Why the Flat Iron Steak is the best steak you've never heard of.
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- Опубліковано 19 чер 2024
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When choosing a steak there’s typically a trade-off between two things: Beefy Flavor & Tenderness. Today, we do a deep dive into the true king of both, the flat iron steak.
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⏱ TIMESTAMPS:
0:00 Why the Flat Iron Steak is unique
1:20 How to butcher the Flat Iron
10:07 #1 Medium Rare - Flat Iron vs Ribeye vs Filet Mignon
14:27 #2 Well Done - Flat Iron vs Ribeye vs Filet Mignon
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As a former meat cutter, I’m excited and sad that flat iron is getting more attention. The price just keeps climbing.
bro what is flat iron
@@BlackMamba-lt8oe it’s the cut of steak the video is about.
First it was skirt, then it was flank, THEN it was chuck eye, and now it’s flat iron. No butcher’s secret remains a secret for long :(
@@peveral4246 And by the time I learn about them, those off cuts have become too $$ for me to buy.
It's still incredibly cheap at Walmart. Just picked up a whole steak for $5.
The effort and care put into these videos is ASTOUNDING! Really cool to have James cover this from his butcher experience. Thank you Ethan!!😆🤙
Thank you, these were a lot of fun to film and I learned a ton myself ✊
Yeah this video is special, amazing!
@@EthanChlebowski dude I really love your videos man! I've learned a lot, I use the salting method on all meat and fish then leave it between 4 and 8 hours to get inside and deliver an even flavour, throughout the process, I've never looked back. So informative 👏 👌 👍 great work!
I think even for us experienced cooks, its a good reminder that the smoke alarm going off is *NOT* a reflection on our ability to cook. It's sometimes a matter of the alarm just being too sensitive or our ventilation not being the best. This is especially true for apartment dwellers.
Steak on, my friends. Just open a window ;)
100%. I like to say if home cooks aren’t setting off the fire alarm, there’s a good chance they aren’t getting a good sear/browning
@@EthanChlebowski I measure how much a dinner slaps based on how many times I set the smoke alarm off.
Steak is always 3-4 times, stir fries sometimes 5-6
I don’t have one anymore if I die I die
It killed me when I was living with my ex in an apartment. I got out of work around 9-10 and she would get home around midnight. You don't know what a jackass you feel like to your neighbors when your smoke alarm is going off at 1 in the morning
I lived in an apartment where if I heated up an oven beyond 375 degrees, it would set off my smoke alarm. Some of them are just overly sensitive.
"one of the cheaper ones"
For now...
I remember when oxtail was considered a cheap cut but now I might as well buy beef flap or short rib (which has also gotten considerably more expensive than it used to be).
Same with Bavette or chicken thighs. These became more expensive when they became more well known and popular.
Ain't this the truth! I remember brisket being a 'garbage' cut when I got into smoking... now it's 100 bucks for a decent size flat.
"one of the cheaper ones"
For now...
Nope, sorry, already too late. I heard about flat iron steak about 5 years ago.
It's more than doubled in price.
Hasn't all beef prices gone up specifically cuz of the pandemic?
Yuuuup ☹️
I'm from a family of butchers, and this has been my favorite steak for forever! Harder to find, but so worth it!
@@meta45354 Really? I guess I just haven't seen it, but it makes sense they're easier to find than they used to be.
@@SirValithor not really possible to find the cut in supermarket. It lose too much weight after cutting.
I always make the cut by myself from the whole chunk of meat.
you will lose around 50% weight or even more. And you need a decent knife cause there's lot of silver skin to remove.
And it is highly possible that you can only throw the silver skin and fat.
I'm Asian so it is common to eat it for us but I don't think Americans eat it.
This man’s commitment to dropping heat about meat will never fail me
Flat Iron is slept on too often. As a steak, for tacos, sandwiches, anything. Use it everywhere.
Flat iron is a terrible steak cut. It's tough and flavorless. Nobody should ever buy flat iron steaks. (Seriously, keep the flat iron relatively unknown; prices have already gone up tremendously in the years I've been enjoying them).
@@100nitrog2 I discovered the cut a few months ago, and after this video, I bought a few because I was scared that the prices would increase.
It's expensive
Tri tip is easier to find, cheaper, and similar uses.
I just got one for the first time this week because it was a good deal at my local university meat lab (the students sell meat and cheese from class work to fund projects and stuff)
Rib-Eye has always been my go to steak when I want a quality steak (when top chefs are asked to choose the best steak most choose the Rib-Eye, also). I wouldn't call it chewy. I find it quite tender if it's well marbled. I've never seen a Flat Iron steak at a grocery store although I saw one recently for the first time at a butcher. I'll try it.
Ribeye is king
just bought a gnarly flat iron from kroger, was surprised to see it
indeed. it isn't chewy
Ribeye is also my favorite. I am going to try a flat iron when I find one
Ribeyes used to be my favorite until I tried other cuts. Filet is complete trash IMO lol. Ribeye is the best typical steak you have heard of. Flank, skirt, flat iron and even tri tip are all better than ribeye to me now.
God I need to find myself a friendly neighborhood butcher
sidenote: I've eaten this cut a lot at Korean bbq's and it is truly the best bang for your buck
I know this is gonna make me sound like a shill account, but if you have trouble finding a good butcher near you, I legitimately recommend trying Porter Road, the service featured in this video (or some of the other popular butcher delivery services, like Butcher Box, etc). I saw it recommended across a few videos and the reviews seemed good so I gave it a shot.
I went in assuming that the quality would be noticeably better than typical supermarket meat (which it was), but the big question mark for me was how the meat would hold up when shipped practically across the country. It turns out that insulation and ice pack tech has gotten so good that by the time I got my order, it was still basically colder than most of the meat in the chilled meat aisles at supermarkets.
it is not that hard if you know how to fillet a fish and got a sharp chief knife
Dude Ethan, you've been absolutely knocking it out of the park with recent videos! The quality of your content seems to have stepped up a gear or two. I love it! You'll be up to a million subs in no time. Don't forget the viewers who have been around since you had under 5k!
this isn't about you
@@JeffGoldblatt I'm sorry you had a bad day. I hope things get better.
I found this cut at a supermarket one time and to this day one of the best steaks I've ever had.
When I was in college I worked for a catering company, and flat iron steak was one of our standard wedding foods. It still somehow tasted pretty good even after sitting in hot-holding for 8 hours.
Thanks for explaining why they are a "new" cut. I started using them almost 10 years ago and always wondered why I never heard of them before then. They are not near as cheap now as they used to be, but I chalk that up to beef prices in general and not so much "the secret got out". It is absolutely my favorite cut though. Super versatile.
The side-by-side shots of the various cuts after cooking was very helpful! Great stuff, Ethan!
James is a great butcher. Awesome to watch how effortless he makes it look.
I greatly appreciated his humility too. he got all my respect points
as he said, he's pretty decent, but there are some who are levels above, they'd literally do 1-5 slices and have just as good of a result. the thing is, while practice helps, unless your shown by a true expert you won't get that good cause you can only really get better at the (general) technique you know but there might be a different, cleaner and much more efficient wav to go about it. for me it was that way with cleaning and especially fileting fish. now that I know multiple techniques I can use them as needed but the basic on I used as a commercial fisherman will always be the go to for most types of fish and is effective to the degree when I'm fishing with other people we usually don't bother having them even try to clean the fish cause I'm 4-5x faster(best one is me and my dad, if we clean fish together and it's, let's say 25 plate size fish he might do 5 in the time I do the rest and I still have to do some work on his) and end up with a better end product, so they just do different stuff, maybe help cleaning, now I was still doin' ok without formal training but it took ages and the filets never were nearly as nice. I'll definetly take an internship a a butcher eventually to get the proper technique for my deer down
I have a flat iron steak in the freezer from a company in NE Missouri that I happened to run across on a road trip. Bought it because I've read about the cut but never have seen it. This is extremely helpful. Thanks.
I was invited by a family friend to a Very nice celebration dinner. It was at a very fancy restaurant and the dad knew the chef personally so they did like 5 specialized courses, probably some of the best food I’ve ever had. I really don’t want to think about the paycheck! Anyway, for the main course, they served filet mignon. Can you imagine my horror when every other person at the table responded to the question “how would you like your steak cooked” with “very well done.”
Anyway i wish they had served flat iron it would have been less painful.
I have been recommending this cut for years. Especially to those who insist on meat being well done. Also very good for the household financial budget. I watch for when they go on sale than buy by the case. All the ones I get are cyropacked. Good for a year in the freezer. Place a pack in the sink with water and they are fully thawed out in about 30 minutes. Perfect for unexpected guests. The packs I have always purchased are the one piece they showed before his final cut in two. What I didn't know was how much work is involved with making this steak. But as to the " best" steak? That's like who is your favorite child. Nope. I love all the different cuts but according to what I'm looking at doing. What technique, what am I cooking on ( grill,frying pan,smoker,etc.) and for who. I have noticed the price of this cut going up some even before covid. So when you see it on sale buy a few and put some in the freezer. They are wonderful and great on the budget. Everyone have a great day. 😋🌤
@Tom Nash well for starters I live in Washington state. I normally get my groceries at a store called Fred Meyer's. It's owed by Kroger. So if you live up here in the " Great Pacific Northwest " I'd say go to " Freddy's ". If elsewhere I would first consider checking out other stores owed by Kroger. Also a chain store like Safeway should carry them. And it might be where you already shop they have them them but not out front. Ask the folks behind the counter in the meat department. And again if you see them in what you consider a good price buy a few. They freeze great up to a year ( I have a few still in the freezer over a year, still great) Occasionally I'll grill one for supper, eating 1/2 at supper and cut the rest into thick slices of sandwich meat. Oh so good. Good luck. Fyi,besides being great on the grill or skillet they cook wonderfully in the oven. Truly a versatile cut of meat.😋🌤
@Tom Nash I used to order from Omaha Steaks. Then a local butcher. I also can sometimes find them at Sprouts Market.
A word of caution: make sure that the cut is real fresh if you intent to freeze it for a significant amount of time. Because of the way the animal is bled this piece is being exposed to oxidized blood longer than the prime cuts and this creates a liver-like taste that becomes stronger and to most people unpleasant as the meat ages, which it will continue to do in the freezer only slower.
Of course when you separate it from the silver yourself you do not cut off the edges to make it look prettier. After all once you put it in your mouth it's going to be ugly anyway and all that you accomplish is lose another delicious bite.
@@WhoStoleMyAlias correct on some of this. But it's also depending if it was vacuum packed and how well it was packaged. Also was the frozen meat kept in a upright freezer that allowed all the cold air out then warm air replacing it. Where I buy it's vacuum packed wonderfully and I use chest freezers. I've pulled out a package that was in the freezer a little over a year ( I buy them by the case) and it was perfect. So there are options that can help or hinder. Just saying. 😁 Have a great day 🌤.
I was a meat cutter in the days before boxed beef and never knew about or where Flat Iron steak came from. As a teenager in my dad's store, I could bone and roll a chuck in 15 min flat. But must have peeled the Flat Iron steak right off the shoulder blade the process. Great video. Will be looking for this cut....especially after your analysis.
I absolutely love your content man, you've very quickly risen to my most anticipated channels every upload. Thank you so much for the work and skill you put into these videos.
I always appreciate that Ethan gives a proper taste test. It's never a little nibble, he goes in and takes his time.
Great video! I have been a flat iron fan for years. An important thing to note (shown, but not explicitly called out) is that when slicing to serve, cut *against* the grain to keep the fibers short and tender.
My son has some serious digestion issues. Everything he eats has to be cooked to death. We tried the flat iron cut. It was fantastic. It's so juicy and tender. He had no problems with this cut. Thank you. You have saved us from a life of chicken, chicken and more chicken.
Dude just cook his well done and just cook yours to your liking that way you don’t have to eat well done as well
Have you tried Sous Vide? I'm just curious if it helps. "Safe" temperature is a measure of temperature + time, and since SV will cook a steak for ~90 minutes, you can get safe temperature of about 130-135F
@@nolanchan8288 I haven't, but it's a good suggestion. Thanks.
Not sure how smoked meat or slow cooked effects him, but those may be options as well.
@@rickwilliams967 Thank you.
I don’t eat red meat very often, so this helps a lot! Your butcher shows skills that will help me as well. I like the way he respects the animal. I grew up learning that you respect what you eat. My parents had a small property (1 1/4 acre), an we all had our chores. 4-H played a good part of my life then. My dad always had a respectable garden, too. I am really appreciating James and I hope you have more videos with him.
Love the way you show and talk about cooking these meats. I have cooked flat irons before, now I understand why they were my favorite! Love your channel and I hope you continue for a long time!
I absolutely loved this episode. I learnt so much. Great work on this one. Thank you 🙏🏼
The flat iron was one of the most popular steaks at the restaurant I worked at. When I was on line I never thought about it, but one day while on prep I realized that I had really knew nothing about this cut after ~3 years working there. This video fills in so many blanks for me!
I have been using this as a go to for our crew for a number of years. I will do it and then cut it up for fajitas, just a large steak to slice for my crew of 4, etc. It's great. Everyone loves the cut. I still love the overwhelming beefiness of a skirt for fajitas, but this is one of my absolute faves. Ethan, don't forget about coulotte, or picanha as well. So good, and often underrepped.
I love flat iron steaks. I started ordering them whenever I could find one, and I discovered it about 10 years ago when I used to go to Ray’s the Steaks in DC. Been my favorite ever since, tho sometimes it’s hard to choose if they have a flat iron and a hanger steak on the menu.
Word got out in my area (PNW) years ago and price went up. Why I love it is I live alone so I can cook it up and then have leftover's for a few days because it reheats extremely well. Also great for having people over and treating it like a roast .
Sous vide would be a very easy way to get those all to the same temp! If you want to avoid the smoke, you could use a torch or just a hot plate on a balcony or by a window with a fan going.
Ew
This was awesome. I was shocked when I had my first flat iron recently, wondering why it wasn't so much more popular.
I love flat irons. Been buying these for at least 10 years. Finally found them at Sprouts market a couple years ago.
Excellent video. Had to share this. Thank you for making this.
This is absolutely my favourite steak. I've told so many people about this cut and they kind of look at me with a glazed 'deer in headlights' look. Fine....more for me!! 😁
i purchased them once some 6-7 years ago from a korean grocery store. They sliced them in small pieces with the center silver skin intact. I cooked them well done and they still tasted amazing. Because of how thinly they were sliced, the silver skin is no issue at all.
So solid. Thanks for putting in the effort to bring out the evidence
I love your channel! I'm learning so much especially now that I'm cooking more. You two are the GOATS tysm! 😭👍🏼👏🏼🙌🏼
That little pop up to say the name in differ t countries was just 😙👌 I'm sitting here in New Zealand thinking "what do we call this here?"
I found this steak at one of my local farms and picked it up, just because it looked like a good cut. Searched UA-cam for it and this was the first video about it. Good stuff! Looking forward to having it tonight!
Flat Iron has been my go to for like 7-8 years now. Such a versatile cut. I use it for fajitas most often.
I remember my mom cooking these growing up. Gonna try cooking one in my sous vide. Thanks for the video.
Tried cooking a flat-iron for the first time. I was genuinely unprepared for how delicious it turned out. This is about to be my new go-to steak (especially since it feels a lot less "heavy" than a ribeye).
Rib Eye is over the top for me, something about that fatty chewy stuff, not my cup of tea I've always been a Filet man. I'm itchin' to try this Flat Iron though, IF I can manage to get my hands on one! I get a 1/4 beef every year after it's butchered so I kinda get what I get, but I'm certainly not gonna complain as it's old High School friend who farms them and has a few butchered specifically for friends and family each year.
That was awesome Ethan! I had to check and Flat Iron is offered at my grocery store! I gotta try! Thank you!! Great video!
I love this extra info about cuts and stuff!
I discovered the flat iron a few years ago. At our favorite local restaurant (very nice, but not a steakhouse by specialty) they serve the three cuts in this video. For a long time, I never tried the flat iron because I wasn't familiar with it, and I figured that since it was the least expensive, it must not be as good. Later, I got a chance to try it when I went for brunch, and they served it with a steak and eggs entree. I couldn't believe what I had been missing, especially for the price. I almost always choose the flat iron now, occasionally the filet or ribeye for a change of pace.
A highly informative video. Your content is excellent, thank you!
My favourite cut and a nice hidden gem, I'm glad people don't know about it, it keeps the price down, it's tender and has like beef+ flavour.
I love it sliced and cooked with green peppers and onions mushrooms and in a wrap....fantastic.
Prices of underappreciated cuts are pretty high in my country, as making them needs more labor than turning them into ground beef/sausages. However it's great to see them slowly starting to appear in stores. Have you ever tried tri-tip/maminha?
Just tried it for the first time yesterday. Excellent!
"cant really overcook"
Watch me cook my steak in my personal fusion reactor
I know, sounds like a challenge. Lol
I just had one of these at a restaurant last Friday and I'm in love.
Found this steak last year at aldi and it has been my go to steak from now on. I also tell everyone about it when discussing steaks.
Ethan, for cuts like fillet mignon and rib eye, you can make the slices on a bias by tilting your knife, which slices across the meat fibers, so that your slices will have a more tender mouthfeel. Try it, and see how it works out.
I love this cut. I cut this just about everyday. For me however the days of swinging beef are over. I am a meat cutter NOT a butcher. But yes I believe this is a very under rated cut. You will find this in my meat case most of the time. I don't ever trim it like your butcher friend did. I am not portioning it down to 8oz either. Like he said it is amazing weather you leave the tails or not. Other hidden gems you should check out is. The Denver steak, The Check eye.
Great info, thanks Ethan!
Finally got my hands on a flat iron today. I’m so excited to make it.
I was hoping a video like this would never exist. It is my second favorite cut (rib eye being first) but a medium rare flat iron sliced across grain is one of the best tasting meat possible.
Thanks for this detailed breakdown! Cheers from Nebraska, the birthplace of the Flat Iron!
I've seen this at my local butcher, but never tried it. Now I'm definitely going to give it a chance. I like the flavor of skirt steak; hopefully this stands up to it.
The way that man perfectly cuts up that steak is absolutely magical to behold like watching an artist create an incredible piece of artwork!
My grocery store sells flat irons now! Got one recently to make a stirfry. It worked fantastically.
Chlebo you are such a beast dude, these vids keep getting better and better 🔥🔥🔥🔥🔥
The Flat Iron is an amazing cut! I can actually find them at my local Walmart from time to time. Which is a huge shock to me, but this specific one always seems to carry more specialty cuts than other Walmarts that I've been to. I've made so many great steak dinners with it as well!
same thing for me, i was introduced when i saw one at walmart and i was thinking why does it look so good but is so cheap? so i bought it and gave it a try and ever since then its the only steak i eat. today i went to the butcher shop and bought a top blade roast and chose to butcher it myself and for 16$ i was left with 4 flat irons, 2 top blades, and some other small peices for stir fry
Dude, amazing video man. I wanna learn more about meat now
I had heard about this steak before but had not tried one until recently. It is a fantastic cut
Absolutely amazing video. Got me wanting to try flat iron.
Usually the first steak I think of when I think of tender but fatty is actually hanger steak, also called butchers cut. That one’s also delicious, Im curious if flat iron will be similar.
Flatiron steak is a favorite of mine. They had it at Aldi once about a year ago and I bought up several packs, but I have never seen it again since.
I work at the portroad plant in princeton kentucky i see this cut day after day and always wanted to try one but never have but i think i will now
New subscriber here. I was looking at baguette videos since I’m making them, and came upon your baguette video. So now I’m curious since that was put together so well, and started wandering. Your videos are well done, nice presentation, to the point and great voice. I just came from your Mexico Air bnb video, which was interesting. Besides foodie videos, I’m a home bread baker and follow travelers in Asia. Great job, Rob from NJ.
The stuff in the middle does breakdown into a collagen jelly, there's tons of vids on YT showing this but it must be heated gently for this to happen.
I myself ran an experiment where I left it in, reverse seared it by air frying it 90 degrees for 15 minutes and pan fried 30 seconds each side and it came out wonderful. Tender meat with a beefy gooey flavor bomb in the middle. Its almost like it came with its own butter in the center.
Cost-wise its definitely not cheap now, about twice the price of brisket.
I was surprised when you mentioned that this was the same as oyster blade steaks, because I do get those in my local super market, and I recall them being fairly tough: they cut the steaks in a different direction to here, leaving that large piece of silverside in the centre in the steak and the cap on the top, leaving us with a very tough piece.
Oyster blade has always been one of my favorites for cooking down in a curry. I love the jelly texture from the seam and the meat keeps a great texture after a long cook.
Big fan of Flat Iron and Skirt Steak. They hold marinade really good and come out very tender. Few hours of marinating and then put on the grill. I use them from tacos, burrito bowls, salads, just about anything
I'm so glad you're sharing the Flat Iron Gospel. Hands down my favorite steak for almost anything.
The more popular something gets, the more expensive it gets. There aren't any hidden gems left on a cow now thanks to people spreading the gospel.
Flank steak is my go to. super tender, great beef flavor and perfect for so many different uses(fajitas, BBQ, frying pan, stir fry) I also layer bacon on one side and then roll it up like Pancetta and then roast it
Amusingly, Flat Iron Steak is pretty common in the north (particularly New England) as I remembered seeing it both on the meat shelves as well as requested specifically from the butcher, but is extremely rare in in the Louisiana area.
Not a steak I've tried but my God, this was the only primal I struggled with when I was training. A razor sharp knife is a necessity. Two other underrated cuts I would recommend are sirloin cap and chuck eye.
Emmm That Steak Shot in the Beginning yummm love your videos Btw
This was really interesting 🤔. I'm convinced that I'm going to go get a flat iron steak. Thankyou ❤️
Picanha is another budget cut that tasted amazing, even cooked somewhat more done than is typically recommended.
Would love to see more video recipes using flat iron cuts.
Hey!! It would be just amazing to complete the chart of beefy/tenderness with other cuts…. Denver, new York, picanha, sirloin, skirt, etc etc
Hi Ethan, I’m just curious what cut of beef is best for slice then cook (eg hot pot, shabu shabu, sukiyaki, bulgogi, stir frying…
Could you please talk a little about it? Thanks!
I've been cooking the flat iron steak a few years ago. It's a really nice piece of meat with really good flavor. I can feed the whole family steak for $10.
It's hard to rate cuts of beefs because they are all so delicious in their own way.
My introduction to flat iron was 10+ years ago from Chef Paul from South Africa at his restaurant in houson, Peli Peli. In retrospect I got Michelin tier quality at a “local steakhouse” price.
My 13 yr old granddaughter has been eating this cut for 3 years. It's easy to cook med rare and if you overcook it, it still tastes amazing.
Been waiting for this 😀
Worth knowing that in the UK we would typically call it flat iron too. We actually have a popular steak restaurant chain in the UK called "Flat Iron", exclusively selling these cuts. Its delish.
Ah yes, preach the good word of Flat Iron Steak. Only stumbled over it a couple years ago, when a restaurant dedicated to it (they only got flat iron, for a decent price, at good quality. Also have 2-3 other steaks, but flat iron is the star of the show) opened in my city, been a convert ever since.
would that happen to be the restaurant flat iron lol
This FINALLY started showing up in my local stores
I checked out Porter Road's site. I dont think Ive ever had dry aged beef but Im sure as hell gonna try some from PR.
We used to buy flat-irons from our local butcher in Colorado. One of my favorite cuts.
I had never heard of flat iron steak until the start of June 2022 when a friend took me to a restaurant called Flat Iron in London. I love it flat iron, and it became one of my favourite steak types along with rib eye, tomahawk and t-bone. By the way, I think the flat iron price will increase in the future.
for people in the netherlands, if you want a flat iron from your butcher, aks them for "Gesplitste sucade". The larger AH supermarkets also tend to have them in stock, and then they are just calles flat iron.
Hi, I really like your content. One small thing I think you could work on is using slightly warmer lighting or postprocessing when you're show us cooked and raw meat. It'll make it look much more appetising.
There's a place in Chamberlain, SD, that sells a flat iron and has semi parking. As a regional driver, it's the perfect lunch for me.
Flat iron on a bbq is always a win... even if you do it forn 10 minutes or 30, it's always a win win situation... thanks for the excellent video... cheers from Chile...
👍👍 Was literally staring at flat iron steaks at restaurant Depot thinking what I should do with it!
If you can find a good marbled cross rib steak, it’s pretty tender and packed with beef flavor. But the flat iron steak is something I’m always trying to get people to try. It is truly good
Hopefully this video will bring some light to the average person. I work as a meat cutter and always try to explain how delicious a flat iron can be but customers almost always end up going with a ribeye or filet mignon and the flat iron is left for grinds. At least I get good knife practice since it’s probably the most difficult cut to extract let alone make pretty.
Steak is easy when it’s expensive - love the budget vids!