Food UK
How to get the MOST from a Cheaper Cut of Steak | £6 Rib Eye vs £2 Bavette | Sorted Food
Cooking a perfect steak can be a bit hit and miss if you’re not sure how to get the most from your cut of meat! In this episode, we break it down into two easy-to-remember methods using a thick, rib eye steak and a cheaper, bavette steak. Have a watch and get cooking!
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AD | The final part of our Georgia adventure launches on YouTube at 5pm today… We’re heading to Tbilisi and the boys are in for …
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Two cooks, one mystery chute and a random EXPENSIVE ingredient dropping every two minutes!!
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Have you tried any Imereti dishes before??
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Massive thanks to @georgiatravel for the trip… and all the Chacha!!
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@Timlagor
January 1, 2024 at 1:51 am
If it's not rare you've ruined it. I can understand people who like their meat overcooked. I can't understand people who think the amount of cooking is less important than the type of steak.
@ffs3pro
January 1, 2024 at 1:51 am
This is incredible. Jamie Oliver and Gordon Ramsay has nothing on you! ❤
@wendyflemons1311
January 1, 2024 at 1:51 am
French fries? Not chips? 😮
@ethancampbell215
January 1, 2024 at 1:51 am
Personally I opt for the cheaper cuts like skirt steak as opposed to the pricier cuts like ribeye because I can still get a delicious steak as long as I take care of it at every step of the process. If it’s cooked well, rested and properly seasoned I still get delicious steak for a fraction of the price, it just requires a bit more time and effort as so many cheaper alternatives do
@SirWhiteRabbit-gr5so
January 1, 2024 at 1:51 am
Here on the US East Coast, flank steak is so popular for grilling that it's just as expensive as strip steak and sirloin.
@angelkisses5933
January 1, 2024 at 1:51 am
Mmmm 🤤🤤🤤 x
@FilipDePreter
January 1, 2024 at 1:51 am
No, no ,no don't kill that lovely steak. No hammers, forks allowed. If to uneven, slice it, at the most. Sear it on both sides, bring it up to rare, pepper and salt. Done cooking. Add what ever sauce you like, but preferably sauce a l'échalotte, some fries and that's all folks.
@berelinde
January 1, 2024 at 1:51 am
These days, the hanger steaks and bavettes are almost the same price as the ribeye and NY strip steaks, so you had better buy what you want for the recipe you want to make. Carne asada loves a more open texture for the marinade, so I use bavette. Steak au poivre is better with a more tender, marbled cut, so I use the ribeye. It's going to cost about the same, $10 a portion. These days, the only cut with a dramatic price difference is the tenderloin, and I rarely cook that because the beefy flavor can be lacking.
@KBandLB
January 1, 2024 at 1:51 am
Love this. Thanks Chef.
@leapintothewild
January 1, 2024 at 1:51 am
Music is too loud! Glad you don’t do this often, because I wouldn’t be able to watch — way too hard to hear the words. 😞
@lostinature
January 1, 2024 at 1:51 am
this is one of the most useful type of video 🙂
@jonathanjames3984
January 1, 2024 at 1:51 am
Flank seems very common in US recipes but it's hard to find in supermarkets in the UK. I have some skirt steak, can I cook it the same way as flank? Cheers.
@Lexy60
January 1, 2024 at 1:51 am
I was always told to salt the steak for 30-60 mins then oil immediately before cooking as oil with salt prevents the salt from penetrating and seasoning the meat.
@markbolton4142
January 1, 2024 at 1:51 am
Eber's slightly over cooked the steak
@Snakelord63
January 1, 2024 at 1:51 am
he right that is possible the best sound
@macakucizmama831
January 1, 2024 at 1:51 am
Green pepperon works better then the black in the saice in my opinion, and not even grinded
@noblegreen2692
January 1, 2024 at 1:51 am
Enough for 2 people? I will make my wife her own but she won't be touching my steak.
@nancybennett7811
January 1, 2024 at 1:51 am
if you don't drink alcohol or not like the taste, what can you use instead
@marah4847
January 1, 2024 at 1:51 am
a cooking show that doesnt own a meat tenderizer but they do own a studio….without running water…nevermind
@Calimbandil87
January 1, 2024 at 1:51 am
Always use the pan sauce recipe Ben shows here. It's excellent.