People Are Still Sleeping On The Mighty Flap Steak | Underrated Cuts

Flap Steak is awesome and way cheaper than most of your favorite cuts of beef. Follow these steps and I guarantee you will be pleased with your steak selection choice.
Flap Steak Recipe Ingredients:
1.4 lbs flap steak
1 tsp neutral oil to coat the steak
Rosemary salt to taste (recipe and video below)
Fresh ground black pepper to taste
1 tbsp neutral oil to sear the steak
1 medium shallot peeled and cut in half
2 smashed garlic cloves
5 sprigs of fresh thyme
2 1/2 tbsp unsalted butter
Rosemary salt recipe- Blend for 1 minute
7 sprigs of rosemary stripped
4 sprigs of sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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[@thatdudecancook]

Merry Christmas to all my foodie friends out in the world today!! I'm gonna start underrated cuts as a mini-series within my channel so look forward to that!! FLAP STEAK RULES.

[@yupimme9159]

Merry xmas

[@youtubestaffareairheads631]

#MerryXmas❄🎁💛❄🎄❤❄💙⭐❄🥛🍪🤍❄❤🎅💚❄!!! Have an amazing day tomorrow and all season long!!!! See you again after Christmas break!!!! Love from a Bostonian

[@MK_ULTRA420]

Merry Christmas! I was making Christmas Churrasco (Red and/or Green Sauce, w/ onion + chives creme sauce optional) and this video proved that FLAP STEAK RULES.

[@rochellec1983]

Merry Christmas 😊❤🎅⛄

[@ellsbells7991]

Am here for it … A fresh notepad for 2022 recipes on hand

[@iblong9505]

Flap sells for over $9/lb, flank even more, in San Diego/SoCal since carne asada is so prevalent - it ain't no secret here.

[@therev2100]

Move to Texas, we love beef, freedom, and decently priced beef. Just don't bring that Gavin Newsome leftist bullshit here and you're good man.

[@Trevlee74]

I don’t understand how people live in that tyrannical, nanny state. Average IQ of the California politician = 83. The problem is, they think they are geniuses. Move.

[@e13s14]

Pretty sure thats flank steak not flap

[@bca-biciclindcuaxel7527]

Fap steak, not flap

[@josephstalin4202]

Same price as choice ribeye in my local Costco

[@betterbakers5158]

Just before I watched this I made a beautiful piece of crispy skin salmon with the exact steps that u used (except I didn’t have shallot and I used lemon )

[@onehit9401]

Imma try it

[@prshr6145]

I made the rosemary salt recipe and gave it out as a gift this year. I speak for us all when I say Thank you!!

[@Son_of_Mandalore]

how'd it go?

[@prshr6145]

@@Son_of_Mandalore so far so good!! My in laws loved it! I’ll have to hear from everyone else when they use it

[@dreichert1438]

I haven't made it yet because I don't have a food processor and I don't use a blender. I'm thinking of buying a cheap food processor just to make this

[@mister1king]

Same

[@prshr6145]

@@dreichert1438 I got a Ninja as an early Christmas gift . It’s little and does the job. Saving up for the vitamix 🥰🥰🤣🤣🤣😋😋😋

[@peveral4246]

Just out of curiosity, does the finely-ground pepper thing also apply to when you're grilling steaks over a fire? I'd test it myself, but my pepper grinder doesn't have an adjustable mill so it just does a fine grind lol

[@thatdudecancook]

Matters a lot less but if you have a big piece of pepper in the same place you're trying to make a nice grill mark then yeah it wont be as pronounced

[@peveral4246]

Ahh gotcha, thanks :)

[@mike87kush]

I love me some flap meat! Marinate that with orange and lime juice, some cumin, ancho chili powder, smoked paprika, garlic and onion powder, salt and pepper, oregano, vinegar, olive oil, diced serrano, diced onion, a little beer and cilantro😋

[@nysportsfan31]

@@mike87kush holy shit that’s a lot but probably tastes amazing

[@mike87kush]

@@nysportsfan31 lol it is but that's how you make some amazing Carne Asada!

[@WarEagle1023]

I love how you said closer to “med rare than rare” or “closer to med well than medium.” As someone who works in restaurants, I gave up trying to explain what “medium+” or “med rare+” is to people so this is the perfect way to explain it to them

[@Dollarkat]

I was a Sous chef for 10 years in a Michelin star awarded restaurant. I know alot of this stuff, I just like to support you.

[@thatdudecancook]

Thanks Chef!

[@Dollarkat]

I should have added that I really enjoy your style of video and I have learned stuff from you too. The rosemary salt for example. I am especially happy for you that you figured out how to make money outside the heat and pace of a commercial kitchen. Good job!

[@thegodofpez]

Thanks for the oodles of holiday video updates, good sir! And happy holidays to everybody! 👏👏👏

[@derrickdeweese5637]

My grandad told me when he showed me how to cook a steak, “ never put cold meat on a hot grill”… Rest your meat before, get room temp, then rest after the cook! Love, DD…

[@hohenheimoflightorseth7157]

Awesome. Teaching a single dude how to feed himself. Mad respect.

[@WastingAngel000]

My menu for Christmas dinner is on point this year. Thank you again and again Sonny for the consistently great uploads! HAPPY HOLIDAYS!

[@rickbachman993]

MERRY CHRISTMAS SONNY!! Thanks buddy!!🤜🎄🥩✌🏻

[@cakesnipher7024]

Seriously getting more addicted to this channel. Your freaking energy is fantastic!

[@jackh67]

Regarding the steak tempering, it really depends on the pan you use. The one you're using wouldn't lose enough energy from fridge cold steak to affect its sear. Kenji Lopez Alt tests this theory and it seems that it doesn't make much difference.

[@alexc6025]

Much of a difference? So it does make a difference?

[@David-burrito]

@@alexc6025 haha!

[@jackh67]

@@alexc6025 lol it makes a difference the same way making your own butter makes a difference. It's small and not worth the trouble.

[@jackh67]

@@MapleGlazedDonuts no in his book he did it in a pan, bent steak is a different issue.

[@tjivalorenzohagelin4739]

I cant believe you.. I have been following you for some years now and have enjoyed every video. I am a chef myself on my winter vacation when I come home from working as a boiler-worker for the summer time and I Love to take inspiration from your videos. And on Christmas fu**ing day you are making a video about one of my favourite piece of the cow, Thank you! That pice is very underrated, its packed with flavour, juicy and above all, CHEAP! I hope that you have the best Christmas every and my gift to you is my newly love and guest on our table at Christmas from now on thanks to your inspiration and that is brusslesprout, Thanks! And keep up the good work!!

[@michaelstacksonfourtwenty4398]

THANK YOU MY DUDE I JUST IMPRESSED THE FAM. ONCE AGAIN. SUPER KZbin DAD TO THE RESCUE!!!!!

[@cringer7531]

1:16 "I did temper this meat for about 30 minutes. It's not a super thick steak, otherwise I would have gone a little longer. That helps the steak to cook evenly, as well as, something I don't see talked about ever, if you put a cold steak into a hot pan you're taking energy away from the pan. You're going to lose your sear much quicker". The Food Lab talked about this about 2 years ago. Here's their findings... kzbin.info/www/bejne/npPXYYltZ5uFr6s Their conclusion is that it's much more important to remove any excess surface moisture, than to raise the temperature of that moist surface. So you could spend an hour waiting for your steak to come up a few degrees in average temperature, or you could just use a paper towel and blot it off for the same, if not more, net thermal effect. Big fan of the channel, but it always makes me cringe to see these celebrity chef fake food science myths parroted for the sake of a sound bite...

[@vitaliyshostak8812]

It's important to do both. Doesnt matter which is more important if you're doing both. Theyre both key. I always dry my meat. If I were to cook a refrigerator cold steak, constantly flipping, it doesnt matter how dry I got it beforehand, there will be a larger band of overcooked meat on the outsides of the steak. If I temper it, a higher % of the steak is at the exact degree I want it finished at.

[@cringer7531]

@@vitaliyshostak8812 Thanks! As you say, both tempering and drying the steak would be best. But my point (which in retrospect was not very clear) is that in this video, the steak is not dried, but yet there is concern that "you're going to lose your sear" if the inside of the steak is cold. It's not like the cold temperature of the inside of the steak is instantly transmitted to to the pan. The main reason that the temperature of the pan would suddenly drop is because the pan is far above boiling point of water, so can rapidly contribute energy to the evaporation of the surface moisture. The surface can't go above 100 C until the moisture has been boiled off, and boiling takes about 5 times as much energy as it does to raise the same water from 0 C to 100 C. To actually sear, the surface of the steak needs to further be heated to at least 140 C before rapid browning begins. So the difference of the initial temperature of the surface water, 10-15 C, is just a drop in the bucket of thermal energy, so to speak. In terms of "losing the sear", it seems that the quantity of water at and near the surface is a much, much bigger factor than the starting core temperature of the steak. In terms of "losing your sear" because of cooling the pan, it doesn't make sense that resting the steak to temper (alone) is really going to help you much, unless you also dry the surface. Also, by salting and leaving the steak to temper, as shown in the video here, osmosis would draw a lot of additional moisture to the surface. And further, because the steak was initially much colder than room temperature, depending on room humidity, you'll get atmospheric moisture condensing onto the steak over that time. As you say, doing both would be even better, but he's missing the main point about how browning works when he says that you need to temper it in order to get a good sear, while not drying the surface. You (and @thatDudeCanCook) may well have a point about the evenness of cooking... I really have no idea how that would work in comparison. But these celebrity chef rules (many of which turn out to be myths) have been actively scrutinized on KZbin for years. It seems that most of these people who have been talking about how tempering affects searing, and actually tested side by side, conclude that tempering doesn't significantly affect the sear. Not to say that tempering isn't a good practice for other reasons. Anyway... looks mouthwatering nontheless 🤤

[@mikailmalik1190]

Legend says first comments get a heart ❤

[@artistassassin8763]

Dayum that looks good

[@mxmx1010]

I did a full sized Bavette/Flap steak over an open fire last night for Christmas Eve Dinner. One of my favorite cuts!

[@familylivesmatters]

I’ve used about 8 of your recipes over the holidays and my family thinks I’m somehow a great cook

[@MrRickjitsu]

...the double Bruce Lee one inch punch on the fridge got me...LMFAO ...one of the b st channels on KZbin.

[@jamesspitzercashout]

Merry Christmas my friend! Love your channel and your spirit! Have a great holiday week!

[@CasksnQue]

Well, I found this video because I picked up a flap steak. I saw it at Costco and the name made me laugh. Video coming soon 🤪

[@Dirty_Bird]

We love you too sonny, AND WE'RE OUT!! Awesome steak btw. Nicely done

[@someoneontheinternet9462]

Also can be called a coullette

[@michaelshadwick3487]

Stop right there! You have certainly made everyone a better Chef for introducing your special Rosemary Salt! Are you kidding? "If you know.. you Know!" Gourmand Expertise!!!

[@pointpathfield]

Came to wish you Merry Christmas Sonny! Bavette’s the shit.

[@mariyo08]

I loved your video and I love flap steak. Very useful tips, thank you. Flap steak reminds me of my life in Mexico city. I was kind of a vegetarian but gave up for the sake of flap taste! Now I am a strict carnivore and after 15 years living in the Czech Republik, I found the "veverka", flap meat in my close market. It is not easy to have all the time. it depends what the butchers bring fresh. Question: Would you do it on a grill-air frier??

[@colbym771]

Definitely NOT INEXPENSIVE anymore this is my favorite cut of meat and Damn expensive now days... Used to be cheap but not anymore

[@motherofallopenings8353]

Oh, I forgot, Merry Christmas and Happy Holidays to you Sonny! Great videos everytime, specially when there’s fridge-hitting action at the end. 👌👌👌👌 we appreciate you!

[@D3P.17]

“Sear means color, color means flavor, FLAVOR MEANS HAPPY TIMES!!!”

[@joeblack4436]

Anytime there's even semi-caramelized onion leftover in a steak pan. I chuck in a glass of red wine (cabsav). Deglaze and reduce. Decant. That and some Dijon. Never been disappointed.

[@brunoferoldi6518]

Flap Steak in Argentina is called VACIO and is one of the most wanted and rated cuts. We have one of the best beef meat in the world and hope you could try someday. I invite you to eat a great ASADO CRIOLLO!!

[@theflamingpearl]

I just cooked my first flap steak following your instructions and it turned out amazing! I can’t have black pepper but it was divine nonetheless. Thank you so much!

[@robertcatuara5118]

Just watched an old video of yours. Boring! So glad you're on whatever you're on! Much more entertaining. Merry Christmas!

[@peterzotti6430]

The Mexican folk love that cut of meat... They call it Arachera or Ranchera.... Very good cut of meat when butterfly cut...

[@Son_of_Mandalore]

Is it just me or does anyone else try and say "if you know, you know" at the same time as Sonny as soon as he says "rosemary salt"?? Happy Holidays everyone

[@bradcampbell624]

Yep, makes for a pretty lame drinking game... Unless you are going pints!

[@Son_of_Mandalore]

@@bradcampbell624 I'm an Englishman so I go pints of Gin and Tonic. Ya know, the classy option! lol

[@locotx215]

Bro . . .ain't NO BODY sleeping on flap steak . . . it's damn FAJITAS . . .

[@samlear6701]

11th like aswell

[@matthodgens5853]

The Kill Bill punch, classic. Maybe that’ll be my Christmas movie tomorrow along with the tasty flap steak

[@Dagnar1478]

I used to grab these as a butcher back in the day because they were so cheap (same with skirt and flank) now it's 12.99+ for each of these meats because of KZbinrs blowing out the secret xD

[@eric8841]

“Flavor = happy time” Gotta put that on a shirt!! Lol thanks for everything Peace and wholeness fam

[@Shimmy22]

Love your channel and the content. Kinda hate the punching of the fridge though... Merry Christmas

[@Sammywhat]

Merry Christmas, Dude!! And to all who are enjoying this sub with me!! Cheers! 🙏🥳

[@DoneWaiting]

Merry Christmas. You're chicken went into our Christmas eve dinner this year. My wife said no punching the fridge though.

[@moosemcgillicuddy7585]

As someone that despises well-done beef I'll say this, I do not mind edges to have well-done crisp to them. However, they absolutely must be accompanied by a red and juicy rest of the steak.

[@jeffward1106]

Hot heat agreed. My smoke alarm is set to Alexa, yelling "I'm just cooking!" shuts it off

[@kanakamaoli9642]

Costco Kona Hi, you use to be able to buy a 12 or 15 pound bag of this meat and pay 50 to 60 bucks, now in 2022 it's 160 dollars

[@alphonse2234]

I get if it ain’t broke don’t fix it, but all these recipes are the same. How about someone come up with something different than garlic, butter, and rosemary for basting.

[@herbertpronk6709]

Love your channel! So entertaining and there's always something new to learn, like what you explained about different steaks needing different treatment. Keep up the good work and Fijne Kerstdagen!!

[@Pantagrumiel2193]

On France we consider bavette to be the basic cut to grill in a pan. It’s the equivalent to your New York cut, which is less common in our country

[@vini-York_Oxmall]

Damn, it's snowing in the background at the end of the video. Doesn't snow at my place :(

[@tstryker03]

Flap steak? Ironically that's what I used to call my ex...Ol'Flap Steaks.

[@DC-hd5bo]

Down here in beautiful n dangerous Mexico we call it Arrachera, and down south in Argentina they call it Vacío

[@ElArlequin]

After you leave the resting for 6 minutes; do you throw it back to the pan? I don't want to eat my stake cold. :(

[@samlear6701]

3rd comment

[@ljc3484]

Great video! Thanks so much. Just sad that we didn’t get to see Sargent Gilbert’s handsome face

[@JKonstanzer]

Flank is different than flap, correct? We have a great Carniceria near us that has marinated prime flap to die for. Very similar but sliced more thinly.

[@houseofblakeliving5085]

Why did I hit like after you punched the fridge door 😂😂😂😂…..I loved that for you….🎉

[@roccomac8943]

Flap is used to make steak tips in the Boston / New England area. It’s not cheap anymore. Nothing is.

[@alessandroher09]

Merry Christmas boy, GOD bless you and your family as well ☺️☺️☺️

[@dmac7403]

Lol must live under a rock it's one of the most popular cuts in Florida and used at every place for fajitas far from underrated ,it used to be 20 years ago.

[@Yenko1992]

So glad I found this channel this dude really can't cook very informative also

[@kenwheeler1327]

I understand that resting is part of the process but......Rested steak = cold steak = not good.

[@1Fredjones]

Okay, what do you say to someone who say’s you should NOT use the oil before seasoning and you should allow time for the salt to pull out the moisture from the steak. Also allowing the steak to re-absorb the now seasoned moisture?

[@yupimme9159]

Among us

[@MD-ef7nl]

Happy Christmas and thank you for all the fantastic vids this year.

[@johnnyblaze1690]

4:23 FACTS

[@TheElChayanne]

There is an entire country of beef lovers that are not sleeping on it and in Argentina they call it El Vacio...........

[@3000gtwelder]

Could you please show us a good Hollandaise sauce recipe? I checked all your videos and did not find one. Thanks!

[@Quickhanf]

I think this is the first time I’ve seen the word “literally” being used correctly on social media 😂

[@websterforrest]

I just ate my computer screen.

[@ByrchCornell]

😂

[@MrBiteme39]

No steak is underrated if you can make this end result a reality. My word I'm gunna go buy a cut.

[@disontago5729]

I’ve told the grandkids a bedtime story that I’ve slept with a few flaps in my lifetime

[@revoken6446]

"Flavor means happy times." Guy Fieri would be proud.

[@thanethompson7081]

Bought two of these last month, marinaded with pineapple juice over night, and it made it way to mushy. Doesn't need broke down at all. Sonny has it down like four flat tires.

[@acecon000]

When using pineapple, you should only marinade for like 2 hours

[@bubbasboutit1]

Underrated by you but still priced over 10 dollars a pound bc beef is stupidly high

[@CovidOrphan]

Did you go to culinary school? I would honestly be surprised if you didn’t.

[@toopharout]

Oh how I missed you Sonny, Sgt Gilbert and Mr Fridge!

[@alfredokrausme]

FYI, beating up the fridge is not the way to practise Wing Chun.

[@justinh3540]

After all these videos and punishing the fridge when your 80 arthritis anyone?

[@estebanperea5661]

I wouldnt say inexpensive $13/lb great for tacos

[@joshtaylor6267]

I don’t think people are really sleeping on this cut anymore it used to be cheap but nowadays it’s fetching a pretty penny

[@salchia5949]

Sirloin tip is the peeled knuckle/Milanesa from what I know…

[@chichoconde290]

Adding tyme or rosemary changes the flavor of the beef too much just leave it in the front yard

[@enlightenedidiot9552]

Can't find flap steak in Houston. Huge city, what else is it called?

[@bbqlad]

Nice one Bro! Cooking my first Bavette soon and this helped.

[@cinderellie9583]

Hope your finding happyness today dude! Your very apreciated!

[@delta34golf]

This video inspired me to sign up for Costco... :P Thanks.

[@HungMelow]

Thanks for the video title. Now this steak won’t be readily available when I need it. lol

[@patrickstar3820]

I see you've updated your arsenal with the inclusion of a one inch punch 👊😅

[@vt-yp7yq]

It's snowing in the background! Great video.

[@marcpelayoable]

You love us and that's all that matters. Love this channel. You make us better sonny

[@zdstew]

This dude loves that rosemary salt. If I'm getting a flank/skirt/flap steak, it's getting made into fajitas sorry. No, not sorry.

[@josephjunagee4363]

You don't know how to cook

[@SkatingDust]

Mmmmmm Fraldinha is one of my favorite cuts besides Picanha

[@ptwotwo2055]

Let the butter and fat cool and harden mush the shallot and garlic into it and make garlic bread to go on the side 😚👌

[@atothebyt283]

Ot a sirloin tip, just steak tip in general but you're basically right

[@yosephb287]

Keep doing what you're doing mann. Don't ever let anyone ever tell you you aren't doing something. I feel the love from everyone of your vids :) it shows in the food and your vibes.... Merry Christmas from Texas!!!!!

[@Jbolt-vh5xp]

Carne asada for latinos. We know its not underrated thats the go meat basically