Starting with calling skirt steak crappy. Tell that to anyone that loves fajitas. Some of the best beefy flavor of any cut and luscious fattiness. Actually VERY easy to cook when you grill it as opposed to this dumbass Euro taking about pans that it wont fit in. I turned this crap off 2 minutes in.
@@Niko_from_Kepler no its not lol. clam chowder, collard greens, bbq ribs, okra, brisket, etc. the only real eurpoean foods that are now considered american are pizza and french fries
Flat iron is said to be the best steak for those who prefer their steak cooked to a higher temperature. When you hear people say you've ruined a steak if you cook it medium well to well, this is because by the time it gets to the well stage the moisture and fat have been cooked out of the steak and it is very dry and tough. This is a genuine issue for thick steak house steaks such as an inch and a half thick rib eye. However, apparently a flat iron steak can be cooked to a higher temperature rapidly enough that it will be well done prior to loosing all its moisture. Hot tip for all of you well done weirdos out there. ;)
That whole chuck region is a great, undiscovered continent for me...and probably a lot of folk. Outside of the good old "seven bone roast" (which I like to put on the smoker), I don't know much about what that primal has to offer (outside of great hamburger).
If you cut a top blade roast into steaks The first four steaks has a very thin piece of grizzle that will melt away during cooking and they are very tender as well if you go beyond that you get a piece of grizzle that might as well be a bone
Finally a knowledgeable comment. A gold guide for which cuts to taste is to look at what was prized in the traditional cowboy culture. The Texas cowboys. The Mexican and Argentinian vaqueros. The Austrian - Hungarian cow herders. The mongolians. They would know because they lived off of the animal almost exclusively.
Well done to mid-well is over cooked doesn’t matter the cut.especially a thin steak like flat iron. Have worked in a high end steak house for years. Sorry
There’s no worst cut of steak. Only the worst cook. Honor the cow by appreciating every part of it and making sure nothing goes to waste. Any part of meat can taste outstanding as long as you know how to cook it.
@@ThiefOfNavarre 2 problems. 1 skirts are ab 3 feet long so unless u cut it. It doesnt fit in a pan. Second. Its not rediculously easy if you dont want well done. The thinner the steak the harder it is to cook
@@Tim_Marshall73 Who cooks a whole skirt steak all at once? 🙄 You cut it down to 8-10" portions and sear them 2 at a time, 2 minutes on each side for medium rare.
Skirt on the BBQ is ridiculously fast to prepare and tastes amazing! Skirt costs as much as Filet Mignon at least here in NY and has much more fat and tastes amazing with my special blend that I brush on B4 cooking
Porterhouse for me. The strip is almost as good as a rib eye and the filet is the most tender cut with great flavor cooked on the bone of the porterhouse bone.
"Almost as good as a rib eye" means you know rib eye is the best. My friends have always gone for a T bone which I consider not worth ordering at a steakhouse at all while I've always just gotten a rib eye. I mean seriously. I'm already out and paying a place to cook and serve it, why shouldn't I want what I like most? To cook myself? Nah. I don't do steak.
Porterhouses meat is better than rib eye especially the inner filet part. But a medium rare inner filet beats everything easily. Entrecôte/ rib eye is great, too. I rather take the Entrecôte closer to medium and inner filet always medium rare or even rare.
Ribeye for the win. You haven't really had steak until you've had a simply prepared ribeye, kosher salt, fresh cracked pepper, grilled up or seared in the pan and finished in the oven with a pat of butter and a bit of garlic....YUM!
I wish people would stop talking about Rib Eye... it's not a very popular option here in Ireland and is not sold in many shops or butchers.. there is an Abattoir near me and I can go there and get Rib Eye steaks quite cheap.. if they gain popularity the price will shoot up so let's keep this cut a secret 😉
I wish they had done more with the New York strip my absolute favorite. Yeah I know this supposedly better strips but not for me it has just the right texture!
My grandfather owned a traditional Portuguese stakehouse in madeira and I would help out when younger. There's no such thing as bad cuts only bad ways of preparing and cooking them.
There is no bad steak just bad people that think they can cook ! Each cut requirements are different in how you cook it. High heat is not always the best way to go. Low and slow works get on cowboy cut do not constantly flip wait till you get a good crust on bottom blood is rising up the top no forks then flip leave it alone no Benny Hana other than flare up to prevent turning into charcoal. I've done 3" well done as soft as chocolate cake. Use lime juice as a marinade the acid from citrus will help break down the fibers. Everyone wants it now it takes time to cook it right. Short ribs are great but takes 4-5 hour's in a dutch oven at 275* otherwise you can give them to David to slay Goliath. Patience and practice
I love tri-tip; if you’re out west, you can usually find it whole; used to marinate it overnight then put it over charcoal or a burnt down wood fire, and keep an eye on it for 3-4 hours
Mine comes out awesome in 25-35 mins cooked indirect on my Weber Kettle with Kingsford Blue and 1-2 chunks of OAK. I bold that because Oak is where it's at with Tri-Tip. Best is just cooked over Oak logs alone but chunks of it with charcoal are close second. All you need for marinade is brush w/olive oil then coat with salt, pepper and garlic powder, let sit 8-12 hrs in fridge (I do it uncovered myself) to get the flavors to seep in. Grill it with charcoal and oak and you'll be blown away how good it is. Cut against the grain, or close to that at least.
Just curious if your an American, that’s like saying you tried chicken just recently living in the US lol. I try to eat steak atleast 3-5 nights a month but kinda pricey, a 1.5lb ribeye could cost 25-35 dollars each cooking at home.
Might have to try it. I recently discovered steak again myself. haven’t had it in years and years. Got some tenderloin, cooked to rare with some rosemary and garlic in butter, goooooddammmmmnnnnn 🤤🤤🤤
Ribeye or porterhouse period if your gonna order a NY strip or filet mignon you might as well order a porterhouse and a ribeye is just the quintessential steak eating steak!!
I think the most under-rated cut for making steaks is the tri-tip. Cut it into strips and grill on each side for 2 to 3 minutes. Season sparingly. There's just enough interstitial fat between the muscle fibers to keep it moist and very flavorful. I was introduced to this cut in Chile where I worked for a year. There, they cut into smaller chunks about 1 to 2 inches cubed and grill over flames and eat without seasoning. With a local Carmenere (or Malbec in Argentina) it's absolutely delicious, quick, and easy. Tri-tip is also great for stir-fries or any dish where thin strips grilled or fried quickly is needed. Has the additional advantage of being considerably less expensive than NY strip or rib steaks. Better than flank or flat iron steaks, in my opinion.
Tri tip is prob my favorite too. I generally cook it like a roast in the oven though. Low and slow till it's a nice med-rare. I'll let it rest and slice it tableside for people.
I really enjoy tri-tip as well. I found them in Costco of all places but had no idea what it was. After a little internet research, I was able to prepare and cook it into a delightfully tasty dish. Unfortunately, that Costco location stopped carrying them.
Why did they leave off the Chuck Eye - Delmonico steak. If simply seasoned, pan seared and kissed with real fire, it will hold its own to the finest steaks. They are not called poor man's ribeye for nothing.
Not easy for most to find, as it depends how the cow was butchered (obviously). Not all butchers will cut chuck steaks as there tends to be strong demand for chuck roasts. If you use the best part for steak you lose the best part of the roast, and so it depends what the butcher's customers are looking for.
Strip steak goes on sale in my area at sometimes lower than half the price of other good cuts, both w/ and w/o the bone. In this case it can be a bargain and a great choice, often being the same price or lower than top round. Love top sirloin! I'll take a t-bone or porterhouse any time. Flat iron and hanger used to be cheap, but not so now, but they still are excellent. Even a choice ribeye can be awesome! Look them over carefully, some will be a lot closer to prime in marbling than others.
@@JLilliquist Yes. Even though it is not everybody's favorite, I am a big fan of top sirloin. I've done reverse sear on this cut many times and it works very well. You wan't a thicker cut to get a good medium rare. For thin cuts I just sear alone.
@@bronovalter391 Thanks, I am always confusing cuts, like top vs bottom or tip, top is usually tender but may be high or low in fat. I got some frozen rib waiting, I usually do a cheaper cut first to get my "groove" back then cook it.
I Agee but most people think there buying a porterhouse when really there buying a tbone I see it in stores all the time and this video is so messed up and just wrong
Porter houses in T-bones both have the entire New York strip T-bones have a tenderloin but just much less of it The tenderloin winds of having a little tail that disappears that little tail is on the T-bone When the tenderloin disappears all together the ribeye begins
A cut that's often overlooked is the tri-tip, from the shoulder area. It can be tough & stringy, so maybe the best way to cook it would be slow roasting in an inch of water. It's actually got some of the sweetest, tastiest meat on the whole steer, though.
Although I don't totally agree with the order of the rankin, I would like to remind you that you forgot a wonderful cut that comes from Chuck, which is the Denver Steak. Extremely tender, juicy and tasty. Perfect for grilling.
Picanha is the best kind of steak. Also, honor it! ONLY season it with coarse salt. And sear it on open fire. I am lucky enough to have had Australian Wagyu MBS 9 picanha it is just out of this world. Waves of flavor release in your mouth after every chew. I also had A5 Mayazaki Picanha which was just too overwhelming with flavor.
@@ripdajacker23 lucky for me I get a crazy deal for the Australian picanha. I get the whole picanha for only $100 but they usually go for around $180. The A5 picanha was $130 per pound. Again, that was more of an experience I don’t think I’ll do that again for a while the flavor is too overwhelming and you get tired of it by having just a few ounces.
It's funny, back as a kid in the 1960's I thought Sirloin was the king of steak. Then as I got older I realized it makes a much better roast than steak. Good flavor but too damned tough to grill. Almost like eating a London Broil. Lmao.
Ive worked as meat cutter for a few years and i can remember when they sold the flat iron with the silveskin and called them patio steaks. When someone came up with the idea to get rid of that silverskin the price on the steaks went up almost 4X.
Euro-centric cooks underrate skirt steak because they don’t know how to handle it, and Europeans tend to be dismissive of things that aren’t inherent to them. It’s probably the best steak when cooked right - I’d be curious to see this list done by someone who has experience in Latin cooking.
Ribeye(when med-rare) is too mushy and greasy for me. Maybe it's a preferred cut for the well-done crowd. N.Y. Strip is perfect for medium-rare lovers. Firm, yet tender and juicy.
Wagyu is a watered down American cross of Kobe with Black Angus cattle. This breed is owned primarily by Snake River Farms. Pure Kobe cows live in Japan. Sorry to correct you. Have a good day.
When we first got married 30 years ago, my wife and I always bought top sirloin when we wanted a steak because it was always so delicious and cheap and we did not have much money to spend. Later, we graduated to beef tenderloin on the holidays at the end of the year when it would sell for $4.99/pound at the local grocery stores. Those days are long gone . . . Now we look for sales where ribeye is somewhere near $4-5/pound and then we buy a lot of them and put them in our freezer in a vacuum sealer bag for later use. Amazing how expensive everything has become . . .
Lucky to find even strip steak for under $10, tenderloin was more like $40 a pound and now probably $50 at a grocery but I do not use groceries for meat.
I'm completely impressed that you not only included the hanger (in French - onglet), but placed it correctly. Love them when I can get them. Maybe twice a year from my butcher. Other than that, dry-aged ribeye is where it's at. Had a wagu ribeye, dry aged 90 days once. $150. Intense.
The tenderness of the steak and flavor of the steak will aaaalways be with the skill of the person cooking it. Just because you have filet mignon doesn’t mean it will taste good.
You cannot go wrong with that! I'll take a strip or bone-in strip any day over a rib eye. Rib eyes cannot be cooked over flame or coals as they flare like a summbitch and ruin the cooking. A 3/4" strip steak needs no more than 90 seconds a side at 900 and maybe 2min at 650 and you get a crispy crust (but not charred) and a juicy interior
Flat iron steaks are unpredictable: they can often have an under-taste similar to liver. I never understood the attraction of tenderloin. It's got great mouth-feel but almost no flavor. If I'm pan-searing (usually reverse-searing), give me a ribeye. If I'm grilling, it's flank or skirt sliced thin. I never eat steak in restaurants. Why pay that kind of money for something I could easily prepare as well, if not better at home? When dining-out, I always look to order dishes I don't (or can't) make at home.
I don't understand the obsession with tenderloin, either. I think it's the name, and/or the price. I really don't prefer the "mouthfeel" either, the fine grain makes it feels incredibly dense to me and makes me feel weird. Lol
The tenderloin has little to no beef flavour, however is the most tender steak on a cow. Ribeye on the other hand, not the most tender but it does contain a lot of beef flavour. The muscle fibers on the ribeye are much larger hence not making it the most tender to eat. Flat iron is a combination of both (at least what I've been hearing and also tasted myself). You sure you're not getting mixed up with the scotch tender? After all, the scotch tender is the steak that sits right beside the flat iron on a cow, separated by a thin line of silver skin and can have contrasting texture and flavour with the flat iron.
I eat quality steak when I find it in restaurants as beef is my favourite meat and I can't afford to buy mountain-raised rare cattle dry-aged and specially-cooked beef every day. I like to cook but a steak for me is something they either make to the description on the menu or not. It's a safe bet for enjoyment.
True, its very easy to buy good quality meat and make your own steak for $20, and it'll very likely be as good or even better than most restaurants where you pay $50
Ribeye, Picanha, Chuck roast (burnt ends), beef short ribs, cow tongue, flank steaks, tenderloin, etc.... if you know how to cook it, ANY cut of beef is great.
Absolutely the best cut is the Flat Iron steak...Great on the stove or the grill and cooked to medium rare... it has nice marbling with the flavor of a Ribeye and the texture of a tenderloin.
I've been spoiled growing up as a French immigrant in Australia. Tomahawk Rib Eye T-Bone Scotch Fillet Fillet Sirloin Skirt I've tried it all but I have to say that despite all the steaks I've tried Bavette (from the upper part of the Flank) was the best. ....Although having a Chateaubriand for two to myself in Paris was right up there for my best ....it was the first time I ever enjoyed Paris as i usually couldn't get out of there fast enough. AND GRASS FED ALWAYS ALWAYS ALWAYS is the best.
Secret.....the Flat Iron Steak is the best.....the only, only thing that could possibly beat it, is a dry-aged tenderloin aka filet mignon when cut into steaks. 🥩🥩🥩🥩🥩🥩🥩🥩🥩
As an argentine asado afficionado, I find that americans don't appreciate some of the best cuts of meat. Skirt Steak (falda) and flank steak (entrana) are some of my favorite asado cuts.
If you think there are BEST and WORST cuts - you are not a chef, nor even a cook. They are all different and suit different purposes. Sometimes you want a nice lean rare filet mignon with red wine sauce, sometimes it's a fatty char grilled rib eye you craving, and sometimes you want that picanha with spicy chimichuri. My personal favorite is striploin.
Great vid Mashed! I agree 100% on Ribeye being #1. Porterhouse and T-bone are great steaks, but it should be illegal to charge so much for a steak with a bone in it.
@@thinkingaboutit9826 I don’t believe that’s the case. I have made Prime Rib and Ribeye at home as a roast. While similar, they were definitely NOT the same.
@@coachd49 your right to a certain extent. Prime rib has bone in while most ribeye steak does not include the bone, although you can find ribeye steak bone in. Tip- Buy Prime Rib when on sale for Memorial Day, etc. and slice yourself. Safeway has deals on roasts for $5.99 a pound on some holidays. I see by your TH-cam name your a coach, much respect. Best
Many long years ago (I'm 70, so MANY!), I thought I hated steak. It turned out that in my family, steak was really over-cooked. Years later, well away from home, my spouse and I bought something called "skirt steak". Back then, it was a strip of steak about 1" or so wide, curled around itself and skewered. Kind of looked like a cinnamon roll. IMPOSSIBLE to cook to anything more than medium [and that would have a crusty crust]. And that's when I discovered that steak ACTUALLY HAD FLAVOR!! It WASN'T shoe leather! I'm a rib-eye fan.
Ribeye with that little tip of pure fat trimmed off, marinated in pure Jack Danials Sour Mash Whiskey for at least 3 hours, and fast grilled @650° for no more than 3 minutes per side is beyond any shadow of doubt the the best steak. You can have your old fashioned t-bone or porterhouse steaks. The combination of tenderness and flavor makes Ribeye superior. That being said, I'll still take a thick cut juicy Pork Chop over any steak, fried in butter in a cast iron skillet though.
Best steak I ever had was a rib eye steak cooked at a huge franchise and where I wince at the thought, this thing was magnificent, it was cooked to perfection, it was juicy, moist, the flavour was unreal, and it was damn good to the point I asked to meet the chef who prepared it, upon which I tipped him £20 and tapped him on the shoulder telling him it was the best I ever had. His smile was ear to ear as he turned to walk back to the kitchen. I hope I instilled an appreciation of his work that day because 15 years later I still haven't enjoyed a steak like that.
To me ❤️ Chicken and pork has better flavor than steak not to mention it's much more tougher I'm not talking about other people's taste buds What you eat don't make me s***
In the end it's a personal choice what cut is an individual's favorite. And that is what makes the world beautiful, different strokes for different folks. For my taste in steaks, I agree with your list. If you know how to season, grill and cut your meats you can make any of those cuts taste great.
i noticed they didn't mention rump steak or fillet steak two popular steaks here in new zealand. the fillet is one of the most expensive steaks to buy. size wise the fillet is small and the rump can fill a large plate.
They're not bad if you know how to cook them all ! Depends on the meal too . I am the guy that scratches the bulls noses everyday and still happy to eat them . They are not pets . Mmmm beef .
My steaks usually have whip marks from where the jockey was beating it. But seriously, you left out London Broil, also known as a top round steak. (you did mention top round but said they were terrible. Not True!) I get these all the time and they are about 3" thick and 3-4 pounds and very economical and...delicious. Marinate overnight, toss on the grill and slice it on an angle and you have a very tender and delicious cut of meat. I prefer it to ribeye, T-bone, strip steak or even filet mignon which is too expensive to even think about. I just cooked a 3 pounder last week and it cost me $10.00 and it was perfect and delicious. I slice the leftovers thin for sandwiches on rye bread with mustard or, dice and use over rice with gravy. Excellent.
@@vexs4883 There's a HUGE difference in flavor between propane and charcoal. It's a little less obvious on a steak that you cook right over the flame, usually fairly briefly, but with things that take a little while to cook it becomes VERY obvious. Barbeque whole turkey or chicken, or ribs, or a thick steak cut like a tri-tip roast ... night and day. I can't stand London Broil, for the record. Nothing you do to it makes it good other than soaking it in so much marinade that's all you taste. Tough, and flavorless cut. MHO.
I’m 64. My depression era mother was raised to overcook everything. The rational being if you didn’t overwork everything you died of food poisoning. It was taught in school Home Economics classes.
We were poor growing up but my dad would cook sirloin on a grill he made from an old wagon, better than any filet or t bone I can get at a steak house.
There is no best or worst. Each cut is better at certain dishes than others. In fact tenderloin is bland. Also I think the word beef should have been used not steak.
It seems like it was too dry. Maybe it was marinated too long, or too much of the juices leached out of it. Typically, nobody ever has to inject that cut with a solution to make it tender.
My experience with steaks is often the cut is less important than the seasoning and cooking. A low quality cut of steak can be very tasty, juicy and tender when property prepared, and a high quality cut of steak can be terrible when improperly prepared.
What's your favorite cut of steak?
Fillet just kissed with fire.
RIBEYE..................CHARRED AND RARE
Chuck eye
5:43 Nonsense
Of course I like the fatty cuts of beef
I avoid carbohydrates so the body can use the fat from the beef as energy
Picanha is the best by far. All the flavor of the ribeye and tenderness of filet
I’ve been a butcher in a prime shop for 50 years. There’s a lot wrong with this video.
Agreed
Do tell, please
cough cough chuck eye
Starting with calling skirt steak crappy. Tell that to anyone that loves fajitas. Some of the best beefy flavor of any cut and luscious fattiness. Actually VERY easy to cook when you grill it as opposed to this dumbass Euro taking about pans that it wont fit in. I turned this crap off 2 minutes in.
@@jaysantos536 Seriously. Agreed.
Give me a nice medium-rare ribeye steak any day of the week
Or a nice Tube steak smothered in underwear? Lol jk
STEAK EGGS BACON
Nothing can beat that combo
Well done with ketchup. Just kidding. That's Donnie's favorite steak.
Can I get a amen
There is a reason ribeye is the steak of choice for BBQ competitions.
The flank steak and skirt steak is amazing. I’m sorry lady, you are mistaken.
For tacos yea but not a stand-alone steak to eat
In Miami they love skirt steak
@@mikezoo4856 Wrong,in Argentina we make skirt steak,called entrania,is lovely.
@@mikezoo4856 for tacos and steak is good it's super tasty and it's not super tender but the taste is worth the money
@@arielabril1981 oh nice, sounds like a good dish
This video taught me that Europeans don't know shlt about steak lol
Pls do not generalise.
Please keep generalizing
Europeans apparently can't cook.
@@thatsameenergy Them you might have never been to Europe. 90% of American Food is european.
@@Niko_from_Kepler no its not lol. clam chowder, collard greens, bbq ribs, okra, brisket, etc.
the only real eurpoean foods that are now considered american are pizza and french fries
I’m not sure your “research team” should get paid this week.
Skirt steak is easily the most underrated steak. Try it how Alton Brown cooks it and you'll see what you've been missing.
0p
Skirt can be fantastic if from hi quality meat, Not that easy to find. Meat in general is not as good as in years past
It's tri-tip in my opinion, skirt steak is pretty popular
There's no point. Grocery stores charge the same for that as they do for a better quality steak like ribeye nowadays.
10-15 years ago it was underrated. Now it's a pretty pricey piece of meat. >.
Chuck Eye is hands down the best in terms of taste and cost. It tastes better than a ribeye and is no more than half the price
I agree.
Flat iron is said to be the best steak for those who prefer their steak cooked to a higher temperature. When you hear people say you've ruined a steak if you cook it medium well to well, this is because by the time it gets to the well stage the moisture and fat have been cooked out of the steak and it is very dry and tough. This is a genuine issue for thick steak house steaks such as an inch and a half thick rib eye. However, apparently a flat iron steak can be cooked to a higher temperature rapidly enough that it will be well done prior to loosing all its moisture. Hot tip for all of you well done weirdos out there. ;)
That whole chuck region is a great, undiscovered continent for me...and probably a lot of folk. Outside of the good old "seven bone roast" (which I like to put on the smoker), I don't know much about what that primal has to offer (outside of great hamburger).
If you cut a top blade roast into steaks
The first four steaks has a very thin piece of grizzle that will melt away during cooking and they are very tender as well if you go beyond that you get a piece of grizzle that might as well be a bone
Finally a knowledgeable comment. A gold guide for which cuts to taste is to look at what was prized in the traditional cowboy culture. The Texas cowboys. The Mexican and Argentinian vaqueros. The Austrian - Hungarian cow herders. The mongolians. They would know because they lived off of the animal almost exclusively.
Flat irons are the best!!!!
Well done to mid-well is over cooked doesn’t matter the cut.especially a thin steak like flat iron. Have worked in a high end steak house for years. Sorry
There’s no worst cut of steak. Only the worst cook. Honor the cow by appreciating every part of it and making sure nothing goes to waste. Any part of meat can taste outstanding as long as you know how to cook it.
Porterhouse all the way.
Ribeye is everything. 🥰🥰🥰
Porterhouse then t bone. Chuckeye center cut steaks are good too. The flavor is delicious but a bit tougher than ribeye.
Heck ya!!!
yeah i love the chuck eye also
Chuck eye is my go-to cut! All the flavor of rib eye at about half the price. I'd take a chuck eye over a strip or tenderloin any day.
When they break a front quarter there are three ribeyes left in the front half or chuck half those are called Chuck eyes
@@henryperez3559 before the latest ransomware "shortage" our local store had super chuck-eye for $5.99.
top sirloin rare to med.
My favorite steak is a thick cut NY strip around 1 pound before cooking. I'm not a fan of overly fatty steaks like some ribeyes.
Try a flat iron steak
You forgot the RIB STEAK which is NOT the ribeye but the ribeye + cap+ the Bone, it is
my #1
What about the standing rib?
Nothing better than a Rib-eye ,grilled with salad and baked potato .
Cut about two inches thick slowly cooked over pecan with a side of spaghetti is my favorite combination.
A garlic lemon butter lobster tail right next to that Rib-eye,oh man and don’t forget a good wine or beer that’s totally up to you.
@Blue 30's you talking about the cut of ribeye called a tomahawk?
I agree!!!!
@@edsalinas9996 thank you, your reply made my day. 😄
I've prepared skirt steaks quite often and I don't see the difficulty. They're easy to cook and very flavorful.
Very difficult to get a good crust and get medium rare. Since it is so thin. But if you like well done then ig it wouldnt be difficult
@@Tim_Marshall73 Searing pan, 2mins either side. It's rediculously easy!
@@ThiefOfNavarre 2 problems. 1 skirts are ab 3 feet long so unless u cut it. It doesnt fit in a pan. Second. Its not rediculously easy if you dont want well done. The thinner the steak the harder it is to cook
@@Tim_Marshall73 Who cooks a whole skirt steak all at once? 🙄 You cut it down to 8-10" portions and sear them 2 at a time, 2 minutes on each side for medium rare.
Skirt on the BBQ is ridiculously fast to prepare and tastes amazing! Skirt costs as much as Filet Mignon at least here in NY and has much more fat and tastes amazing with my special blend that I brush on B4 cooking
Porterhouse for me. The strip is almost as good as a rib eye and the filet is the most tender cut with great flavor cooked on the bone of the porterhouse bone.
Filets hardly have any flavor
"Almost as good as a rib eye" means you know rib eye is the best. My friends have always gone for a T bone which I consider not worth ordering at a steakhouse at all while I've always just gotten a rib eye. I mean seriously. I'm already out and paying a place to cook and serve it, why shouldn't I want what I like most? To cook myself? Nah. I don't do steak.
Porterhouses meat is better than rib eye especially the inner filet part. But a medium rare inner filet beats everything easily. Entrecôte/ rib eye is great, too. I rather take the Entrecôte closer to medium and inner filet always medium rare or even rare.
@@peterhammer6915 filet is the least flavorful so there is no way it could ever be the best steak.
@@Grande79 the least😂😂😂. I know you have different taste there but this. You made my day😂😂😂
Ribeye for the win. You haven't really had steak until you've had a simply prepared ribeye, kosher salt, fresh cracked pepper, grilled up or seared in the pan and finished in the oven with a pat of butter and a bit of garlic....YUM!
@Bob Watters a respectable opinion
Has to be one of if not my fav food, I cook it almost exactly the same as u
You forgot the rosemary too
I wish people would stop talking about Rib Eye... it's not a very popular option here in Ireland and is not sold in many shops or butchers.. there is an Abattoir near me and I can go there and get Rib Eye steaks quite cheap.. if they gain popularity the price will shoot up so let's keep this cut a secret 😉
@@aus3492 ha, good luck with that!
"Cuts of steak ranked by someone who has no actual knowledge of steak" I fixed your title.
I wish they had done more with the New York strip my absolute favorite. Yeah I know this supposedly better strips but not for me it has just the right texture!
K.C. Strip.
Nope. The difference between the T-bone and Porterhouse is not "its size". It's how much filet is in the cut. Porterhouse has more filet in the cut.
My grandfather owned a traditional Portuguese stakehouse in madeira and I would help out when younger. There's no such thing as bad cuts only bad ways of preparing and cooking them.
i understand. this is why the video is about "Steak" not stew. A steak is marinaded and then seared on a grilll.
@@jimbrown571 The best cuts of steak most certainly are NOT marinated.
There is no bad steak just bad people that think they can cook ! Each cut requirements are different in how you cook it. High heat is not always the best way to go. Low and slow works get on cowboy cut do not constantly flip wait till you get a good crust on bottom blood is rising up the top no forks then flip leave it alone no Benny Hana other than flare up to prevent turning into charcoal. I've done 3" well done as soft as chocolate cake. Use lime juice as a marinade the acid from citrus will help break down the fibers. Everyone wants it now it takes time to cook it right. Short ribs are great but takes 4-5 hour's in a dutch oven at 275* otherwise you can give them to David to slay Goliath. Patience and practice
Picanha or rump cap ( which you dont even show) is a superb steak. Great flavour and nicely tender
Was hoping someone would mention picanha. Yummo!!
Flat Iron is VERY underated😔 such a good piece of beef without being expensive
I love tri-tip; if you’re out west, you can usually find it whole; used to marinate it overnight then put it over charcoal or a burnt down wood fire, and keep an eye on it for 3-4 hours
The best cut for its value.
That's a cut I've been yearning to explore. Can you smoke that thing?
@Adam Yoksas Sure you can. It is tasty.
Hell yeah, it’s so good 💯
Mine comes out awesome in 25-35 mins cooked indirect on my Weber Kettle with Kingsford Blue and 1-2 chunks of OAK. I bold that because Oak is where it's at with Tri-Tip. Best is just cooked over Oak logs alone but chunks of it with charcoal are close second. All you need for marinade is brush w/olive oil then coat with salt, pepper and garlic powder, let sit 8-12 hrs in fridge (I do it uncovered myself) to get the flavors to seep in. Grill it with charcoal and oak and you'll be blown away how good it is. Cut against the grain, or close to that at least.
Calling Skirt steak average is a good way (Just like Chuck) of knowing a talker from a doer.
Agreed, it is my favorite.
All my life I never ate steak. I recently discovered ribeye. Best steak ever 🤯
Proud of you Jon
Try a rib cap if you get the chance to. It’s the most tender steak I’ve ever had.
Just curious if your an American, that’s like saying you tried chicken just recently living in the US lol. I try to eat steak atleast 3-5 nights a month but kinda pricey, a 1.5lb ribeye could cost 25-35 dollars each cooking at home.
@@Max_Krypto seriously I just never liked steak until I recently had a ribeye at a Lonestar. Amazing
Might have to try it. I recently discovered steak again myself. haven’t had it in years and years. Got some tenderloin, cooked to rare with some rosemary and garlic in butter, goooooddammmmmnnnnn 🤤🤤🤤
Ribeye or porterhouse period if your gonna order a NY strip or filet mignon you might as well order a porterhouse and a ribeye is just the quintessential steak eating steak!!
I think the most under-rated cut for making steaks is the tri-tip. Cut it into strips and grill on each side for 2 to 3 minutes. Season sparingly. There's just enough interstitial fat between the muscle fibers to keep it moist and very flavorful. I was introduced to this cut in Chile where I worked for a year. There, they cut into smaller chunks about 1 to 2 inches cubed and grill over flames and eat without seasoning. With a local Carmenere (or Malbec in Argentina) it's absolutely delicious, quick, and easy. Tri-tip is also great for stir-fries or any dish where thin strips grilled or fried quickly is needed. Has the additional advantage of being considerably less expensive than NY strip or rib steaks. Better than flank or flat iron steaks, in my opinion.
My favorite steak is the Delmonico
Tri tip makes the best roast
Tri tip is prob my favorite too. I generally cook it like a roast in the oven though. Low and slow till it's a nice med-rare. I'll let it rest and slice it tableside for people.
I really enjoy tri-tip as well. I found them in Costco of all places but had no idea what it was. After a little internet research, I was able to prepare and cook it into a delightfully tasty dish. Unfortunately, that Costco location stopped carrying them.
Why did they leave off the Chuck Eye - Delmonico steak. If simply seasoned, pan seared and kissed with real fire, it will hold its own to the finest steaks. They are not called poor man's ribeye for nothing.
I love chuck eyes. You are absolutely right, they’re very close to a rib eye without the high price tag. Fantastic on a charcoal grill!
it's almost all i buy but beware of fat and grissle as not all chuck eye's are good cuts...
Center cut chuck eye is very tender and flavorful. The butcher told me it was the top of the ribeye
Not easy for most to find, as it depends how the cow was butchered (obviously). Not all butchers will cut chuck steaks as there tends to be strong demand for chuck roasts. If you use the best part for steak you lose the best part of the roast, and so it depends what the butcher's customers are looking for.
And, where I live, the Chuck-eye is 1/3 the cost of the Rib-eye!
Strip steak goes on sale in my area at sometimes lower than half the price of other good cuts, both w/ and w/o the bone. In this case it can be a bargain and a great choice, often being the same price or lower than top round. Love top sirloin! I'll take a t-bone or porterhouse any time. Flat iron and hanger used to be cheap, but not so now, but they still are excellent. Even a choice ribeye can be awesome! Look them over carefully, some will be a lot closer to prime in marbling than others.
Would reverse sear work well on a top sirloin since I do not have a sous vide machine?
@@JLilliquist Yes. Even though it is not everybody's favorite, I am a big fan of top sirloin. I've done reverse sear on this cut many times and it works very well. You wan't a thicker cut to get a good medium rare. For thin cuts I just sear alone.
@@bronovalter391 Thanks, I am always confusing cuts, like top vs bottom or tip, top is usually tender but may be high or low in fat. I got some frozen rib waiting, I usually do a cheaper cut first to get my "groove" back then cook it.
Porterhouse also has the entire strip attached a tbone does not.
T-bone has no tenderloin, porterhouse does..... So agree video is wrong ,was a butcher for many years
I Agee but most people think there buying a porterhouse when really there buying a tbone I see it in stores all the time and this video is so messed up and just wrong
Porter houses in T-bones both have the entire New York strip
T-bones have a tenderloin but just much less of it
The tenderloin winds of having a little tail that disappears that little tail is on the T-bone
When the tenderloin disappears all together the ribeye begins
A cut that's often overlooked is the tri-tip, from the shoulder area. It can be tough & stringy, so maybe the best way to cook it would be slow roasting in an inch of water. It's actually got some of the sweetest, tastiest meat on the whole steer, though.
Tri tips
Are from the rear quarter not from the front quarter or Chuck
Cut it against the grain.
Although I don't totally agree with the order of the rankin, I would like to remind you that you forgot a wonderful cut that comes from Chuck, which is the Denver Steak. Extremely tender, juicy and tasty. Perfect for grilling.
Half as good as the Chuck Eye steak from the same area!
@@mynameisgladiator1933 Just found the chuck eye OMG that was some tender steak .
@@smooveb191 My favorite! It's basically a Ribeye steak - on the same muscle but too high up to be sold as Ribeye. So it's way cheaper too!
My favorite steak, bats waaaaayyyyyyy higher than it's cost would tell you it would, an unknown gem
Denver is the same as Flatiron. It's like Delmonico and Ribeye, same cut, two names.
How is chuck eye not on this list?!? Chuck eye is by far the best budget steak you can get. By far.
I know some people like the brown eye stank
@@lewdecker1442 or the brown eyed winkie
I call it the poor man's ribeye.... It is absolutely delicious.
and i get them all day for 5 or 6 bucks a pound !!!
Eye round makes a good roast beef
It makes good beef jerky and that’s its only use!!
Ribeye medium rare is the oreference of every butcher and chef i've known
Picanha is the best kind of steak. Also, honor it! ONLY season it with coarse salt. And sear it on open fire. I am lucky enough to have had Australian Wagyu MBS 9 picanha it is just out of this world. Waves of flavor release in your mouth after every chew. I also had A5 Mayazaki Picanha which was just too overwhelming with flavor.
This sounds equally delicious and pricey
@@ripdajacker23 lucky for me I get a crazy deal for the Australian picanha. I get the whole picanha for only $100 but they usually go for around $180. The A5 picanha was $130 per pound. Again, that was more of an experience I don’t think I’ll do that again for a while the flavor is too overwhelming and you get tired of it by having just a few ounces.
@@Joshfuentes77 dude that’s almost half off, you’re lucky indeed!! Cheers
@@ripdajacker23 if you live anywhere L.A. go to Amboy burger in chinatown they’ll hook you up.
@@Joshfuentes77 I’m in NorCal so not far at all. Thanks for the info
I use to only buy porterhouse steaks when it's grill steak day, but as I got wiser I learned a nicely marbled thick NY strip is the way to go.
Agreed
I prefer my NY basted so I use pan.
Imagine putting skirt steak second to last. What a crime.
I know WTF it is only second to Filet Mignon
To be fair I'm a butcher and people say that probably because they cook it wrong, also it depends what end of the skirt.. it has its uses definetly
Sirloin for the win
Uh not at all...most gamy out of all cuts.
@@AllSven what cuts do you likes
Rib eye
@@maxpayne6466 i personally rarely eat steak
It's funny, back as a kid in the 1960's I thought Sirloin was the king of steak. Then as I got older I realized it makes a much better roast than steak. Good flavor but too damned tough to grill. Almost like eating a London Broil. Lmao.
Ive worked as meat cutter for a few years and i can remember when they sold the flat iron with the silveskin and called them patio steaks. When someone came up with the idea to get rid of that silverskin the price on the steaks went up almost 4X.
Once a garbage cut always a garbage cut.
Same goes for steaks with the fat trimmed off, costs more and tastes less.
@Bob Watters TPTB manipulate the public's will...Its not at all by nature, but rather by covert advertising and manipulation.........Willie
Same as fajitas, beef skirt
Would a Hanger steak do well in a crock pot. If so, how long should it be cooked in the crock pot?
Yes but it depends on how you like your steak .
Euro-centric cooks underrate skirt steak because they don’t know how to handle it, and Europeans tend to be dismissive of things that aren’t inherent to them. It’s probably the best steak when cooked right - I’d be curious to see this list done by someone who has experience in Latin cooking.
Typical American thinking you know bettwr than the rest of the world. Enjoy the bubble you've made for yourself
I had a dry aged ribeye last week. Couldn't believe steak could be that good.
Tenderloin, Sous Vide to 130 degrees, then quickly seared on the grill. Perfect every time.
That was a good video I learned a lot. My favorite is whatever is on sale. Next is the T-bone
Ribeye(when med-rare) is too mushy and greasy for me. Maybe it's a preferred cut for the well-done crowd.
N.Y. Strip is perfect for medium-rare lovers. Firm, yet tender and juicy.
its not kobe that you were showing that was "Japanese A5 Olive Oil Wagyu" the best cuts of steak you can get.
If you like chewy and fat. The melt in your mouth is fat.
Wagyu is a watered down American cross of Kobe with Black Angus cattle. This breed is owned primarily by Snake River Farms. Pure Kobe cows live in Japan. Sorry to correct you. Have a good day.
When we first got married 30 years ago, my wife and I always bought top sirloin when we wanted a steak because it was always so delicious and cheap and we did not have much money to spend. Later, we graduated to beef tenderloin on the holidays at the end of the year when it would sell for $4.99/pound at the local grocery stores. Those days are long gone . . .
Now we look for sales where ribeye is somewhere near $4-5/pound and then we buy a lot of them and put them in our freezer in a vacuum sealer bag for later use. Amazing how expensive everything has become . . .
Lucky to find even strip steak for under $10, tenderloin was more like $40 a pound and now probably $50 at a grocery but I do not use groceries for meat.
I'm completely impressed that you not only included the hanger (in French - onglet), but placed it correctly. Love them when I can get them. Maybe twice a year from my butcher. Other than that, dry-aged ribeye is where it's at. Had a wagu ribeye, dry aged 90 days once. $150. Intense.
I think all the meat I get is aged 20 days which is still longer than usual.
Pl no. No loop d NP... Q10. No
The tenderness of the steak and flavor of the steak will aaaalways be with the skill of the person cooking it. Just because you have filet mignon doesn’t mean it will taste good.
i totally disagree with her skirt steak review. Skirt steak is awesome even if overcooked.
Ill take a NY strip any day of the week cooked at 900 til pink in the middle.
You cannot go wrong with that! I'll take a strip or bone-in strip any day over a rib eye. Rib eyes cannot be cooked over flame or coals as they flare like a summbitch and ruin the cooking. A 3/4" strip steak needs no more than 90 seconds a side at 900 and maybe 2min at 650 and you get a crispy crust (but not charred) and a juicy interior
idk i really like to sear mine at about 5,778 K until pink tbh
@@notkeebun5771 I just put mine into the Sun until they reach 110 or so and let the carryover do the rest
Blade steak is inedible.
We should start a petition to rename "well done" to "fully cooked" because there's nothing well done about a "well done" steak...
Agreed... PURE LIES!!
How about calling it what it is... Burnt! Anything more than Medium Rare to Medium is a sin against the steak.
@username 60fps You're right dude. Some people just like overcooked meat.
well done = dry rubber with a beefy taste
@@NickDunner leather, lol
Flat iron steaks are unpredictable: they can often have an under-taste similar to liver.
I never understood the attraction of tenderloin. It's got great mouth-feel but almost no flavor.
If I'm pan-searing (usually reverse-searing), give me a ribeye. If I'm grilling, it's flank or skirt sliced thin. I never eat steak in restaurants. Why pay that kind of money for something I could easily prepare as well, if not better at home? When dining-out, I always look to order dishes I don't (or can't) make at home.
I don't understand the obsession with tenderloin, either. I think it's the name, and/or the price. I really don't prefer the "mouthfeel" either, the fine grain makes it feels incredibly dense to me and makes me feel weird. Lol
@@Myusernameistakenwtf "I think it's the name, and/or the price."
I feel the same way about T-bone. Most overrated steak on the planet IMO.
The tenderloin has little to no beef flavour, however is the most tender steak on a cow. Ribeye on the other hand, not the most tender but it does contain a lot of beef flavour. The muscle fibers on the ribeye are much larger hence not making it the most tender to eat. Flat iron is a combination of both (at least what I've been hearing and also tasted myself). You sure you're not getting mixed up with the scotch tender? After all, the scotch tender is the steak that sits right beside the flat iron on a cow, separated by a thin line of silver skin and can have contrasting texture and flavour with the flat iron.
I eat quality steak when I find it in restaurants as beef is my favourite meat and I can't afford to buy mountain-raised rare cattle dry-aged and specially-cooked beef every day. I like to cook but a steak for me is something they either make to the description on the menu or not. It's a safe bet for enjoyment.
True, its very easy to buy good quality meat and make your own steak for $20, and it'll very likely be as good or even better than most restaurants where you pay $50
Ribeye, Picanha, Chuck roast (burnt ends), beef short ribs, cow tongue, flank steaks, tenderloin, etc.... if you know how to cook it, ANY cut of beef is great.
Absolutely the best cut is the Flat Iron steak...Great on the stove or the grill and cooked to medium rare... it has nice marbling with the flavor of a Ribeye and the texture of a tenderloin.
Yeah right. It has flavor and that is it.
@@richwilson7619 flat iron is amazing and not only for the flavor alone. So wtf are you smoking ?
Skirt steak is Fajitas, come to Texas and we will show you how good this cut of beef can be
Oh hell yes my fellow Texan my step dad makes the best fajitas on both sides of the pecos
I was thinking the same thing..Fajitas !
I've been spoiled growing up as a French immigrant in Australia.
Tomahawk
Rib Eye
T-Bone
Scotch Fillet
Fillet
Sirloin
Skirt
I've tried it all but I have to say that despite all the steaks I've tried Bavette (from the upper part of the Flank) was the best.
....Although having a Chateaubriand for two to myself in Paris was right up there for my best
....it was the first time I ever enjoyed Paris as i usually couldn't get out of there fast enough.
AND GRASS FED ALWAYS ALWAYS ALWAYS is the best.
GRASS FED LOL THE DRYEST MEAT EVER LOL. NO THANK YOU. PASS HARD PASS
@@minibuns5397 Most beef is grass fed and then grain finished. The bison steaks I buy are grass fed and so juicy that I prefer to eat them raw.
@@RayleighCriterion you do you man, just be careful
Thank you for being a man.
Tomahawk is one ridiculous looking cut.
the skirt steak is actually good when cooked medium. A rare/MR skirt steak is tough to chew, but much easier when cooked medium
Cutting against the grain is probably the most important thing to do when working with skirt steak.
T-Bone is my favorite - with decent amounts of fat LEFT ON.
Eating my fast food burger, any of these cuts looks 5 star restaurant quality to me.
I like every cut of steak because my favorite meat is steak
Also my favorite cook for them is rare (I don’t think anyone else likes rare)
The rarer the BETTER!
I prefer Medium Rare but my 2nd would be Rare.
@@quincee3376 Medium Rare is good...but not cooked past that.
I consider just "rare" well-done.
@@chriss1757 👍
How to tell a good steak from a bad steak:
Closer to well done? *Bad steak*
Closer to rare? *Gooood steak*
Watched this when I was really hungry, big mistake, I’m now a hand missing.
Good thing you have two🤤
Secret.....the Flat Iron Steak is the best.....the only, only thing that could possibly beat it, is a dry-aged tenderloin aka filet mignon when cut into steaks. 🥩🥩🥩🥩🥩🥩🥩🥩🥩
I miss the dislike button…
It’s a lot of popularity contest supply and demand with prices but depends what your actual using the cut for. It’s really preference for how you cook
There is no such thing as a bad cut of steak. Its all great.
One only has to know how to cook
@@rickwilliams967 Therein lies the rub. Pardon the pun.
As an argentine asado afficionado, I find that americans don't appreciate some of the best cuts of meat. Skirt Steak (falda) and flank steak (entrana) are some of my favorite asado cuts.
If you think there are BEST and WORST cuts - you are not a chef, nor even a cook. They are all different and suit different purposes. Sometimes you want a nice lean rare filet mignon with red wine sauce, sometimes it's a fatty char grilled rib eye you craving, and sometimes you want that picanha with spicy chimichuri. My personal favorite is striploin.
Great vid Mashed! I agree 100% on Ribeye being #1. Porterhouse and T-bone are great steaks, but it should be illegal to charge so much for a steak with a bone in it.
In these hard times a pressure cooker can make the cheaper cuts into a delicious meal.
As a rancher and lover of beef I must strenuously disagree with this ranking!
Exactly Sir! A5 Kobe Dry Aged only for us. The rest of it can go into dog food or the compost pile!!!
Weird that they didn't talk about prime rib.
Maybe because it’s typically made as a roast, then cut into steaks. As opposed to being cut as a steak, then cooked.
Prime Rib is Ribeye as a roast.
@@thinkingaboutit9826 I don’t believe that’s the case. I have made Prime Rib and Ribeye at home as a roast. While similar, they were definitely NOT the same.
@@coachd49 your right to a certain extent. Prime rib has bone in while most ribeye steak does not include the bone, although you can find ribeye steak bone in. Tip- Buy Prime Rib when on sale for Memorial Day, etc. and slice yourself. Safeway has deals on roasts for $5.99 a pound on some holidays. I see by your TH-cam name your a coach, much respect. Best
Prime rib is a roast, not a steak. The steak version is called a rib eye
Porterhouse steaks are THE best cut. You get a Tbone AND a fillet mignon
I do meat. I could make a hoof palatable if i put my mind to it.
But expensive beer is worth more than expensive steak.
Hoof can be rewarding, but only 'grass walked' hoof.
@@carlsaganlives5112 god I hope nobody ever holds me to that statement. Lol. The visuals alone...
A giant toenail? Urgh !
Many long years ago (I'm 70, so MANY!), I thought I hated steak. It turned out that in my family, steak was really over-cooked. Years later, well away from home, my spouse and I bought something called "skirt steak". Back then, it was a strip of steak about 1" or so wide, curled around itself and skewered. Kind of looked like a cinnamon roll. IMPOSSIBLE to cook to anything more than medium [and that would have a crusty crust]. And that's when I discovered that steak ACTUALLY HAD FLAVOR!! It WASN'T shoe leather! I'm a rib-eye fan.
you need to put a lot more effort into the leaner cuts to make them taste good...
Go Hawks!!
Ribeye with that little tip of pure fat trimmed off, marinated in pure Jack Danials Sour Mash Whiskey for at least 3 hours, and fast grilled @650° for no more than 3 minutes per side is beyond any shadow of doubt the the best steak. You can have your old fashioned t-bone or porterhouse steaks. The combination of tenderness and flavor makes Ribeye superior. That being said, I'll still take a thick cut juicy Pork Chop over any steak, fried in butter in a cast iron skillet though.
Way to ruin a steak…
@@TetaPehta03 Ruins JD too
Best steak I ever had was a rib eye steak cooked at a huge franchise and where I wince at the thought, this thing was magnificent, it was cooked to perfection, it was juicy, moist, the flavour was unreal, and it was damn good to the point I asked to meet the chef who prepared it, upon which I tipped him £20 and tapped him on the shoulder telling him it was the best I ever had. His smile was ear to ear as he turned to walk back to the kitchen.
I hope I instilled an appreciation of his work that day because 15 years later I still haven't enjoyed a steak like that.
It is pretty hard to mess up any cut of rib.
Where was this, London Broil?...
To me ❤️
Chicken and pork has better flavor than steak not to mention it's much more tougher
I'm not talking about other people's taste buds
What you eat don't make me s***
In the end it's a personal choice what cut is an individual's favorite. And that is what makes the world beautiful, different strokes for different folks. For my taste in steaks, I agree with your list. If you know how to season, grill and cut your meats you can make any of those cuts taste great.
well , Remember the definition of Sociology. Its about numbers and "Standard Deviations " and Normals...68.3% agree, that is 1 Standard Deviation.
Thin sliced rib-eye is used for cheesesteaks. That's why they're so good and we Philadelphians are so fat (LOL)
Sure they don't use bottom round for cheese steaks? They'd be prohibitive if they used ribeye.
My favourite has been ribeye for as long as I can remember - until I recently had flat iron with teriyaki sauce. Unbelievable!
Dude I just had a prime ribeye and I almost cried because of how good it was
@@anvg2902 I unwittingly had a _choice_ ribeye. I almost cried because of how mediocre it was (and how expensive!).
I love ribeyes with teriyaki. Yummy 🤤
Bone-in rib eye, the best. Meat for me, bone for the dog.
Cooked bone is dangerous for your dog (choking hazard from breakage). Dogs need raw bone only.
That's rib steak, ribeye is always boneless.
@@RayleighCriterion Interchangeable terms
i noticed they didn't mention rump steak or fillet steak two popular steaks here in new zealand. the fillet is one of the most expensive steaks to buy. size wise the fillet is small and the rump can fill a large plate.
They're not bad if you know how to cook them all ! Depends on the meal too . I am the guy that scratches the bulls noses everyday and still happy to eat them . They are not pets . Mmmm beef .
Hanger steaks are underrated!
They are the part of the cow that goes into dog food.
@@minibuns5397 what a waste of good meat . No wonder Mel Gibson tore up the dog food in mad max . The original.
My steaks usually have whip marks from where the jockey was beating it. But seriously, you left out London Broil, also known as a top round steak. (you did mention top round but said they were terrible. Not True!) I get these all the time and they are about 3" thick and 3-4 pounds and very economical and...delicious. Marinate overnight, toss on the grill and slice it on an angle and you have a very tender and delicious cut of meat. I prefer it to ribeye, T-bone, strip steak or even filet mignon which is too expensive to even think about. I just cooked a 3 pounder last week and it cost me $10.00 and it was perfect and delicious. I slice the leftovers thin for sandwiches on rye bread with mustard or, dice and use over rice with gravy. Excellent.
What do you use the marinate the top round also I’ve been wondering is there a difference in flavor between a propane and charcoal
@@vexs4883 There's a HUGE difference in flavor between propane and charcoal. It's a little less obvious on a steak that you cook right over the flame, usually fairly briefly, but with things that take a little while to cook it becomes VERY obvious. Barbeque whole turkey or chicken, or ribs, or a thick steak cut like a tri-tip roast ... night and day. I can't stand London Broil, for the record. Nothing you do to it makes it good other than soaking it in so much marinade that's all you taste. Tough, and flavorless cut. MHO.
I slice these raw and marinate the strips in a garlic-soy concoction overnight. Zig-zag the slices onto bamboo skewers and grill. Mighty good.
Absolutely. I'll place the slices on top of thin white buttered toast pieces, like Dad did. Mmmmmmm
I’m 64. My depression era mother was raised to overcook everything. The rational being if you didn’t overwork everything you died of food poisoning. It was taught in school Home Economics classes.
We were poor growing up but my dad would cook sirloin on a grill he made from an old wagon, better than any filet or t bone I can get at a steak house.
Yeah, sirloin to me is the best cheap steak.
There is no best or worst. Each cut is better at certain dishes than others. In fact tenderloin is bland. Also I think the word beef should have been used not steak.
pretty crappy video .. they don't even mention Picanha. This is clearly the best.
I find filet minion lately to have a chalky , liver texture! I always blamed the use of meat tenderizer!
Thoughts?
It seems like it was too dry. Maybe it was marinated too long, or too much of the juices leached out of it. Typically, nobody ever has to inject that cut with a solution to make it tender.
My experience with steaks is often the cut is less important than the seasoning and cooking. A low quality cut of steak can be very tasty, juicy and tender when property prepared, and a high quality cut of steak can be terrible when improperly prepared.
Agreed I personally never spend over six bucks a pound and can make any steak tender. A good cook can make so you won't even know it is low quality.
some prioritize more lean cuts,
so in that sense the cut does matter.
Yeah but a well cooked ribeye is gonna be way better then a well cooked flank
@@MistaTofMaine oh well you’re missing out buddy
All these cuts are great depending on how you cool them
Exactly Sir! Let them REST. However these cuts are ALL garbage. A5 Kobe only on my fork.
dj caraaaaaaaaaaaaaaaaaaaaaaaa???????????????????????😭😭😂😂