(upbeat music)
So, let's talk $10.
$10 now you can really have good time, okay?
(laughs)
One of the best cuts you get that you can get for $10,
That sounded so dirty.
(audience laughs)
Is the boneless sirloin steak.
One of my favorite cuts.
Delicious.
Going from the front to the back,
this is the steak that follows the porterhouse steak.
So it's got
Yep.
The same flavor profile as the porterhouse,
T-bone, New York strip.
It's a little bigger of a cut,
so it's perfect for four people.
You get one an inch thick, cook it, slice it thin,
you don't have to do anything.
You don't need to marinate it.
It's tender on its own, full of flavor,
and is good at a true steak cut.
That's right
In size.
And you can feed four people with one big size steak.
Yeah, less time cooking.
One boneless sirloin, that is a great, great, great idea.
(audience applauds)
And coming off the holidays,
with all the filet mignons that sold, you'll find
That's right.
This at a reasonable price right now.
Then, to your point of taking advantage
of what goes on in the stores,
take advantage of the summer cuts in the wintertime.
Brilliant.
You can use your broiler.
The top round London broil, flank steak.
London broil was actually a recipe,
but they, people interchanged it, right, so much.
Flank steak was the original London broil.
Cause it needed to be sliced thin for tenderness.
That's so cool, but everybody thinks of this,
you're right, just during grill season.
So, London broil, great choices.
Flank steak, boneless sirlion, these were all $10.
Yeah, for four people, absolutely.
Skirt steak, too.
(audience applauds)
$2.50 per person.
Skirt steak is fantastic because so few people use it,
but it's so quick cooking and perfect every time.
And I like it, cause it's also very kid-friendly.
Super kid-friendly, too.
Yeah, marinated teriyaki, they eat it right up.
And like you said, it cooks quickly,
so you're not a slave to the meal.
You're right, it's easy.
(clicks fingers)
Dinner in literally minutes.
All right, should we go all the way up to 20 bucks?
Should we go crazy?
Well, at $20
(audience applauds)
Big spenders.
I don't think you need to go over 20
to have that great meal cause you start up to 20,
now you can get the mainstream stuff.
You can get the top, popular steaks.
The bone-in rib eye.
Right.
You can get at that price.
The New York strip.
Again, they have the bone,
so you gotta compensate a little bit for the bone
when you buy the weight.
You wanna get that rib steak, the rib steak on sale,
ask them to leave it for you,
cause that's what a standing rib roast is.
Just a piece of rib not sliced into steak.
Gotcha.
So, and with that, it's two ribs per person.
So, you only need a two rib roast to feed four people.
And when you're buying steaks, you don't have to buy
one steak per person.
Just want to reiterate that, right?
No, absolutely not.
Like a steak this size, I could cut it off the bone,
and feed a couple of people with that one steak.
What I do, like, I like the New York strip.
I'll get them an inch to an inch and a quarter thick,
then I'll only get two.
Two steaks for four people.
Then after they're cooked I'll slice both of them
Right.
Platter them, and again
Platter it.
By plattering them, they go a lot further.
(audience applauds)
All right, give me a final tip,
cause I hate, I hate it when you leave,
so give me one to grow on until you come back.
Well, the final tip is don't be afraid of the beef.
Understand where it fits in your diet
Don't be afraid of the beef.
(audience laughs)
How much you really should eat, okay?
Right.
And you don't need everything already done.
There are a lot of things that we just don't cook anymore
cause everybody is so busy.
Fast, fast, fast.
It's become a center-cut world.
Right.
It's not the center,
But things like
And a lot of the flavors are in the outside cuts.
That's right. And in the slower cooked or braised foods.
Even using that soup bone.
Guys, everybody has one day off
where you do your big shop for the week.
Honestly, it's such a great idea
to cook a couple of meals that day.
Not difficult stuff, but your stews,
your soup, your stews,
all these slow cooked things
that really stretch the buck.
Make time to do that on the weekend.
And then you've got a couple in the bank for the whole week.
That's another great point right there.
(audience applauds)
Great leftover.
I love him.
Isn't he fabulous?
(audience cheers)
We'll miss him until he comes back.
Ray from Fairway Market,
and super thanks to Fairway
for letting him out of the building to come help us.
(upbeat music)