RICHARD PEREZ, host: This is TELL ME MORE from NPR News.
I’m Robert Perez.
This is the final installment of a two-part series.
In part 1, I talked to a young woman from New York who grew up in a city where you had to eat a lot of steaks.
And I was surprised to learn that you couldn’t make a steak at home.
You had to have a large kitchen and cook it at home, with an oven, gas stove, and even a fire.
So this woman had a challenge.
But she was also able to make the best cubes in the world.
(BEGIN VIDEOTAPE) ERIC: The best cubes are actually the ones that I have been eating.
(END VIDEOTAP) RICHEL: You have to use a lot less oil and a lot more water than a normal steak.
But if you are looking for a traditional steak, you have to get some steak that’s actually from the ground.
But you know what?
The real steak that you are cooking is really not that different than the steaks that you would buy at a restaurant.
(COMMERCIAL BREAK) (BRIAN KILMEADE, ABC/AP NEWS: This was the first time I had ever seen this kind of cooking process and I didn’t know what to expect.
So, I went to the kitchen and started cooking.
The first thing I did was take the steak out of the bag and put it on a platter and then started slicing.
I just got a very, very, really, very small piece of steak.
I knew what to do.
But I was also worried about the smell, which is a big deal.
I was worried that there might be some bacteria that were eating into the meat, so I got a little bit of a probe and looked for bacteria.
I think I found about two to three different kinds of bacteria.
And then I started slicing the meat and then starting to chop it.
But the first thing that came out of that whole kitchen was the best, the most delicious, the best beef I had eaten in a long time.
I mean, I’ve eaten steaks from a lot, and it just blew me away.
(LAUGHTER) ERICK: I was looking for the perfect piece of meat that was like, I have to say, a little more tender, but still juicy.
And the only steak I had had a little fat on it.
And it was still so juicy, I could eat it without any kind of pain.
It was just so good.
It’s not like a steak that I would eat every day.
It is a really, really delicious steak.
And so, I ended up just chopping it up and eating it.
(BROADCAST CHANNEL) ERIL: (Singing) The best is in the heart, and the best is the heart of a king.
I can’t say it with words, but the best steak I’ve ever eaten is the real thing.
(SINGING) So, my next question is about cubes.
I know that a lot people are thinking about how to make cubes in a traditional way.
And there are a lot different ways to make them, so let’s talk about the basics.
How do you make a square steak?
ERIC (SOUNDBITE OF CHIPPERING): If you want to make cube steaks, you basically have to start with the meat.
I would just slice the steak in half, and I would then slice it in half again.
And that’s it.
Now, you can use different types of steams, but you can only make a steamed steak, and you can’t make an omelet.
And you can make steaks with fat.
And if you want, you could cook a steak on the stove top in an oven and use a fire to make that omelette, but I can tell you it tastes so much better, so much nicer, that it’s worth doing it on the grill.
But for me, the ideal steak is going to be a square.
And just because it’s square doesn’t mean you can cut it in two, it’s just because you have a little better sense of how to slice it.
You know, if I was going to cook a square, I’d probably start by slicing it on my knife.
(CHIPPERERS: Oh, yeah, it looks great!
It’s so delicious!)
ERIL (SIDE BY SIDE): It’s really good.
ERIC:(SOUNDBOARD CHIPPING): Erick, we’re going to go back to your story.
It sounds like you were looking for square steaks?
ERICK (SUBTITLED): Yes.
So it was kind of a strange thing.
But, you know, I would like to make steamed cubes.
It has always been