How to Cook the Best Flank Steak and Ratatouille, Plus, Why You Should Buy a Carbon Steel Skillet
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- Опубліковано 11 кві 2018
- Buy Our Winning Carbon Steel Skillet: cooks.io/2qtV4aE
Buy Our Winning Probe Thermometer: cooks.io/2IPtefI
Buy Our Winning Potato Masher: cooks.io/2GPJ6ON
Buy Our Winning Traditional Skillet: www.americastestkitchen.com/t...
Get Our Recipe for Pan-Seared Flank Steak: cooks.io/2HfId5x
Get Our Recipe for Walkaway Ratatouille: cooks.io/2vbSlYk
Host Bridget Lancaster shows host Julia Collin Davison how to make the best Pan-Seared Flank Steak with Mustard-Chive Butter. Then, equipment expert Adam Ried reviews carbon steel skillets in the Equipment Corner. Finally, test cook Becky Hays uncovers the secrets for making Walkaway Ratatouille.
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This group of informative people is so pleasing to watch! I don’t cook anything with out you
Both Recipes in this episode are awesome. We made both of them , the Flank Steak (low and slow then brown) and then the Ratatouille. The only modification was the addition of a little Worcestershire sauce on the steak after cutting and with the Ratatouille we did not have Sherry vinegar in stock so the same amount of Apple vinegar with a pinch of sugar was used. Once again, as I've said both dishes where awesome.
I make a "semichimi" (I'm kinda proud of that name) with olive oil, lime, garlic, cilantro, and jalapeno/Serrano peppers. Marinate 4hrs to overnight, let them come to room temp in the marinade and blast them on the grill as hot as I can get it for just a couple minutes(a little char) and cut in 1/4 to 1/2in slices against the grain. One of my wife's favorite things I make
Speaking as the proud cook of my own specialty called "chicken cacciasorta," I have an appreciation for the name of your "semichimi" :)
Wow, best ever! Steak vegetables and carbon steel pans, you guys rock
I used to work at a company about 35 years ago, that employed a Parisien chef in their lunchroom. She would start her Ratatouille in the morning, and the intense garlic aroma of her cooking would have you salivating way too early for lunch.
She made the most incredible Ratatouille and served it with buttered toast.
WOWEEEWOW WOW!! It was freaking amazing. I'm going to have to try your recipe.
Becky needs more camera time. She always makes me smile.
Totally. She reminds me of one of my best friends.
sorry to be so offtopic but does anybody know of a tool to get back into an Instagram account??
I somehow lost the password. I appreciate any help you can offer me
@Jacoby Alfredo Instablaster =)
@Brody Cade Thanks for your reply. I got to the site through google and Im trying it out now.
Looks like it's gonna take quite some time so I will reply here later with my results.
@Brody Cade it did the trick and I now got access to my account again. Im so happy:D
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Hello Ladies, thank You all for the best cooking Program.
ATK HI,,FLANK STEAK IS AVAILABLE, but this method really looks GREAT, I am salivating, as you are eating this, so THANKS,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Thank you so much for posting these episodes. America's Test Kitchen and Cooks Country Kitchen are by far the best cooking shows on TV. I really appreciate that you care about the cooking, no competition, no weird ingredients, just wonderful recipes and entertaining hosts.
Watched the video because of the carbon steel pans, saved the video for the ratatouille recipe... Awesome!
I have always used flank steak for stuffed rolled steak. Having the butcher run it through the tenderizer and never had a problem with buckling. The flavor was wonderful.
I like to think that I’m somewhat an aficionado of ratatouille. I cook it to go with a butterfly of lamb a la dear Julia Child (baked Mediterranean vegetables as a base). This new method looks very promising and I will give it a try this weekend. I am looking for superb taste. Hope it delivers. Thank you ladies for an excellent presentation. You are my favourite and best cooking show and I look forward to many more years of watching you. Big hug from Colin.
How did the ratatouille turn out?
Very well thanks. Cooking all those veggies in the oven is the big secret. Also, being able to substitute whenever necessary saves the day and makes the dish your own. I.e. I used balsamic vinegar and Asian eggplants and of course a lot more garlic (ok, a whole head of it). The scent was driving me crazy but it was an extremely hot day and even with the ac, my kitchen was uninhabitable for a couple of hours. I will make this again, many times, but reserve it for cooler weather!
@@protocolofficer2629 that was one concern I had. This uses beautiful summer vegetables but I don't want my oven on in the summer. Maybe a rainy summer day I could make it work :p
Great recipes. One change I would suggest for the steak is to sous vide it instead of using the oven. Really looking forward to making that ratatouille this afternoon.
Cheers, Peter
Made both the flanks steak recipe and ratatouille. Both were absolutely delicious! Thank you!
Bridget, in the flank steak segment, you looked fantastic in that updo with the soft curls. Just had to say!
Love this program! Helps me to be a better cook, while entertaining me.
helps me become a bitter cook. lol.
Made this tonight (flank steak) deliciousness!!!! I also made the ratatouille also amazing!!!! Thank you so much. Learned a lot.
I have had some great luck heating a small cast-iron skillet with the bottom wrapped in foil in the oven to 450 for a half hour. When i go to sear chicken thighs, pork chops or steaks (after soue vide cooking) , I put the skillet on top to press the meat into the pan. Then I flip once. This produces some great, uniform browning.
Could you not cut shallow cuts across the grain of the meat to keep the surface fibers from buckling? This would also create groves for seasoning to stick into.
I intend to put this into a smoker instead of a oven,then sear in skillet. I believe the beefy flavor of this cut will pair well with some smo,e flavor. Well done ATK.
I'm going to be making this in August!
Yay! This episode has been on my dvr since last July lol.
El mejor programa de cocina del 🌎
I live for these videos
Grew up watching you guys and it's great see you again
specsavers,
I’m so trying the flank steak recipe!
Minsung So hard to find in the uk
Looks delicious
Hi, I'm a fan of yours from Brazil. Unfortunately here in Brazil (and other countries also) we have a different way to cut the meet. Some of them are the same as the Filet Mignon, but some pieces are different. Is it possible to you guys put in the description a link to an image that shows where on the cow is the meet from?
Sorry about my english mistakes.
Best regards,
.•. Leonardo Dantas
dantasleonardoyou os cortes de carne realmente são bem diferentes em cada país, mas o equivalente mais proximos do flank steak aqui no Brasil é a nossa fraldinha, que também tem essas fibras bem longas. A diferença maior é que a fraldinha tem a capa de gordura em cima, mas eles são de regiões próximas no boi.
Obrigado, Danilo Tadeu, vou tentar usar a Fraldinha.
the flank steaks look awesome. i am definitely going to try them this way! some details, however, escaped me. i wonder how long it takes them to reach 120 degrees in a 225 degree oven? and how many 1 minute flips was that? 4? over hot or medium heat?
Medium so it doesn’t cook so fast and get tough!
That ratatouille looks so perfect, it's almost breaking my heart! I've loved that combination of vegetables my whole life, and the oven method really is the best way to go for depth of flavor. And... at some point in the last few years, I've developed an allergy to eggplant.
Okay, just made the flank steak…off the hook! Have never made flank steak before, and it was delicious! Tons of beefy flavor! Thanks, ATK! (And I couldn’t care less about hair styles or popped collars…)
I love Ratatouille and that looked fantastic, and enough to last a week.
It's a great movie.
I will make the flank steak but will cook it well done. The ratatouille is interesting. I am not an eggplant guy but this looks delicious. I will add white wine instead of vinegar though...
I love her shirt! It’s very pretty.
best flank steak i ever had. thanks
Around how long do you leave them in oven for to get to 120 degrees? I don't have a digital thermometer. Thank you.
I love that she said " no bones to fuck with ". Hilarious
That ratatouille looks delicious and chunky!
My Ratatouille is so different. Includes bacon and parmesan cheese , and much less eggplant and addition of yellow squash. I finish in the oven with the parm.
How long did your steak spend in the oven to reach 120 degrees?
meltz911 you are cooking to temperature, not time.. that digital probe is the key to achieve the result
@@TheLazyGreek I agree with you to a point. But unless a meal is going to be nothing but the steak, having at least a ballpark estimate of time is necessary for planning the rest of the meal.
@@stacym735 HELLO!!! i asked the same question above. however, i also realized that flank steaks are sometimes thin and sometimes thicker so giving an internal temp is the surest way to get to the doneness needed. however, it would have been nice for them to say 'ours took such a such amount of time. depending on thickness, yours may take a little more or less.' i realize too that room temp steaks will come to temp quicker than freezing cold steaks and this would impact timing. maybe timing was so variable they just decided to skip it! i'd like to know about the flips....4 flips at high temp was it? i'd be kind of afraid to overcook. what is the ultimate temp you are after?
So. I did a 1.1 lb steak that was about an inch thick and it took about 35 minutes. I had to open the door twice to check for temp, so that probably added time.
So your other video on carbon steal said to cook potato peels with and salt to season, but this one shows you putting it in the oven. Which one should we do, or do we do both?
How many times do you turn it, ie how many minutes do you cook it Is ti the same every time ?
I really need to start eating all of your recipes as you ladies never age. I have been watching you since way back on PBS and you all look the same. Copying recipes.
They look even prettier.
Yum.
Drooling 🤣
That steak looked delish
I have had about 10 different ratatouille in my life. I have hated every.single.one. This one actually looks like something that I could not hate. Good job, AMK!
EclecticNostalgia
Nobody cares
maybe because, this is should be named different. it's just to far off a real rataouille :)
if you hated all the others, that is no problem, just skip it.
chefalbino Agree. But this looks like a recipe I can manage realistically. The REAL thing is a dream, too.
@@damarei you and 15 other people including me appeared to care enough to like and/or comment
Question for ATK - can we do this in a sous vide before searing? Do you recommend?
You could, but it wouldn't have the benefit of drying out the outside of the meat for great browning. It should work ok.
Sous vide, sous vide, sous vide. The best thing to happen to flank steak.
How many times do u flip.
yummers
I luv when she said come to mama
That rattatouille looks like hell.
peak bayleaf....I gotta tree full...GET THEM IN!
here in canada (quebec) flank (bavette) is so expensive
It is here too. That steak they used would probably be about $15.00
Where I live, it's one of the cheaper cuts of beef. But even decent hamburger meat can push the limit of affordability sometimes, so that's not saying much.
Whoohoo! A vegetarian recipe! Thank you!
WAIT! The probe for the thermometer can act like a "Baking Nail" and could cook the meat around the probe faster than the rest of the meat. Perhaps the low heat reduces this effect but in general the instant-read thermometer works better, but you do loose heat opening the door to test things.
I just roast the veggies without the oil for healthy version and add veggie seasoning for taste
What happened to the guy in circle glasses? I forgot his name... love this show
That's Chris Kimball. Something happened between him and ATK last year and he is now running Christopher Kimball's Milk Street. He is now being sued by ATK over what appears to be an intellectual property dispute.
@@spbeckman I am so very glad he is gone!! He was a nasty, chauvinistic pimple on this show.
Becky... mmm mmm. LOL.
I’d like to see how this could be adapted for BBQ.
+
get a job..
0:30 - I could have sworn that fuss* wasn't the word...
Peeled and seeded tomatoes? But I can still see seeds on them.🤔
What's the purpose of removing the seeds of tomatoes? Does it taste bitter? (I don't remove the seeds when cooking unless for making tomato ketchup.)🙂
Getting rid of the goo surrounding the seeds in a ripe tomato helps the finished dish be less watery. Sometimes that's what you want, sometimes it isn't.
how many flips
❤
Am I the only one who chuckles when he said Ssseared Sssteaks.? Not criticizing, just finding humor in life.
Ratatouille is kind of like Caponata.
2003 called, they want the popped collars back! Jeeez!
Sous vide the flank steaks
I have that carbon steel skillet... and I have moved on. It's seasoning is very delicate, ware as a seasoned cast iron is much easer to maintain... or just go non stick of SS.... for frying hash browns at the cabin its great but I use a Lodge carbon steel pan with low sides.
Two very foxy baby dolls
Love that Becky, she's a sweetie.
Every time ATK features a winning product. The item always jump up in price.
you showed us how to cook flank steak,
now show us how to cook Ricki Lake
FYI She has a shellfish allergy
With every video I watch on this channel, I realize how very much I like how this channel translates cooking with passion into something Americans understand. So I am going to upvote and appreciate it and won't comment on the way the guy pronounces "tarte tartin" and how this Becky lady butchered ratatouille. However, when Disney did a better job at making a rat cook something, it's time to put all pans aside and sit down and think.
this ratatouille might pair well with the meat from their "best way to sear a steak" video... where they cover strip steaks in corn starch and freeze for 30 minutes. at my house, "frozen corn starch steak & french guacamole Tuesdays" (as we call them) can't come fast enough.
Reverse sear. :-)
if you're going to go to this effort to back the steaks slowly, why not just sous vide them?
Two hot blonds cook. I couldn't be happier.:)
specsavers.
Looks awesome anyways but Should’ve used a Chimichurri sauce instead of the butter!!! It’s insanely good and contrasts the meatiness
skittlebeape
The butter looks pretty darn good though.
I make a "semichimi" (I'm kinda proud of that name) with olive oil, lime, garlic, cilantro, and jalapeno/Serrano peppers. Marinate 4hrs to overnight, let them come to room temp in the marinade and blast them on the grill as hot as I can get it for just a couple minutes(a little char) and cut in 1/4 to 1/2in slices against the grain. One of my wife's favorite things I make
But it’s not an authentic flavour and not everyone likes “hot!”
Don't think I like this version of ratatouille. I like to put my veggies in the oven first a little, but separate and then I make concentric circles with them on a bed of home made tomato sauce..... I also use zucchini slices, yellow squash slices, eggplant, tomatoes, onions slices.... it's fantastic and not watery at all...... But, I always welcome a new idea.
Instead of that oven you can Sous Vide the flank steaks and achieve the same result if you do every thing else the same.
I was thinking that removing most of the seeds might be a good plan. But, I see that you never did.
How can you talk about Carbon steel's food release when it's no different than stainless, copper, cast, tin, ceramic, etc ; once it's seasoned? Detergent (NOT SOAP *lye based* ) does nothing to pan seasoning! The favorite carbon steel pans (which are a waste of money and have poor heat distribution) have bad sides for sauteing on top of the ridiculous maintenance and heft. -Pit them against All-Clad or continue to waste people's money and the environment on that carbon steel junk that American Chefs didn't fall for. Julia Child's spatula free omelette can be done perfectly on an SS All-Clad (and she didn't even know it).
How many years has it been since turned up collars were a thing?
Warren Winter Did it die out? Never mind what the charming ladies are wearing! It’s all about the food!
why not sous vide the flank steak instead of the oven?
gzr11
Not many people have that option.
I do that with steak leftovers, but I use ziploc bags, binder clips and a pot. As long as you watch it, it works out fine.
do you girls play softball? looks like you spend a lot of time at the plate
ATK, why do you put sugar in every little thing, these days? Even small amounts are bad for your teeth, weight and pancreas!
What did she say at 30?????????????????????????/
NO way are those peppers, zucchini, cooked. ... I wandered lonely as a bayleaf
Love you guys but got to ask, why are the prices so far off on the pan. You guys say it’s $44 but Amazon lists it at $54. P.s. LOVE you guys.
josephhgoins
It's listed for $38.48 at the Webstaurant Store.
Idk why but those popped collars infuriate me.
I think it's kinda old-school and endearing
Get a life!
1234ep yeah that's just a popped collar. Not PPE. If she wanted to be protected from oil, blocking the sides of the neck would make no difference if you're directly facing the stove.
1234ep I can assure you that it would make no difference because the front of the neck is wide open. Either way, oil is no big deal. It only really hurts when a good large amount hits you. A little drop off hot oil is nothing. This is coming from a Puerto Rican who cooks with hot oil just about every day.
I love Julia's turned up collars. So classy. It's her signature look. Great job Julia.
Why don't people just season a thick and heavy stainless steel skillet? Wouldn't it perform similarly to carbon steel, except it would be low maintenance? It would actually probably heat more evenly than carbon steel if it was properly layered (a la "3-ply"/"5-ply" or All-Clad). Isn't the main performance advantage to carbon steel pans simply that they're heavier than stainless steel? That's also the advantage of cast iron. Stainless steel costs more than cheap but heavy cast iron and carbon steel, but since expensive pans are widely available I see no reason why 7lb+ stainless steel pans wouldn't work just as well or better. Of course if seasoned they would have to be used and treated as such, but if stainless underneath maintenance would be far easier and rust hardly a concern.
Paelorian
Wouldn't stainless steel be hard or impossible to season that way? Because it's stainless?
Great video as always. Please unpop the collar next season. That's not a good look.
They should rename it American Wig Show
Why?
idiot
For sake of the environment, let’s stop celebrating steak
Very very fussy for a should be simple dish. Just skip the eggplant.
you just wrote a whole new treaty as per how to destroy good meat
We need Christopher Kimball back here.
I really dislike when they cook the meat rare. Yuck! Its like eating raw meat-blood is coming out in the juices. Eeek!!
They don’t like each other much..
MTC
They're actually good friends, and they be been working together for almost 20 years.
So there!
I want to see a timesheet for those indolent folk in the background.. putting me right off.
When did ATK become an informercial channel? This is uncomfortable to watch.