Why the Flat Iron Steak is the best steak you've never heard of.

[@morganbrowning9899]

As a former meat cutter, I’m excited and sad that flat iron is getting more attention. The price just keeps climbing.

[@BlackMamba-lt8oe]

bro what is flat iron

[@morganbrowning9899]

@@BlackMamba-lt8oe it’s the cut of steak the video is about.

[@peveral4246]

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 :(

[@freedomfighter4990]

@@peveral4246 And by the time I learn about them, those off cuts have become too $$ for me to buy.

[@WillieFungo]

It's still incredibly cheap at Walmart. Just picked up a whole steak for $5.

[@elcabopr]

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.

[@Mason-lr5dz]

Massive respect to Porter Road for the much less intrusive ad as well.

[@menno1e]

I remember the first time I had a Flat iron steak, ridiculously tasty.

[@Alacard0malley]

Accidentally bought a flat iron instead of a flank one day. It was delicious.

[@isaacstacoify]

I found out about flat irons when I worked as a waiter at Sizzler. Been buying them ever since. Everybody is on the ribeye bandwagon, but when I tell them I prefer a flat iron they look at me like - huh? What is that?

[@ericmorales2633]

Flat iron steak sandwiches go crazy

[@peosforos13]

I freaking love your channel once I discovered it, but please mention also temperatures with C and not only in F, we Europeans get so much confused!

[@jonireneez]

what about skirt steak?

[@Humbucker-hg9ku]

15:57. “Let’s do this last one first”. Literally the last one on the list. Can’t be first.

[@_thomas1031]

The effort and care put into these videos is ASTOUNDING! Really cool to have James cover this from his butcher experience. Thank you Ethan!!😆🤙

[@EthanChlebowski]

Thank you, these were a lot of fun to film and I learned a ton myself ✊

[@ambrospike2]

Yeah this video is special, amazing!

[@billymkirkwood4956]

@@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!

[@CHEFPKR]

Flat Iron is slept on too often. As a steak, for tacos, sandwiches, anything. Use it everywhere.

[@100nitrog2]

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).

[@adrianli7559]

@@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.

[@lynchinjesus]

It's expensive

[@lynchinjesus]

Tri tip is easier to find, cheaper, and similar uses.

[@nibblitman]

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)

[@FONVash]

"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).

[@jiangwu9334]

Same with Bavette or chicken thighs. These became more expensive when they became more well known and popular.

[@quincyfry6569]

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.

[@valvenator]

"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.

[@GadgetsGearCoffee]

Hasn't all beef prices gone up specifically cuz of the pandemic?

[@poindextertunes]

Yuuuup ☹️

[@sedaniels8701]

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 ;)

[@EthanChlebowski]

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

[@toin9898]

@@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

[@mr.obamium8074]

I don’t have one anymore if I die I die

[@trundlethegreat4682]

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

[@FictionWeLiveIn]

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.

[@Skynexstar]

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

[@YoJimbo0321]

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.

[@dohss]

it is not that hard if you know how to fillet a fish and got a sharp chief knife

[@Jack-dv6ke]

This man’s commitment to dropping heat about meat will never fail me

[@spiegel3269]

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.

[@2jmajjic]

Ribeye is king

[@ianobrien2620]

just bought a gnarly flat iron from kroger, was surprised to see it

[@cooljool1]

indeed. it isn't chewy

[@sd0753]

Ribeye is also my favorite. I am going to try a flat iron when I find one

[@carvedwood1953]

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.

[@SirValithor]

I'm from a family of butchers, and this has been my favorite steak for forever! Harder to find, but so worth it!

[@SirValithor]

@@meta45354 Really? I guess I just haven't seen it, but it makes sense they're easier to find than they used to be.

[@dohss]

@@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.

[@thegavinjackson]

"cant really overcook" Watch me cook my steak in my personal fusion reactor

[@a.humphries8678]

I know, sounds like a challenge. Lol

[@certainstrength]

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!

[@JeffGoldblatt]

this isn't about you

[@certainstrength]

@@JeffGoldblatt I'm sorry you had a bad day. I hope things get better.

[@Deh9o11en8or]

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.

[@XxXDarkxKiraXxX]

I found this cut at a supermarket one time and to this day one of the best steaks I've ever had.

[@InnocuousRemark]

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.

[@justinjohnson6175]

Ew

[@Adam684]

Bro, don't tell everyone!

[@aud9931]

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.

[@metallicoustic6733]

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.

[@rookiemvp2008]

James is a great butcher. Awesome to watch how effortless he makes it look.

[@trevorloman6331]

I greatly appreciated his humility too. he got all my respect points

[@maxschmidt9461]

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

[@RichardLeslieWhereat]

This is going to be the most expensive cut in a few years.

[@Der8cho]

Ahhh! Your letting the secret out! In Iowa where we have some of the best corn fed beef in the world, we've known about the flat iron for decades!!

[@Galamar1]

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?

[@victorbenner539]

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. 😋🌤

[@victorbenner539]

@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.😋🌤

[@kevinbossick8374]

@Tom Nash I used to order from Omaha Steaks. Then a local butcher. I also can sometimes find them at Sprouts Market.

[@WhoStoleMyAlias]

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.

[@victorbenner539]

@@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 🌤.

[@samharwood340]

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?"

[@pamelamccarthy1412]

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.

[@justarandompersonontheinte5044]

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

[@nolanchan8288]

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

[@pamelamccarthy1412]

@@nolanchan8288 I haven't, but it's a good suggestion. Thanks.

[@rickwilliams967]

Not sure how smoked meat or slow cooked effects him, but those may be options as well.

[@pamelamccarthy1412]

@@rickwilliams967 Thank you.

[@ChudsBbq]

Great Vid! I love working with Porter Road! If you ever want to take a trip to Austin to cook up some BBQ Hit me up!

[@buddhatbay9041]

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!! 😁

[@TheTechnodudes]

I wonder how the ribeye cap (spinalis) compares to the flat iron. From my experience I would say it's more tender than a filet and has a higher fat content than the ribeye center.

[@ADballa28]

Ribeye cap is phenomenal. However, I think Ethan is going bang for your buck. While Ribeye cap may be better, but it’s not cheaper. So if you want the best of both worlds(of flavor, tenderness, and expense), it’s probably wise to choose the flat iron. But if you have the budget, then go for the cap.

[@TheTechnodudes]

@@ADballa28 I agree! The only way to get a ribeye cap without breaking the bank is to get a whole rib roast and separate it yourself, and it still isn’t cheap.

[@benluben1058]

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).

[@djjazzyjeff1232]

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.

[@jakedc1997]

Flat Irons are amazing, but the best steak I beg to differ #1 Top Sirloin Filet #2 Hanger #3 Flank #4 Flat Iron #5 Skirt (Also can be cooked well done)

[@WoahChillDude]

Was looking for someone to say Hanger steak! Hanger steak is my go-to choice for striking that balance between tenderness and a good beefy flavor

[@McZippyMedia]

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.

[@nicstroud]

1:14 Up until a couple of decades ago it didn't exist. You my friend need to study a little Taoism. The principle of the uncarved block. It was always there, you just need to remove the right parts to reveal it. It _always_ existed, you just never cut in the right way. 😆

[@jessicah7247]

Very high quality video, but for something like meat I'd have rathered much warmer colour grading and lighting. Cold grading makes meat look like an autopsy.

[@FaiTCRaH]

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...

[@EchoSigma6]

I love beef! Unfortunately, recent inflation has kept me from buying it as much for my family. Prices just keep going up. Just more chicken and pork now.

[@MeepMeep88]

Butcher: What would you like? Me: Flat Iron steak please Butcher: WTF is that? Me: Ionno.. It's um.. cut in a square? Butcher: GTFO

[@BradYaeger]

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 .

[@watata1t]

These have just now been available vacume packed by the bigger meat prossesers in finland, i wonder what happend to the cuts before 🤔

[@FictionWeLiveIn]

I always appreciate that Ethan gives a proper taste test. It's never a little nibble, he goes in and takes his time.

[@MattChinander]

I pick Flat Irons in every order from ButcherBox -- underrated cut!

[@RCTricking]

Steak is easy when it’s expensive - love the budget vids!

[@TheMoegig]

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.

[@jeff0125]

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.

[@panad0r]

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.

[@afterastrum]

would that happen to be the restaurant flat iron lol

[@ThePolarcub]

I love your videos but damn I can’t stand the audio of you chewing and swallowing.

[@videostar25]

This was an amazing test, Ethan. Thanks for doing this comparison. Can you let me know if you would suggest grinding this cut of steak to make burgers? It appears to have just the right amount of fat and muscle that would work well in a pan or on the grill. I appreciate your thoughts. Cheers.

[@Zadamanim]

if its going to be ground up anyway couldnt you just use bits from different cuts to get the balance you are looking for? I'm not an expert

[@crimfan]

@@Zadamanim I agree, better to use a few different cuts in the grind.

[@GuyGamer1]

Considering it's just part of the chuck, which many agree make the best burgers, then yes. But it's probably just cheaper to get a chuck roast and cut some off yourself rather than get just this particular part of it.

[@misterhat5823]

@@Zadamanim I use short rib and NY strip to make burgers. So you can certainly mix cuts. When a store grinds beef it's all the small pieces from the day's trimmings. (And pink slime if they're shady.)

[@misterhat5823]

I think that's overkill. The grinding process doesn't benefit from really tender cuts.

[@JM-tn8xx]

Always amazing to see how much of the animals is wasted. Makes what we get all the more valuable.

[@smo-k1b]

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!

[@jthompson7024]

Watching the butcher, I thought he was being overly wasteful with the meat but then he said the trimmings go to steak tips and ground beef then my heart was content

[@tomvobbe9538]

12:47 Glad you didn't take the fat off that ribeye. This boy knows how to eat a steak 👍.

[@Tiny_Captain]

if you live near a whole foods, the brand eel river sells a pre cut flat iron steak just an fyi

[@Big_E85]

Bro, are you trying to do your best Dexter Lumis impression or what? 😂

[@MBaldelli]

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.

[@panathasg13]

knew this from Jamie Oliver in 2013

[@MegaKemper]

Shhhhhhhhhh! Don't tell people, don't wanna see the price going through the roof!

[@TheNewSchoolGamer]

discovered this cut a few months back, I wish I had sooner lol

[@laneto1640]

Got 2 of these from Walmart $4 a piece and made excellent tacos w them!

[@NebLleb]

Soooo Can you get Flat Iron Cuts in the UK?

[@EthanChlebowski]

Yea! I dropped a note in the middle of the video the flat iron is typically called the butlers or feather blade steak in the UK 👍🏻

[@NebLleb]

@@EthanChlebowski Thanks.

[@filmbyben2]

There's a pretty big chain of restaurants in London called Flat Iron. The only steak they sell is flat iron and for crazy cheap (like £12) so there is always a massive queue.

[@rolewiiii]

This was awesome. I was shocked when I had my first flat iron recently, wondering why it wasn't so much more popular.

[@krazylegswp]

I've been butchering my own goats and lamb and venison for years and my favorite cut has always been the flat iron I discovered its existence while working in the restaurant industry and it was typically what the chef would cook for himself lol

[@BigLewBBQ]

Flat iron is my favorite steak too. I only found out about them about five years ago. I’ve had meat from porter road before it’s good stuff.

[@a.humphries8678]

I live in Texas, it's used for fajitas here. Here it's still expensive because it's so desirable.

[@m1_exodus560]

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

[@metalman4043]

It's always been there no secret there🤷‍♂️

[@hellfish2309]

Hanger > Flat Iron

[@tsawy6]

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.

[@rhysbevilaqua5293]

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.

[@kevinbossick8374]

I love flat irons. Been buying these for at least 10 years. Finally found them at Sprouts market a couple years ago.

[@taytsay1]

“I mean, just look at that intermuscular fat!” *pauses talking for you to just look at that intermuscular fat*

[@westonryan1407]

intramuscular*

[@taytsay1]

@@westonryan1407 I shall not edit my comment to allow my shame to live on. Thanks for the correction!

[@westonryan1407]

@@taytsay1 no problem buddy. Live long and prosper, kind stranger.

[@jasonscheffler9813]

I have to admit I was almost crying when you over cooked those steaks. I know it was for science but still.. 😂

[@aledaabraham1810]

And they weren't quite well done! I'm a well done person for all meats. Those were still bleeding.

[@jasonscheffler9813]

@@aledaabraham1810 Well done? Why even bother then. You've cooked all the goodness out.

[@Stuman57]

I use Papaearth meat delivery service. They have Flat Irons on their ordering selections. I can safely and honestly say how amazing, tender and juicy these are. Also, its true about the cooking. Cant really go wrong.

[@PizzaPaysMyBills]

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

[@thevitaminp]

back in 2005, i read an article by the university of Omaha (probably wrong) food science and they described the cut. I had to go to my butcher with a diagram of how it was cut from the chuck and they sold it to me for years labeling it as "charcoal steak" for $3.45/lb. Around 5 years ago when demographics changed in the neighborhood and they realized what they had, pricing went to $5.99/lb. Then to $7.99/lb still not a bad price when cut right, which many times it was not. I still stand by my claim that it has the tastiness of a strip steak at half the price.

[@Aaaa-jp7cx]

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!

[@dezertkingz714]

If my mom and sister saw the steaks you claimed were well done they would of sent it back at least 8 different times until you brought something as black as their taste buds. Lol

[@MikePouch]

Damn it, Ethan, you got me. I hope Porter Road is paying you big, since after your 40 min butcher vid and this, I placed a sizeable order with them, including a few flat irons in case they sell out after this! :)

[@omarelhamy4822]

If I am not mistaken that’s what we in Egypt call the Mozza (close to the name of banana because its as tender as the banana) you can find a lot of uses and recipes!

[@AhmedAyman-fv5gk]

No omar mozza is shank, very different to flat iron

[@CookinWithSquirrl]

Well done sir. One of the things that annoys me is that now that this steak is becoming more well known some stores are carrying it but they sell it with the silver skin still in between the 2 sides. For me if the price is right I don't mind trimming it out myself but the average person probably won't even know to trim it out and will have a really terrible experience.

[@nociable]

Give me the extra pieces…🤤🤤🤤🤤

[@WillieFungo]

Choice grade flat iron steaks are very easy to find at Walmart.

[@longplaylegends]

Surprised how "good" the flat iron and ribeye looked at 160 degrees. One of my best friends, like a brother to me, would probably see those colors and think they're undercooked. One of the only things about him that genuinely annoy me is that he wants his steak well-done. Absolute degeneracy... But actually on that note, it goes to show you that color alone of the meat isn't everything when going strictly by temperature, depending on cut. That's very interesting and haven't had enough cuts or cooked enough steak myself to quite notice that. Edit: nvm, I see some sources call 170 degrees well-done. Maybe that's another video idea - Why do different sources call different temperatures the same level of doneness...

[@Yael_D_]

I want to see a wagyu flat iron steak

[@CaveFreediving]

You’re misjudging the ribeye by only eating the “NY strip” muscle of the cut. It’s the rib eye cap that beats all steaks; that’s the reason you order a ribeye, for the cap. I like to take a rib section (2 ribs from the shoulder) and cut it into cap steaks and “NY strip” filets.

[@trishr.3986]

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!

[@GreenBlueWalkthrough]

I ahve Crons colitus and am on medicine that supresses my imunesystem bceuase of it so I can't eat any meat that's not well done... I don't ever remember eating anything not well done anyway so not a big deal still I long T-bone steak in all it's forms! New york strip and porterhouse and will I've heard of this cut I have never tried it sounds good! Although I eat T-bone alot because of how calorie dense it is... Those quater cuts are so small might take all 4 to fuill me but still I'll check it out thanks!

[@sasaki8765]

My grocery store sells flat irons now! Got one recently to make a stirfry. It worked fantastically.

[@mccoyji]

Is the juice worth the squeeze?

[@cdsnider9496]

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.

[@purleybaker]

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.

[@worldwide_cruising]

*Now we learned more of what a good piece if Steak 🥩 needs to look like. Thank you Ethan.* 😈👍

[@cbard1]

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.

[@gabrielwood3016]

note for the bois: flat irons are going to be 5$/lb more expensive starting two weeks from now

[@crimfan]

Picanha is another budget cut that tasted amazing, even cooked somewhat more done than is typically recommended.