This has become my go to channel for recipes. Everyone of his dishes comes out fantastic. My only complaint is I hurt my back trying to carry the 100 pound block of butter I now use a week into the kitchen.

@josephmathew12

3 жыл бұрын

#metoo :)

I know we say it every time, but "a little nudge of butter" always makes me smile :)

@rollotomassi7437

3 жыл бұрын

Did he say nudge or nub?

@alessiosilvaz5981

3 жыл бұрын

and the cows are watching this butter party with their depleted udders

@LyndseyMacPherson

3 жыл бұрын

A half a cup of butter, a tablespoon of butter, it's all a knob... =D

@djlondon7956

3 жыл бұрын

KNOB!

Folks, this is NOT the same as a flank steak. Hanger is the proper term in US. Here in Germany it is called “Nierenzapfen.” Whole different part of the animal. Onglet used to be inexpensive, but no more! Stéphane, really a great topic choice! Thanks!

@FrenchCookingAcademy

3 жыл бұрын

thanks 🙂

@cliberg

3 жыл бұрын

@Rebekah - not only that, a flank steak (bavette) would normally be sliced _across_ the grain and not parallel, as shown at 10:30.

@allonszenfantsjones

3 жыл бұрын

Well I've just been told that this is Flanken in Yiddish and is used for brisket, and was in fact the favorite cut both because it was cheap and because you could call it steak even though you couldn't afford it but you could afford flank steak :-)

A little "nudge" of butter. 😆 English Dictionary nudge 1.[ nuhj verb (used with object), nudged, nudg·ing. to push slightly or gently, especially with the elbow, to get someone's attention, prod someone into action, etc. French Dictionary nudge ( butter ) a piece of butter measure equal to half the size of a standard clay masonry brick.

6:50 “a little nudge of butter” lol. I love the French!!

In Korea we would wrap it in one of those lettuce leaves!

@antonboludo8886

3 жыл бұрын

Yes, they do this in Japan as well.

🥱 it’s 4am in NYC but I’m here for it 👩🏾‍🍳 😋

@Littlebit31

3 жыл бұрын

Stay safe in the snow from RI

@WiseAilbhean

3 жыл бұрын

@@Littlebit31 Thank you and bless you 🙏🏽

This is one of my favorite cuts and I love it. The recipe for the sauce is great 👍👍👍

didn't you have to cut it against the grains?

@leung9401

3 жыл бұрын

That's what I thought, too..

@masonhartlaub8462

3 жыл бұрын

Was starting to think nobody else noticed

@raylachman8101

3 жыл бұрын

Exactly 😉

@datAero

2 жыл бұрын

not the onglet, its better with the grain

You are good at preparing the meat. It looks delicious.

In Tex-Mex, they use this cut for Fajitas, which is usually put in a very umami marinade, cooked to rare/medium-rare. Accompanied with tender-crisp bell pepper and onion, crème fraîche and cilantro, wrapped in a tortilla. So delicious!

Looks amazing, thank you Stephane

You are the BEST teacher. Every time I watch your channel, I learn something new that utterly changes my results in the kitchen.

@FrenchCookingAcademy

3 жыл бұрын

thanks a lot for saying that 👍

Nice recipe, im gonna try it soon. Here in Argentina we used to cook it on the grill, so it takes a crunchy Crust, and put some garlic and parsley over it🤤

Hello from Egypt... I love all your recipes you help me a lot.. Thank you

Recipe looks delicious. Stephan, you should tell us your favorite recipes from your childhood and when you grew up!

@pedrohenriquesoutogueiros1449

3 жыл бұрын

Real good idea!

Formidable comme toujours, très clair merci!

Great video! I’ve made flank steak over the asado, Argentine style, but really looking forward to trying this version.

Finally made it today! LOVED IT!!! Thank you!!! Hope you getting better!❤️❤️❤️

@FrenchCookingAcademy

3 жыл бұрын

thanks and yes health is getting better , back soon 👍🙂

Outstanding, I’m actually planning a dinner party using Hanger Steak. Thanks for the tips, looking forward to future episodes.

Le Best Steak! Thank You.

Thank you so much Stephan very helpful videos

Looks so yummy!

Had this for an Australia Day dinner. "Best beef meal I've ever had" - My Better Half. Thanks Stephane!

Hi Chef, Thanks for a great dish. One of the more challenging aspects of meat cookery is certainly selection itself. As noted by many of those commenting, different countries as well as different regions of the same country may refer to the same cut of meat in many ways. I recall many years ago these cuts of meat were somewhat less expensive but that is not usually the case today, at least in the US. One of the reasons the Hanger/Onglet (NAMI #140&1140) are so pricey is that there is only 1 per carcass. Skirt steak on the other hand is from the beef plate (NAMI 121C and 121D) and is part of the diaphragm and transversus abdominis muscles which are obviously much larger in beef cattle. These cuts are slightly less expensive. However, all these cuts are quite popular and their inclusion on menus have been trending for many years therefore, they command a higher price. Regardless, your presentation demonstrates proper seasoning, dry heat cooking methods and cooking to medium rare temps which are essential for obtaining proper texture and flavor for these cut of meat. Thanks again for bringing professional techniques to daily cooking.

...et merci pour la vidéo de la recette!

I loved this recipe. I’m going to try it

A very tasty steak recipe. Cheers, Stephane!

luv your pans and pots...

Very nice and helpful demo thank you

@FrenchCookingAcademy

3 жыл бұрын

Glad it was helpful!

In Geneva, a modest hotel used to serve a wonderful entrecôte aux morels. I would much appreciate it if you could demonstrate that.

@FrenchCookingAcademy

3 жыл бұрын

i have already a recipe with the morel sauce but. it is a chicken one 👨🏻‍🍳

specialty French steak. #yum I will have to try this.

In Cornwall in the UK, we know this cut of meat as Skirt or Skirtings or more commonly being Cornwall 'Pasty Skirt'. A lovely flavorsome cut of meat in any dish. I have heard it said sometimes that the Cornish Pasty originated somewhere in France, I would not be surprised as the pastry case containing diced Turnip (swede or rutabaga), Onion and Potato and chunks of skirt all cooked in their own juices inside of the side crimped pastry envelope is delicious and perfect for fishing trips, long walks or picnic's especially with a good quality Strong Ale.

I’ve been deep in cattle for 20 years and just discovered my own hanger steak! I was throwing it to the pigs all these years. I didn’t know

My mouth is watering.

Merci!!!!!

Your recipe is so new. I'm learning so well! Of course, it looks so delicious.I really want to try the food you make for me.

Looks wonderful! One question: Shouldn't the steak be cut across the grain rather than, with-the- grain, for tenderness? Thanks so much!

@Andronow

3 жыл бұрын

Agreed! Why cut with the grain?! I've had a lot of hanger/flank/bavette and always cut across the grain - it's so chewy otherwise.

@paulfloquet5077

3 жыл бұрын

@@Andronow I guess it doesn't matter so much with this recipe since it's already very tender anyway, and as you see, the meat is cut a second time in the plate as well when you eat it ;)

@allonszenfantsjones

3 жыл бұрын

Yeah that's for presentation. Otherwise it would look weird.

Wow ... That steak looked great!

Best steak ever! A steak without Demi glacé or Chimichuri and yet exquisite. It truly is the best kept secret!

Yum!

This I must try

@clintondavis3363

3 жыл бұрын

Yeah, ... he should get the feedback to repair his English expression

How timely, I'm off to our local butcher later today 😀🥩🍷

That’s tomorrow’s dinner. Thanks 😊

Delicious

Will you show us how you make a short stock with the scraps?

Thanks, need to google what this is in Norwegian. Looks tender.

In South Texas and Mexico it used to be thrown away, but now it's expensive and very popular "Fajitas". These are the authentic fajitas.

This was delicious! Two notes: 1. Don't worry about the vinegar overwhelming it - the butter balances everything beautifully! 2. I thought at first the final cutting should've been against the grain, but then I tried to cut the steak, and light dawned. It's very rare-ish, and very difficult to cut against grain (tearing the meat). Once I switched to strips *with* the grain, it worked. (And once you cut across into smaller bites, it kind of IS against the grain again.)

Looks delicious! Flank steak is very expensive in the US, because we make Fajitas from it.

Hanger steak is one of my favorite cuts. Unfortunately where I live, it's very hard to find.

Great video kenfrom N Y😎

Haha attends, what you meant to say was "blown away"... tres different de "...off..." at 1:54

Looks damn appetising...........Btw do you have recipes for traditional French roast duck if there’s any?

These recipes are great essentials to learn. Then you can expand or elevate these dishes to your own recipes. GOAT KZread food.

In the US it's typically called a Hanger Steak, and I agree that it is a very tasty cut of meat.

Super video! I applauded for A$10.00 👏👏👏

@FrenchCookingAcademy

3 жыл бұрын

thanks a lot 🙂🙂👨🏻‍🍳

Stephane: "A little nudge of butter" Stephane, again: _Uses 250gr of butter_

Flap and Skirt (similar cuts) are also pretty good with that big grain tissue.

that's an awesome cut! but here in brazil it's not so cheap, it's a prime cut for our barbecues, we call it "Fraldinha"

He's right about the rare/ medium-rare point. I had it there- until I left the meat in the warm oven for a bit too long. My brother said "Boy! It sure is chewy!"😅

😋😅 Yummy 😍

Hanger/flank are very popular here in the states

You look great in your new kitchen. Great lighting. Steak in France (and most of Europe) is often a source of disappointment compared to US and Argentina and Australia.

It's my understanding that the hanger steak and flank steak are not the same cut of meat. The hanger steak is cut a little to the left of a flank steak and a flank steak is not as tender. I am very impressed with your cooking channel. Thank you.

Great with Cafe de Paris sauce

Thank you.. This was good. _awk

Lunch time!

Looks amazing. But he cut the bavette or hanger steak along the grain (fibers). I’m no French chef, but I find with similar cuts, such as flap meat, skirt steak, as well as hanger steak, that it’s best to cut the steak in half, turn it 90 Degrees, then slice it against the grain (perpendicular to the fiber). It’s easier to slice and chew. But beautifully simple preparation of the sauce. Bravo

We used to call it SKIRT steak. Came from the hind quarter flank. (London area, UK).

I’m really worried about overcooking my steaks, so do you think I could use a precision cooker to get it to rare?

@666louis

3 жыл бұрын

I suggest to get yourself an instant read thermometer to probe the meat.

❤️❤️❤️

Sometimes I run out of shallots (yes, I know, but I don't shop often). Is there a substitute for those occasions?

That cut is hanger steak/ butcher steak. Its not flank steak, that is different cut. Though, both are excelent pieces of meat 👌

Sorry if this has been asked a million times before (& this isn't specific to the video above.. haven't even watched it yet 😬 ): what is the clear oil you use with butter? Particularly when browning chicken

@ryand141

2 жыл бұрын

Any oil except olive oil and not palm oil. A good quality sunflower oil.

How about doing a version of the sauce from Le Relais de l'Entrecote?

The italians cook this as a 'tagliata'. Suggestion...slice against the grain(fibres), it will be even more tender in the mouth.

That is one protein dish where the meat is not cut against the grain.,interesting! I love skirt and flank steak! They are good for making some bomb ass fajitas! YUM!

Looks wonderful. Unfortunetly, where I live, It's impossible to find echalots. I will have to use onions. 😭

@aquarium985

3 жыл бұрын

@@jackoates6418 I don't have a place where I can do that.

@DanTindell

3 жыл бұрын

Where do you live? Most retailers don't display them in a prominent place. I mean they are hardly ever with the onions. Most of the stores here in Tennessee carry the Melissa's brand in the little mesh bags.

@alcogito8287

3 жыл бұрын

Where do you live? Ask around among your friends or the produce department of the stores. Someone knows. My store displays them near the red onions and the garlic. They aren't that pricey since you don't need much. In desparation, a small onion will serve.

looks amazing as usual! but I dont understand why you dont cut against the grain of the meat fibers?

@metasamsara

3 жыл бұрын

It's easier to slice and it looks better for presentation, plus it gives more tender bits.

@seikibrian8641

3 жыл бұрын

@@metasamsara It may be easier to slice and look better, but it does NOT give more tender bits. Cutting ACROSS the grain, so that each bite has short fibers, is what gives more tenderness.

@metasamsara

3 жыл бұрын

@@seikibrian8641 You're confusing tenderness with shredding. The tenderness comes from the meat quality and how it's cooked, not how it's sliced. It's the same reason you don't saw wood against the grain either, it's just bad practice and messy.

@seikibrian8641

3 жыл бұрын

@@metasamsara I'm not confusing anything; you are wrong. Tenderness is the end product of many factors, including how meat is cut. It is, plain and simple, how hard or easy the meat is to chew. See: www.markethouse.com/blogs/the-sizzle/how-you-cut-steak-matters

@seikibrian8641

3 жыл бұрын

@@metasamsara You're also wrong about sawing wood; it's obvious that you're not a carpenter. How would you cut a wall stud to length without cutting across the grain? Sawing against the grain or with the grain depends on what the wood will be used for, and there are specific saws (cross-cut saw and rip saw) for each task.

Is there a reason why you did not cut the steak against the grain? Would it improve the texture if you did?

연말에 어울리는 근사한 요리~^^

Blown off? Perhaps Blown away :-)

Would it be okay to use apple cider vinegar instead?

Is it a flank steak or hunger steak? I got little confused at the beginning what is said. Can you please clarify?

@dimesonhiseyes9134

3 жыл бұрын

Yes.

@thecook8964

3 жыл бұрын

Hangar steak I.e. the hanging tender. Not flank steak in U.S

Delicious, but what happened to the 2 small pieces ???

I've been cutting shallots wrong my whole life.

@mariuszfurman4767

3 жыл бұрын

Not necessarily. You cut long way if you want too cook it, otherwise it change into mush. You cut against the "strings" if you want to serve it raw (eg. in salad). When cut this way it has a bit stronger, hotter taste. You cut into a small cubes if it should disappear/be almost invisible either during cooking or in salads, sauces, dressings etc. Same for the onion.

@Revelwoodie

3 жыл бұрын

@@mariuszfurman4767 Thank you, it turns out I've been doing it correctly, then! I usually use shallots in pan sauces, I sweat them a minute or so in the hot pan before deglazing. I've been cutting crossways into small "cubes," of a sort, which falls in line with what you're saying.

I bet this would be fantastic on a bed of watercress.

@marklalonde7416

3 жыл бұрын

If you put the warm meat on top of watercress it will soften it.

".... Keep as the fat is good" Amen. It is.

is there a reason for slicing the meat with the grain rather then against?

@FrenchCookingAcademy

3 жыл бұрын

its much easier to make clean sliced cut to eat 🙂

Is there a chart that converts american style cuts of beef to Australian equivalents

Flank is the most underestimated piece

shouldn't you cut the meat against the fiber to be more tender?

Should you not cut the steak across the grain?

Can the red wine vinegar be replaced with a good red wine?

@FrenchCookingAcademy

3 жыл бұрын

not really as you need the sharp acidity of the vinegar to cut through

@williammatthews2948

3 жыл бұрын

@@FrenchCookingAcademy Thank you.

so its okey to not slice across the grain?

Looks like the escofier's bercy style. Am i right?

the "secret" hanger cut has become one of the most expensive cut thx to the rising demand :D

Hi, I thought you have to cut the meat across the grain so it is tender and not chewy.

red board is for raw meats yellow for cooked green for herbs salads blue fish and seafood brown for vegetebles