Steak Lovers: This Cut Will Save You Lots of Money

Рет қаралды 2,955

4 ай бұрын

In this recipe learn how to turn a cheap, tough cut of steak into a juicy, tender one that's easily equal to any ribeye. This chuck steak has all the flavour of a ribeye, and with the 3 simple steps in this recipe, it can be just as tender as well.
Learn how to cook a steak with the 3 steps in this video, jacquard (jacquarding), dry brining and reverse searing. You can apply these methods to any tough cut of meat, so you can tenderise any cut of beef, pork, chicken... You name it this method will work.
RECIPES:
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Пікірлер: 18

@smoath Ай бұрын

Brilliant! I'm definitely gonna try this, thanks 👍🏻(btw it's not blood coming out the cured meat. It's purge - water coloured by proteins)

@bepnhatao 26 күн бұрын

You did a great job, I will follow you soon

@thebstar1681 Ай бұрын

this channel is amazing found it last christmas for roast pork and it turned out great just like he showed, the way everythings presented and formatted is great would love to see this channel thrive it has alot of potential, keen for future vids

@BenGoshawk 19 күн бұрын

Thanks, I appreciate that! Plenty more videos to come, I'm doing a lot of behind the scenes work at the mo to get the channel into motion

@johemavila7119 4 ай бұрын

The quality of these videos are so well done, been binging for a while lmao

@BenGoshawk 4 ай бұрын

Glad you like them!

@iaio85 4 ай бұрын

Keep up the great work Ben! Your style reminds of Ethan Chlebowski, you deserve so much more attention! I would have loved to see what for example Baking Soda plus starch coating would have done to it (Asian cooking and velveting tricks). And maybe for the next video, something about MSG? Differences in taste where and how it's used and how does Dimsimlim's YumYum compare to it (roasted MSG or so).

@BenGoshawk 4 ай бұрын

Thank you!

@f.f6319 3 ай бұрын

Earned a subscribe bro. Solid techniques and explanations, thanks.

@BenGoshawk 3 ай бұрын

Thanks, I appreciate it!

@WMK4757 4 ай бұрын

nice

@basvannoort4289 4 ай бұрын

great video! is this method preferable over cutting the steak in 4/6 pieces?

@BenGoshawk 4 ай бұрын

Thanks! I like cooking a larger piece because smaller ones will cook a lot quicker so you won't end up with meat that's as tender. If you have the time and your oven goes low enough then 90-100c for 2-3 hours will be more tender again. 👍

@peterdurand3098 4 ай бұрын

Cooking the meat sous vide instead of the oven is SO much easier and foolproof.

@BenGoshawk 4 ай бұрын

It is a great method but it takes so long

@luis2262 4 ай бұрын

@@BenGoshawkWell, you are brining it for 24 hours with this method so I guess sous vide would still be a better alternative.

@beverlyfitzgerald7675 4 ай бұрын

That method is not as effective as using a velveting technique.

@BenGoshawk 4 ай бұрын

The velveting technique works great for meat that is thinly sliced before being cooked but it's not very effective on thick-cut steaks like this one, with either technique (water or bicarbonate). You can "marinade" the steak in bi-carb (baking soda) for a long period of time so it can work its way into the meat, but it gives a not-so-great aftertaste. This is not so obvious in a stir-fry because they're usually highly flavoured with spices, sauce etc etc, which hides that taste. I wanted this method to not impart any taste to the steak that's why I chose these 3 techniques. I have another 3 techniques that I've tested out that tenderise amazingly BUT leave an aftertaste, if people like this vid then I'll make that one as a follow-up. Thanks for your comment