The Best Steak from Every Country! Incredibly Delicious Ways to Cook

Comments · 41

• CH

  @ChefLuccy · 10 months ago

  I like the Vietnamese beef steak. Very yummy ❤

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• AD

  @adidenandorabyrobjocelyndakota · 5 months ago

  Watching this makes me feel calm and at ease instantly

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• BO

  @BoydXplorer · 1 month ago

  Different countries are famous for distinct steak cuts and cooking methods, ranging from open-flame wood charcoal parrilladas in South America to butter-basted bistro pans in Europe and teppanyaki flat-irons in Asia. <br><br>1) Argentina: The Asado (Fire-Grilled Skirt or Flank). Vacio (flank) or Entraña (skirt) is slow-grilled over embers of red oak or quebracho wood. Argentina focuses on pure, robust grass-fed beef flavor. The meat is salted heavily and cooked at a distance from direct flames so the inside turns tender while the outside builds a savory, smoky crust. It is served with fresh, herbal chimichurri.<br>2) Japan: Teppanyaki or Charcoal Wagyu. A5 Wagyu Ribeye or Sirloin is sear-cooked on a flat iron teppanyaki griddle or over binchotan charcoal. Japanese steak style celebrates supreme fat marbling. Cut into small, bite-sized strips, the beef is seared briefly on extreme heat to melt the rich intramuscular fat, creating a buttery texture that dissolves on the tongue.<br>3) France: Steak Frites. Entrecôte (ribeye) or Faux-filet (sirloin) is cooked pan-seared in a ripping-hot carbon steel or cast-iron skillet with butter basting. Cooked fast in a blazing hot pan with high-fat butter, garlic, and thyme tossed in at the end. The goal is a deep, dark exterior crust with a tender, medium-rare center, paired with thin, crisp French fries.<br>4) United States: The Cast-Iron Prime Ribeye, thick-cut Prime Ribeye or New York Strip is cooked reverse-seared or cast-iron skillet seared with a butter and herb finish. America highlights heavy marbling and rich corn-finished beef flavor. High heat creates a heavy caramelized crust, while frequent flipping ensures an even pink interior.<br>5) Brazil: Picanha Churrasco: Picanha (Rump Cap / Sirloin Cap) is skewered in a C-shape and roasted over hot charcoal. The thick layer of external fat is scored, salted with coarse salt, and rendered over charcoal until golden and crisp. The interior remains juicy and succulent.<br><br>Thanks for sharing. I enjoyed watching the method of cooking steak in different countries.

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• KI

  @kiettomo87 · 5 months ago

  This place is good of Bo Ne in district 1 saigon Vietnam, ive been there

• DM

  @dmrer9gskmrl9 · 10 months ago

  Ooo yeriz yeriz perfect 👌💯

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• QI

  @qiangwang-y5j · 5 months ago

  It looks so delicious!

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• LE

  @lecoqchantecom3009 · 10 months ago

  💖💖💖

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• PO

  @pogcat3241 · 2 months ago

  delicious until the next compilation came in.

• CU

  @CuisineTchadienne2025 · 2 months ago

  Awesome flames 💖

  2

• GT

  @GTPhan · 10 months ago

  this dish is now hot and popular In Vietname . The beef is marinated with ingredients (sauces, garlic, pepper,...) and fried in high heat pan . I think beefsteak in other countries are unmarinated and cooked rare/medium and dip in the sauce when they eat

  4

• RU

  @ruiqili-l4u · 4 months ago

  nice

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• HU

  @huychantv · 4 months ago

  Bit tet mãi đỉnh

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