BEEF 101: COOKING 8 DIFFERENT CUTS OF BEEF 8 DIFFERENT WAYS...TO PERFECTION! | SAM THE COOKING GUY

[Music] eight cuts of beef cooked eight different ways today will be nothing short of beef tastic we're like little kids in a beef candy store today we're all fans of the beef it's what's for dinner people and when they said hey fellas except to do a video my mind immediately went yes and i want to cook a lot of meat so that's what we're doing almost every way i could think of to cook we're doing one thing's inside the rest out here in what we'll call today beef central beef central beef land beef land but before we begin we need a little education about what we're doing so let's take ourselves to beef you good morning class this is beef 101. i want to extend a welcome to everyone i'm your instructor for today my name is mr cooking guy it's not a funny name it's my name just deal with it before we get going just want to say to the kid in the back i think you know who i'm talking to we want eyes up front son that's what today is about we're here to learn not make eyes with the girl next to you it's time to get a little more in depth let me show you what we're dealing with today i drew this myself again no jokes what you got here what side i'm being a kid all right what you got here is your basic mr smarty pants what did i say what you got here is your basic cow all the cuts that you enjoy at home in a restaurant at a store come from here you got your head we're not dealing with that today got your shank and you got your four shank we're not dealing with that today we already did that in another day we made also bucco that came from here and it was incredible but the other eight primal cuts the chuck the rib the short loin sirloin round flank short plate and brisket we'll make one selection from each you get that let me break it down even further from the chuck we'll make an eye roast the rib will be smoking back ribs the short loin will make a whole tenderloin the tri-tip will come from the sirloin an eye roast will come from the round brisket we'll be making our own ground burger short plate the most delicious skirt steak and from the flank you might have guessed it a flank steak eight cuts we'll be preparing in eight different modes of cooking methods of cooking techniques of cooking what is it it's it's cooking styles eight cuts eight different ways i cannot wait i hope you're excited too who's with me yeah mr cooking guy thank you son you see me after class i got something for you let's get cooking beginning with what i think will take the longest we're starting with beef back ribs and boy are these good and boy is this simple here's our rub garlic powder salt black pepper onion powder dry mustard rosemary smoked paprika and oregano and all these will go into our little bowl don't spill don't spill sam don't spill don't spill beautiful job and we stir to combine or put differently and we mix now you could just put this on these ribs but you want them to stick so we're going to use a little binder and that will be mustard we'll start with the fellow on his back my friend greg from the barbecue central show always gives me crap when i don't pull the membrane off makes it a little easier to eat so greg for you i've done that we apply a little mustard we just rub it in and yes it's the back it's less important in the front but we've got lots of seasoning you're going to be getting bites back here so don't skip it flip them over and repeat so these we're going to cook on a pit barrel smoker they will hang inside so now we're going to put in two of the spikes so we'll let that happen so i go like this i like to go couple bones down two poke come through the other side like that and repeat perfect let's go put them in here we come in we go on we go it lives right there and on goes the lid see you in about an hour and a half buddy ready for this one i have round it's a little roast and it's going on the rotisserie as evidenced by the what's this called the bike the spike thank you here's how this goes down got a few things here salt pepper garlic powder we mix this remember our little mustard application we like things to stick mustard and beef go really well together mustard beef are amazing i cut some of the fat off here but look it's a very lean little cut so you want some fat you really do now salt pepper garlic powder all the way around make it nice try and get the ends beautiful all right let's put the tongs on and i've already pre-marked like it looks like it's uneven but you'll see when it actually goes on what's going to happen is it's going to be in the middle and be perfectly located so we tighten here put the other one on coming this way and to here we tighten all right before we go take this over to the rotisserie let me show you one thing and that's this little pot and it gets the following it's a stick of butter there's about uh half a cup of olive oil in here it's going to get three or four cloves of minced garlic and then fresh chopped thyme and rosemary this will put gently on the heat and when the roast is about a half hour done we'll start basting with this but first we put it on all right so this guy has a rear basket that will cook it like a you know like a rotisserie chicken in the supermarket that kind of thing it's really convenient you start it up look how perfectly centered it is let me tell you something when that's as hot as it is and you bring it out and it's down on this end because you think it's centered and then you gotta mess around with it it's not good i'm just gonna leave it and in the 30 minutes i'll start my basting next up number three a fillet when you buy a whole filet a whole tenderloin of beef it's longer there's a crazy uh side piece that comes off sort of like a thumb here there's a longer tail there's a thing called the chain which is mostly fatty kind of piece that lives along the side when you cut just the center portion out the best part this is a chateaubriand so we're going to do this very simply just a little bit of oil is all we need for this guy to help everything stick beautifully so by the way you can buy them trimmed they've taken the fat and the silver skin off you can buy them untrimmed and just know they're more expensive trimmed but honestly i think unless your knife skills are amazing you're going to cut way too much off if you're trimming it yourself so now we just season and we can be fairly aggressive because look at this it's a thick piece of meat by the way there's five more things after this i can rest once everything's kind of going along but right now my tension level is high how do you boys feel i feel good i'm in beef mode great glad somebody's calm and casual okay where's this kid going to the smoker but wait before it does these shiitake mushrooms are going to be cooked along with some garlic and butter at the end to be serving with it and it'll be fantastic okay smoker time and here we go right on put our little friend right there in the middle that's probably gonna be somewhere around an hour or maybe an hour and a quarter there's our tri-tip doesn't look like much because it's in a bag that's because it's been marinating but where do you get a load of what's in it and by the way tri-tip because of the shape very popular in california by the way every cow has two of these but some states tell me they can't find them i don't know i think the butchers are keeping them for themselves so this marinade is miso paste rice vinegar sugar soy sesame oil garlic and ginger and it is tremendous i saved some back for a little extra basting we can throw this on the grill now it's smoking because i've just sprayed it with grill spray but boom there we go and like we always say we're just going to turn this guy a lot but let's just take advantage of the sauce that was in the pan and so we'll yank this in the low 30s we absolutely do not want to overcook anything ever can always put something back on if it's not done enough it's very hard to undo an overcooked piece of beef seems like that's what she said opportunity up from some level but it's going through my head actually we have a look good just keep turning you're going to be fine you're going to be fine and remember this little extra is really mostly for the end when you take it off you want to put a little bit more on all right let's give it a fling onto its backside and we turn ain't that pretty fellas yes it is sam it is very pretty thought so all right so just continue as planned we're cooking we're turning we're searing we can come in with a little basting but do make sure you save some for the very end and we're going to yank her off and here is our lovely little miso soy marinated tri-tip so again cutting against the grain it's kind of weird sort of like a brisket and sometimes this part goes this way and this part goes this way so i'm going to cut here turn it and by the way i turned it a lot that's my trick for getting it nicely medium the same all the way across so now if you just get a beef centric bite like that i've said before i do think that tri-tip should be in the dictionary when you look up beef flavor because it really is so iconically beefy boys seriously the sweetness of the miso is amazing but you do want it to char a little bit because it just does something magical not just to the texture but to the taste that is crazy good lime juice my goodness beef back rib time oh wow look at this do you see what's happening here holy smokes let me get this guy work with me you know the pit barrel has a little device that helps you get these things off the posts but i lost it oh snap let's try them now look i think a popular thing to do with these big beef back ribs is about three quarters of the way through you put a barbecue sauce on them but i'm funny because i like these to taste like beef i don't want them to taste like something else so and you see this this is called pull back when the meat starts to pull away from the bone you know you're dealing with stuff that's going to be really delicious so let me try and just cut right here get myself one oh man this is like what is this like this is just a crazy giant thing look the rub it's all about the rub uh boys i'm gonna hook you guys up after but this is a two-handed proposition and you can't i don't think you can oh god i'm just being flooded with the best beefy flavor ever that's the reason not to use all that sauce sometimes it has a place but i think it gets used way too much look at that beautiful bite oh my gosh all right there's there's more we have to just keep rolling i want to eat this but i can't remember the mushrooms for the fillet the fillet is smoking and i'm losing mushrooms over the edge so shiitakes nothing but butter and a little olive oil in here so far so now we'll give it some garlic a nice whack of it and let the garlic start to get super fragrant wait for it wait for it wait for it and while we do a little salt and pepper not a lot because there's something else salty coming in in a minute when it's fragrant you give it a stir oh boy one of my favorite things ever in the whole world shiitake mushrooms cook like this and then people let me tell you about my best friend couple tablespoons of soy paste sakura blue these are going to be magnifico the little sweetness from the soy and the saltiness and i say sweetness because it's soy paste it's definitely sweeter than liquid soy all right these i can kill the heat on we'll re-warm them when the fillet comes out remember the smoked tenderloin boys well here it is so here's what we did we reverse seared it we cooked it at 225 degrees and of course use a meat thermometer to reach your desired level of doneness sometimes when you do this you'll want to then take it in a pan and sear it to get a crust on the outside but i think after smoking this gorgeous red that it becomes i think it's a shame to kill that so i'm not going to i'm just going to cut it and we're going to have a bite who doesn't want that if i'm facing you there maxie boy grain goes this way across the grain would be like that ah snap look at the pretty little fellow now this the juicer that just came out of that and you know you don't it literally cascaded out you really don't have to let it rest you normally would let something rest that was cooked super hot and fast but slow like this no chancy maxwell salt pepper garlic powder that's it little bit of oil but wait don't stop there because remember these the shiitakes they're melting i love a shiitake i also love a parade but that's a whole other thing i love a shiitake they're the most delicate smooth smooth did you say you love a parade yeah it's an old song like really old song before my time i love a parade whatever it does so shiitake is fantastic and this together watch wait it stay right there just take a little little half piece of the fillet and then you marry it with a couple pieces of the shiitake you make like a little burrito taco thing it's just your craziness it's sheer craziness how good this stuff is the next one it's gonna be the skirt steak wait you see this crazy thing yes it looks ugly like this but wait till i unveil i have to go all the way to the end because skirt steak is a long piece of meat look at that and yes definitely fibrous as you can see it's a horseshoe let me make this perfect yes it's fibrous as you can see but when you cook this right and you keep it medium rare and you slice it across the grain it is one of the greatest cuts of beef you can ever have but we're not just serving it like this we're gonna make a little chimichurri with it in fact a red one everything goes in the processor gonna be easy don't write anything down recipe link is below we begin with a shallot lovely little shallot hey little shallot we had some garlic then we have cumin smoked paprika red pepper flakes kosher salt and pepper in to that we're going to add about a half a cup of cilantro a loose cup but the same of parsley some roasted red peppers they come from a jar where you do them yourself those are going to be great for flavor put our lid on and we'll pulse a bit now we'll introduce some olive oil while it's running should we check it yeah sue oh snap you ever seen anything more gorgeous than that i know chance's eyes but aside from chance's eyes that is spectacular i want a little bit more oil in that give it a taste let's try it you are gonna love that but that means you have to make it because you're not getting this i'd give you some but clearly you're not here these boys are gonna love it all right let's get the evil hot and get the skirt on and with nothing more than a little oil to lube them up oh no there we go and check that smell right away that's the smell the crazy delicious smell of cooking bee wow it's like a steak house right in front of our noses chance that's the feeling of hot grease burning your legs boys remember the seinfeld shrinkage episode that's what's gonna happen here so we need a little bit of oil on this side for when we flip it but we're trying to keep it nice let's have a look that's incredible incredible crust fantastique look at this thick end he'll need a little extra on his own but all right i'm going to try and flip them wow there's your shot but now you know what we're going to do anybody now the chimichurri can come on because while it's sizzling away like this remember what i said it's like that door that opens and pulls in everything oh mamma mia that's just nuts that's just nuts so this way all right let's get this guy off come buddy okay look here's the deal i want the bottom to get some of this chimi before i cut them and the right thing to do would be to wait let the juices reabsorb back into the meat that'd be the right thing to do but when you've cooked as many things today as we have and they've all been so delicious as they have been and then you get to this kid the red chimichurri how can you not just dive in one more and then if this was you serving it at home yes a final base like this is beautiful but then i would always give your guests a little on the side because they're going to want it so the right way to do this you saw the grain astro you saw the grain go this way right it's impossible to make a huge long cut like that so my move is this i cut this way and then turn it like that and then cut that's beautiful look at these pieces i will take one i'll offer to the boys boys bon appetit boys you get the garlic i think right away i'm getting the cilantro but i'm also getting those roasted red peppers is not fair this is just so not fair the second of our roast is the chuck eye roast i've got him tied up so he maintains a relatively similar shape all the way through so it cooks the same way all the way through we're just gonna give him a little oil to start him i don't know i imagine but so just some oil because we want to sear it him her right that's too personal it it's a him all right i just want to relax feeling the pressure here okay hot cast iron pan beside me so let's put it in and get some color going you better not put that in before i get over there christ i was waiting you were gonna do it no i wasn't doing it i wasn't doing it i was not go ahead that's the sound you want to hear what you don't want to hear is max yelling at you for him thinking you're jumping the gun while that is getting some color we can make the little uh oil based rub that's going to go on it and that consists of salt thyme smoked paprika cumin black pepper and garlic so in and in and mix you're making a paste basically great let's check our color that's it just do that all the way around again it's kind of round but it's basically got four sides so i guess it's not round when it's there kill the heat take them out you're gonna let it cool a little bit but while it does put some vegetables in you got onion you've got celery you've got carrot this is going to be the bed with which he lives while he cooks in the oven and they're just sizzling from the residual heat i don't need to cook them here because they're going to cook in the oven now you can take your little fellow get your brush and just paint look what that does to the color right away right away the smell it's amazing when you get herbs and spices on hot beef it doesn't sound right that didn't come out right did it that's why it's a man hot b hey hey hey hey hey hey be respectful here so just do a good job turn them all the sides this now gets nestled on top you just did it oh shut it sorry i got eight recipes in my head i was watching you and i knew it was gonna happen so then you should have been ready with your dumb camera i wanted to let you now take a little bit extra of this sauce we're going to give the vegetables some love i'm just trying to get every keep everything straight man i didn't do it in purpose all right this now nestles on top we do one more thing we take a bottle of vermouth that we do about a quarter of a cup in the bottom we pick the whole kit up and into a 350 oven he goes and here's our friend let me display him the right way with the stcg facing up or out or forward here's what i like about them the vegetables cooked at the same time they're perfect still a little a bite to them they're not mush and we'll take this guy out let me get this out of the way and just know that this could become a pan gravy if you want you could take the vegetables out you put a little flour in a little cornstarch thicken it up if you wanted if you don't want then don't it's all you everything is you we tell you this all the time we're merely your guides your sherpas hey look who's hiding come on you kids crazy little guys all right let's just check them out right in the middle [Music] and once again it looks like we've done something very good here fellas so this you can cut this guy a little thicker and this is a beautiful little piece of meat okay this is good look it's not a filet which remember guys probably ready but i'll be back okay remember our little rounds roast remember it's lean it needs some fat not only will this deliver fat but this garlic thyme rosemary butter and oil it will deliver flavor so you know it's been about a half an hour since it went on i say we do this every 15 minutes or so i got a lot to do we may not necessarily show you other bastings hope you're okay with that cook well my little friend cook well all right so it's cooled a bit i've loosened these guys i can take them out it's not cool that much we can do this sweet sweet sweet caroline shall we look how pretty that is now here's the thing about a cut like this it needs to be cut thin the thinner it is the more tender it's going to be but you see the juices that are coming off of this come on that's a bite for the ages right there all right juice all down my arm look it's really flavorful because of this this garlic thyme rosemary butter thing oh boy well i can't stand here looking at you i have to go back to something else next up is a flank steak and it looks like that because it needs marinating four hours six hours overnight hours whatever you want let me tell you what's in here there's miso paste rice vinegar sugar soy sauce sesame oil garlic and ginger and it's beautiful and that extra little sauce looks like this miso so fantastic really hits the umami notes beautifully so this is going to go on the santa maria grill now but as it finishes we're going to start basting it with this is a little bit of sriracha soy and sesame oil just carry that asian theme through big flavors deliciousness this ain't gonna take long to cook shall we boys do it let's go nothing like cooking on your own face so here we go that's what you want you want some sizzle right there so look it it's thin it's from temp it's not gonna take all that long i'm not gonna start basting it until i uh flip it over but for now let it sit start to heat get some color just be one with it all right and our flankie is ready let's see oh yeah it's ready now remember we made this basting sauce just paint it on oh boy this is a nice combination really nice wait till the other side is done then it gets basted and off we come and we're down but don't forget we gotta make that side pretty too so baste this guy and basting while it's hot that's the key because warm meat is like a welcome mat and it just brings in everything that you put onto it all right now the presentation side is always the first side that is face down and that's what we got going right here now we just need to cut this if there was ever a better example of which way the grain goes i don't know what it is it's this it's perfect so if you cut we'll go right across the midsection that ladies and gentlemen is about perfect sean for me but here watch i'll do this and then this little couple little bites here for the fellas fellas he in yeah come in okay stand by [Music] flank is a fibrous cut as you can see from that my glasses have like beef grease all over them there you are flank steak is a fibrous cut as you can tell from all the striations but it tastes so good so beef centric and this is it what are you looking at where you're looking at a beautiful piece of brisket the flat in the brisket there's the point in the flat this is the flat so earlier i took about an inch and a half wide piece with fat on it because i like a good fat ratio and i ground it and i turned it into this burger there's nothing else in this burger but straight beautiful flat brisket which it's not a burger brisket but but so here's what we're going to do take a little bit of avocado oil a little splooch around it goes a little kosher salt and pepper i'll do the other side when we put it in the pan but before we put in the pan i'm gonna make a little smoked paprika aioli why because why not because it's gonna be fantastic this smoked paprika garlic powder cumin and kosher salt they'll go in here max didn't think i could do this up in the air of course i can max and now some mayo and we mix dang it's gonna be good nothing crazy once again it's about the beef today if that wasn't obvious we want to taste like beef okay this is made my pan in front of me is hot let's get cooking and in we go just like it to make contact with the whole patty in the pan now we can do this second side tiny bit of that a little bit of that we got a surprise going on this when we're putting it together i think you're gonna really like so if it wasn't obvious now we're just cooking a burger just let it go you know how to cook a burger i think if you go like four minutes the first side three minutes on the second side you're gonna be in good shape that's assuming your pan's not screaming hot we've made a lot of things today i'm very impressed with myself i have not forgotten one thing you know i always forget something until now that is the smoked paprika aioli needs a little lime juice and by little i mean a little good this is a terrible there we go just about it a teaspoon which is pretty much all that lousy half gave me okay now we're good let's flip the burger we're just gorgeous to cook a little bit more then we're close okay next step because we're almost there there's a little aged white cheddar splash of water we put the lid on and we melt and after this boys we're building here's how this goes down toasty bun of course toasty don't even think about not toasting it it's not a five-year-old's birthday party anymore and now this beautiful smoked paprika aioli with lime or patty with cheese oh gorgeous gorgeous you remember the surprise the surprise is bacon but it's beef bacon baby chance said he didn't know it existed and i'll be honest with you not many people know beef bacon exists but i'm telling you this is so delicious and then nothing to do but put that guy on top and i guess have a bite so uh look i might as well be the test guinea pig oh look at the juice oh my word let me tell you something one of the reasons it's so juicy when you grind your own beef you keep the strands loose and it gives the juice a chance to run around inside it rather than deflect off like water off a duck's back we like them loose hey what we like the strands loose can you get the camera on me i'm really dying to bite oh my god the just the whole look the fact that it's brisket sets it apart right away oh my god it's so good the the beef bacon the crispiness the unexpected flavor of the beef bacon because you might not know what you were eating you just know it's freaking delicious and that's it i don't know what to say i'll say thank you beef board for sponsoring oh i'll say thank you beef board sorry i'll say thank you beef it's what's for dinner people for sponsoring this video and uh as far as i'm concerned we now know the slogan is absolutely true beef it is what's for dinner and with what we did today it's for lunch through a late night snack for breakfast tomorrow morning it's for d2 tonight [Music] and like we always do oh my god they don't put the dot after mr in canada oh i didn't you see me after class i got something for you let's get cooking sounded gross

Channel: SAM THE COOKING GUY

Views: 488,170

Keywords: sam the cooking guy, cooking, sam cooking, beef 101, beef for dinner, beef perfection, sam the cooking guy beef, sam the cooking guy beef 101, sam the cooking guy beef perfection, sam the cooking guy perfection

Id: mi2hMow5qGY

Length: 30min 8sec (1808 seconds)

Published: Fri Apr 08 2022