I've been a vegetarian for over 30 years but I'm telling you - I'm salivating watching this video. Bought hubby a flat iron steak at our local farm shop yesterday, but as there's a leg of mutton in the slow cooker at the moment for his tea tonight, he'll have to wait until tomorrow for the flat iron steak (cooked this way obviously).
I've got a flat-iron steak sitting next to my stove right now. It is beautiful, richly marbled, much more so than the one you're showing. I lucked out, I know. I rub olive oil, sprinkle on my homemade Montreal type rub and throw it on a ripping hot cast iron. One minute each side, then I rest, then slice and put the slices back on the skillet for just a few seconds. Yes, and butter. There are very few things on this planet more awesome.
Keef Williamson boasting it in a ton of butter really locks in those juices and gets a nice caramelisation on the outside. It also helps to add herbs to the butter mixture.
Just cooked and eaten my first flat iron steak, following your instructions. So tender, succulent, tasty and very juicy. A steak to die for! Thank you.
That was exquisite to watch. I am literally prepping a flat iron steak as I type this and I pray it comes out half as yours looked. Thanks for the times and bit of history of the steak as well.
I had the best steak I have ever eaten recently. It was from roe buck venison haunch that I grollached but my friend shot, with my rifle! My Dad marinated it for 12 days in the fridge, tasted amazing.
realy wish you would do more videos buddy you are awsome!!when i need to know anything about butchering your my go to!!!also look you up for quite a bit of cooking love ya buddy
I wanted to give feedback because I tried it and it was really good. I bought the meat because it was discounted but had no experience working with that cut. I was really happy with the result. Thanks.
I just made this for my parents and myself, it was my first time cooking something other than scrambled eggs, but it was great. the butcher even asked me to tell him how it was because he's never seen a steak from that part. Thank you Scott!
I've just only starting cooking steak and really starting to get into it. I tried a couple times just winging it and it was OK but after following your method... Absolutely another level.
Hi Scott, I must say I love your videos and watch a lot of them. I started cooking when I retired and enjoy it a lot. But I have to say that after watching this one I fear you'll have to go out and buy another jar of Colemans LOL.
Just finished a crosscut flatiron steak with a nice salad. I cooked it sous vide to 130F with salt, pepper and garlic for two hours, then seared it on the grill. It was much better than any ribeye or New York strip that I've had. Truly an awesome cut, and very affordable, too.
OMG I LOVE BUTTER!! first time I buy flat iron (afraid to cook it wrong) I saw video and my mouth was watering ...so I got steaks ready and let you know how delicious is...plus I don’t care for pepper but I follow your indications sal pepper and a ton of butter lol
My Dad was an old time Meat cutter and he always said his favorite steak was the 7 bone. He described it as coming from over the Shoulder blade that is where the bone shape came from. They were amazing! Is this flat iron part of the 7 bone? Really enjoy your videos and try to keep some of the old skills alive in America. Where I am there are still a couple of real Butcher shops and Amish Markets are really good. Thanks!
Was really going to laugh as you said "just a little bit of butter..." while dumping the whole glass of butter into the pan! Love your content Scott! Greetings from lovely Germany...
Scott!!! Love the videos. I've never laughed harder than when you had the head say "rubbish" How about a Beef Wellington video, with some insight on the best cut, flavouring, etc
Beautiful. I might try this and throw in a bit of garlic/sauce and artichokes - and serve to friends. I hadn't been familiar with covering it with foil for a while. Will give it a go. Thanks, SRP!
haha - Scott - love the use of the same music that Edwin Sarkassian uses in his videos while you're filleting out that georgous bit of meat. Lucky me, picked up a few kg's of hanger steaks yesterday, the wife and I will be doing some good eating this week mate!
Awesome, I have never tried this cut of steak before but I bought some on sale the other day and thought I would give it a go. You totally had me when you sopped up the juices with your bread!
Always, fun Scott! thank you! a bit too done for my taste, but still looked great. However... i don't get the "resting" bit. it seems to me that when you lift the foil, all that lovely juice - that is supposed to "go back into the meat" is not in the meat at all but in a puddle under the meat. PLUS, the steak continues to cook past the point you want it (i want it). So what's the point????
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
"Do not be scared of the seasoning!" You put that on a shirt, I'll buy it. Deal?
I've been a vegetarian for over 30 years but I'm telling you - I'm salivating watching this video. Bought hubby a flat iron steak at our local farm shop yesterday, but as there's a leg of mutton in the slow cooker at the moment for his tea tonight, he'll have to wait until tomorrow for the flat iron steak (cooked this way obviously).
This is fabulous...and informative....and you are a crack up....'just a li'l bit of butter' , cheers!
loving it
Just discovered these steaks and I'm addicted. They are absolutely delicious. They beat the more expensive cuts hands down.
That music with the slow mo of the butter was 😙👌
I've got a flat-iron steak sitting next to my stove right now. It is beautiful, richly marbled, much more so than the one you're showing. I lucked out, I know. I rub olive oil, sprinkle on my homemade Montreal type rub and throw it on a ripping hot cast iron. One minute each side, then I rest, then slice and put the slices back on the skillet for just a few seconds. Yes, and butter. There are very few things on this planet more awesome.
'A little bit of butter' - LOL about half a pound!
You know the score Keef my man, got to be done my friend..
Keef Williamson boasting it in a ton of butter really locks in those juices and gets a nice caramelisation on the outside. It also helps to add herbs to the butter mixture.
I know you love a good touch of butter Keef, lol. Especially in your pie crusts. Yum. Cheers Moose. 👍
add more butter yall
butter makes life beautiful my friend!
The closeup of that steak slice with the Colman's Mustard. Oh, Scott! You absolute madman, you!
Hahaa
Again & I again I watch these......... I Love Steaks !!!
I was waiting for the mustard. Did not leave me empty handed. You're the man, Scott.
sublime perfection ... !!! 😍.... greetings from Chile... 👍🙋♂️
I'm not even British but I watch Scott so much, I constantly use the terms, lovely, brilliant, and rock n roll. Just call me Christian Rea.
Wow, that looks beautiful
Wow. This tasted amazing, 50 degrees is definitely the sweet spot. My go to steak recipe from now on.
I rattled up a flat iron for the first time today. Absolutely awesome. And £4 for two steaks at Morrisons! *insane* value.
Just cooked and eaten my first flat iron steak, following your instructions. So tender, succulent, tasty and very juicy. A steak to die for! Thank you.
Scrumptious
wow looks lush!!
That was exquisite to watch. I am literally prepping a flat iron steak as I type this and I pray it comes out half as yours looked. Thanks for the times and bit of history of the steak as well.
Love all videos!!! Classically trained butcher !! Best in the game baby 👍
I had the best steak I have ever eaten recently. It was from roe buck venison haunch that I grollached but my friend shot, with my rifle! My Dad marinated it for 12 days in the fridge, tasted amazing.
Loved the video, agree totally with liberal salt and butter!
Fantastic Scott - what a revelation. Will try this
Beautifully done. Love the sop off the board demonstration. My style exactly.
realy wish you would do more videos buddy you are awsome!!when i need to know anything about butchering your my go to!!!also look you up for quite a bit of cooking love ya buddy
Brilliant! Flat iron steaks and Colman's tonight! Have a great weekend Scott. Cheers!
I wanted to give feedback because I tried it and it was really good. I bought the meat because it was discounted but had no experience working with that cut. I was really happy with the result. Thanks.
You are the master of the "money shot" my good man ... bloody brilliant!
Got to love it, add a bit of butter and dip that bread in the juices, you bad boy. I'm planning on doing the same for lunch pray for me.
Followed the instructions, and the steak was PERFECT!
I live in Arizona and room temperature is 120F
And FRYS flat irons are cheap! Had one tonight!
Adam Bonner they are!
set it on a sheet of metal left in the sun for 10 minutes a side and you’re golden my friend
Just did this badass video thank you
i love how you use all that butter. i was laughing almost the whole way through, i love how you put enjoyment into your cooking
Worked perfectly! Thanks again!
Gaahd. Oh gosh! Looks absolutely tasty. My mouth is just watering with anticipation. Best
I gave a thumbs up when the butter was added.
I'm very fond of the flat iron, as well. Great flavor. We make fajitas with this cut.
Fantastic recipe, thanks for posting!!!
delishous, awesome, cheers, this is epic and so enjoy to watch. wonderful job!
You love that mustard so much but you are always out...I love it too because of your introduction.
nice looks good
yes sir scott I just followed your tips and It was delicious the boy's @ the firehouse loved it !! The butter/seasoning nothing to be scared of!!
That looks delicious! I’m making this tonight! I’m a new subscriber ( love that proper English Voice!❤)😊
Ahhhhhhhhhhhhhhhh!!! I fancy some!! I fancy some!!!!!!!!!!
great video. love the channel
What a video thanks
Marvelous!
I just made this for my parents and myself, it was my first time cooking something other than scrambled eggs, but it was great. the butcher even asked me to tell him how it was because he's never seen a steak from that part. Thank you Scott!
Heck yeah! Looked bloody good to me!
I've just only starting cooking steak and really starting to get into it. I tried a couple times just winging it and it was OK but after following your method... Absolutely another level.
That looked great!!!! Love your channel! Thanks for sharing!
Bravo!!!
Mr. Rea, what a perfect recipe for pan fried flat iron steak! Loved it. Thank you sir!
Yep, I fancy a bit of that! Making it today for our New Year's dinner. Great video and Happy New Year!
Hi Scott, I must say I love your videos and watch a lot of them. I started cooking when I retired and enjoy it a lot. But I have to say that after watching this one I fear you'll have to go out and buy another jar of Colemans LOL.
I am in love New subscriber!
Nice to see someone else who likes a bit of steak with their mustard ;)
Followed this recipe & technique. Came out fantastic at 50C internal temp. Thanks!
dear god I'm going straight to the market to give this a try. i can only hope it comes out as beautiful as yours
Hahaaa
Great tips Scott, I want it to take your steak and eat myself. Love your vids.
Good Lord man; that looks wonderful!😁
he should have a TV program of his own.
Corr, smashing it again Scott!
Lots of love from Suffolk! xx
Cheers Bradley,,all the best..
seen this in morrisons but was not sure whether to buy but after seeing this i will be trying it
I just ordered this steak!
I'll try your variant!
Your awesome! My kind of cooking and style I loved the part where u sopped it all up !! haha making one of these later☺️☺️☺️ Thanks Scott!! 🍻
I love your channel you crack me up! You're a dang good cook too
Just finished a crosscut flatiron steak with a nice salad. I cooked it sous vide to 130F with salt, pepper and garlic for two hours, then seared it on the grill. It was much better than any ribeye or New York strip that I've had. Truly an awesome cut, and very affordable, too.
had a flat iron steak on vacation as it was the cheapest steak. Did not feel it was "inferior" at all! It was perfect!
why can't I give multiple thumbs-up on 1 video! Come on youtube, make this happen for Scott!
OMG I LOVE BUTTER!! first time I buy flat iron (afraid to cook it wrong) I saw video and my mouth was watering ...so I got steaks ready and let you know how delicious is...plus I don’t care for pepper but I follow your indications sal pepper and a ton of butter lol
My Dad was an old time Meat cutter and he always said his favorite steak was the 7 bone. He described it as coming from over the Shoulder blade that is where the bone shape came from. They were amazing! Is this flat iron part of the 7 bone? Really enjoy your videos and try to keep some of the old skills alive in America. Where I am there are still a couple of real Butcher shops and Amish Markets are really good. Thanks!
Hey scotty. You know it and I know it. This is a fantastic cut of met. Good job mate and you gotta love the mustard. Cheers.
Was really going to laugh as you said "just a little bit of butter..." while dumping the whole glass of butter into the pan! Love your content Scott! Greetings from lovely Germany...
This man is truly a NATIONAL TREASURE.....
very nice my man.
Scott!!! Love the videos. I've never laughed harder than when you had the head say "rubbish"
How about a Beef Wellington video, with some insight on the best cut, flavouring, etc
Beautiful. I might try this and throw in a bit of garlic/sauce and artichokes - and serve to friends. I hadn't been familiar with covering it with foil for a while. Will give it a go. Thanks, SRP!
Subbed immediately! And I'll be doing my flat iron steak today. Thank you very much Scott 💪🏼
Just learning about this cut of meat. What I've gotten can often be gristly, but I agree, it is a tasty cut.
WOW
Tender as
What is the theme music for the butter bath? 👍🏻
Hey Scott, are you going to put up any videos using your sous vide cooker? I've done a 180 and really come to appreciate what a sous vide can do.
Made my striploin like that yesterday, threw some fresh thyme in the butter for the basting. Yum.
Got dam that looks amazing
Steak came out great thanks man. You’re hilarious btw
Looks amazing and I'll have to give this a go!
a Little bit of butter, Barry White and steak. Completes life. ta for the vid
Looks absolutely toothsome - hope I can reproduce it - yum 😘
Don’t be scared of the seasoning I LOVE IT!!!!
Wow
Beautiful
haha - Scott - love the use of the same music that Edwin Sarkassian uses in his videos while you're filleting out that georgous bit of meat. Lucky me, picked up a few kg's of hanger steaks yesterday, the wife and I will be doing some good eating this week mate!
Thanks Jarvis
Yes, yes and further more, yes. Except for the white bread part
Awesome, I have never tried this cut of steak before but I bought some on sale the other day and thought I would give it a go. You totally had me when you sopped up the juices with your bread!
Always, fun Scott! thank you! a bit too done for my taste, but still looked great. However... i don't get the "resting" bit. it seems to me that when you lift the foil, all that lovely juice - that is supposed to "go back into the meat" is not in the meat at all but in a puddle under the meat. PLUS, the steak continues to cook past the point you want it (i want it). So what's the point????
That looks so good 🤤
great video great steak i think colmans should sponsor you