How To Cook The Perfect Steak
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What is the main topic discussed in this episode?
I'm going to teach you everything you need to know about steak. In this video, you'll learn how to cook the perfect steak, as well as which steaks you should buy, and more importantly, which steaks not to buy. I'll also demonstrate the most popular cooking methods, including grilled, seared, reverse seared, sous vide, and broiled. I guarantee that if you watch this video, you'll be a steak expert for life. First, what makes a good steak? It all comes down to just one word, balance. And with steak, balance comes down to just two main things, flavor and texture. You've probably heard the saying, fat is flavor. Those little white fatty spots in meat are called marbling. When steak cooks, that fat melts into the meat and keeps it tender and juicy while adding tons of great flavors.
That's why it's so important to have that nice balance of fat. Those shots you just saw were Japanese A5 Wagyu, the nicest beef in the entire world. Different countries have their own grading systems for marbling. The three main systems coming from the United States, Australia, and Japan. These charts all rate based on the marbling, meaning that the better the marbling, the more you'll probably pay. In front of me is every single type of steak that comes from a cow. Before we cook, it is very important that you understand which steaks come from which portion of the cow so that you'll be able to choose the right steak for you. You might already think you know which steaks you like best, but what you're about to learn may completely change your mind.
As I go through the steaks, I'm also gonna add anywhere between one and $4 signs to show how expensive the steaks are. Here, I've broken down this cow into a few different sections.
What makes a good steak?
You can get steak from the chuck, rib, loin, flank, and plate sections. Cuts that come from the round, shank, and brisket sections cannot be cooked as a steak and typically have to be cooked low and slow. So even though I do love a good brisket, I won't be discussing those today. Let's start with the chuck section. From here, we get the chuck steak, which I love because it comes from the first couple cuts on the chuck and is actually pretty similar to a ribeye steak, but is much cheaper in price. The flat iron comes from the shoulder of the cow and is extremely tender with a good balance of marbling and an intense beefy flavor. Moving on to the rib section, we've got a ribeye steak, which is my personal favorite.
It has fantastic marbling and also contains the cap, which is probably the best tasting meat in the entire cow. I'll demonstrate later in the video how to cook it and how to cut it. The loin section is a very tender part of the cow, which makes for juicy but often very expensive steaks. You'll probably recognize a lot of these.
How does marbling affect steak quality?
One of my favorites that comes from here is the sirloin cap, popularly known as the picanha. This is one of the most prized steaks in all of Brazil, where it's often cooked over open flame. It's tender and juicy with a rich, beefy flavor and has a beautiful fat cap. the sirloin steak and the new york strip are both less fatty than the ribeye with a great balance of tenderness and leanness but i'd still choose a ribeye any day the porterhouse and t-bone are both very similar in the sense that both steaks contain two cuts in one both the fillet and the strip the difference is the porterhouse has a larger fillet and more fat content which makes my personal preference the porterhouse over the t-bone just be careful when cooking either of these steaks because you're basically cooking two different steaks at the exact same time which can make it hard to cook both
perfectly the filet mignon and the tenderloin both also come from the same section but are highly overrated given how expensive these two cuts are i would suggest using your money to get something with more fat and therefore more flavor tri-tip can also be tasty and typically has great marbling but it's very tough and unforgiving if you overcook it so i don't recommend this cut either
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