rip in peace, Anthony.... you helped me choose my career, and I still watch your stuff for inspiration. Thanks.

Sleep well my dude, thankyou for your influence on us

May you rest in peace...Thank you for sharing the wonderful knowledge you had to offer

RIP my friend!

the piece they showed when he was talking about tenderloin looked brutal... the colour is more like pork. Im actually 90% sure they just showed a picture of a pork ribend with a bit of the centercut still attached...

As much as I love ribeye I have found out that fresh cut Chuck steaks are stupid tasty. They are far from the most tender cut but the flavors you get from Chuck is indescribable like my mouth waters just from thinking of it. Chuck has the taste and smell of a roast but offers a side of prime rib and has the same marbling as ribeye never before seen it's great.

the best cut of steak is the one that taste best ...TO YOU,,,, Its subjective. Like Music. I thought for as short as this video is, he did a pretty good job of quickly explaining cuts. For those complaining ( its youtube, who could have seen that coming ! ) there are hundreds of more detailed videos out there if your looking for more info.

I cooked a bottom round steak that was tougher than a one eared alley cat the other day. It had a really nice flavor though. Got an incredible sear on it too. R.I.P. Tony...

RIP Tony. Proud Jersey brother of yours here

RIP Anthony!! You have left your impression on the culinary scene. You will be missed.🙏🏾

Thanks for telling me after I bought my wife a filet mignon steak because I thought it would be the nicest since it was the priciest :(. Turns out, Ribeye is great... lots of juicy fat, super tasty.

Right on the nail. Not many words are needed if you know your business. And this man for sure knows what he is talking about. Thank you.

Ribeye steak is the best.

He does verbalize what I think about most food. Only he does it better than I.

what about gushers?

I'll never touch a Filet. I love a skirt and flank steak. I am generally firm in the stewing cuts and slow cook cuts of the animal. But when I want a steak, it's a Ribeye, or Sirloin Cap and Filet never enters the conversation.

Why does the cow look like it's wearing high heels?

Man, this guy never changes his shirt

RIP...

I don't understand. Where's the part where he explains how to choose the best cut of steak? He just talked shit about tenderloin, and rattled off is preferred cuts. But there was nothing about actually, you know, holding two of the same cuts of meat in your hands and discerning which is the better piece, like the title implied. So, thanks for the clickbait, essentially.

I understand why Anthony(and others) think the tenderloin sucks. In a sense he's right, but he's also missing something here. Because its so tender and more subtle in beefy flavor - it can get paired with some very subtle, but interesting sauces that can really make it interesting.

miss this guy

Rest In Peace master chef

Personally, I like the ribeye cap the most. Hangar steak is a close second, but too easy to fuck up at home.

Is the title related to this video in any way?

I had chuck eye in San Antonio Texas melted in your mouth can't find it in Massachusetts. R.I.P. Chef. Heaven has a great cook.

how is this related to tech-nology?

I really miss you man, farewell.

Be me. Have professional sous vide equipment to include atmospheric chamber sealer. Sous vide New York strip to perfection, and the tenderness of filet mignon, but with all of the flavor. Baste and brown outer portion of perfectly cooked tender steak in butter and thyme. It's good to be me.

Miss you

The ribeye is the best cut of steak any chef will tell you that that's worth his weight in beef on the charcoals is best put the grill marks on it off to the side for 7 minutes perfect medium-rare every time

That guys the best haven’t seen him around wonder what he’s up to good guy man

Tasty made "how to choose a steak" video better

I like a big, thick ribeye. I also like filet though, so I guess I'm boring and uninteresting.

*RIP Anthony!*

I miss you Anthony

Very true. Tenderloin is the vanilla ice cream of the steak cuts

few hi end steak houses serve sirloin ime. it is tasty but i see mainly t bones and rib eyes along with filets

The diagram is missing a label for "carne asada".

I

Teres major is a great alternative to a tenderloin.

I personally find the hanger steak (butchers steak) to be the best - season well with salt and pepper, heavy sear in a cast iron skillet on both sides, toss in some butter and baste - then finish in a 400f oven for 5-8 minutes til medium.

I want to eat the thumbnail!

my favourite is a whole spit roast cow

So the tenderloin sacrifices flavor for tenderness so the more flavorful the beef is, it gets less tender?

Following senses right ?

No short loin, eh? High end places don't serve t-bones and porterhouses? Or shell steaks?

Porter house my one and only love nothing beats it. If they don't have porter I go Tbone if no t bone I go for skirt or flat iron, if none of those I settle for a New york, or Ribeye.

So....why not "Deckel"....as Bubbi called it in Yiddish...The Neck!....tastier than flank and ALWAYS sliced on the bias. Impossible to find, EXCEPT from a Kosher Butcher.. Also, the BOOMERANG, which is the top covering of London Broil. Hard to find, ANYWHERE

I like my filet well done

🙏RIP.

As a butcher The ribeye is the best cut! (My opinion) personally id get the chuck very interesting piece of meat 🥩

Rip you legend.

Talks about a tenderloin then shows a picture of a pork loin, doesn't really make sense

Ask anyone who really knows about steaks from beef cattle and they will tell you the tastiest cut of meat is the Hanger Steak. AKA: Onglet in France. The old fashioned name was The Butcher's Steak. Why? Because it's the best meat on the animal and there's only one, relatively small cut per head of cattle. So butchers used to take it home to eat. It's in front of the commonly called 'flap' and it's where 'god' joins the animal (in human anatomy it's called the perineum). There is a huge piece of sinew running through the middle of each Hanger Steak that is inedible when cooked as a steak. It must be removed, leaving two long, thinner steaks. (You can leave the sinew in if you use the Hanger Steak meat in a casserole or stew.) Once the sinew is removed, gently 'bash' the meat fibres flat with a heavy object or meat mallet. Let the steaks sit in some good ordinary olive oil then just before popping on a super hot grill plate, season with salt and pepper. Do not over cook Hanger Steaks! If you like well done... forgetaboutit! 2-3 minutes each side on a hot cooking surface then let REST for at least 3 minutes. A tiny bit tough but the flavour is amazing. Freezing and slowly thawing Hanger Steaks also improves it's tenderness issues a little. Enjoy.

Aww, I miss that boy.

I recommend the hamburger cut of the meat. It's soooooo versatile.

This really told me nothing

tear

This man sounds just like Tom hanks

Anthony once said: Don't overcook the steak. If it's overcooked it's no good. It defeats its own purpose!

and am hungry ...

2019??

tenderloin is awesome

Meat appreciation.

Who’s this guy?

The chuck eye is hands-down the most flavorful steak that you can actually afford. On the grill, it tastes like a ribeye - for about half the price. Do yourself a favor and try one.

RIP

He look like einstein

كول

Ribeye. Ribeye is the best.

I like Philly cheese steak the best.

Rib eye

When I translated tenderloin I couldn't believe it! This part of meat is amazing, especially for roasts or beef wellington

"Meat appreciation" okay

Noooooooo Reservations.... but really, outside of all of his TV work have you guys read anything that he has written? Dude was a straight genius. Still miss him COOK FREE OR DIE

Picanha is the best cut.

If your tenderloin is boring then you aren't preparing it right. I know this guys is world class and all, but he failed to mention the butchers steak, and tried to tell me that high end restaurants avoid the tenderloin. Fake news

To choose the best steak you dont commit suicide

Filet is delicious, but I never order it at restaurants. Too damn expensive. For the price I can get a larger, more satisfying cut, like sirloin. I only buy filet for home consumption when it's on sale. Oh, and stay away from any restaurant that wraps filet in bacon. That's a sure sign the chef doesn't know what he's doing. You don't need that fat to cook a delicious filet.

Rip goat

Tony! Just grabbed acouple of your books. Thanks chef

He committed suicide.

He looks overcooked ,😁

this whole series have titles that are useless...this says nothing about how to choose a piece of meat!

How did I find my way hear? Right after Anthony Bourdain’s death???

Thank you 🙏🏾

Rest in peace buddy.

This guy is a hack. He wrote a book and had a show. He's not world renowned for his cooking skills.

Did they kidnap Tony Bourdain to make these videos ?!! ... lol so many short videos on different subjects and he is wearing the same thing lol ...

Got Jeffrey Epstein telling me what’s what about beef here

Rest well AB

I miss you Tony. It feels like it was yesterday.

No mention of the Short loin and the NY Strip steaks?

lapel mic on chest hair. awkward editing. inaccurate video title.

RIP Anthony...

Flank.

rest in peace anthony

Red face. Must be the alcohol

R.I.P. Tony...