Table of Contents:
Garlic-Herb Marinated London Broil + Herb-Crusted Beefsteak Tomatoes
Video taken from the channel: Rachael Ray Show
London Broil (Think top round steak)
Video taken from the channel: Primal Cuts
How to home butcher a Beef Inside Round, Top Round
Video taken from the channel: Jimmy Kerstein
How to Slice Meat for Delicious Beef Jerky. Tips from a Pro.
Video taken from the channel: Smokehouse Bayou Smoked Meats
Cuts Of Steak Explained. Cheap cuts vs Expensive Cuts & Chimichurri #SRP
Video taken from the channel: Scott Rea
Cutting a top round into London broil and top round stakes
Video taken from the channel: The palmetto outdoor Experience
Cutting Against The Grain Why & How?
Video taken from the channel: Cooking With Ry
How to Cut Flank Steak. While recipes may provide the instruction, they don’t always explain “cutting against the grain” well. Certain cuts of meat, like flank steak, skirt steak, brisket, and London broil, have distinct lines.Cut the London broil into 0.25 inches (0.64 cm) strips.
Start at one end of the steak and make your first cut 0.25 inches (0.64 cm) from the end of the steak. Continue to make cuts every 0.25 inches (0.64 cm). Use a sawing motion to cut the meat instead of.The London Broil (top round steak) is a less expensive cut of beef than most steaks, beef tenderloin or even petite shoulder (one of my favorites).
However it does need a little more attention using a meat mallet and a simple eight ingredient marinade.In New Jersey, where top round is the preferred cut for London Broil, the ultimate cut of the top round used for london broil is called the “oyster cut.” I need to know how to describe this cut to a San Francisco butcher.Best Beef Cuts for Broiling. Broiling is one of the best ways to prepare beef as it delivers a nice crispy crust while keeping the tenderness of the meat. Strip Stea.
For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!). For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.Cut “London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat..
Preparation. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in.The first—and arguably most important—element to consider when making a London broil is the all-important marinade.
Due to the top round being a leaner cut with a low fat content, the London broil can be tough and gamey, which is why the marinating process is essential for transforming this low-budget meat into something that feels luxurious.Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a.It’s a cut above USDA Prime, Choice and Select.
Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy. Top round London broil is a popular economical beef cut from the round that is best when marinated.Other Cuts of Beef.
Good ol’ ground beef is used as a filling in amazing Meat Pies, then last but not least, a slab of top round London broil stars in a stunning Grilled Beef Salad.Because it is lean, it must be tenderized with a marinade before cooking and thinly sliced before serving. It’s often labeled London broil, but that’s a bit of a misnomer: London broil refers to a preparation method (marinating, broiling or grilling, and thinly slicing), not a cut of beef.
How to Cook the Most Tender London Broil: Whisk Together Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag.Add the steak and let marinade for 2 hours or overnight. Broil on high: Preheat the broiler to high heat.Remove the steak from the marinade and put.The issue is that after “googling” the cut of beef London Broil is-I am onky now realizing that I have never asked my butcher what cut it was and even when buying from a supermarket-never bothered to look at the lable to see what it said other than the sticker or sale ad that said “london Broil” My search says it could also be Flank steak which.
The marinade and cut of beef used in London broil varies regionally. On the East Coast you’ll likely get a classic Worcestershire sauce-based marinated flank steak. And on the West coast you may get an ancho chile and lime-cilantro marinated top round. That the fun of London broil.
It isn’t a set-in-stone recipe, but it has to meet a few.
List of related literature:
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| from The Good Housekeeping Cookbook | |
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| from Grilling For Dummies | |
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| from Mastering the Grill: The Owner’s Manual for Outdoor Cooking | |
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| from Korean Cuisine: An Illustrated History | |
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| from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence | |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen | |
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| from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX | |
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| from Professional Cooking for Canadian Chefs | |
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| from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes | |
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| from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques |
147 comments
Perfect explanation. The example with drinking straws really drove home the main idea. You have a gift for teaching!
I have a wagyu eye of round and with your instruction I would love to make it into jerky
i think i get my problem with my last flank steak. i just cut it wrong:-)
Thank you so much! Ive eaten meat my whole life, and even as I improved my grilling, I never considered or wondered about these basics. Sadly, I just assumed if something was medium rare, that was was enough for me. Perfect explanation, friend. Very much appreciated
Why are there dislike, this information was flawless. Multiple examples of the same concept.
How do I cut a steak with the bone attached? I haven’t seen any videos about this. Please answer soon.
For the budget cuts, sous vide could be a wonderful option. It helps tenderise the meat and while some say it looses some flavour when sous viding meat the cheaper steaks have so much flavour it doesnt even matter. Sous vide and then hot skillet for a great crust works amazingly well.
I was always wondering why my steak was so chewy this was super helpful
Really enjoyed this video! I learned a lot. Everyone always says to “cut against the grain” but no one ever explained why (until now).
Jeez, it’s been a decade since I saw Rachel Ray. She’s gone downhill! First of all, quit interrupting. Second, plastic bag for a marinade, really? Umm, yeah, let’s all put a lifetime of plastic bags into the landfill, and expose our food to even more contact with plastic a known carcinogen than it already is. Third, he didn’t say stuffed tomatoes he said “herb-crusted” tomatoes! (Listen much?) Also, how rude she was to so wholeheartedly agree with him that the recipe is easy, and if he can do it, anyone can! And how rude she was to be so dismissive of his method of marinating! And lastly, Rachel, as much experience as you have, you know you poured way more than the amount of olive oil he asked for! On every level, so very rude! Six major glitches in three minutes! Good job, Rachel!!!
Best video I’ve found in YouTube about meat cutting. Thank you for making it so simple to understand. Great job boss!
Very nicely explained. That steak is too rare for me though, i would cook it some more.
Finally someone was able to explain it correctly and in the way that I could understand. Thank you!
Thanks hon! I knew about the grain thing but I wanted to see exactly how you’re doing it. Been seeing since videos lately where steak is cut WITH the grain and it it’s so tender. Trying to figure out what is going on and how this is possible. You’re way is my way, my family’s way so….. idk! Thank you soo much, hon! Another great upload! ��
RY,seriously it is great that you gave us a good explanation how to choose and cook a good meat.Thank you a lot:))))
Flat Iron & Hangar steak have unfortunately been about the price of a sirloin for a few years now here in the states.
Also, a chef buddy of mine adds a little mint to his Chimichurri and it is phenomenal!
First video I’ve seen that finally helped me understand “across the grain”! Cheers, sir!
When cooking meats on a barbecue pit do you feel it’s absolutely necessary to use a meat thermometer? I keep telling my boyfriend that I want to get a meat thermometer, and he says that his stepdad never uses one, and he supposedly is a really good barbecuer
Been a flat iron steak fan for around 10 yrs now…. tasty tasty
Not much on ribeye or the overly hyped NY Strip
Excellent and easy to understand explanation. Your analogy using the straws solidified your explanation. The professor gets an A+ ��
i dont cook at all, i am 14 year old boy, i heard phrase cutting against the grain in masterchef and got interested. thx for easy guide
Hey Ry, My brother says you need to pass over a couple pieces of that meat you are cutting so we can taste it
Thank you for all your videos. I am an aspiring chef and they help so much.
If you’re not sure can you cut it into squares and thereby guaranteeing it gets cut against the grain?
very good explanations but the talk of muscles in meat has quite put me off.
@devin m, you produce a lot of trim. Take your time when facing up the steaks. #no slop cuts bro…
I buy up ALL the flat iron when my grocery marks them down, thanks for showing me how to cook them to get the best flavor.
Thanks for explaining. I’m new to cooking as much at home. Things cost so much now, so I’m doing more at home. And, I am happy you showed me this, because I totally understand it now. Glad that Pros and Chefs like you are teaching us their trade.
I should’ve watched this before cutting up a lamb roast today. That straw analogy will stick with me for life and I can even use it to teach other people!
great vid sir, you even cut the piece along the grain from the middle instead of taking it from the side. appreciate your fair comparison
Hello. I sell knives. Can I use photos for bussines needs? not video. Thank you.
Thank you Ry….finally able to see and understand what people meant now. YOU are the man!
Hangar, bavette and flat iron are all cuts I’d never heard of until very recently. Is rib-eye what Australians scotch fillet?
Cut ACROSS the grain. That is way easier to understand, and a much more direct way of explaining it than AGAINST the grain where I would just think of shaving facial hair “against the grain.” lol
Came here after watching Miranda’s mistake in MasterChef Canada!
Actually, to determine the cost of the meat, cut all that fat away that you can, then weigh it and divide 66.28 total cost buy the actual poundage of the meat left after you take off the fat. That’s what you paid for the meat.
Very good, to the point, informative tutorial��. I luv it. I’m Finna go make me some steak fajitas. ��. Thank you for you time and not minding wasting a perfect steak so that we don’t have to!!!☝❤God bless
Excellent tutorial. Wish I had viewed this before making my first batch of jerky.
Very well explained. I don’t understand the 16 dislikes when you have explained it as simple as it can be. Thanks
so well explained! u really taught me something today! thank u!
Wow wow wow… very well explained. Very interesting.
Thanks for sharing.
Thank you so much! Your explanation was spot on and easy to understand, especially for a grilling novice. Wonderful video, thanks Ty!��
Sorry.. But they look the same to me, I can’t tell the difference =/
5:20 against the grain
5:39 across the grain
What happened to the t bone steak? Also I saw some where the best steak comes from the anus
Apparently NASA cooks steak.
P. S Thanks for teaching me what the grain means. It isnt groin
Thanks for the tips Ry, helped me with my first smoked brisket.
are all tri tips created equal? mom said mine was tough and chewy. it was cooked perfect, but it was too chewy. i know i cut the pieces too thick, but if i bought someplace else would it be different. i got 2.5 pounds for 13 bucks.
thank you so much for explaining this! the straw demonstration helped so much! i’m a visual learner so this gives me a better understanding.
Dude way too much trimming your wasting a lot! People like fat on their steak
Yeah man that was great, thats what I love about using trimmings for grind. You can move quickly and it allows you to to face up nicely, not worry about taking a little off due to grinds. Im sure if you didnt have grind you wouldve took your time. Good work
I’m so glad you made this video. I’m pressure cooking brisket. Cat wait to slice it. I’m trying my new meat slicer. Cut thin.:mmmmmmmm
Damn you are the shitteat butcher ive ever seen… must still be an apprentice hahhaha
The bavvette is way too bloody for me, I would gag, but the outside looks fantastic and the other two looked just about perfect. I’m going shopping for flat iron steak right now.
You probably don’t really care but you might want to have that cooker checked.. You really shouldn’t have that much yellow flame, if probably adjusted they should be mostly blue. Could just be muck it’s burning off, but even so.
Thank you so much for making this video! It was a HUGE help to me!
This was super helpful, really appreciate the work you put into these videos.
Now this explains why do my meat has rubbery texture. THANK YOU SO MUCH
What temp for medium? I just cannot abide the bloody slices.
Also, as a Yank can tell me the AMERICAN equivalent of the steak other than Hangar or Flatiron? I couldn’t quite understand what you were saying. And is Hanger also called by another name on this side of the Pond?
Great thanks. Can’t wait to try these.
So wtf was that white chit scotty dog threw in there without saying what it was?
Sorry… WHAT does the hanger steak taste like? Did you call it “awful”?
I’d hate to have to chew my way through these three cuts, but I’d love to lick your fingers…:)
Sadly I can’t get any of that here in Newfoundland. Local butcher’s are a dying art, and the cutters at the Supermarket look at you as if you’re mad.
I don’t know why, but for some reason nonstick pans don’t do the best job frying a steak. Maybe it’s the contact or the surface material, but it doesn’t do the best job at browning the surface of the meat. I would recommend cast iron or carbon steel, then stainless steel. And the key is when you put the meat in the pan, don’t freaking touch it, let it sear and the meat should pullback/release from the pan, if you keep moving it around, it will stick. Not to mention that getting Teflon up to 450 500^ F or more(what you want to do for a good sear) is not good for the pan, or you, as it releases toxins. Yeah, you’ll smoke up your house if you cook it right, but when you eat it it’s all worth it.
Wait, what, are you calling a rump steak better than a sirloin?
I agree that fillet steak is overrated. I’ve had it once and it was not good. I love rump steak. It’s the best and tastiest cut.
Rush? I’d have thought the Stray Cats the power trio, with that quiff you sport. They all looked great. I think I’ll have a go at the flat iron. My Butcher is almost as good as you. �� Almost. But, not quite.
Sorry Scott, but Chimi does not get lemon and you forgot the Spanish Paprika. Good job on the pepper. Most Argentinos use crushed red pepper. However your is a better option.
Great video. But don’t put pepper on before you put in hot pan. You are burning the pepper. Will get a little bitter. Season after searing
Oh Scott I came across this video from you and I’m so glad I did I ordered some flat irons from my Butcher oh boy let me tell you I’m not buying expensive cuts no more forget it this is awesome where you showed thanks man appreciate it
No such thing as cheap cuts of meat anymore. Chefs have driven up prices.
All those steaks you mentioned. In Aotearoa is over 120 NZD thought you were a rump man. Your a liar
The problem is most steak slabs come with the grain direction running vertical. This makes it impossible to cut against the grain for chow time.
The flat iron and buvette are so good for sautés. Too bad I didn’t know their names before now.. Thanks bro… What’s another name for the butchers secret??
sorry I’m one of those that doesnt like ribeye.
i sadly dont like thw t3xture of fat and it gives me the urge to vomit:(
what cut can you recom. for me?
Thank you sir. Very informative but now I’m hungry for a steak medium rare….����
It’s such a joy to watch! Thanks for the sauce recipe, it will be added to my steak from now on.
I love your vids but I can’t get over the fact that an experienced cook uses a non-stick pan, SERIOUSLY? look at the toxins smoking @ 10:08. I have never known an eperienced cook/chef using one.
Yes lad! Just discovered you! And the bavette and hangar!! Love the enthusiasm and uncontrollable urge to scoff those beauties! I’ll be grabbing at least one ASAP! Subscribed! X
I’m not a butcher but I hate the fillet with passion, flavorless overpriced piece of meat lol if you don’t like beef flavor? Don’t eat beef then! I really love hangar (butcher steak) and ribeye…❤️ I do tend to go for grass fed, they do taste better but that’s just my preference…Thanks for the video! I just got 25 hangar steak today from the grass fed farm…I’m waiting:)
Ribeye $ 18.99 a Lb? Jesus.. where the hell are you buying that? About $ 9.00 Lb here in the US…give or take… Danm… WOW.. he just lost me with the cooking with the teflon pan…are you kidding?
You mixed up bavette and flat iron at the tasting part. Otherwise nice vid.
C’mon mate.. Malcom Reed has a Hangar Steak video, head on down to Mississippi and conjoin with the Master
Absolutely right. RUSH!!!!! And these sr teams are the best
Fantastic explanation. The straw example was brilliant. Thank you Ry!
Not a good video…. You should be telling people to ask where the beef is from… Ie Argentina… Brazil… Or zebo….
Wish you showed slicing and orientation with out you dedicated tool.
I love to use a well-seasoned cast iron pan and grape seed oil (it can handle high temperatures without burning) and get it smoking hot or “ripping hot”, as some say and that’s how I cook all of my steaks. Great Video!
Dressing comments are fantastic, however the vibrant colour, texture and straightforward brilliance of this simple dressing will dramatically degrade with the acid cooking the parsley. As with all things green, last minute my friend, dress less in no time. That’s no lie
episode 2 Masterchef: The Professionals 2018 skills test set by Marcus Wareing: Hangar steak with chimmichurri sauce and pitta bread. I immediately thought of this video and how I have wanted to replicate these cuts of steak at home. What amazed me was that none of the “professionals” had ever cooked a hangar steak or a chimmichurri sauce so it was a bit of a disaster for the contestants. You would have aced the skills test Scott!
Eaten all of them steaks besides the 3 you put aside haha Swear never heard of it never seen it? Looked it up and it is cheaper have to investigate on that one. Looks well nice though you did a nice job on that I am terrible cooking steaks! First thing I noticed I always flip them way to early… Thought yours would come out over done but when you cut into it looked really nice.
I’m pretty sure that you swich the flat-iron with the bavette at the end of de video… look the grain insise, the bavette is usuly biger grain vs the flat-iron is smaler!!! let me know if i’m wrong?
That was a waste of time. Ied rather listen to him then her she’s got a serious attitude. And her dog food is crap, pressure cooked at high temps and that causes a chemical that causes cancer in dogs.
It’s fine; let the ignoramus be put off by the hanger and its origin, tucked in with the liver. It’ll be there in the fridge for me to grab up.
18.99 GBP a lb for ribeye?!! God Bless the Midwest. I won’t buy it for more than 10.99 USD. 7.99-9.99 is the usual price I pay.
What did he put in the chimichurri after the peppers but before the salt? Bleu cheese?
I’ve tried all these steaks and for me personally,the sirloin is my personal favourite.it has never let me down,always great flavour great tender cutting…
I do agree with you about the fillet.price and texture and flavour are a huge let down.
Scotty. You say these are getting more popular, but every beast has these cuts so what happened to them when they weren’t popular? Were they just minced up into burgers?
I believe the fillet is so overrated and expensive for what you get. The only time I’ve ever really enjoyed a fillet from any animal hope I’m right ( as I’m a cook not a chef or butcher ) is when it’s marinated or is accompanied with a very strong sauce.
“never a finer looking trio…. since Rush!! ” Genius, Scott!!
Hi Scott.Is the rib eye with bone and “cote de beuf” the same?
what’s a Delmonico cut? i’ve had it a few times and it was horrible.
Thank you:) Your explanation was very clear and taught me everything I wanted to know:)
Hey Scott half way through cooking you mixed up the flat iron with the bavette.
I don’t think that having a British accent and an arm full of tattoos makes him a meat expert. Half of what he said towards the end was pure garbage. If you want cheap meat buy ground meat and add to it. Burgers, meat loaf, etc.
so whats the hangar.bavette and flat iron called in american lol
I had the hanger the other day by accident because they had no other chuck eyes and it was amazing. Nice to see it was the secret bees knees
So the Skirt cut is what… Hanger? It looks like it. the Flat iron looks really good
As always, a great video. My husband and I always appreciate you videos. Keep up the good work.
Amazing I’ve got to try these out.
What make is your watch… sorry I’m a big fan ��
tyty I’ve heard it many times but haven’t seen anyone actually point out the ‘with grain’ difference until now
Perfect video for me, thanks. I got some dry aged Aberdeen Angus cuts… Flat irons, Bavettes and a Hangar steak, which is the exact same cuts you demonstrated. I pan fried a flat iron last night, drowning it in butter, then thinly sliced onto toasted brioche buns. Was amazing. Bought em from farmison.co.uk, not cheap but such great quality
Excellent video brother. During quarantine my dehydrator is getting some miles put on her.
How annoying is that accent. Please speak correctly. It would help with your likes.
I don’t mean to correct the man, especially with him being a butcher, but he mixed up the bavette and flat iron at the end.
Do you have a good teriyaki beef jerky recipe? Glad I found your Channel. I’m from Slidell Louisiana but love the Gulf Coast. Would love to see some of your cooking tips on regular BBQ Pits and smokers. Thanks again
I really enjoy your page,and all tips. Do you offer a class on being a pit master?
very interesting how you cut the eye of round with the grain
Go Google how to make South African Biltong, it’s a beef jerky from Africa. Tastes amazing. Thanks for your video, like the slicer
Freeze meat half way frozen depends on how much meat u got and slice mostly frozen works so good
Thanks for the tips. Just wondering but Wal-Mart owns sams club does that mean they get better meat for sams? Or is the sams your talking about not sams club?
My friend and I where just talking about steak and I came to look up what the whole “grain” things was thanks
Question on the slicer: what’s the cleaning process like? Sometimes I worry about food safety with appliances so I just tend to process manually but I’m prolly over thinking it.
I was looking in to getting a slicer. I was thinking of getting the one that attaches to the cabelas carnivore meat grinder. I shop at my commissary all the time. Air Force!!!!
I’ve got to get one of those hand slicers! That did a really good job and fast!
I’ve had good luck shopping sales at my local butcher and at various grocery stores. Ground beef from my local butcher for $4/lb, beef roasts for under $3/lb…everything from rump to chuck to rounds. I skipped the vacuum sealer as they and the special bags are too expensive, loud and takes up too much valuable kitchen real estate. Instead I use Ziploc Gallon Freezer bags for 12 cents each and the water displacement method to evacuate ALL of the air and stash in the freezer. Always good to learn new skills but if you’re not going to go through all of this, you can still save big by shopping sale and stocking up.
The part you said can be used as cube steak, at the place I work we use that as flap meat. Is that correct? Because I notice it looks a little different than flap. That is the reason I looked this video up.
Got me a top round primal have cut one before nee a refresher course cutting it into roasts and stew and what is levt freeze and ad it to my next stock AKA broth
I like the fact that he leaves the meat on the meat! You can def tell he has many years of experience cutting meat. I’ve been cutting 14 years now (31 years old) nicely done sir!
Nicely done for home application. Seriously, well done. No critics here. Me: 35+ years retail meat.
VERY Nice! Thanks! I buy these and always cut them for jerky, but needed to get a pile of steaks for our daughters wedding, now I know how! Most excellent!
I hope the electricity does not go off as it goes in Venezuela!
OG butcher. I get the feeling he could butcher it with his eyes closed, and in about 3 minutes.
You can render that fat by putting it in a Crock-Pot for a day or two on low. Pour it into a glass jar and store in the fridge, great for baking, pie crusts, anything you would use lard for.
Great guide, thanks. My cemeter arrived today and my top round arrives at the butcher tomorrow. Ready to take your advice.
could you show how to make a top round beef that you would see at the deli counter?
Your lead in needed back ground singers and sexy outfits baby!
Thanks for the tips! I’m cooking my first NY strip & this made me feel a lot better about cutting it properly!
That’s my favorite thing to cut and trim
My store orders them denuded now so it’s a bummer
If you think filet is flavorless, you need to reset your palate. You’re REALLY imposing your personal tastes in something that should be unbiased, and that’s a damn shame.
Appreciate each cut for what it is,, and you’ll joyfully eat every steak in the cow.
Another person touching raw meat and then touching other things
Another host Bogarts the guest cooking spot. I love your cooking spots, and we know you’re a champ Rachel, but maybe don’t try to beat every guest to the punch every time. It’s a bad look and shows a frail ego.
Everyone is complaining but…she started out doing easy, quick, tasty meals. 30 minute meals. She did things the easy way and showed you how to as well. Shes not Gordon Ramsey and she doesn’t pretend to be. Chillaaaaxxx
What a bitch. I love to cook with my women. If they acted like that I’d open the front door and shoe them/ her out. Cooking is a fun therapeutic event.
Hey Rachel! I didn’t know you had a YouTube channel! I had such a huge crush on you when I was a teenager lol.
These are answers I’ve been searching for 30 years. I been cutting it diagonal which is against and with the grain.
Same thing, throws 5 ingredients together and break out the dish the real chefs cooked behind the scene. And everybody urinates their pants trying to shake her hand.