You should have seen him on the Australian Master Chef, he would stand there with the judges holding like a foot long kitchen knife just mad dogging the contestants 😂😂
He’s right about judging a restaurant on steak. I went to a vegetarian restaurant and when I asked for steak they said they didn’t have any. Clearly a bad restaurant. (sponsored by Knorr)
It is also known as a hanger steak. Only one on the cow. It "hangs" on inside the body cavity forward on the cow under the spine. Similar to flank or flap with heavy grain, very meaty flavor and reasonably tender when cut against the grain. It is amazing charred rare. It has a streak of sinew going down the middle which you remove and end up with two parts. Very hard to source because of how small a part of the whole butchered cow it represents.
I feel similarly about sea bass. The portions are so tiny for the amount they charge you. I cooked a whole sea bass once (for a BBQ) and it was great, and fed about four (or was it six?) of us pretty generously.
I have to laugh at that, living in the US where ribeye sizes usually START at 22oz and they're the same price he described for less than half the weight 😅
@@jong3821 That's probably a more accurate average, but here in Texas, things are legitimately bigger. I don't mean that arrogantly like a lot of Texas do, but its a strange part of the Texas identity that everything just has to be... Bigger
@@jammybizzle666 to my mind, he's the best chef in the world, and of all time. Met him over lunch, what a kind and modest man. It's like we were old friends!
I was a butcher for a while and my favorite cut is a tossup between onglet (hanger steak) and teres major (shoulder tender). There’s only 1 onglet and 2 tenders per cow, but the onglet is a vestigial muscle so super tender and good fat content and the shoulder tender is as flavorful as a ribeye and just as tender for half the price if not cheaper. They just aren’t as widely available since the shoulder tender sits on top of the chuck and places would rather just sell a chuck roast. I would always snag them for myself, though.
I was a butcher for a few years and I’d have to say my favorite cuts would be considered “ junk meat” by most. The chuck eye steak or aka the poor man’s rib eye, or the flat iron steak aka butlers steak.
I can tell you were a butcher because few would know how good these two cuts are. And don't forget the hanger steak. Another secret cut not well known but excellent.
Fillet is awesome for sauced skewers, but it really tastes like nothing. Good if you don't really like meat, but then just get a nice piece of fish or something - fish is harder to cook anyways, so if you're out to eat it's always the better choice.. Fillet is only really expensive because it's easy to cook tender, but chefs know how to make all cuts tender so they (we) tend to choose something a bit more interesting.
The onglet steak, or what we call the “hanger” or “butcher’s” steak here in the US, is a great cut. Hard to find but a must if you ever come across one.
Marco is confident in himself and his work, and has the experience and fame to back it up. He's a lot of things, but being humble isn't one of his biggest traits.
Rump in the US is pretty much top sirloin, can be good as a large sharing steak but you need to cook it in a way that tenderizes, either sous vide, or just a slow reverse sear
My favourite cut is the picanha. It’s really popular done gaucho style in Argentina and Brazil, but usually done as full picanha joint. Still delivers well when cut into a steak.
He's right about fillet steak. Very overrated and expensive. I never, ever order fillet, and I adore steak. He's also right that the test of a good restaurant is the steak. Being from Ireland, it's bitterly disappointing that the vast majority of irish restaurants consistently overcook steak, more than what you order it. I've experienced this time and time again. It's almost impossible to get a properly cooked medium rare steak in ireland, outside of very high end restaurants, or dedicated steak houses.
I tend to agree. However, if a restaurant has a nice sauce or glaze for the filet, it can be one of my favorite cuts. It doesn't have much flavor by itself, but if there's a nice glaze for it, the tenderness makes better than any other cut for me. But if it's unseasoned, or lightly seasoned, I'll usually order a different cut.
@@8beef4u And way more fat. Filet is good for individuals who want to eat steak, but not all of the fat. I have had filet's that were amazing..and some that suck.
Spot on. I generally love a rib eye for the almost creamy taste and texture, however a good rump steak has the most 'steaky' flavour, but as the great man says they are so inconsistent. Quality of meat is paramount, but my grandad who was a butcher, said that its often down to how stressed the animal was at slaughter that makes the difference, and as the rump is quite a hard working muscle its really prone to 'tightening' and making a tough piece of meat, also quite lean which can exacerbate the problem. Fillet, is great with a sauce and obviously super tender, but on its own the taste even when well hung is pretty insipid imho.
Spot on analysis. I grew up on a farm, butchering animals for consumption and for my uncles farm to table restaurant. I'll never forget the 1st time I was burdened with taking care of a calve, I was so anxious, stressed and just nervous. Unfortunately, I made it very difficult on the animal and the meat was just too tough to serve, so we had it for family meal for the week. Yea needless to say, I made much better meat than that before. I learned that it was crucial to be swift, quick and confident when taking the life of animal. It's not only better for the quality of the meat, but overall a much less gruesome experience for the animal.
Great insight. When studying in the UK I was having rump stakes every other day. I always wondered why it’s so different from one day to another - thanks to MPW and your comment I know why :) In my country it’s not that popular though
Steak is probably the easiest thing to cook well but the most difficult ingredient to select well. If you can pick the right steak from your butchers and you know the simple way to cook it, you don’t need a restaurant ever again
A good butcher will do that job for you. They are the people who look at the animal as a whole and also see it cut down. They spend more time looking at quality of meat than a chef will any day of the week. Find a good butcher.
Steak is easy to cook, but very easy to fuck up. There's a lot of people out there who cook on a medium heat and wait till its browned outside and miserable inside, or don't season enough, or just don't really care. The process is simple but the execution isn't and that's why you'll get a shit steak in a lot of restaurants. A good steak made badly isn't as good as a bad steak made well, I would argue
@@bmxfreakxyo Everyone should be able to cook these three things; Scrambled Eggs, a steak, and chicken stir fry. With those three criteria any food should be able to be made with the skills from that (with the exception of baked goods)
@@sullivanspapa1505 He says in the video he gave up his stars because the stress of keeping them took the joy out of it. He is technically a 0 star chef.
"The next steak, Knorr Stockpot" Cameraman: "That's not a steak, Marco, it's a Knorr Stockpot..." "Precisely, the best steak you can get, serve it rare with a little hot water, delicious"
If you want a good steak first you need to marinade it win a Knorr stock pot and then cook it in butter and a Knorr stock pot and then let it rest and season lightly with a Knorr stock pot and serve with a side of Knorr stock pot gravy.
So happy to hear him say that about the Fillet. So tender but not my favorite steak. Whenever I buy one at home I usually just eat it raw. Much better that way
Although people say he's a sellout to knorr, the use of Olive oil and beef cube as a rub really bumps up the flavor.. It add the salt needed, but with flavor..
When he put that plate of fillet out, I as like “holy fuck, that’s thiccc!” Like I don’t think I’ve ever seen a fillet cut that thickly, unless it was some Guga experiment.
He's right about travelling. There's a steak house in Bath (Hudsons Grill) that we travel over 65 miles each way to go too. A good steak will call people in from afar
Ha! I had to look that up because I assumed you were American because you traveled over 100 miles. They say The British think 100 miles is a long way and Americans think 100 years is a long time. So a Brit traveling 130 miles for a steak must mean it is one fancy Wiltshire joint.
He's right about Fillet steak. Went to a restaurant and had a really expensive fillet (never had one before), and while it was really tender and soft, my wife's Sirloin tasted nicer and was still very tender. Lesson learned, save the money and get the Sirloin.
Bang on about filet steak, I used to love it when I was younger but as a grown up and real meat lover I feel like filet is the newbie cut that the inexperienced believe is the best
Entrecôte is boneless rib steak Formed by cutting a steak from in-between the rib bones. What he is showing as a "entrecôte" is actually a contre-filet or what is called a strip steak or NewYork in the US.
I much prefer to see that cut in a Tbone or Porterhouse than on its own. They only exist because butchers pull out the loin and are left with the strip
Have to give props to Morrisons in the UK for stocking bavette no other supermarket seems to bother with any other cuts. They stock a Denver too, not entirely sure where it's cut from but always has a great fat content but needs cooking more towards medium well or is a little more tough.
bavette is a great little cut, sometimes called "butcher's steak" in the US because it wasnt very popular with customers but butchers knew better and it stayed cheap. I've had this as an inexpensive steak frites cut a few times in french restaurants over here. If you see a french place with a ~$20 steak frites on their lunch menu, its this, and its delicious, and its a nice modest size so doesn't slow you down all day.
There's a butcher near me who do a cut they call "rump fillet", which is fantastic stuff. I don't know enough about butchery to know if the description "the fillet end of the rump" makes any actual sense, or if it's simply a different way of dividing down the rump, but as a culinary description it certainly works: it's tender like fillet but has the depth of flavour you get from rump. It looks a bit more like fillet, although it's kind of triangular, but they charge rump prices for it. I believe it's what is sometimes called "point steak"? I'm generally a sirloin fan, but this - when I can get it - is undoubtedly a favourite.
Rump can be broke down into three cuts. The top cap which is called pichana in some places. The main muscle and the fillet end which I've always known as Bistro rump. For me best cut on the animal, perfect every time.
@@skollybob Different countries have have different butchery conventions though - you don't *tend* to get the top cap offered as a distinct cut from UK butchers. Then of course there's the fact that the names might be different...or might seem to be the same but refer to different things: like a "sirloin steak" in the UK is a "New York strip" in the US, for example, even though the word "sirloin" exists in both places.
The Rib Cap is my favorite part of the beef to grill and sear. I will cut the rib cap away from the rib eye and grill/sear it separate. I also like to cook it to medium instead of medium rare because of all the extra fat marbling.
People definitely don't travel far for a steak anymore. Even a mildly skilled cook can make just as good of a steak at home, depending on the quality of the cut.
Admittedly, i cook a damn fine steak. However, I can’t seem to capture the X factor flavour that seems to come from a well used grill in a decent pub or restaurant. If I could, I’d order a steak rarely (pun intended).
@@JezaLoki For me the differentiating factor is how much butter restaurants use. When I cook at home I'm more aware of how much butter I'm using so I tend to use less, while these restaurants will let the steak swim in it lol.
@@JezaLoki I think maybe that flavor you're thinking of is just direct flame. But I mean if you just do the whole butter, garlic, rosemary etc basting in a pan it'll be just as good.
I just cut up a whole rib-eye and got 12 decent steaks. Vacuum sealed and in the deep freezer. I'm saving at least 25% on cost and can pull one out anytime without having to go to the supermarket and deal with their inconsistencies. I agree about the filet (tenderloin), but it is a health conscious option since it is very lean and versatile. Great in stir-fry's, pan-dishes like stroganoff etc
Bavette is a really underrated cut i.m.o, takes a little longer to cook but a quality piece just melts away and with a nice bit of fat slowly rendered into the meat, delicious!
Rump steak is the lifeblood of Aussie pubs. You can get all types of food from wings to burgers depending on the place but I've never been to a pub which didn't have rump here.
Being a butcher and seeing the love for rib-eye (rib fillet to an Australian) in the comments is so heartening. Fillet steak (eye fillet) is in my opinion just a cheat sheet for tenderness while seriously compromising on flavour. Let the meat speak for itself and complement it rather than relying on a sauce/side combo to compensate it.
All of you, try the Sirloin Flap muscle. It is loaded with intramuscular fat throughout the striation of the muscle. Just a wonderful steak, often overlooked by chefs as they are unfamiliar with all the muscle options.
Chef ! I'm confused...i'm bilingual, french mum and scottish dad..and a chef.. Bavette ain't Onglet eventhough both cuts are roughly from the same area along with the 'hampe'...(Angler steak=Onglet). Rib-eye IS entrecôte..Sirloin is Faux-filet.. I think you got your french all mixed up there.. Nevermind, you're still one of the greatest alive in my book ! With love from Normandy !
@@ElementsMMA Eh no it is not. Rib eye means between the bones in french, hinting towards the ribs. You cut your Côte de boeuf and your Entrecôte, the Côte de boeuf being a french tomahawk more or less, and the Entrecôte being the ribeye-steak without the bone. The sirloin has no rib bones. Not even the shortloin has any rib bones. Take this from a guy who has worked as a beef butcherer for about 8 years now.
@@FrasierCraft fair enough. The entrecôte is not the same as rib eye though, aren’t they cut in totally opposing directions? So yes the section of meat is the same but the cut is completely different, ie entrecôte is a strip taken from between the ribs whereas rib eye is cut horizontally to make smaller, round, thicker pieces? Which is all I meant by entrecôte being more similar to sirloin, in terms of size and shape..
0:48 First he says it's "onglet" and now he talks about "bavette". Those are pretty similar, yet two completely different cuts. Onglet is hanger and bavette is flank steak, which is more towards the rear end of the cow.
Rump is still one of my favourites. Far more flavour than any other piece of steak and as long as you can find good cuts then it’s not a difficult one to cook and still be extremely tender at medium or medium rare.
100% on point, though didn't agree with fillet, fillet is my favorite cut by far and can be infused with seasoning and basted to enhance the flavor, so it can match the flavor of the "lesser" cuts if done properly.
I didn’t recognize 3 of the 5 names. I guess it shows how little I know about the different cuts, or we call them something else here in the U.S. The first one looked like a skirt steak, the second looked like some type of round steak, and the fourth was maybe a really nice looking, thick top sirloin?? Which is usually a fairly inexpensive cut. At least nowhere near the cost per pound he mentioned?
If you heavily season a fillet, for me it is the ultimate steak. It just needs an extra push with seasonings to help its bland flavour and then it becomes a consistent, delicious, melt in your mouth steak
If I can get really good quality fillet I will always use it for beef tatare with quail eggs. This is perfect for that. Tender, full of flavour and lean. As a steak I rather rib-eye.
if a dude who just got his drivers license tries to drive like colin mcrae, thats probably gonna end in tears too.. if colin mcrae does it, its fine though
I like Marco, he is compelling, but it’s a pity he doesn’t have that level of influence at his franchised steakhouses where the food at his Syon Park restaurant for example is, well, bloody awful.
