I really liked the tip you added about talking to your butcher. As a butcher myself, I can confidently tell you that the #1 thing we're concerned with is making sure you know what you're buying. I've about lost count at this point over the years how many times I've helped someone who has no idea what they're doing and are afraid to ask questions. I don't know a single butcher who makes commission so we're not going to upsell something to you. You're trying to buy something to take home and enjoy with yourself, friends, or family, and we want you to have a good experience. Please please please do not be afraid to ask us anything.
I'm a meat manager and been cutting for 21 years...this dude is right! Just ask! We want you to be and leave happy so you'll come back. Also commission isn't a thing in a grocery store.
I'm from another culture (Germany) and live in a rural place. We still have many butchers (although their number is decreasing with many not finding someone to take over their business on retirement. I have never seen anybody who is afraid to ask them.
In a previous career I sold 50-60 tons of meat a year and have to say that, in under 20 minutes, this was the best video on steak I’ve seen. Covered all the important points, amazing production value. I’m going out to buy a steak now.
Was the flap steak covered? Was it mentioned but with a different name? So far, the flap meat is the best cut of steak I've ever tried. What is tastier than the flap cut?
Just including notes I took if someone wants a cheat sheet in the grocery store Marbling Rankings 1. Wagyu 2. Prime 3. Choice 4. Select Primary Cuts - $$$ Great But Expensive Tomahawk Rib Eye -Expensive, Bone adds to cost Filet Mignon -Most tender cut but lacks marbling and flavour and is very expensive Strip/Strip loin/NY Strip -Tender and juicy but very expensive Porter House -Filet and strip loin attached to the bone, very good center piece but expensive Flank Steak -Getting more expensive, great with marinades but better alternatives Secondary Cuts (Good Value) - $$ Underrated Flat Iron -second most tender steak and very flavourful Hanger Steak -Tender and juicy amazing value Tri Tip -Great smoked good value Denver -Shoulder cut, beefy flavour and tender Picanha -Delicious steak from South America with a fat cap Skirt Steak -Great steak for value Top Sirloin -Greta all around steak Tough Cuts - $ Don’t Buy Eye of Round -Tough and no flavour Chuck Tender -Not tender, filled with lies not flavour
I love this video! As a Hispanic, flank, skirt, and eye of round are absolute staples in Mexican food. The way to cook the meats in the Do Not But category, such as the eye of round, is to add it into a pot with water and bring it to a simmer to cook for a while, like an hour or two. Low and slow is the key. Then, you can shred the beef and add them to tacos, chalupas, tostadas, or nachos. Enjoy!
@@AlltheAces101 nah, its a very greasy cut of the beef, if cooked right and cut against the muscle fibers, its one of the most tastiest things you will ever try.
Here in Brazil, the Picanha is considered as a primary cut, being way more expensive than the Striploin, for example. So I find it funny and interesting that, depending on the country and the culture, the price of meat or the preferences can change.
That's easy if everyone ate bark from trees then they would charge premium for tree bark... just find the cuts that no one eats that are v under rated as he states.
It may also have something to do with the animal itself, here in Netherlands everyone eat Round and while I still consider it dogmeat, is not as hard and flavourless as Canada for example . Also really agree on Marketing, we used flank 7-8 years ago when was one of the cheapest till the price almost aligned with a top cut steak due to heavily marketing from restaurants reps
The moment you mentioned jerkey, i knew you were a man of class and character. I love buying those tough cuts, run them through a meat slicer, marinade, and dehydrate. Great values abound.
@@williamslater-vf5ym mans really out here on a video called "the complete guide to cooking the perfect steak" and asking "why didnt he talk about stews and soups" lmfao
This video made me emotional, not gonna lie. I'm an inner city meat cutter for a small chain in Indianapolis and oh how i wish i could just show this to all my customers. First of all thank you max; for encouraging viewers to talk to their cutters/butchers, all we wanna do is help. Secondly i can't tell you how drained and i get having to explain oxidation to my customers who think I'm just trying to push rotten meat. I really wish i can show this to my customers.
Tri-tip tip that I've found to be pretty useful: if you're planning to buy a whole Tri-tip toast and cut it into steaks, cut them WITH the grain first. Like the picanha, this method will allow you to slice each steak against the grain once you're done cooking it. Great vid overall Max, I've been itching for a comprehensive guide on buying and cooking steaks these days and this hits all the right notes ^^
In Nicaragua, we cook eye of round in a a pressure cooker with onion, green bell peppers, garlic, salt and water. Once it's cooked, we process the meat, add finely chopped onions and green peppers, salt & pepper, and lime juice. This recipe is called Salpicón and it's DELICIOUS. We typically eat salpicón at room temperature or cold.
@@nhgsmithnhgsmith1312 We typically eat it with white rice, fried plantain, and black beans. Google "Nicaraguan salpicon recipe" because other countries have a different version
I roast eye of round… preheat oven to 500F. Salt and pepper the meat…well. Weight it… for rare roast 7 minutes a pound…for medium 9 minutes a pound. Place roast on baking sheet and roast it the required number of minutes total. For example…6 pounds rare X 7 minutes per pound = (6x7=42) 42 minutes total at 500 degrees. Then when that timer rings…do not open the oven…just turn the oven off and allow the oven to cool. When the oven is cold…the roast is perfect. Your guests will rave about your meat! Enjoy! I am going to try your recipe, thank you, Salpicon, here i come! How do you process the meat after cooking. Please! 🥩 Gladys🇨🇦Toronto
Crazy, I’ve always loved steak, never really knew anything. Looking back, bought so many bad cuts w no marbling, thin, cheap. Thanks to your videos, we almost never go out to eat steak, my wife will often want me to cook steak back to back nights. Nowadays they’re always dry brined, m-Rare every time, beautiful crust. I have a whole tool chest of seasonings & all I use now is avocado oil, kosher salt & pepper, and Irish butter base w garlic & chives. Your videos up’d my cooking quality 10 fold. Our whole family appreciates your time & effort into your channel. Really means a lot.
Dude you hit the nail on the head. Always use your eyes people. I'm a butcher for over 30 years and I can honestly tell you that I've seen meat come in as Prime that didn't look as good as some of the choice grade that we get. Don't worry so much about what the label says. Always give it the eye test.
Love the video. I think the biggest takeaway you mentioned was going to a store and being flexible in what you get based off of the best piece of beef you can find at the best price.
Going to agree with you Brother or Sister. Going to the store with something in mind, and then, taking a look and deciding based on what you actually see. Prolly the best advice in the video. That's how I do it !
Ditto! I also apply this to seasonal fruits and vegetables -- not only is it more affordable, but it also can offer variety and fun challenges in making meals using things I'm less familiar with.
I've done a lot of reading and homework to become a better cook and one thing I've worked very hard on is mastering steak. This guy literally puts everything I've learned and then some into this video. Perfect advice from this guy.
I'm in Europe so the names and exact cuts are sometimes a bit difference, but the chuck tender looks PERFECT to stew. Making a carbonade, you actually want that tougher cut that will still hold together a little after spending 5 hours simmering in a stew pot.
Not sure if the chuck tender is the less fatty part of chuck, but regular chuck with the fat and ribs are my favorite beef cuts to stew/braise. Bones and fat add extra flavor for long cooked meats.
Chuck Tender is right next to Flat Iron (Oyster Blade), but the texture is tough than FI. However, when Chuck Tender is highly marbled, such as Wagyu, it can still be cooked as steak.
For a stew you can overcome toughness somewhat by slicing thin against the grain. Or you could throw a really tough cut of meat into a crock pot (slow cooker) and let it go for hours until it falls apart. th-cam.com/video/Sr_Mo1fWHwQ/w-d-xo.html Of if you have a smoker (actual barbeque as opposed to a grill) set it to slow cook for 10+ hours and the meat will likewise be fall-apart tender.
@@bsarioz A few months ago someone told me about the "chuck eye" cut. It's part of the chuck steak but it stems from the ribeye and is almost as good. I needed some steaks and those were cheap so I tried them. Not bad. I have no idea what other countries call that, as I had never heard the term before.
Totally agree. I’ve already showed this video to a few people I know. I’ve only been grocery shopping a few times since I saw this but I’m already looking at beef and steaks much differently. I saw some of the most beautiful meat earlier and I wouldn’t have spotted it without watching this video
Tip from a pro French cook : let your meat rest covered (like with a bowl or a plate) for as long as it took to cook it before serving it. Taste and tenderness goes to another dimension.
i don't want to wait, i love it rare and juices flowing all over my plate and when i cut it. i lick my plates clean off. yeah might be bad manners but that's where the taste it for me. no i don't use piece of bread if i can help it, cause it soaks the juices and not the same taste. plus kids reactions as the best, some are offended, others amazed cause "grown-up" behaving bad at the table, the chaos that ensues from their squeals and laughter ending with them joining in the mayhem. i clean the plate off as my respects to the chef 👍
For those of you in a commonwealth country here's a quick translation of these cuts: I was confused, so I thought I might as well share them :) Rib Eye= Scotch Fillet Tenderloin= Eye Fillet Porterhouse= T-Bone OR American Porterhouse if it has a large Eye Fillet attached. New York Strip= Sirloin or Porterhouse Flat Iron= Oyster Steak/Butler Steak/Blade Steak Tri Tip= Triangle Roast/Bottom Sirloin Denver= Bottom Chuck Picanha= Rump Cap Top Sirloin= Rump Steak Bavette= Flank Steak/London Broil Hanger= Butcher's Cut Skirt= Skirt Top Round=Top side Bottom Round= Silverside
At the butcher store I worked, we used chuck tenders for tartare. Best raw meat, all lean and juicy. The eye of round we froze and sliced thin into Chinese fondue. Bottom round was mixed into stewing cubes. Top round was cubed in its hardest part, cut into roasts in the tender part. And just next to the inside round there is a tiny, pear-shaped muscle called poire 🍐which is almost as tender as filet.
@@MaxtheMeatGuy If you have a grinder pass it just once, or you can also knife it. At any rate, you gotta do a spotless job of removing tendons and silver skin.
I am not sure if you'll see this message but, I am fifteen and I do a competition that is known as Meats Judging or Meats evaluation, but I have learned a lot and I thought I would share somethings with you like one of my personal most favorite cuts which would be the Beef Chuck Chuck eye steak it is essentially a cheaper ribeye that is as good if not better than the Beef loin ribeye steak. And the second thing is about the cut that I know as the mock tender and you lay it it out and cut it open you will see that huge piece of connective tissue that is one of the main determining factors of where it comes from but to get it to be tender enough to eat willingly I would treat it as a stew meat and cook it in broth and vegetables with your choice of seasoning. But that I have learned over the years and love your videos. Thank you!
Flat iron, tri tip, Denver, skirt steak, top sirloin, bevetter, hanger steak. Worse eye of round, chuck tender, get marbling, talk to butcher, dry eye vs wet aged. Dry aged 30 days. Seasoning: salt, pepper, dry brine overnight or one hour, crust high heat, even indirect heat, reverse sear - slow intense in heat. 250 f to cooked, then sear,
As a butcher, I am surprised you dislike the chuck tender so much. It is one of my go to steaks. Calculating price and what I can do with it, I like it more than most steaks. All I do is keep it simple with seasoning, sear it and let it rest. Slice thin, and it is incredibly delicious.
Yeah… The cuts he didn’t like go great in chili, Genovese, and Bolognas as they all cook for hours and are nice and tender at that point… I can picky rounds from a local small grocery chain for just a few dollars per pound (like under $3/lb); and, sometimes pork loin for under $1.50/lb… I was expecting him to chat more about which cuts are better for different purposes, like chili, pulled barbecue beef, not just a grilled steak; but, only halfway through so maybe he does that in the next half…
The Chuck is awful to grill. You want to check if a cut is great for the grill? Cut nice steaks, salt it and put on the grill, serve it rare to mid and check the meat flavour, softness and fat. It will feel quite rubbery and not really tasty. Its a good cut to blend with something else, grind add a lot of fat, spices and cook burgers. or even meatloafs. Here in Brazil its the cheapest cut and used only for grinding, since has less flavor than anything else.
@@deadplthebadass21 The steaks are different in the 🇺🇸. None of the cuts used in this demo are sold here. I cannot recreate any of the beef you are cooking. Or purchase those pieces of beef.
@Gladys O'Brien how is that the videos fault or make it "gibberish"... it doesn't sound like gibberish. That sounds inconvenient, and it also doesn't explain how it doesn't make sense... all because it isn't available in your area doesn't mean it doesn't make sense to the point you have to say "that made sense to you",
@@deadplthebadass21 I am trying to learn to cook. How is that possible if I do not understand what the meat is….and have no way of purchasing it. Are there more names for the same meat? If so, then since the internet is world wide …more info should be provided! It is frustrating to only understand chickens! That is all!
I worked in a small slaughterhouse when I was young, then also in retail meat markets later. Also, being a hunter and cutting up a lot of deer and hogs, rabbits etc. Your video will serve to educate a lot people who really have no reason to have any knowledge of cut selection. Excellent presentation!
Eye of round is fantastic for Phó. Partially freeze & slice super thin. Also like it for an all day beef stew. Cook lots of it long and low with free fat scraps (remove later) and you’ll get a cheap, very beefy stew that doesn’t break the bank.
exactly, i bet he doenst make stews, i use a pressure cooker and cook it with beef bones then simmer out the juice and shred the meat to mix in quesadillas and scarmbled eggs. yuim
That's the one thing I hate about vids like this. They always talk about these cuts of beef in view of steaks. Those "do not buy" cuts can be tender as hell, just not as steaks. You take a chuck or eye of round, and to make it tender you slow cook it for eight hours or more. Make a nice stew or even pot roast.
Fun fact! The beautiful Flat Iron steak sits RIGHT beside the chuck tender on top of the shoulder blade. Only separated by a thin bone with rises up about an inch through the middle of the shoulder blade. The difference between these two steaks which was so well described in this video is insane when you realise they live right beside each other. The Flat Iron muscle doesn't do as much work during it's lifetime as its neighbour which in turn leaves a much more tender and beautiful steak.
Another tip for those on a budget: Max's point about meat ratings not fully being represented in the cut your looking at can happen inversely. Always look at the lesser grade cuts of meat, even select. I've often seen select cuts in stores have excellent prime levels of fat
This happens as when they grade the cut they typically do so with the whole cow, after the butcher starts cutting into the meat it may reveal an even better fat content but the meat been rated already. Not sure if this is applicable with smaller butcher shops but you'll definitely see this occur in big grocery chains
Flat Iron has recently become my favorite go-to steak, it's incredibly affordable, tastes incredible, and is amazingly tender! Can also take a lot of flavor, but is just as good with just some salt and pepper
The secret to finding enjoyment from those cheaper non-recommended cuts? One word: Marinade. Round, chuck, etc, can all become things of beauty on the BBQ after a nice long marinading. And NY strip is pricey, I'll give you that, but it's never overrated. Only somone who's never been to The Keg restaurant in Canada, for example, would say that steak is overrated.
You’re so good at teaching! I just made the saddest steak today and then, I came across from your video. This is my steak science 101 and makes me willing to try to cook steak more lol!
For the eye of round, I get mines sliced super thin and I use it for hot pots or toppings for beef pho. Definitely recommend trying this. If possible get it sliced by your local butcher as thin as possible otherwise freeze it a bit to slice it easier.
Hanger steaks are in my top 5, not really for tenderness but for the flavor (although a prime hanger is pretty damned tender though). Same goes for outer skirt steak, the beefy flavor is far beyond all other cuts, except for ribeye. A properly prepared wagyu skirt steak is something every steak lover needs to try at least once in their life, it's a mind-blowing experience.
Tough cuts, cut thinly against the grain and just quickly sear. Japanese/Asian cooking styles: shabu shabu, yakiniku, stir fry. It's not the meat, it's the technique. I love flank steak (which is the closest thing I usually get from my local grocery store)
We used to sell 700g hangers in a restaurant as a shared meal. Sous vide at 60 for 4 hours. It was phenomenal. Skirt is my personal favourite though. Charred to medium rare, its unbelievable.
Satanic people are hungry and pretending to want food to go grocery shopping to Steal people’s boyfriends because they don’t know anything about shopping because they are not allowed in buildings because they ‘murdered’ people under thirty years old a long time ago for attention.
Truly awesome video, I loved listening to this while preparing my bottom of the barrel steaks 😂 for anyone on the cheaper side grabbing eye of round steaks, here ya go- TL;DR- Eye of round needs to be in a marinade for the right flavor, reverse sear it and top it with "pan-fried" veggies for a delicious taste. Preheat oven to 275 about 35 mins after beginning marinade* Transfer meat into a 1 gallon ziploc bag and lightly tenderize, DO NOT take your anger out on the steak! Beat your meat to much and it gets... limp *Marinade eye of round for 1 hour in a mixture of olive oil, balsamic vinegar and Worshishshire(sp?) With your choice of seasoning. I like to season first, gently rub into the steak, and then marinade. But, if you want, you can marinade and then add the seasoning right before cooking. Be sure to "massage" the seasoning into the steak. [For seasoning, I used garlic powder, a pinch of onion powder, and black pepper (can't use salt because diabetic, but add salt if you're not!)] After marinating for at least 45 mins, cook on wire rack in shallow baking sheet for about 15 to 20 minutes (this is for 1/2" to 1" thick steak, you want the internal temp at about 115/120 when you remove, please temp your meat!) While steak is in oven, throw julienne onion and green pepper (we don't do mushrooms, but they are recommended) into a cast iron skillet on medium high heat with a small amount of olive oil, cook until about half of the veggies are slightly blackened Remove meat from oven, and veggies from skillet, let veggies sit in a bowl and steaks rest for about 5 minutes ON the wire rack During this time, increase the heat if necessary, but a medium high setting is totally fine, going any higher and cooking with olive oil can cause a lot of smoke. You've been warned! Once the veggies are removed, and the steak has rested for about 5 mins, you will now sear the steak with nothing added other than a very small amount of oil, about 1/2 a teaspoon. Repeat this process for multiple steaks. Once the steak is seared, be sure to let it rest again but this time for about 8-10 mins depending on thickness.
For people from other countries, cross reference! Not all of these cuts are named the same. Flatiron is more normally called oyster blade or top blade here in NZ.
That was great! Most steak videos just talk about a single way to cook "steak", but they come in all size and flavors, so their treatments should be different. You really make that clear! Thanks.
The top round (London Broil) is the perfect cut of meat. It's an inexpensive large cut of low-fat meat, extremely flavorful, and can be used in so many ways. As a sliced steak served on garlic toast-points, sliced thin or chopped for cheesesteak sandwiches, cubed for stew meat, cut as a minute steak for steak and eggs, crockpot for BBQ beef sandwiches, ground with other cuts for the best burgers, or as a meatloaf, Salisbury steak, cottage pie, it's great for inexpensive jerky, and it grills well, or awesome in a cast iron skillet for Pittsburgh-style, and takes seasoning and marinades like a champ! Say what you want, but a top round (London-broil style) is the best bang for your beef-buck!!!!
Thanks for this! I was starting to think i made a mis 🥩 stake (lol sorry) by picking this up the other day. Going to cook tonight so I may be too late on the marinade, but heard i should let it rest at least an hour and it should be fine. 🤞🏻
@@GAwildflower You're welcome and one of the best ways to cook... cover raw London Broil with olive oil and season generously with just garlic salt (not powder) and oregano. Let stand in refrigerator for (at least) 30 minutes before cooking, but 30-60 minutes is all it needs. Cook on a grill to temp as long as it's medium to medium rare, slice thin and enjoy!
Chuck, top and bottom rounds, London broil, whatever... I use them for making chili Colorado and other long braised dishes at low heat for long time. I've also cooked them sous vide for a full day before slicing them extremely thin to used for roast beef sandwiches. They're great choices for those types of recipes. Completely agree about the hanger steak. I've been on a steak cooking journey for the last 5 years...my biggest challenges these days is cooking standing rib roast and smoking brisket in my Webber.
thank you so so so much for the info omg. I've been vegetarian for most of my life and only recently started trying to eat meat regularly to attempt to knock out my persistent anemia issues and this has been such a huge help. Trying to buy a cut of meat at a store when you have no earthly idea what you are looking for is such a nightmare and most of the other breakdowns on different cuts of meat i've looked at have been pretty hard to understand with little actual description of what each cut is/used for
As my favorite steak, I'm glad to hear the flat iron steak made your underrated list. I don't like the thick chunks of fat and gristle that are along the edge of many steaks, and I also prefer my steak cooked medium-well with no pink inside. This cut stays tender and flavorful even when cooked to a more well-done state. I have only ever cooked on a grill or under a broiler, so I'm interested in trying the dry brine and possibly the sous-vide.
Indeed, Picanha is super famous here in Brazil. Personally my favorite is hump steak, with Ribs being a close second. It's pretty hard to find people that know how to cook them to perfection, though!
If your in North America, Picanha will often be sold as Sirloin Cap. Flat Iron Is hard to get because honestly 90% of butchers I know don't cut it correctly, It needs to be cut counrtry style, similarly to the flank. Also, He didn't go into it much but Hanger isn't what I'm looking for as a butcher. Ribeye is what I buy as long as it isn't too pricey. There is a cut called the poor man's Ribeye, that it the first 1 or 2 cuts from where they seperate the chuck blade and rib. That's what I would go for. Ribeye at Chuck price. But you might have a hard time finding it unless you call ahead, and don't bother if they dont' have blade steak/roast on sale.
I’ve spent the last ten years of my life buying half/quarter cows and have tried all of these. Totally agree with this assessment. My personal favorite cuts are the tri tip and bavette. I also like flat iron and skirt steak for fajitas. One tri tip will feed the whole family, they’re easy to do on the BBQ, and you can get get them for a great deal. We recently found some grass fed tri tip at the discount store for $7.99/lb! ~$25 for the whole family to have steak dinner. You can’t beat that. I’ve also eaten my fair share of terrible cuts. Whenever we got eye of round, I would slow roast it in the oven, slice it thin, and use it as lunch meat. That was the only good use I ever found for it 😂
Max I don't care who says what this is the most perfect steak video on the whole Internet you cover every detail for people who know very little about steaks this was incredible to watch I know know the new york strip is my favourite cut down where I'm from we get offered in restaurants serloin rump and ribeye that's all we get here!
There's no need to heart this man seriously thank you iv learned over a decades worth of information from this video Im extremely greatful for the work you put into this thank you seriously.
Like Max said...they are all steaks and depending on how well the meat is prepared, cooked, and sliced, they can be hard to discern at the table. Thank you much for an awesome comprehensive and easy to follow video.
I love this video! I've been eating and cooking steak consistently for a year now and now that I've watched this I can actually pick the right cut and cook it the way it should be cooked. I will still take mine at a medium well. You've changed my life though. Thank you!
Another REAL underrated cut imo is the chuck roast. Sous vide that sucker for 24 hours at 131° and throw it on some red hot charcoals, and you’ve got a seriously tender and beefy cut for like $6 a pound (prime too)
Dope video. I've been buying the top sirloin a lot lately because of local sales but have had zero luck searing without completely over cooking and ruining it. Literally have half my freezer frozen steaks and had no idea about dry brining. Sounds like a game changer. I know what I'm eating tomorrow... glad I stumbled on this video for sure.
Tip one is so often overlooked... Often you can find a much better steak for the same price per weight by simply picking through the pre packed stuff and finding the best marbled steak
In addition to the recommended seasonings I also like to add some Montreal steak spice (or use whatever your local steak spice is) and some dill. The flavour definitely gets kicked up a few notches.
I use eye of round to make Philly cheesesteak sandwiches. It's sliced super thin and covered in cheese so it doesn't matter that it's tough and has no fat.
Lately, I’ve been buying packages of marinated fajita beef. It’s so tender and juicy. Cooks in less then 5 minutes on the stove. I put it in spaghetti, tacos, rice, salad, by itself for a snack, on a baked potato, etc. I knows it’s not the same as a big hunk of grilled steak, but I like the convenience. It’s already sliced, and you just throw and go. So easy.
I highly recommend you check out the chuck-eye steak. It's been our go-to steak outside of ribeyes for years now and its infinitely cheaper than a filet or ribeye. It's like a sister cut, small amount per cow, but its such an underrated cut that you don't see often. We fairly consistently always have some in our freezer and tend to stock up when we can because its fatty and tender and absolutely delicious~
Chuck is good. A chuck steak or chuck roast can be divided in sub cuts each of which has its own character. If you like steak on the bone and can get bone-in chuck, you're in luck, chuck.
We need to keep this a secret!!! It's my favorite cut and nobody has a clue how good it is. I buy them out wherever I find them. They are so much cheaper and better than the ribeye. I hope it doesn't become more popular!!!
I literally just put this video on so I had something to watch while I ate, but after I finished eating I just continued watching until the end! Such a great quality video! The amount of knowledge and great entertainment packed into this relatively short video has got me baffled in the best way
I always have bought ribeye. I marinate overnight in a salt, honey, pepper and mustard blend. I usually cook them to rare, let them cool, refrigerate over night and then cut them up and vacuum seal into 6oz packages then freeze. My wife and I are truck drivers so we like to cook in the truck out on the road. I found if we prep like mentioned above we can take a package out of the freezer in the truck, throw the steak on the george foreman for a few minutes along with some fresh cut bell pepper and either make a salad bowl or tacos. In a minute or two you can medium well steak taco meat thats serves us well. All that being said I learned a ton watching this video and will be trying out some of the methods I learned. Thanks for the tips! We love steak!
Filet is my asbolute favorite cut. I dont understand how people say it doesnt have flavor. IMO its the most flavorful steak there is and it melts in your mouth.
This video has the most amount of useful information in the least time of any cooking video I have watched. Excellent editing, Excellent Content. Highest Marks!
Chuck eye steaks are super underrated in my opinion. They're smaller ribeyes which kind of sucks but just as tender and juicy. It comes from the front end of a chuck roll (Chuck roast).
You are SPOT ON! I bought 100 Chuck Eye over a month period from the Butcher at $5.99lb. Knowing/thinking/fearing inflation was coming. It was the cheapest steak and to your point, I enjoyed as I would a Ribeye! The Chuck Eye her in Alaska is now $9.99lb. Though I saved money AS the price increased; I was a little early in my prepping as we are now out of Steak eating the last 2 last week!. Soooo, back to Hamburger for us!! Lol😂
Made the mistake of introducing my promiscuous ex to the delmonico, (eye of chuck. Now every dude in town is an insider, and I can barely find one in my whole town 😂
I from Botswana and we're a big beef exporter. It's crazy how much more expensive steaks are in the US and potentially the rest of the West. A tomahawk ribeye costs about P110-100 per kilogram that would be about $10-9 per kg. A little less than a third of the price of the one in this video.
One of the most important takes on this video which might get overlooked is the fact that even when I agree 5 out of 13 is good it means most taste similar/same for most of the people. Great lesson tho with the cooking methods and the types of cuts. I think it's always about the experience of cooking and/or eating too and not 100% on the flavor. If you make it taste good but overall offer a great experience when eating the overall perception will be qualified as better.
Thank you for the info. The "rounds" of course, are for long slow cooking to tenderize them and the carrots cooking with them. Swiss steak is great with the rounds, and something I used to call beef punkles, from a quirky old movie.
With grocery prices going up, the Denver Steak has been my go to for the last 6 months. It's been averaging 6.99 a pound at my local grocery. For me its tenderness is between a ribeye and sirloin. Thank you for the heads up on cutting, I've probably been cutting it wrong, and will make sure to cut against the grain.
I'm in the beginnings of a life goal of being a chef (currently a freshman in highschool) and i tried the reverse searing for the first time. Left the NY strip in the oven a little too long plus a little too long searing so overall it was more well done than medium rare, which is what i was aiming for, but one of the juiciest and best looking sears ive ever had on a steak. Watching your videos has made such a good impact on my steak cooking skills. Thanks Max!!! ❤❤❤
Get yourself a handheld thermometer. Google is your friend regarding resources on temps. And feel free to take the steak out of the oven to check the temp. Keep going!!! In cooking, any mistakes are learning experiences.
I would like to point out that most here in the Nebraska area do not use eye of round to serve up as a steak. We consider it be be with the roast beef family and it is prized for French dip sandwiches or bbq beef sandwiches.
This was so well presented. I've watched a bunch of other videos about cooking steak, and I've learned from them, but none of them have been as clear and easy to follow as this one. I'm bookmarking this.
In Paraguay and Argentina we used the Eye of Round (Peceto) to make vitel tone (vitello tonato in italian). We also use it to make milanesa (beef schnitzel)
Beef cheek is one of my favorites, even if it doesn’t totally count. So savory, so tender, so much beef flavor. It has to be cooked well since it’s a well used muscle, but good beef cheek is untouched
Granted that I didn’t look through all the other comments, but I felt I had to say that the one you called (I believe it was) “chuck tender” (I bought one labeled in my local warehouse club as a “mock tender”) while not great for grilling or pan-frying, is a great candidate for sous vide. Salted, then cooked at 132°F for 24-30 hours yields a really quite nice treat. While not as tender as a true tenderloin, it’s definitely not tough, and much more flavorful for about 1/3 the price. Would definitely buy it again. 👍
8:24 This is probably one of the most important parts. Some cuts just tend to not be worth buying in prime grade like Ribeye and Tenderloin, for the same but opposite reason. Prime Tenderloin rarely has any marbling, and choice Ribeye tends to look like prime.
As someone who gets overwhelmed picking out cuts of beef at the grocery store, I now feel empowered to make smart and flavorful choices! I loved the taste test at the end, too.
This video is one of the best videos I’ve ever seen. I learned so much about this and it’s so helpful. It was soso funny too, I laughed several times. Definitely saved to watch it again until I have everything memorized! So much effort!
Top round, eye of round, and bottom round are great! Just not as steaks, should be cooked as a slow cooked pot roast, ideally also brined. Saurbraten and osso buco are great recipes for tough cuts like these. As mentioned they are great for jerky, I use these same cuts from venison exclusively for jerky. As far as steaks go I agree totally, although I love rib eye even if it is a bit overrated and expensive.
I eat a mostly carnivore diet so round steaks are a staple for me as the price makes it feasible to eat it regularly . Pan seared in bacon fat, finish in oven, and use red wine to make a pan sauce. Its pretty tender and delicous.
Nice overview. In my opinion, every single steak was overcooked but again, just my opinion. Rib eye is neither overrated nor underrated IMO. It’s also not fair to judge a tomahawk to represent all ribeye steaks. That tomahawk is beautiful but it comes at a huge premium. A standard ribeye is more competitive on the price and the flavor and marbling make it a very compelling choice.
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I really liked the tip you added about talking to your butcher. As a butcher myself, I can confidently tell you that the #1 thing we're concerned with is making sure you know what you're buying. I've about lost count at this point over the years how many times I've helped someone who has no idea what they're doing and are afraid to ask questions. I don't know a single butcher who makes commission so we're not going to upsell something to you. You're trying to buy something to take home and enjoy with yourself, friends, or family, and we want you to have a good experience. Please please please do not be afraid to ask us anything.
💯🙏
I'm a meat manager and been cutting for 21 years...this dude is right! Just ask! We want you to be and leave happy so you'll come back. Also commission isn't a thing in a grocery store.
I am not a butcher however any time I’ve ever asked, you guys are always happy to share! We can’t forget you guys love good food too
I'm from another culture (Germany) and live in a rural place. We still have many butchers (although their number is decreasing with many not finding someone to take over their business on retirement. I have never seen anybody who is afraid to ask them.
"What are you trying to cook and how are you gonna do it?"
In a previous career I sold 50-60 tons of meat a year and have to say that, in under 20 minutes, this was the best video on steak I’ve seen. Covered all the important points, amazing production value. I’m going out to buy a steak now.
Was the flap steak covered? Was it mentioned but with a different name?
So far, the flap meat is the best cut of steak I've ever tried. What is tastier than the flap cut?
The bavette steak he mentioned is also called flap meat or flap steak in the U.S. I made one for the first time today and its my new fave!
@@headleygrange6205 bruh the flap steak with a little bit of salt tastes like candy
Why would a person with so much selling experience with meats, feel they'd need to watch this video to go buy a steak?
Just including notes I took if someone wants a cheat sheet in the grocery store
Marbling Rankings
1. Wagyu
2. Prime
3. Choice
4. Select
Primary Cuts - $$$
Great But Expensive
Tomahawk Rib Eye
-Expensive, Bone adds to cost
Filet Mignon
-Most tender cut but lacks marbling and flavour and is very expensive
Strip/Strip loin/NY Strip
-Tender and juicy but very expensive
Porter House
-Filet and strip loin attached to the bone, very good center piece but expensive
Flank Steak
-Getting more expensive, great with marinades but better alternatives
Secondary Cuts (Good Value) - $$
Underrated
Flat Iron
-second most tender steak and very flavourful
Hanger Steak
-Tender and juicy amazing value
Tri Tip
-Great smoked good value
Denver
-Shoulder cut, beefy flavour and tender
Picanha
-Delicious steak from South America with a fat cap
Skirt Steak
-Great steak for value
Top Sirloin
-Greta all around steak
Tough Cuts - $
Don’t Buy
Eye of Round
-Tough and no flavour
Chuck Tender
-Not tender, filled with lies not flavour
I love this video! As a Hispanic, flank, skirt, and eye of round are absolute staples in Mexican food. The way to cook the meats in the Do Not But category, such as the eye of round, is to add it into a pot with water and bring it to a simmer to cook for a while, like an hour or two. Low and slow is the key. Then, you can shred the beef and add them to tacos, chalupas, tostadas, or nachos. Enjoy!
La arrachera ya esta bien cara 😅
@@AGTR98 antes era la opción barata 😅
Skirt steak as far as im concerned is goat steak
@@AlltheAces101 nah, its a very greasy cut of the beef, if cooked right and cut against the muscle fibers, its one of the most tastiest things you will ever try.
@@AGTR98 sorry i meant The GOAT not like a steak made from goats 😁 i just bought some today to make
Boring???
Definitely one of the best vids out there!
no one said it was boring
My wife bought a flat iron couple yrs ago…it’s now the steak we eat 95% of the time. It’s ridiculous how good and underrated this cut is.
Me being a broke college kid but still wanting to eat more than ramen led me to wander upon this cut. It’s my go to steak from now on.
which cut?
Which steak cut?
Keep it a secret so they won't go on the price like they do everything else lol
@@dark12ainflat iron or hanger
Here in Brazil, the Picanha is considered as a primary cut, being way more expensive than the Striploin, for example. So I find it funny and interesting that, depending on the country and the culture, the price of meat or the preferences can change.
That's easy if everyone ate bark from trees then they would charge premium for tree bark... just find the cuts that no one eats that are v under rated as he states.
Like in Argentina the Skirt Stake is a primary cut. So is in the Caribbean, served at restaurants and very expensive.
It may also have something to do with the animal itself, here in Netherlands everyone eat Round and while I still consider it dogmeat, is not as hard and flavourless as Canada for example .
Also really agree on Marketing, we used flank 7-8 years ago when was one of the cheapest till the price almost aligned with a top cut steak due to heavily marketing from restaurants reps
I agree. Country and culture and traditional cooking MUST be an influence! On price💵
O JAMES EU QUERO UMA SALA DE FRUATÃ
PICANHA TA MUITO CARA PORRAAAAAAAAA
The moment you mentioned jerkey, i knew you were a man of class and character. I love buying those tough cuts, run them through a meat slicer, marinade, and dehydrate. Great values abound.
@@williamslater-vf5ym They're pretty good if you gring your own beef too.
Love this guy
I cut them into cubes and put them in stews. After a solid hour of cooking, they end up melt-in-your-mouth tender.
@@williamslater-vf5ym mans really out here on a video called "the complete guide to cooking the perfect steak" and asking "why didnt he talk about stews and soups" lmfao
@@megapussi lmao
This video made me emotional, not gonna lie. I'm an inner city meat cutter for a small chain in Indianapolis and oh how i wish i could just show this to all my customers. First of all thank you max; for encouraging viewers to talk to their cutters/butchers, all we wanna do is help. Secondly i can't tell you how drained and i get having to explain oxidation to my customers who think I'm just trying to push rotten meat. I really wish i can show this to my customers.
I love the "teach me everything I need to know about steak like I am 10 years old" kind of content! You got a subscriber!
Thanks awesome, thank u!
Word!
@@ANIMOM1976word what.
@@definitelyastranger-bb3ub word means yeah/yes
@@xoxoinsaneye
Tri-tip tip that I've found to be pretty useful: if you're planning to buy a whole Tri-tip toast and cut it into steaks, cut them WITH the grain first. Like the picanha, this method will allow you to slice each steak against the grain once you're done cooking it.
Great vid overall Max, I've been itching for a comprehensive guide on buying and cooking steaks these days and this hits all the right notes ^^
Speaking of tri tip, I made one tonight!
This is a very good tip.
I grilled a whole Costco pack the other day.
We’re broke so I feel like a King for a few days eating steak.
Jesus loves you guys❤
@@superdav82 ❤
In Nicaragua, we cook eye of round in a a pressure cooker with onion, green bell peppers, garlic, salt and water. Once it's cooked, we process the meat, add finely chopped onions and green peppers, salt & pepper, and lime juice. This recipe is called Salpicón and it's DELICIOUS. We typically eat salpicón at room temperature or cold.
That sounds delicious! I’m going to try this this weekend!
@@nhgsmithnhgsmith1312 We typically eat it with white rice, fried plantain, and black beans. Google "Nicaraguan salpicon recipe" because other countries have a different version
Suena sabroso ese platillo, compa!
I roast eye of round… preheat oven to 500F. Salt and pepper the meat…well.
Weight it… for rare roast 7 minutes a pound…for medium 9 minutes a pound.
Place roast on baking sheet and roast it the required number of minutes total. For example…6 pounds rare X 7 minutes per pound = (6x7=42) 42 minutes total at 500 degrees. Then when that timer rings…do not open the oven…just turn the oven off and allow the oven to cool. When the oven is cold…the roast is perfect. Your guests will rave about your meat! Enjoy!
I am going to try your recipe, thank you, Salpicon, here i come! How do you process the meat after cooking. Please! 🥩
Gladys🇨🇦Toronto
Pressure cookers are amazing. Really enhances many types of meat
Crazy, I’ve always loved steak, never really knew anything. Looking back, bought so many bad cuts w no marbling, thin, cheap. Thanks to your videos, we almost never go out to eat steak, my wife will often want me to cook steak back to back nights. Nowadays they’re always dry brined, m-Rare every time, beautiful crust. I have a whole tool chest of seasonings & all I use now is avocado oil, kosher salt & pepper, and Irish butter base w garlic & chives. Your videos up’d my cooking quality 10 fold. Our whole family appreciates your time & effort into your channel. Really means a lot.
The flatiron (oyster blade in Australia) is my favourite cut. Cheap, flavourful, tender and very forgiving. Slow cooked it can't be beat.
I'm Australian, what fucking area calls it an oyster blade? I have never heard of that
@@boiyogold everywhere, butchers, Woolworths, Coles, ALDI.
@@boiyogoldyeah it’s true. I was asking around for it and it’s listed as Oyster blade in Australoa
Yes most butchers called it oyster blade.
Dude you hit the nail on the head. Always use your eyes people. I'm a butcher for over 30 years and I can honestly tell you that I've seen meat come in as Prime that didn't look as good as some of the choice grade that we get. Don't worry so much about what the label says. Always give it the eye test.
Love the video. I think the biggest takeaway you mentioned was going to a store and being flexible in what you get based off of the best piece of beef you can find at the best price.
Going to agree with you Brother or Sister. Going to the store with something in mind, and then, taking a look and deciding based on what you actually see. Prolly the best advice in the video.
That's how I do it !
Ditto! I also apply this to seasonal fruits and vegetables -- not only is it more affordable, but it also can offer variety and fun challenges in making meals using things I'm less familiar with.
I've done a lot of reading and homework to become a better cook and one thing I've worked very hard on is mastering steak. This guy literally puts everything I've learned and then some into this video. Perfect advice from this guy.
I'm in Europe so the names and exact cuts are sometimes a bit difference, but the chuck tender looks PERFECT to stew. Making a carbonade, you actually want that tougher cut that will still hold together a little after spending 5 hours simmering in a stew pot.
You can also sous vide some of those roast cuts and get them to come out like prime rib.
Not sure if the chuck tender is the less fatty part of chuck, but regular chuck with the fat and ribs are my favorite beef cuts to stew/braise. Bones and fat add extra flavor for long cooked meats.
Chuck Tender is right next to Flat Iron (Oyster Blade), but the texture is tough than FI. However, when Chuck Tender is highly marbled, such as Wagyu, it can still be cooked as steak.
For a stew you can overcome toughness somewhat by slicing thin against the grain.
Or you could throw a really tough cut of meat into a crock pot (slow cooker) and let it go for hours until it falls apart. th-cam.com/video/Sr_Mo1fWHwQ/w-d-xo.html
Of if you have a smoker (actual barbeque as opposed to a grill) set it to slow cook for 10+ hours and the meat will likewise be fall-apart tender.
@@bsarioz A few months ago someone told me about the "chuck eye" cut. It's part of the chuck steak but it stems from the ribeye and is almost as good.
I needed some steaks and those were cheap so I tried them. Not bad.
I have no idea what other countries call that, as I had never heard the term before.
Wow this is the ultimate Masterclass! Doug and I watched it through, and I feel less intimidated by steaks now lol
Aw yay!!! Tell Doug I say hi 😃
Totally agree. I’ve already showed this video to a few people I know. I’ve only been grocery shopping a few times since I saw this but I’m already looking at beef and steaks much differently. I saw some of the most beautiful meat earlier and I wouldn’t have spotted it without watching this video
I was looking for the vegetarian section of the video...you failed the class
@@Kevin-bl6lg Can't Tell If This Is Sarcastic Or Not. But Why Would A Meat Guy Make Something Literally The Opposite Of What He's Known For?
@@MaxtheMeatGuy thank you for all the great meals I have learned from you now my parents are proud finally
Tip from a pro French cook : let your meat rest covered (like with a bowl or a plate) for as long as it took to cook it before serving it.
Taste and tenderness goes to another dimension.
Thanks for tip didn't know to cover it.
Agree, especially with a sous vide reverse sear
i don't want to wait, i love it rare and juices flowing all over my plate and when i cut it. i lick my plates clean off. yeah might be bad manners but that's where the taste it for me. no i don't use piece of bread if i can help it, cause it soaks the juices and not the same taste. plus kids reactions as the best, some are offended, others amazed cause "grown-up" behaving bad at the table, the chaos that ensues from their squeals and laughter ending with them joining in the mayhem. i clean the plate off as my respects to the chef 👍
Won't it get cold?
@@fvrrljrbro wrote a dissertation
BOOK MARKED to refer to for years!!!
This video is a MUST KEEP!
AWESOME JOB, so VALUABLE!!
Thank you!!!
For those of you in a commonwealth country here's a quick translation of these cuts: I was confused, so I thought I might as well share them :)
Rib Eye= Scotch Fillet
Tenderloin= Eye Fillet
Porterhouse= T-Bone OR American Porterhouse if it has a large Eye Fillet attached.
New York Strip= Sirloin or Porterhouse
Flat Iron= Oyster Steak/Butler Steak/Blade Steak
Tri Tip= Triangle Roast/Bottom Sirloin
Denver= Bottom Chuck
Picanha= Rump Cap
Top Sirloin= Rump Steak
Bavette= Flank Steak/London Broil
Hanger= Butcher's Cut
Skirt= Skirt
Top Round=Top side
Bottom Round= Silverside
This was really helpful, thank you!
Legend 😁. I thought hang steak was different from skirt. Butchers cut is another name because it's got a sinue right down the middle
Thank you from the land down under 😊
@@baz3184 Thanks! I'll add Butcher's Cut to the translation. We always just called it skirt, but I think I have heard butcher's cut too.
I’m american and what
At the butcher store I worked, we used chuck tenders for tartare. Best raw meat, all lean and juicy. The eye of round we froze and sliced thin into Chinese fondue. Bottom round was mixed into stewing cubes. Top round was cubed in its hardest part, cut into roasts in the tender part. And just next to the inside round there is a tiny, pear-shaped muscle called poire 🍐which is almost as tender as filet.
That’s great insight! I’ll have to give the chuck tender a shot with tartare
@@MaxtheMeatGuy If you have a grinder pass it just once, or you can also knife it. At any rate, you gotta do a spotless job of removing tendons and silver skin.
@@MaxtheMeatGuy I love your videos !!!
Dans quelle ville vous avez travaillé ?
@@michelhv Proper tartare is always scraped with knife, so you can look for tapeworm larvae. (Veterinary checks on meat are not 100%)
I am not sure if you'll see this message but, I am fifteen and I do a competition that is known as Meats Judging or Meats evaluation, but I have learned a lot and I thought I would share somethings with you like one of my personal most favorite cuts which would be the Beef Chuck Chuck eye steak it is essentially a cheaper ribeye that is as good if not better than the Beef loin ribeye steak. And the second thing is about the cut that I know as the mock tender and you lay it it out and cut it open you will see that huge piece of connective tissue that is one of the main determining factors of where it comes from but to get it to be tender enough to eat willingly I would treat it as a stew meat and cook it in broth and vegetables with your choice of seasoning. But that I have learned over the years and love your videos. Thank you!
Thanks for your information ❤
Thank you for keeping these traditions and secrets alive
Flat iron, tri tip, Denver, skirt steak, top sirloin, bevetter, hanger steak. Worse eye of round, chuck tender, get marbling, talk to butcher, dry eye vs wet aged. Dry aged 30 days. Seasoning: salt, pepper, dry brine overnight or one hour, crust high heat, even indirect heat, reverse sear - slow intense in heat. 250 f to cooked, then sear,
As a butcher, I am surprised you dislike the chuck tender so much. It is one of my go to steaks. Calculating price and what I can do with it, I like it more than most steaks. All I do is keep it simple with seasoning, sear it and let it rest. Slice thin, and it is incredibly delicious.
Yeah… The cuts he didn’t like go great in chili, Genovese, and Bolognas as they all cook for hours and are nice and tender at that point… I can picky rounds from a local small grocery chain for just a few dollars per pound (like under $3/lb); and, sometimes pork loin for under $1.50/lb… I was expecting him to chat more about which cuts are better for different purposes, like chili, pulled barbecue beef, not just a grilled steak; but, only halfway through so maybe he does that in the next half…
The Chuck is awful to grill. You want to check if a cut is great for the grill? Cut nice steaks, salt it and put on the grill, serve it rare to mid and check the meat flavour, softness and fat. It will feel quite rubbery and not really tasty. Its a good cut to blend with something else, grind add a lot of fat, spices and cook burgers. or even meatloafs. Here in Brazil its the cheapest cut and used only for grinding, since has less flavor than anything else.
@@jzuany slow smoked chuck comes out like a baby brisket, though
I know right...cook and cut it!
@@jonathanknoche6371 I loooove doing this.
Can we appreciate how much money he spends when he wants to make a video?
no
@@Seaker71 please?
@@ScorchedTemales still no
@@davisklein5720 maybe?
It’s all a tax write off as this is his company , but sure we can!
I've learned more in less than 20 minutes than in a 2 hour cooking class. nice job!
That made sense to you! It is jibberish to me!
@@gladysobrien1055 what doesn't make sense to you
@@deadplthebadass21 The steaks are different in the 🇺🇸. None of the cuts used in this demo are sold here. I cannot recreate any of the beef you are cooking. Or purchase those pieces of beef.
@Gladys O'Brien how is that the videos fault or make it "gibberish"... it doesn't sound like gibberish. That sounds inconvenient, and it also doesn't explain how it doesn't make sense... all because it isn't available in your area doesn't mean it doesn't make sense to the point you have to say "that made sense to you",
@@deadplthebadass21 I am trying to learn to cook. How is that possible if I do not understand what the meat is….and have no way of purchasing it. Are there more names for the same meat? If so, then since the internet is world wide …more info should be provided! It is frustrating to only understand chickens! That is all!
What’s underrated is the time put in this video. The only video one needs
I worked in a small slaughterhouse when I was young, then also in retail meat markets later. Also, being a hunter and cutting up a lot of deer and hogs, rabbits etc. Your video will serve to educate a lot people who really have no reason to have any knowledge of cut selection. Excellent presentation!
Was the flap steak mentioned? Does it have a different name?
Flap meat is the best I've ever tried. What's a tastier cut?
@@satyRo-tu1wl 6:32 - flap is also known as bavette in French (and sometimes you'll see flank steaks sold as bavettes - don't be fooled!)
Eye of round is fantastic for Phó. Partially freeze & slice super thin. Also like it for an all day beef stew. Cook lots of it long and low with free fat scraps (remove later) and you’ll get a cheap, very beefy stew that doesn’t break the bank.
exactly, i bet he doenst make stews, i use a pressure cooker and cook it with beef bones then simmer out the juice and shred the meat to mix in quesadillas and scarmbled eggs. yuim
It's "Phở". A bowl (o) with a spoon (ơ) and hot steam (ở)
@@dumbbol4657 my phone doesn’t have that character as an option, so I used the most popular anglicized version.
That's the one thing I hate about vids like this. They always talk about these cuts of beef in view of steaks. Those "do not buy" cuts can be tender as hell, just not as steaks. You take a chuck or eye of round, and to make it tender you slow cook it for eight hours or more. Make a nice stew or even pot roast.
its a rating for steaks, not for broths
Fun fact!
The beautiful Flat Iron steak sits RIGHT beside the chuck tender on top of the shoulder blade. Only separated by a thin bone with rises up about an inch through the middle of the shoulder blade. The difference between these two steaks which was so well described in this video is insane when you realise they live right beside each other. The Flat Iron muscle doesn't do as much work during it's lifetime as its neighbour which in turn leaves a much more tender and beautiful steak.
Dude! What a presentation. Well outlined, well delivered, notes taken!!! Thank you!
Another tip for those on a budget: Max's point about meat ratings not fully being represented in the cut your looking at can happen inversely. Always look at the lesser grade cuts of meat, even select. I've often seen select cuts in stores have excellent prime levels of fat
This happens as when they grade the cut they typically do so with the whole cow, after the butcher starts cutting into the meat it may reveal an even better fat content but the meat been rated already. Not sure if this is applicable with smaller butcher shops but you'll definitely see this occur in big grocery chains
Very very great point!
So true!! I got some tritip steaks at Costco, rated choice, that had amazing marbling and were very tender!
Found this 1kg irish rib roast for €15,-. At the lidl of all places, I couldnt believe it 😂😂 it was awesome.
@@proangler512 Very true. The grading of the whole animal is based on exactly ONE point among the ribs on the carcass.
Flat Iron has recently become my favorite go-to steak, it's incredibly affordable, tastes incredible, and is amazingly tender! Can also take a lot of flavor, but is just as good with just some salt and pepper
Great video. One of the best "everything about steak" videos I've ever seen. Masterclass material. Keep up the great work Max.
The secret to finding enjoyment from those cheaper non-recommended cuts? One word: Marinade. Round, chuck, etc, can all become things of beauty on the BBQ after a nice long marinading.
And NY strip is pricey, I'll give you that, but it's never overrated. Only somone who's never been to The Keg restaurant in Canada, for example, would say that steak is overrated.
You’re so good at teaching! I just made the saddest steak today and then, I came across from your video. This is my steak science 101 and makes me willing to try to cook steak more lol!
For the eye of round, I get mines sliced super thin and I use it for hot pots or toppings for beef pho. Definitely recommend trying this. If possible get it sliced by your local butcher as thin as possible otherwise freeze it a bit to slice it easier.
Yes! My dad bought a food slicer just so he can slice them for gyudon
I learned of something called rouladen with pickles and cheese I think it was. Sounded good and like a good way to use eye of round.
I cook it then slice it with my meat slicer for sandwiches
Hanger steaks are in my top 5, not really for tenderness but for the flavor (although a prime hanger is pretty damned tender though). Same goes for outer skirt steak, the beefy flavor is far beyond all other cuts, except for ribeye. A properly prepared wagyu skirt steak is something every steak lover needs to try at least once in their life, it's a mind-blowing experience.
I’m with you 100%. Especially with outside skirt!
Tough cuts, cut thinly against the grain and just quickly sear. Japanese/Asian cooking styles: shabu shabu, yakiniku, stir fry. It's not the meat, it's the technique. I love flank steak (which is the closest thing I usually get from my local grocery store)
We used to sell 700g hangers in a restaurant as a shared meal. Sous vide at 60 for 4 hours. It was phenomenal. Skirt is my personal favourite though. Charred to medium rare, its unbelievable.
@@Levottomat01 that sounds so good
Satanic people are hungry and pretending to want food to go grocery shopping to Steal people’s boyfriends because they don’t know anything about shopping because they are not allowed in buildings because they ‘murdered’ people under thirty years old a long time ago for attention.
Truly awesome video, I loved listening to this while preparing my bottom of the barrel steaks 😂 for anyone on the cheaper side grabbing eye of round steaks, here ya go-
TL;DR- Eye of round needs to be in a marinade for the right flavor, reverse sear it and top it with "pan-fried" veggies for a delicious taste.
Preheat oven to 275 about 35 mins after beginning marinade*
Transfer meat into a 1 gallon ziploc bag and lightly tenderize, DO NOT take your anger out on the steak! Beat your meat to much and it gets... limp
*Marinade eye of round for 1 hour in a mixture of olive oil, balsamic vinegar and Worshishshire(sp?) With your choice of seasoning. I like to season first, gently rub into the steak, and then marinade. But, if you want, you can marinade and then add the seasoning right before cooking.
Be sure to "massage" the seasoning into the steak.
[For seasoning, I used garlic powder, a pinch of onion powder, and black pepper (can't use salt because diabetic, but add salt if you're not!)]
After marinating for at least 45 mins, cook on wire rack in shallow baking sheet for about 15 to 20 minutes (this is for 1/2" to 1" thick steak, you want the internal temp at about 115/120 when you remove, please temp your meat!)
While steak is in oven, throw julienne onion and green pepper (we don't do mushrooms, but they are recommended) into a cast iron skillet on medium high heat with a small amount of olive oil, cook until about half of the veggies are slightly blackened
Remove meat from oven, and veggies from skillet, let veggies sit in a bowl and steaks rest for about 5 minutes ON the wire rack
During this time, increase the heat if necessary, but a medium high setting is totally fine, going any higher and cooking with olive oil can cause a lot of smoke. You've been warned!
Once the veggies are removed, and the steak has rested for about 5 mins, you will now sear the steak with nothing added other than a very small amount of oil, about 1/2 a teaspoon. Repeat this process for multiple steaks.
Once the steak is seared, be sure to let it rest again but this time for about 8-10 mins depending on thickness.
Meant to put "stir-fried" veggies*** not pan fried! Although, I suppose that could work too!
Filet minion is highly overrated. Finally someone who agrees!
-🧿- -please dont filet me
🟨
👖
I only time I ate it is when I worked at a restaurant inside a Holiday Inn and the chef used to make a extra dish......good times
mignon…
I eat steak maybe 3 times a year and it’s the only cut i get
super overrated. id take a decent ribeye over a filet mignon
For people from other countries, cross reference! Not all of these cuts are named the same. Flatiron is more normally called oyster blade or top blade here in NZ.
That was great! Most steak videos just talk about a single way to cook "steak", but they come in all size and flavors, so their treatments should be different. You really make that clear! Thanks.
The top round (London Broil) is the perfect cut of meat. It's an inexpensive large cut of low-fat meat, extremely flavorful, and can be used in so many ways. As a sliced steak served on garlic toast-points, sliced thin or chopped for cheesesteak sandwiches, cubed for stew meat, cut as a minute steak for steak and eggs, crockpot for BBQ beef sandwiches, ground with other cuts for the best burgers, or as a meatloaf, Salisbury steak, cottage pie, it's great for inexpensive jerky, and it grills well, or awesome in a cast iron skillet for Pittsburgh-style, and takes seasoning and marinades like a champ! Say what you want, but a top round (London-broil style) is the best bang for your beef-buck!!!!
Thanks for this! I was starting to think i made a mis 🥩 stake (lol sorry) by picking this up the other day. Going to cook tonight so I may be too late on the marinade, but heard i should let it rest at least an hour and it should be fine. 🤞🏻
@@GAwildflower You're welcome and one of the best ways to cook... cover raw London Broil with olive oil and season generously with just garlic salt (not powder) and oregano. Let stand in refrigerator for (at least) 30 minutes before cooking, but 30-60 minutes is all it needs. Cook on a grill to temp as long as it's medium to medium rare, slice thin and enjoy!
Thanks so much 😊
@@GAwildflower Tell me how it went!
Chuck, top and bottom rounds, London broil, whatever... I use them for making chili Colorado and other long braised dishes at low heat for long time. I've also cooked them sous vide for a full day before slicing them extremely thin to used for roast beef sandwiches. They're great choices for those types of recipes. Completely agree about the hanger steak. I've been on a steak cooking journey for the last 5 years...my biggest challenges these days is cooking standing rib roast and smoking brisket in my Webber.
Max, I have to say thanks! These are the exact type of videos a person like me needs!
Best videos bro. Please never stop we want more steak videos like this!
thank you so so so much for the info omg. I've been vegetarian for most of my life and only recently started trying to eat meat regularly to attempt to knock out my persistent anemia issues and this has been such a huge help. Trying to buy a cut of meat at a store when you have no earthly idea what you are looking for is such a nightmare and most of the other breakdowns on different cuts of meat i've looked at have been pretty hard to understand with little actual description of what each cut is/used for
As my favorite steak, I'm glad to hear the flat iron steak made your underrated list. I don't like the thick chunks of fat and gristle that are along the edge of many steaks, and I also prefer my steak cooked medium-well with no pink inside. This cut stays tender and flavorful even when cooked to a more well-done state. I have only ever cooked on a grill or under a broiler, so I'm interested in trying the dry brine and possibly the sous-vide.
One of the best breakfast steaks out there
Indeed, Picanha is super famous here in Brazil. Personally my favorite is hump steak, with Ribs being a close second. It's pretty hard to find people that know how to cook them to perfection, though!
This guy is right on! Picanha and Flat Iron are underrated and unbelievable. Picanha difficult to find.
If your in North America, Picanha will often be sold as Sirloin Cap. Flat Iron Is hard to get because honestly 90% of butchers I know don't cut it correctly, It needs to be cut counrtry style, similarly to the flank. Also, He didn't go into it much but Hanger isn't what I'm looking for as a butcher. Ribeye is what I buy as long as it isn't too pricey. There is a cut called the poor man's Ribeye, that it the first 1 or 2 cuts from where they seperate the chuck blade and rib. That's what I would go for. Ribeye at Chuck price. But you might have a hard time finding it unless you call ahead, and don't bother if they dont' have blade steak/roast on sale.
I’ve spent the last ten years of my life buying half/quarter cows and have tried all of these. Totally agree with this assessment. My personal favorite cuts are the tri tip and bavette. I also like flat iron and skirt steak for fajitas. One tri tip will feed the whole family, they’re easy to do on the BBQ, and you can get get them for a great deal. We recently found some grass fed tri tip at the discount store for $7.99/lb! ~$25 for the whole family to have steak dinner. You can’t beat that. I’ve also eaten my fair share of terrible cuts. Whenever we got eye of round, I would slow roast it in the oven, slice it thin, and use it as lunch meat. That was the only good use I ever found for it 😂
As a student on a tight budget I looove these videos! super informative and interesting
Max I don't care who says what this is the most perfect steak video on the whole Internet you cover every detail for people who know very little about steaks this was incredible to watch I know know the new york strip is my favourite cut down where I'm from we get offered in restaurants serloin rump and ribeye that's all we get here!
There's no need to heart this man seriously thank you iv learned over a decades worth of information from this video Im extremely greatful for the work you put into this thank you seriously.
please use punctuation
Like Max said...they are all steaks and depending on how well the meat is prepared, cooked, and sliced, they can be hard to discern at the table. Thank you much for an awesome comprehensive and easy to follow video.
I love this video! I've been eating and cooking steak consistently for a year now and now that I've watched this I can actually pick the right cut and cook it the way it should be cooked. I will still take mine at a medium well. You've changed my life though. Thank you!
Another REAL underrated cut imo is the chuck roast. Sous vide that sucker for 24 hours at 131° and throw it on some red hot charcoals, and you’ve got a seriously tender and beefy cut for like $6 a pound (prime too)
YES, the chuck is amazing made this way.
That sounds great
I must try it.
I think the fact that you couldn't tell them apart is a testament to how well you prepared them.
Dope video. I've been buying the top sirloin a lot lately because of local sales but have had zero luck searing without completely over cooking and ruining it. Literally have half my freezer frozen steaks and had no idea about dry brining. Sounds like a game changer. I know what I'm eating tomorrow... glad I stumbled on this video for sure.
This is by far the best and most comprehensive video I’ve ever seen about steaks and meats in general. A piece of art!
The teres major or petite shoulder tender is another severely underrated cut! It’s as tender as the tenderloin but with so much flavor
this probably the best cut nobody knows about, cut it with a fork
LOL people know about it. Typically priced at $30 to $40 or more per pound.
@@Broughden no it's not lol lmao
@@Broughden Not even close
It's my absolute favorite. Sous vide makes it completely amazing.
Tip one is so often overlooked... Often you can find a much better steak for the same price per weight by simply picking through the pre packed stuff and finding the best marbled steak
13:55 mans dropped the sick pepper bartending move thinking we wouldn't notice
max: cooks steak
hawk 2: ahhh
In addition to the recommended seasonings I also like to add some Montreal steak spice (or use whatever your local steak spice is) and some dill. The flavour definitely gets kicked up a few notches.
I use eye of round to make Philly cheesesteak sandwiches. It's sliced super thin and covered in cheese so it doesn't matter that it's tough and has no fat.
Yep I do the same!
Lately, I’ve been buying packages of marinated fajita beef. It’s so tender and juicy. Cooks in less then 5 minutes on the stove. I put it in spaghetti, tacos, rice, salad, by itself for a snack, on a baked potato, etc. I knows it’s not the same as a big hunk of grilled steak, but I like the convenience. It’s already sliced, and you just throw and go. So easy.
Sounds yummy. No Mexican cuts of meats 🇨🇦here in Canada🇨🇦Very little Mexican foods except OLD EL PASO boxed taco meal kits.
I dont think strip steaks are overrated at all. They"re pretty middle of the road. Not underrated or overrated.
I highly recommend you check out the chuck-eye steak. It's been our go-to steak outside of ribeyes for years now and its infinitely cheaper than a filet or ribeye. It's like a sister cut, small amount per cow, but its such an underrated cut that you don't see often. We fairly consistently always have some in our freezer and tend to stock up when we can because its fatty and tender and absolutely delicious~
Haha don't tell anyone, if the secret gets out it'll get more expensive.
Yeah but the problem is you can’t find them anywhere. They are bought up as soon as they are put out… at least in my area.
Definitely the best kept secret in steak! I always buy them up at the grocery store. Holds flavor great, always juicy, and is never tough
Chuck is good. A chuck steak or chuck roast can be divided in sub cuts each of which has its own character. If you like steak on the bone and can get bone-in chuck, you're in luck, chuck.
We need to keep this a secret!!! It's my favorite cut and nobody has a clue how good it is. I buy them out wherever I find them. They are so much cheaper and better than the ribeye. I hope it doesn't become more popular!!!
I literally just put this video on so I had something to watch while I ate, but after I finished eating I just continued watching until the end! Such a great quality video! The amount of knowledge and great entertainment packed into this relatively short video has got me baffled in the best way
Means a lot to hear, thank you!
Brilliant - starting carnivore & you answered so many of my questions & learned more in a quick vid than I thought possible!! Gracias!!
Me too 😂
I always have bought ribeye. I marinate overnight in a salt, honey, pepper and mustard blend. I usually cook them to rare, let them cool, refrigerate over night and then cut them up and vacuum seal into 6oz packages then freeze.
My wife and I are truck drivers so we like to cook in the truck out on the road. I found if we prep like mentioned above we can take a package out of the freezer in the truck, throw the steak on the george foreman for a few minutes along with some fresh cut bell pepper and either make a salad bowl or tacos. In a minute or two you can medium well steak taco meat thats serves us well.
All that being said I learned a ton watching this video and will be trying out some of the methods I learned. Thanks for the tips! We love steak!
Why though?
Why only rib eye?
Filet is my asbolute favorite cut. I dont understand how people say it doesnt have flavor. IMO its the most flavorful steak there is and it melts in your mouth.
"It melts in ur mouth" well no shit its the most tender steak on the animal
This video has the most amount of useful information in the least time of any cooking video I have watched. Excellent editing, Excellent Content. Highest Marks!
Chuck eye steaks are super underrated in my opinion. They're smaller ribeyes which kind of sucks but just as tender and juicy. It comes from the front end of a chuck roll (Chuck roast).
You are SPOT ON! I bought 100 Chuck Eye over a month period from the Butcher at $5.99lb. Knowing/thinking/fearing inflation was coming. It was the cheapest steak and to your point, I enjoyed as I would a Ribeye! The Chuck Eye her in Alaska is now $9.99lb. Though I saved money AS the price increased; I was a little early in my prepping as we are now out of Steak eating the last 2 last week!. Soooo, back to Hamburger for us!! Lol😂
@@FrancisZaneHarper Geez, where I work our prices are still 5.99$ lb for them
Just made the same comment. Love chuckeye steaks
@@waynemattson9143 For me, it's the real butchers treat
Made the mistake of introducing my promiscuous ex to the delmonico, (eye of chuck. Now every dude in town is an insider, and I can barely find one in my whole town 😂
I from Botswana and we're a big beef exporter. It's crazy how much more expensive steaks are in the US and potentially the rest of the West. A tomahawk ribeye costs about P110-100 per kilogram that would be about $10-9 per kg. A little less than a third of the price of the one in this video.
One of the most important takes on this video which might get overlooked is the fact that even when I agree 5 out of 13 is good it means most taste similar/same for most of the people. Great lesson tho with the cooking methods and the types of cuts. I think it's always about the experience of cooking and/or eating too and not 100% on the flavor. If you make it taste good but overall offer a great experience when eating the overall perception will be qualified as better.
He was also probably eating the steaks cold. I know flank steak taste totally different when it’s not hot
Thank you for the info. The "rounds" of course, are for long slow cooking to tenderize them and the carrots cooking with them. Swiss steak is great with the rounds, and something I used to call beef punkles, from a quirky old movie.
With grocery prices going up, the Denver Steak has been my go to for the last 6 months. It's been averaging 6.99 a pound at my local grocery. For me its tenderness is between a ribeye and sirloin. Thank you for the heads up on cutting, I've probably been cutting it wrong, and will make sure to cut against the grain.
The only reasonably affordable one in Hawaii right now is eye of round, which I think is running $8/lb. I just bite the bullet on a ribeye for $12/lb.
I'm in the beginnings of a life goal of being a chef (currently a freshman in highschool) and i tried the reverse searing for the first time. Left the NY strip in the oven a little too long plus a little too long searing so overall it was more well done than medium rare, which is what i was aiming for, but one of the juiciest and best looking sears ive ever had on a steak. Watching your videos has made such a good impact on my steak cooking skills. Thanks Max!!! ❤❤❤
Get yourself a handheld thermometer. Google is your friend regarding resources on temps. And feel free to take the steak out of the oven to check the temp. Keep going!!! In cooking, any mistakes are learning experiences.
My dad worked for a butcher and his favorite was top sirloin. He felt it was the best compromise between flavor and price.
0:30 "Hey, Vsauce, Micheal here."
I went looking for this comment
Lol
Had to scroll way too far for this comment
I Just Want to Say This Was Truly an Ultimate Guide & Not Boring at All 👏 🥩
I'm a ribeye guy myself. A nice grass fed 1.5 inch thick ribeye hits different.
I would like to point out that most here in the Nebraska area do not use eye of round to serve up as a steak. We consider it be be with the roast beef family and it is prized for French dip sandwiches or bbq beef sandwiches.
Yummy!!
This was so well presented. I've watched a bunch of other videos about cooking steak, and I've learned from them, but none of them have been as clear and easy to follow as this one. I'm bookmarking this.
The best type of video to watch; just the facts, and moving right along from part to part. Good info through out!
In Paraguay and Argentina we used the Eye of Round (Peceto) to make vitel tone (vitello tonato in italian). We also use it to make milanesa (beef schnitzel)
Dude this video was phenomenal and gave me so much more of an understanding of cuts of meat. Great job bro! 👏🏼
"What is a steak?" *VSauce music come on*
Beef cheek is one of my favorites, even if it doesn’t totally count. So savory, so tender, so much beef flavor. It has to be cooked well since it’s a well used muscle, but good beef cheek is untouched
Absolutely!
They love it for tacos in Mexico.
Granted that I didn’t look through all the other comments, but I felt I had to say that the one you called (I believe it was) “chuck tender” (I bought one labeled in my local warehouse club as a “mock tender”) while not great for grilling or pan-frying, is a great candidate for sous vide. Salted, then cooked at 132°F for 24-30 hours yields a really quite nice treat. While not as tender as a true tenderloin, it’s definitely not tough, and much more flavorful for about 1/3 the price. Would definitely buy it again. 👍
Thank you! Sous vide is amazing!!
8:24 This is probably one of the most important parts. Some cuts just tend to not be worth buying in prime grade like Ribeye and Tenderloin, for the same but opposite reason. Prime Tenderloin rarely has any marbling, and choice Ribeye tends to look like prime.
As someone who gets overwhelmed picking out cuts of beef at the grocery store, I now feel empowered to make smart and flavorful choices! I loved the taste test at the end, too.
This video is one of the best videos I’ve ever seen. I learned so much about this and it’s so helpful. It was soso funny too, I laughed several times. Definitely saved to watch it again until I have everything memorized! So much effort!
You need to make this as a print out! Golden info.
Top round, eye of round, and bottom round are great! Just not as steaks, should be cooked as a slow cooked pot roast, ideally also brined. Saurbraten and osso buco are great recipes for tough cuts like these. As mentioned they are great for jerky, I use these same cuts from venison exclusively for jerky. As far as steaks go I agree totally, although I love rib eye even if it is a bit overrated and expensive.
I eat a mostly carnivore diet so round steaks are a staple for me as the price makes it feasible to eat it regularly . Pan seared in bacon fat, finish in oven, and use red wine to make a pan sauce. Its pretty tender and delicous.
That was the best steak guide I have ever clearly understood. Thank you!
Nice overview. In my opinion, every single steak was overcooked but again, just my opinion. Rib eye is neither overrated nor underrated IMO. It’s also not fair to judge a tomahawk to represent all ribeye steaks. That tomahawk is beautiful but it comes at a huge premium. A standard ribeye is more competitive on the price and the flavor and marbling make it a very compelling choice.
Here in Tucson, Tomahawk steaks are 2 bucks a pound cheaper than a regular ribeye on the shelf, so the bone weight is easily offset.