How To Make The Best Skirt Steak | Chef Jean-Pierre
Hello There Friends, Today I am going to show you How To Make the Best Skirt Steak that I've ever made for myself! I use a grill pan but you can certainly do it on a Grill or a Barebeque. Make sure to let the Steak marinate for a while so it can soak up all those wonderful flavours! Let me know what you think in the comments down below.
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Pan Seared Flank Steak with Garlic Butter
Full recipe:
Pan seared flank steak with garlic butter is flavorful and easy to prepare for a weeknight meal. Seasoned flank steak is seared on the stove top and coated in rich garlic butter.
Avoiding Tough and Chewy Flank Steak- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares his tips for achieving a tender and juicy flank steak and which pitfalls to avoid so that it doesn't turn out dry, tough, and chewy.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Epic Bourbon Flank Steak Recipe | SAM THE COOKING GUY 4K
Ok, there’s a little brown sugar, soy, mustard & pepper too. But this is maybe the simplest, most insanely delicious flank ever. So stop reading and start watching!!
00:00 Intro
00:23 Making the marinade
1:12 Marinating the steak
2:05 Grilling the steak
3:02 Resting
3:47 Cutting the steak
4:18 First Taste
5:18 Prepping the roll
5:41 Building
6:06 First Bite
6:28 Outro
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Steak School Pt. 2: Skirt Steak 101 #shorts
Steak School Pt. 2: Skirt Steak 101 #shorts
When done right, skirt is undeniably one of the best cuts of beef. Each cow has just 4 (2 inside & 2 outside skirts) so they can be difficult to source, as well as difficult to prepare.
The less tender “inside” skirt is far more common in stores, while the prized “outside” skirt is mostly reserved for restaurants. Both take a marinade extraordinarily well (soy sauce, fish sauce, citrus, honey, oil, cilantro, garlic, cumin, chilies, S&P is a good place to start).
Grill over extremely hot coals to quickly develop color before the inside overcooks. The more tender outside skirt can be served medium rare, while I prefer inside skirt closer to medium, allowing for more rendering (make sure to cut thin against the grain).
These American wagyu skirt steaks are from Black Hawk Farms. They can be difficult to find in stores & I highly encourage you to give them a try, I’d take an outside skirt over a ribeye most days of the week.
Shoutout to @JessPryles , her skirt steak youtube video was an integral part of my research
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#shorts #teach #steakschool #insideskirtsteak #outsideskirtsteak #skirtsteak #wagyuskirtsteak #ribeye #carnivore #imstilllearning #learningfromhome #lovelearning #steaklove #steakporn #americanwagyu #ilovesteak #mediumrare
4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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