ireland, it's bitterly disappointing that the vast majority of irish restaurants consistently overcook steak, more than what you order it. I've experienced this time and time again. It's almost impossible to get a properly cooked medium rare steak in ireland, outside of very high end restaurants, or dedicated steak houses.
He hit it on the head
I tend to agree. However, if a restaurant has a nice sauce or glaze for the filet, it can be one of my favorite cuts. It doesn't have much flavor by itself, but if there's a nice glaze for it, the tenderness makes better than any other cut for me. But if it's unseasoned, or lightly seasoned, I'll usually order a different cut.
Come to Texas buddy
Ribeye, Strip, and skirt all have so much more flavor
@@8beef4u And way more fat. Filet is good for individuals who want to eat steak, but not all of the fat. I have had filet's that were amazing..and some that suck.
"You can cook this rare, or medium-rare, or just gnaw on it raw in a corner - it's your choice."
That's hilarious.
This is why this man is my cooking hero. Forever humble and is not where he is today without determination.
Humble is the last word I would use to describe Marco
how humble to sell out for a stock cube.
Marco is confident in himself and his work, and has the experience and fame to back it up. He's a lot of things, but being humble isn't one of his biggest traits.
Yeah the guy is not humble, look at his entire demeanor
Lol he’s closer in demeanour to a seething pit of ego rage than he is to humility 😆
Rump in the US is pretty much top sirloin, can be good as a large sharing steak but you need to cook it in a way that tenderizes, either sous vide, or just a slow reverse sear
He left out the Knorr’s Pod steak.
I listen to Marcos advice. He knows what he is talking about
I agree
He’s a trained chef, you know 👨🍳.
RIP
Marco have great knorrledge of cooking.
@@Groet He got the Knorrhow.
Wow, I think his take on Fillet is so spot on. I live in Texas where Ribeye is king but personally my favorite is Top Sirloin.
So ur a woman from texas
Top sirloin is probably the best bang for your buck. Chuck eye is also good, but it’s hard to find.
Needs more stockpot. Make a paste and rub it in.
Feed the meat to your dog and fashion a sirloin out of stock cubes. Your choice.
Lock in that flavour
Steak is probably the easiest thing to cook well but the most difficult ingredient to select well. If you can pick the right steak from your butchers and you know the simple way to cook it, you don’t need a restaurant ever again
A good butcher will do that job for you. They are the people who look at the animal as a whole and also see it cut down. They spend more time looking at quality of meat than a chef will any day of the week. Find a good butcher.
Nobody should ever need a restaurant. You can go weeks without eating and everyone should know the basics of cooking it’s a critical life skill.
Steak is easy to cook, but very easy to fuck up. There's a lot of people out there who cook on a medium heat and wait till its browned outside and miserable inside, or don't season enough, or just don't really care. The process is simple but the execution isn't and that's why you'll get a shit steak in a lot of restaurants. A good steak made badly isn't as good as a bad steak made well, I would argue
@@bmxfreakxyo Everyone should be able to cook these three things; Scrambled Eggs, a steak, and chicken stir fry. With those three criteria any food should be able to be made with the skills from that (with the exception of baked goods)
Extremely true .The taste is in the buying
Such passion for taste in our nature
My favourite cut is the picanha. It’s really popular done gaucho style in Argentina and Brazil, but usually done as full picanha joint. Still delivers well when cut into a steak.
The Queen of steaks!
As being a 0 star chef for 11 years you can trust me when i tell you this man is giving you accurate information.
He is also a 0 star chef.
@@housekilla457 coming from a guy who takes his husband to Arbys
@@sullivanspapa1505
He says in the video he gave up his stars because the stress of keeping them took the joy out of it. He is technically a 0 star chef.
"The next steak, Knorr Stockpot"
Cameraman: "That's not a steak, Marco, it's a Knorr Stockpot..."
"Precisely, the best steak you can get, serve it rare with a little hot water, delicious"
um...what?
@@omar10213245 inside joke
“Or if you don’t want it, don’t have it. It’s your choice.”
Spot on. I generally love a rib eye for the almost creamy taste and texture, however a good rump steak has the most 'steaky' flavour, but as the great man says they are so inconsistent. Quality of meat is paramount, but my grandad who was a butcher, said that its often down to how stressed the animal was at slaughter that makes the difference, and as the rump is quite a hard working muscle its really prone to 'tightening' and making a tough piece of meat, also quite lean which can exacerbate the problem. Fillet, is great with a sauce and obviously super tender, but on its own the taste even when well hung is pretty insipid imho.
Spot on analysis. I grew up on a farm, butchering animals for consumption and for my uncles farm to table restaurant. I'll never forget the 1st time I was burdened with taking care of a calve, I was so anxious, stressed and just nervous. Unfortunately, I made it very difficult on the animal and the meat was just too tough to serve, so we had it for family meal for the week. Yea needless to say, I made much better meat than that before. I learned that it was crucial to be swift, quick and confident when taking the life of animal. It's not only better for the quality of the meat, but overall a much less gruesome experience for the animal.
Darn. You do sound like you know your stuff.Maybe you should run your own show. I'm not being ironic here, I'm just being appreciating
Spot on.
Creamy is not the right word at all. Steak should never be creamy.
Great insight. When studying in the UK I was having rump stakes every other day. I always wondered why it’s so different from one day to another - thanks to MPW and your comment I know why :) In my country it’s not that popular though
If you want a good steak first you need to marinade it win a Knorr stock pot and then cook it in butter and a Knorr stock pot and then let it rest and season lightly with a Knorr stock pot and serve with a side of Knorr stock pot gravy.
Beef or chicken stock for dessert?
I love how hes just casually waving a knife around the whole time.
I'm slightly miffed about the fact that his favorite cooking sidekick, Lelbetto Ollivol doesn't make an apperarance.
@DerHerrMitR: I am equally disappointed that jennus mount volleyball isn't in the video.
I heard that to this day Marco has not stopped swinging that knife around.
you muppet, obviously he is finely chopping the air. 😉
So happy to hear him say that about the Fillet. So tender but not my favorite steak. Whenever I buy one at home I usually just eat it raw. Much better that way
Entrecôte is boneless rib steak Formed by cutting a steak from in-between the rib bones. What he is showing as a "entrecôte" is actually a contre-filet or what is called a strip steak or NewYork in the US.
I wondered why it looked so much like a strip.
I much prefer to see that cut in a Tbone or Porterhouse than on its own. They only exist because butchers pull out the loin and are left with the strip
The way he talks with the knife in his hand. I want to cook like him one day.
bavette is a great little cut, sometimes called "butcher's steak" in the US because it wasnt very popular with customers but butchers knew better and it stayed cheap. I've had this as an inexpensive steak frites cut a few times in french restaurants over here. If you see a french place with a ~$20 steak frites on their lunch menu, its this, and its delicious, and its a nice modest size so doesn't slow you down all day.
great to see more of these videos appear
Was hoping to see it actually being cooked, but I still love Marco's explanations.
Although people say he's a sellout to knorr, the use of Olive oil and beef cube as a rub really bumps up the flavor.. It add the salt needed, but with flavor..
Bang on about filet steak, I used to love it when I was younger but as a grown up and real meat lover I feel like filet is the newbie cut that the inexperienced believe is the best
bless you for uploading this
It's content like this that brings me warmth at the end of life there is after all death.
He's right about Fillet steak. Went to a restaurant and had a really expensive fillet (never had one before), and while it was really tender and soft, my wife's Sirloin tasted nicer and was still very tender. Lesson learned, save the money and get the Sirloin.
Yeah filet is all texture and not much flavor. Sirloin is a mix of both and much cheaper 😜
The best chef in the world
Have to give props to Morrisons in the UK for stocking bavette no other supermarket seems to bother with any other cuts. They stock a Denver too, not entirely sure where it's cut from but always has a great fat content but needs cooking more towards medium well or is a little more tough.
He's right about travelling. There's a steak house in Bath (Hudsons Grill) that we travel over 65 miles each way to go too. A good steak will call people in from afar
Ha! I had to look that up because I assumed you were American because you traveled over 100 miles. They say The British think 100 miles is a long way and Americans think 100 years is a long time. So a Brit traveling 130 miles for a steak must mean it is one fancy Wiltshire joint.
People will judge the restaurant on the stalk pot.
Stock
@@christophercumming5476 stok cube
*stoke
@@jasperyoung2466 -on-Trent*
lil bit o olive 'ol
All of you, try the Sirloin Flap muscle. It is loaded with intramuscular fat throughout the striation of the muscle. Just a wonderful steak, often overlooked by chefs as they are unfamiliar with all the muscle options.
Amazing. I absolutely learned nothing from this.
Thank you.
😂
Really? You knew that ladies prefer filets?
@@robertwhitten265 I think it's the 'not too much fuss' that ladies prefer
What exactly did you expect from a 4-minute video covering multiple steaks? A molecular breakdown? Whiner.
When he put that plate of fillet out, I as like “holy fuck, that’s thiccc!” Like I don’t think I’ve ever seen a fillet cut that thickly, unless it was some Guga experiment.
There's a butcher near me who do a cut they call "rump fillet", which is fantastic stuff. I don't know enough about butchery to know if the description "the fillet end of the rump" makes any actual sense, or if it's simply a different way of dividing down the rump, but as a culinary description it certainly works: it's tender like fillet but has the depth of flavour you get from rump. It looks a bit more like fillet, although it's kind of triangular, but they charge rump prices for it. I believe it's what is sometimes called "point steak"?
I'm generally a sirloin fan, but this - when I can get it - is undoubtedly a favourite.
Rump can be broke down into three cuts. The top cap which is called pichana in some places. The main muscle and the fillet end which I've always known as Bistro rump. For me best cut on the animal, perfect every time.
@@skollybob Different countries have have different butchery conventions though - you don't *tend* to get the top cap offered as a distinct cut from UK butchers. Then of course there's the fact that the names might be different...or might seem to be the same but refer to different things: like a "sirloin steak" in the UK is a "New York strip" in the US, for example, even though the word "sirloin" exists in both places.
Excellent Work Marco
I just cut up a whole rib-eye and got 12 decent steaks. Vacuum sealed and in the deep freezer. I'm saving at least 25% on cost and can pull one out anytime without having to go to the supermarket and deal with their inconsistencies. I agree about the filet (tenderloin), but it is a health conscious option since it is very lean and versatile. Great in stir-fry's, pan-dishes like stroganoff etc
I know, Marco has a stroganoff recipe on his channel and he uses filet in it.
Imagine and already intimidating Marco with is 6'3" height and gravitas AND waiving a knife around.. Who would argue.
I spent my youth buying filet steak. Then my chef friend told me to get the far cheaper sirloin. Changed my life. Always tastes better.
Bavette is a really underrated cut i.m.o, takes a little longer to cook but a quality piece just melts away and with a nice bit of fat slowly rendered into the meat, delicious!
Marinate it in apple juice. You're welcome.
@@jameshansing5396 Sounds interesting, will give it a go!
I think I'll be ordering the bavette steak frites for valentine's day. Interested to try this cut, and it's from a high end restaurant I trust.
The Rib Cap is my favorite part of the beef to grill and sear. I will cut the rib cap away from the rib eye and grill/sear it separate.
I also like to cook it to medium instead of medium rare because of all the extra fat marbling.
Decadent.
Bit more olive oil
"ALIDDLEBIDOFVOLLEYBALL"
I’m starting to like this guy! Seems he knows his stuff n has a good attitude.
Rib eye is def my go to steak of choice.
Rump steak is the lifeblood of Aussie pubs. You can get all types of food from wings to burgers depending on the place but I've never been to a pub which didn't have rump here.
Oath.
Marco is the kinda guy who does Power Presentations using a knife as his pointer
And stockpots as bullet points
Ribeye steak is hard to beat.
Rump is my favourite steak, I like the leanness of it and nice flavour with a bit of bite, even better for me that it's often the cheapest available
Can I use Knorr stock pot instead of steak?
He forgot to season it with stockpot
I’m so dyslexic, I read this as Marco Pierre’s, white guy guide to steak
The way he nonchalantly waves that knife about....
Marco is the godfather of cooking
No he's isn't, not even top 50.
@@donuttime2507 who your top
Hey you must be Marco himself, because only he would think that
I suggest you to look in the italian and French school of chef.
@@donuttime2507 hes the youngest ever to recieve 3 michelin stars you have no fucking idea what ure talking about. Marco is a living legend
People definitely don't travel far for a steak anymore. Even a mildly skilled cook can make just as good of a steak at home, depending on the quality of the cut.
Admittedly, i cook a damn fine steak. However, I can’t seem to capture the X factor flavour that seems to come from a well used grill in a decent pub or restaurant.
If I could, I’d order a steak rarely (pun intended).
@@JezaLoki For me the differentiating factor is how much butter restaurants use. When I cook at home I'm more aware of how much butter I'm using so I tend to use less, while these restaurants will let the steak swim in it lol.
@@nattokami9598 swimming in butter, you say???
Hmmm....
@@JezaLoki As the saying goes, butter makes everything taste better
@@JezaLoki I think maybe that flavor you're thinking of is just direct flame. But I mean if you just do the whole butter, garlic, rosemary etc basting in a pan it'll be just as good.
Being a butcher and seeing the love for rib-eye (rib fillet to an Australian) in the comments is so heartening. Fillet steak (eye fillet) is in my opinion just a cheat sheet for tenderness while seriously compromising on flavour. Let the meat speak for itself and complement it rather than relying on a sauce/side combo to compensate it.
Scotch fillet...
Really good point about the rump being inconsistent.
and i thought it was my cooking xD
buying rump quite often and i noticed this
Rump is still one of my favourites. Far more flavour than any other piece of steak and as long as you can find good cuts then it’s not a difficult one to cook and still be extremely tender at medium or medium rare.
100% on point, though didn't agree with fillet, fillet is my favorite cut by far and can be infused with seasoning and basted to enhance the flavor, so it can match the flavor of the "lesser" cuts if done properly.
0:48 First he says it's "onglet" and now he talks about "bavette". Those are pretty similar, yet two completely different cuts. Onglet is hanger and bavette is flank steak, which is more towards the rear end of the cow.
If this hit your algorithm then you have great taste in steak👍
I didn’t recognize 3 of the 5 names. I guess it shows how little I know about the different cuts, or we call them something else here in the U.S. The first one looked like a skirt steak, the second looked like some type of round steak, and the fourth was maybe a really nice looking, thick top sirloin?? Which is usually a fairly inexpensive cut. At least nowhere near the cost per pound he mentioned?
That's the biggest, cleanest hanger steak (onglet) I've ever seen. wow!
thats cause its not Onglet/hanger. Its clearly the thick side of a bavette/sirloin flap
Chef !
I'm confused...i'm bilingual, french mum and scottish dad..and a chef..
Bavette ain't Onglet eventhough both cuts are roughly from the same area along with the 'hampe'...(Angler steak=Onglet).
Rib-eye IS entrecôte..Sirloin is Faux-filet.. I think you got your french all mixed up there..
Nevermind, you're still one of the greatest alive in my book !
With love from Normandy !
I noticed the same, even a quick wikipedia browse makes it clear his french is a little confused
Rib eye is not entrecôte. Rib eye is cut in the opposing direction, if anything entrecôte is more similar to sirloin
@@ElementsMMA Eh no it is not. Rib eye means between the bones in french, hinting towards the ribs. You cut your Côte de boeuf and your Entrecôte, the Côte de boeuf being a french tomahawk more or less, and the Entrecôte being the ribeye-steak without the bone. The sirloin has no rib bones. Not even the shortloin has any rib bones.
Take this from a guy who has worked as a beef butcherer for about 8 years now.
@@FrasierCraft fair enough. The entrecôte is not the same as rib eye though, aren’t they cut in totally opposing directions? So yes the section of meat is the same but the cut is completely different, ie entrecôte is a strip taken from between the ribs whereas rib eye is cut horizontally to make smaller, round, thicker pieces? Which is all I meant by entrecôte being more similar to sirloin, in terms of size and shape..
@@ElementsMMA No, it is not.
Everything is cut against the grain.
Waving that knife around but I'm still listening intently 👀
The Knorr beef stock pot.
"My favorite"
Just add a couple of stockpots of Knorr. Your choice. My choice are the millions.
If you heavily season a fillet, for me it is the ultimate steak. It just needs an extra push with seasonings to help its bland flavour and then it becomes a consistent, delicious, melt in your mouth steak
Had a sirlion at a restaurant and I'll never go back to fillet. If the chef can do sirloin that good.
You have a very good chef
What an instructional clip to improve my artisinal touch to a divine piece of meat
“A 10 ounce ribeye is generous”
*Laughs in American*
You’ve got to account for the fact that ours don’t have two ounces of hormones and antibiotics.
@@Jonpoo1 12 ounces? Still tiny!
It's got to be at least a full pound (not including bone) or it's just an hors d'oeuvre!
"ladies tend to prefer the fillet" lol savage marco per usual
well, I have a prime fillet in my pants 😏
@@the_rover1 so... You're soft and tender with no flavor? 😶
@@RonsarLo BURN!!!
@@RonsarLo absolutely beautiful
I personally would love tri tip, NY, tomahawk steak (if it stops costing an arm and a leg), or brisket.
'Hey Marco, do you need a stick for pointing out things whilst talking?' 'No thank you, I've got my knife right here...' 'Won't that come off as intimidating?' 'I'm always intimidating..... NOW GO BUY KNORR STOCKPOT!'
Dope video thanks
Guide to cooking the perfect steak…hot pan
Ribeye steak, the king of all steaks! 👍🏻
The subtitles on this are off the scale of madness.
Surprised that he didn't completely drenched the steaks in Knorr stock pot..
Or olivol
@@watvid1 "It's your choice"
What absolute monster of animal did that fillet come off?
Cheers🙏
only clicked on this bc i misread the title as "Marco Pierre's white guy guide to steak."
mr trump you supposed to post exclusively on your really successful truth$ocial…please send money, sorry no personal checks!
My mind kept tuning out with all that casual knife waving. I would have no fingers left before getting to the rib eye😲
If I can get really good quality fillet I will always use it for beef tatare with quail eggs. This is perfect for that. Tender, full of flavour and lean.
As a steak I rather rib-eye.