Daniel Smith he’s made chicken, pork, empanadas, Brazilian and Spanish dishes, burger rolls; and also his signature dry aged permeable membrane style and not to mention burgers and fish
@Dany AL It's total overkill for steaks. Then he still needs to get his big ass flamethrower out at the end. Honestly, I think he just likes the paraphernalia which comes with cooking.
@@thesaturnsound He's good with meats, but the rest of his cooking is essentially unhealthy family food. Anything which requires a traditional method he fails.
I still can't believe this channel doesn't have close to a million subscribers. The videos come out regularly, the content is fan embraced and more important the videos are very well produced
Since my last purchase from my local farmer, not any specific proper breed, I realised, that there are some cuts that I would dump many, well, all traditional cuts. My absolute favourite: Hanger, by faaaaaaar! after that is the skirt, the bavette/flap and spider steak. I looove these cuts so much. I prefer them over all traditional cuts, you have to try them, trust me!! Thanks for this nice comparison! :) Keep your wonderful work up! Since I subscribed, 2 Years ago I guess, I didn't miss any of your videos! BR from beautiful Austria
Great video! The production quality is great. I do have to say that Picanha really needs to be sliced before grill. If you don't slice it into 2-inch steaks with the grain, you're going to end up not fully cooking the meat. I'll have to get hanger steak to try, too
I truly enjoy your videos, Its impossible to determine the doneness of a steak from viewing a video, monitor settings change the appearance. If you could check the temp with a thermometer it would quell the debate about how the steak was cooked. Keep up the good work Thank you sir.
A body of beef gives you one piece of hanger. It is essentially impossible to keep as a regular item to sell whether you wanted to or not due to the limited product available.
Tri-tip roast is my favorite. Not only is it delicious, but the tapered ends allows you a range from well done at the tips to rare in the thickest part of the middle. When you have guests, you will always have some who prefer blood rare, some who prefer medium and a few who prefer well done. Tri-tip makes everyone happy every time.
I'm late. I just discovered this video. Cooked the steak with the sauce/baste last night. We all loved it. Great flavor. Not buying tenderloin anymore. Grazie mille "Texalian"
I believe this is called "Fraldinha" in Brasil. That means literally "Small diaper". I prefer this cut over picanha. It's more tasteful and tender. And because the fat is hidden between the meat, that makes it juicier, even when it gets more cooked. Although, both cuts are great!
Funny, I did by hazard the same comparison last Friday, same Result. Even when the Picanha is a beautiful piece is the hanging tender more flavorful. Cool to see more comparisons like that in the future.
Try dry brining a hanger steak.Pat one side of a steak dry. Sprinkle one side with a fair amount of kosher salt, gently press the salt in, flip, and repeat on the other side. Place some paper towels on a couple layers of foil with a small cooling rack on top of the towels. Place the steaks on the rack and the whole assembly in the refrigerator for at least 12 hours. Leave the meat uncovered. For larger pieces of meat let it sit for up to 24 hours. The salt draws the juices out. The juices dissolve the salt. The meat reabsorbs the juices and the salt is carried with them. For an inch and a quarter New York use 1/2 to 3/4 Tbs. salt per side. For a thick ribeye, 3/4 to 1 Tbs. For that big hanger steak 1 1/2 to 2 Tbs per side. Rub a few drops of a high smoke point oil on each side before grilling. Sear fast on each side over high then cook until done over low heat. For on the stove pre-heat the oven to 200 F and a cast iron skillet very hot. Sear each side until the meat releases and remove from the pan. Insert a remote reading thermometer into the center of the steak and place in a pan and into the oven. When the meat reaches the correct doneness remove and rest under foil. Enjoy a juicy steak properly seasoned clear through.
1:25 I believe you are mistaken with Teres Major. Often sold as petite filet, filet medallions, etc. Hanger is significantly different from filet in flavor and texture. One of my favorites for sure.
In Mexico we call hanger steak "arrachera", is one of the most popular steaks over here. We usually marinate it with garlic, pepper, soy sauce, worcestershire sauce, lime juice and a little splash of beer, freaking delicious!!
@V Lab no, it was red. I like medium rare as well but the slice he showed is undercooked. 7:21 you can see it's perfectly cooked, 7:33 it's undercooked. I think he knows it's undercooked that's why he laughs. He should've cooked the picanha after slicing. picanha is too thick to cooked like that.
My friend there are better steaks. As a cutter ask your butcher about the chuck eye center eye steak. Some may carry it some don’t. It’s the cut between where the chuck turns to the rib. And then there is the hanger steak. 1 per cow. If you’ve never had a hanger steak you’re missing out. They’re hard to get a hold of but you’ll go back for more guaranteed.
Unknown to most The "Butcher's Cut" is not just the Hanger steak but also the Skirt steak and a few others. Entrania can sure bring back memories, not something you east every day.
Both pieces of beef look great! But the bread and blood I’m good on that’s just gross and I prefer the ends of the beef for a more well done bite. Everyone is different. Excellent job chef!
Yeah the problem is that you undercooked the picanha, it was definitely blue the more you cut into it. It also helps to cut it into steaks before cooking it, easier to cook and get a much more consistent temperature rather than cooking the whole just like that. Because the hanger was less bulky and more flat it cooked a lot better.
Hanger Steak is the best seriously! This is one piece of meat you really can't destroy even though you suck at cooking, the result will almost every time be delicious :)
Question for the experts. How is the cutting board cleaned after resting raw meat on it to use it for the cooked meat. Assuming of course he’s using the same side. Thx
That's normal because the picanha it's a outside muscle and when we bleed the animal the blood get out of the muscle on the oder side the hanger steak it's a inside muscle and the don't get easy out , make part of the esophagus group muscles, so it have a lote of blood and a strong flavour.
Have you ever thought about cooking elk, boar, bison steaks?!?! I want to see videos around those cuts. They are so lean but something different to experiment with. I tried wild boar tenderloin and it was fantastic! I’m exploring other meats as I run out of protein but that would be cool to see. Even lamb ribs! Or bison ribs! Anyways thank you for posting these vids. Keep it up! Cheers
You should cut the picanha into strip steaks so when you slice pieces they have a bite sized piece of fat with minimal silver skin. I think it would hold up better in comparison that way. That said, hanger is my favorite steak. Great video in general though.
After my comments I have to agree with your philosophy and if I’m correct you are trying to push people’s to buy smarter , I respect that allot thank you 😊
I think that grilling the piranha whole is not the best way to do it as the surface area is smaller, less surface for smoke, fire and fat juices to contact the meat. Cutting in steaks 2 to 3in thick is better in my opinion, more flavor. Also, the silver skin under the fat is a downside that you can work around when you grill steaks. As you slice your steak on the plate, you can separate the fat from the meat just under the silver skin, then cut the outer edge of the fat (the burnt part), and reunite both meat and crisp fat on the fork as you brig the perfect married pieces into you mouth. Not only you avoid the silver skin this way but you eat a little less fat if you for any reason want to reduce the fat intake a bit. Cheers, great video. I have not tried the hanger steak yet, but another nice cut that is also very much appreciated in South America (Brazil) is the flap meat, which muscle fibers looks very similar to the hanger steak.
Bone-in vs boneless pork chops. Thick ones. Perhaps low and slow, then seared in garlic butter and thyme? I did this recently with thinner boneless ones and it was really good. Rosemary sounds good too.
Mr PitMaster’s belt is down a notch. Looks like barbecuing will be my sole diet and exercising regime. Btw, the hanger steak is so expensive now that the cat is out of the bag.
I really like the grill grate but not the price of the OFYR grill. Its just a pot after all. I sketched up a similar grill grate with CAD software and sent it to the Flowjet machine. I used 3/4 inch steel plate. A few welds later to attach the legs and for 30 dollars I have a 289 dollar grill. Obviously this video is sponsored by OFYR to sell grills. I'll take an aged ribeye over whatever that steak is he's cooking any day.
In my tradition if you grill meat and it turns out rare of medium rare thats not coocked. plus we never grill with the flames from the wood or charcoal, so we use salted water to cure the meat if a flame comes on especially with fatty meat. Thats my style whats yours?