Why this STEAK is better than Wagyu!
Summary
TLDRこのスクリプトは、世界中で様々なステーキを調理したシェフが、特に心に残るピカヤステーキの調理方法を紹介しています。ピカヤは、小さな三角形で、ステーキとして調理する前にトリミングが必要です。シェフは、ピカヤの解体法やステーキに最適な厚さ、そして塩とバターを使った伝統的な味付け方法を説明し、炭火で調理するプロセスも詳しく説明しています。最後に、ピカヤの異なる部分の柔らかさと味を比較し、ピカヤの美味しさを強調しています。
Takeaways
- 🥩 ピカヤ(Picanha)は世界中で高級ステーキの一種で、特にブラジルでは「すべての肉の女王」と呼ばれています。
- 🔪 ピカヤは小さな三角形の形状をしており、調理前に少しの修整が必要です。
- 🥩 ピカヤの調理では、筋肉と脂肪のバランスが重要で、脂肪の端は切り落とし、余分な脂肪も除去します。
- 📚 ピカヤの解剖学的な知識:3つの主要な静脈があり、特定の部分を切り離すことで柔らかさを得られます。
- 🔪 ステーキを切る際は、最初は筋の方向に切って、次に逆方向に切ることが推奨されています。
- 🍽 ピカヤの厚さは約1.5インチが適切で、脂肪の修整も重要です。
- 🧂 調味はシンプルに塩を使用し、脂肪部分もしっかりと調味してください。
- 🧈 焼く前にバターを用いて、ピカヤの風味を引き立てることができます。
- 🍳 グリルで調理する際は、炭火を使用し、熱帯と冷帯の2つのゾーンを持つグリルが最適です。
- 🌡️ 調理中に温度計を使用して、ピカヤの内部温度を正確に把握しましょう。
- 🕒 完成したピカヤはしっかりと休ませますが、冷まさないように注意してください。
- 🥢 最後に、ピカヤはフィレやリブアイに比べて価格も手ごろで、美味しい味わいと食感を楽しめます。
Q & A
このスクリプトで紹介されているステーキは何ですか?
-このスクリプトで紹介されているステーキはピカヤ(Picanha)で、ブラジルでは「すべての肉の女王」と呼ばれています。
ピカヤの形はどのようなものですか?
-ピカヤは小さな三角形の形状をしています。
ピカヤをどのようにトリミングすれば良いですか?
-ピカヤをトリミングする際には、シルバースキンを除去し、脂肪キャップの欠陥を修正することが重要です。また、余分な脂肪を除去し、肉をできるだけ少なく切ることが目標です。
ピカヤをどのように切ってステーキにしますか?
-ピカヤをステーキに切る際には、まず紋を沿って最初のカットを行い、次に逆紋のほう手で2番目のカットを行います。
ピカヤのどの部分が最も柔らかですか?
-ピカヤの最も柔らかい部分は、ファイル・ミジョンのような食感と、ニューヨーク・ストリップとフラットアイロン・ステーキの風味が組み合った部分です。
ピカヤの調味料は何を使いますか?
-ピカヤの調味料には、塩を主に使います。また、バターも使用して、焼けたバターの風味を引き出します。
ピカヤをグリルする際にどのようなグリルを推奨しますか?
-ピカヤをグリルする際には、ホットゾーンとコールドゾーンがある2つのエリアを持つグリルを推奨します。
ピカヤを調理する際に使用する電子温度計はどのようなものがありますか?
-このスクリプトでは、Chef IQの無線電子温度計を使用しています。
ピカヤを調理した後、どのくらいの時間は休ませるべきですか?
-ピカヤを調理した後、約5分間の休ませが推奨されています。
ピカヤのどの部分が最も美味しいとされていますか?
-ピカヤの最も美味しい部分は、ファイル・ミジョンのような柔らかさとニューヨーク・ストリップのような風味が組み合った部分です。
ピカヤの価格帯はどのくらいですか?
-ピカヤはリブロースやファイル・ミジョンよりも安価な選択肢です。
Outlines
🥩 ピカヤの調理方法と解剖学
この段落では、話者が世界中で調理したステーキの経験、特に最も高価な和牛から1ドルのステーキまでを紹介しています。ピカヤというステーキについて詳しく説明し、その形、調理方法、解剖学的な特徴について説明しています。まず、ピカヤの特徴である小さな三角形の形状から始め、トリミングの方法、脂肪キャップの欠陥の修正、肉の切り方、そしてステーキに切る際の重要なポイントについて説明しています。次に、ピカヤの3つの主要な静脈について説明し、どの部分を切り取ることで柔らかくするのかを説明しています。最後に、塩で味付けする方法と、ブラジルでは厚い岩塩を使用する習慣について触れています。
🍳 ピカヤのグリル方法と味付け
この段落では、話者がピカヤをグリルする方法について詳しく説明しています。まず、炭火グリルの準備と、ステーキの焼き方に焦点を当てています。脂肪を直接火に触れないように注意しながら、ステーキの外側を焼く方法と、焼けた脂肪を避ける重要性を強調しています。次に、ステーキを中火で調理し、内温度に合わせて調理する方法について説明しています。最後に、ピカヤの脂肪部分を焼く方法と、塩で味付けした後、バターを使ってステーキをさらに風味を出させる方法について説明しています。
Mindmap
Keywords
💡ステーキ
💡ピカヤ
💡トリミング
💡炭火
💡塩漬け
💡バター
💡炭火グリル
💡サーミング
💡内部温度
💡レスト
💡食感
Highlights
The speaker has cooked a wide range of steaks, from the world's most expensive wagyu to a one-dollar steak.
The speaker's favorite steak is the Picanha, known as the queen of all meats.
Picanha has a distinctive small, triangular shape.
Trimming Picanha involves removing the silver skin and excess fat for optimal cooking and taste.
The speaker explains the anatomy of Picanha, highlighting the three veins and the ideal way to cut it for the best texture and flavor.
Seasoning Picanha traditionally involves using only salt, with a focus on seasoning the fat as well.
The speaker uses a stainless steel butter container with a basting brush for easy application of butter during cooking.
Real butter is preferred over clarified butter for its milk solids that contribute to a rich flavor.
The speaker emphasizes the importance of using a thermometer for accurate temperature control during grilling.
Grilling Picanha involves searing over direct heat and then cooking indirectly until the desired internal temperature is reached.
The speaker advises against burning the fat during grilling to maintain the steak's tenderness and flavor.
After grilling, Picanha should be allowed to rest for about five minutes to preserve its juiciness and temperature.
Picanha is considered the queen of all steaks in Brazil due to its delicious taste and tenderness.
The speaker shares that Picanha is not as expensive as other premium cuts like ribeye or filet mignon.
The speaker provides a recipe for Picanha and recommends using the Chef IQ app and smart thermometer for an optimal cooking experience.
Transcripts
as you guys know I have cooked almost
every steak in the world from the
world's most expensive wagyu all the way
down to literally one dollar steak and
there's one steak that still lives right
here in my heart it is this
it's also known as the queen of all
meats and when you buy it firstly this
is what it looks like it has a small
triangular shape it has to have a
triangular shape first off let's open it
up
[Applause]
when we open it up this is what it looks
like everybody it needs a little bit of
trimming first clearly you can see
there's some silver skin right here this
must be removed it's quite easy I just
add my knife to the bottom
the goal is to remove the least amount
of meat as possible
and
out that silver skin has been removed
now I turn it to the other side and
notice that we're missing a piece of the
fat cap right here that's an
imperfection of the butcher we're gonna
fix that this will make your steak look
bad and it will also overcook
but it still tastes great and we can put
it to good use so reserve the edges has
too much extra fat so I like to remove
it
we can use it for burgers and many other
things it's nicely trimmed now and some
butchers will actually give you the
pecania this way but if you're buying
from a big Supermarket or anywhere else
then you got to do a little bit of
trimming now to cut them in steaks let
me teach you the anatomy of a picaya
there are three veins the first one is
right here the second one is right here
and the third one is here one two three
the proper way to have a picaya is this
part must be completely cut off why
because you have the texture of a filet
mignon but the flavor of a combination
of rebuy New York strip and a flat iron
steak if that makes any sense at all
this part is chewy and if you ever had a
picaya that was not really tender that's
the part you had so I like to take it
off to do that we must cut it on the
third vein quite simple
and this is a nicely trimmed picaya
exactly what you're looking for only the
best parts now we cut it into steaks and
it's quite simple the first cut must be
with the grain the second cut on the
other hand has to be against the grain
and you're only going to achieve that
when you're eating the picaya so right
now cut it with the grain and most
importantly thickness is very important
not too thick not too thin we're looking
about one and a half inches thick and
then do not forget to trim the fat
properly and in the end you should be
left with something like this a
beautifully trimmed pikaya ready for the
grill now for the seasoning
traditionally I only like salt so here's
how I like to season it a good amount of
salt this is a big thick steak it needs
it season one side flip them and now the
other side very important something a
lot of people don't do is to season the
fat you gotta season the fat everybody
the way I like to do it is I just like
to grab it and rub it on the board like
so to ensure that every single edge of
the picaya is nicely seasoned in Brazil
we use really thick rock salt the
problem with rock salt is that you must
allow it time to penetrate deeply into
the meat here in the US we have kosher
salt which is quite popular this will
penetrate faster because remember one
thing salt is salt there's no difference
but now that this is ready there's one
extra ingredient that I like to use
nowadays let me show you butter
oh yes so I got a really cool container
over here everybody this is my butter
container I've never showed it on videos
so literally what it is it's stainless
steel and inside it has a little basting
brush and since it's stainless steel
it's good for induction
and there we have it already perfectly
melted now some of you might think
should you be using clarified butter
should you be using anything else no
real butter you must use real butter why
because we want the milk solids there
that produces an incredible flavor and
if you slightly burn it on the charcoal
grill it produces a Nutty flavor that is
just undeniably delicious now check this
out you see how it's becoming liquidy
this is called osmosis the salt is
drawing moisture out of the meat becomes
a Brine and then it penetrates deeply
back in there that's what you want so
the ideal thing is to normally do this a
little bit of ahead of time but right
now we're hungry we gotta finish this up
right now so let's go outside on the
grill now if you ask me can you cook
picaya indoors 100 you can but if we're
trying to choose the best possible
method everybody it is going to be
outdoors with charcoal now for a grill I
recommend a grill that has two zones a
Hot Zone and a cold Zone first let's
slide up the charcoal
now I don't understand why sometimes
this is controversial if you want the
perfect steak you should use a
thermometer this one is from Chef IQ it
is Wireless now notice that I only have
one probe five Stakes you can obviously
get more probes for it as many as you
want but if you have one it will give
you a guidance on how the other steaks
are cooking as well because they're the
same thickness now for the grilling
which is for apikaya is quite
challenging and here's how I like to do
it we go ahead and grab the first steak
and we're going to put it right here but
not the fat notice that the fat I'm
trying to avoid it direct charcoal just
like this we're putting the edges to
cook and right now we're trying to get a
sear the sear is the most delicious
thing on a steak so we got to get that
part right this one here starting to
look good I'm literally see we're not
there yet but avoiding the direct fat
contact I'm just gonna flip it like this
let's check these right here you see
that we're starting to get there we're
avoiding as much as possible these
little black bits of burnt fat see how
things are starting to get a little bit
out of hand this is why I love this
Grill
I spin it let everything calm down we're
starting to get a nice color as you can
see we're going to get this here nice
and easy and avoid burning anything take
a look at that that's what you want but
the fat is completely raw and the reason
why is because we're going to sear that
quite quickly I'll show you that right
now I stacked them up like this hold
them on my tongues now this you got to
be real slow because
look what happens
one of the biggest things most people do
whenever they're starting to grill is
they start freaking out don't freak out
take your time and produce an incredible
golden brown crust and that's what
you're looking for a nicely golden brown
nothing is burned because now we got to
cook it in indirect heat until we reach
the internal temperature that you like
and again use a thermometer because I
rather be right than guess
insert it in there this one will let us
know about all the other ones as well
and only now because it's fully seared
already we still want that butter taste
remember pecania is very very fatty so
we brush a little bit on top now we
cover it
and then we slice and there we have it
everybody perfectly cooked picaya it is
not burned golden brown that's what you
want now you might think why is this
your favorite cut because it's delicious
we call this the queen of all steaks in
Brazil for a reason now it's very
important to let it rest we want it let
it rest but at the same time we do not
want it to get cold so you're playing
the fine line between letting it rest
and getting cold usually for me five
minutes is good enough now let me show
you some Secrets come down here from the
biggest to the smallest this cut is nice
and tender this one is slightly more
tender this one will be the best piece
of pikaya then it starts getting a
little bit tougher and then tougher as
well and the best part about pikaya is
that it's not as expensive as a rebuy or
a filet mignon the only thing left to do
now is to go ahead and slice it open and
here's how I like to slice it
perfectly medium rare exactly the way I
like my picaya now that isn't as juicy
as it gets the best steak in the world
enough talking let's give it a try
don't take my word for it the best way
to eat because everybody is just
basically to use little uh how do you
call this thing toothpicks delicious
the question is how does he taste what
does pikaya taste like the tenderness of
a filet mignon but the taste of a New
York strip you want one Angel yes I do
yes I do this was an amazing pikaya and
if you guys want to try this incredible
pikaya recipe for yourselves download
Chef iQ app and pair it up with your
smart thermometer to give it a try thank
you Chef IQ for sponsoring this video
and I'll see you guys in the next one
take care everybody bye
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