How to make Flat Iron Steak! (That Melts in your Mouth)

Hello everyone, hunter, fisherman, trapper, trader, guide, explorer, performer and just a country cook, Steve, all here in Nashville, Tennessee, along with the beautiful miss Sheila manning that camera on the high roof, today we are going to do a Flat

iron

steak

, now don't confuse it with a skirt

steak

because when? When you go to the grocery store, they seal them in these fancy little packages and put the skirt steak right next to the Flat

iron

steak. Now the skirt steak comes from the breast of the cow and the Flatiron skirt steak comes from the shoulder. The skirt steak is a little bigger but has a little more marbling and I don't mind that stuff.

I want to work at a Flatiron steakhouse and I remember Sheila ironing my clothes before I go to work every night at the theater. Thanks Sheila, so she remembers to iron.

flat

steak, this is the one you want to eat, come here, let's get started and I'll show you how you can

make

it as tender as possible. I'll say it from the beginning when I got out of high school. the road with bands and stuff I was always eating at the steakhouse and I thought of t-bone but it didn't really have that kind of flavor and tenderness so I thought of porterhouse because it had that little pocket on the side, it wasn't that bad so I found a small ribeye, it was really good and even my Uncle Bob loves sirloin and ribeye was the thing and then everyone was bragging about the little filet mignon wrapped in bacon, do you know why it's wrapped in bacon because it has no flavor?

As expensive as that cut is, it's so lean and streakless that I wouldn't eat it no matter what, although we'll use Flatiron steak for this recipe and I'll show you how to

make

it so tender it

melts

in

your

mouth

. and it's cheaper than everything else, let's start right, we have a USDA Choice Beef Flatiron Steak, it wasn't even on sale and it was only $7.99 a pound and this is the most important thing, take this out of the refrigerator At least an hour and a half to two hours before you cook it, it's completely at room temperature and that's what you want now.

When you look at a Flatiron steak, you'll notice that one end is a little thinner than the other. this is a little thicker here and down here it gets a little thin, which works well because Sheila wants her snake medium to medium and I want mine raw, so I'll cut it in half and the small

flat

part when I cook . will be done a little better than this part here, so Sheila's will become more medium. Now I never take it out of the bag. I just cut through the bag and because this top plastic is thinner than the one down here, it allows you to kind of ground against that when you grind against that, you can just open it up, there you go, we'll just get them out of here, let's see that This is the thickest one and that's the thinnest one, obviously, and the first thing we do.

What we're going to do with this iron stake is give it a little bit of olive oil so that our seasoning sticks and a rubber down and again this is just room temperature meat, you see all that marbling. that's all flavor, trust me on this, so we're going to put not even half a tablespoon in our pan over here and I'm going to brush the bottom of this pan so that it has a thin layer there now. Normally I use cast iron, but I have this new pot here, this new skillet here and I want to try it because it's nonstick and it will work great for this and here we have salt, pepper, onion powder and garlic powder, but let me explain something to you.

I got about a teaspoon of pepper, a teaspoon of onion powder, a teaspoon of garlic powder, and 1/2 teaspoon of sea salt. I reduced that fourth ingredient by about half and don't be afraid to put the seasoning on them because it's I'm going to fry a little bit now if you want you can take it out of the package when you first take it out of the refrigerator and put everything in here except the salt which you don't want to remove moisture. the meat so you can put the pepper, onion powder, and garlic powder in there and let it heat up while the seasoning soaks into the meat.

Still, I would cover it with some aluminum foil or something so you don't have a fly that wants to fly by and land on it for you, boy, that looks good, wait until you see how this ends, it's outside, Let me move my little frying pan front and center and we'll move on to the next step, you know? I'm using this copper stove just because I want to use this flat pan so I can get even heat. I usually use that New Wave as well and I will also tell you that I noticed there were a couple of little flat pieces. of silver skin and I cut it out.

I saw it while I was seasoning and didn't want to stop in the middle of that process, but I trimmed it here and here to make it as thin as possible. At the top don't worry about the little strips in the middle. I'll show you later. Incredible. I think so, a small frying pan, it's nice and hot. I have him in super high vision. Here's something I noticed and do it completely differently. Looking at my watch right now, I'm going to give it a minute difference, just a minute, so a lot of YouTube channels cook in a cooked state and brown it for like three or four minutes on one side, then they flip it over and I think They almost overcooked it.

It burns a little bit, let's just do it for a minute and I'll show you something else that I'll do just for you. I have an envelope here, it's actually a bill. I'm not going to open it, but I'm counting this as the first minute every time I turn it. I'm going to make a mark here and so you know exactly how many minutes total I've cooked on both sides and the reason I like to do one minute is the next one. 45 seconds at this point will brown it pretty well because I want it to cook even from the top and bottom and cook together at the same time, that's another reason why we took it out of the refrigerator almost two hours early.

I did this there is a minute I'm going to turn it over you know it looks beautiful that was only a minute you don't need to leave it there for three or four minutes look how nice it looks good this is minute number two I' I'm just going to make a mark so I can Count it every time you turn it. I'll make a little mark. We'll see that in another minute. Okay, that's another minute. We'll come back to the other side again. This is a minute. Number three, let me put my little mark here. I'm going to keep track for you so you know exactly how long I cook what I consider a standard size Flatiron steak.

Now I like this pan for two reasons, one because it's big and square, it will hold up to this, and it's non-stick. Sometimes if I use my cast iron, that cast iron requires you to cook a little bit longer before you turn it so it separates from the pan and this here, as you see, slides in very easily, okay, we're getting close to another minute here and I'll keep doing this process and I'll come back to you when I reach the proper internal temperature that I gained, okay, there's another minute. Look, look at how it browns nicely there, you don't need to cook it three or four minutes on one side because then you don't have the opportunity to cook it in the middle.

We had this about a week ago and she loves it. stone-baked steak, now I'm going to show you what I do to prepare hers exactly how she likes it. Let me give it one more minute, see you around, and then, here's number five and one thing she wanted to show you. I have been turning them with tongs, if you are going to use a fork, catch the edge of the meat that is in the corner, don't stick the fork right in the middle of the meat to turn it because you will loosen it. all the juices so if you use a fork and you don't want to use tongs okay so make sure you stay out hold on I have to make another little mark this is minute five see you in a few more minutes I'm going to take a few more turns before turning the camera back on see you then boy, I'm telling you, this smells so good now that I can eat it as it is now.

Sheetal likes her. medium to medium good, I like it so that a good vet can recover it. I like my steak rare and we'll be back here in another minute. This is minute number eight. Now you notice we're putting a little bit of color in there. so I'll lower the heat to medium that way it'll give it a chance to cook more not just for Sheila, but I'm going to let this try to get to medium rare to medium rare before I take it out and that's it. Another little tick on my little cheat sheet that I bought for you.

I'm keeping track of how many times I turn it, but I turn it every minute, in fact, I would start on high, you know, psychic, get

your

pan really hot and do a minute on both sides and then reduce it to medium high heat. and rotate back and forth over medium-high heat, that way it gives you a chance to get to the heart of meeting me. I don't want it until the end. too far because I want it nice and rare, let me flip it over so you can see, yeah, look at what it looks like, now it's cooking about a quarter of an inch on each side.

I don't have to worry about Sheila because I'm going to do a little different setup for her and I'll show you in a minute, but down another 15 seconds. I'm going to change this again, what do you think? Sheila, they look good. He loves this steak the way I prepare it. Kind of babysitting it while I cut it, put it back in the pan, then dice it and another thing that people always remember: cut the steak into tiny little pieces, chew it really, really well, oh man, that looks . Well, chew it, very, very good for you, swallow, no one chokes on fillets that ended up in little pieces, okay, see you in a couple of minutes, here we go with one more turn, boy, that looks fantastic and it's It's time for a very important step right here.

I'm going to turn it down a little bit more and add about 1/3 of a stick of butter here and you're going to do it in the pan, rub it all over the surface. steaks that they forgot to make my little mark, he turned, you see that Sheila Penny, how about now can you see it now? Yeah, okay, there are my little marks anyway. Sheila said I don't think you could see the marks the last time she held. I said well, okay, no, I want to turn it up a little bit again. I turned it down to low.

I'm going to go back to medium because it's starting to slow down in the cooking process, but anyway it's almost done, at least for me, but then I'm going to change it to Sheila, let me grab a spoon. Now I'm back. I'm going to tilt my pan this way. I'm going to make the outside of this with the juices from that steak and the butter. Then I'm going to give it one more turn, just one more turn in a minute, it may have been about a minute now because I was busy with the butter thing. I'll spin it one more time.

Wow, that looks good, you've got that butter there, okay? I'll mark that too, so it's one, two, three, four, five, six, seven, eight, nine, ten, eleven turns. Other words, when I first put it on, it was called one, then I turned it, it was until the last turn, now there were eleven times for me. It's how I want it and I'm going to turn this off, look for the quick access button, there we go just for a little while. I'm going to take these steaks out of here and put them in this little shallow dish, oh. that looks so good now that we've moved our fillets here, put a little bit in without really sealing it, I just want to cover it halfway.

I'm going to let it sit for a good 10 to 15 minutes and why that does that. I'm going to go sauté some mushrooms. I'm going to make a salad. I'm going to prepare a baked potato. I have time to do all that in ten minutes. I'll come back and then show you how we're going to do it. Cut this out, okay, let me turn this pan back on because I'm going to work with Sheila first and of course, I made my baked potatoes and salad mushrooms during that time that it was sitting there. Of course, I know which one is hers. because it's got a little bit flatter there look now what we're going to do for Sheila oh man this got so easy now look at me that's me that's perfect but for Sheila she wants it done a little bit more so what? what I am going to do?

What I do here is I remember we have that butter and all that goodness still in that pan, so I cut hers about a quarter of an inch thick and then let me grab my little tongs, listen to me transfer, oh yeah, man, just Push it in there, go down. There, Sheila, watch how I change that from medium rare to medium, they just cook little slices of it and then once it reaches the temperature that she likes, the internal temperature and the color, I'm going to cut this into little bites. pieces to put on the plate for Sheila, airhead, she always runs away and this is the papa bear cut, it's sat out long enough and I try to start tilting it just because I like that look, so the top piece goes to be a little thinner so I'm about a quarter of an inch thick.

I tell them this is so good to eat, such a wonderful Flatiron steak, they cut it all up for you and I want to put it on a plate before cutting it, but I almost can't stand it, she will do it. I want you to get a real close-up of this piece right here so I can show you what I'm dealing with now that Sheila has a close-up, let me show you some of what's at stake. You can cut with a fork like that and you don't even need the steak knife? This here. I'm sorry, but I have to try a flavor, oh my lord, that is so tender, so tasty and so delicious, and when it's on sale it's like. $5.99, let's get this ready.

Could you look at this delicious medium-rare Flatiron steak and all these special little cubed pieces of medium Flatiron for Sheila, well, that's because yours arecut up, but you're right here, we have a delicious baked potato, we're going to put a dollop of sour cream here on this. Next we have a salad that I made while this was sitting, it has our homemade blue cheese dressing here and our homemade French dressing here and I have to tell you something else: all those fancy chefs make a chimichurri sauce that has herbs in it. and spices and a little garlic and lemon juice and stuffed things.

I'm old-fashioned. I want some sautéed mushrooms and they are cheap. I use them white because they are the cheap ones from the store and they really pack the seasoning. Well, do you remember the seasoning I put on the outside of that steak, salt, pepper, onion powder and garlic powder, which is the same thing I put on these very buttery mushrooms and I know she's going to like these mushrooms now that you love, yes? I know we could put the green stuff in the middle to make a blender, but we love sautéed mushrooms. I love half cooked mushrooms.

Sheila loves the medium, it's so tender it

melts

in your

mouth

if you cook it the way we were talking about. It's about bringing it to room temperature and turning it ten to eleven or twelve times a minute on each side, start on high heat and then turn it down to medium high, we have a baked potato, we have a salad here with our two dressings that we have . on our channel and I'm going to commit some kind of cardinal sin here. I like steak sauce, but I like to make my own with store bought, this is Bob's country, you can get it everywhere they have it at Kroger's.

I'm going to put in a couple tablespoons and then I'm going to add Tiger sauce, which is also on the shelf at Kroger's, and I'm going to add about a teaspoon just to give it a kick. My mouth is watering just to give it. a little kick, you stir it, you take a little piece of this steak, let's see if I can find a clean fork around here, let me, oh yeah, it's not even necessary, you could cut it with the back of the knife, it's so tender. Dip it in some of that mmm, have some mushroom, your mouth is watering, but go to the store and buy a Flatiron steak, don't buy skirt steak, just remember that Sheila irons my shirt before I go to work.

Flatiron steak, oh I love it. There you have it, Flatiron steak so delicious it just melts in your mouth. I even made some homemade steak sauce made with Bob's and Tiger country sauce and Sheila has her own steak sauce combination that she makes, what do you mix? together Heinz 57 steak sauce with a small spoonful of ranch dressing, she stirred it. I tried it one day, it's really good, so now we each have our own, but if you don't put anything in this, you just take the butter out. from the pan and drizzle it over the top oh, you're going to love this Flatiron Steak.

I hope you enjoy our recipes and we really hope you subscribe to our channel. The Ritz shotgun face will appear here a little bit when you click on that. it will say subscribe next to subscribe, it will give you the option to highlight that little bell and say yes, and what that means is that you don't want to receive a recipe every now and then every time YouTube sends one, you want all the recipes. that we present, so when we publish it you will receive a notification, we hope you click on that too. We'll put a playlist on here with some other great recipes, but above all, this is the most delicious Flatiron steak you'll ever eat.

In your entire life, if not, you should be like Steve Hall along with practically Sheila in Nashville, Tennessee, saying "see you next time right here" about cooking with shotgun red and always remember that you never have to go anywhere website to get the recipe is just below the video until next time, bye for now