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

hey everybody hunter Fisher trapper trader guide scout interpreter and just a country cook Steve all here in Nashville Tennessee along with pretty miss Sheila running that camera high ceiling today we're going to do Flatiron steak now don't confuse it with flank steak because when you get in the grocery store they seal these in these neat little packages and they put the flank steak right alongside of the Flatiron steak now the flank steak comes from the chest of the cow and the Flatiron steak comes from the shoulder the flank steak is a little bigger but it has a little more marbling in it and stuff I don't care for it I want to work on Flatiron steak and I remember Sheila irons my clothes before I go to work each night at the theater Thank You Sheila so remember iron flat iron steak this is the one you want to get come on over here let's get started and I'll show you how you can make this as tender as can be I will say this up front when I first got out of high school went on the road with bands and stuff I was always eating at the steak house and I thought t-bone but it didn't really have that kind of flavor and tenderness then I thought porterhouse because it had that little pocket on the side not too bad then I found a ribeye boy it was really good and even my Uncle Bob loves sirloin and ribeye was the thing and then I everybody was bragging about petite filet mignon bacon-wrapped you know why it's wrapped with bacon because it doesn't have any flavor as expensive as that cut is it's so lean with no marbling I wouldn't eat it no matter what though we're gonna use Flatiron steak for this recipe and I'm gonna show you how to make it so tender that it melts in your mouth and it's cheaper than everything else let's get started all right we got a USDA choice beef chuck Flatiron steak it wasn't even on sale and it was only $7.99 a pound and here's the most important thing take this thing out of the refrigerator at least an hour and a half to two hours before you're going to cook it it is just completely room temperature and that's what you want now you'll notice when you check out a Flatiron steak that one end is a little bit thinner than the other end this is a little thicker over here and down here it gets kind of thin which works out good cuz Sheila wants her snake medium to medium well and I want mine rare so I'm gonna cut it in half and the little flat part when I cook it will get done a little better than this part up over here so Sheila's will become more medium now I never take it out of the bag I just cut right through the bag and because this top plastic is thinner than this down here it allows you to kind of ground down against that when you grind against that you can just open it up there you go we'll just push them right out of here let's see this one is the thicker one and that's the thinner one obviously and the first thing we're going to do with this flat iron stake here is we're going to give it a little bit of olive oil so that our seasoning will stick to it and a rubber down and again this is just room-temperature meat you see all that marbling in there that's all flavor trust me on this then we're gonna put just about not even a half a tablespoon in our frypan over here and I'm gonna brush the bottom of this frypan so it's got a little thin coating on there now I normally use cast iron but I got this new pot here this new pan here and I want to try it because it's nonstick and it'll work really good for this and in here we have salt pepper onion powder and garlic powder but let me explain something I got about a teaspoon of pepper a teaspoon of onion powder a teaspoon of garlic powder and a 1/2 a teaspoon of sea salt I backed that fourth ingredient down about half and don't be afraid to really lay the seasoning to these because it's gonna fry some of it off now if you want you can actually take this out of the package when you first take it out of the fridge traitor and put everything on here but the salt you don't want the salt to pull the moisture out of the meat so you can put your pepper and your onion powder and garlic powder on there and let it warm up as that seasoning soaks into the meat I'd still cover it with a little aluminum foil or something just so you don't get a fly that wants to fly on by and land on it for you boy that looks good wait till you see how this finishes out it is out standing let me move my little frying pan front and center and we'll move to the next step you know I'm using this copper chef cooktop only because I want to use this flat pan so I can kind of get some even heat I normally use that New Wave too and I will also tell you that I noticed that there was a couple little flat pieces of silver skin and I trim that off I kind of spotted it as I was seasoning and I didn't want to stop in the middle of that process but I did trim it off here and here so I kind of got it as lean as possible on top don't worry about the little strips down the middle I'll show you that later unbelievable I think yes a little pan there's a nice and hot I got it on super high seer now here's something I noticed and I do it completely different looking at my watch right now I'm gonna give this one minute aside just one minute so many YouTube channels cook state and they sear it like three or four minutes on one side then turn it over and I think they kind of almost overcook it almost kind of gets burnt looking we're only gonna do one minute and I'm gonna show you something else I'm gonna do just for you guys I got a envelope here actually it's a bill I'm not gonna open it but I'm counting this as the first minute every time I turn it I'm gonna make a mark on here then you'll know exactly how many minutes total I've cooked both sides and the reason I like to do one minute it's coming up on 45 seconds right now it'll get plenty of good sear on there is because I want it to cook even from the top and the bottom and cook together at the same time that's another reason we took it out of the refrigerator almost two hours before we did this there's one minute I'm gonna turn this over you know that look beautiful that was only one minute you don't need to leave it in there three or four minutes look how nice that looks all right this is minute number two I'm just gonna make a mark so I can count it every time I turn it I'll make a little mark we'll see in another minute all right that's another minute we're gonna turn back over to the other side again this is minute number three let me put my little mark over here I'm gonna keep track of it for you guys so you know exactly how long I cook what I consider to be a standard size Flatiron steak now I like this pan for two reasons one because it's big and square it'll hold this and it's nonstick I find that sometimes if I use my cast iron that cast iron requires you to cook a little more before you turn it to kind of break free from the pan and this here as you see just slides around really easy all right we're coming up on another minute here and I'm just gonna keep doing this process and I'll be back with you guys when I get to about the right temperature internal that I won okay there's another minute see look at the nice sear on there you don't need to cook it three or four minutes on one side because then you don't get a chance to get it done through the middle we had this about a week ago and she loves this flat iron stone steak now I'm going to show you what I do to make hers exactly the way she likes it let me give this another minute we'll see you then all right here's number five and one thing I wanted to show you I've been turning these with tongs if you're gonna use a fork catch the very edge of the meat lay out on the corner don't stick the fork right down in the middle of the meat to turn it because you're gonna release all the juices so if you do use a fork and you don't want to use tongs that's fine so make sure you get on the outside hold on I got to make another little mark this is minute number five we'll see you in a few more minutes I'm gonna make a few more turns before I turn the camera back on we'll see you then boy I'm telling you this smells so good now I can eat that just the way it is now Sheetal likes her is medium to medium well me I like it so a good vet can get it back on its feet I like rare steak and we're back up here at another minute this is minute number eight now you notice we're getting a little color on there so I turn my heat down to medium that way it'll give it a chance to cook through more not only for Sheila's but I'm gonna let this kind of try to get to medium-rare to rare before I pull it and that is another little mark on my a little cheat sheet that I got for you guys I'm keeping track of how many times I turn that but turn it every minute in fact I would start on high you know seer get your pan nice and hot do a minute on both sides and then reduce it to medium high heat and do your turning back and forth on medium-high that ways it gives an opportunity to get all the way towards the center of the meet me I don't want it all the way too far because I want it nice and rare let me turn it around to you see yes see how that's looking already now it's cooking in about a quarter inch on each side I don't have to worry about Sheila's because I'm gonna do a little bit different preparation for hers and I'll show you that in a minute but down by another 15 seconds I'm gonna turn this again what do you think Sheila they're looking good she loves this steak the way I prepare it for I kind of babysitter a little bit as I slice it I introduce it back into the pan then I kind of cube it up for and one other thing folks always remember cut your steak up in little teeny pieces chew it up really really good oh man that's looking good chew it up really really good for you swallow we don't anybody choking on any steaks that ended up little pieces all right we'll see you in a couple minutes all right here we go with one more turn boy that's looking terrific and it's time for a very important step right here I'm gonna turn it down just a little bit lower and I'm gonna add about 1/3 of a stick of butter in here and you get it happening in the pan rub it all over the steaks who forgot to make my little mark it turned it you see that Sheila penny how about now can you see it now yeah there okay there's my little marks anyway Sheila said I don't think you could see the marks last time he held in I said well all right no I want to turn it back up a little bit I turned it down to low I'll go back to medium cuz it's starting to slow down on the cooking process but it's almost done anyway at least for me but then I'm gonna change it for Sheila let me get a spoon alright I'm back I'm going to tilt my pan over here I'm gonna do the outside of this with the juices from that steak and the butter then I'm gonna give it one more turn just one more turn in a minute it may have been about a minute right now because I was busy with the butter thing I'll just turn it one more time Wow looking good you get that butter on there alright I'll mark that too so that's one two three four five six seven eight nine ten eleven turns other words when I first put it in that was called one then I turned it it was to that last turn right there was eleven times for me now to get it the way I want it and I'm going to turn this off find the hot button there we go just for a little bit I'm gonna pull these steaks out of here and I'm gonna put them in this little shallow dish oh that looks so good now that we got our steaks moved over here put a little bit of not really seal it I just want to kind of half cover it I'm gonna let this sit for a good 10 to 15 minutes and why that's doing that I'm gonna go saute some mushrooms I'm gonna make a salad I'm gonna nuke a baked potato I got time to do all that in ten minutes I'll be back and then I'll show you how we're gonna slice this up all right let me turn this pan back on because I'm gonna work with Sheila's first and of course I did my baked potato and salad mushrooms all during that moment that it was resting over there I of course know which one is hers because it has the little flatter in there see now what we're gonna do for Sheila oh man this just got so easy now see me that's me right there that's perfect but for Sheila she wants it done a little more so what I'm gonna do here is remember we have that butter and all them goodies still in that pan so I cut hers about a quarter of an inch thick then let me grab my little tongs hear me transfer oh yeah man just push it around in there you see down in there Sheila see how I turn that from medium-rare to medium they just cook them little slices for her and then once this gets to the temperature that she likes internal temperature and the color then I'm going to cut this into little teeny bite sized pieces to put on the plate for Sheila back knucklehead she always gets away and this here this is Papa bear's cut this has rested long enough and I kind of try to start going at a slant just because I like that look so the top piece is going to be a little thinner then I go a quarter inch thick I'm telling you this is such good eating so wonderful Flatiron steak you get this all cut up for you and I want to plate this up before I go carving into it but I almost can't stand it she'll I want you to get a real close-up of this piece right here just so I can show them what I'm dealing with now that Sheila has a close-up let me show you something what stake can you cut with a fork like that and you don't even need the steak knife this here I'm sorry but I got to try a taste oh my lord that is so tender so flavorful and so delicious and when it's on sale it's like $5.99 pow let's plate this up would you look at this delicious medium-rare Flatiron steak in the middle and all these specialty little cubed up pieces of Flatiron medium for Sheila well that's because yours are cut up but that's the you do have a point there over here we got a delicious baked potato we're gonna put a little dollop of sour cream over here over on this side we have a salad that I whipped up while this was resting it's got our homemade blue cheese dressing here and our homemade French dressing here and I got to tell you one other thing all those fancy chefs out there make a chimichurri sauce which has got herbs and spices in it and some garlic and lemon juice and stuff me I'm old-fashioned I want some sauteed mushrooms and I'm cheap I use them white ones because they're the cheap ones in the store and they really carry the seasoning good you remember that seasoning I put on the outside of that steak that salt pepper onion powder and garlic powder that's the same stuff that I put on these mushrooms with lots of butter and I know she'll get into these mushrooms now she loves these yeah I know we could put the green stuff down the middle that making a blender but we love sauteed mushrooms I love the medium-rare Sheila loves the medium it is so melt-in-your-mouth tender if you cook it the way we were talking about about bringing it to room temperature and turning it ten to eleven or twelve times one minute on each side start out with high heat then drop to medium high we got a baked potato we got a salad over here with both of our dressings that we have on our channel and I'm gonna do kind of a cardinal sin here I like steak sauce but I like to make my own out of store-bought this is country Bob's you can get it all over the place they got it at Kroger's I'm gonna put in about a couple tablespoons and then I'm gonna add Tiger sauce which is up on the shelf at Kroger's as well and I'm gonna put in about a teaspoon just to give it my mouth is just watering just to give it a little kick you stir that up you take a little piece of this steak see if I can find a clean fork over here let me just oh yes you don't even have to you could cut it with the backside of the knife it's so tender dip it in a little of that mmm grab a little mushroom is your mouth watering yet head to the store and get some Flatiron steak don't get flank steak just remember Sheila irons my shirt before I go to work flat iron steak oh I love it there you have it Flatiron steak so delicious it just melts in your mouth I even whipped up a little concoction over here of homemade steak sauce made from country Bob's and Tiger sauce and Sheila has her own little steak sauce combination that she makes what do you mix together Heinz 57 steak sauce with a little dollop of ranch dressing she stirred it together I tried it one day it's really good so now we kind of each got our own but if you don't put anything on this if you just take the butter out of the pan and drizzle it over the top oh you're gonna love this Flatiron steak hope you enjoy our recipes and we really hope you subscribe to our channel little shotgun Ritz face will pop up over here a little bit when it does click 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Channel: Cooking with Shotgun Red

Views: 777,354

Rating: 4.80968 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred, steak, flat iron steak, ribeye steak, grilled steak, rare steak, steak medium rare, Cooking show, recipes, Steak recipes, Easy recipe

Id: 10UOBckXZ_4

Length: 23min 6sec (1386 seconds)

Published: Thu Sep 20 2018