I'll often choose the one that is on sale. 😀 Both are excellent. They can be marinated, rubbed, grilled, smoked, cooked sous vide. Very versatile and delicious. I agree there are differences in texture and mouth feel, but I like them both.
I used to be 100% a rib eye and strip steak guy. But past 2 years been buying way more skirt, flat iron, hanger and flank steaks. List in order of preference. These cuts need way more of the spot light. Great vid. Ty
"you gotta look at your meat when you take it out of the package. You closely inspect it, you look at it and decide what you wanna do with it"', Pitmaster X, 2018 ha! she loves this!
Peter is a great addition to the episode. Having one of your fans on makes this special for the viewers and for Peter. He has never cooked on gas? Wow.
. . . awesome explanation on the differences of the orientation of muscle fibres and the respective consistancy at the different cuts - and their different result and taste notes . . . Thanks !
I like to use a simple seasoning for flank and flat iron steaks prior to grilling. I like to combine sea salt, coarse ground pepper, onion powder, and garlic powder. You can get fancy, but sometimes simple is best.
I had a flat iron steak at Texas road house. First time trying and last time trying. Tough as a bulls you know what. I will try again with your recipe. Thank you guys.
11:16.. So many overlook this fact... And why its important to inspect the meat before you buy it.. As the way it is cut before you cook it.. It may be impossible to do so..
I recently saw flat iron and flank steak offered at the grocery store along with skirt steak. All were being offered for $12.99 US a pound. I guess the secret's out! Thank you, I think this is my favorite video so far. Best!
Without having seen the end results, I would say flat iron steak will win hands down. I used flank steak often. It does not beat the tenderness and juicy like the flat iron.
Hey, love your videos. I really enjoyed your guest! I can tell he was nervous, but you can tell he has a good personality! You should invite him on more often :)
Hi Roel, when are you going to prepare a real Pastrami (4 weeks brine, flat brisket, smoking and making a real sandwich?!)!!! That would be a real surprise!
Guess what? If I have to choose with having somebody pointing a pump action to my neck, I would choose flat iron... otherwise, I would choose one as the first course and one the second... and a prime rip as the main. Thumbs up!
Its all part of 1 piece its just distributed into 3 sections! The flank, flat iron, and skirt steak! French call it Bevett.... marketing has taken over people common scence
20 years ago, nobody sold Flat Irons for more than $1.99/pound. At the end of the week, you could snag them for as little as 79¢/pound. Then cooking shows started really coming into their own. Now I have to pay $7/pound :( It still remains my favorite cut. Easiest cooking of all the cuts, it literally needs no seasoning and anybody can cook one to perfection using a pan, griddle, oven, grill, smoker, or even wrap it in foil and toss it on the coals. I cook mine until the juices rise- take it off heat and let it rest 5 to 10 minutes. You end up with a perfect steak every time. And if any single guy wants to impress a gal with his culinary efforts, nothing beats a flat iron.
Roel, you are setting up a false dichotomy. Different cuts are for different uses, even though they seem similar. I might do the skirt steak as a carne asado and the flank steak as a chimichurri .
What kind of filet knife do you have and where did you get your grill apron,s I love your grilling set up maybe you can have a video on your complete set up
I personally enjoy the Butcher's secret or hanger steak for flavor. It's beefy, with just a hint of gameyness. It can be difficult to dress properly so it cooks up well...
No crap, i just wanted pit x to xplain it for us, i worked with flat iron steaks for years, people dont know what it is. Plus new content is always good
I was a soldier stationed in Germany 20+ years ago. I loved the restaurants there. All these people talking about what you did wrong, psshhhh.. I like to watch people trying new things. You might come up with something we didn't think of that may be better.
@@CoolDj0101 I mean you don’t have to sit there and inspect it and dry it off with a paper towel. Cutting meat isn’t as scientific as every chef makes it out to me. It’s just annoying lol.
👍 if you like flat iron best
👎 if you like flank steak best
Don't make me choose!
I'll often choose the one that is on sale. 😀 Both are excellent. They can be marinated, rubbed, grilled, smoked, cooked sous vide. Very versatile and delicious. I agree there are differences in texture and mouth feel, but I like them both.
Skirt steak baby! 😎 I like skirts!
👍👎👍👎👍👎👍👎🖑🖐🖒🤘🖖👉👌😆
@@DavePruett
Can you make Beef Jerky out of these meats?
The fact that you brought a fan on the show says everything about you, respect! Not a lot of youtubers do that
Ya... it must of been pretty warm on the set. Nice color too. Love that yellow.... lol!
I used to be 100% a rib eye and strip steak guy.
But past 2 years been buying way more skirt, flat iron, hanger and flank steaks. List in order of preference. These cuts need way more of the spot light.
Great vid. Ty
"you gotta look at your meat when you take it out of the package. You closely inspect it, you look at it and decide what you wanna do with it"', Pitmaster X, 2018
ha! she loves this!
Peter is a great addition to the episode. Having one of your fans on makes this special for the viewers and for Peter. He has never cooked on gas? Wow.
. . . awesome explanation on the differences of the orientation of muscle fibres and the respective consistancy at the different cuts - and their different result and taste notes . . . Thanks !
Peter! Your so lucky to cook next to another nice guy like you! Thank both of you! 👍. Both steaks looks great.
Gentleman, great video, thanks.
The steaks look delicious.
I love and respect how clean you keep the entire work area.
I like to use a simple seasoning for flank and flat iron steaks prior to grilling. I like to combine sea salt, coarse ground pepper, onion powder, and garlic powder. You can get fancy, but sometimes simple is best.
agreed, for steak simple seasoning is the way to go. don't want to overpower the steak
I had a flat iron steak at Texas road house. First time trying and last time trying. Tough as a bulls you know what. I will try again with your recipe. Thank you guys.
Man, I'd love to be on this show! What a lucky guy.
Dance nerd
More videos with Peter please, he seems a nice guy.
We've been eating flank steak for years in my family. There are few things I enjoy more than flank steak, eggs and potatoes for breakfast.
Why do I watch your channel every time between meals! Thanks for the video man.
I wondered about this. Turned out great looking. love the sauce too. Nice Peter is a nice guy.
11:16.. So many overlook this fact... And why its important to inspect the meat before you buy it.. As the way it is cut before you cook it.. It may be impossible to do so..
You're such a personable dude bro ,very easy to watch. Love your channel
Overnight marinade in Korean Bulgogi (Flank Steak), done Reverse Sear...oh wow. Simply brilliant.
Hey Peter, welcome to the show :-)
Loving your channel!
I recently saw flat iron and flank steak offered at the grocery store along with skirt steak. All were being offered for $12.99 US a pound. I guess the secret's out! Thank you, I think this is my favorite video so far. Best!
Where are you shopping, Whole Foods?
Awesome for the guy who got to be on the show!
Great video as always not sure how I missed this one :D
Peter is good guest. Hope to see him more often.
Without having seen the end results, I would say flat iron steak will win hands down. I used flank steak often. It does not beat the tenderness and juicy like the flat iron.
That one flat iron looked incredible.
Great video. 2 of my favorite cuts of steak. It is all in prep and knowing the grill
13:16 for me, it looks like a work of art.
Hey, love your videos. I really enjoyed your guest! I can tell he was nervous, but you can tell he has a good personality!
You should invite him on more often :)
Awesome content.
Thanks for doing the comparison, that helps a lot!
Awesome episode!
Love Peter as a character :)
Both steaks look great, in my opinion. Cheers Roel!
1:57 - "you don't want these loose flaps hanging on your steak" ......😐😐😐😂😂😂😂😂😂😂😂😂😂😂
Just beautiful. Great video.
Hi Roel, when are you going to prepare a real Pastrami (4 weeks brine, flat brisket, smoking and making a real sandwich?!)!!! That would be a real surprise!
Flank steak has gone up in price over the last 3 in Germany
Even though hardly anyone knows the cut here
Awesome video thanks ;)
Both are great based on preference!
Another great video chef. You are for sure making me a big fan. By the way , all great shows need a good side kick.... I think you just found yours.
at the 10.30 minute of this video a FLY walked on the 2 steak board,
apart from that, well done guys!!
I like flat iron better but they are both good. I really liked watching.
In my opinion, the best preparation for flank steak is Crying tiger (but nam tok is also good) Hot thai kitchen has a clear recipe for that.
flank steak for me please!! great cook!!
Guess what? If I have to choose with having somebody pointing a pump action to my neck, I would choose flat iron... otherwise, I would choose one as the first course and one the second... and a prime rip as the main. Thumbs up!
Ok weirdo
11:26 FLIES CONTAMINATED THE STEAK
😱
That's give them more meat ! 🥳👌
Its all part of 1 piece its just distributed into 3 sections! The flank, flat iron, and skirt steak! French call it Bevett.... marketing has taken over people common scence
Cool video, nice cuts of meat. Well done guys:)
Damm that looks good!
It must tast amazing as well. I have got somting to do this weekend.
And when you need an other assistend, please let me know...
Fire!
I'm still here, you took on a new flame. I hope nothing but the best for him bbq/Grille more new guy.
Wow. Very good. 👍👍👍. Greetings from us
Proper vid
I've recently discovered flat iron steak. It is now my favorite cut.
20 years ago, nobody sold Flat Irons for more than $1.99/pound. At the end of the week, you could snag them for as little as 79¢/pound. Then cooking shows started really coming into their own. Now I have to pay $7/pound :( It still remains my favorite cut. Easiest cooking of all the cuts, it literally needs no seasoning and anybody can cook one to perfection using a pan, griddle, oven, grill, smoker, or even wrap it in foil and toss it on the coals. I cook mine until the juices rise- take it off heat and let it rest 5 to 10 minutes. You end up with a perfect steak every time. And if any single guy wants to impress a gal with his culinary efforts, nothing beats a flat iron.
The guy looked like there were guns pointed to his head and was forced to be on the show LMAO
lol
well i would be nervous in front of the camera too and not talking your mother tongue doesnt help either
Nothing better than a filet mignon.
Try hanger and flat iron even better imo super beefy and still very tender 😊.
I have tried cooking both and couldn't get them tenderer than shoe leather no matter how I cooked them. Guess they are just my cuts of choice.
Little man was acting mad weird
No recipe for the sauce??!
I would like to see your perspective on beef cheek.
I prefer flat iron steak, can't beat that beefiness, well besides skirt steak.
11:52 cue sad Peter face
Where is he from
At 6:23 you mentioned 800 degrees Celsius. That does not seem right.
would instantly burn it lol
He preheated it and then lowered it to the proper temp.!
The tall guy doesnt stop talking
I always tend to look at my meat as well, it doing ok.
I cant be the only one thinking this should be named "Grilling with Jesse" (From fast and the furious)
Roel, you are setting up a false dichotomy. Different cuts are for different uses, even though they seem similar. I might do the skirt steak as a carne asado and the flank steak as a chimichurri .
He looks like a UFC fighter Stephen Thompson.
Stainly Stewart lol that’s funny
I love a good flat iron.
Is there another name for flat iron steak? I have never seen that name on any steaks in Canada..it must be a US only steak name.
What kind of filet knife do you have and where did you get your grill apron,s I love your grilling set up maybe you can have a video on your complete set up
His filet knife is for fish and is more pliable.
Waarom staat die ventilator aan
Marinated flat iron all the way!
I’m gonna try this sauce with bavette today 👍🏻🔥💚🥚😋 -> 🧄🍄🥛🥃🍷👌🏻
Ur German friend looks 12 and 30 at the same time
😂🤣😅
Stuart Little sounds 10
Stuart Little they’re Dutch, not German
You need to calm down. I can’t stop laughing at this “your German friend…” 😂😂😂😂😂😂
German version of hank and Bobby hill
800C?
I personally enjoy the Butcher's secret or hanger steak for flavor. It's beefy, with just a hint of gameyness. It can be difficult to dress properly so it cooks up well...
Hanger steaks are a close second in my preference of flavor. Flat iron is still tops but hangers are great if you sear then drop the heat and go slow.
@@peterbachman5965 Indeed, they are!
Can u please do a show to teach us the deferent cuts of beef, so we know what is what?
Deferent? Way to go man.
No crap, i just wanted pit x to xplain it for us, i worked with flat iron steaks for years, people dont know what it is. Plus new content is always good
@@feeyetmeyawn8027 ?
@laratta look up
Hee Roel, zullen we eens samen mosselen maken op de bbq? 😉 Ik ben een flat iron liefhebber....
I've never had a good flat iron from anywhere.
Sauce for the flank steak
haha i love peter
Homo or no homo?
no homo
Skirt Steak used to be cheap until the cooking shows ruined my game.
Please let your coworkers do some more work, that will be really nice! Keep em coming! :-)
THIS IS SO FUCKING AWKWARD!
left is how dutch people think they look when conversing in english right is what they actually look like. rofl
Great video...
... but please leave out the background music
Sous Vide the flank steak, then give it a good sear. It will blow away that flat iron steak.
I never thought about sous vide these the thinner steaks, but i will try this. You do yours around 2 hours?
I was a soldier stationed in Germany 20+ years ago. I loved the restaurants there. All these people talking about what you did wrong, psshhhh.. I like to watch people trying new things. You might come up with something we didn't think of that may be better.
As a meat cutter, the first couple minutes were very, very hard to watch 😂
What would you do differently?
@@CoolDj0101 I mean you don’t have to sit there and inspect it and dry it off with a paper towel. Cutting meat isn’t as scientific as every chef makes it out to me. It’s just annoying lol.
Could you someday put subtitles in Spanish? It would help me a lot, but I'm still very happy with your channel good video.
:D
kevin : Yeah sure. Why not every language? Dance nerd
Flat iron is the perfect steak
Why do you salt the steaks after?
For added flavor. Should be obvious. Dance nerd.
@@feeyetmeyawn8027 not what I meant. Most chefs salt before cooking not after
@@pedropepe90908 ...they both did before....
Can i be your next guest??
so what is his friend doing there :v
Great video, but the constant background music is somewhat annoying. Gets in the way of dialogue.
Flat Iron Duh...2nd most tender cut on the animal...flank....no way!!!!
Invite me and you wont be disappointed, I will bring one of the best red wines from my land! 😊
I m really good with cooking
No seasoning on the Steaks? what's up with that? Forget about this video!
@Craig Wooldridge
If they seasoned them the same way...
No seasoning is just "Bla" meat...
at least put a little Garlic Salt and butter "Yum"
@Craig Wooldridge I mean im sure it had some salt at least.
@Craig Wooldridge I don't season my steaks. I have never even seen a Kobe steak at a butcher's. You must be so lucky to have actually eaten some.
@@danielfernandez6220 They did! By both cooks...