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I THINK IT'S SAFE TO SAY, JOHN WAYNE ATE STEAK.
AND IF THERE'S A MEAL MORE FUNDAMENTALLY AMERICAN,
I DON'T KNOW WHAT IT IS.
BUT THINK ABOUT IT -- STEAK IS A MEAL
BORN OF WIDE, OPEN SPACES, BIG SKIES,
AND EVEN BIGGER WALLETS.
OF COURSE JOHN WAYNE ATE STEAK --
HE WAS A STINKIN' MILLIONAIRE, A MOVIE STAR!
STEAK'S BEEN THE FAVORITE CHOW OF THE RICH AND FAMOUS
EVER SINCE REFRIGERATED BOXCARS AND FEEDLOTS
MADE THEM READILY AVAILABLE IN THE LATE 19th CENTURY.
BEFORE THEN, PRETTY MUCH ONLY COWBOYS GOT TO EAT STEAK.
BUT NOW I'M NOT COMPLAINING, OKAY?
I MEAN, THIS T-BONE IS SWEET, BELIEVE ME.
I JUST FEEL THAT AVERAGE JOES LIKE ME --
(giving whistle) SHOULDN'T HAVE TO FORK OVER A FISTFUL OF PRESIDENTS
EVERY TIME WE WANNA EAT ONE.
SO THE THING THAT I'M THINKING IS THAT...
SIR, WE DON'T TAKE GAS CARDS.
OH, SORRY, I... I DIDN'T NOTICE THAT. (clearing throat)
SO I'VE BEEN THINKING, EVER SINCE OUR FIRST STEAK SHOW...
WHEW, HOW MUCH?
THAT WE SHOULD REALLY TAKE SOME TIME
TO LOOK AT THOSE OFT OVERLOOKED CUTS THAT, WHEN DEFTLY HANDLED --
(softly, to waiter) TAKE IT ALL --
(in normal voice) CAN DELIVER DELIGHT WITHOUT DELIVERING YOU INTO DEBT.
OF COURSE, IF WE WANNA GET TOP DRAWER FLAVOR
AT BOTTOM DRAWER PRICES,
WE'RE GONNA HAVE TO FAMILIARIZE OURSELVES
WITH A LITTLE OFFBEAT BOVINE ANATOMY,
AND WE'RE GONNA HAVE TO BONE UP ON OUR TACTICAL SKILLS.
OH, THANK YOU.
YOU CAN KEEP THE REST, SON.
SO STICK AROUND, WON'T YOU?
BECAUSE IN THE NEXT HALF-HOUR, WE ARE GONNA PROVE BEYOND A DOUBT
THAT STEAK DOESN'T HAVE TO COST AN ARM AND A LEG
IN ORDER TO BE GOOD EATS.
♪♪
AS YOU MAY RECALL FROM OUR PREMIER EPISODE, "STEAK YOUR CLAIM,"
THE STEAKS THAT WE BUY DOWN AT THE LOCAL MEGA-MART
ARE ACTUALLY CUT OR FABRICATED FROM LARGER CUTS, OR PRIMALS.
YOU MAY ALSO RECALL THAT THE REAL MONEY STEAKS COME FROM...
(cow mooing) MOOO!
OKAY, ALL RIGHT, I'LL...
(man's voice) MOOO.
YOU MAY ALSO RECALL THAT THE REAL MONEY STEAKS --
THE TENDERLOIN, RIB EYE, AND WHATNOT --
COME FROM THE MIDDLE OF THE COW, ON THE BACK.
WHY? WELL, BECAUSE IT'S THE FURTHEST FROM THE HORN AND THE HOOF.
(cow mooing) MOOO!
I'LL GET TO YOU LATER!
DON'T UNDERSTAND WHAT I'M TALKING ABOUT?
WELL, JUST MAKE LIKE A COW.
UGH!
FORWARD, MARCH!
NOW YOU'RE GONNA NOTICE PRETTY QUICK
THAT YOUR NECK, YOUR SHOULDERS,
YOUR ARMS, AND YOUR RUMP GET TIRED MIGHTY FAST.
IT'S BECAUSE THEY'RE BEARING ALL THE LOAD.
WELL, SAME ON A STEER, WHICH IS WHY THE CUTS
TAKEN FROM THOSE AREAS ARE PRETTY GOSH-DARN TOUGH.
AS A MATTER OF FACT, THE ONLY AREAS THAT DON'T GET REALLY TIRED
ARE YOUR BACK AND YOUR ABDOMINALS.
NOW THE BACK DOESN'T DO A LOT OF WORK ON A STEER, EITHER,
AND THAT'S WHY THE CUTS FROM THOSE AREAS
ARE RELATIVELY TENDER... AND RELATIVELY EXPENSIVE.
NOW AS FOR YOUR ABDOMINALS -- WELL, THEY MAY NOT BE BEARING ANY LOAD,
BUT REMEMBER, WHETHER YOU'RE A COW
OR A PERSON TRYING TO WALK LIKE A COW,
THEY DO WORK 24-7 DOING A JOB WE CALL BREATHING,
WHICH IS WHY THOSE CUTS WILL BE REALLY, REALLY TOUGH
IF THEY'RE NOT COOKED WITH CARE.
AND IT IS CARE WORTH TAKING, BECAUSE --
BESSIE, COME ON, COME ON --
BECAUSE THOSE CUTS FROM THE AREA CALLED THE PLATE
ARE WHERE WE GET FLANK STEAKS
AND THE WONDERFUL SKIRT STEAK.
GOOD GIRL!
MOOO-OOO!
♪♪
IN THE DAYS BEFORE WORLD WAR II,
PLATE-BASED CUTS LIKE THE FLANK AND SKIRT STEAK
WERE CALLED BUTCHER'S CUTS .
THAT'S BECAUSE BUTCHERS HAD SUCH A HARD TIME SELLING THEM DURING THE WEEK
THAT THEY USUALLY TOOK 'EM HOME ON SATURDAY NIGHT
AND ENJOYED THEM ON THE CHEAP.
BUT FOLLOWING WORLD WAR II, A FLANK-BASED APPLICATION
CALLED LONDON BROIL BECAME ALL THE RAGE IN AMERICA -- BUT ONLY IN AMERICA.
IN LONDON, THEY NEVER HEARD OF IT.
I NEVER HAVE QUITE FIGURED THAT OUT.
ANYWAY, THE PRICE OF FLANK STEAK HAS BEEN GOING UP EVER SINCE,
BUT THAT'S OKAY WITH ME, BECAUSE I HAVE ALWAYS PREFERRED SKIRT STEAK.
NOW IF YOU HAVE EVER EATEN AT A TEX-MEX PLACE,
YOU'VE PROBABLY HAD FAJITAS, AND THEREFORE, SKIRT STEAK.
BUT I'M BETTING THAT WAS OUTSIDE SKIRT STEAK,
AND OUTSIDE SKIRT'S KIND OF A SCRAWNY PIECE OF MEAT --
KIND OF TOUGH AND GREASY, AND IT'S REALLY ONLY GOOD FOR...
WELL, FAJITAS.
BUT INSIDE SKIRT -- THAT'S WHOLE 'NOTHER ANIMAL.
TAKE A LOOK AT THIS.
WHAT'S UNIQUE IS THIS GRAIN STRUCTURE.
IT'S VERY, VERY PRONOUNCED, AND IT RUNS CROSSWISE RATHER THAN UP AND DOWN --
THE WAY IT DOES IN, SAY, A STRIP STEAK.
THIS GRAIN PROVIDES US WITH SOME CHALLENGES
AND WITH SOME REAL ADVANTAGES.
NOW ONE STEAK IS USUALLY ENOUGH FOR ABOUT EIGHT DINERS,
AND THIS ONE WEIGHS IN AT... ABOUT 2 1/2 POUNDS -- THAT'S PERFECT.
AS FOR ALL THIS FAT, DON'T WORRY ABOUT IT.
IT'S GONNA MELT RIGHT OFF.
♪♪
THIS SKIRT STEAK, WITH ITS HIGH SURFACE-TO-MASS RATIO
AND VERTICAL GRAIN, RESPONDS ESPECIALLY WELL TO MARINATION...
SAY, 1/2 CUP OF OLIVE OIL TO HELP CARRY
THE FAT-SOLUBLE FLAVORS AND LUBRICATE THE MEAT FIBERS,
THEN 1/3 CUP OF SOY SAUCE -- THAT'S SALT, YOU KNOW,
FOUR SCALLIONS, AND TWO LARGE CLOVES OF GARLIC --
OR, SAY, SIX TO EIGHT LITTLE ONES.
NEXT ADD THE JUICE OF TWO RIPE LIMES -- THAT'S ACID, YOU KNOW --
AND 1/2 TEASPOON EACH
OF RED PEPPER FLAKES AND GROUND CUMIN.
AND LAST BUT NOT LEAST,
THREE TABLESPOONS OF DARK BROWN SUGAR.
OH, AND I LIKE TO GRATE MINE THE OLD-FASHIONED WAY
FROM WHAT THEY CALL IN MEXICO A PILONCILLO.
NOW JUST GIVE EVERYTHING A WHIRL.
MARINADE-MEAT CONTACT IS KEY HERE,
SO I DON'T LIKE TO DO MY MARINATING
IN A DISH OR A PAN.
I LIKE TO DO IT IN A ZIP-TOP BAG --
THE BIGGEST ONE YOU CAN GET HOLD OF.
NOW TO MAKE THIS A LITTLE BIT EASIER TO DEAL WITH
I'VE CUT THE STEAK INTO THREE PIECES.
I'M JUST GONNA STICK THAT ALL INSIDE THE BAG --
I'M NOT GONNA CARE HOW I GET IT IN THERE.
THERE WE GO.
AND THEN JUST POUR IN THE MARINADE,
RIGHT ON TOP, NICE AND THICK.
NOW WHEN YOU SEAL THE BAG,
GET AS MUCH OF THE AIR OUT AS POSSIBLE.
I'M JUST GONNA KIND OF LEAVE A LITTLE BITTY HOLE,
DEFLATE... THERE WE GO, NICE FIRM SEAL.
THEN JUST KIND OF SQUISH IT AROUND.
THIS IS THE FUN PART -- LET YOUR KIDS DO IT.
NOW I REALLY DON'T THINK THIS IS GONNA LEAK IN THE REFRIGERATOR,
BUT YOU NEVER KNOW, AND YOU CAN'T FOOL WITH CROSS-CONTAMINATION,
SO WE WILL STICK WITH OUR SANITATION PROTOCOLS.
PUT THIS ON THE BOTTOM SHELF.
NOW SINCE THE SURFACE-TO-MASS RATIO IS SO HIGH,
THAT ONLY HAS TO MARINATE FOR ABOUT AN HOUR,
AND I KNOW WHAT YOU'RE THINKING RIGHT NOW.
YOU'RE WONDERING, "WHAT EXACTLY IS THE DIFFERENCE
"BETWEEN A BRINE AND A MARINADE?"
GOOD QUESTION.
♪♪
♪♪
A BRINE IS ESSENTIALLY SALTY WATER, AS IN "BRINY DEEP."
A PIECE OF MEAT SOAKED IN A BRINE
ABSORBS SALT AND WATER, AND SO IT TENDS TO COOK UP
MOISTER AND MORE FLAVORFUL THAN A NON-BRINED PIECE OF MEAT.
THE WORD MARINADE COMES FROM THE WORD MARINE,
BUT TECHNICALLY SPEAKING, MARINADES CONTAIN ACIDS,
SUCH AS WINE, VINEGAR, AND CITRUS JUICE.
NOW DESPITE THE FACT THAT HUNDREDS OF HORROR MOVIES
HAVE CONDITIONED US TO BELIEVE
THAT ACIDS DISSOLVE MEATS ON CONTACT,
THE TRUTH IS, COMMERCIAL TENDERIZERS USE ENZYMES,
NOT ACIDS, TO BREAK FOODS DOWN.
ONE OF THE MOST COMMON IS CALLED PAPAIN ,
AND IT'S EXTRACTED FROM PAPAYAS AND PINEAPPLES.
IF YOU WANT TO SEE PAPAIN IN ACTION,
JUST MIX UP SOME STEW MEAT -- SAY, SOME PORK --
SOME MASHED PAPAYA CHUNKS, MAYBE A LITTLE RED PEPPER FOR COLOR,
COVER, AND BAKE FOR A COUPLE OF HOURS.
UHHHH... (spitting meat out)
OKAY, THAT WAS HOT,
BUT IT WAS ALSO EXTREMELY MUSHY, LIKE CAT FOOD.
AND EVEN IF YOU LIKE THAT SORT OF THING,
PAPAIN CAN'T DO ITS THING UNLESS IT REACHES OVEN TEMPERATURES,
SO MARINATING MEAT IN IT DOESN'T MAKE ANY SENSE, OKAY?
SO WHAT HAVE WE LEARNED?
WELL, WE'VE LEARNED THAT ACID DOESN'T TENDERIZE MEAT
NEARLY AS WELL AS ENZYMES,
BUT ACIDS CAN HELP YOU TO TENDERIZE YOUR OWN FOOD.
THAT'S BECAUSE ACIDS TASTE TANGY,
AND TANGY TASTES TELL OUR SALIVA GLANDS
TO DO THEIR STUFF, AND SALIVA IS FULL OF ENZYMES.
♪♪
SINCE IT IS WAFER THIN,
SKIRT STEAK NEEDS TO BE COOKED QUICKLY.
OTHERWISE, IT WON'T HAVE A CHANCE TO DEVELOP
THAT CRISPY CRUST IT NEEDS BEFORE THE INTERIOR TURNS TO TOAST.
THIS MEANS WE NEED TO APPLY DIRECT HEAT,
BUT AS ANYONE WHO'S EVER COOKED
A STEAK OVER CHARCOAL CAN ATTEST,
THIS ALMOST ALWAYS RESULTS IN FLAME-UPS --
YOU KNOW, THE SOOT-PRODUCING FLAMES THAT RESULT
ANY TIME THE FAT RUNS OUT OF THE MEAT,
TRAVELS THROUGH THE AIR, AND ONTO THE COALS BELOW.
THE WAY I SEE IT, THE MEAT AND THE HEAT
ARE MUST-HAVES IN THIS EQUATION,
BUT THE AIR -- NOT SO MUCH.
SO WE DON'T NEED THIS.
THAT WAY THERE'S NO AIR, AND IF THERE'S NO AIR,
THERE'S NO WAY WE CAN HAVE FLAMES.
SO WE WILL COVER THE MEAT NICELY
AND DO A LITTLE ASH MANAGEMENT.
OBVIOUSLY YOU DON'T WANT TO DO THIS NEAR YOUR HOUSE.
(turning hair dryer on) FIRE IN THE HOLE!
(turning dryer off)
UNCOVER MEAT...
NO, NO, I'M NOT CRAZY -- HERE'S THE THING.
NOW THE COALS DIRECTLY UNDER THE MEAT
CAN'T GET ANY OXYGEN, SO THERE WON'T BE ANY FLAMES.
THAT IS GOING TO BE PERFECTLY CHARRED IN 60 SECONDS,
AND I DON'T CARE HOW MUCH IT HISSES
AND HOW MUCH IT SMOKES OR COMPLAINS, DO NOT TOUCH THAT!
♪♪
NOW I'LL FLIP THEM OVER --
AH, LOOK AT THAT MAHOGANY SEAR!
YES, ODDS ARE GOOD THAT SOME CHARCOAL'S GONNA STICK.
JUST PICK IT UP AND MOVE IT -- THERE.
NOW WE FLIP AND ALLOW TO COOK FOR ANOTHER 60 SECONDS.
AGAIN, NO TOUCHING!
SIXTY SECONDS ARE UP, SO WE'LL REMOVE OUR MEAT
TO A NICE, CLEAN PIECE
OF DOUBLE-THICK, HEAVY-DUTY ALUMINUM FOIL --
DOUBLE LAYERS, OF COURSE -- AND WRAP FIRMLY.
NOW THIS ISN'T ACTUALLY RESTING, OKAY?
BECAUSE THERE IS A LOT OF HEAT STILL IN THERE.
SO THINK OF IT AS... A POST-GRILL BRAISE
THAT'LL HELP TO BREAK DOWN THE CONNECTIVE TISSUES.
YOU KNOW, I HATE TO SEE ALL THAT HEAT DOWN THERE
GO TO WASTE, SO WHILE THIS DOES ITS THING,
GRAB A NICE, HEAVY, CAST-IRON SKILLET --
SAY, SOMETHING IN THE 12-INCH RANGE --
AND SLAP IT RIGHT DOWN ON THE COALS.
GIVE THAT FIVE TO TEN MINUTES TO HEAT UP.
THAT'LL BE JUST ENOUGH TIME TO FABRICATE SOME FAJITA FIXIN'S.
♪♪
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♪♪
MMM... YUM.
SKIRT STEAK...
GONNA HAVE SOME SKIRT STEAK, GONNA HAVE...
WAIT A MINUTE.
HOW YOU SLICE SKIRT STEAK -- AND EVEN FLANK STEAK, FOR THAT MATTER --
MATTERS ALMOST AS MUCH AS HOW YOU COOK IT.
FOR INSTANCE, IF YOU WERE TO TAKE A SLICE WITH THE GRAIN,
IT MIGHT LOOK VERY APPETIZING.
BUT WHEN YOU PUT THAT IN YOUR MOUTH...
IT WOULD BE A LOT LIKE CHEWING ON A BUNCH OF PIECES OF GARDEN HOSE
WRAPPED UP IN PLASTIC WRAP.
THE PLASTIC WRAP WOULD BE THE CONNECTIVE TISSUE.
LONG MEAT FIBERS EQUAL A LOT OF CHEWING.
BUT IF YOU WERE TO TAKE A VERY SHARP KNIFE
AND SLICE VERY THIN SLICES ACROSS THE GRAIN...
WELL, THAT WOULD BE ANOTHER STORY ALTOGETHER.
THAT WAY, YOU'D HAVE SOMETHING LIKE THIS --
A SLICE CONTAINING VERY, VERY SHORT PIECES OF MEAT FIBER.
WHEN YOU CHEW THIS, IT JUST FALLS APART IN YOUR MOUTH,
AND THAT IS TENDERNESS.
SO OUR STRATEGY HERE IS TO CUT AS THINLY AS WE CAN
AGAINST THE GRAIN, THUSLY.
NOW THERE ARE SOME RECIPES OUT THERE
THAT WILL TELL YOU THAT THIS IS NOT THE RIGHT THING TO DO
BECAUSE IT DOESN'T LOOK GOOD ON THE PLATE.
THEY'LL TELL YOU TO CUT ON A BIAS --
KIND OF A 45-DEGREE ANGLE, LIKE THIS.
NOW I'LL GRANT YOU, THAT LOOKS VERY, VERY PRETTY
LAID OUT ON A PLATE, BUT KNOW THIS --
BECAUSE THE MEAT FIBERS ARE LONGER IN THIS,
THIS PIECE IS GONNA BE A LITTLE BIT CHEWIER
THAN THIS PIECE, AND LET'S FACE IT.
IF IT'S ALL INSIDE A FAJITA, YOU'RE NOT GONNA SEE IT ANYWAY,
BUT CUT IT HOWEVER YOU LIKE.
ONCE YOU DO GET EVERYTHING SLICED UP,
I LIKE TO MOVE EVERYTHING BACK INTO THE POUCH.
WHY?
WELL, HAVE A LOOK AT ALL THAT LOVELY SAUCE IN THERE, MMM.
♪♪
♪♪
WHEN SHOPPING FOR BEEFSTEAK BARGAINS,
IT'S ALWAYS GOOD TO KEEP THE CONCEPT
OF THE TRANSITIONAL NEIGHBORHOOD IN MIND.
LET ME SHOW YOU WHAT I MEAN.
FOR INSTANCE, HERE WE HAVE THE SIRLOIN.
IT SITS SLAP-DAB IN BETWEEN THE SHORT LOIN --
HOME OF THE TONY T-BONE AND THE MARVELOUS FILET MIGNON --
AND THE ROUND, HOME TO THOSE BIG, DRY CHUNKS
THAT THEY CARVE AT CHEAP WEDDINGS.
OF COURSE, AS ANYONE WHO'S EVER BOUGHT REAL ESTATE
IN A TRANSITIONAL NEIGHBORHOOD WILL TELL YOU,
THE ART IS IN KNOWING EXACTLY WHERE TO LOOK.
FOR INSTANCE, THE BOTTOM SIRLOIN?
DRY, CHEWY, NOT WORTH THE SMALL AMOUNT OF THE MONEY IT COSTS.
BUT THE TOP SIRLOIN -- WHAT A BARGAIN,
AND FULL OF FLAVOR AND VERY JUICY,
IF COOKED PROPERLY.
GOOD GIRL.
MOOO!
SO SIRLOIN NAMES TO LOOK FOR,
DEPENDING ON YOUR REGION --
TOP SIRLOIN, TOP BUTT STEAK,
CENTER-CUT SIRLOIN, AND HIP SIRLOIN STEAK.
NOW CHECK THIS OUT.
SOME BUTCHERS LEAVE THE ENTIRE CROSSCUT INTACT.
SOME LIKE TO TRIM OUT EVERYTHING BUT THE CENTER TWO MUSCLES --
THIS ONE AND THIS ONE, OKAY?
THIS ONE'S GONNA COST A LITTLE BIT MORE
BECAUSE IT'S GOT MORE LABOR INVOLVED IN PRODUCING IT,
BUT IT IS A LITTLE MORE ON THE LEAN SIDE.
YOUR CHOICE -- EITHER WAY, THEY ARE EXCELLENT DEALS.
NOW REMEMBER, THE SIRLOIN IS A BIG PIECE OF MEAT
AND A LOT OF STEAKS CAN BE CUT FROM IT.
MY SUGGESTION, IF YOU'RE GOING TO COOK FAST --
EITHER OVER OR UNDER HIGH HEAT --
YOU WANT TO AVOID CERTAIN NAMES,
INCLUDING ANY STEAK CONTAINING THE WORDS TRI-TIP, BALL-TIP,
AND, UNLESS THE WORLD TOP IS INVOLVED, THE WORD BUTT.
SAY "HI" TO THE MOST UNDER-UTILIZED HOT THING
IN THE AMERICAN KITCHEN -- THE BROILER.
AND IT'S A REAL SHAME, TOO,
BECAUSE A BROILER IS ESSENTIALLY AN UPSIDE-DOWN GRILL, RIGHT?
I MEAN, THE ONLY DIFFERENCE IS THAT INSTEAD OF COMING FROM THE BOTTOM,
THE HEAT COMES FROM THE TOP, AND THIS HAS SOME DISTINCT ADVANTAGES.
FOR INSTANCE, WHEN THE HEAT COMES FROM THE TOP
AND FAT MELTS ON MEAT,
IT DOESN'T DRIP DOWN ONTO THE FIRE AND CATCH FIRE.
ON TOP OF THAT, A BROILER IS A FINELY ADJUSTABLE DEVICE.
YOU CAN CHANGE THE DISTANCE BETWEEN THE FLAME --
OR THE COIL, DEPENDING ON WHAT YOUR OVEN HAS --
AND THE FOOD SIMPLY BY MOVING RACKS AROUND.
WHAT DOES THIS ALL ADD UP TO?
WELL...
GOOD NEWS FOR A PIECE OF MEAT LIKE A SIRLOIN
THAT REALLY DOESN'T WANT TO BE COOKED BEYOND MEDIUM-RARE.
♪♪
♪♪
THINK OF COOKING A STEAK
AS LAYING SIEGE TO AN ENEMY STRONGHOLD.
THERE ARE BASICALLY TWO WAYS THE INVADING GENERAL --
THAT'S YOU -- CAN ATTACK.
YOU CAN STRIKE WITH EVERY DIVISION AT YOUR DISPOSAL
BY PLACING THE STEAK ON THE TOP RACK,
JUST MERE INCHES UNDER THE BROILER.
THIS WOULD QUICKLY FORM A BEAUTIFUL OUTER CRUST,
BUT ODDS ARE, ALL THOSE THERMAL TROOPS
WOULD JUST PUSH ON INTO THE HEART OF THE MEAT,
LEAVING YOU WITH A STEAK MORE MEDIUM-WELL THAN MEDIUM-RARE.
OR, OF COURSE, YOU COULD ATTACK AND THEN RETREAT
BY MOVING FROM THE TOP RACK DOWN TO THE MIDDLE.
BUT BY THEN, SO MUCH CELLULAR DAMAGE WOULD BE DONE
THAT THE STEAK WOULD LOSE TOO MANY FLUIDS TO SURVIVE.
BUT ANOTHER STRATEGY WOULD BE TO SNEAK UP ON THE STEAK
AND SNEAK IN JUST A FEW CHOSEN COMMANDOS
WHICH WOULD WORK TO GENTLY RAISE THE INTERIOR TEMPERATURE OF THE STEAK
WITHOUT DOING MUCH DAMAGE TO THE REST OF THE STRUCTURE.
THEN, WHEN THE CENTER OF THE STEAK
IS WITHIN STRIKING DISTANCE OF DONE,
(voice getting louder) YOU MOVE IT TO THE TOP RACK,
PUSHING IN EVERY BIT OF THERMAL ENERGY YOU'VE POSSIBLY GOT
UNTIL THIS STEAK WISHES IT HAD NEVER...
(eee-eee-eeek!) (record-scratching sound)
WHAT I'M BASICALLY TRYING TO SAY IS
THAT THE STRATEGY HERE IS TO GENTLY COOK THE STEAK
AND THEN SEAR IT TO DONENESS.
START BY POSITIONING ONE RACK OF YOUR OVEN
IN THE BOTTOM POSITION AND ANOTHER ONE JUST ABOVE IT.
NOW MAKE YOURSELF A TRAY OUT OF ALUMINUM FOIL TO CATCH THE DRIPPINGS,
PLACE THAT ON THE BOTTOM RACK, AND THEN PUT YOUR STEAK
RIGHT ON THE RACK ABOVE.
MAKE YOURSELF A FOIL SNAKE AND USE THAT TO KEEP THE DOOR OPEN JUST A LITTLE BIT
SO THE BROILER WON'T TURN OFF WHEN THE OVEN GETS TOO HOT.
FIVE MINUTES LATER, PULL OUT THE RACKS,
FLIP THE STEAK, PUT THE SNAKE BACK IN PLACE,
AND CLOSE THE DOOR.
FIVE MINUTES LATER, REMOVE -- AGAIN RESERVING THE SNAKE --
FLIP THE STEAK OVER, AND THEN MOVE THAT RACK UP
TO THE NEXT-TO-THE-TOP POSITION, AND OF COURSE,
BRING THE OTHER RACK UP RIGHT BENEATH IT
SO THAT IT CAN CONTINUE TO CATCH THE JUICES.
COOK FOR THREE MINUTES.
THEN FLIP THE STEAK ONE FINAL TIME
AND COOK FOR YET ANOTHER THREE MINUTES.
REMEMBER, THESE TIMES ARE APPROXIMATE.
THEY'RE GONNA DEPEND ON THE STRENGTH OF YOUR BROILER
AND THE SIZE OF YOUR STEAK.
OH, DON'T FORGET TO REST IT.
♪♪
NOW SINCE THE GRAIN ON A SIRLOIN RUNS UP AND DOWN
RATHER THAN ACROSS, THE WAY A SKIRT STEAK DOES,
IT IS IMPERATIVE THAT YOU CUT ON THE BIAS
IN ORDER TO KEEP ALL OF THOSE MEAT FIBERS NICE AND SHORT.
SEE, THERE YOU GO.
NOW YOU'RE ALWAYS GONNA BE ABLE TO CONTROL THIS PROCESS BETTER
IF YOU CUT INWARDS, TOWARD YOU.
THINK OF THE KNIFE AS A BASEBALL BAT
RATHER THAN A FRISBEE, IF YOU GET MY POINT.
NOW I HOPE THAT WE HAVE PRIMED YOUR APPETITE
FOR SOME BEEF ON THE CHEAP.
NOW WE'RE NOT TRYING TO SUGGEST THAT SKIRT AND SIRLOIN
ARE THE ONLY CUTS OF THIS... CRITTER THAT ARE WORTH TRYING,
BUT WE ARE SAYING THAT THESE TWO ARE DEFINITELY...
YOU KNOW, THERE ARE PROBABLY A DOZEN HOMEMADE SAUCES
THAT WOULD BE PERFECTLY AT HOME ON THIS MEAT,
BUT THAT'S ANOTHER EPISODE OF...
I JUST CAN'T SAY IT...
(softly) YOU KNOW, WITH HIM WATCHING.
Captioned by Scripps Networks, Inc.
THERE ARE BASICALLY TWO WAYS -- OH, SORRY, GUYS!
(laughing) CUT!