For today's cook I'm gonna show how I
took my cast-iron skillet to a complete new level. You're gonna be seeing some
incredible meats that you would normally not cook on one of them, and some turn
out just awesome others not so much. And the main goal for this video is to see
if the cast iron skillet can cook every single meat. So let's do it! We're gonna start off with the
Flintstone steak. As the name says it it is the biggest steak you can actually
find, and this is the reason why. As you can see it is a monster steak, it is also
not very popular and very difficult to find, but when you have a great meat
dealer he can always hook you up. And as you can see this one even has some bone
marrow which is definitely a plus. It is also about 1 inches thick and regards to
size we're talking about 10 inches by 15 inches. And I know you're gonna ask me
for the weight it is a seven and a half pound steak. Now take a look at my
skillet there's absolutely no way that this thing is gonna fit in here, but we're
definitely gonna make it happen. From previous experiments with this
steak I know that if you don't cut out the fat on the edges it will curl up on
you. So if you happen to get one of these make sure you remove the fat all the way
around. And just in case you are wondering the steak is still the same
exact size I just took out the fat around. For the seasoning and I kept it
quite simple a little bit of salt, freshly ground black pepper and garlic
powder. Since this is a huge steak make sure you season both sides. As you can
see by the time I was done its perfectly seasoned. To cook it in order to ensure I
have enough heat I'm using my powerful gas stove. So I started by adding a
little bit of grapeseed oil into the cast-iron skillet. Once it was up to
temperature I add in my steak and that was extremely challenging. You got to
move it around from edge to edge make sure you fit that steak as best as you
can and it is very challenging. You just gotta wiggle it push it tuck it
and some way somehow I was able to fit it in, but that is what I would like to
call a very tight squeeze. After cooking it for about two minutes it was now time
to flip and once I did oh it is another tight squeeze but as you can see the
cast-iron skillet is working like a charm. My goal is to reach an internal
temperature of 135 degrees Fahrenheit with this steak and for that I recommend
flipping it as much as possible, but that is easier said than done. But after
flipping it around several times I was finally able to reach the internal
temperature. And this is what I was left with. Here we have the Flintstone steak
cooked on a cast iron. In Brazil we call the steak capitão and that's because
it's the captain of all steaks. You will not find any bigger stake than this. I
can't wait any longer and it's time to cut it open, and once I did move
perfectly medium-rare just the way I like it.
It will be a crime to cook it well-done. And as you can see the cast iron skillet
did its job perfectly and as I went in for the bite I'll tell you one thing it,
is not the most tender steak I've ever had. It does have a wonderful flavor and
if you ever want to cook a monster steak like this make sure you cut it real thin.
Because I'll tell you one thing this is not a tasting steak, it is one that you
can feed the whole family and it should definitely be on your bucket list at
least once. Moving on to the very next cook we're talking about pork chops. Delicious
beautiful pork chops that it's perfectly cooked with your cast iron skillet. This
one is gonna be good. And of course we start off with the beautiful pork chops.
As you can see these are bone-in and most importantly they have wonderful
marbling throughout the meat. As you already know this is a sign that it's
gonna be nice and tasty. The first thing I like to do is to transfer it to a
steak plate so that my seasoning will not fly all over the place. Talking about
seasoning I started with salt, followed by freshly ground black pepper, garlic
powder and obviously Guga's rub. You can use any type of seasoning you like just
make sure you season both sides. To cook it you want to keep it under medium heat.
As you can see they are about an inch and a half thick and if you keep the
temperature too high they'll just burn on you. Flip them as many times as
necessary. The old saying of only flip ones is not really true and by flipping
them multiple times you will ensure that they've cooked evenly. And of course do
not forget to sear the fat and the edges because if there's one thing that you
gotta cook to perfection is actually the fat. If you have great long tongues like
I do right here make sure you use them. As you can see they are perfect to hold
your pork chops exactly the way it needs to be. As they are cooking you are
looking for an internal temperature of 145 degrees Fahrenheit that will give
you perfect doneness for the pork chops. Once that internal temperature was
reached you can see there they're cooked to perfection. Now you want to let them
rest for at least three minutes which is the perfect timing for us to make a
sauce. So using the same cast-iron skillet I threw in a bunch of white
mushrooms. You want to cook them until you get a nice golden brown color just
like this. To help reduce the moisture and also season them I threw in a little
bit of salt, mix them well and make sure you remove that moisture. To deglaze the
pan and add more flavor I'm using 1/2 a cup of Marsala wine. Make sure to mix it
well and remove all that goodness from the bottom. Then throw in 1 cup of
chicken stock and mix it well. To finish it up I added about a teaspoon of garlic
paste, followed by a teaspoon of freshly ground black pepper and half a cup of
heavy cream. Now all there's left to do is to melt two tablespoon of butter, mix it
well in your sauces done. That friends is exactly what you're looking for. For a
nice beautiful finishing presentation add in your pork chops, followed by a
little bit of freeze dry parsley and you are left with a beautiful pork chop that
anyone will love. That is perfect for any occasion whether you're going on a date
night or just serving yourself. This one will never disappoint. And as you can see
it was cooked to perfection and just in case you are wondering yes a little bit
of pink on your pork is absolutely okay. And I'll tell you one thing this was
absolutely delicious and using that mushroom cream sauce to go along with it
just takes everything to a whole new level. Now let's move into the master of
all holiday roasts. Because I'm talking about prime rib, and as you can see this
one is gonna be phenomenal. And of course we start off with a beautiful standing
rib roast. As you can see this one has two bones and it will feed anywhere
between three to four people. To make sure that my seasoning will stick I like
to also trim the edges. As you may know salt cannot penetrate fat, so to make
sure that we got seasoning throughout the whole meat the external fat has to
go. The very next thing I like to do is to french the bone. This is completely
unnecessary and it's for presentation purposes only. The easiest way to do it
is to use a meat hook you, can also use a very old knife. Definitely don't use your
fancy knives for this. Because as you can see by the time I was done I was left
with beautiful bones, and as I mentioned it is for presentation purposes only. To
ensure that it maintains its shape throughout the cooking process I like to
transcend it with butcher's twine. Now to me this is one of the most important
step. This is a thick piece of meat and if you just season it with salt right
now and put it directly into the oven to cook I can almost guarantee you that
that prime rib will not be perfect. And that's because the salt will not have
enough time to penetrate nicely and deeply into the meat, so for that I like
to use what's called dry brine. It is just a fancy word which means seasoning
with salt and leave it overnight on your refrigerator. The bigger the meat the
longer you should leave it, just keep in mind to never exceed 48 hours. But after
24 hours I took it out of the refrigerator and check that out. The salt
is completely gone, but as you can see the fat did not absorbed it, and that is one of the reasons I like to trim it all out
first. The next thing we gotta do is quite important which will develop additional flavor, and that is to make a seasoned butter. I started with one
teaspoon of black pepper, followed by another one of chili flakes, two teaspoon
of garlic powder, 2 tsp of Guga's rub, 2 teaspoon of onion powder, 6 tablespoons
of room-temperature butter and mix it well. Make sure you combine all of those
ingredients together, because once you're done you should be left with a beautiful
seasoned butter just like this. But now going back to our prime rib it's time to
cook it. So I set my cast iron to medium-high heat and make sure to get a
nice sear in all sides including the edges. Once I completed the searing
throughout the whole thing you can see I was left with a beautiful prime rib.
Pretty much every single piece is perfectly crusted. And that is exactly
what you're looking for. While it's still hot I like to put it in a cooling rack
so that I can start applying my butter. And make sure you get every single edge
because that is what will give your prime rib additional flavor. And do not
be shy my friends. I know you heard the saying butter makes everything better
and believe me when I tell you for a prime rib that is absolutely true. To
ensure that I'm cooking it to the perfect doneness I am gonna be using my
wireless thermometer. Talking about that I'm aiming for an internal temperature
of a hundred and thirty five degrees Fahrenheit. Now all there's left to do is to
set my oven to 250 degrees Fahrenheit and throw my prime rib in there. Let it
cook until your desire internal temperature is reached. And once my was I
took it out of the oven, set it into my cutting board and that is a perfectly
cooked prime rib. I mean there's not much to say it is the perfect roast for the
holidays or any occasion as a matter of fact. That my friends is as good as it
gets. To carve it the first thing you want to do is remove the butcher's twine.
Then I recommend slicing the bones out, this will make the job nice and easy.
Get yourself a nice big slicer and go to town. And as I took my first slice even
though it was rested you can see it this thing is extremely juicy. I would say
it's the Niagra Falls of beef and it is basically meat heaven. I'll tell you one
thing as I go in for my first bite take a look at this absolutely perfection. It
is one of those things that you cook and it brings memories.
And for thick cuts like this definitely use the dry brine technique. And whenever
you're ready to cook your next holiday roast using your cast-iron skillet will
definitely do the job, because this one was truly delicious. Now the next one is
truly special and I think the cast iron was made a hundred percent to make this,
and we're talking about lamb chops. And the first thing I like to do is to make
a marinade, which is super easy to do. So into the pestle and mortar I threw in a
little bit of black pepper, crushed it well into was completely pulverized. Then
I throw in some garlic, followed by parsley, thyme and salt.
Crushed it well and make sure everything combined into a paste just like this. For
the wet ingredients I started with my favorite hot sauce, followed by
Worcestershire sauce, and a good amount of olive oil. Mix it
well in your marinade is done. That friends isn't as good as it gets, it is
also quite strong, so just as much is plenty for a whole rack of lamb. Talking
about that this is the star of this cook. As you can see mine came already
frenched. Usually they come just like this, ready for you to go. Here in the
U.S. there are two kinds you can buy either imported or domestic, and these
are domestic. For the cast-iron skillet the best preparation is to take them
apart. Just flip them on the fat cap and start chomping them between the bones, it
is not a big deal. As you can see by the time I was done I was left with
beautiful lamb chops. Now there's left to do is to apply our
marinade. The most important thing is to make sure every single one of them is
coated. You can either do this by applying them individually one by one or
throw them in the vacuum bag to make sure every single one is coated. Now the
cool thing about it is that if you have a vacuum sealer or a vacuum chamber
you'll make this process real quick. Once it's completely vacuum sealed you want
to leave in marinade on your refrigerator for at least two hours. But
if you don't use a vacuum sealer you can leave them overnight.
Once the marination time was done all there's left to do is to remove them and
get them ready for the cast iron. And as you can see every single piece has a
little bit of that marinade. Set your cast iron to medium-high heat and add
the lamb chops. Let it sear for about one minute and then it's time to flip. Keep
in mind that they cook real quick and the last thing you want to do is to
overcook lamb chops. You're shooting for an internal temperature of a hundred and
thirty-five degrees Fahrenheit. And once that temperature was reached this is
what I was left with. Perfectly cooked lamb chops and that
cast-iron sear is exactly what you're looking for. I think this might be the
best way to cook lamb, it not only puts a beautiful crust on them but cooks them
to perfection. That is how you want your lamb to be pink in the middle is always
the way to go. Because you don't need any fork for this it is best to use your
hands. And we all know what Gordon Ramsey is thinking where's the lamb sauce. Using
the same exact pan I throw in two cups of chicken stock. You want to cook it and
let it reduce to half, once that's done throw in half a cup of heavy cream, mix
it well and make sure you combine all of the ingredients together. Get two
tablespoon of cold butter and incorporate that into the sauce. Once
that's done you are left with a perfect lamb sauce that is easy to make but most
importantly make Gordon Ramsay happy, because as you already know if you don't
give him the lamb sauce no good. In trying it with the lamb sauce okay yes
Gordon Ramsay the lamb sauce does make it better. But I'm telling you right
now if you don't want to make the sauce it's good enough, but if you have the
time make it because you will not regret it, Now jumping on to the next one we're
gonna make an amazing and incredible chicken breast and this one is gonna be
real good. And of course we start off with four of them. These are organic
chicken breasts and if you have a choice to buy organic definitely do, it just
tastes better. To season them I throw in salt followed by freshly ground black
pepper, garlic powder and onion powder. Just like every single meat make sure
you season all sides including the edges. To ensure that we cook them evenly I
like to use a meat mallet. And to make sure we don't splatter anything all over
the place it is always best to start with some clean plastic. Using the meat
mallet hammer them down as much as possible. You want them nice and flat to
make sure every single one of them has the same thickness.
And I definitely recommend starting the seasoning before this process this
allows you to press the seasoning down into the meat. Now to help achieve that
golden brown crust that we are always looking for in chicken breasts I like to
use a little bit of all-purpose flour. Keep in mind that we're not making fried
chicken here we just want a nice dry surface but at the same time adding a
nice crust on the chicken. So talking about that now that I have it ready it
it's time to cook. I set my cast-iron skillet to
medium-high heat, throw in my oil and started to sear it. One important thing to
remember is to have enough oil onto the pan because
of the flour I recommend not touching this one for at least one minute, because
once that minute is up I do my first turn and check that out.
Nice golden-brown crust exactly what we're looking for. I like to cook my
chicken breasts until I reach an internal temperature of 160 because as I
rest it will climb up to 165 which is exactly what the FDA recommends. And as
you can see I was left with perfectly cooked chicken. Now using the same
cast-iron skillet I three white mushrooms, kept them moving until I
deglazed the entire pan. To help extract even more moisturize doing a little bit
of salt, mix it well and cook those mushroom til they were fully cooked, and
you can tell when they look just like this. Then I threw in a little bit of
onions, followed by garlic paste and mixed it well. Once everything has been
combined throw in a little bit of chicken stock, followed by heavy cream,
mix everything well and combine both of those ingredients together. To finish it
off all there's left to do is to emulsify in a little bit of cold butter,
add in your chicken, throw in some parsley for coloring and flavor and the
absolute best way to have chicken breast is done. This my friends is as good as it
gets. Making chicken breasts like this is not
only easy but it's also something you can look forward to. And I'll tell you
one thing, once you make it once, I'm pretty sure you're gonna make it several
times over because if there's one thing cast iron is always good for us to cook
beautiful chicken just like this. And let me not even begin to tell you how good
that sauce is. Combining these both things together is absolutely phenomenal
and I definitely recommend you giving this one a go. Now let's talk about the
butchers secret steak because it's also known as hanger steak. And if you enjoy
big flavors this one is the steak for you. And as you can see the marbling of
this one is absolutely out of this world. That is exactly what you're looking for
whenever you purchasing any kind of steaks. To cook this one it's pretty
straightforward. We're gonna keep it as basic as possible
so I season it with salt, freshly ground black pepper and garlic powder. As you
already know it is important to season both sides including the edges. Now this
might be one of the best methods to cook steak on a cast-iron skillet and that is
to do the butter basting method. And for this one I'm gonna be using thyme, butter
and garli. So I started up my gas stove and set it to high heat. Threw in a
little bit of grapeseed oil and started the sear. This steak is nice and
thin so you really want high heat. And another thing I recommend is to keep it
moving that way we ensure that you cook the steak evenly. Just like previously
you want to keep flipping the steak as much as possible. The last thing you want
to do is to overcook a hanger steak because it will not be good. Once you've
reached the sear that you're happy with it's time to lower the heat. Throw in the
garlic, butter and thyme. And here's a great tip if you did not throw enough
butter on the pan to baste it with a spoon the easiest and the best way to do
is just to move the steak around. That way we're sure that every single edge of
that steak is perfectly basted because all you're really trying to do is to
infuse that butter flavor onto the steak. And at the same time keeping the eye on
the temperature because you are shooting for an internal temperature of 135
degrees Fahrenheit, and once that's reached your hanger steak is ready. The cast-iron
skillet definitely did its job. And as I took my slice ooh that is juicy. Eating
it just like this nice juicy and tender is definitely the way to go because this
is a very flavorful steak and over cooking something like this will totally
be a crime. And if you've never tried a hanger steak definitely give it a go it
might become one of your favorite steaks to eat. Moving on to the next one I know
what you're thinking; Guga you're cooking chicken again? No, no my friends this is
not chicken I know it looks like one but I can guarantee it's not because we're
talking about this one right here. And I'm gonna ask you to go down on the
comments section and let me know what this is, because if you do I'll tell you
right now you are good. You gotta have an open mind for this one because this is
one of those meats that we say don't knock it until you try it. And if you've
never had it it's real good and it's super easy to make. And as I open the
whole thing up hopefully by now you know exactly what it is. We're talking about a
rabbit. Now you can cook it whole and I've done that before. And if you have not
seen that video make sure you check it out on the card above. Before the
cast-iron skillet we're gonna take it apart, and it's pretty easy to do. I
started by removing the thighs and there should be no force just go nice and slow
and make sure you cut between the bones. Once both legs were removed I jumped
into the arms, and that is the same exact process.
Just let your knife do the work and go nice and slow. Once both were taken out
flip it on its back and start working on the tenderloins. It is pretty easy to do
you just gotta run your knife through the backbone. It is similar
to filleting a fish nice and slow and precise cuts with the knife will make
the job easy. Because as you already know a rabbit it's not that large. But
once I was done with all of the butchering this is what I was left with.
We got the thighs the arms and everyone's favored the tenderloin. But
now that our butchering is completely done all there's left to do is to apply our
marinade. And this marinade is fantastic and here's how to make it. Into the food
processor I threw in some garlic and chopped it all up. And here's one of my
favorite things to use that I get asked all the time. These are red onions
however there are freeze-dried onions, and I'll tell you one thing if you've
never had freeze dried onions man you should because they are absolutely
phenomenal. The same goes for parsley and this one is also freeze dried. So after
throwing both of them in I added a little bit of chili flakes and when I
say a little I mean a lot because we want our rabbit to have a nice flavor.
Then to finish it off the marinade I added olive oil, turn on the food
processor and let it run. To finish it all up and a little bit of lemon juice,
followed by salt, turn on your food processor, mix everything well and your
marinate is done. Even if you don't use this marinade for a rabbit at least use
it for chicken, because this one is a winner. And just like the lamb chop if
you want the marinade to penetrate deeply into the meat I definitely
recommend vacuum sealing it. This cuts the marination time to half, and always
remember to let it marinate in your refrigerator. Talking about that I let it
marinate for a total of 12 hours. The very next day I took it out of the bag
and as you can see it is ready to be cooked. Cooking a rabbit in a cast-iron
skillet is very similar to chicken. Keep it under medium-high heat
and flip it every minute or so. You're looking for that nice beautiful
caramelization on top. I recommend to keep flipping it until you reach an
internal temperature of 160 degrees Fahrenheit that will give you a
perfectly cooked rabbit. And as you can see by the timeline was done it just
looked perfect and if you've never had rabbit you should. I mean check this out
as I take my first slice. It is very similar to chicken but it's not chicken.
And I'll tell you one thing if you never had it definitely give it a try because
some of my family members like rabbits way more than chicken. I just don't tell
them what it is, because as far as they know they just
think it's chicken. So we'll keep that between you and me. That is all the meat
I currently have in my house. I cook everything everybody. Anyway guys I hope
you enjoyed this video. If you do enjoy it make sure to give it a thumbs up. If
you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always on the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Stay safe, keep cooking if you keep cooking I will. See you guys in the
next one. Take care everybody. Bye bye.
I don't have time to watch a 21 minute video; can anyone tell me which meats he says are "not so good" cooked in cast iron?
I’m ready to eat!!!